AU2016319500A1

AU2016319500A1 - Method for controlling a rice cooker and rice cooker for implementing such a method

Info

Publication number: AU2016319500A1
Application number: AU2016319500A
Authority: AU
Inventors: Annabelle GOYON; Stéphanie TORELLI
Original assignee: SEB SA
Current assignee: SEB SA
Priority date: 2015-09-09
Filing date: 2016-09-08
Publication date: 2018-04-26
Also published as: EP3346886A1; CN106527534A; FR3040614B1; FR3040614A1; HK1258072A1; WO2017042498A1; CA2997602A1

Abstract

The invention relates to a method for controlling a rice cooker (1) comprising: - a soaking step during which the heating elements (17, 18, 19) are commanded to maintain a setpoint temperature of between 40 and 75°C in the bowl (11) for a duration of between 8 min and 1 h; - a heating step beginning at the end of the determined soaking duration and during which the heating elements (17, 18, 19) are commanded to attain a setpoint temperature above 85°C in the bowl (11); - a cooking step comprising a first phase beginning as soon as the setpoint temperature is reached and during which the heating elements (17, 18, 19) are commanded to maintain the setpoint temperature in the bowl (11) for a determined duration of between 2 and 15 min; - characterized in that the method comprises a step of eliminating the rapidly digestable starch.

Description

The invention relates to a method for controlling a rice cooker (1) comprising: - a soaking step during which the heating elements (17, 18, 19) are commanded to maintain a setpoint temperature of between 40 and 75°C in the bowl (11) for a duration of between 8 min and 1 h; - a heating step beginning at the end of the determined soaking duration and during which the heating ele ments (17, 18, 19) are commanded to attain a setpoint temperature above 85°C in the bowl (11); - a cooking step comprising a first phase beginning as soon as the setpoint temperature is reached and during which the heating elements (17, 18, 19) are commanded to maintain the setpoint temperature in the bowl (11) for a determined duration of between 2 and 15 min; - characterized in that the method comprises a step of eliminating the rapidly digestable starch.

(57) Abrege :

[Suite sur la page suivante] wo 2017/042498 Al lllllllllllllllllllllllllllllllllllll^

L'invention conceme un precede de commande d'un cuiseur a riz (1) comprenant -une etape de trempage pendant laquelle les elements chauffants (17, 18, 19) sont commandes pour maintenir pendant une duree comprise entre 8min et lh, une temperature de consigne comprise entre 40 et 75°C dans la cuve (11); -une etape de chauffage demarrant a Tissue de la duree determinee de trem page pendant laquelle, les elements chauffants (17, 18, 19) sont commandes pour atteindre une temperature de consigne superieur a 85°C dans la cuve (11); -une etape de cuisson, comprenant une premiere phase demarrant des que la temperature de consigne est atteinte pendant laquelle les elements chauffants (17, 18, 19) sont commandes pour maintenir la temperature de consigne dans la cuve (11) pendant une duree determinee comprise entre 2et 15 min; -caracterise en ce que le precede comprend une etape d'elimination de l'amidon rapidement digestible.

METHOD FOR CONTROLLING A RICE COOKER AND RICE COOKER FOR IMPLEMENTING SUCH A METHOD [001 ] This invention relates to a method of controlling a rice cooker and a rice cooker for the implementation of such a method. The method according to the invention is particularly suitable for cooking white rice to preserve the constituent amino acids and reduce the glycemic index (up to 30%) of rice while maintaining the organoleptic qualities of rice.

[002 ] The purpose of the invention is to provide a method of controlling a rice cooker to reduce the glycemic index of rice or other cooked cereals and to increase the amount of at least one of the amino acids of cooked white rice.

[ 003 ] This object is achieved by means of a control method of a rice cooker comprising a housing closed by a lid, the housing being equipped with a main heating element, a tank placed in the housing, of a heating element on the upper edge of the tank, a heating element on the lid, a first temperature sensor located near the bottom of the tank and a second temperature sensor placed in the lid, the method comprising

- a soaking step during which the heating elements are controlled to maintain a setpoint temperature of between 40 and 75°C inside the tank for a period of between 8 min and 1 hour;

- a heating step starting at the end of the determined duration of soaking during which, the heating elements are controlled to reach a setpoint temperature above 85°C inside the tank;

- a cooking step, comprising a first phase starting as soon as the setpoint heating temperature is reached during which the heating elements are controlled to maintain the setpoint temperature inside the tank for a determined duration of between 2 and 15 min;

- characterized in that the method comprises a step to eliminate the rapidly digestible starch.

