JP2009153771A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a user-friendly rice cooker cooking rice tastily, increasing the quantity of nutrient components and functional components and allowing a user to cook rice with a sense of security even in summer in brown rice cooking. <P>SOLUTION: This rice cooker includes a pot 1 for containing cooked object, a pot heating means 2, a lid 4, a pressure generating means 10 for pressurizing or decompressing inside the pot, and a control means 13 for executing the rice cooking, wherein the control means 13 has pretreatment processes dedicated to the brown rice as the rice cooking processes for executing decompressing and pressurizing processes by the pressure generation means 10, and a high-temperature water-soaking process and a low-temperature water-soaking process by the control of the pot heating means 2. The execution of the pretreatment processes dedicated to the brown rice dispenses with a long-time water soaking so as to provide this user-friendly rice cooker capable of suppressing the oxidation of antioxidant substance and lipid, increasing the amount of γ-aminobutyric acid, preventing the decrease in glutamic acid, or tasty components, and allowing a user to cook rice with sense of security 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 step, and it takes time to cook, so it is inconvenient. In addition, since it has a structure specialized for γ-aminobutyric acid, the antioxidant, which is a functional component other than that, is oxidized while being immersed for a long time.

  In addition, γ-aminobutyric acid is produced by degrading glutamic acid, one of the amino acids in brown rice, which is a umami component, by the action of endogenous enzyme GAD (glutamic acid decarboxylase). Along with the increase, glutamic acid, which is an umami component, decreases. On the other hand, the lipid contained in the inside is easily oxidized during soaking for a long time, and the aldehydes generated by the oxidation of the lipid increase, which causes an increase in the unpleasant odor of the cooked rice.

  Thus, in the conventional structure, it does not fully respond to 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, particularly in brown rice rice, because it does not need to be soaked for a long time, is easy to use, suppresses oxidation of functional antioxidants and lipids, and a germination process. We provide a rice cooker that increases the amount of γ-aminobutyric acid, reduces the amount of glutamic acid, which is a delicious component, increases the amount of nutrients and functional ingredients, and can be cooked with peace of mind even in the summer, compared to conventional rice that does not have it. It is for the purpose.

  In order to solve the conventional problems, a rice cooker according to the present invention includes a pot for storing a cooked food, a pot heating means for heating the pot, a lid for covering the opening of the pot, and the inside of the pot. A pressure generating means for pressurizing or depressurizing, and a control means for controlling the pan heating means and the pressure generating means to execute rice cooking, the control means as a rice cooking step, a pressure processing step by the pressure generating means and a pan heating means It has the pre-processing process only for brown rice which performs the high temperature water immersion process and low temperature water immersion process by control of this.

  As a result, it is easy to use because it does not need to be soaked for a long time by performing a pretreatment process exclusively for brown rice, and it also suppresses oxidation of functional antioxidants and lipids and increases the amount of γ-aminobutyric acid Thus, it is possible to provide a rice cooker that can deliciously increase the amount of nutritional components and functional components without decreasing the amount of glutamic acid, which is a umami component, and can cook rice safely in summer.

  The rice cooker of the present invention is easy to use, especially in brown rice rice, suppresses oxidation of functional ingredients such as antioxidants and lipids, increases the amount of γ-aminobutyric acid, does not reduce glutamic acid, which is an umami component, Delicious, increases nutrients and functional ingredients, and can cook rice with confidence even in summer.

  1st invention is the pan which accommodates a cooking thing, the pan heating means which heats the said pan, the cover which covers the opening part of the said pan, the pressure generation means which pressurizes or depressurizes the inside of the said pan, The heating means and the control means for controlling the pressure generating means to execute rice cooking, the control means as the rice cooking process, a pressure treatment process by the pressure generating means, a high temperature water immersion process and a low temperature water immersion process by control of the pot heating means, The rice cooker has a pre-treatment process dedicated to brown rice. As a result, it is easy to use because it does not need to be soaked for a long time by performing a pretreatment process exclusively for brown rice, and it also suppresses oxidation of functional antioxidants and lipids and increases the amount of γ-aminobutyric acid It is delicious and can increase the amount of nutrients and functional ingredients without reducing the amount of glutamic acid, which is an umami ingredient.

