WO2017104900A1 - Cooking method for electric rice cooker - Google Patents

Cooking method for electric rice cooker Download PDF

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Publication number
WO2017104900A1
WO2017104900A1 PCT/KR2016/002233 KR2016002233W WO2017104900A1 WO 2017104900 A1 WO2017104900 A1 WO 2017104900A1 KR 2016002233 W KR2016002233 W KR 2016002233W WO 2017104900 A1 WO2017104900 A1 WO 2017104900A1
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WIPO (PCT)
Prior art keywords
rice
degrees
minutes
cooking
cooker
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PCT/KR2016/002233
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French (fr)
Korean (ko)
Inventor
권오윤
박경은
조인혜
전종인
Original Assignee
주식회사 대유위니아
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Priority claimed from KR1020150180759A external-priority patent/KR102433976B1/en
Priority claimed from KR1020150180757A external-priority patent/KR102433974B1/en
Priority claimed from KR1020150180758A external-priority patent/KR102433975B1/en
Application filed by 주식회사 대유위니아 filed Critical 주식회사 대유위니아
Publication of WO2017104900A1 publication Critical patent/WO2017104900A1/en

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    • 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
    • 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
    • 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
    • A47J27/09—Safety devices
    • A47J27/092—Devices for automatically releasing pressure before opening
    • 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
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils

Definitions

  • the present invention relates to a cooking method of an electric rice cooker, and more particularly, to a cooking method of an electric rice cooker called rice by setting the temperature of the water in which the rice is immersed more than 34 degrees and less than 41 degrees.
  • Electric pressure cooker is a cooking utensil for cooking food in a short time by heating the inner pot in an enclosed space by an electric heater, the general electric pressure cooker is equipped with cooking conditions according to the contents, which is the first time the inner pot is seated After is detected, each cooking is performed according to the operation of each cooking key.
  • the electric pressure cooker includes an outer pot forming an outer surface of the rice cooker, an inner pot seated on the outer pot, a lid covering the electric pressure cooker, and a heater for heating the contents of the inner pot.
  • a key input unit 12 consisting of keys for setting various operating environments of the electric pressure cooker having a cooking function and a heat insulation function, and the bottom of the electric pressure cooker
  • a temperature sensor 14 installed on the body and the lid and detecting temperature generated by the various heaters, and a temperature value detected by the key input and the temperature sensor 14 input from the key input unit 12.
  • the control unit 10 for outputting a signal for controlling the operation of the pressure cooker, and is installed on the bottom and lid and body of the electric pressure cooker and operates according to the control signal output from the control unit 10 to heat the inside of the electric pressure cooker
  • a display unit 18 for displaying the operation state of the electric pressure cooker.
  • an object of the present invention is to provide a cooking method of the electric rice cooker to minimize the occurrence of cracks in the rice and improve the water absorption.
  • the cooking method of the electric rice cooker of the present invention for achieving the above object is characterized in that it comprises a soaking step, called a rice and a heating step to make the temperature of the water immersed rice to more than 34 degrees less than 41 degrees.
  • the cooking method of the electric rice cooker of the present invention for achieving the above object is characterized in that it comprises a soaking step called rice and a heating step by setting the temperature of the inner pot to more than 30 degrees and less than 40 degrees.
  • the steam discharge valve may be closed.
  • the yellowness of the cooked rice can be less than 5.5.
  • the moisture content of the cooked rice may be greater than 55.22%.
  • the temperature of the rice immersed water may be 35 degrees.
  • the rice can be soaked for 6 minutes.
  • the temperature of the inner pot may be measured at the bottom of the inner pot.
  • the temperature of the said inner pot can be 31 degrees or more and 34 degrees or less.
  • the method may further include an input step of receiving a type of rice before the soaking step, and the soaking step may vary the soaking time according to the type of rice input in the input step.
  • Rice in the soaking process may be soaked for more than 5 minutes less than 10 minutes.
  • rice may be soaked for more than 8 minutes and less than 15 minutes.
  • the steam discharge valve may be opened during the soaking process.
  • the rice can be soaked for 10 minutes.
  • the hardness of the cooked rice can be less than 1000 g / cm 2 .
  • the rice may be soaked for more than 8 minutes and less than 15 minutes in the soaking process.
  • the soaking process may be called rice for more than 5 minutes less than 10 minutes.
  • Rice is soaked with the temperature of the water in which the rice is soaked above 34 degrees and less than 41 degrees, so that cracking of the rice is minimized and the water absorption of the rice is sufficient to improve the taste of rice.
  • Rice ( ⁇ starch) is uniformly ⁇ -ized through cooking.
  • the yellowness value of the rice can be lowered to further improve the appetite.
  • the hardness of the rice is low, so it can be made softer.
  • FIG. 1 is a block diagram showing the electrical configuration of a conventional electric pressure cooker.
  • Figure 2 is a flow chart of the cooking method of the electric rice cooker according to a preferred embodiment of the present invention.
  • Figure 3 is a first experimental result of the moisture content according to the soaking (simmering) time when non-glutinous rice (white rice) is soaked in water of 20 degrees, 50 degrees, 60 degrees, 70 degrees.
  • Figure 4 is a second test result of the water content according to the soaking (soaking) time when the non-glutinous rice soaked in water of 20 degrees, 30 degrees, 40 degrees, 50 degrees.
  • Figure 6 is a sensory evaluation result of the rice when cooked soaked in non-glutinous rice in water at 30 degrees, 50 degrees for 20 minutes.
  • 10 is a sensory evaluation result when soaked non-glutinous rice in water at 35 degrees for 7 minutes and 10 minutes.
  • Figure 11 is a diagram showing the results of the yellowness of the rice cooked through the cooking method of the electric cooker according to a preferred embodiment of the present invention.
  • Figure 13 is a hardness test results table of the rice built through the cooking method of the electric cooker according to a preferred embodiment of the present invention.
  • the cooking method of the electric rice cooker of the present embodiment the input step (S10) for receiving the type of rice, the soaking process called rice by making the temperature of the water immersed rice to more than 34 degrees less than 41 degrees (S20) and a heating step (S30).
  • the electric rice cooker cooking method of the present embodiment will be described by taking an electric cooking method of the electric pressure cooker as an example.
