JP2009000358A - Vessel for grilling by microwave oven - Google Patents

Vessel for grilling by microwave oven Download PDF

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JP2009000358A
JP2009000358A JP2007165160A JP2007165160A JP2009000358A JP 2009000358 A JP2009000358 A JP 2009000358A JP 2007165160 A JP2007165160 A JP 2007165160A JP 2007165160 A JP2007165160 A JP 2007165160A JP 2009000358 A JP2009000358 A JP 2009000358A
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lid
container
cap
microwave oven
cooking
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Nobumasa Yokoo
宣政 横尾
Toshio Matsukura
利夫 松倉
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News Chef Inc
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News Chef Inc
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a vessel capable of grilling foods with freshly-grilled eating quality using a microwave oven. <P>SOLUTION: This vessel for grilling by a microwave oven is so formed that a vessel body 1 has oil sumps 50, at the bottom, partitioned by ribs 40 and ribs 30 for partitioning food materials formed above the oil sumps orthogonally crossing the ribs 40, and a body fitting part 9 at the upper part; a lid body 2 has a lid body lower part fitting part 13 in the lower part and a pressure regulation mechanism 3 at the upper part; the body fitting part 9 and the lid body lower part fitting part 13 are fitted and integrated together, and the pressure regulation mechanism 3 is configured to release the pressure inside the vessel in cooking. Food materials which are refrigerated after being seasoned/grilled with their inside keeping raw are put in the vessel, are locked in the vessel and cooked under a steam atmosphere while being heated by the microwave oven so that the foods are prevented from getting dry and brittle and finished into the juicy foods with freshly-grilled eating quality. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

本発明は、電子レンジによる焼き調理用容器に関する。なお、電子レンジは、調理対象物に含まれる水分子を激しく振動させることによって、熱を発生させる調理器具であるので、電子レンジによって「焼く」という場合、ガスの炎や炭火等の輻射熱、或いは加熱された鉄板からの熱伝導等で調理対象物を加熱することによる、通常の「焼く」とは、意味合いが異なる。   The present invention relates to a container for baking cooking by a microwave oven. In addition, since the microwave oven is a cooking utensil that generates heat by vigorously vibrating water molecules contained in the object to be cooked, when `` baking '' with a microwave oven, radiant heat such as gas flame or charcoal fire, or The meaning is different from ordinary “baking” by heating the object to be cooked by heat conduction from a heated iron plate or the like.

近年、冷凍技術の発達により、種々の冷凍食品が開発、販売されている。その一分野として、調理済み食品があり、これは、主として、電子レンジを使って調理するものであるが、これらは、調理するというより、従来は、温め直すことが主となっているため、例えば、焼き鳥のように鶏肉と野菜を交互に串に刺して焼き上げ、一旦冷凍したものの場合、電子レンジによる解凍や加熱の際、一度加熱調理したものを、再加熱することになるので、鶏肉がぱさついたり、野菜の食感が無くなる等、直火で焼上げたものと同様の食感は得られないものであった。   In recent years, with the development of freezing technology, various frozen foods have been developed and sold. One area is cooked foods, which are mainly cooked using a microwave oven, but these are traditionally reheated rather than cooked, For example, like a yakitori, chicken and vegetables are alternately skewered and baked, and once frozen, when thawing or heating with a microwave oven, once cooked, it will be reheated, so chicken A texture similar to that baked in an open fire could not be obtained.

最近では、電子レンジで生の食材を調理することも行われており、例えば、特許文献1には、食材と調味料を同一包装体で混合して、電子レンジで加熱調理する食品セット及びその調理方法が提案されている。   Recently, raw ingredients have been cooked in a microwave oven. For example, Patent Document 1 discloses a food set in which ingredients and seasonings are mixed in the same package and cooked in a microwave oven and its A cooking method has been proposed.

特開2005−350109号公報JP-A-2005-350109

しかしながら、上記文献に開示された食品セットや調理方法は、「煮る」料理には適しているが、焼き鳥のように、「焼く」料理には適していない。   However, the food set and cooking method disclosed in the above document are suitable for “boiled” dishes, but not “baked” dishes like yakitori.

そこで、本発明は、電子レンジを利用して、魚や鶏肉のような食材に対して、あたかも、焼き立てのような食感のある調理をすることができる容器を提供しようとするものである。   Then, this invention intends to provide the container which can be cooked with the texture like freshly baked with respect to foodstuffs, such as a fish and chicken, using a microwave oven.

本発明は、容器本体、蓋体、及び該蓋体に設けられた圧力調整機構からなる電子レンジによる焼き調理用容器であって、
前記容器本体は、底部に、リブで仕切られた油溜め及びその上方に前記リブと直交して設けられた食材の仕切り用リブを、上部に、本体嵌合部を具え、
前記蓋体は、下部に蓋体下部嵌合部、上部に前記圧力調整機構を具え、
前記本体嵌合部と前記蓋体下部嵌合部が嵌合一体化され、
前記圧力調整機構により、調理時の容器内の圧力が逃がされることを特徴とする、
電子レンジによる焼き調理用容器によって、前記課題を解決した。
The present invention is a container for baking cooking by a microwave oven comprising a container body, a lid, and a pressure adjustment mechanism provided on the lid,
The container body has an oil sump partitioned by ribs at the bottom and a partition rib for food provided above and orthogonal to the ribs, and a body fitting part at the top.
The lid includes a lid lower fitting portion at a lower portion and the pressure adjusting mechanism at an upper portion,
The body fitting portion and the lid lower fitting portion are fitted and integrated,
The pressure in the container during cooking is released by the pressure adjustment mechanism,
The said subject was solved with the container for baking cooking by a microwave oven.

前記食材は、表面に焼目が付けられ中身は生のままで、冷凍保存(場合によっては、さらに真空パック)されたものであることが望ましい。   It is desirable that the food material has a burned surface, the raw material remains raw, and is frozen and stored (in some cases, vacuum packed).