  In the second invention, in particular, in the first invention, the pressure treatment step in the pretreatment step dedicated to brown rice increases the pressure after decreasing the pressure in the pan, and the high temperature water immersion step sets the water temperature in the pan to 65 ° C. More than 80 degrees Celsius, and the low temperature water immersion process sets the water temperature inside the pot to 40 degrees Celsius or more and less than 65 degrees Celsius, promoting the water absorption into brown rice, increasing the activity of the enzyme by the optimum temperature setting, starch and protein , The production of γ-aminobutyric acid and the liberation of minerals are promoted, and the sweetness and umami taste increase, and it is soft and increases the amount of γ-aminobutyric acid, thereby increasing the amount of free minerals.

  In the third invention, particularly in the first or second invention, in the pretreatment process dedicated to brown rice, the low temperature water immersion process is performed after the pressure treatment process and the high temperature water immersion process are completed. After the water absorption is promoted, a low-temperature water immersion step in which the enzyme activity is maximized can be performed to efficiently increase the activity of the endogenous enzyme and promote the degradation by the enzyme in a short time.

  In the fourth aspect of the invention, in particular, in any one of the first to third aspects of the invention, the time of the high-temperature water immersion process and the low-temperature water immersion process is 1 minute or more and 60 minutes or less, so it is necessary to immerse for a long time. Therefore, oxidation of antioxidants and lipids inside brown rice can be suppressed. Furthermore, rice can be cooked in the summer without worrying about corruption.

  5th invention is equipped with the cooling means which cools especially a pan in any one invention of 1st-4th, and by cooling the water temperature inside a pan to the temperature of a low temperature water immersion process after a high temperature water immersion process, In a shorter time, the water absorption can be increased efficiently and the activity of the enzyme can be increased.

  In particular, the sixth aspect of the present invention provides an air pump as a pressure generating means in any one of the first to fifth aspects of the present invention, an air decompression process for releasing the air in the pan, and an air pressure for introducing air into the pan. By performing the pressure treatment, the water absorption of the rice is increased, and the decomposition by the enzyme can be promoted efficiently and in a short time. Since the pressure treatment is performed by introducing air, the food is not heated, and the pressure treatment at a temperature corresponding to the food can be performed by heating the pan heating means.

  In a seventh aspect of the invention, in particular, in any one of the first to fifth aspects of the invention, there is provided a steam injection means for introducing steam into the pan as the pressure generating means, and after the steam is introduced into the pan, the pot is sealed and sealed. Steam depressurization treatment to reduce the pressure and air pressurization treatment to open the seal and air is introduced to heat from the bottom of the pan by the pan heating means, and the steam introduced into the pan is the cooked food and It generates heat by adhering to the inner surface of the pan and condensing, and it can be heated from the top of the pan, and it can be heated to a moderately appropriate temperature and immersed in water. Ingredients can be increased.

  In an eighth aspect of the invention, in particular, in any one of the first to fifth aspects of the invention, there is provided a steam injection means for introducing steam into the pan as the pressure generating means, and after the steam is introduced into the pan, the pot is sealed and sealed. The steam depressurization process for reducing the pressure and the steam pressurization process for charging the steam into the sealed pan to perform the pressurization by the steam injection in the sealed configuration, so the pan previously charged by the steam depressurization process The internal heat is not discharged outside the apparatus by the steam pressurization process, and the heat of the steam can be effectively used for heating in the water immersion process.

  In the ninth aspect of the invention, in particular, in the seventh or eighth aspect of the invention, the steam charging means has a water container for generating steam and a water container heating means for heating the water container, so that the water container and the pan are generated. Since communication is made through the steam passage for introducing steam, there is no inflow of outside air into the steam passage, and steam decompression processing and steam pressurization processing can be performed with steam at a set temperature. In addition, since the amount of heating to the cooked food in the pot and the water immersion temperature do not vary and the water absorption is stabilized, the production amounts of various components can be produced more accurately and efficiently.

  The tenth invention has a lid opening / closing detection means for detecting opening / closing of the lid in any one of the first to ninth inventions, and the lid is opened for a predetermined time or more in the pretreatment process dedicated to brown rice. By performing pressure processing later, based on the detection signal of the lid opening / closing detection means, the control means calculates the lid opening / closing time, and if it detects that the lid has been opened for a certain time or more, the temperature change of the food is slight. Even in such a case, by performing the pressure treatment, the inside of the pan can be maintained at an appropriate temperature and humidity, and the food can be appropriately heated and absorbed. Therefore, the production amounts of various components can be adjusted more accurately and efficiently.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. In addition, this invention is not limited by this embodiment.

