WO2008029976A1 - Procédé destiné à la cuisson et à la conservation sous vide du riz et cuiseur à riz électronique dans lequel est utilisé ce procédé - Google Patents

Procédé destiné à la cuisson et à la conservation sous vide du riz et cuiseur à riz électronique dans lequel est utilisé ce procédé Download PDF

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Publication number
WO2008029976A1
WO2008029976A1 PCT/KR2007/000727 KR2007000727W WO2008029976A1 WO 2008029976 A1 WO2008029976 A1 WO 2008029976A1 KR 2007000727 W KR2007000727 W KR 2007000727W WO 2008029976 A1 WO2008029976 A1 WO 2008029976A1
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WO
WIPO (PCT)
Prior art keywords
vacuum
rice
electronic
receiving part
cooker
Prior art date
Application number
PCT/KR2007/000727
Other languages
English (en)
Inventor
Chan-Kyung Park
Original Assignee
Eiffel Industry Co., Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from KR1020060086868A external-priority patent/KR100702630B1/ko
Application filed by Eiffel Industry Co., Ltd. filed Critical Eiffel Industry Co., Ltd.
Publication of WO2008029976A1 publication Critical patent/WO2008029976A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels

Definitions

  • the present invention relates to a rice cooking and vacuum-preserving method and an electronic rice cooker using the same. More particularly, the present invention relates to a rice cooking and vacuum-preserving method capable of improving quality of cooked rice by maximizing preservation efficiency of cooked rice by combining two steps, that is, cooling the cooked rice in a non-heating manner and decompressing the cooled cooked rice by high vacuum, as well as reducing time for water-swelling uncooked rice and minimizing damage of rice caused by the water-swelling, and an electronic rice cooker using the same.
  • an electronic rice cooker is used for cooking rice and preserving the cooked rice therein. Since automatically controlling the cooking process using electricity without having to adjusting strength of fire in person, the electronic rice cooker is widespread in countries eating rice as main food.
  • a heat generation medium is mounted to a bottom or body of the rice cooker. As water with rice put in the rice cooker are heated, the water evaporates, thereby resulting in cooked rice.
  • the electronic rice cooker is capable of only warmth-keeping the cooked rice.
  • most electronic rice cookers are developed to directly cook rice as well as warmth-keeping of cooked rice.
  • Such electronic rice cookers include a general type, a timer type, and a micom type.
  • the general-type electronic rice cooker cooks rice and then automatically converts to a mode for warmth-keeping the cooked rice.
  • the timer-type electronic rice cooker is c onvenient especially when preparing early morning breakfast because a timer for setting a rice cooking time is further provided.
  • the micom-type electronic rice cooker uses an integrated circuit (IC) chip of a semiconductor to control cooked states and tastes as well as setting the cooking time, so that taste of the cooked rice can be improved.
  • the electronic rice cookers may be divided into a heat-plate general rice cooker, a heat-plate pressure rice cooker, and an IH-type pressure rice cooker.
  • the conventional electronic rice cooker continuously heats the cooked rice in an atmospheric pressure in order to preserve the remaining cooked rice. During this, the cooked rice is deteriorated in its texture and loses moisture. Furthermore, the cooked rice is discolored, generating its own stale smell and thereby losing the initial good taste.
  • the conventional electronic rice cooker still requires be water-swelling of rice for one or two hours before cooking.
  • this process not only elongates the whole cooking time but also excessively softens the surface of rice, thereby deteriorating quality of the cooked rice. Disclosure of Invention Technical Problem
  • the present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide a rice cooking and vacuum-preserving method capable of maximizing preservation efficiency of cooked rice by combining two steps, that is, cooling the cooked rice in a non-heating manner and decompressing the cooled cooked rice by high vacuum, and an electronic rice cooker using the same.
  • a rice cooking and vacuum-preserving method for cooking rice by putting in an electronic rice cooker and boiling rice with water and preserving the cooked rice, the method generating a vacuum by vacuum-decompressing inside the electronic rice cooker holding the cooked rice, preserving the cooked rice maintaining the vacuum state in a non-heating manner, and essentially comprising a cooling step that cools the cooked rice in a non- heating manner before the vacuum-decompression.
  • the cooling step drops inner temperature of the electronic rice cooker up to approximately 30 ⁇ 60°C before the vacuum-decompression of the inside of the electronic rice cooker.
  • the method further comprises a water- swelling step that vacuum-decompresses the inside of the electronic rice cooker and swells rice by water put in the electronic rice cooker, before actual heating for cooking.
  • the method further comprises a step of heating the cooked rice for a predetermined time considering an eating time by heat having lower temperature than cooking temperature, wherein the steps including water-swelling, cooking, heating by the lower temperature, cooling, vacuum-decompressing again after cooling the cooked rice are all automatically performed by one-time operation of a user.
  • the method further comprises a reheating step that reheats the cooked rice in preservation for user's eating.
