JPH0799902A - Method for both cooking rice without requiring step for washing rice cooker and removing residual cooked rice - Google Patents

Abstract

PURPOSE:To provide a method for cooking rice without requiring a step for washing a rice cooker with water in which the cooking of rice can continuously be carried out without washing the rice cooker after cooking the rice with water while maintaining the taste of the cooked rice and the production efficiency is high with an extremely rare physical load on operators. CONSTITUTION:This method for cooking rice is to take out cooked rice after cooking the rice, then heat the inner surface of the rice cooker to which the residual cooked rice sticks, dry and solidify a part or all of the residual cooked rice while applying a shrinkage deforming force produced in evaporating water to the residual cooked rice, provide the residual cooked rice with a state thereof peeled and removed from the inner surface of the rice cooker or a readily peelable and removable state thereof and then carry out the next rice cooking without passing through a step for washing the rice cooker with water.

Description

Detailed Description of the Invention

[0001]

[Field of Industrial Application] The present invention enables the next rice cooking without washing the rice cooker after the rice is cooked in the food service industry or the food industry. The rice cooker does not require a washing step and the rice cooker and the heat retaining container are not washed. It is about the method of cleaning in.

[0002]

2. Description of the Related Art Conventionally, in a rice cooking spot in a kitchen of the restaurant industry, cooked rice is cooked many times a day by a rice cooker. Then, after cooking rice once and taking out the cooked rice, fill the rice cooker with water or hot water and leave it for about tens of minutes to swell the remaining cooked rice on the inner surface of the cooker. The residual cooked rice is removed by scrubbing with a scrubbing brush and washing. This is the water washing process of the rice cooker. Then, the rice cooker from which the residual cooked rice has been removed by the water washing step is set again in the rice cooker, and the next rice cook is performed. The term "remaining cooked rice" as used herein refers to both rice-grain-like residual rice and a pasty viscous substance, and a rice cooker refers to one corresponding to a pot container of a rice cooker.

The reason why the residual cooked rice is swollen in advance before cleaning the rice cooker is that it cannot be removed unless it is done. That is, the paste-like viscous substance attached to the entire surface of the empty kettle after taking out the cooked rice is extremely viscous and adheres so persistently that it cannot be removed by simply washing it with water or hot water. is there. Therefore, the inner surface of the domestic rice cooker is coated with the fluororesin, so that it can be removed somewhat easily, but it still needs to be immersed in water or hot water for several tens of minutes before cleaning. However, in the case of a rice cooker that is used in the food service industry where rice is cooked many times a day and is overused, even if it is coated with fluororesin, it will come off in a short period of time, so use only a pot with a metal surface. Therefore, it is more difficult to remove by washing.

On the other hand, in the case of a food factory where a large amount of rice is cooked by a conveyor type rice cooker, it is not possible to take time to swell the residual cooked rice adhered to the empty pot in water or hot water, so that a special cleaning device is required. Is needed.

[0005]

As described above, the conventional method requires a special cleaning device in the food factory, and the equipment cost and the space for the cleaning device are a problem. In the industry, there is a problem that work efficiency is poor because it takes several tens of minutes of standing time to prepare for removing residual cooked rice. In addition, many of these rice cookers for business use are usually made of large metal, and their weight alone weighs more than 5 kg. When removing the above-mentioned residual cooked rice, a reversing operation from a state filled with water is required. As a matter of course, since it is necessary, there is also a problem that the burden on the worker is extremely large. Further, in any case, the generation of sewage from the wash water and the generation of lentils due to the remaining rice are also problems.

In such a situation, if it is possible to cook the next rice without washing the rice cooker with water after the rice has been cooked, the above problems can be solved at once. However, if the next rice is cooked without removing the residual cooked rice by washing with water, it will be "Nama-cooking".
And "burning" occurs, and the taste of cooked rice is significantly affected. This is caused by the fact that the pasty viscous substance that occupies the main part of the residual cooked rice adheres to the entire surface of the inside of the rice cooker. That is, when the next rice is cooked in such a state, the viscosity is high only in the portion where the pasty viscous substance adheres, in other words, the portion in the vicinity of the rice cooker wall, and the water is not sufficiently replaced. Then, only that part is overheated and "burnt" occurs. In this case, even if the other parts are not completely cooked, the sensor at the bottom of the rice cooker reaches a predetermined temperature and the heating is stopped, resulting in "cooking". Therefore, at present, the above-mentioned water washing step is absolutely indispensable for the production and heat retention of cooked rice.

