JP3213164B2 - Cooking rice method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooking method in which delicious rice is cooked by a series of immersion and cooking treatments in acidic water and alkaline water.

[0002]

2. Description of the Related Art Conventionally, in rice cooking, rice is washed using clean water, and then a predetermined amount of clean water is measured and heated together with rice in a pot to cook delicious rice. Like that.

[0003] However, the water content of the rice varies somewhat between the time of harvesting the rice and the time after the harvest, so that the change in the content of the rice cannot be compensated. The amount of cooked rice is adjusted to an appropriate amount to ensure the deliciousness of the cooked rice.

[0004]

However, recently, long-grain rice and medium-grain rice with extremely low moisture content have been imported from foreign countries. In addition to the need to adjust the amount of water and the time for immersion in water after washing the rice, it is necessary to adjust the water content and adjust the immersion time for long- and medium-grain rice. There is a problem in that it is actually difficult to cook delicious rice that matches the taste of the food.

[0005] That is, such a problem arises from the inherent characteristics of long grain rice and medium grain rice. Even if the amount of water added during rice cooking is increased or the immersion time is lengthened as described above, the quality of rice is high. Only the moisture near the surface increases, but the moisture cannot penetrate sufficiently into the inside of the rice in a short time, and the cooked one has the same taste as the short grain rice that Japanese people usually eat. Has a slightly different taste, and has a problem that it has a so-called bulky taste and does not feel delicious.

Accordingly, the present invention provides a rice cooking method capable of cooking delicious rice by utilizing alkaline water and acidic water of acidic water obtained by electrolytic treatment of tap water or salted tap water. It is the purpose.

[0007]

In the rice cooking method according to the present invention, rice is immersed in acidic water generated by electrolyzing tap water or salted tap water, and the rice is immersed in the alkaline water generated by the electrolysis. The rice after the immersion is cooked.

In the rice cooking method according to the present invention, rice cooking is started in a saturated state in which about 27% of water is sucked with respect to the rice weight based on domestic rice. Soak the rice in 2-4.0 acidic water,
The rice after the immersion is cooked with alkaline water of H7.5 to 9.5.

[0009]

According to the rice cooking method of the present invention, first, a pretreatment is immersed in acidic water obtained by electrolysis, and then the rice is cooked using the alkaline water obtained by the electrolysis as rice cooking water. It is not clear whether it will be cooked, but it is probably due to the alkaline water and the acidic water, which have small clusters of water molecules.
Normally, it has a strong influence on the cell membrane of rice that is difficult to penetrate and does not affect the moisture content,
It is presumed that the amount of water contained in the cells is increased, so that the amount of water can be easily increased, and delicious rice is cooked.

[0010]

【Example】

Embodiment 1 FIG. An embodiment of the present invention will be described below with reference to the drawings. FIG. 1 is a system diagram schematically showing a production apparatus for producing acidic water and alkaline water, which are treated waters for rice cooking. In the figure, reference numeral 1 denotes a width of 19 cm, a height of 15 cm, and a capacity of 1.25.
a electrolytic barrel m ^3, the electrode 3 as an electrode 2 and the cathode as the anode, is disposed interposed electrolytic membrane 4, on both sides of the electrolytic membrane 4, respectively anode-side electrolytic barrel regions 2A and cathode-side electrolyte tube It has a region 3A.

Reference numeral 15 denotes a salting apparatus for performing predetermined salting on tap water, which is connected to a pipe 16 connecting the tap 5 with the anode-side electrolytic tube region 2A and the cathode-side electrolytic tube region 3A. It has a function of mixing a predetermined rate of saline with the principle of a Venturi tube.

Therefore, the salting apparatus 15 is composed of a venturi section 17, a saline solution storage section 18, and a saline solution flow control valve 19, and a pipe 16 extending from the salting apparatus 15.
Are branched at a branching section 20, and flow rate valves 13,
14 and pipes 21 and 22 are connected to the anode-side electrolytic tube region 2A and the cathode-side electrolytic tube region 3A of the electrolytic tube 1. In addition, pipes 23 and 24 are connected to the outlet sides of the anode-side electrolytic tube region 2A and the cathode-side electrolytic tube region 3A, respectively, so that the treated electrolytic water flows out of these.

