JPH09275917A - Dipping of cereals and apparatus therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dipping method of cereals for boiling rice having slow variation of a state with passing of time and excellent taste, and to provide an apparatus therefor. SOLUTION: Suitable amounts of cereals such as rice and water are fed in a dipping tank 1 and pressure in the dipping tank 1 is reduced, then the dipped water is made in a boiled state at a low temperature about a prescribed temperature (70 deg.C for rice, etc.), thus the boiled state is kept for a suitable time. Otherwise, another method in which suitable amounts of the cereals and water are fed in the dipping tank and the dipping tank is filled with water, then the dipped water is pressed by water pressure, thus the boiled state is kept at a low temperature below about a prescribed temperature (70 deg.C for rice, etc.,) for a suitable time, may also be adopted.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention has a slow change with time,
The present invention relates to a method and a device for dipping grains (rice, glutinous rice, brown rice, beans, etc.) typified by a method and a device for dipping rice for cooking delicious rice. Also, suppressing gelatinization of grains such as rice,
The present invention relates to a method of swelling the tissue and a method of preventing the components (proteins, starches) of cereals such as rice from leaching into the immersion liquid during immersion.

[0002]

2. Description of the Related Art Conventionally, as a method of immersing rice, there is a method of immersing rice in water at atmospheric pressure for an appropriate time. However, the time-dependent change of cooked rice is slow, and there is not enough rice dipping method and device for cooking rice with good taste.

Therefore, an object of the first invention of the present application is to provide a method and apparatus for dipping rice for cooking rice which has good shape retention of rice after cooking and has a slow change over time and has a good taste. It is intended to provide a grain dipping method and device (corresponding to claims 1 to 4 and claims 9 to 12).

The second object of the present invention is to:
An object of the present invention is to provide a grain dipping method and device, such as rice dipping method and device, for increasing the amount of rice to be cooked, the change over time is slow, and the taste of rice to be cooked (corresponding to claims 5 to 12).

[0005]

Means for Solving the Problems In order to achieve the above object, the method of immersing a grain of the first invention according to the present application is such that after dipping an appropriate amount of grain and water into a dipping tank, depressurizing the dipping tank. It is characterized in that the immersion water is brought to a boiling state at a low temperature of approximately a predetermined temperature (70 ° C. for rice etc.) or less and kept in this state for an appropriate time. The grain dipping device according to the first aspect of the present invention is a dipping tank for putting grains and water, a decompression unit for depressurizing the dipping tank, and a temperature for adjusting the temperature of dipping water in the dipping tank. It is characterized by having an adjusting means. These relate to vacuum immersion methods.

Further, in order to achieve the above-mentioned object, the grain dipping method of the second invention of the present application relates to a grain dipping tank, water is filled in the dipping tank, and the dipping tank is filled with water. Pressurize the water to a certain temperature (70
It is characterized in that this state is maintained for a suitable time at a low temperature of ℃) or less. Further, the grain dipping device of the second invention adjusts the pressure in the dipping tank, the dipping tank for putting the grain and water, the pressurizing means for pressurizing the dipping water filled in the dipping tank, and the pressure in the dipping tank. And a temperature adjusting means for adjusting the temperature of the immersion water in the immersion tank. These relate to pressure dipping methods.

Further, the above first object for achieving the above object
It is also effective to combine the method of dipping grain and the device of the second invention. That is, after putting an appropriate amount of grains and water in the immersion tank, depressurize the inside of the immersion tank and bring the immersion water to a boiling state at a low temperature of almost a predetermined temperature (70 ° C. for rice etc.) or less,
Keeping this state for an appropriate time, filling the dipping tank with water and filling the dipping tank with water in an appropriate amount, and pressurizing the dipping water with water pressure to bring it to approximately the prescribed temperature (70 ° C for rice etc.)
The grain may be subjected to the immersion treatment by appropriately combining with the following step of maintaining this state at a low temperature for an appropriate time. Also, an immersion tank for putting grains and water, a decompression means for decompressing the inside of the immersion tank, a pressurizing means for pressurizing the immersion water filled in the immersion tank, and a pressure inside the immersion tank are adjusted. The grain dipping device may include a pressure adjusting means for adjusting the temperature and a temperature adjusting means for adjusting the temperature of the immersion water in the immersion tank.

In the above construction, the immersion water may be maintained at a plurality of temperatures for a predetermined time within a range of approximately a predetermined temperature (70 ° C. for rice etc.) or less to treat the grains in multiple stages. Furthermore, additives (colorants,
Seasoning).

