JP2019037494A - rice cooker - Google Patents
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- JP2019037494A JP2019037494A JP2017161806A JP2017161806A JP2019037494A JP 2019037494 A JP2019037494 A JP 2019037494A JP 2017161806 A JP2017161806 A JP 2017161806A JP 2017161806 A JP2017161806 A JP 2017161806A JP 2019037494 A JP2019037494 A JP 2019037494A
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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Abstract
Description
本発明は、炊き上がりの味を使用者の好みに炊き上げることができる炊飯器に関するものである。 The present invention relates to a rice cooker that can cook the cooked taste to the user's preference.
近年、消費者の嗜好の多様化により炊き上がりのおいしさに対する要求は様々なものがあり、炊き上がりの硬さや粘りといった物性や味を使用者の好みに応じて炊き分けることができる炊飯器が提案されている。 In recent years, there are various demands for the delicious taste of cooked food due to diversification of consumer tastes, and rice cookers that can cook physical properties and taste such as hardness and stickiness of cooked food according to the taste of the user Proposed.
炊飯器では、通常、吸水工程（前炊き工程）、炊き上げ工程、蒸らし工程が順次行われており、吸水工程に特徴を持たせることで、このような近年の動向に対応している。 In a rice cooker, a water absorption process (pre-cooking process), a cooking process, and a steaming process are usually performed in order, and the water absorption process is characterized by responding to such recent trends.
例えば、炊き上がりのご飯の甘味、旨味、物性を調整し、きめ細かな炊き分けを実現するために、調理物に水を吸水させる吸水工程において、第１の吸水工程と、その後に第１の吸水工程よりも高温で吸水させる第２の吸水工程とを行う構成が提案されている（例えば、特許文献１参照）。 For example, in order to adjust the sweetness, umami, and physical properties of the cooked rice and realize fine cooking, the first water absorption step and then the first water absorption step in the water absorption step of absorbing water in the food. The structure which performs the 2nd water absorption process of absorbing water at a temperature higher than a process is proposed (for example, refer patent document 1).
具体的には、４０℃以上６０℃未満の温度帯の水温で米に吸水させる第１の吸水工程と、６０℃以上７０℃未満の温度帯の水温で米に吸水させる第２の吸水工程を順次行い、炊き上がりのご飯の甘味、旨み、硬さを調整し、きめ細かな炊き分けを実現している。 Specifically, a first water-absorbing step for causing the rice to absorb water at a water temperature in the temperature range of 40 ° C. or more and less than 60 ° C. and a second water-absorbing step for causing the rice to absorb water at a water temperature in the temperature range of 60 ° C. or more and less than 70 ° C. This is done in sequence, adjusting the sweetness, umami, and hardness of the cooked rice to achieve fine cooking.
しかしながら、上記従来の炊飯器においては、第１の吸水工程においては、炊き上がったご飯の旨味を増加させるアミノ酸が発生するとともに、第２の吸水工程においては、炊き上がったご飯の甘味を増加させるグルコースが発生するが、第１の吸水工程の時間よりも第２の吸水工程の時間が長く設定されているため、アミノ酸よりもグルコースの方が多く生成されることになり、甘味の強いご飯が炊き上がることになる。 However, in the conventional rice cooker, in the first water absorption step, amino acids that increase the umami of the cooked rice are generated, and in the second water absorption step, the sweetness of the cooked rice is increased. Glucose is generated, but since the time of the second water absorption step is set longer than the time of the first water absorption step, more glucose is produced than amino acids, It will be cooked.
また、一般的に米の糊化反応が生じる糊化温度は６０℃以上であるが、６０℃以上のお温度帯で行う第２の吸水工程においては糊化反応が生じ、米の表面部から組織が軟化し始める。その結果、米内部までしっかりと吸水していないうちに、米表面部が糊化してしまい、米内部までの吸水が妨げられる。 In addition, the gelatinization temperature at which the gelatinization reaction of rice generally occurs is 60 ° C. or higher, but the gelatinization reaction occurs in the second water-absorbing step performed in a temperature range of 60 ° C. or higher, and from the surface portion of the rice The tissue begins to soften. As a result, the surface of the rice is gelatinized before water is firmly absorbed up to the inside of the rice, preventing water absorption up to the inside of the rice.
