JP2001299592A - Storage method of cooked foods, heat storage device for storage of cooked foods and equipment for storage of cooked foods - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of storage of cooked foods that stores cooked foods safely and at a low cost. SOLUTION: Keeping cooked foods within a constant temperature range is made possible by containing cooked foods and a heat storage device having an amount of latent heat more than 110 J/g and using the latent heat of a filled material in the heat storage device. Time and quality required until service as a meal after the foods have been cooked is preserved and breeding of bacteria is suppressed. The filled material preferably has a phase transition temperature between 50-120 deg.C and comprising one or two or more kinds of materials selected from the group consisting of organic animal or vegetable fats, natural waxes, wax extracts, fatty esters, alcohols, fatty acids and hydrocarbons.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for storing cooked foods, a heat storage member for storing cooked foods, and a cooked food storage device. The present invention relates to a cooked food storage method, a cooked food storage heat storage member, and a cooked food storage device.

[0002]

2. Description of the Related Art There has been disclosed a food heat insulator which uses a heat insulator having a high heat insulating effect and continuously generates heat for a long time as a heat insulator for food (Japanese Patent Laid-Open No. 2-5).
No. 7870). In the heat insulator described in this publication, ammonium nitrate is used as a heat insulator.
Ammonium nitrate is a substance harmful to the human body, and is a substance specified as a dangerous substance type 1 in Article 2 of the Fire Service Act. Ammonium nitrate may explode due to heating or impact, etc. Is a harmful substance such as lowering blood pressure. As a method for keeping food warm, a method based on chemical heat generation (oxidation heat generated by air) is generally known, and several methods for keeping food warm using chemical heat generation are disclosed. For example, a lunch box (JP-A-1-151405) in which a heating element such as a portable body warmer is housed in a storage portion at the bottom of a heat insulation case, and a heat insulation tableware in which an oxidizing heating material that oxidizes air and generates heat is installed in a food tray. (JP-A-10-23957), and a simple heat-insulating box (JP-A-10-17032) in which a heat-pack packed on the bottom of a heat-insulating material such as cardboard or styrofoam is placed on the bottom to keep the temperature.
Is known. The heating agent, the exothermic agent, etc. used in the above method are those that are chemically heated,
It is disposable after one-time use, which causes problems in terms of cost and exhaust treatment. Further, the above-mentioned exothermic substance has a risk that it may be ignited due to overheating or leakage of a heated material, and that if it leaks into food or the like, the food may be contaminated.

Further, as a heat insulator used in a method of keeping foods warm, a heat insulator (Japanese Unexamined Patent Publication No. 9-182664) in which a bag or the like is filled with water, glycols, or the like, and a similar portable lunch jar (Japanese Unexamined Patent Application Publication No. No. 9-215515) is known. When using the warming device to keep foods warm,
Water and glycols sealed in the bag are stored by microwaves such as a microwave oven, and the sensible heat of stored water and glycols is used. Insulation equipment is desired. On the other hand, as for the cooked food, fungi grow in the food over time. As a method of suppressing the growth of the fungus, a pH adjuster is added to the food to suppress the growth of the bacteria in the food. Methods are known. However, most of such pH adjusters have a sour taste, and there is a problem that the taste of cooked food is affected. In addition, when serving cooked food from a cooking place to each sickbed or each classroom in a hospital or school, a system that places food in a container such as a hot / cold serving truck and distributes the food may be used in some hospitals or schools. Introduced in schools. The heat retention system in such a container employs a method in which a heater section is heated by a far infrared panel heater or the like, and the inside of the container is kept warm by a blower fan. Further, in such a system, since a battery or the like is mounted as a power supply for heating the heater, the size and weight of the device are increased, so workability (management) is poor, and versatility due to high cost is satisfied. It is not something you can do. Furthermore, according to such a container, since the inside of a warehouse is forcibly circulated by warm air, there is a problem that the surface of cooked food is dried and satisfactory taste cannot be provided.

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for storing cooked food, which can store food safely at low cost, with good workability, a heat storage member for storing cooked food, and cooked food. It is to provide a storage device.

