JP2595626B2 - Cooking method - Google Patents
Cooking methodInfo
- Publication number
- JP2595626B2 JP2595626B2 JP63048495A JP4849588A JP2595626B2 JP 2595626 B2 JP2595626 B2 JP 2595626B2 JP 63048495 A JP63048495 A JP 63048495A JP 4849588 A JP4849588 A JP 4849588A JP 2595626 B2 JP2595626 B2 JP 2595626B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- water
- corn
- container
- storage section
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
【発明の詳細な説明】 ＜産業上の利用分野＞ 本発明はマイクロ波加熱により含水量の多い食品を蒸
す調理方法に関する。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a cooking method for steaming foods having a high water content by microwave heating.
＜従来の技術＞ 従来より水を予め容器底部に入れてマイクロ波加熱に
より食品を蒸すことは行われている。<Prior Art> Conventionally, food has been steamed by microwave heating by placing water in the bottom of a container in advance.
しかしながら、とうもろこし等の食品自体に含水量が
多いものを上記方法により調理すると、加熱により食品
より出る水分により部分的に水っぽくなって、均一に蒸
すことができず、食感が低下していた。However, when a food such as corn having a high water content is cooked by the above method, the food becomes partially watery due to the water coming out of the food due to heating, cannot be steamed uniformly, and has a reduced texture.
＜発明が解決しようとする課題＞ 本発明は前記した課題を解決しようとするものであ
り、電子レンジ等のマイクロ波調理器具を用いて、含水
量の多い食品を均一に蒸すことのできる食品の調理方法
を提供するものである。<Problems to be Solved by the Invention> The present invention is to solve the above-mentioned problems, and is intended to provide a food that can uniformly steam a food having a high water content using a microwave cooking appliance such as a microwave oven. It provides a cooking method.
＜課題を解決するための手段＞ 底部に貯水部を設けた包装容器にとうもろこし等の含
水量の多い食品を収納し、マイクロ波加熱により食品よ
り出る水分を前記貯水部に食品に接しないように一旦貯
水し、この水分による蒸気で食品を蒸すことにより前記
課題を解決した。<Means for Solving the Problems> In a packaging container provided with a water storage section at the bottom, a food having a high water content such as corn is stored, and the water discharged from the food by microwave heating does not come into contact with the food in the water storage section. The problem was solved by temporarily storing water and steaming the food with the steam generated by the water.
＜作用＞ 本発明によれば、マイクロ波照射による直接加熱と加
熱により食品より出る水分が容器の底部の貯水部に一旦
貯められ食品と接することなく蒸気となって間接加熱さ
れて蒸し調理される。<Action> According to the present invention, the water that comes out of the food by direct heating and heating by microwave irradiation is temporarily stored in the water storage section at the bottom of the container, turns into steam without contacting the food, and is indirectly heated and steamed and cooked. .
＜実施例＞ 図面を用いて本発明を詳細に説明する。<Example> The present invention will be described in detail with reference to the drawings.
第１図の断面図は本発明に用いる軸付のとうもろこし
（３）を収納した包装容器（Ａ）の一実施例を示し、耐
熱性プラスチック材料よりなるトレー状の容器本体
（１）と蓋（２）からなり、前記容器本体（１）は底部
下方に突設した溝状の貯水部（11）を設け、開口周縁に
フランジ（12）に連接して垂下した容器本体（１）を安
定した状態で置くための支持部（13）が設けてあり、蓋
（２）は前記容器本体（１）に半嵌合状態で被冠してあ
る。この容器（Ａ）に軸付のとうもろこし（３）を収納
し、マイクロ波加熱すると、先ず、とうもろこし（３）
より水分が出てくるが、貯水部（11）に一旦貯められ、
さらに加熱すると、この水分が蒸気となって容器内に充
満する。この時に容器本体（１）と蓋（２）とが半嵌合
状態であるためその隙間より蒸気を適当に外部へ排出で
きる。FIG. 1 is a sectional view showing an embodiment of a packaging container (A) containing a corn (3) with a shaft used in the present invention, wherein a tray-like container body (1) made of a heat-resistant plastic material and a lid ( 2), the container body (1) is provided with a groove-shaped water storage portion (11) protruding downward from the bottom, and the container body (1) hanging down by being connected to the flange (12) on the periphery of the opening is stabilized. A support portion (13) is provided for placing in a state, and the lid (2) is covered with the container body (1) in a semi-fitted state. A corn (3) with a shaft is stored in the container (A), and when the microwave is heated, first, the corn (3)
More water comes out, but is once stored in the water storage section (11),
Upon further heating, this moisture becomes vapor and fills the container. At this time, since the container body (1) and the lid (2) are in a half-fitted state, the steam can be appropriately discharged to the outside through the gap.
このようにして、とうもろこし（３）を水っぽさ、乾
燥しすぎもなく程よく蒸し調理することができる。In this way, the corn (3) can be steamed and cooked properly without being too watery and not too dry.
ここで容器本体（１）の貯水部（11）に水分が貯った
ときにとうもろこし（３）と接しないようにするため
に、この形状、深さ、容量等を考慮する必要がある。Here, it is necessary to consider this shape, depth, volume, etc., in order to prevent the water from being in contact with the corn (3) when water is stored in the water storage section (11) of the container body (1).
また内容物食品が冷凍流通する場合は冷凍直前に水を
ディッピングし（流通時は氷粒）ておいてもよい。In addition, when the content food is frozen and distributed, water may be dipped immediately before freezing (ice particles during distribution).
＜作用＞ 本発明は以上のような構成よりなり、とうもろこし等
の含水量の多い食品をマイクロ波照射により、水っぽさ
乾燥しすぎもなく簡単に蒸し調理できる。<Function> The present invention has the above-mentioned constitution, and can easily steam-cook foods having a high water content, such as corn, by microwave irradiation without excessively drying out the wateriness.
第１図は本発明の一実施例の断面による説明図である。 （Ａ）……容器 （１）……容器本体、（２）……蓋 （３）……とうもろこし （11）……貯水部、（12）……フランジ部 （13）……支持部 FIG. 1 is an explanatory view of a cross section of one embodiment of the present invention. (A) Container (1) Container main body (2) Lid (3) Corn (11) Water reservoir (12) Flange (13) Support
Claims (1)
ろこし等の含水量の多い食品を収納し、マイクロ波加熱
により食品より出る水分を前記貯水部に食品に接しない
ように一旦貯水し、この水分による蒸気で食品を蒸す調
理方法。1. A packaging container having a water storage section at the bottom for storing food having a high water content, such as corn, and temporarily storing water coming out of the food by microwave heating so as not to come into contact with the food in the water storage section. A cooking method in which food is steamed with the steam generated by this moisture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63048495A JP2595626B2 (en) | 1988-03-01 | 1988-03-01 | Cooking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63048495A JP2595626B2 (en) | 1988-03-01 | 1988-03-01 | Cooking method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01222741A JPH01222741A (en) | 1989-09-06 |
| JP2595626B2 true JP2595626B2 (en) | 1997-04-02 |
Family
ID=12804961
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63048495A Expired - Fee Related JP2595626B2 (en) | 1988-03-01 | 1988-03-01 | Cooking method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2595626B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005304382A (en) * | 2004-04-21 | 2005-11-04 | Akamatsu Kasei Kogyo Kk | Packaged food and method for packaging and cooking food |
| JP4553122B2 (en) * | 2004-12-15 | 2010-09-29 | 東洋製罐株式会社 | Method and apparatus for heating solid contents |
-
1988
- 1988-03-01 JP JP63048495A patent/JP2595626B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01222741A (en) | 1989-09-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |