JP3658918B2 - Rice cooker with microwave oven and microwave oven using this rice cooker - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a microwave rice cooker that cooks rice using a microwave oven that contains washed rice and water, and a method of cooking rice in a microwave oven using this rice cooker.
[0002]
[Prior art]
Conventionally, cooking rice is usually performed by washing the rice and impregnating it with water, then heating it from the outside with a heat source such as gas or electricity using a metal or ceramic pot or pan. .
These cooked rice can be heated gradually, especially in the initial stage, particularly gradually heated, heated strongly in the middle period, weakly heated in the latter period, and unevenly cooked, There was a drawback that preparation of cooking rice took time and trouble.
In recent years, it has become difficult to take a long time for cooking. On the other hand, since microwave ovens that perform rapid cooking have become widespread, it has been required to cook rice quickly using a microwave oven. And it is requested | required that the process of washing rice and impregnating water which requires time and labor may be omitted.
In order to perform the initial gentle cooking of rice with a microwave oven, an outer container is provided outside the container in which rice and water are put, and water is put in this to form a water layer between the container and the outer container. It was proposed to prevent rapid heating and keep warm. (For example, JP-A-8-453 and JP-A-8-52069).
However, when such a microwave barrier layer is provided, there is a tendency that high heating in the middle of cooking rice is insufficient.
In addition, the opening of the container body is covered with an inner lid, and an outer lid is placed thereon to form a gap between them. The water vapor entering the gap is cooled and liquefied through the hole in the inner lid, and returned to the container body. Japanese Patent Laid-Open No. 6-141969 proposes preventing rapid heating in the container.
However, in this rice cooker, since the inner lid is fixed, the distance between the rice and the inner lid cannot be adjusted, and the position of the inner lid does not change when cooking a small amount of rice or a large amount of rice. Therefore, an appropriate space cannot be formed between the rice and the inner lid, so that there is a large tendency that good rice cannot be obtained.
[0003]
In rice cooking, it is important to impregnate rice with necessary water, the amount of rice and water, the relationship between the amount of cooked rice and the size of the rice cooker, and the like.
There are methods for cooking rice, such as cooking and drying, and hot water removal, but currently cooking and drying is common. Cooking and drying requires a kettle and a heavy lid.
In other words, there is an appropriate rice cooking space between the lid and the rice to which water has been added, and this is filled with water vapor, an appropriate pressure is applied, the water vapor is cooled by the lid, and returned to the kettle to adjust the temperature. Good cooking and drying is performed. For this reason, when a small amount of rice is cooked in a large pot, an appropriate rice cooking space is not formed, so that good rice cooking cannot be performed.
Thus, the cooking space has a significant relationship with the pressure applied during cooking, and affects the softness of the cooked rice. Since the rice cooking container of this invention can adjust a rice cooking space by moving an inner lid, it can cook the rice of appropriate softness.
Furthermore, when cooking rice in a microwave oven, it is necessary to prevent the generation of stuffy odor generated by pressure heat sterilization.
[0004]
[Problems to be solved by the invention]
The present invention moves the inner lid according to the amount of rice to be cooked, adjusts the rice cooking gap between the lid and the rice to which water has been added, and cooks rice with the desired softness by making it an appropriate space and the outer lid The water is condensed and liquefied in the condensing space between the inner lid and the inside lid, washed in advance in a rice cooker for microwave oven, which is refluxed in the container to adjust the temperature in the container and prevent initial rapid heating, A rice cooker for a microwave oven in which plastic bags are filled with water impregnated with rice and water that is present as liquid water at the time of rice cooking, and a microwave oven rice cooking method using the same are provided.
[0005]
[Means for Solving the Problems]
The present invention
“1. Washed rice, soaked and water-containing rice is filled in a bag formed of a plastic sheet, water is poured into the bag, the water is sealed in an aerated state, and sterilized by heating and heat sterilization is 50% to 65% by weight. A rice-washing package and a water package in a bag made of plastic sheet with added water are composed of a lid formed of a dielectric and a container body, and a. The lid is formed in the opening of i. An outer lid provided with a liquid recess that is detachably fixed and has a hole for removing water vapor at the side and a condensed water reflux hole at the bottom, and ii. It is formed by a lid in which are arranged the condensed water refluxing hole, movably made by housing a cooking vessel connected to the outer lid inner lid is in the height direction, b. the container body, rises the inner lid edge A microwave oven that is a container in which a water vapor passage gap formed between the container and the peripheral wall of the container body is disposed rice cooker.
2. Item 1. The rice cooker according to item 1, wherein the rice-washed package is a rice-washed package that has been subjected to pressure-steamed rice and water after being soaked and soaked, and sealed and pressurized and sterilized in a state of being aerated.
3. The microwave oven rice cooker described in 1 or 2 whose washing | cleaning rice and the immersed rice are about 30 weight%-37 weight% moisture content.
4). The microwave oven rice cooker described in item 2, wherein the moisture content is about 45 wt% to 55 wt% by the pressurized steam treatment.
5. The microwave rice cooker described in any one of 1 to 4 whose water content is about 50 to 65 weight% with the water poured.
6). The microwave oven cooker described in any one of items 2 to 5, wherein the hydrous treatment with pressurized steam is 100 ° C, 20 minutes to 140 ° C, 30 seconds.
7. The microwave oven cooker described in any one of items 1 to 6, wherein the air content of the air-sealed seal sealed in the air-containing state is 30% to 35% by volume.
8). 8. The microwave oven cooker according to any one of items 1 to 7, wherein the gas to be sealed in the aeration seal is nitrogen gas.
9. The microwave oven rice cooker described in any one of 1 to 8, wherein the pH of the washed and sterilized rice is about 5.
10. The microwave oven cooker described in any one of items 1 to 9, wherein the pH is adjusted using an organic acid aqueous solution as water to be injected before pressure heat sterilization.
11. The electron described in any one of items 1 to 10, wherein the filling amount of rice and water in the rice-washing package and the added water package stored in the rice cooking container is rice: water = 1: 0.8-1 Range cooker.
12 The microwave rice cooker described in any one of 1 to 11 whose water of the water packaging body accommodated in a rice cooking container is a seasoning or soup stock.
13. It was described in any one of Items 1 to 12, in which a rice packaging container filled with a bag formed of a plastic sheet was added to the rice cooking container in addition to the rice washing package and the water packaging. Microwave cooker.
1 4 . The rice cooking container is installed in the center part of the inner lid with a lift lever with a spiral strip arranged on the outer peripheral surface, and the lever is turned around the fitting hole with the spiral strip arranged on the inner peripheral surface provided in the central part of the outer lid. movably fitted, a container moving the inner lid in the height direction by rotating the inner lid or outer lid, microwave cooker according to any one of no counts 1 to 1 3 wherein.
1 5 . Electronic cooking container, a skirt portion provided on the outer periphery of the outer lid is a container for fixing by fitting the flange portion provided on the outer periphery of the container body, as claimed in any one of item 1 to 1 4, wherein Range cooker.
1 6 . The rice cooking container has a skirt part slightly on the core side from the outer periphery of the outer lid, a flat outer edge part is provided on the outer periphery from the skirt part, the skirt part is pushed into the opening of the container body, and the outer edge part is placed on the outer periphery of the container. a container in close contact with the flange provided for fixing in a microwave cooker according to any one of no counts 1 to 1 5 wherein.
1 7 . Any one of items 1 to 16 , wherein the rice cooking container is a container in which a protrusion that protrudes to the outside of a hollow hemisphere is provided in the center of the bottom of the container body, and a leg portion is provided on the outer periphery of the bottom to make the container stand on its own. The microwave oven rice cooker described in item 1.
1 8 . Cooking vessel, a projection projecting from an outer bottom center hollow of the container body is provided, a container provided with a hollow projection projecting outward on the bottom outer periphery, any one of 1 to Section to 1 7, wherein The microwave cooker described in 1.
1 9 . The microwave rice cooker described in any one of items 1 to 17 , wherein the rice cooking container is a ring-shaped projection container in which a projection protruding outward from the bottom of the container body is hollow.
20 . The rice cooking container is a container of protrusions having a hemispherical shape 2 or a cylindrical shape or a rectangular shape or a combination thereof, wherein the central protrusion protruding outward is provided at the center of the bottom and the peripheral portion of the container body. The microwave oven rice cooker described in any one of 7 items.
21 . A plurality of hollow and hemispherical rice cooking containers are provided at equal intervals at an angle of 60 ° to 120 ° formed by a concentric circle on the outer periphery of the bottom with a protrusion protruding outside the hollow at the outer periphery of the bottom. The microwave oven cooker according to any one of 1 to 17 , which is a container of a protrusion protruding outward in a cylindrical shape, a rectangular shape, or a combination thereof.
