JPH07246161A - Rice cooking method and utensil therefor - Google Patents

Abstract

PURPOSE:To remove yellowing, odor, etc., of imported foreign rice easily and securely to improve touch, sweetness, etc., by using a member for rice cooking composed mainly of a material comprising active carbon fiber in the rice cooking process. CONSTITUTION:Rice is cooked after mixing water 3 and rice 4 in a designated ratio in an inner pot 5 of a rice cooker main part 1. A member 2 for rice cooking composed mainly of a material comprising active carbon fiber is put in the inner pot 5 and used. Thus, touch, sweetness, etc., especially yellowing, odor, etc., of imported foreign rice, are improved. The active carbon fiber is selected from phenol based, acrylate based on rayon based one. The member for rice cooking is formed of a woven or nonwoven fabric made by basing on materials of active carbon fiber. The member for rice cooking can be formed of a bag body containing a bulk body of active carbon fiber.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for cooking rice and a cooked rice cooker, and more particularly to a cooked rice cooked rice cooker and a cooked cooked cooker to be used therefor, which particularly has a bran smell of imported rice or the like. Suppressing components and removing impurities,
The present invention relates to an input type boiled rice cooker that is safe and sanitary.

[0002]

2. Description of the Related Art Rice has been a major food of Asian people since ancient times, and there are some countries such as Europe and America who do not like white rice food, but in Japan, white rice food has spread and so-called Japanese-style cooking has been established. However, recently due to lack of supply of domestic rice, non-imported rice called Thai rice, American rice, Chinese rice, etc. has appeared, and compared to conventional domestic rice, for example, it smells nasal or yellowed. There are criticisms such as that Pasa is not delicious. Moreover, in Japan, there is a strong tendency toward domestic rice production, and there are many consumers who are concerned about the deterioration of quality and the safety of post-harvest (post-harvest) pesticides in China and the United States.

[0003]

[Problems to be Solved by the Invention] The main point of cooking rice lies in the amount of water and how to apply heat, and the nature of the rice and the old and new rice, the amount of water in the rice itself, the degree of water penetration into the rice grains by washing with water, and the time of cooking Although it may be increased or decreased as appropriate in consideration of the evaporation amount of boiling water, etc., the method of cooking rice is an issue because of the lack of recognition of the properties of imported non-imported rice, which was generally rarely used for some commercial purposes. . In China, Europe, and the United States, we prefer dry, non-sticky rice, so the rice cooking method is to select rice with low stickiness, boil it in a way like putting it in a large amount of water, and then cook the rice grains later. Scoop up and do not use paste. With this method, it is easy to add water and heat, and there is no concern about raw simmering, but the taste is too pale and it is said that it does not suit Japanese tastes. In Japan, where the above-mentioned white rice food has become widespread and Japanese-style rice cooking has become established, the long-standing practices and established ideas for conventional rice cooked rice still persist in the imported rice cooking, so it is not easy to use it. Since the rice is different from the conventional domestic rice, including rice, a peculiar nose smell, quality deterioration, and anxiety about postharvest pesticides, improvement in the rice cooking method is required. In addition, attention has been paid to Thai rice due to lack of supply of California rice and Chinese rice, and a way to cook Thai rice, which is said to have a nose with long grain seeds, has been devised, and as a rice cooking method to eat imported rice deliciously, for example, Mix charcoal such as Bincho charcoal, glutinous rice, use pressure pan,
Alternatively, methods such as powdered agar, enzyme, vinegar, and added oil have been proposed. However, for example, even if charcoal selected from raw wood with few cracks is selected, in repeated use during cooking, fine coal dust outflows or harmful impurities contained in raw wood beyond the range visually recognized. It is not suitable as cooked rice, for example, when is exuded. Furthermore, due to the lack of rice supply, it is blended with domestically produced rice or imported rice.
In the rice cooking method of various domestic rice and imported rice with different odors etc., it is not possible to solve it only by individual cooking method such as the method suitable for Thai rice, the rice cooking method of Chinese rice, etc. Boiled rice cooking method is required.

The present invention is intended to solve the above problems and is a rice cooking method for rice food, which mainly comprises a raw material made of activated carbon fiber in the main body of the rice cooker in the cooking process. A rice cooking method using a boil-cooking member, and a rice-cooking cooker for a rice-cooking method, wherein the tool is a rice-cooking cooker mainly composed of a material made of activated carbon fiber, and cooking rice in the cooking step. It is intended to provide a boiled rice cooker that can be put into the container body and used.

