JPS62247A - Simple rice cooking and apparatus therefor - Google Patents

Abstract

PURPOSE:To make it possible to cook good rice regardless of skill, by filling rice grains in a plastic container having many small holes and boiling the container and all in hot water. CONSTITUTION:Rice grains 5 are filled in a plastic container 1 having many small holes 4, and the opening part 6 is sealed by heat fusion. The container 1 is then boiled in hot water. The rice grains 5 in the container 1 fill the internal volume of the container 1 due to the swelling, softening and gelatinizing with the hot water and receive pressure bonding action of the container 1 to push out free water between the rice grains 5 from the small holes 4 of the container 1 into the hot water. The rice grains 5 are cooked to give suitable good cooked rice. Thus, the maximum internal volume of the container 1 is designed as a limited volume to apply a pressure suppressing the free expansion of the cooked rice when the rice grains 5 are cooked. Thereby, good rice can be readily cooked by anyone regardless of skill.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a rice cooking method and an apparatus therefor, and more particularly, to a method for cooking rice using a simple process that is different from the traditional rice cooking method that has already been established. This relates to a simple rice cooking method.

Traditional Techniques The method of cooking rice, that is, cooking rice, is an ancient Japanese tradition, and is a well-known technique that has been established both empirically and through research. Therefore, many books on rice cooking have been published. Relatively recent representative works include Yojima Shibu's book [Science of Cooking J] published by Koseikan in June 1976 and Kurasawa Fumio's
"Rice and Its Processing" (Latest Food Processing Course) published by Kenpakusha in November 1982.

Referring now to pages 66 to 71 of the above-mentioned book ``Rice and Its Processing,'' the following statement can be found when quoting the basic idea of ``rice cooking'' and the main points of the basic rice cooking method.

(1) Meaning of cooked rice.

``Cooking delicious food'' is something that is important to us Japanese people. Usually, we say ``cook the rice,'' and ``boil the potatoes.'' “Simmering” refers to the phenomenon in which water remains at the bottom of the pot until the end of cooking.

``Cooking'' means that the water disappears from the bottom of the pot, and is rather roasted. In other words, the soup is boiled over a fire. This point is important in cooking rice correctly.

The rice cooking process basically has the following four stages.

B. First, the rice and water are separated, and the hot water heated by conduction from the bottom of the pot convects the gaps between the rice grains and heats the rice grains.

This is the period when the starch in the rice becomes colloidal, so the convection of hot water stops and the starch gelatinizes inside the rice grain.

C. During the so-called "steaming" period, the water remaining between the rice grains and at the bottom of the pot evaporates and is absorbed into the center of the rice grains, at the same time as the rice is expanded and softened.

2. The water at the bottom of the pot is drained and heated, and the rice turns a light brown color on the bottom, which is when the rice becomes truly delicious.

The above meaning of cooking rice is quoted from Kurasawa's book, and to summarize it more simply, it shows that the process of ``cooking rice'' basically consists of the following four steps.

B. Time to heat the rice grains in boiling water.

This is the period when the starch in the rice grains gelatinizes as the amount of boiling water decreases.

Ha, the time when the boiling water runs out and the remaining water evaporates to steam the rice.

2. It's time to slightly overheat the bottom of the pot to remove moisture from the surface of the rice grains.

(2) Rice cooking method.

Furthermore, the same book provides detailed explanations of the three specific methods for cooking rice as described above: ``washing and soaking'', ``water level and heat level'', and ``cooking (steaming)''. , I'll just refer to the main points here.

i.Washing and immersion.

As a preparatory step for heating rice in a rice cooker, add enough water to the rice.
Wash and soak in water to ensure that the rice grains absorb enough water. Rice grains absorb most of the water in the first 30 minutes.

Mouth, water level.

As can be seen in the process of "cooking rice" mentioned above, when heating and gelatinizing the rice grains during cooking, the boiling water needs to almost completely disappear, so it is necessary to adjust the amount of water appropriately depending on the amount of rice. Typically, water is added in an amount of about 15 times the weight of rice. (We will not discuss changes depending on rice variety or storage period here.) This is approximately 12 times the volume ratio for pipe-fed rice.