  • the type of rice is input through an input unit provided with a touch screen or the like. (S10)
  • 'water temperature' the temperature of the water in which the rice is immersed
  • Table 1 shows the results of measuring the temperature of the bottom of the inner pot and the temperature of rice and water of Dimchae Cook manufactured by Daeyuwinia.
  • the temperature of the bottom of the inner pot and the temperature of the water are different.
  • the temperature of the bottom of the inner pot is measured lower than the temperature of the water in the inner pot.
  • the temperature of the inner pot bottom is measured 1 to 4 degrees lower than the temperature of the water in the inner pot. Therefore, the temperature of the inner pot bottom is more than 30 degrees and less than 40 degrees, and rice is called.
  • the temperature of the inner pot bottom is sensed by a bottom sensor disposed under the inner pot bottom. Therefore, during the soaking process, the control unit controls the heater so that the temperature sensed by the bottom sensor is more than 30 degrees and less than 40 degrees, so that the temperature of the water in which the rice is immersed is more than 34 degrees and less than 41 degrees.
  • the temperature of water at soaking is 35 degrees.
  • the control unit controls the heater so that the temperature of the bottom of the inner pot is 31 degrees or more and 34 degrees or less.
  • the heater controlled by the control unit may be a side heater surrounding the lower side of the inner pot.
  • the soaking process (S20) varies the soaking time according to the type of rice input in the input step (S10).
  • the rice is called for 10 minutes when the soft rice mode is entered.
  • the rice is called for more than 5 minutes less than 10 minutes. In other words, the rice is called for a longer time than in the soft rice mode than in the delicious rice or glutinous rice mode.
  • the rice is called for 6 minutes when the sooty rice or glutinous rice mode is input.
  • the control unit operates the heater to heat the inner pot when the rice starts to be called.
  • the soaking process (S20) is different from the opening and closing of the steam discharge valve (solenoid valve) installed on the lid of the electric cooker according to the type of rice input in the input step (S10).
  • the steam discharge valve (solenoid valve) is opened when the soaking step S20 is performed, so that steam is discharged to the outside.
  • the steam discharge valve is closed when the soaking step S20 is performed, so that steam does not escape to the outside.
  • Figure 3 shows the results of the first experiment of the moisture content according to the soaking (simmering) time when the rice (white rice) is soaked in water of 20 degrees, 50 degrees, 60 degrees, 70 degrees.
  • the water content of the rice is not proportional to the immersion time, it can be seen that after a certain time the water content no longer increases.
  • the water content of rice increases rapidly up to 10 minutes (soaking time), but after 10 minutes it is stagnant or slightly increasing.
  • Figure 4 shows the results of the second experiment of the moisture content according to the soaking (soaking) time when the non-glutinous rice is soaked in water of 20 degrees, 30 degrees, 40 degrees, 50 degrees.
  • the temperature between 20 and 50 degrees was further subdivided.
  • the water content reached 34.55% after 30 minutes at 20 ° C, and reached 33% after 20 minutes at 30 ° C for 30 minutes and 40 ° C for 50 ° C.
  • Fig. 6 shows the results of sensory evaluation of the rice when the non-rice cooked soaked in water at 30 degrees, 50 degrees for 20 minutes.
  • the degree of preference which means the overall taste of rice, was 30 degrees, which is 3.6, which is higher than 50 degrees (3.0).
  • the 30 degree soak was higher than the 50 degree soak in sweet smell, sweet smell, sweet taste and sweet taste. This is because when it is called at a high temperature, cracks occur in the rice grains, and protein, starch granules, amylose and the like are eluted.
  • the 30-degree soaking is lower than the 50-degree soaking yellow value may further stimulate the appetite.
  • Figure 7 shows the results of the third experiment of the moisture content according to the soaking (soaking) time when non-glutinous rice is soaked in water of 25 degrees, 30 degrees, 35 degrees. 8 shows the results of microscopic observation of the third experiment.
  • the water temperature was 35 degrees, the soaking rate was less than 15% when soaked for 10 or 15 minutes, and the water content was 31% or more. Even if the water temperature is 25 degrees, if it is soaked for 20 minutes, the crack ratio is less than 15% and the moisture content is more than 31%.
  • Figure 9 shows the experimental results of the moisture content according to the soaking (soaking) time when non-glutinous rice is soaked in water of 35 degrees.
  • Figure 10 shows the results of sensory evaluation when non-glutinous rice is soaked in 35 degrees of water for 7 minutes and 10 minutes.
  • 11 to 14 show the experimental results of the present embodiment (water temperature 35 degrees 6 minutes, water temperature 35 degrees 10 minutes) and comparative examples (water temperature 60 degrees 4 minutes, other companies 1, other companies 2).
  • Competitor 2 was called for 4 minutes at 56 degrees and 73.5 degrees.
  • Figure 11 shows the yellowness of the cooked rice through each cooking method.
  • the yellowness of the rice of this example is 5.25 (water temperature 35 degrees 6 minutes) or 5.37 (water temperature 35 degrees 10 minutes), both of which are less than 5.5.
  • Figure 12 shows the water content of the cooked rice through each cooking method.
  • the water content of the rice of this example is 56.78% (water temperature 35 degrees 6 minutes) or 58.92% (water temperature 35 degrees 10 minutes), in both cases greater than 55.22%.
  • the rice according to the present embodiment has a higher moisture content than the rice of the existing rice cooker, and yellowness may be lowered to further improve appetite.
  • Figure 13 shows the hardness of the cooked rice through each cooking method.
  • the hardness of the rice of this example is 992.41 g / cm 2 (water temperature 35 degrees 6 minutes) or 891.73 g / cm 2 (water temperature 35 degrees 10 minutes), in both cases less than 1000 g / cm 2 .
  • Figure 14 shows the appearance of the rice built through each cooking method.
  • the rice according to this embodiment has less cracking (cracking ratio: 14%) of the rice grains than other comparative examples (maximum cracking ratio: 60%) and there is no lower pressing phenomenon. As such, this embodiment minimizes cracking of the rice ( ⁇ starch). Therefore, according to this embodiment, the rice can be uniformly ⁇ -starched, so that the rice taste is improved.
  • the rice cooked according to the present embodiment has a tangle of rice grains and a maximum water content.

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  • Food Science & Technology (AREA)
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Abstract

The present invention relates to a cooking method for an electric rice cooker and, particularly, to a cooking method for an electric rice cooker, wherein rice is soaked in water while the temperature of the water in which the rice is put ranges from 34 degrees to 41 degrees, exclusive. Accordingly, cracking of rice is minimized and rice absorbs sufficient water, so that the flavor of rice is improved.