(Embodiment 1)
FIG. 1 shows a rice cooker according to Embodiment 1 of the present invention.

  As shown in the figure, the rice cooker body 14 having the input operation unit 15 has a pan 1 that detachably accommodates cooked food such as rice and water, and a lid 4 that covers the upper surface of the rice cooker body 14. The upper part can be opened and closed. The lid 4 rotates around the lid hinge 5. The pan 1 is heated by a pan heating means 2 such as a heating coil provided corresponding to the bottom surface of the pan 1 and a pan side heating means 3 such as a heating coil provided corresponding to the side surface. The pan temperature detection means 11 is provided in contact with the bottom of the pan 1 and detects the temperature of the pan 1. The lid 4 is detachably provided on the lid cover constituting the lower part of the lid 4, and when the lid 4 is closed, the lid 6 covers the opening of the pan 1 and a heating coil for induction heating the inner lid 6. And the like, and an inner lid temperature detecting means 12 for detecting the temperature of the inner lid 6.

  When the lid 4 is closed, there is a gap between the pan 1 and the inner lid 6, but the gap is sealed with a loop packing 7 attached to the inner lid 6, and the inside of the pan 1 is sealed. Is done.

  The pressure adjusting means 9 includes a steam hole 6a for releasing steam in the pot 1 provided in the inner lid 6, a steam hole opening / closing means 9b for moving the spherical valve body 9a to open and close the steam hole 6a, and the pot 1 And pressure detecting means 9c for detecting the internal pressure. Further, the lid 4 is provided with pressure generating means 10 comprising an air pump, and the inside of the pan 1 is decompressed by discharging the air and steam in the pan 1 out of the apparatus through the steam holes 6a. Pressure processing such as air decompression processing performed by the pressure generating means 10 and the air pressurization processing for opening the steam holes 6a and introducing air at atmospheric pressure is performed by being controlled by the control means 13.

  And the control means 13 which controls the said pan heating means 2, the pan side heating means 3, and the pressure generation means 10 and performs rice cooking is as follows. As shown in FIG. It has a pretreatment process dedicated to brown rice, which executes a high temperature water immersion process and a low temperature water immersion process under the control of the pan heating means 2 and the pan side surface heating means 3.

  The pressure treatment process in the pre-treatment process dedicated to brown rice increases the pressure after reducing the pressure in the pan 1, and the high temperature water immersion process sets the water temperature inside the pan 1 to 65 ° C to 80 ° C, and the low temperature water immersion step is a pan 1 The water temperature inside is 40 ° C. or more and less than 65 ° C. Moreover, the low temperature water immersion process is performed after the pressure treatment process and the high temperature water immersion process are completed. Furthermore, the time of the high-temperature water immersion process and the low-temperature water immersion process are both set to 1 minute to 60 minutes.

  Generally, in a rice cooker, the water absorption rate to rice increases as the temperature during the water immersion process increases. However, since gelatinization starts at 60 ° C or higher, if the water immersion in this temperature zone becomes too long, the structure of the surface of the rice will soften due to the gelatinization reaction, and the components in the rice will be easily eluted, When the portion is gelatinized, water absorption is hindered, and the surface of the cooked rice tends to collapse or become hard.

  However, in brown rice, the outer layer is covered with a hard tissue called pericarp or seed coat, and even at a water immersion temperature of 60 ° C. or higher, water absorption is hindered like polished rice within a certain period of time. There is no such thing that water can penetrate inside brown rice. Brown rice also contains various enzymes in the outer layer, and when immersed, each enzyme acts on functional components as well as starch and proteins.

  Phytic acid, which is one of the functional components, exists in a form combined with minerals before cooking rice, and even when ingested as it is, the mineral itself is difficult to be absorbed. However, when phytic acid is decomposed by the action of an enzyme, minerals are released and are 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 enzymes, there are heat-resistant enzymes, and some of them also operate at a high temperature of 65 ° C. or higher.

