JPS6328573B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for baking and cooking water-containing foods such as yams, sweet potatoes, onions, eggplants, pumpkins, shiitake mushrooms, green peppers, apples, etc., and apparatus therefor.

Traditionally, methods of processing food to make it palatable, that is, cooking methods, are inexpensive from an economic point of view, make the best use of the flavor of each food, make it delicious, and improve nutritional content. It is important to devise a way to combine them in a harmonious manner.

From this point of view, basic cooking methods include raw, grilled,
There are five methods such as boiling, steaming, and frying.

Of these, grilled food cooking is done using gas, gas, etc. in order to take advantage of the flavor and other characteristics of the food.
Using electric heat, charcoal, etc. as a heat source, frying pans, grills,
Using an oven, etc., grill foods such as vegetables, fish, shellfish, and game meat over an open flame, or even by indirect grilling, including wrapping or burning in a buried fire, or steam the foods, etc. It is cooked, boiled, or boiled, topped with various sauces, sprinkled with grated cheese and breadcrumbs, topped with butter, and baked in the oven.

In general, by baking foods to a moderate degree, a surface film is formed on the outer surface of baked foods such as vegetables such as potatoes, birds and animals, fish meat, etc., which prevents the internal components from leaking out, thereby minimizing the loss of nutrients. The aim is to make the protein easier to digest, to be fragrant, to eliminate the odor inherent in the ingredients, and to provide the chewy flavor unique to grilled foods. However, no cooking method or equipment has been devised for baking water-containing foods such as onions, eggplants, pumpkins, shiitake mushrooms, green peppers, apples, etc., with the advantages of the above-mentioned baking process. There was a strong demand for the emergence of such foods, and the inventor of the present application first devised Utility Application No. 144458/1983, and although the desired results were obtained for potatoes, it was not achieved in a relatively short period of time for other water-containing foods such as potatoes. timely, efficiently, and
There is an even stronger need for methods, equipment, etc. that can sufficiently bake in a steamed state and that can also save energy.

This invention takes the above facts into consideration, and has been developed to produce vegetables such as sweet potatoes, sweet potatoes, onions, eggplants, pumpkins, shiitake mushrooms, green peppers,
Water-containing foods, mainly fruits and vegetables such as apples, are stored in a container with ventilation holes in the body, and the entire body is made of water-absorbing unglazed pottery, and the bottom is made of metal, etc. on the outer surface. A material with good thermal conductivity is pasted or a powder material is mixed in a layer near the outer surface, and the lid is placed in the interior space of the container body of any type with a removable lid, and these are heated. By exposing the product to a high-temperature atmosphere for a predetermined period of time and sufficiently baking it to a steamed state, the inside of the main body can be heated quickly and energy can be saved. The advantages of grilled food are that it prevents the internal components of the water-containing food from leaking out, reduces the loss of nutrients, makes proteins easier to digest, has a fragrant flavor,
To provide a method for baking and cooking a water-containing food that eliminates the odor inherent in the material, is not sticky, and has a chewy flavor unique to baked goods, and an apparatus therefor.

The gist of the present invention is to store water-containing foods such as yams, onions, green peppers, apples, etc. in a container body having a removable lid and an appropriate number of ventilation holes in the body and bottom. disposed in the interior space of a container body of any form, which is made of unglazed pottery with water absorbing properties, and whose bottom outer surface is made of a material with good thermal conductivity such as metal;
This method heats the main body and exposes the water-containing food in a high-temperature atmosphere for a predetermined period of time to sufficiently bake the food.Secondly, the method includes a lid, an opening into which the lid can be inserted and removed, and an appropriate number of vents. The body and bottom of the body with through holes are made of water-absorbent bisque-like pottery, and the outer surface of the bottom is made of metal or the like to have good thermal conductivity. This is a device in which an arbitrary space forming member is arranged.

An embodiment of the present invention will be described below with reference to the drawings.

In FIG. 1, 1 is a container main body, which has a single round shape with a body 11b and a bottom 12b;
It is made of unglazed pottery with a space K formed inside, and the body part 11a, the bottom part 12a, etc. form the main parts, and the outer surface of the bottom part 12b is coated with a metal that is a thermally conductive material. The flat plate material is attached by any method or metal powder is mixed and included near the outer surface, and the body part 1
Ventilation holes 13 are provided at arbitrary intervals in the upper part of 1b.
A large number of holes are provided, and an opening 14 is provided in the center of the upper part, into which a ceramic lid 2 is removably fitted.

Further, a space forming member 3b is separate from the main body 1, has the above-mentioned slatted shape, and is held on a stand by a support so as to be separated from the bottom portion 12b by a desired distance.

Next, the operation of this embodiment configured as described above will be explained.

