JP2020127559A - Container for electromagnetic cooker, food material cooking set and method for cooking food material - Google Patents
Container for electromagnetic cooker, food material cooking set and method for cooking food material Download PDFInfo
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本発明は、電磁調理器用容器、食材調理セット、及び、食材の調理方法に関する。 The present invention relates to a container for an electromagnetic cooker, a food cooking set, and a food cooking method.
近年、炎を生じない電磁調理器が、安全性、清潔性、便利性及び経済性の観点から食料品の調理用、或いは調理物の加熱用として一般家庭又はレストラン等の飲食店で使用されている。この電磁調理器は、電磁コイルからの磁力線により、鉄やステンレス等から成る電磁調理器用容器を載置した際に、前記容器の底にうず電流を発生させ、そのジュール熱によって前記容器内部の被調理物を加熱するものである。 In recent years, an electromagnetic cooker that does not produce flames has been used in general households or restaurants such as restaurants for cooking foods or heating foods from the viewpoint of safety, cleanliness, convenience and economy. There is. This electromagnetic cooker generates an eddy current at the bottom of the container when a container for an electromagnetic cooker made of iron, stainless steel, or the like is placed by magnetic lines of force from an electromagnetic coil, and the Joule heat of the eddy current causes the eddy current inside the container to be covered. It heats the food.
このような原理を利用してラーメン、そば、うどんといったカップ麺類の容器をそのまま電磁調理器で加熱可能な即席食品容器が提案されている。また非導電性材料と金属材料を組み合わせて軽量化や廃棄時の分別のし易さなどの利点を狙った電磁調理用容器が考案されている。 Utilizing this principle, an instant food container has been proposed in which a container for cup noodles such as ramen, soba, and udon can be heated as it is in an electromagnetic cooker. In addition, a container for electromagnetic cooking has been devised by combining a non-conductive material and a metal material for the purpose of weight reduction and easy separation at the time of disposal.
たとえば特許文献１には、非磁性の容器本体の底部に０．１０μｍ〜１００μｍのアルミ箔を備えたことを特徴とする加熱容器が開示されている。また、特許文献２には、断熱機能のある非磁性材底部にステンレスなどの非磁性金属を載置し着脱自在に構成して容器と金属を分別しやすく工夫した容器が開示されている。特許文献３は０．０５〜０．５ｍｍの鋼板を内層容器とし断熱素材からなる外層容器であって内層容器の底面が、外層容器の底面から５ｍｍ以内に位置する即席食品容器が開示されている。 For example, Patent Document 1 discloses a heating container in which a bottom of a non-magnetic container body is provided with an aluminum foil of 0.10 μm to 100 μm. Further, Patent Document 2 discloses a container in which a nonmagnetic metal such as stainless steel is placed on the bottom of a nonmagnetic material having a heat insulating function and is detachably configured so that the metal and the container can be easily separated. Patent Document 3 discloses an outer-layer container made of a heat insulating material with a steel plate of 0.05 to 0.5 mm as an inner-layer container, wherein the bottom of the inner-layer container is located within 5 mm from the bottom of the outer-layer container. ..
これら電磁調理器用容器は即席食品であるラーメン、そば、うどんなどの加熱を可能にしたものである。つまりは、いずれも食品を温めたり、煮込んだりする物ではあるが、基本的には100℃以下の調理を対象としている。水で調理するので100℃を超えることはなく、また水が蒸発して無くなれば導電性材料の温度は上昇を続けいずれはIHの安全装置が作動し加熱が中止される。このため、これら電磁調理器用容器では焼き餃子、焼き魚、焼肉など焼き目をつけたい食材を調理することができない。 These containers for electromagnetic cookers enable the heating of instant foods such as ramen, soba, and udon. In other words, all of them are foods that are heated or boiled, but basically they are intended for cooking at 100°C or lower. Since it is cooked with water, it does not exceed 100°C. If the water evaporates and disappears, the temperature of the conductive material will continue to rise, and eventually the safety device of IH will operate and heating will be stopped. Therefore, it is not possible to cook ingredients such as grilled dumplings, grilled fish, and grilled meat that are desired to be grilled with these electromagnetic cooker containers.