  In the pre-treatment process dedicated to brown rice, first, brown rice is maintained at a high water immersion temperature of 65 ° C or higher and 80 ° C or lower, which is higher than the gelatinization temperature. , Water absorption into brown rice is promoted. At this time, hydrolysis of an enzyme that is heat resistant and works even at high temperatures is promoted, and various components can be efficiently produced.

  Then, before the gelatinization of the starch inside the brown rice is promoted and the water absorption is hindered, the water is immersed in order to carry out a low temperature water immersion process of 40 ° C. or more and less than 65 ° C. which is below the gelatinization temperature and the enzyme works well. Reduce the temperature. In this process of lowering the temperature, water absorption into brown rice is further promoted due to the influence of osmotic pressure, and in the low-temperature water immersion process, the enzyme works more efficiently, hydrolysis of starch and protein is promoted, and sugar and amino acids are more efficient. Well generated.

  As for γ-aminobutyric acid, the amount of production increases because the action of the enzyme increases as water absorption is promoted.

  On the other hand, enzymatic degradation of phytic acid, which is a functional component, is also promoted, and the binding with minerals is cut and released, so that the absorption of minerals, which are nutritional components, in the body can be increased.

  Moreover, since the high temperature water immersion process time and the low temperature water immersion process time are 1 minute or more and 60 minutes or less, it is not necessary to immerse for a long time, and the oxidation of the antioxidant substance and lipid which are functional components can also be suppressed. In summer, there is no worry of corruption.

  In addition, the steam hole is opened and closed during the pretreatment process exclusively for brown rice, the high temperature water immersion process and the low temperature water immersion process are performed, the pressure generating means 10 is operated, the pressure in the pot 1 is adjusted, and the pressure in the pot 1 is reduced. By operating the air pump that discharges the gas in the pan 1, the pressure is reduced from the atmospheric pressure, and then the pressure treatment step is performed to increase the pressure. It is possible to efficiently increase the amount of nutrient components and functional components produced in a short time.

  Here, the rice cooking process of the rice cooker in this Embodiment is demonstrated taking the case of cooking rice 3 go (444g) as an example.

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

  In this Embodiment, the temperature and time of a high temperature water immersion process and the temperature and time of low temperature water immersion were shown as pre-processing process conditions only for brown rice. Moreover, in the prior art example 1, the temperature and time of water immersion are shown as the water bathing process conditions of a normal rice cooker, and in the prior art example 2, the water bath temperature and time are taken as germination process conditions of the rice cooker equipped with the germination process in the rice cooking process. showed that.

  In the pressure treatment during the pretreatment process in the present embodiment, first, the steam hole 6 a is sealed, and the pressure generating means 10 performs air decompression treatment. Next, the steam hole 6a was opened, and air pressurization processing was performed in which air at atmospheric pressure was introduced.

  Table 2 shows the sweetness, umami, hardness, γ-aminobutyric acid content, free mineral content, and antioxidant activity of cooked brown rice when cooked in each rice cooking course.

  Sweetness indicates the amount of reducing sugar, umami indicates the amount of glutamic acid and aspartic acid, and hardness indicates the results of sensory evaluation. In addition, the amount of γ-aminobutyric acid, the amount of minerals, and the 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, brown rice and a specified amount of water are stored in the pan 1, and a brown rice cooking course having a pretreatment exclusively for brown rice is selected by the input operation unit 15 and measured by the pan temperature detecting means 11 by pressing the rice cooking button. The rice cooking process is started based on the temperature of the pot 1.

  First, as shown in FIG. 2, the high temperature water immersion process is performed at 75 ° C. for 15 minutes including the temperature rise, and at the same time, the pressure is reduced from 1 atm to 0.6 atm, and then immediately increased to 1 atm. I do. Thereafter, the low-temperature water immersion process is performed at 60 ° C. for 45 minutes including the temperature decrease, and thereafter, although not shown in the drawing, each process of cooking and spotting is performed, and rice cooking is completed.

  Here, in the case of the rice cooker provided with the cooling means, cooling to the low temperature water temperature is realized in a short time, and the rice cooking time can be shortened.

  According to (Table 2), in the rice cooking course of the present embodiment, the amount of reducing sugar is 150 mg, the amount of glutamic acid is 2.2 mg, and the amount of aspartic acid is 5.7 mg, which is larger than those of Conventional Example 1 and Conventional Example 2. It was.

