Rice Cooker Multi-Phase Heating for Enzyme Brown Rice Softening
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Solution Overview
Problem
Conventional rice cookers fail to properly cook enzyme brown rice, leading to hard textures and poor digestion due to inadequate moisture absorption and temperature control, resulting in a lengthy cooking time and suboptimal nutritional value.
Innovation Solution
A rice cooker with an inner pan, heating element, temperature detection, and control system that executes a steeping process at 50-70°C, followed by heating processes at 110-130°C and 115-155°C with controlled pressure, and a steaming process, along with specific keep-warm temperature and valve control to maintain optimal moisture and promote saccharification and Maillard reaction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If conventional rice cooker is used to cook enzyme brown rice, then the cooking process is simple, but the cooking time is long and the texture remains hard
Solution Approach 1:
The cooking process is divided into multiple distinct phases: a first heating phase at lower temperature (50-70°C) to allow moisture absorption and saccharification, followed by a second heating phase at higher temperature (110-155°C) for rapid cooking. This segmentation allows each phase to optimize for its specific function, reducing total cooking time while maintaining simplicity through automated control.
Solution Approach 2:
The first heating phase performs preliminary action by allowing the brown rice and adzuki beans to absorb moisture and undergo saccharification before the main cooking phase. This preliminary moisture absorption and enzymatic activity prepares the ingredients for faster and more complete cooking in the second phase, reducing overall cooking time.
2Ease of operation
If conventional rice cooker is used to cook enzyme brown rice, then the operation is simple, but the nutrients are difficult to absorb and digestion is difficult
Solution Approach 1:
The system changes temperature parameters dynamically through two distinct heating phases. The first phase uses lower temperature (50-70°C) to enable gentle moisture absorption and saccharification without overheating, while the second phase uses higher temperature (110-155°C) to complete cooking. This parameter change ensures thorough cooking that improves digestibility and nutrient absorption while maintaining operational simplicity.
Solution Approach 2:
The cooking process maintains continuous useful action by seamlessly transitioning from the first heating phase (moisture absorption and saccharification) to the second heating phase (rapid cooking). This continuous process ensures that the ingredients are progressively treated to achieve optimal tenderness and digestibility without interruption, improving nutritional value while keeping the operation simple.
3Stability of the object's composition
If enzyme brown rice is kept warm in open state, then air circulation is good, but moisture is lost excessively and texture deteriorates
Solution Approach 1:
The valve operates periodically, alternating between open and closed states during the keep-warm phase. This periodic action allows controlled air circulation for aging while limiting moisture loss. The valve opens intermittently to provide oxygen for the aging process but closes to prevent excessive moisture evaporation, maintaining optimal texture and composition.
4Loss of substance
If enzyme brown rice is kept warm in closed state, then moisture is retained, but aging does not proceed well
Solution Approach 1:
The valve operates periodically with controlled open and closed intervals. During closed periods, moisture is retained to maintain texture. During open periods, air circulation enables the aging process to proceed. This periodic cycling balances moisture retention with adequate oxygen supply for aging, achieving both goals simultaneously.
5Ease of operation
If adzuki beans are cooked without soaking, then the process is simplified, but the skin remains hard and cooking time increases
Solution Approach 1:
The first heating phase performs preliminary action by maintaining the mixture at lower temperature (50-70°C) to allow adzuki beans to absorb moisture and undergo saccharification before the main cooking phase. This preliminary moisture absorption softens the bean skins and prepares the beans for faster cooking in the second phase, eliminating the need for separate soaking while reducing total cooking time.
Solution Approach 2:
The system uses parameter changes in temperature to achieve softening of adzuki beans. The first phase uses lower temperature (50-70°C) to enable gradual moisture absorption and saccharification, which softens the hard bean skins. The second phase then uses higher temperature (110-155°C) to complete cooking quickly. This temperature parameter change achieves soft texture without requiring prolonged soaking or cooking.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables enzyme brown rice to be cooked soft, digestible, and flavorful within 30 minutes, with enhanced nutritional value and texture, while preventing over-drying and maintaining optimal moisture levels.
Implementation Method 1
a heating part for heating the inner pan part
Implementation Method 2
a temperature detection part for detecting a temperature of a bottom part of the inner pan part
Implementation Method 3
an on-off valve part for providing communication or non-communication between inside and outside of the inner pan part
Data Source
AI summary
Provided is a rice cooker suitable for enzyme brown rice. The rice cooker (1) is provided with rice-cooking control details with via which the following steps are executed in the stated order: a softening step in which the temperature detected by a temperature detector (5) is kept in a range of 50 to 70° C. inclusive and contents of the rice cooker (1) are softened; a first heating step in which the temperature detected by the temperature detector (5) is kept in a range of 110 to 130° C. inclusive while the pressure in an inner pot part (2) is kept in a range of 1.8 to 2.2 atmospheres inclusive; a second heating step in which the temperature detected by the temperature detector (5) is raised so as to be higher than that in the first heating step and the temperature is kept in a range of 115 to 155° C. inclusive while the pressure in the inner pot part is kept in a range of 1.8 to 2.2 atmospheres inclusive; and a steaming step in which the contents are steamed for a prescribed period.