On the other hand, the electrodes 2 and 3 of the electrolytic tube 1 are connected to a
, A DC power supply 11 for applying a DC voltage and current of 48 V and 40 A between the two electrodes 2 and 3 is connected.

The pipes 23 and 24 are provided with electromagnetic switching valves 6A and 6B for changing the flowing direction of the electrolytic water flowing out. These electromagnetic switching valves 6A and 6B are synchronized with the relay means 12 and
It is configured such that the anode water or the cathode water always flows out from only one of them.

That is, it is necessary to prevent the electrodes 2 and 3 from deteriorating due to the continuation of the electrolysis operation. In order to remove this, it is necessary to apply a reverse voltage to each of the electrodes 2 and 3. Thereby, it is possible to prevent the efficiency of the electrolytic treatment from decreasing, and even when a reverse voltage is applied, the acidic water as the anode water and the alkaline water as the cathode water can be respectively led out to the same system.

In this embodiment, the outflow pipe 23
A valve 7 is provided directly on the pipe 23 so that the acidic water from the anode-side electrolytic tube region 2A can be used at a processing flow rate.
, The acidic water can be stored in the tank 8.

By providing such a tank 8,
This is an effective means when a large amount of treated acidic water is used at the same time, or when this acidic water is heated and used, for example. Reference numeral 10 denotes a stopper provided in the tank 8. Therefore, if the plug 10 is twisted, electrolytic acidic water can always be obtained, and this can be used as rice immersion water.

A valve 31 is also provided downstream of the outflow pipe 24 so that the alkaline water derived from the cathode-side electrolytic tube region 3A can be used at a processing flow rate. A branch portion 32 is provided, through which the treated alkaline water can be stored in a tank 33.

The provision of such a tank 33 is an effective means when a large amount of treated alkaline water is used at the same time. Reference numeral 34 denotes a stopper provided in the tank 33. By arbitrarily turning the stopper, the required amount of the alkaline water can be obtained when required, and this can be used as rice cooking water.

Next, a method of operating the production apparatus to obtain acidic water and alkaline water used for cooking rice will be described. First, one of the electrodes 2 and 3 is used as an anode and the other is used as a cathode.
V, 40 A DC current is applied. Then, the water tap 5 is operated so that a flow rate of about 1 liter to 2.5 liter per minute flows into the electrolytic tube 1.

When the electrolytic treatment is performed for about 20 minutes, about 20 liters of acidic water and 1 liter of alkaline water are treated and sent to the pipes 23 and 24, and the rice is immediately passed through the valve 7 or the valve 31, respectively. It can be used for immersion or cooking, or stored in the tank 8 or tank 33, respectively.

On the other hand, if the electrolytic treatment is performed continuously for a long time,
Since the efficiency of the electrodes 2 and 3 is reduced as described above, in this embodiment, the relay means 12 is actuated to switch the current flow every time a predetermined time elapses. That is, switching is performed so that a negative voltage is applied to the electrode 2 that has been used as an anode and a positive voltage is applied to the electrode 3 that has been used as a cathode.

Then, the electromagnetic valve 6A,
6B, the area previously used as the anode-side electrolysis cylinder area 2A is used as the cathode-side electrolysis cylinder area, and the area used as the cathode-side electrolysis cylinder area 3A is used as the anode-side electrolysis cylinder area. To purify the acidic water and the alkaline water so that the acidic water can be supplied to the valve 7 or the tank 8 respectively, and the alkaline water can be supplied to the valve 31 or the tank 33. I do.

In the apparatus for producing acidic water and alkaline water configured as described above, 1 to 2 liters per minute is always used.
It has the ability to purify 5 liters of acidic water and an equivalent amount of alkaline water. The acidic water obtained by this treatment is used as immersion water after washing rice, and the alkaline water is used as rice cooking water.

