JPH0420237A - Method for cooking with microwave oven - Google Patents

Abstract

PURPOSE:To rapidly carry out fermentation of bread without any unevenness in a microwave oven by kneading wheat flour with a yeast, etc., wrapping the resultant kneaded dough in a cooking sheet, containing the wrapped dough in a bowl, placing a central perforated hood thereon and treating the dough in the microwave oven. CONSTITUTION:For example, a dough (a) prepared by kneading wheat flour with a yeast, fats and oils, etc., is wrapped in a cooking sheet 2 and contained in a bowl 1. A central perforated hood 3 is then placed thereon to treat the wrapped dough in a microwave oven and carry out fermentation of bread, etc. Thereby, cooking is performed in the microwave oven without heating unevenness and afford a tasty cooked product.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to various cooking methods using a microwave oven.

[Conventional technology and its problems]

A microwave oven is a device that uses microwaves to act on water in food to generate frictional heat, and uses that heat to cook food from the inside.It is generally widely used because it can cook food in a short time.

However, a problem with cooking using a microwave oven is that the degree of heating at the center of the object to be cooked is significantly lower than at the outer periphery. This is because the center of the microwave oven has the lowest radio wave density due to its structure, and the microwave
The heat from the outside of the food enters the inside of the object, and most of it is absorbed by the moisture around the outside and does not reach the inside.Furthermore, because the heating time (cooking time) is short, the heat from the outside is absorbed into the inside (center). I think this is because it is not communicated until then.

For this reason, heating in a microwave oven is limited to cooking that does not change the taste depending on the degree of cooking of the whole food, and conventionally, the main uses are thawing, reheating, etc.

However, as mentioned above, heating in a microwave oven is easy and can be done in a short period of time, so it is not uncommon for manufacturers of electric ovens to cook food using a microwave oven. are doing.

The inventor of the present application also
No. 5788, etc., proposed a method of making a cake using a microwave oven and a hood used therein.

During the process of creating this cake manufacturing method, I kept thinking about whether other foods could be made delicious using a microwave oven, and this invention is an extension of the above cake manufacturing method to the cooking of other foods.

[Failure to solve the problem]

The first invention relates to a bread fermentation method, in which a dough made by kneading flour, yeast (Ys. The device is then covered with a foot with a hole in the center, and then placed in a microwave oven and irradiated with microwaves for the required time.

The second invention relates to chawanmushi, in which ingredients such as shrimp and gingko nuts are placed in a container, eggs are poured in with seasoned stock, and after being heated strongly in a microwave oven for the required time without a lid, The structure is such that weak heating is performed using an electronic input for the required time.

The third invention relates to stewing black beans, in which washed black beans are placed in a container, soaked in water for a required time, heated in a microwave oven for a required time, and then the water in the container is discarded. Lukewarm water and sugar were added and heated in a microwave oven for the required time, then sugar was added and heated for the required time, after which the container was covered and left to cool.

Each of the above-mentioned required times is determined depending on the type and size of the object to be heated, and is appropriately set through experiments and the like.

The above-mentioned high and low heating can be performed in microwave ovens currently on the market at 11;
W heating, followed by heating at around 180 W, for example.

[Example 1] This example 91 relates to dough fermentation in roll bread, and first, the following raw materials were prepared.

Record Flour (strong flour): 350g Sandfish: 3 tablespoons Salt: 2 small tablespoons Try yeast: 2 small cups Margarine: 30g Note that butter can be used instead of margarine.

With this raw material, bread η is made as shown in I) to 1) below.
, make the ground a.

) First, put it in a 100cc bowl of lukewarm water (about 40°C) with the try yeast, and let it cool for 16° until it starts to bubble.

ii), -,,) (In the texture hole, flour, sugar,
Add salt, margarine, and lukewarm water containing yeast from 1) above, then add 60-70cc of lukewarm water and knead well. After this, hit the ball against the ball about 100 times.

111) As shown in Fig. 1, the dough a-lump from ii) above was placed on a heat-resistant ball 1 through a 4-fold cushioning sheet 2, which was also folded into 4 pieces. Cover with 4 layers of Shoe King Sea 1-2, then cover with hood 3 with a hole in the center, and heat gently in the microwave for 3 minutes and 50 minutes.
Do this for about a second, and when it has doubled in size, take it out of the microwave and punch it with a rice ball to remove the air.
Roll it into the size of a vin pong ball and keep it for about 10 minutes. The temperature of this mildly heated dough a was 30 to 32°C. This temperature is optimal for fermentation.

