JP2012231688A - Cooking method of food material using ultrahigh pressure pan - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for cooking a large amount in a short time using an ultrahigh pressure pan.SOLUTION: The temperature and pressure in the pan are 120-170°C and 2.0-8.0 atmospheres (0.20-0.80 MPa) during cooking. When an IH heater is used as a heat source, a temperature control in the pan can be facilitated and the energy is saved.

Description

  The present invention relates to a method for cooking food using an ultra-high pressure pan.

  Many inventions related to cooking of ingredients using a pressure cooker have been seen. Most of them relate to electric rice cookers and pressure cookers, and as can be seen from Patent Documents 1 to 3, most of them relate to temperature and pressure control methods and devices. In both cases, the cooking temperature is 105 ° C. to 110 ° C., and the pressure is 1.2 to 1.4 atm (0.12 MPa to 0.14 MPa). When the pressure exceeds the set value, the structure is such that steam is ejected from the pressure regulating valve, and it is not preferable to apply a high pressure higher than the set value because it is dangerous.

Japanese Patent Laid-Open No. 2004-248895 JP 2006-6583 A JP 2008-307375 A

  The cooking method using a pressure cooker is generally performed under the above conditions. However, ingredients cooked under these conditions have a sufficient texture, but because the high-temperature heat does not pass to the inside of the ingredients, bones such as chicken and pork bones, fish bones, etc. Had the disadvantage of being soft and unable to cook. In addition, the cooking conditions using ordinary pressure cookers are limited in cooking time, and as long as the conditions are the same, it is difficult to cook in a shorter time, and as a result, it cannot be cooked in large quantities. It was.

  As a result of intensive studies to solve these drawbacks, the present inventors have found that these disadvantages can be solved by cooking at higher temperature and pressure than conventional cooking conditions, and completed the present invention.

That is, the gist of the present invention is that
“Using an ultra-high pressure pan, the temperature in the pan is 120 to 170 ° C., the pressure in the pan is 2.0 to 8.0 atm (0.20 to 0.80 MPa, Cooking method. "

  According to the cooking method of the present invention, since cooking is performed at a high temperature and high pressure compared to a method of cooking using a normal pressure cooker, heat can be passed to the inside of meat and fish, so that even bones can be cooked softly. It was possible to obtain an unexpected effect. In addition, since the cooking time can be shortened, a large amount of food can be cooked in a short time, which is suitable for commercial use. Furthermore, since the shape of the food can be softly cooked up to the bone, it can be preferably used in elderly care facilities and nursing homes.

  In general, it is known that in a chemical reaction, when the reaction temperature is increased by 10 ° C., the reaction rate is doubled. However, depending on the activation energy, it may be doubled or doubled. In the case of cooking food, it can be regarded as a kind of chemical reaction, and the cooking time can be shortened by raising the cooking temperature. For example, when compared with food boiled food at 100 ° C., cooking at a temperature higher by 150 ° C. and 50 ° C. is about 32 times the cooking speed in a boiling state at 100 ° C.

  Usually, in cooking using a pressure cooker, cooking is usually performed at a heating temperature of 105 ° C. to 110 ° C. and a pressure of 1.2 atmospheres to 1.4 atmospheres (0.12 MPa to 0.14 MPa). The cooking temperature at the time of using the super-high pressure cooker of this invention is 120 to 170 degreeC, and 30 to 60 degreeC higher than the cooking temperature in a normal pressure cooker. This indicates that the cooking speed is remarkably increased, and the object can be achieved at a speed of at least 10 times.

  The super high pressure cooker referred to in the present invention refers to a pressure cooker that can be cooked at a higher temperature and pressure than a normal pressure cooker. In the cooking method using an ultra-high pressure pan, the temperature in the pan can be 120 ° C. to 170 ° C., and the pressure in the pan can be 2.0 atm to 8.0 atm (0.20 MPa to 0.80 MPa). If the temperature in the pan exceeds 170 ° C, the saturated water vapor pressure of the water in the pan exceeds 8 atm. For example, if the temperature in the pan reaches 180 ° C, the saturated vapor pressure of water exceeds 10 atm, which is dangerous. It is not preferable to exceed 170 ° C. As for the preferable cooking conditions, the temperature in the pan is 120 ° C to 160 ° C, and a temperature condition of 120 ° C to 150 ° C is more preferable. Under this temperature condition, the saturated vapor pressure of the water in the pan becomes 2.0 atmospheres to 5.0 atmospheres (0.20 MPa to 0.50 MPa), so that it can be adopted as a preferable cooking condition.

