JP3260877B2 - Cooking method of vacuum-packed grilled food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[Industrial applications] Grilled foods such as hamburgers and steaks are cooked with a certain degree of darkness,
Some are supplied to consumers in a vacuum packaged state. The cooked baked food packaged in a vacuum is supplied to the consumer in a frozen or chilled (chilled) state, and the consumer can eat delicious food only by heating the food to an appropriate temperature. The present invention relates to a method for cooking baked goods such as hamburgers and steaks vacuum-packaged in a cooked state.

[0002]

2. Description of the Related Art When cooking a large amount of baked goods such as hamburgers and supplying the prepared foods as cooked foods, it has conventionally been required to cook for a long time. That is, it is usually cooked for about 15 to 20 minutes in a heating furnace of an external heating means using a gas burner, an electric heater or high-temperature steam, and this is vacuum-packaged, cooled, and shipped in a frozen state or a refrigerated state. Was normal. Further, as disclosed in Japanese Patent Application Laid-Open No. 58-224670, a hamburger molded into a predetermined shape is fired to such an extent that the surface is burnt, and this is vacuum-packaged, and the center temperature is set to a temperature of Celsius with hot water or steam. There has also been proposed a method of heating to 70 degrees or more to complete cooking.

[0003]

In the conventional cooking method using only external heating means, the surface of the object to be cooked is scorched when cooking at a high temperature for a short time, and when the cooking temperature is too low, the surface is appropriately burned. No eyes are formed. Therefore,
In order to satisfy both the conditions of a proper surface burn and a proper internal cooking condition, it was necessary to cook for a relatively long time of 15 to 20 minutes under delicate temperature control. This is uneconomical because a fixed amount of food occupies the heating furnace for a long time, so that a large-scale production facility requires a large heating device.

[0004] The necessity of a long cooking time by the heating device of the external heating means overheats the surrounding environment, deteriorates the working environment due to burning of gravy and the like, and makes the machinery dirty. For this reason, there is also a disadvantage that the care at the start of work and at the end of work puts a heavy burden on workers. With conventional heating methods using only external heating means, umami components such as gravy contained in foods drip and melt out during prolonged cooking, causing poor taste when reheated. It has become. In addition, the elution amount during cooking reached 10 to 20% of the total weight, resulting in a loss of the product itself, that is, a decrease in yield.

[0005] Japanese Patent Application Laid-Open No. 58-224670 discloses a method of heating and cooking an object to be cooked with hot water or steam by baking only the surface of the grill and burning it in a vacuum. Because the inside is heated by heat conduction,
It takes a long time for heating, such as 10 to 30 minutes. Since it takes a long time to heat the inside of the object to be cooked, the surface portion of the object to be cooked which has already been cooked by the darkening process is again heated to a high temperature for a long time. For this reason, there is a disadvantage that the surface portion of the object to be cooked is overheated and the texture is inferior. In addition, cooking large amounts of food requires large hot water facilities, it is difficult to control the temperature, which has a significant effect on product quality, and it is difficult to obtain a homogeneous product. There was also a problem in terms of hygiene management and work environment due to the scattering of dust.

[0006] Further, when the object to be cooked in a vacuum-packaged bag is heated and cooked with hot water or steam, a large amount of moisture adheres to the surface of the package after cooking, and if this is directly frozen, Since ice adheres to the surface of the bag or causes the surrounding area to be harmed during subsequent handling, an extra step of drying the bag surface is required when actually performing this method.

[0007] In view of the above-mentioned drawbacks of the prior art, a homogeneous and excellent-grilled baked food that has been cooked to an optimum state with a uniform outer surface and an inner surface that is stable in a vacuum packaged state. Invented a cooking method that can be supplied to a foodstuff. It is another object of the present invention to shorten the cooking time, to facilitate the control and management by reducing the size of the equipment, and to improve the working environment.