圧力調整機構の具体的例としては、請求項2に記載したように、蓋体中心に設けられた蓋体開口部を有しその側面に蓋体上部嵌合部を具えた凹部と、側面にキャップ嵌合部を具え前記凹部に嵌合されるキャップと、前記凹部側面又はキャップ側面に設けた蒸気排出溝とからなるものが好適であるが、これに限られることはなく、他に、開口部を覆うように接着され一部が剥がれ易く設定された開閉バルブ方式や、フィルムの一部が破れやすくされた断裂方式、熱シール部が剥がれるようにされたもの等、適宜の方式を採用することができる。   As a specific example of the pressure adjusting mechanism, as described in claim 2, a recess having a lid opening provided at the center of the lid and having a lid upper fitting portion on its side surface, and a side surface A cap comprising a cap fitting portion and a cap fitted into the concave portion and a vapor discharge groove provided on the side surface of the concave portion or the side surface of the cap is suitable, but is not limited thereto. Appropriate methods such as an open / close valve method that is bonded to cover the part and set to be easy to peel off, a tearing method that makes part of the film easy to tear, and a heat seal part that peels off are adopted. be able to.

本発明によれば、味付け、焼目付け工程等を経てしかし中身は生のままで、冷凍保存された食材を使用して、手軽に、家庭で、魚や鶏肉を調理することができる。そして、冷凍保存された食材を容器内に閉じ込められた水蒸気雰囲気下において加熱調理することができるので、食材から水分が蒸発してぱさつくことがなく、ジューシーで、あたかも、焼き立てのような食品として調理することができる。
しかも、その調理の際、食材の持つ油脂分を削ぎ落とすことにより、油脂分の少ないものを焼き上げることができるので、健康のためにも良い。
According to the present invention, fish and chicken can be easily cooked at home using ingredients that have been subjected to seasoning, baking, etc., but are still raw and stored frozen. And since the food stored frozen can be cooked in a steam atmosphere confined in the container, the moisture does not evaporate from the food, and it is juicy as if it was a freshly baked food. Can be cooked.
In addition, when cooking, by shaving off the fats and oils of the ingredients, it is possible to bake those with less fats and fats, which is good for health.

従来、本格的な焼き鳥等を賞味するには、実際の店舗において、炭火やガスで焼く方法しかなかったが、本発明によれば、一切、煙を出すことなく、一般家庭で、手軽に且つ本格的に、焼き鳥料理等を楽しむことができる。食材は冷凍保存方式であるので、外国への輸出も可能となる。   In the past, in order to enjoy authentic yakitori, etc., there was only a method of burning with charcoal or gas in an actual store, but according to the present invention, it is easy and easy to use at home without smoke. You can enjoy authentic yakitori dishes. Since the ingredients are stored in a frozen state, they can be exported to other countries.

以下、本発明を、焼き鳥調理を例として、好適な実施形態について説明する。図1は、本発明による焼き鳥の調理方法を実施する全工程のフローチャートである。   Hereinafter, preferred embodiments of the present invention will be described using yakitori cooking as an example. FIG. 1 is a flowchart of all steps for carrying out the method for cooking yakitori according to the present invention.

図1において、P1は前処理工程であり、ここでは、適当な大きさに切られた鶏肉と、必要に応じて、ねぎ等の野菜を、交互に串に刺して図2にあるような形に用意する工程である。その後、食材に、たれを塗ったり、食材をたれに漬け込んだりする。ここで、串に刺された食材Mは、約一晩、たれに漬け込み、十分にたれを沁み込ませるのが好ましい。   In FIG. 1, P1 is a pretreatment step. Here, the chicken meat cut into an appropriate size and, if necessary, vegetables such as green onions are alternately skewered on a skewer as shown in FIG. It is a process to prepare. After that, apply the sauce to the ingredients, or immerse the ingredients in the sauce. Here, it is preferable that the ingredients M stabbed on the skewer are soaked in the sauce for about one night and sufficiently soaked in the sauce.

P2は焼目付け工程であり、上記のとおり用意した食材の表面に焼目を付ける工程である。すなわち、適宜の加熱手投で、食材表面に焼目を形成するもので、内部まで加熱せず、内部は生のままとする。加熱手段としては、バーナー等によって輻射的に焼目を付ける場合と、高温に熱した鉄板に直接食材を接触させて焼目を形成する方法とがある。いずれの場合も、高温で且つ短時間で加熱することにより、食材表面に焼目をつける。この焼目は、電子レンジによる調理の際、味覚的にも、食感的にも、生の食材を、実際に、火や鉄板で焼き上げたかのような効果が得られるようにするためのものである。   P2 is a baking process, which is a process of baking the surface of the food prepared as described above. In other words, a burned line is formed on the surface of the food material by an appropriate heating hand throw, and the inside is not heated and the inside is left raw. As a heating means, there are a case where a burner or the like is radiated and a method where the food is directly brought into contact with an iron plate heated to a high temperature to form a burnt line. In either case, the surface of the food is burned by heating at a high temperature in a short time. This grilling is intended to make it possible to obtain the effect of baked raw ingredients with fire or iron plate, both taste and texture, when cooking with a microwave oven. is there.

次に、P3は冷凍工程であり、従来公知の冷凍・チルド方法により、焼目をつけた食材を冷凍保存する。これにより、食材は、新鮮なまま、長期保存が可能となる。特に、適当な冷却方法を採用すれば、食材の細胞が破壊されることなく冷却できるので、食材の持つ水分や栄養素の流出が防止できる。さらに、真空パックにすることにより、雑菌の侵入を防いで、長期にわたり品質を保存することが好ましい。冷凍保存された食材は、包装され、店舗、家庭等に運搬され、冷凍庫で保存される。   Next, P3 is a freezing process, and the burned food is stored frozen by a conventionally known freezing / chilling method. As a result, the food can be stored for a long time while remaining fresh. In particular, if a suitable cooling method is employed, the cells of the food can be cooled without being destroyed, so that the water and nutrients of the food can be prevented from flowing out. Furthermore, it is preferable to preserve the quality over a long period of time by using a vacuum pack to prevent invasion of various bacteria. The frozen stored ingredients are packaged, transported to stores, homes, etc., and stored in a freezer.