[ 004 ] According to another variant, the step to remove the rapidly digestible

10144058_1 (GHMatters) P108342.AU starch comprises a step to drain the soaking water and a step to fill the tank with a determined amount of water made after the soaking step.

[ 005 ] According to another variant, the drainage step and the filling step are performed manually by the user.

[ 006 ] According to another variant, the drainage step and the filling step are performed automatically by means of a drainage device mounted in the rice cooker and a supply of clear water from the rice cooker.

[ 007 ] According to another variant, the step to remove the rapidly digestible starch comprises a step of rinsing the rice after the cooking step.

[ 008 ] According to another variant, the rinsing step is carried out with water at a temperature of between 50° and 80°C.

[ 009 ] According to another variant, the method comprises a step of drying the rice after the rinsing step.

[ 0010 ] According to another variant, the method comprises a second phase of the cooking step during which the heating elements are controlled to maintain the setpoint temperature inside the tank lower than the cooking temperature of the first phase of the cooking stage for a determined period of time of between 5 and 15 min.

[ 00111 According to another variant, the setpoint temperature of the second phase of the cooking step is 100°C and the duration is 10 min.

[ 0012 ] According to another variant, the method comprises a waiting step during which the heating elements are stopped, and the lid is kept in the closed position for a period of between 2 and 5 min.

10144058_1 (GHMatters) P108342.AU [0013] According to another variant, the setpoint temperature of the first phase of the cooking step is between 97 and 105°C and the duration is between 2 and 6 min.

[0014] According to another variant, the setpoint temperature of the soaking step is 70°C and the duration of the soaking step is about 13 min.

[0015 ] The invention also relates to a rice cooker control device especially adapted for implementing the method according to the invention and a rice cooker comprising the control device according to the invention.

[0016 ] Other features and advantages of this invention will appear in the following description below of embodiments given as non-limiting examples and illustrated by the appended drawings in which:

[0017] Figure 1 is a schematic view of a rice cooker making it possible to implement the method according to the invention, [0018] Figure 2 represents the temperature versus time diagram corresponding to the control method according to the invention.

[0019] There are three main methods of cooking rice. The first is cooking in an excess of boiling water for 5 to 30 minutes for white rice depending on the variety and degree of pre-cooking of the rice. The second is cooking in a rice cooker with an adjusted amount of water. In this housing, a fixed water-rice ratio is used, generally ranging from 1:1 to 4:1. This ratio varies with the quality sought by the consumer and the variety. In general, the temperature and pressure ranges used are between 100-120°C and 1-2 bar respectively, in some housings with pre-cooking phases called soaking steps. The total cooking time can vary from 10 minutes to 2 hours (for brown rice). The last method is cooking in the pilaf fashion, by making a volume of rice in fat, just until the grains are translucent. 1.5 to 2.5 volumes of water are then added depending on the type of rice. Overall it is cooked under the lid at low heat until

10144058_1 (GHMatters) P108342.AU all the cooking water has been absorbed.

[ 0020 ] Rice is a cereal rich in starch and low in protein. The composition of rice varies according to the botanical origin of the latter and its transformation. Since the grain is a reserve organ, its albumen consists of cells containing a large number of starch storage organelles: the amyloplasts. The starch is in the form of granules.

[ 0021 ] The granule constitutes a supramolecular set within which there are two types of polysaccharides: amylose and amylopectin. Amylopectin is the major carbohydrate constituent of starch: 65-85% (m/m) for normal starch genotypes. This macromolecule has a complex branched structure composed of a-(1,4) glucan links connected by numerous branch points (5-6% of the total number of bonds) to a-(1,6). Amylose and amylopectin are closely associated in semi-crystalline granular entities, with alternating highly reactive amorphous layers and crystalline layers. Amylose is an essentially linear polymer whose primary structure consists of D-glucosyl units linked by a-(1,4) linkages. The amylose may be in a free form or in the form of amylo-lipid complexes.