Description

전기 밥솥의 취사방법How to cook electric rice cooker
본 발명은 전기 밥솥의 취사방법에 관한 것으로써, 특히, 쌀이 침지된 물의 온도를 34도 초과 41도 미만으로 하여 쌀을 불리는 전기 밥솥의 취사방법에 관한 것이다.The present invention relates to a cooking method of an electric rice cooker, and more particularly, to a cooking method of an electric rice cooker called rice by setting the temperature of the water in which the rice is immersed more than 34 degrees and less than 41 degrees.
전기압력밥솥은 밀폐된 공간의 내솥을 전기 히터에 의해 가열함으로써 식품을 단시간에 조리하는 조리기구로서, 일반적인 전기압력밥솥은 각 내용물에 따라 취사조건이 구비되어 있고, 이는 최초에 내솥이 안착된 상태가 검출된 이후 각 취사키의 동작에 따라 각각의 취사가 이루어진다.Electric pressure cooker is a cooking utensil for cooking food in a short time by heating the inner pot in an enclosed space by an electric heater, the general electric pressure cooker is equipped with cooking conditions according to the contents, which is the first time the inner pot is seated After is detected, each cooking is performed according to the operation of each cooking key.
이러한 전기압력밥솥은 밥솥의 외면을 형성하는 외솥과, 상기 외솥에 안착되는 내솥과, 전기압력밥솥을 덮는 뚜껑과, 상기 내솥의 내용물을 가열하는 히터로 구성된다.The electric pressure cooker includes an outer pot forming an outer surface of the rice cooker, an inner pot seated on the outer pot, a lid covering the electric pressure cooker, and a heater for heating the contents of the inner pot.
이러한 전기압력밥솥의 구성은 첨부한 도 1에 도시되어 있는 바와 같이, 취사기능과 보온기능을 갖는 전기압력밥솥의 각종 동작환경을 설정하는 키들로 구성된 키 입력부(12)와, 전기압력밥솥의 바닥과 몸통 및 뚜껑에 설치되어 있으며 각종 히터에 의해 발열되는 온도를 검출하는 온도센서(14)와, 키 입력부(12)로부터 입력되는 키 입력과 온도센서(14)에 의해 검출되는 온도 값에 의해 전기압력밥솥의 동작을 제어하는 신호를 출력하는 제어부(10)와, 전기압력밥솥의 바닥과 뚜껑 및 몸통에 설치되어 있으며 제어부(10)로부터 출력되는 제어 신호에 따라 동작하여 전기압력밥솥의 내부를 가열하는 각종 히터부(16)와, 상기한 전기압력밥솥의 동작상태를 표시하는 표시부(18)로 구성되어 있다.The configuration of the electric pressure cooker, as shown in the accompanying Figure 1, a key input unit 12 consisting of keys for setting various operating environments of the electric pressure cooker having a cooking function and a heat insulation function, and the bottom of the electric pressure cooker And a temperature sensor 14 installed on the body and the lid and detecting temperature generated by the various heaters, and a temperature value detected by the key input and the temperature sensor 14 input from the key input unit 12. The control unit 10 for outputting a signal for controlling the operation of the pressure cooker, and is installed on the bottom and lid and body of the electric pressure cooker and operates according to the control signal output from the control unit 10 to heat the inside of the electric pressure cooker And a display unit 18 for displaying the operation state of the electric pressure cooker.
한국공개특허공보 제2000-0008522호 등에는 쌀을 취사 전에 불림하는 것이 나타나 있다. 이러한 종래기술은 쌀의 불림시 취사물의 온도를 70도로 한다. 이와 같이 쌀을 고온의 물에서 불릴 경우, 쌀알의 균열현상이 나타나서 균열된 조직에서 단백질, 전분립, 아밀로오즈 등이 용출되어 밥맛이 저하되고, 수분흡수율도 낮아지게 된다. 또한, 밥에서 냄새가 나게 되며 밥이 단단하게 되고, 밥이 누렇게 되는 문제점이 있다.In Korean Laid-Open Patent Publication No. 2000-0008522, rice is called before cooking. This prior art makes the temperature of the cookware 70 degrees at the time of soaking of the rice. When rice is soaked in high temperature water, cracks of rice appear, so that protein, starch granules, amylose, etc. are eluted from the cracked tissue, and the taste of rice is lowered and the water absorption is also lowered. In addition, there is a problem that the smell is coming from the rice and the rice becomes hard, the rice is yellow.
[선행기술문헌][Preceding technical literature]
[특허문헌][Patent Documents]
한국공개특허공보 제2000-0008522호Korean Laid-Open Patent Publication No. 2000-0008522
본 발명은 전술한 문제를 해결하기 위하여 안출된 것으로, 쌀에 균열이 생기는 것을 최소화하고 수분흡수율이 향상되는 전기 밥솥의 취사방법을 제공하는데 그 목적이 있다.The present invention has been made in order to solve the above-mentioned problems, an object of the present invention is to provide a cooking method of the electric rice cooker to minimize the occurrence of cracks in the rice and improve the water absorption.
전술한 목적을 달성하기 위한 본 발명의 전기 밥솥의 취사방법은, 쌀이 침지된 물의 온도를 34도 초과 41도 미만으로 하여 쌀을 불리는 불림공정과, 가열공정을 포함하는 것을 특징으로 한다.The cooking method of the electric rice cooker of the present invention for achieving the above object is characterized in that it comprises a soaking step, called a rice and a heating step to make the temperature of the water immersed rice to more than 34 degrees less than 41 degrees.
전술한 목적을 달성하기 위한 본 발명의 전기 밥솥의 취사방법은, 내솥의 온도를 30도 초과 40도 미만으로 하여 쌀을 불리는 불림공정과, 가열공정을 포함하는 것을 특징으로 한다.The cooking method of the electric rice cooker of the present invention for achieving the above object is characterized in that it comprises a soaking step called rice and a heating step by setting the temperature of the inner pot to more than 30 degrees and less than 40 degrees.
상기 불림공정시 증기배출밸브를 클로우즈시킬 수 있다.In the soaking process, the steam discharge valve may be closed.
취사된 밥의 황색도는 5.5 미만일 수 있다.The yellowness of the cooked rice can be less than 5.5.
