JP2002360423A - Cooker and method of cooking using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooker with which anybody can easily make Tofu, dried bean curds and the like of good quality at home, hotel, restaurant and the like in a short period of time and the method of cooking using the same. SOLUTION: The cooker comprises an outer pan 1 for generating steam, an inner container 2 to be set inside the outer pan 1 for soybean milk, and a lid 3 for enclosing steam in the cooker. The inner container 2 comprises a flange 21 for allowing steam to gradually enter an upper space S2 and heat the content of the inner container 2 from above when a lower space S1 reaches in pressure a predetermined level due to steam generated by heating water in the outer pan 1. Inner containers are supported by a supporting plate in holding holes formed therein.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking utensil capable of easily and stably making tofu, yuba and the like in a home, a hotel, a restaurant, and the like, and a cooking method using the same. .

[0002]

2. Description of the Related Art Conventionally, there has been no special cooking appliance for making tofu or yuba at home. on the other hand,
In restaurants, etc., tofu may be made by putting soy milk in a pan and directly heating the bottom of the pan, or by heating a hot water pan with a simple combination of metal pans with an electromagnetic cooker or cassette stove. Was.

However, in the conventional method of directly heating the bottom of the pan, the heat exchange temperature of the bottom of the pan, which is the heat transfer portion, becomes high, so that the flavor of the tofu produced by scorching the vicinity thereof is impaired, and air bubbles (nests) are generated in the tofu. ) Often entered. Conversely, heat is difficult to transfer to the center of the soy milk, so it took time to raise the temperature of the whole to an appropriate temperature.

On the other hand, in the case of using a hot water pot in which metal pots are stacked, the heat exchange temperature is as low as 100 ° C. or less, and the heat transfer section is less likely to be scorched. However, since the steam and steam in the outer pan leak to the outside, water evaporates quickly, and as the amount of water decreases, there is a problem that only the outer pan is heated and the inner pan is not sufficiently heated. For this reason, it was necessary to repeat the replenishment of water during the heating so that the entire inner pot was always in contact with the water. Nevertheless, since heat transfer to the inner pot is almost exclusively performed from the bottom, there is a problem that it takes a long time to solidify.

[0005] In the production of tofu, soymilk mixed with a coagulant undergoes a coagulation reaction with an increase in temperature or with the elapse of time after mixing, so that the viscosity of the liquid increases and gradually changes to a solid. Due to these properties, convection hardly occurs with the rise of temperature and the elapse of time in a pot that directly heats the bottom of the pot or a double-structured hot water pot, and almost no liquid is exchanged between the heat transfer section and the top or center. Will not happen. Moreover, although a film is formed in the heat transfer section, the heat transfer efficiency is very low because the film heat transfer coefficient is very small, and it takes a long time to raise the temperature to a temperature suitable for solidification. .

As described above, it takes time to transfer heat to the upper surface and the central portion, and it is difficult to uniformly coagulate soymilk. That is, if the heating time is insufficient, the upper surface and the central portion are soft and insufficiently solidified, and if these portions are heated until solidified, the temperature around the heat transfer portion in contact with the pot becomes too high and nests enter. Due to these problems, there has been no professional cooking utensil suitable for making tofu at home or the like, and hotels and restaurants also provide tofu while making it easily for small groups. I didn't.

As a method of producing tofu by a tofu manufacturer, a mixture of cooled soymilk and a coagulant is filled in a container such as a pack, packaged with a top film, and then put into a boil tank for heat coagulation and cooling. Or a method in which a mixture of cooled soymilk and a coagulant is put into a slender and deep metal coagulation can, put in a boil tank to heat and coagulate, and then the coagulated tofu is taken out of the can into a water tank.

[0008] However, the former packed tofu is limited in containers for packaging. In the latter method using a coagulation can, since the coagulation can is elongated and deep, the solidification unevenness is likely to occur due to a difference in upper and lower temperatures and the like. In addition, nests are likely to occur in the liquid contact part with the metal, that is, the heat transfer part. Further, in order to separate the coagulated tofu from the coagulation can, it is necessary to first separate the periphery of the tofu from the can with a metal round bar or the like, transfer the tofu to a water tank, and divide the tofu into individual pieces. For this reason, it is not suitable to carry out the method used by such a tofu manufacturer in a hotel or restaurant and to provide it to customers as it is. In addition, it was not suitable for selling at a department store or a supermarket shop while showing the manufacturing process.

