JP7332842B2 - Rice cooking method - Google Patents

Description

The present invention relates to a rice cooking method.

In Japan, rice is a staple food and is cooked every day at home. For example, 2 go (360 mL) of rice is weighed and put into the inner pot of a rice cooker. Water is put into the inner pot and sharpening is performed. Of course, today, sharpening is no more than washing. In particular, rice called "rinse-free rice" is sold, and in some cases even the washing is not performed. After that, a predetermined amount of water is added into the inner pot. Then, the switch is pushed and rice cooking is performed. The process is almost the same for commercial use.

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

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

For this reason, various techniques have been proposed.

Patent document 1 (actual registration No. 3035175) discloses a cooking bag. This cooking bag is a net-like heat-resistant synthetic fiber bag. A weighed amount of rice is placed in this cooking bag. A cooking bag containing rice is placed in the inner pot of the rice cooker. Water is put into the inner pot. Then, rice is cooked. When the cooking bag of Patent Document 1 is used, a large amount of rice can be lifted at once by simply lifting the cooking bag after cooking. Good work efficiency. Scattering of rice is less likely to occur during the movement of rice.

In recent years, the popularity of brown rice has increased due to the health boom. When brown rice was cooked using the bag described in Patent Document 1, the taste of the cooked brown rice was poor. In brown rice, white rice (endosperm) is surrounded by a wax layer and a bran layer (aleurone layer, seed coat and pericarp) (see FIG. 1). Because of the presence of the wax layer and the bran layer, it is believed that even if brown rice is cooked in a normal rice cooker, it does not taste good.

In order to make brown rice taste delicious, for example, the technique of Patent Document 2 (Japanese Patent Application Laid-Open No. 63-173548) has been proposed. In Patent Document 2, brown rice is processed using a processing machine provided with a blade having a cutting edge. Processing is performed by rotating a blade provided in a processing machine and scraping the surface of brown rice with a cutting blade.

Actual registration No. 3035175 JP-A-63-173548

However, none of the prior art has yet been satisfactory.

For example, even if the technique of patent document 1 was used, delicious rice (polished rice) could not be tasted. Even if the technique of patent document 2 was used, the delicious rice (brown rice) was not able to be tasted.

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

The second problem to be solved by the present invention is to provide a technology that allows delicious brown rice to be eaten (enjoyed) without using expensive and special equipment.

The third problem to be solved by the present invention is to provide a technique for efficiently cooking brown rice deliciously.

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

The present invention
In order to solve the first, second and third problems,
A rice cooking method using a nonmetallic net-like bag,
Put the weighed brown rice in the bag,
External pressure is applied to the brown rice inside the bag from the outside of the bag through the bag to make a scratch that passes through the wax layer of brown rice inside the bag but does not reach the white rice layer,
immersing the bag containing the damaged brown rice in water;
The bag containing the brown rice containing water by the immersion is pulled up from the water and drained,
Put the bag containing the drained brown rice and an amount of water corresponding to the weighed amount of brown rice into a rice cooker,
Suggest a method of cooking rice.

The present invention proposes the method of cooking rice, preferably, the rice is bruised so that the moisture content of the brown rice (immersed for 24 hours) is 38-41 wt%.

The present invention proposes the rice cooking method described above, preferably, wherein the damage is a linear damage.

The present invention proposes the rice cooking method, preferably wherein the nonmetallic net-like bag has a mesh side of 1 to 2 mm.

The present invention proposes the rice cooking method, wherein preferably the step of applying external pressure to the brown rice inside the bag from the outside of the bag through the bag is carried out in water.

The present invention
In order to solve the fourth problem,
A rice cooking method using a nonmetallic net-like bag,
Put the weighed white rice in the bag,
Sharpening the white rice in the bag,
soaking the bag containing the polished rice in water;
Pull up the bag containing the polished rice containing water by the immersion from the water and drain it,
Put the bag containing the drained white rice and an amount of water corresponding to the measured amount of white rice into a rice cooker,
Suggest a method of cooking rice.