[0005]

In order to solve the above-mentioned problems, the present inventor can use a general domestic electric kettle in consideration of the fact that the conventional method of cooking rice with white rice in Japan is persistent as a lifestyle. As a result, the inventors have studied the rice cooking method and the boiled rice cooker used for the rice cooking, which are simple and can be used safely for human consumption, and have reached the present invention. In the present invention, the activated carbon fibers to be used are those obtained by activating and firing carbon fibers under steam, and one or more selected from phenol type, acrylic type, rayon type and the like. A combination selected from any of the combinations can be used. The activated carbon fiber has a fiber diameter (μ) of 6 to 20 and a surface area (m ² / g) of 800 to 200.
0, pores (10) to 35, large specific surface area,
It is suitable that the adsorption amount is large, the pore diameter is large, the adsorption range is wide, the adsorption and deodorization speeds are fast, and the generation of coal dust and the separation and runoff during use are suppressed. in this way,
Since the cooked rice cooked and cooked member in the present invention is mainly composed of the material made of the above activated carbon fiber, it has a wide adsorption range, has adsorptivity and water absorption, and has a high deodorizing rate, a knitted fabric material or a bulk body, or Even if they are wrapped with a water-permeable bag, the adsorption force is not hindered and they can be used in any form. Especially in terms of safety and hygiene, unlike a granular material or a granular material, since it is mainly composed of a material consisting of activated carbon fiber in a form that suppresses the generation of carbon dust, separation and outflow, etc., the yellowing of rice grains, Including odor and post-harvest pesticides,
By adsorbing impurities or the like attached or deposited on the surface of rice, it is possible to remove the odor of imported rice and the deposits etc. on the surface, and further improve quality deterioration. Therefore, even with imported rice that tends to be dry, along with quality improvements such as yellowing and odor, the original sticky feeling of cooked rice,
It acts to bring out sweetness and the like. In addition, even in the case of boiled rice cooked with domestic rice, blended rice such as imported foreign rice, and comrades imported from other countries, the characteristics of each individual rice and the way it is cooked are common, and they have multiple functions such as absorptive and water-absorbing properties. It is possible to exert the action based on.

In the present invention, the rice cooking and cooking member is composed of a knitted woven fabric or a non-woven fabric having activated carbon fibers as a base material, and one or more knitted fabrics selected from the above activated carbon fibers, or It is also possible to use a non-woven fabric, which is made of one piece of cloth and has a folded seam portion at the peripheral edge portion, or a constitution in which two knitted fabrics or non-woven fabrics are polymerized and the peripheral edge portion is sewn. Then, after the rice cooked and cooked member is put into the rice cooker main body and used, the rice paste component and the like adhere to the rice cooker, so that it needs to be removed. However, this can be removed by washing with water to continue the repeated use. In addition, the bulk of activated carbon fiber is paper,
Alternatively, a gauze using fibrous fibers or the like, or a rice cooker having a form in which a mesh-shaped bag is filled with heat-resistant synthetic fibers or the like can be provided. In this case, if necessary, a so-called tee bag for loading or lifting may be attached to the extended end so as to be attached to the free end. Further, the glue component and the like attached after use can be removed by washing with water, but it is also possible to adopt a disposable system in which the bag body is made of paper and only the bag body is replaced. Further, the knitted woven fabric or the non-woven fabric having activated carbon fibers as a base material can be stored in a bag body of heat-resistant fibers or the like that is safe, harmless, and stable in hot water. The bag is suitably made of a fabric such as a fibrous material or a non-woven fabric that has flexibility and durability even when hot water is cooked during boiling process, and rice paste components, surface deposits, etc. adhere to it when cooked by hot water. Therefore, after use, washing with water can be repeated and repeated use can be continued.

When a knitted woven fabric or nonwoven fabric having activated carbon fibers as a base material in the present invention, a bulk body or the like is added at the time of boiling and boiling rice, the paste components and the like eluted by boiling water adhere to the cooking and boiling rice cooker, and rice is further added. The yellowing adhering to the surface of the, the odorous components or the impurities such as the deposited post-harvest pesticides are also adsorbed, and since the above-mentioned glue components are apt to cause clogging after drying, it can be washed with water after use and repeatedly used. Does not interfere with Also, for other impurities or adsorbed substances such as post-harvest pesticides, the activated carbon fibers can be regenerated by removing the impurities and the like by direct heating, but there is a possibility that the activated carbon fibers may be tampered with. ,
For the regeneration of the activated carbon fiber after use, for example, asbestos or a burning resistant sheet having an equivalent function to it is covered with a wire mesh or the like to reduce the waste of the activated carbon fiber by a burning regeneration tool, etc. It is possible to maintain the above, and it is possible to have a configuration in which the cooked rice cooker of the present invention is set or packaged in combination.

