JP3261824B2 - A method of cooking rice that does not require a washing step and a method of removing residual rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention provides a method of cooking rice in a restaurant or food industry in which the next rice can be cooked without having to wash the rice cooker after the rice is cooked. And a method for cleaning.

[0002]

2. Description of the Related Art Conventionally, a rice cooker in a kitchen in the restaurant industry cooks rice a number of times a day using a rice cooker. Then, after one cooked rice is finished and the cooked rice is taken out, the cooker is filled with water or hot water and left as it is for several tens of minutes to swell the remaining cooked rice sticking to the inner surface of the cooker. The remaining rice is removed by scrubbing with a scourer and washing. This is the washing process of the rice cooker. Then, the rice cooker, from which the residual rice has been removed by the washing step, is set in the rice cooker again to perform the next rice cooker. The term "remaining cooked rice" as used herein refers to both rice-grain residual rice and glue-like viscous substances, and the rice cooker refers to a rice cooker equivalent to a rice cooker container.

[0003] The reason why the remaining cooked rice is swollen before washing the rice cooker is that the remaining cooked rice cannot be completely removed without doing so. In other words, the glue-like viscous substance adhering to the entire surface of the empty pot after removing the cooked rice is extremely viscous and sticks so persistently that it cannot be completely removed by simply washing with water or hot water. is there. Therefore, the inner surface of a domestic rice cooker is coated with a fluororesin, so that it is somewhat easier to remove, but it is still necessary to soak in water or hot water for several tens of minutes before washing. However, in the case of rice cookers used in the restaurant industry, where rice is cooked many times a day and the kettle is used abundantly, even if it is coated with fluororesin, it can be peeled off in a short period of time. This makes cleaning and removal more difficult.

On the other hand, in the case of a food factory in which a large amount of rice is cooked by a conveyor type rice cooker, there is no time for immersing the remaining rice in the empty pot in water or hot water to swell the rice cooker. Is needed.

[0005]

As described above, in the conventional method, a special cleaning device is required in a food factory, and the equipment cost and space are troubled. In the industry, there is a problem that work efficiency is poor because several tens of minutes of leaving time are required as preparation for removing residual rice. In addition, many of such commercial rice cookers are usually made of large metal, and the weight of the rice cooker alone is 5 kg or more. When the above-mentioned residual cooked rice is removed, the reversing operation from the state filled with water is performed. However, since it is naturally necessary, there is also a problem that the burden on the operator is extremely large. Further, in any case, the generation of garbage due to the waste water of the washing water and the remaining rice is also a problem.

[0006] In such a situation, if it is possible to cook the next rice without washing the rice cooker with water after cooking, the above-mentioned problems can be solved at once. However, if the next rice is cooked without removing the remaining cooked rice by washing with water, "Nama-ki" is inevitable.
This causes scorching, which can significantly affect the taste of cooked rice. This is caused by the sticky viscous substance occupying the main part of the remaining cooked rice being attached to the entire surface of the rice cooker. In other words, when the next rice is cooked in such a state, only the portion where the paste-like viscous substance is attached, in other words, only the portion close to the rice cooker wall has a high viscosity, and the water is not sufficiently replaced. Only that part is overheated and "burn" occurs. In this case, the sensor at the bottom of the rice cooker reaches a predetermined temperature and the heating is stopped, even though other portions are not completely cooked. As a result, "boiled seafood" is obtained. Therefore, at the present time, the above-mentioned washing step is an absolutely indispensable step in producing cooked rice and keeping heat.

[0007] As described above, in the conventional method, in any case, the water washing step is required, so that the rice cooking efficiency is deteriorated, and the production efficiency is increased, and the physical burden on the worker is increased. In addition, it is an important issue in food factories and restaurant industries, such as treatment of sewage and garbage of washing water.

