JP2023166137A - Warming device for canned food - Google Patents

Abstract

To provide a warming device capable of directly warming canned food in a simple and safe manner.SOLUTION: A warming device for canned food comprises a support substrate for being loaded with the canned food, and heating means and temperature control means, which are provided for the support substrate. The temperature of a heating surface of the canned food is controlled to be in the range of 50-100°C by the temperature control means.SELECTED DRAWING: None

Description

The present invention relates to a heating device for heating canned foods containing food, and more specifically, the present invention relates to a heating device for heating canned foods containing food, and more specifically, the present invention is capable of safely and easily heating the contents to an appropriate temperature range without any restrictions on the material or shape of the can. Related to a warming device for canned goods.

In recent years, from the perspective of marine plastic issues, canning methods that use highly recyclable metal cans have been reconsidered. In addition, due to the global epidemic of infectious diseases, the demand for canned food that can be easily eaten and can be stored for a long time is increasing due to an increase in the number of people who are staying at home and enjoying camping while avoiding crowds. In addition, some canned goods have contents that are suitable for heating and eating, and some consumers heat the can over an open flame to make it easier to eat canned food.

Generally, the surfaces of the can bodies and can lids of metal cans used for canning are coated with thermosetting paints such as epoxyphenol paints or polyethylene terephthalate paints to prevent corrosion of metal materials. A resin coating made of a thermoplastic resin such as the like is formed, and a sealing compound made of a urethane resin or the like is used for the seaming part of the can lid. For this reason, canned food suppliers are concerned that the above-mentioned paint film, resin coating, or sealing compound may be leached into the contents, so when warming the contents, they recommend heating them in a hot water bath or heating them in a hot water bath. They are asking people to transfer it to a separate container and warm it up. However, the preparation and cleanup are very troublesome for consumers, and it is desired that they can be easily heated and eaten.

As a simple and convenient way to warm canned food, there are commonly used tabletop cooking heaters (for example, Patent Document 1 listed below) and small warming devices for keeping cups containing beverages warm (for example, Patent Document 1 listed below). It is also possible to use documents such as Reference 2).

Japanese Patent Application Publication No. 6-2676455 Special Publication No. 58-501309

However, tabletop cooking heaters are intended for heating a cooking pot on which they are placed, so they have a large heating surface and have excessive performance for heating canned food. It is also inconvenient to carry. In addition, with induction heating type cookers (IH cookers), the materials that can be used for the container are limited, and the shape of the container is also limited because the heating surface must be flat. Depending on the material and shape of the device, it may not function properly even if it is placed.
Moreover, small-sized heat-retaining devices are specialized for keeping ceramic cups and the like warm, and it is difficult to use them as they are for heating canned goods.
Therefore, an object of the present invention is to provide a heating device that can directly heat canned goods simply and safely.

According to the present invention, there is provided a heating device for canned food comprising a support substrate on which the canned food is placed, and a heating means and a temperature control means on the support substrate, wherein the temperature control means controls the temperature of the heating surface of the canned food. Provided is a heating device characterized in that the temperature is controlled within the range of 50 to 100°C.

In the heating device of the present invention,
(1) The heating area for the canned food on the support substrate is within a range of 10 cm in length and 10 cm in width;
(2) The temperature control means includes a non-contact temperature sensor and a control device that controls heating by the heating means according to the temperature detected by the temperature sensor, and the temperature of the heating surface of the canned food reaches 100°C. 30 seconds after stopping, heating should be terminated when the temperature of the heated surface of the canned food is 70°C or higher;
(3) a heat transfer body is installed on the support substrate so as to be in direct contact with the heating surface of the canned food;
(4) The heat generating means is based on a high frequency induction heating method;
(5) the heat transfer body is made of a magnetic material;
(6) For canned goods with a height of 85 mm or less;
is suitable.

With the canned food warming device of the present invention, any general commercially available canned food can be directly heated by simply placing the canned food on it and performing the prescribed operations, regardless of its material, shape, or capacity. It is.
This is clear from the results of the examples described below, and when canned food is heated using the heating device of the present invention, the target temperature of 50 to 100°C is reached in about 2 minutes. It can be heated in approximately the same amount of time and effort as it would take to heat it in a microwave by transferring it to a separate container.
Furthermore, regardless of the initial temperature and heat capacity of the food in the can, it is possible to control the temperature to an appropriate temperature equivalent to boiling water, and there is no risk of elution of paint or resin components used in can making.
Furthermore, since it is specialized for canning food containing food, it is small and easy to carry.

