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
  • A47J27/56—Preventing boiling over, e.g. of milk
  • A47J27/62—Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
  • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
  • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
• • 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
  • A47J27/004—Cooking-vessels with integral electrical heating means
• • 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
  • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
  • A47J27/0802—Control mechanisms for pressure-cookers
• • 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
  • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
  • A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means

Definitions

• 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 increase the content of gamma-amino-butyric acid (GABA).
• GABA gamma-amino-butyric acid
• GABA is a neurotransmitter of brain cells that plays a role in preventing certain diseases and stimulating the production of growth hormone.
• GABA is a neurotransmitter of brain cells that plays a role in preventing certain diseases and stimulating the production of growth hormone.
• the germination of brown rice is known per se. It consists of soaking the brown rice in water until the appearance of the rice germ.
• Document KR20050091802 describes an example of a method of germinating and cooking sprouted brown rice in a pressurized rice cooker. The method consists of a step of soaking rice at a set temperature around 40 ° C. The soaking step is followed by a cooking step comprising several successive temperature rises.
• the object of the invention is to provide a method of controlling a rice cooker under simpler pressure while ensuring an increase in the amount of GABA present in the rice.
• a method of controlling a pressurized rice cooker comprising a housing closed by a lid, the housing being equipped with a main heating element of a tank placed in the housing, a heating element the upper edge of the tank, a heating element lid, a controlled depressurization valve, a first temperature sensor located near the bottom of the tank and a second temperature sensor placed in the lid , the method being characterized in that it comprises: - A soaking step during which the heating elements are controlled to maintain, for a predetermined period of time greater than 2h, a set temperature of between 30 and 40 ° C inside the vessel;
• a cooking step starting as soon as the set temperature is reached, during which the heating elements are controlled to maintain the set temperature inside the tank for a specified period of between 15 and 20 min.
• the depressurization valve is kept in the closed position during the heating step and the cooking step and, at the end of the cooking step, the depressurization valve is intermittently opened until the difference pressure between the inside and outside of the housing is substantially zero.
• the set temperature of the baking step is between 1 12 and 1 18 ° C when the depressurization valve is closed and between 100 and 105 ° C, when the depressurization valve is open.
• the soaking step is less than 8h.
• the soaking temperature is between 36 ° and 40 ° C.
• the intermittent opening period of the depressurization valve is approximately 1 min followed by a closing period of a few seconds.
• the heating element lid is deactivated during the soaking phase.
• the present invention also relates to a control device for a pressure rice cooker specially adapted for implementing the method according to the invention and a pressurized rice cooker comprising such a device. control device.
• FIG. 1 is a diagrammatic view of a pressure rice cooker for carrying out the process according to the invention
• FIG. 2 represents the diagram of temperature and pressure as a function of time corresponding to a first variant embodiment of the control method according to the invention.
• a pressurized rice cooker adapted to implement the method according to the invention will now be described with reference to FIG.
• the pressurized rice cooker 1 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 10.
• a control device 13 ensuring the control operations of the rice cooker 1 also the housing 10.
• the rice cooker 1 also comprises a first sensor 15 for detecting the temperature of the lower part of the vessel 1 1.
• the first sensor 15 is 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 controller 13.
• the heating means of the rice cooker 1 comprise a so-called main heating element 17 supplying a heating source so as to cause the soaking / cooking operation and the operation of keeping warm in the tank 1 1 of the rice cooker, an element 18, heating the upper edge of the vessel 1 1 and another element 19, heating the inner face of the lid 12.
• the rice cooker 1 under pressure also includes a valve 20 of depressurization controlled by the control device 13.
• the depressurization valve 20 is mounted in a manner known per se on the lid 12.
• 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 controller 13 is installed on an inner side of the main body 10.
• the controller 13 is also connected to control buttons 22 allowing a user to program the cooker.