By the way, without covering the shoe king sheet 2 and hood 3,
Low heating: After 3 minutes and 50 seconds, dough a was 62.5
℃,” he said. Therefore, it can be seen that the cushioning sheet 2 and the hood 3 have the effect of reducing the amount of microwave irradiation to the fabric a and suppressing the temperature rise.

The shapes of the foot 3 and the pole 1 are not limited to those shown in the drawings, but may be of various well-known shapes such as square, cylindrical, etc., for example, the shape shown by the dotted chain line in FIG. 1.

After this, arrange the 4r fabric (1) into the shape of a roll (roll the flat-square shape from the bottom side), and then separate it by 1°,
Bake in the conventional manner using a gas or electric oven.

The F-marked sheets 1 and 2 may be made of well-known heat-resistant and water-resistant materials, such as parchment paper, and may be made into a bag shape to contain the fabric a. If it is in the form of a bag, make sure that no air is trapped inside.

- As shown in the figure, the pole 1 has a raised platform (string end) 1a and a narrow bottom area to prevent abnormal heating of the bottom surface of the ball. Further, the shoeing sheet 2 also provides some degree of heat insulation to the fabric a.

For this reason, the number of folds of the packing sheet 2 is determined appropriately taking this into consideration.

At this time, it is a good idea to consider the model of the microwave oven.

However, in the past, fermentation at home took over 4 hours, keeping the temperature around 30"C under a kotatsu in the winter and in the kitchen in the summer. Fermenting the dough can be done in the same way.

[Example 2] This example relates to a method for producing chawanmushi,
First, the following raw materials were prepared.

Record Egg (L size) broth Sakyo Tang salt soy sauce Shrimp Mitsuba chicken meat Ginkgo nuts Depending on the raw material, I made chawanmushi.

: 3 pieces = 2 cup size 2 cups: 173 small cups: A little: Appropriate amount), ii) Beat the eggs well, add the stock, sugar, salt, and soy sauce, making sure not to foam. Mix and puree.

11) Place the shrimp, chicken meat, ginkgo nuts, and honey leaves in a container 7 (not shown in Figure 5), and gently pour in 80 cc of the egg mixture from 1) above, taking care not to create any bubbles. ,
First, microwave on high power without the lid on 7) 4 + 40
2 seconds (temperature 52-55°C), then close the lid at that temperature and gently heat for a little less than 2 minutes (temperature around 67.5°C). For 2 pieces, heat on high without a lid for 1 minute and 20 seconds (temperature around 55°C), then heat on low with a lid on for 2 minutes and 3
0 seconds (after temperature 67.5°C +iij). In this case, both containers 7 are kept apart from each other.

The chawanmushi prepared in this way had a smooth taste because the egg white disease did not coagulate.

The container 7 in Fig. 5 is made of ceramic, and has a thickness of 2 ml, a bottom diameter of 3.3 cm, an opening diameter of 10 cm, and a height of 5 cm.
I used the one from Moreover, the raw materials are not limited to those mentioned above, and various materials can be used.

By the way, traditional microwave steaming is done by covering it with aluminum foil or boiling it in hot water for 15 minutes continuously.
The heating time was approximately 20 minutes, but if the heat was heated in two stages (with and without the lid) as in the above example, the heating time was 2 minutes and 40 minutes.
It can be finished in seconds (in case of one culm).

In addition, when we covered two parts of container 7 with aluminum foil and heated them gently, we obtained the following results (without covering the lid): Heating time
Container temperature 3 minutes 30 seconds 265°C 4 minutes Near 0°C 5 minutes 80°C 6 minutes: 90'C 15 minutes: 95°C (boiling) Normally, chawanmushi raises the temperature by 1 in a short time. After that, reduce the temperature to 65℃ over low heat.
It is steamed from front to back, and if the temperature is higher than this, the eggs will become lumpy and lumpy, and the eggs will become hard. For this reason, the above result shows that the temperature reached 80°C in 5 minutes, and then gradually increased to 95°C, so it can be understood that even if you cover it with aluminum foil, you can only perform the bowl trick. can. In order to solve this problem, it may be necessary to take measures such as increasing the size of the container or heating two or more containers at the same time, but all of these methods are troublesome. In experiments, the eggs became hard and contained bonito flakes, making them unfit to eat.