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION First Embodiment An embodiment of a vacuum immersion method and apparatus will be described with reference to FIG. After soaking rice and water in appropriate amounts in the immersion tank 1 so that an appropriate amount of air remains in the upper part, the pressure in the immersion tank 1 is reduced by a vacuum pump 2 to an extent close to a vacuum state. At this time, the immersion water is maintained at an appropriate temperature by the temperature controller 3. As the method, a temperature detector may be used, and the temperature of the immersion water in the immersion tank 1 may be adjusted by a heater or the like on the heat source side according to the measured value.
This may be performed manually or automatically using a microcomputer or the like. In this way, the immersion water is brought to a boiling state at a low temperature (approximately 70 ° C. or lower) to remove water and air contained in rice. This should be done for about 2 hours. The reason why the temperature is kept at about 70 ° C. or lower is to prevent gelatinization of starch in rice grains. Due to this deaeration, dense water is immersed in the rice grains, and the water content of the immersed rice increases.

When rice and water are put in the tank 1, the lid 4 is shifted. Rice may be used as a topping, or the tank may be provided with a function such that it is tipped in the tank 1 after being put.

Below the tank 1, a rice outlet 5 is provided.
There is a discharge port 6 for water only. The temperature is adjusted by using the pump 7 to blow out the temperature-adjusted water from a large number of small holes around the disk-shaped bottom 8 and circulate it as shown by the arrow. In the temperature controller 3, heat is exchanged using a fluid from a heat source (not shown) to regulate the temperature of water. When the temperature is switched in multiple stages every predetermined time, the temperature of the fluid on the heat source side may be controlled by microcomputer control or the like.

In the above, the case where the rice dipping treatment is performed at a constant temperature for a predetermined time has been described, but the temperature may be changed stepwise. Since the density of water becomes maximum at about 4 degrees Celsius, theoretically speaking, it is possible to soak the densest water at this temperature, but at this temperature the immersion treatment takes a long time. Takes too much. Therefore, for example, the processing may be switched at 5 degrees for about 30 minutes, 40 degrees for about 30 minutes, and 70 degrees for about 30 minutes.

When the rice is cooked, the structure of the rice is sufficiently swollen, so that the gelatinization of starch in the rice grains occurs faster than usual and the cooking time can be shortened. In addition, the starch is gelatinized sufficiently and it is evenly covered with bound water, which suppresses oxidation and retains water, so the cooked rice will not change over time and will be a tasty rice. .

The present method can also be applied to glutinous rice, brown rice and the like. For example, brown rice is soaked at about 70 degrees for about 2 hours, and glutinous rice at about 15 degrees for about 1 hour.

Additives such as coloring agents (boiled red beans, etc.), seasonings, nutrients (vitamins, etc.) may be added to the water. According to this method, the additive sufficiently penetrates into rice etc. and the effect is enhanced.

The soaked rice or the like is discharged from the discharge port 6 and then taken out from the discharge port 5 of the tank 1 to be boiled. This device is provided with a steaming function. The rice or the like that has been subjected to the immersion treatment may be subjected to the final treatment in the tank 1.

Second Embodiment An embodiment of a pressure dipping method and apparatus will be described with reference to FIG. An appropriate amount of rice and water is put in the immersion tank 11, and the immersion tank 11 is filled with water so that no air remains on the upper part. Thereafter, the pressurizing pump 12 is used to pressurize the immersion water by water pressure (for example, about 4 atm) to compress the water and the air contained in the rice to apparently disappear. Pressure pump 12
At the time of pressurization by, the pressure is appropriately adjusted by the pressure adjusting valve 14 while observing the pressure with the pressure detector. Further, at this time, as in the first embodiment, the temperature controller 13 holds the immersion water at an appropriate temperature (about 70 ° C. or lower as described above). Due to the apparent disappearance of air, dense water containing air is immersed in the rice grains. This is also good for about 2 hours. The pressure immersion method can be variously modified as in the first embodiment.

In FIG. 2, 15, 16, 17,
Reference numerals 18 and 19 are portions having the same functions as the lid 4, the pump 7, the rice outlet 5, the water only outlet 6, and the disc-shaped bottom portion 8 of FIG. 1, respectively.

When the rice is cooked, the structure of the rice is sufficiently swollen, so that the gelatinization of the starch in the rice grains occurs faster than usual and the cooking time can be shortened. Also, due to air expansion, rice grains swell and cook more. Further, as in the first embodiment, the starch is gelatinized sufficiently and is uniformly covered with the bound water, so that the oxidation is suppressed and the water is retained, so that the time-dependent change of the cooked rice is slow. , And delicious rice.

