JPS589657B2 - Shinkuupatsukunaino Genmaiosuihansuruhouhou - Google Patents
Shinkuupatsukunaino GenmaiosuihansuruhouhouInfo
- Publication number
- JPS589657B2 JPS589657B2 JP50132743A JP13274375A JPS589657B2 JP S589657 B2 JPS589657 B2 JP S589657B2 JP 50132743 A JP50132743 A JP 50132743A JP 13274375 A JP13274375 A JP 13274375A JP S589657 B2 JPS589657 B2 JP S589657B2
- Authority
- JP
- Japan
- Prior art keywords
- brown rice
- rice
- pressure
- pot
- internal pressure
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000021329 brown rice Nutrition 0.000 claims description 23
- 241000209094 Oryza Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 239000004033 plastic Substances 0.000 claims description 2
- 238000007664 blowing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000269851 Sarda sarda Species 0.000 description 2
- 235000021425 apple cider vinegar Nutrition 0.000 description 2
- 229940088447 apple cider vinegar Drugs 0.000 description 2
- 230000009172 bursting Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920000515 polycarbonate Polymers 0.000 description 1
- 239000004417 polycarbonate Substances 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Description
【発明の詳細な説明】
本発明は、真空パック内の玄米を炊飯する方法の改良に
関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improvement in a method of cooking brown rice in a vacuum pack.
従来玄米食は、ビタミンが含まれており健康によいこと
は衆知ではあるが、高圧釜で炊いてもうまく炊飯するこ
とは困難である。Although it is widely known that conventional brown rice contains vitamins and is good for health, it is difficult to cook rice well even when cooked in a high-pressure cooker.
玄米をうまく炊けないのは、外皮のセルローズが高圧釜
で炊飯しても口当りの良いように柔かくできないからで
あり、このため玄米の豊富な栄養価を吸収することがで
きない。The reason why brown rice cannot be cooked properly is because the cellulose in the outer skin cannot be made soft and palatable even when cooked in a high-pressure cooker, and therefore cannot absorb the rich nutritional value of brown rice.
本発明者は、玄米の炊飯方法について研究を進めた結果
、玄米の外皮セルローズを柔かく炊き上げることのでき
る方法を開発し、ここに提案するものである。As a result of conducting research on methods for cooking brown rice, the present inventor has developed a method that can cook the cellulose outer layer of brown rice until it becomes soft, and hereby proposes the method.
本発明の真空パック内の玄米を炊飯する方法は、洗滌し
た玄米と米酵素を添加した水または煮出し汁の所定量を
プラスチック製袋に入れて真空パツクし、該袋を高圧釜
に入れ玄米を炊き上げた後、該釜の内圧を保持しながら
蒸気を抜きつつ冷風を吹込み該釜内の温度を常温としし
かる後内圧を常圧とすることを特徴とする。The method of cooking brown rice in a vacuum pack according to the present invention involves vacuum-packing washed brown rice and a predetermined amount of water or broth added with rice enzymes into a plastic bag, and then placing the bag in a high-pressure cooker to cook the brown rice. After the rice is cooked, steam is removed while the internal pressure of the pot is maintained, and cold air is blown into the pot to bring the temperature inside the pot to room temperature, and then the internal pressure is brought to normal pressure.
本発明にあっては、米酵素を添加した水または煮出し汁
を洗滌した玄米に添加して炊飯することによって、玄米
の外皮セルローズに米酵素と高熱が作用して口当りの良
い柔かいものとし、玄米を炊き上げることができる。In the present invention, by adding rice enzyme-added water or broth to washed brown rice and cooking the rice, the rice enzymes and high heat act on the cellulose outer layer of the brown rice, making it soft and palatable. can be cooked.
また、本発明にあっては、真空パック内で玄米が炊き上
ったときは、高圧釜の内圧を保持しながらコンプレツサ
により冷風を吹込みつつ蒸気を抜き該釜内の温度を常温
とし内圧を常圧とするものであるから、真空パックの破
裂を防止することができる。In addition, in the present invention, when the brown rice is cooked in the vacuum pack, while maintaining the internal pressure of the high-pressure pot, the compressor blows cold air and removes steam, bringing the temperature inside the pot to room temperature and reducing the internal pressure. Since the pressure is normal, it is possible to prevent the vacuum pack from bursting.
玄来を炊き上げるには、真空パックした袋を高圧釜内で
温度１２０〜１３０℃で約３０分間保持した後約３０分
間蒸すようにすればよい。To cook Genrai, hold the vacuum-packed bag in a high-pressure cooker at a temperature of 120 to 130°C for about 30 minutes, and then steam it for about 30 minutes.
なお、本発明によって炊き上げた玄米食の栄養価を高め
るためには、出し昆布、堆茸、鰹節、季節の野菜あるい
は蜂密、リンゴ酢、梅エキス（梅の汁を４０時間煮詰め
たもの）等を加え、更に醤油、塩等を少量添加した煮出
し汁を玄米に加えて炊飯すれば、味付けされた健康食と
することができる。In order to increase the nutritional value of the brown rice food cooked according to the present invention, it is recommended to add dashi kelp, mushrooms, bonito flakes, seasonal vegetables or honey, apple cider vinegar, and plum extract (plum juice boiled for 40 hours). If you add a small amount of soy sauce, salt, etc. to brown rice and cook it, you can make a seasoned healthy food.
以下本発明の方法を、実施例により具体的に説明する。The method of the present invention will be specifically explained below using Examples.
