CN109645839A - Cook the method and apparatus and relevant storage medium of starch-containing cereal - Google Patents
Cook the method and apparatus and relevant storage medium of starch-containing cereal Download PDFInfo
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- CN109645839A CN109645839A CN201710933209.7A CN201710933209A CN109645839A CN 109645839 A CN109645839 A CN 109645839A CN 201710933209 A CN201710933209 A CN 201710933209A CN 109645839 A CN109645839 A CN 109645839A
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- starch
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/16—Inserts
- A47J36/165—Stirring devices operatively connected to cooking vessels when being removably inserted inside
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J2201/00—Devices having a modular construction
Abstract
The invention discloses a kind of method and apparatus for cooking starch-containing cereal and relevant storage mediums.This method comprises: the first mixture of the starch-containing cereal and water is heated to the first temperature, first temperature is higher than the gelatinization point of the starch in the starch-containing cereal；First mixture is kept into first time period in first temperature, wherein the sum of the time of the heating process and the first time period are no more than 20 minutes；First mixture is actively cooled second temperature, the second temperature is lower than the gelatinization point；And first mixture is kept into second time period in the second temperature.There is hypoglycemia patient attribute using the food that this method is cooked, this is advantageous for reducing fat and diabetes morbidity, and improves intestinal health.
Description
Technical field
The present invention relates to cooking methods and equipment, relate more specifically to a kind of method and apparatus for cooking starch-containing cereal with
And relevant storage medium.
Background technique
Such as rice, oat, wheat starch-containing cereal be important food ingredients.The food cooked by starch-containing cereal
Object, such as rice or congee are worldwide important foodstuffs.In the Asian countries of such as China, South Korea, Japan, Vietnam, rice
Or congee is common staple food.Congee is because soft and be easy to be provided to by human consumption and absorption usually as food
Old man, children, even patient.The cooking method of rice and congee is not quite similar.For rice, usually by starch-containing cereal
It boils in enough water, and is kept enough for a long time at 100 DEG C.For congee, usually by starch-containing cereal more
It is boiled in the water of volume, and keeps boiling until starch-containing cereal significantly softens or even lose grain shape.
Summary of the invention
In the cooking process of such as rice and congee, the variation that cereal mainly occurs includes that cereal-granules are broken and gelatinized corn starch
Change.Specifically, cereal softens, or even grain shape is lost, this makes enzyme be easier degradable starch.Different cereal have difference
Gelatinization point (or temperature range).Gelatinization point herein refers to that cereal starts the temperature of gelatinization, therefore also referred to as gelatinization is opened
Beginning temperature.When being heated to above gelatinization point, the starch in cereal starts to be gelatinized.In gelatinization process, starch granules is molten
It bursts and splits, form sticky uniform transparent paste solution.Shallow lake in the rice or congee obtained using known cooking methods, in cereal
Powder has usually been gelatinized completely.When eating this rice or congee, level of postprandial blood sugar rapid increase in human body.For with rice
Or congee is the crowd of staple food, it is associated for undergoing blood glucose level to skyrocket with fat and increased diabetes morbidity repeatedly.
In addition, this is unfavorable to the intestinal health of human body.
The embodiment of the invention provides a kind of method and apparatus for cooking starch-containing cereal and relevant storage medium,
Aim to solve the problem that one or more above-mentioned technical problems or other technical problems.
In a first aspect, the embodiment of the invention provides a kind of methods for cooking starch-containing cereal.The starch-containing paddy of the culinary art
The method of object includes: that the first mixture of the starch-containing cereal and water is heated to the first temperature, and first temperature is higher than
The gelatinization point of starch in the starch-containing cereal；First mixture is kept at the first time in first temperature
Section, wherein the sum of the time of the heating process and the first time period are no more than 20 minutes；By the first mixing owner
It is cooled to second temperature dynamicly, the second temperature is lower than the gelatinization point；And by first mixture described
Two temperature keep second time period.
According to this embodiment, the first mixture of starch-containing cereal and water is heated to first temperature higher than gelatinization point
Degree keeps first time period in the temperature.In this stage, starch-containing cereal softens to improve the mouthfeel of final food.The temperature
The first mixture that the holding stage also helps starch-containing cereal and water gradually forms the flavor (or taste) of food.
Starch-containing cereal is gelatinized completely to be usually required 25 minutes, even more than 60 minutes.By the time for making heating process
It is no more than 20 minutes with the sum of first time period, the starch only part gelatinization in starch-containing cereal.First mixture is subsequent
It is cooled to the second temperature lower than gelatinization point, so that the gelatinization of starch stops.In so cooking obtained food, starch
Only part gelatinization.
Experiment shows that in the food obtained by above-mentioned cooking methods, the content of rapid digestion starch (RDS) is lower,
And the content of slowly digestible starch (SDS) and resistant starch (RS) is higher.This effectively inhibits or eliminates on level of postprandial blood sugar
It rises, thus to bring potential health benefits to the blood glucose sensitive group of such as diabetic, and be for intestinal health
Beneficial.