[0005]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the above object can be achieved by using a substance having a latent heat quantity of 110 J / g or more. The present invention has been made on the basis of the above findings, and has a housing containing a cooked food and a heat storage member filled with a substance having a latent heat amount of 110 J / g or more. It provides a storage method.
Further, the present invention provides a heat storage member for storing cooked food, wherein the heat storage member is filled with a substance having a latent heat amount of 110 J / g or more. Further, the present invention provides a cooked food storage device comprising a housing and a heat storage member filled with a substance having a latent heat amount of 110 J / g or more, which is accommodated in the housing. is there. Further, the present invention provides a cooked food storage device characterized in that a housing is formed by a heat storage member filled with a substance having a latent heat amount of 110 J / g or more.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION First, the method for preserving cooked food of the present invention will be described in detail. The cooked food storage method of the present invention,
In the housing, a cooked food and a heat storage member filled with a substance having a latent heat amount of 110 J / g or more are housed. The housing used in the present invention can be used without limitation as long as it is a container used to keep the contents contained therein, for example, styrene foam; stainless steel; foams such as polystyrene, polyurethane, polyethylene and polypropylene. Aluminum foil containing polyethylene cloth; one made of a material such as stainless steel or plastic Jewer bottle is used. Further, it is preferable that the housing is formed of a heat-insulating material. The cooked food used in the present invention, for example, cereals, potatoes and starches,
Boil, cook, steam, bake food materials such as confectionery, beans, seafood, meat, milk, vegetables, fruits, mushrooms and algae,
Fried or fried, heat-processed, fried,
Breads, rice, noodles, french fries, fried potatoes, hot cakes, bean jam, boiled beans, coffee, grilled fish, boiled fish, grilled meat, fried, hot milk, stir-fried vegetables, tempura cooked products, curry, stew, oden, etc. Foods, cooked eggs, pizza, hamburgers, hamburgers, croquettes, home-delivery products such as various prepared foods, and onigiri, prepared foods, bento-cooked products sold at convenience stores and the like are fried. Also included are food groups that are transported at once or simultaneously, such as a complete meal, for example, a course meal.

[0007] The substance having a latent heat of 110 J / g or more preferably has a phase change temperature of 50 to 120 ° C. In the method for storing cooked food of the present invention,
It is important to suppress the growth of bacteria, and therefore, it is important to keep the temperature of the cooked food at 65 ° C. or higher.Thus, the substance preferably has a phase change temperature of 65 ° C. or higher, Actually, the sensible heat of the cooked food and the sensible heat of the above substances can be used, and therefore, it is preferable to use one having a phase change temperature of 50 ° C. or more. Further, the phase change temperature of the substance is determined by the flavor of the food,
The temperature is preferably 120 ° C. or lower in consideration of the ease of dissolving a substance having a latent heat amount of J / g or more. More preferably, the substance has a phase change temperature of 65 to 90 ° C. Further, the latent heat amount is preferably 130
J / g or more, more preferably 150 J / g or more.

The substance having a latent heat of 110 J / g or more includes, for example, organic substances such as paraffins, palmitic acid and stearic acid, and inorganic salts. Preferred substances include soybean oil, rapeseed oil, castor oil, organic animal and vegetable fats and oils consisting of hardened fats such as palm oil, natural waxes and waxes such as candelilla, carnauba or sunflower wax, behenyl behenate, monoglyceride stearate. , 12-hydroxystearic acid diglyceride, fatty acid esters such as propylene glycol mono-distearate, alcohols such as behenyl alcohol, polyethylene glycol, polypropylene glycol, pentaerythritol, or erythritol,
One or more substances selected from the group consisting of fatty acids and hydrocarbons such as behenic acid and 12-hydroxystearic acid. Since it is a substance used in the method of preserving food for cooking, it is preferable to use a substance that has little effect on the human body, such as the above substances. As a method of measuring the latent heat of a substance, for example, a method of measuring a DSC chart can be mentioned. As used herein, "latent heat" refers to the absorption of heat when a substance undergoes a phase change from a solid phase to a liquid phase, from a liquid phase to a solid phase, from a liquid phase to a gas phase, or from a gas phase to a liquid phase. Alternatively, it refers to release, and by using this latent heat, it becomes possible to hold the space and the cooked food in the space at a certain temperature for a certain time.

In the present invention, the temperature of a substance having a latent heat amount of 110 J / g or more when a phase change from a liquid phase to a solid phase is constant, and the cooked food is converted to a fixed temperature by utilizing heat release energy. By maintaining in the temperature range,
This is a method of preserving cooked food, whereby the cooked food can be stored deliciously and bacterial growth can be suppressed. The substance is preferably selected based on the freezing point of the substance and the energy of the substance, taking into account the amount and type of the cooked food to be stored, the storage temperature and the time, and the like. In the present invention, by utilizing a substance having a latent heat of 110 J / g or more, the time and quality required for cooking food to be provided as a meal after being normally cooked, and maintaining the quality of fungi. Reproduction can be suppressed. In the method for storing cooked foods of the present invention, as the bacteria whose proliferation is suppressed,
For example, bacteria such as Vibrio parahaemolyticus, Staphylococcus aureus, Salmonella, Campylobacter, Escherichia coli, Clostridium botulinum, C. perfringens, and Bacillus cereus known as pathogens, as well as yeast, mold, and the like are included. Table 1 shows the growth temperature of the pathogenic bacteria.

