JP2008007195A - Heating and cooking utensil for microwave oven, and rice food product set for microwave oven cooking - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating and cooking utensil for a microwave oven capable of sufficiently heating and cooking food in a short time, and a rice food product set for microwave oven cooking which can be cooked in a short time without undercooking by using the heating and cooking utensil in a short period of time. <P>SOLUTION: The utensil is composed of: an outer container with its uppermost surface opened, having a depth deep enough to accommodate a food product, adapted to a use by a microwave oven; an outer lid to close the uppermost surface opening of the outer container, adapted to a use by a microwave oven; an internal container formed of a cooking sheet provided in a shape configured along the inside surface of the outer container; and of a drop-lid formed of a cooking sheet covering the food product together with the internal container. The outer container is formed of either plastic or paper. The drop-lid formed of a cooking sheet includes one or a plurality of holes. A rice food product set for microwave oven cooking includes the preceding microwave oven heating and cooking utensil, rinsed non-glutinous rice as a foodstuff, and a cooking rice liquid with sodium bicarbonate added. The quantity of a sodium bicarbonate to be added is kept at 0.04 to 0.1 weight.% of the whole quantity of the food product. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a cooking device for a microwave oven that can soften food with a small amount of water in a short time and can be cooked plumply, and a cooked rice food set for microwave oven cooking using the same.

  With the development of instant foods, various diets that are easy to eat and excellent in taste have been proposed, and rice, the staple food of Japanese people, is required to be cooked more easily without losing its deliciousness. ing. Therefore, processed rice such as “sterile packaged rice” and “retort cooked rice” in which cooked rice is sealed and packaged one by one has been sold for a long time. These processed rices are easy to preserve, can be used without waste, and have a short heating time, but they are inferior in taste as compared to freshly cooked rice.

  On the other hand, with the spread of microwave ovens, it has also been proposed to cook rice in a microwave oven (for example, Patent Documents 1 and 2).

JP 2003-164263 A Japanese Patent Laid-Open No. 2005-130834

  As described above, conventionally, in order to be able to cook rice in a microwave oven, the water content of rice has been increased, or α-treated. According to this method, when the food is sticky rice, there was no big problem in cooking, but in the case of sticky rice, in fact, even so-called quick-cooked rice, I couldn't cook well.

  The reason is that when heating starts, the starch that has flowed out of the rice is gelatinized, and then the starch that has been gelatinized by microwave irradiation becomes foamy. This is because water is not absorbed and foamed together with gelatinized starch, and most of it is blown out of the container or evaporated as water vapor, resulting in cooking with the core remaining due to water shortage.

  In addition, even if more water was added in order to eliminate the water shortage due to the above-mentioned spilling, etc., it was not possible to obtain good cooked rice as a result only by promoting foam growth of gelatinized starch. .

  By the way, when cooking in a regular kettle, the spillage and steam are controlled by the lid, so the vegetables and fish are boiled in a regular pan in the same way as the above inconvenience does not occur However, the food can be thoroughly cooked, and the taste can be fully infused. However, it was difficult to perform such a finish in a microwave oven. This is because conventional instant food containers have no function of convection of moisture such as steam and boiled juice.

  This invention is made | formed in view of the subject mentioned above, The place made into the objective is providing the cooking device for microwave ovens which can fully heat-cook food with a microwave oven in a short time. Moreover, even if it is microwave oven rice cooking using this heating cooking appliance, it is providing the cooked rice food set for microwave oven rice cooking which can complete cooking in a short time without a core remaining.

  In order to achieve the above-described object, in the present invention, a microwave cooking device includes an outer container corresponding to a microwave oven whose upper surface is opened and has a depth for containing foodstuffs, and an electron that closes the upper surface opening of the outer container. A means comprising: a range-compatible outer lid; an inner container made of a cooking sheet provided in a shape along the inner surface of the outer container; and a cooking sheet dropping lid that covers the food with the inner container. Was used. The outer container accommodates food materials and also functions as a container after cooking. The outer lid closes the upper surface opening of the outer container, and mainly prevents the contents of the food from escaping from the outer container, but controls steam discharge during cooking. . For this reason, it is preferable to provide the outer lid with a steam discharge hole for discharging steam appropriately. However, depending on the ingredients and cooking conditions, the lid may be removed during cooking. The outer lid is generally formed of the same material as the outer container, but the material is not particularly limited. The outer container and the outer lid are preferably made of plastic in terms of manufacturing and cost, and made of paper is advantageous in terms of disposal. In any case, the outer container may be selected so as not to be deformed by the heat, water, or steam of the microwave oven.