  Here, by first performing a high-temperature water immersion process at 75 ° C., the skin and seed coat of the outer layer are damaged by heat, cracked, and water absorption into the brown rice is promoted. Then, the water absorption to a center part can be promoted more by performing the pressure process which performs pressure reduction and pressure increase. At this time, hydrolysis by an enzyme that has heat resistance and works even at high temperature was promoted by water absorption, and thermal damage caused by high temperature of 75 ° C. caused degradation of starch and protein, and then 60 ° C. in a low temperature water immersion process. It is thought that the water absorption was further promoted by the effect of osmotic pressure, the enzyme activity was increased, the hydrolysis of starch and protein was further promoted, sugar and amino acids were efficiently produced, and the amount increased compared to the conventional example. It is done.

  Moreover, according to (Table 2), in the rice cooking course of this Embodiment, compared with the prior art example 1 and the prior art example 2, it became soft. This is considered to be soft and easy to eat because, in this embodiment, damage to the skin and seed coat and gelatinization of starch were promoted by the action of enzymes, heat and water.

  Further, according to (Table 2), in the present embodiment, γ-aminobutyric acid is also produced from Conventional Example 1 in the same rice cooking time as Conventional Example 1 because the water absorption is promoted and the action of the enzyme is increased. The amount increased.

  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 this embodiment, since it is not necessary to immerse for a long time, it is considered that the oxidation of the antioxidant contained therein can be suppressed, and the antioxidant activity is enhanced.

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

  As mentioned above, the rice cooker of this Embodiment selects the rice-cooking course which had the pre-processing process only for brown rice, and cooks the high temperature water immersion process of 65 degreeC or more and 80 degrees C or less in a pre-processing process. The pressure treatment is performed at the same time for 1 minute to 60 minutes or less, and then the sweetness and umami increases by performing the low temperature water immersion process at 40 ° C or more and less than 65 ° C for 1 minute or more and 60 minutes or less. Obtainable.

  In addition, the amount of γ-aminobutyric acid is increased and it is not necessary to immerse for a long time, compared to conventional rice that does not have a germination process, so that oxidation of functional antioxidants is suppressed and lipid oxidation is also suppressed. As a result, there are few unpleasant odors, and there is no worry of corruption even in summer, so you can cook with confidence.

(Embodiment 2)
FIG. 3 shows a rice cooker according to Embodiment 2 of the present invention. Since the basic configuration is the same as that of the rice cooker of Embodiment 1, the differences will be mainly described.

  As shown in the figure, in the present embodiment, the pressure generating means 16 has a steam input means for supplying steam into the pot 1, and the water container 16a and the water in the water container 16a are heated to generate steam. It has the water container heating means 16b which produces | generates. The water container 16a and the pan 1 are communicated with each other through a steam passage 16c for introducing the generated steam.

  Here, the rice cooking process of the rice cooker in this Embodiment is demonstrated taking the case of cooking rice 3 go (444g) as an example.

  The pretreatment process dedicated to brown rice in the present embodiment is the same conditions as in the first embodiment shown in (Table 1), and pressure treatment is performed simultaneously with the high temperature water immersion process, and then the low temperature water immersion process is performed. Is done.

  In the pressure treatment in the present embodiment, the steam hole 6a is opened, the steam generated in the water container 16a is introduced into the pan 1, the steam hole 6a is then sealed, and the steam decompression process is performed to reduce the pressure in the pan 1. In addition, the vapor hole 6a is opened, and an air pressurization process in which air at atmospheric pressure is introduced can be performed.

  In this pressure treatment, the pot 1 is heated from the bottom surface of the pot 1 by the pot heating means 2, and the steam put into the pot 1 adheres to the brown rice, water and the inner surface of the pot 1 and condenses and generates heat. Since it becomes possible to heat from an upper part, a foodstuff can be heated and moderately heated from upper and lower to an appropriate temperature.

