rice cooker

Abstract

The invention provides a cooking device, which can be used to improve the taste of food according to different cooking modes, or to reduce the cooking time. The cooking device comprises a pot heating device used for heating the pot; an overheating steam supply part used for supplying the overheating steam in the pot; a pot temperature detection part used for detecting the temperature of the pot; a cooking mode selecting part used for selecting the cooking mode from a plurality of cooking modes; a cooking control part used for controlling the heating operation of the heating device according to the cooking mode selected by the cooking mode selecting part and the detected temperature detected by the pot temperature detection part. The overheating steam supply part can form more than two overheating steams having different temperatures, and the cooking control part can be used to control the overheating steam supply part to generate the overheating steam having the temperature corresponding to the cooking mode selected by the cooking mode selecting part.

Description

technical field [0001] The present invention relates to a rice cooker using superheated steam. Background technique [0002] In addition to the good taste of rice, the rice cooker is required to shorten the time required for the cooking process, that is, the cooking time. [0003] Here, the so-called "rice cooking process" mainly consists of four processes including a preheating process (also referred to as a water absorption process), a heating process, a boiling maintenance process, and a steaming process. The preheating process is a process in which rice is soaked in water at a temperature lower than the gelatinization start temperature (about 60 degrees) of rice to preliminarily absorb water. The heating process is a process of raising the temperature of the water in the pot to a boiling state (about 100° C.). The boiling maintenance process is the process of maintaining the boiling state of the water in the pot, gelatinizing the starch in the rice, and increasing the ...

AI Technical Summary

Problems solved by technology

[0009] However, when using the rice cooker of Patent Document 1 to cook brown rice while supplying superheated steam into the pot, the cooked rice has greenish smell, hard and dry texture, less sweetness and tasteless

In addition, when using the rice cooker of Patent Document 1 to cook germinated brown rice while supplying superheated steam into the pot, the cooked rice is slightly greenish, sticky, tasteless and too soft

That is, with the rice cooker of Patent Document 1, it is impossible to improve their taste according to various cooking modes

And, of course, the cooking time cannot be shortened

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