  First, the super high pressure pan used in the present invention will be described. The pressure in the pan of the present invention is very high compared with the pressure in the pan of a normal pressure cooker. For this reason, the material of the pan is required to withstand a high pressure of 0.80 MPa. Preferably, any material that can withstand a pressure of about 1.0 MPa (10 atm) is acceptable. Specifically, a metal material having thermal conductivity such as stainless steel or copper is preferable. Furthermore, the method for heating the pan in the present invention is preferably performed by electric heating, and an IH heater is preferably used from the viewpoint of temperature management and thermal efficiency. Therefore, the material of the pan is preferably SUS430 capable of electromagnetic induction heating with an IH heater. When an IH heater is used as a heating source, the entire pan is made of a magnetic metal, such as SUS430, or at least the bottom of the pan, which is the heating surface, is magnetic, such as SUS430, or another metal and SUS430. It is preferable to use a combination of these materials.

  An advantage of using an IH heater as a heating source is that not only energy efficiency is good, but also a set temperature can be easily turned on and off. In a pressure cooker that uses gas as a heat source, temperature management and pressure management are complicated in design, and ensuring safety is not easy.

  The super high pressure pan of the present invention can be separated into an upper pan lid and a lower pan at the middle portion. It is preferable that the pan lid portion and the pan portion are fastened with a clasp to form a unitary structure. A temperature sensor is attached to the lid, and it is used for temperature control in the pan. A pressure gauge is attached to measure the pressure in the pan. Although it is preferable to attach a pressure gauge from the viewpoint of safety management, even if no pressure gauge is attached, the temperature in the pan approximates the saturated vapor pressure of water in the pan, so the pressure in the pan can be read by reading the sensor temperature. Can be estimated.

  In the method of cooking using the super high pressure pan of the present invention, the temperature in the pan can be set to 120 ° C to 170 ° C. For the reason described above, the temperature is preferably 120 ° C to 150 ° C. Hereinafter, the case where the temperature in a pan is set to 150 degreeC as cooking temperature is demonstrated. In this case, the pressure in the pan is set to 0.5 MPa, which is the saturated vapor pressure of water at 150 ° C. The apparatus for releasing the pressure applied to the super high pressure pan of the present invention has a structure that does not eject steam even when the pressure in the pan exceeds a set value for safety design. However, considering the case where the temperature sensor fails, the safety valve (attached to the top of the pan lid) of the device that releases the pressure works when the pressure in the pan reaches twice the set value. Safety valves are for emergency use only and do not normally operate.

  Basically, the temperature is set to 150 ° C, and when the temperature exceeds 150 ° C, the power of the IH heater is turned off or the structure of the IH heater is set not to exceed 150 ° C. The safety can be ensured as follows.

  In consideration of the case where the pressure in the pan has increased too much, the packing portion between the pan lid and the lower pan body should have a structure in which the pressure leaks from the packing portion when a pressure of about 10 atmospheres is applied. You can also.

  When cooking with something other than water, for example, if you use alcohol alone or a mixture with water, you must be aware that the steam pressure in the pan will increase.

  In addition, the super high pressure pan of the present invention can be used as a steamer, and in this case, the effect is even greater. This is because, in the method of the present invention, the heating temperature is 150 ° C., the temperature is not only higher by 50 ° C., but also the vapor pressure is five times higher than when steaming at 100 ° C.

  The IH heater is in contact with the lower part of the super high pressure pan of the present invention. The temperature sensor is installed on the surface of the pan lid. The correlation between the value indicated by the temperature sensor and the temperature in the pan can be obtained by experiment, and the temperature in the pan can be estimated from the result. Moreover, since the pressure in a pan can be estimated from the saturated vapor pressure of water at the temperature in the pan, if the correlation between the temperature sensor temperature and the temperature in the pan is known, the pressure in the pan can also be estimated.

  The display temperature of the temperature sensor, the temperature in the pan, and the pressure in the pan were measured. About 1/4 of pure water was added to the total capacity of the pan. When the indicated temperature of the sensor was 142 ° C., the pressure in the pan was 0.5 MPa (5 atm). Since the saturated vapor pressure of water was 0.476 MPa at 150 ° C. and 0.543 MPa at 155 ° C., it was found that the inside of the ultra high pressure pan meant 10 ° C. higher than the temperature sensor display. When heated by a household IH heater, it took about 30 minutes for the pressure in the pan to reach 0.5 MPa.