Next, the acidic water obtained as described above,
The rice cooking test results for six steps of rice cooking using selectively combined deoxidized water in addition to alkaline water will be described. As for the type of water used, A is deoxidized water, B is acidic water, and C is alkaline water. These are selected and used as shown in Table 1 for rice washing, immersion and rice cooking.

[0026]

[Table 1]

Here, as the test rice, 1.0 kg of a blend of 50% California rice and 50% domestic standard price rice is used. Further, the saturated state of rice is a state in which about 27% of water is sucked with respect to the rice weight, and is determined by the rice weight × 127%. For example, 1.0 kg of rice is in a saturated state. About 1.27Kg
Becomes Then, it is assumed that rice cooking is started in the 127% saturated state. By doing so, the water penetrates sufficiently into the rice grains, so that the rice grains as a whole are sufficiently transmitted to cook rice, and the rice can be cooked plumply.

As for the water addition, at the time of washing the rice, the rice absorbs about 5% of water (adds to the weight of the saturated state), and the cooked rice is assumed to be 2.3 times, and the amount of water of 1 kg of rice is 1.14.
0 g (10% of water, which evaporates after cooking and about 5%, which evaporates during cooking). This 2.3 times (yield) is a standard value. This amount of water is equivalent to 90% of the saturated weight. An electric rice cooker manufactured by Toshiba was used as the rice cooker.

Next, when the saturation characteristics of the rice are measured for deoxidized water, acidic water and alkaline water under the above conditions, the results are as shown in Table 2 at a temperature of immersion water of 20 ° C. Note that in Table 2, there is no data for 120 minutes since all three types have reached the saturated state in 90 minutes.

[0030]

[Table 2]

As a result, at the time of immersion, there is almost no difference in the progress of immersion in deoxidized water, acidic water and alkaline water.
Although the immersion of the alkaline water is slightly delayed, it is in a range where there is almost no problem.

As a characteristic feature, rice immersed in acidic water has a somewhat rough surface on the rice surface, but is generally fair. There is no particular problem with the odor in both the deoxidized water and the alkaline water.

On the other hand, as a result of rice cooking, no numerical value can be obtained, but when deoxidized water is used, it has intermediate properties between acidic water and alkaline water, and exhibits rice cooking characteristics close to that of acidic water.

When acidic water is used as rice cooking water, the cooked rice tends to be soft and have a strong smell unique to California rice. In addition, in this case, the rice tends to be crunchy, but on the contrary, it has a strong flavor, is glossy, and the yield is rather lowered by being cooked softly.

On the other hand, when the alkaline water is used as the rice cooking water, the cooked rice tends to be somewhat hard, and the smell peculiar to California rice tends to be almost eliminated.
Further, in this case, although the food is slightly crunchy, the flavor tends to be lost, and the yield is increased by being cooked hard.

Therefore, when water is used separately for each of the above six steps of washing, dipping, and cooking rice (evaluation by step), steps 1 and 3 have a strong smell, are hazy and not delicious. An evaluation was obtained, and it was evaluated that there was no good taste in the step 6, and furthermore, in the steps 2 and 5, the step 4 was overwhelmingly delicious compared to the others as far as it was allowed. Was done. The evaluation results are as shown in Table 3.

[0037]

[Table 3]

As a result, a good evaluation was obtained when alkaline water was used as the cooking water. And it was confirmed that the most popular rice was obtained when acidic water was used for immersion and alkaline water was used for cooking rice. And, at this time, if it is assumed that preferably 220 g of acidic water, 50 g of deoxidized water, and 1,140 g of alkaline water permeate 1.0 kg of rice, in taste, color and smell,
You can get the best rice.

Next, when the rice 24 hours after cooking was tested for the above six steps, the evaluations shown in Table 4 were obtained.

[0040]

[Table 4]

That is, according to this, judging one-sidedly from the viewpoint of taste, it is considered that the cooked food is in a state close to the taste of freshly cooked, and the evaluation is similar to that immediately after cooking. . Also, if you keep it cold, the habit of California rice (unique smell)
However, it has been weak overall.

