JPH02193620A - Heating method for food - Google Patents

Abstract

PURPOSE:To grill food until the surface of the food gets suitably baked by loading an object to be heated on the upper surface of a heat generating body equipped with a water permeable hole on a lower surface, where quick lime is housed, and after that, supplying the specified quantity of water to 1mol of the quick lime in the heat generating body. CONSTITUTION:A heat generating body A is a packed body to house quicklime 2 in a container 1 and to be equipped with a water permeable hole 13 on a lower surface 11. Then, an upper surface 12 practically goes to the heating and cooking part of food 5. For the container 1, the quantity of the material is composed of quality to resist heat generated by the reaction of the quicklime 2 and water 4 and the quality of the material obtained by molding an aluminum plate is suitable. On the inner surface of the lower surface 11, it is preferable to arrange a water absorptive mateiral 3 such as paper or pulp sheet in order to facilitate the infiltration of the water 4. The food 5 is loaded on the upper surface 12 of the heat generating body A and after that, the prescribed quantity of the water 4 is supplied. For example, the heat generating body A is arranged on a tray 6 and the prescribed quantity of the water 4 is put into the tray 6. Then, the water is absorbed from the water permeable hole 1. The water 4 to be supplied is made 1.3-2.6mol per 1mol of the quicklime 2.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for heating food, and more particularly to a heating method that utilizes the reaction between quicklime and water and is capable of imparting burnt marks to food.

<Conventional technology> There are many known technologies for heating foods using the reaction between quicklime and water. , a technique for heating the canned food is presented.

Furthermore, in Japanese Utility Model Application Publication No. 61-89332, quicklime and a water container are stored in one chamber of a container divided into two chambers, and beverages are stored in the other, and the water container is destroyed with an attached pin. A technique for heating beverages, etc. is shown.

<Problems to be Solved by the Invention> In the conventional technology described above, 3 to 5 moles of water are reacted with 1 mole of quicklime for the purpose of heating canned goods and beverages. This is due to consideration of the appropriate temperature for the object and the safety of the structure.

By the way, it is desirable for certain types of foods, such as gyoza, to be cooked to the point of browning rather than being heated, but this is not possible due to the amount of heat and structure of the conventional techniques mentioned above. . Therefore, an object of the present invention is to provide a heating method that can brown food such as dumplings.

<Means for Solving the Problems> In other words, the present invention provides that after placing an object to be heated on the upper surface of a heating element containing quicklime and having water permeable holes on the lower surface, ,l.

A food heating method characterized by supplying 3 to 2.6 moles of water.

Effect> According to the present invention, the supplied water enters through the water permeable holes provided on the lower surface of the heating element and reacts with quicklime located below the heating element. This reaction produces water vapor, which rises and reacts with the quicklime above the heating element, resulting in a high temperature.

Then, the food placed on the top surface of the heating element is heated and browned.

<Example> Next, the present invention will be described based on the drawings. FIG. 1 is an explanatory cross-sectional view showing one embodiment of the present invention.

The heating element (A) used in the present invention is a packaged body containing quicklime (2) in a container (1) and having water permeable holes on the lower surface 00, and the upper surface c''! ) is the heated cooking part.

The material of the container (1) is a material that can withstand the heat generated by the reaction between quicklime (2) and water (4), and is preferably made by molding an aluminum plate.

It is preferable to arrange a water-absorbing material (3) such as paper or a valve seat on the inner surface of the lower surface 00 to facilitate the infiltration of water (4).

The present invention provides food (
5), a predetermined amount of water (4) is supplied to the heating element (A).

Although the method of supplying water (4) is arbitrary, for example, as shown in the figure, a heating element (A) is placed on a tray (6),
) may be filled with a predetermined amount of water (4) and absorbed through the water permeation hole 0.

The amount of water (4) to be supplied in the present invention is 1.3 to 2.6 mol per 1 mol of quicklime (2). If more than 2.6 mol of water is supplied, the temperature will not rise to the point where burnt eyes appear, and if less than 1.3 mol of water is supplied, the temperature will become too high, which is dangerous.

That is, when water (4) is supplied, the quicklime below the heating element reacts with the water, and heat generation begins. Since a large amount of water is supplied to the quicklime under this mill, the heat generated is used to convert the water into steam, and the temperature does not exceed 100°C, but the generated steam rises. ,
When reacting with the quicklime above, there is little water supplied to the quicklime, so the heat generated is not used to evaporate the water, resulting in extremely high temperatures.

As a result of the inventor's research, it was found that the object of the present invention can be achieved safely by supplying water within the above range.For example, 60g of water for 100g of quicklime.
(molar ratio 1:1.86) was reacted according to the present invention, the temperature at the top of the container was about 300'C.

As mentioned above, in the present invention, a predetermined amount of water is supplied, and the water is preferably filled in a plastic bag in the required amount and placed together with a heat generating element (preferably, In order to prevent the body from deteriorating due to moisture, it is preferable to seal the water permeation holes airtight.1 For example, if the ice bag mentioned above is attached to the heating element so as to cover the water permeation holes, -
It's a win-win.

Furthermore, for items such as dumplings that need to be steamed at the same time as they are browned, it is possible to further cover the embodiment shown in FIG. 1 and steam the steamed dumplings using the steam generated.

<Effects of the Invention> As described above, according to the present invention, a predetermined amount of water is allowed to permeate from the lower surface of the heating element, and the water vapor generated by the reaction with the quicklime below is caused to react with the quicklime above.
It is capable of imparting a moderate amount of darkening to food.

[Brief explanation of the drawing]

FIG. 1 is an explanatory cross-sectional view showing one embodiment of the present invention. (11... Container [3)...Water-absorbing material (5)...Food 02)・・・Top surface (A)...Heating element (2)・・・Quicklime (4)・・・Water 00・・・Bottom surface 03)・・・Water hole Patent applicant Toppan Printing Co., Ltd. Representative: Kazuo Suzuki

Claims (1)

[Claims] After placing an object to be heated on the upper surface of a heating element containing quicklime and having water permeable holes on the lower surface, 1.3 to 2.6 mol of water is supplied to 1 mol of quicklime in the heating element. A food heating method characterized by: