JP2006263146A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problem that it is difficult to obtain rice with increased γ-aminobutyric acid in the same rice cooking time as before in a rice cooker. <P>SOLUTION: The rice cooker is provided with an inner pot, a heating means for heating the inner pot, a pot temperature measuring means for measuring the temperature of the inner pot, and a deoxidizing means for turning the atmosphere inside the inner pot to a deoxidized state. At the time of cooking rice, in an immersion process, by turning the atmosphere inside the inner pot to a deoxidized atmosphere and maintaining the temperature of water in which the rice is immersed to be ≥60°C and ≤65°C for ≥15 minutes and ≤30 minutes, the activity of glutamic acid decarboxylase increases and the cooked rice with increased γ-aminobutyric acid is obtained after rice cooking is ended. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a rice cooker having a water immersion process.

  In recent years, γ-aminobutyric acid, a kind of amino acid contained in brown rice, germinated rice, and divided rice, has a function of activating blood flow and promoting metabolic function. It has the effect of improving kidney function and liver function, and has been attracting attention as health-consciousness grows.

  It is known that when brown rice is soaked in warm water at 20 ° C. to 30 ° C. for 1 to 2 nights to germinate, the action of the enzyme is activated and γ-aminobutyric acid increases. In addition, it is known that when raw tea leaves are kept under anaerobic conditions for a certain period of time, glutamine is metabolized to γ-aminobutyric acid by the action of the enzyme.

Therefore, in the rice cooker, by providing a germination process in which brown rice is heated at a predetermined temperature for a predetermined time to germinate, germinated rice can be easily made at home, γ-aminobutyric acid can be increased, and rice can be continuously cooked. Those are known (for example, see Patent Document 1).
JP 2001-245786 A

  However, in the said conventional structure, it was necessary to perform a germination process before a rice cooking process, and there existed a problem that it took longer time until it could eat than before.

  The present invention solves the above-described conventional problems, and an object thereof is to provide a rice cooker in which the time until it can be eaten is the same as that of the prior art, and rice with increased γ-aminobutyric acid is obtained. It is.

  In order to solve the above-described problems, the rice cooker of the present invention is configured such that the atmosphere in the inner pot can be brought into a deoxygenated state by deoxygenating means.

  Thus, in a rice cooker having a water immersion process as a rice cooking process, the time until it can be eaten by making the atmosphere in the inner pot deoxygenated for a certain period of time during the water immersion process is the same as before, and γ-aminobutyric acid You can get an increased amount of rice. In addition, by maintaining the water temperature at 60 ° C. or more and 65 ° C. or less for 15 minutes or more and 30 minutes or less in the deoxygenated state at the time of the water immersion process, the time until it can be eaten is the same as before, and γ-amino You can get rice with increased butyric acid.

  In the rice cooker of the present invention, the time until the rice cooker can be eaten is the same as that of the conventional rice cooker, and rice with increased γ-aminobutyric acid can be obtained.

  The first invention is based on the temperature of the inner pot measured by the inner pot, the heating means for heating the inner pot, the pot temperature measuring means for measuring the temperature of the inner pot, and the pot temperature measuring means. The atmosphere in the inner pot is deoxygenated during the rice cooking process by using a rice cooker equipped with a control means for controlling the power applied to the heating means and a deoxygenating means for deoxidizing the atmosphere in the inner pot. In this deoxygenated atmosphere, the activity of the γ-aminobutyric acid producing enzyme is increased, and as a result, γ-aminobutyric acid can be increased.

  2nd invention is the time of being able to eat especially by making the atmosphere in an inner pot into a deoxygenation state in the water immersion process of the rice cooker which has a water immersion process as a rice cooking process in 1st invention. The amount of γ-aminobutyric acid can be increased as before.

  The third aspect of the invention is, in particular, in the second aspect of the invention, when the atmosphere in the inner pot is in a deoxygenated state, the water temperature in the submerged process can be maintained for a certain period of time between 60 ° C. and 65 ° C. By controlling γ-aminobutyric acid, the activity of the γ-aminobutyric acid synthase is further increased, and the time until it can be eaten is the same as before, so that γ-aminobutyric acid can be increased.

  In the fourth invention, in particular, in the third invention, when the atmosphere in the inner pot is in a deoxygenated state, the enzyme is the most by maintaining at 60 ° C. or more and 65 ° C. for 15 minutes or more and 30 minutes or less. Since it works effectively, the time until it can be eaten is the same as before and γ-aminobutyric acid can be increased efficiently.

  In the fifth invention, in particular, in any one of the second to fourth inventions, the deoxygenation means is configured by a deoxygenation device, so that oxygen in the inner pot can be removed, and the deoxygenated state Can be realized.

  Hereinafter, the present embodiment will be described with reference to the drawings. The present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 shows a rice cooker according to Embodiment 1 of the present invention. As shown in the figure, the rice cooker according to the present embodiment includes an inner pot 10 for storing a cooked product (rice + water) and an electromagnetic heating coil for heating the inner pot 10 to cook the cooked food. Based on the temperature of the inner pot 10 measured by the temperature measuring means 12 comprising the heating means 11, the temperature sensor for measuring the temperature of the inner pot 10, and the temperature measuring means 12, the steps of water immersion, cooking, and unevenness are performed. A control unit 13 that controls the power applied to the heating unit 11 is provided so that the heating unit 11 can be sequentially executed. Reference numeral 14 denotes a deoxygenation device. By sending the gas deoxygenated by the deoxygenation device 14 to the inside of the inner pot 10 with the pump 15, the inside of the inner pot 10 can be replaced with the deoxygenated gas.

