JP2015131075A - heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve a problem involved in a conventional heating cooker that in a normal course, it takes a long time of 45 minutes or more to cook rice, and in a time reduction course, rice is cooked in a state that a core is left in the central part of each rice grain though rice can be cooked in about 20 minutes.SOLUTION: A heating cooker includes: an inner pot 31 detachably housed in a body; heating means 32 for heating the inner pot; pressure adjusting means 39 for adjusting the pressure in the inner pot; temperature detecting means 41 for detecting that the inner pot reaches a predetermined temperature; and control means 43 for controlling the heating means and the pressure adjusting means. In this heating cooker, heat is applied to rice at a stretch so that the rice is caused to absorb water, omitting a water absorption process, and the surface of each rice grain is cracked by pressure so that water is caused to reach the central part of each rice grain. In this way, water absorption and heating are simultaneously performed, thereby reducing a rice cooking time, and cooking rice with no cores left in the central part of each rice grain.

Description

  The present invention relates to a heating cooker used for business purposes such as general homes and restaurants.

  DESCRIPTION OF RELATED ART Conventionally, patent document 1 is known as a rice cooker for cooking rice which is a general heating cooker, for example. As in this rice cooker, the rice cooking process generally includes a pre-cooking process, a cooking process, a boiling maintenance process (the cooking process and the boiling maintenance process are combined into a cooking process), and a steaming process 4 It consists of processes.

  Below, the conventional rice cooker described in patent document 1 is demonstrated, referring drawings. FIG. 5 is a cross-sectional view showing a configuration of a conventional rice cooker. In FIG. 5, 2 is an inner pot, and heat cooking is performed by putting rice and water therein. The main body 1 is provided with a pan temperature detector 4 so as to be in contact with the bottom of the inner pan 2. An electromagnetic induction heating coil 5 is provided at the bottom of the inner frame 3, and the control unit 6 has a high-frequency power source that supplies power to the heating coil 5. Further, the lid 7 is provided with a lid heating coil 8 and a lid temperature detector 9, and power is supplied from the high frequency power source of the controller 6. A vapor hole 10 is provided in the upper part of the main body 1. During rice cooking, heating by the heating coil 5 from the bottom of the rice cooker is performed, and furthermore, heating by the lid heating coil 8 is performed in addition to the heating from the bottom in the cooking process and the steaming process.

Next, the conventional general rice cooking process using the rice cooker shown in FIG. 5 is demonstrated.
Conventionally, in the rice cooking process incorporated in the control unit 6 of the rice cooker, the pre-cooking process, the cooking process, and the steaming process are sequentially performed, and the rice cooking time takes 45 minutes or more in total. In the first pre-cooking step, the control temperature is set to about 55 ° C. to 60 ° C., heating is performed, water is added to the rice, and the water absorption step is performed so that the water content of the rice is about 30%. In the raising process, the control temperature is further raised to the boiling temperature of water, the boiling is maintained for a certain period of time, the rice is further hydrated, and the beta starch of the rice is transferred to the alpha starch, whereby the rice is gelatinized. And in the last steaming process, we control at boiling temperature, and while skipping excess moisture of rice, the heating state in the pan in the rice cooker is made uniform, and the rice without uneven cooking by each part of the rice cooker Good cooked rice with a moisture content of around 62%.

JP 2001-46224 A

  However, in the conventional rice cooking process, it takes more than 45 minutes to cook delicious rice. Then, the quick cooking course which shortened the time in a normal rice cooking process is proposed. Even in this quick cooking course, it is displayed that cooking has been completed in about 20 minutes, but since the whole process is shortened and cooked, the core residue and rice are cooked hard and not delicious. This is because the rice is not able to absorb enough water at the beginning of rice cooking, so water cannot be supplied to the center of the rice, it cannot be gelatinized, and remains as a core after cooking It ends up. The reason why the core remains is explained in more detail. If the rice is exposed to a temperature higher than the gelatinization temperature without sufficient water absorption, only the surface of the rice will be gelatinized, and the gelatinized part of the surface will function as a coating. Because the water that you want to supply to the rice center can no longer enter, the center of the rice cannot be gelatinized, and you can cook rice with the core remaining.

  This invention solves the said conventional subject, and it aims at providing the heating cooker which can cook delicious rice without which a rice is shortened while cooking rice is shortened.