  After the heat treatment, turn off the IH heater and lower the temperature in the pan, but leave it as it is, wait for the temperature to drop naturally, or if you hurry up, you can cool the pan lid with water . In this case, if the pressure gauge shows around 1 atm or the temperature sensor shows a value around 100 ° C., the pressure in the pan can be removed. Then remove the clasp, remove the lid and take out the cooked food.

  The amount of water to be put into the ultra-high pressure pan may be, for example, 200 cc to 800 cc if the pan has a capacity of about 20 L, and may be adjusted depending on the taste of the boiled seasoning. In the case of steaming cooking, about 200 cc is sufficient, and if the amount of water to evaporate completely (about 100 g) and the amount to be cooked plus the amount to absorb water, the steam pressure does not change with the amount of water, This is because the vapor pressure is in equilibrium with temperature.

  Hereinafter, the present invention will be specifically described by way of examples.

Example 1
An ultra-high pressure pan with an internal volume of 20 L was used. Black beans and 200 cc of water were put in a container (lower pot) and boiled at 0.5 MPa for 10 minutes. After the heating, the pan was quickly cooled with water. After cooling, the pressure was released, the lid was removed, and the dish was taken out. The beans were boiled softly and maintained their original shape. The stew which normally takes 4 and 5 hours could be performed within 10 minutes.

(Example 2)
The ultra-high pressure pan having an internal capacity of 20 L used in Example 1 was used. Salmon head and 200 cc of water were put into a container and boiled at 0.5 MPa for 20 minutes. After the heating, the pan was quickly cooled with water. After cooling, when the pressure was released, the lid was removed, and the dish was taken out, the head of the salmon was completely boiled, and it was so soft that it could easily be cut with a chopstick up to a thick bone. I could eat all the meat and bones.

(Example 3)
The ultra-high pressure pan used in Example 1 was used. Chicken with bone and 200 cc of water were put in a container and boiled at 0.5 MPa for 20 minutes. After the heating, the pan was quickly cooled with water. After cooling, when the pressure was released, the lid was removed, and the dish was taken out, the meat quality of the chicken was firm and completely cooked. In addition, the thick bone was soft and could easily be cut with chopsticks. I could eat all the meat and bones.

Example 4
The ultra-high pressure pan used in Example 1 was used. A pork rib with bone and 200 cc of water were put in a container and boiled at 0.5 MPa for 20 minutes. After the heating, the pan was quickly cooled with water. After cooling, the pressure was released, the lid was removed, and the dish was taken out. As a result, the meat quality of the pork rose was firm and completely cooked. In addition, the thick bone was soft and could easily be cut with chopsticks. Moreover, the fat was dissolved in water, and the fat was solidified and precipitated in a lard shape. The meat had a very light taste because the excess fat had melted.

(Example 5)
The ultra-high pressure pan having an internal capacity of 20 L used in Example 1 was used as a steamer. 200 cc of water was put into the container, a base was set on the bottom of the container so that the upper end was above the water surface, and a colander was placed on the base. Pork ribs with bones were placed in a colander on a table and steamed at 0.5 MPa for 20 minutes. After the heating, the pan was quickly cooled with water. After cooling, the pressure was released, the lid was removed, and the dish was taken out. As a result, the pork belly fat was completely removed, and the pork belly had a very light meat quality.

  As explained above, in the cooking method using the super high pressure pan of the present invention, the elastic thing like meat and beans keeps the original shape after cooking, but the hard thing like bone is cooked after Was found to be so soft that it can be easily cut with chopsticks. Moreover, it became possible to shorten to 1/10 or less compared with the cooking time at 1 atmosphere. From these things, it is suitable for a large amount of cooking, and can be cooked so soft that it can eat even bones. In addition to cooking in general households, it can greatly contribute to the provision of school lunches at schools, hospitals, nursing homes and nursing homes that are required to be used for business purposes and in large quantities, as well as the shape of fish and meat It is possible to provide a cooking method that is excellent in nutrition because it can be eaten up to the bone without leaving the food. In addition, since an IH heater can be used as a heating source, temperature management can be easily performed. In addition, since the IH heater can be switched on and off frequently, energy saving effects can be expected.

Claims (1)

  Using an ultra-high pressure pan, the temperature in the pan is set to 120 ° C to 170 ° C, and the pressure in the pan is set to 2.0 atmospheres to 8.0 atmospheres (0.20 MPa to 0.80 MPa). Cooking method.