JP2002315674A - Grain boiling method and grain boiling device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a grain boiling method and a grain boiling device for shortening boiling time, and improving a boiling food property of grains. SOLUTION: The inside of a vessel 11 for housing the grains such as rice and beans is adjusted to a prescribed pressure, and while supplying high temperature pressurized hot water from an upper part in the vessel 11, superheated steam is supplied from a lower part in the vessel 11, and grains are boiled by countercurrently passing the high temperature pressurized hot water supplied to the grains against the superheated steam. Therefore, this grain boiling device is provided with the vessel 11 for housing the grains such as the rice and the beans, a pressure adjusting part 13 for adjusting pressure in this vessel 11 to atmospheric pressure or more, a high temperature pressurized hot water generating part 3 for supplying the high temperature pressurized hot water to the vessel, a water sprinkling means 14 arranged in the upper part in the vessel and sprinkling the high temperature pressurized hot water over the upper almost whole surface of the grains such as the rice and the beans, a superheated steam generating part 4 for supplying the superheated steam water to the vessel, and a dispersing means 12 arranged in the lower part in the vessel 11 and passing the superheated steam from the lower almost whole surface of the grains such as the rice and the beans.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cereal cooking method and a cereal cooking apparatus in which granular cereals such as rice and beans are cooked using hot and pressurized hot water and heated steam in a pressure environment exceeding atmospheric pressure. About.

[0002]

2. Description of the Related Art For example, for cooking rice, it is necessary to put water and rice in a container, boil the water under normal pressure until the rice starch is completely gelatinized, and heat it for 20 minutes or more.

[0003]

However, the conventional cooking method requires a heating time of at least 40 minutes including a heating period up to 100 ° C. and a steaming period. I have. In addition, the taste limit of the physical properties of cooked rice cooked at 100 ° C. is usually 24 to 30 hours after cooking at 20 ° C.
Due to the rapid increase in aging time with time, the chilled distribution of cooked rice was actually difficult.

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and has as its object to reduce the cooking time and to improve the physical properties of the cereal. It is to provide.

[0005]

According to the first aspect of the present invention,
Adjusting the inside of a container in which grains such as rice and beans are stored to a predetermined pressure, supplying superheated steam from below the container while supplying high-temperature pressurized hot water from above the container, This is a method for cooking cereals, wherein the supplied high-temperature pressurized hot water is cooked while facing the superheated steam. According to this configuration, the high-temperature pressurized hot water having high thermal efficiency can be uniformly applied to the grains by supplying the high-temperature pressurized hot water to the grains from above and supplying the superheated steam from below the grains. The heat transfer rate increases, each grain swells greatly, and the cooking time is shortened. In addition, since rice is cooked evenly and rapidly with hot and hot water of 100 ° C. or higher, sterilization of heat-resistant bacteria becomes possible, and aging of grains can be delayed. Grain movement is minimized, grain shape is uniform, and glossiness is increased.

According to a second aspect of the present invention, in the first aspect, by intermittently blowing steam from the container,
The cereals are agitated by the superheated steam. According to this configuration, the grains are sometimes stirred with the superheated steam, so that the high-temperature pressurized hot water acts on the grains more evenly. In addition, cereals are sometimes heated with superheated steam to uniformly heat the cereals.

The invention according to claim 3 is characterized in that, in claim 1 or 2, the temperature of the superheated steam is set higher than the temperature of the hot pressurized hot water. According to this configuration, heat from the superheated steam is continuously supplied to the high-temperature pressurized hot water, and predetermined high-temperature heating can be maintained.

According to a fourth aspect of the present invention, in any one of the first to third aspects, the supply of the superheated steam precedes the supply of the high-temperature pressurized hot water. According to this configuration, the heating is promoted by preceding the supply of the high-energy superheated steam.