最後のP4が解凍・調理工程であり、電子レンジを用いて、解凍と調理を同時に行うものである。このとき、食材Mを、図3に示すような加熱用容器に入れて行う。   The last P4 is a thawing / cooking process, in which thawing and cooking are simultaneously performed using a microwave oven. At this time, the food M is placed in a heating container as shown in FIG.

図3は、本発明の第1の実施形態の容器の分解斜視図である。
図中、符号1は容器本体、2は蓋体、3はキャップである。
この容器10は、容器本体1、蓋体2、及びキャップ3からなり、容器本体1は、上部に本体嵌合部9を具え、蓋体2は、下部に蓋体下部嵌合部13、上部に蓋体凹部7を具え、キャップ3は側面にキャップ嵌合部12を具え、本体嵌合部9と蓋体下部嵌合部13、蓋体凹部7とキャップ嵌合部12が嵌合一体化され、蓋体凹部7は、中心に蓋体開口部8、側面に蓋体蒸気排出溝18を具えている。
FIG. 3 is an exploded perspective view of the container according to the first embodiment of the present invention.
In the figure, reference numeral 1 is a container body, 2 is a lid, and 3 is a cap.
The container 10 includes a container body 1, a lid body 2, and a cap 3. The container body 1 includes a body fitting portion 9 at an upper portion, and the lid body 2 has a lid lower portion fitting portion 13 at a lower portion and an upper portion. The cap 3 is provided with a cap fitting portion 12 on the side, and the body fitting portion 9 and the lid lower fitting portion 13, and the lid recess 7 and the cap fitting portion 12 are integrally integrated. The lid recess 7 includes a lid opening 8 at the center and a lid vapor discharge groove 18 on the side surface.

また、蓋体2の頂点中心部における階段型逆円錐形状の蓋体凹部7とキャップ3が嵌合し、蓋体底部の蓋体下部嵌合部13と容器本体1上部の本体嵌合部9が嵌合する、内嵌合型に形成され、液体を外に漏らさない構造になっている。
蓋体2の高さは、容器本体1の高さより、少し低く、キャップ3の底面23が上方向の凸状をなすことが望ましい。
Further, the stepped inverted conical lid concave portion 7 and the cap 3 are fitted in the center of the apex of the lid 2, and the lid lower fitting portion 13 at the bottom of the lid and the main fitting portion 9 at the upper portion of the container main body 1 are fitted. Is formed into an inner fitting type and does not leak liquid to the outside.
It is desirable that the height of the lid 2 is slightly lower than the height of the container body 1 and the bottom surface 23 of the cap 3 has an upward convex shape.

このとき、蓋体凹部7にキャップ3を嵌着した状態で、容器10全体をマイクロ波によって加熱すると、容器10内の食材Mが加熱されて蒸気が発生し、容器内の圧力が高まる。キャップ3は、蒸気圧に比例する比率で、自動的に上方に押上げられ、水蒸気は、蓋体頂部21とキャップフランジ16の間隙を通って容器10外に排出され、圧力が逃がされる。加熱が終了すると、容器10内部の温度が下がり、容器10の内圧が急激に低下するので、一旦押上げられたキャップ3は、自動的に蓋体2に嵌着し、再び、キャップフランジ16が蓋体頂部21に密着して容器10内部を密封する。   At this time, when the entire container 10 is heated by microwaves with the cap 3 fitted in the lid recess 7, the food material M in the container 10 is heated to generate steam, and the pressure in the container increases. The cap 3 is automatically pushed upward at a ratio proportional to the vapor pressure, and the water vapor is discharged out of the container 10 through the gap between the lid top 21 and the cap flange 16, and the pressure is released. When the heating is finished, the temperature inside the container 10 is lowered and the internal pressure of the container 10 is suddenly lowered. Therefore, the cap 3 that has been pushed up automatically fits into the lid 2 again, and the cap flange 16 is moved again. The inside of the container 10 is sealed in close contact with the lid top 21.

容器本体1、蓋体2、及びキャップ3は、例えば、延伸ポリスチレン(OPS)、耐熱延伸ポリスチレン(耐熱OPS)、又はポリプロピレン(PP)等の耐熱性の良好なプラスチックシートを用い、圧空成形や真空成形等のサーモフォーミング法により成形することができる。   The container body 1, the lid body 2, and the cap 3 are made of a plastic sheet having good heat resistance such as stretched polystyrene (OPS), heat-resistant stretched polystyrene (heat-resistant OPS), or polypropylene (PP). It can be molded by a thermoforming method such as molding.

容器本体1は、平面図では、4辺が若干外に膨らんだ四角形をなし、本体底部の周囲から上方に開拡しつつ適宜の高さで本体周壁5が立ち上がるように本体開口部6を形成し、本体周壁5の上部内側に本体段部9a、本体壁部9b及び本体環状突部9cを形成することにより、蓋体下部嵌合部13が嵌合可能な本体嵌合部9が設けてあり、この本体嵌合部9上の周縁は、適宜な幅で平坦に又はやや湾曲させて外方に張出した本体フランジ14を介してやや下向きに外折れした本体折れ縁17とし、蓋体2の蓋体下部嵌合部13と嵌合する本体段部9aは縁部が密着するように平坦な面に形成されている。   In the plan view, the container body 1 has a quadrilateral shape with four sides slightly bulging outward, and a body opening 6 is formed so that the body peripheral wall 5 rises at an appropriate height while expanding upward from the periphery of the bottom of the body. Then, by forming the main body step portion 9a, the main body wall portion 9b, and the main body annular protrusion 9c on the upper inner side of the main body peripheral wall 5, the main body fitting portion 9 to which the lid lower portion fitting portion 13 can be fitted is provided. The peripheral edge on the main body fitting portion 9 is a body bent edge 17 that is bent slightly downwardly through a main body flange 14 that is flat or slightly curved with an appropriate width and protrudes outward. The main body step portion 9a fitted to the lid lower portion fitting portion 13 is formed on a flat surface so that the edge portion is in close contact.