22 . The lid of the rice cooker described in any one of items 1 to 12 is removed, and the package of rice washing, water, ingredients, etc. contained therein is opened, and the lid is opened in the rice cooking container containing these, and the lid is opened. A method for cooking rice in a microwave oven, wherein the position is adjusted and heated by a microwave oven to cook rice. "
About.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, rice incorporated in a microwave rice cooker is rice that has been previously washed and impregnated with water. This is because rice washing cannot be performed in a short time if it takes time and effort to wash and contain water.
The rice is rinsed, soaked and then treated with pressurized steam to hydrate. Washing and soaking are performed at room temperature, and the rice is soaked in water for about 60 minutes and impregnated with 30% to 37% by weight of water.
Then, it is treated with pressurized steam at 100 ° C. for 20 minutes to 140 ° C. for 30 seconds, resulting in a water content of 45 wt% to 55 wt%. If the temperature of the pressurized steam treatment is too high, the steam pressure becomes very high, the pressurized steam treatment device becomes expensive, and if it is too low, the water content is insufficient and the rice is not good. On the other hand, when the treatment is performed for a long time, this treatment is incomplete but cooked rice, and the treated rice-like rice contains sufficient water as rice. For this reason, when cooking in a microwave oven, liquid water cannot be added, so a stuffy smell is generated. Moreover, since water content becomes inadequate in low temperature and short time, 100 degreeC, 20 minutes-140 degreeC, and 30 second are preferable. If the water content is 45% by weight or less, the core remains in the cooked rice after cooking, and if it is 55% by weight or more, the amount of water necessary for cooking is increased and liquid water cannot be added.
[0007]
When the sum of water content by washing and soaking and water injection added when filling the plastic bag is 50 to 65% by weight, the heating steam treatment can be omitted.
This pressurized steam-treated rice is filled in a plastic bag, poured into water, sealed in an aerated state, and sterilized by heating under pressure. Thus, it can withstand long-term storage.
Sealing in the aerated state is because when the heat and pressure sterilization treatment is performed without aeration, the rice grains are in close contact with each other, become a dumpling state, and the appearance of the cooked rice is impaired. The air content is 30% to 35% by volume. The reason for injecting water at the time of sealing is that the impregnated water is insufficient only by the pressurized steam treatment. This water is absorbed by the rice.
[0008]
In addition to washing rice in the microwave oven rice cooker in the present invention, the addition of added water causes liquid water to be present in addition to the water impregnated in the rice, and removes the stuffy smell generated during pressure heating Because.
When rice is impregnated with a sufficient amount of water for cooking and cooked in a microwave oven without a sufficient amount of liquid water, the stuffy odor generated by pressure heat treatment cannot be removed. Moreover, even if the rice cooked once is packaged and heated in a microwave oven or even if α-rice is cooked in a microwave oven, a stuffy smell is generated.
However, when rice is cooked in a microwave oven in the presence of liquid water in the washed rice, the odor is not generated. The present inventor considers that the causative substance of the stuffy odor is steam-distilled by boiling water vapor and released to the outside. High-boiling substances are distilled out at the temperature of water vapor by steam distillation.
[0009]
It is preferable that the pH of the hydrous rice subjected to pressurized steam treatment and filled in the bag is about 5. When pressure heat sterilization is performed after sealing with air, it is effective to adjust the pH to about 5 in order to prevent this because the rice tends to turn brown.
For pH adjustment, it is preferable to add an organic acid such as acetic acid, tartaric acid, ascorbic acid, citric acid, malic acid or the like to the water to be injected at the time of air-sealing.
Although the added water stored in the rice cooking container is preferably 0.8 to 1 with respect to the rice 1, it is adjusted by the rice used such as new rice and old rice.
[0010]
The present invention includes using a liquid containing a seasoning or a soup stock as the added water.
By using such a liquid, seasoned rice can be cooked easily.
In addition, vegetables such as vegetables, fish, meat, and utensils that are seasoned or not seasoned can be filled in a plastic bag and incorporated in a rice cooking container.
Next, the rice cooking container will be described.
In the rice cooking container for microwave oven used in the present invention, both the main body and the lid must be formed of a dielectric. Conductors such as metals block microwaves and cannot be used for containers for microwave heating.