Ha, heat level.

To heat it, turn the heat to high until it boils, then lower the heat a little when it starts to boil and heat for about 20 minutes, then turn the heat to high for about 30 seconds around 9:00, then turn off the heat.

2. Steaming means leaving the rice at a high temperature for a certain period of time, during which time it is expected that the moisture remaining between the rice grains will be absorbed and the rice grains will expand.

This process, which is basically established as a conventional rice cooking method, is also an essential process for automatic rice cookers, as stated on page 73 of Mr. Kurasawa's book. ``Automatic rice cookers automatically heat the rice, but washing the rice before heating, soaking the rice in water, creating an aquascape, or steaming the rice after heating do not necessarily work automatically, so be careful when operating these points.'' This can also be understood as saying, ``It is necessary to do so.''

Problems to be solved by the invention The rice cooking method is an established technology as described above.
It is also a well-known fact that the electric or gas automatic rice cookers that have become popular in recent years are devices that were obtained as a result of research into how to faithfully automate the conventional basic rice cooking process.

However, it is not always easy for ordinary housewives to use the established rice cooking methods as described above, especially when using a regular rice cooker (for automatic rice cookers). However, it is unavoidable that some adjustments are still required.

The applicant will clearly indicate in the following section of the object of the invention what problems the applicant intends to solve in the rice cooking method that has been thoroughly researched in this way.

OBJECTS OF THE INVENTION The general purpose of the present invention is to provide a novel method and apparatus that allow anyone to easily and skillfully cook good cooked rice.

If the purpose of the present invention is to be described in relation to the process of "cooking rice", of course it does not deviate from the conventional principle of cooking rice grains into rice, but the above-mentioned four steps (heating with boiling water, heating rice grains), Gelatinization of rice, steaming of rice, and removal of moisture from the surface of rice grains) is apparently shortened to a single step of boiling in hot water (#4 boiling in hot water). As will be explained later, for this purpose, a container having pores, typically a heat-resistant and pressure-resistant plastic bag, is used.

Furthermore, if the purpose of the present invention is to be described in relation to "essential items of rice cooking method", "washing and soaking" are the rice grains of the present invention packed in a container (typically a charging method, the same applies hereinafter). Although it is necessary in preparation for the rice cooking process, there is a difference from the conventional method in relation to the subsequent heating process using boiling water in the rice cooker. To provide a rice cooking method that does not require the use of an appropriate amount of water. In other words, the rice grains heated with boiling water in the bag expand their own volume to fill the internal volume of the bag and create an appropriate internal pressure. This is a rice cooking method in which the rice inside the bag is prevented from further swelling and softening by removing it from the bag.

Furthermore, the purpose of the present invention is to eliminate the conventional essential item of "temperature".
To provide a rice cooking method that does not require water, which uses a sufficient amount of water in a rice cooker, and which uses i! It can be kept in the FIiR state.

Furthermore, it is an object of the present invention to hygienically cook rice in the shape of a rice ball as a single unit amount of packed rice without having to squeeze it by hand, in order to distribute the rice into lump-like units, such as a rice ball. The idea is to provide rice balls shaped like rice balls.

Still another object of the present invention is to provide not only boiled rice but also rice ball-shaped rice mixed with ingredients such as barley or suitable dried food.

Means for Solving the Problems The structure of the present invention for achieving the above-mentioned objects of the present invention and for easily and skillfully cooking packed rice will be explained.

Prepare 40 bags (or unit containers).

A heat-resistant and substantially non-expandable plastic film bag is made, and a large number of small holes are made on almost the entire surface of the bag, large enough to prevent rice grains from passing through. The maximum internal volume of the bag is determined as described in the next section in relation to the amount of rice to be filled into the bag.

mouth, determining the amount of rice filling.

The amount of rice filled in one bag must not be less than the amount that fills the bag's internal volume when the rice in the bag is cooked. In other words,·? The maximum internal volume of the bag mentioned in the previous section is designed to be such a limited volume that pressure can be applied to the cooked rice to suppress its free expansion when the rice in the bag is cooked.