Place the container body 1 on a heat source such as gas or electric heat,
Next, the lid 2 is opened, and after placing the onion S2 on the space forming member 3b, the lid 2 is closed to form a sealed container, and then the bottom 12b is heated from the outer surface.
As mentioned above, the bottom part 12b is made of unglazed pottery, and the outer surface, which is the heat receiving part, is fixed in a layered manner with a metal having good thermal conductivity, so that it is quickly heated and the pottery part of the bottom wall 12b is heated. Heat is transferred through the main body 1
Since the atmospheric temperature in the space K is raised to a high temperature in a short time, the onion S2 is exposed to the high temperature range,
It is heated all around from the outside to form a moderately fired layer on the outer surface, and the inside is also heated, but this fired layer traps nutrients, etc. that would like to escape from the inside to the outside. The moisture thus released is vaporized and released from the ventilation hole 13, and since the body portion 11b and the bottom portion 12b are made of water-absorbing ceramic, moisture is also absorbed here, and even during high-temperature heating, the onion S2 It is baked with just the right amount of moisture and its flavor, nutrition, etc., without making it dry or sticky.

Further, when cleaning, since the space forming member 3b is only placed on the bottom portion 12b, both the space forming member 3b and the inside of the main body 1 can be easily cleaned.

In this way, onion S2 can be roasted in a short time with high thermal efficiency, and it is an excellent method that allows onion S2 to be roasted while retaining the right amount of moisture and flavor without making it dry or sticky, which was previously considered impossible. It has an effect.

In the above embodiments, only onions were described as the article to be baked, but vegetables and fruits such as potatoes, sweet potatoes, eggplants, pumpkins, shiitake mushrooms, green peppers, and apples may also be used. Although only the case where the main body is integrally formed has been described, it is also possible to form the main body in a fitted shape, and the shape, size, etc. of the main body and the space forming member may be arbitrary. , each may be arbitrarily determined within the range in which the action and effects described below are achieved,
Needless to say, none of these changes changes the gist of the present invention.

As explained above, the method of baking and cooking water-containing food and the appliance thereof according to the present invention are such that the appliance is made entirely of unglazed earthenware in the shape of a container, and the outer surface of the bottom wall is made of metal or the like. It has good conductivity, has a removable lid and an appropriate number of ventilation holes in the body, and can be used as any space-forming member installed in this space. When you place water-containing foods, mainly vegetables and fruits, such as potatoes, sweet potatoes, onions, eggplants, pumpkins, shiitake mushrooms, green peppers, and apples, and heat the bottom wall of the main body, the bottom layer of this will form. At the same time, the heat is quickly transferred to the bottom wall of the pottery and heats the space inside the main body. However, since the bottom wall is made of pottery, there is no overheating, and therefore the object to be fired is heated. The article to be fired can be sufficiently fired by exposing it to a high-temperature space, and since the main body has water-absorbing properties, it can absorb an appropriate amount of moisture during firing, and even when heated at a high temperature, the article to be fired can be fired satisfactorily. This product has many advantages such as being energy-saving, without making it dry or sticky, and having the characteristics of a grilled dish without compromising the flavor and nutritional value of the product. It has a good effect.

As will become clear from the foregoing description, according to the present invention, the above-mentioned drawbacks occurring in the previous ones can be improved very simply and effectively.
It must be said that this invention has great practical benefits.

[Brief explanation of drawings]

The drawings show one embodiment of the present invention.
The figure is a central sectional view showing the main parts. 1... Container body, 11b... Body, 12b...
Bottom, 13... Ventilation hole, 14... Opening, 2
...Lid body, 3b...Space forming member.

Claims (1)

[Scope of Claims] 1. Water-containing foods such as potatoes, onions, green peppers, apples, etc. can be stored in containers with a removable lid and an appropriate number of ventilation holes, the body and bottom of which are water-absorbent. The container is made of unglazed pottery and has a bottom outer surface made of a material with good heat conductivity such as metal. A method for baking and cooking water-containing foods, which comprises exposing the food to a high-temperature atmosphere for a predetermined period of time to sufficiently bake the food. 2 The lid, the body and the bottom with an opening to which the lid can be inserted and removed and an appropriate number of ventilation holes are made of water-absorbing unglazed earthenware, and the outer surface of the bottom is made of metal. 1. A cooking utensil for baking and cooking water-containing foods, characterized by comprising a container body formed of a material having good thermal conductivity, and an arbitrary space-forming member disposed within the body. 3. The cooking utensil for baking water-containing food according to claim 2, wherein the bottom is made of the same material as the body and is a separate piece that can be fitted and removed. 4. The cooking utensil for baking water-containing food according to claim 2, wherein the bottom part is attached with or contains a thermally conductive material. 5. The cooking utensil for baking and cooking water-containing foods according to claim 2, wherein the space forming member is attached to the opening or to the trunk of the main body and is suspended within the main body space.