취사된 밥의 수분함량은 55.22% 초과일 수 있다.The moisture content of the cooked rice may be greater than 55.22%.
상기 쌀이 침지된 물의 온도는 35도일 수 있다.The temperature of the rice immersed water may be 35 degrees.
상기 쌀은 6분동안 불림할 수 있다.The rice can be soaked for 6 minutes.
상기 내솥의 온도는 상기 내솥 바닥에서 측정될 수 있다.The temperature of the inner pot may be measured at the bottom of the inner pot.
상기 내솥의 온도를 31도 이상 34도 이하로 할 수 있다.The temperature of the said inner pot can be 31 degrees or more and 34 degrees or less.
상기 불림공정 전에 밥 종류를 입력받는 입력단계를 더 포함하며, 상기 불림공정은 상기 입력단계에서 입력되는 밥 종류에 따라 불림시간을 다르게 할 수 있다.The method may further include an input step of receiving a type of rice before the soaking step, and the soaking step may vary the soaking time according to the type of rice input in the input step.
상기 불림공정에서 쌀은 5분 이상 10분 미만 동안 불릴 수 있다.Rice in the soaking process may be soaked for more than 5 minutes less than 10 minutes.
상기 불림공정에서 쌀은 8분 이상 15분 이하 동안 불릴 수 있다.In the soaking process, rice may be soaked for more than 8 minutes and less than 15 minutes.
상기 불림공정시 증기배출밸브를 오픈시킬 수 있다.The steam discharge valve may be opened during the soaking process.
상기 쌀은 10분 동안 불릴 수 있다.The rice can be soaked for 10 minutes.
취사된 밥의 경도는 1000g/cm2 미만일 수 있다.The hardness of the cooked rice can be less than 1000 g / cm 2 .
상기 입력단계에서 부드러운 밥 모드로 결정되면, 상기 불림공정에서 8분 이상 15분 이하 동안 쌀을 불릴 수 있다.When the soft rice mode is determined in the input step, the rice may be soaked for more than 8 minutes and less than 15 minutes in the soaking process.
상기 입력단계에서 구수한밥 또는 찰진밥 모드로 결정되면, 상기 불림공정에서 5분 이상 10분 미만 동안 쌀을 불릴 수 있다.If it is determined in the input step to the gubhanbap or glutinous rice mode, the soaking process may be called rice for more than 5 minutes less than 10 minutes.
이상에서 설명한 바와 같은 본 발명의 전기 밥솥의 취사방법에 따르면, 다음과 같은 효과가 있다.According to the cooking method of the electric rice cooker of the present invention as described above, it has the following effects.
쌀이 침지된 물의 온도를 34도 초과 41도 미만으로 하여 쌀을 불려서, 쌀의 균열이 최소화되고 쌀의 수분흡수가 충분해져서 밥맛이 좋아진다. 쌀(β전분)이 취사를 통해 균일하게 α화되게 된다. Rice is soaked with the temperature of the water in which the rice is soaked above 34 degrees and less than 41 degrees, so that cracking of the rice is minimized and the water absorption of the rice is sufficient to improve the taste of rice. Rice (β starch) is uniformly α-ized through cooking.
또한, 밥의 황색도 값이 낮아서 식욕이 더욱 향상될 수 있다.In addition, the yellowness value of the rice can be lowered to further improve the appetite.
밥의 경도값이 낮아서 더욱 부드러운 밥이 될 수 있다.The hardness of the rice is low, so it can be made softer.
도 1은 종래의 전기압력밥솥의 전기적인 구성을 도시한 블럭도.1 is a block diagram showing the electrical configuration of a conventional electric pressure cooker.
도 2는 본 발명의 바람직한 실시예에 따른 전기 밥솥의 취사방법 플로우 차트.Figure 2 is a flow chart of the cooking method of the electric rice cooker according to a preferred embodiment of the present invention.
도 3는 멥쌀(백미)을 20도, 50도, 60도, 70도의 물에 불렸을 경우 수침(불림) 시간에 따른 수분함량의 1차실험결과 도표.Figure 3 is a first experimental result of the moisture content according to the soaking (simmering) time when non-glutinous rice (white rice) is soaked in water of 20 degrees, 50 degrees, 60 degrees, 70 degrees.
도 4는 멥쌀을 20도, 30도, 40도, 50도의 물에 불렸을 경우 수침(불림) 시간에 따른 수분함량의 2차실험결과 도표.Figure 4 is a second test result of the water content according to the soaking (soaking) time when the non-glutinous rice soaked in water of 20 degrees, 30 degrees, 40 degrees, 50 degrees.
도 5는 상기 2차 실험의 현미경 관찰결과.5 is a microscope observation result of the second experiment.
도 6은 멥쌀을 30도, 50도의 물에 20분간 불려서 취사할 경우 밥의 관능평가 결과 도표.Figure 6 is a sensory evaluation result of the rice when cooked soaked in non-glutinous rice in water at 30 degrees, 50 degrees for 20 minutes.
도 7은 멥쌀을 25도, 30도, 35도의 물에 불렸을 경우 수침(불림) 시간에 따른 수분함량의 3차실험결과 도표.7 is a third test result of the water content according to the soaking (soaking) time when non-glutinous rice soaked in water of 25 degrees, 30 degrees, 35 degrees.
도 8은 상기 3차 실험의 현미경 관찰결과.8 is a microscope observation result of the third experiment.
도 9는 멥쌀을 35도의 물에 불렸을 경우 수침(불림) 시간에 따른 수분함량의 실험결과.9 is an experimental result of the moisture content according to the soaking (soaking) time when non-glutinous rice is soaked in water of 35 degrees.
도 10은 멥쌀을 35도의 물에 7분, 10분 불렸을 경우의 관능평가 결과.10 is a sensory evaluation result when soaked non-glutinous rice in water at 35 degrees for 7 minutes and 10 minutes.
도 11은 본 발명의 바람직한 실시예에 따른 전기 밥솥의 취사방법을 통해 지어진 밥의 황색도 실험 결과 도표.Figure 11 is a diagram showing the results of the yellowness of the rice cooked through the cooking method of the electric cooker according to a preferred embodiment of the present invention.
도 12는 본 발명의 바람직한 실시예에 따른 전기 밥솥의 취사방법을 통해 지어진 밥의 수분함량 실험 결과 도표.12 is a water content test results of the rice cooked through the cooking method of the electric cooker according to a preferred embodiment of the present invention.
