JP2021029098A - Rice cooking method - Google Patents

Abstract

To provide a rice cooking method which enables cooking brown rice easily and deliciously without using special equipment.SOLUTION: A rice cooking method using a non-metallic net bag includes the following steps: putting a weighed amount of brown rice into the bag; applying a pressure to the brown rice from the outside of the bag in order to incise cuts into the outermost layer of the brown rice to such a degree as not to reach the inner white rice layer; immersing the bag containing the incised brown rice into water; picking up and draining the bag housing the brown rice which contains water therein by the previous step; and putting the bag housing the drained brown rice into a rice cooker with water prepared in proportion to the weighed amount of the brown rice to cook the rice.SELECTED DRAWING: Figure 3

Description

The present invention relates to a rice cooking method.

In Japan, rice is a staple food and is cooked every day at home. For example, 2 go (360 mL) of rice is weighed and placed in the inner pot of a rice cooker. Water is put into the inner pot and sharpening is performed. However, today, sharpening is nothing more than washing. In particular, rice called non-washed rice is sold, and there are cases where even the degree of washing is not performed. After that, a predetermined amount of water is added to the inner pot. Then, the switch is pressed and rice is being cooked. The process is almost the same for commercial use.

At home, the number of times a day is cooked is at most three times.

For commercial use, the amount of rice cooked at one time is large. For example, it may be 1 square (1.8 L) or 2 squares (3.6 L). Since we do not have many rice cookers, we often cook rice. For example, when cooking rice at a store, it is often the case that only one or two rice cookers are available. At lunch, rice is cooked repeatedly. For example, there are times when customers come in more than expected, the rice that has been cooked runs out, and they have to cook in a hurry.

From such a thing, various technologies have been proposed.

Patent Document 1 (Actual Registration No. 3035175) discloses a cooking bag. This cooking bag is a net-like heat-resistant synthetic fiber bag. Weighed rice is put in this cooking bag. A cooking bag containing rice is placed in the inner pot of the rice cooker. Water is put in the inner pot. Then, rice is cooked. When the cooking bag of Patent Document 1 is used, a large amount of rice is lifted at once by simply lifting the cooking bag after cooking. Work efficiency is good. It is difficult for rice to scatter while moving.

In recent years, brown rice has become more popular due to the health boom. When brown rice was cooked using the bag described in Patent Document 1, the taste of the cooked brown rice was inferior. In brown rice, white rice (endosperm) is surrounded by a wax layer and a bran layer (paste layer, seed coat, and pericarp) (see FIG. 1). Since there is a wax layer and a bran layer, it is considered that brown rice is not delicious even if it is cooked in a normal rice cooker.

For example, the technique of Patent Document 2 (Japanese Unexamined Patent Publication No. 63-173548) has been proposed so that brown rice can be tasted deliciously. In Patent Document 2, brown rice is processed by using a processing machine provided with a blade having a cutting blade. Machining is performed by rotating a blade provided in the processing machine and scraping the surface of brown rice with a cutting blade.

Actual registration No. 3035175 Japanese Unexamined Patent Publication No. 63-173548

However, none of the prior arts was still satisfactory.

For example, even if the technique of Patent Document 1 was used, delicious rice (white rice) could not be tasted. Even if the technique of Patent Document 2 was used, delicious rice (brown rice) could not be tasted.

The first problem to be solved by the present invention is to provide a technique for eating (tasting) delicious brown rice.

A second problem to be solved by the present invention is to provide a technique for eating (tasting) delicious brown rice without using an expensive and special device.

A third problem to be solved by the present invention is to provide a technique capable of efficiently cooking brown rice deliciously.

A fourth problem to be solved by the present invention is to provide a technique capable of efficiently cooking white rice deliciously.

The present invention
To solve the first, second, and third problems
It is a rice cooking method using a non-metal net-like bag.
Put the weighed brown rice in the bag and put it in the bag.
An external pressure is applied to the brown rice inside the bag from the outside of the bag through the bag to allow the brown rice inside the bag to pass through the wax layer of the brown rice but not reach the white rice layer.
Soak the bag containing the scratched brown rice in water and
The bag containing the brown rice containing water in the immersion is pulled up from the water and drained.
Put the bag containing the drained brown rice and the amount of water corresponding to the amount of the weighed brown rice into the rice cooker.
We propose a rice cooking method to cook rice.

