Rice cooking method and electric rice cooker used for rice cooking

A rice cooker and rice technology, applied in the field of cooking rice, can solve problems such as shortage, and achieve the effect of easy cooking

Inactive Publication Date: 2017-01-11
PHILIPS (JIAXING) HEALTH AND TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Additionally, many of today's diets lack d

Method used

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  • Rice cooking method and electric rice cooker used for rice cooking
  • Rice cooking method and electric rice cooker used for rice cooking
  • Rice cooking method and electric rice cooker used for rice cooking

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Embodiment Construction

[0038] The invention provides a method for cooking steamed rice and an electric rice cooker for implementing the method.

[0039] In previous rice cooking methods, rice was cooked in sufficient water for an extended period of time to completely gelatinize the starch in the rice, giving the rice a soft and / or chewy texture. Such rice is easily digested in the gastrointestinal system after consumption, resulting in a rapid rise in blood sugar levels. This is known to be linked to obesity and diabetes.

[0040] Gelatinization of starch is specifically controlled by temperature and moisture. Depending on the source of the starch, the gelatinization temperature of the starch is different. Starch in rice generally has a gelatinization temperature of 63°C to 65°C. This temperature will increase if only limited water is present.

[0041] figure 1 Differential calorimetry results are presented showing gelatinization peaks for different ratios of starch and water. The numbers indi...

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Abstract

The invention discloses a rice cooking method. The method comprises the steps of adding water to rice; performing heating for a limited time such as less than 7 minutes at a boiling point; and performing cooling to 65-80 DEG C. The cooking can continue to be performed for another 5-20 minutes. Before heating at the boiling point, the rice and the water can be preheated for 10-20 minutes at 50-60 DEG C. In the way, the rice can be cooked but not completely gelatinized, so that the rice containing resistant starch regarded as dietary fibers is obtained. The obtained rice has good mouth feel and texture. The invention furthermore discloses an electric rice cooker used for rice cooking.

Description

technical field [0001] The present invention relates to a method of cooking rice and an electric rice cooker for cooking rice. Background technique [0002] Rice is a popular staple food in Asia and around the world. There are many different methods of cooking rice, including boiling, steaming, and frying. [0003] In particular, rice may be cooked in a rice cooker, for example using the rice cooker and method proposed in WO2012 / 090159. [0004] Its main ingredient, starch, can be digested quickly after consumption, thereby raising blood sugar levels. Therefore, rice can have a high glycemic index. This in turn may have health implications for diabetes and obesity. Studies have shown a positive correlation between white rice consumption and the incidence of diabetes. [0005] Furthermore, many current diets lack dietary fiber, an important compound for gut health. In the United States, the average daily fiber intake is 15 grams, which is much less than the recommended ...

Claims

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Application Information

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IPC IPC(8): A47J27/00A47J36/00
Inventor 田峰唐佳妮陈韵周宁
Owner PHILIPS (JIAXING) HEALTH AND TECHNOLOGY CO LTD
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