201206355 六、發明說明： 【發明所屬之技術領域】 本發明係有關於一種壓力式米、水分離快速煮飯方法，其 係利用壓力鍋快速將水煮沸，使米粒迅速吸水膨脹，然後將米、 水分離，藉由壓力鍋内之蒸氣將米粒完全蒸熟。 【先前技術】 按，傳統之煮飯方法，都是將米粒洗淨後放入鍋内，並 加入適量的水缝，早_是藉由爐火煤炭或木材），而 將鍋子直接放置在爐火上，將鍋子内之米、水煮沸，直至水分 收乾完成煮飯，因减出好吃的米飯需靠嫌，賴容易使鋼 底燒焦或W未熟透，而這又牽扯敎社小及水量多寡的問 題，並不容易控制。 因此’電辦應運而纟，請酉己合參閱第一圖所*，其主要 具有-銷體11及-鍋蓋12 ’位於鋪u底部係設有電熱裝置 (圖中未顯示），並連接電源導線13導通電源，當啟動開關Μ 時，即能進行加熱。而其炊飯方式係將洗好之米粒置入内鋼， 並加入適量的水與米混合（f知技侧巾未顯示），然後在鋼體 11底端亦倒人適量的水並蓋上織12進行加熱煮飯， 水蒸乾後，開關14即自動跳起完成煮飯，顯然已較早期需靠: 驗的煮飯方式簡單、方便，然其煮飯時間顯錄長，一般約 45分鐘左右’且水量放置轉亦會影響麵之軟硬度。、’ 而較進步之電子鋼，則如第二騎示，設有加^置(圖 201206355 未顯示）’並藉由開關23控制加熱。煮飯時，將洗淨之米粒放入 内鋼並加人適量之水，然後放人鋪21中，但不必在鋼體21 中倒水，蓋上鐘22導通電源即能進行煮飯，而在銷蓋四上 端係開有-氣孔24，可將麵21内之蒸氣排出，實較電鋼更為 方便，然其煮飯時間並無法縮短，同樣需耗費45分鐘左右，因 此傳統之煮飯方式，都具有如下共同之缺失·· ㈠煮飯時間過長，傳統的煮飯方式都是低廢蒸煮，水蒸 氣隨著氣孔24或銷蓋！2、22與銷體n、21之縫隙排出，所以 煮飯時間約需45分鐘左右。 (-)米、水混合蒸煮，傳統方式利用爐火或電能，都是將 米、水混合的内鋼不斷加熱蒸煮，使米粒在彿水中不斷吸水膨 脹’直至水份收乾’然因水份都殘留在銷底，所以鋼底之米粒 會較為濕軟。 ㈢傳統煮飯時間較長’會耗費較多的爐火或電能，較不符 合經濟效益之原則，且不具備環保節能減碳之目的。 、（四)傳統的煮飯方式，係藉米粒在沸水中吸水膨脹，然當水 縮咸寺上方之米粒即無法繼續吸水，因此無法使每一粒米 都能晶瑩剔透且Q錦富彈性。 發明人係專門從事於各種錦具之開發設計工作，深知傳統 之電鋼或電子銷，依然是使用米、水混合的煮飯方式，因此者 出來的飯，根本無法達到完全均句，且煮飯的時間較長，並不 能滿足所需，於是⑽藉本身之專#，苦思解紅道，終於在。 4 201206355 歷經多次的試驗、修正與改進後，而有本發明之誕生。 【發明内容】201206355 VI. Description of the Invention: [Technical Field] The present invention relates to a pressure type rice and water separation rapid cooking method, which uses a pressure cooker to quickly boil water, so that the rice grains rapidly absorb water and then expand rice and water. Separate, the rice is completely steamed by the steam in the pressure cooker. [Prior Art] According to the traditional method of cooking rice, the rice grains are washed and put into the pot, and the appropriate amount of water seam is added, and the pot is placed directly in the furnace by fire coal or wood. On the fire, boil the rice and water in the pot until the water is dried and finished cooking. Because the rice is reduced, it is easy to make the steel bottom burnt or W is not ripe, and this involves the small society. And the problem of the amount of water is not easy to control. Therefore, the 'Electric Office should be shipped, please refer to the first figure*, which mainly has - pin body 11 and - pot cover 12 ' is located at the bottom of the shop u is equipped with electric heating device (not shown), and connected The power supply lead 13 is turned on, and when the switch 启动 is activated, heating can be performed. The risotto method is to put the washed rice into the inner steel, and add an appropriate amount of water to mix with the rice (f is not shown in the side), and then pour the right amount of water at the bottom of the steel body 11 and cover it. 12 heating to cook rice, after the water is evaporated, the switch 14 automatically jumps to complete the cooking, obviously has to rely on earlier: the cooking method is simple and convenient, but the cooking time is long, usually about 45 minutes Left and right 'and the amount of water placed will also affect the softness of the surface. , and the more advanced electronic steel, as in the second riding, is provided with a setting (not shown in Figure 201206355) and controlled by the switch 23. When cooking rice, put the washed rice into the inner steel and add the right amount