| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve problems such that, since rice is preserved dry, in conventional cooking in a pot, it is necessary to saturate water on cooking, also it is necessary to heat for converting β-starch to α-starch by convection from outside, therefore it is necessary to immerse the rice in water for cooking, and it takes a time for cooking because of heating from outside, and leading to the tendency of keeping a distance from the cooking of rice among household wives to reduce the consumption of rice which is a major Japanese agricultural product as main food. <P>SOLUTION: This method for cooking rice is to utilize a principle of generating heat by oscillating water molecules with the microwave of a microwave oven. By directly heating 15.5 % water content contained in the dry state rice, the saturation efficiency is elevated by a water-priming effect for water saturation, and the elevation and uniformity of the temperature at which the β-starch changes to the α-starch, are accelerated. Thereby, it is possible to eliminate the immersion process of the rice into water and shorten the time for the cooking rice. The increase in the cooking rice in households is expected. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