When first mixture is maintained at second temperature holding, starch stops gelatinization, but starch will continue to inhale
Receive moisture.In so cooking obtained food, the starch granules of partial gelatinization is evenly distributed.This, which is conducive to improve, so cooks
The mouthfeel for the food prepared food.Especially for cooked rice, the rice cooked by above-mentioned steps not only has low blood
Sugar generates index properties, and direct-edible, the rice no significant difference cooked in mouthfeel with conventional method.
In the context of the present invention, it is actively cooled the type of cooling referred to different from natural cooling, such as refers to and passes through
The mode of manual intervention reduces the temperature of the mixture of starch-containing cereal and water.
In one exemplary embodiment, the weight ratio of the starch-containing cereal and water is 1:1-1:2.
In the context of the present invention, starch-containing cereal indicates any cereal with starch component.For example, starch-containing cereal
Including but not limited to rice, oat, wheat, barley, potato, corn, sorghum.The ratio of the starch-containing cereal and water with containing form sediment
The type of powder cereal is related.Such as when starch-containing cereal is northeast rice, the weight ratio of starch-containing cereal and water is preferably 1:
1.3。
The pasting effect of the ratio of starch-containing cereal and water influence starch.Experiment shows that water is more sufficient, is more conducive to form sediment
The gelatinization of powder.In this embodiment, the weight ratio of the starch-containing cereal and water is for example set as 1:1-1:2.
In one exemplary embodiment, first temperature is 70-100 DEG C.
The gelatinization point of starch in starch-containing cereal is related with the type of starch-containing cereal.When starch-containing cereal is rice
When, in the case where enough water, which is, for example, 63-65 DEG C.According to this embodiment, the first mixture is heated to such as
70-100 DEG C of the first temperature, that is, higher than the gelatinization point of starch, so that starch starts to be gelatinized.
In one exemplary embodiment, first temperature is 100 DEG C, and the first time period is 1-10 minutes.
In general, temperature is higher, the rate that starch granules absorbs water is bigger.By taking rice as an example, at room temperature, the starch in rice
Grain needs about 60 minutes to fully absorb water；When temperature is 50 DEG C, required time is about 20 minutes；And when temperature is 60 DEG C,
Required time is about 15 minutes.According to this embodiment, the first temperature setting is 100 DEG C, so that starch granules absorbs the rate of water
Larger, this is conducive to shorten the time needed for starch granules fully absorbs water.It is boiled in method in the conventional essence of rice, rice and water
Mixture is heated to 60 DEG C, the temperature for a period of time (that is, impregnate), be then heated to boiling and keep the temperature.With this
The kind essence method of boiling is compared, method according to this embodiment, by being impregnated in 100 DEG C of high temperature, when being conducive to shorten immersion
Between, so as to shorten the total time of this method.In addition, temperature is higher, the rate of starch gelatinization is bigger.This is also beneficial to shorten the step
The rapid time.
Starch in 100 DEG C of temperature, starch-containing cereal is gelatinized completely it is generally necessary to 15 minutes or longer time.Root
Accordingly in embodiment, the first mixture of starch-containing cereal and water 100 DEG C holding 1-10 minutes so that in starch-containing cereal
The gelatinization of starch only part.
Especially in the situation of non-automated culinary art, the first temperature setting is 100 DEG C and is advantageous.Because usual
Under the conditions of, the first mixture of water and starch-containing cereal and water boils at 100 DEG C.In this case, it usually only needs to contain
First mixture of starch-based grains and water is maintained at fluidized state, without monitoring the temperature of first mixture.
According to this embodiment, first temperature is 100 DEG C, and the first time period is 1-10 minutes.Correspondingly,
Within such as 1-10 minutes time, first mixture is heated to 100 DEG C.In a preferred embodiment, with high-power fast
First mixture fastly is heated to 100 DEG C, and by first mixture 100 DEG C holding 1-10 minutes.Due to
It being rapidly heated and is maintained at the first temperature to the first temperature and short time, water is unevenly distributed in starch-containing cereal, and
Most of water remain in the outer layer of starch-containing cereal, and the center of starch-containing cereal contains only a small amount of water.Therefore containing shallow lake
The central area only part of powder cereal is gelatinized.In a preferred embodiment, the time of heating process and the first time period it
Be 13 minutes.
In one exemplary embodiment, the second temperature is 40-60 DEG C, and the second time period is 20-60 points
Clock.
The gelatinization point of starch in starch-containing cereal is related with the type of starch-containing cereal.When starch-containing cereal is rice
When, in the case where enough water, which is, for example, 63-65 DEG C.According to this embodiment, the first mixture is cooled to such as
40-60 DEG C of the first temperature, that is, lower than the gelatinization point of starch, so that starch stops gelatinization.
In principle, which is lower than the gelatinization point of starch.However, as described above, first mixture
When being maintained at second temperature holding, starch will continue to absorb moisture, so as to improve the mouthfeel of food.It is examined from this angle
The gelatinization point that worry, the preferably second temperature are slightly below starch, for example, 60 DEG C.
In addition, the temperature that serves of rice is usually 30-40 DEG C.From this point of view, preferably the second temperature is arranged
To be as low as possible, for example, 45 DEG C.This food for being conducive to after keeping the temperature by the second temperature directly serves edible.
In one exemplary embodiment, first mixture is actively cooled the second temperature includes: to institute
State the blowing of the first mixture.