도 13은 본 발명의 바람직한 실시예에 따른 전기 밥솥의 취사방법을 통해 지어진 밥의 경도 실험 결과 도표.Figure 13 is a hardness test results table of the rice built through the cooking method of the electric cooker according to a preferred embodiment of the present invention.
도 14는 본 발명의 바람직한 실시예에 따른 전기 밥솥의 취사방법을 통해 지어진 밥의 성상 실험 결과.14 is a test result of the appearance of the rice built through the cooking method of the electric rice cooker according to a preferred embodiment of the present invention.
이하, 본 발명의 바람직한 일실시예를 첨부도면을 참조하여 상세히 설명하면 다음과 같다.Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.
참고적으로, 이하에서 설명될 본 발명의 구성들 중 종래기술과 동일한 구성에 대해서는 전술한 종래기술을 참조하기로 하고 별도의 상세한 설명은 생략한다.For reference, among the configurations of the present invention to be described below, the same configuration as the prior art will be referred to the above-described prior art, and a detailed description thereof will be omitted.
도 2에 도시된 바와 같이, 본 실시예의 전기 밥솥의 취사방법은, 밥 종류를 입력받는 입력단계(S10)와, 쌀이 침지된 물의 온도를 34도 초과 41도 미만으로 하여 쌀을 불리는 불림공정(S20)과, 가열공정(S30)을 포함하는 것을 특징으로 한다.As shown in Figure 2, the cooking method of the electric rice cooker of the present embodiment, the input step (S10) for receiving the type of rice, the soaking process called rice by making the temperature of the water immersed rice to more than 34 degrees less than 41 degrees (S20) and a heating step (S30).
본 실시예의 전기 밥솥 취사방법은 전기 압력 밥솥의 취사방법을 예로 들어 설명하기로 한다.The electric rice cooker cooking method of the present embodiment will be described by taking an electric cooking method of the electric pressure cooker as an example.
밥 종류는 터치 스크린 등으로 구비되는 입력부를 통해 입력받는다.(S10)The type of rice is input through an input unit provided with a touch screen or the like. (S10)
이어서 쌀이 침지된 물의 온도(이하, '물의 온도'라고 함)가 34도 초과 41도 미만이 되도록 하여 쌀을 불린다. (S20)The rice is then called so that the temperature of the water in which the rice is immersed (hereinafter referred to as 'water temperature') is greater than 34 degrees and less than 41 degrees. (S20)
표1에는 대유위니아에서 제작한 딤채쿡의 내솥 바닥의 온도와 쌀 및 물의 온도를 측정한 결과가 나타나 있다.Table 1 shows the results of measuring the temperature of the bottom of the inner pot and the temperature of rice and water of Dimchae Cook manufactured by Daeyuwinia.
10인분10 servings 6인분6 servings 2인분2 servings
바텀센서(℃)Bottom sensor (℃) 35.035.0 35.035.0 35.035.0
쌀 및 물의 상(℃)Rice and water phase (℃) 36.036.0 36.336.3 36.736.7
쌀 및 물의 중(℃)In rice and water (℃) 37.537.5 38.138.1 38.538.5
쌀 및 물의 하(℃)Under rice and water (℃) 38.438.4 38.638.6 39.039.0
표1에 나타난 바와 같이, 내솥 바닥의 온도와 물의 온도는 차이가 있다. 내솥에 담긴 물의 온도보다 내솥 바닥의 온도가 더 낮게 측정된다. As shown in Table 1, the temperature of the bottom of the inner pot and the temperature of the water are different. The temperature of the bottom of the inner pot is measured lower than the temperature of the water in the inner pot.
내솥 바닥의 온도는 내솥에 담긴 물의 온도보다 1도 내지 4도 낮게 측정된다. 따라서, 내솥 바닥의 온도는 30도 초과 40도 미만으로 하고 쌀을 불린다. The temperature of the inner pot bottom is measured 1 to 4 degrees lower than the temperature of the water in the inner pot. Therefore, the temperature of the inner pot bottom is more than 30 degrees and less than 40 degrees, and rice is called.
내솥 바닥의 온도는 내솥 바닥 하부에 배치되는 바텀센서에 의해서 감지된다. 따라서, 불림공정시 제어부는 상기 바텀센서에 의해 감지된 온도가 30도 초과 40도 미만인 상태가 되도록 히터를 제어하여, 쌀이 침지된 물의 온도가 34도 초과 41도 미만이 되도록 한다.The temperature of the inner pot bottom is sensed by a bottom sensor disposed under the inner pot bottom. Therefore, during the soaking process, the control unit controls the heater so that the temperature sensed by the bottom sensor is more than 30 degrees and less than 40 degrees, so that the temperature of the water in which the rice is immersed is more than 34 degrees and less than 41 degrees.
바람직하게는, 불림시 물의 온도는 35도이다. 상기 제어부는 불림시 내솥 바닥의 온도가 31도 이상 34도 이하가 되도록 히터를 제어한다. 상기 제어부에 의해 제어되는 히터는 상기 내솥의 측하부를 둘러싸는 사이드히터가 될 수 있다.Preferably, the temperature of water at soaking is 35 degrees. The control unit controls the heater so that the temperature of the bottom of the inner pot is 31 degrees or more and 34 degrees or less. The heater controlled by the control unit may be a side heater surrounding the lower side of the inner pot.
상기 불림공정(S20)은 상기 입력단계(S10)에서 입력되는 밥 종류에 따라 불림시간을 다르게 한다.The soaking process (S20) varies the soaking time according to the type of rice input in the input step (S10).
본 실시예는 상기 입력단계(S10)에서 부드러운 밥 모드가 입력되면 쌀을 8분 이상 15분 이하 동안 불린다. In this embodiment, when the soft rice mode is input in the input step S10, rice is called for more than 8 minutes and less than 15 minutes.
바람직하게는, 부드러운 밥 모드가 입력되면 쌀은 10분 동안 불린다.Preferably, the rice is called for 10 minutes when the soft rice mode is entered.
상기 입력단계(S10)에서 구수한밥 또는 찰진밥 모드가 입력되면 쌀을 5분 이상 10분 미만 동안 불린다. 즉, 부드러운 밥 모드일 때 구수한밥 또는 찰진밥 모드일때보다 쌀을 더 오랫동안 불린다.In the input step (S10), if the input of the handful rice or glutinous rice mode is called rice for more than 5 minutes less than 10 minutes. In other words, the rice is called for a longer time than in the soft rice mode than in the delicious rice or glutinous rice mode.
