JP2011024929A - Rice cooker and method for producing resistant starch - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker capable of effectively producing a resistant starch and a method for producing the resistant starch. <P>SOLUTION: The rice cooker 1 includes a rice cooking pot 130, a heating part 142, a cooling part 143, a relief valve 122, a pressure adjusting ball 125 and a control part 141. The heating part 142 heats the inside of the rice cooking pot 130. The cooling part 143 cools the inside of the rice cooking pot 130. The relief valve 122, the pressure adjusting ball 125, and the heating part 142 pressurize the inside of the rice cooking pot 130. A high pressure rice cooking process is a process to heat the inside of the rice cooking pot 130 by the heating part 142, pressurize the inside of the rice cooking pot 130 by the relief valve 122, the pressure adjusting ball 125, and the heating part 142, and make raw rice stored in the rice cooking pot 130 to cooked rice. A cooling process is a process to cool the inside of the rice cooking pot 130 by the cooling part 143 after the high pressure rice cooking process, and produce the resistant starch in the cooked rice obtained in the high pressure rice cooking process. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a rice cooker and a method for generating a resistant starch.

  In recent years, the number of diabetic reserves has increased rapidly. There are more than 20 million people in the country alone who are considered diabetic or diabetic reserves. Diabetes prevention by improving diet is an important issue for people with diabetes reserves who have high blood sugar levels. In the improvement of dietary habits for preventing diabetes, foods containing resistant starch (RS) have attracted attention.

  Resistant starch (RS) is also referred to as digestion resistant starch, resistant starch, etc., and is a starch or a component derived from starch that is not digested or difficult to digest in the normal human digestion process. It is known that resistant starch (RS) has an action similar to dietary fiber and has an effect of suppressing an increase in blood sugar level.

  By the way, rice is the food most consumed by Japanese people, but it is said that rice meal tends to have a higher blood sugar level than bread. Therefore, resistant starch (RS) in cooked rice has been attracting attention. That is, attention is focused on suppressing an increase in blood sugar level when ingesting cooked rice by using a portion of starch in cooked rice as resistant starch (RS).

  For the purpose of converting a part of starch in cooked rice into resistant starch (RS), rice cookers capable of obtaining cooked rice having an increased resistant starch (RS) content have been developed. For example, Japanese Patent Application Laid-Open No. 2008-154660 (Patent Document 1) discloses a cooling process in which rice and water are heated by a heating means to make cooked rice, and then the rice is cooled by a cooling means. A resistant starch generating course for performing a reheating step of reheating the heat by heating means.

JP 2008-154660 A

  However, as a result of studies by the present inventors, it has been found that the resistant starch (RS) cannot be increased sufficiently in the rice cooker described in JP 2008-154660 A (Patent Document 1).

  Accordingly, an object of the present invention is to provide a rice cooker and a resistant starch generating method capable of effectively generating resistant starch (RS).

  The rice cooker according to the present invention includes a container, a heating unit, a cooling unit, a pressurizing unit, and a control unit. The container contains rice and water. The heating unit heats the inside of the container. The cooling unit cools the inside of the container. The pressurizing unit pressurizes the inside of the container. A control part controls a heating part, a cooling part, and a pressurization part so that a high-pressure rice cooking process and a cooling process may be performed. The high-pressure rice cooking process is a process in which the inside of the container is heated by the heating unit, the inside of the container is pressurized by the pressurizing unit, and the raw rice stored in the container is made into cooked rice. The cooling process is a process in which after the high-pressure rice cooking process, the inside of the container is cooled by the cooling unit to generate resistant starch in the cooked rice obtained in the high-pressure rice cooking process.

  In the high-pressure rice cooking process, the temperature in the container is kept at high temperature and high pressure, and the raw rice is made into cooked rice. By making raw rice into cooked rice under high temperature and high pressure, the amount of starch that flows out from the grain of rice increases compared to the case of cooking at normal pressure. Compared with starch remaining in the rice grain, the starch that has flowed out of the rice grain easily associates with amylose molecules, and amylose is likely to crystallize. By performing a cooling process after the high-pressure rice cooking process, amylose or the like in the starch that has flowed out of the rice grains crystallizes, and the resistant starch (RS) increases.