[0009]

SUMMARY OF THE INVENTION The present invention solves the above-mentioned conventional problems, and can be used in homes, hotels, restaurants and the like.
It is intended to provide a cooking utensil that allows anyone to easily produce high-quality tofu, yuba, and the like in a short time using a gas stove, an electromagnetic cooker, a solid fuel, and the like, and a cooking method using the same. .

[0010]

According to a first aspect of the present invention, there is provided a cooking utensil comprising: an outer pan made of ceramics or metal for generating steam; and an outer pan set inside the outer pan. The inner container has a lid for enclosing steam, and a lid for introducing steam gradually into the upper space when the internal pressure of the lower space reaches a predetermined level. It is characterized by having.

The cooking utensil of the invention according to claim 2 comprises an outer pan for generating steam, a support plate set inside the outer pan, and a transparent pot lid for enclosing steam. The support plate is provided with a holding hole of the inner container and a collar for gradually introducing steam into the upper space when the internal pressure of the lower space of the support plate reaches a predetermined level. It is.

In any of the inventions, the inner container can be made of any one of ceramics, metal, heat-resistant glass, heat-resistant resin, and paper. Is preferably processed with a fluororesin.

A cooking method according to the present invention is a method for cooking tofu or yuba using the cooking utensil according to the present invention, wherein soy milk containing a coagulant is poured into an inner container, and water is poured into an outer pan. And heating the inner container from the bottom by heating to heat the soymilk liquid surface by gradually introducing the steam into the upper space as the internal pressure in the lower space increases. .

[0014]

Preferred embodiments of the present invention will be described below with reference to the accompanying drawings. 1 to 3 are views showing an embodiment of the present invention, wherein 1 is a stepped portion 1 on the upper outer periphery.
Outer pan with 1; 2 inner container for soy milk; 3
Is a pot lid placed on the step 11 of the outer pot 1. The outer pan 1 is used to generate steam by adding water, and a metal pan can be used, but it is preferable to use a ceramic pot excellent in heat retention.

The inner container 2 is formed to be shallower than the outer pan 1. On the outer periphery of the upper end, there is provided an annular collar 21 which is tightly locked to the step 11 of the outer pan 1. The steam generated in the outer pan 1 is sealed in the lower space S2 formed between the outer pan 1 and the inner container 2 by the collar 21 so that a certain internal pressure can be generated. However, when the internal pressure reaches a predetermined level, the steam leaks from the outer peripheral portion of the collar 21 and is gradually introduced into the upper space S1 of the inner container 2. In this embodiment, a small-diameter steam outlet 22 is provided on the flange 21 and the upper side surface of the inner container 2 to assist the introduction of steam, but these steam outlets 22 are not essential.

The material of the inner container 2 can be a ceramic, a metal such as stainless steel, aluminum, or copper, a heat-resistant glass, a heat-resistant resin such as polypropylene or polystyrene, paper, or the like. When used for business use, it can be disposable as a heat-resistant resin or paper container. When the inner container 2 is made of metal, it is preferable to enhance the releasability of tofu or yuba by processing the inner surface with a fluororesin. When making the yuba, a metal frame, a wooden frame, a resin frame, or the like processed with a fluororesin may be placed inside the inner container 2.

In the case of producing tofu using such a cooking utensil, as shown in FIG. The inner container 2 is set, a mixture of soymilk and a coagulant is put in the inner container 2, and the pot lid 3 is covered. When the outer pan 1 is heated by a heating device 4 such as a solid fuel, an electromagnetic cooker, and a gas stove, the water inside is heated, and the inner container 2 is gradually heated by steam from the bottom and side surfaces.

Since the inner container 2 is provided with the collar 21, the generated steam is unlikely to leak from the lower space S1, and reaches the boiling point while repeatedly forming water droplets by contact with the inner container 2 and exchanging heat. I do. At this time, the generated steam is sealed in the lower space S1, so that the internal pressure thereof is slightly higher than 1 atm, and the temperature slightly exceeds 100 ° C. Note that heating by steam or steam is performed slowly because the heat transfer coefficient is small compared to heating by contact with a liquid. Then, the heat transfer from the inner container 2 to the soy milk is also performed slowly, and the periphery is gradually heated and solidified. In this way, the coagulation of the soymilk in the inner container 2 progresses gradually.

