JP2010183998A - Cooking container for microwave oven - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problem that food cooked with a microwave oven does not always have fully satisfied texture or taste thereof due to specific phenomena such as "uneven heating" and "drying" caused by using the microwave oven, though the microwave oven is widely prevalent as a cooking apparatus. <P>SOLUTION: A cooking container for a microwave oven includes: a container body for storing water to generate steam by heating of the microwave oven; a serving dish for heating, which is arranged to overlap with the container body so as to heat the served food with the steam generated from water in the container body; and a lid made of an electromagnetic shield material for covering at least an upper surface of the serving dish for heating. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a container used for steaming water stored in a container body using a microwave oven, thawing and cooking a dish to cook.

  Due to the widespread use of microwave ovens and improvements in food freezing technology, foods cooked in microwave ovens are widely used. However, dishes cooked in a microwave oven are not always satisfactory in terms of texture and flavor. This is due to “heating unevenness” and “passiness”, which are peculiar phenomena caused by using a microwave oven.

  The microwave oven performs thawing and heating by heating the moisture contained in the food. Since the water inside the food is not necessarily contained uniformly, “heating unevenness” occurs, and the water inside the heated food disappears due to evaporation, resulting in “passy” as a result. .

  In order to solve such a problem, in Patent Document 1, by using a container that combines a highly microwave permeable paper and a highly reflective aluminum foil, the transmission density of microwaves to food is reduced. An invention for achieving uniformity has been made. Patent Document 2 discloses an invention in which a part or the whole of a container is provided with a permeable water-absorbing part, and water is contained in the water-absorbing part to solve the above problem.

JP 2005-47550 A JP 10-314021 A

  However, in the invention described in the above Japanese Patent Application Laid-Open No. 2005-47550, the amount of microwave irradiation is made uniform, but thawing and heating are exclusively entrusted to direct microwave irradiation. It is difficult to eliminate. Further, in the invention described in the above-mentioned Japanese Patent Application Laid-Open No. 10-314021, it is said that a frozen dish such as a frozen lunch that is scheduled to be eaten immediately after thawing can be easily thawed and heated. hard.

  In order to solve this problem, the present invention provides the following cooking containers for microwave ovens. That is, as a first invention, a container main body that stores water for generating water vapor by heating in a microwave oven, and a container body that is placed on top of the container main body, and a dish that is served by water vapor generated from the water of the container main body There is provided a cooking container for a microwave oven having a serving dish for heating and an outer lid made of an electromagnetic shielding material for covering at least the upper surface of the serving dish.

  As a second aspect of the present invention, there is provided a cooking container for a microwave oven according to the first aspect, characterized in that the serving dish for heating is provided with a vent hole for allowing water vapor from the water of the container body to pass through the peripheral portion. To do.

  As a third invention, the first invention is characterized by further comprising an inner lid for covering the dish to be served by covering the dish to be served by covering the dish with heating. Or the cooking container for microwave ovens as described in 2nd invention is provided.

  By the microwave oven cooking container of the present invention, it is possible to cook without sacrificing the texture and flavor by suppressing “heating unevenness” and “passy” peculiar to thawing and heating by a microwave oven.

An example figure of the cooking container for microwave ovens concerning Embodiment 1. An example of the outer lid concerning Embodiment 1 An example figure of a container main part concerning Embodiment 1. An example figure of the serving dish for heating concerning Embodiment 1. Sectional drawing of the container main body and the serving plate for heating concerning Embodiment 1. An example figure of the container main body concerning Embodiment 1, and the serving dish for heating An example figure of the container main body concerning Embodiment 1, and the serving dish for heating Schematic diagram of microwave cooking container and microwave according to Embodiment 1 Schematic diagram of a microwave cooking container and water vapor according to the first embodiment An example of the inner lid concerning Embodiment 2 Sectional drawing of the container main body concerning Embodiment 2, the serving plate for heating, and an inner cover

  EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated using drawing. The present invention should not be limited to these embodiments at all, and can be implemented in various modes without departing from the scope of the invention.