According to this embodiment, the first mixture of starch-containing cereal and water is by blowing to reduce temperature.This cooling side
Formula is particularly suitable for the situation of cooking rice.Advantageously, controlling the cooling of first mixture by the rate of control blowing
Rate.
In one exemplary embodiment, first mixture is actively cooled the second temperature further include:
While to first mixture blowing, first mixture is maintained in the atmosphere that relative humidity is 80-100%.
According to this embodiment, first mixture is maintained in the atmosphere that relative humidity is 80-100%, to this
The blowing of one mixture.For example, in a preferred embodiment, while blowing, to the first mixture spray water.Advantageously,
Spray rate by controlling water controls the relative humidity.Spray water is conducive to first mixture to control relative humidity
Moisture is absorbed when being maintained at the second temperature, to prevent overdrying.This is conducive to the mouthfeel for improving the food thus cooked.
In one exemplary embodiment, first mixture is actively cooled the second temperature includes: to institute
The edible cooling medium that the first mixture addition temperature is lower than the gelatinization point is stated, wherein the edible cooling medium is
Second mixture of the starch-containing cereal and water that water or starch have been gelatinized completely.
According to this embodiment, the cooling step can be realized using multiple means.In one example, it crosses to starch-containing paddy
The lower water of temperature, even ice are added in first mixture of object and water.Compared to allowing the first mixture natural cooling, addition
The lower edible cooling medium of temperature makes the temperature of first mixture quickly descend below gelatinization point.In this way,
First mixture be in can gelatinization point section time it is shorter.
In another example, the first mixture of Xiang Suoshu adds the lower congee of temperature.In the context of the present invention, to being added
It the gelatinization degree of starch and is not limited in the congee added.Added congee is, for example, the congee that conventional method is cooked, that is, is formed sediment
The congee that powder is gelatinized completely.In this case, other than reducing the temperature of the first mixture of starch-containing cereal and water, this is added
Kind congee also improves the viscosity and mouthfeel of obtained congee.This is particularly suitable for not suffering from blood glucose related disease, but to the mouth of congee
Feel the people having higher requirements.
By the lower water of addition temperature or congee, the food so cooked and obtained can be adjusted according to the needs of consumer
(such as congee) serves temperature.According to can personal preference adjust added by water amount, thus change what so culinary art obtained
Final dilute thick degree of congee.In addition, by adjusting the amount of added water, thus it is possible to vary the energy for so cooking obtained congee is close
Degree (unit be for example kilocalorie/gram), because water functions only as diluting effect, without bringing any energy.
In one exemplary embodiment, this method further include: during adding the edible cooling medium, or inciting somebody to action
First mixture stirs first mixture during the second temperature keeps second time period.
According to this embodiment, during the cooling procedure or during the second period, first mixture is stirred.By
It may agglomerate or be layered in rapid heating condition in starch, pass through agitation and eliminate this agglomeration or layering.Further, since containing forming sediment
Powder cereal can be able to maintain its grain shape, and for mouthfeel, such congee is not attractive.By stirring the mixture, contain
The particle of starch-based grains is broken, and granularity reduces, so that the congee that culinary art obtains has finer and smoother mouthfeel.Art used herein
Language agitation includes stirring (stir) and blends (blend).The particle that stirring also potentially results in cereal is broken.
In second aspect, the present invention provides a kind of equipment for cooking starch-containing cereal, comprising: container is configured to accommodate
Starch-containing cereal and water；Heating device is configured to heat the starch-containing cereal and water in the container；And control dress
It sets, is configured to for the first mixture of the starch-containing cereal and water to be heated to the first temperature, first temperature is higher than described
The gelatinization point of starch in starch-containing cereal；First mixture is kept into first time period in first temperature,
Described in heating process time and the sum of the first time period be no more than 20 minutes；First mixture is initiatively cold
But second temperature is arrived, the second temperature is lower than the gelatinization point；And by first mixture in the second temperature
Keep second time period.
In one exemplary embodiment, the equipment further includes blowing device, is configured to dry to first mixture
First mixture is actively cooled the second temperature.
In one exemplary embodiment, the equipment further includes edible cooling medium feeding mechanism, is configured to described
First mixture adds the edible cooling medium that temperature is lower than the gelatinization point.
In one exemplary embodiment, the equipment further includes agitating device, is configured to adding the edible cooling
During medium, or first mixture during the second temperature keeps second time period, is being stirred described first
Mixture.
In the third aspect, the embodiment of the invention provides a kind of equipment for cooking starch-containing cereal, comprising: the first program mould
Block is configured to for the first mixture of starch-containing cereal and water to be heated to the first temperature, and first temperature is higher than described containing shallow lake
The gelatinization point of starch in powder cereal；Second program module is configured to protect first mixture in first temperature
First time period is held, wherein the sum of the time of the heating process and the first time period are no more than 20 minutes；Third program
Module is configured to for first mixture to be cooled to second temperature, and the second temperature is lower than the gelatinization point of the starch；
And the 4th program module, it is configured to first mixture keeping second time period in the second temperature.