A fifth aspect of the present invention is characterized in that, in any one of the first to fourth aspects, the high-temperature pressurized hot water and the superheated steam are heated by electromagnetic induction heating. According to this configuration, it is possible to supply the high-temperature pressurized hot water and the superheated steam which are accurately controlled by the electromagnetic induction heating and are uniformly heated and have good characteristics.

[0010] According to a sixth aspect of the present invention, there is provided a container for accommodating grains such as rice and beans, a pressure adjusting section for adjusting the pressure in the container to an atmospheric pressure or higher, and a high-temperature pressurized hot water for the container. A high-temperature pressurized hot water generator to be supplied, water spraying means provided above the inside of the container, and watering the high-temperature pressurized hot water over substantially the entire surface above the grains such as rice and beans; and superheated steam water. A superheated steam generator for supplying to the container, and a dispersing unit provided below the container and passing the superheated steam from almost the entire surface below the grains such as rice and beans are provided. It is a cereal cooking device. According to this configuration,
By supplying high-temperature pressurized hot water to the cereal from above and supplying superheated steam from below the cereal, the high-temperature pressurized hot water with high thermal efficiency can act evenly on the cereal, increasing the heat transfer rate Then, each grain swells greatly and the cooking time is shortened. In addition, since rice is cooked evenly and rapidly with hot and hot water of 100 ° C. or higher, sterilization of heat-resistant bacteria becomes possible, and aging of grains can be delayed. Grain movement is minimized, grain shape is uniform, and glossiness is increased.

According to a seventh aspect of the present invention, in the sixth aspect, the dispersing means has a bottom portion having a large number of openings capable of supporting grains such as rice and beans, and a vertical portion around the bottom portion. And a partition wall to be provided. According to this configuration, high-temperature pressurized hot water and superheated steam act evenly from above and below the grain layer.

The invention according to claim 8 is the invention according to claim 6 or 7.
Wherein the high-temperature pressurized hot water is heated by electromagnetic induction heating means, and the superheated steam is heated by electromagnetic induction heating means. According to this configuration, it is possible to supply the high-temperature pressurized hot water and the superheated steam which are accurately controlled by the electromagnetic induction heating and are uniformly heated and have good characteristics.

[0013]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a device configuration diagram of a grain cooking device of the present invention. As shown in FIG. 1, the cooking device 1 has a configuration including a cooking unit 2, a hot pressurized hot water generation unit 3, and a superheated steam generation unit 4.

The cooking section 2 includes a container 11, an inner container (dispersion means) 12, a pressure regulating valve 13, a watering nozzle (watering means) 14 above the container 11, and a discharge nozzle 15 below the container 11. , The lowermost drain portion 16 of the container 11.

The container 11 includes a pot-shaped main body 11a and a main body 1a.
The pressure vessel is composed of a lid 11b which can be opened and closed upward with respect to 1a, and is fastened with bolts 11c to maintain the inside of the vessel 11 as a pressure space. The inner container 12 includes a net-like bottom portion 12a having a large number of openings capable of supporting grains R such as rice and beans, and a cylindrical partition wall 12b around the bottom portion 12a. The upper end of the partition wall 12b is bent so as to be hooked on the projection 11d of the container 11.
The pressure regulating valve 13 is a relief valve that blows out an internal fluid at a predetermined pressure and maintains the inside of the container 11 at a predetermined pressure.
The predetermined pressure is variable.

The watering nozzle (watering means) 14 is
It is attached to the lid 11b of the container 11 so that water can be sprayed on almost the entire upper surface of the cereal R in 2. The number of the watering nozzles 14 is not limited to one, and a plurality of watering nozzles 14 may be provided as long as they can water the whole surface of the grain R. The discharge nozzle 15 is attached below the main body 11 a of the container 11,
It functions to blow up superheated steam from the entire bottom 12a. The drain part 16 is for discharging the drain collected at the lowermost part of the container 11, and has a valve 16a that can be opened and closed.

In addition, around the container 11 of the cooking part 2,
An auxiliary heating device such as an electric heater and a heat insulating material are appropriately provided to minimize heat radiation to the outside.