In the evaluation immediately after the cooking, the result that the step 3 was not good was obtained. However, in the state of the cold rice, the evaluation was changed to the evaluation of good for the above reason (the smell was weakened). . In any case, the advantage of the best of the process 4 has not changed. Judging comprehensively,
It is the step 4 that exhibited the superiority of being not pushed.

The effects of alkaline and acidic waters on rice cooking are considered to have opposite characteristics, and for example, if one has a flavor, one has the effect of extinguishing it.

As a result of examining the pH of the acidic water and the pH of the alkaline water to be used, it is preferable that the pH of the acidic water is 2.2 to 4.0 and the electric conductivity (Eh) is 11
30 mV, PH is 9.3 and Eh is-in alkaline water.
It is more desirable to be 200 to +50 mV.

However, when the pH of the alkaline water is 9.8 or more, the rice turns yellow and the taste and flavor deteriorate, so that the pH is practically in the range of 7.5 to 9.5. 9.3 is preferably used.

That is, in the rice cooking method according to the present invention, first, the pretreatment is immersed in acidic water obtained by electrolysis, and the alkaline water obtained by the above electrolysis is used as rice water to cook rice. It is not clear whether rice is cooked or not.However, the alkaline water and the acidic water, which have small clusters, usually have a strong influence on rice cell membranes that are difficult to penetrate and do not affect the water content. It is presumed that the amount of water contained in the cells was increased, so that the amount of water could be easily increased, and delicious rice would be cooked. Therefore, in this pretreatment immersion stage,
A saturated state was achieved in which 27% of water was sucked to the rice weight based on domestic rice, and rice cooking was started at this time.

Embodiment 2 FIG. Using the apparatus for producing the treated water for cooking used in Example 1, weakly acidic water, strongly acidic water,
Strongly alkaline water and weakly alkaline water were prepared.

In order to obtain weakly acidic water, addition of salt was stopped by the production apparatus used in Example 1 to obtain 2.5 liters of weakly acidic water (pH 5.0) per minute. In addition, in order to obtain strongly acidic water, the addition of salt to the production apparatus was started to obtain 2.5 liters of strongly acidic water (PH 3.5) per minute. Further, similarly, by using the same manufacturing apparatus, strong alkaline water (PH1
1.0) and weak alkaline water (PH 8.7) were obtained.

In addition to this water, ordinary tap water is prepared, and a total of five types of water are used to determine which water can be used as the most suitable rice cooking water for rice cooking. investigated.

As test rice, Thai rice (long grain rice) and domestic Sasanishiki rice were blended at a ratio of 50:50.
Test rice weighing 0 kg was used. As the rice cooking process, the rice washes were washed first, and then the washed rice was immersed in predetermined water for a predetermined time, and then a predetermined amount of water was added to the immersed rice, and the rice was heated and cooked. Was.

First, it was examined how much water was absorbed by the test rice by immersion. The test rice was washed with tap water and immersed at 14 ° C. for 40 minutes and 60 minutes, respectively.
It was immersed for 0 minutes and 120 minutes, and the change in weight after immersion was compared. Table 5 shows the results.

[0052]

[Table 5]

As is evident from the results in Table 5, when immersed in strongly acidic water, the amount of water absorbed by rice is the largest, and when immersed in strong alkaline water, the amount of water absorbed is small. There was found. Therefore, it was found that the pH value of the acidic water should be lowered when increasing the water absorption. That is, at the time of immersion, there was almost no difference in the progress of immersion between tap water and weakly acidic water, and in the case of strongly acidic water, the progress of immersion was the fastest. Further, in the case of alkaline water, the progress of immersion was delayed as the PH value increased.

This means that when rice with a low moisture content is cooked, the moisture content of the cooked rice is increased by immersing the rice in acidic water. You can know that it is easy to remove the crisp feeling peculiar to foreign rice.

