RICE COOKER

PROBLEM TO BE SOLVED: To obtain delicious boiled rice by efficiently enhancing formation of γ-aminobutyric acid and including all the formed γ-aminobutyric acid in the rice with no elution into water when boiling brown rice containing milled rice with embryo or partly polished rice. SOLUTION: The ri...

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Bibliographische Detailangaben
1. Verfasser:	YASUNOBU YOSHIKO
Format:	Patent
Sprache:	eng
Schlagworte:	APPARATUS FOR MAKING BEVERAGES COFFEE MILLS DOMESTIC ARTICLES OR APPLIANCES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FURNITURE HUMAN NECESSITIES KITCHEN EQUIPMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPICE MILLS SUCTION CLEANERS IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain delicious boiled rice by efficiently enhancing formation of γ-aminobutyric acid and including all the formed γ-aminobutyric acid in the rice with no elution into water when boiling brown rice containing milled rice with embryo or partly polished rice. SOLUTION: The rice cooker includes a pre-treatment step exclusive for brown rice as the rice boiling step. In the pre-treatment step, steam in the range of 100-130°C generated by a steam generating means is loaded into a pot at least for one minute and not more than three minutes, and the loading of steam is intermittently repeated. As a result, the water content in the brown rice in the pot is increased and enzymes are activated, to efficiently form γ-aminobutyric acid. COPYRIGHT: (C)2010,JPO&INPIT