The hot pressurized hot water generator 3 includes a tank 21
, A water supply pump 22, a relief valve 23, an electromagnetic induction heating device 24, and a three-way valve 25 to generate hot pressurized hot water. This high-temperature pressurized hot water generator 3 is 1.013 × 10 ^{5 to} 5.065 × 1
0 ⁵ Pa up to saturation temperature at a pressure of (1-5 atmospheres), preferably one hundred and fifteen to one hundred and forty ° C., more preferably 12
It is for producing hot pressurized hot water at 0 to 125 ° C.

The tank 21 is connected to an electromagnetic induction heating device 24 via a water supply pump 22 so as to accumulate water as an object to be heated. In this tank 21,
A water level sensor 21a is provided to detect the water level in the tank 13. A water supply source 26 is connected to the upstream side of the tank 21. Water supply source 26
Thereafter, when the valve 21b is opened based on a detection signal of a water level sensor 21a (not shown), water is supplied into the tank 21.

The water supply pump 22 is provided on the downstream side of the tank 21 via a valve 22a, and supplies water in the tank 21 to make the water supply pump 1.013 × 10 ^{5 to} 5.0.
A predetermined water pressure of 65 × 10 ⁵ Pa (1 to 5 atm) is applied. Thereby, the electromagnetic induction heating device 24
Then, a predetermined amount of pressurized water is supplied. The tank 21 and the water supply pump 22 are connected in a loop through a relief valve 23 so that pressurized water flowing out of the relief valve 23 returns to the tank 21.

The relief valve 23 is connected to the downstream side of the water supply pump 22. When the water supplied by the water supply pump 22 is pressurized to a predetermined pressure or more, the pressurized water is released to the tank 21, and the relief water 23 is released from the water supply pump 22. 1.013 × 10 ⁵
A predetermined water pressure of up to 5.065 × 10 ⁵ Pa (1 to 5 atm) is maintained. A pressure detector 23 a is connected to the downstream side of the relief valve 23 so as to detect the water pressure from the water supply pump 22.

The electromagnetic induction heating device 24 is connected to the downstream side of the water supply pump 22 via a check valve 24a. The check valve 24a is connected to the electromagnetic induction heating device 2
The pressurized hot water heated by 4 is provided downstream of the water supply pump 22 and the relief valve 23 so as not to flow into the tank 21 via the relief valve 23.

A temperature sensor 24b is provided at the end of the electromagnetic induction heating device 24. The temperature sensor 24b
It is connected to a high-frequency power supply (not shown) of the electromagnetic induction heating device 24 to detect the temperature of high-temperature pressurized hot water.

The three-way valve 25 is a valve for switching the path of the high-temperature pressurized hot water to the tank 21 or the container 11, and is connected to the downstream side of the electromagnetic induction heating device 24.
Further, the three-way valve 25 includes the tank 21, the water supply pump 2
2. The electromagnetic induction heating device 24 is connected to the electromagnetic induction heating device 24 in a loop, and is switched to the tank 21 side.
When the hot pressurized hot water discharged from the tank is returned to the tank 21 and switched to the container 11 side, the hot pressurized hot water is supplied to the cooking unit 2 at a desired timing. A throttle valve (not shown) is provided between the three-way valve 25 and the tank 21. This throttle valve, like the watering nozzle 11, supplies water supplied by the water supply pump 22 to the water supply pump 2.
1.013 × 10 ^{5 to} 5.065 × between 2 and the throttle valve
The opening is reduced to a predetermined value so that the pressure is increased to a predetermined value of 10 ⁵ Pa (1 to 5 atm). Thus, even if the three-way valve 25 is switched to either the tank 21 side or the watering nozzle 14 side, the pressured water is 1.013 × 10 ^{5 to} 5.065 × 10 ⁵ Pa on the downstream side of the water supply pump 22.
(1 to 5 atm). When the downstream side of the electromagnetic induction heating device 24 becomes a predetermined pressure or more,
A safety valve for releasing hot water to the tank 21 is provided, and a passage for returning hot water from the safety valve to the tank 21 is provided as appropriate.