of water, then put it in the shop 21, but do not need to pour the water in the steel body 21, cover the clock 22 to turn on the power to cook, and At the upper end of the pin cover, there is a - air hole 24, which can discharge the steam in the surface 21, which is more convenient than electric steel, but the cooking time can not be shortened, and it takes about 45 minutes, so the traditional cooking rice The methods have the following common defects. (1) The cooking time is too long. The traditional cooking methods are low-duty cooking, and the water vapor is covered with the pores 24 or pin! 2, 22 and the pin body n, 21 gap discharge, so the cooking time takes about 45 minutes. (-) rice, water mixed cooking, the traditional way to use the fire or electric energy, the rice and water mixed inner steel is continuously heated and cooked, so that the rice grains continue to absorb water in the Buddha water to expand until the water is dry, but because of moisture They all remain at the bottom of the pin, so the rice grains at the bottom of the steel will be relatively soft. (3) Traditional cooking time is long. 'The fire or electric energy that consumes a lot of money is less in line with the principle of economic efficiency, and it does not have the purpose of environmental protection, energy saving and carbon reduction. (4) The traditional way of cooking is to use water to swell in boiling water. However, when the water is shrinking, the rice grains above the salt temple cannot continue to absorb water. Therefore, it is impossible to make each grain crystal clear and Q-rich. The inventor specializes in the development and design of various jewellery. He knows that the traditional electric steel or electronic pin is still a rice cooking method that uses rice and water. Therefore, the rice that comes out cannot reach the perfect sentence. The cooking time is longer and it is not enough to meet the needs. Therefore, (10) borrowing its own special #, thinking about the red road, finally. 4 201206355 After many trials, revisions and improvements, the invention was born. [Summary of the Invention]
本發明係有關於一種可使每一粒米都晶營剔透富彈性之快 速煮飯方法，卿是指—健力絲、水分離之快速煮飯方法。 其係藉由-壓力鍋與一特殊之内鋼組成，當將米粒洗淨後，放 入内鋼並置人壓力鋼，然後加人適量的水，且該峽至少於底 部開有數通孔，使水份可以通過。當啟動開關蒸煮時，可快速 將壓力銷内之水煮沸，使米粒在沸水中迅速吸水膨服而米粒 約在7、8分熟時，控制將將内銷上升，使内銷内之米完全與麗 力敵水分離’此時壓力鍋之水繼續受熱而汽化成水蒸氣:、並 循％繼續蒸煮上方之米粒，因此每一顆米粒皆能均句接受蒸氣 不斷蒸煮’直至完全煮熟，而能使每一粒米之含水量提高，且 顆顆受熱均勻，不僅鬆Q飽滿富彈性，尤其表面晶營剔透有光 澤，實已顛覆傳統的煮飯模式，並能縮短一半以上之煮飯時間， 可更節能省電，當已符合專利要件。 【實施方式】 目兀’睛爹閲第 ^ Τ·7χπ<沉倣乏流程示意圖， 先將求粒洗淨放人_ 3卜再將_ 31置人壓力織内，铁 後加水33至適當位置，接著導通電源進行蒸煮34，當米粒迅速 讀吸水膨脹’域至錄7、8分熟時，控制_ &上升盘 屋力鋼32内之水分離35，且繼續導電加熱，此時_ ' 粒’係藉由壓力銷32内汽化之水蒸氣36循環繼_，直^ 201206355 完全將米粒蒸熟煮飯完成37。 因此，本發明之煮飯方式係顛覆傳統從頭至尾將米、水完 全泡在一起的煮飯方法，直至煮熟為止。而改以兩段式並配合 壓力鋼32，先將浸泡於壓力鍋内底部之水的米粒，連同水份迅 速加熱煮沸，使米粒快速鬆軟並吸水膨脹，當米粒在七、八分 熟時，控制内鍋31上升使内鍋31内之米與壓力鍋32底部之水 分離’此時利用壓力鋼32内汽化之水蒸氣蒸煮，使每一顆米粒 皆能充分均㈣吸轉脹直至煮熟，且綠完域熟後即不再 吸水，因此能達到顆顆晶瑩剔透Q軟飽滿富彈性。而藉由壓力 鍋32可將煮飯時間縮短一半以上，約2〇分鐘以内，且煮出來 的飯更具彈性、香喷可口。 其次，有關本發明之内鋼31的結構，請配合參閱第四圖所 示’該内鋼31之頂端設有凸環311，可供貼抵於壓力鋼犯之内 壞垣上，使_ 31銷底不會與壓力銷32之底端貼合，位於凸 環311上並開設有數通氣孔312，而在内銷31之底部係開設有 複數個較練外徑為小之通孔313，可將米粒保留在内鋼&内， 而使水分或水蒸氣由通孔313通過。 至於壓賴32係為傳統之壓力鍋，其係設計使内銷可Μ 產生升降作用，所以内鍋31内之米粒可保持浸泡在水内或者 ”水刀離。