また、特許文献４には、焦げ目をつける事のできる電磁調理器用容器が提案されている。紙や樹脂の容器上蓋と底部に発熱体を設置する構造の容器であるが本考案は発熱体の温度を一定にする機能が無いため安定した焼き目をつけることが困難である。 Further, Patent Document 4 proposes a container for an electromagnetic cooker that can be browned. The container has a structure in which a heating element is installed on the top and bottom of a paper or resin container. However, the present invention does not have a function of keeping the temperature of the heating element constant, so it is difficult to make a stable grill.
このように、食材に適切に焼き目をつけることのできる電磁調理器用容器は存在しなかった。 As described above, there has been no container for an electromagnetic cooker capable of appropriately baking foods.
本発明は、このような背景でなされた発明であり、本発明の課題は、電磁調理器用容器を用いて加熱した食材に適切に焼き目をつけられるようにすることである。 The present invention is an invention made in such a background, and an object of the present invention is to make it possible to properly mark a food material heated by using a container for an electromagnetic cooker.
上記課題を解決するため、底部に冷却媒体を保持可能な樹脂製の容器と、容器の底面と間隔をあけるように配置される金属製の加熱板部と、容器の底面と加熱板部を繋ぐように延び、加熱板部を支える金属製の脚部と、を備え、容器に保持される冷却媒体により脚部を冷却可能な電磁調理器用容器とする。 To solve the above problems, a container made of resin capable of holding a cooling medium at the bottom, a metal heating plate arranged to be spaced apart from the bottom of the container, and a bottom of the container and the heating plate are connected. And a metal leg portion that supports the heating plate portion, and the leg portion can be cooled by a cooling medium held in the container.
また、加熱板部に固定された脚部が容器内で移動することを抑制するストッパーを備えた構成とすることが好ましい。 Further, it is preferable that the leg portion fixed to the heating plate portion is provided with a stopper that prevents the leg portion from moving in the container.
更には、脚部を固定するストッパーを解除することにより、金属製の脚部と樹脂製の容器を分離可能な構成とすることが好ましい。 Furthermore, it is preferable that the metal leg and the resin container can be separated by releasing the stopper that fixes the leg.
また、加熱板部は円盤状にすることが好ましい。 Further, it is preferable that the heating plate portion has a disc shape.
また、上記電磁調理器用容器と、前記電磁調理器用容器の加熱板部上で焼き目が生じるように調理する食材が収められた食材保管用袋と、を備えた食材調理セットとすることが好ましい。 In addition, it is preferable to provide a food cooking set including the electromagnetic cooker container and a food product storage bag in which foods to be cooked so that a grill is formed on the heating plate portion of the electromagnetic cooker container are stored. ..
また、上記電磁調理器用容器に備えられた加熱板部に接しない高さの範囲で脚部周りに冷却媒体を導入し、その後、電磁調理器用容器を載せた電磁調理器から生じた磁力線により加熱板部に渦電流を発生させて加熱板部を加熱することで、加熱板部上の食材に焼き目をつける食材の調理方法とすることが好ましい。 Further, a cooling medium is introduced around the legs in a height range that does not come into contact with the heating plate portion provided in the electromagnetic cooker container, and then heated by magnetic lines of force generated from the electromagnetic cooker on which the electromagnetic cooker container is mounted. It is preferable to use a method for cooking foodstuffs in which the foodstuffs on the heating plate portion are grilled by generating an eddy current in the plate portion to heat the heating plate portion.
本発明を用いると、電磁調理器用容器を用いて加熱した食材に適切に焼き目をつけられるようにすることができる。 According to the present invention, it is possible to properly mark the food material heated by using the container for the electromagnetic cooker.
以下に発明を実施するための形態を示す。図１及び図２に示されていることから理解されるように、本実施形態の電磁調理器用容器１０は、底部に冷却媒体５を保持可能な樹脂製の容器１と、容器１の底面と間隔をあけるように配置される金属製の加熱板部３と、容器１の底面と加熱板部３を繋ぐように延び、加熱板部３を支える金属製の脚部４と、を備えている。この電磁調理器用容器１０は、容器１に保持される冷却媒体５により脚部４を冷却可能となっている。このため、電磁調理器用容器１０を用いて加熱した食材２に適切に焼き目をつけることが可能となる。 Modes for carrying out the invention are shown below. As understood from what is shown in FIG. 1 and FIG. 2, the container 10 for an electromagnetic cooker according to the present embodiment includes a resin container 1 capable of holding the cooling medium 5 at the bottom, and a bottom surface of the container 1. It is provided with a metal heating plate portion 3 arranged to be spaced apart from each other, and a metal leg portion 4 extending so as to connect the bottom surface of the container 1 and the heating plate portion 3 and supporting the heating plate portion 3. .. In this electromagnetic cooker container 10, the legs 4 can be cooled by the cooling medium 5 held in the container 1. For this reason, it becomes possible to properly grill the food material 2 heated using the electromagnetic cooker container 10.