A hollow cylindrical container is most preferable for handling, but it may be an elliptical cylinder, a rectangular cylinder, or a saddle type. If a flange is provided in the opening, the shape maintaining property and the lid supporting property are improved.
[0011]
The rice cooker used in the present invention has two lids, an outer lid and an inner lid. The outer lid is detachably fixed to the opening of the container body, but a skirt is provided in the vicinity of the outer periphery of the outer lid, the outer side is arranged on the outer side, the skirt is pushed into the container opening, and the outer side is in close contact with the flange. It is preferable to fix them by hand because they are easy to handle and easy to manufacture.
Alternatively, a skirt portion may be provided on the outer periphery of the outer lid, and the skirt portion may be fitted to a flange provided on the outer periphery of the container opening, and the lid on the inner side of the skirt portion may be fixed in close contact with the flange.
Alternatively, two rows of skirts may be provided on the outer periphery of the outer lid, and the opening of the container body may be pushed into the gap between the skirts and fixed.
A pair of screw caps can be formed by providing a thread on the outer peripheral surface of the skirt of the outer lid and the inner peripheral surface of the opening of the container body.
Of course, a thread may be provided on the inner peripheral surface of the skirt of the outer lid and the outer peripheral surface of the opening of the container body.
[0012]
Since the inner lid is inserted into the container, it is necessary that the diameter is smaller than the inner diameter of the body portion of the container body, and a gap through which water vapor passes is formed between the outer periphery of the inner lid and the wall of the container body body side wall. . In addition, the inner lid is provided with a reflux hole through which condensed water flows back into the container. When the inclination toward the reflux hole is directed to the surface of the inner lid, the water is favorably refluxed.
In this way, it is possible to perform gentle heating by lowering the temperature in the container at the time of initial heating by cooling the water vapor in the condensation space of the outer lid and the inner lid, condensing and liquefying and recirculating into the rice cooking space. Uneven heating can be prevented, and heavy water-like liquid can be prevented from being ejected from the vent hole of the outer lid.
When heated in a microwave oven, a large amount of water vapor is generated near the side wall because the side wall of the container has a high heating temperature. And since condensed water recirculates to the rice cooking space from the hole of the inner lid, most of the water vapor flows into the condensing space between the outer lid and the inner lid from the space portion of the inner lid and the container side wall. Thus, the outflow of water vapor is subjected to outflow resistance, so that the rice cooking space is pressurized.
[0013]
The inner lid can be moved in the vertical direction by various methods, but the most preferable method is to connect the outer lid with a lift lever and rotate the inner lid in the horizontal direction to move it up and down. Such a lid is, for example, the following lid.
A lift lever provided with a spiral strip on the outer peripheral surface is fixedly arranged at the center of the inner lid, while a through-hole provided with a spiral strip on the inner peripheral surface is provided at the center of the outer lid, and the lift of the inner lid is provided in the through-hole. Insert the levers and mesh the spirals with each other. Thus, when the inner lid is rotated in the horizontal direction, the inner lid moves up and down and the distance between the two lids changes. Therefore, after adjusting the distance to an appropriate distance, the outer lid may be fixed to the opening of the container.
In addition, a handle may be provided on the lift lever protruding outward from the outer lid, and the lever may be rotated to move the inner lid up and down. You can cook your favorite cooked rice by easily adjusting the position of the inner lid by marking the lift lever as soft, normal, or hard, or marking it according to the amount of rice cooked.
The position of the inner lid can be adjusted by pressing the lift lever with a pin or the like outside the outer lid without providing the spiral strip, but it is easy to use rotating the inner lid up and down with the aforementioned spiral strip The number of parts is small, and the structure is simple and preferable.
[0014]
The outer lid is provided with a liquid storage recess having a hole through which water vapor escapes at the side and a condensed water reflux hole at the bottom. The water vapor escaped from the outer lid during cooking is condensed and accumulated in the liquid storage recess, returns to the condensation space between the outer lid and the inner lid from the reflux hole, and returns to the rice cooking space from the reflux hole of the inner lid.
Even if a heavy hot water-like liquid is ejected from the inside of the container, the liquid reservoir recess of the outer lid has an action of storing the liquid and returning it from the reflux hole to the rice cooking space.