そのため、炊き上がったご飯の旨味を増加させ、ご飯の食味を向上させるという観点からは未だ改善の余地があった。 Therefore, there is still room for improvement from the viewpoint of increasing the umami of the cooked rice and improving the taste of the rice.
本発明は、旨み、および粒感を重視したご飯の炊き上がりを実現した炊飯器を提供することを目的とするものである。 An object of the present invention is to provide a rice cooker that realizes cooking of rice with emphasis on taste and graininess.
上記従来技術を有する課題を解決するために、本発明の炊飯器は、炊飯器本体と、米と水とを含む被炊飯物を収容する鍋と、前記鍋を加熱する加熱部と、前記鍋の温度を検知す
る温度検知部と、前記加熱部を制御する制御部と、を備え、前記鍋に収容された米に水を吸水させる吸水工程を実行する炊飯器であって、前記吸水工程における最大温度は６０℃を超えず、かつ、前記吸水工程において、前記鍋の温度が４０℃以上、５５℃未満となるように所定時間継続させることを特徴とするものである。
In order to solve the above-described problems of the prior art, the rice cooker of the present invention includes a rice cooker body, a pot that contains the rice to be cooked including rice and water, a heating unit that heats the pot, and the pot A rice cooker that includes a temperature detection unit that detects the temperature of the rice cake and a control unit that controls the heating unit, and that performs a water absorption step of absorbing water in the rice contained in the pan, The maximum temperature does not exceed 60 ° C., and the water absorption step is continued for a predetermined time so that the temperature of the pan becomes 40 ° C. or more and less than 55 ° C.
これにより、お米の中心まで吸水させるとともに、最適な温度設定により米表面を崩すことなく、中心までしっかり火が通ったハリのあるご飯で、炊き上がりのご飯の旨味、硬さを調整し、きめ細かな炊き分けを実現できる。 As a result, water is absorbed to the center of the rice, and with the optimal temperature setting, the rice surface is not destroyed, and the crunchy rice that has been cooked firmly to the center adjusts the taste and hardness of the cooked rice, Finely cooked dishes can be realized.
本発明の炊飯器によれば、旨み、および粒感を重視したご飯の炊き上がりを実現した炊飯器を提供することができる。 According to the rice cooker of the present invention, it is possible to provide a rice cooker that realizes cooking of rice with emphasis on taste and graininess.
第１の発明は、炊飯器本体と、米と水とを含む被炊飯物を収容する鍋と、前記鍋を加熱する加熱部と、前記鍋の温度を検知する温度検知部と、前記加熱部を制御する制御部と、を備え、前記鍋に収容された米に水を吸水させる吸水工程を実行する炊飯器であって、前記吸水工程における最大温度は６０℃を超えず、かつ、前記吸水工程において、前記鍋の温度が４０℃以上、５５℃未満となるように所定時間継続させることを特徴とする炊飯器である。 1st invention is a rice cooker main body, the pan which accommodates the to-be-cooked rice containing rice and water, the heating part which heats the said pan, the temperature detection part which detects the temperature of the said pan, and the said heating part A rice cooker that performs a water absorption step of absorbing water in the rice contained in the pan, and the maximum temperature in the water absorption step does not exceed 60 ° C., and the water absorption In the process, the rice cooker is characterized by being continued for a predetermined time so that the temperature of the pan becomes 40 ° C or higher and lower than 55 ° C.
これにより、お米の中心まで吸水させるとともに、最適な温度設定により米表面を崩すことなく、中心までしっかり火が通ったハリのあるご飯で、炊き上がりのご飯の旨味、硬さを調整し、きめ細かな炊き分けを実現できる。 As a result, water is absorbed to the center of the rice, and with the optimal temperature setting, the rice surface is not destroyed, and the crunchy rice that has been cooked firmly to the center adjusts the taste and hardness of the cooked rice, Finely cooked dishes can be realized.
また、温度が高いほど吸水率はよく、かつ６０℃以上で糊化が開始するので、４５℃以上、５５℃未満となるように温度を維持することでしっかりと米内部までの吸水を促進し、かつ、糊化により米表面を崩すことなく、中心までしっかり火が通りハリのあるご飯を炊き上げることができる。 In addition, the higher the temperature, the better the water absorption rate, and the gelatinization starts at 60 ° C or higher. By maintaining the temperature at 45 ° C or higher and lower than 55 ° C, water absorption to the inside of the rice is promoted firmly. And without breaking the surface of the rice due to gelatinization, the rice can be cooked firmly and cooked to the center.