It is a schematic diagram showing an example of the heating device of the present invention.

As mentioned above, the canned food warming device of the present invention is a device for heating commercially available canned food, and uses the heating means and temperature control means provided on the support substrate to heat the canned food placed on the support substrate. The temperature of the heating surface is controlled to be in the range of 50 to 100°C. This makes it possible to easily heat canned food in the same way as heating canned food in a hot water bath. Furthermore, since excessive heating exceeding 100° C. is suppressed, it is safe and there is no risk of elution from the can body.
An example of the heating device of the present invention shown in FIG. 1 includes a housing 1 having a support substrate 2 located on the upper surface, and a heat transfer body 3 that forms a heating area on the support substrate 2. By forming the heat transfer body on the support substrate, it becomes possible to directly heat the heating surface of the canned food with the heat transfer body, and the canned food can be heated efficiently. A heat generating means 4 for causing the heat transfer body 3 to generate heat is installed on the inner surface of the housing of the support substrate 2. The heat generating means 4 shown in the figure consists of an oscillator 4a and a high frequency induction heating coil 4b. The heat generating means 4 includes a temperature control means 5 comprising a temperature sensor 5a that detects the temperature of the heating surface of the canned food, and a control device 5b that controls heating by the heat generating means 4 according to the temperature detected by the temperature sensor 5a. ing.

In the heating device of the present invention, the heat generating means may be an electric heater in that aluminum cans can be directly heated, but high-frequency induction heating is preferably used from the viewpoint of temperature control.
The high frequency oscillator preferably has an output equivalent to 100 to 1200 W, although it is not limited thereto.
Further, since the heating area by the heating means is limited to general food canning applications, it is preferable that the heating area be formed within a range of 10 cm in length and 10 cm in width on the support substrate. In other words, the bottom size of commercially available canned food generally falls within the range of 10 cm in length and 10 cm in width, regardless of whether it is round, oval or square, and if it is a commercially available canned food, it can be placed on the floor. In addition to being able to heat the device sufficiently, it has excellent thermal efficiency because there is little excess portion that is not used for heating, and the device can be made compact and easy to carry.

Further, when a heat transfer body is provided on a support substrate as shown in FIG. 1, it is preferable that the diameter of the heat transfer body be larger than 5 cm and smaller than the range of the bottom surface so that the heat transfer body can directly contact the bottom surface of the food can. It is preferable that the heat transfer body has a flat plate shape because it can be used for canning various cans of different shapes. If formed, a convex portion matching the shape of the concave portion may be formed.
The heat transfer body is preferably formed from a metal with excellent heat conductivity, and aluminum, copper, etc. can be suitably used.
When the heating means is based on high-frequency induction heating, it is desirable to use a metal disc about 1 mm thick stacked on a heat-resistant material (such as ceramic) that is not heated by high-frequency induction. The metal disc that is in contact with the bottom of the can generates heat through high-frequency induction heating, and by transmitting that heat to the heating surface of the can, it is possible to use aluminum cans, etc., which are difficult to heat using high-frequency induction heating. becomes. Examples of such metals include, but are not limited to, metals and alloys containing 50% or more of one or more selected from iron, nickel, cobalt, and the like.
Although the thickness of the heat transfer body cannot be absolutely defined depending on its material, etc., it is preferably in the range of 5 to 10 mm.

It is important that the heating device of the present invention is equipped with a temperature control means, which makes it possible to heat the heating surface of the canned food to a temperature in the range of 50 to 100°C.
The temperature control means includes a temperature sensor and a control device that controls heating by the heating means according to the temperature detected by the temperature sensor. Conventionally known temperature sensors can be used as the temperature sensor, and contact type temperature sensors such as thermocouples and thermistors, and non-contact type temperature sensors such as infrared sensors can be used, but are not limited thereto. It is preferable to use a non-contact type temperature sensor because it can be used with various types of canned goods.
As mentioned above, in the heating device of the present invention, it is preferable to heat the canned food to a temperature range of 50 to 100°C, which is the same as when boiling the canned food in water. It is desirable that the heating be controlled so as to temporarily stop heating at that point. This prevents canned food from overheating. More preferably, the control is such that if the temperature of the heating surface of the canned food is 70°C or higher 30 seconds after stopping the heating at 100°C, the heating is completely terminated. This is desirable. This prevents canned food from overheating and ensures safety.