바람직하게는, 구수한밥 또는 찰진밥 모드가 입력되면 쌀은 6분 동안 불린다.Preferably, the rice is called for 6 minutes when the sooty rice or glutinous rice mode is input.
상기 제어부는 쌀 불림을 시작하면 내솥을 가열하는 상기 히터를 작동시킨다.The control unit operates the heater to heat the inner pot when the rice starts to be called.
또한, 상기 불림공정(S20)은 상기 입력단계(S10)에서 입력되는 밥 종류에 따라 전기 밥솥의 뚜껑에 설치되는 증기배출밸브(솔레노이드밸브)의 열고 닫음을 다르게 한다.In addition, the soaking process (S20) is different from the opening and closing of the steam discharge valve (solenoid valve) installed on the lid of the electric cooker according to the type of rice input in the input step (S10).
부드러운 밥 모드가 입력되면 상기 불림공정(S20)을 할 때 증기배출밸브(솔레노이드밸브)를 오픈 시켜서, 증기가 외부로 배출되도록 한다.When the soft rice mode is input, the steam discharge valve (solenoid valve) is opened when the soaking step S20 is performed, so that steam is discharged to the outside.
구수한밥 또는 찰진밥 모드가 입력되면 상기 불림공정(S20)을 할 때 증기배출밸브를 클로우즈시켜서, 증기가 외부로 빠져나가지 않도록 한다.When the sooty hanbap or glutinous rice mode is input, the steam discharge valve is closed when the soaking step S20 is performed, so that steam does not escape to the outside.
상기 불림공정이 끝나면 가열공정을 통해 밥을 짓는다.(S30)When the soaking process is finished, cook the rice through a heating process. (S30)
상기 가열공정 다음에는 뜸공정을 진행한다.After the heating step is carried out a moxibustion process.
도 3에는 멥쌀(백미)을 20도, 50도, 60도, 70도의 물에 불렸을 경우 수침(불림) 시간에 따른 수분함량의 1차실험결과가 나타나 있다. 도 3에 도시된 바와 같이, 쌀의 수분함량은 수침시간에 비례하지 않고, 일정 시간이 지나면 더이상 수분함량이 증가하지 않는 것을 알 수 있다.Figure 3 shows the results of the first experiment of the moisture content according to the soaking (simmering) time when the rice (white rice) is soaked in water of 20 degrees, 50 degrees, 60 degrees, 70 degrees. As shown in Figure 3, the water content of the rice is not proportional to the immersion time, it can be seen that after a certain time the water content no longer increases.
쌀의 수분함량은 10분(수침시간)까지는 급격하게 증가하다가 10분 이후에는 정체되거나 다소 증가하는 추세를 보이고 있다.The water content of rice increases rapidly up to 10 minutes (soaking time), but after 10 minutes it is stagnant or slightly increasing.
또한, 불림(수침) 시간이 10분 이내일 경우에는 60℃, 70℃의 물에서 수침한 것보다, 20℃, 50℃의 물에 수침할 경우 수분함량이 높은 것으로 나타났다.In addition, when the soaking time (water immersion) time is less than 10 minutes, it was found that the water content is higher when immersed in water of 20 ℃, 50 ℃ than that in water of 60 ℃, 70 ℃.
도 4에는 멥쌀을 20도, 30도, 40도, 50도의 물에 불렸을 경우 수침(불림) 시간에 따른 수분함량의 2차실험결과가 나타나 있다. 2차 실험에서는 20도와 50도 사이의 온도를 더욱 세분화하였다. 실험결과, 20℃의 경우 30분 경과 후 수분 함량 34.55%도달하였고, 30℃ 30분, 40℃ 50℃의 경우 20분 경과시 33%에 도달하였다.Figure 4 shows the results of the second experiment of the moisture content according to the soaking (soaking) time when the non-glutinous rice is soaked in water of 20 degrees, 30 degrees, 40 degrees, 50 degrees. In the second experiment, the temperature between 20 and 50 degrees was further subdivided. As a result, the water content reached 34.55% after 30 minutes at 20 ° C, and reached 33% after 20 minutes at 30 ° C for 30 minutes and 40 ° C for 50 ° C.
또한, 도 5에는 상기 2차 실험의 현미경 관찰결과가 나타나 있다.5 shows the results of microscopic observation of the second experiment.
수침 온도가 높을 수록 쌀에 균열이 발생하여 수분 함량이 적게 나타났다.The higher the soaking temperature, the more cracked rice appeared, resulting in less water content.
또한, 도 6에는 멥쌀을 30도, 50도의 물에 20분간 불려서 취사할 경우 밥의 관능평가 결과가 나타나 있다. In addition, Fig. 6 shows the results of sensory evaluation of the rice when the non-rice cooked soaked in water at 30 degrees, 50 degrees for 20 minutes.
전체적인 밥맛을 의미하는 기호도는 30도 불림이 3.6으로 50도 불림(3.0)보다 높게 나타났다.The degree of preference, which means the overall taste of rice, was 30 degrees, which is 3.6, which is higher than 50 degrees (3.0).
또한, 30도 불림이 50도 불림보다, 구수한 냄새, 단 냄새, 구수한 맛, 단맛에서도 높게 나타났다. 이는 고온에서 불리게 되면 쌀알에 균열이 발생하여 단백질, 전분립, 아밀로오즈 등이 용출되기 때문이다.In addition, the 30 degree soak was higher than the 50 degree soak in sweet smell, sweet smell, sweet taste and sweet taste. This is because when it is called at a high temperature, cracks occur in the rice grains, and protein, starch granules, amylose and the like are eluted.
또한, 30도 불림이 50도 불림보다 누런색 값이 낮게 나타나서 식욕을 더욱 자극할 수 있다.In addition, the 30-degree soaking is lower than the 50-degree soaking yellow value may further stimulate the appetite.
도 7에는 멥쌀을 25도, 30도, 35도의 물에 불렸을 경우 수침(불림) 시간에 따른 수분함량의 3차실험결과가 나타나 있다. 또한, 도 8에는 상기 3차 실험의 현미경 관찰결과가 나타나 있다.Figure 7 shows the results of the third experiment of the moisture content according to the soaking (soaking) time when non-glutinous rice is soaked in water of 25 degrees, 30 degrees, 35 degrees. 8 shows the results of microscopic observation of the third experiment.
