JPS63238813A - Method and apparatus for producing cooked rice food - Google Patents
Method and apparatus for producing cooked rice foodInfo
- Publication number
- JPS63238813A JPS63238813A JP61281388A JP28138886A JPS63238813A JP S63238813 A JPS63238813 A JP S63238813A JP 61281388 A JP61281388 A JP 61281388A JP 28138886 A JP28138886 A JP 28138886A JP S63238813 A JPS63238813 A JP S63238813A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- salt water
- cooking
- cooked
- cooking material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims description 52
- 235000009566 rice Nutrition 0.000 title claims description 52
- 235000013305 food Nutrition 0.000 title claims description 22
- 238000000034 method Methods 0.000 title description 12
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims description 51
- 238000010411 cooking Methods 0.000 claims description 35
- 239000000463 material Substances 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 150000003839 salts Chemical class 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 7
- 230000005611 electricity Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 5
- 241000209219 Hordeum Species 0.000 description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 238000005903 acid hydrolysis reaction Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- WABPQHHGFIMREM-UHFFFAOYSA-N lead(0) Chemical compound [Pb] WABPQHHGFIMREM-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- LJGHYPLBDBRCRZ-UHFFFAOYSA-N 3-(3-aminophenyl)sulfonylaniline Chemical compound NC1=CC=CC(S(=O)(=O)C=2C=C(N)C=CC=2)=C1 LJGHYPLBDBRCRZ-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 102000003810 Interleukin-18 Human genes 0.000 description 1
- 108090000171 Interleukin-18 Proteins 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009940 knitting Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Landscapes
- Cookers (AREA)
- Cereal-Derived Products (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、白米或は麦その他の穀物等からなる炊飯材料
を、直接流通する通電加熱作用と外部からの間接加熱作
用とにより短時間内に炊飯処理して風味ある美味しい御
飯として直ちに食膳に提供することができる炊飯食品の
製造方法およびその装置に関する。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention is a method for cooking rice cooking materials made of polished rice, barley, or other grains within a short time by direct current heating action and external indirect heating action. The present invention relates to a method for producing cooked rice food that can be processed and immediately served as flavorful and delicious rice for meals, and an apparatus therefor.
従来の技術
一般に白米或は麦等の炊飯材料を冠水状態のもとに釜或
は鍋等の容器に収容した後、該炊飯材料を外部よりの間
接加熱手段により煮沸して炊飯食品を得るようにした炊
飯方法は本願出願前例水するまでもなく従前より行われ
ていて周知である。BACKGROUND TECHNOLOGY In general, cooked rice materials such as white rice or barley are placed in a container such as a pot or a pot under water, and then the cooked rice materials are boiled using indirect heating means from outside to obtain cooked food. The rice cooking method described above has been practiced for a long time and is well known, needless to say, the precedent of the present application.
発明が解決しようとする間踊点
ところで、従前のこの種炊飯方法の如く炊飯食品を外部
よりの単なる間接加熱による煮沸手段で得ようとした際
には煮炊時間に相当の時間がががって、短時間内に炊飯
食品を容易にｔＶることかできない許りか炊飯材料自体
の成分を変化させることができないため、従来の炊飯食
品よりも一味違う噛んで味の出る美味しい炊飯食品を容
易に得ることができない問題があった。The problem that the invention aims to solve is that when attempting to obtain cooked rice food by boiling means using indirect heating from the outside, as in the conventional rice cooking method of this type, the boiling time takes a considerable amount of time. Because it is not possible to easily transform cooked rice foods in a short period of time, it is not possible to change the ingredients of the rice ingredients themselves, so it is possible to easily produce delicious cooked rice foods with a chewy taste that is different from conventional cooked rice foods. There was a problem that I could not get.