The present invention is the rice cooking method, preferably, the immersion is performed in a storage at a temperature of 0 to 10 ° C.,
pulling up and draining the bag from the water in the storage;
A rice cooking method is proposed in which a bag containing the drained rice and an amount of water corresponding to the weighed amount of rice are put into a rice cooker.

The present invention proposes a nonmetallic net-like bag for use in the rice cooking method.

I ate (tasted) delicious brown rice. One of the reasons for this is that brown rice contained sufficient water inside during cooking. Since the time required for hydration was shortened, the trouble of preliminary preparation was saved. The amount of water added when cooking rice became appropriate, and it was delicious. The bran layer of the brown rice remained sufficiently, and the unique taste of the brown rice was fully enjoyed. A special device such as that disclosed in Patent Document 2 was not required. Therefore, it costs less. In order to make the brown rice easier to absorb water, the brown rice is scratched, but since it is not a metal blade but a non-metallic net-like bag that is used at this time, it is necessary to make an appropriate scratch to absorb water. was easy. In particular, since a non-metallic net-like bag was used, it was suitable for making a scratch that penetrated (penetrated through) the wax layer of brown rice but did not reach the white rice layer (endosperm). When the damage reaches the polished rice layer (endosperm portion), that is, when the damage is deep, the brown rice loses its deliciousness. Of course, this does not mean that all of the scratches must not reach the white rice layer (the endosperm portion). It was preferable that the proportion of deep scratches reaching the white rice layer (endosperm) be small. For example, no major problem was observed when the ratio was 20% or less.

If the bag containing the brown rice after being damaged is stored in a storage at a temperature of 0 to 10° C., it is easy to handle even when additional brown rice needs to be cooked in a hurry. It was possible to respond in a short time, and I was able to eat delicious brown rice. At this time, if a net-like bag was used, storage work and subsequent work could be carried out smoothly. Moreover, the water can be drained during storage, and the removal of the water adhering to the surface of the unpolished rice (drainage) has become more reliable.

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

If the bag containing the polished rice after being damaged is stored in a storage at a temperature of 0 to 10° C., it is easy to handle even when additional polished rice needs to be cooked in a hurry. It was possible to respond in a short time, and I was able to eat delicious white rice. At this time, if a net-like bag was used, storage work and subsequent work could be carried out smoothly. In addition, the water can be drained during storage, and the removal of water adhering to the surface of the polished rice (drainage) has become more reliable.

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

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

First, the bags used will be described.

FIG. 2 is a schematic diagram of a bag 1 used in the present invention. The bag 1 has a flat bag shape, a gusset bag shape, a tetra pack shape, a drawstring bag shape, a tubular shape, a prismatic shape, a dome shape, a spherical shape, a spheroidal shape, or the like. Bag 1 has at least one opening 2 . Unpolished rice (or polished rice) is taken in and out through the opening 2 . It is preferable that the size of the opening 2 is substantially the same as or larger than the opposite side of the opening 2 or the opposite side of the bottom. This facilitates loading and unloading.

The bag 1 is a net-like bag having meshes large enough to prevent brown rice from passing through. The mesh size (one side of the mesh) is preferably 1 to 2 mm, for example, about 1.4 mm. A grain of rice has a length of about 5 mm, a width of about 3 mm, and a thickness of about 1.8 mm. If force is applied to the brown rice put in the bag 1, the brown rice may be crushed or cracked in some cases. In the case of meshes of the above size, the brown rice which is broken into small pieces or cracked comes out of the meshes. The grain size of the brown rice in the bag 1 is almost the same. When the grains of brown rice were of the same size, each grain had the same moisture content and was evenly cooked. I was able to prevent the bottom of the pot from burning and the rice from becoming soggy because of the carbohydrates that leach out from the cracked rice.

