JP2010193916A - Pot for hot-air heating - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pot for heating cooked food, particularly cooked rice with hot air by preventing drying in a part contacting the pot. <P>SOLUTION: In a lateral face the bowl-type pot has the upper part thicker. The upper part is the height half of a vertical distance from 0.5 cm under the upper rim supporting a lid to a bottom surface which is the center of the pot. Preferably, the maximum value of the thickness of the upper part of the lateral face is 1.2-3 times as thick as that of the lower part of the lateral face which is from the height half of the vertical distance to a position on the bottom surface. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a resin tableware that can be suitably used for heating cooked food, particularly rice, by chilled refrigerated storage and reheating. More particularly, the present invention relates to a tableware suitable for drying cooked food having a specific shape.

  A large amount of food is served in schools, hospitals, and company cafeterias. In recent years, chilled refrigerated storage and reheating technologies have been greatly improved, and the availability of equipment for that has become easier (for example, Patent Document 1). In response, the method of heating and serving meals has attracted attention.

  Such a system in which cooked foods are rapidly refrigerated and stored, and reheated before serving is provided, is called a cook chill system. Use of cook chill has the advantage that it can be stored without using any special food additive, and a tasty food can be provided in a warm state. In order to store chilled refrigerated food and reheat it for a meal, a method of placing cooked food on a tray and heating the cooked food with hot air is used.

  However, when the cooked food that has been refrigerated is reheated with hot air when it is served, there is a problem that the moisture in the portion in contact with the tableware evaporates and dries. In order to promote the heating of the cooked food, a tableware having a structure in which the lid comes into contact with the cooked food has been proposed (for example, Patent Document 2), but the portion still in contact with the tableware using the proposed tableware It was not enough to prevent the drying of. In particular, when the cooked food is rice, the area around the top surface of the reheated rice is dried and the texture and taste are lowered, and there is a problem that the enjoyment of eating and the appetite are worsened.

JP 2005-328859 A Japanese Patent Laying-Open No. 2005-144013

The present inventor has reached the present invention as a result of diligent efforts to improve the tableware shape in order to solve the problems of the prior art.
That is, this invention provides the tableware which can be heated while suppressing the drying of the part which contacted the tableware, when a cooked food is heated with warm air.
The tableware of this invention provides the tableware suitable as a rice bowl which can be heated while suppressing the drying of the part which contacted the tableware, when cooked rice is heated with warm air.

  The present invention is a bowl-shaped tableware, and on the side surface, from a position 0.5 cm below the upper edge that can support the lid to a position that is half the vertical distance from the bottom surface that is the center of the tableware. The tableware with which the thick part is comprised by the side part upper part of this is provided.

  The maximum value of the side part thickness at the upper part of the side part is 1.2 to 3 times the side thickness of the lower part of the side part from the half height to the position of the bottom surface. Tableware is a preferred embodiment of the present invention.

  A tableware in which the tableware is made of polypropylene or a resin having a thermal conductivity comparable to that of polypropylene is a preferred embodiment of the present invention.

ADVANTAGE OF THE INVENTION When cooking a cooked food with warm air by this invention, the tableware which can be heated, suppressing drying of the part which contacted the tableware is provided.
According to the present invention, there is provided a rice bowl that can be heated while suppressing drying of a portion in contact with tableware when cooked rice is heated with warm air.

It is sectional drawing which shows the example of the tableware of conventional shape. It is sectional drawing which shows an example of the tableware of this invention. It is a partially expanded sectional view of the tableware of FIG. It is sectional drawing which shows the aspect covered with the tableware of this invention.

  The present invention is a bowl-shaped tableware, and on the side surface, from a position 0.5 cm below the upper edge that can support the lid to a position that is half the vertical distance from the bottom surface that is the center of the tableware. The tableware which the side part upper part of is comprised by thickness is provided.

  The maximum value of the thickness of the thick part at the upper part of the side part is 1.2 to 3 times the thickness of the lower part of the side part from the half height position to the position of the bottom surface, more preferably The above-mentioned tableware that is 1.5 to 2.5 times is a preferred embodiment of the present invention.

  The bowl-shaped tableware used in the conventional cook chill has a mainstream shape as shown in FIG. 1 (1) or (2), and is used with a cover when heated. In the present invention, the upper edge portion capable of supporting the lid is the upper edge of the side surface portion in the bowl-shaped tableware having the shape of (1) in FIG. 1, and in the bowl-shaped tableware having the shape of (2) in FIG. An inward projection that locks the lid.

  FIG. 2 is a sectional view showing an example of the tableware of the present invention. The bowl-shaped tableware of FIG. 2 has a shape that can support the lid at the upper edge of the side surface portion, like the bowl-shaped tableware having the shape shown in FIG. In FIG. 2, it turns out that the side part upper part of tableware is comprised by thickness.

