JP2009005795A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a user-friendly rice cooker which can cook rice without oxidizing antioxidants as functional components in cooking of unpolished rice. <P>SOLUTION: A control means 12 has an unpolished rice cooking course having the pretreatment process exclusively for unpolished rice as the rice cooking process. Consequently in cooking the unpolished rice, by executing the pretreatment process exclusively for cooking of the unpolished rice, the rice cooker becomes user-friendly, thereby: preventing antioxidants as functional components from being oxidized; generally increasing the functional components by increasing a γ-aminobutyric acid; reducing the oxidization of a lipid; increasing nutritive components; and permitting users to cook rice without worries even in summer. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a rice cooker capable of brown rice rice cooking.

  In recent years, brown rice is rich in nutrients including various minerals, and it contains health ingredients that include functional ingredients that are antioxidants such as γ-aminobutyric acid, which is a kind of amino acid, inositol, ferulic acid, vitamin E, and phytic acid. It has been attracting attention with the rise of.

  For example, γ-aminobutyric acid has the effect of increasing blood flow and promoting metabolic function, so it has the effect of suppressing blood pressure rise, improving kidney function and liver function. In order to increase the amount, it is known that it is good to immerse in warm water at 20 ° C. to 30 ° C. for 1 to 2 nights for germination. This is considered to be because the activity of the enzyme is increased by germination, and glutamic acid contained therein is metabolized by the enzyme to produce γ-aminobutyric acid.

Therefore, in the rice cooker, in order to increase the amount of such functional components, by providing a germination process in which germinated rice is immersed in water at a predetermined temperature for a predetermined time to germinate, the germinated rice is easily made at home, and γ -A thing which can increase aminobutyric acid and can continue cooking rice is known (for example, refer to patent documents 1).
JP 2001-245786 A

  However, in the conventional configuration, it is necessary to immerse germ rice in water for a long time in the germination process, and it takes time to cook, so it is not convenient to use and has a configuration specialized for γ-aminobutyric acid. Therefore, the antioxidant substance which is a functional component other than that is oxidized while being immersed for a long time.

  Furthermore, the lipid contained in the inside is easily oxidized, and aldehydes generated by the oxidation of the lipid increase, which causes an increase in the unpleasant odor of the cooked rice. Moreover, it is not the structure which respond | corresponds enough from a viewpoint, such as deliciousness and the increase in a nutrient component. Also, in summer, prolonged soaking can cause rot.

  The present invention solves the above-mentioned conventional problems, and in brown rice rice cooking, it is easy to use, and the functional ingredient is not oxidized, and the functionality that is included by increasing γ-aminobutyric acid is included. The purpose of the present invention is to provide a rice cooker that can increase the ingredients comprehensively, less oxidize lipids, increase the amount of delicious ingredients, and can cook rice safely in summer.

  In order to solve the above-mentioned conventional problems, the rice cooker of the present invention has a brown rice cooking course in which the control means has a pretreatment process dedicated to brown rice as a rice cooking process.

  In this way, in brown rice cooking, by performing a pre-treatment process dedicated to brown rice, it is easy to use, and the antioxidants that are functional ingredients are not oxidized, and γ-aminobutyric acid is increased and contained It is possible to increase the total amount of sex ingredients, reduce lipid oxidation, increase the amount of delicious ingredients, and cook rice safely in summer.

  The rice cooker of the present invention is easy to use in brown rice rice cooker, and the antioxidants that are functional components are not oxidized, and γ-aminobutyric acid is increased to comprehensively increase the functional components contained. It can be cooked with little fat oxidation, deliciously increased nutrients, and can be cooked safely in summer.

  1st invention is a pan based on the pan temperature, the lid which covers the opening part of this pan, the pan heating means which heats the pan, the temperature measuring means which measures the temperature of the pan, and the pan temperature And a control means for controlling the heating means to execute the rice cooking process. The control means is a rice cooker having a brown rice cooking course having a pretreatment process dedicated to brown rice as the rice cooking process. In this way, in brown rice cooking, by performing a pre-treatment process dedicated to brown rice, it is easy to use, and the antioxidants that are functional ingredients are not oxidized, and γ-aminobutyric acid is increased and contained It is possible to increase the total amount of sex ingredients, reduce lipid oxidation, increase the amount of delicious ingredients, and cook rice safely in summer.