  Thus, by performing a high-pressure rice cooking process, compared with the case where it cooks at a normal pressure, the starch which flows out of a rice grain and crystallizes easily can be increased. By increasing the starch that is easily crystallized, the resistant starch (RS) can be increased more effectively when the cooling process is performed after the high-pressure rice cooking process.

  By doing in this way, the rice cooker which can produce | generate a resistant starch effectively can be provided.

  In the rice cooker according to this invention, it is preferable that a control part controls a heating part so that a heating part may perform the reheating process which heats the cooked rice in a container after a cooling process.

  By performing a cooling process, the temperature of cooked rice may become lower than the optimal temperature for a meal. Therefore, by performing the reheating process, it is not necessary to take out the cooked rice from the rice cooker and to warm the cooked rice using, for example, a microwave oven or a heating cooker.

  A method for producing a resistant starch according to the present invention includes a high-pressure rice cooking process in which raw rice and water are heated under high pressure to make cooked rice, and after the high-pressure rice cooking process, the obtained cooked rice is cooled to produce a register And a cooling step for generating a starch starch.

  In the high-pressure rice cooking process, the temperature in the container is kept at high temperature and high pressure, and the raw rice is made into cooked rice. By making raw rice into cooked rice under high temperature and high pressure, the amount of starch that flows out from the grain of rice increases compared to the case of cooking at normal pressure. Compared with starch remaining in the rice grain, the starch that has flowed out of the rice grain easily associates with amylose molecules, and amylose is likely to crystallize. By performing a cooling process after the high-pressure rice cooking process, amylose or the like in the starch that has flowed out of the rice grains crystallizes, and the resistant starch (RS) increases.

  Thus, by performing a high-pressure rice cooking process, compared with the case where it cooks at a normal pressure, the starch which flows out of a rice grain and crystallizes easily can be increased. By increasing the starch that is easily crystallized, the resistant starch (RS) can be increased more effectively when the cooling process is performed after the high-pressure rice cooking process.

  By doing so, it is possible to provide a resistant starch generation method capable of effectively generating a resistant starch.

  In the method for producing a resistant starch according to the present invention, it is preferable to perform a reheating step of heating the cooked rice cooled in the cooling step.

  By performing a cooling process, the temperature of cooked rice may become lower than the optimal temperature for a meal. Therefore, the cooked rice can be warmed by performing a reheating process.

  As described above, according to the present invention, it is possible to provide a rice cooker and a resistant starch generating method capable of effectively generating resistant starch.

It is a figure which shows typically the structure of the rice cooker of one embodiment of this invention. It is a flowchart which shows each process of the 1st resistant starch (RS) production | generation course in order in the rice cooker of one embodiment of this invention in order. It is a flowchart which shows each process of the 2nd resistant starch (RS) production | generation course in order in the rice cooker of one embodiment of this invention. It is a flowchart which shows each process of rice cooking in the Example of this invention in order. It is a flowchart which shows each process of the rice cooking in the comparative example 1 in order. It is a flowchart which shows each process of the rice cooking in the comparative example 2 in order. It is a flowchart which shows each process of rice cooking in the comparative example 3 in order. It is a figure which shows RS rate (wt%) of the cooked rice obtained by the Example and Comparative Examples 1-3.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings.

  As shown in FIG. 1, the rice cooker 1 according to one embodiment of the present invention is entirely covered with a main body 110 and a lid body 120 disposed above the main body 110. An outer hook 111 is formed in the main body 110 as a recess. A rice cooking pot 130 is accommodated in the outer pot 111 as a container. The rice cooking pan 130 is detachably accommodated in the outer pot 111. The rice cooker 130 is made of a material containing a magnetic material such as stainless steel or iron. The rice cooker 130 is formed with an opening for putting rice and water into the rice cooker 130 and taking out the rice from the rice cooker 130. The rice cooking pan 130 is accommodated in the outer pot 111 with the opening facing up.

  The lid 120 is attached to the main body 110 so that the opening of the rice cooker 130 can be opened and closed from above. A packing 126 is disposed on the surface of the lid 120 that faces the rice cooker 130. When the lid 120 closes the opening of the rice cooker 130, the packing 126 seals between the upper end of the rice cooker 130 and the lid 120.

  Inside the main body 110, a control unit 141, a heating unit 142 and a cooling unit 143 controlled by the control unit 141, and a temperature sensor 144 are accommodated.

  The heating unit 142 is configured by an induction heating coil. The inside of the rice cooker 130 can be heated by induction heating the rice cooker 130 with the heating unit 142. Note that the heating unit 142 may be of another type such as a heater.

  The cooling unit 143 is configured by a Peltier element. By cooling the rice cooking pot 130 with the cooling unit 143, the inside of the rice cooking pot 130 can be cooled. Note that the cooling unit 143 may be of another type such as a micro heat pump.

  The temperature sensor 144 detects the temperature of the rice cooker 130 and transmits a signal to the control unit 141. The temperature sensor 144 may be a sensor that detects the temperature inside the rice cooker 130. The temperature sensor 144 may be a contact type sensor that directly contacts the rice cooker 130 and measures the temperature, or a sensor that detects the temperature by other methods such as a method of measuring the temperature in the rice cooker 130 with infrared rays. It may be.

  The control unit 141 controls the heating unit 142 and the cooling unit 143 based on the signal transmitted from the temperature sensor 144 to adjust the temperature in the rice cooker 130. As will be described later, the heating unit 142 also serves as a part of the pressure unit.

  The lid 120 is formed with an exhaust passage 121 that communicates the inside of the rice cooker 130 and the outside of the rice cooker 1 when the opening of the rice cooker 130 is closed by the lid 120. Since the packing 126 is disposed and sealed between the periphery of the opening of the rice cooker 130 and the lid 120, when the lid 120 is closed, the rice cooker 130 is outside the rice cooker 1 only by the exhaust passage 121. Communicate with.

  A relief valve 122 is provided in the exhaust passage 121. The relief valve 122 opens or closes the exhaust passage 121. By heating the inside of the rice cooker 130 with the relief valve 122 sealing the exhaust passage 121, the steam pressure in the rice cooker 130 can be increased, and the pressure in the rice cooker 130 can be increased. The relief valve 122 includes a valve seat member 123 having a tubular shape, and a pressure adjusting ball 125 placed on the valve seat member 123. The gas inside the rice cooker 130 flows into the valve seat member 123 from one end of the tubular valve seat member 123 and enters the exhaust passage 121 from the exhaust port 124 which is the other end of the valve seat member 123. Exhausted. The pressure adjusting ball 125 is placed on the valve seat member 123 so as to close the exhaust port 124 of the valve seat member 123. The heating unit 142, the pressure adjusting ball 125, and the relief valve 122 are examples of a pressurizing unit.

  The exhaust passage 121 is closed by a relief valve 122 when the inside of the rice cooker 130 is lower than a predetermined pressure. When the rice cooker 130 is heated, the water contained in the rice cooker 130 evaporates, and the vapor pressure in the rice cooker 130 increases, the pressure in the rice cooker 130 increases. When the pressure in the rice cooker 130 exceeds the weight (gravity) of the pressure adjusting bowl 125, the pressure adjusting bowl 125 is lifted from the valve seat member 123 by the pressure in the rice cooking pot 130. When the pressure adjusting ball 125 is lifted from the valve seat member 123, the exhaust port 124 of the valve seat member 123 is opened. When the exhaust port 124 is opened, steam or the like in the rice cooker 130 flows into the exhaust passage 121 from the valve seat member 123, and is ejected to the outside of the rice cooker 1 through the exhaust passage 121. The pressure drops.

  That is, in the rice cooker 1, when the pressure in the rice cooker 130 reaches a predetermined pressure, steam is discharged from the rice cooker 130 through the valve seat member 123 and the exhaust passage 121. When the steam in the rice cooker 130 is discharged, the pressure in the rice cooker 130 decreases. If the pressure in the rice cooker 130 falls below a predetermined pressure, the pressure adjusting ball 125 closes the exhaust port 124 of the valve seat member 123 again, and the rice cooker 130 is sealed again.