[0007] As described above, in any of the conventional methods, a washing step is required in any case, resulting in a problem in production efficiency that rice cooking efficiency deteriorates, and a physical burden on a worker is large in a working environment. In addition to the problems, it has become an important issue in food factories and the food service industry, such as the treatment of waste water for cleaning water and the treatment of food waste.

[0008]

Means for Solving the Problems The present invention solves the above-mentioned problems, omits the water washing step while maintaining the taste of cooked rice, has high production efficiency, and has an extremely low physical burden on workers. It is intended to provide a rice cooking method and a method for removing residual cooked rice that do not require a washing step of a pot. And, according to the present invention, after the cooked rice is taken out, the rice cooker to which the residual cooked rice is adhered is heated, and the residual cooked rice is retained while giving a shrinkage deformation force generated when the moisture of the cooked rice is evaporated. Part or all of the cooked rice is dried and solidified so that the residual cooked rice is peeled off or easily peeled off from the inner surface of the rice cooker, and the next rice is cooked as it is without passing through the water washing step of the rice cooker.

Further, when cleaning the rice cooker at the end of work or cleaning the heat insulation container, the water contained in the residual cooked rice is removed by heating the cooked rice cooker to which the cooked rice after removing the cooked rice adheres. Part or all is evaporated, dried and solidified while giving the shrinking deformation force that occurs at this time, and the residual cooked rice is peeled from the inner surface of the rice cooker or the like, or set to a state where it can be easily peeled off, and then physically removed, for example, peeled with rice scoop Residual cooked rice can be completely removed by taking it off or wiping it with a wet cloth.

The action of the heating temperature of the rice cooker and the physical removal force is more effective when used in combination with the following means.

That is, when the residual cooked rice is dried, the central portion of the remaining rice is also dried. Therefore, when the next cooked rice is carried out subsequently, the remaining rice is compared with the grain of rice which is consumed in the next cooked rice. It becomes hard. Of course, this is a slight amount from the total amount, but it is naturally desirable to eliminate it. This can be achieved by the following means.

Drying is preferably carried out in the shortest possible time so that the surface of the remaining rice is in a dry state, while the central part is in a water-containing state. And if the drying time becomes long and the center of the remaining rice has dried, remove it. That is, when the residual cooked rice dries, it becomes easy to peel from the wall surface of the rice cooker,
In addition, since the remaining rice is a large solid, it is stripped and removed beforehand with a rice scoop or the like. Even if it is dried too much like this, it is sufficient to remove only the remaining rice from the remaining cooked rice.

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

Further, as the simplest means, there is a method of "drying" again with a rice cooker. Generally, the rice cooker has a mechanism in which heating is automatically stopped when the bottom of the rice cooker reaches about 140 ° C., so after the heating, the fire is automatically extinguished in about 2 minutes, so that the above drying and solidification can be completed, It is convenient because no special device is required.

[0015]

According to the above means, the problem to be solved can be solved by the following operation. First, after taking out the cooked rice,
When the rice cooker with the residual cooked rice is heated under the optimum conditions, the water easily evaporates quickly from the residual cooked rice. The amount of residual cooked rice is extremely small compared to the size of the kettle, and moreover, it is spread thinly on the inner surface of the kettle, and the water content is less than 60%. This is because the conditions are favorable. Even more convenient is that it is not necessary to dry all of the residual cooked rice, rather it is better not to dry all of it. The point is that only the part that adheres to the inner surface of the kettle needs to be dried. As a result, the residual cooked rice is contracted and deformed in a short period of time along with the evaporation of water in the portion where the residual cooked rice is adhered to the kettle, and is dried and solidified. Due to the shrinkage deformation accompanying this, the contact area between the residual cooked rice and the inner wall of the rice cooker is reduced, and the residual cooked rice becomes in a state of being peeled or easily peeled off.

