JP2011087812A - Cooking sheet, cooking container, and cooking set - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To shut the gravy, oily smoke, odor, or the like emitted from a foodstuff when the foodstuff is roasted with the heat radiation from a heat source disposed above; to prevent contamination inside a cooking device; and to efficiently cook the foodstuff. <P>SOLUTION: The cooking sheet is made of a heat-resistant resin film through which heat rays permeate, and is placed on a cooking container to cover an opened upper surface of the cooking container in which the foodstuff 31 is stored. The cooking sheet is used for roasting the foodstuff 31 with the heat radiation from the heat source disposed above. <P>COPYRIGHT: (C)2011,JPO&amp;INPIT

Description

  The present invention relates to a heating cooking sheet, a heating cooking container, and a heating cooking set, and in particular, food is cooked by heat radiation from a heating source disposed above. The present invention relates to a heating and cooking sheet, a heating and cooking container, and a heating and cooking set that are suitable for cooking.

  Conventionally, when cooking food such as fish using a cooking stove such as a gas stove for home use, a gas table, a grilled fish, or an electric oven, the broth from the ingredients falls down. In order to prevent the inside of the cooking device from being contaminated, a technique for placing a sheet of aluminum foil or the like below the food has been proposed (for example, see Patent Document 1).

  Since such a sheet catches the broth and the like that comes from the ingredients, it is possible to prevent contamination of not only the bottom surface in the cooking device but also cooking auxiliary members such as grills and trays disposed in the cooking device. It is possible to clean and care for the cooking device and cooking auxiliary member in a short time.

JP 2004-329808 A

  However, since the conventional sheet is used by being disposed below the food material, it cannot prevent oil, smoke, etc. scattered upward from the surface of the food material. Contaminated. In particular, when food ingredients contain a large amount of fats and oils such as fish and meat, a large amount of oily smoke generated from the ingredients is not only inside the cooking utensils, but also in a room where cooking utensils such as kitchens are arranged May also contaminate the inside of the.

  The present invention solves the above-mentioned conventional problems, and when roasting the food by heat radiation from the heating source disposed above, the broth, oil smoke, odor, etc. coming out of the food can be confined. An object of the present invention is to provide a hygienic cooking sheet, a cooking container and a cooking set that can prevent cooking of cooking equipment and can efficiently cook food. To do.

  Therefore, in the heating and cooking sheet of the present invention, the heating and cooking sheet is made of a heat-resistant resin film that transmits heat rays, and is placed on the heating and cooking container so as to cover the opened upper surface of the heating and cooking container that contains the ingredients. And is used to roast the foodstuff by heat radiation from a heating source disposed above.

  In another heat cooking sheet of the present invention, the heat-resistant resin film may be a polytetrafluoroethylene film, a tetrafluoroethylene-perfluoroalkyl vinyl ether copolymer film, a polyether ether ketone film, or the film. It is a heat-resistant resin film having a resin coating layer on the surface.

  In still another cooking sheet according to the present invention, a curl is provided at least in the vicinity of a pair of opposed edges, and the edges can be engaged with the ears of the cooking container. .

  In the cooking container of the present invention, it is made of a heat-resistant material that cannot transmit heat rays, has an upper surface that is open, has a storage space for storing food inside, and transmits heat rays so as to cover the upper surface. A sheet is placed and used to roast the foodstuff by heat radiation from a heating source disposed above.

  In another cooking container according to the present invention, a wall member that defines a side surface of the housing space, and extends outward from an upper end of the wall member and engages with an edge of the cooking sheet. And an ear.

  In still another cooking container according to the present invention, the container further includes a bottom member that defines a lower surface of the housing space, and a plurality of recesses formed on the surface of the bottom member.

  In the heating cooking set of the present invention, the heating cooking sheet made of a heat-resistant resin film that transmits heat rays, and a heat-resistant material that cannot pass heat rays, the upper surface is open, and there is a storage space for storing food inside. A heating and cooking set comprising a heating and cooking container, wherein the heating and cooking sheet is placed on the heating and cooking container so as to cover the upper surface, and heat radiation from a heating source disposed above is provided. Is used for roasting the food stored in the storage space.