The material of the bag 1 may be a fiber (made of non-metal, non-rubber) having heat resistance of 120° C. or higher, which can withstand rice cooking. Examples include polyester, acrylic, nylon, linen, and cotton. Organic synthetic fibers or natural fibers are used. In the case of metal fibers, the brown rice was damaged more than necessary, and the bran layer was peeled off. A large percentage of deep scratches reached the white rice layer (endosperm). Moreover, the handleability was also poor. Although there are glass fibers and inorganic fibers as fibers, organic (natural or synthetic) fibers were preferred in terms of the contents (features) of scratches on the surface layer and the ease of handling of the bag.

The bag 1 may be a bag in which sheet materials are sewn together, or may be a three-dimensionally woven bag. The size of the bag 1 is such that it can be put into the rice cooking container 3.

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

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

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

External pressure was applied to bag 1 containing brown rice (step 2). Of course, at this time, the opening 2 of the bag 1 is closed. An external pressure was applied to the brown rice inside the bag 1 from the outside of the bag 1 via the string (thread: fiber) constituting the bag 1. Referring to FIG. Fig. 4(1) is a cross-sectional view of a state in which an external pressure is vertically applied (pressed) from above to the bag 1 placed on the workbench, as viewed from the side. On the other hand, when an external pressure is applied from above, the force propagates from the upper and lower sides of the bag 1 toward the center of the bag 1. When the force from the upper and lower sides of the bag 1 collides near the center of the bag 1, the force propagates in the lateral direction. Along with this, the brown rice in the bag 1 tries to move laterally.Because the bag 1 is made of non-rubber, it hardly expands and contracts.Therefore, the force resisting the movement is Because of the action (because the bag 1 pushes back), the brown rice loses the escape direction.The direction of the external pressure applied to the bag 1 is changed to either front, back, left, or right.Strings (threads: fibers) that make up the bag 1. and the friction coefficient between the brown rice and the friction coefficient between the brown rice in the bag 1. The friction coefficient between the string of the bag 1 and the brown rice is smaller. The amount of movement is greater than the amount of movement of the brown rice in the bag 1. Therefore, the strings of the bag 1 rub against the surface of the brown rice (see FIG. 4 (2)).The surface of the brown rice in the bag 1 is scratched. The direction of the applied external pressure is changed, such as clockwise/counterclockwise, by stirring the brown rice in the bag 1 (see FIGS. 4(3) and 4(4)). Scratches are efficiently formed on the surface layer of the brown rice in the bag 1. Most of the scratches penetrated (penetrated through) the wax layer of the brown rice, but did not reach the polished rice layer (endosperm portion). The percentage of wounds reaching the white rice layer (endosperm portion) was almost 0%.

FIG. 5 is a surface view (plan view) of brown rice with scratches that do not reach the white rice layer of the brown rice, but penetrate the wax layer and stop at the bran layer. Scratches are attached to a part of the surface of brown rice. The wound is linear. A plurality of scratches may be present on the surface of the brown rice. The plurality of linear scratches are arranged substantially parallel, overlapped, or crossed, or a combination thereof. The depth of the linear wound reaches the bran layer but does not reach the endosperm (white rice). The thickness of the wax layer of brown rice is about 10 μm or less. The scratches on the surface of brown rice are not in the form of peeling off the wax layer. Part of the wax layer. It is a linear wound. As a result, the unique taste of brown rice could be fully enjoyed.

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

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

The surface of the pericarp of brown rice is covered with a film made of wax. This film is called a wax layer. The combination of the wax layer and the bran layer is called the outer skin. The wax layer serves to prevent water from entering so that the brown rice (seed) does not easily germinate. Therefore, the wax layer is difficult to pass water. The taste of brown rice varies greatly depending on the shape of the grains of the cooked brown rice. If the hull of cooked brown rice did not remain as a shape due to bursting or cracking, the taste was poor. The grain shape of cooked brown rice changes depending on the moisture content. That is, the taste changes depending on the moisture content. In this sense, it is understood that it is necessary to encourage water infiltration with scratches, but it was preferable that the scratches were not excessive enough to be scraped off and peeled off. As for the depth of the wound, it was preferable that the wound did not reach the endosperm (white rice). Considering the taste, it was preferable that the bruises reaching the endosperm (white rice) accounted for 20% or less of the total bruises. More preferably, it was 10% or less. More preferably, it was 5% or less.

