JPH01190321A - Warmer vessel for fried noodle and the like - Google Patents

Abstract

PURPOSE:To make it possible to simply be cooked, without losing a flavor of food, by pouring some water, by a method wherein exothermic drugs are placed between a bottom plate of an inner vessel and a bottom of a vessel proper, and a plate cover which shuts both openings for a vessel proper and an inner vessel, is prepared. CONSTITUTION:When dry noodles such as fried noodles are put in a warmer vessel, for instance, a plate cover 6 is removed, some water is poured like water sprinkler over almost the dry noodles in an inner vessel 3, and the cover 6 is recovered. The poured-water gives a proper moisture for the dry noodles, and loosens them a little, at the same time, almost poured-water is dropped under through holes (3e) of each trough, after it is collected on each trough of a bottom (3b) of an inner vessel 3. High temperature vapour is, therefore, produced by hydration of exothermic drags. The air for exothermic drags 5 is supplied through a little gaps (G2) and (G1). High temperature vapour is produced for one or two minutes, it is raised over through holes (3e) and (ef) of each top and each trough of the bottom plate (3b), and it is filled in the inner vessel 3. The dry noodles thus contains little water and are cooked to good taste of the fried noodles proper.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a container for heating instant foods, etc.
In particular, it relates to a heating container that is suitable for use with foods that require a small amount of moisture to be heated, such as fried noodles, rice cakes, and steamed buns.

(Prior art) Various instant foods that are cooked by pouring boiling water are known, such as cup ramen, cup shiruko, yakisoba, and rice noodles, but when eating these, hot water must be prepared. It is an essential condition to do so. Furthermore, if you want to instantly prepare this instant food while traveling or hiking, you will need to carry a pot filled with hot water. Therefore, for this type of instant food, in addition to the time and effort required to constantly boil water, it is also necessary to pour hot water onto the food to be heated, and to drain the hot water used for heating, such as when making fried noodles. In some cases, there was a risk of burns.

Therefore, a container for cup foods that can be cooked without pouring boiling water has been proposed (see Japanese Patent Laid-Open No. 16371/1983). This container has a bottomed cylindrical outer container and an inner container, and a heating element and an ice bag are arranged in a septum formed between the bottom walls of both containers. A string is provided. When cooking, water is poured into the inner container containing the ingredients and other objects to be heated, the lid is placed on the container, and the string is pulled to burst the ice bag, making use of the high temperature generated by the hydration reaction of the heating element. to heat the food.

(Problem to be Solved by the Invention) However, it is extremely simple as there is no need to prepare boiling water by just adding water, but food placed in a container is still cooked using boiling water as in the past. Although it is suitable for ramen, udon, etc., it still has the disadvantage that it spoils the flavor of fried noodles, rice noodles, etc. In other words, in the case of ramen, boiling water is eaten as a soup, but in the case of foods such as yakisoba, which prefer less moisture, even if the boiling water is used to loosen the dry noodles and then drained, the noodles The moisture could not be completely removed from the In addition, flat containers have the problem of making it difficult to provide the original flavor of yakisoba, such as the difficulty in cooking, where uneven heating can result in hard and soft parts of the noodles. In addition, since food is cooked using boiling water, there is also a restriction in cooking that it is not suitable for foods that need to be puffed or steamed, such as meat buns and shumai.

The present invention has been made in view of the above-mentioned problems. When cooking instant foods, etc., the food can be easily cooked by pouring water instead of hot water, and the flavor of the food is not spoiled. The purpose is to provide a heating container in which food can be cooked.

(Means for Solving the Problems) In order to achieve the above-mentioned advantages, the present invention includes an inner container for storing an object to be heated, such as fried noodles, that requires a small amount of moisture in the container body. An exothermic agent that generates heat through a hydration reaction is disposed between the bottom plate of the inner container and the bottom surface of the container body, and the container body and the inner container have an opening through which a predetermined amount of water can be poured over substantially the entire surface of the exothermic agent. The device is characterized in that it is provided with a lid body that closes both openings.

(Function) Pour a predetermined amount of water from the top of the opening of the inner container containing the object to be heated, for example, dried noodles such as yakisoba, over almost the entire dried noodles.
Immediately cover the opening with the lid.

