Electric cooking machine and control method thereof

Abstract

The invention relates to an electric cooking machine and a control method thereof. The cooked food and the water are separated and stored in the inner container, and the heated water is heated to be in contact with the cooked food, so that the cooked food is cooked while the starch of the cooked food is removed. The present invention is an electric cooking machine comprising: an inner container; amain body which is provided with an accommodating part for accommodating the inner container; a cover for opening and closing the upper part of the main body; a separation device for separating the space inside the inner container into a lower space for accommodating a fluid and an upper space for accommodating cooked food, the separation device being provided with a moving pipe, at least a partof which is inserted into the lower space, whereby the fluid can move between the lower space and the upper space; a heating unit that heats the inner container; and a control unit that performs a heating operation by causing the heating unit and causes the fluid in the lower space to move to the upper space through the moving pipe to come into contact with the cooked material, thereby performinga starch removal and cooking process of the cooked material.

Description

technical field [0001] The present invention relates to an electric cooking machine and a control method thereof. In particular, it relates to an electric cooking machine and a control method thereof. The water is brought into contact with the food to cook the food while removing starch from the food. Background technique [0002] Starch (starch) is the main low-sugar carbohydrate present in plants and used as the main energy source for humans. With the development of the industry, changes in diet and lifestyle lead to excessive calorie intake, which leads to chronic degenerative diseases such as obesity, diabetes, arteriosclerosis, and heart disease. Therefore, the requirements for low-calorie and disease-curing foods have become higher. [0003] As a conventional technology to meet such a request, the starch removal device in Korean Laid-Open Patent Publication No. 10-2007-0078741 (Title of the Invention: Healthy Rice Cooker and Method for Removing Starch from Rice) inclu...

AI Technical Summary

Problems solved by technology

Therefore, the structure of the healthy rice cooker is complicated, and its size is also increased.

In addition, the temperature of water for washing rice is only 80 to 90°C, so there is also a problem that the rice starch cannot be sufficiently removed

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