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Rice cooker and rice cooking method

A technology for electric rice cookers and rice, applied to utensils with integral electric heating devices, cooking utensils, household utensils, etc. It can solve the problems that it is difficult to change the characteristics of rice itself and has not been practically applied, so as to improve the viscosity and inhibit the color from turning yellow and burnt effect

Inactive Publication Date: 2013-12-04
SHARP KK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the current state of the above-mentioned technology of directly adding powdery starch after cooking rice is that it has not been practically applied yet.
[0025] In addition, in ordinary rice cookers, since the stickiness after cooking is determined by the brand of rice, it is difficult to change the characteristics of the rice itself.

Method used

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  • Rice cooker and rice cooking method
  • Rice cooker and rice cooking method
  • Rice cooker and rice cooking method

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Embodiment Construction

[0074] The present invention will be described in detail below by means of illustrations.

[0075] figure 1 It is a schematic structural diagram of the rice cooker hardware according to an embodiment of the present invention.

[0076] Such as figure 1 As shown, the above electric rice cooker includes: a main body 1 with an opening; an inner pot 31 accommodated in the main body 1; It is connected with the main body 1 in a switchable manner. The inner cover 4 is detachably attached to the above-mentioned cover 2 . Inside the above-mentioned main body 1 are disposed: an outer pot 32, which constitutes the accommodating part of the inner pot 31; a heating package heater (hereinafter simply referred to as a heater) 12, which is used to heat the cooking material contained in the inner pot 31 and heat preservation; the control device 8 controls the action of the rice cooker; the temperature sensor 9 detects the temperature of the inner pot 31; the power supply unit 10; the stirri...

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Abstract

The present invention provides a rice cooker, wherein the drive of a rubbing part (13) is controlled in such a way that the released solid content which is released from the rice into water is equal to or less than a predetermined amount in accordance with the driving of the rubbing part (13), after which a pot (31, 404) is heated by a heater (12) in such a way as to boil the water containing the abovementioned predetermined amount or less of the released solid content.

Description

[0001] technology area [0002] The invention relates to an electric rice cooker and a method for cooking rice. Background technique [0003] Various rice cookers have been developed in order to cook delicious rice. However, the state of cooked rice varies depending on the type of rice (or the composition of rice), and even if the rice is cooked in the same rice cooker, it cannot be reduced. There is a variety difference in that it tastes good after cooking but Nipponbare (a variety of Japanese rice) does not taste good. Now, the most consumed rice in Japan is コシヒカリ, which has a strong stickiness and a delicious texture. [0004] Since Japanese people think sticky rice is delicious, various proposals have been made to increase the stickiness of rice. [0005] Patent Document 1 (Japanese Patent Laid-Open Publication No. Hei 9-206006) discloses that when rice is cooked, (a) transglutaminase, (b) protein partial hydrolyzate, oligomerization Adding one or more kinds of sugar a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/00
CPCA47J27/004
Inventor 平本理惠大堀进一铃木杏子辻智惠美
Owner SHARP KK