Rice cooker and cooking method

Abstract

The present invention provides a rice cooker, wherein the drive of a rubbing part (13) is controlled in such a way that the released solid content which is released from the rice into water is equal to or less than a predetermined amount in accordance with the driving of the rubbing part (13), after which a pot (31, 404) is heated by a heater (12) in such a way as to boil the water containing the abovementioned predetermined amount or less of the released solid content.

Description

[0001] technology area [0002] The invention relates to an electric rice cooker and a method for cooking rice. Background technique [0003] Various rice cookers have been developed in order to cook delicious rice. However, the state of cooked rice varies depending on the type of rice (or the composition of rice), and even if the same rice cooker is used to cook rice, it cannot be reduced. There is a variety difference in that it tastes good after cooking, but Nipponbare (a variety of Japanese rice) does not taste good. Now, the most consumed rice in Japan is コシヒカリ, which has a strong stickiness and a delicious texture. [0004] Since Japanese people think sticky rice is delicious, various proposals have been made to increase the stickiness of rice. [0005] Patent Document 1 (Japanese Patent Laid-Open Publication No. Hei 9-206006) discloses that when rice is cooked, (a) transglutaminase, (b) protein partial hydrolyzate, oligomerization Adding one or more kinds of sugar a...

AI Technical Summary

Problems solved by technology

Therefore, the current state of the above-mentioned technology of directly adding powdery starch after cooking rice is that it has not been practically applied yet.

[0025] In addition, in ordinary rice cookers, since the stickiness after cooking is determined by the brand of rice, it is difficult to change the characteristics of the rice itself.

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