JPH1066524A - Rice-boiling method without water-soaking treatment - Google Patents

Abstract

PROBLEM TO BE SOLVED: To simply and promptly boil rice soft and full without remaining unboiled hard part in no need of rice grain washing and the time for rice grains to be soaked in water by boiling polished rice grains from which rice bran is completely removed after being polished without washing with water using soft water. SOLUTION: After brown rice grains are polished, the rice bran particles are almost completely removed by allowing the polished rice grains to pass through between a plurality of plates charged with static electricity. The collected rice grains unwashed with water are boiled using soft water with a hardness of <=10 deg.. The soaking of rice grains in water is unnecessary.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improved rice cooking method that can cook rice satisfactorily without immersing the rice in water before cooking the rice.

[0002]

2. Description of the Related Art In the rice cooking method that we carry out on a daily basis, rice is washed with water, further immersed in water, usually immersed for 30 to 40 minutes, and then cooked by heating.

There have also been proposed various types of rice cookers that can be easily used when cooking rice outdoors during emergencies, leisure and fishing. As an example, Japanese Patent Application Laid-Open
The invention of No. 107929 (hereinafter referred to as the prior invention) includes:
There is taught a rice cooking set in which non-washed rice and water for cooking the rice are partitioned and integrally sealed and packaged. The non-washed rice used in the prior invention is simply defined as "rice processed so that rice can be cooked without being washed one by one". It is not specified what to do. On the other hand, it is described that "natural water or highly dissolved oxygen water" is used for water. However, even in the rice cooking set according to the prior application, although it is not necessary to wash the rice when cooking the rice, the rice is immersed in water for a while and then cooked.

[0004] The invention of Registered Utility Model No. 3014666 (hereinafter referred to as the prior invention) includes a storage bag for fast-cooked rice, a storage bag for a seasoned soup containing ingredients for cooking, and a rice cooker made of aluminum foil. Is taught. The fast-cooked rice used here is defined as "processed rice that can reduce the cooking time compared to raw rice that has just been polished". Specifically, raw rice is steamed using a steamer or the like. Heated rice is heated for several minutes to increase the water content to 20 to 50%, and fast-cooked rice in which the degree of pregelatinization of starch is increased is exemplified.

[0005]

In the above-mentioned daily cooking of rice, it takes time and effort to wash and pickle rice, so that rice and water are mixed and heated immediately without such an operation. If you can cook rice, you can eat freshly cooked rice very easily and in a short time.

In the rice cooking set of the invention of the prior application,
Although there is an advantage that rice can be easily cooked even in a place where there is no water, there is a problem that quickness is lacking because it is necessary to mix rice and water and soak for a while.

[0007] Furthermore, since the rice cooked in the above-mentioned invention of the earlier application is a processed rice having a high degree of α-formation, there is an advantage that it does not take much time to cook rice. The texture, aroma, etc. are different.

Therefore, the present invention relates to a rice cooking method in which raw rice that has not been washed and heated is cooked without using cooked rice pre-gelatinized by heat treatment, which eliminates the need for washing and pickling and quickly and plumply. The purpose of the present invention is to provide a rice cooking method capable of cooking rice.

[0009]

According to the present invention, there is provided a rice cooking method which does not need to be immersed in rice. It is characterized by using it for cooking rice.

The non-washed rice used in the present invention is obtained by milling brown rice using an ordinary milling machine, and subsequently passing the milled rice through a bran removing device to almost completely remove the bran particles generated in the milling process. The unwashed rice thus obtained is unpolished rice that has not been washed with water or heated, and has a water content of about 12 to 15%, like ordinary unpolished rice. Since it is used and cooked in a usual manner, the taste, texture, aroma and the like become the same as ordinary rice.

In the present invention, soft water having a hardness of 10 ° or less is used. The hardness referred to here indicates the content (mg / l) calculated by adding the amounts of calcium ions and magnesium ions in water and converting them into calcium carbonate. The hardness is usually measured by the EDTA method, but can be easily measured by using a commercially available hardness reagent.