The superheated steam generator 4 includes a boiler 27,
It has an electromagnetic induction heating device 28 and a valve 29,
1.013 × 10 ^{5 to} 5.065 × 10 ⁵ Pa (1 to 5
(Atmospheric pressure) at a predetermined pressure. This superheated steam generator 4 has 1.01
Superheated steam exceeding the saturation temperature under a pressure of 3 × 10 ^{5 to} 5.065 × 10 ⁵ Pa (1 to 5 atm), preferably 1
It is for producing superheated steam at 15 to 140C, more preferably 120 to 150C. The temperature of the superheated steam is higher than the temperature of the high-temperature pressurized hot water, preferably 5 to 5.
It is higher than 25 ° C.

The boiler 27 heats water at a predetermined pressure from the water supply source 26 to a level higher than the saturated steam at that pressure, and is not limited to the electromagnetic induction heating type, and various types are used. Further, the water supply source 26 may be separated so as to independently generate saturated steam of a predetermined pressure or more.

The electromagnetic induction heating device 28 is connected to the downstream side of the boiler 27 via a check valve 28a.
The check valve 28a is provided in the boiler 2 so that the superheated steam heated by the electromagnetic induction heating device 28 does not flow backward.
7 is provided on the downstream side. This electromagnetic induction heating device 2
A temperature sensor 28b is provided in the container 11 at the end of FIG. The temperature sensor 28b is an electromagnetic induction heating device 28
Of the container 11
The temperature of the superheated steam supplied to the inside is detected.

Next, the structures of the electromagnetic induction heating device 24 and the electromagnetic induction heating device 28 will be described below. Pipe member 1
11, a laminated structure 112 is housed therein, and the pipe member 11
1 is formed by winding an excitation coil 113.

The pipe member 111 is formed of a non-magnetic material such as ceramics having excellent heat resistance, corrosion resistance and pressure resistance in a pipe shape. The laminated structure 112 housed in the pipe member 111 has a large number of small passages formed of a conductive material such as a metal that generates heat by a change in a magnetic field generated by the exciting coil 113.

FIGS. 3 and 4 show a laminated structure 112 used in the electromagnetic induction heating device 24 and the electromagnetic induction heating device 28. As shown in FIG. 3, a first metal plate 531 and a flat second metal plate 532 that are bent in a zigzag mountain shape are alternately laminated to form a cylindrical laminate as a whole. As a material of the first metal plate 531 and the second metal plate 532, a martensitic stainless steel such as SUS447J1 is used.

As shown in FIG. 3, the first metal plate 531
Are arranged so as to be inclined by an angle α with respect to the center axis 534, and the peaks (or valleys) 533 of the first metal plates 531 adjacent to each other with the second metal plate 532 interposed therebetween intersect. It is arranged in. Then, the adjacent first metal plate 5
At the intersection of the peaks (or valleys) 533 in 31, the first metal plate 531 and the second metal plate 532 are welded by spot welding and joined to be electrically conductive.

As a result, the first small flow path 5 inclined by the angle α is provided between the first metal plate 531 and the second metal plate 532 on the near side.
35 is formed, and between the second metal plate 532 and the first metal plate 531 on the back side, the second small flow path 53 inclined by an angle -α
6, the first small flow path 535 and the second small flow path 53
6 intersect at an angle of 2 × α. Also, the first metal plate 53
On the surface of the first or second metal plate 532, a hole 537 is provided as a third small flow path for generating a turbulent flow of the fluid. Furthermore, the surfaces of the first metal plate 531 and the second metal plate 532 are not smooth, but are provided with fine irregularities 538 by satin finish or embossing. The unevenness 538 is negligibly small compared to the height of the peak (or valley) 533.

