JPS59183715A - Rice cooking method using pressure kettle and line apparatus - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a rice cooking method using a pressure cooker and a line device directly used for carrying out the method.

The general method of cooking rice that has been used since ancient times is to apply heat gradually until the entire rice is heated during the boiling process, and then gradually increase the heat to make the rice paste. Next, the rice grains become a paste, expand and soften, and the entire pot becomes colloid-like, and the boiling water convects, allowing the rice grains to absorb enough moisture, while the heat is lowered and the steaming process begins. Normally, the process up to this point is sufficient to make it edible, but in order to make the rice starch even more moxibustion-like, it is necessary to further gelatinize the rice starch rather than simply turning it into a paste. It is best when the bottom is charred to a golden brown color, about the size of a single grain.

In order to pregelatinize rice starch by cooking rice, it is not enough to simply apply high heat; it is necessary to add appropriate water and heat in order for starch to pregelatinate.

The degree of gelatinization has traditionally been used as a standard measure of the conditions for delicious rice, but this is because the starch in the rice, which cannot be digested in its raw form, changes to easily digestible starch as it is cooked. Depending on the degree of gelatinization, rice with a high degree of gelatinization will be fluffy and have a slight sweetness, and rice with a healthy grain structure and no excess water, and with 100% gelatinization, is said to have the best taste. ing.

In other words, the secret to successfully cooking rice is to use a heating method that increases the temperature rapidly in the initial stage of rice cooking, and to ensure smooth absorption of water into the rice grains during the steaming process. We need a method to supply a large amount of the necessary amount of heat without burning the rice in the pot, and a method that keeps replenishing this amount of heat fluctuatingly for a certain period of time.There is no excess water in fully cooked rice. In particular, a rapid temperature rise in the early stages of cooking is the key to delicious rice, and for this reason, it is most preferable to heat the rice over high heat over a high-temperature direct flame during the initial stage of cooking.

By the time the pot starts to hum, there is no longer any excess water in the pot, so if you heat it with the same high heat as before, it will burn, but if you turn the heat down to a small amount, the amount of heat will increase. It becomes extremely difficult to maintain the temperature inside the pot at 100°C for a certain period of time. In the old days of rice cooking, as mentioned above, at this stage, a sufficient amount of heat was spread over the rice in the pot without fluctuation over a long period of time by bringing the heat to a simmer, arranging a flame, placing the fire, and using a large amount of heat from the thick stove as a whole.

(4) It was believed that delicious rice could not be cooked without going through the so-called boiling, steaming, and baking processes. For this reason, it was thought that the reason why rice could not be cooked deliciously using an electric rice cooker was because it could not handle the baking process.

Based on this idea, the rice cooking method of Patent Chichi No. 826275 was created, but the boiling process uses direct fire heating, and the steaming process and the baking process use radiant heating, resulting in running costs [-
It takes a lot.

With the development of the pressure cooker, the recipe for cooking various gods was developed, and it is also used for cooking rice.

To cook white rice, first wash the rice thoroughly, drain the water in a colander, then put the same amount of water as the rice in a pressure cooker, put a light weight on it, lock the lid, and heat over high heat. After boiling, cook on low heat for 5 minutes, then turn off the heat and steam for about 1110 minutes. However, due to the handling of pressure cookers, in the process of raising the temperature, first ignite the gas and turn it on to high heat at full throttle, so that it boils and boils. When it starts to make a sloshing noise and move from side to side, be sure to turn the heat down to low or medium enough to make the weight shake slightly. Subsequently, during the steaming process, the internal pressure and temperature of the pot do not drop and remain constant for a while after the fire is extinguished.

When a pressure cooker is used in this way, the cooking time is much shorter than the traditional rice cooking method and the rice cooking method of the patent mentioned above, and outstanding energy savings can be achieved. When the rice grains are lying down, it is hard to see the so-called crab holes that are the result of squirting water during cooking, and the rice grains feel sticky and heavy, with little increase in cooking, and the rice grains themselves have a firm waist with a lot of water in them. The resulting rice is inferior in taste, luster, and aroma to conventional rice.