[0008]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems, and eliminates the washing step while maintaining the taste of cooked rice, thereby increasing the production efficiency and minimizing the physical burden on the operator. An object of the present invention is to provide a rice cooking method that does not require a washing step of a kettle and a method for removing residual rice. Then, after removing the cooked rice, the present invention heats the rice cooker to which the remaining cooked rice is adhered, and applies the shrinkage deformation force generated when the moisture of the remaining cooked rice evaporates, thereby remaining the cooked rice. A part or all of the cooked rice is dried and solidified, and the remaining cooked rice is peeled off or easily peeled off from the inner surface of the rice cooker, and the next cooked rice is cooked as it is without going through a washing step of the rice cooker.

Further, when cleaning the rice cooker at the end of the work or cleaning the heat insulation container, the rice cooker to which the residual rice after removing the cooked rice adheres is heated to reduce the water contained in the residual rice. Evaporate part or all, dry and solidify while giving the shrinkage deformation force that occurs at this time, and set the remaining cooked rice from the inner surface of the rice cooker or the like to an easily peelable state, and then physically remove, for example, peel off with rice scoop By removing or wiping with a wet cloth, residual rice can be completely removed.

The effect of the heating temperature of the rice cooker and the physical removing power is more effective when used in combination with the following means.

That is, when the remaining cooked rice is dried, the remaining rice is dried up to the center of the remaining rice. Therefore, when the next rice is cooked, the remaining rice is compared with the rice grains required for the next cooked rice. It becomes stiff. Of course, this is an insignificant amount when viewed from the overall amount, but it is naturally desirable to eliminate it. This can be achieved by the following means.

Drying is preferably carried out in as short a time as possible, and the surface of the remaining rice is desirably in a dry state, while the central part is desirably in a hydrous state. If the drying time is long and the remaining rice has dried up to the center, remove it. In other words, when the remaining cooked rice is dried, it becomes easier to peel off from the rice cooker wall,
In addition, since the remaining rice is a large solid, it is previously stripped off with rice scoops or the like. Even if the rice is dried too much, it is sufficient to remove only the remaining rice from the remaining rice.

The method of heating the remaining cooked rice is as follows:
Electric heating means such as direct heating of the rice cooker by direct fire of gas or the like, dielectric heating by microwave or the like, resistance heating by nichrome wire or the like, and induction heating using an electromagnetic coil or the like are appropriately selected. You. In any case, the bottom surface temperature of the inner surface of the rice cooker may be set to 90 ° C to 270 ° C.

As the simplest means, there is a method in which the rice is cooked again with the rice cooker. Generally, the rice cooker has a mechanism that automatically stops heating when the bottom of the rice cooker reaches about 140 ° C., so after heating, the fire is automatically extinguished in about 2 minutes, so that the drying and solidification can be completed. It is convenient without requiring any special equipment.

[0015]

According to the above means, the problem to be solved is solved by the following operation. First, after taking out the cooked rice,
When the rice cooker to which the residual cooked rice adheres is heated under optimum conditions, the water easily evaporates quickly from the residual cooked rice. It is said that the amount of residual cooked rice is very small in quantity compared to the size of the pot, and furthermore, it is thin and spread all over the inside of the pot, and the water content is only 60% or less. This is because of favorable conditions. What is more convenient is that it is not necessary to dry all of the remaining cooked rice, but rather it is better not to dry everything. As a result, shrinkage deformation force is generated in the remaining cooked rice along with evaporation of the water in the bonding portion of the remaining cooked rice with the pot in a short time, and the dried cooked rice is solidified. Due to the shrinkage deformation accompanying this, the contact area between the remaining cooked rice and the inner wall of the rice cooker is reduced, and the remaining cooked rice is in a state of being peeled or easily peeled.

After the remaining cooked rice is peeled or easily peeled, the next cooked rice can be directly cooked.
Alternatively, it is also possible to remove the remaining rice from the solid residual rice to perform the next rice cooking, and further to completely remove the residual rice. In that case, it can be easily removed by applying a physical removing force, such as stripping off with a rice paddle, wiping with a wet cloth, or wiping with a wet cloth. This is due to the action of the dried and solidified residual rice food sticking to a wet substance such as a wet cloth when it comes into contact with the substance. In this way, the remaining cooked rice may be completely removed only at the time of the final work.