[0016] Here, after the residual cooked rice is peeled or put into a state where peeling is easy, the next rice can be cooked as it is,
Alternatively, of the solid residual cooked rice, only the remaining rice can be removed and the next cooking can be performed, and the residual cooked rice can be completely removed. In that case, it can be easily removed by applying a physical removing force such as peeling with a scoop, moistening, or wiping with a wet cloth. This is because when the dried and solidified cooked rice comes into contact with a water-containing substance such as a wet cloth, it sticks to it. In this way, when the residual cooked rice is completely removed, it may be done only in the final work.

On the other hand, when the next rice is cooked as it is in the rice cooker which has been subjected only to the above heat treatment without undergoing the conventional washing step, the following effects are obtained. That is, part or all of the remaining cooked rice is dried and solidified and is peeled off from the inner surface of the rice cooker or in a state where it is easily peeled off. No viscous substance is present on the inner surface of the rice cooker. Therefore, since water with low viscosity is easily replaced on the inner wall of the rice cooker during rice cooking, normal rice cooking is performed without overheating only the portion close to the wall surface of the rice cooker. Moreover, the solid residual cooked rice that is easily peeled off or peeled off is naturally mixed and absorbed into new cooked rice grains, and is completely assimilated by being reabsorbed and re-cooked.

The surface temperature of the bottom of the rice cooker is 90 ° C to
If the temperature is set to 270 ° C, the residual cooked rice will be peeled off more reliably. This bottom surface temperature is effective for drying only the surface of the remaining rice in a short time and keeping the central part in a water-containing state by the following action.

That is, if the inner surface temperature of the rice cooker is lower than 90 ° C., it takes time to evaporate the water in the residual cooked rice, which causes a problem in peeling efficiency. Also, at a temperature higher than 270 ° C., the amount of heat supplied per unit time is large, resulting in overheating, which may cause the residual cooked rice to burn, and the inner surface of the pot to be damaged. For these reasons, the above temperature range is important for obtaining effective action. Further, it is more preferable to heat at a temperature of 120 ° C. to 160 ° C. in the above range, from the viewpoint of peeling efficiency and work efficiency.

[0020]

EXAMPLES Details of the present invention will be described based on examples.
Here, the rice cooker refers to a rice cooker for business use in the food service industry and a rice cooker on a conveyor in the food industry, and means a container for cooking rice and water.

Further, it is considered preferable that the rice cooker has a surface layer coated with a substance that facilitates peeling of the cooked residual rice by drying and solidification or promotes peeling. As the synthetic resin or the like to be coated, a synthetic resin such as a fluororesin which has heat resistance up to 300 ° C., does not cause toxicity to the living body even when mixed with food, and is easy to peel off the residual cooked rice. Used in these are polytetrafluoroethylene, copolymer of tetrafluoroethylene and hexafluoropropylene, copolymer of ethylene and tetrafluoroethylene, copolymer of tetrafluoroethylene and perfluoroalkyl vinyl ether, ethylene and chlorotrifluoro. One or a combination of two or more selected from ethylene copolymer, polychlorotrifluoroethylene, polyvinylidene fluoride, crystallized polyester and the like is used. Further, it is also possible to use one obtained by combining one or two or more kinds selected from chromium, nickel, gold, silver, tin, aluminum and ceramics and the above-mentioned synthetic resin component and subjecting them to composite plating.

