JP2005312923A - Rice cooking system for microwave oven - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooking system for a microwave oven capable of cooking delicious rice by suppressing sudden local heating to heat rice evenly as a whole while separating and removing rice bran which gives rice a peculiar odor and turns the color of rice to yellowish white. <P>SOLUTION: The rice cooking system 10 for the microwave oven comprises a cooking container 20 for containing rice and rice cooking water; a container body 30 holding the cooking container 20 with a space in between their side surfaces; a lid 40 covering the container body 30; and a foam control sheet 50 supported between the container body 30 and the lid 40. The cooking container 20 is formed of a metal material, and the end part 22 of the cooking container 20 is folded or rolled. A bottom part 32 of the container body 30 is provided with a step part 34 to which the cooking container 20 is fixed. With the use of this rice cooking system 10, plump and delicious rice without odor or color change can be cooked relatively easily in the microwave oven. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a rice cooking system for a microwave oven, and in particular, separates and eliminates rice cake (fat) that gives a unique odor to rice or turns yellowish white, and suppresses some rapid heating, It is related with the rice cooking system for microwave ovens which can be heated uniformly and cooked deliciously.

  Conventionally, microwave ovens have existed exclusively as a convenient tool for simply heating food and drink. A container with a sealed lid made of a heat-resistant plastic sheet is used as a container for cooking with a microwave oven while containing food (including fresh food and processed food). This sealed lidded container is widely used because it can be easily heated and cooked in a microwave while storing food and drink.

There exists a rice cooker for microwave ovens for the purpose of rice cooking as shown in FIG. 15 with such a closed lidded container (for example, refer to Patent Document 1). The rice cooker 1 for microwave oven includes an inner container 2 for storing rice and cooked water, an outer container 3 for storing the inner container 2 with a gap, and an outer lid for closing the outer container 3 and the inner container 2. 4, a microwave blocking layer 5 is provided to convect the cooked water in the inner container 2, and part of the cooked water is contained in the space A formed by the inner container 2 and the outer container 3. A water passage hole 8 for communicating the inner container 2 and the outer container 3 is formed in the inner container 2 so as to flow in as warm water.
Since this microwave cooker 1 can be heated only from the bottom of the inner container 2 by the microwave blocking layer 5, efficient convection in the contents is performed, It is said that dehydration can be prevented.
JP 08-052069 A

  However, although the microwave cooker 1 is provided with the microwave blocking layer 5 at the top, it receives microwaves from the side surface, so that local overheating occurs and uniform heating cannot be performed as a whole. I couldn't do it so that I could fully enjoy cooking.

  On the other hand, at the time of rice cooking, the components contained in the rice are melted to form paste-like bubbles, and the inside of the rice cooker is raised, and the phenomenon of mixing into the rice again by convection is repeated. The paste-like foam components generated during cooking of rice include (1) gelatinized starch (carbohydrate) that gives the rice a sticky / umami taste, and (2) gives the rice a bad smell, Two types of wrinkles (fats) that change color from yellow to white are included. Of course, this rice cake cannot be separated at the time of rice cooking even with a conventional electric rice cooker, gas rice cooker, or a kettle using gas, charcoal, rice cake, etc. It was a problem.

  In view of the above problems, the present invention separates and eliminates rice straw that gives a unique smell to rice or turns yellowish white, and suppresses a portion of rapid heating, heating uniformly, and deliciously cooking rice It aims at providing the rice cooking system for microwave ovens which can do.

  The present invention includes a cooking container for storing rice and cooked water, a container main body for storing the cooking container with a gap on the side surface, a lid for closing the container main body, and between the container main body and the lid. A step portion in which the cooking container is made of a metal material, an end portion of the cooking container is bent or wound, and the cooking container is fixed to the bottom of the container body The above-mentioned problem was solved by the rice cooking system for microwave ovens characterized by being provided.