On the other hand, the following operation is performed when the next rice cooking is directly performed in the rice cooker that has been subjected to only the heating treatment as described above without going through the conventional water washing step. That is, part or all of the remaining cooked rice is dried and solidified and peeled off from the inner surface of the rice cooker, or is in a state where it is easily peeled off. No viscous substance is present on the inside of the rice cooker. Therefore, the rice is easily replaced with low-viscosity water on the inner wall of the pot during rice cooking, so that only the portion close to the wall of the rice cooker is overheated, and normal rice is cooked. In addition, the solid cooked rice which is easily peeled or easily peeled is naturally mixed and absorbed by new cooked rice grains, and is completely assimilated by being re-absorbed and re-cooked.

Further, the bottom surface temperature in the rice cooker is set to 90 ° C.
When the temperature is set to 270 ° C., the remaining cooked rice is more reliably peeled off. The bottom surface temperature is effective for drying only the surface of the remaining rice in a short time and keeping the central portion wet as described above by the following operation.

That is, when the inner surface temperature of the rice cooker is lower than 90 ° C., it takes a long time to evaporate the water in the remaining cooked rice, which causes a problem in the stripping efficiency. Further, at a temperature higher than 270 ° C., the amount of heat supplied per unit time is large, resulting in overheating, which may cause the remaining cooked rice to be scorched and damage the inner surface of the pot. For these reasons, the above-mentioned temperature range is important for obtaining an effective operation. And it is more preferable to heat at a temperature of 120 ° C. to 160 ° C. from the viewpoint of peeling efficiency and working efficiency.

[0020]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The details of the present invention will be described based on embodiments.
Here, the rice cooker indicates a rice cooker for business use in the restaurant industry or a rice cooker on a conveyor in the food industry, and refers to a container for cooking rice and water.

Further, it is considered preferable that the rice cooker has a surface layer coated with a substance that facilitates or facilitates the removal of the remaining cooked rice by drying and solidification. As a synthetic resin or the like to be coated, a synthetic resin such as a fluororesin which has heat resistance up to 300 ° C., and which does not cause toxicity to living organisms even when mixed into food, and which can easily peel off the remaining cooked rice is used. Polytetrafluoroethylene, copolymers of tetrafluoroethylene and hexafluoropropylene, copolymers of ethylene and tetrafluoroethylene, copolymers of tetrafluoroethylene and perfluoroalkylvinyl ether, ethylene and chlorotrifluoro One or a combination of two or more selected from ethylene copolymers, polychlorotrifluoroethylene, polyvinylidene fluoride, crystallized polyester and the like are used. In addition, composite plating obtained by combining one or more of chromium, nickel, gold, silver, tin, aluminum, and ceramics with the synthetic resin component can also be used.

(Embodiment 1) FIG. 1 shows a rice cooking process of the present invention. FIG. 1 (a) shows an automatic rice cooker 1 in which heating is automatically stopped when the rice is cooked. In this state, water and rice 3 are stored in the kettle 2, the lid 4 is closed, and the rice is cooked on the gas fire 5. The cooked rice 6 is appropriately loosened as shown in FIG. afterwards,
Although not shown, they are put on a heat insulation container, tableware and the like. Then, as shown in (c), the remaining cooked rice 9 including the remaining rice 7 and the paste-like viscous material 8 adheres to the empty rice cooker 2. And (d) shows the remaining cooked rice 9
It is explanatory drawing of the principal part cross section which expanded the side wall of the rice cooker to which rice cake adhered. In this state (d), the lid 4 was taken out, re-loaded into the automatic rice cooker 1, re-ignited and fired empty, and after about 2 minutes, the inner surface temperature of the bottom portion 10 of the rice cooker 2 was 130 ° C.
And automatically extinguishes the fire by the action of the temperature sensor.
The reason why the lid of the rice cooker 2 is removed and heated is to accelerate evaporation of water. During this heating, the surface of the remaining cooked rice 9 is dried and solidified, and the portion in contact with the rice cooker 2 is peeled off or is in a state of being very easily peeled off. Here, the process of drying and solidification will be described in more detail.
As shown in (e), the water in the remaining cooked rice 9 evaporates due to the heating, and the surface of the cooked rice cooker 2 is dried and solidified by the action of the shrinkage deformation force due to the evaporation of the water.
A force that tries to peel off from the inner wall surface works. When the adhesive surface is sufficiently dried and solidified, the remaining cooked rice 9 on the side wall 11 is peeled off as shown in FIG.
To fall. Therefore, the remaining rice 9 adhered to the bottom 10 was lightly peeled off with a rice scoop, but was not taken out of the kettle. The rice and water were put into the rice cooker 2 and ignited by the automatic rice cooker 1. I do. Of course, that includes the rice remaining from the last time. After several tens of minutes, it cooks and extinguishes automatically. The cooked rice was normal and there was no “burnt” or “boiled rice” anywhere, and the residual rice from the last cooked rice was completely assimilated and could not be identified.