[0010]

[Table 1]

The preservation conditions of the cooked food are 65 to 90 ° C. in consideration of the “deliciousness”, the suppression of bacterial growth, and the storage time of the cooked food. It is preferable to be able to hold for more than an hour. The grounds include the following. In other words, international food hygiene law states that "any food or beverage facility will always protect against potentially hazardous foods from contamination, including storage, display, serving, and transportation between facilities, All food hygiene must be stored and provided on the basis of pre-cooling conditions of 7 degrees or less, which are considered critical for food hygiene, and warming of 60 degrees or more for hot meals. " Others have concluded that "it has been found that more than 65 degrees are needed to prevent recent proliferation" (Ohara Memorial Hospital, Kyoto). Therefore, the storage temperature is preferably 65 ° C. or higher. In the method for storing cooked food of the present invention, a heat storage member filled with a substance having a latent heat amount of 110 J / g or more is used. As the heat storage member, those described later can be used. In the present invention, a substance having a latent heat amount of 110 J / g or more may be preliminarily heated and then charged into the heat storage member, or the heat storage member may be filled with the substance having a latent heat amount of 110 J / g or more. The member may be heated. Actually, the above 11
It is preferable to fill the heat storage member with a substance having a latent heat amount of 0 J / g or more and then heat it before use, and it is also possible to use the material repeatedly in that state. In addition, since the heat storage member is filled with a substance having a latent heat amount of 110 J / g or more and is installed in a state where it can be separated from the heat source, it can be moved freely. It can be stored from time to day, and can be adjusted within this range.

The method of heating the substance having a latent heat amount of 110 J / g or more is not particularly limited. For example, the substance is charged into a tank or a bucket, heated to a target temperature, and then charged into a heat storage member. I just need. There is no particular limitation on the method of heating after filling the heat storage member with the substance having a latent heat amount of 110 J / g or more. The heat storage member can also be heated using steam generated when cooking the cooked food. In such a case, it is not necessary to use a fire as a heat source, which is preferable in terms of safety. Further, as the heating means, cooking waste heat can be used, and by using waste heat generated during cooking of the cooked food, a method is provided which has good thermal efficiency as a whole and is suitable in terms of cost. can do. As the heat storage member, a heat storage member used for manufacturing a cooked food storage heat storage member of the present invention, which will be described later, can be used. In the cooked food storage method of the present invention, a cooked food storage device can be manufactured by forming a housing with the cooked food storage heat storage member of the present invention described below, and the cooked food can be stored in the device. Furthermore, cooked foods such as cooked rice, pilaf, and miso soup can be placed on a bowl-shaped heat storage member for storing cooked foods, and the cooked foods can be stored while being kept warm.

In the method for storing cooked food of the present invention, the heat storage member filled with the substance having a latent heat amount of 110 J / g or more can be installed in a state capable of being separated from the heat source. Since the heat storage member is installed so as to be separated from the heat source, the heat storage member can be freely moved, and can be stored for several hours to one day depending on the heat retaining conditions of the housing itself. As such a preservation method, for example, a cooked food preserving heat storage member may be arranged in a housing and cooked food may be stored in the housing, or a cooked food preserving heat storage member may be arranged in the housing. The cooked food may be arranged on the heat storage member, and the heat storage member may be installed thereon. Further, a heat storage member for storing cooked food, which will be described later, may be installed outside the housing, and the cooked food may be stored in the housing. Further, a plurality of cooked food storage heat storage members may be installed in the housing in a shelf shape, and cooked food may be arranged on the cooked food storage heat storage member.

According to the method for storing cooked food of the present invention, equipment such as a heater is not required to keep the cooked food warm, and it is not necessary to blow hot air into the housing. Humidity can be kept.
For example, when the cooked food is placed in the housing in a state where the cooked food is not cooked and not in a bag or a box, when the hot air is blown to keep the temperature, the surface of the cooked food is dried. The soup and the fragrance are scattered, and the soup and the like evaporate, which has an adverse effect on the taste. In addition, the scent of the cooked food scatters outside the housing, causing adverse effects such as inconvenience to the surrounding people. However, in the method for storing cooked food of the present invention, it is possible to prevent the cooked food from drying and to have a delicious taste. Can be maintained and there is no external influence. In addition, in a heat retention method such as blowing hot air, forced ventilation from the outside is required. However, the method for storing cooked food of the present invention does not require such forced ventilation and prevents invasion of bacteria from outside. In addition, an increase in bacteria in the cooked food can be suppressed.