C. Consideration of rice brand, storage date, etc.

The amount of rice (weight or volume) and the amount of cooked rice (15L)
The relationship between rice and rice (or volume) differs considerably for a given bag and depending on the quality of the rice, so the amount of rice to be filled into a bag is not determined solely by calculation, but rather through preliminary tests (or volume) for each production loft.
It is necessary to conduct a trial cooking.

2. Cooking process for packed (also C, container) rice.

Soaking in water as a preparation process for cooking rice requires 30 minutes or more, but in reality this process may be done in advance by the retailer, or even if it is carried out by the end consumer, the soaking process should be done with plenty of time. Alternatively, the water can be drained and stored in a refrigerator, so the heating rice cooking operation, which corresponds to the conventional "cooking rice" process that requires the steps of adjusting the amount of water, adjusting the heat, and steaming, is no longer necessary. In the case of an invention,
It can be completed by simply boiling the soaked rice in boiling water.

Function As described below with respect to embodiments of the present invention, for example, approximately 40
When g of rice is placed in a bag, the maximum thickness of the rice grain layer in the bag is about 3 cm, so if the water-soaked rice is placed in #4 hot water, the boiling water will penetrate through the holes in the bag. The depth of penetration into the interior of the rice grain layer is approximately 15 mm or less. This is thought to mean that the heating of the rice grains progresses much more rapidly than in the case of a general rice cooker, in which a group of rice grains housed in the entire rice cooker is heated from room temperature until the boiling point is reached. By boiling the charged rice in boiling water in this way, it becomes gelatinized in about 15 minutes and is expanded to fill the inner volume of the bag. Since the bag is made of a heat resistant and substantially non-expandable material (as described in the Examples), the rice grains are prevented from further free expansion, so that the hot water present in the interstices between the rice grains is The expanding force of the rice grains forces them out of the bag into the boiling water through the many small holes. Therefore, the rice grains in the bag are already in the rice state, and at the same time, there is no boiling water that comes into contact with the rice grains to soften the rice any further, so the rice automatically enters the "steamed" state. will be transferred. This means that there is no need to adjust the amount of water that was required in the conventional rice cooking process.In other words, the rice inside the bag is ``cooked'' in boiling water, and at the same time the inner volume of the bag is adjusted to the pre-designed internal volume. Based on the relationship between and the expansion rate of rice,
It is understood that the traditional "watering down" effect is achieved by the "boiling water extrusion" action.

The strength of this "boiling water extrusion" action means adjusting the water absorption rate of the cooked rice in the bag, so it can be used as a means to arbitrarily adjust the hardness or softness of the cooked rice. In other words, by appropriately designing the amount of rice to be filled with respect to the maximum internal volume of the bag (which varies depending on the quality of the rice as mentioned above), the quality of the cooked rice can be adjusted to the consistency of your preference. It means.

On the other hand, in the present invention, there is no need for "heat control" (details are as mentioned above), which was considered to be the most important in the conventional rice cooking process, and heating does not necessarily have to be carried out from room temperature each time; There is no problem in continuing to boil the boiling water that has reached this state, and if a large number of rice charges are boiled for about 15 minutes each (so-called boiling state), you can scoop them out one by one with a ladle etc. absolutely"
You can cook a large amount of rice without having to adjust the heat.

It can be seen that when the rice is pulled out of boiling water, the moisture on the outside is dried even without further heating, resulting in a good "onigiri"-like rice.

In addition, it is possible to mix any amount of barley or mix any ingredients into the charged rice of the present invention, and in that case, the expansion rate will be different from that of rice alone. Needless to say, the relationship between bag volume and filling amount should be determined by "trial cooking".

Above, an overview of the quick and simple rice cooking method and device according to the present invention has been described, but in order to more fully understand the present invention, preferred embodiments thereof will be specifically explained in detail below.

As can be understood from the above description of the examples, in specifically explaining the examples of the present invention, we will simply show the rice cooking results of the already prepared bag-kume rice. To determine the appropriate amount of bag filling for rice,
It is necessary to show the results of the "trial cooking".

Prepare 40 bags (or containers).