蓋体2は、ほぼ四角形の蓋体頂部21より蓋体周壁19を下方開拡しつつ延伸させ、その周縁に容器本体1の本体段部9a及び本体環状突部9cに嵌合し得るように上向きに折返した蓋体下部係合部13c、蓋体下部環状凹部13b、さらに水平に延びる蓋体下部段部13a、蓋体フランジ15とを一体に連ね、容器本体1の本体嵌合部9内に圧嵌可能な形状に形成されている。蓋体頂部21の四隅は、斜面で面取りされることにより、調理後に、内部の蒸気圧が減少したような場合にも、内側に凹みにくくされている。   The lid body 2 is extended while expanding the lid peripheral wall 19 downward from the substantially square lid top portion 21 so that the peripheral edge of the lid body 2 can be fitted to the main body step 9a and the main body annular protrusion 9c. The lid lower portion engaging portion 13c, the lid lower annular recess 13b, the horizontally extending lid lower step portion 13a, and the lid flange 15 are integrally connected to each other in the body fitting portion 9 of the container body 1. It is formed in a shape that can be press-fitted to. The four corners of the lid top portion 21 are chamfered by slopes, so that even when the internal vapor pressure is reduced after cooking, it is difficult to dent inward.

本体環状突部9cは、蓋体2の周縁部下面が密着し得る適宜な幅を有して本体周壁5の内側全周に亘って設けた本体段部9aから、本体壁部9bを経て内側に突出する環状突部としてあり、その上端部を蓋体2の縁部外径よりもやや小さい開口径として本体フランジ14に連なってなり、上端部を越えて本体環状突部9c内に嵌め入れた蓋体2を本体段部9a上で支持できるように形成されており、容器本体1と蓋体2の嵌合部から蒸気や沸騰した液体が飛び出ないようになっている。   The main body annular protrusion 9c has an appropriate width that allows the lower surface of the peripheral edge of the lid 2 to be in close contact with the inner periphery of the main body peripheral wall 5 from the main body step portion 9a through the main body wall portion 9b. The upper end of the ring-shaped protrusion protrudes into the main body flange 14 with an opening diameter slightly smaller than the outer diameter of the edge of the lid body 2 and is fitted into the main body ring-shaped protrusion 9c beyond the upper end. Further, the lid body 2 is formed so as to be supported on the main body step portion 9 a, so that vapor or boiled liquid does not jump out from the fitting portion between the container body 1 and the lid body 2.

蓋体2及びキャップ3は、図4に示すように、加熱によって容器10内で発生する蒸気による圧力を自動的にコントロールできるように形成される。蓋体2の頂点中心部に形成した階段型逆円錐形状部の、蓋体開口部支持面24から頂部までの壁面に沿って、凹型の蓋体蒸気排出溝18が、蓋体上部段部11a1から蓋体上部壁部11b1、蓋体上部環状突部11c、蓋体上部段部11a2、蓋体上部壁部11b2、蓋体上部段部11a3、蓋体上部壁部11b3を経て、蓋体頂部21との間に、適宜な幅で設けられている。これらの蓋体上部段部11a1,11a2,11a3、蓋体上部壁部11b1,11b2,11b3、蓋体上部環状突部11c、及び蓋体頂部21が、キャップ折返し縁部22、キャップ係合部12c、キャップ壁部12b、キャップ段部12a、キャップフランジ16に密着して嵌合することによって、蓋体2とキャップ3が嵌着する。   As shown in FIG. 4, the lid 2 and the cap 3 are formed so that the pressure due to the steam generated in the container 10 by heating can be automatically controlled. A concave lid vapor discharge groove 18 is formed on the lid upper step 11a1 along the wall surface from the lid opening support surface 24 to the top of the stepped inverted conical portion formed in the center of the apex of the lid 2. Through the lid upper wall portion 11b1, the lid upper annular projection 11c, the lid upper step portion 11a2, the lid upper wall portion 11b2, the lid upper step portion 11a3, and the lid upper wall portion 11b3. Are provided with an appropriate width. The lid upper step portions 11a1, 11a2, 11a3, the lid upper wall portions 11b1, 11b2, 11b3, the lid upper annular projection 11c, and the lid top portion 21 are a cap folding edge 22, a cap engaging portion 12c. The cap body 12 and the cap 3 are fitted by closely fitting to the cap wall portion 12b, the cap step portion 12a, and the cap flange 16.

上記構造により、容器10を加熱したときに発生する水蒸気は、量が比較的小さい場合は、図5(b)に示すように、蓋体2とキャップ3が嵌着した状態において、凹型の蓋体蒸気排出溝18を通り上昇して、キャップフランジ16と蓋体頂部21の間を通り外部に放出される。
しかし、容器10の食材によって水蒸気の発生量やこれに伴う膨張比がそれぞれ異なるため、急激に膨張しエネルギーをキャップ3の構造のみで100%の圧力を受けるのではなく、図5(c)に示すように、蓋体2と容器本体1との嵌合部において、蓋体下部係合部13cより本体壁部9bを数ミリ単位で大きく寸法差を設けることにより、蓋体2が上下方向に相対移動して、蓋体2全体でこの瞬間的水蒸気を一時的に受けて、キャップ3にかかるエネルギー量を緩和することができる。
With the above structure, when the amount of the water vapor generated when the container 10 is heated is relatively small, as shown in FIG. 5 (b), the lid 2 and the cap 3 are fitted in the concave lid. It rises through the body vapor discharge groove 18 and is discharged to the outside through the space between the cap flange 16 and the lid top 21.
However, since the amount of water vapor generated and the expansion ratio associated therewith differ depending on the food material in the container 10, it does not suddenly expand and receive 100% pressure only with the structure of the cap 3, as shown in FIG. As shown in the figure, in the fitting portion between the lid body 2 and the container body 1, the lid body 2 is vertically moved by providing a large dimensional difference in units of several millimeters in the main body wall portion 9b from the lid lower body engaging portion 13c. By relative movement, the instantaneous amount of water vapor is temporarily received by the entire lid 2, and the amount of energy applied to the cap 3 can be relaxed.