Next, the heat storage member for storing cooked food of the present invention will be described in detail. The heat storage member for storing cooked food of the present invention,
It is characterized by being filled with a substance having a latent heat quantity of 110 J / g or more. As the substance having a latent heat amount of 110 J / g or more, the above-described substances can be used. As the material of the member used in the present invention, for example, plastics such as polyethylene, high-density polyethylene, polypropylene, methylpentene resin, polycarbonate, nylon, polyethylene terephthalate, and fluororesin having excellent heat resistance can be used. Among the above, high-density polyethylene and polypropylene are preferred because of their excellent moldability. Further, a multilayer film made of polyethylene, polypropylene, polyethylene terephthalate, nylon or the like can be used. If necessary, aluminum foil, copper foil, an aluminum vapor-deposited film, a glass vapor-deposited film, or the like can be used as the multilayer film for the purpose of improving gas barrier properties. As for a low corrosive substance such as an organic heat storage substance, it is also possible to use a packaging material of metals such as iron, aluminum, copper and stainless steel in addition to the above-mentioned plastics.

The shape of the heat storage member for storing cooked foods of the present invention is not particularly limited. For example, the heat storage member may be a plate-shaped rigid member, a member formed by arranging a plurality of rod members, or a flexible sheet member. And a shape obtained by laminating a flat and flexible sheet and a sheet having a raised central portion, and a shape obtained by laminating a flat lower plate and an upper plate having long convex portions arranged in parallel at intervals. Can be In the case where a flat and flexible sheet and a sheet with a raised central portion are laminated, the flat and flexible sheet and the sheet with a raised central portion may be the same size, or may be a flat and flexible sheet. The sheet may be larger. FIG.
FIG. 1 shows a perspective view of a heat storage member 10 for storing cooked foods of the present invention, which is filled with a plate-shaped and rigid substance having a latent heat amount of 110 J / g or more. Such a plate-like and rigid,
As a method of using the cooked food storage heat storage member 10 of the present invention, for example, the cooked food storage heat storage member 10 can be used as a moving tray of cooked food, and is formed in a box shape by combining five plate-shaped and rigid members. By putting cooked food in the box and using a plate-like member as a lid, it is possible to keep cooked food while keeping the entire box under uniform conditions. In addition, such a box-type container can also be made into an assembling type, and panels can be assembled and used as a box as needed, and folded or disassembled when unnecessary to make them compact. Can be. Further, the cooked food can be housed in the housing, and the heat storage member for storing the cooked food can be housed in a gap between the housing and the cooked food, a gap between the cooked foods, and the like. Further, it may be used by being arranged in a shelf shape in the housing, arranged at the bottom of the housing, or arranged on at least one surface of the inner wall surface of the housing. Further, a housing may be formed by the heat storage member. The size of the plate-shaped and rigid heat storage member for storing cooked food of the present invention filled with a substance having a latent heat amount of 110 J / g or more is not particularly limited, but is generally 5 cm to 5 m on one side, preferably 10
cm to 1 m, and the thickness is 5 mm to 10 cm.

FIG. 2 is a perspective view of the heat storage member 20 for storing cooked foods of the present invention, which has a shape in which a plurality of rod-shaped members are arranged and is filled with a substance having a latent heat amount of 110 J / g or more. The cooked food storage heat storage member is formed by arranging a plurality of rod-shaped members 21. The rod-shaped member 21 shown in FIG.
Has a circular cross section, but the shape is not limited to a circular shape, and may be any shape such as a rectangle, a square, and a triangle. Although the size of the rod-shaped member is not particularly limited, it is generally 10 cm to 2 m in length, preferably 30 cm
m to 1 m. Further, the distance between the rod-shaped member and the rod-shaped member adjacent thereto is not particularly limited.
cm or less, and preferably 3 cm to 10 cm.
Further, the rod members may be used side by side without any gap. As a method of using the heat storage member for storing cooked foods of the present invention, which is a shape in which rod-shaped members are arranged, for example, the heat storage member can be disposed in a shelf shape in a housing or disposed on a bottom.