  In order to solve the above-described problems, the cooking device of the present invention includes an inner pot that is detachably stored in a main body, a heating means that heats the inner pot, and a pressure that adjusts the pressure in the inner pot. Adjustment means, temperature detection means for detecting that the inner pot has reached a predetermined temperature, control means for controlling the heating means and the pressure adjustment means, and storing rice in the inner pot. The control means controls the pressure adjusting means to shut off the inside of the inner pot and the outside air, and the heating means heats the inner pot to a first predetermined temperature equal to or higher than the gelatinization temperature by rated power. At the same time as detecting at least one of the first step and detecting the first predetermined temperature by the temperature detecting means and detecting the pressure corresponding to the first predetermined temperature by the pressure adjusting means, 1 predetermined temperature to 2 predetermined temperature The second step of communicating the inside of the inner pot with the outside air by the pressure adjusting means so as to lower the temperature of the inner pot, and after detecting the second predetermined temperature by the temperature detecting means, A third step of heating the inner pot until a first predetermined time so as to maintain the second predetermined temperature is provided.

  According to the heating cooker according to the present invention, the water absorption step, which is a step of adding water to the water for a predetermined time at a temperature equal to or lower than the lake temperature, is omitted, and the inner pot is gelatinized at the rated power. By heating to the first predetermined temperature as described above, the rice absorbs water, cracks the surface of the rice by pressure, and supplies water to the center of the rice, so that the water is absorbed and heated at the same time. As time goes on, you can cook delicious rice with no core.

  The heating cooker of the present invention can cook delicious rice with no core in the rice while shortening the cooking time.

Sectional drawing which shows the structure of the rice cooker in Embodiment 1 of this invention. The flowchart which shows the rice cooking process of the rice cooker in Embodiment 1 of this invention. The characteristic view which shows the rice cooking process of the rice cooker in Embodiment 1 of this invention. The schematic diagram which shows the state change of the rice of the rice cooker in Embodiment 1 of this invention compared with the state change of the conventional rice Sectional drawing which shows the structure of the conventional rice cooker

  1st invention is an inner pot detachably accommodated in the main body, a heating means for heating the inner pot, a pressure adjusting means for adjusting the pressure in the inner pot, and the inner pot has a predetermined temperature. A temperature detecting means for detecting that it has become, a control means for controlling the heating means and the pressure adjusting means, storing rice in the inner pan, and the pressure adjusting means is controlled by the control means. A first step of controlling and shutting off the inside and outside air of the inner pot and heating the inner pot to a first predetermined temperature equal to or higher than a gelatinization temperature by rated power; and the temperature detecting means. At least one of detecting the first predetermined temperature and detecting the pressure corresponding to the first predetermined temperature by the pressure adjusting means is detected, and simultaneously from the first predetermined temperature to the second predetermined temperature. So as to lower the temperature of the inner pot A second step of communicating the inside of the inner pan with the outside air by the force adjusting means, and a second step of maintaining the second predetermined temperature by the heating means after detecting the second predetermined temperature by the temperature detecting means. It is a heating cooker provided with the 3rd process of heating the said inner pot to 1 predetermined time.

  According to the first invention, in the first step, by heating the water in the inner pot to the first predetermined temperature equal to or higher than the gelatinization temperature with the rated power by the heating means, By heating at the rated power, the periphery of the rice is gelatinized in a short time, and at the same time, the pressure adjusting means is controlled by the control means to shut off the inner pot and the outside air, and pressurize the rice. The rice cracks, and water is absorbed from the cracks to the center of the rice. In the second step, at least one of the first predetermined temperature is detected by the temperature detecting means and the pressure corresponding to the first predetermined temperature is detected by the pressure adjusting means, and at the same time, From the predetermined temperature to the second predetermined temperature, the pressure in the inner pot and the outside air is communicated with the pressure adjusting means so as to lower the temperature of the inner pot, so that the pressure is reduced to a level at which the rice is not crushed. By heating the inner pot until the first predetermined time so as to maintain the second predetermined temperature, the center of the rice can be gelatinized, and rice without a core remaining in a short time can be cooked.

  The second invention is a heating cooker, particularly in the first invention, wherein the first predetermined temperature is such that the moisture content of the rice in the first step is equivalent to the moisture content of the cooked rice. .