The present invention proposes the rice cooking method, preferably in which the brown rice is scratched so that the water content (immersion time 24 hours) is 38 to 41 wt%.

The present invention proposes the rice cooking method, preferably in which the scratches are linear scratches.

The present invention proposes the rice cooking method, preferably, the non-metal net-shaped bag has a mesh side of 1 to 2 mm.

The present invention proposes the rice cooking method in which the step of applying external pressure to the brown rice inside the bag from the outside of the bag via the bag is preferably performed in water.

The present invention
To solve the fourth problem
It is a rice cooking method using a non-metal net-like bag.
Put the weighed white rice in the bag and put it in the bag.
Sharpen the white rice in the bag and
The bag containing the sharpened white rice is immersed in water and
The bag containing the white rice containing water in the immersion is pulled up from the water and drained.
Put the bag containing the drained white rice and the amount of water corresponding to the amount of the weighed white rice into the rice cooker.
We propose a rice cooking method to cook rice.

The present invention is the rice cooking method, preferably, the immersion is performed in a storage at a temperature of 0 to 10 ° C.
Pull the bag out of the water in the storage to drain it.
We propose a rice cooking method in which a bag containing the drained rice and an amount of water corresponding to the amount of the weighed rice are put into a rice cooker.

The present invention proposes a non-metal net-like bag used in the rice cooking method.

I was able to eat (taste) delicious brown rice. One of the reasons is that brown rice contained enough water inside when cooking rice. Since the time required for water content has been shortened, the time and effort required for preparation has been saved. The amount of water added when cooking rice became appropriate, and the rice was cooked deliciously. A sufficient amount of brown rice bran layer remained, and the unique taste of brown rice was fully enjoyed. It did not require a special device as in Patent Document 2. Therefore, the cost is not so high. The brown rice is scratched to facilitate the water content of the brown rice, but since it is not a metal blade but a non-metal net-like bag that is used at this time, it is necessary to scratch the brown rice appropriately for water content. Was easily done. In particular, since a non-metal net-like bag was used, it was suitable for scratching (penetrating) the wax layer of brown rice but not reaching the white rice layer (endosperm part). When the wound reached the white rice layer (endosperm portion), that is, when the wound was a deep wound, the deliciousness of brown rice was lost. Of course, this does not mean that all of the wounds should not reach the white rice layer (endosperm part). It was preferable that the proportion of deep wounds reaching the white rice layer (endosperm part) was small. For example, if it was 20% or less, no major problem was observed.

If you store the bag containing brown rice after it has been damaged in a storage room at a temperature of 0 to 10 ° C, it is easy to handle even if you have to cook additional brown rice in a hurry. It was possible to respond in a short time, and I was able to eat delicious brown rice. At this time, if a net-shaped bag was used, the storage work and the subsequent work could be performed smoothly. Moreover, draining was possible during storage, and the removal of water adhering to the surface of brown rice (draining) became even more reliable.

When cooking white rice, it was possible to cook white rice efficiently, and the white rice was deliciously cooked.

If the bag containing the white rice after being damaged is stored in a storage room at a temperature of 0 to 10 ° C., it is easy to deal with the case where additional white rice must be cooked in a hurry. It was possible to respond in a short time, and I was able to eat delicious white rice. At this time, if a net-shaped bag was used, the storage work and the subsequent work could be performed smoothly. Moreover, draining was possible during storage, and the removal of water adhering to the surface of white rice (draining) became even more reliable.

Schematic diagram of brown rice structure Schematic diagram of the structure of the bag Explanatory drawing when cooking brown rice Explanatory drawing during work when scratching the wax layer of brown rice Schematic diagram of scratches on the wax layer of brown rice Explanatory drawing when cooking white rice

<First embodiment>
This embodiment is a rice cooking method using a net-shaped bag.

First, the bag used will be described.