  • the reheating step is automatically performed at a preset time.
  • the cooked rice is reheated periodically.
  • Another aspect of the present invention is to provide an electronic rice cooker comprising a cooker body including a receiving part for receiving rice and water therein, and a heat generator for heating the received rice and water; a cooking lid hermetically closing the receiving part of the cooker body; a vacuum pump mounted to the cooker body to vacuum-decompress the receiving part; and a controller controlling the heat generator and the vacuum pump to perform steps of cooking the rice in the receiving part, cooling the cooked rice in a non-heating manner, vacuum-decompressing the receiving part, and preserving the cooled cooked rice in a non-heating manner maintaining a vacuum state of the receiving part.
  • the controller While performing the vacuum-decompressing step after inner temperature of the receiving part drops to approximately 30 ⁇ 60°C in the cooling step, the controller performs the vacuum-decompressing step when approximately 40-60 minutes have passed since starting the cooling step, regardless of the inner temperature of the electronic rice cooker, that is, although the inner temperature of the electronic rice cooker has not dropped to 30 ⁇ 60°C yet.
  • the vacuum-decompressing step decompresses the receiving part up to a vacuum pressure of approximately -300 to -600DHg.
  • the receiving part Before actual heating for cooking, the receiving part is decompressed up to a vacuum pressure of approximately -300 to -600DHg and the rice is water-swollen.
  • the electronic rice cooker further comprises a first solenoid valve mounted to the cooker lid to selectively open and interrupt communication between the receiving part and the outside of the cooker lid; a connection hose connecting the receiving part with the vacuum pump; and a second solenoid valve mounted on the connection hose to selectively open and interrupt communication between the receiving part and the vacuum pump.
  • the electronic rice cooker further comprises a backflow prevention valve mounted on the connection hose to allow a flow of fluid only from the receiving part to the vacuum pump, while interrupting the flow in the opposite direction, wherein the connection hose is connected to the vacuum pump passing by the outside of the cooker body, and includes a disconnect part formed at a lowermost position thereof to drop m oisture drawn in from the receiving part by the vacuum pump as water drops, and a moisture receptacle hermetically enclosing the disconnect part and receiving the dropping moisture therein.
  • the rice cooking and vacuum-preserving method and an electronic rice cooker using the same according to the present invention preserve cooked rice in a high- vacuum state rather than by heating. Therefore, the cooked rice can be preserved for long with almost no change in initial texture and moisture thereof. Accordingly, initial taste of the cooked rice can be maintained without causing a stale smell and discoloration.
  • the whole process including water- swelling of rice, preservation of cooked rice, and periodic eating of the cooked rice can be performed by a one-touch operation through a button or switch.
  • FIG. 1 is an exterior perspective view of en electronic rice cooker according to an embodiment of the present invention
  • FIG. 2 is a longitudinal sectional view showing the structure of the electronic rice cooker according to the embodiment of the present invention.
  • FIG. 3 is a block diagram schematically illustrating function of a controller of the electronic rice cooker according to the embodiment of the present invention.
  • FIG. 4 is a flow chart illustrating a vacuum-preserving method for cooked rice according to an embodiment of the present invention.
  • FIG. 5 through FIG. 13 are a series of reference views illustrating states of the electronic rice cooker using the vacuum-preserving method according to the embodiment of the present invention. Best Mode for Carrying Out the Invention
  • the electronic rice cooker adopts a vacuum preservation method sequentially combining two steps, that is, cooling cooked rice in a non-heating manner and decompressing the cooled cooked rice by high vacuum, so that deterioration of texture and loss of moisture of the cooked rice can be prevented. Also, the electronic rice cooker uses a vacuum pump in order to maintain initial taste of the cooked rice without causing a stale smell and discoloration. In addition, when swelling the rice before actual cooking, the electronic rice cooker decompresses by high vacuum and leaves for a predetermined time the rice, or repeats vacuum-decompressing the rice. According to this, inconvenience and damage of the rice by a conventional water- swelling process can be minimized, while reducing the water- swelling time.
  • FIG. 1 is an exterior perspective view of en electronic rice cooker according to an embodiment of the present invention.
  • FIG. 2 is a longitudinal sectional view showing the structure of the electronic rice cooker according to the embodiment of the present invention.
  • FIG. 3 is a block diagram schematically illustrating function of a controller of the electronic rice cooker according to the embodiment of the present invention.
  • the exterior of the electronic rice cooker according to the embodiment of the present invention looks similar to general electronic rice cookers.
  • the electronic rice cooker according to the embodiment comprises a cooker body 111, a cooker lid 112, a vacuum pump 131, a connection hose 133, and a controller 140.
  • the controller controls the overall operation of the other operational parts including the vacuum pump 131, thereby performing a series of processes such as water-swelling, cooking and vacuum-preserving.
  • the cooker body 111 comprises a receiving part 121A for receiving rice and water therein, and a heat generator 113 generating heat upon application of electric power and thereby heating and cooking the rice and water.