물의 온도가 35도이고, 10분 또는 15분 동안 불림시 균열비율이 15% 미만이면서, 수분함량은 31%이상인 것으로 나타났다. 물의 온도가 25도일 경우에도 20분 동안 불림하면 균열비율이 15% 미만이면서, 수분함량은 31%이상이다.The water temperature was 35 degrees, the soaking rate was less than 15% when soaked for 10 or 15 minutes, and the water content was 31% or more. Even if the water temperature is 25 degrees, if it is soaked for 20 minutes, the crack ratio is less than 15% and the moisture content is more than 31%.
도 9에는 멥쌀을 35도의 물에 불렸을 경우 수침(불림) 시간에 따른 수분함량의 실험결과가 나타나 있다. Figure 9 shows the experimental results of the moisture content according to the soaking (soaking) time when non-glutinous rice is soaked in water of 35 degrees.
10분(수침시간)까지는 수분함량이 급격하게 증가하다가 이후 증가폭이 감소한다.By 10 minutes (soaking time), the water content increases rapidly and then decreases.
도 10에는 멥쌀을 35도의 물에 7분, 10분 불렸을 경우의 관능평가 결과가 나타나 있다.Figure 10 shows the results of sensory evaluation when non-glutinous rice is soaked in 35 degrees of water for 7 minutes and 10 minutes.
35도의 물에 10분 불렸을 경우가 7분 불렸을 경우보다, 경도가 낮고, 구수한 맛은 높다.When it is soaked for 10 minutes in 35 degrees of water, the hardness is lower and the delicious taste is higher than when it is soaked for 7 minutes.
도 11 내지 도 14에는 본 실시예(물온도 35도 6분, 물온도 35도 10분)와 비교예(물온도 60도 4분, 타사1, 타사2)의 실험결과가 나타나 있다. 11 to 14 show the experimental results of the present embodiment (water temperature 35 degrees 6 minutes, water temperature 35 degrees 10 minutes) and comparative examples (water temperature 60 degrees 4 minutes, other companies 1, other companies 2).
60도 4분 및 본 실시예는 대유위니아에서 제작한 딤채쿡을 통해 2인분 밥이 지어졌다. 60도 4분은 불림시 물의 온도가 60도이고 4분동안 불림한다.For 4 minutes at 60 degrees and the present example, two servings of rice were prepared by dim chak cooked by Daewoowinia. For 60 minutes 4 minutes, the water temperature is 60 degrees and soaked for 4 minutes.
타사1은 2014년 12월에 타사1에서 제조된 밥솥(모델명:CHRN1010FD)을 통해 2인분 밥이 지어졌다. 타사1은 54도 이상 66도 이하에서 4분동안 불림한다.In December 2014, rice cooked for 2 people was made in December 2014 through a rice cooker (model name: CHRN1010FD) manufactured by the company. The other company 1 is called for 4 minutes at 54 degrees or more and 66 degrees or less.
타사2는 2015년 1월에 타사2에서 제조된 밥솥(모델명:PD1009iCM)을 통해 2인분 밥이 지어졌다. 타사2는 56도 이상 73.5도 이하에서 4분동안 불림한다. Other company 2 was cooked for two people through a rice cooker (model name: PD1009iCM) manufactured by another company in January 2015. Competitor 2 is called for 4 minutes at 56 degrees and 73.5 degrees.
도 11에는 각각의 취사방법을 통해 지어진 밥의 황색도가 나타나 있다.Figure 11 shows the yellowness of the cooked rice through each cooking method.
본 실시예의 밥의 황색도는 5.25(물온도 35도 6분) 또는 5.37(물온도 35도 10분)로, 두 경우 모두 5.5 미만이다. The yellowness of the rice of this example is 5.25 (water temperature 35 degrees 6 minutes) or 5.37 (water temperature 35 degrees 10 minutes), both of which are less than 5.5.
도 12에는 각각의 취사방법을 통해 지어진 밥의 수분함량이 나타나 있다.Figure 12 shows the water content of the cooked rice through each cooking method.
본 실시예의 밥의 수분함량은 56.78%(물온도 35도 6분) 또는 58.92%(물온도 35도 10분)로, 두 경우 모두 55.22% 초과이다. The water content of the rice of this example is 56.78% (water temperature 35 degrees 6 minutes) or 58.92% (water temperature 35 degrees 10 minutes), in both cases greater than 55.22%.
이와 같이 본 실시예에 따른 밥은 기존 밥솥의 밥보다 수분 함량이 높아지고, 황색도 값이 낮아서 식욕이 더욱 향상될 수 있다.As described above, the rice according to the present embodiment has a higher moisture content than the rice of the existing rice cooker, and yellowness may be lowered to further improve appetite.
도 13에는 각각의 취사방법을 통해 지어진 밥의 경도가 나타나 있다.Figure 13 shows the hardness of the cooked rice through each cooking method.
본 실시예의 밥의 경도는 992.41g/cm2(물온도 35도 6분) 또는 891.73g/cm2(물온도 35도 10분)으로, 두 경우 모두 1000g/cm2미만이다.The hardness of the rice of this example is 992.41 g / cm 2 (water temperature 35 degrees 6 minutes) or 891.73 g / cm 2 (water temperature 35 degrees 10 minutes), in both cases less than 1000 g / cm 2 .
도 14에는 각각의 취사방법을 통해 지어진 밥의 성상이 나타나 있다.Figure 14 shows the appearance of the rice built through each cooking method.
또한, 본 실시예에 따른 밥은 다른 비교예(최대 균열비율 : 60%)보다 쌀알의 균열현상(균열비율 : 14%)이 적고 하부 누름현상도 없다. 이와 같이 본 실시예는 쌀(β 전분)의 균열을 최소화한다. 따라서, 본 실시예에 따르면 쌀이 균일하게 α전분화 될 수 있어서, 밥맛이 좋아진다.In addition, the rice according to this embodiment has less cracking (cracking ratio: 14%) of the rice grains than other comparative examples (maximum cracking ratio: 60%) and there is no lower pressing phenomenon. As such, this embodiment minimizes cracking of the rice (β starch). Therefore, according to this embodiment, the rice can be uniformly α-starched, so that the rice taste is improved.
