JP2005130834A - Method for cooking rice by microwave oven - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve problems such that, since rice is preserved dry, in conventional cooking in a pot, it is necessary to saturate water on cooking, also it is necessary to heat for converting β-starch to α-starch by convection from outside, therefore it is necessary to immerse the rice in water for cooking, and it takes a time for cooking because of heating from outside, and leading to the tendency of keeping a distance from the cooking of rice among household wives to reduce the consumption of rice which is a major Japanese agricultural product as main food. <P>SOLUTION: This method for cooking rice is to utilize a principle of generating heat by oscillating water molecules with the microwave of a microwave oven. By directly heating 15.5 % water content contained in the dry state rice, the saturation efficiency is elevated by a water-priming effect for water saturation, and the elevation and uniformity of the temperature at which the β-starch changes to the α-starch, are accelerated. Thereby, it is possible to eliminate the immersion process of the rice into water and shorten the time for the cooking rice. The increase in the cooking rice in households is expected. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

In the rice cooking process of the present invention, the rice cooking method in which the immersion time of water required in a rice cooking method using a rice cooker, a pan, and various rice cookers (hereinafter referred to as the pot cooking method) is omitted using a microwave oven ( Hereinafter, it is referred to as a microwave cooking method), and the time for heating uniformly to the inside of the rice can be shortened, and the rice cooking time can be greatly shortened.
Brown rice (with rice without bran, bran portion and germ), germinated brown rice (rice with brown rice put in water and germinated buds about 0.5 to 1 mm), germinated rice (broken rice from germ Left, rice removed to some extent), five-minute rice (about half of the rice bran and germs removed from brown rice), refined rice (excluding rice bran and germs from brown rice, only carbohydrate-rich endosperm There is a difference in the rice cooking method in the microwave oven rice cooking method so that the rice cooking method is slightly different depending on the rice cooker depending on the rice polishing. The principle and phenomenon of shortening the cooking time by shortening the heating time are the same.
In this patent application, the microwave means an electromagnetic wave of about 2,450,000,000 hertz that is used in a microwave oven that has been put into practical use.

A method of cooking polished rice will be described by taking a pot cooking method (3 go cooking) as an example.
Thoroughly wash 465 g of polished rice with water several times and wash.
Boil and wash the polished rice into a rice cooker.
Sew polished rice and absorb some water in the washing process, but add water so that the total amount is about 1085 g.
At this time, the weight of polished rice is 465 g, the weight of water is 620 g, and the weight ratio of polished rice to the total weight is about 43%.
Hold for about 30 minutes while immersed in water.
Next, heat with high heat.
When boiling, heat for 15 minutes on a low heat.
Finally, heat for about 10 seconds with high heat, turn off the heat and leave it for 15 minutes to steam.
It takes about 1 hour and 30 minutes from the start of water.
In addition, when the soaking time is saved, the moisture does not reach the inside of the polished rice evenly and sufficiently, so that the saccharification is insufficient and a hard portion remains in the core, and the cooked rice does not become delicious.

Next, the method of cooking brown rice will be described by taking a pot cooking method (3 go cooking) as an example.
Wash 450g of brown rice with water.
Put the washed brown rice into a rice cooker and add 810 g of water.
At this time, the positive ratio of brown rice to the total weight of 1220 g is about 36%.
Hold for about 8 hours while immersed in water.
Next, heat with high heat.
When boiling, mix once.
After boiling again, heat for 30 minutes on a medium heat that does not spill.
Turn off the heat and leave it to steam for 15 minutes.
It takes about 9 hours after starting to wash with water.
In addition, when immersion time is abbreviate | omitted, it will not become the brown rice rice which becomes practical.

Next, the rice cooking method of germinated brown rice will be described by taking a pot rice cooking method (3 go cooking) as an example.
426 g of germinated brown rice is put in a rice cooker as it is, and 756 g of water is added.
At this time, the weight ratio of the brown rice to the total weight of 1182 g is about 36%.
Hold for about 1 hour while immersed in water.
Next, heat with high heat.
When boiling again, heat for 20 minutes on a medium heat that does not spill.
Finally, heat for about 10 seconds with high heat, turn off the heat and leave it for 15 minutes to steam.
It takes about 2 hours after starting to wash with water.
In addition, when immersion time is abbreviate | omitted, it will not become the germinated brown rice rice which becomes practical.

There are processed rice such as germ polished rice and five-minute rice between the polished rice and brown rice, but they use an intermediate cooking method according to the degree of processing.