In fourth aspect, the embodiment of the invention provides a kind of for storing the storage medium of program, wherein described program
The equipment for cooking starch-containing cereal is made to execute following step when executed: by the first mixing of the starch-containing cereal and water
Object is heated to the first temperature, and first temperature is higher than the gelatinization point of the starch in the starch-containing cereal；By described first
Mixture keeps first time period in first temperature, wherein the sum of the time of the heating process and the first time period
No more than 20 minutes；First mixture is actively cooled second temperature, the second temperature is lower than the gelatinization temperature
Degree；And first mixture is kept into second time period in the second temperature.
Contain it is noted that the equipment of the above-mentioned starch-containing cereal of culinary art and relevant storage medium have with culinary art described previously
The same or similar embodiment of the method for starch-based grains, and there are corresponding advantageous effects, details are not described herein.
In short, the embodiment of the invention discloses a kind of method and apparatus for cooking starch-containing cereal and relevant storages
Medium.This method comprises: the first mixture of the starch-containing cereal and water is heated to the first temperature, first temperature is high
The gelatinization point of starch in the starch-containing cereal；First mixture is kept at the first time in first temperature
Section, wherein the sum of the time of the heating process and the first time period are no more than 20 minutes；By the first mixing owner
It is cooled to second temperature dynamicly, the second temperature is lower than the gelatinization point；And by first mixture described
Two temperature keep second time period.There is hypoglycemia patient attribute using the food that this method is cooked, this is for subtracting
Few fat and diabetes morbidity is advantageous, and improves intestinal health.
Detailed description of the invention
These and other aspects of the embodiment of the present invention will be it is clear that and will be with reference to attached drawing by way of example
It is further explained, in the accompanying drawings:
Fig. 1 is the schematic flow chart according to the method for the starch-containing cereal of culinary art of the embodiment of the present invention；
Fig. 2A and Fig. 2 B is the schematic diagram according to the equipment of the starch-containing cereal of culinary art of the embodiment of the present invention；
Fig. 3 A, Fig. 3 B and Fig. 3 C are the result analysis chart according to the method for the starch-containing cereal of culinary art of the embodiment of the present invention；
And
Fig. 4 A, Fig. 4 B and Fig. 4 C are the result analysis chart according to the method for the starch-containing cereal of culinary art of the embodiment of the present invention.
Specific embodiment
Several embodiments that the present invention will be described in more detail below with reference to accompanying drawings are to make those skilled in the art
It can be realized the present invention.However, the present invention can be presented as many different forms and should not be construed as being limited to this paper institute
The embodiment of elaboration.On the contrary, thesing embodiments are provided so that the disclosure will be comprehensive and complete, and will be fully to ability
Field technique personnel convey the scope of the present invention.The embodiment does not limit the present invention, and the present invention is only wanted by appended right
Ask restriction.In addition, the term used in the detailed description to specific embodiment shown in the drawings is not intended to limit this hair
It is bright.
The method that Fig. 1 shows the starch-containing cereal of culinary art according to an embodiment of the present invention.As indicated, a kind of starch-containing paddy of culinary art
The method of object, comprising: the first mixture of starch-containing cereal and water is heated to the first temperature by step S110, and the first temperature is high
The gelatinization point of starch in starch-containing cereal；First mixture is kept first time period in the first temperature by step S120,
Wherein the sum of the time of heating process and first time period are no more than 20 minutes；Step S130 is initiatively cold by the first mixture
But second temperature is arrived, second temperature is lower than gelatinization point；And step S140, the first mixture is kept second in second temperature
Period.
In step s 110, the first mixture of starch-containing cereal and water is heated to first temperature higher than gelatinization point
Degree, and in the step s 120, the first mixture keeps first time period in the temperature.Via these steps, starch-containing cereal
Soften to improve the mouthfeel of final food.Temperature holding stage especially in the step s 120 is conducive to starch-containing cereal and water
The first mixture gradually form the flavor or taste of food.
It is usually required 25 minutes, even more than 60 minutes inventors realized that starch-containing cereal is gelatinized completely.Therefore, it sends out
Bright people is no more than 20 minutes by the sum of the duration for making both step S110 and step S120, to make in starch-containing cereal
Starch only part gelatinization.Then in step s 130, which is cooled to the second temperature lower than gelatinization point
The gelatinization of degree, starch stops, this is conducive to the gelatinization of the starch only part in final food.
In step S140, when the first mixture is maintained at second temperature holding, although starch stops gelatinization, starch
Continue to absorb moisture.This starch granules for being conducive to partial gelatinization is evenly distributed, and then improves the mouthfeel of final food.Especially
It is for cooked rice, i.e., the starch-containing cereal is rice, and so cooking obtained rice not only has hypoglycemia generation
Index properties, and direct-edible, the rice no significant difference cooked in mouthfeel with conventional method.
For example, the weight ratio of starch-containing cereal and water is 1:1-1:2.The ratio of starch-containing cereal and water and starch-containing paddy
The type of object is related.When expectation culinary art obtains rice, the weight ratio of starch-containing cereal and water is preferably 1:1-1:1.6.Example
Such as when using northeast rice cooked rice, the weight ratio of rice and water is preferably 1:1.3.