  According to the present invention, when the food is roasted by the heat radiation from the heating source disposed above, the broth, oily smoke, odor, etc. coming out of the food can be confined, and contamination in the cooking device can be prevented. While being able to prevent, a foodstuff can be cooked efficiently.

It is a top view of the set for heat cooking in embodiment of this invention. It is a schematic cross section of the set for heat cooking in embodiment of this invention. It is a perspective view of the container for heat cooking in embodiment of this invention. It is a top view of the sheet | seat for heat cooking in embodiment of this invention. It is a schematic side view which shows the operation | movement which covers the upper surface of a bottomed container with the sheet | seat member in embodiment of this invention. It is a schematic diagram which shows the operation | movement which heats foodstuffs using the set for heat cooking in embodiment of this invention.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

  FIG. 1 is a plan view of a cooking set in the embodiment of the present invention, FIG. 2 is a schematic sectional view of the cooking set in the embodiment of the present invention, and FIG. 3 is for cooking in the embodiment of the present invention. The perspective view of a container and FIG. 4 are top views of the sheet | seat for heat cooking in embodiment of this invention. 2, (a) shows the AA arrow cross section in FIG. 1, and (b) shows the BB arrow cross section in FIG.

  In the figure, reference numeral 10 denotes a set for heating and cooking in the present embodiment, which includes a sheet member 11 as a heating and cooking sheet and a bottomed container 21 as a heating and cooking container, and for cooking food 31 by heating. used. In this Embodiment, the foodstuff 31 should just be the food or drink which can be cooked, for example, meat, fish, vegetables, grain, soup, milk, fats, etc., even if it is a solid substance, it is a fluid. It may be natural food, processed food, or any kind. Here, for convenience of explanation, the description will be made assuming that the food material 31 is fish.

  In the present embodiment, the upper, lower, left, right, front, rear, etc. directions are used to describe the configuration and operation of each part in the sheet member 11, the bottomed container 21, the food material 31, and the like. The expression is relative rather than absolute, and is appropriate when each part of the sheet member 11, the bottomed container 21, the food material 31 and the like is in the posture shown in the figure, but the posture changes. In such a case, it should be interpreted according to changes in posture.

  As shown in FIG. 3, the bottomed container 21 has an open top surface including a flat bottom member 22 and a wall member 23 extending upward from the periphery of the bottom member 22. It is a container, and a portion other than the upper surface includes an accommodation space 25 that is a space in which a lower surface and a side surface are defined by the bottom member 22 and the wall member 23, for example, an inorganic material such as ceramics, porcelain, glass, ceramics, It is integrally formed from a heat-resistant material that cannot transmit heat rays. In addition, the material of the bottomed container 21 can be placed and heated in a cooking device such as an electric oven, an electric toaster, or a microwave oven in a state where the food 31 is contained in the housing space 25. As long as it has a certain level of heat resistance and absorbs heat rays such as infrared rays without passing through, it can be of any kind, but it can also be used in a microwave oven, has high heat retention, etc. Ceramics, porcelain, ceramics, etc. that satisfy the above conditions are desirable.

  In the example shown in the figure, the planar shape of the bottom member 22 is substantially rectangular, but may be a square, a triangle, or a pentagon or more polygon. It may be circular, elliptical, or any shape. And the height of the wall member 23 is relatively low, and the shape of the bottomed container 21 is a shallow concave shape as a whole, and is shaped like a dish, but it is like a deep concave concave cup or bowl. It may be a simple shape.

  Further, in the example shown in the figure, a first recess 22 a and a second recess 22 b as groove-like recesses are formed on the surface of the bottom member 22. The first recess 22a accommodates a bleeding component such as a broth that has exuded from the food material 31, a scale component that has fallen off from the surface of the food material 31, a detachment component such as a burning material, and the like. . The second recess 22b is a plurality, and extends in a direction intersecting the direction in which the first recess 22a extends, and one end of each is connected to the side of the first recess 22a. . Each of the second recesses 22b is a groove formed shallower than the first recess 22a, and its bottom surface is inclined toward the first recess 22a.