而何時分離之控制，完全依照設定的時間自動控制， 其係依照所煮米粒的量及水份多寡來調整，且係預先設定之程 式’煮飯時僅需啟動開關，即能自動控制米水混合之煮沸時間， 6 201206355 以及米、水分離後利用水蒸氣之蒸煮時間，直至煮飯完成簡 易而方便。 使用時，請回顧配合參閱第三圖所示，與傳統一樣先將米 粒洗淨並放人_ 3卜然後將_ 31置人壓力⑽内，接著 需加入適量的水’該水份轉餘所絲量喊，除供錄吸 收膨脹外，並應保持壓力鋼32 _水量。因此可與傳統内銷一 樣’在内賴刻畫水位高度，則煮多少米只要加水至定位高度 即可，接著啟動糊開始炊煮，因本發明係_壓力鍋％，所 以能快速將厲力_之水㈣，此日絲、水係混合狀態（請配 合參閱.第五圖所示）’則米粒隨著沸水迅速變軟並吸收膨服，很 快即能達七、八分熟。此時藉由自動開關將内鋼Μ上升，人米 粒脫離壓力⑽底部之水，而產生米、水分雜態（如第二圖 所不）’因壓摘32 _供電因此内部之水汽化成水蒸 氣’而由内鋼31底部之通孔313及上端之凸環3ιι開設之通氣 孔312(參第四圖所示）’竄入内鍋31中，利用蒸氣繼續循環炊 煮米2，並使每一粒米皆能均勻受熱，直至米粒完全煮熟，且 米粒完全熟透即不再吸水，並控制開關跳起完成煮飯，所以者 飯速度非常快，約可節省約一半以上之煮飯時間，而煮出來的 飯更為鬆Q飽滿富彈性，且晶瑩剔透。因此，本發明之煮飯方 法’顯祕有如下之優點： —(―)本發明係利用壓力鋼32，配合米、水分離方式蒸煮， 可節省半以上之煮飯時間，顛覆傳統之煮飯方式，方便於一p 201206355 般家庭縮短煮飯時間。 因此具有節能省電之功效， (二）本發明可縮短煮飯時間， 較符合經濟效益之原則。 —一=本發明係·壓力銷32之蒸氣持續循環蒸煮米粒，使 母-顆錄均能鬆Q飽滿且晶營剔透，尤其富彈性。 (四）本發明藉絲、水分離，使底端之米粒不會浸泡在水The invention relates to a quick cooking method for making each grain of rice crystal clear and flexible, and the method refers to a quick cooking method of Jianli silk and water separation. It consists of a pressure cooker and a special inner steel. When the rice grain is washed, it is placed in the inner steel and placed in the pressure steel, and then an appropriate amount of water is added, and the gorge has a number of through holes at least at the bottom to make the water A copy can be passed. When the switch is started to cook, the water in the pressure pin can be quickly boiled, so that the rice grains can be quickly absorbed by water in the boiling water, and when the rice grains are cooked at about 7 or 8 minutes, the control will raise the inner pin to make the rice in the inner pin completely Separation from Lili Enemy Water' At this time, the water in the pressure cooker continues to be heated and vaporized into water vapor: and continues to cook the upper rice grains according to %, so each rice grain can be continuously steamed until it is fully cooked. It can improve the water content of each grain and the particles are evenly heated. Not only is the loose Q full and elastic, especially the surface crystal clear and shiny, it has subverted the traditional cooking mode and can shorten the cooking time by more than half. , can be more energy efficient, when it has met the patent requirements. [Embodiment] Sightseeing 'eyes 第 第 χ χ χ & 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉 沉Then, the power is turned on for cooking 34, and when the rice grains quickly read the water-swelling field until the 7 and 8 minutes are cooked, the control _ & rises the water separation 35 in the house steel 32, and continues the conductive heating, at this time _ ' The granules are recycled by the steam 36 which is vaporized in the pressure pin 32. 直, 201206355 completely steamed the rice to complete the cooking 37. Therefore, the rice cooking method of the present invention subverts the conventional rice cooking method in which rice and water are completely bubbled together until it is cooked. The two-stage type is combined with the pressure steel 32. The rice grains soaked in the bottom of the pressure cooker are quickly heated and boiled together with the water to make the rice grains soft and swell rapidly, and when the rice grains are cooked at seven or eight minutes, the