GB2216766A

GB2216766A - Method and means for cooking grain

Info

Publication number: GB2216766A
Application number: GB8909006A
Authority: GB
Inventors: Man-Cxuen Wong
Original assignee: WONG MAN CXUEN
Current assignee: WONG MAN CXUEN
Priority date: 1985-09-06
Filing date: 1989-04-20
Publication date: 1989-10-18
Anticipated expiration: 2009-04-20
Also published as: GB8522222D0; GB2216766B; GB8909006D0

Abstract

A cooking apparatus suitable for use in cooking grain 3 (e.g. rice) having a predetermined size in water, comprises a vessel 1 having a base 5 through which heat 2 is supplied to the interior of the vessel 1 and above which is supported in closely spaced apart proximity thereto on plate 4 supporting the grain 3 in use of the apparatus. The plate 4 has a large plurality of small perforations 8 extending substantially across it, the perforations 8 having a smaller diameter than the predetermined grain size. A cloth 6 of food grade fibrous material is placed on top of the body of rice 3 in the saucepan. The rice is heated to a high temperature below boiling, then boiled for a few minutes, the heating discontinued, and the rice left to stand until water absorption is complete. <IMAGE>

Description

METHOD AND WEANS FOR COOKING GRAIN The present invention relates to the cooking of grain, in particular by cooking thereof in water so that a significant amount thereof is absorbed by the grain.

With conventional methods of cooking grain in this way the amount of water that can be absorbed is more or less firmly limited with attempts to increase the bulk of the grain e.g. by extending the cooking time simply resulting in dissolution and/or general loss of texture in the grain.

It is an object of the present invention to avoid or minimise one or more of the above disadvantages.

The present invention provides a cooking apparatus suitable in cooking grain having a predetermined size in water which apparatus comprises a vessel having a base through which heat is supplied to the interior of the vessel in use of the apparatus, above which base is supported in closely spaced apart proximity thereto a plate means extending across said base for supporting the grain in use of the apparatus, said plate means having a large plurality of small perforations extending substantially thereacross, said perforations having a smaller diameter than said predetermined grain size.

The present invention also provides a method of cooking grain comprising the steps of placing the grain in a body of water sufficient to completely immerse the grain and in excess of that which can be absorbed by said grain in the course of cooking thereof for an extended period of time, placing a sheet of food grade fibrous maternal n said body of water on top of said grain, heating said water for several minutes to a high temperature below boiling, then boiling for a few minutes, discontinuing heating, and then standing until water absorption by said grain is substantially complete.

With the method and apparatus of the present invention it has been found that the amount of water which is absorbed by the grain during cooking thereof by substantially conventional procedures is significantly increased thereby producing an increased bulk for a given weight of grain whilst at the same time preserving the integrity of the individual grains and maintaining an acceptable grain texture.

In general the grain should be cooked for at least 10 minutes and preferably for from 10 to 12 minutes. The amount of water to be used will depend on whether any pre-treatment of the grain has been effected and the particular form of cooking process used e.g. whether it is one in which all the water is absorbed during cooking or one where a surplus is drained off at the end of the cooking time. In general though the amount of water used will be from 150 to 250% w/w of the amount of grain to be cooked, preferably about 200% w/w with all the water being absorbed during the cooking process. Advantageously the grain is allowed to stand in the pot for at least 15 minutes, preferably from 20 to 25 minutes after removal from the heat and prior to serving.

Various types of grain may be cooked by means of the present invention including all those which are normally cooked in water and including for example rice, buckwheat and oats.

The present invention also provides a cooking aid for cooking grain in a saucepan or cooking pot of a predetermined diameter and comprising a disc of a food grade fibrous material having a diameter substantially equal to or slightly less than the internal diameter of said saucepan.

Various forms of fibrous material may be used including paper towelling material which may be of the relatively soft multi-ply absorbent type or the stronger perforated type, as well as fabric material especially open-weave type material such as is used in dish cloths.

Further preferred features of the invention will appear from the following example given by way of illustration only.

EZ SLE - COOKING OF RICE A quantity of rice (450g.) is placed in a saucepan (ca. 20cm. diameter) with water (9OOmls) and some cooking oil (15mls). A disc of clean open-weave type fabric material such as may be used in a dish cloth and having a diameter equal to or slightly less than that of the saucepan is placed in the water on top of the rice. The water is placed initially on a moderately high heat,about 2/3 of maximum Mark 4 on a conventional 1 to 6 scale for about 10 minutes and then brought to the boil on a high heat (Mark 6) for about 2 minutes. The saucepan was then removed from the heat, and allowed to stand for some 20 to 25 minutes. The fabric disc is then removed, and the rice decanted into a dish and stirred with a fork. The grains were found to be easily separate.

An equivalent quantity of rice was also cooked using the same procedure but without the fabric disc. The cooked rice obtained by each method was then weighed to show the amount of water absorbed in each case (obtained by deducting the original dry weight from the cooked weight).

Results Cooking Method With Fabric Without Fabric Final Cooked Weight: 1350g lOlOg.

Initial Uncooked Weight 450g. 450g.

Amount of water absorbed 900g. 560g.

The above results show that a significantly greater amount of water absorbed using the method of the invention as compared with the known method thereby producing an increased bulk whilst maintaining a relatively firm grain texture and good grain integrity and allowing easy separation.

Various modifications may be made to the above-described process without departing from the scope of the present invention. Thus, for example, the cooking oil may be omitted and/or a small quantity of salt added, though the procedure described above is preferred as it tends to minimize protein loss from the grain and also helps to provide a sweeter taste in the cooked grain.