[ 0022 ] During its hydrothermal treatment, the rice grain undergoes destructuring, particularly at the level of its wall, linked to the penetration of water into the grain. This destructuring is accompanied by solid losses in the cooking water. During soaking, several stages of solid losses follow each other. By combining optical microscopy and laser granulometry analyzes at the beginning of the soaking tray, polyhedrons measuring 9 pm in diameter corresponding to isolated rice starch granules are observed. After 6 minutes of soaking at 70°C, these are structures measuring 15 to 20 pm and identified as aggregates of a few starch granules. At the end of the soaking tray, faults in the cell wall resulting from the penetration of water into the starchy matrix are observed. We then find structures exceeding 100 pm in diameter: whole plant cells, eroded from the surface of the rice grain. The solid losses amount to 2.4 ± 0.2% in the housing of cooking with soaking at 70°C compared to 1.7 ± 0.2% for a conventional cooking (soaking at 60°C).

10144058_1 (GHMatters) P108342.AU [ 0023 ] Starch can be classified according to its three types of in vitro digestion: rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). This nutritional classification based on in vitro measurement is useful in predicting the glycemic response.

	60°C non-rinsed	60°C rinsed	70°C non-rinsed	70°C rinsed
RDS (% of total starch)	46.1 ±1.1%	42.7 ± 2.4%	52.5 ± 2.4%	40.6 ±1.0%
SDS (% of total starch)	3.1 ±0.2%	5.8 ± 0.5%	3.3 ± 0.4%	6.6 ± 0.3%

[ 0024 ] The rapidly digestible starch is present in larger quantities in the non-rinsed rice than in the rinsed rice. However, this rapidly digestible starch is responsible for the increase in glycemia linked to the rapid digestion of the starchy matrix. From a nutritional point of view, it is more interesting to consume foods that are less rich in rapidly digestible starch, and richer in slowly digestible starch. The rinsing of the rice is therefore of nutritional interest, since it allows the removal of agglomerated RDS on the grain wall during cooking, thus aiming at increasing the RDS content.

[ 00251 The amount of RS measured for non-rinsed cooked rice is 21.4 ± 1.4% and 21.5 ± 2.7% for soaking at 60°C and 70°C, respectively. For cooked and rinsed rice, the resistant starch contents are 10.2 ± 0.3% and 10.0 ± 1.2% for rice cooked with a soak at 60°C and 70°C, respectively. The ANOVA results (statistical analysis of

10144058_1 (GHMatters) P108342.AU the variance) rule on a significant effect of the rinsing factor on the resistant starch content of rice. RS is not absorbed in the small intestine and passes into the colon where it is fermented by the intestinal flora. Fermentation of RS in the colon produces short chain fatty acids and other organic acids and releases hydrogen by exhalation. To ensure good digestibility, it is important that the RS rate is not too high.

[ 0026 ] If we compare the glycemic index, for cooked rice with a soak at 70°C, it is

83.7 ± 0.4. It is 80.3 ± 0.8 for cooked rice with a soak at 60°C. The statistical analysis of the measurement repetitions leads to affirm that these results are not significantly different.

[ 0027 ] When cooking includes a drainage step, the calculation of the glycemic index gives, in the housing of rice cooked with a soak at 70°C, a glycemic index (GI) of 74.8 ± 0.6 and a glycemic index of 76.2 ± 0.3 for cooked rice with a soak at 60°C. The statistical analyzes performed on the variance of the results conclude that the GIs measured in the context of rice cooked with soaking at 60 and 70°C and rinsed after cooking are significantly different. Rinsing makes it possible to lower the glycemic index of the cooked rice with a soak at 60°C of 4.1 ±1.1 point, while rinsing the cooked rice with soaking at 70°C allows a drop of 8.9 ± 1.0 points.

[ 0028 ] The benefit obtained in reducing the glycemic index of the rice by the rinsing step is closely related to the material re-released by the rice during soaking and cooking, finally re-agglomerated on the surface of the grain of the rice at the end of cooking.