  As a result, the exudation component and the detachment component from the food material 31 first enter the second recess 22b and then move to the first recess 22a and are accommodated in the first recess 22a. Therefore, after heat cooking, disposal processing of the exuding component from the foodstuff 31 or a detached component can be easily performed. The number and arrangement of the first recesses 22a and the second recesses 22b can be changed as appropriate. The first recess 22a or the second recess 22b can be omitted as appropriate.

  Further, in the example shown in the figure, the bottomed container 21 has a protruding ear portion 24 as an ear portion. The wall member 23 includes a first wall member 23 a extending along the long side of the rectangular bottom member 22 and a second wall member 23 b extending along the short side of the rectangular bottom member 22, and the protrusion The ear | edge part 24 is integrally formed with the 1st wall member 23a so that it may extend outward from each upper edge of the 1st wall member 23a which mutually opposes.

  Even when a cook or the like is using cooking gloves or the like, the protruding ear portion 24 can be gripped by fingers or the like, and the bottomed container 21 can be easily conveyed or moved. In addition, although the shape of the protruding ear 24 can be changed as appropriate, the outer edge 24a has a shape protruding toward the side of the bottomed container 21 as in the example shown in the figure. It is desirable. Further, the size, number and arrangement of the protruding ears 24 can be appropriately changed as necessary. Further, the protruding ear 24 can be omitted as appropriate.

  Specifically, the sheet member 11 is a cut sheet made of a heat-resistant resin film, and is preferably a transparent or translucent member, such as an infrared ray from a heating source 43 of a heating cooking appliance 41 described later. Any member that transmits heat rays may be used, and it is not always necessary to transmit visible light.

  Specifically, the heat-resistant resin film has a polytetrafluoroethylene film, a tetrafluoroethylene-perfluoroalkyl vinyl ether copolymer film, a polyether ether ketone film, or a resin coating layer constituting these films on the surface. The heat-resistant resin film is transparent or translucent, has sufficient heat resistance, has good slipperiness, and does not stick to the food 31 such as cooked fish. More specifically, a polytetrafluoroethylene (hereinafter sometimes referred to as “resin A”) film, a tetrafluoroethylene-perfluoroalkyl vinyl ether copolymer (hereinafter sometimes referred to as “resin B”) film, and poly. An ether ether ketone (hereinafter also referred to as “resin C”) film, or a heat-resistant resin film having a coating layer of the resin A, resin B, or resin C on the surface, the resin A, resin B, and resin The structure of C is as shown by the following formulas (a), (b) and (c), respectively.

  As a specific example, the resin A represented by the formula (a) and the resin B represented by the formula (b) are respectively registered trademarks “Teflon PTFE” (melting point: 327 ° C.) developed by DuPont and "Teflon PFA" (melting point: 302-310 [° C]), having high heat resistance and low surface friction coefficient, excellent in slipperiness, and its film does not stick to food 31 such as cooked fish It has characteristics.

  The resin C represented by the formula (c) is a polyether ether ketone resin developed by the former ICI (currently Victrex) and is commercially available as a registered trademark “VICTREX”. This resin C has a high heat resistance with a melting point of 344 [° C.], a low surface friction coefficient, excellent slipperiness, and the film has such a characteristic that food 31 such as cooked fish does not stick. Yes.

  Moreover, as a heat resistant resin film having the coating layer of the resin A, resin B or resin C on the surface, for example, the resin A, the surface of a heat resistant resin film such as a polyimide film or an aramid (fully aromatic polyamide) film, Using a coating agent containing resin B or resin C, a coating layer is formed by a conventionally known method. It has excellent heat resistance, good sliding properties, and does not stick to food 31 such as cooked fish. is doing.

  In the present embodiment, the thickness of the heat-resistant resin film is not particularly limited and can be appropriately determined, but is usually preferably about 20 to 80 [μm]. This is because when the thickness is too thick, the flexibility of the film is lowered, and when it is small, the strength is lowered.

  Further, in the present embodiment, the sheet member 11 is a substantially rectangular cut sheet, and may be provided in a flat state. However, the sheet member 11 is previously rolled up into a roll shape. It is desirable to be provided in a state. And when using, as FIG. 4 shows, the wound sheet | seat member 11 is extended and used.