While this water slightly loosens the dried noodles, it falls from the bottom plate side of the inner container and is poured over almost the entire surface of the exothermic agent. High-temperature steam generated by the hydration reaction of the exothermic agent rises through the communication hole in the bottom plate of the inner container, fills the container, and heats and cooks the dried noodles in a short time. At this time, since the amounts of exothermic agent and water required for cooking are determined in advance according to the type of food, the generation of steam has already stopped after a predetermined time has passed. Therefore, since the temperature rise is also suppressed upon completion of cooking, the food is ready to be eaten by removing the lid. Moreover, there is no problem of fire even if the heating container is disposed of after being eaten.

(Example) Embodiments of the present invention will be described below based on the drawings.

The heating container is a cup food container 1 for instant food, and as shown in FIGS. 1 and 2, it has a container body 2.
The inner container 3 and the heat insulating container are arranged in the container body, and the inner container 3 stores the object to be heated A, and the heat insulating container 4 stores the exothermic agent 5.

The container main body 2 is a substantially rectangular box with an open top and made of polystyrene foam, and an inner container 3 is inserted through an opening 2a at the top, and a heat insulating container 4 is placed on a flat bottom surface 2b. An edge 2C is formed at the periphery of the gap D-2a, and the fitting part 3e of the inner container 3 is fitted into this edge. The inner diameter of the container body 2 is slightly smaller than the outer diameter of the inner container 3, so that a gap G+ is created between the side walls 2d and 3g of the fitted container body 2 and inner container 3. Further, although not shown in the drawings, the edge of the edge portion 2C is formed into a gently uneven shape, and a small gap G2 is created between the edge and the edge of the fitting portion 3C. Thus, outside air can be introduced into the heat insulating container 4 side from the small gap through the gap G1.

The inner container 3 is also approximately rectangular, has an opening 3a on the top surface, is integrally formed from a plastic material, and has a bottom plate 3b that stores the object A to be heated such as dried noodles, while a fitting provided on the outer periphery. A lid 6, which will be described later, is fitted into the portion 3c to cover the opening 2a. Note that locking ribs 3d are recessed in the fitting portion 3C at predetermined intervals over the entire circumference. Further, the bottom plate 3b has a wave-shaped cross section, has a large surface area, and has a shape that efficiently conducts heat.

Communication holes 3e and 3f are formed in the valleys and tops of the bottom plate 3b, respectively, and the water poured into the inner container 3 side is allowed to fall from the communication holes 3e in the valleys to the heat insulating container 4 side. The heated steam generated by the sum reaction is made to rise toward the inner container 3 through the communication hole 3f at the top.

The heat insulating container 4 is a dish-shaped container with an upward opening that stores a heat generating agent 5 to be described later, and prevents direct contact between the heat generating agent and the container body 2 to prevent melting of the container body 2 due to heat generated by the heat generating agent 5. , to avoid deformation.

The exothermic agent 5 is quicklime [calcium oxide (CaO) E, etc.] that generates heat through hydration reaction, and in this example, the heated material A
A predetermined amount necessary for cooking is filled in a highly water-absorbent nonwoven fabric and placed and stored in the heat insulating container 4. Note that the filling amount of the exothermic agent 5 is set in advance according to the content of cooking, and can be adjusted within a range of about 103°C to 330°C.

The lid body 6 is made of plastic and is formed to have the same outer shape as the inner container 3. A fitting portion 6a is formed on the outer periphery of the lid body 6, and by fitting into the fitting portion 3C of the inner container 3, It covers the openings 2a, -:3a of the inner containers 2 and 3, and the inner container 3
Let be the sealed space B.

Note that the water added to the exothermic agent 5 may be determined in advance by determining the amount of water necessary for cooking the food to be placed in the inner container 3, and may be displayed on the lid 6 or the side of the container body 2, or may be added to the second As shown in the figure, a metering cup C such as a foldable paper cup that is always kept in Shinkansen trains may be provided, and the metering cup C may be placed on the upper surface of the lid 6 in a folded state. Thereby, the hydration reaction with the exothermic agent 5 is properly carried out, and it is possible to avoid uneven heating of the food due to excess or deficiency of water or deterioration of flavor due to insufficient cooking.

Next, a description will be given of cooking when dried noodles such as fried noodles are placed in the heating container configured as described above.