  According to this, the moisture content of the rice in the first step is set to a first predetermined temperature that is equivalent to the moisture content of the cooked rice, and the paste is used with the rated power of the first step. By heating to the first predetermined temperature that is equal to or higher than the soaking temperature, the peripheral portion of the rice can be gelatinized in a short time, and at the same time, the water necessary for the cooked rice can be absorbed by the rice. Therefore, the water contained in the rice and the starch contained in the rice in the second and third steps, which are the subsequent steps, can be reacted and gelatinized to the center of the rice to cook rice. Because it can, you can cook in a short time.

  3rd invention is a heating cooker which made the moisture content of the rice 60% or more of the moisture content of the cooked rice in the said 1st process especially in 2nd invention.

  Since the moisture content of the cooked rice is usually 60% or more, by setting this value as the target, the water absorption time can be shortened, and rice can be cooked in a short time.

  Hereinafter, an embodiment based on a rice cooker as a heating cooker of the present invention will be described in detail with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 shows a cutaway sectional view of a rice cooker in Embodiment 1 of the present invention. In FIG. 1, the rice cooker includes a rice cooker body 44, an outer lid 34 that covers the upper surface opening of the rice cooker body 44, an inner pot 31 that is detachably stored in the rice cooker body 44, and an inner pot 31. Pressure adjusting means 39 for adjusting the pressure of the inner pot 31, pressure detecting means 51 for detecting the pressure in the inner pot 31, an inner lid 36 covering the upper surface opening of the inner pot 31, and inner lid steam provided on the inner lid 36 A passage 49, a steam cylinder 53 provided in the outer lid 34 for discharging steam generated in the inner pot 31, an outer lid steam passage 50 provided in the steam cylinder 53, and a steam cylinder 53 are provided. A pressure adjusting means 39 that restricts the passage of steam between the outer lid steam passage 50 and the inner lid steam passage 49 is provided. A protective frame 52 that houses the inner pot 31 and insulates the heat from the inner pot 31 from escaping outside, a heating means 32 that is housed in the protective frame 52 and heats the inner pot 31, and rice cooking Between the vessel main body 44 and the protective frame 52, there is a control means 43 for controlling the heating means 32 and the pressure adjusting means 39.

The rice cooker main body 44 is further provided with a steam hole 47 provided in the inner lid 36 in communication with the inner lid steam passage 49 and uniformly disposed on the entire surface of the inner lid 36. The control means 43 is controlled by the pressure adjusting means 39 during rice cooking. By blocking the communication between the inner lid steam passage 49 and the outer lid steam passage 50, the inside pan 31 and the outside air are blocked, and the inner pan 31 is heated by the heating means 32 to add the inside pan 31. When the pressure detecting means 51 reaches a certain value, the control means 43 operates the pressure adjusting means 39 to open the communication between the inner lid steam passage 49 and the outer lid steam passage 50.

  Rice and water which are to-be-cooked items are stored in the inner pot 31, and the heating unit 32 is controlled by the control unit 43 to cook the to-be-cooked item. The heating means 32 may be a heater type, induction heating type, gas type, microwave, or the like, but can adjust the heating amount. In the present embodiment, the structure of the induction heating type is shown. When a high-frequency current of about 25 kHz is passed through the coil 56 and the magnetic lines generated thereby pass through the bottom of the inner pot 31, eddy current and An electric current called is generated, and the inner pot 31 is heated. And in order to supply a magnetic line of force to the inner pot 31 efficiently, the ferrite 45 is used and the magnetic field line is prevented from leaking elsewhere. Here, the coil 56 and the ferrite 45 in the induction heating type are collectively shown as the heating means 32.

  The temperature detection means 41 is attached to the bottom of the inner pot 31, detects that the inner pot 31 has reached a predetermined temperature in the rice cooking process, determines the temperature in the inner pot 31 during cooking, and controls 43 Thus, the heating amount of the heating means 32 can be adjusted.

  Next, about the rice cooker comprised as mentioned above, each process of a rice cooking process is demonstrated based on FIG. 2 and FIG. 3 below. FIG. 2 shows a flowchart of the rice cooking process in Embodiment 1 of the present invention, and FIG. 3 shows a characteristic diagram of the rice cooking process in Embodiment 1 of the present invention.