The heat storage member for storing cooked food of the present invention may be in the form of a sheet. As a method of using the heat storage member for storing cooked food in the form of a flexible sheet, the cooked food can be directly wrapped and used by the heat storage member in the form of a sheet. The size of the sheet-shaped heat storage member for storing cooked food is not particularly limited, but is generally 1 mm to 3 cm.

FIG. 3 (a) shows a flat and flexible sheet and a sheet with a raised central portion,
1 shows a heat storage member for storing cooked foods of the present invention, which is filled with a substance having a latent heat amount of / g or more. FIG. 3B is a sectional view taken along line BB of FIG. Attach the flat and flexible sheet to the sheet with the center raised
As a method of using the heat storage member for storing cooked food of the present invention, which is filled with a substance having a latent heat amount of 10 J / g or more, for example, a cooked food is housed in a housing, a gap between the housing and the cooked food, A heat storage member for storing cooked food can be accommodated and used in a gap or the like between cooked foods.

FIG. 4 shows a shape obtained by laminating a flat lower plate 41 and an upper plate 42 having convex portions arranged in parallel at intervals and filled with a substance having a latent heat amount of 110 J / g or more. 1 shows a heat storage member 40 for storing cooked food of the present invention.
Although the convex portion 42 shown in FIG. 4 is a hemispherical shape, the shape is not limited to a hemispherical shape, and the shape is not limited to a circular shape. For example, any shape such as a rectangle, a square, and a triangle may be used. Good. The size of the convex portion is not particularly limited, but is generally 15 cm or less in height. The distance between the convex portion and the adjacent convex portion is not particularly limited.
0 cm or less, preferably 3 cm to 10 cm. Further, the shape may be such that the protrusions are arranged without gaps. The use of the cooked food storage heat storage member of the present invention, which is a shape in which a flat lower plate and an upper plate having convex portions arranged in parallel at intervals are bonded, for example, cooking food in a housing The heat storage member for storing cooked food can be housed and used in a gap between the housing and the cooked food, a gap between the cooked foods, or the like.

The heat storage member for storing cooked food of the present invention can be used repeatedly. Unlike chemical heating elements used for the human body, etc., it uses the latent heat of the enclosed substance, so it can be used repeatedly until the enclosed substance is degraded and denatured rather than one-time disposable. Yes,
It is also advantageous in terms of cost. The amount of the substance having a latent heat amount of 110 J / g or more to be filled in the heat storage member depends on storage conditions (temperature and time) and is not particularly limited. However, when various plastics are used as the material of the member, Preferably, the amount is 50 to 95 parts by mass with respect to 100 parts by mass of the heat storage member, and 30 to 90 parts by mass with respect to 100 parts by mass of the heat storage member when metals such as stainless steel are used as the material of the member. Is preferred. Also, of course, depending on the storage conditions (temperature and time), the above-mentioned 110 J /
It is also possible to replace the substance having a latent heat of not less than g, to adjust the phase change temperature of the substance and enclose it,
Further, the amount of the substance having a latent heat amount of 110 J / g or more can be adjusted according to the necessary amount of the total heat amount, and can be adjusted so as to conform to storage conditions.

The cooked food storage heat storage member of the present invention is filled with the above-mentioned substance having a latent heat amount of 110 J / g or more, and is light in itself and can be used separately from a heat source, so that it can be carried. Is possible. By heating a heat storage element for storing cooked food of an appropriate shape, the charged substance undergoes a phase change to store latent heat, and the latent heat does not degrade the taste or quality of the cooked food, and the taste is delicious.
And it is possible to suppress the growth of bacteria.
The method of heating the heat storage member for storing cooked food is not particularly limited, but it can be heated by utilizing steam generated during cooking of the food. It is also possible to heat with a microwave oven or the like. In the above method, the present invention can be used repeatedly by appropriately heating and dissolving a substance having a latent heat amount of 110 J / g or more in the above method, and by encapsulating a highly safe substance, it is safe for the human body. A method is provided for preserving food.