  On the other hand, the inner container made of a cooking sheet provided along the inner surface of the outer container prevents food from sticking to the outer container during cooking, and is particularly effective during rice cooking. The inner container made of the cooking sheet is not necessarily provided in close contact with the inner surface of the outer container, and may have a shape that allows a gap. A cooking sheet drop lid placed on top of the food is used to convect the water from the food and the water such as the rice cooking liquid and seasoning liquid between the inner container and distribute the water evenly to the food. In addition, even with a small amount of water, the food material is sufficiently soaked with water. At the same time, since most of the steam does not escape, the ingredients can be finished with a soft heating like steam cooking (steamed cooking). In addition, the dropping lid prevents excessive generation of gelatinized starch bubbles, particularly when rice is included as a food material. In the present invention, the cooking sheet is a heat-resistant paper for cooking used in oven cooking and steamed cooking. For example, the surface is treated with silicon or Teflon (registered trademark) as referred to as silicon resin-processed oil-resistant paper. By processing, water, oil, and boiled juice are not allowed to pass, but steam is defined as having a property of passing appropriately.

  It is preferable to provide one or a plurality of holes in the dropping lid made of a cooking sheet, from which an internal pressure generated during cooking is released.

  On the other hand, in this invention, the means of comprising the cooked rice food set for microwave oven rice cooking from the heating cooker for microwave ovens mentioned above and the rice cooking liquid which added the washed rice and sodium hydrogencarbonate as a foodstuff was used. In this means, sodium bicarbonate is dissolved in the rice cooking liquid, and when the starch of rice is gelatinized to become foamy, it reacts with microwaves in the microwave, and the reaction causes the carbonic acid contained in the foam. The defoaming action of rupturing the foam itself can be performed, and the excessive generation of foam can be suppressed. Therefore, the water required for cooking is not foamed and spilled or excessively evaporated.

Here, sodium bicarbonate is also referred to as sodium bicarbonate, sodium bicarbonate or sodium bicarbonate as represented by the chemical formula NaHCO ₃ . In addition, according to the experiment which the inventor performed, it is preferable that the addition amount of sodium hydrogencarbonate shall be 0.04-0.1 weight% of the whole quantity. When the amount of sodium bicarbonate added is less than 0.04% by weight, the above-mentioned defoaming action cannot be obtained, and as a result, water absorption is insufficient and the core remains in the cooked, while even if it exceeds 0.1% by weight, It is because cooking is not improved any more, but the bitterness is increased and the taste is only sacrificed.

  In addition, the glutinous rice is pre-cooked rice that has been pregelatinized, soaked rice having a water content of 30% by weight or more, or soaked so that the water content is 30% by weight or more, and further pregelatinized. Dried rice having a moisture content of 15% or less is preferred. This is because rice can be cooked for a short time.

  On the other hand, the cooked rice food set of the present invention may be seasoned rice as well as white rice. Specifically, the ingredients include ingredients for which the heat treatment is completed within the cooking time of glutinous rice, and further, the ingredients are in accordance with cooked rice or gomoku rice and have been seasoned. preferable. This is because when rice is cooked and cooked rice and gomoku rice are completed, the product value can be increased. In addition, the ingredients may be a combination of green peas and salt as an element of bean rice as long as the heat treatment is completed within the rice cooking time. Here, if it is white rice, the rice cooking liquid may be a sodium hydrogen carbonate liquid in an amount necessary for rice cooking. However, in the case of cooked rice containing ingredients, the ingredients include a seasoning liquid and a part of this seasoning liquid. Or it is preferable to use all as a rice cooking liquid.

  Moreover, as a specific distribution form as a product, it is preferable to store in a container individually packaged for each food. Of course, with this means, each food is opened in a container during cooking and then put into a microwave oven.

  As described above, according to the heating cooker for microwave oven of the present invention, since the whole ingredients are wrapped in the cooking sheet during cooking, the ingredients can be cooked in a short time with less moisture, and steam The cooking function allows you to finish the ingredients plumply. Furthermore, according to the cooked rice food set for microwave oven cooking of the present invention, since sodium hydrogen carbonate is added, the defoaming action of this sodium hydrogen carbonate prevents the starch gelatinized starch from becoming excessively foamy. Even in a microwave oven with no pressure or steam adjustment, rice can be cooked without a core remaining in a short time without moisture shortage due to spilling or the like.

  Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. FIG. 1 illustrates a cooked rice food set for cooking rice in a microwave oven according to an embodiment of the present invention, and illustrates cooked rice. That is, 1 in the figure indicates sticky rice, 2 indicates ingredients, and these are individually packaged by, for example, a retort pack. In addition, after the non-glutinous rice 1 is pre-cooked rice that has been pregelatinized, soaked rice having a water content of 30% by weight or more, or soaked so that the water content is 30% by weight or more, and further pregelatinized It is preferable that the dried rice has a moisture content of 15% or less. Ingredient 2 uses chicken, burdock, carrots, shiitake mushrooms, fried chicken, etc. that are used for cooked rice such as gomoku rice and kettle rice, cut into the appropriate size and seasoned in advance is doing. In addition, the ingredients 2 are heat-treated so that they can be edible within the rice cooking time of the glutinous rice 1, and if necessary heat-treated foods are packaged. Furthermore, in the case of this embodiment, the soup stock of ingredient 2 is used as a rice cooking liquid.

  Next, 3 in FIG. 1 is an outer container made of plastic for containing individually packaged glutinous rice 1 and ingredients 2. During cooking, the glutinous rice 1 and ingredients 2 are opened into the outer container 3 and placed in the microwave oven. Because it is subjected to microwave irradiation, it is molded from a material compatible with a microwave oven. However, the outer container 3 may be made of paper. Further, the outer container 3 includes a plastic outer lid 4 for a microwave oven provided with a steam discharge hole 4a for discharging steam at an appropriate place. Here, the outer lid 4 may also be made of paper instead of plastic.

  Further, 5a and 5b are cooking sheet inner containers and cooking sheet drop lids. The cooking sheet inner container 5a has the same shape as the outer container 3 and covers the inner surface of the outer container 3. It is. Further, as will be described later, the drop lid 5b is covered with the food so as to cover the whole food (the glutinous rice 1 and the ingredients 2) with the inner container 5a.

  That is, the above-described plastic outer container 3, the outer lid 4, the cooking sheet inner container 5a, and the cooking sheet dropping lid 5b constitute the microwave cooking device of the present invention.

  When cooking rice, as shown in FIG. 2, first, an inner container 5a made of a cooking sheet is put in an outer container 3 made of plastic, and ingredients such as glutinous rice 1 and ingredients 2 are opened on it, and further A cooking sheet drop lid 5b is formed so as to cover these ingredients, and the plastic outer lid 4 is finally applied to the microwave oven. In the present invention, the soup stock of ingredients 2, that is, rice cooking Sodium bicarbonate is added to and dissolved in the liquid, and this sodium bicarbonate reacts with microwaves during cooking to prevent the gelatinized starch of glutinous rice 1 from becoming excessively foamy. This defoaming action eliminates spillage and excessive evaporation of moisture, and it can be cooked in a state where moisture is absorbed in sticky rice. Therefore, cooked rice with no core remaining in a short time can be obtained.

  In addition, the addition amount of sodium hydrogencarbonate shall be 0.04-0.1 weight% of the whole. For example, it is preferable to add about 1 g as a guide for 2000 cc. This is because if the amount is too large, the taste is lost, and if it is too small, a satisfactory defoaming action cannot be obtained. Moreover, in the distribution form as a product, it is a matter of course that sodium bicarbonate is dissolved in rice cooking liquid (rice for cooking rice and soup of ingredients) and packaged in the container 3, but the packaging mode is other ingredients. It may be individually wrapped in the same way as

  Furthermore, the rice cooking liquid means the moisture for cooking rice, and when the cooked rice ingredients 2 are attached, it can be obtained from the soup stock as described above, but if necessary, a small amount of water is used. Of course, it is also possible to add. In addition, when the ingredients are low in moisture or do not contain any ingredients, a rice cooking solution is used separately. The rice cooking liquid in this case is obtained by dissolving sodium hydrogen carbonate in water for cooking rice.

