JP2015132430A - Cooking tool - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking tool that can provide foods such as a fry with gumless, crispy and crunchy texture and that enables the foods to be easily taken out from the inside of a cooking device.SOLUTION: A cooking tool includes: a bottom 2 of an uneven structure in which a rib-like protrusion 21 capable of coming into contact with foods and a groove-shaped recess 22 capable of temporarily storing oil contents and the like flowing out from the heated foods and adjacent to the protrusion 21 are repeatedly formed; a pair of wall parts 3 that are formed further on the outside in a direction in which the repeatedly-formed protrusion 21 and the repeatedly-formed recess 22 adjoin each other; and inclined parts 4 that are formed in an upward inclined shape at both groove-direction ends of the recess 22.

Description

  The present invention relates to a cooking utensil used in cooking such as an oven or a microwave oven.

  When fried foods with clothes such as croquettes, tempura, and fried chicken sold at supermarkets are reheated and eaten, they can be eaten as freshly fried foods by frying them back with oil. However, it is apt to be avoided because it takes time to re-fry the oil again and it takes time to clean up the oil after cooking.

  In this regard, recently, cooking devices such as ovens and microwave ovens are widely used in general households, and it is now possible to easily eat hot fried food by reheating them.

  As a cooking tool used in such cooking, in Patent Document 1, a plurality of protrusions are provided on the bottom of a container, and when the food is stored, it floats from the inner bottom surface between the food and the inner bottom surface. A container for heating a microwave oven in which a space is formed is disclosed.

  Further, Patent Document 2 discloses a cooking device including a dish having unevenness on a food placing surface, a heating chamber, and heating means. Further, Patent Document 2 discloses a dish having a shape that is inclined downward toward the outside of the dish so that oil and fat flowing out from the food does not stay between the concave and convex grooves and the cooked food.

Japanese Utility Model Publication No.7-12023 Japanese Patent Laid-Open No. 9-14673

  However, when oil-cooked fried foods such as croquettes and deep-fried food are reheated, there is a problem that the oil and moisture contained in the foods drips down and the inside of the cooking device becomes dirty.

  It is desirable to be able to easily cook or reheat fried foods such as croquettes, tempura and fried chicken in an oven or microwave oven. Furthermore, it is desirable to place the food on a cooking utensil having a structure in which oil and moisture that exude from the food when cooked in an oven or microwave oven are hot immediately after cooking and are not burned when taken out.

  The present invention is a cooking tool for solving the above-mentioned problems, and a fried food with a crispy and crunchy texture without being sticky by placing food on the utensil and cooking and reheating in an oven or microwave oven An object of the present invention is to provide a cooking utensil having a structure in which a food such as the above can be obtained and can be easily taken out from the inside of a cooking device.

As a result of intensive studies to solve the above problems, the present inventors have completed the present invention. That is, the present invention is a cooking tool for cooking food by placing food,
A concavo-convex structure formed by repeatedly forming rib-shaped convex portions that can come into contact with the food and groove-shaped concave portions adjacent to the convex portions that can temporarily store oil or the like flowing out from the heated food The bottom of
A pair of wall portions formed on the outer side in the direction in which the convex portions and the concave portions repeatedly formed are adjacent;
Inclined portions formed so as to incline upward at both ends of the recess in the groove direction;
It is characterized by having.

  ADVANTAGE OF THE INVENTION According to this invention, the fried food of the crispy and crunchy texture is obtained without the oil and water which flowed out during cooking and reheating of the food put on the said convex part dripping down into a recessed part. In addition, since the pair of wall portions are provided, it is easy to reinforce the overall strength. For this reason, it can be set as the structure which is easy to adapt to material selection and design for thickness reduction.

  In addition, since the cooking device is provided with inclined portions formed so as to be inclined upward at both ends in the groove direction of the concave portion, when the cooking device is slightly inclined when being taken out from the inside of the cooking device after cooking. Even so, it is difficult for hot oil and moisture accumulated in the recesses to flow out.

