WO2021029539A1 - Method for preparing low-sugar boiled rice using heating type cooker - Google Patents

Abstract

The aim of the present invention is to provide a method for manufacturing low-sugar boiled rice using a heating type cooker, which can make low-sugar boiled rice having carbohydrates and calories reduced as much as possible while maintaining the original taste of the boiled rice, by repeating several times a process of boiling grain with rice-water for a certain time and then lifting the grain out of the rice-water to heat the same with steam generated from the rice-water for a certain time, in the course of making boiled rice with white rice, brown rice, cereals or mixed grain thereof.

Description

Method of manufacturing low sugar rice using a heated cooker

The present invention relates to a method of making low sugar rice, and more particularly, when cooked with white rice, brown rice, mixed grains, or grains containing them, low sugar, a functional rice that reduces carbohydrates and calories contained in the rice as much as possible. It relates to a method of manufacturing low sugar rice using a heated cooker that can cook rice.

Insulin is secreted by the body when you consume sugar, a component contained in carbohydrates, and when excessive insulin is secreted by ingesting a large amount of sugar, the remaining glucose after use is converted into body fat. Especially, people who enjoy white rice as a staple food and enjoy flour foods such as noodles have a serious level of carbohydrate intake. According to recent medical research, it has been found that excessive intake of carbohydrates increases the incidence of chronic diseases and is closely related to diseases such as diabetes, obesity, hyperlipidemia, and high blood pressure.

According to a report by the Korean Nutrition Society in 2015, patients with diabetes, hypertension, and metabolic syndrome had a significantly higher carbohydrate intake rate than healthy people. Koreans mainly consume carbohydrates through rice, especially white rice, which is like a lump of carbohydrates. White rice is delicious and digestible, but it is difficult for diabetics to take it comfortably because it is absorbed quickly in the body and causes blood sugar to rise rapidly. Recently, more and more people are looking for grains like brown rice instead of white rice, but the carbohydrate content of brown rice is slightly lower than that of white rice, so if you believe that brown rice will be healthier than white rice, and increase the amount of food you eat, you may rather consume more carbohydrates.

In the meantime, many technologies have emerged to reduce carbohydrate intake. For example, Korean Patent Registration No. 1105591 "Hypoglycemic Functional Rice Low Sugar Rice and Its Manufacturing Method" is based on an aqueous solution of turmeric, a mushroom extract, an extract of prickly pear, and an onion juice. , Persimmon Vinegar, and sodium alginate are mixed to prepare a coating solution, and then the coating solution is coated on rice to produce low sugar (抵糖米). In addition, Korean Patent Registration No. 1511365 "Manufacturing Method of Functional Rice Using Lactic Acid Bacteria and Wild Grass" is to make it easy to consume various useful nutrients contained in wild grass, such as lactic acid bacteria, injin mugwort, mulberry leaves, nasturtium, etc. It is a technology to produce functional rice by fermenting the juice of wild grass and coating it on rice.

However, the above technologies have limitations in effectively reducing the sugar contained in the rice itself because the coating solution is coated on rice, and since carbohydrates contained in rice are digested and absorbed into glucose, the body is temporarily There is a problem that the concentration increases, and there is a problem that a lot of time, effort, and cost are required to coat rice with a coating solution. Therefore, even if rice is cooked with general white rice or brown rice or mixed grains, a technology that can reduce carbohydrates as much as possible is urgently required.

The present invention was conceived to solve the above problems, and an object of the present invention is to boil the grains with rice for a certain period of time in the process of cooking rice with white rice, brown rice, mixed grains, or mixed grains. Using a heated cooker that allows you to cook low sugar rice with reduced carbohydrates and calories contained in the rice while maintaining the taste of the rice by repeating the process of heating it with steam generated from the rice water for a certain period of time. It is to provide a method of manufacturing low sugar rice.

In the method of manufacturing low sugar rice according to the present invention, the operation of heating the perforated tray containing grains from the rice water for a predetermined period of time while cooking the rice using a heated cooker is repeated a certain number of times. , It is possible to cook low sugar (抵糖) rice with significantly low content of carbohydrates and calories while maintaining the taste of rice.

