In spite of our rich food conditions, food waste has been increasing due to leftovers and oversupply of food. Also, decreased antibacterial activity of human being and newly discovered bacteria, food poisoning has been getting marked. To improve such situations, we have invented “continuous steam rice cooking system” for making “safe germ-free rice which will stay fresh for a long time”.
The running cost of the steam rice cooker per 1 kg of rice is 6.32 yen, which is a half of that of conventional gas rice cooker, 16.9 yen, and is very economical.
Since our machine is a small boxed rice cooker incorporating a first and second conveyors (for steaming) and a third conveyor (for seasoning), the machine is space saving and can be fitted to many places.
We use an interactive touch panel which is easy to operate. After putting the button, a rice cooking process will be conducted completely automatically, so anyone can cook rice at a specific level of quality.
The steam rice cooking achieves rice cooking at high temperature steam of 140℃ and it can prevent etiolation of rice by promoting pregelatinization thereof and sterilizing spore-forming bacteria.
In a general central kitchen, rice is once cooled to 1 to 2℃ and then re-heated at each facility to which the rice is delivered for 15 minutes at 80℃ or more.
Increase rate (expanding rate) of steamed rice is about 2.3 to 2.35 times, which is higher than rice cooked in a pot (2.15 times). As the increase rate grows, the amount of white rice to be used can be reduced.
(When 1 ton of rice is cooked, the amount of rice can be reduced for about 30 kg)
Under steam rice cooking, the core temperature of rice can be heated to 90℃ in 3 minutes.In addition, since the rice layer formed in a predefined thickness on a stainless net is steamed while gradually adding water, rice becomes moist and “soft inside yet hard outside”, which is the ideal rice.The rice is also excellent in formability and suitable for rice balls or sushi.
The rice cooked under steam rice cooking has a high increasing rate and is excellent in absorption. Therefore, by spraying vinegar over the rice at an optimal point during the process, the equivalent seasoning becomes possible. There is no necessity of stirring / mixing rice by a manual operation. On top of that, since the rice is cooked by steam, the cooking process is optimal for red rice, rice with red beans, grains and the like.