実施形態の電磁調理器用容器１０は樹脂と鋼鈑を組み合わせた電磁調理器用容器１０であって食材２に焼き目をつけることができるものである。具体的には図１に示すように樹脂製の容器１の底部に脚部４に支持された加熱板部３を配置し、その上に被加熱物である食材２を乗せ、容器１の底部に所定の冷却媒体５を充填した状態で電磁調理器７により調理するものである。 The container 10 for an electromagnetic cooker of the embodiment is a container 10 for an electromagnetic cooker in which a resin and a steel plate are combined, and the food 2 can be marked. Specifically, as shown in FIG. 1, a heating plate portion 3 supported by legs 4 is arranged on the bottom of a container 1 made of resin, and a food material 2 which is an object to be heated is placed on the heating plate 3 and the bottom of the container 1 is placed. It is cooked by the electromagnetic cooker 7 with a predetermined cooling medium 5 filled therein.
加熱板部３は誘導加熱により発熱して被加熱物である食材２を加熱しつつ脚部４を介して冷却媒体５で冷却されることで加熱板部３の温度を焼き目ができる温度で保持するものである。 The heating plate 3 is heated by induction heating to heat the food material 2, which is the object to be heated, and is cooled by the cooling medium 5 via the legs 4, so that the temperature of the heating plate 3 can be burnt. To hold.
ここで、加熱板部３の温度を一定に保持できる理由について説明する。図２に示すように、電磁調理器７の作用により加熱板部３にジュール熱ｑ0を発生させるとする。この熱q0は、被加熱物である食材２を加熱する熱量ｑ1、周辺への放散熱q2、脚部４から冷却媒体５への伝熱による抜熱量q3となる。これらの熱収支をバランスさせることで、加熱板部３の温度を一定に保持することができる。 Here, the reason why the temperature of the heating plate 3 can be kept constant will be described. As shown in FIG. 2, it is assumed that Joule heat q0 is generated in the heating plate portion 3 by the action of the electromagnetic cooker 7. This heat q0 is the amount of heat q1 for heating the foodstuff 2 which is the object to be heated, the amount of heat dissipated to the surroundings q2, and the amount of heat removal q3 due to the heat transfer from the legs 4 to the cooling medium 5. By balancing these heat balances, the temperature of the heating plate portion 3 can be kept constant.
加熱板部３の材質は銅、アルミ、ステンレスでも良いが、誘導磁界により加熱し易く安価であるため、鋼とすることが好ましい。加熱板部３は渦電流が発生しやすい様に、電磁調理器７と並行に配置する。つまりは、加熱板部３が水平方向に広がるように配置する。なお、加熱板部３は円盤状にするのが、渦電流の発生にとって、好ましい。 The material of the heating plate portion 3 may be copper, aluminum, or stainless steel, but steel is preferable because it is easily heated by an induction magnetic field and is inexpensive. The heating plate 3 is arranged in parallel with the electromagnetic cooker 7 so that eddy currents are easily generated. That is, the heating plate portion 3 is arranged so as to spread in the horizontal direction. In addition, it is preferable that the heating plate 3 has a disk shape in order to generate an eddy current.
加熱板部３に繋がる脚部４の材質は銅、アルミ、ステンレス、カーボンでも良いが、熱伝導性、加工性が優れるとともに安価であるため、鋼とすることが好ましい。また、脚部４は、渦電流の発生を抑制するため、電磁調理器７に対して垂直方向に延びるように構成することが好ましい。更には、この脚部４は、板状に形成することが好ましい。 The material of the leg portion 4 connected to the heating plate portion 3 may be copper, aluminum, stainless steel, or carbon, but steel is preferable because it has excellent thermal conductivity and workability and is inexpensive. Moreover, in order to suppress the generation of eddy currents, the leg portion 4 is preferably configured to extend in the vertical direction with respect to the electromagnetic cooker 7. Further, the leg portion 4 is preferably formed in a plate shape.