(Embodiment 1) FIG. 1 shows a rice cooking process of the present invention. (A) is rice cooked with a fluororesin coated on its inner surface by an automatic rice cooker 1 which automatically stops heating when cooked. Water and rice 3 are stored in the kettle 2, the lid 4 is put on, and the gas fire 5 is used for cooking. The cooked cooked rice 6 is properly loosened as shown in (b). afterwards,
Although not shown in the drawing, it will be placed in a heat insulation container, tableware or the like. Then, as shown in (c), the cooked rice cooker 2 which has become empty is attached with the residual cooked rice 9 consisting of the residual cooked rice 7, the pasty viscous substance 8 and the like. And (d) is this residual cooked rice 9
It is explanatory drawing of the principal part cross section which partially expanded the side wall of the rice cooker 2 which adhered. In this state (d), if the lid 4 is removed and the automatic rice cooker 1 is loaded again and re-ignited to be boiled, the inner surface temperature of the bottom portion 10 of the rice cooker 2 is 130 ° C. after about 2 minutes.
When the temperature reaches, the fire extinguishes automatically by the function of the temperature sensor.
In addition, the reason why the lid of the rice cooker 2 is removed and heated is to accelerate the evaporation of water. During this heating, the surface of the residual cooked rice 9 is dried and solidified, and the portion in contact with the rice cooker 2 is peeled off or in an extremely easy peeling state. Here, the process of this dry solidification will be described in more detail,
As shown in (e), the moisture in the residual cooked rice 9 evaporates by heating to dry and solidify the surface, and the shrinkage and deformation force due to the evaporation of the moisture causes the residual cooked rice 9 to be cooked in the rice cooker 2
The force of peeling from the inner wall surface of the works. When the adhesive surface is sufficiently dried and solidified, the cooked rice 9 remaining on the side wall 11 is peeled off as shown in FIG.
To fall. Therefore, the residual cooked rice 9 adhering to the bottom 10 is lightly peeled off with a rice scoop and left as it is without being taken out from the pot. To do. Of course, that includes the rice residue left over from the last time. After several tens of minutes, it will cook and the fire will extinguish automatically. The cooked rice was normal, and there was no "burnt" or "steamed rice" anywhere, and the residual cooked rice from the previous cooked rice was completely assimilated and could not be identified.

(Embodiment 2) The bottom portion 1 of the rice cooker 2 is put on a gas stove (not shown) in the state of (d) of Embodiment 1.
The inner surface temperature of 0 was maintained at 90 ° C. and heating was performed for 12 minutes.
As a result, the residual cooked rice was dried and solidified and became like (e), so it was lightly peeled off with a rice scoop, but due to the long drying, the residual rice 7 was dried not only on the surface but also near the core of the rice grain. Was over. So I mainly scooped up the leftover food with a rice scoop. This is because the pasty viscous material 8 becomes thin and fine when solidified, while the leftover food 7 is bulky and easy to take out. Therefore, among the remaining cooked rice, the next rice and water are put in the rice cooker 2 while the solidified pasty viscous material remains in the rice cooker 2, and the automatic rice cooker 1 ignites. After tens of minutes, the cooked rice is normal, there is no "burnt" or "steamed rice" anywhere, and the remaining cooked rice left over from the previous cooked rice was left in the kettle. It was completely assimilated and indistinguishable. Next, in carrying out the final shaving, after performing the same work as in (b) to (f) of Example 1, the residual cooked rice 9 attached to the bottom surface of the rice cooker 2 is lightly peeled off with a scoop. , It was possible to completely remove the scooping and the rest with a wet cloth. This work can be completely removed, for example, by blowing air with an air gun or by applying another physical removing force.

(Example 3) Although not shown, a commercial rice cooker (inner diameter of about 43 cm, height of about 20 cm) whose inside is coated with polytetrafluoroethylene is filled with 7 kg of Sasanishiki and 10.5 kg of tap water. Rice was cooked to obtain 16 kg of cooked rice. This was transferred to a warmer to empty the inside of the rice cooker. In this state, about 85 g of residual cooked rice remained on the wall surface inside the rice cooker in an adhered state. Next, this rice cooker was heated by a direct heat of a gas stove, and the peeled state of the residual cooked rice was evaluated. In Figure 2, the heating temperature of the bottom of the pot is used as a parameter,
The graph shows the heating time and the peeled state of the residual cooked rice. As shown in FIG. 2, it is difficult to peel off by heating for less than 90 ° C. for a short time, and conversely, there is a risk that the cooked rice may burn or the coating resin may be damaged at a temperature higher than 270 ° C. It turns out that it is preferable to heat. Furthermore, considering the peeling efficiency and workability of the worker, the peeled state is achieved within 1 to 2 minutes.
It can be said that heating at 60 ° C. is more preferable. However, in the case of an automatic conveyor type rice cooker, the peeling process can be completed automatically and in a short time, so it is convenient to use a high temperature, 250 ° C.
It may be heated at a high temperature of slightly over.