For example, the first temperature in step s 110 is about 70-100 DEG C.The gelatinization temperature of starch in starch-containing cereal
It spends related with the type of starch-containing cereal.In general, the gelatinization point of the starch in rice is, for example, 63-65 DEG C.Therefore, by
The first mixture is heated to first temperature in step S110, so that the starch in rice starts to be gelatinized.
For example, the first temperature in step s 110 is 100 DEG C, and first time period in the step s 120 is 1-10
Minute.Preferably, the first mixture is rapidly heated to 100 DEG C with high-power, and the first mixture is kept at 100 DEG C
1-10 minutes.It is maintained at the first temperature to the first temperature and short time due to being rapidly heated, water is unevenly distributed over containing shallow lake
In powder cereal, and most of water remain in the outer layer of starch-containing cereal, and the center of starch-containing cereal contains only on a small quantity
Water.Therefore the central area only part gelatinization of starch-containing cereal.In a preferred embodiment, step S110 and step S120 bis-
The sum of duration of person is 13 minutes, and correspondingly the duration of entire cooking process is about 30-45 minutes.
For example, second temperature in step s 130 is 40-60 DEG C, and the second time period in step S140 is
20-60 minutes.Starch when first mixture of starch-containing cereal and water is maintained at second temperature holding, in starch-containing cereal
It will continue to absorb moisture, so as to improve the mouthfeel of food.Therefore, which is preferably slightly below the gelatinization point of starch,
Such as the second temperature is about 60 DEG C.
For example, in step s 130, it includes blowing the first mixture that the first mixture, which is actively cooled second temperature,
Wind.This type of cooling is particularly suitable for the situation of cooking rice.In practice, it is first mixed that this is controlled by the rate of control blowing
Close the cooling rate of object.
For example, step S130 further include: while drying the first mixture, the first mixture is maintained relatively wet
Degree is in the atmosphere of 80-100%.For example, in a preferred embodiment, while blowing, to the first mixture spray water.It is logical
Sprinkling water management relative humidity is crossed, is conducive to absorb moisture when first mixture is maintained at the second temperature, to prevent rice
Meal overdrying.This is advantageous for improving the mouthfeel of rice.
For example, in step s 130, it includes: to add to the first mixture that the first mixture, which is actively cooled second temperature,
Heating degree is lower than the edible cooling medium of gelatinization point.For example, the edible cooling medium is, for example, water.It additionally or can
Alternatively, which is the second mixture of starch-containing cereal and water that starch has been gelatinized completely, for example, often
The congee that rule method is cooked, that is, the congee that starch is gelatinized completely.
For example, this method comprises: during adding edible cooling medium to execute step S130 during, agitation the
One mixture.Additionally or alternatively, this method comprises: during executing step S140, the first mixture is stirred.
By stirring first mixture, so that the congee that culinary art obtains has finer and smoother mouthfeel.
It is noted that starch-containing cereal indicates any cereal with starch component.For example, starch-containing cereal includes but unlimited
In rice, oat, wheat, barley, potato, corn, sorghum.Although showing using rice as starch-containing cereal in the following description
Example describes cooking methods and equipment of the invention, but it will be appreciated by the skilled addressee that invention disclosed herein is conceived
Suitable for any kind of starch-containing cereal.
The equipment that Fig. 2A and Fig. 2 B shows the starch-containing cereal of culinary art according to an embodiment of the present invention.As shown in Figure 2 A, a kind of
The equipment 200 for cooking starch-containing cereal includes shell 201 and cover piece 202, and wherein cover piece 202 is configured to the opening with shell 201
Cooperation is to form enclosure space with shell 201.
For example, the equipment 200 of the starch-containing cereal of the culinary art further includes container 203, be configured to accommodate starch-containing cereal and
The mixture 204 of water.
The equipment 200 of the starch-containing cereal of the culinary art further includes heating device 205, is configured to containing in heating container 203
The mixture 204 of starch-based grains and water.Heating device 205 is selected to be filled by electric heater unit, ray heating device, induction heating
It sets, any one of infrared heating device, microwave heating equipment or any combination thereof.
The equipment 200 of the starch-containing cereal of the culinary art further includes watering device 206, is configured to during the cooking process to containing shallow lake
204 spray water of mixture of powder cereal and water.Preferably, the spray rate of watering device 206 is adjustable, thus realization pair
The adjusting of relative humidity.In addition, being conducive to actively when watering device 206 is to 204 spray water of mixture of starch-containing cereal and water
Ground cools down the mixture.
The equipment 200 of the starch-containing cereal of the culinary art further includes blowing device 207, is configured to starch-containing cereal and water
Mixture 204 is dried.Preferably, the blowing rate of blowing device 207 is adjustable, to control starch-containing cereal and water
The cooling rate of mixture 204.In a preferred embodiment, blowing device 207 includes fan.
