Superheated Steam Cooking for Instant Grains
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Solution Overview
Problem
The existing methods for preparing instant cooked grains are cumbersome and require skilled workmanship, leading to inconsistent quality, and there is a lack of methods using superheated steam for instant grain preparation.
Innovation Solution
A method involving washing and immersing rice and other grains in water, followed by cooking with superheated steam, sealing in a container, and retort heating to produce instant cooked grains with improved texture and appearance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional cooking methods with water are used, then grains can be cooked, but the process is cumbersome and requires skilled workmanship leading to inconsistent quality
Solution Approach 1:
The patent changes the cooking parameter from water-based to superheated steam, which fundamentally alters the cooking mechanism. This parameter change eliminates the need for precise water-to-grain ratio measurements and skilled timing, while achieving consistent grain texture and appearance through the controlled steam treatment process
Solution Approach 2:
The patent replaces the manual mechanical process of water cooking with an automated superheated steam system. This substitution eliminates the reliance on skilled workmanship for water measurement and timing control, as the steam generation and application can be precisely controlled through mechanical and thermal systems
2Manufacturing precision
If grains are cooked with water, then they can be prepared, but grain popping occurs and texture is compromised
Solution Approach 1:
The patent changes the cooking medium parameter from liquid water to superheated steam, which prevents grain popping. The steam's unique properties allow for controlled heat transfer that gelatinizes starch uniformly without causing the sudden expansion and popping that occurs with water cooking, thereby improving grain texture consistency
Solution Approach 2:
The patent utilizes the phase transition properties of water to steam and back to liquid. The superheated steam condenses on the grain surface during cooking, providing controlled moisture and heat that prevents popping while achieving proper gelatinization. This phase transition mechanism is key to eliminating the harmful popping effect
3Ease of operation
If instant cooked grains are prepared, then convenience is improved, but the cooking process remains complex and time-consuming
Solution Approach 1:
The patent applies preliminary superheated steam treatment to the grains before final packaging, pre-gelatinizing the starch and preparing the grains for rapid rehydration. This preliminary action eliminates the need for lengthy cooking processes at consumption time, allowing consumers to quickly prepare instant cooked grains by simply adding hot water or microwaving
Solution Approach 2:
The patent uses superheated steam parameters (temperature and humidity control) to optimize the cooking process for instant product creation. By controlling the steam temperature and exposure time, the grains are prepared in a state that enables rapid rehydration and cooking at home, significantly reducing preparation time compared to traditional methods
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method prevents grain popping, enhances hardness and texture, and results in instant cooked grains with excellent appearance quality, making them more convenient and consistent.
Implementation Method 1
cooking the immersed raw materials by using superheated steam
Implementation Method 2
retort heating the sealed container
Data Source
AI summary
The present application relates to a method for preparing instant cooked grains and instant cooked grains prepared thereby, wherein superheated steams is used during a cooking process to prevent grains from popping, so that instant cooked grains with excellent appearance quality and improved hardness and texture are provided.