The present invention as described above was particularly intended for the rice cooking process, but it is also applicable to the heat retaining process of cooked rice, and the details thereof will be described below. That is, as a means in the heat retaining step, first, after removing the cooked rice from the heat retaining container, heating the heat retaining container in the same manner as above, while applying the shrinkage deformation force generated when the water is evaporated to the residual cooked rice. A part or all of the residual cooked rice is dried and solidified so that the residual cooked rice can be peeled or easily peeled from the inner surface of the heat insulation container.

Next, the remaining cooked rice is more surely removed by applying a physical removing force other than water washing, such as peeling with a scoop or wiping with a wet cloth. It is clear that if the next cooked rice is stored without removing the remaining cooked rice, the old rice will of course be mixed, and the old rice will be served to the restaurant as it is by the customer. Is. Since this old cooked rice has a low water content, it is hard, and when eaten, it is caught in the teeth and causes trouble, so it is desirable to remove it reliably.

Then, the cooked rice which has been newly cooked is transferred to this heat-retaining container, and this may be repeated thereafter. still,
Such removing means can be used not only for cleaning the heat insulation container but also for cleaning the rice cooker at the end of the work.

[0028]

As described above, according to the present invention, the following effects can be obtained by the above-described operation. No need for conventional washing, equipment, labor, and time for that. Only by heating for a short time, normal rice will be cooked even if rice is cooked subsequently. Obtainable. In addition, the previous cooked rice is assimilated into the rice, the loss is eliminated, the yield of cooked rice is improved, and sewage and garbage are not generated, which is good for the environment. Further, in the present invention, it is not necessary to rub a container such as a rice cooker with a scrubbing brush for cleaning, so that there is an advantage that the fluororesin coated in the container does not peel off semipermanently. INDUSTRIAL APPLICABILITY The present invention not only enables unwashed rice in the rice cooker, but can also be used for cleaning the rice cooker and the heat insulation container.

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

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

In implementing the present invention, there is also an advantage that the conventional automatic rice cooker can be used as it is for business use. In addition, even in the case of a domestic rice cooker, if you make a structure that can be heated for a certain time with the lid open,
In addition to eliminating the trouble of ordinary housewives, it is possible to reduce the amount of sewage and garbage generated by households, which has become a problem in recent years.

[Brief description of drawings]

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

FIG. 2 is an explanatory view of a peeled state at the temperature of the bottom of the rice cooker.

[Explanation of symbols]

 1. Automatic rice cooking equipment 2. Rice cooker 3. Rice 4. Lid 5. Gas fire 6. Cooked rice 7. Leftover food 8. Cooked rice viscous substance 9. Residual rice 10. Bottom 11. Wall

Claims (4)

[Claims] 1. After removing cooked rice, the rice cooker to which the residual cooked rice adheres is heated to give the residual cooked rice a shrinkage deformation force generated when moisture evaporates. A rice cooking method which does not require a washing step of a rice cooker, in which a part or all of the rice is dried and solidified so that the remaining cooked rice is peeled off or easily peeled from the inner surface of the rice cooker, and the next rice is cooked without passing through the water washing step of the rice cooker. 2. The rice cooking method according to claim 1, wherein when heating the rice cooker, the bottom surface temperature of the inner surface of the rice cooker is 90 ° C. to 270 ° C. 3. The rice cooking method according to claim 1, wherein after the rice cooker is heated, the residual rice cooked on the inner surface of the rice cooker is subjected to a physical removing force other than washing with water. 4. A part or all of the water contained in the residual cooked rice is heated by heating the rice cooker or the heat-retaining container to which the residual cooked rice after removing the cooked rice is heated to an inner surface temperature of 90 ° C. to 270 ° C. A method for removing residual cooked rice, which comprises: evaporating, drying and solidifying while applying shrinking deformation force, and peeling the residual cooked rice from the inner surface of the rice cooker or setting the cooked rice to a state in which peeling is easy.