As shown in Figure 2 A, shell 201 upper portion side wall be provided with multiple ventilation holes 208 and with ventilation hole 208 cooperate
Ventilation plate washer 209.Ventilation plate washer 209 is generally arranged on the outer wall of shell 201, and is configured to relative to outer wall be slidably
's.For example, ventilation plate washer 209 is configured to surround the axis of cylinder relative to shell 201 when shell 201 has cylindrical
Rotation, to can be switched between the position of the position and uncovering vent holes 208 of blocking ventilation hole 208.The situation shown in Fig. 2A
In, ventilation plate washer 209 is arranged to block ventilation hole 208, and in the situation shown in Fig. 2 B, ventilation plate washer 209 exposes ventilation hole
208。
In a preferred embodiment, cover piece 202 is also equipped with one or more ventilation holes 210 and cooperates with ventilation hole 210
Air deflector 211.For example, cover piece 202 is provided with multiple ventilation holes 210, and ventilation hole 210 is arranged in blowing device 207
Surface.Similarly, ventilation plate washer 211 is configured to removable relative to ventilation hole 210, thus in the position for blocking ventilation hole 210
Setting can be switched between the position of uncovering vent holes 210.
Optionally, the equipment 200 of the starch-containing cereal of the culinary art further includes agitating device 212, is configured to stir as needed
Move the mixture 204 of starch-containing cereal and water.
In fig. 2, watering device 206, blowing device 207 and agitating device 212 are shown as connecting with cover piece 202, however this
It invents without being limited thereto.Such as these components can be arranged only through cover piece 202.In other embodiments, these components can be with
It is disposed separately with cover piece 202.
Above-mentioned steps S130 is described in more detail in conjunction with Fig. 2 B.As described above, step S130 further include: to the first mixture
While blowing, the first mixture is maintained in the atmosphere that relative humidity is 80-100%.As shown in Figure 2 B, watering device
206 to starch-containing cereal and water 204 spray water of mixture, formed aqueous vapor 213.Meanwhile blowing device 207 is to starch-containing cereal
It dries with the mixture 204 of water, forms air stream 214.At this point, ventilation plate washer 209,211 be now in uncovering vent holes 208,
210 position promotes to flow from ventilation hole 210 to the air of ventilation hole 208, forms sediment to be actively cooled containing in container 203
The mixture 204 of powder cereal and water.
It is noted that Fig. 2A and Fig. 2 B is shown just for the sake of elaboration the principle of the present invention, therefore do not show that culinary art contains
All components of the equipment 200 of starch-based grains.For example, the equipment 200 of the starch-containing cereal of the culinary art can also include water supply device,
Control device, storage device, display device, device for monitoring temperature etc..
Therefore, the present invention provides a kind of equipment for cooking starch-containing cereal, comprising: container 203 is configured to accommodate containing shallow lake
Powder cereal and water；Heating device 205, the starch-containing cereal and water being configured in heating container；And control device, be configured to by
First mixture of starch-containing cereal and water is heated to the first temperature, and the first temperature is higher than the gelatinization of the starch in starch-containing cereal
Temperature；First mixture is kept into first time period in the first temperature, wherein the sum of the time of heating process and first time period
No more than 20 minutes；First mixture is actively cooled second temperature, second temperature is lower than gelatinization point；And by first
Mixture keeps second time period in second temperature.
For example, the equipment further includes blowing device 207, be configured to dry to the first mixture with by the first mixture actively
Ground is cooled to second temperature.
For example, the equipment further includes edible cooling medium feeding mechanism, it is configured to low to the first mixture addition temperature
In the edible cooling medium of gelatinization point.
For example, the equipment further includes agitating device 212, it is configured to during adding edible cooling medium, or is inciting somebody to action
First mixture stirs the first mixture during second temperature keeps second time period.
Example 1 according to an embodiment of the present invention is described in more detail below and cooks obtained rice and by conventional method
Reference example 1, reference example 2 cook obtained rice.
In example 1, rice: water=320g:512ml, i.e. rice: water=1:1.6.The mixture of rice and water is quickly heated up to
100 DEG C, and in 100 DEG C of holding constant temperature, wherein heating and the total time for keeping constant temperature are 13 minutes.By the mixture of rice and water
45 DEG C are cooled to, and is kept for constant temperature 20 minutes in the atmosphere of 100% relative humidity.
In reference example 1, rice: water=320g:512ml, i.e. rice: water=1:1.6.The mixture of rice and water is quickly heated
To 100 DEG C, and 100 DEG C holding constant temperature 15 minutes.
In reference example 2, rice: water=320g:512ml, i.e. rice: water=1:1.6.The mixture of rice and water is heated to 60
DEG C and keep the temperature 15 minutes.100 DEG C are then heated to, continues to boil 20 minutes.
Englyst et al. (Am J Clin Nutr 1999；69:448-54.) have been proven that external Starch Digestibility is surveyed
Try the importance responded relative to true blood glucose, that is to say, that the result of external Starch Digestibility test can directly react people
Body blood glucose level.
It takes the rice of 1 part of 150g as sample respectively, carries out external Starch Digestibility test.The sample of example 1 includes big
The rapid digestion starch (RDS) of about 20g, and the sample of reference example 2 includes the RDS of about 42g.Therefore, with edible reference example 2
Rice is compared, and the level of postprandial blood sugar decline about 50% of the rice of example 1 is eaten.
Fig. 3 A, Fig. 3 B and Fig. 3 C show the water content of the rice that example 1, reference example 1 and reference example 2 obtain, viscosity and hard
Spend measurement result.
Rice is 4 hours dry at 105 DEG C, and the weight differential of dry front and back is measured, thus measure the aqueous of rice
It measures (%).As shown in Figure 3A, the water content of the rice of example 1 is slightly below the water content of the rice of reference example 1 and reference example 2.
Using TA.XT plus food quality and structure instrument-property tester analysis rice flour viscosity and hardness.As shown in Figure 3B, show
The viscosity of the rice of example 1 is slightly below the viscosity of the rice of reference example 1 and reference example 2.However, as shown in Figure 3 C, the rice of example 1
Hardness it is suitable with the hardness of the rice of reference example 1 and reference example 2, be not significantly different.
Example 2 according to an embodiment of the present invention is described in more detail below and cooks obtained congee and by conventional method
Reference example 3, reference example 4 cook obtained congee.
In example 2, rice: water=320g:640ml, i.e. rice: water=1:2.The mixture of rice and water is quickly heated up to
100 DEG C, and in 100 DEG C of holding constant temperature, wherein heating and the total time for keeping constant temperature are 13 minutes.Take out 100g meters and water
Mixture is incubated 60 minutes with 45 DEG C of warm water of 200ml.
In reference example 3, rice: water=320g:512ml, i.e. rice: water=1:1.6.The mixture of rice and water is heated to 60
DEG C, and 60 DEG C holding constant temperature 15 minutes.100 DEG C are then heated to, continues to boil 20 minutes.Take out the mixing of 100g meters and water
Object (starch is gelatinized completely) is incubated 60 minutes with 45 DEG C of warm water of 200ml.
In reference example 4, rice: water=50g:900ml, i.e. rice: water=1:18.The mixture of rice and water is heated to 60
DEG C, and 60 DEG C holding constant temperature 15 minutes.100 DEG C are then heated to, continues to boil 20 minutes.
The result of external Starch Digestibility test is shown in Fig. 4 A, Fig. 4 B and Fig. 4 C.
As shown in Figure 4 A, for RDS content, compared with the 80.3% of 83.69% and the reference example 4 of reference example 3, example
RDS content is significantly less in 2 congee, and only 58.45%.
As shown in Figure 4 B and 4C, SDS content is 32.16% in the congee of example 2 and RS content is 9.39%, is significantly higher than
The measurement result of reference example 3 and reference example 4.As indicated, SDS content is 15.25% in the congee of reference example 3 and RS content is
1.02%, and SDS content is 18.89% in the congee of reference example 4 and RS content is 0.8%.Therefore, the SDS and RS of example 2
Content is significantly more, and SDS content is about 2 times of two reference examples, and RS content is about 9 times of two reference examples.Cause
This, the result of external Starch Digestibility test clearlys demonstrate that the congee cooked obtain according to embodiments of the present invention has and slowly forms sediment
Powder digests attribute, so that it has low postprandial blood sugar response after consumption.
Correspondingly, the embodiment of the invention provides a kind of equipment for cooking starch-containing cereal, comprising: the first program module,
It is configured to for the first mixture of starch-containing cereal and water to be heated to the first temperature, the first temperature is higher than the shallow lake in starch-containing cereal
The gelatinization point of powder；Second program module is configured to the first mixture keeping first time period in the first temperature, wherein heating
The sum of the time of process and first time period are no more than 20 minutes；Third program module is configured to for the first mixture being cooled to
Second temperature, second temperature are lower than the gelatinization point of starch；And the 4th program module, it is configured to the first mixture second
Temperature keeps second time period.
The embodiment of the invention also provides a kind of for storing the storage medium of program, and wherein the program makes when executed
The equipment that starch-containing cereal must be cooked executes following step: the first mixture of starch-containing cereal and water is heated to the first temperature
Degree, the first temperature are higher than the gelatinization point of the starch in starch-containing cereal；By the first mixture when the first temperature keeps first
Between section, wherein the sum of the time of heating process and first time period be no more than 20 minutes；First mixture is actively cooled
Second temperature, second temperature are lower than gelatinization point；And the first mixture is kept into second time period in second temperature.
By research attached drawing, disclosure and appended claims, those skilled in the art practice it is claimed
Invention when be understood that and realize to disclosed embodiment other variation.In detail in the claims, wording " comprising " is not arranged
Except other element or step.The function of some projects cited in claim may be implemented in single processor or other units
Energy.Certain measures are recited in the pure fact in mutually different dependent claims and do not show that the combination of these measures cannot
Enough it is advantageously used.Computer program can store/be distributed in suitable medium, such as together with other hardware or conduct
The optical storage medium or solid state medium that a part of other hardware is supplied to, but can also be distributed otherwise, it is all
Such as via internet or other wired or radio telecommunications systems.Any appended drawing reference in claim should not be explained
To limit range.
Reference signs list:
S110: the first mixture of the starch-containing cereal and water is heated to the first temperature, first temperature is higher than
The gelatinization point of starch in the starch-containing cereal；
S120: first mixture is kept into first time period in first temperature, wherein the time of heating process
It is no more than 20 minutes with the sum of the first time period；
S130: first mixture is actively cooled second temperature, the second temperature is lower than the gelatinization temperature
Degree；
S140: first mixture is kept into second time period in the second temperature；
200: the equipment for cooking starch-containing cereal；
201: shell；
202: cover piece；
203: container；
204: the mixture of starch-containing cereal and water；
205: heating device；
206: watering device；
207: blowing device；
208,210: ventilation hole；
209,211: ventilation plate washer；
212: agitating device；
213: aqueous vapor；
214: air stream.
Claims (15)
1. a kind of method for cooking starch-containing cereal, comprising:
First mixture of the starch-containing cereal and water is heated to the first temperature, first temperature is higher than described starch-containing
The gelatinization point (S110) of starch in cereal；
First mixture is kept into first time period in first temperature, wherein the time of heating process and described first
The sum of period is no more than 20 minutes (S120)；
First mixture is actively cooled second temperature, the second temperature is lower than the gelatinization point (S130)；
And
First mixture is kept into second time period (S140) in the second temperature.
2. the method for the starch-containing cereal of culinary art according to claim 1, wherein the weight ratio of the starch-containing cereal and water
Example is 1:1-1:2.
3. the method for the starch-containing cereal of culinary art according to claim 1, wherein first temperature is 70-100 DEG C.
4. the method for the starch-containing cereal of culinary art according to claim 1, wherein first temperature is 100 DEG C, and institute
Stating first time period is 1-10 minutes.
5. the method for the starch-containing cereal of culinary art according to claim 1, wherein the second temperature is 40-60 DEG C, and
The second time period is 20-60 minutes.
6. the method for the starch-containing cereal of culinary art described in any one of -5 according to claim 1, wherein described first is mixed
It includes: to dry first mixture that object, which is initiatively cooled to the second temperature,.
7. the method for the starch-containing cereal of culinary art according to claim 6, wherein first mixture is actively cooled
To the second temperature further include: while drying first mixture, first mixture is maintained relatively
Humidity is in the atmosphere of 80-100%.
8. the method for the starch-containing cereal of culinary art described in any one of -5 according to claim 1, wherein described first is mixed
It includes: edible lower than the gelatinization point to first mixture addition temperature that object, which is initiatively cooled to the second temperature,
With cooling medium, wherein the edible cooling medium is the starch-containing cereal that water or starch have been gelatinized completely and water
Second mixture.
9. the method for the starch-containing cereal of culinary art according to claim 8, further includes: adding the edible cooling medium
Period, or first mixture during the second temperature keeps second time period, is being stirred to first mixing
Object.
10. a kind of equipment for cooking starch-containing cereal, comprising:
Container is configured to accommodate starch-containing cereal and water；
Heating device is configured to heat the starch-containing cereal and water in the container；And
Control device is configured to for the first mixture of the starch-containing cereal and water to be heated to the first temperature, first temperature
Degree is higher than the gelatinization point of the starch in the starch-containing cereal；First mixture is kept first in first temperature
Period, wherein the sum of the time of the heating process and the first time period are no more than 20 minutes；Described first is mixed
Object is initiatively cooled to second temperature, and the second temperature is lower than the gelatinization point；And by first mixture in institute
It states second temperature and keeps second time period.
11. the equipment of the starch-containing cereal of culinary art according to claim 10, further includes blowing device, it is configured to described the
One mixture is dried so that first mixture is actively cooled the second temperature.
12. the equipment of the starch-containing cereal of culinary art according to claim 10, further includes edible cooling medium feeding mechanism,
It is configured to add the edible cooling medium that temperature is lower than the gelatinization point to first mixture.
13. the equipment of the starch-containing cereal of culinary art according to claim 12, further includes agitating device, it is configured in addition institute
During stating edible cooling medium, or by first mixture the second temperature keep second time period during,
Stir first mixture.
14. a kind of equipment for cooking starch-containing cereal, comprising:
First program module is configured to for the first mixture of starch-containing cereal and water to be heated to the first temperature, first temperature
Degree is higher than the gelatinization point of the starch in the starch-containing cereal；
Second program module is configured to first mixture keeping first time period in first temperature, wherein described
The sum of the time of heating process and the first time period are no more than 20 minutes；
Third program module is configured to for first mixture to be cooled to second temperature, and the second temperature is lower than the shallow lake
The gelatinization point of powder；And
4th program module is configured to first mixture keeping second time period in the second temperature.
15. a kind of for storing the storage medium of program, wherein described program makes to cook starch-containing cereal when executed
Equipment executes following step:
First mixture of the starch-containing cereal and water is heated to the first temperature, first temperature is higher than described starch-containing
The gelatinization point of starch in cereal；
First mixture is kept into first time period in first temperature, wherein time of the heating process and described
The sum of first time period is no more than 20 minutes；
First mixture is actively cooled second temperature, the second temperature is lower than the gelatinization point；And
First mixture is kept into second time period in the second temperature.
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| CN201710933209.7A CN109645839A (en) | 2017-10-10 | 2017-10-10 | Cook the method and apparatus and relevant storage medium of starch-containing cereal |
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|---|---|---|---|
| CN201710933209.7A CN109645839A (en) | 2017-10-10 | 2017-10-10 | Cook the method and apparatus and relevant storage medium of starch-containing cereal |
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| Publication Number | Publication Date |
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ID=66108212
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| CN201710933209.7A Pending CN109645839A (en) | 2017-10-10 | 2017-10-10 | Cook the method and apparatus and relevant storage medium of starch-containing cereal |
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Application publication date: 20190419 |