When the internal pressure of the lower space S1 reaches a predetermined level, steam enters the upper space S2 from the end of the collar 21 or the steam outlet 22 as shown in FIG. Soy milk as a heat medium is evenly steam-heated from the upper part of the liquid surface, and is heated to a proper coagulation temperature in a short time. As described above, when the cooking utensil of the present invention is used, the steam is introduced into the upper space S2 after the soymilk is heated to some extent from the lower side, so that the agglomerated steam becomes water and mixes with the soymilk, thereby reducing the concentration of the soymilk. And water can be prevented from accumulating on the upper surface of the tofu.

Since the upper space S2 is closed off by the pot lid 3, steam is hardly leaked to the outside, and only a small amount of water is initially charged and there is no need for replenishment. In addition, since the soymilk is heated from both upper and lower surfaces, the heat transfer efficiency is good, and the soymilk can be heated to a proper coagulation temperature with a small amount of heat. Therefore, tofu can be produced in a short time using a small solid fuel. Moreover, since the heat exchange temperature is low and there is no danger of burning, solidification in a short time by heating from above prevents nests from entering.

In addition, bittern (magnesium chloride) 100
% Tofu was difficult to make at home because of the rapid coagulation reaction of bittern, but using the cookware of the present invention,
By mixing a coagulant in a low temperature state using low temperature soy milk, tofu can be easily and stably produced. Also,
A high-temperature coagulation method in which only soy milk is put into the inner container 2, heated to an appropriate coagulation temperature, and then a coagulant is added and mixed to coagulate may be employed.

When making the yuba, the yuba formed on the surface of the heated soymilk is opened and the pan lid 3 is scooped. Since the inner container 2 is provided with the brim 21, the generated steam is released. It is suppressed and can make many yuba without refilling water. By attaching the inner container 2 to the inside of the inner container 2 by processing the inner container 2 with a fluororesin, or by putting a metal frame, a wooden frame, a resin frame, or the like that has been processed with the fluororesin as described above, the adhesion of yuba can be prevented.

When the cooking utensil of the present invention is used, egg tofu, creative tofu, and steamed bowl can be produced in the same manner as in the above-described procedure for producing tofu. You can also heat soy milk and tofu to make soy milk hot pot dishes or soy milk shabu-shabu.

FIGS. 4 to 6 show the second embodiment of the present invention. The cooking utensil according to the second aspect is mainly used for making tofu while showing a manufacturing process in an in-shop such as a hotel or a supermarket. The outer pan 1 is a boil tank combined with a heating device 4 using a gas or an electric heater as a heat source. Further, a food warmer used in a hotel may be used as the heating device 4. The outer pan 1 is for generating steam as described above. For the above purpose, the pot lid 3 is made of a transparent material such as glass.

Reference numeral 5 denotes a support plate set inside the outer pan 1. The support plate 5 has a flat bottom surface 51 which is lower than the outer periphery.
By locking the collar 53 to the outer pan 1, an upper space S2 can be formed between the outer lid 1 and the upper lid 3. A plurality of holding holes 52 for fitting the inner container 2 are formed in the bottom surface 51. The inner container 2 may be provided with the collar 21 or may be tapered, but it is necessary to make it difficult for steam to easily leak from the gap with the holding hole 52. In addition, it is necessary that the lower portion of the inner container 2 fitted in the holding hole 52 be kept away from the bottom surface of the outer pan 1.

As in the first embodiment, the collar 53 of the support plate 5 is engaged with the outer pan 1, and the lower space S1 of the support plate 5
When the internal pressure reaches a predetermined level, steam is gradually introduced into the upper space S2 from around the collar 53. In this embodiment, the support plate 5 is provided with a steam ejection hole 54 formed by, for example, burring to assist the introduction of steam into the upper space S2. However, the steam ejection hole 54 is not essential.