  According to a second invention, in particular, in the first invention, the pretreatment process dedicated to brown rice is maintained at a high temperature of water for a certain period of time and then maintained for a certain period of time at a low temperature of water. Water absorption into the interior can be promoted, and water absorption into the brown rice can be further promoted at a low water immersion temperature. As in the first invention, excellent effects can be obtained.

  In the third invention, in particular, in the second invention, the high temperature water immersion temperature in the pretreatment step is set to 65 ° C. or higher and 80 ° C. or lower, and the low temperature water immersion temperature is set to 40 ° C. or higher and lower than 65 ° C. Enzyme activity increases, starch and protein degradation, γ-aminobutyric acid production, mineral liberation is promoted, sweetness and umami increase, soft, γ-aminobutyric acid increases, free mineral The amount can be increased.

  In the fourth invention, in particular, in the second or third invention, since the maintenance time of the high temperature immersion temperature and the low temperature immersion temperature is 1 second or more and 30 minutes or less, respectively, it is not necessary to immerse for a long time. It can suppress the oxidation of antioxidants and lipids inside brown rice. Furthermore, rice can be cooked in the summer without worrying about corruption.

  The fifth aspect of the invention is particularly shorter in any one of the second to fourth aspects of the invention by providing the cooling means and cooling the pan from the high temperature water temperature to the low temperature water temperature in the pretreatment step. Over time, water absorption can be increased efficiently and enzyme activity can be increased.

  6th invention is equipped with the vapor | steam production | generation means which produces | generates a vapor | steam in any one invention of 1st-5th in particular, and the vapor | steam guide means which supplies the vapor | steam produced | generated by the vapor | steam production | generation means in a pot, In at least one of the pretreatment process and the unevenness process in the process, steam is introduced into the pan. When steam is introduced into the pan in the pretreatment process, the pan can be heated more efficiently and uniformly, and each temperature control of the low temperature hot water temperature and the high temperature hot water temperature can be performed more accurately, and the enzyme works more efficiently. In addition, delicious brown rice with increased nutritional components can be obtained. In addition, when steam is introduced into the pan during the unevenness process, starch and protein are further decomposed, sweetness and umami increase, and the degree of gelatinization also increases, making it softer and oxygen inside the rice cooker during the unevenness process. The concentration can be kept low, and it can be cooked by further inhibiting oxidation of brown rice antioxidants and lipids. Furthermore, when steam is put into the pan in both the pretreatment process and the unevenness process, a more delicious brown rice can be obtained with a synergistic effect.

  In the seventh invention, in particular, in the sixth invention, the steam temperature is 100 ° C. or higher and 150 ° C. or lower, so that the rice is not dried or burnt, and it is in a good state, sensoryly, It can be cooked without oxidizing the antioxidants of brown rice.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment)
The figure shows a rice cooker in an embodiment of the present invention.

  As shown in FIG. 1, the rice cooker according to the present embodiment includes a pan 1 that contains a cooked product (rice or water), a main body 3 of the rice cooker, and an openable / closable lid 4 that covers the opening of the pan 1. Then, the pan 1 is heated to cook the food, the pan heating means 2 composed of an electromagnetic heating coil, the temperature measuring means 13 composed of a temperature sensor for measuring the temperature of the pan 1, and the temperature measuring means 13 The control means 12 which controls the electric power given to the pot heating means 2 is provided so that a rice cooking process can be performed sequentially based on the temperature of the pot 1 which measured. And the control means 12 has the brown rice cooking course which has the pre-processing process only for brown rice as a rice cooking process.

  Further, the lid 4 accommodates a heat radiating plate 5 and a heating plate 6 made of a metal material, and the heat radiating plate 5 and the heating plate 6 form a steam heating unit 9.

