JP2599362B2 - Cooking method using vacuum double bottle - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a cooking method using a vacuum double bottle, and more particularly to a boiling cooking method.

[Conventional technology and its problems]

Conventional well-known boiled cooking methods are performed by adding a required amount of water, dashi, and seasonings to cooking ingredients (eg, taro, squash, etc.) and boiling, and usually require a cooking time of about 30 to 40 minutes. I do.

In such a cooking method, if the heating time or the amount of heat is incorrectly adjusted, the product may be scorched or may not be delicious due to insufficient heating. For this reason, care must be taken to control the heat until cooking is completed.

Further, according to the conventional method, there is a problem that the cooking material is moved by air bubbles generated during boiling, thereby causing boiling collapse.

As a cooking method for solving such a problem, there is known a cooking method in which cooking is completed by putting the boiled cooking materials together with the pan in a wide-mouthed insulated container and keeping it insulated for a required period of time (Japanese Patent Application Laid-Open No. Sho-59-28139). 57-189652, Jikken Sho 54-
No. 163239-See Japanese Utility Model Publication No. 56-4528-).

However, according to the above-mentioned cooking method, since it is necessary to completely store the pot inside the heat insulating container, there is a disadvantage that the heat insulating container becomes large, and such a large heat insulating container has a high heat insulating effect. Things (eg large vacuum double bottles)
Becomes a special exclusive product, which increases the cost. In addition,
Japanese Patent Application Laid-Open No. 189652 discloses a case composed of a case-shaped container and a lid formed of a foamed plastic, which is low in cost, but has a problem of insufficient heat insulation.

Therefore, an object of the present invention is to provide a cooking method that can be performed efficiently by using a vacuum double bottle (that is, a magic bottle) that is widely used in ordinary households as a pot used to keep hot water or the like warm. I do.

[Means for solving the problem]

In order to achieve the above object, the present invention comprises a cooking material preparation step, a vacuum double bottle preheating step, a cooking material boiling step, and an adiabatic holding step. In the preheating step of the vacuum double bottle, the inside of the vacuum double bottle having no heating means itself is appropriately heated, and the cooking material is boiled in the boiling step. The cooking material treated in the preparation step is boiled by adding a required liquid or a required liquid and an appropriate additive according to a usual method depending on the type of cooking, and is added in the preheating step in the adiabatic holding step. While maintaining the heat in the vacuum double bottle, the cooked material in the high-temperature state after the boiling step is transferred into the vacuum double bottle together with the broth generated in the boiling step, and the vacuum double bottle is sealed and required time. It is obtained so as to lifting. Hereinafter, this cooking method will be described in detail.

The conventional cooking method of boiled food gives a necessary amount of heat by maintaining the boiling state for about 30 to 40 minutes.However, according to the present invention, once the cooking material is once boiled and then kept in an adiabatic state, the cooking material is thereafter heated. This is based on the view that cooking should be completed without continuing, and various cooking methods were investigated. Table 1 shows the experimental results. In addition,
The insulated container used for the experiment is a stainless steel vacuum double bottle pot (capacity 2) which is widely used in ordinary households. In Table 1, "C" means cup, IC is 200cc
It is.

When the above experimental results are integrated, the following can be said.

Preparation Step The preparation step is to add a usual treatment to the cooking material according to the type of cooking.

Pot Preheating Step The pot preheating step is generally performed by pouring hot water into the pot. The preheating temperature and time are appropriately set in consideration of the type of material and the amount of heat required in the next boiling step.

It is effective to preheat both the lid and the inner lid of the pot.

Boiling step In the boiling step, the cooking material treated in the preparation step is added to the required liquid in a usual manner or an appropriate additive to the required liquid according to the type of cooking (eg, dashi, seasoning, etc.) Boil for a time sufficient to provide the required heat.

Insulation holding step After the boiling step, the cooking ingredients and the broth in the high temperature state are put into a pot having a required calorie after the preheating step,
Close and maintain for the required time. During that time, the same amount of heat as in the case where heating is normally continued in the boiling cooking is applied, and soup and seasonings are infiltrated.

As the pot, a vacuum double bottle having a good heat insulating effect is suitable, and stainless steel is preferable to glass from the viewpoint of safety. Further, in order to enhance the heat insulating effect, it is desirable to use an inner lid or cover the outer periphery of the lid of the pot with a heat insulating sheet.

The above-mentioned cooking method can be used for cooking such as carrot, lily root, dried hail, shiitake mushroom, etc., in addition to the cooking methods shown in Nos. 1 to 6 in Table 1.

〔The invention's effect〕

Since the cooking method of the present invention is as described above,
The following effects are listed.

(1) The boiling step may be heating to obtain the required amount of heat,
Since there is no need to heat more than necessary, the food does not burn.

(2) Since no heat is applied in the heat insulation holding step, it is more economical than the conventional heating method. Further, in a place where the heat source is small (for example, outdoors), the heat source is simply used for a short time in the boiling step, and the heat source can be used for another purpose after the boiling step, which is convenient.

(3) Since the heating is not performed in the heat insulation holding step, bubbles are not generated as in boiling, and the cooking material does not collapse.

(4) In the adiabatic holding step, the cooked food after the boiling step is transferred to a vacuum double bottle, so that the volume of the vacuum double bottle may be in accordance with the amount of the cooked food and is widely used. The thermos can be used as it is, and does not require special heat insulation containers. Therefore, the cooking method of the present invention can be performed with low cost and simple operation without increasing the size of the product.

(5) Since the vacuum double bottle such as the above-mentioned magic bottle has a sufficiently high heat insulating effect and is preheated, the amount of heat lost when the food is transferred can be compensated.

 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Soji Nakano 1-20-5 Tenma, Kita-ku, Osaka Zojirushi Ma Hobin Co., Ltd. (56) References JP-A-57-189652 (JP, A) Sho 56-4528 (JP, U) Shoko Sho 59-21704 (JP, Y1)

Claims (1)

(57) [Claims] 1. A step of preparing cooking ingredients, a step of preheating a vacuum double bottle, a step of boiling cooking ingredients, and a step of keeping heat insulation. In the above-mentioned preparation step, cooking ingredients are prepared according to a usual method. In the preheating step of the vacuum double bottle, the inside of the vacuum double bottle having no heating means itself is heated by appropriate means, and in the boiling step of the cooking material, the cooking material treated in the preparation step is added. In addition, depending on the type of cooking, add a required liquid or an appropriate additive of the required liquid as usual and boil.In the adiabatic holding step, the heat in the vacuum double bottle added in the preheating step is removed. While holding, transfer the cooking material in the high-temperature state after the boiling step together with the broth generated in the boiling step into the above vacuum double bottle, and use the vacuum double bottle to seal the vacuum double bottle and hold it for a required time. I Cooking method.