또한, 본 실시예 따라 취사된 밥은 밥알 모양이 탱글탱글하고, 수분 함량이 최대이다.In addition, the rice cooked according to the present embodiment has a tangle of rice grains and a maximum water content.
상술한 바와 같이, 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 해당기술분야의 당업자는 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 또는 변형하여 실시할 수 있다.As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art various modifications or variations of the present invention without departing from the spirit and scope of the invention described in the claims below Can be carried out.

Claims (17)

  1. 쌀이 침지된 물의 온도를 34도 초과 41도 미만으로 하여 쌀을 불리는 불림공정;A soaking process called rice with the temperature of the water in which the rice is immersed in more than 34 degrees and less than 41 degrees;
    가열공정을 포함하는 것을 특징으로 하는 전기 밥솥의 취사방법.Cooking method of an electric rice cooker comprising a heating step.
  2. 내솥의 온도를 30도 초과 40도 미만으로 하여 쌀을 불리는 불림공정;Boiling process called rice by making the temperature of an inner pot more than 30 degree less than 40 degree | times;
    가열공정을 포함하는 것을 특징으로 하는 전기 밥솥의 취사방법.Cooking method of an electric rice cooker comprising a heating step.
  3. 제 1항 또는 제 2항에 있어서,The method according to claim 1 or 2,
    상기 불림공정시 증기배출밸브를 클로우즈시키는 것을 특징으로 하는 전기 밥솥의 취사방법.The cooking method of the electric rice cooker, characterized in that for closing the steam discharge valve during the soaking process.
  4. 제 1항 또는 제 2항에 있어서,The method according to claim 1 or 2,
    취사된 밥의 황색도는 5.5 미만인 것을 특징으로 하는 전기 밥솥의 취사방법.The cooking degree of the rice cooker characterized in that the yellowness of the cooked rice is less than 5.5.
  5. 제 1항 또는 제 2항에 있어서,The method according to claim 1 or 2,
    취사된 밥의 수분함량은 55.22% 초과인 것을 특징으로 하는 전기 밥솥의 취사방법.The cooking method of the electric rice cooker characterized in that the water content of the cooked rice is more than 55.22%.
  6. 제 1항에 있어서,The method of claim 1,
    상기 쌀이 침지된 물의 온도는 35도인 것을 특징으로 하는 전기 밥솥의 취사방법.Cooking temperature of the electric rice cooker, characterized in that the temperature of the rice immersed water is 35 degrees.
  7. 제 1항 또는 제 2항에 있어서,The method according to claim 1 or 2,
    상기 쌀은 6분동안 불림하는 것을 특징으로 하는 전기 밥솥의 취사방법.The rice is cooked for 6 minutes, characterized in that the cooking rice cooker.
  8. 제 2항에 있어서,The method of claim 2,
    상기 내솥의 온도는 상기 내솥 바닥에서 측정되는 것을 특징으로 하는 전기 밥솥의 취사방법.The temperature of the inner pot cooking method of the electric cooker, characterized in that measured at the bottom of the inner pot.
  9. 제 8항에 있어서,The method of claim 8,
    상기 내솥의 온도를 31도 이상 34도 이하로 하는 것을 특징으로 하는 전기 밥솥의 취사방법.A cooking method of an electric cooker, characterized in that the temperature of the inner pot to 31 degrees or more and 34 degrees or less.
  10. 제 1항 또는 제 2항에 있어서,The method according to claim 1 or 2,
    상기 불림공정 전에 밥 종류를 입력받는 입력단계를 더 포함하며,Further comprising an input step for receiving the type of rice before the soaking process,
    상기 불림공정은 상기 입력단계에서 입력되는 밥 종류에 따라 불림시간을 다르게 하는 것을 특징으로 하는 전기 밥솥의 취사방법.The soaking step is a cooking method of the electric cooker, characterized in that the soaking time is different depending on the type of rice input in the input step.
  11. 제 1항 또는 제 2항에 있어서,The method according to claim 1 or 2,
    상기 불림공정에서 쌀은 5분 이상 10분 미만 동안 불리는 것을 특징으로 하는 전기 밥솥의 취사방법.Rice in the soaking process is a cooking method of an electric cooker, characterized in that called for more than 5 minutes less than 10 minutes.
  12. 제 1항 또는 제 2항에 있어서,The method according to claim 1 or 2,
    상기 불림공정에서 쌀은 8분 이상 15분 이하 동안 불리는 것을 특징으로 하는 전기 밥솥의 취사방법.In the soaking step, the rice is cooked for 8 minutes to 15 minutes or less.
  13. 제 1항 또는 제 2항에 있어서,The method according to claim 1 or 2,
    상기 불림공정시 증기배출밸브를 오픈시키는 것을 특징으로 하는 전기 밥솥의 취사방법.The cooking method of the electric cooker, characterized in that for opening the steam discharge valve during the soaking process.
  14. 제 1항 또는 제 2항에 있어서,The method according to claim 1 or 2,
    상기 쌀은 10분 동안 불림하는 것을 특징으로 하는 전기 밥솥의 취사방법.The rice is cooked for 10 minutes, characterized in that the cooking rice cooker.
  15. 제 1항 또는 제 2항에 있어서,The method according to claim 1 or 2,
    취사된 밥의 경도는 1000g/cm2 미만인 것을 특징으로 하는 전기 밥솥의 취사방법.The cooking hardness of the cooked rice is less than 1000g / cm 2 cooking method of an electric rice cooker.
  16. 제 10항에 있어서,The method of claim 10,
    상기 입력단계에서 부드러운 밥 모드로 결정되면, When the soft rice mode is determined in the input step,
    상기 불림공정에서 8분 이상 15분 이하 동안 쌀을 불리는 것을 특징으로 하는 전기 밥솥의 취사방법.The cooking method of the electric rice cooker, characterized in that the rice for 8 minutes to 15 minutes or less in the soaking process.
  17. 제 10항에 있어서,The method of claim 10,
    상기 입력단계에서 구수한밥 또는 찰진밥 모드로 결정되면, If it is determined in the input step to the savory hanbap or glutinous rice mode,
    상기 불림공정에서 5분 이상 10분 미만 동안 쌀을 불리는 것을 특징으로 하는 전기 밥솥의 취사방법.The cooking method of the electric rice cooker, characterized in that the rice for 5 minutes to less than 10 minutes in the soaking process.
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