JP2001204406A

JP2001204406A - Method for cooking rice

Info

Publication number: JP2001204406A
Application number: JP2000011527A
Authority: JP
Inventors: Kisaku Suzuki; 喜作鈴木
Original assignee: Suzumo Machinery Co Ltd
Current assignee: Suzumo Machinery Co Ltd
Priority date: 2000-01-20
Filing date: 2000-01-20
Publication date: 2001-07-31

Abstract

PROBLEM TO BE SOLVED: To provide a method for cooking rice capable of achieving improvement in efficiency of heat conduction and its uniformity in a steaming process. SOLUTION: This method for cooking rice by a rice cooker comprises formulating rice which is metered and washed with boiling water, stopping the heating and steaming the cooked rice for a fixed time. The cooked rice (a) is provided with a great number of air-permeable holes 11 in the steaming process and the process comprises a process for reheating the cooked rice after the formation of the air-permeable holes.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【発明の属する技術分野】本発明は、蒸らしの工程に工
夫を加えた炊飯方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooking method in which the steaming process is modified.

【０００２】[0002]

【従来の技術】従来の炊飯方法は、予め計量、洗米され
た米を炊飯器の炊飯釜内に入れ、その上から炊き水を加
え、所定時間浸漬し、加熱後消火して所要時間蒸らすこ
とにより炊飯する方法が一般的である。2. Description of the Related Art A conventional rice cooking method is to put rice, which has been measured and washed in advance, into a rice cooker of a rice cooker, add cooking water from above, soak for a predetermined time, extinguish after heating, and steam for a required time. The method of cooking rice is generally used.

【０００３】上記炊飯方法において、加熱と蒸らしの工
程は、次のようにして行なわれる。まず、炊き水や米の
温度とほぼ同一温度となるよう弱火炊き（前炊き）し、
次いで吹きこぼれない程度に強火炊きして加熱後、消火
して約１５分そのままに放置して蒸らすものである。In the above rice cooking method, the steps of heating and steaming are performed as follows. First, cook over low heat (before cooking) so that the temperature is almost the same as the temperature of the cooking water and rice.
Then, cook with high heat to the extent that it does not spill, heat it, extinguish it, leave it for about 15 minutes, and steam.

【０００４】[0004]

【発明が解決しようとする課題】しかしながら、上記従
来の炊飯方法によるときは、熱のまわり方が均一にいき
わたらないので、釜肌に接している部分は煮立ったのに
中心部はまだ火が通らないようなことが起こり易い。つ
まり、熱の対流空間がないため、熱伝導が不均一とな
り、中心部とその外側とで炊きむらが生じ易い等の問題
がある。However, in the case of the above-mentioned conventional rice cooking method, since the heat does not spread evenly, the part in contact with the pot skin has boiled, but the center still has a fire. Things that do not pass easily occur. That is, since there is no heat convection space, there is a problem that heat conduction becomes non-uniform, and uneven cooking is likely to occur between the central portion and the outside.

【０００５】本発明は、上記した従来の技術が有するこ
のような問題点を解消するもので、加熱消化後の蒸らし
工程として、炊飯釜中の飯に複数の通気孔を設け、再加
熱することにより、熱伝導の効率化と均一が図られ、中
心部とその外側とで炊きむらがない飯が得られる炊飯方
法を提供することを目的とする。[0005] The present invention is to solve the above-mentioned problems of the prior art, and as a steaming step after heating digestion, to provide a plurality of ventilation holes in the rice in the rice cooker and reheat. Accordingly, it is an object of the present invention to provide a method of cooking rice in which the efficiency and uniformity of heat conduction are achieved, and the rice can be cooked without unevenness in the central portion and outside thereof.

【０００６】[0006]

【課題を解決するための手段】上記目的を達成するため
に、本発明に係る炊飯方法は、計量、洗米された米に炊
き水を加え、加熱後消火して所要時間蒸らすことにより
炊飯する炊飯釜による炊飯方法であって、その蒸らし工
程中に飯に多数の通気孔を設けることと、その後再加熱
する工程を含ませることを特徴とする。Means for Solving the Problems To achieve the above object, a rice cooking method according to the present invention is to cook rice by adding cooking water to weighed and washed rice, heating, extinguishing and steaming for a required time. A rice cooking method using a kettle, characterized by providing a number of ventilation holes in the rice during the steaming step and then including a step of reheating.