rice is controlled. The inner pot 31 rises to separate the rice in the inner pot 31 from the water at the bottom of the pressure cooker 32. At this time, the steam is vaporized by the vaporization in the pressure steel 32, so that each rice grain can be fully expanded (four) to be swollen until cooked, and After the green finish is cooked, it will no longer absorb water, so it can achieve a crystal clear and soft Q soft and full elasticity. The pressure cooker 32 can shorten the cooking time by more than half, within about 2 minutes, and the cooked rice is more elastic and fragrant. Next, regarding the structure of the inner steel 31 of the present invention, please refer to the figure shown in the fourth figure. The top end of the inner steel 31 is provided with a convex ring 311, which can be attached to the gangrene inside the pressure steel, so that _ 31 The bottom of the pin does not fit on the bottom end of the pressure pin 32, and is located on the convex ring 311 and is provided with a plurality of vent holes 312. The bottom of the inner pin 31 is provided with a plurality of through holes 313 which are smaller in outer diameter. The rice grains are retained in the inner steel & while moisture or water vapor is passed through the through holes 313. As for the traditional 32-series pressure cooker, the design is such that the inner pin can be lifted and lowered, so the rice grains in the inner pot 31 can be kept immersed in the water or the water knife is separated. When the separation is controlled, it is completely set according to the setting. The time is automatically controlled, which is adjusted according to the amount of rice to be cooked and the amount of water, and is a preset program. 'It only needs to activate the switch when cooking rice, which can automatically control the boiling time of rice water mixing, 6 201206355 and rice After the water is separated, the cooking time of the steam is used until the cooking is simple and convenient. When using, please refer to the third figure as shown in the figure, and wash the rice grains and put them in the same way as the traditional _ 3 and then _ 31 Within the pressure (10), you need to add the right amount of water. The water is shouted, except for the absorption and expansion, and the pressure steel should be kept 32 _ water. Therefore, it can be the same as traditional domestic sales. To describe the height of the water level, just how many meters of water can be added to the positioning height, and then start the paste to start cooking. Because the invention is _ pressure cooker%, it can quickly make the water _ the water (four), this day silk, water mixed State (please refer to see the fifth figure) 'The rice grains will quickly become soft with the boiling water and absorb the swelling, and soon it will reach seven or eight minutes. At this time, the inner steel shovel is raised by the automatic switch. The rice grains are separated from the water at the bottom of the pressure (10), and the rice and water are mixed (as shown in the second figure). 