WO2012056174A2

WO2012056174A2 - Method for controlling a rice pressure cooker and rice pressure cooker for implementing such a method

Info

Publication number: WO2012056174A2
Application number: PCT/FR2011/052505
Authority: WO
Inventors: Céline Sobole
Original assignee: Seb S.A.
Priority date: 2010-10-27
Filing date: 2011-10-26
Publication date: 2012-05-03
Also published as: KR20130129377A; FR2966711B1; JP2013540548A; JP6081915B2; BR112013010040A2; CN103220947A; WO2012056174A3; FR2966711A1; RU2013123489A; KR101857841B1

Abstract

The invention relates to a method for controlling a rice pressure cooker comprising a housing (10) closed by a cover (12), said housing (10) being provided with heating means (17, 18, 19), a controlled purge valve (20) and a temperature sensor (15), said method being characterised in that it comprises: a steeping step during which the purge valve (20) is kept open and the heating means (17, 18, 19) are controlled so as to keep the container (11) at a temperature of between 60°C and 85°C for a determined period of steeping time of between 30 minutes and 1.5 hours; a heating step starting at the end of the determined period of steeping time, during which the heating means (17, 18, 19) are controlled so as to obtain a determined nominal temperature of between 100 and 120°C inside the container (11); and a cooking step starting as soon as the nominal temperature is reached, during which the heating means (17, 18, 19) are controlled so as to keep the container (11) at the nominal temperature for a determined period of time of between 20 minutes and 40 minutes.

Description

PROCESS FOR CONTROLLING A PRESSURE RICE COOKER AND A PRESSURE RICE COOKER FOR THE IMPLEMENTATION OF SUCH

PROCESS

The present invention relates to a method of controlling a pressure rice cooker and a rice cooker for carrying out such a method. The process according to the invention is particularly suitable for cooking brown rice (or whole rice) to preserve the vitamins contained in the rice. It is known that the cooking of food is likely to reduce their vitamin content. There are known cooking modes to limit this effect. However, with regard to certain foods such as rice, the vitamin content should not be the only parameter to consider. Indeed, it is also important that the consistency of the cooked rice is acceptable for its consumption. The object of the invention is to provide a method of controlling a simple pressure rice cooker and ensuring an improvement in the preservation of the amount of vitamins present in the rice while ensuring a level of firmness rice that is weak.

This object is achieved by a method of controlling a pressure rice cooker comprising a housing closed by a lid, the housing being equipped with heating means, a controlled depressurization valve, and a temperature sensor, the method being characterized in that it comprises: a soaking step during which the depressurization valve is kept in the open position, the heating means are controlled to maintain the vessel at a temperature between 60 ° C and 85 ° C for a definite duration of soaking of between 30 minutes and 1 hour 30 minutes; a heating step starting at the end of the determined duration of soaking during which the heating means are controlled for to reach a determined set temperature between 100 and 120 ° C inside the tank, a cooking step, starting as soon as the set temperature is reached, during which the heating means are controlled to maintain the tank at the set temperature for a specified period of time between 20 and 40 min.

According to other embodiments,

the depressurization valve is kept in the closed position during the heating step, it is at least periodically kept in the closed position during the cooking step and, at the end of the cooking step, the depressurization valve is intermittently open until the pressure difference between the inside and the outside of the housing is substantially zero.

the intermittent opening period of the depressurization valve is approximately 1 min followed by a closing period of a few seconds. the soaking step comprises a first soaking step in which the heating means are controlled to maintain the tank at a temperature of between 60 ° C. and 70 ° C. for a determined duration of the first soaking phase of between 45 minutes and 1:15, typically 1 h; and a second soaking step in which the heating means are controlled to maintain the tank at a temperature between 70 ° C and 85 ° C, in particular between 80 ° C and 85 ° C, for a determined period of second phase dipping time of between 5 minutes and 15 minutes, typically 10 minutes.

the soaking step comprises a soaking phase in which the heating means are controlled to maintain the tank at a temperature of between 70 ° C. and 85 ° C., in particular between 80 ° C. and 85 ° C., during a period of determined duration of soaking phase of between 40 min and 50 min, typically 45 min.

the cooking step comprises a first cooking phase in which the heating means are controlled to maintain the vessel at a temperature between 1 10 ° C and 120 ° C, in particular between 1 14 ° C and 1 18 ° C, for a predetermined period of first phase cooking between 5 min and 10 min; and a second firing phase in which the heating means are controlled to maintain the vessel at a temperature between 100 ° C and 105 ° C, in particular 102 ° C, for a determined duration of second phase of cooking between 15 min and 25 min, typically 20 min.

- The cooking step comprises, between the first and second phases of cooking, a depressurization phase in which the depressurization valve is open intermittently.