  By doing in this way, even if the heating of the rice cooker 130 is continued, the pressure in the rice cooker 130 is adjusted to around the predetermined pressure. By changing the mass of the pressure adjusting ball 125 and the diameter of the valve seat member 123, the pressure in the rice cooker 130 when the pressure adjusting ball 125 is lifted, that is, the maximum pressure in the rice cooker 130 can be changed. .

  When the pressure in the rice cooker 130 is increased, the boiling point of the water stored in the rice cooker 130 rises. Therefore, by pressurizing the inside of the rice cooker 130, the temperature can be raised to 100 ° C. or higher while liquid water is present. By doing in this way, the high pressure rice cooking process cooked at the temperature higher than 100 degreeC can be performed.

  In addition, since the vapor pressure of water is determined by temperature, by controlling the temperature in the rice cooker 130, the pressure in the rice cooker 130 can be set to a predetermined value if the pressure-adjusting ball 125 is in a range that cannot be lifted. The pressure can be controlled. Thus, in the rice cooker 1 of this embodiment, the pressure in the rice cooker 130 is controlled by controlling the temperature.

  Operation | movement when cooking rice using the rice cooker 1 comprised as mentioned above is demonstrated. First, the rice cooking by the 1st resistant starch (RS) production | generation course of the rice cooker 1 is demonstrated.

  In the first resistant starch (RS) generation course, first, high-pressure rice cooking is performed.

  As shown in FIG. 2, in the first resistant starch (RS) generation course, in step S <b> 101, the user stores a predetermined amount of raw rice and water in the rice cooker 130. In step S102, a user operates the operation part (not shown) of the rice cooker 1, and starts rice cooking.

  When rice cooking is started, a high-pressure rice cooking process is performed in step S103. In the high-pressure rice cooking process, the control unit 141 transmits a control signal to the heating unit 142, the rice cooking pan 130 is heated by the heating unit 142, and the rice and water accommodated in the rice cooking pan 130 are heated. As time passes, the temperature in the rice cooker 130 gradually rises, and gelatinization of the rice stored in the rice cooker 130 proceeds. Moreover, the water accommodated in the rice cooker 130 evaporates. At this time, since the exhaust port 124 of the valve seat member 123 is sealed by the pressure adjusting ball 125, the steam pressure in the rice cooker 130 is increased, the pressure in the rice cooker 130 is increased, and rice cooking is performed at a high pressure. The control unit 141 controls the heating unit 142 so that the inside of the rice cooking pot 130 is pressurized to a predetermined pressure based on the temperature of the rice cooking pot 130 detected by the temperature sensor 144.

  After raising the temperature in the rice cooker 130 to a predetermined temperature, it is held for a certain period of time. Thus, the outflow of the starch from the inside of the rice grain accommodated in the rice cooking pot 130 increases by making the inside of the rice cooking pot 130 the state of 100 degreeC and the high temperature high pressure exceeding 1 atmosphere.

  Then, the control part 141 transmits a control signal to the heating part 142, stops heating for 15 minutes, and performs steaming.

  After the high-pressure rice cooking process, a cooling process is performed in step S104. The control unit 141 controls the cooling unit 143 to cool the inside of the rice cooker 130. The inside of the rice cooker 130 is kept at a predetermined temperature for a predetermined time. By cooling the inside of the rice cooker 130 and maintaining it at a predetermined temperature for a predetermined time, amylose and the like in the starch flowing out from the rice grains in the rice cooker 130 are crystallized, and the resistant starch (RS) increases. .

  As described above, in the first resistant starch (RS) generation course, rice is cooked at high pressure in the high pressure rice cooking process.