Store rice dry.
Cooking rice belonging to dry matter as food is to change the starch, which is the main nutrient, from β starch to α starch by infiltrating water into the whole and heating and holding in that state.
In the pot cooking method, even polished rice, which is endosperm from which germ and bran have been removed from brown rice, needs to be immersed in water for at least 30 minutes in order to cook deliciously.
Brown rice, which contains a lot of nutrients that are often deficient, such as vitamin B, E group, dietary fiber, minerals, etc. compared to polished rice, is soaked in water for about 8 hours before cooking rice because it has germ and is wrapped in the surroundings. There is a need to.
In the pot cooking method, heat is transferred to the rice by conduction from the outside (water in the pot), so it takes time to reach 100 ° C. evenly to the inside of the rice.
After this, all the β starch changes to α starch, so a holding time is required.
For this reason, cooking rice using the pot cooking method requires a long cooking time, including preparatory time. It is the cause.

1 Rice is stored in dry matter, but retains about 15.5% moisture inside.
(Science and Technology Agency Resource Research Committee, edited by <Fiveth Japanese Food Standard Ingredients>)
Microwave microwaves heat water molecules by vibrating them.
This principle directly heats the water around the rice and the water contained in the rice at the same time during rice cooking.
Moisture infiltrating time required for α-starch conversion of β-starch is shortened because moisture directly heated without conduction from water is present in the rice grains and induces intrusion of moisture from the outside. Similarly, since the moisture in the rice grain is directly heated, the temperature rise and homogenization inside the rice grain is fast. For this reason, the time for β-starch to change to α-starch is shortened.

As described above, according to the method of the present invention, the rice cooking process of rice can be simplified and the cooking time can be shortened.
The comparison of the total cooking time between the pot cooking method and the microwave cooking method is as follows.
(Unit: approx. Hr) Pot cooking method Microwave cooking rice refined rice 1.5 0.5
Germinated brown rice 2 0.7
Brown rice 9 1
By simplifying the rice cooking process and shortening the time, it is expected that rice consumption, which is the main agricultural product in Japan, will be expanded, and that rice meal, which is the staple food for Japanese people, will be maintained and expanded.
In addition, the increase in brown rice increases the satisfaction of nutrients that tend to be deficient, such as vitamin B, E group, dietary fiber, minerals, etc., and helps to promote health.

How to cook polished rice by microwave cooking method 178 g of polished rice is thoroughly cut with water several times and washed.
Boiled and washed polished rice and 240 g of water are put into a heat-resistant glass bowl.
The weight ratio of milled rice to the total weight is about 43%.
Cover the bowl with a wrap. Open a little between the end of the wrap and the bowl.
(End-wrapping lap: steam to escape a little)
Heat in microwave oven 600W for 5 minutes.
When boiling, even before the time, switch to 150 W and heat for about 12 minutes.
If it does not boil in 12 minutes, extend the time until it boils.
Remove from boiling and steam for 10 minutes.

How to cook brown rice by microwave oven cooking method 174 g of brown rice is not washed, but is put in a bowl of 400 g of water and heat-resistant glass.
The weight ratio of brown rice to the total weight is about 30%.
Cover the bowl with a wrap. Open a little between the end of the wrap and the bowl.
(End-wrapping lap: steam to escape a little)
Heat in microwave oven at 600W for 10 minutes.
If it boils, it will be switched to 150 W and heated for about 20 minutes even before the time.
If it does not boil in 20 minutes, extend the time until it boils.
Take it out and boil for 20 minutes

How to Cook Germinated Brown Rice by Microwave Rice Cooking Method 165 g of germinated brown rice is not washed, but is put in 350 g of water and a heat-resistant glass bowl.
The weight ratio of milled rice to the total weight is about 32%.
Cover the bowl with a wrap. Open a little between the end of the wrap and the bowl.
(End-wrapping lap: steam to escape a little)
Heat in microwave oven at 600W for 10 minutes.
If it boils, it will switch to 150W and heat for about 15 minutes even before time.
If it does not boil in 15 minutes, extend the time until it boils.
Take it out and boil for 15 minutes

The cooking method of the microwave oven rice method of intermediate products such as germ rice and five-minute rice becomes an intermediate method between the brown rice cooking method and the polished rice cooking method depending on the degree of polished rice, but the specific explanation is Omitted.

There are many types of microwave ovens.
For the heating key, “strong” is usually 600 W or 500 W, and in the case of 500 W, the heating time is extended to 1.2 times that in the case of 600 W.
The other “weak” is 150 W or 200 W, which theoretically requires the same time conversion as “strong”. However, since the strength is in a weak range, it is not actually necessary to distinguish.

Claims (1)

About 15.5% of rice that contains brown rice, polished rice, intermediate germ rice, five-minute rice, germinated brown rice, etc. By directly heating the water in the microwave, the infiltration of water into the rice and the uniform heating of the rice are promoted. By the above, the change of the starch from β starch to α starch is promoted.
By this, the method of omitting the pretreatment rice dipping process and shortening the rice cooking time.