On the other hand, in the example, the temperature inside the container was 52 to 55°C with strong heating.
The temperature was around 67.5°C when heated on low heat, which is an ideal product that shows the effect of low heat, and as mentioned above, it was delicious.

[Example 3] This example relates to stewing black beans, and is carried out as described in 1) to iv) below.

) Black beans from Tonami: Lightly wash 1 cup (160 g) with water, place it in a thick heat-resistant container with 4 cups of water, and soak for at least half a day.

ii) Baking soda (Lium bicarbonate): Place 1 small cup into the container, cut the cushioning sheet into the shape of the opening of the container, use it as a drop lid, and heat it in a microwave oven for 20 minutes. The purpose of adding baking soda is to soften the beans.

jii) Throw away all the water, add 4 cups of lukewarm water, add 1 cup of sugar, and heat in the microwave on high:
Do 20 minutes. Throwing away water is due to the action of 11).
This is to get rid of the astringent taste of baking soda, which can turn the water black and create an unpleasant scum.

iv) Furthermore, add 1/2 to 1 cup of sand and heat in the microwave on high for 10 minutes, then cover and leave in the microwave until it cools down. The amount of sugar mentioned above is appropriately determined according to preference.

The reason why sugar is added in two batches is because, due to osmotic pressure, if you add too much sugar in the first batch, the beans will wrinkle or become hard.

In addition, the conventional method of simmering black beans using a microwave oven is to heat the beans on high for 13 minutes, then heat on low for 5 hours.
It is extremely long and does not take full advantage of the characteristics of microwave heating. Also, since the entire amount of sugar is added from the beginning, the beans become wrinkled and hard.

Next, other cooking examples will be explained.

Marlene First, the following raw materials were prepared.

Wheat flour (soft flour): 170g Haking powder: 2 teaspoons Salt: A little margarine
・ 170g Granulated sugar: 170g Eggs: 3 Milk: 60cc 1. Sift the flour and baking powder three times from a height of about 30cm, and melt the margarine in the microwave.

By sifting from a high place, air is included in the flour, making it easier to rise (ferment).

Using this raw material, matreine is made as follows i) and ii).

) Place the egg in a bowl with no water on it, place 61!
Whisk while covering, then add the granulated sugar and whisk until it becomes whitish. After this, remove from the boiling water and continue whisking until the bowl cools down. It is recommended to use an electric hand mixer for whisking.

ii) After completing step 1), add the remaining ingredients such as flour and margarine to the bowl and mix well to form a madeleine dough.

For example, put this dough into the mold 4.5 shown in Figures 2 and 3 and heat it strongly in the microwave.Mold 4 in Figure 2; 2 minutes and 30 seconds to 3 minutes; Do 30 seconds. In addition, FIG. 2 shows a case for six Madlaces, and FIG. 3 shows a case for one case. The mold 4.5 can be made of not only plastic such as polypropylene, but also glass or ceramic. Moreover, it goes without saying that the overall shape and madrase shape of the mold 4.5 can also be of various shapes other than those shown in the drawings.

As the above-mentioned mold, its lid, and hood, the one shown in Fig. 4 can also be considered. In the figure, 6a is a mold (container), 6b is a hood, and 6c is a lid. Its shape is not limited to that shown in the drawings, and may be of various shapes, such as square or circular. The one shown in Fig. 4 can be used for baking broiled eggs, meatloaf, meatballs, patties, cakes, etc. Moreover, the size is preferably for 2 to 3 people.

- Kurriρλ
Add 5 grains, microwave on high heat for 15 minutes, and peel while still hot. This peeling can be done very well.

Figure 11 (al)
~0.7+n thickness) capacity 2.31 heat-resistant container 20, water w
Pour 1000 to 1200 cc, put 4 to 5 rabbits in it, make sure to submerge it in water, cover with lid 21, heat it in the microwave on high for about 15 minutes, and leave it in the microwave without cooling. When using immediately, water is gradually added to the container 20 without cooling it.

For this cooking, it is best to soak the egg e in hot water at around 65°C for the required time without exposing it, so use a container 20 with a flat bottom, make the container 20 thick, and weigh it to a certain extent. It is significant that the heating is performed with a lid 21 made of heat-resistant glass, for example. That is, by making the lid 21 thick, microwaves can be appropriately blocked, by making the lid 21 heavy, temperature leakage between the lid 21 and the container 20 can be appropriately prevented, and because the bottom of the container 20 is flat, , without overlapping each egg e, microwaves are evenly applied to each egg e and heated, all eggs are heated equally to around 65 ° C, and that temperature is maintained for the required time,
This is because not all eggs e are exposed from the water surface.