同様に、水蒸気の量が比較的多い場合は、図5、図6に示すように、キャップ3と蓋体上部嵌合部11において、キャップ係合部12cより蓋体上部壁部11b1を数ミリ単位で大きく設定することにより、キャップ3が上方に移動し、蓋体開口部8を通過した水蒸気が、キャップ底面23に当たりキャップ3を全体的に押上げ、蓋体上部環状突部11cでキャップ係合部12cが構造的に停止するまで数ミリ単位で上方に相対移動し、キャップフランジ16と蓋体頂部21が密着状態から開放状態になり、水蒸気が容器外部に放出される。   Similarly, when the amount of water vapor is relatively large, as shown in FIGS. 5 and 6, in the cap 3 and the lid upper fitting portion 11, the lid upper wall portion 11b1 is moved by several millimeters from the cap engaging portion 12c. By setting a large value in units, the cap 3 moves upward, and the water vapor that has passed through the lid opening 8 hits the bottom surface 23 of the cap and pushes up the cap 3 as a whole. The cap 12 and the lid top 21 are moved from the close contact state to the open state until the joint portion 12c structurally stops, the steam flange is released to the outside of the container.

また、このときの蓋体蒸気排出溝18は蓋体2の蓋体凹部7の内側面に等間隔で複数配置することが好ましい。なお、容器本体1における本体嵌合部9も、蓋体上部嵌合部11と同様の構成であり、容器本体段部9a、容器本体壁部9b、容器本体環状突部9c、及び本体フランジ14が、蓋体折返し縁部20、蓋体下部係合部13c、蓋体下部壁部13b、蓋体下部段部13a、蓋体フランジ15に密着して嵌合することによって、蓋体2とキャップ3が嵌着する。   Moreover, it is preferable that a plurality of lid vapor discharge grooves 18 at this time are arranged at equal intervals on the inner surface of the lid recess 7 of the lid 2. The main body fitting portion 9 in the container main body 1 has the same configuration as the lid upper portion fitting portion 11, and the container main body step portion 9 a, the container main body wall portion 9 b, the container main body annular protrusion 9 c, and the main body flange 14. The lid 2 and the cap are brought into close contact with the lid folding edge 20, the lid lower engaging portion 13 c, the lid lower wall 13 b, the lid lower step 13 a, and the lid flange 15. 3 is fitted.

次に、本発明の第2の実施形態の容器を図7に基づいて説明する。本発明の第1の実施形態の容器では、蓋体上部の蓋体凹部に蒸気排出溝が設けられているのに対し、本発明の第2の実施形態の容器では、キャップ側面に蒸気排出溝が設けられる。一方、蓋体上部の蓋体凹部には、蒸気排出溝が設けられておらず、単に、階段状になっているだけである(図示省略。)。
この第2の実施形態の容器は、本発明の第1の実施形態の容器と同等の優れた蒸気排出機能を有するのみならず、第1の実施形態の容器と比較して、形状が比較的単純であることから、金型で成形する際にプラスチックの離れがよく、簡便に製造することができるという利点を有する。
Next, the container of the 2nd Embodiment of this invention is demonstrated based on FIG. In the container according to the first embodiment of the present invention, a steam discharge groove is provided in the lid recess at the top of the lid, whereas in the container according to the second embodiment of the present invention, the steam discharge groove is formed on the side of the cap. Is provided. On the other hand, a vapor discharge groove is not provided in the lid recess in the upper part of the lid, and it is merely a stepped shape (not shown).
The container according to the second embodiment not only has an excellent vapor discharge function equivalent to the container according to the first embodiment of the present invention, but also has a relatively shape compared to the container according to the first embodiment. Since it is simple, there is an advantage that the plastic can be easily separated when it is molded with a mold and can be easily manufactured.

蓋体2及びキャップ3は、図8に示すように、加熱によって容器内で発生する蒸気による圧力を自動的にコントロールできるように形成される。キャップ3の側面には、キャップ嵌合部12及びキャップ蒸気排出溝25が交互に適宜な幅で設けられている。   As shown in FIG. 8, the lid 2 and the cap 3 are formed so that the pressure due to the steam generated in the container by heating can be automatically controlled. On the side surface of the cap 3, cap fitting portions 12 and cap steam discharge grooves 25 are alternately provided with appropriate widths.

上記構造により、食材Mを加熱したときに発生する水蒸気は、量が比較的小さい場合は、図9(b)に示すように、蓋体2とキャップ3が嵌着した状態において、凹型のキャップ蒸気排出溝25を通り上昇して、キャップフランジ16と蓋体頂部21の間を通り外部に放出される。
しかし、容器の食材によって水蒸気の発生量やこれに伴う膨張比がそれぞれ異なるため、急激に膨張しエネルギーをキャップ3の構造のみで100%の圧力を受けるのではなく、図9(c)に示すように、蓋体2と容器本体1との嵌合部において、蓋体下部係合部13cより本体壁部9bを数ミリ単位で大きく寸法差を設けることにより、蓋体2が上下方向に相対移動して、蓋体2全体でこの瞬間的水蒸気を一時的に受けて、キャップ3にかかるエネルギー量を緩和することができる。
With the above structure, when the amount of water vapor generated when the food material M is heated is relatively small, as shown in FIG. 9 (b), the cap 2 and the cap 3 are fitted into the concave cap. It rises through the steam discharge groove 25 and passes between the cap flange 16 and the lid top 21 and is discharged to the outside.
However, since the amount of water vapor generated and the expansion ratio associated therewith differ depending on the food material in the container, it does not suddenly expand and the energy is not 100% pressure only by the structure of the cap 3, but is shown in FIG. 9 (c). As described above, in the fitting portion between the lid body 2 and the container body 1, the lid body 2 is relatively moved in the vertical direction by providing a large dimensional difference in the main body wall portion 9b by several millimeters from the lid lower portion engaging portion 13c. The amount of energy applied to the cap 3 can be reduced by moving and temporarily receiving the instantaneous water vapor in the entire lid 2.