[0015]
In microwave heating, the microwaves are absorbed into the contents and enter while decaying, so the contents closer to the container wall are heated more rapidly than the center of the container.
In the rice cooking container, since rice is deposited on the bottom of the container, it is desirable that the rice cooking container be rapidly heated to the center of the container.
Therefore, if a hollow protrusion projecting outward is provided at the bottom center of the container, the microwaves enter from the periphery of the protrusion, so that the contents of the container are concentrated from the center of the bottom in order to heat the microwave. Heated and uniform heating is possible. The shape of the protrusions is spherical, cylindrical, rectangular or a composite shape such as those. When the protrusions are spherical, the diameter is 8 mm or more and 40 mm or less, and in the case of a rectangle, one side is 8 mm or more and 40 mm or less. Is desirable. When the size of the protrusion is less than 8 mm, the effect of concentrating the microwave is small, and when it is larger than 40 mm, the heating points in the protrusion are dispersed, and the heating effect is remarkably reduced.
[0016]
Providing a protrusion that protrudes outward at the center of the bottom of the container will cause the container to lose its independence, so it is necessary to provide a leg, but the simplest and most effective leg is self-supporting by placing a skirt around the bottom of the bottom. Container.
In addition, if a hollow protrusion that protrudes to the outside is provided also in the peripheral part of the bottom, this has an advantage of acting as a self-supporting leg as well as a concentrated heating point by microwaves.
The hollow protrusion provided on the bottom periphery of the container may be spherical, cylindrical, rectangular, or a composite form thereof similar to the protrusion provided at the center of the bottom, and the angle between the hollow protrusion and the concentric circle at the center is 60 If it arrange | positions in the position of a degree-120 degree | times at equal intervals, the uniformity and independence of a heating will become favorable.
[0017]
Since the rice cooking container used in the present invention is required to have a heat resistance of about 100 ° C. to 105 ° C., a heat resistant synthetic resin such as polypropylene, polymethylpentene, PET, polybutylene terephthalate, and polycarbonate is suitable as a constituent material to be used. ing. Since the material of the inner lid requires heat resistance and wettability in order to recirculate the liquid, it is preferable to perform flame treatment and corona treatment when using polyolefin.
[0018]
The microwave rice cooking method of the present invention is to remove the outer lid and the inner lid of the microwave rice cooker containing the washed rice, the added water, and in some cases further filled with plastic bags, and take out the bag in the rice cooker and open it. If the contents are opened in the container, the lid is closed, the position of the inner lid is adjusted according to the amount of the contents and heated in a microwave oven, the vapor condenses in the space between the outer lid and the inner lid. Reflux inside and prevent abrupt heating in the beginning, and gentle heating is performed. A part of the steam is released to the outside, and the causative substances of stuffy odor are also released, resulting in a good cooked rice.
[0019]
【Example】
The rice cooking container used by this invention is demonstrated about drawing.
FIG. 1 shows a cross section of a lid of a rice cooking container used in the present invention. Reference numeral 1 denotes an outer lid, which has a skirt 6 in the vicinity of the outer periphery and a flat outer edge 5 on the outer side. Reference numeral 2 denotes a liquid storage recess provided in the outer lid, and a water vapor escape hole 3 is provided in the side portion, and excess water vapor enters the liquid storage recess through this hole and is condensed into a liquid. One part is released to the outside. 4, the liquid condensed in the reflux hole provided at the bottom returns to the condensation space from here. In the unlikely event that heavy water-like liquid flows out together with water vapor, the liquid is refluxed from this 4 to the condensing space. A through-hole having a thread on the inner peripheral surface is provided at the center of the outer lid, and a lift lever 7 having a thread on the outer peripheral surface is inserted into the through-hole by engaging the thread. Reference numeral 8 denotes an inner lid, and a lift lever is fixed to the center portion. A reflux hole 4 is provided in the inner lid, and the cooled and condensed water returns to the rice cooking space through this hole. Reference numeral 9 denotes a rising edge that forms a water vapor passage 11 between the container body and the body side wall. Since the resistance in the case of heavy water-like liquid flowing out is large by standing up in this way, bubbles are reduced, condensation in the condensing space is easy, and the shape of heavy water condensing in the condensing space There is an effect that the liquid easily passes through the reflux hole.