第２の発明は、特に第１の発明において、前記吸水工程において、前記鍋の温度が４０℃以上、５０℃未満となるように所定時間継続させる第１の吸水工程と、前記鍋の温度が４５℃以上、５５℃未満となるように所定時間継続させる第２の吸水工程を順次行うことを特徴とする炊飯器である。 In a second aspect of the invention, in particular, in the first aspect of the invention, in the water absorption step, the first water absorption step is continued for a predetermined time so that the temperature of the pan is 40 ° C. or more and less than 50 ° C., and the temperature of the pan is It is a rice cooker characterized by sequentially performing a second water absorption step that is continued for a predetermined time so as to be 45 ° C. or higher and lower than 55 ° C.
これにより、中心部に存在するそれぞれの酵素の活性を高め、効率よく、短時間に酵素によるたんぱく質、多糖類（澱粉）、少糖類の分解が促進し、炊き上がりのご飯の甘味、旨み、硬さを調整することができる。特に、第１の吸水工程では、多糖類（澱粉）、少糖類の分解を促進し、炊き上がりのご飯の甘味を調整することができ、第２の吸水工程ではたんぱく質の分解を促進し、炊き上がりのご飯の旨みを調整することができる。 This enhances the activity of each enzyme in the center, promotes efficient degradation of proteins, polysaccharides (starch), and oligosaccharides in a short period of time, resulting in the sweetness, taste, and hardness of the cooked rice. Can be adjusted. In particular, in the first water absorption step, it is possible to promote the decomposition of polysaccharides (starch) and oligosaccharides and to adjust the sweetness of the cooked rice, and in the second water absorption step, to promote the decomposition of proteins and cook The taste of the rice can be adjusted.
第３の発明は、特に第２の発明において、さらに前記第１の吸水工程よりも前に、前記
鍋の温度が前記第１の吸水工程よりも低い温度帯（第３の吸水工程）で所定時間継続させることを特徴とするものである。
According to a third aspect of the present invention, particularly in the second aspect of the present invention, the temperature of the pan is lower than that of the first water absorption step (third water absorption step) before the first water absorption step. It is characterized by continuing for a time.
これにより、それぞれの温度で最適な酵素を活性化させ、酵素による分解を促進し、多糖類（澱粉）、少糖類を分解する酵素の活性を更に高めることにより、炊き上がりのご飯の甘味を増強することができる。 This enhances the sweetness of the cooked rice by activating the optimal enzyme at each temperature, accelerating degradation by the enzyme, and further enhancing the activity of the enzyme that degrades polysaccharides (starch) and oligosaccharides can do.
第４の発明は、特に第３の発明において、前記第３の吸水工程の時間は、前記第１の吸水工程と前記第２の吸水工程の時間より短いことを特徴とするものである。 The fourth invention is characterized in that, in the third invention in particular, the time of the third water absorption step is shorter than the time of the first water absorption step and the second water absorption step.
これにより、短時間で含水率が高まり、かつ、甘味や旨みをしっかりと引き出したご飯にできる。 As a result, the water content increases in a short time, and the sweetness and umami can be extracted.
以下、本発明の実施の形態について、図面を参照しながら説明する。なお、本実施の形態によって本発明が限定されるものではない。 Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the present embodiment.
（実施の形態１）
図１は、本発明の実施の形態１における炊飯器の構成図を示すものである。本発明において炊飯器の構成は、従来と同様であり、炊飯器本体１と、炊飯器本体１に収容されており、米と水とを含む被炊飯物を収容する鍋２と、炊飯器本体に配置されており、鍋を加熱する加熱部３と、炊飯器本体１に配置されており、鍋２の温度を検知する温度検知部４と、温度検知部４で検知された温度に基づき、加熱部３を制御する制御部５とを備えており、制御部５は、加熱部３を制御して、鍋２に収容された米に水を吸水させる吸水工程を実行している。
(Embodiment 1)
FIG. 1: shows the block diagram of the rice cooker in Embodiment 1 of this invention. In this invention, the structure of the rice cooker is the same as that of the past, it is accommodated in the rice cooker main body 1 and the rice cooker main body 1, and the pan 2 which accommodates the to-be-cooked rice containing rice and water, and the rice cooker main body Based on the temperature detected by the temperature detection unit 4 and the temperature detection unit 4 that is arranged in the heating unit 3 that heats the pan and the rice cooker body 1 and that detects the temperature of the pan 2, The control part 5 which controls the heating part 3 is provided, The control part 5 is controlling the heating part 3, and is performing the water absorption process which makes the rice accommodated in the pan 2 absorb water.