  Further, in the cooking device, it is preferable that the inclined portion is formed with an inclined convex portion and an inclined concave portion that are continuous from the convex portion and the concave portion. One of the common problems in cooking utensils is that it is desirable to have a structure that is easy to wash in consideration of repeated use of the utensil. However, the present condition is that the cooking utensils which satisfy such a subject are not obtained conventionally. In this respect, the cooking utensil as in the present invention is easy to wash because the concave portion in which oil and water are accumulated is continuously formed from one inclined concave portion to the other inclined concave portion.

  In the cooking device, it is also preferable that a cross-sectional shape of the convex portion is a semicircular shape. Since the cooked product contacts only at the apex of the semicircular convex portion, such a cooked cooking tool provides a cooked product that is heated more uniformly as a whole.

  In the cooking device, it is also preferable that the inclined portion is formed perpendicular to the horizontal plane. Thus, when the inclined part is made into a wall shape, the high-temperature oil component and water | moisture content collected in the recessed part become difficult to flow out further.

  ADVANTAGE OF THE INVENTION According to this invention, foodstuffs, such as a fried food with the crispy and crunchy texture without being sticky, can be obtained, and it can be set as the structure which is easy to take out from the inside of a heating cooker.

It is a whole perspective view which shows an example of the cooking utensil which concerns on this invention. It is a front view of the cooking utensil shown in FIG. It is a side view of the cooking utensil shown in FIG. It is a whole perspective view of the heating cooking utensil in the state where food was placed. The perspective image of the cooking utensil (tray A) in Example 1 is shown. The perspective image of the cooking utensil (tray C) in Example 2 is shown. It is a perspective view which shows the shape of the cooking utensil (tray E) in Example 3. FIG. It is a perspective view which shows the shape of the cooking utensil (tray F) in Example 4. FIG. It is a perspective view which shows the shape of the heating cooking utensil (tray G) in Example 5. FIG. It is a perspective view which shows the shape of the cooking utensil (tray P) in the comparative example 1.

  Hereinafter, embodiments of the present invention will be described in detail. In addition, this invention is not limited to the following embodiment, It can implement by changing variously within the range of the summary.

  The cooking tool 1 is a heat-resistant cooking food tray (food tray) that is particularly suitable for reheating or cooking oil-cooked fried food with a heating cooker. Although the cooking utensil 1 of the present embodiment is a substantially rectangular tray (see FIG. 1), it may of course have other shapes.

  The cooking utensil 1 has a shape in which the bottom portion 2 has a concavo-convex structure that repeats while a rib-shaped convex portion 21 and a groove-shaped concave portion 22 are adjacent to each other. In the cooking device 1 of the present embodiment, a rib-shaped convex portion 21 and a groove-shaped concave portion 22 extend in the longitudinal direction of the substantially rectangular tray (in this specification, the rib-shaped convex portion 21 and the groove-shaped concave portion The direction in which 22 extends is also referred to as the groove direction), and the convex portion 21 and the concave portion 22 are adjacent to each other in the short direction (see FIG. 1 and the like).

  Examples of the cross-sectional shape of the convex portion 21 in the concavo-convex structure include a square shape (upper shape thereof), a triangular shape (upper shape thereof), a semicircle, and a semi-elliptical shape. The unevenness of heating decreases as the area of contact between the convex top portion (referring to the top portion of the convex portion 21) and the cooked product (see FIG. 4; food to be heated) decreases, so the convex portion 21 is narrow. A square (upper shape), a triangle (upper shape thereof), a semicircle, or a semi-elliptical shape is preferable, and a semi-circle or semi-elliptical shape is more preferable from the viewpoint of the load bearing strength of the convex portion 21. In this case, the radius of curvature R of the semicircle / semi-elliptical portion is preferably 1 mm or more and 10 mm or less.

  Further, the shape of the recess 22 may be a square (lower shape), an inverted triangle (lower shape), a semicircle, a semi-elliptical shape, or the like. Since it is preferable that the concave portion 22 can store more oil and moisture flowing out of the food, a wide square (lower shape), a semicircle, or a semi-elliptical shape is preferable. A circular or semi-elliptical shape is more preferable.