[0029 ] While the cooking is taking place, gelatinization occurs that corresponds to the modification of the starch from a crystallized state to an amorphous state under the effect of the temperature. The water diffuses into the granule, the granule swells, bonds are formed between the starch chains, and the medium thickens: it gelatinizes. In cold water, native starches are not soluble: water cannot penetrate inside the granule because of the peripheral crystalline structure. As the temperature increases, the increase in molecular agitation causes the loss of crystallinity of the linear

10144058_1 (GHMatters) P108342.AU amylose chains and crystalline regions of amylopectin. The glass transition temperature of the native starch is 70°C. The absorption of water by the granule then becomes possible as well as its adsorption on the starch chains. This causes the swelling and then the bursting of the granule. The amylose chains diffuse out of the starch granules. This results in a decrease in the mobility of the granules and a decrease in the free water in the medium, resulting in an increase in the viscosity of the medium. The action of hydrolysis by pancreatic amylases then becomes possible: then shorter chains appear which facilitate the flow and the medium becomes more fluid (and therefore loses in viscosity).

[ 00301 In addition, the glycemic index is a factor in the nutritional quality of a food.

When cooking in an aqueous medium, as soon as the gelatinization temperature is reached (above 65°C), the starch granules of the rice lose their semi-crystalline structure, become hydrated, and the rice grains swell. Amorphous amylose is then solubilized in the medium. If the temperature increases, this amylose and that remaining in the granules are likely to complex with the monoacylated lipids. These amylose-lipid complexes will then be managed until the temperature reaches their melting point (85°C.). However, during the soaking phase at 70°C, the temperature remains below the melting point: the complexes thus having time to be managed, their melting temperature going from 85 to 100°C. This step therefore makes it possible to retain a greater quantity of amylose-lipid complexes during cooking. Since the latter are slower to digest than gelatinized starch, their presence makes it possible to reduce the glycemic index of the cooked rice.

[ 0031 ] Foods are classified into three categories according to their glycemic index: low Gl < 55, average Gl = 55-69, and high Gl > 70, these values taking for reference glucose with a Gl = 100. Several measurements have been made on rice, and from one country to another the results are quite variable for botanical reasons. Indeed, the composition of rice varies from one species to another, so it is difficult to give a generic value of the Gl for the main types of rice. The results show that the glycemic index decreases when the rice contains more amylose. A Gl value for white rice was observed at 64 +/- 7, and for parboiled rice at 47 +/- 3.

10144058_1 (GHMatters) P108342.AU [ 0032 ] During cooking with water, the rice, like any starchy matrix, loses a quantifiable solid fraction. The soaking temperature has a very important effect on the amplitude of the solid losses. For the same rice variety, by increasing the soaking temperature from 50°C to 90°C, the value of the solid losses increases from 4% to 16%. More than 85% of the material found in soaking and cooking water is polysaccharides, mainly soluble starch. The easily digestible starch is very soluble; it passes into the soaking water during cooking.

[ 0033 ] Starch is converted into glucose by the digestive enzymes to be assimilated. The rise in blood glucose levels reflects the level of glucose absorption and the glycemic index of a food. By eliminating this soluble starch at the end of soaking, the quantity of glucose that can be generated and assimilated is significantly reduced, so the glycemic index of the food is reduced.

[ 0034 ] A rice cooker capable of implementing the method according to the invention will now be described with reference to Figure 1.

[ 0035 ] According to the invention, the rice cooker 1 comprises, a main body 10 or housing comprising a housing in which is inserted an internal tank 11 for cooking the rice. The housing is equipped with a lid 12 mounted on a hinge on the housing 10 so that the upper part of the main body is opened or closed by the lid 12. A control device 13 ensuring the control operations of the rice cooker 1 also equips the housing 10.

[ 00361 The rice cooker 1 also comprises a first sensor 15 for detecting the temperature of the lower part of the tank 11. The first sensor 15 is mounted near the bottom of the tank. A second sensor 16 for detecting the temperature of the inner surface of the lid 12 is mounted on the lid. The first and second sensors are connected to the controller device 13.

[ 0037 J The heating means of the rice cooker 1 comprises a so-called main heating element 17 providing a heating source so as to cause the soaking/cooking operation and maintenance of the warming operation within the tank 11 of the rice

10144058_1 (GHMatters) P108342.AU cooker, an element 18 to heat the upper edge of the tank 11 and an element 19 to heat the inner surface of the lid 12.