FIG. 2 is a schematic view of the bag 1 used in the present invention. The bag 1 has a flat bag shape, a gusset bag shape, a tetra pack shape, a drawstring bag shape, a tubular shape, a prismatic shape, a dome shape, a spherical shape, a spheroid shape, or the like. The bag 1 has at least one opening 2. Brown rice (or white rice) is taken in and out from the opening 2. It is preferable that the opening 2 is substantially the same size or larger than the bottom portion corresponding to the opposite side or the facing surface of the opening 2. This makes it easy to put in and take out.

The bag 1 is a net-like bag having a mesh size that does not allow brown rice to pass through. The size of the mesh (one side of the mesh) is preferably 1 to 2 mm, for example, about 1.4 mm. The rice grains have a length of about 5 mm, a width of about 3 mm, and a thickness of about 1.8 mm. When force is applied to the brown rice put in the bag 1, the brown rice may be crushed or cracked in some cases. In the case of a mesh of the above size, small crushed or cracked brown rice comes out of the mesh. The brown rice in the bag 1 has almost the same grain size. When the grains of brown rice were of the same size, the water content of each grain was the same, and the rice was cooked evenly. The carbohydrates that melted from the cracked rice prevented the bottom of the kettle from burning or becoming sticky rice.

The material of the bag 1 may be a fiber (non-metal, non-rubber) having a temperature that can withstand cooking rice, for example, 120 ° C. or higher. For example, polyester, acrylic, nylon, linen, cotton and the like. Organic synthetic fibers or natural fibers are used. In the case of metal fibers, the brown rice was damaged more than necessary, and the bran layer was peeled off. The proportion of deep wounds reaching the white rice layer (endosperm part) was high. Moreover, the handleability was also poor. Glass fibers and inorganic fibers are also available as fibers, but organic (natural or synthetic) fibers were preferred from the viewpoint of the contents (characteristics) of scratches on the surface layer and the handleability of the bag.

The bag 1 may be a bag in which a sheet material is sewn or a bag woven in three dimensions. The size of the bag 1 is a size that fits in the rice cooking container 3.

A method of cooking brown rice using the bag 1 will be described. The case where a flat bag-shaped bag is used will be described.

FIG. 3 is a schematic view of the rice cooking process of brown rice.

For example, 2 kg of brown rice was weighed. This 2 kg of brown rice was put into the bag 1 through the opening 2 (step 1).

External pressure was applied to the bag 1 containing brown rice (step 2). Of course, at this time, the opening 2 of the bag 1 is closed. External pressure was applied to the brown rice inside the bag 1 from the outside of the bag 1 via the bag 1 (the string (thread: fiber) constituting the bag 1. More understandable. FIG. 4 (1) is a cross-sectional view of the bag 1 placed on the work table when an external pressure is applied (pressed) vertically from above to the bag 1 as viewed from the side. On the other hand, when an external pressure is applied from above, the force propagates from the top and bottom of the bag 1 toward the center of the bag 1. When the force from the top and bottom of the bag 1 collides with the center of the bag 1, the force is lateral. Along with this, the brown rice in the bag 1 tries to move laterally. Since the bag 1 is made of non-rubber, it hardly expands or contracts. Therefore, the force resisting the movement is exerted. Because it acts (because the bag 1 pushes back), the brown rice loses the direction of escape. The direction of the external pressure applied to the bag 1 is changed to either front, back, left or right. The friction coefficient between the rice and the brown rice is different from the friction coefficient between the brown rice in the bag 1. The friction coefficient between the string of the bag 1 and the brown rice is smaller. That is, the string of the bag 1 under the applied external pressure. The amount of movement is larger than the amount of movement of brown rice in the bag 1. Therefore, the string of the bag 1 and the surface of the brown rice rub against each other (see FIG. 4 (2)). It is necessary. The direction of the applied external pressure is changed to clockwise / counterclockwise, etc. by stirring the brown rice in the bag 1 (see FIGS. 4 (3) and 4 (4)). The surface layer of brown rice in the bag 1 is efficiently scratched. Most of the scratches penetrate (penetrate) the wax layer of brown rice, but do not reach the white rice layer (germ milk part). The percentage of wounds reaching the white rice layer (brown milk part) was almost 0%.