(Embodiment 2) The one in the state of (d) of Embodiment 1 is put on a gas stove (not shown) and the bottom 1 of the rice cooker 2 is put on.
Heating was carried out for 12 minutes while maintaining the inner surface temperature of 0 at 90 ° C.
As a result, the remaining cooked rice was dried and solidified, and as shown in (e), it was gently peeled off with rice scoop. However, because of the long drying time, the remaining rice 7 was dried not only on the surface but also near the core of the rice grains. Was reaching. So I scooped the remaining food 7 mainly with rice scoops. This is because the paste-like viscous material 8 becomes thinner and finer when it is solidified, while the garbage 7 is bulky and easy to take out. Therefore, of the remaining cooked rice, the next rice and water are put into the cooker 2 while the solidified paste-like viscous substance is left in the cooker 2 and ignited by the automatic rice cooker 1. After several tens of minutes, the cooked rice is normal, there is no "burnt" or "boiled rice" anywhere, and also the remaining cooked rice left in the kettle last time, It was completely assimilated and indistinguishable. Next, in the final setting, the same operation as in (b) to (f) of Example 1 was performed, and then the remaining cooked rice 9 adhered to the bottom of the rice cooker 2 was lightly peeled off with rice scoop. The scoop was removed, and the rest could be completely removed with a wet cloth. This operation can be completely removed, for example, by blowing air with an air gun or by applying another physical removing force.

Example 3 Although not shown, a commercial rice cooker (inner diameter: about 43 cm, height: about 20 cm) coated with polytetrafluoroethylene was filled with 7 kg of Sasanishiki and 10.5 kg of tap water. Rice was cooked to obtain 16 kg of cooked rice. This was transferred to a warmer and the inside of the rice cooker was emptied. In this state, about 85 g of the remaining cooked rice remained on the wall surface in the rice cooker in an attached state. Next, the cooker was heated with a direct heat from a gas stove to evaluate the peeling state of the remaining cooked rice. Figure 2 uses the heating temperature at the bottom of the pot as a parameter,
3 is a graph showing a heating time and a peeling state of residual cooked rice. From FIG. 2, it is difficult to peel off by heating at a temperature lower than 90 ° C. and for a short time, and conversely, at a temperature higher than 270 ° C., there is a risk of scorching the residual cooked rice or damaging the coating resin. It turns out that heating is preferable. Further, considering the peeling efficiency and the workability of the worker, 120 ° C. to 1
It can be said that heating at 60 ° C. is more preferable. However, in the case of an automatic conveyor type rice cooker, the peeling process is performed automatically and in a short time, so that a higher temperature is more convenient and 250 ° C.
It may be a high temperature heating slightly higher than that.

Although the present invention is particularly directed to the rice cooking process, the present invention is similarly applicable to the rice warming process, and will be described in detail below. That is, as a means in the heat retaining step, first, after taking out the cooked rice from the heat retaining container, the heat retaining container is heated in the same manner as described above, while applying a shrinkage deformation force generated when moisture evaporates to the remaining cooked rice. Part or all of the remaining cooked rice is dried and solidified, and the remaining cooked rice is peeled off from the inner surface of the heat retaining container or is easily peeled.