Starch (a type of carbohydrate) in rice dissolves in water, so when the rice is washed, the starch comes out as white water, which is the same in the cooking process of rice, so the starch of the rice continues to elute in hot water. In the method of manufacturing low sugar rice using a heated cooker according to the present invention, the grains are heated with rice water in which carbohydrates (starch) is dissolved for a certain time, and then the grains are removed from the rice water, and then the grains are steamed out of the rice water for a certain time. Since the process of heating the rice is cooked by repeating the process several times, the taste of the rice is maintained and the carbohydrates contained in the rice can be reduced by up to 30%, and at the same time, the calories can be reduced as much as possible.

In addition, the heated cooker automatically raises and lowers the perforated tray containing grains at set time intervals by the cooking program installed in the control unit, and the cooking program is automatically terminated after the heating and steaming steps are completed. It is also very convenient to build.

Figure 1 is a flow chart for explaining the method for manufacturing a low sugar rice according to the present invention.

2 is a perspective view showing a cooker used to cook jeodangbap.

3 is an exploded view of the cooker of FIG. 2.

[Description of drawing numbers]

10: cooker 11: housing

111: heating plate 112: first bonding rod

113: height adjustment rod 114: control unit

12: rice container 121: second bonding rod

13: perforated bond 131: perforated

132: third coupling rod 133: steam discharge hole

14: lid

The method of manufacturing low sugar rice using a heated cooker according to the present invention comprises the steps of: washing grains, placing them in a tray container of the cooker, pouring rice water, and then closing the lid of the cooker to set the rice; The first heating step of boiling the grains in a state immersed in rice water; After the first heating step is finished, the rice bowl is removed from the rice water, and the rice is heated through the first steaming step of heating the grains with steam generated from the rice water by heating them while the grains are placed on top of the rice water. It is characterized by building.

Preferably, when making low sugar rice by performing the heating step and the steaming step only once, the heating time in the first heating step is heated to the maximum power of the cooker for 10 to 15 minutes, and the heating time in the first steaming step is Heat at the output of ⅓∼⅔ of the maximum power of the cooker for 10 to 15 minutes.

When making low sugar rice by repeating the heating step and the steaming step a plurality of times, washing the grains, placing them in a cooking container, pouring rice water, and closing the lid of the cooker to set the rice; The first heating step of boiling the grains in a state immersed in rice water; After the first heating step is finished, a first steaming step of removing the bowl containing the grains from the rice water and heating the grains with steam generated from the rice water by applying heat while the grains are placed on top of the rice water; A second heating step of immersing a tray container containing grains in rice water after the first steaming step is finished, and boiling the grains in a state immersed in rice water; After the second heating step is finished, the rice bowl is removed from the rice water, and the rice is heated with steam generated from the rice water by applying heat while the grains are placed on top of the rice water. Build.

Preferably, after the second steaming step is finished, a third heating step of immersing a tray containing grains in rice water and boiling the grains in a state immersed in rice water; After the 3rd heating step is finished, take the tray containing the grains out of the rice water, and heat the grains with the steam generated from the rice water while the grains are placed on top of the rice water to heat the grains. .

Preferably, in the step of setting rice, the rice water is poured 3 to 5 times the weight of the grains.

When repeating the heating step and the steaming step multiple times, the heating time in the first heating step is heated to the maximum power of the cooker for 8 to 12 minutes, and the heating time in the first steaming step is the maximum power of the cooker for 4 to 8 minutes. Heats with the output of ⅓∼⅔ of, and in the second heating step, the heating time is heated to the maximum power of the cooker for 5 to 8 minutes, and the heating time in the second steaming step is the maximum power of the heater for 2 to 6 minutes. Heat with the output of ∼⅔, and in the 3rd heating step, the heating time is heated to the maximum power of the cooker for 2 to 5 minutes, and in the 3rd steaming step, the heating time is ⅓∼⅔ of the maximum output of the heater for 3 to 11 minutes. Heat to the output of.