Next, rice was actually cooked using each water and examined. As a result, when rice was cooked using the above five types of water, the following was clarified. In other words, when cooked in strongly acidic water, the cooked rice tends to be cooked softly and tend to have a strong smell peculiar to Thai rice. I knew. Also, generally, there is sweetness,
Some astringency and bitterness were felt. However, the surface was shiny and at first glance it was felt delicious.

Next, when the rice was cooked in weakly acidic water, the cooked rice was slightly softer than in the above case. In addition, a slight smell was left, the texture was small, and a sweet and glossy product was obtained.

Next, when cooked in strong alkaline water,
I felt that some "shin" remained in Thai rice. On the other hand, it felt sticky and had a good texture. On the whole, it was a bit crisp but no smell. Further, the surface of the cooked rice tends to be slightly yellow, but the surface itself was glossy.

Next, when cooked with weak alkaline water, both the color and the gloss were excellent, and they looked whiter than before. In addition, it is plump as a whole, and the smell is rather good, like a Japanese favorite rice, but the overall feeling remains dry. In addition, although some "Shin" remained in Thai rice, the taste was better than before.

Next, for comparison, when the product is cooked with tap water, the product cooked with tap water has the least gloss and has a solid feeling. In addition, although the smell was small, the taste was generally strong, and the taste was rough. Also, generally, there is no stickiness, slightly bitter compared to the above,
Bad aftertaste was felt.

From these examination results, it was found that those using weak alkaline water as the water for cooking were superior to these test rices.

Next, with respect to the above five types of water, what is best to use as washing water, what is best to use as immersion water, and what is to be used as cooking water Was determined to be the best.

In this study, the above five types of water are used in combination, and for each of the above waters, for convenience, the tap water is A, the weakly acidic water (PH5.0) is B, and the strongly acidic water is B. Water (PH3.5) is C, the strong alkaline water (PH11.0) is D, and the weak alkaline water (PH8.
7) was indicated by E, and rice cooking was examined for each combination process.

That is, when rice was cooked by combining the above five types of water, rice cooking was examined for 20 combinations based on the combination. For example, in the combination of step 1, the rice is washed with tap water (A), and then washed for a predetermined time (90
The rice is immersed in the same tap water (A), and the water to be actually fired is weakly alkaline water (pH 5.
Using 0), the rice was fired. In this way, rice was examined using each water. As test rice, a mixture of long grain rice produced in Thailand and "Sasashiki" domestic rice in a ratio of 50 to 50 was used, and 1.0 kg of each was used. The 20 processes that examined five types of water were:
These are the steps in Table 6 below.

[0064]

[Table 6]

For the rice cooked in this way,
Comprehensive evaluation was performed on the taste, appearance, etc. of the rice immediately after it was cooked and after 12 hours. The results are shown in Table 7 immediately after cooking and in Table 8 after 12 hours.

[0066]

[Table 7]

[0067]

[Table 8]

In Tables 7 and 8, those indicated by asterisks indicate that both taste and appearance were perceived to be excellent, those indicated by double circles indicate the next most excellent ones, and single circles indicated The triangles indicate the normal tastes and appearances, and the triangles indicate the tastes and appearances that are inevitable for one step. The numbers 1 to 20 indicate the steps in which the five types of water are used in combination.

As a result, immediately after the cooking, the one having the best evaluation was the one in the twelfth step, that is,
Tap water was used as the washing water, and the rice was immersed in a strongly acidic water of pH 3.5 for a predetermined period of time, and then cooked with weak alkaline water of pH 8.7.

Next, what was judged to be good was the one in the eighth step. As you can see from Table 6,
Tap water was used as the rice washing water, then immersed in weakly acidic water as immersion water, and cooked using weakly alkaline water, and the second best evaluation was obtained.

Next, the taste and appearance of the rice were examined after 12 hours. As is clear from Table 8, the above results were completely the same for the rice after 12 hours. That is, tap water is used as rice washing water, and pH 3.5.
Immersed in a strongly acidic water for a predetermined time and then cooked in a weak alkaline water having a pH of 8.7 obtained the best evaluation of taste and appearance even after 12 hours from cooking.