問題を解決するための手段
本発明は前記問題点を解決するものであって、以下にそ
の方法を実施例に対応する図面を用いて説明する。すな
わち、第１発明においては、稀塩水Ｂで水洗することに
よって柘塩水Ｂが浸漬された炊飯材料Ａを稀塩水Ｂとと
もに冠水状態のもとに収容する。そして収容された炊飯
材料Ａに対して直接通電作用を施して炊飯材料Ａの温度
上昇を図りながら成分変化を与えた後、前記炊飯材料Ａ
を外部よりの加熱作用により炊飯処理するものであり、
又上記方法を実施させるための第２発明の製造装置は、
底部に加熱器１０５を備え、しかも内部に炊飯材料Ａお
よび稀塩水Ｂを収容できる蓋付の絶縁性耐熱容器１０１
を設ける。そして前記絶縁性耐熱容器１０１の対向面に
は一対の電極１０２．１０２を配設して構成したもので
ある。Means for Solving the Problems The present invention is intended to solve the above-mentioned problems, and the method thereof will be explained below using drawings corresponding to embodiments. That is, in the first invention, the rice cooking material A soaked in the Tsuge salt water B by washing with the dilute salt water B is housed together with the dilute salt water B in a submerged state. Then, the stored rice-cooking material A is directly energized to raise the temperature of the rice-cooking material A while changing its composition, and then the rice-cooking material A is heated.
This process involves cooking rice using an external heating action.
Moreover, the manufacturing apparatus of the second invention for carrying out the above method includes:
An insulating heat-resistant container 101 with a lid, which is equipped with a heater 105 at the bottom and can house cooking material A and dilute salt water B inside.
will be established. A pair of electrodes 102 and 102 are disposed on opposing surfaces of the insulating heat-resistant container 101.
作 用
今、白米或は麦等からなる炊拡材料Ａを直接的な通電加
熱作用と外部より間接的な加熱作用により短時間内に炊
飯して、噛んで味の出る美味しい炊飯食品を容易に得よ
うとする場合には、先ず、稀塩水Ｂで水洗し、かつ水洗
することにより稀塩水が浸漬された炊飯材料Ａを用意す
る。次いで上記の炊飯材料Ａを上面に蓋１０４を備え、
かつ対向面に夫々一対の電極１０３，１０３を配設した
絶縁性耐熱容器１０１内に稀塩水Ｂとともに冠水状態の
もとに収容して絶縁性耐熱容器１０１の上面開放側′５
−蓋１０４で被蓋する。そこで、一対のｔ４Ｌ極１０３
．１０３間に亘り通電を施せば、稀塩水Ｂを通電媒体と
して炊飯拐料Ａ中を電流が円滑に流れ、発生したジュー
ル熱により温度上昇を図りながら、炊飯材料Ａ自体の成
分を変化せしめる。以上のようにして直接的な通電作用
により炊飯材料Ａが成る温度に昇温されたら、一対の電
極１０３ 、１０３への通電を断つと同時に加熱器１υ
５を作動して、前記温度上昇された炊飯材料Ａを底部側
より間接的に加熱して沸騰加圧することにより炊飯食品
を得るようにしたものである。Function Now, it is possible to cook the cooking material A consisting of white rice or barley in a short time by direct electric heating action and indirect heating action from the outside to easily produce delicious cooked rice food that tastes good when chewed. When this is desired, first, the rice-cooking material A is prepared by washing with dilute salt water B and soaking in dilute salt water by washing with water. Next, the above-mentioned rice cooking material A is provided with a lid 104 on the top surface,
The upper open side '5 of the insulating heat-resistant container 101 is housed together with dilute salt water B in a submerged state in an insulating heat-resistant container 101 having a pair of electrodes 103, 103 disposed on opposing surfaces, respectively.
- covered with a lid 104; Therefore, a pair of t4L poles 103
．． When electricity is applied for 103 seconds, the current flows smoothly through the rice cooking material A using the diluted salt water B as the energizing medium, and the components of the rice cooking material A itself are changed while raising the temperature by the generated Joule heat. When the temperature of the rice-cooking material A is increased by direct energization as described above, the energization to the pair of electrodes 103 and 103 is cut off and at the same time the heater 1υ
5 to indirectly heat the heated rice material A from the bottom side and boil and pressurize it to obtain a cooked rice food.
実 施 例
本発明に係る炊飯食品の製造方法を実施させるための製
造装置の一実施例を図面について説明する。EXAMPLE An example of a manufacturing apparatus for carrying out the method for manufacturing cooked rice foods according to the present invention will be described with reference to the drawings.