According to the present invention, only the starch (carbohydrate) that has been gelatinized (pre-gelatinized) that gives the rice stickiness and umami is reduced to rice by a sheet supported narrowly between the container body and the lid, and during cooking, Of the paste-like foam components that are generated, it is possible to separate and eliminate the odor (fat) that gives a bad smell to rice and changes the color from white to yellowish white, so the bad smell and discoloration often found in old rice Can be effectively suppressed.
In addition, a cooking container made of a metal material whose end is bent or entrained can suppress some rapid heating without causing sparks and heat the rice uniformly throughout. In addition, you can cook delicious rice that shines silvery one by one with a microwave oven.

The rice cooking system for microwave ovens of the 1st Embodiment of this invention is demonstrated based on FIG.
FIG. 1 is an exploded perspective view of a rice cooking system for a microwave oven according to a first embodiment of the present invention, and FIG. 2 is a cross-sectional view corresponding to FIG.
In the figure, reference numeral 20 is a cooking container, 30 is a container body, 40 is a lid, 50 is a foam control sheet, and 60 is a cap.
A rice cooking system 10 for a microwave oven according to the present invention includes a cooking container 20 for storing rice and rice cooking water, a container body 30 for storing the cooking container 20 with a gap on the side surface, and a lid 40 for closing the container body 30. And a foam control sheet 50 supported narrowly between the container body 30 and the lid 40.
A cap 60 is further fitted and provided on the upper portion of the lid 40, and steam is discharged from between the lid 40 and the cap 60 during rice cooking.
In addition, a step portion 34 to which the cooking container 20 is fixed is provided at the bottom portion 32 of the container body 30.

The cooking container 20 is made of a metal material, and the end 22 of the cooking container 20 is bent or engulfed. Specifically, aluminum or stainless steel is used as the metal material of the cooking container 20.
In this manner, bending or entraining the end 22 of the cooking container 20 has an effect of preventing the occurrence of a spark that occurs when a metal material is used in a microwave oven. This spark prevention mechanism is disclosed in Japanese Patent Laid-Open No. 2000-57285 and will not be described in detail. However, even with a container using a metal material, the spark prevention mechanism can be safely used in a microwave oven. It has been confirmed.

There are two purposes of using the foam control sheet 50. The first purpose is to separate the foam of starch and the foam of rice cake rising in the cooking container 20 during rice cooking. The principle of separating starch bubbles and straw bubbles will be described later. The second purpose is to increase the internal pressure of the container body 30 appropriately.
The foam control sheet 50 is made of a nonwoven fabric. “Nonwoven fabric” refers to a cloth formed by mixing chemical fibers and synthetic resin into a sheet shape. It is composed of voids. The nonwoven fabric is suitable for the foam control sheet of the present invention because it does not decrease in strength even when wet and is excellent in stretchability.

As shown in FIG. 3, the foam control sheet 50 is desirably as thin as possible so that the container body 30 and the lid body 40 can be fitted, but considering the internal pressure of the container body 30 and the strength of the sheet, the porosity is 10 In the case of around%, a thickness of around 30 microns is appropriate.
When the thickness of the foam control sheet 50 increases, the paste-like foam component closes the gap, and the air hardly moves from the inside of the container body 30 to the outside. As a result, the internal pressure of the container main body 30 increases excessively, and the lid body 40 may come off. On the contrary, when the foam control sheet 50 is too thin, the strength of the sheet is weakened.

  In the first embodiment, as shown in FIG. 4, a plurality of small holes (diameter of about 2 mm) 52 may be provided on the foam control sheet 50. By providing the small holes 52, the pressure applied to the foam control sheet is easily released to the outside. The area of the plurality of small holes 52 varies depending on the porosity and thickness of the foam control sheet 50, but when the porosity is around 10% and the thickness is around 30 microns, it is 2.5% or less of the total area of the foam control sheet 50. Preferably there is. When it exceeds 2.5%, the internal pressure of the container body 30 does not increase as compared with a sheet without the small holes 52.