- In the depressurization phase, the depressurization valve is intermittently open until the pressure difference between the inside and the outside of the housing is substantially zero. - In the depressurization phase, the depressurization valve is open about 8 s every 12 s.

the cooking step comprises a cooking phase in which the heating means are controlled to maintain the tank at a temperature of between 100 ° C. and 105 ° C., in particular 102 ° C., during a determined period of cooking phase between 25 min and 40 min, typically between 30 min and 35 min.

- An element of the heating means for heating the lid is deactivated during the soaking step.

The present invention also relates to a control device of a pressure rice cooker specially adapted for implementing the method according to the invention and a pressurized rice cooker comprising such a control device.

Other features and advantages of the present invention will become apparent from the following description of embodiments given as non-exemplary embodiments. restrictive and illustrated by the attached drawings in which:

Figure 1 is a schematic sectional view of a pressurized rice cooker to implement the method according to the invention.

FIG. 2 represents the diagram of temperature and pressure as a function of time corresponding to a first embodiment of the control method according to the invention.

FIG. 3 represents the diagram of temperature and pressure as a function of time corresponding to a second embodiment of the control method according to the invention. FIG. 4 represents the diagram of temperature and pressure as a function of time corresponding to a third embodiment of the control method according to the invention.

An embodiment of pressure rice cooker adapted to implement the method according to the invention will now be described with reference to FIG. This embodiment of pressure rice cooker 1 according to the invention comprises a main body 10 or housing comprising a housing in which is inserted an internal tank 1 1 for cooking the rice. The housing is equipped with a cover 12 mounted hinged on the housing 10 so that the upper part of the main body is opened or closed by the cover 12. A control device 13 ensuring the control operations of the rice cooker 1 team also the housing 10.

The rice cooker 1 also comprises a first sensor 15 for detecting the temperature in the tank, in particular the temperature of the lower part of the tank 1 1. The first sensor 15 is for example mounted near the bottom of the tank. A second sensor 16 for detecting the temperature of the inner face of the cover 12 is mounted on the cover. The first and second sensors are connected to the control device 13.

The heating means of the rice cooker 1 comprise a heating element said main 17 providing a heating source so as to cause the cooking operation and the operation of keeping warm in the bowl 1 1 of the rice cooker, an element 18 heating the upper edge of the vessel 1 1 and an element 19 heating the inner face of the lid 12. The pressurized rice cooker 1 also comprises a depressurization valve 20, for example a solenoid valve, controlled by the control device 13. The depressurization valve 20 is mounted in a manner known per se on the lid 12.

In a manner known per se, the rice cooker 1 may comprise a safety valve 21 protecting the cooker against an excessive rise in the pressure inside the housing 10.

The housing 10 and the lid are for example plastic.

The control device 13 is installed on the main body 10, for example on an inner side of the main body. The controller 13 is also connected to control buttons 22 allowing a user to program the cooker.

Furthermore, the control device 13 is connected to the heating means 17, 18, 19 to activate or deactivate according to events defined by a cooking program chosen by the user. Some of these events involve temperature measurements made by one and / or the other of the sensors 15, 16.

According to an alternative embodiment, the main heating element 17 is induction type while the element 18 heating the upper edge of the vessel 1 1 and the element 19 heating the cover 12 are of the resistive type. According to the invention, the control method of the cooker makes it possible to preserve the vitamins while obtaining a low level of firmness of the rice. Indeed, some populations, especially in Korea do not like brown rice because it is too firm compared to white rice. On the other hand, they know that this rice is good for health. Thus, there is a need to obtain a process for preparing brown rice (or black or red) that preserves its nutrients, while allowing to obtain a rice as soft or even softer than the white rice prepared with the other cookers of the market.

To do this, the control method controls a low baking temperature, for example about 100 to 110 ° C. Brown rice is prepared in stages by incorporating a specific soaking step in terms of temperature and cooking. This soaking step may be different according to different variants, the cooking step then depends on the soaking step.

In the soaking step A, the rice is tempered at a temperature equivalent to or higher than the gelatinization temperature of the starch, for example between 65 ° C and 80 ° C. The goal is to start cooking the rice and begin to penetrate the water into the rice before the actual cooking stage. The higher the temperature, the more water enters the grain.

The duration of this step depends on the temperature because it is necessary that there is water left at the end of the soaking to avoid that the cooking is heterogeneous: the water level in the cooker must be higher than the rice level at the end of soaking.

In the cooking step, the temperature is voluntarily limited to preserve the vitamin content and in particular the vitamin B1 content. The control method according to the invention makes it possible to carry out the soaking and cooking of the brown rice in the rice cooker without the intervention of the user during the preparation cycle.

FIG. 2 represents the temperature and pressure as a function of time during the implementation of a first embodiment of the control method according to the invention.