同様に、水蒸気の量が比較的多い場合は、図9、図10に示すように、キャップ3と蓋体上部嵌合部11において、キャップ係合部12cより蓋体上部壁部11b1を数ミリ単位で大きく設定することにより、キャップ3が上方に移動し、蓋体開口部8を通過した水蒸気が、キャップ底面23に当たりキャップ3を全体的に押上げ、蓋体上部環状突部11cでキャップ係合部12cが構造的に停止するまで数ミリ単位で上方に相対移動し、キャップフランジ16と蓋体頂部21が密着状態から開放状態になり、水蒸気が容器外部に放出される。
また、このときのキャップ蒸気排出溝25はキャップ3の外側面に等間隔で複数配置することが好ましい。
Similarly, when the amount of water vapor is relatively large, as shown in FIGS. 9 and 10, in the cap 3 and the lid upper fitting portion 11, the lid upper wall portion 11b1 is moved by several millimeters from the cap engaging portion 12c. By setting a large value in units, the cap 3 moves upward, and the water vapor that has passed through the lid opening 8 hits the bottom surface 23 of the cap and pushes up the cap 3 as a whole. The cap 12 and the lid top 21 are moved from the close contact state to the open state until the joint portion 12c structurally stops, the steam flange is released to the outside of the container.
Further, at this time, it is preferable that a plurality of cap vapor discharge grooves 25 are arranged on the outer surface of the cap 3 at equal intervals.

本発明の容器によれば、蒸気圧が高まると、キャップ(及び場合によっては蓋体も)が自動的に上方に押上げられ、容器内に発生する水蒸気が自動的に排出され、圧力が逃がされるので、容器本体と蓋体の嵌合が蒸気圧により外れたり、液体が容器の外部に飛散って電子レンジ内部を汚すことを防ぐことができる。
また、調理加熱後キャップが自動減圧システムにより調理前と同じ嵌着状態に戻り、調理前と同様に、容器本体と蓋体、蓋体とキャップが、嵌合部により安定的に嵌着されるので、食材から出る汁を漏らしたり、埃や塵が容器内部に混入することを防ぐことができるという顕著な効果を奏する。
さらに、本発明の第2の実施形態の容器によれば、形状が比較的単純であることから、金型で成形する際にプラスチックの離れがよく、簡便に製造することができる。
According to the container of the present invention, when the vapor pressure increases, the cap (and possibly the lid body) is automatically pushed upward, the water vapor generated in the container is automatically discharged, and the pressure is released. Therefore, it is possible to prevent the fitting between the container main body and the lid body from coming off due to the vapor pressure, or the liquid scattering to the outside of the container and contaminating the inside of the microwave oven.
In addition, the cap after cooking is returned to the same fitted state as before cooking by the automatic decompression system, and the container body and the lid, and the lid and the cap are stably fitted by the fitting portion as before cooking. Therefore, the remarkable effect that the juice which comes out of a foodstuff is leaked and dust and dust can be prevented from mixing in the inside of a container is produced.
Furthermore, according to the container of the second embodiment of the present invention, since the shape is relatively simple, the plastic is well separated when being molded with a mold, and can be easily manufactured.

焼目を付けた食材Mをこの容器に入れて電子レンジで加熱すると、マイクロ波により食材自体が発熱し、食材内部から加熱され、生の食材も短時間で調理される。このとき、食材から水蒸気が発生するが、圧力調整された密閉容器内で、一定の水蒸気雰囲気が形成され、食材が過度に乾燥するのを防止する。すなわち、容器内が一定圧力以上になれば、圧力調整機構が作用して容器内の圧力を低下させ、一定の圧力が維持される。従って、この容器は、程度は低いが、いわゆる、圧力釜のような調理を、電子レンジによって実現するものである。また、厳密には、食材Mの加熱は、マイクロ波による食材内部の水分の加熱に、蒸発した水蒸気が容器内に閉じ込められることによる食材の蒸し効果が付随することとなる。   When the baked food M is put in this container and heated in a microwave oven, the food itself is heated by the microwave, heated from inside the food, and the raw food is cooked in a short time. At this time, although the water vapor is generated from the food, a constant water vapor atmosphere is formed in the closed container whose pressure is adjusted, and the food is prevented from being dried excessively. That is, when the inside of the container becomes equal to or higher than a certain pressure, the pressure adjusting mechanism acts to lower the pressure in the container, and the constant pressure is maintained. Therefore, although this container is low in degree, cooking like a pressure cooker is realized by a microwave oven. Strictly speaking, the heating of the food material M is accompanied by the steaming effect of the food material by confining the evaporated water vapor in the container to the heating of the moisture inside the food material by the microwave.

従って、このような調理方法によれば、表面に予め焼目を施し中身は生のままの冷凍食材を電子レンジで加熱するだけで、うまみや栄養分を損なうことなく、生食材を直火で焼いたものとほば同様に調理することができる。また、必要な分だけ容器に入れて調理できるので、一人暮らしや、少人数の家庭でも利用できる利点がある。   Therefore, according to such a cooking method, it is possible to bake raw ingredients directly on the surface without sacrificing umami and nutrients by simply heating the frozen ingredients with the contents burned on the surface in advance using a microwave oven. It can be cooked just like a bowl. In addition, since it can be cooked in the container as much as necessary, there is an advantage that it can be used alone or in a small family.