  Although the rice cooking shown above is not shown in the figure, the heating means 11 is controlled by the pot temperature measuring means 12 of the inner pot by pressing a rice cooking start button provided in a part of the casing 16 of the rice cooker. By this, each process of rice cooking is performed, and also by controlling the deoxidation device 14 by the control part 13, the atmosphere inside the inner pot 10 can be deoxygenated in the water immersion process.

  Here, the rice cooking process of the rice cooker in this Embodiment 1 is demonstrated by taking the case where the germ rice 3 go (450g) and the water 690g are accommodated in the inner pot 10 as an example. First, rice germ is started by storing germ rice and water in the inner pot 10 and pressing a rice cooking start button.

  That is, based on the temperature of the inner pot 10 measured by the temperature measuring means 12, the steps of water immersion, cooking, and unevenness of the rice cooking process are performed, and in the water immersion process, the deoxygenation device 14 and the pump 15 are operated, The inside of the inner pot 10 is replaced with deoxygenated gas, and further, the controller 13 is controlled so that the water temperature during the water immersion process is maintained at 63 ° C. for 20 minutes.

  Then, each process of cooking and spotting is performed, and cooking rice is completed over about 48 minutes.

  The free amount of γ-aminobutyric acid extracted from the germinated rice obtained after the completion of cooking with the rice cooker of Embodiment 1 is 1.3 mg, from the germinated rice obtained after the completion of cooking with a normal rice cooker. Compared with the extracted amount of γ-aminobutyric acid 0.5 mg, it increased 2.6 times.

  This is due to the following reason. First, the atmosphere in the inner pot is deoxygenated with a deoxygenation device, and then anaerobic conditions are established. The amount of γ-aminobutyric acid accumulated in the germ increases due to the action of glutamate decarboxylase.

  In addition, as shown in FIG. 2, the amount of γ-aminobutyric acid accumulated per 100 g of germ increases when the water temperature is higher than 30 ° C. at 40 ° C. or 60 ° C. However, the behavior varies depending on each temperature, and the accumulated amount increases at 40 ° C with the lapse of the inundation time. At 60 ° C, the peak is when the inundation time is 15 minutes or more and 30 minutes or less. The accumulated amount gradually decreases when it is flooded for a long time.

  This is because glutamate decarboxylase, which is involved in the production of γ-aminobutyric acid, is activated by water absorption in the water immersion process, and the higher the water temperature is, the more water absorption is promoted. Then, if it is continued for longer than 30 minutes, the produced γ-aminobutyric acid is further decomposed and finally the amount thereof is reduced.

  Therefore, it is best to maintain the temperature at 60 ° C. or more for 15 minutes or more and 30 minutes or less in order to make the enzyme work efficiently within the immersion time that is part of the rice cooking process without extending the rice cooking time. Become. If the water immersion temperature is higher than 65 ° C., gelatinization at the surface of the rice progresses too much, and water absorption into the rice is prevented, and the enzyme activity decreases. It was decided to maintain at a temperature lower than ° C.

  Therefore, in the first embodiment, in the water immersion step, the enzyme is efficiently maintained by maintaining the water temperature in a deoxygenated state at a water temperature of 60 ° C. or more and 65 ° C. or less, at a temperature of 63 ° C. for 15 minutes or more and 30 minutes or less, and 20 minutes. Is activated, and the amount of γ-aminobutyric acid accumulated in the germ increases, and as a result, the amount extracted is thought to increase.

  As is apparent from the above description, the rice cooker according to the first embodiment includes an inner pot, a heating means for heating the inner pot, a pot temperature measuring means for measuring the temperature of the inner pot, When the rice is cooked with a deoxygenation means that brings the atmosphere into a deoxygenated state, the atmosphere in the inner pot is deoxygenated in the water soaking process, and the water temperature at which the rice is soaked is 60 ° C. or higher and 65 ° C. or lower for 15 minutes. By maintaining for 30 minutes or less, the activity of glutamic acid decarboxylase is increased, and cooked rice with increased γ-aminobutyric acid can be obtained after cooking.

  As described above, the rice cooker according to the present invention is heated based on the heating means for heating the inner pot, the pot temperature measuring means for measuring the temperature of the inner pot, and the temperature of the inner pot measured by the pot temperature measuring means. By providing control means to control the power given to the means, when heating organic matter other than food with water, the heating temperature and time can be changed according to the reaction, and the atmosphere in the inner pot is deoxygenated By providing the deoxygenating means, it can be applied to applications in which a heating reaction is performed in a deoxygenated atmosphere.

Sectional drawing of the rice cooker of this Embodiment 1. Figure showing the amount of γ-aminobutyric acid (mg) per 100 g of germ

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 Inner pan 11 Heating means 12 Temperature measuring means 13 Control part 14 Deoxygenation device 15 Pump 16 Case

Claims (5)

An inner pot, heating means for heating the inner pot, pot temperature measuring means for measuring the temperature of the inner pot, and power applied to the heating means based on the temperature of the inner pot measured by the pot temperature measuring means The rice cooker provided with the deoxygenation means which makes the deoxygenation state the control means and the atmosphere in the said inner pot. It is a rice cooker which has a water immersion process as a rice cooking process, Comprising: The atmosphere in an inner pot is made into a deoxygenation state by a water immersion process, The rice cooker of Claim 1 characterized by the above-mentioned. The rice cooker according to claim 2, wherein the pot temperature is controlled so that the water temperature in the water immersion step can be maintained for a certain period of time within a range of 60C to 65C. 4. The rice cooker according to claim 3, wherein the predetermined time is 15 minutes or more and 30 minutes or less. The rice cooker according to any one of claims 2 to 4, wherein the deoxygenation means comprises a deoxygenation device.

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