Next, the function of the foam control sheet 50 will be described.
At the time of rice cooking, the components contained in the rice are melted and become paste-like foams, rise in the cooking container 20 and collide with the foam control sheet 50. Among the paste-like foam components, the solidified starch foam, which is the umami component of rice, has a high specific gravity, and when it collides with the foam control sheet 50 that draws an arc due to internal pressure, it bursts and returns to the cooking container 20 again. On the other hand, among the paste-like foam components, the cocoon foam that causes unpleasant odor and discoloration has a low specific gravity, so it moves to the end of the foam control sheet 50 and flows down as a drop, and the outer wall of the cooking container 20 and the container Collected in a space formed by the inner wall of the main body 30. The soot collected here does not return into the cooking container 20, and thus the soot is separated and eliminated by the foam control sheet 50.

Next, the state of the rice cooking using the rice cooking system 10 for microwave ovens of this invention is demonstrated based on FIG. 5 thru | or FIG. In addition, the arrow in a figure points out the moving direction of water vapor | steam, starch, a candy, etc.
In FIG. 5, the rice cooking system 10 at the time of a rice cooking start is shown.
A cooking container 20 containing 140 g (one go) of rice and 270 g of cooked rice water is disposed in the container body 30. A foam control sheet 50 is covered on the upper surface of the container body 30, and a lid body 40 is fitted on the container body 30 so as to support the foam control sheet 50 narrowly. The rice cooking system 10 of the present invention requires 1.25 times as much water as that of normal rice cooking, and the weight ratio of rice to water is 1.8 to 1.95 as standard with respect to rice 1. It is desirable to put the rice in water for about 20 to 30 minutes. In this case, various soups and juices other than water may be used for the rice cooking water.
Wash the rice thoroughly before putting it in the cooking container 20. Wash-free rice can be used, but when washing-free rice is used, the amount of water in the above weight ratio is increased by 3 to 10% and cooked.

FIG. 6 shows the rice cooking system 10 when 5 to 6 minutes have elapsed since the start of rice cooking.
When 5 to 6 minutes have elapsed since the start of cooking, steam vigorously emerges from the cooking container 20, and the steam passes through the foam control sheet 50 and fills the lid 40.

In FIG. 7, the rice cooking system 10 at the time of 9-10 minutes progress from the rice cooking start is shown.
When 9 to 10 minutes have elapsed since the start of cooking, rice sunk in the cooking container 20 entangles with hot water and begins to dance, convects, expands while absorbing water, and the starch of the rice gelatinizes (alpha). In a form proportional to this, the hot water changes, becomes a paste-like bubble, expands and rises in volume, and gradually collides with the foam control sheet 50 which is deformed so as to draw an arc under an internal pressure. Among the paste-like foam components, foam caused by relatively heavy starch (carbohydrate) bursts and returns to the cooking container 20 when it collides with the foam control sheet 50.

  On the other hand, among the paste-like foam components, the cocoon foam that causes unpleasant odor and discoloration has a low specific gravity, so it moves to the end of the foam control sheet 50 and flows down as a drop, and the outer wall of the cooking container 20 and the container Collected in a space formed by the inner wall of the main body 30. The salmon collected here does not return into the cooking container 20. In addition, the water containing the rice cake has a temperature about 20 to 30% higher than the water in the cooking container 20 and plays a role in efficiently heating the wall surface and bottom surface of the cooking container 20 during rice cooking. The effect of steaming the cooked rice.

  Further, the low-adhesive paste-like foam that has passed through the foam control sheet 50 and entered the inside of the lid 40 constitutes a thin, weak foam inside the lid 40 and expands to the top of the lid 40. Although it rises, it collides with the cap 60 fitted to the upper part of the lid 40, causes shape destruction, and falls to the foam control sheet 50. Therefore, the paste-like foam generated in the rice cooking system 10 does not overflow outside the rice cooking system 10.