  In FIG. 4, reference numeral 12 denotes a roll portion as a portion of the sheet member 11 in a wound state. Reference numeral 14 denotes a first edge of the sheet member 11, which is an edge that extends in the axial direction (vertical direction in the drawing) of the roll portion 12, and a feeding direction from the roll portion 12 (horizontal direction in the drawing). ). FIG. 4 shows only the first end edge 14 exposed on the outer surface of the roll part 12 in a state before the sheet member 11 is stretched, and the other first end edge 14 is the roll part. 12 is hidden inside. Reference numeral 13 denotes a second end edge of the sheet member 11, which is a pair of end edges extending in the feeding direction from the roll portion 12.

  And the said sheet | seat member 11 is used in order to cover the open | release upper surface of the bottomed container 21 which accommodated the foodstuff 31, as FIG.1 and 2 show. In this case, the first edge 14 of the sheet member 11 is substantially along the first wall member 23 a of the bottomed container 21, and the second edge 13 of the sheet member 11 is substantially along the second wall member 23 b of the bottomed container 21. It is desirable to do so. The first end edge 14 and the first wall member 23a are strictly parallel, and the second end edge 13 and the second wall member 23b do not have to be strictly parallel. The upper surface of 25 may be covered with the sheet member 11. Therefore, it is desirable that the sheet member 11 is sufficiently larger than the upper surface of the bottomed container 21.

  In addition, since the sheet member 11 is provided in a roll shape, even if the sheet member 11 is fed out from the roll portion 12, a so-called curl is attached to some extent. Such a curl is not so strong and disappears when the sheet member 11 is maintained in a flat state for a long time. However, both ends in the feeding direction from the roll portion 12, that is, the first edge 14. In the vicinity of, it is hard to disappear and remains. Therefore, as shown in FIG. 2, a roll remaining portion 14 a that is rounded is generated in the vicinity of the pair of first end edges 14 of the sheet member 11, whereby the first end edge 14 protrudes from the protruding ear 24. And can be engaged. Specifically, as shown in FIG. 2A, the roll remaining portion 14a covers the periphery of the outer edge portion 24a of the protruding ear 24, so that the first end edge 14 and the protruding ear 24 are engaged. It becomes possible.

  Thus, since the first edge 14 on both sides of the sheet member 11 is engaged with the protruding ears 24 on both sides, the sheet member 11 is prevented from being detached from the bottomed container 21, and the upper surface of the accommodation space 25 is The state covered with the sheet member 11 continues. Therefore, for example, even when the cooking device 41 described later includes a ventilation device, a blower device, and the like, and the air in the cooking space 42 flows, the upper surface of the accommodation space 25 is covered with the sheet member 11. You can continue. In addition, when the curl remains on the entire sheet member 11, the first end edges 14 on both sides are attracted toward the center by the restoring force to return to the roll shape, but the restoration of the roll remaining portion 14a is performed. Since the force is stronger, the engagement between the first edge 14 and the protruding ear 24 is not released.

  In the example shown in FIG. 2, the food material 31 housed in the housing space 25 of the bottomed container 21 and the sheet member 11 covering the open upper surface of the housing space 25 are separated from each other. 31 and the sheet member 11 do not need to be separated from each other, and the food material 31 and the sheet member 11 may be in contact with each other. For example, when the vertical dimension of the food material 31 is larger than the height dimension from the surface of the bottom member 22 to the upper end of the wall member 23, the food material 31 and the sheet member 11 come into contact with each other, and the sheet member 11 Although the part which is in contact with the foodstuff 31 is raised, it may be in such a state.

  Further, the upper end of the wall member 23 may not be in contact with the sheet member 11 over the entire range. That is, a gap is formed between a part of the upper end of the wall member 23 and the sheet member 11, and the inside of the housing space 25 whose upper surface is covered by the sheet member 11 through the gap and the outside of the bottomed container 21. The spaces may be in communication. Furthermore, the entire upper surface of the accommodation space 25 may not be covered with the sheet member 11. That is, a part of the upper surface of the accommodation space 25 is not covered by the sheet member 11, and the space between the inside of the accommodation space 25 and the outside of the bottomed container 21 that are covered by the sheet member 11 through the portion communicates. It may be. Further, the sheet member 11 may be one in which the curl has completely disappeared or may not have the curl from the beginning.