  The first embodiment will mainly describe claims 1 and 2.

The second embodiment will mainly describe claim 3.
<Embodiment 1>
<Summary of Embodiment 1>

The microwave oven cooking container of the present embodiment suppresses direct microwave irradiation to the dish by an outer lid made of an electromagnetic shielding material, and cooks the dish with water vapor generated from water heated by the microwave irradiation. It is characterized by this.
<Configuration of Embodiment 1>

  FIG. 1 shows an example of a cooking container for a microwave oven according to this embodiment. The microwave cooking container of FIG. 1 includes an “outer lid” (0101), “container body” (0102), and a “heating dish” (0103). FIG. 1 shows a state in which each of the above components is separated vertically. The microwave oven cooking container according to the present embodiment is a combination of these components.

  Heat cooking by a microwave oven is often used for frozen dishes, but in this embodiment, “cooking” is not limited to those in a frozen state, but is a dish in a refrigerated state or a room temperature state. And so on. In addition, the “frozen state dish” includes not only a dish that has been frozen after being cooked completely, but also a dish that has been frozen in a stage before being completely heated. In the former, a state suitable for eating is obtained by thawing, and in the latter, a predetermined heating is further performed after thawing to obtain a state suitable for eating.

  The “outer lid” (0101) is made of an electromagnetic shielding material and covers at least the upper surface of the serving dish. “Electromagnetic shielding material” refers to a material that can reflect microwaves irradiated by operation of a microwave oven. For example, metals such as aluminum, iron, and copper, and materials obtained by coating these metals on the surface. By covering the top surface of the heating dish with this outer lid, direct microwave irradiation can be reduced for dishes placed on the heating dish. It is suppressed that a food texture and flavor are impaired by etc.

  FIG. 2 shows an example of the outer lid. The outer lid (0201) is provided with a peripheral edge (0202) so as to be overlapped with the container body and the heating plate. In addition, a handle (0203) is provided for convenience of handling. The outer lid is not limited to the illustrated shape, and may be a cup shape or a dome shape. Furthermore, it is good also as a lid | cover by covering at least the upper surface of a serving plate with electromagnetic shielding materials, such as aluminum foil.

The “container main body” (0102) is formed to store water for generating water vapor by heating in a microwave oven. FIG. 3 shows the container body (0301). When the microwave oven operates, the water stored in the bottom (0302) of the container main body is irradiated with microwaves and heated to become water vapor. A part of this water vapor becomes superheated water vapor by further heating by microwave irradiation. The amount of water stored in the bottom is determined according to various conditions such as the ingredients and mass of the prepared dishes, the output of the microwave oven, and the temperature of the water is preferably high. This is because the higher the temperature, the quicker the water vapor becomes and cooking in a short time becomes possible. In addition, the shorter the time is, the more the occurrence of “heating unevenness” and “pumpiness” due to microwave irradiation is suppressed. In addition, you may add a flavor to water. For flavoring, soup stock, matsutake mushrooms, tea, and the like can be used. The container main body of the present embodiment can store water at the bottom as a function, and has sufficient microwave permeability to generate water vapor. The shape, size, etc. are shown in FIG. For example, the shape may be a circle, a square, or another polygon. In addition, the premise about such a specific design matter is the same also in the "container main body" in all the following embodiments.

  The “heating dish” (0103) is arranged so as to be superimposed on the container body, and for heating the dish to be served with water vapor generated from the water in the container body.