  In addition, in this pressure treatment, when the pot 1 is filled with steam and the steam hole 6a is closed, and the steam is stopped, the steam inside the pot 1 condenses and reaches the temperature of the pot 1 and the food. The pressure is reduced to the pressure by the corresponding steam pressure and the air remaining in the pan 1 (called steam decompression process), and then the steam is opened to the pan 1 by opening the steam hole 6a and the pressure is increased to the atmospheric pressure. Pressed. By such uniform heating and pressure treatment, water absorption up to the center of the rice is efficiently performed in a short time. After the pre-processing is completed, each of the steps of cooking and spotting is performed, and rice cooking is completed.

  In the present embodiment, the steam generated in the water container 16a is also charged in the uneven process. The steam temperature in the unevenness process of the embodiment was 130 ° C., and the amount of steam was 16 g.

  The steam temperature at this time is not limited to 130 ° C., and the amount thereof is not limited to 16 g.

  According to (Table 2), in the rice cooking course of the present embodiment, the amount of reducing sugar is 165 mg, the amount of glutamic acid is 2.6 mg, and the amount of aspartic acid is 6.8 mg, which is larger than those of Conventional Example 1 and Conventional Example 2, Further, the amount is larger than that in the first embodiment.

  As in the first embodiment, this is because the pre-treatment process dedicated to brown rice promotes water absorption into the brown rice, and as a result, the enzyme acts efficiently, and the hydrolysis of starch and protein is promoted. Furthermore, it is considered that the introduction of steam in the uneven process further promoted the decomposition of starch and proteins, and efficiently produced sugars and amino acids.

  Moreover, by (Table 2), the rice cooking course of this Embodiment became soft compared with the prior art example 1 and the prior art example 2, and the softening was further accelerated | stimulated rather than Embodiment 1. FIG. In the present embodiment, it is considered that the starch introduced in the unevenness process promotes the decomposition of starch and is softer and easier to eat.

  In addition, according to (Table 2), in this embodiment as well, γ-aminobutyric acid also increases the action of the enzyme because water absorption is promoted. Increased production.

  Furthermore, also in the present embodiment, the enzymatic action on phytic acid, which is a functional component, is also efficiently promoted, and the result is that the amount of mineral released is greater than in Conventional Example 1 and Conventional Example 2.

  Moreover, in this Embodiment, compared with the prior art example 1 and the prior art example 2, the antioxidant activity was also improved and it increased further from Embodiment 1. FIG.

  In the present embodiment, it is not necessary to immerse for a long time, and since steam is introduced into the pan 1 in the unevenness process, the oxygen concentration in the pan 1 is maintained at a low concentration and included. It is considered that the antioxidant activity was increased, and the antioxidant activity was increased.

  Moreover, in this Embodiment, the oxidation of the lipid was further suppressed by the fall of the oxygen concentration in the pan 1 by steam injection, and the unpleasant odor of the cooked brown rice could be further suppressed.

  As described above, the rice cooker according to the present embodiment has the same configuration as that of the rice cooker according to the first embodiment, and further includes pressure generating means 16 for introducing steam into the pot 1, By having the container 16a and the water container heating means 16b for heating the water in the water container 16a to generate steam, the functional component can be obtained by introducing steam even in the treatment process and the uneven process for brown rice. The amount of γ-aminobutyric acid is increased as compared with conventional rice that does not have a germination step and suppresses oxidation of the antioxidant substance, and as a result, it is possible to increase the functional components contained in brown rice. Thereby, sweetness and umami taste increase, and it is soft and can suppress the oxidation of lipid. Therefore, delicious unpolished rice can be obtained with less unpleasant odor. In addition, since there is no need to immerse for a long time, rice can be cooked in peace without worrying about corruption in the summer.

(Embodiment 3)
Next, the rice cooker in Embodiment 3 of this invention is demonstrated.

  The rice cooker of this Embodiment is a structure as shown in FIG. 3, Comprising: As a pressure process at the time of the pre-processing process only for brown rice, the steam hole 6a is open | released and the steam produced | generated with the water container 16a is made into the pan 1 Then, the steam hole 6a is sealed, and a steam decompression process for reducing the pressure in the pan 1 is performed. Further, the water container heating means 16b is operated in a state where the steam hole 6a is sealed, and the generated steam is put into the pot 1 by the pressure generating means 16, thereby performing a steam pressurizing process for increasing the pressure in the pot 1. Finally, the steam hole 6a is opened so that air pressure treatment can be performed in which air at atmospheric pressure is introduced.

