JPH01124357A - Boiling or streaming of rice grain and noodles and bag for boiling and steaming - Google Patents

Abstract

PURPOSE:To obtain boiled rice having excellent nutrients and high qualities in a short period of time, by packing rice sealed in a bag made of nonwoven fabric with small holes into a heating container, pouring water to the container, placing a cover and heating. CONSTITUTION:A given amount of rice or noodles is sealed in a bag 1 made of nonwoven fabric equipped with plural small holes 3. Then the rice or noodles together with the bag 1 are fed to a heating container such as rice cooker or pot, approximately weighed water is fed to the container and the rice or noodles are heated for a set time. Thereupon, since the bag 1 is wrapped with pressure steam having higher pressure than that in the heating container, boiling process and steaming process are simultaneously carried out. Consequently, the rice can be forcedly changed from alpha quality to beta quality in a short time simultaneously with advance of boiling and steaming. Everyone can produce boiled rice having excellent nutrients and high qualities by using the bag and water without being influenced by rice and water qualities.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is applicable to rice-based 1QTh, spaghetti, dried noodles,
This invention relates to a method for cooking and steaming raw noodles, etc., and a bag for steaming the same.

Especially when it comes to cooking rice, it has become possible to use a rice cooker to cook and steam rice at the same time and easily without using a steamer.

[Conventional technology]

In general, the conditions for successfully cooking rice are: ■ The measured ratio of rice and water, ■ Accurate knowledge of the quality of the rice used and the water content of the rice, ■ The quality of the water used, ■ The joints and temperature, ■ Cooking rice The structure and airtightness of the pot, ■ Steaming time after cooking, etc. are required.

By satisfying these conditions, it is possible to effectively bring out the original taste of rice, but the method of satisfying these conditions requires considerable experience, and it is impossible to reliably satisfy the above conditions in everyday rice cooking. It can be said.

In this case, the above conditions can be naturally satisfied by using the lid, but there are problems such as using the lid is very troublesome and requires experience, knowledge, and time. In reality, it is difficult to use this lid stopper every day.

By the way, in the conventional rice cooking process, the ratio of the amount of water to the amount of rice is properly measured.

The time required from washing the rice to cooking and steaming the rice is about 35 to 40 minutes on average.

In addition, in normal rice cooking, a steaming process is performed approximately 10 to 15 minutes after cooking.

Furthermore, when cooking rice, it is common to measure the rice using a measuring cup, wash the rice directly by hand, and after washing the rice, place the rice directly in a rice cooker and cook.

Also, when cooking noodles, boil them in boiling water in a container such as a pot.

[Problems to be solved by the invention] However, in the conventional rice cooking process, if the ratio of water to rice is even slightly incorrect, the rice becomes too hard or too soft, resulting in bad taste. . In addition, the process from washing the rice to cooking and steaming the rice takes a considerable amount of time, and the steaming process must also be performed after the rice is cooked.Furthermore, it is troublesome to measure the rice with a measuring cup each time the rice is cooked. However, washing rice directly by hand can cause rice grains to scatter during washing.
It is often washed away. Moreover, directly storing rice in the rice cooker causes the rice grains to stick to the inner surface of the inner rice cooker after cooking, making it time-consuming to wash the dirty rice cooker, and it is uneconomical to wash away the stuck rice grains.

On the other hand, when cooking noodles, if they are boiled too much, the so-called core is lost, resulting in a loss of elasticity and flavor.

[Means for solving problems]

Therefore, in order to achieve the object of the invention and solve the problems of the prior art, the present invention provides a method for steaming rice or noodles using a nonwoven fabric that is water resistant, heat resistant, and highly breathable. A plurality of small holes are made in the bag body, a predetermined amount of rice or noodles is sealed in the bag body, and the rice or noodles are stored together with the bag body in a heating container such as a rice cooker or a pot, and an approximately measured amount of water is poured into the bag body. After being supplied, the rice is heated for a set period of time to convert the water into steam while filling the bag with the rice grains.
The bag is filled with pressure steam higher than the pressure inside the heating container, and the normal cooking process and steaming process are performed at the same time, and after the cooking and steaming is completed, the bag is taken out from the heating container and opened.