FIG. 5 is a surface view (plan view) of brown rice having scratches that did not reach the white rice layer of brown rice but penetrated the low layer and stopped at the bran layer. The scratches are on a part of the surface of brown rice. The scratches are linear. There may be multiple scratches on the surface of brown rice. The plurality of linear scratches are any or a combination of substantially parallel, overlapping and intersecting states. The depth of the linear wound is such that it reaches the bran layer but does not reach the endosperm (polished rice). The layer thickness of the wax layer of brown rice is about 10 μm or less. The scratches on the surface of brown rice are not in the form of peeling off the wax layer. It is part of the wax layer. It is a linear scratch. As a result, we were able to fully enjoy the unique taste of brown rice.

The step 2 may be performed underwater. Of course, it may be performed in the air. Preferably, it is in water. This is because it is possible to prevent excessive damage to the wax layer and crushing of brown rice.

In the process of scratching the wax layer of brown rice, the amount of scratches is adjusted. The soaking time of brown rice in the next step 3 varies depending on the amount of the scratches. The amount of scratches is determined in consideration of the soaking time and the water content [(weight of brown rice after soaking-weight of brown rice before soaking) / (weight of brown rice before soaking) × 100 (%)].

The surface of the peel of brown rice is covered with a film composed of wax components. This film is called the wax layer. The wax layer and the bran layer are collectively called the exodermis. The wax layer plays a role in preventing the ingress of water so that brown rice (seed) does not germinate easily. Therefore, the wax layer is difficult for water to pass through. The taste of brown rice varies greatly depending on the shape of the grains of brown rice that has been cooked. If the exodermis of brown rice cooked by rupture or cracking did not remain in shape, the taste was poor. The shape of the grains of brown rice that has been cooked changes depending on the moisture content. That is, the taste changes depending on the water content. In this sense, it turns out that it is necessary to encourage water ingress by scratches, but it was preferable that the scratches were not excessive and could be scraped off. It was preferable that the depth of the wound did not reach the endosperm (white rice). Considering the taste, it was preferable that the number of wounds reaching the endosperm (polished rice) was 20% or less of the total number of wounds. More preferably, it was 10% or less. More preferably, it was 5% or less.

After step 2, the bag 1 containing brown rice is washed with water.

The bag 1 containing the brown rice whose wax layer was scratched in step 2 was placed in a container 3 containing water (purified water) and stored in a refrigerator (1 to 10 ° C., for example, 4 ° C.) (step 2). 3). By putting the bag 1 containing brown rice whose wax layer is scratched into the container 3 containing water (purified water), the brown rice in the bag 1 is immersed in water. Water invades the inside of brown rice (white rice). The immersion time in this example was 24 hours. The water content increased as the immersion time increased. The weight of 2 kg of brown rice in this example after water content was 2.8 kg. The reason for soaking in the refrigerator is as follows. Even if the brown rice contains the same amount of water, if it is slowly watered with cold water, the water will spread to every corner of the brown rice tissue and the taste will be good. Further, the larger the temperature difference from the start of cooking to the reaching of the boiling point, the better the taste.

After the brown rice was moistened with water, the bag 1 was pulled up from the container 3 containing purified water. By pulling up, the water adhering to the surface of the brown rice was removed (drained) (step 4). Preferably, after lifting the bag 1, the bag 1 is left in the air for 3 minutes. By leaving it in the air, draining was ensured. The water adhering to the surface of the brown rice has disappeared. If the water adhering to the surface of the brown rice was drained reliably, the amount of water added when the weighed brown rice was cooked could be adjusted to the amount of water that could be cooked deliciously. In the previous process, water is unexpectedly attached to the surface of brown rice. If this is left as it is, the amount of water that can be cooked deliciously for 2 kg of brown rice will be inaccurate. I couldn't cook delicious brown rice. The amount of water to be put into the rice cooker when cooking rice is easily determined based on the amount of brown rice weighed.

A bag 1 containing 2 kg of brown rice after draining (however, 2.8 kg as a whole because it contains water) was placed in the inner pot of the rice cooker 4. An appropriate amount (2.21 liters) of water corresponding to 2 kg of brown rice was put into the inner pot of the rice cooker 4. The switch was turned on and rice cooking was started (step 5).