  Although there is no restriction | limiting in the width | variety of the said recessed part 22, If it is too narrow, since it will become easy to overflow the oil component and water | moisture content which flow out from a cooking thing, it is preferable that it is 5 mm or more. If the width is too wide, part or all of the cooked product sinks into the recess 22, so that it is preferably 20 mm or less, more preferably 15 mm or less in consideration of actual use conditions.

  A pair of wall parts 3 oppose the edge of the further outer side of the direction which the convex part 21 and recessed part 22 which are repeatedly formed adjoin among the cooking utensils 1 (short direction when the heating cooking utensil 1 is a rectangle). It is formed to do. The wall 3 described above also has a function of structurally reinforcing the overall strength of the cooking utensil 1. For example, even if the cooking utensil 1 is held around the corner of the cooking utensil 1, the wall 3 is provided to prevent the cooking utensil 1 from being bent or bent diagonally. It is done. It is also preferable that the wall 3 is folded or provided with a rib.

  Both ends of the concavo-convex structure in the cooking utensil 1 (both ends in the groove direction of the concave portion 22) are preferably inclined upward while maintaining the concavo-convex structure. Due to the upward inclination, even when the cooking utensil 1 is slightly inclined at the time of taking out from the cooking chamber after cooking, the oil and moisture accumulated in the recess 22 are not easily spilled off.

  In the present embodiment, inclined portions 4 that are inclined upward are provided at both ends of the recess 22 in the groove direction (see FIGS. 1 and 2). Further, the inclined portion 4 is formed with an inclined convex portion 41 continuing from the convex portion 21 formed on the bottom portion 2 and an inclined concave portion 42 continuing from the concave portion 22 formed on the bottom portion 2, and the concavo-convex structure of the bottom portion 2 is inclined. This is also maintained in the part 4. The inclined convex portion 41 is formed in the same shape as the convex portion 21 (square (upper shape), triangular (upper shape), semicircle, semielliptical shape, etc.). The inclined recess 42 is formed in the same shape as the recess 22 (square (lower shape), inverted triangle (lower shape), semicircle, semi-elliptical shape, etc.).

  The inclination angle of the inclined portion 4 with respect to the horizontal plane is preferably 5 degrees or more. If it is 5 degree | times or more, the oil / moisture spillage suppression effect when the cooking utensil 1 tilts can be expected. More preferably, it is 10 degrees or more.

  From the viewpoint of suppressing such oil and moisture spillage, the inclined portion 4 may be formed in a wall shape perpendicular to the horizontal plane (see Example 5 and FIG. 10 described later). According to such a cooking tool 1, oil and moisture spillage can be further suppressed.

  On the other hand, from the viewpoint of enabling cooking without falling down even if the food is placed on the inclined portion 4, the inclination angle of the inclined portion 4 with respect to the horizontal plane is preferably 30 degrees or less. If it is 30 degrees or less, even if the food is placed on the inclined portion 4, it can be cooked without falling down, so that more food can be cooked by heating once. More preferably, it is 25 degrees or less.

  Although the inclination start position of the inclined part 4 (in other words, the boundary between the inclined part 4 and the bottom part 2) is not particularly limited, the inclination start position is close to the center of the cooking device 1. The width of the bottom portion 2 is relatively smaller than the width of the portion 4 in the groove direction (tray longitudinal direction). If it does so, since there are few ground plane parts of the cooking utensil 1, there is a possibility that the balance becomes worse when the food is put and the cooking utensil 1 is likely to fall down. Considering the above, the total length distance (tray longitudinal direction) between the inclined portion 4 and the bottom portion 2 is A, and in other words, from the end portion of the inclined portion 4 (in other words, the longitudinal end of the cooking device 1) to the inclination start position. When the distance is B, it is preferable that B / A = 0.05 to 0.30 (see FIG. 2). Further, when the inclined portion 4 has a vertical wall shape or is in a state close to vertical, the value of B / A may be 0 or less than 0.05.

