| 摘要 |
PROBLEM TO BE SOLVED: To achieve both reducing cooking hours and maintaining the palatability of rice while promoting gelatinization by improving water absorption rate while immersing rice during cooking process and increasing heating power while steaming boiled rice. SOLUTION: A rice container 8 is raised from a pot and steamed at a high temperature, and then the rice container 8 is driven downwards and immersed in water to make the moisture contained in the rice in an appropriate state in a short period of time. Then, the rice is cooked at 100°C and is proceeded to the steaming process. During the steaming process, the rice container 8 is raised upwards so that it floats from the surface of the pot and the gelatinization is stimulated by vaporizing excessive water in a short time without burning at high temperature by high heating power. The rice cooker increases moisture content in a short time during the water immersing process for cooking rice and improves palatability of rice by increasing heating power during steaming process and reducing overall time required for cooking rice. COPYRIGHT: (C)2006,JPO&NCIPI
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