次に、上記構成の炊飯器による炊飯の吸水工程について説明する。通常の炊飯は、水を吸水させる吸水工程に加え、沸騰状態まで温度を昇温させる昇温工程、沸騰状態を維持する沸騰維持工程、ご飯を蒸らす蒸らし工程を順次行うが、本発明は水を吸水させる吸水工程に特徴のあるものである。 Next, the water absorption process of the rice cooking by the rice cooker of the said structure is demonstrated. Ordinary rice cooking, in addition to a water absorption process for absorbing water, sequentially performs a temperature rising process for raising the temperature to a boiling state, a boiling maintenance process for maintaining the boiling state, and a steaming process for steaming rice. It is characterized by a water absorption process for absorbing water.
図２は、実施の形態１における炊飯器においての吸水工程を示した図である。 FIG. 2 is a diagram showing a water absorption process in the rice cooker in the first embodiment.
図２に示すように、本発明の吸水工程には、鍋の温度を検出する温度検知部４の温度が所定時間の間、略５０℃となるように保つ第２の吸水工程と、温度検知部４で検出する温度が所定時間の間、略４０℃となるように保つ第１の吸水工程がある。そして、吸水工程では第１の吸水工程を実行した後に、第２の吸水工程を行っている。 As shown in FIG. 2, the water absorption process of the present invention includes a second water absorption process for maintaining the temperature of the temperature detection unit 4 that detects the temperature of the pan to be approximately 50 ° C. for a predetermined time, and temperature detection. There is a first water-absorbing step in which the temperature detected by the unit 4 is kept at approximately 40 ° C. for a predetermined time. And in a water absorption process, after performing the 1st water absorption process, the 2nd water absorption process is performed.
一般に、炊飯器において、米への吸水率は、吸水工程時の温度が高いほど上昇する。しかし、６０℃以上では糊化は始まることから、この温度帯での吸水が長くなりすぎると糊化反応により米の表面部の組織が軟化し、米中の成分が溶出しやすくなったり、表面部が糊化することにより、かえって吸水が妨げられることから、炊き上がりのご飯の表面が崩れやすくなったり、硬くなったりする。 Generally, in a rice cooker, the water absorption rate to rice increases as the temperature during the water absorption process increases. However, since gelatinization begins at 60 ° C or higher, if the water absorption in this temperature range becomes too long, the structure of the surface of the rice will be softened by the gelatinization reaction, and the components in the rice will be easily eluted, Since the portion is gelatinized, the surface of the cooked rice tends to collapse or become hard because the water absorption is hindered.
そのため、本実施の形態における炊飯器で実行する吸水工程においては、最大温度が６０℃とならないように、略５０℃として所定時間の間、水の温度を保っている。なお、本実施の形態では大体５０℃となるように水の温度を保っているが、４５℃から５５℃の間の温度域で一定に保つように制御してもよい。 Therefore, in the water absorption process performed with the rice cooker in this Embodiment, the temperature of water is maintained for about predetermined time as about 50 degreeC so that the maximum temperature may not become 60 degreeC. In this embodiment, the temperature of water is maintained so as to be approximately 50 ° C., but it may be controlled so as to be kept constant in a temperature range between 45 ° C. and 55 ° C.
また、吸水工程では、米中に含まれる酵素が、多糖類（澱粉）、少糖類、たんぱく質に作用して、加水分解により、いろいろな糖やアミノ酸を生成し、生成した糖・アミノ酸は
、最終炊き上がりご飯の味のもととなる。
In the water absorption process, the enzymes contained in the rice act on polysaccharides (starch), oligosaccharides, and proteins to produce various sugars and amino acids by hydrolysis. It becomes the source of the taste of cooked rice.