Incidentally, when cooking boiled eggs in a conventional microwave oven, the first step is
As shown in Figure 1 (BL), there is a method in which eggs e are wrapped one by one in aluminum foil r and submerged in water W in a container 22 without a lid, but the wrapping work with aluminum foil r is cumbersome and It's not done much.

Furthermore, when boiling eggs in a microwave oven, the shell often cracks, but this is due to the characteristics of microwave heating.
It is thought that this is caused by the moisture inside being heated and vaporized, increasing the pressure. In this invention, by submerging the egg C in water and covering it with a heavy lid, the pressure around the egg C can be maintained to rise, and the pressure difference between the inside and outside of the egg e can be prevented from reaching a level that would destroy the shell. Think of it as something that won't survive.

In addition, when making a roll cake in the cake manufacturing method proposed in Japanese Patent Application No. 1-35788, it is preferable to use a container 9a and a hood 9b, which are not shown in FIG. In the figure, a
:11~j2 field, dnear~8cm, h: 3-3.
It was set as 5c+n.

In addition, baby food for heavy and sick food (especially for the elderly and dwarfs)
Examples of the container include those shown in FIG.

-1- The lid 10 is used when making fried eggs and crepes. For example, as shown in Figure 9, turn it upside down, poke holes in the yellow part with a bamboo skewer, and then heat it in the microwave. Heating: 1 minute. Now you can make fried eggs. To make a crepe, make a dough by mixing flour, eggs, and milk, place it on a resin film lamp (for example, Saran Wrap) lightly greased with butter, and heat it in the microwave on high for 2 minutes. In this case, the lid shall be on the high ground 10a, and the surrounding rising wall 1
It is preferable to use one with 0b (height = 0.5 to 1.0 cm) so that the dough does not spill. Fried eggs are also available.

The cage 11 has a sleeve Nla formed in the radial direction of the circumferential surface near the center, and its depth is such that when it is fitted into the cup 13, both
1.13 There is a certain amount of space between the vegetables, juice, potatoes, tofu noodles,
Use for steamed foods.

At that time, those juices accumulate in the space. Juice can be made, for example, by heating tomatoes in the microwave for 2 minutes, then crushing them with a spoon 12 and squeezing them.

Do the same with oranges and grapes. Microwave heating is not necessary at all. The basket 11 has a mesh shape, as shown in Figure 10 fat, with a round hole 11b raised, as shown in the same figure), with a hole 11C in the bottom only, and as shown in the same figure (C1, a square hole 11d is opened). It can be various things such as things.

Of course, the spoon 12 can also be used when directly feeding babies and sick people.

At this time, it is convenient to have scales for 5cc, ], and Occ, for example. In addition, it is preferable to use ingredients that can be placed in the microwave.In this way, there is no need to remove the spoon 12 every time the mixture is mixed, and it is convenient to put the ingredients in and cook. You can also stir it occasionally.

The cup 13 can be used not only for the above-mentioned steamed egg custard, but also as a container for scrambled foods, musical accompaniments, and meals in the same way as in the past. In the case of chawanmushi, when cooked for one person using the illustrated cup 13 according to the material specifications, it was possible to cook it in about 2 minutes and 30 seconds as described above. In addition, by combining it with the basket 11, it can perform the function of a conventional pot. In this way, the basket 11 and the cup 13 can be washed separately after use, and there is no inconvenience such as various things getting into the grooves and not falling out easily as in a tied pot. Furthermore, add 1 to 5 tablespoons of white rice (including sticky rice) and water.
You can also cook the rice by putting the lid on and heating it in an electronic oven. At this time, if you add water as appropriate during the cooking process, it will become porridge. In the figure, 14 is a pestle, and 16 is a grater.

The hood 15 covers the cup 13 and is used when making cakes, quiche pudding, etc. This hole hole tool 1'1
Step 5 allows the dough to cook while evaporating the moisture appropriately, resulting in a soft cake.

