| 摘要 |
PURPOSE: To enable high quality cooked rice by controlling a rice cooker so as to achieve desirable gelatinization of rice with sufficient moisture contained in the central portions of the grains, even for long-grain rice. CONSTITUTION: This control method of a rice cooker comprises a pre-cooking step A for maintaining the temperature in a pot at a pre-cooking temperature that is lower than the boiling temperature to promote water permeation into rice grains, and a main cooking step B for causing boiling in the pot to evaporate moisture. The pre-cooking temperature maintained in the pre-cooking step A is preset so as to be higher than 45 deg.C and lower than about 70 deg.C. In addition, deaerated water obtained by removing air therefrom is used for cooking. |
