Rice cooking device

Abstract

To provide a rice cooker whose rice cooking performance is improved by heating further steam heated by the outside of a heating plate before thrown into a pot in the inside of the heating plate. The rice cooker brings steam heated by the heating plate 38 covering the pot 34, a steam route 45 as the passage of steam from a boiler 42 to generate steam to a steam inlet 47 releasing the steam into the pot 34, and both sides of a steam heating surface 53 on the outside of the heating plate 38 and the inside thereof into contact with rice. (C)2005,JPO&NCIPI.

Description

technical field [0001] The present invention relates to a rice cooker which utilizes steam above the boiling point of water in order to improve rice cooking performance. Background technique [0002] In a general household rice cooker, in order to heat the rice and water in the pot, the pot heating device installed at the bottom of the pot is the main heating device. Since the heating device in the lid passes through the space above the rice and water in the pot, And heating, thus become auxiliary heating. Therefore, the amount of heating of the rice on the upper layer in the pot is insufficient, and the rice and water in the pot cannot be heated evenly. [0003] In addition, in the original cooking process, in the steaming process, which is the final process of cooking rice in which the water is almost gone and the rice has no fluidity, in order to complete the gelatinization of rice starch and make the rice delicious, it is necessary to continue heating. , but in this pr...

AI Technical Summary

Problems solved by technology

[0010] However, in the rice cooker of the above-mentioned conventional structure, since the rice on the upper layer of the pot is directly heated by the heat radiation of the induction heating coil, the water in the rice evaporates during the steaming process, and a phenomenon called drying occurs.

Therefore, if the induction heating coil is used to heat all the rice in the pot from the top of the pot to a temperature at which sufficient rice cooking performance can be ensured, the rice on the upper layer of the pot will be very dry, and the taste of the rice will deteriorate, so sufficient heating cannot be performed. Can't make all the rice in the pot taste good

[0011] Furthermore, although the amount of rice to be cooked increases, the amount of heating must be increased, but as the amount of rice becomes larger, the closer the upper layer of rice is to the induction heating coil, the more likely it will be dried, so there is a contradiction that heating must be reduced

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