  In the high-pressure rice cooking process, the temperature in the rice cooker 130 is kept at a high temperature and high pressure, and the raw rice is used as cooked rice. By making raw rice into cooked rice under high temperature and high pressure, the amount of starch that flows out from the grain of rice increases compared to the case of cooking at normal pressure. Compared with starch remaining in the rice grain, the starch that has flowed out of the rice grain easily associates with amylose molecules, and amylose is likely to crystallize. By performing a cooling process after the high-pressure rice cooking process, amylose or the like in the starch that has flowed out of the rice grains crystallizes, and the resistant starch (RS) increases.

  Thus, by performing a high-pressure rice cooking process, compared with the case where it cooks at a normal pressure, the starch which flows out of a rice grain and crystallizes easily can be increased. By increasing the starch that is easily crystallized, the resistant starch (RS) can be increased more effectively when the cooling process is performed after the high-pressure rice cooking process.

  In addition, it is common that cooked rice can be eaten at the temperature of 60 degreeC or more. However, at the end of the cooling stroke, depending on the cooling temperature, the temperature of the cooked rice may be lower than 60 ° C. Thus, when eating cooked rice obtained in the first resistant starch (RS) generation course, it may be necessary to heat the cooked rice. Cooked rice becomes gelatinized when heated. Gelatinization means that starch loses crystallinity and is easily digested. Generally, the time required for gelatinization of rice is about 20 minutes at 98 ° C., but is 2 to 3 hours at 90 ° C., 5 to 6 hours at 75 ° C., and 10 hours at 65 ° C. (Ikeda Hiro, Kido Kyoko, “ Cooking Science (Food and Nutrition Science Series) ", Chemistry Doujin, 2000, p36). Thus, rice gelatinizes in a short time as the temperature rises.

  If the cooked rice is kept at a high temperature for a long time, the resistant starch (RS) is easily digested by gelatinization, and the content of the resistant starch in the cooked rice may be reduced. Therefore, it is not preferable that the cooked rice obtained by the rice cooker 1 is stored at a high temperature for a long period of time, and it is desirable that the cooked rice be heated instantaneously with a microwave oven or the like immediately before eating.

  As described above, the rice cooker 1 includes the rice cooker 130, the heating unit 142, the cooling unit 143, the relief valve 122, the pressure adjusting ball 125, and the control unit 141. The rice cooker 130 accommodates rice and water. The heating unit 142 heats the inside of the rice cooker 130. The cooling unit 143 cools the inside of the rice cooker 130. The relief valve 122, the pressure adjusting ball 125, and the heating unit 142 pressurize the inside of the rice cooker 130. The control unit 141 controls the heating unit 142, the cooling unit 143, the relief valve 122, and the pressure adjusting ball 125 so as to perform the high-pressure rice cooking process and the cooling process. The high-pressure rice cooking process heats the inside of the rice cooker 130 by the heating unit 142, pressurizes the inside of the rice cooker 130 by the relief valve 122, the pressure adjusting ball 125, and the heating unit 142, and turns the cooked rice contained in the rice cooker 130 into rice. It is the process to do. The cooling process is a process in which after the high-pressure rice cooking process, the inside of the rice cooker 130 is cooled by the cooling unit 143 to generate resistant starch in the cooked rice obtained in the high-pressure rice cooking process.

  Moreover, the production method of the resistant starch in the 1st resistant starch (RS) production | generation course of the rice cooker 1 is the high-pressure rice cooking process made into cooked rice by heating raw rice and water under high pressure, and a high-pressure rice cooking process. Then, the cooling process which produces | generates a resistant starch is performed by cooling the obtained cooked rice.

  By doing in this way, the rice cooker 1 which can produce | generate a resistant starch effectively, and the production | generation method of the resistant starch which can produce | generate a resistant starch effectively can be provided. .

  Next, the rice cooking by the 2nd resistant starch (RS) production | generation course of the rice cooker 1 is demonstrated.

  As shown in FIG. 3, the second resistant starch (RS) generation course includes steps from step S201 to step S204 in steps S101 to S104 of the first resistant starch (RS) generation course. It is the same as each process.

  The second resistant starch (RS) generation course is different from the first resistant starch (RS) generation course in that a reheating process is performed after step S204.