The reason for this is that during the boiling process, a weight is fitted to the pressure regulating valve from the beginning to apply pressure inside the pot, so the rice grains are held down and the hot water flows smoothly between the rice grains. However, the rice grains cannot be heated as a whole, and the convection suppresses the free dancing of the rice grains that should naturally occur.As a result, the rice grains stand up, creating crab holes, and the rice is not fluffy. Because the rice is soaked and boiled all at once, it absorbs too much water.

When cooked with other than rice, it is good as it is boiled to a soft texture, but with rice it is rather undesirable and becomes a hindrance to gelatinization.

The present invention aims to take advantage of the advantages of rice cooking using a pressure cooker and eliminate its drawbacks, thereby providing a rice cooking method and line apparatus that use an effective and appropriate pressure cooker to cook delicious rice with a degree of gelatinization close to 100%. It is something.

A first embodiment of the apparatus of the present invention will be described with reference to FIGS. 1 to 3. FIG.

The pressure cooker a applied to the rice cooking line device A of the present invention has a third
As shown in the figure, the lid body e near the pressure regulating valve f- side protrudes from the center of the lid body e which is sealed through a gasket d to the pot body C with handles b+, t) 2 extending on both sides. A block stand g is fixed to the upper surface as shown in Fig. 4, and one side wing piece hI of the hinge h is screwed onto the block stand g, and the other side wing piece h2 is attached to the lower side of the pressure weight j. The screw is hinged so that it can swing up and down, and when the pressure weight j swings up and down, the fourth
As shown in the figure, a pressure weight j is formed to fit into a pressure regulating valve f.

Note that the figure shows a safety valve.

The rice cooking line device A of the present invention has left and right side frames facing each other in parallel;
The support guide, which has rails 3 and lI- protruding from the upper surface over its entire length, runs relatively parallel to the drive sprocket 7. The sprockets are fixed to the driving shaft and the driven shaft IO respectively, and on the other hand, a pair of left and right parallel conveyor chains // ascending / 2. /2 can be freely run on rail 3. Adjacent to Hirokami, driving sprocket 7
．． 7 and driven sprocket, turn around r and go down / 3
．． /3 on the way sprocket l≠, /j, /l,, /7.
/f.

The parallel conveyor chain // is stretched endlessly by sequentially engaging the left and right pairs of the right side frame 2, and protrudes in a comb-like shape at equal intervals from the gas supply pipe 21 extending along the outer surface of the right side frame 2. Gas nozzle pipe 22 group passes through right side frame 2 and parallel conveyor chain // Ascending / 2
゜/, are densely arranged directly under a predetermined area between 2, so that the scum flame licks the outer bottom surface of the pressure cooker a conveyed by the parallel conveyor chain //, and furthermore, the left and right side frames /
, the lower end is bent into a hooked end 2B, extending between the upper ends of the left and right bearing stand brackets 23°2t/L opposed to each other at the upper ends of the predetermined intermediate portions of 2, at the center of the rotary shaft 2j which is supported through the shaft 2j so that both ends can freely rotate. The working blades 27 are vertically disposed, and the pressure weight j hinged to the lid body e is placed in a laid-down state oriented in the forward direction, and the pressure weight 9j of the pressure cooker a is conveyed by the parallel conveyor chain //. As shown in Figs. 1 and 2, the blade is hooked onto the hook end 2B so that it will naturally swing and stand up, and then the working wing piece 2
7. With a predetermined intermediate position of the gas nozzle pipes 22 groups corresponding to the hanging position as the border, the nozzle groups (not shown) of the gas nozzle pipes 22 groups on the front side are fully opened to create a high flame region Zl, and the gas nozzle pipes 22 groups on the rear side are The nozzle group (not shown) is half-opened to form a low flame region z2.