'Because the pressure is 32 _ power supply, the internal water is vaporized into water vapor' and the through hole 313 and the upper end of the inner steel 31 are at the bottom. The vent hole 312 (shown in the fourth figure) of the convex ring 3 ιι is inserted into the inner pot 31, and the steam is continuously circulated by the steam, and each rice is uniformly heated until the rice is completely cooked. And the rice is completely cooked, no longer absorbs water, and the switch is controlled to jump to complete the cooking. Therefore, the rice speed is very fast, which can save about half of the cooking time, and the cooked rice is more loose and full of elasticity. Therefore, the rice cooking method of the present invention has the following advantages: - (-) The present invention utilizes pressure steel 32 and cooks in a rice and water separation manner, thereby saving more than half of the cooking time and subverting Traditional cooking method, convenient for a p 2012 06355 The family shortens the cooking time. Therefore, it has the effect of energy saving and energy saving. (2) The invention can shorten the cooking time and is more in line with the principle of economic benefit. 1 - The invention is a steam continuous circulation cooking rice of pressure pin 32 In order to make the mother-particle record full of loose Q and crystal clear, especially flexible. (4) The invention is separated by silk and water, so that the bottom grain is not soaked in water.
裡，可保持每-粒米吸料勻，”具相同含水量，不會有濕 黏或乾硬之情形發生。 、、Ί视，本發明细壓力鋼，配合米、水分離的煮飯方 法可使每粒米皆晶營剔透，且Q綿富彈性，尤其能縮短一 半以上之煮飯時間，實已顛覆傳統之煮飯方式，且申請前並未 4見有相同之煮飯方法核准專利在先，亦未見於刊物理已符 合專利之要件’纽法提Α專利申請。 【圖式簡單說明】 第一圖係習用電鍋之立體外觀圖。 第-圖係習用電子銷之立體外觀圖。 第三圖係本㈣之赦流程圖。 第四圖係本發明之内鍋立體圖。 第五圖係本㈣綠魏贿力_之摘示意圖。 第六圖係本發_鋼上升絲、水分離之示意圖。 201206355 【主要元件符號說明】 習知者： 鍋體 11 ' 21 鍋蓋 12、22 電源導線 13 開關 14、23 氣孔 24 本發明： 内鍋 31 凸環 311 通氣孔 312 通孔 313 壓力鍋 32 加水 33 蒸煮 34 分離 35 水蒸氣 36 完成 37In the case, it can keep the absorption of each grain of rice, "the same water content, no wet or dry hard.", contempt, the fine pressure steel of the invention, the rice cooking method with rice and water separation It can make each grain crystal clear, and Q is flexible, especially shortening the cooking time by more than half. It has already subverted the traditional cooking method, and did not see the same patent for the cooking method before the application. In the first place, it has not been found in the physics of the patent that has met the patent requirements of the New Zealand patent application. [Simplified illustration of the drawing] The first picture is a three-dimensional appearance of the conventional electric cooker. The first picture shows the three-dimensional appearance of the electronic pin. The third figure is the flow chart of (4). The fourth picture is the perspective view of the inner pot of the present invention. The fifth picture is a schematic diagram of the (4) green Wei bribe force _. The sixth picture is the hair _ steel rising wire, Schematic diagram of water separation 201206355 [Explanation of main component symbols] Conventional: Pot body 11 ' 21 lid 12, 22 power lead 13 switch 14, 23 air hole 24 The present invention: inner pot 31 convex ring 311 vent 312 through hole 313 Pressure cooker 32 add water 33 cook 34 Separation 35 Water Vapor 36 Complete 37