  The rice cooking process of the rice cooker in Embodiment 1 of this invention is comprised in order of 1st process S1, 2nd process S2, 3rd process S3, and 4th process S4.

  First, the rice is washed, rice and an appropriate amount of water are stored in the inner pot 31, and set S5 in the rice cooker body 44.

  Next, the first step S1 starts rice cooking S6, and at the same time, the control means 43 controls the pressure adjusting means 39 to prevent the inner lid steam passage 49 and the outer lid steam passage 50 from communicating with each other. The inside and outside air are shut off, and the heating means 32 is used to start heating the inner pot 31 with the rated power of the rice cooker main body 44, pressurizing the inner pot 31 to a first predetermined temperature not lower than the gelatinization temperature. S7 which heats the inside pot 31 at a stretch. In this first step S1, when the rice cooking start S6, the water absorption step is performed without performing the water absorption step, which is a step of water-containing rice for a predetermined period of time at a temperature equal to or lower than the gelatinization temperature that has been conventionally required. Omitting.

  In this 1st process S1, a crack enters into the center from the surface of rice by applying pressure in inner pot 31. This makes it easier for water to enter the center of rice. Based on the above two points, by heating to the first predetermined temperature that is equal to or higher than the gelatinization temperature at a rated power at a stretch, the water absorption due to the gelatinization of the rice at a high temperature and the crack due to pressure bring the rice to the center. And can absorb water.

  In the first step S1, when heating to the first predetermined temperature equal to or higher than the gelatinization temperature at the same time as the start of rice cooking, the control means 43 uses the pressure adjusting means 39 to control the inside and outside air in the inner pot 31. By sealing, the temperature of the water in the inner pot 31 will be 100 degree | times or more. Here, the moisture content of rice depends on the temperature. The higher the water temperature, the higher the moisture content of rice.

The first predetermined temperature is set to a temperature at which the moisture content of the rice is about 60%, which is equivalent to the moisture content of the cooked rice. According to this, the moisture content of the rice in the first step S1 is set to a first predetermined temperature that is equivalent to the moisture content of the cooked rice, and the rated power of the first step S1 By heating to the first predetermined temperature that is equal to or higher than the gelatinization temperature, the peripheral portion of the rice can be gelatinized in a short time, and at the same time, the water necessary for the cooked rice can be absorbed by the rice. Therefore, the water contained in the rice and the starch contained in the rice in the second and third steps, which are the subsequent steps, can be reacted and gelatinized to the center of the rice to cook rice. Because it can, you can cook in a short time.

  In addition, the pressure adjusting means 39 is controlled to shut off the inside of the inner pot 31 and the outside air, and the heating means 32 is heated to the first predetermined temperature equal to or higher than the gelatinization temperature by the rated power. Thus, even if the first predetermined temperature is set to 100 degrees or more, the first predetermined temperature can be reached in a relatively short time. This will pressurize the pressure in the inner pot 31 appropriately by heating the heating means 32 with the rated power. If too much pressure is applied, the rice will be crushed too much and the starch will be eluted, preventing the cooked rice from becoming sticky.

  In the second step S2, at least one of the first predetermined temperature detected by the temperature detecting means 41 and the pressure corresponding to the first predetermined temperature detected by the pressure adjusting means 39 is detected at the same time as S82. The inside of the inner pot 31 is communicated with the outside air by the pressure adjusting means 39 so that the temperature of the inner pot 31 is lowered from the first predetermined temperature to a second predetermined temperature lower than the first predetermined temperature and higher than the gelatinization temperature. Thus, the steam in the inner pot 31 passes through the steam hole 47, passes through the inner lid steam passage 49, enters the steam cylinder 53, and passes the steam through the outer lid steam passage 50 to the outside of the rice cooker main body 44. Let it go. This means that the temperature in the inner pot 31 is lowered from the first predetermined temperature to the second predetermined temperature, so that the pressure is reduced to a level at which the rice is not crushed. If too much pressure is applied, the rice will be crushed too much and the starch will be eluted, preventing the cooked rice from becoming sticky.