Next, the remaining cooked rice is more reliably removed by applying a physical removing force other than washing with water, such as stripping off with a rice scoop or wiping with a wet cloth. This is because it is obvious that if the next cooked rice is stored without removing the remaining cooked rice, naturally the old cooked rice will be mixed, and the old cooked rice will be served to customers at the restaurant as it is It is. This old cooked rice has a low moisture content, so it is hard, and when eaten, it gets stuck between teeth and it is desirable to remove it reliably.

Subsequently, the cooked rice that has been newly cooked is transferred to this heat-insulating container, and this operation may be repeated thereafter. still,
Such a removing means can be used not only for cleaning the heat insulating container but also for cleaning a rice cooker or the like at the end of the operation.

[0028]

As described above, according to the present invention, the following effects can be obtained by the above operation. No need for conventional washing, equipment, labor, and time for it, just heating for a short time, and even if you cook rice continuously, normal rice will be cooked, and rice with excellent taste will be produced. Obtainable. In addition, the previous cooked rice is also assimilated into the rice, so that there is no loss and the rice cooking yield is improved, and no waste water or garbage is generated, which is good for the environment. Further, in the present invention, it is not necessary to rub a container such as a rice cooker with a scourer or the like for cleaning, and therefore, there is an advantage that the fluororesin or the like coated in the container is not semi-permanently peeled. INDUSTRIAL APPLICABILITY The present invention can be used not only for cleaning rice cookers without washing but also for cleaning rice cookers and heat retaining containers.

Further, the bottom surface temperature in the rice cooker is set to 90 ° C.
At 270 ° C., the remaining cooked rice can be more reliably peeled off, which leads to an improvement in the production efficiency of the rice cooking process.

As described above, according to the present invention, since the washing operation of the rice cooker and the heat insulation container in the conventional rice cooking process is omitted, there are problems in production efficiency, labor problems, and environmental problems such as garbage and sewage. Can be solved at once.

Further, in implementing the present invention, there is an advantage that a conventional automatic rice cooker can be used as it is for business use. Also, in the case of a domestic rice cooker, if it is made with a structure that can heat for a certain period of time with the lid open,
In addition to reducing the labor of housewives, it can also reduce sewage and garbage from households, which has become a problem in recent years.

[Brief description of the drawings]

FIG. 1 is an explanatory view of a method for removing residual cooked rice according to the present invention.

FIG. 2 is an explanatory diagram of a peeling state at a temperature of a bottom of a rice cooker.

[Explanation of symbols]

 1. Automatic rice cooker 2. Rice cooker 3. Rice 4. Lid 5. Gas fire 6. Cooked rice 7. Leftovers 8. Rice cooked sticks 9. Remaining cooked rice 10. Bottom 11. Wall

────────────────────────────────────────────────── (5) References JP-A-53-81640 (JP, A) JP-A-62-6664 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/10

Claims (4)

(57) [Claims] After removing the cooked rice, the cooked rice cooker to which the residual cooked rice adheres is heated to apply shrinkage deformation force generated when moisture evaporates to the residual cooked rice while removing the cooked rice. A rice cooking method that does not require a washing step of a rice cooker, in which a part or all of the rice cooker is dried and solidified to make the remaining cooked rice from the inner surface of the rice cooker peeled or easily peeled, and the next rice cooker is not subjected to a water washing step of the rice cooker. 2. The rice cooking method according to claim 1, wherein when the rice cooker is heated, the bottom surface temperature of the inner surface of the rice cooker is 90 ° C. to 270 ° C. 3. The rice cooking method according to claim 1, wherein after the heating of the rice cooker, a physical removal force other than water washing is applied to the remaining rice on the inner surface of the rice cooker. 4. A rice cooker or an insulated container to which the residual rice after removing the rice is adhered is heated to an inner surface temperature of 90 ° C. to 270 ° C. so as to remove part or all of the water contained in the residual rice. A method for removing residual cooked rice, which comprises evaporating, drying and solidifying while applying the shrinkage deformation force generated at that time, and setting the remaining cooked rice to an easily peelable state from the inner surface of the rice cooker.