図示した実施形態では、容器本体1の底部は、焼き鳥の調理に適した形状に形成されている。すなわち、図2のように串刺しされた食材Mを、最大で5本、平行に並べられるように、4本のリブ30が上向きに平行に形成されている。このリブ30により、各食材Mの間の間隔が適切に維持されるので、加熱を均一にすることができる。そして、リブ30の若干下方には、前記リブ30と直交する形で、油溜め用リブ40が、平行3列で形成されている。   In the illustrated embodiment, the bottom of the container body 1 is formed in a shape suitable for cooking yakitori. That is, the four ribs 30 are formed in parallel upward so that the maximum of five ingredients M skewered as shown in FIG. 2 are arranged in parallel. Since the interval between the foodstuffs M is appropriately maintained by the ribs 30, the heating can be made uniform. In addition, oil reservoir ribs 40 are formed in three parallel rows slightly below the ribs 30 so as to be orthogonal to the ribs 30.

食材Mは加熱調理されると、油脂分が沁み出し、底部に形成された油溜め50に溜まる。しかし、前記リブ40があるので、食材M自体は、油溜め50から浮いた状態にある。従って、結果として、出来上がる焼き鳥は、油脂分が少なくなり、味も、健康にも、良いものとなる。   When the food M is cooked, the oil and fat is squeezed out and collected in the oil sump 50 formed at the bottom. However, due to the presence of the rib 40, the food M itself is in a state of floating from the oil sump 50. Therefore, as a result, the resulting yakitori has less oil and fat, and has good taste and health.

実際の調理例としては、串刺しにして、焼目を付けて冷凍保存した鶏肉を5本並べ、500Wの家庭用電子レンジで約5分間加熱したところ、食べ頃になった焼き鳥が出来上がった。
なお、調理が終わって食材Mを取出すときは、まず、キャップ3のつまみ3aを持上げて容器内の蒸気を逃がしてから、蓋体2を容器本体1から取外すことによって、蓋体2を外す際に、熱い蒸気が手にかからないようにすることができる。
As an actual cooking example, 5 pieces of chicken that were skewered and frozen and stored frozen were heated for about 5 minutes in a 500 W household microwave oven, and the yakitori was ready to eat.
When removing the food M after cooking, when removing the lid 2 by first lifting the knob 3a of the cap 3 to escape the vapor in the container and then removing the lid 2 from the container body 1. In addition, hot steam can be kept out of hand.

本発明による焼き調理方法の全工程のフローチャート。The flowchart of the whole process of the baking cooking method by this invention. 串刺し焼き鳥食材の斜視図。The perspective view of skewered yakitori ingredients. 本発明の第1の実施形態の容器の分解斜視図。The disassembled perspective view of the container of the 1st Embodiment of this invention. (a)は本発明の第1の実施形態の容器の嵌合状態における要部断面図、(b)及び(c)は要部拡大断面図。(A) is principal part sectional drawing in the fitting state of the container of the 1st Embodiment of this invention, (b) and (c) are principal part expanded sectional views. (a)は本発明の第1の実施形態の容器におけるキャップの上昇状態の拡大断面図、(b)はキャップの下降状態の拡大断面図、(c)は蓋体の上昇状態の拡大断面図、(d)は蓋体の下降状態の拡大断面図。(A) is the expanded sectional view of the raising state of the cap in the container of the first embodiment of the present invention, (b) is the enlarged sectional view of the lowered state of the cap, and (c) is the enlarged sectional view of the raised state of the lid. (D) is an expanded sectional view of the descent state of a lid. (a)は本発明の第1の実施形態の容器におけるキャップの上昇状態を蓋体蒸気排出溝の位置で示す拡大断面図、(b)はキャップの下降状態を蓋体蒸気排出溝の位置で示す拡大断面図。(A) is expanded sectional view which shows the raising state of the cap in the container of the 1st Embodiment of this invention in the position of a cover body vapor | steam discharge groove, (b) is the downward state of a cap in the position of a cover body vapor | steam discharge groove. The expanded sectional view shown. 本発明の第2の実施形態の容器のキャップの斜視図。The perspective view of the cap of the container of the 2nd Embodiment of this invention. (a)は本発明の第2の実施形態の容器の嵌合状態の要部断面図、(b)及び(c)は要部拡大断面図。(A) is principal part sectional drawing of the fitting state of the container of the 2nd Embodiment of this invention, (b) and (c) are principal part expanded sectional views. (a)は本発明の第2の実施形態の容器におけるキャップの上昇状態の拡大断面図、(b)はキャップの下降状態の拡大断面図、(c)は蓋体の上昇状態の拡大断面図、(d)は蓋体の下降状態の拡大断面図。(A) is an expanded sectional view of the rising state of the cap in the container of the second embodiment of the present invention, (b) is an enlarged sectional view of the lowered state of the cap, and (c) is an enlarged sectional view of the rising state of the lid. (D) is an expanded sectional view of the descent state of a lid. (a)は本発明の第2の実施形態の容器におけるキャップの上昇状態をキャップ蒸気排出溝の位置で示す拡大断面図、(b)はキャップの下降状態をキャップ蒸気排出溝の位置で示す拡大断面図。(A) is expanded sectional view which shows the raising state of the cap in the container of the 2nd Embodiment of this invention in the position of a cap vapor | steam discharge groove, (b) is an expansion which shows the descent state of a cap in the position of a cap vapor | steam discharge groove. Sectional drawing.