  • a cooking container 121 in which the receiving part 12 IA is formed, is separably connected to the cooker body 111.
  • the electronic rice cooker according to the embodiment of the present invention includes the heat generator 113 of the cooker body 111, a lagging material 114, and an operation panel 11 IA having assorted buttons or switches.
  • the cooker lid 112 is hinged upon the cooker body 111 to hermetically close the receiving part 12 IA of the cooker body 111.
  • An inner lid 123 for covering the receiving part 12 IA of the cooking container 1211 is formed at a lower part of the cooker lid 112.
  • a sealing O-ring 125 is mounted to a lower circumference of the inner lid 123 to seal up the receiving part 12 IA by compressed between the inner lid 123 and the cooking container 121. Any resilient material, for example, rubber, can be adopted for the sealing O-ring 125.
  • the inner lid 123 may be omitted. In this case, the cooker lid 112 also functions as the inner lid 123. Therefore, the sealing O-ring 125 is mounted along a lower circumference of the cooker lid 112.
  • the cooker lid 112 is equipped with a first solenoid valve 138 for selectively opening and interrupting communication of the receiving part 12 IA with the outside of the cooker lid 112.
  • the first solenoid valve 138 selectively opens and closes the receiving part 121A.
  • the vacuum pump 131 being built in a rear part of the cooker body 111, decompresses the receiving part 121 A of the cooking container 121 by vacuum.
  • the vacuum pump 131 has capability for decompressing the receiving part 121 A up to a vacuum pressure of approximately -300 to -600DHg based on a pressure gauge.
  • a vacuum pump 131 being compact enough for the cooker body 111 and capable of high- vacuum decompression is easily obtainable since being already used for a home vacuum packer.
  • the vacuum pressure approximately from -300 to -600DHg is sufficient for drawing out the air from the receiving part 12 IA without affecting the component parts of the electronic rice cooker.
  • the receiving part 12 IA will be decompressed more perfectly. However, the component parts of the electronic rice cooker may be damaged, and more loss may be caused in consideration of the price performance of the vacuum pump 131.
  • the vacuum pressure needs to be at least -300DHg.
  • a vacuum generation method generating a slight vacuum pressure by a manual compression cap or merely by temperature difference totally departs the intention of the present invention. More particularly, when the manual compression cap usually made of rubber in a dome shape is used, although a little air can be discharged from the receiving part 12 IA at first, a vacuum pressure higher than -100DHg can not be achieved in the receiving part 121A.
  • the temperature difference can be used to generate vacuum.
  • elements of the cooked rice such as protein tissues, water molecules, and air particles being expanded at high temperature are contracted, thereby generating a vacuum pressure inside the receiving part 12 IA.
  • approximately lOODHg of pressure difference is caused when the temperature of the cooked rice in the receiving part 12 IA drops from 9O 0 C to 28 0 C, which is a normal temperature, thereby naturally generating vacuum inside the receiving part 12 IA.
  • 9O 0 C to 28 0 C which is a normal temperature
  • the vacuum pump 131 capable of generating the high vacuum is necessary to achieve the object of the present invention.
  • the receiving part 121A is decompressed by the vacuum pressure of approximately -400 to -500DHg.
  • the connection hose 133 is mounted to connect the vacuum pump 131 with the receiving part 12 IA through a rear wall of the cooker body 111 and the cooker lid 112.
  • a second solenoid valve 139 is mounted on the connection hose 133.
  • a backflow prevention valve 135 may be further mounted.
  • the second solenoid valve 139 opens and interrupts fluid communication between the receiving part 12 IA and the vacuum pump 131 under the control of the controller 140, thereby properly controlling the vacuum pressure in the receiving part 121A.
  • the backflow prevention valve 135 allows a flow of fluid only from the receiving part 12 IA to the vacuum pump 131, while interrupting the flow in the opposite direction.
  • connection hose 133 is connected to the vacuum pump 131 passing through the outside of the rear part of the cooker body 111. A lowermost position of the connection hose 133 is exposed out of the cooker body 111. A disconnect part 133B is formed at the exposed part of the connection hose 133. Therefore, moisture drawn out from the receiving part 12 IA by the vacuum pump 131 naturally falls as water drops at the disconnect part 133B. A moisture receptacle 115 is formed to receive the water drops falling from the disconnect part 133B.
  • the moisture receptacle 115 is detachably mounted to the outside of the rear part of the cooker body 111, hermetically enclosing the disconnect part 133B of the connection hose 133, and receives the falling water drops.
  • the moisture receptacle 115 needs to hermetically enclose the disconnect part 133B in order to transmit a vacuum suction force of the vacuum pump 131 to the receiving part 121A without loss, in spite of existence of the disconnect part 133B.