The taste of brown rice obtained as described above was verified by five panelists. The results are shown in Table 1.

A case where the same step 2 is performed except for the case where the above step 2 is performed (when the wax layer is not damaged) is given as Reference Example 1.

Reference example 2 is a case where the steps 3 and 4 are performed in the same manner (when flooding and draining are not performed) except when the above steps 3 and 4 are performed.

A case where the same step 4 is performed except for the case where the above step 4 is performed (when only draining is not performed) is given as Reference Example 3.

Reference Example 4 is a case where the process is performed in the same manner except that the brown rice is processed for 10 seconds by using a food processor instead of the above step 2.

As a reference example 5, instead of the above step 2, the case where the brown rice is sandwiched between both hands and the brown rice is rubbed (applied) for the same time as in the example to perform the scratching treatment is performed in the same manner.

Table 1
Example 1 The texture is good. I can't feel the roughness when I chew. Good aftertaste after swallowing. Fragrant taste.
Reference example 1 I feel the hardness as a whole, and I feel a sharp catch on my mouth.
Reference example 2 When chewing, it feels rough and hard in places.
Reference example 3 The looseness when put in the mouth is bad, and it is sticky and has a bad texture.
Reference example 4 It smells like bran. It is watery, does not have a grain shape, and is difficult to swallow.
Reference example 5 When chewing, it becomes rough and residue remains in the mouth. Earthy odor remains.

By comparing Example 1 and Reference Example 1, the meaning of damaging the wax layer can be understood. It can be seen that simply soaking brown rice in water does not have much significance in improving the taste of brown rice.

Comparing Example 1 and Reference Example 2, it can be seen that even if the wax layer is scratched, there is no great significance in improving the taste of brown rice unless it is immersed in water.

Comparing Example 1 and Reference Example 3, even if the wax layer is scratched and immersed in water, if the draining is not sufficiently performed, there is a great significance in improving the taste of brown rice. It turns out that there is no such thing.

Comparing Example 1 and Reference Example 4, depending on the content of the damage to the brown rice, that is, the damage using the metal blade hardly improves the taste of the cooked brown rice, and it has a non-metal net shape. By using a bag, it is important to damage the wax layer of brown rice. In the case of Example 1, a smooth texture was felt when brown rice was put in the mouth, but in the case of Reference Example 4, such a texture was not felt. In the case of Reference Example 4, it was presumed that the treatment was performed with a metal blade, so that not only the wax layer but also the nuka layer and the endosperm were significantly damaged. In the case of Reference Example 4, the heat of the motor generated when rotating the metal blade was transferred to the brown rice, and the treated brown rice was slightly warm. It was speculated that this heat was the cause of the increased bran odor.

Comparing Examples and Reference Example 5, the importance of using the non-metal bag 1 for damaging the wax layer of brown rice can be seen.

The immersion time was set to 24 to 96 hours in the same manner. The weight of 2 kg of brown rice after water content was 2.76 to 2.81 kg (water content: 38 to 40.5%). In this case as well, the taste of the cooked brown rice was the same as in the above-mentioned example.

When the soaking time was shortened, the water content was reduced, and although the taste was better than that of Reference Examples 2 and 3, the taste of brown rice after cooking was reduced. The longer the immersion time, the higher the water content. However, even if the water content exceeds 41%, the effect of improving the taste is not further improved. Rather, it may be temperamental, but the taste may have deteriorated. Moreover, the longer the immersion time means that the work efficiency is lowered accordingly. Therefore, it was considered meaningless that the immersion time exceeded 72 hours.

<Second embodiment>
The embodiment was the case of brown rice, but the present embodiment is the case of white rice.

The method is basically the same. That is, it is a rice cooking method using the net-shaped bag 1. Since the bag 1 is the same as the bag 1 of the above embodiment, the details of the bag 1 are omitted.

FIG. 6 is a schematic view of a rice cooking process of white rice.

2 kg of white rice was weighed and placed in the bag 1 through the opening (step 1).

A bag 1 containing white rice was placed in a container filled with running water or water. The white rice was sharpened by gently rubbing it by hand from the outside of the bag 1 (step 2-A). Alternatively, a hand was put through the opening 2 of the bag 1 and the white rice was lightly rubbed and sharpened (step 2-B).