During the soaking step, the depressurizing valve may be in the open or closed position. Indeed, the temperature is not sufficient for the steam generation, the atmospheric pressure prevails in the tank 1 1. Moreover, in a first soaking phase, all or part of the heating means 17, 18, 19 are activated so as to maintain a temperature inside the tank 1 1 approximately equal to 70 ° C, for example between 60 ° C and 70 ° C. In a second soaking phase, all or part of the heating means 17, 18, 19 are activated so as to maintain a temperature inside the tank 1 1 approximately equal to 85 ° C, for example between 75 ° C and 85 ° C. In other words, a control loop of the heating means 17, 18, 19 on the signal of the first temperature sensor 15 located in the bottom of the tank January 1 is implemented. The duration of the first phase of the soaking step is about one hour. The duration of the second phase of the soaking step is about 10 minutes. According to an alternative embodiment, the heating element 19 placed in the lid is deactivated throughout the soaking step. The second soaking phase makes it possible to soften the rice further before the cooking step.

At the end of the soaking step, a heating step B is automatically engaged. The heating step consists in reaching a determined set temperature higher than 100 ° C. inside the vessel 1 1. To do this, the control device 13 activates all the heating means 17, 18, 19 of the rice cooker 1 as long as the signal of the second sensor 16 located in the lid 12 does not indicate the set temperature.

Preferably, this heating step is performed with the depressurization valve 20 in the closed position.

As soon as the set temperature of the heating step is reached, a cooking step C is implemented by the control device 13. This step consists in maintaining a temperature for a determined duration of between 25 and 30 min. Thus, the firing step consists of a control loop of the heating means 17, 18, 19 on the signal of the second temperature sensor 16 of the lid 12. As soon as the cooking time has elapsed, the heating means 17, 18, 19 are disabled.

The cooking step comprises different phases. In a first firing phase, all or part of the heating means 17, 18, 19 are activated in such a way as to maintain a temperature inside the tank 1 1 that is approximately 1 18 ° C, for example between 1 ° C and 120 ° C. This first phase of baking lasts about 5 min to 10 min. This pressurization phase improves the brightness of the rice after cooking. In a second cooking phase, the depressurization valve 20 is intermittently opened to depressurize. The depressurization valve is intermittently opened until the pressure difference between the inside and the outside of the housing is substantially zero. For example, it is open about 8 sec every 12 sec for about 2 min. In a third baking phase, all or part of the heating means 17, 18, 19 are activated so as to maintain a temperature inside the tank 1 1 approximately equal to 105 ° C, for example between 100 ° C and 105 ° C. This third cooking phase lasts about 20 minutes.

The first phase of cooking allows the grains to burst (and therefore soften) and give shine to the rice. This phase at 18 ° C must be very fast so as not to destroy the vitamins. When the cooking step is performed with the depressurization valve 20 in the closed position, it is then opened intermittently as soon as the cooking time has elapsed. This intermittent opening makes it possible to avoid a continuous noise of steam release. By way of example, the intermittent opening consists of the repetition of an opening cycle and a closing cycle of the depressurization valve. The opening cycle lasts about a minute while the closing cycle only lasts a few seconds and so on until the pressure inside the tank 1 1 is balanced with the ambient pressure or the sensor lid detects the new set temperature. The decompression step is therefore done in fits and starts. This reduces the noise and especially to avoid the overflow of water. Indeed if there is cooking water loaded with starch, it may overflow if you open the valve at once and continuously.

FIG. 3 represents the diagram of temperature and pressure as a function of time during the implementation of a second embodiment of the control method according to the invention.

The second embodiment differs from the first embodiment by its soaking step and by its cooking step.

Indeed, in the second embodiment, during the soaking step, the depressurization valve 20 is in the open or closed position so that the atmospheric pressure prevails in the tank January 1. Moreover, all or part of the heating means 17, 18, 19 are activated so as to maintain a temperature inside the tank 1 1 approximately equal to 85 ° C, for example between 75 ° C and 85 ° C . The duration of the soaking step is approximately 45 minutes.

The firing step C consists in maintaining a temperature of approximately 105 ° C., for example between 100 ° C. and 105 ° C. for a determined period of approximately 30 min.

FIG. 4 represents the temperature and pressure versus time diagram during the implementation of a third embodiment of the control method according to the invention. The third embodiment differs from the first embodiment by its cooking step.

Indeed, in the third embodiment, the firing step C is to maintain a temperature of about 105 ° C, for example between 100 ° C and 105 ° C for a predetermined period of about 35 min. In this third embodiment, the soaking and baking steps are performed at low temperatures, so the cooking step is the longest (about 35 minutes). This mode of execution is therefore the longest of the three (about two hours in total).