It is preferable that the cup 13 is provided with a scale 13a. This scale 1
3. L is provided on either the outer surface or the inner surface depending on whether the material of the cup 13 is transparent or not, and if the cup 13 is used for measuring, there is no need to measure the food with a measuring cup before putting it into the cup 13. Even if you add vegetables, for example, after it has boiled down, you can see how much you have added.

This is essential for sick people and babies who require nutritional management.

In addition, it is preferable that the bracket 11, the can 13, the hood 15, the grater 16, etc. are made of plastic.

Miso Kotsudan As in the past, cut the rice into rounds or triangles of the desired size and sprinkle the miso with your hands.

Place one nigiri with miso on a stainless steel mixing rack,
Heat it in the microwave on high for about 4 minutes. At this time, it's a good idea to flip it over every 2 minutes or so.

By doing this, the water will evaporate properly and the gold paste and miso will be at a higher temperature than the rice, so the rice that comes into contact with them will have a dark brown appearance, resulting in a fragrant rice ball. Adjust the heating time depending on the number of cracks.

By the way, if you grill miso nigiri on a gas or electric stove, it will quickly burn and turn black, making it extremely difficult to adjust the cooking time, but as mentioned above, the heating time can be easily adjusted using a microwave oven. You can set it to 1 and get delicious miso nigiri.

・Use a deep container to prevent spillage; ・The bottom should be flat; ・The lid should fit tightly and have no holes; ・The container and lid should be thick; (1) , 1 cup of white rice: 2 cups of white rice are thoroughly rinsed using the traditional method. That is, put white rice in a container, add water, and use the flat of your hand to scrub it from top to bottom. This will make the surface shine. It can be taken.

(2) As described in item 1 (1), change the water many times and scrub it. When the water comes out clean, drain it in a colander.

(3) Put the water = 2 z Ka Nobu and the white rice in the colander into a container, cover with a lid, and microwave on high heat for about 20 minutes.

At this time, it is a good idea to stir twice in the middle. When the cooking is finished (after heating is complete), stir again, cover with a dish towel, and then cover with a lid to stir the mixture a little.

Note that the heating time is appropriately determined depending on the amount of polished rice.

Omelette (for 1 person) Put 2 eggs, a little salt, and 3 tablespoons of water into a bowl and whisk thoroughly with a huff 1 mixer, then add water and mix well.

Place wax paper with the smooth side facing up in a slightly deep heat-resistant dish, pour the egg mixture into the dish, and cover with wax paper cut out in the middle.
Highly heat in the microwave for about 3 minutes.

When it's done, take it out, remove the wax paper on top, lift the paper on the plate, fold it in half (half-moon shape), press it with your hands to form it, remove the paper and place it on another plate. Transfer and add sauce.

〔Effect of the invention〕

Since the present invention is configured as described above, cooking can be done quickly by heating in a microwave oven, and the cooked products can also be delicious.

[Brief explanation of drawings]

Fig. 1 is a schematic diagram of an embodiment of the bread fermentation method according to the present invention, Figs. 2 to 4 are perspective views for explaining the operation of an example of the Marleine production method, and Fig. 5 is a schematic diagram of an embodiment of the bread fermentation method according to the present invention. Fig. 6 is a perspective view of peeling, Fig. 7 and Fig. 8 are perspective views of various containers, etc., Fig. 9 is a perspective view of cooking examples, Fig. 10. (!1) to FC+ are perspective views of each side of the basket, FIG. ...Egg, 1.
...Heat-resistant ball, 2...Shoe king sheet, 3...Foot, 7.20...
... Container, 10.21 ... Lid, 11 ...
Basket, 12...Spoon, 13...
・Cup, 14... Grinding rod. Patent applicant Machiko Chiba Shoes King Studio Co., Ltd.

Claims (3)

[Claims] (1) A microwave oven where dough made by kneading flour, yeast, oil, etc. is wrapped in a cookie sheet, placed in a bowl, covered with a hood with a hole in the center, and placed in the microwave to irradiate it with microwaves for the required time. Bread fermentation method. (2) Put ingredients such as shrimp and ginnan into a container, pour in the seasoned eggs, and heat in the microwave for the required time without a lid, then cover with a lid and heat gently in the microwave. A method of making chawanmushi that takes the required time. (3) Place the washed black beans in a container, soak them in water for the required time, heat them in a microwave for the required time, and then
Discard the water in the container, add lukewarm water and sugar, heat in the microwave for the required time, then add sugar and heat for the required time, then cover the container and leave it until it cools down. Stew method.