  • connection hose 133 When the cooked rice in preservation in the receiving part 121A is cooled to near the normal temperature, quantity of the moisture drawn out through the connection hose 133 is actually minor in spite of the decompression operation by the vacuum pump 131. Therefore, the moisture receptacle 115 is dispensable if the electronic rice cooker does not have to cook rice in bulk for commercial use. In this case, the exposed part and the disconnect part 133B of the connection hose 133 are also unnecessary.
  • the controller 140 is in connection with the operation panel
  • the controller 140 controls the heat generator 113, the vacuum pump 131, the first solenoid valve 138, and the second solenoid valve 139 to perform a series of processes including water-swelling, cooking and preserving, manually or automatically.
  • the controller 140 drives the vacuum pump 131 to decompress the receiving part 12 IA by high vacuum and maintain the vacuum for a predetermined time, for example, 2-3 minutes, before actual heating for cooking the rice.
  • the vacuum pressure in the receiving part 121 A is -300 to -600DHg.
  • Such a high vacuum pressure helps promptly draw out the air from pores of the rice so that water can infiltrate into the rice.
  • the vacuum pressure in the receiving part 121 A exceeds -600DHg, however, the parts of the electronic rice cooker may be damaged and the price for performance of the vacuum pump 131 may excessively increase.
  • infiltration of water into the rice can be promoted by using the vacuum pressure, so that the rice is swollen to contain proper moisture in a short time.
  • the rice in a normal state contains moisture of approximately 15% by weight; however, the optimum moisture content for cooking the rice tastily is ap- proximately 30% by weight.
  • the rice has to be swollen by water for 1-2 hours until the moisture content becomes 30% by weight.
  • the surface of rice is softened too much, thereby deteriorating quality of the cooked rice.
  • the dedicated work of water- swelling is inconvenient.
  • the controller 140 After water- swelling of the rice under the vacuum in the cooking mode, the controller 140 operates the heat generator 113 to actually heat the rice with water.
  • the heat generator 113 is controlled to generate heat over 100 0 C to boil the water.
  • the controller 140 controls the heat generator 113 to heat the cooked rice by lower temperature than cooking temperature, for a predetermined time considering the cooking time. For example, the cooked rice is heated for approximately 40-50 minutes.
  • the controller 140 stops the operation of the heat generator 113 and waits until the inner temperature of the receiving part 12 IA drops to 30 ⁇ 60°C.
  • the vacuum pump 131 is operated by the controller 140 to decompress the receiving part 121 A by the high vacuum pressure of approximately -300 to -600DHg.
  • the decompression should be performed after the cooked rice is cooled enough, that is, until the inner temperature of the receiving part 12 IA measured by the temperature sensor 117 drops to 30 ⁇ 60°C. Since vapor is not generated from the cooked rice at 30 ⁇ 60°C, decompression of the receiving part 12 IA can be performed more favorably. Therefore, oxygen and various microbes causing deterioration of the cooked rice can be discharged from the receiving part 12 IA almost completely. Additionally, nutrients and moisture of the cooked rice are protected from heat. Consequently, the cooked rice can be freshly preserved even for a long time.
  • the decompression is performed while the cooked rice is hot or being heated at high temperature, vapor generates continuously and therefore, inner pressure of the receiving part 121A is increased. Decompression is not favorably performed in this state.
  • the vapor generated in the receiving part 12 IA needs to be continuously discharged while operating the vacuum pump 131 intermittently by short periods during the decompression. However, this may even dry up the cooked rice by depriving the cooked rice of all the moisture. If the cooked rice did not lose moisture, texture of the cooked rice would be excessively softened due to the moisture and heat, consequently damaging the nutrients.
  • Another proper method for decompressing the receiving part 121A is to operate the vacuum pump 131 by the controller 140 when approximately 40-60 minutes have passed since starting cooling the cooked rice regardless of the inner temperature of the receiving part 121A, that is, although the inner temperature of the receiving part 121A has not dropped to 30 ⁇ 60°C yet. Because ambient temperature differs according to residential areas, it may take so long to cool the receiving part 121A to 30 ⁇ 60°C when the ambient temperature is high. 40-60 minutes is long enough to cool the receiving part 12 IA even at abnormally high ambient temperature. Furthermore, as the temperature of the receiving part 12 IA drops more, further decompression can be achieved incidentally since the air existing in the cooked rice and the receiving part 12 IA is contracted.
  • the controller 140 temporarily stops the operations of the heat generator 113 and the vacuum pump 131.
  • the controller 140 is related to most of the operations of the electronic rice cooker.
  • controller 140 The functions of the controller 140 will be described in detail with reference to a rice cooking and vacuum-preserving method.
  • FIG. 4 is a flowchart for explaining the rice cooking and vacuum-preserving method according to an embodiment of the present invention.
  • FIG. 5 through FIG. 13 are a series of reference views showing states of the electric rice cooker according to the rice cooking and vacuum-preserving method of the present invention.
  • the rice cooking and vacuum-preserving method comprises a water- swelling step (SlOO), a rice cooking step (S200), a warmth-keeping and maintaining step (S300), a cooling step (S400), a vacuum-decompressing step (S500), a vacuum-preserving step (S600), a reheating step (S700), and a warmth-keeping and maintaining step (S800).
  • SlOO water- swelling step
  • S200 rice cooking step
  • S300 a warmth-keeping and maintaining step
  • S400 cooling step
  • S600 vacuum-preserving step
  • S700 a reheating step
  • S800 warmth-keeping and maintaining step
  • the sealing O-ring 125 is compressed between the cooking container 121 and the inner lid 123, the receiving part 12 IA of the cooking container 121s is sealed.
  • the cooker lid 112 serves as the inner lid 123.
  • the controller 140 When the user selects the cooking mode by pressing the button of the operation panel 11 IA (FIG. 1) mounted to the cooker body 111, before the actual heating for cooking the rice R, the controller 140 operates the vacuum pump 131 with the first solenoid valve 138 shut and the second solenoid valve 139 opened.
  • the vacuum pump 131 draws in the air from the receiving part 12 IA of the cooking container 121 through the connection hose 133 as shown by an arrow and discharges the air to the outside, thus forming the vacuum inside the receiving part 12 IA. Therefore, a vacuum is generated the receiving part 12 IA of the cooking container 121 until the vacuum pressure of the receiving part 121A, measured by the pressure sensor 137, reaches -300 to -600DHg.
  • the receiving part 121A When the receiving part 121A is thus decompressed by high vacuum, the air A in the rice C is extracted through numerous pores AH so that enough water W can infiltrate into the rice R easily. In this state, 2-3 minutes is enough to sufficiently swell the rice R by water.
  • the present invention accomplishes rapid water- swelling by using the vacuum pressure. More correctly, infiltration of water W into the rice C can be promoted by the vacuum pressure. Accordingly, differently from the conventional water- swelling method, the surface of rice R can avoid long-time contact with the water W and be prevented from being excessively softened. Consequently, more soft and glossy cooked rice can be obtained as well as saving time and inconvenience.
  • the heat generator 113 actually begins heating under the control of the controller 140, thus entering the cooking step (S200). While the heat generator 113 progresses the cooking step, the vacuum state may be released or maintained. When the vacuum state is maintained, infiltration of the water W will be promoted.
  • the cooking step (S200) can be automatically performed after completing the water- swelling step (SlOO) merely by selecting the cooking mode initially.
  • the controller 140 applies power to the heat generator 113 and the heat generator 113 generates high heat H and heats the cooking container 121.
  • the water W put in the receiving part 12 IA boils and the rice R is cooked, thereby resulting in cooked rice BR.
  • Vapor generated from the boiling water is discharged out through the first solenoid valve 138 being opened.
  • the first solenoid 138 is shut so that discharge of the vapor is artificially restrained.
  • objects of the cooking include other various foods such as rice cake, grains, vegetables, and meats which require preservation after cooking.
  • FIG. 8 shows the state where the cooker lid 112 is once opened to take part of the cooked rice and then closed again.
  • the controller 140 controls the heat generator 113 to generate low heat WH having lower temperature than the cooking temperature for a predetermined time, for example, approximately 40-60 minutes. This is to enable the user to still have warm cooked rice when additionally taking the cooked rice within the predetermined time after the initial taking.
  • a cooling step (S400) is performed.
  • the controller 140 stops the operation of the heat generator 113 after the previous step (S300) is progressed for approximately 40-50 minutes. Therefore, the cooked rice BR remaining in the receiving part 12 IA of the cooking container 121 is naturally cooked.
  • the controller 140 may keep the first and the second solenoid valves 138 and 139 shut or opened after the heat generator 113 is stopped. In case that the first solenoid 138 is kept opened, a little vapor generated during the cooling is discharged to the outside.
  • the cooked rice BR is sufficiently cooled can be determined by the temperature sensor 117 mounted in the electronic rice cooker. Although the temperature of the cooked rice BR has not dropped to 30 ⁇ 60°C, the next step is preferably performed in the predetermined time, that is, approximately 40-60 minutes. This is because considerable time can be required to drop the temperature of the receiving part 121A to 30 ⁇ 60°C according to areas. Especially, when the ambient temperature is so high, for example, in summer, the cooked rice may easily go bad during the cooling.
  • the cooling step (S400) is an indispensable step preceding the vacuum-decompressing step (S500) in order to achieve optimum preservation effect of the cooked rice BR. Without the cooling step (S400), the vacuum-decompressing step (S500) would be meaningless and it would be hard to achieve the optimum effect.
  • the receiving part 121A of the cooking container 121 is decompressed by the high vacuum so that the receiving part 121A is under the high vacuum pressure of approximately -300 to -600DHg.
  • the controller 140 operates the vacuum pump 131 with the first solenoid valve 138 shut and the second solenoid valve 139 opened. Therefore, the vacuum pump 131 draws in the air from the receiving part 12 IA of the cooking container 121 through the connection hose 133 as shown by arrows in the drawings and discharges the drawn air to the outside.
  • the vacuum pump 131 generates the vacuum in the receiving part 121 A by repeating the above process.
  • the pressure in receiving part 121A gradually decreased to be lower than the atmospheric pressure and reach a preset degree measured by the pressure sensor 137.
  • the moisture drawn in along with the air from the receiving part 12 IA is not drawn into the vacuum pump 131 but dropped at the disconnect part 133B of the connection hose 133 in the form of water drops BW and collected in the moisture receptacle 115. Since the moisture receptacle 115 hermetically encloses the disconnect part 133B disposed at the lowermost position of the connection hose 133, the vacuum pressure is not affected by existence of the moisture receptacle 115.
  • An end part 133A of the connection hose 133 after the disconnect part 133B is connected to an air suction part 22 of the vacuum pump 131.
  • the air is allowed to flow only from the receiving part 12 IA to the vacuum pump 131 but not in the opposite direction, accordingly enhancing the decompression effect of the vacuum pump 131.
  • the vacuum-preserving step (S600) is performed. This step just maintains the decompressed state of the receiving part 12 IA as sealed without a special further operation. However, the vacuum-preserving step (S600) prepares for an unexpected case where the vacuum is weakened or released. More specifically, the pressure sensor 137 continuously checks the inner pressure of the receiving part 121A and upon detection of decrease in the vacuum pressure, informs the controller 140 of the decrease. The controller 140 soon operates the vacuum pump 131 to restore the vacuum pressure in the receiving part 12 IA.
  • the vacuum pressure in the receiving part 12 IA holding the cooked rice BR is thus maintained, substances such as the air, oxygen, and microbes which deteriorate the cooked rice BR can be mostly prevented from existing in the receiving part 12 IA of the cooking container 121. Accordingly, the cooked rice BR can be preserved for a long time in an almost perfectly germfree state even without heating. In the same manner as canned food being preserved for a long time almost without deterioration of initial quality at the normal temperature, the cooked rice BR can be preserved according to the method of the present invention. If the vacuum pump 131 is controlled to operate periodically, for example, at every 8 hours or 12 hours, the pressure sensor 137 may not have to continuously measure the pressure in the receiving part 121A. In this case, lifespan of the pressure sensor 137 can be improved.
  • the controller 140 When the inner temperature of the receiving part 12 IA is dropped to the preset temperature, that is, approximately 30 ⁇ 60°C, the controller 140 re-operates the heat generator 113 to maintain the preset temperatures while preserving the cooked rice. At this time, the heat generator 113 generates lower heat than the low heat WH, for user s comfortable eating. By maintaining the preset temperature, time for reheating the cooked rice can be highly saved when further taking the cooked rice during preservation.
  • the controller 140 may control the heat generator 113 to operate in a periodical pulse type rather than constantly. Since the cooked rice is preserved within a range of 30 ⁇ 60°C which is higher than the normal temperature, evaporation of the moisture, and deterioration and discoloration of the cooked rice can be prevented almost perfectly.
  • the controller 140 may operate the heat generator 113 for maintenance of the preset temperature in the vacuum-decompressing step (S500), but more preferably in the vacuum-preserving step (S600).
  • the distinctive feature of the present invention is sequential combination of the cooling step (S400) and the vacuum-decompressing step (S500) for maximizing the preservation effect.
  • the reheating step (S700) is performed by directly pressing a reheating button of the electronic rice cooker when the user wants to eat the cooked rice again after some time.
  • the controller 140 then applies power to the heat generator 113, opening the first solenoid valve 138 to release the vacuum state of the receiving part 12 IA immediately or in a specific time.
  • the specific time may be a time point before steam pressure is generated in the receiving part 121A or a time point when the inner temperature of the receiving part 12 IA reaches approximately 50 ⁇ 60°C. Therefore, the cooked rice BR being preserved under the vacuum state at the normal temperature is applied again with the high heat H, thereby reaching a proper temperature for eating in a few minutes.
  • the controller 140 performs the periodical pulse-type operation rather than constantly generating heat, so that the cooked rice BR can be uniformly warmed but not burned.
  • the reheating step (S700) is set to be performed at a preset time automatically, user convenience would be much improved.
  • the controller 140 needs to have a timer function. For example, if the user sets the eating time to 7 a.m. and 6 p.m., the controller 140 starts the reheating step (S700) at 6:50 a.m. and 5:50 p.m., regarding 10 minutes as a proper time to reach the proper eating temperature.
  • loss of moisture may be compensated by spraying water into the receiving part 12 IA of the cooking container 121.
  • This is enabled simply by adding a jet nozzle (not shown) for being supplied with water from the moisture receptacle 115 and spraying the water into the receiving part 12 IA.
  • the supplemented water amount can be roughly determined based on experiences, and just a small amount of water is enough. Because the cooked rice is not continuously heated at high temperature, differently from the conventional preserving method, supplement of water for such a minor loss of moisture is not actually necessary.