In addition, if the hook end 2B of the working blade 27 is made into a U-shaped bent hook end 26' as shown in FIGS. 4 and 5, it can be easily separated from the head j+ of the pressure weight j after being erected. .

A second embodiment of the device of the present invention will be explained with reference to FIG.
The rice cooking line device B of the present invention is configured such that in the first embodiment, the left side frame at a predetermined position immediately before the pressure cooker a passes under the working blade 27/the pressure cooker a passing from above can be detected by touch. The motor 2 causes the contact end 2g' of the limit switch sensor 2g to protrude, and drives the motor 2 for one rotation upon reception of a contact detection signal from the limit switch sensor 21r.
9 is fixed to the upper end of the outer surface of the left bearing stand bracket 23, and the motor shaft 30 and (b) the left end of the rotating shaft 2j are coupled with the coupling 3/.

Note that instead of the limit switch sensor 2g, a light emitter and a light receiver may be placed opposite each other on the left and right side frames/2, and a passage detection signal may be sent to the motor 29 when the light is blocked by passing through the pressure cooker a.

The case where the method of the present invention is carried out using the apparatuses A and B of the present invention will be explained with reference to FIGS. 1 to 6.

First, put an appropriate amount of washed rice and an appropriate amount of water into the pot body C.
While sealing the lid body e, remove the pressure weight j from the pressure regulating valve f in advance and turn it upside down around the hinge h as shown in Fig. Prepare pressure cooker group A in a non-pressure state.

Parallel conveyor chain running at constant speed// Ascending/2. Hang handles t)+ and b2 on /2, respectively, and move upward /, 2. 3 and 6.
As shown in the figure, the pressure cooker a is conveyed at a constant speed by a parallel conveyor chain/l.

While the pressure cooker a is conveyed at a constant speed, it passes over the group of gas nozzle pipes 22 in the high flame region Z+ and is heated by the gas flame, and the heated hot water smoothly convects between the rice grains and heats the entire rice grain. The convection causes the rice grains to dance freely while boiling occurs when they pass halfway through the high flame area z1, and even though the boiling hot water is spouted outside through the pressure regulating valve f, the boiling process is continued in which the state is maintained and transferred. As the rice approaches the end of the high flame region Zl and is about to pass the working blade 27, the water recedes and the rice grains stand up and increase in cooking, making a murmuring noise through the crab holes. In the case of , when the pressure cooker a passes directly under the rotating shaft 2j, the working blades 2.7 in the hanging state
At the bottom hook end B, hook the pressure weight j in the lying position at 26' as shown in Fig. 5, and since the pressure cooker a moves forward regardless, the pressure weight J is prevented from moving forward and receives the upright rocking force. Then, as shown in FIG. 4, it stands up and fits into the pressure regulating valve f, and as a result, the inside of the pot body C becomes sealed and pressurized.

In the case of the second embodiment, the contact end 2g with the limit switch sensor 2 immediately before the pressure cooker a passes directly under the rotating shaft 2j.
' and a passage detection signal is generated, and in response to this, the motor Kota is driven one rotation, so the working blades 27 start rotating together with the rotating shaft 2, and the pressure cooker a moves under the rotating shaft 2j. When passing, the hooks 4i21z and 21s' are forcibly rotated and flipped up, causing the pressure weight 9j to swing upright and fit into the pressure regulating valve f, and as a result, the inside of the hook body C is temporarily pressurized.

Subsequently, the pressure cooker a is conveyed at a constant speed by the parallel conveyor chain/l, moves to the low heat area Z2, and enters the steaming process.

During that time, the pressure inside pressure cooker a decreases, and the temperature rises to steam heating state, which continues to raise the internal temperature to 100°C to promote gelatinization.When gelatinization is completely completed, pressure cooker a is moved to a parallel conveyor chain. It arrives at the P end of ll and is taken out.