In the cooker used to cook the low sugar rice according to the present invention, a side plate of a certain height is formed upward along the edge of the disc where perforations are formed so as to achieve a uniform distribution, and a third bonding rod of a certain height is installed in the center of the disc. , Perforated tray in which grains are placed; A rice water container in which a side wall is formed at a certain height upward along the edge of the disk, a second coupling rod is installed at the center of the disk, and disposed under the perforated tray to contain rice; The side is formed at a certain height and the upper side is open, and a motor generating driving force and a heating plate generating heat are arranged in the space formed inside, and a first coupling rod is installed in the center and the upper part is driven by the motor. A housing in which a height adjustment rod protruding above the first coupling rod is installed, and a heating plate heats a lower portion of the rice water container; It is installed in the housing and is configured to include a control unit that controls power on/off and all operations of the cooker, and the height of the perforated tray is adjusted while the height of the height adjustment rod is adjusted as the height adjustment rod moves up and down by driving a motor. By adjusting, the perforated tray is immersed in rice water or taken out of the rice water.

In the specification of the present invention, it should be noted in advance that the term'grains' refers to grains in which one or two or more of various grains such as white rice, brown rice, glutinous rice or barley rice or legumes are mixed.

The heated cooker used to manufacture the low sugar rice of the present invention includes a housing 11 equipped with a motor, a control unit, and a heating plate 111, and a rice container 12 that is mounted on the upper portion of the housing 11 to contain rice water. ), and a perforated tray 13 in which grains are stored while being mounted on the upper portion of the rice water container 12, and a lid 14 covering the upper portion of the rice water container 12 and the perforated tray 13, You can cook various dishes as well as rice.

The perforated tray 13 is a part that contains grains, and a side plate of a certain height is formed upward along the edge of the disc in which the perforated hole 131 is formed so as to achieve a uniform distribution, and a third combination of a certain height at the center of the disc. The rod 132 is installed and configured. The third coupling rod 132 has a hollow cylindrical shape with the lower open and the upper closed, and has one at the upper end of the cylinder or a plurality of vapor discharge holes 133 formed at equal intervals along the circumferential direction. Has been.

The rice water container 12 is configured to be disposed under the perforated tray 13 and contains the rice water necessary for cooking. A side wall is formed at a certain height upward along the edge of the disc, and a second The coupling rod 121 is installed, and the second coupling rod 121 has a hollow cylindrical shape with open upper and lower sides.

The housing 11 has a shape with a side formed at a certain height and an open upper side, and the space formed inside the housing 11 includes a motor and a control unit 114 that generate driving force, and a heating plate 111 that generates heat. Various components necessary for operation and control are arranged, and a first coupling rod 112 is installed in the central part, and the first coupling rod 112 has a hollow cylindrical shape with an upper and lower open sides. In addition, a height adjustment rod 113 is installed in which the upper portion of the first coupling rod 112 protrudes above the first coupling rod 112 by the driving of the motor, and the heating plate 111 receives power to heat the lower portion of the rice container 12. Is done.

The control unit 114 includes a cooking menu for rice or various dishes, amount of cooked (1 serving, 2 servings, 3 servings, etc.), a start button, a setting time button, a rising and falling button of a height adjustment bar, a monitor displaying various information, etc. Various items necessary for the operation and control of the cooker 10 are provided. Since the present invention is not an invention for a cooker, but relates to a method of making low sugar rice using a cooker, further detailed description of the cooker configuration will be omitted.

Hereinafter, a method of making low sugar rice using the cooker 10 as described above will be described. First, the method of making low sugar rice by performing the heating step and the steaming step only once will be described, the step of washing the grains, placing them in a cooking container, pouring rice water, and then closing the cooker's lid to set the rice (S1) , After the first heating step (S2) in which the grains are boiled in the state of being immersed in the rice water, the tray containing the grains is removed from the rice water after the first heating step is completed, and heat is applied to the rice water while the grains are placed on top of the rice water. The rice is cooked through the first steaming step (S3) of heating the grains with steam.

At this time, the heating time in the first heating step (S2) is heated to the maximum power of the cooker for 10 to 15 minutes, and the heating time in the first steaming step (S3) is the output of ⅓ to ⅔ of the maximum power of the cooker for 10 to 15 minutes. It is desirable that the total time required to heat it with a low sugar rice is within 30 minutes.