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

The bag 1 containing the brown rice in which the wax layer was damaged in step 2 was placed in a container 3 containing water (purified water) and stored in a refrigerator (1 to 10° C., for example, 4° C.) (step 3). The brown rice in the bag 1 is immersed in water by putting the bag 1 containing the brown rice with the wax layer scratched into a container 3 containing water (purified water). Water penetrates into the inside of brown rice (white rice). The immersion time in this example was 24 hours. The water content increased with increasing immersion time. The weight of 2 kg of brown rice in this example after containing water was 2.8 kg. The immersion in the refrigerator is for the following reasons. This is because even if the brown rice contains the same amount of water, if the brown rice is slowly hydrated with cold water, the water spreads to every corner of the structure of the brown rice and the taste is good. Also, the larger the temperature difference from the beginning of cooking until the boiling point is reached, the better the taste.

After the brown rice was soaked with water, the bag 1 was pulled up from the container 3 containing purified water. By pulling up, water attached to the surface of the unpolished rice was removed (drainage) (step 4). Preferably, after lifting the bag 1, the bag 1 was left in the air for 3 minutes. By leaving it in the air, draining became reliable. The water adhering to the brown rice surface disappeared. If the water adhering to the surface of the brown rice was surely drained, it was possible to match the amount of water added when cooking the measured brown rice to the amount of water that could be cooked deliciously. Unexpectedly, water adheres to the surface of brown rice in the previous step. If this is left as it is, the amount of water that can be cooked deliciously for 2 kg of brown rice will be inaccurate. I couldn't cook delicious brown rice. The amount of water to put into the rice cooker when cooking rice can be easily determined for the measured amount of brown rice.

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

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

Reference example 1 is a case where the above step 2 is performed in the same manner as above (the braze layer is not damaged).

Reference example 2 is a case in which steps 3 and 4 are performed in the same manner as described above (no water immersion and no draining).

Reference example 3 is a case where the above step 4 is not performed in the same manner (when only draining is not performed).

Referential Example 4 is the same as step 2 except that a food processor was used to process the brown rice for 10 seconds instead of step 2 above.

Referential Example 5 is a case in which, instead of step 2 above, the brown rice is held between both hands and rubbed (applied) for the same amount of time as in the example to cause damage.

Table 1
Example 1 Good texture. You can't feel the roughness when chewing. Good aftertaste after swallowing. Fragrant taste.
Reference Example 1 Overall hardness is felt, and a sharp bite is felt in the mouth.
Reference Example 2 Feeling rough and hard in some places while chewing.
Reference Example 3 Poor loosening when placed in the mouth, stickiness and poor texture.
Reference Example 4 Bran smell. Watery, not grainy and difficult to swallow.
Reference Example 5 When chewing, it becomes rough and remains in the mouth. An earthy odor remains.

By comparing Example 1 and Reference Example 1, the meaning of scratching the braze layer can be understood. It can be seen that simply soaking the brown rice in water does not significantly improve the taste of the brown rice.

Comparing Example 1 and Reference Example 2, it can be seen that even if the wax layer is damaged, it does not significantly improve the taste of brown rice unless it is immersed in water.

Comparing Example 1 and Reference Example 3, even if the wax layer is scratched and immersed in water, if the water is not sufficiently drained, the taste of brown rice is significantly improved. It turns out that there is nothing.