  In the third step S3, after the second predetermined temperature is detected by the temperature detecting means 41, the inner pot 31 is heated until the first predetermined time so that the second predetermined temperature is maintained S10 by the heating means 32. By maintaining the second predetermined temperature until the first predetermined time, it is possible to gelatinize to the center of the rice. When the first predetermined time is reached, the heating of the inner pot 31 by the heating means 32 is stopped S11. Here, the first predetermined time is a time determined based on the amount of rice to be cooked.

  The reason why the second predetermined temperature is maintained is that in the first step S1 and the second step S2, the heat necessary to gelatinize the rice is obtained by the water that has entered the center of the rice. is there. In order to try rice cooking for a short time, a temperature as high as possible is good, but there is a problem that even if the pressure is too high, sticky rice can be cooked. In general, it is possible to optimize stickiness and time by maintaining about 100 ° C. where the pressure of the outside air and the inner pot is the same. Also, during this process, plenty of water on the rice surface is transmitted to the central part.

  In the fourth step S4, since the inner pot 31 can be maintained at a high temperature because it is insulated by the protective frame 52, the excess of the rice surface is obtained by steaming the rice with the heat accumulated in the inner pot 31. The water is evaporated and the water content of the whole rice is made uniform. By S12 steaming the rice, the moisture content of the rice is made uniform. By doing so, all the rice is finished to about 60% or more. As a result, the rice becomes rice, and the rice cooking is completed S13 through the above steps.

  By the above, while shortening the time of cooking rice, the rice after cooking has no core residue and can provide soft and delicious rice.

  Next, in FIG. 4, the mechanism of the state change of the rice in the rice cooking of the rice cooker in Embodiment 1 of this invention is demonstrated. FIG. 4 shows a schematic diagram comparing the state change of rice in Embodiment 1 of the present invention with the state change of conventional rice.

In a normal rice cooking process in a conventional rice cooker, a pre-cooking process (water absorption process), a cooking process,
The steaming process and the three processes are sequentially performed, and it takes about 30 minutes for the pre-cooking process (water absorption process) and 45 minutes or more for the entire rice cooking process, and normal rice cooking is performed.

  In normal rice cooking, as shown in FIG. 4A, the state of rice changes from A → B → C, and rice is cooked. Rice has a moisture content of about 15% in the state of raw rice 56 (A). When the water absorption process is performed in which the raw rice 56 (state A) is water-hydrated at a temperature not higher than the gelatinization temperature for a predetermined time, the water content of the rice reaches about 30% (B). The state of B is a state where water has spread throughout the rice. For example, the moisture content of rice reaches about 30% in about 30 minutes at room temperature (water temperature 25 ° C.). And after reaching the state of B, by performing the cooking process and the steaming process, soft rice with no core residue and a moisture content of the rice of about 62% can be obtained (C).

  Next, the quick cooking course which shortened time with respect to the normal rice cooking process in the conventional rice cooker is demonstrated using FIG.4 (b). In the quick cooking course in the conventional rice cooker, the pre-cooking process (water absorption process), the cooking process, and the steaming process are sequentially performed as in the normal rice cooking process, and the pre-cooking process (water absorption process). It takes about 5 minutes and 20 minutes or more in the whole rice cooking process, and the rice cooking of the quick cooking course is performed.

  In the quick cooking course, as shown in FIG. 4 (b), the state of the rice changes from A → D → E → F → G, and rice is cooked. Rice has a moisture content of about 15% in the state of raw rice 56 (A). A water absorption step of containing fresh rice 56 in water at a high temperature (eg, 80 ° C. or higher than the gelatinization temperature) under non-pressure and in a shorter time (about 5 minutes) than the predetermined time of the water absorption step in a normal rice cooking process. If it does, water will be absorbed from the surface of rice like (D), and it will expand at a stretch. However, since the surface of the rice is exposed to high temperatures and the starch on the surface of the rice is gelatinized by heat and water, a gelatinized film is formed on the surface of the rice (E). And as shown in (F), in a short time (about 5 minutes), the surface layer of rice is in a state where water is not soaked to the center of the rice due to the gelatinization film. It can only reach a moisture content of about 36%. Then, when the cooking process and the steaming process are performed after reaching the state of F, heat and water are required for the rice to gelatinize, but water does not enter the center of the rice and heat Therefore, the core 54 remains in the center of the cooked rice (G). In addition, the water content of the rice is less than 60%, making it hard and not delicious.