次に容器１に入れる冷却媒体５について説明する。冷却媒体５はコスト面、安全面を考慮すると水が好ましいが、氷でも良い。また容器１を傾斜させた場合でもこぼれ難くするために、寒天や吸水ゲルなどを用いても良い。水などの冷却媒体５の水位Lｗは、加熱板部３に冷却媒体５が接触しない範囲で、極力深くすることが好ましい。これは、冷却媒体５が少ないと、蒸発により枯渇することで、加熱板部３の温度が上昇し被加熱物にとって好ましくない焦げが生じる虞があるからであり、また加熱板部３に冷却媒体５が接触すると加熱板部３の温度は冷却媒体５の沸点前後に保持されてしまい適切な温度にできないからである。 Next, the cooling medium 5 placed in the container 1 will be described. The cooling medium 5 is preferably water in consideration of cost and safety, but may be ice. In addition, agar or water-absorbing gel may be used to prevent spillage even when the container 1 is tilted. The water level Lw of the cooling medium 5 such as water is preferably as deep as possible within a range in which the cooling medium 5 does not come into contact with the heating plate portion 3. This is because if the amount of the cooling medium 5 is small, the temperature of the heating plate portion 3 rises due to evaporation and depletion, which may cause undesired charring of the object to be heated. This is because the temperature of the heating plate portion 3 is kept around the boiling point of the cooling medium 5 when they come into contact with each other, and the temperature cannot be adjusted to an appropriate temperature.
ところで、脚部４と脚部４の隙間tmは、狭すぎると毛細管現象により冷却媒体５が吸い上げられる虞がある。この場合、前述と同じ理由で加熱板部３の温度が冷却媒体５の沸点前後に保持されてしまう。これを防止するために脚部４と脚部４の隙間tmは3mm以上が好ましい。 By the way, if the clearance tm between the legs 4 is too narrow, the cooling medium 5 may be sucked up due to the capillary phenomenon. In this case, the temperature of the heating plate 3 is kept around the boiling point of the cooling medium 5 for the same reason as described above. In order to prevent this, the gap tm between the legs 4 is preferably 3 mm or more.
また、実施形態の電磁調理器用容器１０は、加熱板部３に固定された脚部４が容器１内で移動することを抑制するストッパー６を備えている。このストッパー６は加熱板部３が動いて樹脂製の容器１に触れることで、樹脂製の容器１が焼損することを防止するように機能する。脚部４を固定するストッパー６を解除することにより、金属製の脚部４と樹脂製の容器１を分離可能な構成とすれば、金属製の脚部４と樹脂容器１が簡単に分別できるため、廃棄時に便利である。 Further, the container 10 for an electromagnetic cooker according to the embodiment includes the stopper 6 that prevents the leg portion 4 fixed to the heating plate portion 3 from moving inside the container 1. The stopper 6 functions to prevent the resin container 1 from being burned by the movement of the heating plate portion 3 and contact with the resin container 1. If the metal leg 4 and the resin container 1 can be separated by releasing the stopper 6 that fixes the leg 4, the metal leg 4 and the resin container 1 can be easily separated. Therefore, it is convenient for disposal.
ところで、美味しそうな焼き目をつける温度は食材２により異なる。例えば、フレンチトーストは140℃、ホットケーキやクレープは170℃前後、お好み焼きや餃子は200℃前後、そしてステーキや鉄板焼きは240℃前後とされている。これらの食材２に適した焼き目をつけるためには、加熱板部３をこれらの温度付近に設定できる必要がある。そこで加熱板部３の温度を支配する因子を明確にするために実験を行った。実験には市販の電磁調理器７でPanasonic製、型式ＫＺ-ＰＨ33、定格は100V、1400Wのものを用い、冷却媒体５は水とした。 By the way, the temperature at which the delicious grilling is different depends on the food 2. For example, 140°C for French toast, 170°C for hot cakes and crepes, 200°C for okonomiyaki and gyoza, and 240°C for steaks and teppanyaki. In order to make a suitable grill for these food materials 2, it is necessary that the heating plate portion 3 can be set in the vicinity of these temperatures. Therefore, an experiment was conducted to clarify the factors that govern the temperature of the heating plate section 3. In the experiment, a commercially available electromagnetic cooker 7 made by Panasonic, model KZ-PH33, rated at 100V and 1400W was used, and the cooling medium 5 was water.