In FIG. 8, the rice cooking system 10 at the time of 13-14 minutes progress from the rice cooking start is shown.
When 13 to 14 minutes have elapsed since the start of cooking, the cooking in the cooking container 20 further proceeds, and the cooking proceeds to about 6 minutes. The volume ratio of rice expands and the ratio of rice to hot water changes from rice 80 to hot water 20.

In FIG. 9, the rice cooking system 10 at the time of 16-17 minutes progress from the rice cooking start is shown.
When 16 to 17 minutes have passed since the start of cooking, the cooking in the cooking container 20 further proceeds, and the cooking proceeds to about 9 minutes. The volume ratio of rice expands and the ratio of rice to hot water changes from rice 95 to hot water 5.

In FIG. 10, the rice cooking system 10 at the time of 18-minute progress from the rice cooking start is shown.
When 18 minutes have passed since the start of cooking, cooking is completed. When the rice cooking is completed, glue is fixed to the foam control sheet 50.
When cooking is completed, the lid 40 and the foam control sheet 50 are removed, the rice is stirred, and only the lid 40 is fitted into the container body 30 and steamed for about 3 to 5 minutes.

The rice cooked in this way has no unpleasant odor or discoloration, and it has been confirmed that it is very delicious, with each grain shining silvery from the core.
The rice cooking system of the present invention is particularly suitable for cooking rice from old rice because it can efficiently separate and eliminate rice cake that causes unpleasant odors and discoloration.
Until now, rice cooking using the rice cooking system of the present invention has been described, but the rice cooking system of the present invention is not limited to rice cooking, for example, pasta, beans, dried food, boiled food It can also be used for cooking. Therefore, the term “rice cooking system” is used to include such other uses.

Next, the rice cooking system for microwave ovens of the 2nd Embodiment of this invention is demonstrated based on FIG. 11 thru | or FIG. In addition, about the structure same as the rice cooking system for microwave ovens of the 1st Embodiment of this invention, the same code | symbol is used and description is abbreviate | omitted.
FIG. 11 is an exploded perspective view of a rice cooking system for a microwave oven according to the second embodiment of the present invention, and FIG. 12 is a cross-sectional view corresponding to FIG.
This rice cooking system 12 for a microwave oven is characterized by having a hole 54 with a cut at the edge in the center of the sheet.
According to this rice cooking system 12 for microwave oven, even when a large amount of sticky foam, which is often seen in the first stage of rice cooking, is generated at once and a large pressure is momentarily applied to the foam control sheet 51, a cut is made at the edge. Since the pressure is released by the formed hole 54, it is not necessary to make the fitting between the container body 30 and the lid 40 so strong.

  As shown in FIG. 13, the size of the hole 54 in which the center edge of the foam control sheet 51 is cut includes a height h1 and a diameter W1 of the container body 30, a height h2 and a diameter W2 of the cooking container 20, It is determined based on the difference h3 between the height h1 of the container body 30 and the height h2 of the cooking container 20, but the length of the cut formed in the edge of the hole 54 is 30% to 40% of the diameter of the hole 54. Preferably there is. The diameter and area of the hole 54 vary depending on the porosity and thickness of the foam control sheet 51, but when the porosity is around 10% and the thickness is around 30 microns, the diameter of the hole 54 is about 10 times the diameter of the container body 30. % And the area are preferably 0.6% or less of the total area of the foam control sheet 51. When it exceeds 0.6%, the internal pressure of the container body 30 does not increase as compared with a sheet that does not have the hole 54.

  Further, as shown in FIG. 14, a plurality of small holes 52 may be provided on the foam control sheet 51 in the same manner as in the first embodiment, in addition to the holes 54 with the edges cut. When the small hole 52 is provided, the length of the cut formed at the edge of the hole 54 is preferably 30 to 40% of the diameter of the hole 54. The diameter of the hole 54 and the combined area of the hole 54 and the plurality of small holes 52 vary depending on the porosity and thickness of the foam control sheet 51. However, when the porosity is around 10% and the thickness is around 30 microns, The diameter of 54 is preferably about 8.5% of the diameter of the container body 30, and the total area of the holes 54 and the plurality of small holes 52 is preferably 3.5% or less of the total area of the foam control sheet 50. When it exceeds 3.5%, the internal pressure of the container body 30 does not increase as compared with a sheet without the small holes 52.