しかしながら酵素には、それぞれ酵素の作用が最も発揮される温度である至適温度がある。澱粉に作用して、４０℃以上６０℃未満の低温で最もよく働き、旨み・甘味に寄与するものや、６０℃以上７０℃未満の高温で最もよく働き、甘味に寄与するもの、たんぱく質に作用して４０℃以上５５℃以下で旨みのもととなるアミノ酸をもっとも生成するものがある。 However, each enzyme has an optimum temperature that is the temperature at which the action of the enzyme is most exerted. Acts on starch, works best at low temperatures between 40 ° C and less than 60 ° C, and contributes to umami and sweetness, works best at high temperatures between 60 ° C and less than 70 ° C, contributes to sweetness, acts on proteins Some amino acids produce the most delicious amino acids at 40 ° C to 55 ° C.
そこで、本発明の吸水工程においては、糊化反応が起こらない温度帯で第１の吸水工程を行う。この工程では吸水が妨げられることなく、米の表面部からの溶出が起きる可能性が低いため、中心までしっかり吸水・加熱のできたご飯となる。そして、同時に澱粉に作用し、様々な糖に加水分解するだけでなく、たんぱく質にも作用し、アミノ酸の生成を促進することができる。この第１の吸水工程を実行することによって、炊き上がりのご飯に甘みの要素を増加させる。 Therefore, in the water absorption process of the present invention, the first water absorption process is performed in a temperature range where the gelatinization reaction does not occur. In this process, water absorption is not hindered, and the possibility of leaching from the surface of the rice is low, so the rice can be absorbed and heated firmly to the center. At the same time, it not only acts on starch and hydrolyzes into various sugars, but also acts on protein to promote the production of amino acids. By executing this first water absorption step, the sweetness factor is increased in the cooked rice.
その後、第２の吸水工程が実施される。第１の吸水工程より高温であり、米の糊化温度よりも低い温度で吸水させることにより、米表面部からの溶出を抑えるだけでなく、短時間で含水率が高まり、吸水時間、すなわち炊飯時間を短縮させることができ、たんぱく質分解酵素を活性化させ、アミノ酸生成量を効率よく調整することができる。この第２の吸水工程を実行することによって、炊き上がりのご飯に旨みの要素を増加させる。 Then, a 2nd water absorption process is implemented. By absorbing water at a temperature higher than that of the first water absorption step and lower than the gelatinization temperature of rice, not only elution from the surface of the rice is suppressed, but the water content increases in a short time, and the water absorption time, that is, rice cooking The time can be shortened, the proteolytic enzyme can be activated, and the amino acid production amount can be adjusted efficiently. By executing this second water absorption step, the umami element is increased in the cooked rice.
ここで精白米３合（４５０ｇ）を鍋２に収納した場合を例にとって本実施の形態における炊飯器の炊飯工程について説明する。 Here, the rice cooking process of the rice cooker in the present embodiment will be described by taking as an example the case where 3 milled rice (450 g) is stored in the pan 2.
各炊飯コースと吸水工程時の温度条件の一例を図３に示した。実施の形態１の炊飯コースは、入力操作部６で使用者が自由に選択でき、図３には、吸水工程条件として第１の吸水工程の温度および時間、第２の吸水工程の温度および時間を示している。 An example of each rice cooking course and temperature conditions during the water absorption process is shown in FIG. The rice cooking course of the first embodiment can be freely selected by the user through the input operation unit 6, and FIG. 3 shows the temperature and time of the first water absorption process and the temperature and time of the second water absorption process as the water absorption process conditions. Is shown.
また、図３には、比較例１および比較例２として吸水工程が２段階で加熱制御された実施の形態１とは異なる温度条件および時間を示している。比較例１は、吸水工程が２段階で加熱制御された条件を示しており、比較例２では吸水工程が１段階で加熱制御された条件を示している。 FIG. 3 shows temperature conditions and time different from those of the first embodiment in which the water absorption process is controlled in two stages as Comparative Example 1 and Comparative Example 2. Comparative Example 1 shows a condition in which the water absorption process is controlled by heating in two stages, and Comparative Example 2 shows a condition in which the water absorption process is controlled by heating in one stage.
図４は、図３における実施の形態１および比較例１、２のそれぞれの炊飯コースと炊き上がりのご飯に関するデータを示している。甘味はグルコース量、旨みはアミノ酸総量、硬さは官能評価の結果を示した。グルコース量、アミノ酸総量はご飯１５０ｇあたりの量としている。官能評価は、比較法により評価したもので、吸水工程が一段階で加熱制御された比較例２を基準としたときの食味の評価を示している。 FIG. 4 shows data related to the rice cooking course and the cooked rice in Embodiment 1 and Comparative Examples 1 and 2 in FIG. Sweetness indicates the amount of glucose, umami indicates the total amount of amino acids, and hardness indicates the result of sensory evaluation. The amount of glucose and the total amount of amino acids are those per 150 g of rice. The sensory evaluation is evaluated by a comparative method, and shows an evaluation of the taste when the comparative example 2 in which the water absorption process is controlled by heating in one step is used as a reference.