The invention also relates to the control device 13 specially adapted to perform the method according to the invention. The control device according to the invention is connected to the heating means, to the sensors and to the depressurization valve and comprises a memory for storing the different program sequences corresponding to the execution of the method according to the invention. Moreover, the invention relates to a rice cooker equipped with such a control device.

The invention also relates to a data storage medium readable by a computer on which is recorded a computer program comprising computer program code means for implementing the steps of the control method object of the invention.

Finally, the invention relates to a computer program comprising computer program code means adapted to perform the steps of the control method object of the invention.

Claims

A method of controlling a pressurized rice cooker comprising a housing (10) closed by a lid (12), the housing (10) being provided with heating means (17, 18, 19), a valve (20) ) controlled depressurization, and a temperature sensor (15), the method being characterized in that it comprises:

- A dipping step (A) during which the depressurization valve (20) is kept in the open position, the heating means (17, 18, 19) are controlled to maintain the vessel (1 1) at a temperature between 60 ° C and 85 ° C for a fixed duration of soaking between 30 min and 1 h 30;

a heating step (B) starting at the end of the determined duration of soaking during which the heating means (17, 18, 19) are controlled to reach a determined set temperature of between 100 and 120 ° C. inside the tank (1 1),

- A cooking step (C), starting as soon as the set temperature is reached, during which the heating means (17, 18, 19) are controlled to maintain the tank (1 1) at the set temperature for a period of time. determined between 20 and 40 min.

A method of controlling a pressurized rice cooker according to claim 1, characterized in that the depressurization valve (20) is kept in the closed position during the heating step, in that it is at least periodically maintained in closed position during the cooking step and in that, at the end of the cooking step, the depressurization valve (20) is intermittently opened until the pressure difference between the interior and the outside the housing (10) is substantially zero.

A method of controlling a pressurized rice cooker according to claim 2, characterized in that the intermittent opening period the depressurization valve (20) is approximately 1 min followed by a closing period of a few seconds.

A method of controlling a pressurized rice cooker according to one of the preceding claims, characterized in that the soaking step comprises:

a first soaking phase in which the heating means (17, 18, 19) are controlled to maintain the tank (1 1) at a temperature between 60 ° C and 70 ° C for a determined period of first phase of soaking included between 45 minutes and 1:15, typically 1 hour; and

a second soaking phase in which the heating means (17, 18, 19) are controlled to maintain the tank (1 1) at a temperature between 70 ° C and 85 ° C, in particular between 80 ° C and 85 ° C ° C, during a determined period of second soaking phase of between 5 min and 15 min, typically 10 min.

A method of controlling a pressure rice cooker according to one of claims 1 to 3, characterized in that the soaking step comprises a soaking step in which the heating means (17, 18, 19) are controlled to maintain the tank (1 1) at a temperature between 70 ° C and 85 ° C, in particular between 80 ° C and 85 ° C, for a given duration of soak phase between 40 min and 50 min, typically 45 min.

A method of controlling a pressurized rice cooker according to one of the preceding claims, characterized in that the cooking step comprises:

a first firing phase in which the heating means (17, 18, 19) are controlled to maintain the vessel (1 1) at a temperature between 1 10 ° C and 120 ° C, in particular between 1 14 ° C and 1 18 ° C, during a determined period of first baking phase between 5 min and 10 min; and a second cooking phase in which the means of heating (17, 18, 19) are controlled to maintain the tank (1 1) at a temperature between 100 ° C and 105 ° C, in particular 102 ° C, for a determined period of second phase cooking between 15 min and 25 min, typically 20 min.

7. A method of controlling a pressure rice cooker according to the preceding claim, characterized in that the cooking step comprises, between the first and second cooking phases, a depressurization phase in which the valve (20) of depressurization is intermittently opened.

8. A method of controlling a pressure rice cooker according to the preceding claim, characterized in that, in the depressurization phase, the depressurization valve (20) is intermittently open until the pressure difference between the inside and outside of the housing (10) is substantially zero.

9. A method of controlling a pressure rice cooker according to claim 7 or 8, characterized in that, in the depressurization phase, the valve (20) of depressurization is open about 8 s every 12 s.

10. A method of controlling a pressurized rice cooker according to one of claims 1 to 5, characterized in that the cooking step comprises a cooking phase in which the heating means (17, 18, 19). are controlled to maintain the tank (1 1) at a temperature between 100 ° C and 105 ° C, in particular 102 ° C, for a predetermined period of cooking phase between 25 min and 40 min, typically between 30 min and 35 min.

1 1. A method of controlling a pressurized rice cooker according to one of claims 1 to 10, characterized in that an element (19) of the heating means for heating the lid (12) is deactivated during the step of soaking.

12. Control device (13) for a pressurized rice cooker specially adapted for carrying out the process according to one of the Claims 1 to 11.

Pressurized rice cooker comprising a control device according to claim 12.