【０００７】[0007]

【作用】まず、計量、洗米された適量の米を電気自動炊
飯器の炊飯釜内に入れ、その上から適量の炊き水を加
え、所定時間浸漬し、炊飯釜を加熱（前炊飯）した後、
消火する。[Action] First, put the appropriate amount of rice that has been weighed and washed into the rice cooker of the electric automatic rice cooker, add the appropriate amount of cooking water from above, soak for a predetermined time, and heat the rice cooker (pre-cooking). ,
extinguish a fire.

【０００８】次いで、蓋をしたまま炊飯釜を放置して５
分間蒸らした後、蓋をあけ、孔あけ具の複数の孔あけバ
ーを炊飯釜内の飯内に差し込む。それから孔あけ具を引
き上げて、当該飯の縦方向に多数の通気孔を設け、この
状態で閉蓋した炊飯釜内の孔あけ飯を再加熱（後炊飯）
する。Next, the cooker is left with the lid closed for 5 minutes.
After steaming for a minute, open the lid and insert the multiple drilling bars of the drilling tool into the rice in the rice cooker. Then, the drilling tool is pulled up and a number of ventilation holes are provided in the vertical direction of the rice. In this state, the drilled rice in the rice cooker closed and reheated (post-cooking).
I do.

【０００９】このとき、孔あけ飯の各通気孔は底部から
上面の開口部まで連通、形成されるため、飯の内部全体
に均等に熱の対流空間が形成され、当該飯に対する熱伝
導の効率化と均一化が図られる結果、飯全体に炊きむら
が生じないものである。At this time, since the ventilation holes of the perforated rice are communicated and formed from the bottom to the opening on the upper surface, a convection space for heat is uniformly formed throughout the inside of the rice, and the efficiency of heat conduction to the rice is improved. As a result, the whole rice is not cooked unevenly.

【００１０】[0010]

【発明の実施の形態】以下、本発明の実施の形態を図面
に基づいて詳細に説明する。図１ないし図４は本発明の
炊飯方法を示す各工程の説明図である。同上各図におい
て、１は本発明の炊飯方法に使用される電気自動炊飯器
で、外枠２と、温度ヒューズ３と、発熱体４と、これに
よって加熱される炊飯釜５および蓋体６とを具備してい
る。Embodiments of the present invention will be described below in detail with reference to the drawings. FIGS. 1 to 4 are explanatory diagrams of each step showing the rice cooking method of the present invention. In each of the drawings, reference numeral 1 denotes an electric automatic rice cooker used in the rice cooking method of the present invention, which includes an outer frame 2, a temperature fuse 3, a heating element 4, a rice cooker 5 and a lid 6 heated thereby. Is provided.

【００１１】而して、まず計量、洗米された適量の米を
炊飯釜５内に入れ、その上から適量の炊き水を加え、所
定時間浸漬し、炊飯器１を作動させて発熱体４を発火し
炊飯釜５を加熱した後、消火するものである。このよう
な計量、洗米から加熱、消火まで（前炊飯）は全て公知
の家庭等の電気、ガス等の自動炊飯器１を用いて周知の
方法により行なうことができる。なお、図１において、
ａは前炊飯された炊飯釜５中の飯を示す。[0011] First, an appropriate amount of weighed and washed rice is put into the rice cooker 5, an appropriate amount of cooking water is added thereto, and the rice is immersed for a predetermined time, and the rice cooker 1 is operated to turn off the heating element 4. After firing and heating the rice cooker 5, the fire is extinguished. From the weighing, washing of rice to heating and extinguishing (pre-cooking), all can be performed by a well-known method using a known automatic rice cooker 1 for electricity or gas at home. In FIG. 1,
a indicates the rice in the rice cooker 5 which has been pre-cooked.

【００１２】次いで、消火した状態の炊飯釜５をそのま
ま放置して飯ａを通常は約１５分間蒸らすが、本炊飯方
法では、前期蒸らしと後期蒸らし（後炊飯）を以下の方
法により二段階に分けて行なう。Next, while the rice cooker 5 in the extinguished state is left as it is, the rice a is usually steamed for about 15 minutes. In the present rice cooking method, the first steaming and the second steaming (post-cooking) are performed in two stages by the following method. Perform separately.

【００１３】まず、前期蒸らしとして消火後、蓋体６を
かぶせたまま炊飯釜５中の飯ａをそのまま放置して約５
分間蒸らす。次いで、後期蒸らしとして、図２及び図３
に示したように、孔あけ具７を用い炊飯釜５中の飯ａに
多数の通気孔１１…を設け、その後炊飯釜５を再加熱し
て約１０分間蒸らす。First, after the fire is extinguished as steaming in the first half, the rice a in the rice cooker 5 is left as it is for about 5 minutes with the lid 6 covered.
Steam for a minute. Then, as a late steaming, FIGS. 2 and 3
As shown in Fig. 7, a number of ventilation holes 11 are provided in the rice a in the rice cooker 5 using the hole-making tool 7, and then the rice cooker 5 is reheated and steamed for about 10 minutes.

【００１４】後期蒸らしに使用する孔あけ具７は、基板
８の下面に、所定の間隔、即ち炊飯釜５中の飯ａに差し
込んで、飯ａの全体にほぼ等間隔に通気孔１１…が設け
られるよう多数本の孔あけバー９…が垂下して形成され
る。１０は基板８の上面に固着された把手を示す。な
お、孔あけ具７は人手によらず、自動装置（図示しな
い）て動作させることもできる。The drilling tool 7 used for the late steaming is inserted into the lower surface of the substrate 8 at a predetermined interval, that is, into the rice a in the rice cooker 5, and the ventilation holes 11 are formed at substantially equal intervals throughout the rice a. A number of perforation bars 9 are formed so as to be provided. Reference numeral 10 denotes a handle fixed to the upper surface of the substrate 8. Note that the drilling tool 7 can be operated by an automatic device (not shown) without manual operation.

【００１５】この孔あけ具７において、孔あけバー９…
は、先端に丸み９ａが付されると共に、炊飯釜５の高さ
より長めの中実丸棒９ｂにて形成しても、また図４に示
したように中空丸棒９ｃにて形成しても良い。中空丸棒
９ｃには、多数の小孔９ｄ…が穿設されると共に、上端
は開口９ｅされている。In this drilling tool 7, a drilling bar 9 ...
May be formed by a solid round bar 9b which is rounded at the tip and is longer than the height of the rice cooker 5, or may be formed by a hollow round bar 9c as shown in FIG. good. A large number of small holes 9d are formed in the hollow round bar 9c, and the upper end thereof has an opening 9e.

【００１６】これにより、孔あけバー９…が飯ａ中に差
し込まれた際、飯ａに含まれる湿気が小孔９ｄ…から中
空丸棒９ｃの中へ導入され、上端開口部９ｅから自然排
気される。なお、孔あけバー９…の上端開口部９ｅへバ
キューム装置（図示しない）を連動連結して強制排気す
るように構成することもできる。Thus, when the piercing bars 9 are inserted into the rice a, the moisture contained in the rice a is introduced into the hollow round bar 9c from the small holes 9d, and naturally exhausted from the upper end opening 9e. Is done. It should be noted that a vacuum device (not shown) may be connected to the upper end opening 9e of the perforation bars 9 to forcibly exhaust air.

【００１７】このように前炊飯後、蓋体６を外して炊飯
釜５中の飯ａに孔あけ具７の孔あけバー９…を図３に示
したように差し込み、次いで孔あけ具９を引き下げて当
該飯ａの縦方向に孔あけバー９…に対応する多数の通気
孔１１…を設け、しかる後、図４に示したように蓋体６
をかぶせ前炊飯同様に炊飯釜５内の孔あけ飯ａ´を再加
熱する。After pre-cooking the rice, the lid 6 is removed, and the holes 9 of the hole 7 are inserted into the rice a in the rice cooker 5 as shown in FIG. By pulling down, a number of ventilation holes 11 corresponding to the perforation bars 9 are provided in the vertical direction of the rice a, and thereafter, as shown in FIG.
And reheat the perforated rice a 'in the rice cooker 5 in the same manner as before cooking.

【００１８】このとき、孔あけ飯ａ´の各通気孔１１…
は底部から上面の開口部１１ａ…まで連通形成されるた
め、飯ａ´に対する熱伝導の効率化と均一化が図られ
る。At this time, each of the ventilation holes 11 of the perforated rice a '.
Are formed so as to communicate from the bottom to the openings 11a on the upper surface, so that the efficiency and uniformity of heat conduction to the rice a 'can be improved.

【００１９】[0019]

【発明の効果】本発明は、以上説明したように構成され
るものであるから、次に述べるような効果を有する。（１）蒸らし工程を、前期蒸らしと後期蒸らしの２工程
に分け、後期蒸らしとして、前炊飯した飯に多数の通気
孔を設け、その後再加熱するものであるから、飯の内部
に均等に熱の対流空間が形成される。このことにより、
いわゆるレンタンの原理で熱伝導の効率化と均一化が図
られ、飯全体に炊きむらを生ずることがない。（２）このように炊きむらが生じない結果、飯に芯が残
らず、十分な保水性を備えた、つまり、ふっくらとした
おいしい炊飯が容易、確実に得られる。（３）例えば、従来の炊飯方式では、米１ｇに対してだ
いたい２．２ｇに炊飯されるが、本発明方法による蒸ら
しの工程を採用すれば、米澱粉が十分にアルファ化し
て、だいたい２．４ｇに膨潤するものである。Since the present invention is configured as described above, it has the following effects. (1) The steaming process is divided into two stages, the first steaming and the second steaming. As the latter steaming, a large number of ventilation holes are provided in the pre-cooked rice, and then the rice is reheated. Is formed. This allows
Efficiency and uniformity of heat conduction are achieved by the so-called rentan principle, and there is no possibility of uneven cooking of the whole rice. (2) As a result of the non-uniformity of cooking, there is no core left in the rice and the rice has sufficient water retention, that is, plump and delicious rice can be easily and reliably obtained. (3) For example, in the conventional rice cooking method, rice is cooked to about 2.2 g per 1 g of rice. However, if the steaming step according to the method of the present invention is adopted, rice starch is sufficiently gelatinized and about 2. It swells to 4 g.

【図面の簡単な説明】[Brief description of the drawings]

【図１】本発明の炊飯方法で使用する電気自動炊飯器を
一部断面して示す一実施例の炊飯状態説明図である。FIG. 1 is an explanatory view of the rice cooking state of one embodiment showing a partial cross section of an electric automatic rice cooker used in the rice cooking method of the present invention.

【図２】同上炊飯器と孔あけ具を示す説明図である。FIG. 2 is an explanatory view showing a rice cooker and a hole making tool according to the first embodiment;

【図３】同上炊飯器中の飯に孔あけ具を差し込んだ状態
を示す説明図である。FIG. 3 is an explanatory diagram showing a state in which a hole-making tool is inserted into rice in the rice cooker.

【図４】同上炊飯器から孔あけ具を引き上げ、閉蓋した
状態を示す説明図である。FIG. 4 is an explanatory view showing a state in which the hole-making tool is pulled up from the rice cooker and the lid is closed.

【図５】他の実施形態の孔あけ具を一部断面して示す説
明図である。FIG. 5 is an explanatory view showing a cross-section of a part of a drilling tool of another embodiment.

【符号の説明】[Explanation of symbols]

５炊飯釜１１通気孔ａ飯 5 rice cooker 11 vent hole a rice

Claims

【特許請求の範囲】[Claims]

【請求項１】計量、洗米された米に炊き水を加え、加熱
後消火して所要時間蒸らすことにより炊飯する炊飯釜に
よる炊飯方法であって、その蒸らし工程中に飯に多数の
通気孔を設けることと、その後再加熱する工程を含ませ
ることを特徴とする炊飯方法。1. A rice cooking method using a rice cooker in which cooking water is added to weighed and washed rice, heated, extinguished and then steamed for a required time to cook rice. Providing a method of cooking rice, and a step of reheating thereafter.