[0020]
FIG. 2 shows a rice cooking container used in the present invention. Reference numeral 10 denotes a flange provided at the opening of the container body, and when the outer lid is put on, the outer side of the outer lid is supported to stabilize the lid. The outer lid pushes the skirt 6 into the opening of the container main body, and the outer side is in close contact with the flange of the container, so that the outer lid is not detached even if pushed up by water vapor. By rotating the inner lid, the distance from the outer lid is adjusted and the lid is covered. Therefore, the distance between the rice, the water 14 and the inner lid 8 can be adjusted to form an appropriate rice cooking space 13.
When heated in the presence of a large amount of water at the beginning of rice cooking, the water vapor passes through the passage 11 and enters the condensing space 12 formed between the outer lid and the inner lid, where it is cooled and turned into water to return to the inner lid. The heated water and rice are cooled back from the holes 4 into the rice cooking space to prevent rapid initial heating. The water vapor that has not been condensed enters the condensing recess 2 from the escape hole 3 of the outer lid, condenses and recirculates from the reflux hole 4.
[0021]
FIG. 3 shows a container body in which a protrusion 15 projecting outward is provided at the bottom center of the container body, and a skirt 16 is disposed on the bottom periphery. Since microwaves concentrate on the contents of the protrusions, this portion is heated rapidly, and the central portion of the contents is heated, so that there is no uneven heating. The skirt also provides independence.
[0022]
FIG. 4 shows a hollow projection 15 projecting outward provided in the center of the bottom and six projecting projections provided at equal intervals at an angle of 60 degrees on the concentric circle of the outer peripheral portion of the bottom. The container main body which arrange | positioned 17 is shown. FIG. 5 shows the bottom where the protrusions are provided. These projections concentrate microwaves on the contents, so that this part is heated rapidly and the central part of the contents is heated, so that there is no uneven heating.
In addition, although the seven protrusions provide independence, the six protrusions arranged at equal intervals on the concentric circles at an angle of 60 degrees with the bottom center side are extremely excellent in self-supporting properties.
[0023]
FIG. 6 shows a hollow protrusion 15 projecting outwardly provided at the center of the bottom and three hollow protrusions projecting outwardly at equal intervals of 120 degrees on the concentric circles around the outer periphery of the bottom. The container main body which arrange | positioned 17 is shown. FIG. 7 shows the bottom with protrusions.
The four protrusions provide independence, but the three protrusions arranged at equal intervals on a concentric circle at an angle of 120 degrees with the bottom center are excellent in independence.
[0024]
Example 1
80 g of rice is washed, immersed in water at room temperature for 3 hours, and then subjected to pressurized steam treatment at 120 ° C. for 20 minutes. 140 g of this rice is filled into a bag made of a polypropylene sheet, 80 g of water is injected, 35% nitrogen is contained and sealed, and sterilized by heating at 115 ° C. for 40 minutes.
A bag made of polypropylene sheet filled with 70 g of added water and a bag filled with the sterilized water-containing rice weighing 140 g was used as a microwave rice cooker built in the polypropylene rice cooker shown in FIG. . The container has a diameter of 64 mm, a bottom diameter of 62.5 mm, a height of 100 mm, and a flange diameter of 80 mm. The bottom of the rice cooking container is a ring that protrudes outward in order to reinforce its self-sustainability and eliminate unevenness in heating. An uneven shape is provided. The outer lid has a diameter of 80 mm, the liquid storage recess has a ring shape, and four steam escape holes with a diameter of 2 mm are provided. The reflux holes are provided at 4 locations with a diameter of 4 mm. The skirt is 3 mm in length and the outer side is 10 mm. The inner lid is 61 mm in diameter, the rising edge is 6 mm, and a water vapor passage of 1.5 mm is formed between the side wall of the container body. The reflux holes are provided at 4 locations with a diameter of 4 mm.
Open the lid of this rice cooker, open the built-in bag, open the contents in the container, adjust the position of the inner lid to 13 mm from the water surface, 500 W in the microwave oven NE-M340, 500 W, 5 minutes When cooking with heating, good soft rice cooking was obtained.
There was no escape of heavy water.
[0025]
Example 2
The container body is the same as in Example 1 except that the bottom shape has a hollow hemispherical shape with a diameter of 14 mm at the center of the bottom and a protrusion protruding outward, and a skirt with a height of 8 mm is arranged on the outer peripheral edge of the bottom. It was used and cooked in the same manner as in Example 1 except that the position of the inner lid was adjusted to 15 mm from the water surface.