Another aspect of the present invention is a bag for steaming rice or noodles, in which a plurality of small holes are made in the bag body made of a nonwoven fabric that is water resistant, heat resistant, and highly breathable; A predetermined amount of rice or noodles is encapsulated in the container.

[For production]

The effects based on the above means are as follows. Rice grains or noodles sealed in a bag made of non-woven fabric having a plurality of small holes are placed in a heating container together with the bag, and after a predetermined amount or roughly measured amount of water is poured, the lid is closed and heated.

Inside the heated container, water changes to steam and expands, increasing the pressure, but when the pressure exceeds a certain level, the steam is released outside the container. Since the inside of the bag is filled with steam under pressure higher than the pressure inside the container, the normal cooking process and the hollyhock process are performed simultaneously.

〔Example〕

Next, embodiments of the method of the present invention and its steaming bag will be described with reference to the drawings.

Figure 1 is a perspective view of a bag containing rice grains or noodles stored in an outer bag for measuring water volume, Figure 2 is a front view of the center longitudinal section of the bag with the outer bag for measuring water volume removed from Figure 1, and Figure 3 is a front view of the bag with the outer bag for measuring water volume removed. It is a schematic diagram showing a process example of steaming cooking.

In the figure, 1 is the rice IQR of white rice, brown rice, barley, sticky rice, etc.
Or a bag for enclosing noodles, in which a fiber sheet is mechanically, chemically, or
It is made of fabric 2 that has been thermally treated and bonded by the fusing force of the fibers themselves, has water resistance and heat resistance, is highly breathable, and has a pore size smaller than a grain of rice, for example, about 1.0 to 2 Om. A plurality of small holes 3 are provided. If necessary, the storage capacity shall be divided into units of 150 g within the range of 150 g (approximately 1 cup) to 450 g (approximately 5 cups), and the display shall be appropriately labeled. The above bag has a winning score of 20.
It is made by using two pieces of fabric with a size of about 100 lbs (g) and pasting their edges together.

The reason for providing the small holes 3 in the bag body 1 is that, as a result of experiments, by providing the small holes 3, the rice cooking time can be reduced by about half compared to when the small holes are not provided, and the amount of water can also be reduced by less than the small holes. It has been found that this method can save up to 60% compared to using a bag without a bag. Furthermore, the small holes 3 have the role of controlling the airtightness necessary inside the bag to the best condition, and can maintain the mutual relationship between ventilation and airtightness, and can also be inserted into the bag. Its role is to constantly release water to the outside under steam pressure and to absorb the necessary steam.

4 in the figure is an outer bag made of synthetic resin with a measuring scale 5 for storing the bag 1, and the scale 5 is used for adjusting the cooking level, for example, a standard rice line 51 or a soft rice line 51. 52. Hard rice rice line 5. The water amount is displayed. Further, the capacity of rice grains R or noodles in the storage bag is indicated on the outer bag.

[Example of steaming process]

Next, an example of a rice cooking and steaming process based on an embodiment of the present invention will be explained.

As shown in FIG. 1, a predetermined amount of rice R is sealed in a bag 1 made of nonwoven fabric with a plurality of small holes 3, and then the bag 1
The case where rice is cooked using the outer bag 4 containing the rice will be described.

FIG. 3 (a) to (k+), (a) The bag 1 containing a predetermined amount of rice is opened at the top of the outer bag 4 and taken out.

(b) Wash the rice together with the bag in the inner pot a of electric rice cooker A.
, At this time, water enters through the small holes 3 to increase the efficiency of rice washing.

(C) Drain the water inside the bag body 1.

(d) Store the drained rice together with the bag in the inner pot a. (e) Inject water W into the outer bag 4. (f) Fill the packaging bag 4 with water W up to the desired capacity scale 5.

fgl Pour water from outer bag 4 into inner pot a. (h) Heat the electric rice cooker A by sealing the lid A1 and turning on the electricity.