Bag 1 was pulled out of the water. A bag 1 containing white rice was placed in a container 3 containing water (purified water) and stored in a refrigerator (1 to 10 ° C., for example, 4 ° C.) (step 3). The immersion time was about 1 hour. The water content was 20 to 30 wt%. The soaked white rice is stored in the refrigerator for the following reasons. Even if the white rice contains the same amount of water, if it is slowly moistened with cold water, the water will spread to every corner of the white rice tissue and the taste will be good. Further, the larger the temperature difference from the start of cooking to the reaching of the boiling point, the better the taste.

After the immersion time was completed, the bag 1 was pulled up from the container 3. Draining was done (step 4).

A bag 1 containing 2 kg of drained white rice (however, it is heavier than 2 kg because of the water content) was placed in the inner pot of the rice cooker 4. An appropriate amount (2.5 liters) of water for 2 kg of white rice was put into the inner pot of the rice cooker 4. The switch was turned on and rice cooking was started (step 5).

The taste of white rice obtained as described above was verified by five panelists. The results are shown in Table 2.

A case where the same step 3 is performed (when flooding is not performed) is given as Reference Example 6 except when the above step 3 is performed.

A case where the same step 4 is performed except for the case where the above step 4 is performed (when draining is not performed after flooding) is given as Reference Example 7.

Table 2
Example 2 It is chewy and sweet.
Reference example 6 There is no luster. Cooked with a core left. It hardens in a short time. Subtle bran odor.
Reference example 7 There is no chewy texture. It is sticky and has no sweetness.

Comparing Example 2 and Reference Example 6, it can be seen that the taste of white rice cannot be improved unless it is immersed in water. This difference can be seen by comparing Example 2 and Reference Example 6. It was speculated that the odor of a small amount of bran attached to the white rice was removed by soaking.

Comparing Example 2 and Reference Example 7, it can be seen that even if the rice is immersed in water, it does not lead to improvement in the taste of white rice unless the water is sufficiently drained. This difference can be seen by comparing Example 2 and Reference Example 7. It was speculated that this was because the water content of white rice changed due to the lack of draining.

1 bag 2 opening 3 container 4 rice cooker

Claims (8)

It is a rice cooking method using a non-metal net-like bag.
Put the weighed brown rice in the bag and put it in the bag.
An external pressure is applied to the brown rice inside the bag from the outside of the bag through the bag to allow the brown rice inside the bag to pass through the wax layer of the brown rice but not reach the white rice layer.
Soak the bag containing the scratched brown rice in water and
The bag containing the brown rice containing water in the immersion is pulled up from the water and drained.
Put the bag containing the drained brown rice and the amount of water corresponding to the amount of the weighed brown rice into the rice cooker.
How to cook rice. The rice cooking method according to claim 1, wherein the brown rice is scratched so that the water content (immersion time 24 hours) is 38 to 41 wt%. The rice cooking method according to claim 1 or 2, wherein the scratch is a linear scratch. The rice cooking method according to any one of claims 1 to 3, wherein the non-metal net-shaped bag has a mesh side of 1 to 2 mm. The rice cooking method according to any one of claims 1 to 4, wherein the step of applying external pressure to the brown rice inside the bag from the outside of the bag via the bag is performed in water. It is a rice cooking method using a non-metal net-like bag.
Put the weighed white rice in the bag and put it in the bag.
Sharpen the white rice in the bag and
The bag containing the sharpened white rice is immersed in water and
The bag containing the white rice containing water in the immersion is pulled up from the water and drained.
Put the bag containing the drained white rice and the amount of water corresponding to the amount of the weighed white rice into the rice cooker.
How to cook rice. The immersion is performed in a storage at a temperature of 0 to 10 ° C.
Pull the bag out of the water in the storage to drain it.
The rice cooking method according to any one of claims 1 to 6, wherein the bag containing the drained rice and the amount of water corresponding to the amount of the weighed rice are put into a rice cooker. A non-metal net-shaped bag used in any of the rice cooking methods of claims 1 to 7.

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