JPS589657B2 - Shinkuupatsukunaino Genmaiosuihansuruhouhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improvement in a method of cooking brown rice in a vacuum pack.

Although it is widely known that conventional brown rice contains vitamins and is good for health, it is difficult to cook rice well even when cooked in a high-pressure cooker.

The reason why brown rice cannot be cooked properly is because the cellulose in the outer skin cannot be made soft and palatable even when cooked in a high-pressure cooker, and therefore cannot absorb the rich nutritional value of brown rice.

As a result of conducting research on methods for cooking brown rice, the present inventor has developed a method that can cook the cellulose outer layer of brown rice until it becomes soft, and hereby proposes the method.

The method of cooking brown rice in a vacuum pack according to the present invention involves vacuum-packing washed brown rice and a predetermined amount of water or broth added with rice enzymes into a plastic bag, and then placing the bag in a high-pressure cooker to cook the brown rice. After the rice is cooked, steam is removed while the internal pressure of the pot is maintained, and cold air is blown into the pot to bring the temperature inside the pot to room temperature, and then the internal pressure is brought to normal pressure.

In the present invention, by adding rice enzyme-added water or broth to washed brown rice and cooking the rice, the rice enzymes and high heat act on the cellulose outer layer of the brown rice, making it soft and palatable. can be cooked.

In addition, in the present invention, when the brown rice is cooked in the vacuum pack, while maintaining the internal pressure of the high-pressure pot, the compressor blows cold air and removes steam, bringing the temperature inside the pot to room temperature and reducing the internal pressure. Since the pressure is normal, it is possible to prevent the vacuum pack from bursting.

To cook Genrai, hold the vacuum-packed bag in a high-pressure cooker at a temperature of 120 to 130°C for about 30 minutes, and then steam it for about 30 minutes.

In order to increase the nutritional value of the brown rice food cooked according to the present invention, it is recommended to add dashi kelp, mushrooms, bonito flakes, seasonal vegetables or honey, apple cider vinegar, and plum extract (plum juice boiled for 40 hours). If you add a small amount of soy sauce, salt, etc. to brown rice and cook it, you can make a seasoned healthy food.

The method of the present invention will be specifically explained below using Examples.

Example 300 g of brown rice, 20 g of pigeon oats, and 30 g of sesame seeds were mixed and divided into five laminated bags with polycarbonate inside and polyester outside.

Meanwhile, add the following seasonings to 700cc of water and add about 600cc of water.
A CC broth was prepared, and 100 cc of this broth was added to the laminated bag containing the brown rice and vacuum-packed.

The bag was placed in a high-pressure cooker, kept at 125°C for 30 minutes, and then steamed for an additional 20 minutes to cook the brown rice.

O Dashi soup raw materials (seasoning) Dashi kelp・・・・・・・・・・・・2El Bonito
Mushrooms・・・・・・・・・・・・20g Mushrooms
・・・・・・・・・・・・30g enzyme・・・・・・
・・・・・・・・・・・・ 5g plum extract・・・・・・・・・
・・・・・・・・・ 4g bee dense・・・・・・・・・・・・
・・・30.9 Apple cider vinegar・・・・・・・・・・・・
・・・10.9 Soy sauce・・・・・・・・・・・・・・・
20! ! Salt ・・・・・・・・・・・・・・・11
Vegetables・・・・・・・・・・・・・Next, a small amount
In order to prevent the vacuum pack from bursting, cold air was blown into the high-pressure cooker using a compressor while steam was removed to bring it to room temperature, and then the internal pressure was brought to normal pressure.

When I tasted the brown rice food cooked in the above manner, the outer skin of the brown rice was soft and soft and had a good texture.

All seasonings are made from natural foods, making it suitable as a health food.

In addition, unlike the conventional method of packaging rice after cooking, the present invention is an extremely hygienic method with no room for contamination by germs, and can be stored for a long period of time. It is suitable as a boxed lunch for people, and can be easily served on the table, so it can be recommended as a late-night snack.

In addition, brown rice has high nutritional value and is highly effective in improving the physical constitution of people who have recovered from illness, picky eaters, children, etc., and is a suitable food for maintaining health.

Claims (1)

[Claims] 1. Place washed brown rice and a specified amount of water or boiled broth containing rice enzymes into a plastic bag, vacuum pack it, place the bag in a high-pressure cooker, cook the brown rice, and then steam while maintaining the internal pressure of the cooker. A method for cooking brown rice in a vacuum pack, which comprises blowing cold air into the pot to bring the temperature inside the pot to room temperature, and then bringing the internal pressure to normal pressure.