  FIG. 3 is a cross-sectional view showing half of the tableware shown in FIG. 2 excluding the thread tail. In FIG. 3, the upper edge portion that can support the lid at the vertical distance is A, the position of the lower vertical distance α of A is B, and the position of the bottom surface that is the center of the tableware is C. , B and C are shown as D at a height half the vertical distance. The distance α between AB is preferably 0.5 cm. Between B and D is the upper part of the side part, and from C to D is the lower part of the side part. In the tableware of this invention, the thick part is provided in the side part upper part.

In FIG. 3, a thick part is provided at the upper part of the side part between B and D, and the maximum value of the thickness at the upper part of the side part is the average value of the lower part of the side part between C and D. It is desirable to be 1.2 to 3 times, more preferably 1.5 to 2.5 times. Moreover, it is desirable that the maximum value of the wall thickness at the upper part of the side surface is about 5 mm in absolute value. It is desirable that the thick part provided in the upper part of the side face part is at least 10 mm, more preferably about 12 to 20 mm across the position (a) where the thickness shows the maximum value. The thickness of the lower portion of the side surface portion can be the thickness of the side surface portion at the midpoint between C and D.
In addition, the thickness of the side part in this invention means the thickness measured in the direction perpendicular | vertical to a side surface centerline.

  When the tableware of the present invention has a shape having an inward projection for locking the lid like the tableware shown in (2) of FIG. 1, the upper edge A capable of supporting the lid is It becomes the upper edge of the projection.

  When the cooked food, especially rice, is placed on the tableware of the present invention and reheated, the periphery of the top surface of the reheated rice exhibits the effect that the texture and taste can be maintained without drying.

  There is no restriction | limiting in particular in the raw material of the tableware of this invention, It can select suitably from a conventionally well-known raw material. For example, it can be composed of a thermoplastic resin such as polypropylene or polyethersulfone, a thermosetting resin such as melamine resin, or ceramics. From the viewpoint of drying the cooked food, polypropylene is preferably used as the tableware material.

Moreover, although it is thought that the resin whose density is 1.2 g / cm < ³ > or less can be used suitably like a polypropylene from a viewpoint of a heat conductive characteristic, a polypropylene is an especially preferable raw material.

The bowl-shaped tableware of the present invention is used with a cover when heated by warm air. There is no restriction | limiting in particular in the shape of a lid | cover, According to the shape of a bowl-shaped tableware, it can select suitably.
FIG. 4 shows a state in which the bowl-shaped tableware of the present invention shown in FIG. 2 is covered.

  The bowl-shaped tableware of the present invention is usually provided with a thread tail at the bottom. There is no restriction | limiting in particular in the shape of a thread | yarn bottom, It sets to the height which the bottom of a container raises. If a notch-shaped opening having a size that allows warm air to pass through the yarn bottom 7 is formed, the warm air enters the yarn bottom 7 during heating and can be efficiently heated.

(1) Tableware shape The material is made of polypropylene, ABS and melamine resin, has a shape that does not have a protrusion that locks the lid on the upper edge, and has a diameter of 14 cm and a container capacity of about 450 ml with the configuration described in Table 1. A mold tableware was used.

単位：ｍｍ

Unit: mm

(2) Reheating experiment conditions Each test tableware is filled with 150 g of commercially available packed rice, and the whole container is cooled to 5 ° C, covered, heated in a 120 ° C air oven for 40 minutes, and then cooked on the top surface of the rice. The contacting peripheral part was visually observed, and then the cooked rice in the upper peripheral part was sampled to confirm the texture, and evaluated according to the following criteria.

appearance:
4: Drying is not observed 3: Slight drying is observed at the edge 2: Slight drying and sticking is observed at the edge 1: The edge is dry and firmly stuck

Texture:
4: Can eat normally without a sense of incongruity 3: Has a feeling of foreign matter, but can eat 2: Has a feeling of foreign matter, but can eat 1: Has a feeling of foreign matter is not large

(3) Test results The test results are shown in Table 2.

表２から、本発明の食器において、加熱後のご飯の乾燥が抑制され、食味が維持されていることがわかる。メラミン製の従来形状の食器においては、ご飯の乾燥が顕著で、食感の低下が著しかった。

From Table 2, in the tableware of this invention, it turns out that drying of the rice after a heating is suppressed and the taste is maintained. In the conventional melamine tableware, the rice was drastically dried and the texture was significantly reduced.

ADVANTAGE OF THE INVENTION By this invention, when cooking food, especially rice is heated with warm air, the bowl type tableware which can be heated while suppressing the drying of the part which contacted tableware is provided.
The bowl-shaped tableware provided by the present invention is a tableware suitably used as a tableware for a cook chill system.

1. Tableware 2. 2. Upper side part Table top edge

Claims (3)

  It is a bowl-shaped tableware, and in the side part, the upper part of the side part from the position 0.5 cm below the upper edge that can support the lid to the half height of the vertical distance from the bottom surface that is the center of the tableware Tableware with thick wall parts.   The maximum value of the thickness of the thick part at the upper part of the side part is 1.2 to 3 times the thickness of the side part of the lower part of the side part from the half height of the vertical distance to the position of the bottom surface. The tableware according to claim 1.   The tableware according to claim 1 or 2, wherein the tableware is made of polypropylene resin.

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