In addition, the heating step and the steaming step are repeated several times to explain how to cook low sugar rice, the step of washing the grains, putting them in a cooking container, pouring rice water, and closing the lid of the cooker to set the rice (S1). , After the first heating step (S2) in which the grains are boiled in the state of being immersed in the rice water, the tray containing the grains is removed from the rice water after the first heating step is completed, and heat is applied to the rice water while the grains are placed on top of the rice water. After the first steaming step (S3), which heats the grains with steam, and after the first steaming step is finished, the tray containing the grains is immersed in rice water, and the grains are immersed in rice water to boil. Step (S4), after the second heating step is finished, the tray containing the grains is taken out of the rice water, and the grains are placed on top of the rice, and heat is applied to heat the grains with steam generated from the rice water. S5), After the 2nd steaming step is over, the tray containing the grains is immersed in rice water, and the 3rd heating step (S6) in which the grains are boiled while submerged in the rice water, and the tray containing the grains is placed after the 3rd heating step. A third steaming step (S7) of heating the grains with steam generated from the rice water is performed by applying heat while the grains are placed on the top of the rice water.

In the step of not cooking rice (S1), it is appropriate to pour 3 to 5 times the weight of rice (for example, about 1,300 ㏄ of water to 300 g of grains), but the more mixed grains, the more rice water is poured. If the grains are soaked in water in advance, it is desirable to pour less rice water. The grains are put in the perforated tray 13 of the cooker, and the perforated tray 13 is placed on the rice container 12, and at this time, the height adjustment rod 113 descends and puts the first coupling rod 112 in the center. The second coupling rod 121 and the third coupling rod 132 are sequentially inserted into a seismic state, and the rice water poured into the rice water container 12 flows through the perforated hole 131 formed in the perforated tray 13. It becomes submerged in rice water.

In the first heating step (S2), power is supplied to the heating plate 111 to heat the rice container 12 so that the grains are boiled while submerged in rice water.The heating time is appropriate for about 8-12 minutes, and in this case, the cooker It is desirable to heat at the maximum output of. Since starch (a type of carbohydrate) in cereals dissolves in water, when the cereals are boiled while submerged in rice water, the starch of the cereals continues to dissolve in hot rice water, so carbohydrates are dissolved in the rice water.

After the 1st heating step (S2) is over, the motor of the cooker operates and the height adjustment bar 113 rises, pushing up the perforated tray 13 containing grains, and the perforated tray 13 rises higher than the height of the rice. As a result, the grains are removed from the rice water, and heat is applied to the heating plate 111 at this time, so that the rice water continues to boil and steam is generated to go through the first steaming step (S3) in which the grains are heated with steam. do. The heating time in the first steaming step (S3) is appropriate for about 4 to 8 minutes, and in this case, it is preferable to heat with the output of ⅓ to ⅔ of the maximum output of the cooker. In such a steaming step, grains are removed from the rice water containing carbohydrates and heated only with steam, so that the absorption of carbohydrates dissolved in the rice water into grains is reduced, so that low sugar rice can be made.

In the second heating step (S4), the motor of the cooker is operated so that the height adjustment bar 113 descends, and the perforated tray 13 containing grains also descends, so that the perforated tray 13 is immersed in the rice water. The time is appropriate for about 5 to 8 minutes, and in this case, it is desirable to heat with the output of ⅓ to ⅔ of the maximum output of the cooker.

After the 2nd heating step (S4) is over, the motor of the cooker operates and the height adjustment bar 113 rises, pushing up the perforated tray 13 containing grains, and the perforated tray 13 rises higher than the height of the rice. Thus, the grains are in a state of being removed from the rice water, and heat is applied to the heating plate 111 at this time, so that steam is generated while the rice water continues to boil and undergoes a second steaming step (S5) of heating the grains with steam. The heating time in the second steaming step (S5) is appropriate for about 2 to 6 minutes, and in this case, it is preferable to heat with the output of ⅓ to ⅔ of the maximum output of the cooker.

In the third heating step (S6), the motor of the cooker is operated so that the height adjustment bar 113 descends, and the perforated tray 13 containing grains also descends, so that the perforated tray 13 is immersed in the rice water. The time is appropriate about 2 to 5 minutes, and in this case, it is desirable to heat with the output of ⅓ to ⅔ of the maximum output of the cooker.