  FIG. 4 shows an example of a serving dish. The serving dish (0401) has a bowl-like shape with a circular opening. Then, when the heating dish is placed on the container body, a gap is formed between the bowl-shaped part of the heating dish and the bowl-shaped part of the container body. A peripheral edge (0402) is provided so that the area of the opening of the serving pan is smaller than the area. In the figure, the peripheral edge portion has a constant width in the substantially horizontal direction and is formed so as to border the periphery of the opening. The peripheral portion is provided with a vent hole (0403) for allowing water vapor from the container main body to pass through the portion facing the center of the opening. The position where the vent hole is provided is not limited to this, and the peripheral edge may be provided at a position where the peripheral edge is divided into three or four, or may be provided uniformly over the entire peripheral edge. The position, size, number, shape, etc. of the air holes may be determined according to the dish to be served and the amount thereof. Further, the peripheral edge is not limited to having a certain width in the horizontal direction, and may have an inclination or a width. Note that a handle (0404) may be provided for convenience in handling. FIG. 5 is a cross-sectional view taken along the handle portion (0503) of the heating plate when the heating plate (0502) is placed on the container body (0501). The water vapor generated from the container body heats the dishes served through the vents provided in the peripheral edge (0504).

  The shape according to the dish and container main body to be arranged can be employ | adopted for the serving dish. For example, as shown in FIG. 6, when a plurality of dishes are to be arranged, a partition wall (0603) may be provided for partitioning a section where each dish is arranged. And in order to let the water vapor | steam produced from the container main body (0601) pass, the vent for a heating is provided which provided the vent hole in the bottom part (0604) and the periphery (0606) of the dish, and provided the slit (0605) in the partition wall. A dish (0602) may be employed. In addition, as shown in FIG. 7, the corners are folded inward so that a gap for passing water vapor from the container body is formed between the container body (0701) and the serving plate (0702). A shape (0703) or the like may be adopted. The heating dish may be in a shape that allows steam from the container body to touch the dish in order to heat the dish to be served. Therefore, the number, shape, size, etc. of the air holes, slits, and gaps can be arbitrarily determined according to the state, type, amount, etc. of the dishes to be served.

  The mode at the time of using the cooking container for microwave ovens of this embodiment is shown in FIG. FIG. 8 shows a cross-sectional view when the container body (0802), the serving plate (0803), and the outer lid (0801) are stacked. What is indicated by an arrow schematically shows the action of the microwave (arrow a to arrow j). By placing the heating dish (0803) on the container body (0802), the space formed between the container body and the heating dish is closed except for the air holes and is substantially sealed. become. The outer lid (0801) covers and covers the container main body on which the serving dish for heating is placed, and makes the space formed by the container main body and the lid substantially sealed.

  At the time of cooking, a serving dish is placed on the container body, covered with the outer lid, and heated and thawed in a microwave oven. Since the outer lid is made of an electromagnetic shielding material, it can reflect most of the microwaves (arrow a to arrow e) irradiated from above the dish placed on the serving plate for heating. On the other hand, since water easily absorbs microwaves, the water (arrows g to i) is intensively applied to the water stored at the bottom of the container body, and water vapor is generated with high efficiency. The generated water vapor fills the space between the container body and the serving plate, and this water vapor also absorbs the microwaves (arrow f, arrow j) and is further heated. As described above, the microwave in the microwave oven is reflected by the outer lid made of an electromagnetic shielding material, and fills the water stored in the bottom of the container body and the space between the container body and the heating plate. Absorbed into the water vapor. Therefore, the dish placed on the heating dish is surrounded by the microwave reflecting material and the absorbing material, and is free from direct microwave irradiation. Note that, depending on the dish, each component of the microwave cooking container may be designed so as to allow part of the direct microwave irradiation to the dish placed on the serving plate. For example, a non-electromagnetic shielding material may be used for a part of the outer lid, or a space where water vapor does not enter may be provided in a part between the container main body and the serving plate. In order to sufficiently obtain the effects of the present invention, the region where such direct irradiation of microwaves is allowed is limited to at most about 20%, and preferably within 10%.

  Next, the state of water vapor generated by the operation of the microwave oven is schematically shown in FIG. FIG. 9 shows a cross-sectional view when the container main body (0902), the serving plate (0903), and the outer lid (0901) are stacked as in FIG. Water (0904) stored in the container main body generates water vapor by the operation of the microwave oven, and this high-temperature water vapor passes through a vent hole (0905) provided at the peripheral edge of the serving dish. Further, the steam heats the dish (0906) filled and served between the serving plate and the outer lid. By heating the dish as described above, it is possible to perform cooking while suppressing the occurrence of “heating unevenness” and “pasm” due to direct microwave irradiation.