  Next, the rice cooking process of the rice cooker in Embodiment 1 of this invention is demonstrated using FIG.4 (c). In the rice cooking process in the rice cooker of the present embodiment, as is apparent from the above description, the first process S1, the second process S2, the third process S3, the fourth process S4 and the four processes are sequentially performed. It takes about 5 minutes for the first step and about 20 minutes for the whole rice cooking step, and rice cooking is performed.

In the rice cooking process of this Embodiment, as shown in FIG.4 (c), the state of rice changes to A->D->H->I-> J, and rice is cooked up. Rice has a moisture content of about 15% in the state of raw rice 56 (A). If the raw rice 56 is allowed to absorb water at a high temperature (for example, 100 ° C. or higher) higher than the gelatinization temperature by the rated power of the heating means, as a result, the high temperature above the gelatinization temperature is reached in a short time. As a result, as shown in (D), water is absorbed from the surface of the rice and expands at once. However, heating is performed under pressure (the inner pot is cut off from the outside air and the temperature of the inner pot is heated to 100 ° C. or higher), whereby pressure is applied to the inner pot, and the rice cracks 55 due to the pressure. And water is absorbed from the crack 55 to the center of the rice (H). This is because when the temperature of the rice exceeds the gelatinization temperature, a gelatinization film is formed on the surface of the rice and water does not enter the center of the rice, but water enters the center of the rice from the crack 55. Therefore, in about 5 minutes, the water content of rice reaches about 60% (I). The process from A → D → H → I is called high-temperature pressure water absorption. The process from A → D → H → I is the first step S1 in the characteristic diagram of the rice cooking process of the heating cooker in FIG. 3 according to the first embodiment of the present invention. And after that, by cooking rice, it is possible to make a state in which the rice after cooking has no core (J). In addition, it can provide soft rice with a moisture content of around 62%, and can provide delicious rice even in an unprecedented time. The rice cooking here refers to the second step, the third step, and the fourth step in the characteristic diagram of the rice cooking step of the heating cooker in FIG. 3 according to Embodiment 1 of the present invention.

  According to the heating cooker as described above, the water absorption step, which is a step of adding rice to water for a predetermined time at a temperature equal to or lower than the lake temperature, is omitted, and the inner pot is gelatinized at the rated power. By heating to the first predetermined temperature as described above, the rice absorbs water, cracks the surface of the rice by pressure, and supplies water to the center of the rice, so that the water is absorbed and heated at the same time. As time goes on, you can cook delicious rice with no core.

  As described above, the heating cooker according to the present invention is useful as a cooking cooker for home use or business use because it can shorten the cooking time and cook delicious rice with no core. .

31 Inner pan 32 Heating means 34 Outer lid 36 Inner lid 39 Pressure adjusting means 41 Temperature detecting means 43 Control means 44 Rice cooker body 45 Ferrite 47 Steam hole 49 Inner lid steam passage 50 Outer lid steam passage 51 Pressure detecting means 52 Protective frame 53 Steam cylinder

Claims (3)

An inner pot that is detachably stored in the body,
Heating means for heating the inner pot;
Pressure adjusting means for adjusting the pressure in the inner pot;
Temperature detecting means for detecting that the inner pot has reached a predetermined temperature;
Control means for controlling the heating means and the pressure adjusting means,
Rice is stored in the inner pot, the control means controls the pressure adjusting means to shut off the inner pot and the outside air, and the heating means uses the rated power to gelatinize the inner pot. A first step of heating to the first predetermined temperature,
At least one of detecting the first predetermined temperature by the temperature detecting means and detecting the pressure corresponding to the first predetermined temperature by the pressure adjusting means is detected at the same time from the first predetermined temperature. A second step of communicating the inside of the inner pot with the outside air by the pressure adjusting means so as to lower the temperature of the inner pot to a predetermined temperature of 2;
Heating provided with a third step of heating the inner pot until a first predetermined time so as to maintain the second predetermined temperature by the heating means after detecting the second predetermined temperature by the temperature detecting means. Cooking device. The cooking device according to claim 1, wherein the first predetermined temperature is a temperature at which the moisture content of the rice in the first step is equivalent to the moisture content of the cooked rice. The cooking device according to claim 1 or 2, wherein in the first step, the moisture content of the rice is 60% or more of the moisture content of the cooked rice.