  In step S205 of the second resistant starch (RS) generation course, the control unit 141 controls the heating unit 142 to heat the rice cooker 130 to a predetermined temperature and keep it warm. The reheating temperature is, for example, 65 ° C. or lower, and is preferably a temperature that takes a sufficiently long time for gelatinization. By doing in this way, even if it does not take out rice from the rice cooking pot 130 and heat it again, it can eat immediately.

  As mentioned above, in the 2nd resistant starch (RS) production | generation course of the rice cooker 1, the control part 141 performs the reheating process in which the heating part 142 heats the rice in the rice cooker 130 after a cooling process. The heating unit 142 is controlled to perform.

  By performing a cooling process, the temperature of cooked rice may become lower than the optimal temperature for a meal. Therefore, by performing the reheating process, it is not necessary to take out the cooked rice from the rice cooker 1 and warm the cooked rice using, for example, a microwave oven or a heating cooker.

  Moreover, the production | generation method of the resistant starch in the 2nd resistant starch (RS) production | generation course of the rice cooker 1 performs the reheating process which heats the cooked rice cooled in the cooling process.

  By performing a cooling process, the temperature of cooked rice may become lower than the optimal temperature for a meal. Therefore, the cooked rice can be warmed by performing a reheating process.

  In addition, the production method of the resistant starch of this invention is applicable not only to a rice cooker but to a rice cooker for business, a retort food manufacturing apparatus, etc. by processing by the same temperature and pressure sequence. it can.

  In the cooked rice obtained using the rice cooker of the present invention, it was confirmed by the following experiment that more resistant starch was produced as compared to the cooked rice obtained using the conventional rice cooker.

(Example)
As raw rice, Koshihikari (2008) from Fukushima Prefecture was used. As shown in FIG. 4, in step S301, raw rice: water was accommodated in a rice cooker at a mass ratio of 1: 1.3, and in step S302, the rice cooker was started to cook rice. In step S303, a high-pressure rice cooking process was performed. The pressure at the time of rice cooking in the high pressure rice cooking process was 1.4 atm, and the temperature at the time of rice cooking in the high pressure rice cooking process was 125 ° C. In the high-pressure rice cooking process, it was maintained at 1.4 atm and 125 ° C. for 5 minutes. Then, in step S304, it cooled to 5 degreeC as a cooling process. In the cooling process, it was kept at 5 ° C. for 48 hours.

  The obtained cooked rice was freeze-dried and then pulverized. The ground rice was treated with pancreatin and amyloglucosidase, and non-resistant starch starch was glucosylated. The amount of glucose thus obtained was designated as A.

  The remaining resistant starch was precipitated and separated with denatured ethanol, dissolved in an aqueous potassium hydroxide solution, then neutralized, and glucosylated with amyloglucosidase. The amount of glucose thus obtained was defined as B. The ratio of the glucose amount B to the total of the glucose amount A and the glucose amount B, that is, the value of B / (A + B) was defined as the RS rate (resistant starch rate). The RS rate calculated | required about the cooked rice obtained with the rice cooker of this invention as mentioned above was 2.9 wt%.

  Next, the ratio of the resistant starch of the cooked rice obtained using the conventional rice cooker was calculated | required. Cooked rice obtained using a conventional rice cooker was cooked as in the following (Comparative Example 1) to (Comparative Example 3).

(Comparative Example 1)
As raw rice, Koshihikari (2008) from Fukushima Prefecture was used. As shown in FIG. 5, in step S401, raw rice: water was accommodated in the rice cooker at a mass ratio of 1: 1.3, and in step S402, the rice cooker was started to cook rice. In step S403, a high-pressure rice cooking process was performed. The pressure at the time of rice cooking in the high pressure rice cooking process was 1.4 atm, and the temperature at the time of rice cooking in the high pressure rice cooking process was 125 ° C. In the high-pressure rice cooking process, it was maintained at 1.4 atm and 125 ° C. for 5 minutes. No cooling process was performed. The RS rate determined as described above was 1.3 wt%.