[0008]

In the present invention, the structure is simple, and there is no fear that it will deteriorate or soften even under hot water during the cooking process during rice cooking, and it is safe and harmless in terms of hygiene, and has a specific surface area. Use a rice cooker that has a large adsorption range, a large adsorption amount, a fast deodorization rate, adsorbs nose odors, yellowed coloring and surface deposits, or adhering substances such as post-harvest pesticides. Therefore, work to eliminate concerns about taste or safety related to imported foreign rice. In addition, there are differences in the nature of rice, the amount of water in the rice itself, the degree of water penetration into the rice grains by washing with water, the amount of evaporation of boiling water during boiling, etc. In the case of boiled rice cooked with blended rice as well, it is common to the properties and cooking methods of these individual rice, and these are aggregated and leveled, and the moisture absorption that can adjust the water penetration and softening to the rice grain appropriately, and the adsorption range It has a spaciousness and deodorizing function, absorbs offensive odor components and impurities and reduces the nose-like odor of imported foreign rice and the yellowed coloring state, etc., and works to make plumped rice without the odor. In addition to the amount of cooked rice, the boiled and cooked rice member that is put into the rice cooking container body to be used includes domestic rice and imported foreign rice, or a blend of only imported rice, etc.
The size and form can be selected appropriately, and it can be put into the rice cooking container body so that it does not interfere with the convection of boiling boiling water in the rice cooking container body, and it can be used after washing to remove glue components etc. Then it works repeatedly so that it can be used continuously.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings. FIG. 1 is a vertical cross-sectional explanatory view showing an embodiment of a rice cooking method according to the present invention, FIG. 2 is an explanatory view of the appearance of imported Thai rice, and FIG. 3 is a cooked rice cooked with a knitted fabric of activated carbon fiber. Fig. 4 is an overall perspective view of the member, Fig. 4 is a vertical cross-sectional explanatory view of a cooked rice cooker member in which a bulk body of activated carbon fiber is enclosed, and Fig. 5 is a vertical cross-sectional description of a cooked rice cooker member in which a knitted fabric material of activated carbon fiber is enclosed in a bag. It is a figure. The point of rice cooking lies in the amount of water and how to apply the heat power. In the case of conventional domestic rice cooking, the rice pan 5 of the rice cooking container body part 1 in FIG. 1
On the other hand, water 3 is said to have a ratio of 1.2 as a standard. Fig. 2 is a diagram showing the appearance of imported Thai rice. The upper part is a front view and the lower part is a plan view. The hatched part at the left end of the lower part is the germ part 14.
Is. FIG. 3 is an overall perspective view of a cooked rice cooking member made of a knitted fabric material 6 of activated carbon fiber. In the case of one knitted fabric material 6, the peripheral portion 10 is appropriately sewn, and the cooked rice is cooked in hot water. It is suitable to have a structure in which the end portion is not damaged by the convection of. Further, the knitted fabric material 6 of two sheets may be superposed, and the peripheral portion 10 thereof may be appropriately stitched and fixed. FIG. 4 shows the structure of a bag body 8 in which a bulk body 9 of activated carbon fibers is stored in the bag portion 7. The outer material 11 and the lining material 12 are sewn into a bag shape and the bag portion 7 has a relatively thin wall. The bulk body 9 is laid, the peripheral end portion 13 thereof is fixed by stitching, and the bulk body 9 is integrated by quilting if necessary. FIG. 5 shows the structure of a bag body 8 in which a knitted fabric material 6 of activated carbon fiber is stored in a bag portion 7 of heat-resistant synthetic fiber or the like, and can be used as an individual body of several cm to several cm in length and width, for example. . In addition, it is also configured to be used in the form of encapsulating the whole rice of the measured cooking capacity, and, like the conventional cellophane rice, put water in the bag and close the mouth, Can be put in boiling water to boil, and can be carried as it is without burning or charring.