After the 3rd heating step (S6) is finished, the motor of the cooker is operated and the height adjustment bar 113 rises, pushing up the perforated tray 13 containing grains, and the perforated tray 13 rises higher than the height of the rice. As a result, the grains are removed from the rice water, and heat is applied to the heating plate 111 even at this time, so that the rice water continues to boil and steam is generated, and the third steaming step (S7) is performed to heat the grains with steam. The heating time in the third steaming step (S7) is appropriate for about 3 to 11 minutes, and in this case, it is preferable to heat with the output of ⅓ to ⅔ of the maximum output of the cooker.

The cooker is automatically controlled by the program from the first heating step to the third steaming step. Of course, the heating step and the steaming step can be further increased, and the cooking program ends automatically after the final steaming step is finished. If the heating step and the steaming step are repeated several times, it is preferable that the total time required to cook the low sugar rice is about 30 to 35 minutes.

Rice cooked with white rice through the above process (heating step and steaming step only once and three times) was requested to SGS (International Authorized Inspection Agency) for nutritional analysis. Compared to one rice, it was possible to reduce carbohydrates by up to 30% and at the same time reduce calories by about 20% while maintaining the taste of rice, making it possible to cook low sugar rice, a functional rice.

Jeondang rice cooked by performing the heating step and the steaming step three times each according to the method for producing low sugar rice according to the present invention using white rice (Example 1), and the low sugar rice cooked by performing only one heating step and steaming step ( In order to compare the rice taste of Example 2) and rice cooked using a general electric rice cooker (Comparative Example), the average value of the results obtained by conducting a sensory test on 100 men and women in their 20s to 50s is shown in the following [Table 1]. Done.

In the sensory experiment, preference was evaluated using a 9-point hedonic scale (9 points: very good, 7 points: good, 5 points: moderate, 3 points: bad, 1 point: very bad) , The evaluation items were stickiness, smell, light and soft texture, and overall satisfaction.

division	Stickiness	smell	Texture	Overall satisfaction
Example 1	7.2	7.0	6.5	6.8
Example 2	7.1	6.9	6.2	6.7
Comparative example	7.3	7.1	6.9	7.1

As shown in [Table 1], when comparing Example 1 in which the heating step and the steaming step were performed three times according to the method of the present invention and Example 2 in which the heating step and the steaming step were performed only once, the implementation Example 2 shows a slight difference from Example 1 in terms of stickiness, smell, texture, and overall satisfaction. On the other hand, in the case of the comparative example built with a conventional electric rice cooker, the stickiness, smell, texture and overall satisfaction of the low sugar rice were evaluated slightly excellent, but unlike the low sugar rice manufacturing method according to the present invention, the carbohydrates of the white rice itself It is absorbed as it is and has a high heat capacity.

The above description is an illustrative description of the present invention, and the embodiments published in the specification are not intended to limit the technical idea of the present invention, but to describe the present invention. Various modifications and variations will be possible without departing from the technical idea of Therefore, the scope of protection of the present invention is interpreted by the matters described in the claims, and technical matters within the scope equivalent thereto should be construed as being included in the scope of the present invention.

In the method of manufacturing low sugar rice according to the present invention, the operation of heating the perforated tray containing grains from the rice water for a predetermined time after cooking rice for a predetermined time using a heated cooker is repeated a certain number of times. By doing so, it is possible to cook low-sugar rice, which reduces carbohydrates contained in rice by up to 30% while maintaining the taste of rice, while reducing calories as much as possible, including diabetes, obesity, hyperlipidemia, hypertension, etc. It can be very useful to people with a disease.

Claims (8)

1. Washing the grains, putting them in a tray container of the cooker, pouring rice water, and closing the lid of the cooker to set the rice;

   The first heating step of boiling the grains in a state immersed in rice water;

   After the first heating step is finished, a first steaming step of removing the bowl containing the grains from the rice water and heating the grains with steam generated from the rice water by applying heat while the grains are placed on top of the rice water;

   The rice is cooked through, and the cooker,

   A perforated tray in which a side plate having a certain height is formed upward along the edge of the disc where perforations are formed so as to achieve a uniform distribution, a third coupling rod having a certain height is installed in the center of the disc, and grains are contained;

   A rice water container in which a side wall is formed at a certain height upward along the edge of the disk, a second coupling rod is installed at the center of the disk, and disposed under the perforated tray to contain rice;