  Further, in the main body 3 separately from the pan 1, there is a metal steam generating means 7 which is detachably mounted for storing water, and the steam generating means 7 is a heating coil which is a steam generating heating means 8. The water stored in the inside is boiled by induction heating. The steam generated by the steam generation means 7 is guided to the steam heating unit 9 by the steam guide means 10 having a tubular passage. Further, steam heating means 11 for charging superheated steam heated by the steam heating unit 9 into the pan 1 is provided in the heating plate 6 in a hole shape.

  Further, in the main body 3, a blowing means 14 including a fan that blows air to a case that accommodates the pot 1 and cools the pot 1 is provided.

  Moreover, as shown in FIG. 2, an example of the rice cooker main body 3 has a rice cooking operation unit 15 having various operation buttons such as power off / on and start, and a display unit. Has a rice cooking button 16 dedicated to brown rice that can select the brown rice cooking course. By pushing this rice cooking button 16, the brown rice cooking course with the pre-processing process only for brown rice is implemented.

  Here, as for the rice cooker in this Embodiment, the pre-processing process only for brown rice in a brown rice rice cooking course is maintained for a certain period of time at a low-temperature water immersion temperature after maintaining for a certain period of time at a high temperature water immersion temperature. The high temperature immersion temperature is set to 65 ° C. or more and 80 ° C. or less, the low temperature immersion temperature is set to 40 ° C. or more and less than 65 ° C., and the maintenance time of the high temperature immersion temperature and the low temperature immersion temperature is 1 second to 30 minutes, respectively.

  Generally, in a rice cooker, the water absorption rate to rice increases as the immersion temperature increases. However, since gelatinization starts at 60 ° C or higher, it is known that in polished rice, if the water immersion in this temperature range becomes too long, the surface portion of the rice will gelatinize, preventing water absorption. Yes. On the other hand, brown rice is covered with a hard tissue called pericarp, and even at a water immersion temperature of 60 ° C. or higher, water absorption may be hindered like polished rice within a certain period of time. No water absorption can be promoted.

  In addition, brown rice contains various enzymes in so-called cocoon parts such as pericarp, seed coat and outer endosperm, and each enzyme acts not only on starch and proteins but also on functional components. Phytic acid, which is one of the functional components, exists in a form combined with minerals before cooking rice, and even if it is taken into the body as it is, it is difficult to absorb the minerals of the precious nutrients. However, when phytic acid is decomposed by the action of an enzyme, the bond with minerals is broken and it is easily absorbed in the body.

  Each enzyme has a temperature zone in which it works well, and is generally said to work well around 40 ° C to 65 ° C. However, among the starch degrading enzymes, there are also thermostable enzymes, and some act at high temperatures of 65 ° C. or higher.

  Therefore, in the pre-treatment process exclusively for brown rice in the brown rice cooking course, first, the brown rice is maintained at a high water immersion temperature of 65 ° C. or higher and 80 ° C. or higher, which is higher than the gelatinization temperature. And water absorption into brown rice is promoted. At this time, it has heat resistance, the action of an enzyme that works even at high temperatures is strengthened, and sugar can be efficiently generated by hydrolysis.

  After that, gelatinization of starch inside brown rice is promoted, and before water absorption is hindered like polished rice, it is below gelatinization temperature and constant at low water immersion temperature of 40 ° C or more and less than 65 ° C where enzyme works well In order to maintain the time, the water temperature is lowered. In the process of lowering the temperature, water absorption into the brown rice is further promoted due to the influence of osmotic pressure. As a result, the enzyme acts more efficiently, the hydrolysis of starch and protein is promoted, and sugar and amino acids are efficiently produced. In addition, the amount of γ-aminobutyric acid is increased because the action of the enzyme is enhanced as the water absorption is promoted. On the other hand, enzymatic degradation of phytic acid, which is a functional component, is also promoted, and the binding of minerals is cut and released, so that the absorption of minerals, which are nutritional components, in the body can be increased.