  Examples of the material of the cooking utensil 1 include thermoplastic resins, engineering plastic resins, ceramic ceramics, paper, glass, metals such as aluminum and iron. In the case of oven cooking, ceramic pottery, glass, engineering plastic resin, metal, and paper are preferable. Among them, paper is light and inexpensive, and is suitable for one-way disposable and most preferable. In the case of cooking in a microwave oven, thermoplastic resin, engineering plastic resin, ceramic, and paper are preferable. Among them, the thermoplastic resin and paper are light and inexpensive, and are therefore most suitable because they are suitable for one-way disposable. Further, it is possible to use a combination of the above materials, and it is more preferable to use a combination of paper. That is, the cooking utensil in which the paper utensil 50 having the same shape is covered on the cooking utensil 1 made of thermoplastic resin, engineering plastic resin, ceramic or metal, having the concavo-convex structure of the present embodiment and a pair of wall portions is preferable. . In this case, both do not need to be completely the same shape and size. For example, even if the paper utensil 50 is slightly larger in size, it is practical if it is covered with the other cooking utensil and the relative position is difficult to shift. There is no problem. In order to make it difficult to shift the relative position, there are means such as making the paper utensil 50 corrugated in accordance with the uneven structure of the cooking utensil 1, and providing folding at the end of the paper utensil 50. Thus, when cooking a food on the cooking utensil 1 covered with the paper utensil 50, the oil and water flowing out from the cooking are accumulated on the paper utensil 50, and after the cooking is taken out after cooking. By removing the paper tool 50, oil and moisture can be easily discarded, and the labor of washing the cooking tool 1 below can be saved. Since the paper utensil 50 can be prepared at a low cost, it is reasonable to dispose the paper utensil once, and to use it by fitting a new paper utensil 50 when cooking next time. Examples of the paper material include high-quality paper, oil-resistant paper, parchment, glassine paper, craft paper, and pure white roll. It is preferable to perform a silicone coating on the surface of the paper that comes into contact with the cooked product because the release from the cooked product is improved. Silicone coating may be applied to both sides of the paper.

  A known method may be used to mold the cooking device 1 into the shape described above. Examples of known methods include, but are not limited to, vacuum molding, compression molding, injection molding, blow molding, press working, and casting.

  In the case of the paper utensil 50, in order to prevent tearing of the paper when processing by inclining both sides corresponding to the inclined portion 4 of the cooking utensil 1, cuts are provided in advance at both ends of the tilt start position. Also good. Examples of the shape of the cut include a slit shape, a polygonal shape, and a circular shape, but other shapes may be used. From the viewpoint of preventing tearing and tearing from the cutting position, a circular cutting is preferable.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited only to these Examples. Example, appearance of cooked food, evaluation items of cooking utensils of comparative examples, texture of cooked food, temperature uniformity of cooked food, stability of cooked food on tool, ease of taking out from heating cooker, cooking The ease of washing of the tool was measured and evaluated by the following method. In addition, as for the cooked foods, prepare 2 pieces of chicken thigh cut at 30g in supermarkets, and use the commercially available "Chinese fried powder (made by Showa Sangyo Co., Ltd.)" After preparing in accordance with the recipe described in the above, it was placed on the cooking utensils of Examples and Comparative Examples and cooked at 500 W for 3 minutes in a microwave oven (Sharp Microwave Oven RE-S26A).

[Appearance of cooked food]
The cooked chicken fried was visually evaluated.

<Evaluation>
○: Good state ×: Foreign matter on the surface

[Food texture]
The average value of the evaluation was calculated by having 10 people eat and compare the fried chicken from the cooked chickens, and then performing a three-step evaluation as described below.