In some cases, rice or the like may be treated by appropriately combining the pressure dipping method and the vacuum dipping method. For this purpose, an apparatus combining the configurations of the apparatus of FIG. 1 and the apparatus of FIG. 2 may be used. For example, if depressurization is performed by reduced pressure soaking and then pressure soaking is performed, dense water is more efficiently immersed in rice grains and the like, and the water content of rice grains and the like increases.

[0021]

As described above, the shape-preserving property is good by the method and apparatus for dipping a cereal under reduced pressure according to the first invention,
Slowly changes over time, and you can cook delicious rice.

By the method and apparatus for pressure-immersing cereals according to the second aspect of the present invention, it is possible to cook rice that is cooked more, has a slower change over time, and has a good taste.

Furthermore, with the rice dipping methods and devices of the first and second inventions, it is possible to cook rice faster than usual and to slowly cook rice with a slow change over time.

Furthermore, by combining the method and apparatus for vacuum dipping of cereals according to the first invention and the method and apparatus for dipping pressure under cereals according to the second invention, the effects of both can be achieved appropriately and efficiently.

[Brief description of drawings]

FIG. 1 is a diagram showing a first embodiment of the present invention.

FIG. 2 is a diagram showing a second embodiment of the present invention.

[Explanation of symbols]

 1, 11 Immersion tank 2 Vacuum pump 3, 13 Temperature controller 4, 15 Lid 5, 17 Grain take-out port 6, 18 Water discharge port 8, 19 Disc-shaped bottom 12 Pressurizing pump 14 Pressure adjusting valve

Claims (15)

[Claims] 1. After putting an appropriate amount of grains and water in a dipping tank,
A method of immersing grains, characterized in that the pressure in the immersion tank is reduced, the immersion water is brought to a boiling state at a low temperature of approximately a predetermined temperature or lower, and this state is maintained for an appropriate time. 2. The grain soaking method according to claim 1, wherein the temperature lower than the predetermined temperature is a low temperature of approximately 70 ° C. or lower. 3. The method for immersing a grain according to claim 1, wherein the grain is dipped by maintaining the immersion water at a plurality of temperatures within a range of approximately a predetermined temperature or lower for a predetermined time. 4. The method for immersing a grain according to claim 1, 2 or 3, wherein an additive for allowing the grain to soak into the grain is added to water. 5. An immersion tank for containing grains and water, a decompression means for decompressing the inside of the immersion tank, and a temperature adjusting means for adjusting the temperature of the immersion water in the immersion tank. Grain dipping device. 6. An appropriate amount of grains and water is placed in the immersion tank to fill the immersion tank with water, and the immersion water is pressurized by water pressure,
A method for immersing a grain characterized in that this state is maintained for a suitable time at a low temperature of approximately a predetermined temperature or lower. 7. The method of immersing a grain according to claim 6, wherein the temperature lower than the predetermined temperature is a low temperature of approximately 70 ° C. or lower. 8. The method of immersing a grain according to claim 6, wherein the grain is dipped by maintaining the immersion water at a plurality of temperatures within a range of approximately a predetermined temperature or lower for a predetermined time. 9. The method for immersing a grain according to claim 6, 7 or 8, wherein an additive for allowing the grain to soak into the grain is added to water. 10. An immersion tank for putting grains and water, and a pressurizing means for pressurizing the immersion water filled in the immersion tank,
A grain dipping device comprising: a pressure adjusting means for adjusting the pressure in the immersion tank and a temperature adjusting means for adjusting the temperature of the immersion water in the immersion tank. 11. A step of placing an appropriate amount of cereals and water in an immersion tank, depressurizing the immersion tank to bring the immersion water to a boiling state at a temperature lower than a predetermined temperature, and maintaining this state for an appropriate time, and the immersion tank. Immerse the grains by appropriately combining the steps of filling the dipping tank with water and filling the dipping tank with water in an appropriate amount, pressurizing the dipping water with water pressure, and keeping this state for a suitable time at a low temperature below a prescribed temperature for a suitable time. A method for dipping cereals, which comprises treating. 12. The method for immersing grains according to claim 11, wherein the temperature below the predetermined temperature is a low temperature of approximately 70 ° C. or lower. 13. Immersion water in a range of approximately a predetermined temperature or less,
The method for immersing a grain according to claim 11 or 12, wherein the grain is immersed in the plurality of temperatures for a predetermined period of time. 14. The method for immersing a grain according to claim 11, 12 or 13, wherein an additive for allowing the grain to soak into the grain is added to water. 15. An immersion tank for containing grains and water, a decompression means for decompressing the inside of the immersion tank, a pressurizing means for pressurizing the immersion water filled in the immersion tank, and an inside of the immersion tank. An apparatus for immersing grains, comprising: a pressure adjusting means for adjusting the pressure and a temperature adjusting means for adjusting the temperature of the immersion water in the immersion tank.