Remove the lid 6 attached to the inner container 3, pour water from above the inner container 3 over almost the entire surface of the dried noodles as shown in Figure 2, and immediately cover the lid 6 and open the inner container 3. Cover 3a. The water poured into the dried noodles slightly loosens the dried noodles by providing an appropriate amount of moisture, and most of the water is collected on the valley side of the bottom plate 3b of the inner container 3, and flows through the communication holes 3e of each valley. Fall through. When the fallen water is poured onto substantially the entire surface of the exothermic agent 5, high-temperature steam is generated by the hydration reaction of the exothermic agent.

At this time, air is supplied to the exothermic agent 5 through the small gap G2.
and through the gap G1.

The high-temperature steam is generated for 1 to 2 minutes, rises through the communication holes 3e and 3f at the top and bottom of the bottom plate 3b, and enters the inner container 3.
filled with. As a result, the dried noodles are sufficiently cooked in a steamed state. The cooking time is determined in advance by determining the amount of exothermic agent 5 and water according to the type and amount of dried noodles.
When the food is eaten after a predetermined period of time, for example, 5 minutes, the supply of water is stopped and the generation of steam is stopped, and the temperature rises to around 100° C. upon completion of cooking. Therefore, by removing the lid 6, the dried noodles contain almost no water and are cooked to have the original flavor of yakisoba, so they can bring out the flavor that cannot be obtained by heating with boiling water. In addition, exothermic agent 5
Since the amounts of water and water are set to the appropriate amount necessary for cooking as described above, high-temperature steam is completely generated in a short time of 1 to 2 minutes, thereby preventing the occurrence of abnormally high temperatures. Furthermore, even if some of the high-temperature steam leaks to the outside of the container body 2 through the gap G+ and the small gap G2, the edge of the fitting part 3C of the inner container 3 faces downward, so that the steam will not leak out. It dissipates downwards within a short time, preventing the risk of burns. Furthermore, since the temperature of the container decreases after heating, there is no problem of fire even if the food container 1 is discarded after being eaten.

The heating container has a substantially rectangular shape suitable for cooking noodles such as fried noodles, but may have a circular shape or a substantially rectangular shape like a lunch box depending on the type of food. Furthermore, the types of foods to be cooked are not limited to modular or thin linear dried noodles such as fried noodles and rice noodles, but a wide range of general foods can be cooked. For example, it is possible to cook not only meat buns and shumai cooked by steaming or puffing, but also solid foods such as Koya dogu and dried rice cakes. In particular, in the past, there remained the problem of insufficient cooking of cut kasuri due to lack of heat, but in the present invention, since it is cooked with high-temperature steam, problems such as hardness remaining inside are avoided, and there is almost no moisture. So the flavor will not be lost.

(Effects of the Invention) As explained above, according to the present invention, only the exothermic agent is stored between the bottom plate of the container body and the bottom surface of the inner container,
When cooking food, etc., high temperatures can be obtained simply by pouring water into a heating agent. This makes it possible to cook instant foods by simply preparing water instead of hot water, making it possible to provide extremely simple foods, and since cooking is done using high-temperature steam, it is possible to cook a wide variety of foods. In particular, for foods that require little water, there is no need to heat the food using boiling water, so the flavor can be maintained without impairing the original flavor. In addition, since only the exothermic agent is stored in the container, even if the container is crushed or deformed during transportation or carrying, a hydration reaction will not occur, so there is no risk of burns or fire. Prevented. Furthermore, since the heat of reaction can be obtained by pouring water through the openings of both containers, the structure is extremely simple and manufacturing is easy, resulting in low manufacturing costs.

[Brief explanation of the drawing]

The drawings show an embodiment of the present invention, and FIG. 1 is a sectional view of a heating container, and FIG. 2 is a perspective view of the same container.

Claims (2)

[Claims] (1) An inner container is installed in the container body to store an object to be heated that requires a small amount of moisture, such as fried noodles, and heat is generated due to a hydration reaction between the bottom plate of the inner container and the bottom surface of the container body. A heating agent is disposed, and the container main body and the inner container are provided with an opening through which a predetermined amount of water can be poured over substantially the entire surface of the heating agent, and a lid body that closes both openings. A heating container for fried noodles, etc. (2) The heating container for fried noodles, etc. according to claim 1, wherein the bottom plate of the inner container is formed in a corrugated shape and is provided with a plurality of communication holes.