When a high-frequency current is applied to the exciting coil 113,
When a high-frequency magnetic field is applied to the laminated structure 112, an eddy current is generated in the entire first metal plate 531 and the second metal plate 532,
The laminated structure 112 generates heat. The temperature distribution at this time is
The first metal plate 531 and the second metal plate 532 have an eyeball shape that extends in the longitudinal direction. The central portion generates heat more than the peripheral portion, which is advantageous for heating water or steam flowing in the central portion. .

Further, as shown in FIG. 4, a first small flow path 535 and a second small flow path 536 which cross each other are formed in the laminated structure 112, and diffusion between the periphery and the center is performed. Due to the presence of the holes 537 forming the three small passages, the first small passage 53
5 and the second small flow path 536 are also diffused in the thickness direction.
Therefore, these small channels 535, 536, and 537 cause macroscopic dispersion, emission, and volatilization of water or water vapor throughout the laminated structure 112. In addition, microscopic diffusion, emission, and volatilization also occur due to minute irregularities 538 on the surface. As a result, the water or steam passing through the laminated structure 112 has a substantially uniform flow, and a uniform chance of contact between the first metal plate 531 and the second metal plate 532 and the fluid is obtained. As a result, uniform heating of water or steam is ensured.

It is preferable that the thickness of the metal plates 531 and 532 is not less than 30 microns and not more than 1 mm, and the frequency of the high-frequency current generated by the high-frequency current generator is in the range of 15 to 150 KHz. When the thickness of the metal plate is 30 μm or more and 1 mm or less, it is easy to supply electric power, and it is easy to secure a small flow path by processing a waveform or the like for obtaining a large heat transfer area. In addition, the frequency used is 15 KHz to 150
When it is in the range of KHz, copper loss of the exciting coil and loss of the switching element can be prevented. In particular, the frequency band having a small loss is 20 to 70 KHz. Further, the heat transfer area per cubic centimeter of the laminated structure 112 is preferably 2.5 square centimeters or more. When the metal plates are laminated so that the surface area per cubic centimeter of the laminated structure 112 is 2.5 square centimeters or more, more preferably 5 square centimeters or more, the efficiency of heat exchange can be increased. The amount of fluid to be heated per square centimeter of surface area of the laminated structure 112 is preferably 0.4 cubic centimeter or less. When the volume of fluid per square centimeter of surface area of the laminated structure 12 is 0.4 cubic centimeter or less, more preferably 0.1 cubic centimeter or less, rapid response of heat transfer to the fluid is obtained.

It has been confirmed that the efficiency of conversion from electric energy to heat energy is extremely high in heating by the laminated structure having the above-described structure. For example, 100m
When the laminated structure 112 having an m diameter, a length of 200 mm, and a surface area of 2.2 to 6.2 m 2 is used, the thickness of the fluid (water film amount per 1 cm 3) is 0.5 to 0.2 mm, which is an extremely thin film. Yes, metal plates 531 and 53 constituting the laminated structure 112
2, the temperature difference is extremely small, and heat transfer can be promptly promoted. Therefore, the electromagnetic induction heating devices 24 and 28
Is compact, it is possible to generate a large amount of hot pressurized hot water or superheated steam. In addition, a high current flows in the laminated structure in a complicated manner, and magnetic lines of force also pass in a complicated manner. Since heat exchange occurs when superheated steam touches the vast area of the laminated structure in this state, it is not pure superheated steam, but heated or pressurized hot water or superheated steam that has been ionized or magnetized and has increased activity for food. It is assumed that

Next, a method of cooking rice using the cooking apparatus 1 in the above embodiment will be described with reference to FIGS.

In FIG. 1, the lid 11b of the container 11 is removed, and an inner container 12 containing grains such as rice and beans is set in the container 11. It is preferable that grains such as rice and beans to be put into the inner container 12 are soaked in advance overnight. Also,
The cereals such as rice and beans put in the inner container 12 are α
It is preferable to preheat to a temperature immediately before the progress of the formation, for example, to about 50 ° C. When the inner container 12 is inserted, the lid 11b is closed, and the inside of the container 11 is brought into a pressure container state.