[ 0038 ] The housing 10 and the lid are for example plastic.

[ 0039 ] The controller device 13 is installed on an inner side of the main body 10.

The controller 13 is also connected to the control buttons 22, allowing a user to program the cooker.

[0040] Furthermore, the control device 13 is connected to the heating elements

17, 18, 19 to activate or deactivate according to a part of a cooking program chosen by the user and secondly by temperature measurements picked up by the two sensors 15, 16.

[0041 ] According to an alternative embodiment, the main heating element 17 is an induction type while the element 18 heating the upper edge of the tank 11 and the element 19 heating the lid 12 are of the resistive type.

[ 0042 ] The control method of the rice cooker 1 according to the invention allows the cooking of white rice to make it possible to preserve at least one amino acid in the cooked white rice and also to reduce the glycemic index.

[ 0043 ] According to the tests carried out by the Applicant, the amounts of the five essential amino acids, lysine, isoleucine, valine, phenylalanine and threonine, have been increased relative to the amounts measured in a conventional white rice cooking process. This can be explained by the presence of protease type enzymes. Prolonged soaking at around 70°C would increase amino acid synthesis by cleavage of the endogenous proteins of the rice. Essential amino acids are the most important because they are not synthesized by the body. Their only source is food.

[0044 ] The method according to the invention also makes it possible to increase

10144058_1 (GHMatters) P108342.AU the amount of essential fatty acids (linoleic and linolenic acids) which could impact satiety and di- and tri-saccharides (maltose, sophorose, maltotriose) which could impact the glycemic index.

[ 0045 ] The soaking step has a limited duration. Indeed, a soaking step that is too lengthy degrades the organoleptic characteristics of rice. Indeed, during the soaking step, the rice absorbs water. If during the cooking stage the level of the water contained in the tank is below the level of the rice, then part of the rice will not be properly cooked. Thus, by limiting the soaking time, the white rice retains its organoleptic qualities such as having a satisfactory soft and sticky texture.

[ 0046 ] The method according to the invention also comprises a drainage step at the end of the soaking step. During soaking, the rapidly digestible soluble starch diffuses into the water until the rice is sufficiently swollen and hydrated for the cooking step. At the end of soaking, before the rise in temperature initiating the cooking, the residual soaking water is drained, which eliminates the starch having diffused outside the grains. Subsequently, Clearwater is added for the cooking phase. Drainage can be done manually, using a drip tray or strainer, for example, and the user of the appliance then adds clear water for cooking.

[ 0047 ] In another variant, a rinse can be performed at the end of cooking. After the soaking step, rapidly digestible starch continues to pass into the cooking water during the rise in temperature to reach the cooking setpoint. These molecules can agglomerate around the rice grains at the end of cooking. Rinsing with clear water could further reduce the glycemic index of the rice. This step is not dependent on drainage at the end of soaking and could be carried out without prior drainage. According to another embodiment, the rinsing is carried out with hot water, for example between 50 and 80°C. Indeed, the rapidly digestible starch is more easily soluble in hot water.

[ 0048 ] According to another variant of an embodiment, the apparatus comprises a drainage device which makes it possible to eliminate the soaking water and to

10144058_1 (GHMatters) P108342.AU collect the soluble starch, as well as a tank of clear water which re-supplies the cooking tank for the cooking phase.

[ 0049 ] The drainage device (not shown) for example, comprises an orifice made in the bottom of the tank 11. The orifice is closed by a valve controlled by the control device 13. A container is placed under the tank 11 to collect drainage liquid flowing through the orifice when the valve is in the open position. A mechanical filter may be placed at the orifice to prevent the rice from being evacuated with the liquid.

[ 0050 ] In order to replenish the internal tank 11 with water, the reserve of clear water (not shown) for example, is positioned above the internal tank 11. An emptying port and a valve controlled by the control device are created in the bottom of the clear water tank. According to another variant of an embodiment, the supply of clear water may be installed around the internal tank 11. In order to bring the clear water into the inner tank 11, a suction pump and a conduit are associated with the supply of clear water so that the pump sucks the clear water from the reserve and pushes it into the tank via the conduit.