図面において、１０１は、上面を開放しかつ対向面１０
２．１０２を有する有底筒状を呈する絶縁性耐熱容器で
あって、該絶縁性耐熱容器１０１の対向面１０２．１０
２には一対の電極１０３，１０３が配設されている。そ
して絶縁性耐熱容器１０１の上面開放側には取外し自在
の蓋１０４が被蓋されている。In the drawing, 101 has an open upper surface and an opposing surface 10.
An insulating heat-resistant container having a cylindrical shape with a bottom and an opposite surface 102.10 of the insulating heat-resistant container 101.
2, a pair of electrodes 103, 103 are arranged. The top open side of the insulating heat-resistant container 101 is covered with a removable lid 104.
１０５は、絶縁性耐熱容器１０１の底部側に配設した加
熱器であって、該加熱器１υ５はヒータ式、ガス式、そ
の他任意の構成のものであってもよい。１０６ 、１０
６は一対の電極１０３．１０３のリード線である。１０
１は絶縁性耐熱容器１０１内に収容した炊飯Ｈ科への温
度を検出するための温度検出器であって、蓋１０４に装
着されている。Reference numeral 105 denotes a heater disposed on the bottom side of the insulating heat-resistant container 101, and the heater 1υ5 may be of a heater type, gas type, or any other type. 106, 10
6 is a lead wire of a pair of electrodes 103.103. 10
Reference numeral 1 denotes a temperature detector for detecting the temperature of the rice cooker H housed in the insulating heat-resistant container 101, and is attached to the lid 104.
ＩＬ１８は蓋１０４に開口した蒸気抜き口、１０９．１
０９は加熱器１０５のリード線である。IL18 is a steam vent opening in the lid 104, 109.1
09 is a lead wire of the heater 105.
上記の炊飯材料Ａは白米、麦、その他の穀物からなり、
該炊飯材料Ａは略０．２５％の稀塩水Ｂで水洗したこと
で、上記稀塩水Ｂを浸漬せしめる。The above rice cooking material A consists of white rice, barley, and other grains.
The cooked rice material A is washed with approximately 0.25% dilute salt water B, and is immersed in the dilute salt water B.
なお０．２５％の稀塩水は必要に応じて随時その塩分度
を増減せしめることができる。Note that the salinity of the 0.25% dilute salt water can be increased or decreased as needed.
したがって、本発明方法により、今、略０．２５％の稀
塩水日で水洗し、略０．２５％の稀塩水Ｂを浸漬せしめ
た２００ｇの白米からなる炊飯材料Ａと略０．２５％の
稀塩水８２００，９全冠水状態のもとに絶縁性耐熱容器
１０１内に収容すると共に、上面開放側を蓋１０４で被
蓋し、さらに炊飯材料Ａ中に温度検出器１０７を挿入す
る。次いで一対の電極１ ｔＪ３ 、１０３間に亘り交
流１００Ｖの電流を稀塩水Ｂ′に通電媒体として直接流
通せしめれば、最初２０℃でＩＡから２人となり、６分
後に略７０℃となったので温度検出器１０１により一対
の電極１０３，１０３への通電をＯＦＦにし、これと同
時に加熱器１０５を作動せしめる。さすれば、上記炊飯
拐料Ａは直接的な通電加熱作用でその成分が速かに変化
される許りか、以後性われる加熱器１０５の間接加熱作
用で炊飯材料Ａは速かに加熱して沸騰加圧され、９分間
の加熱で風味のある美味しい炊飯食品が得られた。Therefore, according to the method of the present invention, rice cooking material A consisting of 200 g of white rice that has been washed in dilute salt water of approximately 0.25% and soaked in dilute salt water B of approximately 0.25% and The dilute salt water 8200, 9 is completely submerged in an insulating heat-resistant container 101, and the open top side is covered with a lid 104, and a temperature detector 107 is inserted into the rice cooking material A. Next, when a current of AC 100V was directly passed through the dilute salt water B' as a current-carrying medium between the pair of electrodes 1 tJ3 and 103, the temperature at 20°C at first became 2 people, and after 6 minutes the temperature reached approximately 70°C. The temperature detector 101 turns off the power to the pair of electrodes 103, 103, and at the same time the heater 105 is activated. In other words, the ingredients of the rice cooking material A are rapidly changed by the direct heating action of the electric current, and the rice cooking material A is quickly heated by the indirect heating action of the heater 105 that is generated later. A flavorful and delicious cooked rice food was obtained by boiling and pressurizing and heating for 9 minutes.