As shown in FIG. 2A, first, in the container 11,
Superheated steam is introduced through the discharge nozzle 15. This superheated steam is 1.013 × 10 ^{5 to} 5.065 × 10 ⁵ P
The pressure is increased to a desired pressure a (1 to 5 atm), and superheated steam is generated under this pressure. Grains R in the inner container 12
Is entirely steamed and heated.

As shown in FIG. 2B, when the inside of the container 11 is heated to a temperature close to the temperature of the saturated steam under a predetermined pressure, the watering nozzle 14 outputs 1.013 × 10 ^{5 to} 5.065 × 1.
0 ⁵ Pa pressurized to a desired pressure (1-5 atm), high temperature pressurized hot water heated to saturation temperature just before under this pressure is sprinkled on the entire upper surface of the cereal R of inner vessel 12 You.

At this time, the amount of the hot and pressurized hot water to be sprinkled is reduced so that the degree of dripping from below becomes small. The high-temperature pressurized hot water to be sprinkled is supplied from above and the superheated steam is supplied from below, so that the high-temperature pressurized hot water for the grain R is prevented from dropping downward and stops at the grain R. Therefore, the high-temperature pressurized hot water rapidly acts on the grains R, and quick water absorption and cooking by high-temperature heating are performed substantially uniformly over the entire grains R. Heat is supplied to the high-temperature pressurized hot water from the superheated steam having a higher temperature, so that the heating action of the high-temperature pressurized hot water is maintained.

Next, as shown in FIG. 2 (c), the steam in the container 11 can be intermittently blown out from the pressure regulating section 13. This blowing is performed by adjusting the pressure of the pressure adjusting unit 13 such that the pressure inside the container 11 is increased and the pressure is reduced by blowing. When the blowing from the pressure adjusting unit 13 is performed, the amount of the superheated steam passing through the cereal R sharply increases, and the cereal R is agitated and the superheated steam acts on the cereal R. Cooking with steam is performed uniformly over the whole grain R.

When the cooking of the cereal R is completed, FIG.
First, the supply of high-temperature pressurized hot water is stopped, then the supply of superheated steam is stopped, and steaming is performed. Then, the drain valve 16a is opened to gradually return the inside of the container 11 to the atmospheric pressure, and the cooking is completed. In addition, rice is typically used as the cereal R, but various cereals such as buckwheat, wheat, soybean and the like can be used as long as the cereal R is cooked in a granular state.

Incidentally, as an example of the continuous rice cooker 41, a net bottom container containing rice is vertically moved vertically from top to bottom, but is not limited to this. It may be a continuous rice cooker. This horizontal rice cooker has a first chamber for performing steaming, a second chamber for performing hot water steaming, and a third chamber for performing high-temperature steaming, which are arranged horizontally. And steaming, hot-water steaming, and high-temperature steaming are carried out while being transported using a mounting table.

[0045]

EXAMPLE Two-piece rice immersed in water overnight was used. In the second container 12, about 3 grains of this 2 go rice were laid in a vertically stacked state. In the first container 11,
The pressure was set to 1.4 atm (1.418 × 10 ⁵ × 10 ⁵ Pa), and high-temperature pressurized hot water of 124 ° C. was sprinkled from the sprinkling nozzle 14 on the rice, and preheating of the rice was performed in 2 minutes. went. The supply amount of the high-temperature pressurized hot water was 200 cc / min.
After the elapse of 2 minutes of preheating, superheated steam of 153 ° C. was blown up from below the rice in addition to spraying the hot pressurized hot water from above. By supplying the superheated steam, the pressure regulating valve 13
Was activated, and superheated steam was blown out at approximately two minute intervals. After continuing this supply of superheated steam for 5 minutes,
High-temperature pressurized hot water was stopped, superheated steam was stopped, and steaming was performed for about 5 minutes. After that, the internal fluid was gradually discharged from the drain portion 16, lowered to the atmospheric pressure, and the second container 12 was taken out.