As a commercially available hardness reagent, for example, "Soft Blue" (trade name, manufactured by Dow Chemical Co., USA) can be mentioned. Obtain 10 ml of the sample water in a test tube, observe the degree of discoloration of water when injecting 2 to 3 drops of this reagent, and when discolored red, hardness is 20 to 30 °, and when discolored purple, If the hardness is 15-20 ° and the color is blue, which is the primary color of the reagent without discoloration, the hardness can be determined to be 10 ° or less.

Tap water and natural water generally used have a hardness of 2
It is hard water of 0 ° or more, and the hardness of drinking water such as tap water and natural water in Japan is close to soft water, but belongs to hard water when viewed from the whole world. On the other hand, water having a hardness of 10 ° or less is generally regarded as soft water, but in the present invention, it is necessary to use such soft water having a hardness of 10 ° or less in order to achieve the intended purpose. That is, when soft water having a hardness of 10 ° or less is mixed with non-washed rice, water easily and uniformly penetrates into the inside of the rice particles from the surface of the rice particles, and as a result, soaking time is not required. On the other hand, when the same non-washed rice is mixed with hard water having a hardness higher than 10 °, it hardly penetrates from the surface of the rice particles to the inside. . If the pickling time is short and water penetration is insufficient, the cooked rice will have a core and will not be plump and delicious.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The unwashed rice used in the present invention can be produced, for example, by the following method. That is, the rice milled by the ordinary rice mill is continuously passed through the bran removing device. This bran removing device has a structure in which a plurality of electrostatically charged electrostatic plates are arranged side by side at intervals in the axial direction of a passage in the middle of a cylindrical passage arranged substantially vertically. Is dropped and passed between a plurality of electrostatic plates. When passing between the electrostatic plates, the bran particles adhere to the electrostatic plates, so that the bran particles can be effectively removed. The process of passing between the electrostatic plates is repeated several times as necessary to remove the bran particles from the rice grains almost completely. In addition, as the rice grains are rubbed against each other when passing between the electrostatic plates, gloss is also generated on the rice grain surface. The unwashed rice thus obtained has a water content of about 12 which is almost the same as brown rice before polishing.
Since it has about 15% and is not subjected to processing such as pregelatinization, it can be heated and cooked in the same manner as brown rice.

The water used in the present invention for cooking unwashed rice is soft water having a hardness of 10 ° or less, and water having a higher hardness can be softened by passing it through an ion exchange resin layer. If the hardness exceeds 10 °, it takes time for the water to penetrate into the inside of the rice particles, so that it is necessary to soak the rice. As long as soft water has a hardness of 10 ° or less, distilled water having a hardness of 0 can be used in the present invention. However, since distilled water requires a manufacturing cost, a hardness of about 2 to 3 ° is practically sufficient.

[0016]

【Example】

EXAMPLE Unwashed rice in which rice after milling was passed through an electrostatic plate seven times to remove bran particles almost completely, and hardness 10 having the same volume as this unwashed rice
° or less soft water was placed in a rice cooker kettle and immediately heated and cooked in a conventional manner without washing or pickling. When the cooked rice was tasted by panelists of five men and five women, it was evaluated as delicious, with a plump cooked taste, in terms of taste, whiteness, texture, and the like.

COMPARATIVE EXAMPLE Rice was cooked immediately without washing and immersing in the same manner as in the Example except that tap water having a hardness of 32 ° was used instead of soft water having a hardness of 10 ° or less. When the cooked rice was tasted in the same panel as in the example, the whiteness was the same as in the example, but the taste was completely different, the core remained white in the rice grains, and the texture of the core was confirmed.

[0018]

As can be seen from the above description, according to the present invention, a predetermined amount of non-washed rice and soft water are mixed and immediately heated and cooked in a usual manner without the need for washing or pickling. This makes it possible to easily and quickly cook plump rice without a core.

Claims (1)

[Claims] 1. A method for cooking rice without immersion, characterized in that unwashed rice obtained by substantially completely removing bran particles produced after polishing brown rice is cooked using soft water having a hardness of 10 ° or less. .