FIG. 1 shows the outer shape of the bag used, which is a composite laminate film bag (11) with a thickness of 39μ, consisting of a polyethylene film on the inside and a polyester film on the outside.
The three sides (3) other than the upper opening (2) are welded with inner polyethylene.

A large number of small holes (4) (42 small holes with a diameter of 2111I in the example) are made on both sides to the extent that rice grains do not pass through.

FIG. 4 shows an example of a cylindrical container, which is composed of a main body (8) and a lid (9) that is screwed onto the main body (8).

The maximum internal volume of the bag is determined to be, for example, approximately 7,617 cm by a full water test before the holes are punched.

Actual value of sample rice.

Since the measurement method is obvious, it will be omitted, but the average value will be shown.

Brand Koshihikari Apparent specific gravity Average 0.82g/c+/True specific gravity Average 1.45g/at/Water absorption rate after soaking in water Average 28% Apparent volumetric expansion rate after soaking in water Average 35%Ha, Test sample Same rice Measured value when (Koshihikari) was cooked normally.

The average weight of 100 g of test rice (Koshihikari) cooked in a normal manner was 228 g. This value agrees with the general theory that the weight increase rate due to rice cooking is usually 22 to 24 times. The weight increase rate of charged cooked rice according to the present invention is also 2.2 to 2.
．． It is desirable that it be within the range of 4 times, as described below.
This was also confirmed through a trial cooking.

In this case, put this 228 g of rice into a 500 cc measuring cylinder (weight 364 g), add 200 cc of water and stir, and after removing air bubbles between the rice grains, the liquid level will be 3.
Since it showed 98 cc, the true cost of rice was 1.15 g/ca.
Exemplary measurements were taken with i'.

Determining the amount of rice to fill into 26 bags.

To determine by a so-called "trial cooking" test, the amount of rice filled in the bag (Fig. 1) was 25 g.

30g, 35g, 40g, 45g, and 50g of 6N were prepared. FIG. 2 shows a state in which rice (5) is filled and the opening (6) is sealed by heat welding. Since the sample rice has been polished in advance, the charged rice is thoroughly soaked in water and then placed in boiling water in a suitable boiling pot. After about 15 minutes, the six types of charged rice are heated, swollen, and gelatinized by the heating of the water in the bag and the intrusion of hot water in the pot, and the interaction between their own expansion and the limited volume inside the bag. This forces the free hot water between the rice grains out of the bag, and the rice grains automatically undergo an action that approximates a "steamed" state. FIG. 3 is an exemplary view showing the appearance of the charged cooked rice (5) that has been cooked in this manner.

As a result of the test, the weight increase ratio of each sample was calculated and displayed as follows. However, in this table, the first
The example is the result using a bag manufactured at that time, and the second example is the result using a bag whose expansion resistance was increased by increasing the thickness of the bag's composite film to 45 μm. The meaning of conducting "trial cooking" for each lot of products can be understood from these results.

"Test Cooking" Report 1st Example fjgZ Example Figure 5 shows the cross-sectional shapes for comparing the expansion states after boiling of the six types of test bags containing rice from 25g to 50g in the first example. show. Figure 6 shows the "trial cooking" curves for the first and second examples, and the "water consumption" curves for normal rice cooking, where the horizontal axis is the filling amount of rice (g) and the vertical axis is the net weight (g) of rice after cooking. Direct iR, R2 showing four examples of the weight increase ratio of cooked rice due to the difference in "adjustment"
, R3° and Ro.

I found the rice to be of a suitable consistency. That is, the first
In the example bag, the amount of rice to be filled is 37g to 42g1. If you look for a little margin, 35g to 45g is appropriate, and the actual increase rate is 2.2
The range from 2.4 to 2.4 was narrower than in the first example, from 33 g to 37 g, and the actual determined value was 35 g.

Effects of the Invention It can be said that the achievement of the matters listed in the above-mentioned "Objectives of the Invention" is an effect of the invention, and the matters explained in "Operations" are characteristics of the present invention.
However, in this ``Effects of the Invention'' section, in order to further clarify the features of the present invention, specific effects that can be understood from the ``Test Cooking'' curve diagram (FIG. 6) will be explained.

