A method of producing cooked rice is disclosed, by which taste and mouthfeel, as well as the aging resistance, of the cooked rice are improved. In this method, process of cooking rice is carried out intermittently in a plurality of steps, interposing one or more cooling steps during the cooking process. In each cooling step, the rice is not heated. Each cooling step is carried out for 1 to 10 minutes at an inner temperature lower than the inner temperature during heating by 0.1 to 10° C. After the final cooling step, the final heating step is carried out to finish the rice-cooking process.

Method of producing cooked rice by intermittent heating

PROBLEM TO BE SOLVED: To prevent damaging food taste by excessive heating while surely suppressing proliferation of germs.SOLUTION: A heat-insulating device includes: first heating control means (microcomputer) for controlling heating means so as to keep an adjustment temperature Tk; second heating control means (microcomputer) for controlling the heating means so as to raise to a heating target temperature Tt; heating temperature setting means for setting the heating target temperature Tt on the basis of a low-temperature heating time tl from when becoming below a reference temperature Tc to a temperature rise starting time th; and heat insulation control means (microcomputer) for adjusting to the adjustment temperature Tk and raising temperature to the heating target temperature Tt at the temperature rise starting time th.

Heat-insulating device

PROBLEM TO BE SOLVED: To keep delicious cooked rice ready at all times for a long time by keeping cooked rice hot by a heat reserving heater after the rice is cooked and reheating the cooked rice by actuating a gas heater, under respective temperature conditions. SOLUTION: After a rice cooking operation is finished, a heat reserving operation is started. In the heat reserving operation, the inside of a rice cooking pot 2 is kept at about 70 deg. by intermittently supplying power to an electric heater 7 based on the temperature of a bottom part of the rice cooking pot 2 detected by a temperature sensor 8. At the same time, a timer is actuated. Monitoring the timer, it is judged whether seven hours have been passed since the heat reserving operation is started, When seven hours are passed, a gas heater 5 is actuated to rapidly raise the temperature of the rice cooking pot 2. The heating time is set according to a quantity of rice detected by the rice cooking operation, The rice cooking pot 2 is heated by the gas heater 5, for example, for three min. when the quantity of rice is large. As a result, the temperature of the cooked rice in the rice cooking pot 2 is raised to 80 to 110 deg.C. Accordingly, the number of thermophilic bacillus generated during the rice cooking operation is decreased.

Komuro Atsushi

Papers

Method for keeping cooked rice hot and rice cooker