JP3334097B2 - Cooking utensils such as cooked rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention mainly relates to a method of heating a cold food such as a frozen food or a cooked rice with an electromagnetic cooker, that is, a microwave oven, to produce a warm food at the beginning of production. More particularly, the present invention relates to a cooking utensil of a type in which a small amount of water is added and heated at the same time, and more particularly, a cooking utensil of a type in which the water is contained in a wet paper and supplied.

[0002]

2. Description of the Related Art When re-heating previously cooled food, for example, gyoza, shumai or cold rice with an electromagnetic cooker such as a microwave oven, a water-containing paper containing water together with the food to be heated is placed in a container. A cooking utensil that heats food without boiling the surface of the food by boiling and evaporating the water contained in the water-containing paper at the same time as heating the food (patent application filed on June 7, 1994) .

[0003] However, such a cooking method is not limited to processed foods containing a large amount of water, such as gyoza and shumai, but foods made from rice such as cooked rice, red rice, or rice cake (hereinafter simply referred to as cooked rice, etc.). ), It was difficult to restore the taste to the warm one at the beginning of production. In other words, when cooked rice is refrigerated or stored at room temperature for a long period of time, the starch quality changes and the surface becomes hard, so even after heating in a microwave oven, It was difficult to heat the whole food evenly.

[0004] This is because heating by a microwave oven magnetically vibrates food molecules made of a dielectric substance and generates heat by the frictional heat. It is considered that this is due to a large difference in specific heat between the two. In other words, the central portion of rice cooked with a large amount of water is heated to about 100 ° C., whereas the surface has low moisture and low specific heat, so the temperature rises quickly, and in some cases exceeds 100 ° C. It was heated and baked, reducing the taste.

[0005]

However, the conventional method of adding water by immersing it in water-containing paper has the advantage that water boils and evaporates in a short time with the start of heating.
Since water vapor is explosively generated, the generated vapor reaches a surface of relatively large water droplets such as cooked rice and wets the surface, thus causing a problem that the taste is reduced. In order to mitigate such explosive heating, it was considered to increase the amount of water to increase the amount of water-containing paper, but since the amount of water supplied to the inside of the heating container becomes excessive, similarly Adhered to the surface and reduced its taste.

[0006]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention relates to a method in which a water-impregnated paper impregnated with water is sealed together with a food to be heated in a sealable container and heated by an electromagnetic cooker. The paper contains ceramic powder composed of fine powder. More specifically, a water-soaked paper impregnated with water is enclosed in a hermetically sealable container together with the food to be heated and heated by an electromagnetic cooker. Contains ceramic powder consisting of powder.

[0007]

[Function] The water contained in the water-containing paper is heated by an electromagnetic cooker and boils and evaporates from the surface of the water-containing paper at the same time.
Non-dielectric ceramic powder is not heated. Therefore, the heated water is cooled by the ceramic powder, and explosive evaporation is reduced. At the same time, water vapor evaporates as fine water vapor as it passes between the paper fibers narrowed by the ceramic and emerges on the paper surface.
Then, it diffuses into the heating container and covers the outer surface of the food to be heated, thereby preventing overheating of the food.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the illustrated embodiments. In FIG. 1, reference numeral 10 denotes a heating vessel for electromagnetic cooking according to the present invention. The heating container 10 is formed by foaming a non-crosslinked synthetic resin and has heat resistance to withstand a temperature of about 140 ° C. Further, the shape of the heating container 10 is made as a substantially square tray as a whole, and two of them are opposed to each other to make the inside hollow, so that the inside and outside air do not flow as much as possible. That is, the heating vessel 1
Reference numeral 0 denotes a lower case 11 for storing R such as cold cooked rice, and an upper lid 21 for closing an opening formed on the upper surface thereof.

As shown in FIG. 2, the lower case 11 has four bottom walls 12 and four side walls 13 extending slightly upward from the four sides thereof, and a horizontal direction from the upper end of the side walls 13. And a flange portion 14 extending therefrom.
The base 12 has a square trapezoidal raised portion in the center, and a groove 15 is formed around the raised portion. Reference numeral 16 denotes an engaging tongue protruding outward from the center of the flange portion 14, and is used to lock the upper lid 21.

The upper lid 21 has a tray-like rectangle whose lower surface is open, like the lower case 11. That is, it has a flat bottom plate 22, four side walls 23, 23 slightly inclined outward from four sides thereof and extending downward, and a narrow flange 24 extending outward from the lower end of the side wall 23. A slit-shaped engagement hole 25 is formed in the side wall 23 and extends in the horizontal direction in the vicinity of the flange 24.