加熱板部３および脚部４は鋼板を使用した。板厚は被加熱物の重量を支えるための最低限の厚みと考えられる0.1〜0.6mmとした。なお、脚部４の上に加熱板部３を乗せるだけでは接触が一定とならなく温度も安定しないため、脚部４と加熱板部３はリベット止めとしたが、脚部４と加熱板部３の接合は溶接でも構わない。図３に実験の結果を示す。 Steel plates were used for the heating plate part 3 and the leg parts 4. The plate thickness is 0.1 to 0.6 mm, which is considered to be the minimum thickness to support the weight of the object to be heated. Since the contact is not constant and the temperature is not stable only by placing the heating plate portion 3 on the leg portion 4, the leg portion 4 and the heating plate portion 3 are riveted. The joining of 3 may be welding. The results of the experiment are shown in FIG.
図３に示すように、加熱板部３の板厚を厚くすると誘導加熱によるジュール熱が多くなるため加熱板部３の温度は高くなる。また脚部４を構成する冷却板の板厚を厚くすると冷却水への伝熱量が増すために加熱板部３の温度が低くなる。実験データは示さないが脚部４を構成する冷却板の枚数が増えても同様に加熱板部３の温度が低くなるのは言うまでもない。 As shown in FIG. 3, when the plate thickness of the heating plate portion 3 is increased, the Joule heat due to the induction heating is increased, so that the temperature of the heating plate portion 3 is increased. Further, if the plate thickness of the cooling plate forming the leg portion 4 is increased, the amount of heat transferred to the cooling water increases, so that the temperature of the heating plate portion 3 decreases. Although the experimental data is not shown, it goes without saying that the temperature of the heating plate portion 3 similarly decreases even if the number of cooling plates forming the leg portion 4 increases.
さらに図４に示すように、容器１の底部の外表面から加熱板部３までの距離すなわち電磁調理器７から加熱板部３までの距離Ltが大きい程、磁界が弱まるため加熱板部３の温度は低くなる。このため距離Lｔは10mm以内が好ましい。 Further, as shown in FIG. 4, the larger the distance Lt from the outer surface of the bottom of the container 1 to the heating plate part 3, that is, the distance Lt from the electromagnetic cooker 7 to the heating plate part 3, the weaker the magnetic field becomes. The temperature will be lower. Therefore, the distance Lt is preferably within 10 mm.
加熱板部３の板厚thが0.2mm、脚部４を構成する冷却板の板厚tcが0.2mm、電磁調理器７から加熱板部３までの距離Ltが6mm、水位Lwが5mmの条件に設定された電磁調理器用容器１０を用い、被加熱物としてかまぼこを加熱する実験を行った。図５に、この実験の結果を示す。図５の(a)は加熱板部３の温度の推移を表し、図５の（ｂ）は容器１内に冷却媒体５として張られた水の温度の推移を表している。 Conditions in which the thickness th of the heating plate 3 is 0.2 mm, the thickness tc of the cooling plate constituting the leg 4 is 0.2 mm, the distance Lt from the electromagnetic cooker 7 to the heating plate 3 is 6 mm, and the water level Lw is 5 mm. Using the container 10 for the electromagnetic cooker set to, an experiment was conducted to heat a kamaboko as an object to be heated. The results of this experiment are shown in FIG. 5A shows the transition of the temperature of the heating plate portion 3, and FIG. 5B shows the transition of the temperature of the water stretched in the container 1 as the cooling medium 5.
図５の(a)に示すように、電磁調理器７を作動させてからしばらくたつと、加熱板部３の温度は狙いの温度200℃となり、その後もこの温度がほぼ保持できた。また図５の（ｂ）に示すように、電磁調理器７を作動させてからしばらくたった後の水温は80℃前後でほぼ一定であった。ここから熱収支がバランスしている様子がわかる。結果として加熱されたかまぼこには美味しそうな焼き目が確認された。 As shown in (a) of FIG. 5, after the electromagnetic cooker 7 was operated for a while, the temperature of the heating plate portion 3 reached the target temperature of 200° C., and this temperature could be maintained substantially thereafter. Further, as shown in FIG. 5B, the water temperature after the operation of the electromagnetic cooker 7 for a while was almost constant at around 80° C. From here, we can see how the heat balance is balanced. As a result, it was confirmed that the heated kamaboko had a tasty grilled pattern.