  Moreover, since the maintenance time of the high temperature water immersion temperature and the low temperature water immersion temperature is 1 second or more and 30 minutes or less, it is not necessary to immerse for a long time, and the oxidation of functional components and lipids can be suppressed. In summer, there is no worry of corruption. Moreover, by providing the steam generation means 7 for generating steam and the steam guide means 10 for supplying the steam generated by the steam generation means 7 as superheated steam into the pan 1, in the unevenness process, 100 ° C. or more and 150 ° C. or less. By putting the steam into the pan 1, the acidity concentration in the pan 1 is maintained at a low concentration in a sensuously good state, and the oxidation of antioxidants and lipids contained in brown rice is further suppressed. Is possible.

  Furthermore, by introducing superheated steam into the pan 1 in the pretreatment step, it becomes possible to adjust the temperature of the water in the pretreatment step more accurately, and the enzyme can act efficiently. The superheated steam can be introduced into the pan 1 as appropriate in one or both of the pretreatment process and the unevenness process.

  Next, the brown rice cooking course in this Embodiment is demonstrated taking the case of cooking rice 3 go (444g) as an example.

  (Table 1) shows the brown rice cooking course and process conditions.

  In the present embodiment, as the pretreatment process conditions, the high temperature water immersion temperature and the maintenance time, the low temperature water immersion temperature and the maintenance time, the steam amount and the steam temperature of the steam input to the unevenness process are shown.

  Moreover, in the prior art example 1, the water immersion temperature and the maintenance time are shown as the normal rice cooker water immersion process conditions, and in the conventional example 2, the water immersion temperature and the maintenance time of the germination process of the rice cooker having the germination process in the rice cooking process. Indicated.

  Moreover, the data regarding the brown rice cooking course and the cooked rice were shown in (Table 2).

  In Table 2, sweetness indicates the amount of reducing sugar, umami indicates the total amount of amino acids, and hardness indicates the result of sensory evaluation. Further, γ-aminobutyric acid, minerals, and antioxidant activity are shown as ratios when compared with Conventional Example 1.

  Antioxidant activity is proportional to the amount of antioxidant contained in brown rice. That is, the greater the amount, the higher the antioxidant activity.

  First, in the rice cooker of this embodiment, brown rice and a prescribed amount of water are stored in the pan 1, a brown rice cooking course having a pretreatment process dedicated to brown rice is selected in the rice cooking operation unit 15, and a rice cooking button 16 dedicated to brown rice is selected. By pressing, the rice cooking process is started based on the temperature of the pan 1 measured by the temperature measuring means 13.

  First, the high temperature immersion temperature is maintained at 77 ° C. for 1 minute, and then cooled by lowering the temperature by controlling the temperature. After maintaining at the low temperature immersion temperature of 63 ° C. for 1 minute, the cooking process and the unevenness process are performed. , Cooking rice is finished. In the uneven process, 16 g of steam at 130 ° C. is charged.

  Cooling here is not limited to temperature control, and when cooling with the air blowing means 14 which consists of a fan, cooling to low temperature water immersion temperature is implement | achieved in a short time, and the rice cooking time can also be shortened. If the cooling air is directly applied to the outer surface of the pan 1, the cooling can be performed in a shorter time.

  According to (Table 2), in the brown rice rice cooking course of this Embodiment, the amount of reducing sugars was 150 mg, and the total amount of amino acids was 5 mg, compared with Conventional Example 1 and Conventional Example 2.

  First, by maintaining at a high water immersion temperature of 77 ° C. for 1 minute, the skin is damaged by heat, cracked, and water absorption into the brown rice is promoted. At this time, the action of the enzyme, which has heat resistance and works even at high temperatures, is further enhanced by water absorption, and sugar can be efficiently generated by hydrolysis. Then, by cooling to a low water immersion temperature of 63 ° C, the water absorption is further promoted by the influence of osmotic pressure, the enzyme works more efficiently, the hydrolysis of starch and protein is promoted, and steam is introduced in the uneven process. This is considered to be because the decomposition of starch and protein was further promoted, and sugars and amino acids were efficiently produced.

  Moreover, according to (Table 2), in the brown rice cooking course of this Embodiment, compared with the prior art example 1 and the prior art example 2, it became soft. In this embodiment, the decomposition of starch is promoted by the enzyme and the input steam, and thus the degree of gelatinization of the cooked rice is increased, and it is considered that the rice is soft and easy to eat.