まず、鍋２に精白米と規定量の水を収納し、入力操作部６で実施の形態１における炊飯コースを選択し、炊飯ボタンを押すことにより、温度検知部４により検知された鍋２の温度に基づいて吸水工程が開始される。 First, the polished rice and the specified amount of water are stored in the pan 2, the rice cooking course in the first embodiment is selected by the input operation unit 6, and the rice cooking button is pressed, so that the temperature detection unit 4 detects the pan 2. The water absorption process is started based on the temperature.
図３に示す実施の形態１における炊飯コースの条件では、第１の吸水工程は昇温も含めて４０℃で５分実行され、その後第２の吸水工程は昇温を含めて５０℃で２０分実行され、その後炊き上げ（昇温、沸騰維持）、蒸らしの各工程が行われ、炊飯が終了する。 Under the conditions of the rice cooking course in Embodiment 1 shown in FIG. 3, the first water absorption step is performed at 40 ° C. for 5 minutes including the temperature rise, and then the second water absorption step is performed at 50 ° C. at 20 ° C. for 20 minutes. After that, the cooking process (temperature increase, boiling maintenance) and steaming are performed, and the cooking of rice is completed.
図３のそれぞれの条件で炊き上げたご飯について分析した結果が図４となり、実施の形態１における炊飯コースではグルコース量が３２ｍｇ、アミノ酸総量が５００ｍｇとなった。 The result of analyzing rice cooked under the respective conditions in FIG. 3 is shown in FIG. 4. In the rice cooking course in Embodiment 1, the amount of glucose was 32 mg and the total amount of amino acids was 500 mg.
図５には酵素に関するデータを示してある。各酵素至適温度（もっとも有効に働く温度）、基質（作用して分解する物質）、各酵素分解により増加する味質を示した。 FIG. 5 shows data on the enzyme. The optimum temperature of each enzyme (the temperature that works most effectively), the substrate (substance that acts and degrades), and the taste that increases with each enzymatic degradation are shown.
炊飯コースの吸水工程では、まず４０℃で制御される第１の吸水工程を５分行う。これは４０℃が至適温度であるＡとＢの酵素により、澱粉を分解し、甘味や旨みを生成する。図５に示す酵素Ａは主に外層部に存在し、４０℃が至適温度であり、澱粉を分解し、旨みのもとであるオリゴ糖を生成する。第１の吸水工程では水は主に外層部に存在し、４０℃に維持されることから、最も有効に作用させることができる。 In the water absorption process of the rice cooking course, first, the first water absorption process controlled at 40 ° C. is performed for 5 minutes. This breaks down starch by the enzymes A and B, which is the optimum temperature of 40 ° C., and produces sweetness and umami. Enzyme A shown in FIG. 5 is mainly present in the outer layer portion, and the optimum temperature is 40 ° C., which decomposes starch and produces oligosaccharides that are the source of umami. In the first water absorption step, water is mainly present in the outer layer portion and is maintained at 40 ° C., so that it can be most effectively acted on.
また、酵素Ｂも外層部に存在し、澱粉を分解し、甘味のもととなるグルコースを生成し、至適温度が４０℃であり、４０℃の吸水工程で最も有効に作用させることができる。 Enzyme B is also present in the outer layer, decomposes starch, produces glucose that is the source of sweetness, has an optimum temperature of 40 ° C., and can be most effectively acted in a water absorption step of 40 ° C. .
オリゴ糖とは、単糖グルコースが２〜１０結合した糖の総称で、ご飯に含まれる代表的なものにマルトースが上げられる。味の特徴として、グルコースと比較すると甘味は少ないものの、甘味を強調させる味修飾物質であり、また、旨みやこく味が感じられる。 An oligosaccharide is a general term for sugars in which 2 to 10 monosaccharide glucoses are bonded, and maltose is a typical example of rice. As a characteristic of taste, although it has less sweetness than glucose, it is a taste modifier that emphasizes sweetness, and it also feels umami and rich taste.