In short, in the method of the present invention, when cooking rice at a pressure of 1a, first the boiling process of boiling over high heat until it murmurs is removed from the process, and the process is a pressureless boiling process that does not apply pressure inside the pot body C. This is a method of cooking rice using a pressure cooker, which performs a pressurized steaming process in which pressure is applied to the inside of the pot body C during the steaming process of steaming over low heat.

The rice cooked using the present invention has grains that stand out, has crab holes, has a large amount of rice when cooked, is fluffy, has a gelatinization degree of nearly 100 inches, is shiny and shiny, has the best aroma and taste, and is well-known for both. When cooked, the rice grains have elasticity, are not too hard or soft, and have just the right amount of moisture.

Thus, in order to achieve the highest degree of gelatinization, the present invention can omit the conventional baking process, and the boiling process requires only the boiling process and the steaming process. The rice can be heated directly over a direct flame, eliminating the need for separate radiant heating as in the past, saving energy through quick cooking in a pressure cooker, and making it possible to obtain rice that is sweeter and more delicious than conventional rice cooking methods.

The line equipment also consistently uses direct flame heating, reducing equipment costs and running costs, simplifying handling operations, simplifying maintenance, inspection and maintenance, and making the equipment more compact. The sae steamer was heated over low heat to prevent the rice from burning due to external heating, and
By pressurizing the inside of the pot, the reduced amount of heat can be compensated for by increasing the temperature of cooked rice without adding water, creating excellent effects such as creating internal heating and creating ideal pregelatinized soil conditions. play.

[Brief explanation of drawings]

1 and 2 are schematic plan views and side views showing a first embodiment of the rice cooking line device of the present invention, and FIG.
I-Ill Enlarged leg view and sectional view of pressure cooker, No. 4
Figure 5 is an enlarged side view showing the state in which the pressure weight is fitted into the pressure regulating valve in an upright position, Figure 5 is an enlarged side view showing the state in which the head of the pressure hammer is hooked with the hooked end of the working blade, and Figure 6 The figure shows the second embodiment of the rice cooking line device of the present invention.
FIG. 3 is an enlarged cross-sectional view of the main part of the visible equivalent part. A, B...Rice cooking line device 21...High heat area z
2...Low heat range, a...Pressure cooker C...Kettle body e...Lid f...Pressure adjustment valve g...Block stand j...Pressure weight //... Parallel conveyor chain/, 2...Upward 22...Gas nozzle pipe 23
．． 2≠...Bearing stand bracket 2j...Rotating shaft 27...Working wing piece 29...Motor

Claims (1)

[Claims of Claims] 1. When cooking rice in a pressure cooker, first a pressureless boiling process is performed in which pressure is applied inside the pot body during the boiling process in which the boiling point is brought to a murmur over high heat, and then a pressureless boiling process is performed in which the rice is boiled over low heat. Rice cooking method 2 using a pressure cooker, which is a pressurized steaming process in which pressure is applied inside the pot body during the steaming process. The pressure cooker, which is sealed with a lid that hinges a pressure weight that can be raised and removed from the regulating valve, is hung on both sides of the pressure cooker. A group of gas nozzle pipes are arranged at equal intervals just below the ascending parallel section of the parallel conveyor chain, and one end is rotated between a pair of bearing stand brackets on the right side opposing both outer sides of the top at a predetermined position in the middle of the parallel conveyor chain. A pressure weight, which has been laid down in advance, is hooked onto the center of the rotary shaft which is supported freely through the rotary shaft, which is conveyed by the parallel conveyor chain, and is swung upright to fit into the pressure regulating valve. The pressure is such that the group of gas nozzle pipes on the front side of the intermediate predetermined position corresponding to the intermediate predetermined position is set as a high flame area, and the gas nozzle pipe group on the rear side is set as a low flame area. A rice cooking line device 3 using a rice cooker using a rice cooker, the rotating shaft having a motor connected to one end of the rice cooking line device using a pressure cooker according to claim 2.