<3-level evaluation>
2 points: Crispy feeling 1 point: Somewhat crunching feeling 0 point: No crunching feeling <Evaluation>
○: Average 1.5-2 points Δ: Average 1-1.5 points ×: Average less than 1 point

[Temperature uniformity of cooked food]
The fried chicken was taken out of the chicken and the temperature was immediately measured with a thermo camera. The fried chicken was turned upside down and the back was measured with a thermo camera. The difference between the maximum temperature and the minimum temperature at the measured temperature was calculated and evaluated based on the following criteria.
<Evaluation>
○: Temperature difference is less than 5 degrees Δ: Temperature difference is 5 degrees or more and less than 10 degrees ×: Temperature difference is 10 degrees or more

[Stability on cooking utensils]
About the cooking device 1 of the structure which inclined both ends, when chicken leg was put on the inclination part 4, it evaluated visually whether a chicken would fall down before cooking or during cooking.
<Evaluation>
○: Chicken did not roll down before cooking or during cooking ×: Chicken rolls down before cooking or during cooking −: Cannot be determined because no slope is formed

[Removability from a heating cooker]
After cooking, when the cooking utensil 1 was tilted in a state where the fried chicken was placed, it was evaluated whether or not oil and water that had been fried from the chicken or dropped from the chicken spilled from the cooking utensil 1.
<Evaluation>
○: Even if it is tilted by 10 °, it does not sag. △: It does not sag even if it is tilted by 5 °.

[Ease of washing cooking utensils]
The ease of removal of dirt when the cooking utensil 1 after cooking was washed with a sponge was visually evaluated.
<Evaluation>
◎: No cleaning required ○: Easy to clean, no dirt remains △: Some dirt is difficult to clean x: Dirt remains even after cleaning

  Examples and comparative examples will be described with reference to figures and tables as appropriate.

[Comparative Example 1]
First, a sheet having a thickness of 400 μm made of a mixture of polypropylene (PP), polyethylene (PE), and talc is vacuum-molded to have a length of 230 mm in the longitudinal direction and a length of 130 mm in the short direction, and the cross section is repeated semicircularly. The corrugated depth (vertical distance from the apex (convex apex) of the convex portion 21 to the bottom surface of the concave portion 22) is 12 mm, and the distance between one convex apex and the adjacent convex apex is 20 mm, as shown in FIG. A corrugated sheet-shaped cooking tool (referred to as “tray P” for convenience) was obtained. Using this cooking tool, chicken fried chicken was cooked in a microwave oven by the method described above. The results are shown in Table 1.

[Example 1]
A cooking utensil that is a corrugated concavo-convex structure and is the same as Comparative Example 1 except that a pair of inclined portions 4 are provided with both ends in the longitudinal direction inclined by B = 50 mm and an angle = 20 °, respectively. 1 (referred to as “tray A” for convenience) was obtained (see FIG. 5), and fried chicken was cooked in the same manner as in Comparative Example 1. Furthermore, chicken thighs were put on the inclined parts 4 at both ends and cooked. The results are shown in Table 1.

[Example 2]
A corrugated sheet (paper making tool 50) obtained by molding a silicon-coated high-density oil-resistant paper having an average thickness of 50 μm into the same shape as in Example 1 by a mold heat compression molding method is obtained. 1 to obtain a composite cooking tool 1 (referred to as “tray C” for the sake of convenience) fitted on the corrugated tray (tray A) obtained in step 1 (see FIG. 6). The chicken fried chicken was cooked. Furthermore, chicken thighs were put on the inclined parts 4 at both ends and cooked. The results are shown in Table 1.

[Example 3]
Similar to Example 1 except that the corrugated peak portion (convex portion 21, inclined convex portion 41) of the concavo-convex structure is triangular, and the bottom surface of the valley portion (concave portion 22, inclined concave portion 42) is planar. A cooking utensil (referred to as “tray E” for convenience) was obtained (see FIG. 7), and fried chicken was cooked in the same manner as in Comparative Example 1. The results are shown in Table 1.

[Example 4]
Example 1 except that the corrugated peak portion (convex portion 21, inclined convex portion 41) of the concavo-convex structure is semicircular and the bottom surface of the valley portion (concave portion 22, inclined concave portion 42) is planar. A similar cooking device (referred to as “tray F” for convenience) was obtained (see FIG. 8), and chicken fried chicken was cooked in the same manner as in Comparative Example 1. The results are shown in Table 1.

[Example 5]
A cooking utensil similar to that of Comparative Example 1 (for convenience, except that inclined portions 4 are provided at both ends of the concavo-convex structure, and the inclined portions 4 have a wall shape formed perpendicular to the horizontal plane. (Referred to as “Tray G”) (see FIG. 9), and fried chicken was cooked in the same manner as in Comparative Example 1. The results are shown in Table 1.