   The side is formed at a certain height and the upper side is open, and a motor generating driving force and a heating plate generating heat are arranged in the space formed inside, and a first coupling rod is installed in the center and the upper part is driven by the motor. A housing in which a height adjustment rod protruding above the first coupling rod is installed, and a heating plate heats a lower portion of the rice water container;

   A controller installed in the housing to control an operation and a program of the cooker;

   Consisting of, wherein the height adjustment rod moves up and down by the driving of a motor and the height of the height adjustment rod is adjusted to adjust the height of the perforated tray, so that the perforated tray is submerged in the rice water or taken out of the rice water. Method for producing low sugar rice using a heated cooker.
2. The method of claim 1,

   In the first heating step, the heating time is heated at the maximum power of the cooker for 10 to 15 minutes, and the heating time in the first steaming step is heated at an output of ⅓ to ⅔ of the maximum power of the cooker for 10 to 15 minutes. Method for producing low sugar rice using a heated cooker.
3. Washing the grains, putting them in a tray container of the cooker, pouring rice water, and closing the lid of the cooker to set the rice;

   The first heating step of boiling the grains in a state immersed in rice water;

   After the first heating step is completed, a first steaming step of removing the bowl containing the grains from the rice water and heating the grains with steam generated from the rice water by applying heat while the grains are placed on top of the rice water;

   A second heating step of immersing a tray container containing grains in rice water after the first steaming step is finished, and boiling the grains in a state immersed in rice water;

   A second steaming step of removing the tray containing the grains from the rice water after the second heating step is finished, heating the grains with steam generated from the rice water by applying heat while the grains are placed on top of the rice water;

   The rice is cooked through, and the cooker,

   A perforated tray in which a side plate having a certain height is formed upward along the edge of the disc where perforations are formed so as to achieve a uniform distribution, a third coupling rod having a certain height is installed in the center of the disc, and grains are contained;

   A rice water container in which a side wall is formed at a certain height upward along the edge of the disk, a second coupling rod is installed at the center of the disk, and disposed under the perforated tray to contain rice;

   The side is formed at a certain height and the upper side is open, and a motor generating driving force and a heating plate generating heat are arranged in the space formed inside, and a first coupling rod is installed in the center and the upper part is driven by the motor. A housing in which a height adjustment rod protruding above the first coupling rod is installed, and a heating plate heats the lower portion of the rice water container;

   A controller installed in the housing to control an operation and a program of the cooker;

   Consisting of including, by the drive of the motor, the height of the height adjustment rod is adjusted as the height of the height adjustment rod is adjusted to adjust the height of the perforated tray, characterized in that the perforated tray is immersed in rice water or taken out of the rice water. Method for producing low sugar rice using a heated cooker.
4. The method of claim 3,

   A third heating step of immersing a tray container containing grains in rice water after the second steaming step is finished, and boiling the grains in a state immersed in rice water;

   A third steaming step of removing the tray containing the grains from the rice water after the third heating step and heating the grains with steam generated from the rice water by applying heat while the grains are placed on top of the rice water;

   Method for producing low sugar rice using a heated cooker, characterized in that the rice is cooked through further.
5. The method of claim 1 or 3,

   In the step of laying the rice, the method of manufacturing low sugar rice using a heated cooker, characterized in that the rice water is poured 3 to 5 times the weight ratio of grains.
6. The method of claim 3,

   In the first heating step, the heating time is heated to the maximum power of the cooker for 8 to 12 minutes, and the heating time in the first steaming step is heated to an output of ⅓ to ⅔ of the maximum power of the cooker for 4 to 8 minutes,

   In the second heating step, the heating time is heated at the maximum power of the cooker for 5 to 8 minutes, and the heating time in the second steaming step is heated at the output of ⅓ to ⅔ of the maximum power of the heater for 2 to 6 minutes. Method for producing low sugar rice using a heated cooker.
7. The method of claim 4,

   In the third heating step, the heating time is heated at the maximum power of the cooker for 2 to 5 minutes, and the heating time in the third steaming step is heated at the output of ⅓ to ⅔ of the maximum power of the heater for 3 to 11 minutes. Method for producing low sugar rice using a heated cooker.
8. The method according to any one of claims 1, 3, and 4,

   The method of manufacturing low sugar rice using a heated cooker, characterized in that the cooker is automatically controlled by a program.

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