In Fig. 6, the straight lines R and R indicate that the range of increase in the weight of rice in normal rice cooking is 2.2 to 2.4 times, and good rice is generally within this range.
It is understood that the cooked rice according to the present invention is also preferably located in the area between these two straight lines R and R2. In the bag of the second example, the amount of rice to be filled is preferably 33g to 37g, but depending on the preference for softness or hardness of the rice, it may vary from 30g to 30g.
A range of about 40g may be acceptable.

In addition, straight line R6 is a line with a weight increase rate of 3.0, and when the amount of rice filled is small, the weight increase rate is 3.0.
It can be seen that it is on the line of

This is because when the amount of rice filled is too small, almost no pressure is generated by the bag that suppresses the expansion of the rice grains even after cooking by boiling, and the rice grains freely expand and soften, leaving free black water inside the bag. This can be seen by the fact that hot water drips when the bag in consideration 1 is pulled out of the boiling water, and the cooked rice in the bag is too soft. However, it has been found that there is no compaction effect due to the limited volume according to the present invention.

Of course, in the above-mentioned "test cooking", the judgment is mainly based on the tasting, but the judgment can be assisted by the physical measurement values. That is, the weight increase ratio is 2.2 to 2.
4 is the reference value in the case of the above-mentioned sample rice Koshihikari (true specific gravity 1.45), and this value 1 also means that the true specific gravity of the cooked rice is between 1.145 and 1.165. can be judged.

The following relational expression holds true between the true specific gravity of rice S, the true specific gravity of rice, and the weight increase rate R due to cooking, so it can be used for mutual conversion or for comparing actual measured values and calculated values. .

1+D(R-1) As the filling amount of rice increases sequentially, the pressure path effect of the cooked rice due to the limited volume of the bag according to the present invention becomes remarkable, and as the filling amount of rice increases, the net weight of cooked rice decreases. The rate of increase decreased and the curve shown was obtained. The cross section of the bag shows that the more rice is filled, the more pressurized the rice is, as shown in Figure 5. The product of the present invention is also extremely hygienic, as it is possible to take out the "rice ball"-shaped rice from the bag and eat it by tearing the notch (7) provided in the bag in advance, unlike rice balls that are held by hand. This is one advantage.

In addition, in the above explanation, the filling amount of rice is expressed as "9f" in weight g.
l, but in actual handling, the volume of rice is d,...
It goes without saying that there is no problem in indicating 1", . (or -).

The present applicant has filed a patent application for the same basic idea as the present invention in Patent Application No. 165799 filed in 1982, ``Method for manufacturing containerized rice, and containers and products therefor'', but the invention Since there was still a lack of sufficient description to enable one to understand the true spirit of the patent, we have decided to file a new application that includes a detailed description and clear claims.

[Brief explanation of drawings]

Fig. 1 is a perspective view illustrating a perforated plastic bag used for the simple rice cooking of the present invention, Fig. 2 is a perspective view illustrating the bag shown in Fig. FIG. 4 is a perspective view illustrating a cylindrical container, and FIG. 5 is a comparison of the expansion states of bags filled with different amounts of rice after boiling. FIG. 6 is a diagram showing the entire "trial cooking" curve for determining the optimum filling amount of rice. 1. Composite laminate)・Bag, 2. Opening of the bag, 3. Welded edges of the bag, 4. Numerous small holes in the bag, 5. Filled rice, 6.
Welded bag opening, 7. Bag tear cut, 8.
Cylindrical container body, 9...Cylindrical container lid. Agent Patent Attorney Yushi Kobayashi Figure 3
Figure 4

Claims (1)