Reference numeral 31 denotes a rectangular inner cover which is attached to the inner surface of the upper cover 21 so as to be superposed. The inner lid 31 has a substantially similar shape to the upper lid 21 and is made smaller. That is, the bottom portion 32 in which the center portion is raised in a square shape with the inside facing inward.
And four side walls 33, 33 extending slightly downward from the four sides thereof, and a flange portion 34 extending horizontally from the lower end of the side wall 33. 36
Is an engaging tongue protruding outward from the center of the flange portion 34, and is used for locking to the upper lid 21. Thus, a rectangular gap 1 is formed between the upper lid 21 and the inner lid 31.
7 are formed, and the gap 17 forms a storage space for the water-containing paper 40 described later. Reference numeral 27 denotes a ventilation hole that communicates the space 17 with the inner surface of the heating vessel 1.

In this embodiment, one wet paper 40 is one.
00 cm ² and the amount of water absorbed by one sheet of paper is approximately 5 g. In this embodiment, the water-containing paper 40 is impregnated with a ceramic powder 42 of about 30% by weight.
That is, as shown in FIG. 3, a large number of ceramic powders 42 adhere between the paper fibers 41 and fill the voids generated between the paper fibers 41. The ceramic powder 4
As long as the material 2 is a non-dielectric material, other requirements are not required, but it is preferable that the material has a large specific heat.

Since this embodiment is constructed as described above, in order to steam R such as cold cooked rice using the same, first, the upper lid 21 is first immersed in water together with the inner lid 31 and the water-containing paper 40. Easy, lightly drained. Next, cold rice or the like R is put into the lower case 11, the upper lid 12 immersed in the water is covered, and the inner lid 31 and the engaging tongue pieces 16, 36 of the lower case 11 are slit-shaped engaging holes. 25, the heating container 10 is closed, and preparation for heating is completed.

When the heating container 10 is put in a microwave oven (not shown) in this state, and this is energized, the electromagnetic wave penetrates the heating container 10 and acts evenly on R such as cold cooked rice and the water-containing paper 40. And heat them. By heating, the water contained in the water-containing paper 40 boils and evaporates from the surface of the water-containing paper 40 through the narrow gap between the paper fiber and the ceramic, and the void 17
To fill the inside of the heating vessel 10 through the vent hole 27, thereby covering the outer surface of R such as cold cooked rice, preventing overheating thereof, and absorbing a suitable amount of moisture into R such as dried cooked rice, thereby deteriorating the taste. Minimize the warming.

[0015]

As described above, according to the present invention, when heating rice or rice cake which has been kept cold for a long time by refrigeration or the like by a microwave oven, water-containing paper to which ceramic powder has been added is used. Just warm it with minimal loss of taste. In addition, simply mixing ceramic powder into the water-containing paper has an effect that it can be manufactured at a lower price than the effect.

[Brief description of the drawings]

FIG. 1 is an external view of a heating container showing one embodiment of the present invention.

FIG. 2 is a sectional view thereof.

FIG. 3 is a cross-sectional view of a water-containing paper.

[Explanation of symbols]

 10 Heating container 11 Lower case 12 Bottom plate 13 Side wall 14 Flange 15 Groove 16 Engagement tongue 17 ... Void 21 ... Top lid 22 ... Bottom plate 23 ... Side wall 24 ... Flange 25 ... Slit-shaped engagement hole 27 ... Vent hole 31 ... .... Inner lid 32 ... Bottom 33 ... Side wall 34 ... Flange 36 ... Engagement tongue 40 ... Water-containing paper 41 ... Paper fiber 42 ...・ Ceramic powder R ・ ・ ・ ・ ・ ・ Rice rice etc.

Continuation of the front page (56) References JP-A-6-255633 (JP, A) JP-A-5-268885 (JP, A) JP-A-3-226477 (JP, A) JP-A-5-16296 (JP) , U) Japanese Utility Model Application No. 2-131105 (JP, U) Japanese Utility Model Application No. 4-109141 (JP, U) (58) Fields investigated (Int. Cl. ⁷ , DB name) A47J 27/00 107 B65D 81/34

Claims (2)

(57) [Claims] 1. A method of enclosing a water-impregnated paper impregnated with water in a hermetically sealable container together with a food to be heated and heating with an electromagnetic cooker, wherein the rice paper comprises ceramic powder composed of fine powder. Such as cooking utensils. 2. A method in which a water-soaked paper impregnated with water is enclosed in a hermetically sealable container together with a food to be heated and heated by an electromagnetic cooker, wherein the water-containing paper is made of a fine powder having a weight ratio of 10 to 30%. Cooking utensils such as cooked rice containing ceramic powder.