Next, the cooked food storage device of the present invention will be described in detail. The cooked food storage device according to the present invention is characterized by comprising a housing and a heat storage member filled in the housing and filled with a substance having a latent heat amount of 110 J / g or more. As the housing and the substance having a latent heat amount of 110 J / g or more, those described above can be used. Various shapes are mentioned as the shape of the cooked food storage device, and the shape is not particularly limited. For example, the shape is such that the heat storage member is plate-shaped and rigid, and is arranged in a shelf shape in the housing. The heat storage member is plate-shaped and rigid, and is disposed at the bottom of the housing;
The heat storage member is plate-shaped and rigid, and is disposed on at least one or more inner wall surfaces of the housing. The heat storage member has a shape in which a plurality of rod-shaped members are arranged, and a shelf is provided in the housing. What is arranged in a shape, the heat storage member is a shape in which a plurality of rod-shaped members are arranged, and what is arranged at the bottom of the housing, the heat storage member is parallel to a flat lower plate at an interval. The upper plate having a long convex portion arranged in a line, and filling a space between them with a substance having a latent heat amount of 110 J / g or more, wherein the heat storage member is a flexible sheet And those disposed in the housing. FIG. 5 shows a cooked food storage device 50 of the present invention in which a housing 51 and a plate-shaped and rigid heat storage member 52 housed in the housing 51 are arranged in a shelf shape in the housing 51. . According to the apparatus as shown in FIG. 5, a large number of cooked foods can be stored and transported at one time. In addition, according to the cooked food storage device 50 in which the heat storage member 52 is plate-shaped and rigid, and is arranged in a shelf shape in the housing 51, for example, a food that has been cooked in a hospital or school or the like can be removed from a cooking place. It can be used as a container when serving food to each bed or classroom. According to such an apparatus, a battery is not used as a heat source, which is advantageous in terms of cost.Moreover, since hot air is not forcibly circulated in the container, the surface of the cooked food may be dried. Absent.

As the heat storage member of other shapes, those described in the heat storage member for storing cooked food of the present invention are used. Further, the cooked food storage device of the present invention has a capacity of 110J.
The housing may be formed by a heat storage member filled with a substance of at least / g. There is no particular limitation on the shape of the cooked food storage device, but, for example, a box-shaped device may be prepared and cooked food may be stored in the box-shaped device, or a bowl shape, rice, It can also contain miso soup and the like. As described above, the cooked food storage device can be heated with steam, a microwave oven, or the like, and can be used repeatedly. Unlike chemical heating elements used for the human body, etc., since the latent heat of the enclosed substance is used, it can be repeated until the enclosed substance is degraded and denatured, rather than one-time disposable, It is also advantageous in terms of cost.

The cooked food preserving device is provided with the above-mentioned 110 J /
Since it is filled with a substance having a latent heat amount of g or more and can be used separately from a heat source, it is portable.

[0026]

The present invention will be described in more detail with reference to the following examples. It goes without saying that the scope of the present invention is not limited to the examples. Measurement Example 1 As examples of substances having a latent heat of 100 J / g or more that can be used in the present invention, the latent heats and phase change temperatures of various substances were measured. The measurement was performed using DSC 220C manufactured by Seiko Instruments Inc. The measurement conditions were as follows. Table 2 shows the amounts of latent heat and phase change temperatures of various substances. Measurement conditions 10 mg of a sample is weighed into an aluminum cup for DSC and heated to the expected phase change temperature of the sample + 30 ° C to completely dissolve the sample. After cooling at 2 ° C./min, the phase change temperature and the amount of latent heat were measured.

[0027]

[Table 2]

Example 1 A bag-shaped member having a size of 20 × 15 cm was prepared using a laminated film of polyethylene terephthalate / nylon / aluminum / polypropylene (a retort pouch manufactured by Dai Nippon Printing Co., Ltd.). 200 g of behenic acid diglyceride was filled to prepare a heat storage member for storing cooked food of the present invention, wherein the weight of the heat storage member for storing cooked food was 210 g. The mixture was heated for 10 minutes to dissolve the behenic acid diglyceride encapsulated in the heat storage member for storing cooked food.
The heated storage material for storing cooked food is placed on the side of a styrofoam box (inside dimensions: 180 x 260 x 120, thickness 25 mm).
I attached them. Next, miso soup (initial temperature: 80 ° C., 200 ml × 2) placed in a cooked bowl was placed in the box, and sealed with a styrofoam lid.

The temperature of the miso soup placed in the styrofoam box and the number of bacteria in the miso soup were measured every two hours. The temperature and the number of bacteria were measured as follows. Temperature: The temperature was measured by setting the sensor part of the temperature recorder directly on the miso soup. Number of bacteria: Miso soup is appropriately diluted with a sterilized phosphate buffer solution, and 1 ml of the diluted solution is placed in a sterile petri dish, mixed well with a standard agar medium which has been heated and dissolved after sterilization, and coagulated. This was cultured at 37 ° C. for 3 days, and the number of bacteria was measured. Table 3 and FIG. 6 show the measurement results of the temperature and the number of bacteria. FIG. 6 also shows the inside temperature of the box and the outside air temperature. Comparative Example 1 A bowl containing miso soup was placed in a styrofoam box without attaching a heat storage member for storing cooked food, and the same operation as in Example 1 was performed to measure the temperature of the miso soup and the number of bacteria in the miso soup. . The measurement results are shown in Table 3 and FIG. FIG. 7 also shows the inside temperature of the box and the outside air temperature.

