JP3041264B2 - Cooking rice method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooking method for business use.

[0002]

2. Description of the Related Art As a rice cooking method, rice is washed with water. Soak in water to absorb water. Heat. And so on. In the water washing step of washing rice, the bran and dust attached to the water are removed, and in the immersion / water absorption step, the rice is washed for about 30 minutes.
Absorb 0-30% water. As a heating method, first heat for 15 to 30 minutes with high heat, and if it boils, boil for about 5 minutes on medium heat, heat for about 15 minutes on low heat (simmer), then extinguish the fire and steam For about 10 minutes and take out. As a method of cooking rice deliciously, if immersion and water absorption are performed and the water absorption rate is set to 25 to 30%, gelatinization of starch is promoted when cooked, and the rice is cooked deliciously.

[0003] As a manufacturing process of a large amount of cooked rice, measurement washing,
There are processes such as automatic water addition, immersion, rice cooking (simmering, steaming, baking), steaming and the like, and these processes are automated. Among these steps, the immersion step is difficult to measure by time. Furthermore, in order to cook rice deliciously, a sufficient immersion time is required because water absorption by immersing water in rice is related. In a series of steps, the specific gravity of the immersion time has increased.

[0004] As a method of cooking rice deliciously, it has been widely understood from experience that if the heat is increased, the rice is cooked deliciously. However, if the heating power is increased in the heating step, the boiling will be intensified, causing deformation such as cracking of rice.

[0005]

The problem to be solved by the present invention is to reduce the processing time of the automatic rice cooking process and to provide a method for cooking rice in a delicious manner.

[0006]

The present invention SUMMARY OF] is rice washing step of washing the rice grains, soaking step to include water in the rice grains, heating cooking performing 炊 rice is heated with water cooked rice grains impregnated with water inside in the method for manufacturing a cooked rice comprising the step, using said with using degassed water to remove the dissolved gas as water in the immersion step, the use <br/> water the deaerated water before Symbol heating cooking step, boiling over high heat Heat until boiling, then heat
Characterized that you heat loosen.

[0007]

[Action] When degassed water is used for immersion in rice, the penetration of water molecules into the long molecule chains of amylose and amylopectin forming starch improves the gelatinization of starch, and the immersion time Is shortened. In addition, at the time of heating, since dissolved gas in water is small, bubbles during boiling are small, and the size of bubbles is small, so that boiling is reduced. For this reason, heating can be performed over a high heat until boiling , and the heating time can be shortened. In addition, cooking rice with degassed water increases the glucose content of the cooked rice and makes the cooked rice delicious.

[0008]

An embodiment of the present invention will be described with reference to the drawings.
As shown in FIG. 1, the rice cooking method according to the present embodiment is based on a method in which weighed rice is washed with water, and then the weighed rice is degassed with a dissolved oxygen concentration of about 1.3 times the weight and a dissolved oxygen concentration of 1 mg / l or less. Immersed in a container filled with for about 30 to 60 minutes, heated the container containing the rice immersed in the degassed water to a high heat until boiling, and then reduced the heating power and heated for about 5 minutes. Reduce heat and heat for about 15 minutes. Then, stop the heat and steam for about 10 minutes.

FIG. 2 shows a comparison of the degree of immersion in rice when using deaerated water and when using ordinary tap water for immersion and cooking of rice. FIG. 3 is a comparison table comparing the stickiness of rice after cooking. As shown in FIGS. 2 and 3, in the present invention, the immersion property of the degassed water is improved, and the cooked cooked rice becomes more sticky. The physical components of the umami of cooked rice are said to be hardness and stickiness, so the increase in stickiness improves umami. Furthermore, when comparing the glucose content of cooked rice with degassed water and tap water, the results show that the content of degassed water is about three times higher than that of tap water in terms of glucose content per 100 g of cooked rice. Was. Glucose is also one of the indicators of the umami of cooked rice.

[0010]

According to the present invention, by using degassed water for immersion and cooking, it is possible to shorten the immersion time and shorten the rice cooking time by increasing the temperature at the time of cooking. Can be shortened, and as described above, the umami of rice is improved.

[Brief description of the drawings]

FIG. 1 is a process chart of the rice cooking method of the present invention.

FIG. 2 is a table showing the results of experiments on the immersion of deaerated water and atmospheric equilibrium water in rice.

FIG. 3 is a table showing the results of experiments on the stickiness of cooked rice after cooking with deaerated water and tap water.

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/10

Claims (1)

(57) [Claims] 1. A rice washing step of washing the rice grains, soaking step to include water in the rice grains, in the manufacturing method for rice comprising the heating cooking step of performing 炊 rice is heated with water cooked rice grains impregnated with water inside , together with the use of degassed water to remove the dissolved gas as water in the immersion step, the prior SL heated cooking step
Using degassed water as water , heat it to a boil over high heat,
A method for producing cooked rice, comprising heating the heat after boiling it.