  • the vacuum-preserving step (S800) is performed. Since the user may further take the cooked rice BR after the initial taking, the vacuum- preserving step (S 800) maintains the proper eating temperature of the cooked rice BR for a predetermined time, for example, approximately 40-60 minutes. During this, the heat generator 113 generates lower heat than in the reheating step.
  • the above serial steps are performed sequentially and automatically through one-touch operation of a button or switch by the controller 140.
  • the user can perform all the steps from water- swelling the rice to periodically eating the cooked rice, safely preserving the cooked rice for a long time, by operating the button or switch just once.
  • the user is able to have cooked rice with initial good quality any time.

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Abstract

L'invention concerne un procédé destiné à la cuisson et à la conservation sous vide du riz, améliorant la qualité du riz cuit et permettant d'augmenter au maximum le rendement de conservation du riz cuit car il combine deux étapes, à savoir le refroidissement du riz cuit sans production de chaleur et la décompression du riz cuit refroidi par vide poussé. Le procédé permet également de raccourcir le temps de gonflement du riz avant la cuisson et de réduire à un minimum les dommages infligés au riz dus au gonflement. L'invention concerne également un cuiseur à riz électronique dans lequel est utilisé ce procédé. Le procédé destiné à la cuisson et à la conservation du riz selon la présente invention permet de générer un vide par décompression par le vide à l'intérieur du cuiseur à riz électronique contenant le riz cuit, de conserver le riz cuit tout en maintenant le vide sans production de chaleur, et comprend principalement une étape de refroidissement durant laquelle le riz cuit est refroidi sans production de chaleur avant la décompression par le vide.
PCT/KR2007/000727 2006-09-08 2007-02-09 Procédé destiné à la cuisson et à la conservation sous vide du riz et cuiseur à riz électronique dans lequel est utilisé ce procédé WO2008029976A1 (fr)

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KR10-2006-0086868 2006-09-08
KR1020060086868A KR100702630B1 (ko) 2006-01-12 2006-09-08 밥의 취사 및 진공보관법과 이를 이용한 전기밥솥
KR20060111022 2006-11-10
KR10-2006-0111022 2006-11-10

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EP2135532A1 (fr) * 2008-06-19 2009-12-23 José Manuel Grifé de Pascual Robot-mixeur
CN103281941A (zh) * 2010-12-31 2013-09-04 皇家飞利浦电子股份有限公司 用于烹饪米饭的方法和设备
US20130280387A1 (en) * 2010-12-31 2013-10-24 Koninklijke Philips Electronics N.V. Methods and devices for cooking rice
EP2716187A1 (fr) * 2012-10-05 2014-04-09 Tescom Co., Ltd. Cuiseur électrique sous vide
JP2015217180A (ja) * 2014-05-20 2015-12-07 日立アプライアンス株式会社 炊飯器
FR3021854A1 (fr) * 2014-06-10 2015-12-11 Seb Sa Appareil et procede d'extraction de jus a partir d'aliments
WO2016077360A1 (fr) * 2014-11-14 2016-05-19 Meyer Intellectual Properties Ltd. Procédé de cuisson à basse pression et récipient de batterie de cuisine adapté à celui-ci
CN108324117A (zh) * 2017-01-20 2018-07-27 佛山市顺德区美的电热电器制造有限公司 一种烹饪器具的抑菌控制系统及方法和抑菌烹饪器具
CN109452868A (zh) * 2017-09-06 2019-03-12 佛山市顺德区美的电热电器制造有限公司 用于烹饪器具的真空装置以及烹饪器具
