Freshly cooked rice is delicious, isn’t it?
There are types of rice cookers that use “vacuum” technology to cook rice by simply adding rice and water and pressing a button.
Why does the use of a vacuum help to cook fluffy, tasty rice? We explain it in simple terms.
The key is to allow the rice to absorb water well in the vacuum.
To cook delicious rice, it is important to soak the rice in water for a certain period of time to allow it to absorb plenty of water.
If the rice does not absorb water well, it may leave a core in the cooked rice.
Vacuum rice cookers use a vacuum during this water absorption.
Although usually invisible to the eye, when rice is soaked in water, air gets in the way and water absorption takes time.
Vacuuming the rice cooker eliminates the air contained in the rice, allowing water to be absorbed well and quickly.
In other words, under vacuum, water can penetrate to the core of the rice in a shorter time than when water is naturally absorbed, resulting in fluffier and tastier rice.
By using a vacuum, you have more time to spare in your busy life, as you no longer have to set up your household chores with the time it takes to absorb water from the rice in mind.
Vacuum keeps the rice tasty even after cooking.
After cooking rice, it oxidizes a little over time, turning yellow and losing its taste.
Vacuum rice cookers also use a vacuum to keep the rice warm.
A vacuum reduces food deterioration because there is almost no air, so it is less likely to oxidize.The vacuum also keeps the rice tasty after cooking, as it slows down the speed of oxidation and holds down the evaporation of water.
Vacuum also plays an active role in everyday life, such as making rice tastier.
We offer a variety of vacuum equipment such as sputtering equipment.
For more information on our vacuum equipment, Click here.