  As described above, in the case of using a heating dish with a vent hole at the peripheral edge, water vapor generated from the water in the container body passes through the vent hole between the heating dish and the outer lid. Convection into the space and heat while cooking with proper hydration. As a result, for example, in liquid dishes such as soup and miso soup, and dishes that use plenty of sauces such as curry and pasta, heating is possible without excessive vaporization due to microwave irradiation. Cooking is complete at a concentration of. This is in contrast to the fact that when these dishes are heated simply by operating a microwave oven, they tend to become thicker than their original seasoning and concentration due to excessive vaporization of moisture.

In addition, in the case where the serving plate as shown in FIG. 6 is used, the dish served with water vapor passing through the vents and slits provided in the serving plate is heated, and the meat For foods that contain a lot of oils and fats such as fish and fish, oils and fats can be appropriately dripped through the vents provided in the bottom to suppress excessive intake of oils and fats.
<Embodiment 1 effect>

With the microwave oven cooking container of the present embodiment, cooking that suppresses “heating unevenness” and “pasm” peculiar to heating by a microwave oven becomes possible.
<Embodiment 2>
<Overview of Embodiment 2>

The microwave oven cooking container of the present embodiment further includes an inner lid for covering dishes to be served in order to efficiently heat.
<Embodiment 2 configuration>

  An example of the inner lid according to this embodiment is shown in FIG. The “inner lid” (1001) covers the dish to be served by covering the dish with heating, and fills the periphery of the dish to be served with the water vapor. As shown in the cross-sectional view of FIG. 11, the inner lid (1103) is fitted to a heating serving pan (1102) placed on the container body (1101). Then, the outer lid (1104) is further covered and heated in a microwave oven. Thereby, the water vapor generated from the water in the container body passes through the air holes and fills the space between the serving plate and the inner lid to heat the dish. By providing the inner lid, water vapor can be filled in a narrower space, and the efficiency of heating with water vapor can be increased. Therefore, the cooking time can be shortened, and further, the cooking time can be reduced to reduce the damage caused by the microwave irradiation. The inner lid may be processed so that water vapor can be discharged appropriately. For example, if the notch (1002) is given as shown in FIG. 10, when the pressure in the space between the serving pan and the inner lid increases excessively, the notch is given by the pressure. The part is pushed up and water vapor is discharged. The shape or the like of the inner lid can be arbitrarily determined according to the dish, the serving plate or the container body. Any material can be used as long as it can withstand heating in a microwave oven.

In addition to increasing the heating efficiency, the inner lid, for example, when cooking and selling frozen dishes and lunch boxes using the microwave cooking container according to the present embodiment, the dishes are served on a serving plate. Covering the inner lid is convenient for handling, such as easy to stack. Moreover, when heating and providing these dishes, lunch boxes, etc., a heat retention effect and a sanitary maintenance effect can also be desired with an inner lid. In addition, if you create the outer lid so that it can be used multiple times, when serving food at restaurants, accommodation facilities, etc., depending on the number of microwave ovens in the facility and the size in the warehouse, It is economical to prepare as many outer lids as possible to heat at a time.
<Embodiment 2 effect>

  With the microwave oven cooking container of this embodiment, the heating efficiency can be improved and the usability as a microwave oven cooking vessel can be improved.

0101 outer lid 0102 container body 0103 serving dish

Claims (3)

A container body for storing water for generating water vapor by heating in a microwave oven;
A heating serving dish for heating the dish to be served with water vapor generated from the water of the container body, and being placed over the container body,
An outer lid made of an electromagnetic shielding material for covering at least the upper surface of the heating dish,
A microwave oven cooking container.   The cooking pan for a microwave oven according to claim 1, wherein the serving dish for heating is provided with a vent hole for allowing water vapor from the water of the container main body to pass through the peripheral portion.   3. The microwave oven according to claim 1, further comprising an inner lid for covering the dish to be served by covering the dish to be served by covering the dish with heating. Cooking container.

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