  In such pressure treatment, the pot heating means 2 heats from the bottom surface of the pot 1, and the steam introduced into the pot 1 adheres to the inner surface of the rice, water, and the pot 1 and condenses and heats. It can be heated from the top of 1, and rice and foodstuffs can be evenly heated from above and below to an appropriate temperature for water immersion. Moreover, when the pot 1 is filled with steam and the steam hole 6a is closed, and the steam is stopped, the steam inside the pot 1 condenses, and the steam pressure corresponding to the temperature of the pot 1 and the food is obtained. The pressure is reduced to the pressure of the air remaining in the pot 1 (this is referred to as a steam pressure reduction process), and then steam is added to increase the pressure while further heating the cooked food in the pot 1, Promotes water absorption. Finally, by opening the steam hole 6a, air can be introduced into the pan 1 and pressurized to atmospheric pressure. By such uniform heating and pressure treatment, water absorption to the center of rice is carried out efficiently in a short time, enzymes also work efficiently, sweetness and umami increase, it is soft, and lipid oxidation is further suppressed Because it can, delicious brown rice can be obtained with less unpleasant odor.

  Moreover, the dipping time is further shortened, there is no risk of corruption, and rice can be cooked with confidence.

  In the steam pressurization treatment in such a reduced pressure state, low temperature steam is obtained, so that the temperature of the cooked product rises excessively and the rice starch can be submerged at an appropriate temperature without gelatinizing. Further, since the water in the water container 16a can be evaporated at a low temperature, it can be instantly generated at a necessary timing.

(Embodiment 4)
Next, the rice cooker in Embodiment 4 of this invention is demonstrated.

  The rice cooker according to the present embodiment is configured as a combination of FIG. 1 and FIG. 3, and steam generated by the water container 16 a by opening the steam holes 6 a as pressure treatment during the pre-treatment process dedicated to brown rice. Is put into the pan 1. Next, the steam hole 6a is sealed, and a steam decompression process for reducing the pressure in the pan 1 is performed. Further, an air pressurization process is performed in which the steam hole 6a is opened and atmospheric pressure air is introduced. Further, the steam hole 6a is opened, the operation of the pressure generating means 10 comprising an air pump is reversed, and an air pressurizing process is performed in which air at atmospheric pressure is introduced.

  In this pressure treatment, the inside of the pan 1 fluctuates from a vacuum depressurization lower than the atmospheric pressure to a pressure pressurization higher than the atmospheric pressure. Water absorption.

(Embodiment 5)
Next, the rice cooker in Embodiment 5 of this invention is demonstrated.

  The rice cooker according to the present embodiment has a configuration similar to that shown in FIG. However, in addition to the pressure generating means 10 including an air pump, although not shown, another air pump that can pressurize and put air into the pan 1 is provided.

  In the rice cooker of the present embodiment, as a pressure process during the pre-processing step dedicated to brown rice, the steam hole 6 a is first sealed, and the pressure generating means 10 performs an air decompression process. Next, an air pressurization process is performed in which the steam hole 6a is opened and atmospheric pressure air is introduced. Further, the vapor hole 6a is sealed, and air pressure treatment is performed with another air pump.

  In this pressure treatment, the inside of the pan 1 fluctuates from a vacuum depressurization lower than the atmospheric pressure to a pressure pressurization higher than the atmospheric pressure. Water absorption.

  In addition, vacuum pressure reduction and pressure pressurization in the water immersion process are executed by an air pump, and the pressure treatment can be changed from vacuum pressure reduction at a pressure lower than atmospheric pressure to pressure pressurization at a pressure higher than atmospheric pressure, and cooking. Since there is no heating of the object, the water absorption performance is improved even at a predetermined temperature, particularly normal temperature.

  Instead of mounting two air pumps, the air flow may be reversed or the path may be switched with one pump.

  The pressure generating means 10 comprising an air pump is depressurized from the atmospheric pressure, and the pressure generating means 16 comprising a steam injection means is pressurized to atmospheric pressure or higher, or the pressure generating means 16 depressurizes from the atmospheric pressure, and the pressure generating means 10 The pressure may be increased to atmospheric pressure or higher.