なお上記実施例において、直接的な通電により炊飯材料
Ａを７０℃以上に外温せしめてもよく、又、絶縁性耐熱
容器１０１はその材質を面ｊ熱ガラス、セラミック磁器
或は円面を細鉱塗装した金属性容器であってもよい。そ
の上、電極１０３．ＩＯ２は編状に対極させであるが、
これを炊飯材料へを挾んで上下に対向させてもよい。そ
の上、さらに直接的な通電を行った炊飯材料Ａは別個に
設けられた釜或は鍋に移し替えて最終的な炊飯を行わせ
てもよい。In the above embodiment, the rice-cooking material A may be externally heated to 70°C or higher by direct energization, and the material of the insulating heat-resistant container 101 may be heat glass, ceramic porcelain, or a thin circular surface. It may also be a mineral coated metal container. Moreover, the electrode 103. IO2 is the opposite of knitting, but
This may be sandwiched between the rice-cooking ingredients and placed vertically facing each other. Moreover, the rice cooking material A that has been directly energized may be transferred to a separately provided pot or pot for final cooking.
次に財団法人Ｈ本良品分析センターが発表した本発明に
係る製造方法およびその装置により得られた炊飯蟇品と
従来周知の電気釜により得られた炊飯食品との比較分析
試験結果を示せは下記の通りである。Next, the results of a comparative analysis test of cooked rice products obtained by the production method and device according to the present invention and rice products obtained by conventionally well-known electric rice cookers, announced by the H-hon Quality Analysis Center, are shown below. It is as follows.
＝７−
分析試験結果（電気釜による炊飯食品）注２ 過ギ酸酸
化処理後、塩酸加水分解し測定した。=7- Analytical test results (rice cooked in an electric oven) Note 2 After performic acid oxidation treatment, hydrochloric acid hydrolysis was performed and measurements were taken.
以 上
分析試験結果（本発明方法による炊飯食品）注１．供試
品１００ｇ中のアミノ酸ｇ数。Above analysis test results (cooked rice food according to the method of the present invention) Note 1. Number of grams of amino acid in 100g of sample.
注２．１１１１ギ酸酸化処理後、塩酸加水分解し測定し
た。Note 2. After 1111 formic acid oxidation treatment, hydrochloric acid hydrolysis was performed and the measurement was performed.
以 上
上記の分析試験結果によれば炊飯食品の食味を増すため
のアミノ酸組成は本発明方法およびその装置により得ら
れた炊飯食品の方が従来周知の電気釜による炊飯食品に
比較して何れもその含有量が多く電気釜により得られた
炊飯食品よりも一段と美味しいことが立証された。According to the above analysis test results, the amino acid composition for improving the taste of rice-cooked foods is higher in rice-cooked foods obtained by the method and apparatus of the present invention than in rice foods cooked in conventionally well-known electric rice cookers. It has been proven that the rice has a higher content and is even more delicious than rice cooked in an electric rice cooker.
発明の効果
要するに本発明は、稀塩水Ｂで水洗し浸漬させた炊飯材
料Ａを稀塩水Ｂとともに冠水状態のもとに収容し、該炊
飯材料Ａを通電作用で温度上昇を図りながら成分変化を
与えた後、前記炊飯材料Ａを外部よりの加熱で炊飯処理
したから、炊飯材料Ａは直接的な通電加熱作用で速かに
稀塩水Ｂを吸水しながら加温されると同時に通″ｒ４Ｌ
量全増大せしめて炊飯食品自体の成分を変化させ食品と
しての風味および食味の向上の基であるアミノ酸を自動
的に増量せしめることができる許りか加温状態の炊飯食
品をさらに加熱器１０５により外部より加熱せしめたの
−ご炊飯時間の層しい短縮化を図りながら風味および食
味良好な炊飯食品を容易に製造することができる効果を
奏する。Effects of the Invention In short, the present invention involves storing rice-cooking material A that has been washed and soaked in dilute salt water B in a submerged state together with dilute salt water B, and changing the composition of the rice-cooking material A while increasing the temperature by applying electricity. Since the rice-cooking material A was then heated by external heating, the rice-cooking material A quickly absorbed the dilute salt water B and was heated at the same time by the direct current heating action.