[Scope of Claims] 1. A simple rice cooking method in which the rice in the container is cooked by filling rice into a plastic container having a large number of small holes and boiling the container together in boiling water, the method comprising: The rice in the container is swollen and gelatinized by the hot water, so that it fills the internal volume of the container and is subjected to compaction by the container, forcing free water between the rice grains into the hot water through small holes in the container. A simple method for cooking rice, which is characterized by being able to cook rice to a suitable and good quality. 2. The amount of rice to be filled in the container is determined by "trial cooking" for multiple containers of rice filled with different amounts in a container of a certain volume in order to make the cooked rice the desired consistency. '' When the rice in the container is heated in the boiling pot, the inner volume of the container is filled and subjected to the compaction action of the container, and the free water between the rice grains is removed from the boiling pot through the small holes of the container. 2. The simple rice cooking method according to claim 1, wherein the filling amount is determined to be within a range that allows rice to be cooked to an appropriate desired consistency by extruding into boiling water in a pot. 3. The step of boiling the rice in the container in boiling water to cook the rice to the desired consistency in the container is essential for normal rice cooking.
The period when the rice grains are heated with boiling water, the period when the starch in the rice grains gelatinizes as the amount of hot water decreases, the period when the boiling water runs out and the remaining moisture evaporates to steam the rice, and the period when the bottom of the pot is heated to remove the moisture on the surface of the rice grains. The simple rice cooking method according to claim 1 or 2, characterized in that the method is a single boiling step that does not involve a continuous process consisting of. 4. The step of boiling the rice in the container in hot water to cook the rice to the desired consistency in the container is essential for normal rice cooking.
``Water level'' operation to adjust the amount of water appropriately in advance according to the amount of rice in the rice cooker, ``heat level'' operation to adjust the heating of the rice cooker according to the condition of the rice being cooked, and rice cooking operation. Claims 1 to 3 are characterized in that the method is a single boiling operation that does not include a rice cooking operation that consists of an operation of weakening the heating at the final stage to evaporate water on the surface of the rice to "steam" the rice. The simple rice cooking method described in any of the above. 5. The boiling step of boiling the rice in the container in boiling water involves sequentially and continuously pouring the rice in the water immersion container into boiling water that has been boiled in advance, and then scooping up the cooked rice one after another. A simple rice cooking method according to any one of claims 1 to 4, characterized in that: 6. Container-filled rice consisting of a heat-resistant, non-expandable plastic container having a large number of small holes and an appropriate amount of rice filled in the porous plastic container, the rice being filled in the container. The appropriate amount is determined by "trial cooking" of rice in a plurality of containers with different filling amounts relative to the inner volume of the porous plastic container, and when the rice in the containers is heated in a boiling pot. It fills the internal volume of the container and is subjected to the compacting action of the container, and the free water between the rice grains is forced out through the small holes of the container into the boiling water in the boiling pot, so that the rice can be cooked to an appropriate consistency. A rice container for simple rice cooking, characterized in that the amount of rice to be filled is determined by the filling amount. 7. A heat-resistant non-expandable plastic container having a large number of small holes, a container containing rice filled in the porous plastic container, and a boiling pot for heating a plurality of rice in the container in boiling water. A simple rice cooking device having the rice filling amount in the container is such that when the rice in the container is heated in the boiling pot, the rice in the container fills the internal volume of the container and is subjected to a compacting action by the container. A simple rice cooking device characterized in that the filling amount is preselected so that the free water between the rice grains can be forced out through the small holes of the container into the boiling water in the pot to cook rice to a desired consistency. . 8. The simple rice cooking method according to any one of claims 1 to 5, wherein the porous plastic container is formed in a bag shape. 9. The simple rice cooking method according to any one of claims 1 to 5, wherein the porous plastic container is formed in a cylindrical shape. 10. The bag-filled rice for simple rice cooking according to claim 6, wherein the porous plastic container is formed into a bag shape. 11. The simple rice-cooking container according to claim 6, wherein the porous plastic container is formed in a cylindrical shape. 12. The simple rice cooking device according to claim 7, wherein the porous plastic container is formed in a bag shape. 13. The simple rice cooking device according to claim 7, wherein the porous plastic container is formed in a cylindrical shape. 14. The simple rice cooking method according to any one of claims 1 to 5, characterized in that an arbitrary ingredient is mixed into the porous plastic container. 15. The rice packaged in a simple rice-cooking container according to claim 6, wherein an optional ingredient is mixed into the porous plastic container. 16. The simple rice cooking device according to claim 7, wherein an arbitrary ingredient is mixed into the porous plastic container.