[0008]

SUMMARY OF THE INVENTION The present invention relates to a method of cooking vacuum-packaged baked food, comprising the steps of cooking a baked food such as a hamburger using an external heating means.
, Vacuum packaging step 2, internal heating step 3 and cooling step 4
It consists of

[0009] Of the above steps, the surface browning step is as follows:
An appropriate degree of darkness is formed on the surface by a direct heating means such as a method of bringing a cooked object into contact with a high-temperature heating member or a method using radiant heat. In the internal heating step 3, heat is generated by electromagnetic wave induction heating so that the internal temperature of the object to be cooked becomes a high temperature necessary for cooking. Electromagnetic wave dielectric heating includes microwave heating in which microwaves are irradiated from a waveguide, and high-frequency dielectric heating in which an object to be cooked is positioned between upper and lower electrode plates.

[0010]

In the first step, which is the burning step, a moderate burning is formed only on the surface of the object to be cooked by the relatively high-temperature direct heating means. At this time, the central portion of the object to be cooked is slightly heated, and is not at a temperature at which a large amount of drip is generated inside. In the vacuum packaging step, which is the second step, the cooked food is vacuum-packed so that the internal components are not damaged. In the subsequent third step, the internal heating step, the object to be vacuum-packaged is heated by electromagnetic wave induction heating. In heating by electromagnetic wave dielectric heating, the object to be cooked is heated to a predetermined temperature required for cooking in a short time by an internal heat generation effect of the object to be cooked. At this time, since the surface of the object to be cooked does not become so high in temperature, it does not become overheated, and the object to be vacuum-packaged is cooked uniformly and optimally as a whole.

[0011]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view showing a method for cooking vacuum-packaged grilled food according to the present invention. Grilled foods that have a moderately dark surface and should be cooked at a moderate temperature inside include hamburger steaks (hamburg steaks) and steaks (beef steaks, pork steaks)
and so on. In the case of a hamburger, various food ingredients are kneaded and molded into a predetermined size by a conventional method, and in the case of a steak, the food is prepared in a state of being prepared to a predetermined size and thickness, and then subjected to heating cooking.

[0012] In the first step, which is a graining step, a graining device is formed on the surface by a graining apparatus using external heating means. In this step, since only the surface is formed with dark spots, cooking is performed at a higher temperature and in a shorter time than when the inside is heated and cooked by the external heating means. A method of forming burns with radiant heat, such as a burner, and a method of forming burns with an external heating means, and bringing the cooked material A into contact with a heating member having a surface temperature of 200 ° C. or higher for 20 to 50 seconds,
There is a method of forming moderate dark spots on the surface.

[0013] In a burner applying apparatus for bringing the cooking object A into direct contact with the heating member, the cooking object A is sandwiched by a heating belt such as a stainless steel belt or a heat-resistant fluororesin belt, and is transported over a certain period of time. There are a simple cooking method and an intermittent cooking method in which an object to be cooked is sandwiched by a heating plate that moves up and down for a certain time.

FIG. 2 shows an embodiment of a burner applying device using a heating belt. This burner is composed of a lower conveyor 5 and an upper conveyor 6 which are opposed to each other at a predetermined interval and which can sandwich the object A to be cooked. The heaters 7 and 8 are arranged close to the belt so that the temperature of the belt surface is heated to about 200 to 260 degrees Celsius. The lower conveyor 5 extends the introduction part more than the upper conveyor 6, and the extension part of the introduction part 9 for the object to be cooked A is provided.
To form The upper part of the upper conveyor 6 is covered with a hood 10,
The heaters 7 and 8 are arranged in the area covered by the hood to form a burning oven. That is, the cooking object A supplied from the charging section 9 onto the lower conveyor 5 is set so as to pass through the range of the burner covered with the hood 10 in about 20 to 50 seconds.

The above-mentioned cooked material A, whose surface is formed by the graining device, is discharged outside the machine by the discharge conveyor 11. As a second step, the object to be cooked A discharged outside the machine is packed by an arbitrary vacuum packing apparatus.
In the vacuum packaging step 2, it is preferable to package the food A immediately after the browning, that is, while the surface of the food A is hot, so as not to release the flavor of the food A. The food A vacuum-packaged is supplied to a third step, an internal heating step 3 by electromagnetic wave induction heating. In the internal heating process, an electromagnetic induction heating device is used. As the electromagnetic induction heating device, there are known a microwave induction heating device using a microwave and a high frequency induction heating device using a high frequency having a longer wavelength. I have.