次に、第２の吸水工程により、５０℃を２０分間維持する。これは５０℃が至適温度であるＣの酵素が働くことで、旨みであるアミノ酸が生成される。Ｃの酵素はたんぱく質をアミノ酸に分解するたんぱく質分解酵素であり、５０℃を至適温度とするが、中には６０℃で失活し、その機能を失うものもあるため、温度が高いとアミノ酸は生成されない。そのため、図４の比較例１および比較例２では６０℃で温度を維持するため、アミノ酸はあまり生成されない。 Next, 50 degreeC is maintained for 20 minutes by a 2nd water absorption process. This is because the C enzyme having an optimum temperature of 50 ° C. works to produce an amino acid that is umami. The enzyme of C is a proteolytic enzyme that breaks down proteins into amino acids, and 50 ° C is the optimum temperature, but some of them lose their function at 60 ° C and lose their functions. Is not generated. Therefore, in Comparative Example 1 and Comparative Example 2 in FIG. 4, since the temperature is maintained at 60 ° C., amino acids are not generated much.
また、酵素Ａ’とＢ’は６０℃でなければ働かないのではなく、５０℃でも６０℃より働きは弱いが作用する。図４より、５０℃の温度の時間を長く設定すると、比較例と同等のグルコースが検出され、旨みだけでなく、甘味も十分に多くなることが分かっている。 In addition, enzymes A 'and B' do not work unless the temperature is 60 ° C. From FIG. 4, it is known that when the time of the temperature of 50 ° C. is set long, glucose equivalent to that in the comparative example is detected, and not only the taste but also the sweetness is sufficiently increased.
よって、実施の形態１における炊飯コースでは酵素Ａ、酵素Ａ’、酵素Ｂ、酵素Ｂ’、酵素Ｃと５つの酵素がバランスよく有効に働くことにより、比較例１、２と同等の甘味が得られ、かつ、旨みが多くなった。 Therefore, in the rice cooking course in the first embodiment, enzyme A, enzyme A ′, enzyme B, enzyme B ′, enzyme C and the five enzymes work effectively in a balanced manner, so that the same sweetness as in Comparative Examples 1 and 2 is obtained. And taste increased.
さらに、６０℃は糊化温度帯付近であるため、米の表面部の組織が軟化し、米中の成分が溶出しやすくなり、また、米表面が先に糊化してしまうことにより中心まで吸水できず、べたつき、中が硬くなる。 Furthermore, because 60 ° C. is near the gelatinization temperature zone, the structure of the surface portion of the rice is softened, the components in the rice are easily eluted, and the surface of the rice is gelatinized first to absorb water to the center. Cannot be done, sticky, hard inside.
糊化開始温度より低い温度で吸水させることにより、比較例１、２に比べ、中心までしっかり火が通り、米表面にハリのあるご飯になっていることが図４より分かる。 It can be seen from FIG. 4 that by absorbing water at a temperature lower than the gelatinization start temperature, compared to Comparative Examples 1 and 2, the rice has burned firmly to the center, and the rice surface has firmness.
このように、吸水工程における温度と時間を調整すると、働く酵素が異なるため、甘味や旨みの量は変化する。甘味、旨み、硬さのどこに比重を置くかで、それぞれの条件を自由に選択することにより、バリエーションが広がる。 Thus, when the temperature and time in the water absorption process are adjusted, the amount of sweetness and umami changes because the working enzymes differ. Variations can be expanded by freely selecting each condition depending on where the specific gravity is placed, sweetness, taste and hardness.
以上のように、本実施の形態の発明は、米の中まで水が吸収促進され、最適な温度設定により米表面を崩すことなく、中心までしっかり火が通りハリのあるご飯で、炊き上がりのご飯の甘味、旨味、硬さを調整し、きめ細かな炊き分けを実現でき、より高度な消費者の嗜好に応じることができる。 As described above, the invention of the present embodiment is such that water is absorbed up to the inside of the rice and the rice surface is cooked firmly to the center without breaking the surface of the rice by optimal temperature setting. By adjusting the sweetness, umami, and hardness of the rice, it is possible to realize fine cooking, and to respond to more advanced consumer preferences.