符号の説明Explanation of symbols

1:容器本体
2:蓋体
3:キャップ(圧力調整機構)
7:蓋体凹部(圧力調整機構)
8:蓋体開口部(圧力調整機構)
9:本体嵌合部
10:容器
11:蓋体上部嵌合部
12:キャップ嵌合部
13:蓋体下部嵌合部
18:蓋体蒸気排出溝(圧力調整機構)
23:キャップ底面
25:キャップ蒸気排出溝(圧力調整機構)
30:(串刺し焼き鳥)食材仕切り用リブ
40:油溜め用リブ
50:油溜め
1: Container body 2: Lid 3: Cap (pressure adjustment mechanism)
7: Lid concave part (pressure adjustment mechanism)
8: Lid opening (pressure adjustment mechanism)
9: Main body fitting part 10: Container 11: Lid upper part fitting part 12: Cap fitting part 13: Lid lower part fitting part 18: Lid vapor discharge groove (pressure adjusting mechanism)
23: Cap bottom surface 25: Cap steam discharge groove (pressure adjustment mechanism)
30: (Skewered Yakitori) Food partition ribs 40: Oil sump ribs 50: Oil sump

Claims (7)

容器本体、蓋体、及び該蓋体に設けられた圧力調整機構からなる電子レンジによる焼き調理用容器であって、
前記容器本体は、底部に、リブで仕切られた油溜め及びその上方に前記リブと直交して設けられた食材の仕切り用リブを、上部に、本体嵌合部を具え、
前記蓋体は、下部に蓋体下部嵌合部、上部に前記圧力調整機構を具え、
前記本体嵌合部と前記蓋体下部嵌合部が嵌合一体化され、
前記圧力調整機構により、調理時の容器内の圧力が逃がされることを特徴とする、
電子レンジによる焼き調理用容器。
A container for baking cooking by a microwave oven comprising a container body, a lid, and a pressure adjustment mechanism provided on the lid,
The container body has an oil sump partitioned by ribs at the bottom and a partition rib for food provided above and orthogonal to the ribs, and a body fitting part at the top.
The lid includes a lid lower fitting portion at a lower portion and the pressure adjusting mechanism at an upper portion,
The body fitting portion and the lid lower fitting portion are fitted and integrated,
The pressure in the container during cooking is released by the pressure adjustment mechanism,
A container for baking with a microwave oven.
前記圧力調整機構が、前記蓋体中心に設けられた蓋体開口部を有しその側面に蓋体上部嵌合部を具えた凹部と、側面にキャップ嵌合部を具え前記凹部に嵌合されるキャップと、前記凹部側面又はキャップ側面に設けた蒸気排出溝とからなる、請求項1の電子レンジによる焼き調理用容器。   The pressure adjusting mechanism has a lid opening provided at the center of the lid, a recess having a lid upper fitting portion on a side surface thereof, and a cap fitting portion on a side surface and fitted in the recess. A container for baking cooking by a microwave oven according to claim 1, comprising: a cap and a steam discharge groove provided on the side surface of the recess or the side surface of the cap. 前記本体嵌合部が本体段部、本体壁部、及び本体環状突部からなり、蓋体下部嵌合部が蓋体底部、蓋体壁部、及び蓋体環状係合部からなる、請求項1又は2の電子レンジによる焼き調理用容器。   The main body fitting portion includes a main body step portion, a main body wall portion, and a main body annular protrusion, and the lid lower portion fitting portion includes a lid body bottom portion, a lid body wall portion, and a lid annular engagement portion. A container for cooking with 1 or 2 microwave ovens. 前記本体壁部と蓋体下部係合部の上下方向寸法が異なり前記蓋体の上下方向相対移動が可能である、請求項3の電子レンジによる焼き調理用容器。   The container for baking with a microwave oven according to claim 3, wherein the vertical dimension of the main body wall portion and the lid lower portion engaging portion is different and the lid body can be relatively moved in the vertical direction. 前記蓋体凹部が蓋体上部段部、蓋体上部壁部、及び蓋体上部環状突部からなり、キャップ嵌合部がキャップ折り返し縁部、キャップ係合部、キャップ壁部、及びキャップ段部からなる、請求項2から4のいずれかの電子レンジによる焼き調理用容器。   The lid recess is composed of a lid upper step, a lid upper wall, and a lid upper annular projection, and a cap fitting portion is a cap folding edge, a cap engaging portion, a cap wall, and a cap step. The container for baking cooking by the microwave oven in any one of Claim 2 to 4. 前記蓋体上部壁部とキャップ係合部の上下方向寸法が異なり前記キャップの上下方向相対移動が可能である、請求項5の電子レンジによる焼き調理用容器。   The container for baking cooking by the microwave oven according to claim 5, wherein the upper wall of the lid body and the cap engaging part have different vertical dimensions, and the cap can be moved in the vertical direction. 前記食材が、表面に焼目が付けられ中身は生のままで冷凍保存されたものである、請求項1から6のいずれかの電子レンジによる焼き調理用容器。   The container for baking cooking by the microwave oven in any one of Claim 1 to 6 with which the said foodstuff is what was baked on the surface and the content was frozen and preserve | saved raw.
JP2007165160A 2007-06-22 2007-06-22 Vessel for grilling by microwave oven Pending JP2009000358A (en)

Priority Applications (1)

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Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2007165160A JP2009000358A (en) 2007-06-22 2007-06-22 Vessel for grilling by microwave oven

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP2010004197U Continuation JP3162448U (en) 2010-06-22 2010-06-22 Microwave oven baking containers

Publications (1)

Publication Number Publication Date
JP2009000358A true JP2009000358A (en) 2009-01-08

Family

ID=40317404

Family Applications (1)

Application Number Title Priority Date Filing Date
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Country Status (1)

Country Link
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101237699B1 (en) * 2010-10-07 2013-02-27 박종도 Travel mug for microwave oven
WO2018188515A1 (en) * 2017-04-14 2018-10-18 深圳市鲸仓科技有限公司 Separated pot and usage method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101237699B1 (en) * 2010-10-07 2013-02-27 박종도 Travel mug for microwave oven
WO2018188515A1 (en) * 2017-04-14 2018-10-18 深圳市鲸仓科技有限公司 Separated pot and usage method thereof

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