次に、加熱板部３の板厚thが0.3mm、脚部４を構成する冷却板の板厚tcが0.3mm、電磁調理器７から加熱板部３までの距離Ltが6mm、水位Lwが5mmの条件に設定された電磁調理器用容器１０を用い、電磁調理器７で加熱させる実験を行った。図６に、この実験の結果を示す。この電磁調理器用容器１０を用いれば、ホットケーキの調理に適するとされる140℃前後に調整できていることがわかる。 Next, the plate thickness th of the heating plate 3 is 0.3 mm, the plate thickness tc of the cooling plate constituting the leg 4 is 0.3 mm, the distance Lt from the electromagnetic cooker 7 to the heating plate 3 is 6 mm, and the water level Lw is An experiment of heating with the electromagnetic cooker 7 was performed using the container 10 for the electromagnetic cooker set to the condition of 5 mm. The results of this experiment are shown in FIG. It can be seen that, by using the container 10 for an electromagnetic cooker, the temperature can be adjusted to around 140° C., which is suitable for cooking hot cakes.
このように適切な設定とされた電磁気調理器用容器１を用い、電磁調理器用容器１０に備えられた加熱板部３に接しない高さの範囲で脚部４周りに冷却媒体５を導入し、その後、電磁調理器用容器１０を載せた電磁調理器７から生じた磁力線により加熱板部３に渦電流を発生させて加熱板部３を加熱するという食材２の調理方法で、適切に、加熱板部３上の食材２に焼き目をつけることができる。このような調理は、比較的調理温度の低い、フレンチトーストから調理温度の高い焼き魚、餃子、ステーキなど様々な食材２に適用することが可能である。 Using the electromagnetic cooker container 1 having the proper setting as described above, the cooling medium 5 is introduced around the legs 4 in a height range not in contact with the heating plate portion 3 provided in the electromagnetic cooker container 10, After that, the cooking plate of the food material 2 is appropriately heated by heating the heating plate 3 by generating an eddy current in the heating plate 3 by the magnetic field lines generated from the electromagnetic cooking device 7 on which the container 10 for the electromagnetic cooking device is placed. The food 2 on the section 3 can be marked. Such cooking can be applied to various foodstuffs 2 such as grilled fish, dumplings and steaks having a relatively low cooking temperature, from French toast to a high cooking temperature.
これまで述べたことから理解されるように、加熱板部３の板厚th、脚部４を構成する冷却板の板厚tc、電磁調理器７から加熱板部３までの距離Ltを図３、図４のように組み合わせることにより加熱板部３の到達温度を選択することが可能となる。このため、被加熱物である食材２に対して、適切な設定とされた電磁調理器用容器１０を用いれば、望ましい加熱温度を保ちながら食材２を加熱し、焼き目をつけることができる。 As can be understood from the above description, the plate thickness th of the heating plate part 3, the plate thickness tc of the cooling plate forming the legs 4, and the distance Lt from the electromagnetic cooker 7 to the heating plate part 3 are shown in FIG. By combining as shown in FIG. 4, it is possible to select the ultimate temperature of the heating plate portion 3. Therefore, by using the electromagnetic cooker container 10 having an appropriate setting for the food material 2 to be heated, it is possible to heat the food material 2 while keeping a desired heating temperature, and to make a grill.
したがって、例えば、焼き目の無い状態で事前に半調理した魚、餃子、肉などの食材２を本発明の電磁調理器用容器１０内に充填しコンビニエンスストアや居酒屋などで冷蔵または冷凍保管しておき、注文時に店内に設置された電磁調理器７で調理するようにすれば、焼き目のついた焼き魚、焼き餃子、焼肉などをいつでもおいしく提供することが可能となる。また、電磁調理器７の操作が簡単なので冷蔵庫、冷凍庫から好みの食材２が入った容器１をお客様自身に取り出して調理してもらうことで、サービス提供店舗側の人手不足の解消も可能となる。 Therefore, for example, foods 2 such as fish, dumplings, meat, etc. that have been semi-cooked in advance in a grill-free state are filled in the container 10 for an electromagnetic cooker of the present invention and refrigerated or frozen in a convenience store or a pub. By using the electromagnetic cooker 7 installed in the store at the time of ordering, it is possible to provide delicious grilled fish, grilled dumplings, grilled meat, etc. at any time. Also, since the electromagnetic cooker 7 is easy to operate, it is possible to solve the labor shortage at the service providing store side by allowing the customer to take out the container 1 containing the desired foodstuff 2 from the refrigerator or freezer and cook it. ..