(Comparative Example 2)
As raw rice, Koshihikari (2008) from Fukushima Prefecture was used. As shown in FIG. 6, in step S501, raw rice: water was accommodated in a rice cooker at a mass ratio of 1: 1.5, and in step S502, the rice cooker was started to cook rice. In step S503, rice was cooked at normal pressure. During cooking, no pressure was applied and the gauge pressure was 0 atm. The temperature during cooking was 100 ° C. At the time of cooking, it was kept at 0 atm and 100 ° C. for 25 minutes. Then, it cooled to 5 degreeC by step S504. It was kept at 5 ° C. for 48 hours. The RS rate determined as described above was 1.5 wt%.

(Comparative Example 3)
As raw rice, Koshihikari (2008) from Fukushima Prefecture was used. As shown in FIG. 7, in step S601, raw rice: water was accommodated in a rice cooker at a mass ratio of 1: 1.5, and in step S602, the rice cooker was started to cook rice. In step S603, rice was cooked at normal pressure. During cooking, no pressure was applied and the gauge pressure was 0 atm. The temperature during cooking was 100 ° C. At the time of cooking, it was kept at 0 atm and 100 ° C. for 25 minutes. No cooling process was performed. The RS rate determined as described above was 1.1 wt%.

  Table 1 shows the cooking conditions of (Example) and (Comparative Example 1) to (Comparative Example 3) and the RS rate of the obtained cooked rice.

  As shown in Table 1 and FIG. 8, when (Example) and (Comparative Example 1) to (Comparative Example 3) are compared, when the cooling stroke is performed, compared to the case where the cooling stroke is not performed. Rice with a high RS rate was obtained. The RS rate of (Example) in which the cooling process was performed was 2.9 wt%, the RS rate of (Comparative Example 2) was 1.5 wt%, and the RS rate of (Comparative Example 1) in which the cooling process was not performed was 1 The RS rate of 3 wt% (Comparative Example 3) was 1.1 wt%.

  Moreover, when both the high pressure rice cooking process and the cooling process which pressurize at the time of rice cooking were performed, compared with the case where it did not pressurize at the time of rice cooking, the cooked rice with a high RS rate was obtained. In (Example) in which pressurization was performed during rice cooking, the RS rate was higher than in (Comparative Example 1) to (Comparative Example 3).

  Thus, in the cooked rice of (Example), a lot of resistant starch was generated even when compared with any of (Comparative Example 1) to (Comparative Example 3). From this result, it was found that a resistant starch can be effectively generated by performing both the high-pressure rice cooking process and the cooling process.

  It should be considered that the embodiments and examples disclosed above are illustrative and non-restrictive in every respect. The scope of the present invention is shown not by the above-described embodiments and examples but by the scope of claims, and includes all modifications and variations within the meaning and scope equivalent to the scope of claims.

  1: Rice cooker, 130: Rice cooker, 141: Control part, 142: Heating part, 143: Cooling part.

Claims (4)

A container for storing rice and water;
A heating unit for heating the inside of the container;
A cooling section for cooling the inside of the container;
A pressurizing part for pressurizing the inside of the container;
A control unit that controls the heating unit, the cooling unit, and the pressurizing unit;
The controller is
A high-pressure rice cooking process in which the inside of the container is heated by the heating unit, the inside of the container is pressurized by the pressurizing unit, and raw rice stored in the container is used as cooked rice;
After the high-pressure rice cooking step, the heating unit and the cooling unit are configured to perform a cooling step of cooling the inside of the container by the cooling unit and generating a resistant starch in the cooked rice obtained in the high-pressure rice cooking step. A rice cooker that controls the pressurizing unit.   The said control part is a rice cooker of Claim 1 which controls the said heating part so that the said heating part may perform the reheating process which heats the rice in the said container after the said cooling process. High-pressure rice cooking process to make cooked rice by heating raw rice and water under high pressure,
A method for producing a resistant starch, comprising: after the high-pressure rice cooking step, performing a cooling step of generating a resistant starch by cooling the obtained cooked rice. The method for producing a resistant starch according to claim 3, wherein a reheating step of heating the cooked rice cooled in the cooling step is performed.

Images