By this, at the start of cooking, about 20% of the total rice is cooked.
The rice will be boiled in heavy water. Then, in the middle of the rice cooking process,
Approximately 50% of the rice is normally cooked and pressure-steamed, and the remaining 30% is finished by multiple processes.The high-temperature steam and pressure humidity inside the pot are absorbed through the small holes 3 of the bag body 1, and the rice is forcibly steamed. do.

Therefore, the water in the inner pot a sublimates and expands while changing into high-temperature steam, and the excess pressure steam is discharged to the outside from the steam valve A2 of the lid A1.

At this time, the pressure inside the bag body 1 is about 150% of the pressure inside the inner pot a.
Since it is filled with high pressure steam, conventional rice cooking and steaming can be done at the same time, and the required time is about 22 hours.
~25 minutes. (i) After the rice cooking is completed, take out the cooked rice R' together with the bag from the inner pot a. (jl Open the removed bag 1 using an appropriate means such as scissors.+k) Transfer the cooked rice in the opened bag 1 to tableware and eat.

As an example of the change in volume from washed rice to cooked rice, 150 g (about 1 cup) of rice increases in weight to about 300 g, which is about double, after the rice is cooked.

By the way, when cooking spaghetti and noodles,
Boiling and steaming can be done at the same time using the same method as the rice cooking process.

〔Effect of the invention〕

As described above, the present invention encloses rice in a non-woven fabric bag with small holes and heats it in an electric rice cooker in the same manner as normal rice cooking, so that rice grains are forcedly heated in a short period of time while the rice is being cooked and steamed. You can cook rice while changing from alpha quality to beta quality, and the cooking time is 30 to 40% less compared to conventional methods.

In addition, it is not affected by the quality of rice or water, and by adding the bag and amount of water, anyone can make rice that is always of high quality in terms of nutrition and taste.

Furthermore, by setting the required boiling rate according to the amount used, rice or noodles can be steamed regardless of the internal volume of the heating container. Moreover, in the above-mentioned NH, regardless of the type of spaghetti, dried noodles, or fresh noodles, even if the noodles are overcooked, they can be easily steam-boiled leaving the core intact.

Furthermore, according to the method of the present invention, since the rice cooking and steaming steps are carried out simultaneously, it can be applied to cooking and steaming not only white rice for rice but also glutinous rice and rice for red rice.

In addition, 150g (about 1 cup) of rice grains are packed in the bag in advance.
, 300g (approx. 2 cups)...450g (approx. 5 cups)
Because it is packed with a specified capacity such as
To save the trouble of measuring each cup in a cup when cooking rice, to wash rice without scattering rice grains, and to eliminate the need to wash away rice grains stuck to the inner surface of an inner pot after rice cooking, which is economical.

Moreover, even if the cooked rice gets cold, it is still inside the bag, so it can be heated in the microwave as it is. Beneficial.

[Brief explanation of the drawing]

The drawings show an embodiment of the steaming method for rice grains and noodles and the steaming bag according to the present invention. The figure is a central longitudinal sectional front view of the bag with the outer bag of FIG. 1 removed, and FIGS. 3(a) to 3(k) are schematic diagrams of the rice steaming process. 1 - Bag body 2... Non-woven fabric composing the bag body 3... Small holes in the bag body 4... Outer bag with measuring scales 5... Measuring scales on the outer bag

Claims (2)

[Claims] (1) A plurality of small holes are made in a bag made of a nonwoven fabric that is water resistant, heat resistant, and highly breathable, a predetermined amount of rice or noodles is sealed in the bag, and the rice or noodles are placed in the bag. The whole body is stored in a heating container such as a rice cooker or a pot, and after supplying roughly measured water, the heating container is heated for a set time to convert the water into steam. Fill with steam at a pressure higher than the internal pressure,
A method for cooking and steaming rice and noodles, characterized in that a normal cooking process and a steaming process are performed at the same time, and after the completion of cooking, the bag is removed from the heating container and opened. (2) Rice grains characterized by having a plurality of small holes in a bag made of a non-woven fabric that is water resistant, heat resistant, and highly breathable, and a predetermined amount of rice or noodles is sealed inside the bag.
A bag for steaming noodles.