  Next, a method for using the sheet member 11 and the bottomed container 21 having the above-described configuration will be described.

  FIG. 5 is a schematic side view showing an operation of covering the upper surface of the bottomed container with the sheet member in the embodiment of the present invention, and FIG. 6 is an operation of heating the food using the heating cooking set in the embodiment of the present invention. It is a schematic diagram which shows.

  First, a cook or the like places the food 31 in the accommodation space 25 of the bottomed container 21, and then covers the upper surface of the accommodation space 25 with the sheet member 11. In this case, the first end edge 14 exposed on the outer surface of the roll part 12 in the sheet member 11 provided in a roll shape is gripped and pulled by a finger or the like, and is slightly extended from the roll part 12. To do.

  Subsequently, as shown in FIG. 5, the first end edge 14 slightly extended from the roll portion 12 is hooked on the protruding ear 24 of one of the bottomed containers 21 (leftward in the example shown in the figure). Stop. That is, one of the first end edges 14 is hooked on the lower surface of the one protruding ear 24 near the outer edge 24a, and the roll remaining portion 14a near the one first edge 14 is connected to one protruding ear. 24 is engaged with the outer edge portion 24a.

  Subsequently, the roll unit 12 is moved toward the other side of the bottomed container 21 (right side in the example shown in the figure). At this time, the roll unit 12 is loosely gripped with fingers or the like, that is, loosely held to allow the roll unit 12 to rotate. Then, since the engagement between the roll remaining portion 14a and the outer edge portion 24a of one protruding ear 24 is maintained, the roll portion 12 moves toward the other as shown in FIG. Accordingly, the sheet member 11 is fed out from the roll unit 12.

  And the part extended from the roll part 12 in the sheet | seat member 11 becomes a magnitude | size comparable to the whole upper surface of the accommodation space 25, and the roll part 12 is substantially above the other protrusion ear | edge part 24 of the bottomed container 21. When it reaches, the roll part 12 is moved downward, and the other first end edge 14 hidden inside the roll part 12 is hooked on the other protruding ear part 24 to be hooked. That is, the other first end edge 14 is hooked on the lower surface of the other protruding ear 24 near the outer edge 24a, and the roll remaining portion 14a near the other first end 14 is connected to the other protruding ear 24. Engage with the outer edge 24 a of the portion 24. In this case, since most of the sheet member 11 is drawn out from the roll portion 12, a cook or the like can easily grasp the other first end edge 14.

  As a result, as shown in FIGS. 1 and 2, the opened upper surface of the accommodation space 25 of the bottomed container 21 containing the food 31 is covered with the sheet member 11.

  Here, after the roll remaining portion 14 a in the vicinity of the first end edge 14 of the sheet member 11 is engaged with the outer edge portion 24 a of the one protruding ear 24, the roll portion 12 is attached to the bottomed container 21. The method of moving toward the other side and engaging the roll remaining portion 14a in the vicinity of the other first end edge 14 of the sheet member 11 with the outer edge portion 24a of the other protruding ear portion 24 has been described. After the entire part is drawn out from the roll part 12, the roll remaining part 14a in the vicinity of both the first end edges 14 of the sheet member 11 is engaged with the outer edge parts 24a of both protruding ear parts 24 almost simultaneously. Also good.

  Next, as shown in FIG. 6, the cook or the like places the bottomed container 21 in which the upper surface of the accommodation space 25 containing the ingredients 31 is covered with the sheet member 11 in the cooking space 42 of the cooking device 41. Place. And the foodstuff 31 is heat-cooked with heat rays, such as infrared rays radiated | emitted from the heating source 43 arrange | positioned in the upper part in this cooking space. In FIG. 6, an arrow 44 schematically represents a heat ray from the heating source 43.

  Here, the heating cooker 41 has a heating source 43 disposed in the upper part, and is an electric oven, an electric toaster, a microwave oven, or the like. Any kind of cooking utensil may be used as long as the heating source 43 is disposed on the upper part and the food 31 in the cooking space 42 is cooked by heat rays such as infrared rays radiated from the heating source 43. Moreover, the cooking utensil 41 may be a household cooking utensil or a commercial cooking utensil used in a restaurant or the like. Further, in addition to the heating source 43, for example, a cooking utensil provided with a heating device such as a microwave generator, a heating device such as an electric heater disposed below the cooking space 42, etc. It may be. Moreover, although the said heat source 43 is an infrared lamp, a sheathed heater, etc., for example, what kind of thing may be used as long as the foodstuff 31 can be heated by radiation | emission of heat rays, such as infrared rays. Further, the heat rays from the heating source 43 are, for example, near infrared rays, but may include visible rays, far infrared rays, or any frequency band.