[Comparative Example 2]
The sheet used in Comparative Example 1 was prepared as a flat tray without being molded, and two chicken thighs were cooked in the same manner as in Comparative Example 1 except for fried chicken. The results are shown in Table 1.

[Comparative Example 3]
Commercially available cooking paper was prepared, chicken thighs were cooked in the same manner as in Comparative Example 1, and two chicken thighs were cooked. The results are shown in Table 1.

  As shown in Table 1, when cooking chicken fried with the cooking utensils (Tray A, Tray C, Tray E, Tray F, Tray G) of Examples 1 to 5, it is a crispy texture, compared The fried food could be cooked because it was heated uniformly. Moreover, even if it inclines to some extent when taking out and carrying the cooking utensil 1 after cooking by making the both ends of the groove | channel direction of a waveform structure incline upward like the Examples 1-4 and making it the inclination part 4, even if it inclines a little, it is oil content. And has the effect of making it difficult for water to spill. About this point, it is the same also about Example 5 by which the inclination part 5 was made into the wall shape perpendicular | vertical to a horizontal surface, and oil content etc. are not easily spilled. In addition, since the resin tray is not soiled by using a paper sheet (paper tool 50) on the resin tray as in the third embodiment, the labor of cleaning can be saved. It is convenient to remove the paper sheet after cooking and use a new paper sheet when cooking next time.

  On the other hand, as shown in Table 1, when fried chicken was cooked with the cooking utensil (tray P) of Comparative Example 1, it had a crunchy texture as in Examples 1 to 5, and heated relatively uniformly. As a result, it was possible to cook fried food, but it was evaluated that it was inferior in terms of ease of removal from the cooking device.

  In addition, from the result of Comparative Example 2, when cooking using a microwave oven on a flat sheet, there is no escape of oil and moisture that hangs down from the cooked food, so it is immersed in the lower part of the cooked food, so it is crispy after cooking. A feeling is not obtained, and temperature unevenness appears in the lower part and the upper part of the cooked food, which is inferior in taste. In addition, it can be seen that if the sheet is tilted when it is taken out from the cooking device, the oil and moisture will sag.

  From the result of Comparative Example 3, when cooking on a cooking paper with a microwave oven, the cooking paper absorbs the oil and moisture dripping from the cooked food, so a crisp feeling is obtained, but the lower and upper temperature unevenness occurs, which is delicious. Inferior to Moreover, since it is easy to stick fried from the fiber of a cooking paper when taking out from a cooking paper, it turns out that a fiber tends to stick to fried and is not preferable at the time of eating.

  The present invention is suitable for reheating or cooking fried foods such as croquettes, tempura, and deep-fried food using a cooking device such as an oven or a microwave oven, and has excellent taste, ease of handling, and convenience. Cooking utensils.

DESCRIPTION OF SYMBOLS 1 ... Heat cooking tool 2 ... Bottom part 3 ... Wall part 4 ... Inclined part 21 ... Convex part 22 ... Concave part 41 ... Inclined convex part 42 ... Inclined concave part 50 ... Paper tool

Claims (4)

A cooking utensil for placing food and cooking it,
A concavo-convex structure formed by repeatedly forming rib-shaped convex portions that can come into contact with the food and groove-shaped concave portions adjacent to the convex portions that can temporarily store oil or the like flowing out from the heated food The bottom of
A pair of wall portions formed on the outer side in the direction in which the convex portions and the concave portions repeatedly formed are adjacent;
Inclined portions formed so as to incline upward at both ends of the recess in the groove direction;
A cooking device characterized by comprising:   The cooking device according to claim 1, wherein the inclined portion is formed with an inclined convex portion and an inclined concave portion that are continuous from the convex portion and the concave portion.   The cooking device according to claim 2, wherein a cross-sectional shape of the convex portion is a semicircular shape.   The cooking device according to claim 1, wherein the inclined portion is formed perpendicular to a horizontal plane.