JP2019201842A (ja) * 2018-05-23 2019-11-28 三菱電機株式会社 加熱調理器
CN110547685A (zh) * 2018-05-30 2019-12-10 佛山市顺德区美的电热电器制造有限公司 烹饪控制方法、装置、烹饪器具和计算机可读存储介质
CN110547661A (zh) * 2018-05-30 2019-12-10 佛山市顺德区美的电热电器制造有限公司 烹饪控制方法、装置、烹饪器具和计算机可读存储介质
CN110856594A (zh) * 2018-08-24 2020-03-03 佛山市顺德区美的电热电器制造有限公司 烹饪器具以及烹饪器具的烹饪控制方法
JP2020521610A (ja) * 2017-06-29 2020-07-27 佛山市▲順▼▲徳▼区美的▲電▼▲熱▼▲電▼器制造有限公司Ｆｏｓｈａｎ Ｓｈｕｎｄｅ Ｍｉｄｅａ Ｅｌｅｃｔｒｉｃａｌ Ｈｅａｔｉｎｇ Ａｐｐｌｉａｎｃｅｓ Ｍａｎｕｆａｃｔｕｒｉｎｇ Ｃｏ．， Ｌｔｄ． 調理器具及びその調理制御方法
TWI726235B (zh) * 2013-05-23 2021-05-01 英屬維爾京群島商美亞知識產權有限公司 低壓烹飪方法和適用於該方法的炊具容器
JP2022118246A (ja) * 2018-05-23 2022-08-12 三菱電機株式会社 加熱調理器
JP7469650B2 (ja) 2020-06-26 2024-04-17 タイガー魔法瓶株式会社 加熱保温機能付き電気機器

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US6044756A (en) * 1999-08-27 2000-04-04 Chang; Kun Sheng Vacuum pot capable of showing vacuum status
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2135532A1 (fr) * 2008-06-19 2009-12-23 José Manuel Grifé de Pascual Robot-mixeur
RU2651889C2 (ru) * 2010-12-31 2018-04-24 Конинклейке Филипс Электроникс Н.В. Способ и устройство для приготовления риса
CN103281941A (zh) * 2010-12-31 2013-09-04 皇家飞利浦电子股份有限公司 用于烹饪米饭的方法和设备
US20130280387A1 (en) * 2010-12-31 2013-10-24 Koninklijke Philips Electronics N.V. Methods and devices for cooking rice
EP3092923A1 (fr) * 2012-10-05 2016-11-16 Tescom Co., Ltd. Cuiseur électrique sous vide
US9930986B2 (en) 2012-10-05 2018-04-03 Tescom Co., Ltd. Vacuum electric cooker
EP2716187A1 (fr) * 2012-10-05 2014-04-09 Tescom Co., Ltd. Cuiseur électrique sous vide
TWI726235B (zh) * 2013-05-23 2021-05-01 英屬維爾京群島商美亞知識產權有限公司 低壓烹飪方法和適用於該方法的炊具容器
JP2015217180A (ja) * 2014-05-20 2015-12-07 日立アプライアンス株式会社 炊飯器
FR3021854A1 (fr) * 2014-06-10 2015-12-11 Seb Sa Appareil et procede d'extraction de jus a partir d'aliments
CN105147044A (zh) * 2014-06-10 2015-12-16 Seb公司 使用食物榨汁的设备和方法
WO2015189498A1 (fr) * 2014-06-10 2015-12-17 Seb S.A. Appareil et procede d'extraction de jus a partir d'aliments
WO2016077360A1 (fr) * 2014-11-14 2016-05-19 Meyer Intellectual Properties Ltd. Procédé de cuisson à basse pression et récipient de batterie de cuisine adapté à celui-ci
CN108324117A (zh) * 2017-01-20 2018-07-27 佛山市顺德区美的电热电器制造有限公司 一种烹饪器具的抑菌控制系统及方法和抑菌烹饪器具
JP2020521610A (ja) * 2017-06-29 2020-07-27 佛山市▲順▼▲徳▼区美的▲電▼▲熱▼▲電▼器制造有限公司Ｆｏｓｈａｎ Ｓｈｕｎｄｅ Ｍｉｄｅａ Ｅｌｅｃｔｒｉｃａｌ Ｈｅａｔｉｎｇ Ａｐｐｌｉａｎｃｅｓ Ｍａｎｕｆａｃｔｕｒｉｎｇ Ｃｏ．， Ｌｔｄ． 調理器具及びその調理制御方法
CN109452868A (zh) * 2017-09-06 2019-03-12 佛山市顺德区美的电热电器制造有限公司 用于烹饪器具的真空装置以及烹饪器具
JP2019201842A (ja) * 2018-05-23 2019-11-28 三菱電機株式会社 加熱調理器
JP7097231B2 (ja) 2018-05-23 2022-07-07 三菱電機株式会社 加熱調理器
JP2022118246A (ja) * 2018-05-23 2022-08-12 三菱電機株式会社 加熱調理器
JP7278462B2 (ja) 2018-05-23 2023-05-19 三菱電機株式会社 加熱調理器
CN110547685A (zh) * 2018-05-30 2019-12-10 佛山市顺德区美的电热电器制造有限公司 烹饪控制方法、装置、烹饪器具和计算机可读存储介质
CN110547661A (zh) * 2018-05-30 2019-12-10 佛山市顺德区美的电热电器制造有限公司 烹饪控制方法、装置、烹饪器具和计算机可读存储介质
CN110547661B (zh) * 2018-05-30 2021-06-08 佛山市顺德区美的电热电器制造有限公司 烹饪控制方法、装置、烹饪器具和计算机可读存储介质
CN110547685B (zh) * 2018-05-30 2022-04-15 佛山市顺德区美的电热电器制造有限公司 烹饪控制方法、装置、烹饪器具和计算机可读存储介质
CN110856594A (zh) * 2018-08-24 2020-03-03 佛山市顺德区美的电热电器制造有限公司 烹饪器具以及烹饪器具的烹饪控制方法
JP7469650B2 (ja) 2020-06-26 2024-04-17 タイガー魔法瓶株式会社 加熱保温機能付き電気機器

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