As described above, according to the present invention, starch (carbohydrate) that is gelatinized (alpha) is used to impart stickiness and umami to rice by a sheet made of nonwoven fabric that is supported narrowly between the container body and the lid. ) Can be reduced to rice, and among the paste-like foam components generated during cooking, it can be used to separate and eliminate rice cake (fat) that gives the rice a bad smell or changes its color from white to yellowish white. The unpleasant odor and discoloration often found in old rice can be effectively suppressed.
In addition, a cooking container made of a metal material with bent or entrained ends can suppress some rapid heating without causing sparks and heat the rice uniformly throughout. The effect is that delicious rice shining in silver can be cooked relatively easily with a microwave oven.

The disassembled perspective view of the rice cooking system for microwave ovens of the 1st Embodiment of this invention. Sectional drawing which isolate | separated and showed the element of the rice cooking system for microwave ovens of the 1st Embodiment of this invention. (A) is sectional drawing of the fitting state of the rice cooking system for microwave ovens of this invention, (b) is a principal part expanded sectional view. The disassembled perspective view of the rice cooking system for microwave ovens of the 1st Embodiment of this invention (when a some small hole is provided in the foam control sheet). The schematic diagram which shows the rice cooking system at the time of a rice cooking start. The schematic diagram which shows the rice cooking system at the time of 5-6 minutes progress from the rice cooking start. The schematic diagram which shows the rice cooking system at the time of 9-10 minutes progress from the rice cooking start. The schematic diagram which shows the rice cooking system at the time of 13-14 minutes progress from the rice cooking start. The schematic diagram which shows the rice cooking system at the time of 16-17 minutes progress from the rice cooking start. The schematic diagram which shows the rice cooking system at the time of 18-minute progress from the rice cooking start. The disassembled perspective view of the rice cooking system for microwave ovens of the 2nd Embodiment of this invention. Sectional drawing which isolate | separated and showed the element of the rice cooking system for microwave ovens of the 2nd Embodiment of this invention. Explanatory drawing of the element which determines the magnitude | size of the hole by which the edge was cut | disconnected. The disassembled perspective view of the rice cooking system for microwave ovens of the 2nd Embodiment of this invention (when a some small hole is provided in the foam control sheet). The schematic diagram which shows the conventional rice cooking system for microwave ovens.

Explanation of symbols

10, 12: Rice cooking system for microwave oven 20: Cooking container 22: End part 30: Container body 32: Bottom part 34: Step part 40: Lid 50, 51: (Foam control) sheet 52: Small hole 54: Cut at the edge Hole 60: Cap

Claims (6)

A cooking container for storing rice and cooked water, a container main body for storing the cooking container with a gap on the side, a lid for closing the container main body, and a support narrowed between the container main body and the lid With sheet made and
The cooking container is made of a metal material, and the end of the cooking container is folded or caught,
The bottom of the container body is provided with a step portion to which the cooking container is fixed,
Rice cooker for microwave oven.   The rice cooking system for a microwave oven according to claim 1, further comprising a cap that fits in an upper portion of the lid, wherein steam is discharged from between the lid and the cap.   The rice cooking system for microwave ovens according to claim 1 or 2, wherein the sheet is provided with a plurality of holes.   The rice cooking system for a microwave oven according to claim 3, wherein an area of the plurality of holes is 2.5% or less of an area of the entire sheet.   The rice cooking system for microwave ovens in any one of Claim 1 to 3 which has the hole by which the edge was put into the center in the said sheet | seat. The rice cooking system for a microwave oven according to claim 5, wherein an area of the hole of the sheet is 3.5% or less of an area of the entire sheet.

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