  Then, the cooking device 41 is operated to radiate heat rays from the heating source 43. Then, the heat rays from the heating source 43 as indicated by the arrow 44 pass through the sheet member 11 and enter the accommodation space 25 of the bottomed container 21, and irradiate the upper surface of the food 31 to heat the upper surface. . Thereby, the foodstuff 31 is heat-cooked as if it was roasted by the heat radiation from the heating source 43 arrange | positioned upwards. At this time, since the upper surface of the storage space 25 containing the food 31 is covered with the sheet member 11, the broth, oily smoke, odor, etc. coming out of the heated food 31 are confined in the storage space 25 and cooked. There is no scattering in the cooking space 42 of the appliance 41. Therefore, the inside of the cooking space 42 is not contaminated by the broth, oil smoke, odor, etc. that comes from the food material 31.

  Note that there is a gap between a part of the upper end of the wall member 23 and the sheet member 11, or a part of the upper surface of the accommodation space 25 is not covered by the sheet member 11, so Even when the interior of the space 42 is communicated to some extent, if most of the upper surface of the accommodation space 25 is covered, the broth, oil smoke, odor, etc. from the ingredients 31 are scattered into the cooking space 42. Is effectively suppressed. Therefore, contamination inside the cooking space 42 due to the broth, oil smoke, odor, etc. coming out of the ingredients 31 is effectively prevented.

  In addition, exudation components such as the broth that exudes from the heated food material 31 and detachment components such as scales and burnt that have fallen off from the surface of the food material 31 are formed on the surface of the bottom member 22 of the bottomed container 21. After entering the second recess 22b, it moves to the first recess 22a and is accommodated in the first recess 22a. Therefore, after heat cooking, disposal processing of the exuding component from the foodstuff 31 or a detached component can be easily performed. Further, the bottomed container 21 can be easily cleaned.

  Furthermore, the heat rays from the heating source 43 that did not irradiate the food 31 even when entering the accommodation space 25 irradiate the surfaces of the bottom member 22 and the wall member 23 of the bottomed container 21. In this case, the bottomed container 21 absorbs the heat ray without passing through, so that the temperature rises due to heating. And when the temperature rises, the bottomed container 21 functions as a kind of heat source, and radiates heat rays such as far infrared rays to some extent. Therefore, the food material 31 is cooked as if it was roasted by heat radiation from the surfaces of the bottom member 22 and the wall member 23 of the bottomed container 21.

  In this case, the surface of the bottom member 22 of the bottomed container 21 is uneven because the first recess 22a and the second recess 22b are formed, and the surface area is increased. Furthermore, since the direction of the surface of each uneven | corrugated part has changed, it can receive the heat ray from another direction. Therefore, the area irradiated by the heat rays from the heating source 43 is large, and the heat rays from the other direction are absorbed, so that the heat is efficiently heated by the heat radiation from the heating source 43. Therefore, the heating of the foodstuff 31 by the thermal radiation of the bottomed container 21 is performed effectively.

  Moreover, since the surface of the bottom member 22 is uneven | corrugated, when the bottomed container 21 functions as a kind of heat source, the area which radiates | emits a heat ray is large, and can radiate | emit to another direction. Therefore, a large amount of heat rays can be radiated in the other direction, and the food 31 is effectively heated by the heat radiation of the bottomed container 21.

  Further, as described above, the cooking device 41 is a cooking device that includes a heating device such as an electric heater disposed below the cooking space 42 in addition to the heating source 43 and is used in combination with the heating source 43. In that case, the bottomed container 21 is also heated by the heating device disposed in the lower part of the cooking space 42. Accordingly, the temperature of the bottomed container 21 is further increased and the function as a kind of heat source is further strengthened, so that the food 31 can be cooked more effectively from below.