（実施の形態２）
図６は、本発明の実施の形態２における炊飯器の吸水工程の制御温度図である。なお、
炊飯器の構成は実施の形態１と同様であり、詳細な説明は省略する。
(Embodiment 2)
FIG. 6 is a control temperature diagram of the water absorption process of the rice cooker in Embodiment 2 of the present invention. In addition,
The structure of the rice cooker is the same as that of Embodiment 1, and detailed description is abbreviate | omitted.
本実施の形態２における炊飯器の吸水工程において、実施の形態１における第１の吸水工程の前段階に、第３の吸水工程を設けた点で、実施の形態１と異なる。 In the water absorption process of the rice cooker in this Embodiment 2, it differs from Embodiment 1 by the point which provided the 3rd water absorption process in the front | former stage of the 1st water absorption process in Embodiment 1. FIG.
本実施の形態２における吸水工程では、第３の吸水工程として、温度検知部４で検出する温度が３５℃となるように、所定時間継続させる工程を設けている。 In the water absorption process in the second embodiment, as the third water absorption process, there is provided a process of continuing for a predetermined time so that the temperature detected by the temperature detection unit 4 is 35 ° C.
このように第３の吸水工程を設けることによって、図５に示す酵素Ａと酵素Ｂをより活性化させることができ、炊き上がりのご飯の甘味・旨みを調整することができる。更に、より低い温度帯で温度を維持しているために、米中の成分が溶出させることなく、米中心までじっくり吸水させることができるため、米表面にハリがあり、粒感のある炊き上がりにすることができる。 By providing the third water absorption step in this way, enzyme A and enzyme B shown in FIG. 5 can be further activated, and the sweetness and taste of the cooked rice can be adjusted. Furthermore, since the temperature is maintained in a lower temperature range, the ingredients in the rice can be absorbed slowly to the center of the rice without elution, so the rice surface is firm and has a grainy texture. Can be.
また、第３の吸水工程の時間は、第１の吸水工程と第２の吸水工程の時間より短くしている。すなわち、５０℃未満の温度より５０℃以上の時間を長くすることにより短時間で含水率を高めることができ、甘味や旨みをしっかりと引き出したご飯にできる。 Moreover, the time of the 3rd water absorption process is made shorter than the time of the 1st water absorption process and the 2nd water absorption process. That is, by increasing the time of 50 ° C. or more from the temperature below 50 ° C., the moisture content can be increased in a short period of time, and rice with a sweet and delicious taste can be obtained.
以上のように本発明にかかる炊飯器は、高度化した消費者の嗜好に応じて、甘味・旨み・物性をより細かく炊き分けることができるので、炊飯器全般に適用できる。 As described above, the rice cooker according to the present invention can be applied to general rice cookers because it can cook sweetness, umami, and physical properties more finely according to sophisticated consumer preferences.
１ 炊飯器本体
２ 鍋
３ 加熱部
４ 温度検知部
５ 制御部
６ 入力操作部
DESCRIPTION OF SYMBOLS 1 Rice cooker body 2 Pan 3 Heating part 4 Temperature detection part 5 Control part 6 Input operation part
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| JPH08228919A (en) * | 1995-02-28 | 1996-09-10 | Rinnai Corp | Rice cooker |
| JPH08332148A (en) * | 1995-06-09 | 1996-12-17 | Tiger Vacuum Bottle Co Ltd | Rice cooker |
| JPH0937929A (en) * | 1995-07-31 | 1997-02-10 | Tiger Vacuum Bottle Co Ltd | Electromagnetic induction rice cooker |
| US5744783A (en) * | 1995-11-24 | 1998-04-28 | Daewoo Electronics, Ltd. | Automatic temperature controlling method in electric rice cooker |
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| CN102038428B (en) * | 2010-11-19 | 2013-04-24 | 广东新宝电器股份有限公司 | Pressure and non-pressure combined electric rice cooker and control method thereof |
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| JPH08228919A (en) * | 1995-02-28 | 1996-09-10 | Rinnai Corp | Rice cooker |
| JPH08332148A (en) * | 1995-06-09 | 1996-12-17 | Tiger Vacuum Bottle Co Ltd | Rice cooker |
| JPH0937929A (en) * | 1995-07-31 | 1997-02-10 | Tiger Vacuum Bottle Co Ltd | Electromagnetic induction rice cooker |
| US5744783A (en) * | 1995-11-24 | 1998-04-28 | Daewoo Electronics, Ltd. | Automatic temperature controlling method in electric rice cooker |
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