  By the way, in the case of cooked rice foods with a small content such as one serving or two servings, the amount of cooked rice is naturally small. Therefore, cooking in a short time is possible. However, it is necessary to avoid water shortage due to evaporation in order to allow moisture to be efficiently absorbed by the glutinous rice at the time of cooking rice and to make the rice cooked plumply. In this regard, if it is a normal rice cooker, the amount of steam discharged is controlled by a pressure lid, etc., so excessive evaporation can be avoided, but in the case of a container with a lid for a microwave oven, it has the strength to withstand heating expansion. Therefore, the vapor discharge holes 4a must be secured sufficiently, and as a result, water may be deficient due to excessive evaporation.

  Therefore, in the present invention, the food is covered with the dropping lid 5b made of a cooking sheet. In other words, in this embodiment, two cooking sheets 5a and 5b are packaged together with ingredients in the outer container 3, and during cooking, one cooking sheet 5a is placed in the plastic outer container 3 as shown in FIG. The cooking sheet is placed on the bottom of the container, and the ingredients are opened on it. The other cooking sheet 5b is dropped and covered on the ingredients, and all the ingredients are cooked with the cooking sheets 5a and 5b. Cover. As a result, the cooking sheets 5a and 5b do not transmit oil or soup stock, but release the steam to the outside with appropriate air permeability. Since heat and moisture are spread over and at the same time, excessive evaporation is prevented, so that the rice can be cooked with less moisture. Moreover, it is possible to prevent the cooked cooked rice food from sticking to the plastic container 3 by the cooking sheets 5a and 5b. Further, depending on the size of the cooking sheets 5a and 5b, the covering space becomes small and comes into contact with food during cooking, so that it is possible to prevent the gelatinized starch from becoming excessively foamy.

  Note that if the pressure in the cooking sheets 5a and 5b increases due to heat expansion of moisture or the like, the drop lid 5b is lifted, and sufficient convection action such as moisture cannot be obtained. It is preferable to provide an exhaust pressure hole 5c. This is because if the exhaust pressure hole 5c is provided in the cooking sheet container 5a, moisture flows out to the container 3 side. In the above embodiment, the food material is covered by the two cooking sheets 5a and 5b. However, the cooking sheet is not limited to this, and may be a bag, for example.

Schematic diagram of cooked rice food set for cooking rice according to one embodiment of the present invention Schematic showing the state of use during cooking of the same set

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Uruchi rice 2 Ingredient 3 Plastic outer container 4 Plastic outer lid 5a Cooking sheet inner container 5b Cooking sheet drop lid

Claims (13)

A microwave-compatible outer container having an opening on the upper surface and a depth for containing foodstuffs, a microwave-compatible outer lid that closes the upper-surface opening of the outer container, and cooking provided in a shape along the inner surface of the outer container A cooking utensil for a microwave oven comprising an inner container made of a sheet, and a cooking sheet-made lid that covers the food with the inner container. The cooking device for a microwave oven according to claim 1, wherein the outer container is a plastic container. The cooking device for microwave oven according to claim 1, wherein the outer container is a paper container. The cooking utensil for a microwave oven according to claim 1, 2 or 3, wherein the dropping lid made of a cooking sheet has one or a plurality of holes. A cooked rice food set for cooking in a microwave oven, comprising: the heating cooker for microwave oven according to any one of claims 1 to 4, and washed rice cake as a food and a rice cooking solution to which sodium hydrogen carbonate is added. The amount of sodium hydrogen carbonate added is 0.04 to 0.1% by weight of the total amount of foodstuffs. 7. The cooked rice food set for cooking rice in a microwave oven according to claim 5 or 6, wherein the glutinous rice is pre-cooked rice that has been pregelatinized. The cooked rice food set for cooking rice according to claim 5 or 6, wherein the glutinous rice is soaked rice having a moisture content of 30% by weight or more. 7. Microwave rice cooker according to claim 5 or 6, wherein the glutinous rice is dried rice having a moisture content of 30% by weight or more, and further subjected to a pregelatinization treatment and then having a moisture content of 15% or less. Rice food set for use. The cooked rice food set for microwave oven cooking according to any one of claims 5 to 9, further comprising an ingredient for which cooking is completed within the cooking time of glutinous rice as a food material. The cooked rice food set for cooking rice according to claim 10, wherein the ingredients are seasoned in advance. The cooked rice food set for microwave oven cooking according to claim 10 or 11, wherein the ingredients include a seasoning liquid, and part or all of the ingredients are used as a rice cooking liquid. The cooked rice food set for cooking in a microwave oven according to any one of claims 5 to 12, individually packaged for each ingredient.

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