  The lid opening / closing detection means 4a for detecting opening / closing of the inner lid 6 may be provided, and the pressure process may be executed after the inner lid 6 is opened for a predetermined time or more in the water immersion process. Based on the detection signal of the lid opening / closing detection means 4a, the control means 13 calculates the opening / closing time of the inner lid 6, and if it is detected that the inner lid 6 has been opened for a certain time or more, the temperature change of the food may be slight. Execute pressure processing. While maintaining the inside of the pan 1 at an appropriate temperature and humidity in the water immersion process, the cooked food can be heated and absorbed properly, and a rice cooking course that is always selected stably can be realized.

  In the present embodiment, it has been shown that various pressure processes can be performed by providing the pressure generating means 10 and 16, but it goes without saying that any one of them can be appropriately configured.

  In the pressure treatment, either a decompression process combining steam decompression process and air decompression process or a pressurization process combining steam pressurization process and air pressurization process may be employed. Each of them can perform high-pressure reduction processing and pressurization processing with a small steam injection means and an air pump. Note that the pressure generating means is not limited to the steam input means or the air pump.

  As described above, the rice cooker according to the present invention is easy to use, especially in brown rice rice, suppresses oxidation of functional antioxidants and lipids, increases the amount of γ-aminobutyric acid, and is an umami component. It is delicious, increases nutrients and functional ingredients without reducing glutamic acid, and can be cooked with peace of mind even in the summer, so it can be applied to any rice cooker, regardless of whether it is for home use, business use or a heat source.

Sectional drawing of the rice cooker in Embodiment 1 of this invention. Explanatory drawing of pretreatment process for brown rice only in the rice cooker Sectional drawing of the rice cooker in Embodiment 2 of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Pan 2 Pan heating means 3 Pan side surface heating means 4 Lid 4a Lid opening / closing detection means 6 Inner lid 6a Steam hole 7 Packing 9 Pressure adjusting means 10, 16 Pressure generating means 13 Control means 14 Rice cooker body 16a Water container 16b Water container heating means

Claims (10)

A pan for storing food, a pan heating means for heating the pan, a lid covering the opening of the pan, a pressure generating means for pressurizing or depressurizing the inside of the pan, and the pan heating means and pressure generation Control means for controlling the means and executing the rice cooking, the control means, as the rice cooking process, performs the pressure treatment process by the pressure generating means and the high temperature water immersion process and the low temperature water immersion process by the control of the pan heating means. Rice cooker having a pretreatment process. The pressure treatment process in the pre-treatment process exclusively for brown rice increases the pressure after reducing the pressure in the pan, the high temperature water immersion process sets the water temperature inside the pan to 65 ° C or more and 80 ° C or less, and the low temperature water immersion process uses the water temperature inside the pan. The rice cooker of Claim 1 which made 40 degreeC or more and less than 65 degreeC. The rice cooker according to claim 1 or 2, wherein the low-temperature water immersion step is executed after the pressure treatment step and the high-temperature water immersion step in the pretreatment step dedicated to brown rice. The rice cooker according to any one of claims 1 to 3, wherein each of the high-temperature water immersion process and the low-temperature water immersion process has a time of 1 minute to 60 minutes. The rice cooker of any one of Claims 1-4 provided with the cooling means which cools a pan, and cooling the water temperature inside a pan to the temperature of a low temperature water immersion process after a high temperature water immersion process. The rice cooker of any one of Claims 1-5 which provides an air pump as a pressure generation means, and performs the air pressure reduction process which discharge | releases the air in a pan, and the air pressurization process which throws in air to a pan. . Steam injection means for introducing steam into the pan as pressure generating means, steam depressurization treatment to reduce the pressure of the pan after sealing into the pan, and air pressurization treatment to open the seal and introduce air The rice cooker of any one of Claims 1-5 which performs. Steam injection means for introducing steam into the pan as pressure generating means, steam depressurization processing to reduce the pressure of the pan after sealing into the pan, and steam pressurization processing to introduce steam into the sealed pan; The rice cooker of any one of Claims 1-5 which performs. The rice cooker according to claim 7 or 8, wherein the steam charging means has a water container for generating steam and a water container heating means for heating the water container. The rice cooker according to any one of claims 1 to 9, further comprising a lid opening / closing detection means for detecting opening / closing of the lid, wherein the pressure processing is performed after the lid is opened for a predetermined time or more in a pretreatment process dedicated to brown rice. .

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