FIG. 3 is a schematic view showing an embodiment of an internal heating device using microwave dielectric heating. In this example,
A microwave heating furnace 13 is placed above the conveyor 12 in an electromagnetically shielded state so that microwaves do not leak to the outside. Heat to ~ 80 degrees. That is,
A waveguide 15 is opened from a microwave oscillator 14 in a microwave heating furnace 13 that covers an upper part of the conveyor 12, and a microwave is applied to a cooking object A on the conveyor.

FIG. 4 is a schematic diagram showing an embodiment of an internal heating device using high-frequency dielectric heating. In this embodiment, a conveyor made of an insulating belt such as a heat-resistant fluororesin belt is used.
The upper electrode 16 is disposed above the transfer surface 18 and the lower electrode 17 is disposed below. The object A placed on the conveyor passes between the upper and lower electrodes over a certain period of time. The internal temperature of the food is heated to 70 to 80 degrees Celsius.

Of the electromagnetic wave dielectric heating, the high frequency dielectric heating has a feature that a material having a large thickness can be uniformly heated. On the other hand, in the case of microwave irradiation, the shape of the object to be heated is not limited, and the heating efficiency is excellent. Therefore, microwave irradiation is preferable for heating a relatively thin hamburger or the like, and high-frequency dielectric heating is preferable for heating a thick hamburger or a steak.

[0019]

According to the method for cooking a vacuum-packaged baked food according to the present invention, cooking by external heating is only a process of browning the surface of the food, and the inside of the food is
The object to be cooked is heated by the action of internal heating of the object to be cooked by electromagnetic wave dielectric heating. Therefore, in the internal heating by the electromagnetic wave dielectric heating, the heating temperature and the heating time can be freely adjusted by electric control, and the internal heating temperature becomes higher than the outer peripheral portion. Thus, the inside of the object to be cooked can be efficiently cooked in a short time. In addition, since the internal heating of the object to be cooked is performed in a vacuum-packaged state, the umami component in the food, that is, the drip does not come into contact with the atmosphere and does not flow out to the outside, so that there is no loss of amount. When reheated, the flavor as if immediately after cooking is reproduced.

In the conventional method in which the surface of the object to be cooked is heated to the inside by the external heating means, the surface portion of the object to be cooked which is completed in the process of applying the surface of the food is overheated, and the texture is increased. Is inferior.
On the other hand, in the present invention, since the internal heating is performed in a short time by the electromagnetic wave dielectric heating, the surface portion of the cooked food is not overheated, and the food is cooked to have an excellent texture. be able to.

Further, the electromagnetic wave induction heating device in the internal heating step according to the present invention can heat only the object to be cooked in a short time without heating the device itself to a high temperature. Further, unlike the method disclosed in JP-A-58-224670, hot water or steam is not used for heating.
Therefore, the working environment can be remarkably improved without overheating of the surrounding environment or contamination by moisture. It is known that microwaves and high frequencies have a bactericidal action such as a fungicidal action. However, food cooked by the method of the present invention has a synergistic bactericidal action not only by heating but also by electromagnetic waves. It acts and is extremely hygienic and excellent in preservability.

[Brief description of the drawings]

FIG. 1 is a flowchart showing steps of a method for cooking vacuum-packaged grilled food according to the present invention;

FIG. 2 is a schematic diagram showing an embodiment of a burner;

FIG. 3 is a schematic diagram showing an embodiment of an internal heating device using microwave dielectric heating,

FIG. 4 is a schematic view showing an embodiment of an internal heating device using high-frequency dielectric heating.

[Description of Signs] 1 ... Burning process, 2 ... Vacuum packaging process, 3 ... Internal heating process, 4 ... Cooling process.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Hirotaka Mizugaki 5-4-18 Karamodori, Nagata-ku, Kobe-shi, Hyogo Inside MCC Foods Co., Ltd. (56) References JP-A-59-166068 (JP, A) JP-A-58-224670 (JP, A) JP-A-64-27449 (JP, A) JP-A-4-370067 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/01 A23L 1/31

Claims (1)

(57) [Claims] 1. A cooking process for baked goods such as hamburgers
And surface heating step 1 using an external heating means.
It consists of an empty packaging process 2, an internal heating process 3 and a cooling process 4.
And the internal heating step 3 is performed by electromagnetic induction heating.
True, characterized by heating the temperature to the high temperature required for cooking
Cooking method for empty packaged roasted food.