• the control device 13 is connected to the heating elements 17, 18, 19 to activate or deactivate them according to a part of a cooking program chosen by the user and temperature measurements recorded by the users. two sensors 15, 16.
• 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.
• the control method of the rice cooker 1 according to the invention allows the brown or whole rice cooking to increase the amount of GABA (gamma-amino-butyric acid) in cooked brown rice.
• GABA gamma-amino-butyric acid
• the increase of GABA in rice is directly related to the pre-germination of brown rice.
• the pre-germination of the brown rice is obtained in a manner known per se, in particular by soaking the brown rice at room temperature.
• FIG. 2 represents the temperature and pressure as a function of time during the implementation of the method according to the invention when the depressurization valve 20 is closed.
• 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.
• the main step of the control method according to the invention is a soaking step A.
• the depressurization valve 20 can be in the open or closed position. Indeed, given the soaking temperature there is no release of steam and therefore no rise in temperature. In fact, no signal is sent to the depressurization valve.
• all or part of the heating elements 17, 18, 19 are activated so as to maintain a temperature inside the vessel 11 between 36 and 40 ° C.
• a control loop of the heating elements 17, 18, 19 on the signal of the first temperature sensor 15 located in the bottom of the vessel 11 is implemented.
• the duration of the soaking step is at least two hours.
• the user can, by means of the control buttons (not shown), extend the duration of the soaking step up to eight hours.
• the set temperature during the soaking step is 35 ° C ⁇ 1 ° C.
• the heating element 19 placed in the lid is deactivated throughout the soaking step.
• a heating step B is automatically engaged.
• the heating step consists of reaching a determined set temperature of between 100 and 120 ° C. inside the vessel 11.
• the control device 13 activates all the heating elements 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.
• This heating step can be carried out either with the valve 20 of depressurization in the open position with the depressurization valve 20 in the closed position.
• the set temperature is between 100 and 105 ° C.
• the set temperature is for example between 1 12 and 1 18 ° C.
• a cooking step C is implemented by the control device 13. This step consists in maintaining the set temperature of the heating step during a determined period of time between 15 and 20min.
• the firing step consists of a control loop of the heating elements 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 elements 17, 18, 19 are disabled.
• the intermittent opening makes it possible to avoid continuous steam exhaust noise and incidentally the overflow of the vessel 1 1.
• the intermittent opening consists of the repetition of an opening cycle and a closing cycle of the depressurization valve.
• the opening cycle lasts about one minute while the closing cycle lasts only a few seconds and so on until the pressure inside the vessel 1 1 is balanced with the ambient pressure.
• the method according to the invention is very simple since the cooking step comprises only one phase after the rise in temperature. This also helps to preserve rice nutrients by minimizing the exposure time of rice at high temperatures. Moreover, the optimized choice of the temperature and the duration of soaking makes it possible to appreciably increase the amount of GABA in the brown rice (+ 10% to + 50% of GABA compared to a brown rice without soaking.
• the invention also relates to the control device 13 especially adapted to perform the method according to the invention.
• the control device according to the invention is connected to the heating elements, 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.
• the invention relates to a rice cooker equipped with such a control device.
• the temperature sensors can be placed differently in the rice cooker.
• the signals transmitted by the sensors can be used indifferently to regulate the cooking or soaking set temperature.
• the difference between the two operating modes lies in the interpolation performed by the control device to determine the temperature prevailing inside the tank.

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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Cookers (AREA)

Priority Applications (5)

Applications Claiming Priority (2)

Publications (2)

Family

ID=44146586

Family Applications (1)

Country Status (7)

Cited By (5)

Families Citing this family (9)

Citations (1)

Family Cites Families (18)

• 2010
  • 2010-10-27 FR FR1058853A patent/FR2966710B1/fr not_active Expired - Fee Related
• 2011
  • 2011-10-26 CN CN2011800518212A patent/CN103179885A/zh active Pending
  • 2011-10-26 KR KR1020137013257A patent/KR101841796B1/ko not_active Expired - Fee Related
  • 2011-10-26 RU RU2013123129/12A patent/RU2013123129A/ru not_active Application Discontinuation
  • 2011-10-26 BR BR112013010041A patent/BR112013010041A2/pt not_active IP Right Cessation
  • 2011-10-26 JP JP2013535497A patent/JP5973450B2/ja not_active Expired - Fee Related
  • 2011-10-26 WO PCT/FR2011/052506 patent/WO2012056175A2/fr not_active Ceased

Patent Citations (1)

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