Example 1 First, after the used imported Thai rice is washed with water, the used rice and water are put into the inner pan 5 of the rice cooking container body part 1, and then the cooked rice cooker 2 according to the present invention is shown in FIG. As shown in the figure, they were thrown in at an appropriate interval and separated, and the switch of the switch operation part was turned on to cook rice. In Example 1, the boiled rice-cooking member 2 is made of the knitted and woven fabric shown in FIG. 3 and is placed in an inner pan 5 in which rice 4 and water 3 are mixed at a distance in the cooking step at a substantially horizontal level. In the state, I put four,
It is lightweight in itself and does not settle to the pan bottom due to convection of hot water from the bottom, and the entire heating proceeds while the hot water convects between the rice grains, which does not hinder the convection of hot water in the inner pan 5. . The number of the cooked rice boiled and cooked members 2 can be appropriately selected depending on the capacity of cooked rice or the mixing ratio of imported foreign rice. Rice cooking container body made by Toshiba, warming pot, model name RCK-10K
MT (for household use) Used rice Imported Thai rice, purchased at Kita-ku, Osaka City, Daiichi Foods Osaka Branch The above Thai rice is as shown in Figure 2, and it is considered that the left side of the plan view was brown rice due to rice polishing. The germ part is missing. Dimensions Horizontal 6.6 mm, Vertical 2.1 mm Weight 0.015 g (1470 pieces for 20 g) Cooking capacity Imported Thai rice 0.5 liters vs. water
6 liters Rice cooking time 43 minutes Rice cooked and cooked member Activated carbon fiber, phenolic, woven cloth material used Product No. ACC-5092-10 (manufactured by Nippon Kyor Co., Ltd.) Vertical 7 cm x Horizontal 12 cm, Weight 0.5 g Comparative Example 1 Above Compared with Example 1, the same imported Thai rice, the same capacity as the rice, and the one without the boiled rice cooking member was used as the blank.
The texture (stickiness) and sweetness were compared. As a result, regarding the yellowish coloration state by the naked eye of three males and three females, the whiteness of the rice in Example 1 was not darkened by charcoal dust or the like, and the whiteness was remarkable as compared with Comparative Example 1, but Comparative Example 1 Then, it was confirmed that all the cooked rice had yellowish coloring. In addition, when a blindfold was made to compare the smell and the plumpness of cooked cooked rice and the dryness of the rice, in Example 1, although the original flavor of the cooked rice of domestic rice was inferior, the dryness of the cooked rice was reduced. On the other hand, it was confirmed that the imported Thai rice of Comparative Example 1 still had a nose-like mud odor and that the imported Thai rice had a dry and sticky feeling even when chewing.

[0011]

EFFECTS OF THE INVENTION Since the present invention is configured as described above, the cooked rice cooked member mainly composed of activated carbon fiber material has a large specific surface area and a strong adsorptive power, so that surface deposits of imported foreign rice, Impurities and odorous components can be removed,
It is possible to eliminate the difficulty of smelling your nose. In addition, since the pore size is large, the adsorption range is wide, and it has a buffering effect on the degree of water penetration into the rice grains during the cooking process such as water absorption, which is useful as a rice cooking method with less dryness and fluffy cooking. Can handle. Further, the structure is simple and safe from the viewpoint of hygiene, without the difficulty of spilling charcoal dust, and is appropriately used during rice cooking, and the adhered glue components and the like can be easily removed by washing with water after use, It has the effect that it can be used repeatedly and continuously.

[Brief description of drawings]

FIG. 1 is a vertical cross-sectional explanatory view of a rice cooking container body showing an embodiment of the present invention.

FIG. 2 is an explanatory diagram showing the appearance of imported Thai rice.

FIG. 3 is an overall perspective view showing an embodiment of the rice cooking / cooking member of the present invention.

FIG. 4 is a cross-sectional explanatory view showing an example of a boiled rice cooking member that accommodates a bulk body.

FIG. 5 is a cross-sectional explanatory view showing an example of a boiled rice cooker member containing a knitted fabric.

[Explanation of symbols]

 1 Main parts of rice cooking container 2 Boiled rice cooking material 3 Water 4 Rice 5 Inner pan 6 Knitted fabric material 7 Bag part 8 Bag body 9 Bulk body 10 Peripheral part 11 Outer surface 12 Lining 13 Peripheral part 14 Germ part

Claims (6)

[Claims] 1. A method of cooking rice, which comprises using a rice-cooking member mainly composed of a material made of activated carbon fiber in the main body of the rice cooking container in the cooking step. 2. A cooked rice cooker in a rice cooking method, wherein the cooked rice cooker is a cooked rice cooker mainly composed of a material made of activated carbon fiber, and the cooked cooked cooker is put into the cooked rice cooker in the cooked cooking process. Rice cooked rice cooker characterized by being used. 3. The cooked rice cooker according to claim 2, wherein the activated carbon fibers are selected from phenol-based, acrylic-based, and rayon-based activated carbon fibers. 4. The cooked rice cooker according to claim 2, wherein the cooked cooker is a knitted woven fabric or a non-woven fabric having activated carbon fibers as a base material. 5. The cooked rice cooker according to claim 2, wherein the cooked cooker comprises a bag filled with a bulk body of activated carbon fibers. 6. The cooked rice cooker according to claim 2 or 3, wherein the boiled member stores a knitted woven fabric or a non-woven fabric having activated carbon fibers as a base material in a bag of heat-resistant fibers or the like.