  In addition, the inventor of the present invention uses a commercially available electric oven toaster (manufactured by ZOJIRUSHI CORP., Model name “ET-VT22”, rated output: 1000 [W]) as the cooking utensil 41 as the food 31. Fish (hamachi fillet) was actually cooked. The electric oven toaster is a type of cooking utensil provided with a heating device such as an electric heater disposed below the cooking space 42 in addition to the heating source 43.

  And the foodstuff 31 is accommodated in the accommodation space 25 as mentioned above, the bottomed container 21 which covered the upper surface of this accommodation space 25 with the sheet | seat member 11 is set to the said electric oven toaster, and an output is 1000 [W]. And cooking for 15 to 20 minutes. As a result, grilled fish that had been grilled uniformly was obtained. In addition, exuded components and detached components from the food material 31 do not come out of the bottomed container 21, and the grilled fish can be easily taken out from the bottomed container 21. Almost no deposit was observed. Furthermore, it turned out that the sheet member 11 exactly the same as before cooking can be obtained by pouring water into the sheet member 11 after cooking, and can be repeatedly used.

  Thus, in this Embodiment, the sheet | seat member 11 which consists of a heat resistant resin film which permeate | transmits a heat ray consists of a heat resistant material which cannot permeate | transmit a heat ray, the upper surface is open | released, and the accommodation space 25 which accommodates the foodstuff 31 in an inside Is placed so as to cover the upper surface of the bottomed container 21, and the food 31 is roasted by heat radiation from the heating source 43 disposed above. Thereby, the broth, oil smoke, odor, etc. which come out from the foodstuff 31 can be confined, the contamination in the heating cooking appliance 41 can be prevented, and the foodstuff 31 can be efficiently cooked by heating.

  In addition, this invention is not limited to the said embodiment, It can change variously based on the meaning of this invention, and does not exclude them from the scope of the present invention.

  The present invention can be applied to a cooking sheet, a cooking container, and a cooking set.

DESCRIPTION OF SYMBOLS 10 Cooking set 11 Sheet member 13 2nd edge 14 1st edge 21 Bottomed container 22 Bottom member 22a 1st recessed part 22b 2nd recessed part 23 Wall member 23a 1st wall member 23b 2nd wall member 24 Projection ear | edge part 25 Storage space 31 Food 43 Heat source

Claims (7)

(A) a heat-resistant resin film that transmits heat rays;
(B) It is placed on the heating and cooking container so as to cover the opened upper surface of the heating and cooking container that contains the food, and the food is beaten by heat radiation from a heating source disposed above. A sheet for heating and cooking, which is used for baking. The heat-resistant resin film is a polytetrafluoroethylene film, a tetrafluoroethylene-perfluoroalkyl vinyl ether copolymer film, a polyether ether ketone film, or a heat-resistant resin film having a coating layer of a resin constituting the film on the surface. The heating cooking sheet according to claim 1. The sheet for cooking according to claim 1 or 2, wherein a curl is provided in the vicinity of at least a pair of opposing edges, and the edges are engageable with the ears of the cooking container. (A) It consists of a heat-resistant material that cannot transmit heat rays,
(B) the upper surface is open and has a storage space for storing foods inside;
(C) A heating and cooking sheet that transmits heat rays is placed so as to cover the upper surface, and is used for roasting the food by heat radiation from a heating source disposed above. A cooking container for cooking. The cooking according to claim 4, further comprising: a wall member that defines a side surface of the housing space; and an ear that extends outward from an upper end of the wall member and is engageable with an edge of the heating cooking sheet. Container. The cooking container according to claim 4 or 5, further comprising a bottom member that defines a lower surface of the housing space, and a plurality of recesses formed on a surface of the bottom member. (A) a cooking sheet made of a heat-resistant resin film that transmits heat rays;
(B) a heating and cooking set comprising a heating and cooking container made of a heat-resistant material that is impermeable to heat rays, the upper surface being opened, and a container for containing cooking materials inside.
(C) The heating cooking sheet is placed on the heating cooking container so as to cover the upper surface, and the ingredients stored in the storage space are roasted by heat radiation from a heating source disposed above. A cooking set characterized by being used for cooking.

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