  Also, according to (Table 2), in the present embodiment, γ-aminobutyric acid also increases the action of the enzyme because water absorption is promoted, so that rice cooking time equivalent to Conventional Example 1 is higher than Conventional Example 1. Increased production.

  Furthermore, in this Embodiment, the enzyme effect | action with respect to the phytic acid which is a functional component was also accelerated | stimulated efficiently, and the result that the amount of minerals released increases from the prior art example 1 and the prior art example 2 was obtained.

  Moreover, in this Embodiment, compared with the prior art example 1 and the prior art example 2, the antioxidant activity was also improved. In the present embodiment, since the steam is poured into the pot 1 in the unevenness process without being immersed for a long time, the acidity concentration in the pot 1 is maintained at a low concentration and is included. It is thought that the antioxidant activity can be increased by suppressing the oxidation of the antioxidant substance.

  Moreover, in this Embodiment, it becomes possible to suppress the oxidation of lipid, and the unpleasant odor of the cooked brown rice can also be suppressed.

  If steam is introduced into the pan 1 in the pretreatment process, it becomes possible to more accurately adjust the temperature of the water in the pretreatment process, the sweetness and umami can be increased efficiently, and the amount of minerals can also be increased. It can be increased efficiently.

  Thus, the rice cooker of this Embodiment performs the pre-processing process only for brown rice in brown rice cooking by having the control means has the brown rice cooking course with the pre-processing process only for brown rice as a rice cooking process. As a result, it is easy to use, the antioxidants that are functional components are not oxidized, the γ-aminobutyric acid is increased, and the contained functional components can be comprehensively increased, and lipid oxidation is also achieved. It's a little, delicious and has a lot of nutritional ingredients, and you can cook rice safely in summer.

  As described above, the rice cooker according to the present invention is easy to use by performing a pretreatment process exclusively for brown rice in brown rice rice, and the antioxidant, which is a functional component, is not oxidized, and γ- Aminobutyric acid can be increased to increase the overall functional ingredients contained in the product, resulting in less oxidation of lipids, an increased amount of delicious nutrients, and the ability to cook rice with peace of mind in the summer. Applicable regardless.

Sectional drawing of the rice cooker in embodiment of this invention The top view which shows the structural example of the rice cooking operation part of the rice cooker

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Pan 2 Pan heating means 3 Main body 4 Lid 7 Steam generation means 10 Steam guide means 12 Control means 13 Temperature measurement means 14 Blower means 15 Rice cooking operation part

Claims (7)

A pot for storing the cooked food, a lid covering the opening of the pot, a pot heating means for heating the pot, a temperature measuring means for measuring the temperature of the pot, and controlling the pot heating means based on the pot temperature The rice cooker which has the control means which performs a rice cooking process, and the control means has the brown rice cooking course with the pre-processing process only for brown rice as a rice cooking process. The rice cooker according to claim 1, wherein the pretreatment process dedicated to brown rice is maintained at a low water temperature for a certain time after being maintained at a high temperature water temperature for a certain time. The rice cooker according to claim 2, wherein the high temperature water immersion temperature in the pretreatment step is 65 ° C or higher and 80 ° C or lower, and the low temperature water immersion temperature is 40 ° C or higher and lower than 65 ° C. The rice cooker according to claim 2 or 3, wherein a maintenance time of the high temperature water immersion temperature and the low temperature water immersion temperature is 1 second or more and 30 minutes or less, respectively. The rice cooker according to any one of claims 2 to 4, further comprising a cooling means, wherein the pan is cooled from a high temperature water temperature to a low temperature water temperature in the pretreatment step. Steam generating means for generating steam, and steam guide means for supplying the steam generated by the steam generating means into the pan, and in at least one of the pretreatment process and the unevenness process in the rice cooking process, the steam is put into the pot. The rice cooker according to any one of claims 1 to 5, wherein the rice cooker is charged. The rice cooker according to claim 6, wherein the temperature of the steam is 100 ° C or higher and 150 ° C or lower.

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