The canned food heated by the heating device of the present invention contains food and has a lower can height than beverage cans, etc., so even if the canned food is heated from the bottom, the inside of the can can be heated. It is possible to sufficiently heat up to the upper part of food in a short period of time, and in particular cans whose height is 85 mm or less can be suitably heated. Furthermore, in the case of a two-piece can in which the can body is made of steel and the can bottom is flat, the can body can be directly heated by high-frequency induction heating, which is efficient. In the case of a steel can body, the thickness of the can bottom is preferably in the range of 0.1 to 0.5 mm. This allows efficient heating by high frequency induction heating.
Furthermore, as described above, even aluminum cans or three-piece cans with uneven bottoms can be efficiently heated by installing a heat transfer body on the support substrate. In other words, by installing a heat transfer element, even cans made of aluminum can be heated by high-frequency induction heating, and even cans made of three-piece cans can be heated to match the shape of the bottom of the can. By installing a shaped heat transfer body, canned food can be heated efficiently.

(Examples 1 to 4)
In the heating device shown in the schematic diagram in Figure 1, a heating means using high-frequency induction heating (oscillation frequency of the high-frequency oscillator is 20 to 90 kHz, output is 100 to 800 W, and the distance between the heating coil and the heat transfer body is 10 mm) was used. . The output was set at 350 W, and the cans were heated with the lids open until the temperature at the bottom of the cans reached from room temperature to the temperature shown in Table 1. The time required to reach the target temperature and the temperature of the contents at that time were measured, and the condition of the bottom of the can was observed. The results are shown in Table 1.
In addition, the heat transfer body is a 55 mm diameter disc A made by layering 1 mm thick stainless steel (SUS304) on 5 mm thick ceramics, and if the can bottom is a 3-piece can, it is further divided by a seaming part. Steel discs B, each having the size of the bottom of a can, were used in a stacked manner.
The cans used for heating were can A (a 3-piece steel can with a diameter of 60 mm, can height of 30 mm, and can bottom thickness of 0.2 mm (with a seam on the bottom of the can)), and can B (a diameter of 75 mm, can height of 0.2 mm). Can C (2-piece steel can with diameter 80 mm, can height 40 mm, and 0.3 mm bottom thickness), Can C (2-piece aluminum can with diameter 80 mm, can height 40 mm, and 0.3 mm bottom thickness) Can D (a two-piece aluminum can with a diameter of 75 mm, height of 32 mm, and can bottom thickness of 0.2 mm (with a raised bottom)), and Can A as the contents. Tuna, cans B and D were filled with yakitori, and can C was filled with water.

(Comparative example 1)
Using the can and heating device used in Example 3, the can was heated until the bottom of the can reached a temperature of 110°C. When the condition of the can was observed, slight discoloration was observed in a part of the paint at the bottom of the can.

(Comparative example 2)
The aluminum cans used in Example 4 were heated in the same manner as in Example 4 except that no heat transfer body was used, but the cans were not heated.

The heating device of the present invention can efficiently heat canned foods containing food to 50 to 100°C, so foods that are desired to be eaten warm, such as yakitori and sardines, can be heated efficiently. It can be suitably used for heating canned foods with a height of 85 mm or less containing delicacies such as kabayaki. In addition, since it is small and easy to carry, it can be suitably used for individual meals, camping, etc.

1 casing, 2 support substrate, 3 heat transfer body, 4 heat generation means, 5 temperature control means.

Japanese Patent Application Publication No. 6-267645 Special Publication No. 58-501309

Claims (7)

A heating device for canned food comprising a support substrate on which canned food is placed, and a heat generating means and a temperature control means on the support substrate, wherein the temperature control means controls the temperature of the heating surface of the canned food to 50 to 100°C. A heating device characterized by control within a range. 2. The heating device according to claim 1, wherein the heating area for the canned food on the support substrate is within a range of 10 cm in length and 10 cm in width. The temperature control means includes a non-contact temperature sensor and a control device that controls heating by the heating means according to the temperature detected by the temperature sensor, and when the temperature of the heating surface of the canned food reaches 100°C. 3. The heating device according to claim 1 or 2, wherein the heating is stopped when the temperature of the heating surface of the canned food is 70° C. or higher 30 seconds after the heating is stopped. 3. The heating device according to claim 1, wherein a heat conductor is installed on the support substrate so as to be in direct contact with the heating surface of the canned food. 3. The heating device according to claim 1, wherein the heat generating means uses a high frequency induction heating method. The heating device according to claim 4, wherein the heat transfer body is made of a magnetic material. The heating device according to claim 1 or 2, which is for canned goods having a height of 85 mm or less.

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