[0026]
Example 3
A container similar to that of Example 1 was used except that a hollow hemispherical projection having a diameter of 14 mm and protruding outward was provided at six positions at an angle of 60 degrees with the concentric center of the bottom center and outer periphery. When the rice was cooked in the same manner as in Example 1 except that the position of the inner lid was adjusted to 18 mm from the water surface, a good and hard rice was obtained.
[0027]
Example 4
A container similar to that of Example 1 is used except that a hollow hemispherical projection having a diameter of 14 mm and projecting outward is provided at three positions where the angle between the center of the bottom and the outer peripheral part of the bottom and the concentric center is 120 degrees. When cooked in the same manner as in Example 1, cooked rice with good softness was obtained.
Example 5
Seasoned rice was obtained in the same manner as in Example, except that the added water was replaced with a seasoning solution in which mirin and soy sauce were added to the soup taken from bonito and koji.
Example 6
Gomoku rice was cooked in the same manner as in Example 5 except that the seasoning solution and heat-sterilized rice were seasoned outside of the seasoned shiitake mushrooms, carrots, and fried chicken in a polypropylene bag.
[0028]
Comparative Example 1
The same procedure as in Example 1 was conducted except that 80 g of washed rice and 48 g of water were hermetically sealed and subjected to heat sterilization treatment, and no pressurized steam treatment was performed. There were many spills and the resulting rice was quite hard and bad. It is thought that the water content is very short.
Comparative Example 2
After impregnating 80 g of washed rice into water, treating with pressurized steam and containing water in the amount of rice necessary for cooking, and using this rice to cook rice in the container of FIG. 2 without the presence of liquid water, A drenching odor occurred.
Comparative Example 3
The procedure was the same as Example 1 except that the pressurized steam treatment was performed at 90 ° C. for 20 minutes. The cooked rice was hard. It is considered that the water content is insufficient.
[0029]
【The invention's effect】
According to the present invention, the sufficiently washed rice and the necessary added water are each put in a bag and combined in a container for a microwave oven. If this bag is opened and heated in a microwave oven, it can be quickly melted. Good cooked rice with no odor is obtained, no other equipment is required, and there is an effect that washing time and water content are unnecessary.
[Brief description of the drawings]
FIG. 1 is an explanatory diagram of a lid used in the present invention.
FIG. 2 is an explanatory diagram of a rice cooker for a microwave oven used in the present invention.
FIG. 3 is an explanatory diagram of a bottom portion of an embodiment of a rice cooker for a microwave oven used in the present invention.
FIG. 4 is an explanatory view of the bottom of another rice cooking container used in the present invention.
FIG. 5 is a plan view of the bottom of FIG. 4;
FIG. 6 is an explanatory diagram of the bottom of another rice cooking container of the present invention.
7 is a plan view of the bottom of FIG. 6. FIG.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Outer lid 2 Liquid storage recess 3 Water vapor escape hole 4 Recirculation hole 5 Outer side part 6 Outer skirt 7 Lift lever 8 Middle lid 9 Rising edge 10 Flange 11 Water vapor passage 12 Condensing space 13 Rice cooking space 14 Rice Water 15 Bottom center protrusion 16 Bottom skirt 17 Bottom outer periphery protrusion

Claims (22)

Washed rice, soaked and hydrated rice is filled in a plastic sheet bag, poured into water, sealed in a gas-containing state, and sterilized under pressure and heat. And a water wrapping body built in a bag made of plastic sheet with added water, and a lid body made of a dielectric and a container body, and a. The lid is i. An outer lid that is detachably fixed to the opening of the container body and has a liquid reservoir recess in which a hole for removing water vapor is provided on the side and a condensed water reflux hole is provided on the bottom ; ii. The inner lid is formed in an inner lid having a smaller diameter than the inner diameter of the vessel and inserted into the vessel and having a condensed water reflux hole disposed therein, and the inner lid is housed in a rice cooking container connected to the outer lid so as to be movable in the height direction, b. The microwave oven rice cooker whose container main body is a container which has arrange | positioned the water vapor | steam passage clearance gap formed between the edge part which the inner cover stood | started up, and the container main body surrounding wall .   The microwave oven rice cooker according to claim 1, wherein the rice-washed package is a rice-washed package that has been sealed and pressurized and sterilized in a state where the rice and water that have been subjected to pressure steam treatment after immersion and water are injected and aerated.   