実施形態の電磁調理器用容器１０は、加熱板部３の板厚th、脚部４を構成する冷却板の板厚tc、電磁調理器７から加熱板部３までの距離Ltが固定であるため、加熱板部３の温度が特定のものとなる。したがって、被加熱物である食材２と電磁調理器用容器１０がセットになっていると、焼き目をつける者は、適する設定がなされた電磁調理器用容器１０を用いて調理することが容易となる。例えば、電磁調理器用容器１０と、前記電磁調理器用容器１０の加熱板部３上で焼き目が生じるように調理する食材２が収められた食材保管用袋と、を備えた食材調理セットを、用いれば、食材２の保管も適切にできる。この食材保管用袋を、電磁調理器用容器１０内に収め、電磁調理器用容器１０に蓋をした食材調理セットとすれば、食材調理セットの大きさを抑制することができ、流通させやすい。 In the container 10 for the electromagnetic cooker of the embodiment, the plate thickness th of the heating plate part 3, the plate thickness tc of the cooling plate constituting the leg part 4, and the distance Lt from the electromagnetic cooker 7 to the heating plate part 3 are fixed. The temperature of the heating plate section 3 becomes specific. Therefore, when the foodstuff 2 which is the object to be heated and the container 10 for the electromagnetic cooker are included in a set, it becomes easy for a person who has a grill to cook using the container 10 for the electromagnetic cooker having a suitable setting. .. For example, a foodstuff cooking set including a container 10 for an electromagnetic cooker and a foodstuff storage bag containing a foodstuff 2 to be cooked so that a grill is formed on a heating plate 3 of the container 10 for an electromagnetic cooker, If used, the foodstuff 2 can be properly stored. If the food storage bag is housed in the electromagnetic cooker container 10 and the electromagnetic cooker container 10 is covered with a lid, the size of the food cooker set can be suppressed and the food cooker set can be easily distributed.
以上、実施形態を中心として本発明を説明してきたが、本発明は上記実施形態に限定されることはなく、各種の態様とすることが可能である。例えば、一枚板を変形させることで、脚部と加熱板部が一体となるように形成してもよい。 Although the present invention has been described above centering on the embodiment, the present invention is not limited to the above embodiment, and various modes are possible. For example, the leg portion and the heating plate portion may be formed integrally by deforming one plate.
１ 容器
２ 食材
３ 加熱板部
４ 脚部
５ 冷却媒体
６ ストッパー
７ 電磁調理器
１０ 電磁調理器用容器
1 Container 2 Food Material 3 Heating Plate 4 Leg 5 Cooling Medium 6 Stopper 7 Induction Cooker 10 Induction Cooker Container
Claims (6)
容器の底面と間隔をあけるように配置される金属製の加熱板部と、
容器の底面と加熱板部を繋ぐように延び、加熱板部を支える金属製の脚部と、を備え、
容器に保持される冷却媒体により脚部を冷却可能な電磁調理器用容器。 A resin container that can hold a cooling medium at the bottom,
A heating plate made of metal arranged so as to be spaced apart from the bottom surface of the container,
Extending so as to connect the bottom surface of the container and the heating plate portion, and comprising a metal leg portion that supports the heating plate portion,
A container for an electromagnetic cooker whose legs can be cooled by a cooling medium held in the container.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1028648A (en) * | 1996-07-18 | 1998-02-03 | Matsushita Electric Ind Co Ltd | Gyoza fryer |
| JP2003125928A (en) * | 2001-10-19 | 2003-05-07 | Fuji Electric Co Ltd | Electromagnetic cooker vessel |
| JP2006185752A (en) * | 2004-12-27 | 2006-07-13 | Toyo Seikan Kaisha Ltd | Container for electromagnetic cooker |
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2019
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1028648A (en) * | 1996-07-18 | 1998-02-03 | Matsushita Electric Ind Co Ltd | Gyoza fryer |
| JP2003125928A (en) * | 2001-10-19 | 2003-05-07 | Fuji Electric Co Ltd | Electromagnetic cooker vessel |
| JP2006185752A (en) * | 2004-12-27 | 2006-07-13 | Toyo Seikan Kaisha Ltd | Container for electromagnetic cooker |
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