Further preferred features and advantages of the apparatus of the invention will appear from the following detailed description given by way of example of a preferred embodiment of an apparatus of the invention, illustrated with reference to the accompanying drawing in which: Fig 1 is a vertical cross section through an embodiment of an apparatus of the invention.

Fig 1 shows a vessel in the form of a saucepan 1 disposed on a hot plate 2 for cooking of some rice grain 3 disposed in the saucepan 1. The apparatus comprises the saucepan 1, circular plate 4 on the base 5 of the saucepan 1 and a cloth of food grade fibrous material 6 placed on top of a body of the rice grain 3 in the saucepan. The saucepan 1 is also partly filled with an appropriate volume of water required for the amount of grain 3 being cooked in the pan 1.

In more detail the plate means 4 has a plurality of short legs 6 consisting downwards projections having a horizontal extent and disposition such as to support the plate above the pan base 5 in closely spaced proximity thereto. A large plurality of small bore diameter perforations 8 extend through the thickness of the plate 4 to allow circulation of hot water from the heated power base 5 upwardly through the grain 3 whilst supporting the grain 3 and preventing it from coming into direct contact with the base 5.

The size of the perforations number 8 may be varied depending on various factors such as the diameter of the grain but conveniently is from 0.1 to 1.5mm preferably from o.2 to 1.02mum.

It will be appreciated that various modifications may be made to the above from all constructions without departing from the scope of the present invention. Thus, for example, instead of having downward projections 6 there could be provided upwardly extending projections on the base of the pan on which the plate 4 could be rested.

The plate could be permanently secured to the pan base but is desirably removably disposed in the pan in order to facilitate cleaning. In this connection, a suitable handle means such as a knob 9 may be provided on the upper face 10 of the plate 4.

Claims

CLAIMS 9. A method of cooking grain comprising the steps of placing the grain in a body of water sufficient to completely immerse the grain and in excess of that which can be absorbed by said grain in the course of cooking thereof for an extended period time, placing a sheet cf food grade fibrous material in said body of water on top of said grain, heating said water for several minutes to a high temperature below boiling, then boiling for a few minutes, discontinuing heating, and then standing until water absorption by said grain is substantially complete. 10. A method as claimed in claim 9 for cooking rice wherein the water is heated to a high temperature below boiling for from 8 to 12 minutes, boiled for from 1 to 3 minutes and stood for at least 15 minutes. 11. A method as claimed in claim 10 wherein the water is heated for 10 minutes, boiled for 2 minutes, and stood for from 20 to 25 minutes. 12. A method of cooking grain as claimed in any one of claims 9 to 11 wherein said grain is cooked on an apparatus according to claim 1. 13. A method of cooking grain substantially as described hereinbefore with particular reference to the accompanying drawings.

1. A cooking apparatus suitable for use in cooking grain having a predetermined size in water, which apparatus comprises a vessel having a base through which heat is supplied to the interior of the vessel in use cf the apparatus, above which base is supported in closely spaced apart proximity thereto a plate means extending across said base for supporting the grain in use of the apparatus, said plate means having a large plurality of small perforations extending substantially thereacross, said perforations having a smaller diameter than said predetermined grain size.

2. A cooking apparatus as claimed in claim 1 wherein said plate means is provided with downwardly projecting horizontally extending projection means constituting spacer means formed and arranged for supporting the plate above said base in closely spaced relation thereto.

3. A cooking apparatus as claimed in claim 2 wherein said plate means is provided with a plurality of horizontally spaced apart downwardly extending projections.

4. A cooking apparatus as claimed in any one of claims 1 to 3 wherein said perforations have a diameter of from 0.1 to 1.5mm.

5. A method of cooking grain substantially as described hereinbefore with particular reference to the accompanying drawings.

5. A cooking apparatus as claimed in claim 4 wherein said perforations have a diameter of from 0.2 to l.Omm.

6. A cooking apparatus as claimed in any one of claims 1 to 5 wherein said plate means is detachably disposed in said vessel and has an- upwardly extending handle means for use in lifting said plate means out of the vessel.

7. A cooking apparatus as claimed in any one of claims 1 to 6 wherein is provided a sheet of food grade fibrous material having an extent sufficient to extend across the vessel substantially to cover a body of grain disposed in said vessel in use of the apparatus.

8. A cooking apparatus substantially as described hereinbefore with particular reference to the accompanying drawings.

Amendments to the claims have been filed as follows 1. A method of cooking grain comprising the steps of placing the grain in a body of water sufficient to completely immerse the grain and in excess of that which can be absorbed by said grain in the course of cooking thereof for an extended period of time, placing a sheet of food grade fibrous material in said body of water on top of said grain, heating said water for several minutes to a high temperature below boiling, then boiling for a few minutes, discontinuing heating, and then standing until water absorption by said grain is substantially complete.

2. A method as claimed in claim 1 for cooking rice wherein the water is heated to a high temperature below boiling for from 8 to 12 minutes, boiled for from 1 to 3 minutes and stood for at least 15 minutes.

3. A method as claimed in claim 2 wherein the water is heated for 10 minutes, boiled for 2 minutes, and allowed to stand from 20 to 25 minutes.

4. A method of cooking grain as claimed in any one of claims 1 to 3 wherein said grain is cooked on an apparatus comprising a vessel having a base through which heat is supplied to the interior of the vessel in use of the apparatus, above which base is supported in closely spaced apart proximity thereto a plate means extending across said base for supporting the grain in use of the apparatus, said plate means having a large plurality of small perforations extending substantially thereacross.