The microwave oven cooker according to claim 1 or 2, wherein the washed rice and the soaked rice have a water content of about 30 wt% to 37 wt%.   The microwave oven rice cooker according to claim 2, wherein the water content is about 45 wt% to 55 wt% by pressurized steam treatment.   The microwave oven cooker according to any one of claims 1 to 4, wherein the water content is about 50 wt% to 65 wt% by the injected water.   The microwave oven cooker according to any one of claims 2 to 5, wherein the hydrous treatment with pressurized steam is 100 ° C, 20 minutes to 140 ° C, and 30 seconds.   The microwave oven rice cooker according to any one of claims 1 to 6, wherein the air content of the air-sealed hermetically sealed in the air-containing state is 30% to 35% by volume.   The microwave rice cooker according to any one of claims 1 to 7, wherein the gas to be sealed in an air-tight seal is nitrogen gas.   The microwave rice cooker according to any one of claims 1 to 8, wherein the pH of the washed and pasteurized rice is about 5.   The microwave oven cooker described in any one of Claims 1 thru | or 9 which adjusted pH using the organic acid aqueous solution as water poured before pressure heat sterilization.   The electronic device according to any one of claims 1 to 10, wherein a filling amount of rice and water in the rice-washing package and the additive-water package stored in the rice cooking container is rice: water = 1: 0.8-1. Range cooker.   The microwave rice cooker described in any one of Claims 1 thru | or 11 whose water of the water packaging body accommodated in a rice cooking container is a seasoning or a soup stock.   It was described in any one of Claims 1 thru | or 12 which accommodated the tool package which filled the bag which formed the tool added to rice cooking with the plastic sheet in addition to the rice-washing package and the water package in the rice cooking container. Microwave cooker. The rice cooking container is installed in the center part of the inner lid with a lift lever with a spiral strip arranged on the outer peripheral surface, and the lever is turned around the fitting hole with the spiral strip arranged on the inner peripheral surface provided in the central part of the outer lid. movably fitted, a container moving the inner lid in the height direction by rotating the inner lid or outer lid, microwave cooker according to any one of claims 1 to 1 3. Electronic cooking container, a container fixed by fitting a flange portion provided with a skirt portion provided on the outer periphery of the outer lid to the outer periphery of the container body together, according to any one of claims 1 to 1 4 Range cooker. The rice cooking container has a skirt part slightly on the core side from the outer periphery of the outer lid, a flat outer edge part is provided on the outer periphery from the skirt part, the skirt part is pushed into the opening of the container body, and the outer edge part is placed on the outer periphery of the container. brought into close contact with the flange provided a container for fixing a microwave cooker according to any one of claims 1 to 1 5. Cooking container, a protrusion protruding outward in the bottom center hollow hemispherical container body provided a container equippedwith a leg for freestanding container to the bottom outer periphery, any one of claims 1 to 1 6 The microwave oven rice cooker described in item 1. Cooking vessel, a projection projecting from an outer bottom center hollow of the container body is provided, a container provided with a hollow projection projecting outward on the bottom outer periphery, any one of claims 1 to 1 7 The microwave cooker described in 1. The microwave rice cooker according to any one of claims 1 to 17 , wherein the rice cooking container is a container having a ring-shaped projection that protrudes outward from the bottom of the container body to the outside of the hollow body. The rice cooking container is a container having a projection in which the center protrusion protruding outward at the center of the bottom and the peripheral part of the container body is a hemispherical shape, a cylindrical shape, a rectangular shape, or a combination thereof. The microwave oven cooker described in any one of 17 above. A plurality of hollow and hemispherical rice cooking containers are provided at equal intervals at an angle of 60 ° to 120 ° formed by a concentric circle on the outer periphery of the bottom with a protrusion protruding outside the hollow at the outer periphery of the bottom. The microwave rice cooker according to any one of claims 1 to 17 , which is a container of a protrusion protruding outward in a cylindrical shape, a rectangular shape, or a combination thereof.   The lid of the rice cooker according to any one of claims 1 to 12 is removed, and the packaged body of rice washing, water, utensils, etc. incorporated therein is opened, and the lid is opened in a rice cooking container containing these, and the lid is opened. A method for cooking rice in a microwave oven, wherein the position is adjusted and heated by a microwave oven to cook rice.

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