The heated cooked rice food is further heated to the outside by the heater 105 to increase the total quantity and change the ingredients of the cooked rice food itself, thereby automatically increasing the amount of amino acids that are the basis for improving the flavor and taste of the food. This has the effect of making it possible to easily produce cooked rice food with good flavor and taste while further shortening the cooking time of heated rice.
図面は本発明方法を使用した炊飯食品製造装置の一実施
例を示すものであって、第１図は一部を切欠した縦断正
面図、第２図は一部を切欠し、かつ一部を破断した平面
図である。The drawings show an embodiment of a rice-cooked food manufacturing apparatus using the method of the present invention, in which FIG. 1 is a partially cutaway vertical front view, and FIG. 2 is a partially cutaway and partially cutaway side view. It is a broken plan view.
Claims (2)
もに冠水状態のもとに収容し、該炊飯材料を通電作用で
温度上昇を図りながら成分変化を与えた後、前記炊飯材
料を外部よりの加熱で炊飯処理することを特徴とする炊
飯食品の製造方法。(1) The rice-cooking material that has been washed and soaked in dilute salt water is housed in a submerged state together with the dilute salt water, and after the ingredients of the rice-cooking material are changed while raising the temperature by applying electricity, the rice-cooking material is placed outside. A method for producing a cooked rice food, which comprises cooking rice at a higher temperature.
び稀塩水を収容できる蓋付の絶縁性耐熱容器を設けると
共に、前記絶縁性耐熱容器の対向面には一対の電極を配
設したことを特徴とする炊飯食品製造装置。(2) An insulating heat-resistant container with a lid, which is equipped with a heater at the bottom and can house cooking ingredients and diluted salt water inside, is provided, and a pair of electrodes are provided on opposing surfaces of the insulating heat-resistant container. A rice-cooked food manufacturing device featuring:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61281388A JPS63238813A (en) | 1986-11-26 | 1986-11-26 | Method and apparatus for producing cooked rice food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61281388A JPS63238813A (en) | 1986-11-26 | 1986-11-26 | Method and apparatus for producing cooked rice food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63238813A true JPS63238813A (en) | 1988-10-04 |
Family
ID=17638445
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61281388A Pending JPS63238813A (en) | 1986-11-26 | 1986-11-26 | Method and apparatus for producing cooked rice food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63238813A (en) |
-
1986
- 1986-11-26 JP JP61281388A patent/JPS63238813A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4612199A (en) | Method of and apparatus for producing processed foodstuffs by passing an electric current | |
| US4971819A (en) | Method of preparing foods by utilizing electric heating | |
| JPS63238813A (en) | Method and apparatus for producing cooked rice food | |
| CN100379361C (en) | Method and device for making tender egg | |
| AU614672B2 (en) | Method for cooking foods by warming or heating and apparatus for the same | |
| JP3221136B2 (en) | High voltage processing equipment | |
| CN2860284Y (en) | Egg-cooker for making fresh and tender egg | |
| CN116172417B (en) | Control method, control device, control equipment, air fryer and computer readable storage medium | |
| KR20000030180A (en) | Ginseng processing method containing red ginseng | |
| JPH0126352Y2 (en) | ||
| JP4483710B2 (en) | A method for producing a rice tray | |
| JPS63133960A (en) | Production of 'miso', soy sauce and fermented soybean | |
| JPS63109745A (en) | Production of cooked rice by electrical conductive processing and apparatus therefor | |
| CN217136631U (en) | Novel desk-top stove | |
| JP2018130047A (en) | Method for producing protein-reduced rice | |
| JPH0435165B2 (en) | ||
| JPS5920175Y2 (en) | rice cooker | |
| JPH08299198A (en) | Method for frying | |
| JP3189516U (en) | Double bottom structure pressure cooker | |
| JPS63109743A (en) | Rice cooking method by electrical conductive processing | |
| JP2001245786A (en) | Rice cooker | |
| JPS61177968A (en) | Production of roasted chestnut | |
| JPH02291235A (en) | Short-time rice boiling of kamameshi (rice boiled and seasoned in various ingredients in small pot) | |
| JPH0799913A (en) | Method for producing beam jam | |
| JPH0775521B2 (en) | Electricity processing method of food |