Comparing Example 1 and Reference Example 4, depending on the nature of the damage to the brown rice, i.e., by using a metal blade to damage the brown rice, almost no improvement in the taste of the cooked brown rice was observed. By using a bag, it can be seen that it is important to damage the wax layer of brown rice. In the case of Example 1, when the brown rice was put in the mouth, a smooth texture was felt, but in the case of Reference Example 4, such a texture was not felt. In the case of Reference Example 4, it was presumed that not only the bran layer but also the bran layer and the endosperm were greatly damaged because of the treatment with a metal blade. In the case of Reference Example 4, the heat of the motor generated when rotating the metal blade was transmitted to the brown rice, and the brown rice after treatment was slightly warm. This heat was presumed to be the cause of the increase in the smell of rice bran.

A comparison between Example and Reference Example 5 shows the significance of using the non-metallic bag 1 for damaging the wax layer of brown rice.

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

When the soaking time was shortened, the water content decreased, and although the taste was better than those of Reference Examples 2 and 3, the taste of the brown rice after cooking was lowered. The longer the soaking time, the higher the moisture content. However, even if the moisture content exceeds 41%, the effect of improving the taste is not improved much. On the contrary, it might be just my temper, but the taste might have deteriorated. Moreover, a longer immersion time means a corresponding decrease in work efficiency. Therefore, it was considered meaningless for the immersion time to exceed 72 hours.

<Second embodiment>
While the above embodiment was for brown rice, this embodiment is for white rice.

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

FIG. 6 is a schematic diagram of the cooking process of white rice.

2 kg of polished rice was weighed and put into the bag 1 from the opening (step 1).

A bag 1 containing white rice was placed in running water or a container filled with water. The white rice was polished by lightly kneading the outside of the bag 1 by hand (step 2-A). Alternatively, the white rice was lightly kneaded and polished by inserting the hand from the opening 2 of the bag 1 (step 2-B).

Bag 1 was pulled out of the water. A bag 1 containing white rice was placed in a container 3 containing water (purified water) and stored in a refrigerator (1 to 10° C., for example, 4° C.) (Step 3). The immersion time was about 1 hour. The water content was 20-30 wt%. The reason why the soaked white rice is stored in the refrigerator is as follows. This is because even if the white rice contains the same amount of water, if the white rice is slowly hydrated with cold water, the water spreads to every corner of the structure of the white rice and the taste is good. Also, the larger the temperature difference from the beginning of cooking until the boiling point is reached, the better the taste.

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

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

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

Reference example 6 is a case where the above step 3 is performed in the same manner except for the case where the above step 3 is not performed (when water is not immersed).

Referential example 7 is the case where step 4 is not performed in the same way (when the water is not drained after being submerged in water).

Table 2
Example 2 It is chewy and sweet.
Reference Example 6 No gloss. Cooked with the core remaining. hardens in a short time. Subtle musty odor.
Reference Example 7 No texture. It is sticky and has no sweetness.

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

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

1 bag 2 opening 3 container 4 rice cooker

Claims (6)

A rice cooking method using a nonmetallic net-like bag,
Put the weighed brown rice in the bag,
External pressure is applied to the brown rice inside the bag from the outside of the bag through the bag to make a scratch that passes through the wax layer of brown rice inside the bag but does not reach the white rice layer,
immersing the bag containing the damaged brown rice in water;
The bag containing the brown rice containing water by the immersion is pulled up from the water and drained,
Put the bag containing the drained brown rice and an amount of water corresponding to the weighed amount of brown rice into a rice cooker,
How to cook rice. The method of cooking rice according to claim 1, wherein the brown rice is bruised so that the moisture content (24 hours of soaking) is 38-41 wt%. 3. The method of cooking rice according to claim 1, wherein said scratches are linear scratches. The method for cooking rice according to any one of claims 1 to 3, wherein the nonmetallic net-like bag has a mesh side of 1 to 2 mm. The rice cooking method according to any one of claims 1 to 4, wherein the step of applying an external pressure to the brown rice inside the bag from outside the bag through the bag is performed in water. The immersion is carried out in a storage room at a temperature of 0-10°C.
The rice cooking method according to any one of claims 1 to 5 .

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