Next, what was judged to be good was the eighth in the process, similarly to the case of cooking. That is, tap water was used as rice washing water, and then immersed in weakly acidic water as immersion water, and cooked using weakly alkaline water. Even after 12 hours from cooking, both taste and appearance were reduced. Got the second best evaluation.

From these facts, when comprehensively judged,
It was found that the evaluation of the twelfth step was high both at the time of cooking and also after 12 hours from the cooking. That is, tap water was used as the rice washing water, and the rice was immersed in a strongly acidic water of pH 3.5 for a predetermined time and then cooked with weak alkaline water of pH 8.7. Even after 12 hours, it was found that both taste and appearance were the best.

This indicates that the best rice cooking can be achieved by using strongly acidic water or weakly acidic water as the immersion water and using weakly alkaline water as the rice cooking water. In addition, by further studying this combination, when using weakly acidic water as the immersion water, it was found that exchanging the immersion water two or three times and immersing the water gave a better evaluation. Was.

Further, as a result of examining which range of the PH value as the immersion water gives an excellent effect, a pH of 3.5 was obtained.
It was found that excellent taste and appearance can be obtained when the content is in the range of ~ 5.0. Then, after the immersion treatment, it was best to throw away the immersion water and add a weak alkaline water having a pH of about 7.5 to 9.5 to cook.

[0076]

As described above, according to the present invention, rice is immersed in acidic water generated by electrolyzing tap water or salted tap water, and the alkaline water generated by electrolysis is used. Thus, the rice after the immersion is cooked, so that it is possible to realize rice cooked with excellent taste and flavor.

Further, according to the present invention, rice cooking is started in a saturated state in which about 27% of water is sucked with respect to the weight of rice based on domestic rice, thereby making the rice fluffy. In addition to cooking rice, the pH is 2.2
Rice is immersed in acidic water of pH 4.0 to pH 7.5
Since the rice after the immersion is cooked with 9.5 alkaline water, it is possible to quickly cook rice with a desired flavor and taste.

[Brief description of the drawings]

FIG. 1 is a system diagram conceptually showing an apparatus for producing alkaline water and acidic water used for carrying out a rice cooking method according to one embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Electrolytic tube, 2 ... Electrode (anode), 2A ... Anode-side electrolytic tube region, 3 ... Electrode (cathode), 3A ... Cathode-side electrolytic tube region, 4 ... Electrolysis Membrane, 5 tap, 6A electromagnetic switching valve, 7 valve, 8 tank, 10 tap, 11 DC power supply, 12 relay means, 13 ... flow valve, 15 ... salting equipment, 16 ... piping, 17 ... venturi section, 18 ... saline storage section, 19 ... saline solution flow control valve, 20 ... Branch part, 21 pipe, 23 pipe, 24 outflow pipe, 25 branch part, 31 valve, 32 branch part, 33 tank

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-4-144641 (JP, A) JP-A-57-33553 (JP, A) JP-A-7-236437 (JP, A) JP-A-7-364 231759 (JP, A) JP-A-7-170923 (JP, A) JP-A-6-165650 (JP, A) Registered utility model 3003828 (JP, U) (58) Fields investigated (Int. Cl. ⁷ , (DB name) A23L 1/10

Claims (4)

(57) [Claims] The present invention is characterized in that rice is immersed in acidic water generated by electrolyzing tap water or salted tap water, and the immersed rice is cooked with the alkaline water generated by electrolysis. How to cook rice. 2. The rice cooking method according to claim 1, wherein the rice cooking is started in a saturated state in which about 27% of water is sucked with respect to the rice weight based on domestic rice. 3. The rice according to claim 1, wherein the rice is immersed in acidic water having a pH of 2.2 to 4.0, and the immersed rice is cooked in alkaline water having a pH of 7.5 to 9.5. Rice cooking method. 4. The immersion time of the rice is at least 90 minutes so that the rice is saturated by absorbing about 27% of water based on the weight of domestic rice. Cooking method described.