[0030]

[Table 3] Outside temperature: 25 ° C

As is evident from Table 3, in Example 1, the proliferation of bacteria was suppressed for 8 hours, and the temperature was maintained at 60 ° C. or higher for 12 hours. On the other hand, in Comparative Example 1, the bacteria started to propagate after 4 hours, and the temperature was lower than 60 ° C. after 4 hours.

Example 2 Using a polypropylene resin (thickness: 2.5 mm on average, manufactured by Mitsubishi Rayon Co., Ltd.), 16 box-shaped members of 52 × 49 × 2 cm were prepared. Next, 125 g of carnauba wax was put into each of the above members, and 16 heat storage members for storing cooked foods of the present invention were produced. The weight of one of the above members was 3.1 g. The prepared cooked food storage heat storage member is heated for 60 minutes using the waste heat steam during cooking, dissolving the carnauba wax enclosed in the cooked food storage heat storage member, and heating the cooked food storage heat storage member. Heated.
The heated heat storage material for storing cooked food was mounted in a shelf in a stainless steel stocker (inner size: 1100 × 540 × 1400). On the attached shelf, a cooked rice (initial temperature: 80 ° C., 300 g × 16) was placed in a bowl and the lid of the stocker was sealed. The temperature of the rice and the number of bacteria in the rice were measured in the same manner as in Example 1. Table 4 and FIG. 8 show the measurement results of the temperature and the number of bacteria. FIG. 8 also shows the inside temperature and the outside air temperature. Comparative Example 2 The same operation as in Example 2 was performed using a member not containing carnauba wax, and the temperature and the number of bacteria of rice were measured. The measurement results are shown in Table 4 and FIG. FIG. 9 also shows the inside temperature and the outside air temperature.

[0033]

[Table 4] Outside temperature 20 ℃

As is clear from Table 4, in Example 1, the growth of bacteria was suppressed for 4 hours, and the temperature was maintained at 60 ° C. or higher for up to 6 hours. On the other hand, in Comparative Example 2, the bacteria began to propagate after 2 hours, and the temperature was lower than 60 ° C. after 2 hours.

[0035]

As described in detail above, the method for storing cooked food according to the present invention comprises the steps of:
By storing the heat storage member filled with a substance having a latent heat amount of g or more, cooked food can be stored safely at low cost. Further, according to the cooked food storage heat storage member of the present invention, the cooked food can be stored safely at low cost. Further, according to the cooked food storage device of the present invention, the cooked food can be stored safely at low cost.

[Brief description of the drawings]

FIG. 1 is a perspective view of a plate-shaped and rigid heat storage member for storing cooked foods of the present invention, which is filled with a substance having a latent heat amount of 110 J / g or more.

FIG. 2 shows a shape in which a plurality of rod-shaped members are arranged.
1 is a perspective view of a heat storage member for storing cooked food of the present invention, which is filled with a substance having a latent heat amount of / g or more.

FIG. 3 (a) shows a heat storage member for storing cooked foods of the present invention, wherein a flat and flexible sheet and a sheet with a raised central portion are bonded together and filled with a substance having a latent heat amount of 110 J / g or more. It is a perspective view of. (b) is a sectional view taken along line BB of (a).

FIG. 4 shows a shape in which a flat lower plate and an upper plate having long protruding portions arranged in parallel at intervals are bonded to each other.
1 is a perspective view of a heat storage member for storing cooked food of the present invention, which is filled with a substance having a latent heat amount of / g or more.

FIG. 5 is a perspective view of the cooked food storage device of the present invention in which the heat storage member is plate-shaped and rigid, and is arranged in a shelf in a housing.

FIG. 6 is a graph showing the food temperature, the inside temperature, and the outside air temperature over time in Example 1.

FIG. 7 is a graph showing the food temperature, the in-box temperature, and the outside air temperature over time in Comparative Example 1.

FIG. 8 is a graph showing the food temperature, the inside temperature, and the outside air temperature over time in Example 2.