[ 0051 ] According to another alternate embodiment, the clear water is supplied by an external source, for example, the domestic water distribution network. According to this variant, the rice cooker according to the invention comprises an outer connector linked to a conduit. The free end of the conduit is placed in the internal tank 11.

[ 0052 ] A pilot valve is installed on the conduit. Before starting a cooking cycle, the user connects the home network to the connector.

[ 0053 ] For the different variants described above, drainage and filling are performed automatically by actuating the various valves controlled by the control device.

10144058_1 (GHMatters) P108342.AU [ 0054 ] Similarly, the drainage device in its various variants can be used for the rinsing step at the end-of-cooking.

[ 0055 ] The control method comprises a two-phase cooking step. The cooking parameters (temperature and duration) of the first phase are determined to obtain a glossy rice.

[ 0056 ] In addition, during the second phase of the cooking step, in order to protect the amino acids, the cooking temperature will be lower than that usually used for cooking white rice.

[ 0057 J Figure 2 represents the temperature diagram as a function of time during the implementation of a soaking step of the method according to the invention.

[ 00581 The control method according to the invention allows the soaking and cooking of the white rice in the rice cooker without user intervention during the preparation cycle.

[ 0059 ] To prepare white rice that preserves the amino acid content, the user introduces a fixed amount of rice and water into the tank of the rice cooker. These quantities are for example indicated by levels identified on the inner surface of the tank. The curve shown in Figure 2 was performed for a quantity of rice of 600 g and a quantity of water of 800 g.

[ 0060 ] The main step of the control method according to the invention is a soaking step A. All or part of the heating elements 17, 18, 19 are activated so as to maintain a temperature inside the tank 11 of between 40 and 75°C. In other words, a control loop of the heating elements 17, 18, 19 on the signal of the first temperature sensor 15 located in the bottom of the tank 11 is implemented. The duration of the soaking step is limited to 15 minutes with a minimum duration of 8 minutes. According to another embodiment, the heating element 19 placed in the lid is deactivated during

10144058_1 (GHMatters) P108342.AU the entire soaking step. According to a preferred embodiment of the process according to the invention, the soaking temperature is 70°C and the soaking time is about 13 minutes.

[ 0061 ] At the end of the soaking step, that is to say after the soaking time chosen by the user has elapsed, a drainage step is triggered. As indicated above, this step consists in removing/draining the soaking water by means of the drainage device and adding the quantity of clear water necessary for cooking the rice properly.

[ 0062 ] When the amount of clear water has been added, a heating step B is automatically switched on. The heating step consists of reaching a determined setpoint temperature above 85°C inside the tank 11. To do this, the control device 13 activates all the heating elements 17, 18, 19 of the rice cooker 1 as long as the signal of the second sensor 16 located in the lid 12 does not indicate the setpoint temperature.

[0063] During this heating step, a temperature rise rate of between 3 and 7°C/min is maintained.

[ 0064 ] Once the setpoint temperature reaches a first phase C of the cooking step, it begins. The duration of this first phase C of the cooking step is short compared to the total duration of the cooking cycle. According to the invention, the setpoint temperature of the first cooking phase is maintained for a period of between 2 and 6 minutes. The Applicant has found that to obtain an optimal white glossy rice, the duration of the first phase C of the cooking step was about 3 minutes.

[ 0065 ] The actual cooking step is performed in a second phase D of the cooking step. This second phase D of the cooking step begins as soon as the duration of the first phase C has elapsed. The cooking temperature of the second phase D is lower than that of the first phase C of the cooking step. According to the invention, the setpoint temperature of the second phase D of the cooking step is about 100°C.

10144058_1 (GHMatters) P108342.AU [ 0066] To reach the setpoint temperature of the second cooking phase, the heating elements 17, 18, 19 are deactivated until the temperature decreases to the desired temperature. Then, a control loop of the heating elements 17, 18, 19 on the signal of the second temperature sensor 16 on the lid 12 is triggered to maintain the setpoint temperature. During the entire second phase D of the cooking step, the temperature is regulated. The second phase D of the cooking step is maintained for a period of between 5 and 15 minutes and preferably 10 minutes. As soon as the cooking time has elapsed, the heating elements 17, 18, 19 are deactivated.