The rice grains hardly deformed, and the rice grains were excellent in glossiness, swelled more than usual, and increased in umami. It was found that this rice can be suitably used for sushi rice, rice for cat lunch, and the like.

[0047]

According to the first to fifth aspects of the present invention, rice can be uniformly cooked with high-temperature, high-pressure hot water having high thermal efficiency, so that the heat transfer rate is increased and the rice cooking time is reduced. It has the effect of being able to. In addition, since rice can be evenly steamed with hot pressurized hot water of 100 ° C. or higher, sterilization of heat-resistant bacteria becomes possible, and there is an effect that aging of cooked rice can be delayed. This makes it possible to make products that can be placed in chilled distribution, and it is possible to reduce the production equipment for aseptic packaged cooked rice and the like.

According to the present invention, in addition to the above effects, the rice is evenly steamed with the hot pressurized hot water by spraying the hot pressurized hot water having high thermal efficiency from above and below the rice. Therefore, the heat transfer speed is greatly increased, and the effect of further shortening the rice cooking time can be achieved.

[Brief description of the drawings]

FIG. 1 is a device configuration diagram of a cooking device according to the present embodiment.

FIG. 2 is a process diagram showing a cooking process according to the embodiment.

FIG. 3 is a structural diagram of a heating element of the electromagnetic induction heating device.

FIG. 4 is an enlarged perspective view of a heating element.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cooking apparatus 2 Cooking part 3 Container 4 Pressure regulating valve 5 Pipe 6 Pressure vessel 7, 8 Water sprinkling part 9 Tray

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B023 LC05 LE11 LG01 LG10 LP10 LQ01 LT03 4B054 AA12 AA16 AB03 AC02 AC03 BA03 BA18 BA20 CH02 CH13 4B055 AA08 BA22 BA62 BA80 CA01 CA71 DA09 DB12 DB14

Claims (8)

[Claims] 1. A container in which grains such as rice and beans are stored is adjusted to a predetermined pressure, and superheated steam is supplied from below the container while supplying high-temperature pressurized hot water from above the container. A method for cooking cereals, wherein high-temperature pressurized hot water supplied to the cereals is cooked while facing the superheated steam. 2. The method for cooking cereals according to claim 1, wherein the cereals are agitated by the superheated steam by intermittently blowing out steam from the container. 3. The method for cooking cereals according to claim 1, wherein a temperature of the superheated steam is set higher than a temperature of the high-temperature pressurized hot water. 4. The supply of the superheated steam precedes the supply of the high-temperature pressurized hot water.
3. The method for cooking cereals according to any one of 3. 5. The method for cooking cereals according to claim 1, wherein the high-temperature pressurized hot water and the superheated steam are heated by electromagnetic induction heating. 6. A container for accommodating grains such as rice and beans, a pressure adjusting unit for adjusting the pressure in the container to an atmospheric pressure or higher,
A hot-pressurized hot water generator for supplying hot-pressurized hot water to the container; and a hot-pressurized hot water generator provided above the container and spraying the hot-pressurized hot water over substantially the entire surface of the grains such as rice and beans. Water spraying means, a superheated steam generator for supplying superheated steam water to the container, and a dispersing means provided below the container and passing the superheated steam from substantially the entire surface below the grains such as rice and beans. And a grain cooking device. 7. The dispersing means comprises a bottom having a large number of openings capable of supporting grains such as rice and beans, and a partition wall which stands substantially vertically around the bottom. The cereal-cooking apparatus according to claim 6. 8. The grain cooking apparatus according to claim 6, wherein the high-temperature pressurized hot water is heated by electromagnetic induction heating means, and the superheated steam is heated by electromagnetic induction heating means.