FIG. 9 is a graph showing the food temperature, the in-box temperature, and the outside air temperature over time in Comparative Example 2.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) // B65D 81/18 B65D 81/18 F (72) Inventor Masaaki Takayanagi 2-Mori, Isogo-ku, Yokohama-shi, Kanagawa-ken 7-13 (72) Inventor Hideto Miura 4-43-12 Sagimiya, Nakano-ku, Tokyo (72) Inventor Takashi Ota 3778-19 Otani, Ebina-shi, Kanagawa F term (reference) 3E067 AA11 AB01 AB02 AB04 AB08 BA05A BA10A CA17 GA06 GA07 4B021 LA07 LA17 LA25 LP04 4B055 BA14 BA23 BA64 DB16 FB32 FC17 FD10 GC06 GC26 4B066 AA02 AB10 BC20

Claims (23)

[Claims] 1. A cooked food in a housing,
And a heat storage member filled with a substance having a latent heat amount of / g or more. 2. The substance has a phase change temperature of 50 to 120 ° C.
The method for storing cooked food according to claim 1, wherein 3. The substance according to claim 1, wherein the substance is one or more selected from the group consisting of organic animal and vegetable fats and oils, natural waxes, waxes, fatty acid esters, alcohols, fatty acids and hydrocarbons. The method for storing prepared food according to the above. 4. A heat storage member for storing cooked food, wherein the heat storage member is filled with a substance having a latent heat amount of 110 J / g or more. 5. The heat storage member for storing cooked food according to claim 4, which is plate-shaped and rigid. 6. The heat storage member for storing cooked food according to claim 4, wherein the heat storage member has a shape in which a plurality of rod-shaped members are arranged. 7. The heat storage member for storing cooked food according to claim 4, wherein the heat storage member has a shape in which a flat and flexible sheet and a sheet whose central portion is raised are bonded. 8. The heat storage member for preserving cooked food according to claim 4, wherein the heat storage member has a shape in which a flat lower plate and an upper plate having long convex portions arranged in parallel at intervals are bonded to each other. 9. The heat storage member for storing cooked food according to claim 4, wherein the heat storage member has a flexible sheet shape. 10. The substance has a phase change temperature of 50 to 120.
The heat storage member for preserving cooked food according to any one of claims 4 to 9, which is at 0C. 11. The substance according to claim 4, wherein said substance is selected from the group consisting of organic animal and vegetable fats and oils, natural waxes, waxes, fatty acid esters, alcohols, fatty acids and hydrocarbons.
The heat storage member for preserving cooked food according to any one of claims 9 to 9. 12. A cooked food storage device comprising: a housing; and a heat storage member filled with a substance having a latent heat amount of 110 J / g or more housed in the housing. 13. The cooked food storage device according to claim 12, wherein the heat storage member is plate-shaped and rigid, and is arranged in a shelf shape in the housing. 14. The cooked food storage device according to claim 12, wherein the heat storage member is plate-shaped and rigid, and is disposed at a bottom of the housing. 15. The cooked food storage device according to claim 12, wherein the heat storage member is plate-shaped and rigid, and is disposed on at least one or more inner wall surfaces of the housing. 16. The cooked food storage device according to claim 12, wherein the heat storage member has a shape in which a plurality of rod-shaped members are arranged, and is arranged in a shelf shape in the housing. 17. The cooked food storage device according to claim 12, wherein the heat storage member has a shape in which a plurality of rod-shaped members are arranged, and is disposed at a bottom of the housing. 18. The heat storage member comprises a flat lower plate and an upper plate having long convex portions arranged in parallel at intervals, and a latent heat amount of 110 J / g or more is provided in a space therebetween. 13. The cooked food storage device according to claim 12, wherein the cooked food storage device is filled with a substance having the same. 19. The cooked food storage according to claim 12, wherein the heat storage member is formed by laminating a flat and flexible sheet and a sheet whose central portion is raised, and is disposed in the housing. apparatus. 20. The cooked food storage device according to claim 12, wherein the heat storage member has a flexible sheet shape and is disposed in the housing. 21. The substance has a phase change temperature of 50 to 120.
The cooked food storage device according to any one of claims 12 to 20, wherein the temperature is ℃. 22. The substance according to claim 12, wherein the substance is one or more selected from the group consisting of organic animal and vegetable fats and oils, natural waxes, waxes, fatty acid esters, alcohols, fatty acids and hydrocarbons. The cooked food storage device according to any one of the preceding claims. 23. An apparatus for storing cooked foods, wherein a housing is formed by a heat storage member filled with a substance having a latent heat amount of 110 J / g or more.