[ 0067 ] A waiting period of a few minutes, preferably 3 minutes, is triggered before the lid 12 is opened. This waiting stage allows the rice to rest.

[ 0068] The invention also relates to the control device 13 especially adapted to perform the method according to the invention. The control device according to the invention is connected to the heating elements and the sensors and comprises a memory for storing the different program sequences corresponding to the execution of the method according to the invention.

[ 0069 ] Moreover, the invention relates to a rice cooker equipped with such a control device.

[0070] The invention is not limited to the described embodiments. Thus, the temperature sensors can be placed in different places within the rice cooker. Moreover, the signals transmitted by the sensors can be used indifferently to regulate the cooking or soaking setpoint temperature.

10144058_1 (GHMatters) P108342.AU

Claims

THE CLAIMS DEFINING THE INVENTION ARE AS FOLLOWS:

1. A method of controlling a rice cooker (1) comprising a housing (10) closed by a lid (12), the housing (10) being equipped with a main heating element (17), a tank (11) placed in the housing (10), of an element (18) heating the upper edge of the tank (11), of a member (19) heating the lid (12), of a first temperature sensor (15) located close to the bottom of the tank (11) and of a second temperature sensor (16) placed in the lid (12), the method comprising

- a soaking step (A) during which the heating elements (17, 18, 19) are controlled to maintain fora period of between 8 min and 1 h, a setpoint temperature of between 40 and 75°C within the tank (11);

- a heating step (B) starting at the end of the determined duration of soaking during which, the heating elements (17, 18, 19) are controlled to reach a setpoint temperature above 85°C inside the tank (11);

- a cooking step, comprising a first phase (C) starting as soon as the setpoint heating temperature is reached during which the heating elements (17, 18, 19) are controlled to maintain the setpoint temperature inside the tank (11) for a determined duration of between 2 and 15 min;a

- characterized in that the method comprises a step to eliminate the rapidly digestible starch.
2. A method of controlling a rice cooker according to Claim 1 characterized in that the step to remove the rapidly digestible starch comprises a step to drain the soaking water and a step to fill the tank with a determined amount of water made after the soaking step.
3. A method of controlling a rice cooker according to Claim 2 characterized in that the drainage step and the filling step are performed manually by the user.
4. A method of controlling a rice cooker according to Claim 2 characterized in that the drainage step and the filling step are performed automatically by means of a drainage device mounted in the rice cooker and a supply of clear water from the rice cooker.
5. A method of controlling a rice cooker according to one of Claims 1 to 4 characterized in that the step of removing the rapidly digestible starch comprises a

10144058_1 (GHMatters) P108342.AU step of rinsing the rice after the cooking step.
6. A method of controlling a rice cooker according to Claim 5 characterized in that the rinsing step is carried out with water at a temperature between 50° and 80°C.
7. A method of controlling a rice cooker according to Claim 5 or 6 characterized in that the method comprises a step of drying the rice after the rinsing step.
8. A method of controlling a rice cooker according to one of Claims 1 to 7 characterized in that the method comprises a second phase (D) of the cooking step during which the heating elements (17, 18, 19) are controlled to maintain the setpoint temperature inside the tank lower than the cooking temperature of the first phase of the cooking step for a specified time of between 5 and 15 min.
9. A method of controlling a rice cooker according to Claim 8 characterized in that the setpoint temperature of the second phase (D) of the cooking step is 100°C and the duration is 10 min.
10. A method of controlling a rice cooker according to one of the preceding Claims characterized in that it comprises a waiting step during which the heating elements (17, 18, 19) are stopped, and the lid is maintained in the closed position for a period of between 2 and 5 min.
11. A method of controlling a rice cooker according to one of the preceding Claims characterized in that the setpoint temperature of the first phase (C) of the cooking step is between 100° and 105°C and the duration is between 2 and 6 min.
12. A method of controlling a rice cooker according to one of the preceding Claims characterized in that the setpoint temperature of the soaking step is 70°C and the duration of the soaking step is about 13 min.
13. Control device (13) for a rice cooker adapted for carrying out the method according to one of Claims 1 to 12.
14. Rice cooker comprising a control device according to Claim 13.

10144058_1 (GHMatters) P108342.AU

1/2

2/2

FIG. 2