In this embodiment, a large number of inner containers 2 are fitted into the holding holes 52 of the support plate 5. However, as in the other embodiment shown in FIG. Using the support plate 5 as an adapter for tofu, tofu or yuba can also be made using the large inner container 2.

The method of use and the coagulation mechanism of soymilk of the cooking utensil of the second aspect are the same as those of the first aspect. In other words, steam and steam are generated by adding water to the outer pan 1 and heating the soymilk inside the inner container 2 from the lower space S1 side by the steam and steam, and the internal pressure of the lower space S1 is maintained at a predetermined level. When the temperature reaches the upper limit, the steam is gradually introduced into the upper space, and the heating from the upper surface is advanced to uniformly and quickly set the appropriate solidification temperature.

The cooking utensil according to the second aspect of the present invention is
Because it is transparent, it is possible to make many tofu and yuba at the same time while showing the manufacturing process to many customers, and it is suitable for manufacturing and selling at hotel buffet breakfast, department stores, supermarkets and other in-shops. . It is possible to provide freshly-made warm tofu, and if a large number of inner containers 2 are used as shown in FIG. it's beautiful.
Further, it becomes possible to produce a product as it is in the inner container 2.

[0030]

The effects of the present invention described above are summarized as follows. Anyone can easily make tofu without burning or nesting. By performing steam heating from both the upper and lower surfaces, the entire soymilk can be heated to an appropriate coagulation temperature in a short time. Since the steam is introduced into the upper space with an appropriate time difference, the coagulated water does not mix with the soymilk to reduce the concentration of the soymilk, and water does not accumulate on the upper surface of the tofu. Since only a small amount of water needs to be heated due to low vapor emission, there is no need to supply water. Therefore, even a small calorie such as a solid fuel can sufficiently produce tofu, which is suitable for making tofu for one person in a hotel or restaurant. In addition, if the cooking utensil of claim 2 is used, many tofu and yuba can be easily produced while showing the production process. It is difficult to manufacture, and 100% tofu can be easily produced even at home. By making the inner container a heat-resistant resin or paper, it can be disposable. Because it is possible to use the inner container as it is as a product,
You can save time and effort.

[Brief description of the drawings]

FIG. 1 is an exploded view showing an embodiment of the present invention.

FIG. 2 is a plan view of an inner container.

FIGS. 3A and 3B are cross-sectional views showing a use state, in which FIG. 3A shows a case where there is a steam outlet, and FIG. 3B shows a case where there is no steam outlet.

FIG. 4 is a plan view and a front view showing an embodiment of the invention of claim 2;

FIG. 5 is a plan view and a sectional view showing a support plate and an inner container.

FIG. 6 is a plan view and a front view showing a pot lid.

FIG. 7 is a sectional view showing a use state.

FIG. 8 is a plan view of a support plate according to another embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Outer pan 2 Inner container 3 Pot lid 4 Heating device 5 Support plate 11 Step part of outer pan 21 Collar 22 Steam outlet 51 Bottom surface 52 Holding hole 53 Collar 54 Steam outlet S1 Lower space S2 Upper space

Claims (5)

[Claims] 1. An outer pot for generating steam made of ceramic or metal, an inner container set inside the outer pot, and a pot lid for enclosing steam, the inner container being
A cooking utensil having a collar around the periphery for gradually introducing steam into the upper space when the internal pressure of the lower space reaches a predetermined level. 2. An outer pan for generating steam, a supporting plate set inside the outer pan, and a transparent pot lid for enclosing steam, the supporting plate being provided with a holding hole of the inner container. A cooking appliance provided with a collar for gradually introducing steam into the upper space when the internal pressure of the lower space of the support plate reaches a predetermined level. 3. The inner container is made of any one of ceramics, metal, heat-resistant glass, heat-resistant resin, and paper.
Or the cooking utensil according to 2. 4. The cooking utensil according to claim 1, wherein the inner container is a metal container whose inner surface is processed with a fluororesin. 5. A method for cooking tofu or yuba using the cooking utensil according to claim 1, wherein soy milk containing a coagulant is poured into an inner container, and water is poured into an outer pan. And heating the inner container from the bottom surface by heating to heat the soymilk liquid surface by increasing the internal pressure in the lower space and gradually introducing the steam into the upper space.