実施例
玄米３００ｇ、ハト麦２０ｇ、ゴマ３０ｇを混合し、内
側をポリカーボネート、外側をポリエステルのラミネー
ト袋の５個に分割した。Example 300 g of brown rice, 20 g of pigeon oats, and 30 g of sesame seeds were mixed and divided into five laminated bags with polycarbonate inside and polyester outside.
一方、下記の調味料を７００ＣＣの水に入れて約６００
ＣＣの煮出し汁を調製し、この煮出し汁を前記の玄米を
入れたラミネート袋に１００ｃｃを加えて真空パックし
た。Meanwhile, add the following seasonings to 700cc of water and add about 600cc of water.
A CC broth was prepared, and 100 cc of this broth was added to the laminated bag containing the brown rice and vacuum-packed.
該袋を高圧釜に入れ、１２５℃で３０分間保持した後更
に２０分間蒸して、玄米を炊き上げた。The bag was placed in a high-pressure cooker, kept at 125°C for 30 minutes, and then steamed for an additional 20 minutes to cook the brown rice.
Ｏ煮出し汁原料（調味料）
出し昆布・・・・・・・・・・・・・・・２Ｅｌ鰹
節・・・・・・・・・・・・・・・２０ｇ堆 茸・・
・・・・・・・・・・・・・３０ｇ酵 素・・・・・
・・・・・・・・・・ ５ｇ梅エキス・・・・・・・・
・・・・・・・ ４ｇ蜂 密・・・・・・・・・・・
・・・・３０．９リンゴ酢・・・・・・・・・・・・・
・・１０．９醤 油・・・・・・・・・・・・・・・
２０！！塩 ・・・・・・・・・・・・・・・１１
野 菜・・・・・・・・・・・・・・・少 量次に、
真空パックの破裂を防止するため、コンプレツサにより
冷風を高圧釜内に吹込みつつ蒸気を抜いて常温とした後
内圧を常圧とした。O Dashi soup raw materials (seasoning) Dashi kelp・・・・・・・・・・・・2El Bonito
Mushrooms・・・・・・・・・・・・20g Mushrooms
・・・・・・・・・・・・30g enzyme・・・・・・
・・・・・・・・・・・・ 5g plum extract・・・・・・・・・
・・・・・・・・・ 4g bee dense・・・・・・・・・・・・
・・・30.9 Apple cider vinegar・・・・・・・・・・・・
・・・10.9 Soy sauce・・・・・・・・・・・・・・・
20! ! Salt ・・・・・・・・・・・・・・・11
Vegetables・・・・・・・・・・・・・Next, a small amount
In order to prevent the vacuum pack from bursting, cold air was blown into the high-pressure cooker using a compressor while steam was removed to bring it to room temperature, and then the internal pressure was brought to normal pressure.
上記のようにして、炊飯した玄米食を賞味したところ玄
米の外皮が柔軟にふやけて口当りもよい。When I tasted the brown rice food cooked in the above manner, the outer skin of the brown rice was soft and soft and had a good texture.
調味料はすべて自然食品を用いているので、健康食とし
て好適である。All seasonings are made from natural foods, making it suitable as a health food.
なお、本発明にあっては、炊飯後に包装する従来の方法
と異なり、雑菌の混入する余地がなく至極衛生的な方法
であって長期間保存することができるので、登山旅行の
携行食あるいは通勤者の弁当食として好適であり、手軽
に食卓に供し得るものであるから夜食としても推奨し得
るものである。In addition, unlike the conventional method of packaging rice after cooking, the present invention is an extremely hygienic method with no room for contamination by germs, and can be stored for a long period of time. It is suitable as a boxed lunch for people, and can be easily served on the table, so it can be recommended as a late-night snack.
また、玄米食は栄養価が高く、病後の人や偏食者、子供
等の体質改善にも太いに効果があり、健康維持のため好
適な食品である。In addition, brown rice has high nutritional value and is highly effective in improving the physical constitution of people who have recovered from illness, picky eaters, children, etc., and is a suitable food for maintaining health.
Claims (1)
の所定量をプラスチック製袋に入れ真空パックし、該袋
を高圧釜に入れ玄米を炊き上げた後、該釜の内圧を保持
しながら蒸気を抜きつつ冷風を吹込み該釜内の温度を常
温とししかる後内圧を常圧とすることを特徴とする真空
パック内の玄米を炊飯する方法。1. Place washed brown rice and a specified amount of water or boiled broth containing rice enzymes into a plastic bag, vacuum pack it, place the bag in a high-pressure cooker, cook the brown rice, and then steam while maintaining the internal pressure of the cooker. A method for cooking brown rice in a vacuum pack, which comprises blowing cold air into the pot to bring the temperature inside the pot to room temperature, and then bringing the internal pressure to normal pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP50132743A JPS589657B2 (en) | 1975-11-05 | 1975-11-05 | Shinkuupatsukunaino Genmaiosuihansuruhouhou |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP50132743A JPS589657B2 (en) | 1975-11-05 | 1975-11-05 | Shinkuupatsukunaino Genmaiosuihansuruhouhou |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5257349A JPS5257349A (en) | 1977-05-11 |
| JPS589657B2 true JPS589657B2 (en) | 1983-02-22 |
Family
ID=15088543
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP50132743A Expired JPS589657B2 (en) | 1975-11-05 | 1975-11-05 | Shinkuupatsukunaino Genmaiosuihansuruhouhou |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS589657B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01153052A (en) * | 1987-12-07 | 1989-06-15 | D F:Kk | Preparation of rice gruel |
| JP6607645B2 (en) * | 2017-05-17 | 2019-11-20 | 株式会社味きっこう | Production method of brown rice with sealed pack |
-
1975
- 1975-11-05 JP JP50132743A patent/JPS589657B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5257349A (en) | 1977-05-11 |
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