JPH0459861B2 - - Google Patents
Info
- Publication number
- JPH0459861B2 JPH0459861B2 JP58202236A JP20223683A JPH0459861B2 JP H0459861 B2 JPH0459861 B2 JP H0459861B2 JP 58202236 A JP58202236 A JP 58202236A JP 20223683 A JP20223683 A JP 20223683A JP H0459861 B2 JPH0459861 B2 JP H0459861B2
- Authority
- JP
- Japan
- Prior art keywords
- steam
- food
- heated
- container
- container containing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013305 food Nutrition 0.000 claims description 89
- 238000010411 cooking Methods 0.000 claims description 20
- 238000005192 partition Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 235000021485 packed food Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 238000010438 heat treatment Methods 0.000 description 12
- 235000012149 noodles Nutrition 0.000 description 6
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 238000010257 thawing Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- DOSMHBDKKKMIEF-UHFFFAOYSA-N 2-[3-(diethylamino)-6-diethylazaniumylidenexanthen-9-yl]-5-[3-[3-[4-(1-methylindol-3-yl)-2,5-dioxopyrrol-3-yl]indol-1-yl]propylsulfamoyl]benzenesulfonate Chemical compound C1=CC(=[N+](CC)CC)C=C2OC3=CC(N(CC)CC)=CC=C3C(C=3C(=CC(=CC=3)S(=O)(=O)NCCCN3C4=CC=CC=C4C(C=4C(NC(=O)C=4C=4C5=CC=CC=C5N(C)C=4)=O)=C3)S([O-])(=O)=O)=C21 DOSMHBDKKKMIEF-UHFFFAOYSA-N 0.000 description 1
- 229920006328 Styrofoam Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000008261 styrofoam Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、容器入り食品の調理方法及びその装
置に関するもので、特にバラ状冷凍調理済ピラ
フ、おこわ、冷凍調理済焼そば、スパゲテイ等食
品同士に比較的間〓の多い容器入り食品に好適な
調理方法及びその装置に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method and apparatus for cooking packaged foods, and in particular to foods such as bulk frozen cooked pilaf, steamed rice, frozen cooked fried noodles, and spaghetti. The present invention relates to a cooking method and an apparatus suitable for cooking food in containers that have a relatively large amount of space between each other.
容器入りの調理済冷却・冷凍食品としては、弁
当タイプのものあるいはカツプ入り焼鳥等がある
が、これらを容器ごと加熱・解凍調理するために
は、電子レンジあるいは蒸し器を利用しており、
その解凍時間が５分〜15分と比較的長い時間を要
し、クイツクサービスには不向きであり、したが
つて、時間内に大量解凍・調理するには、大型の
設備を要する等の不都合があつた。
Cooked chilled and frozen foods in containers include bento-type items and yakitori in cups, but to heat and defrost the entire container, a microwave oven or a steamer is used.
It takes a relatively long thawing time of 5 to 15 minutes, making it unsuitable for quick service.Therefore, it is inconvenient that large-sized equipment is required to thaw and cook a large amount within a certain amount of time. It was hot.
また、これら容器入り食品の中で加熱調理・解
凍調理を容易にするために、容器の底部に小孔を
穿設するか、あるいはスノコ状にして焼売や餃子
等を収納したものがあり、これらはそのまま蒸し
器で蒸煮でき、小孔よりの蒸気の通りも良いた
め、通常の加熱時間よりは早いものの、瞬時的な
クイツクサービス等については前者の場合と大差
はなく、いずれの場合も容器の中央部の加熱は、
蒸気の自然対流または食品の熱伝導によるもの
で、昇温時間が長く、調理に長時間を要すること
となつていた。 In addition, some of these containerized foods have small holes in the bottom of the container or are made into a drainboard shape to store shumai, gyoza, etc. in order to facilitate cooking and thawing. can be steamed as is in a steamer, and the passage of steam through the small holes is faster, so although it is faster than normal heating time, there is no big difference in terms of instantaneous quick service, etc., and in either case, the container The central heating is
This is due to natural convection of steam or heat conduction of the food, and it takes a long time to heat up the food, resulting in a long cooking time.
本発明は上記の点に鑑みなされたもので、容器
内に収納した食品同士に間〓のある食品を、熱源
を有効に利用して、短時間内で加熱・解凍調理で
きる容器入り食品の調理方法及びその装置を提供
するにある。
The present invention has been made in view of the above points, and it is possible to cook food in containers that can heat and defrost food in a short time by effectively utilizing a heat source, even if there is a gap between the foods stored in the container. A method and apparatus thereof are provided.
上記目的を達成するために、本発明の容器入り
食品の調理方法は、底板全面に複数の蒸気流通孔
を有する被加熱食品入り容器の下部口縁に着脱可
能に密着した蒸気吸引用接続具に設けた吸気管あ
るいは複数の容器支持孔に前記被加熱食品入り容
器を嵌合した仕切板を内周に密接させて収納した
加熱器の下部に設けた吸気管を介して、前記被加
熱食品入り容器あるいは加熱器内を吸引装置で吸
引しながら、この吸引による負圧に伴つて、前記
被加熱食品入り容器あるいは加熱器の上部口縁に
着脱可能に密着した蒸気導入用接続具に設けた蒸
気導入管より蒸気を導入し、該蒸気を被加熱食品
入り容器内の食品同士の間〓に強制貫流せしめた
ことを特徴とする。
In order to achieve the above object, the method for cooking food in a container of the present invention uses a steam suction connector that is removably attached to the lower rim of a container containing food to be heated and has a plurality of steam circulation holes on the entire bottom plate. The food to be heated is heated through the suction pipe provided at the bottom of the heater, which is housed with a partition plate in which the container containing the food to be heated is fitted into the provided suction pipe or a plurality of container support holes in close contact with the inner periphery. While the inside of the container or heater is being sucked by a suction device, the negative pressure created by this suction is used to generate steam that is attached to a steam introduction connector that is removably attached to the upper lip of the container containing the food to be heated or the heater. It is characterized in that steam is introduced from an inlet pipe and forced to flow between the foods in the container containing the food to be heated.
また本発明の調理装置は、蒸気発生装置と、低
板全面に複数の蒸気流通孔を有し、食品同士が間
〓を存して収納されている被加熱食品入り容器の
上部口縁に着脱可能に密着する、前記蒸気発生装
置に連通する蒸気導入管を設けた蒸気導入用接続
具と、前記被加熱食品入り容器の下部口縁に着脱
可能に密着する、吸気管を設けた蒸気吸引用接続
具と、該吸気管と連通する吸引装置とを備える
か、あるいは、蒸気発生装置と、複数の容器支持
孔に、底板全面に複数の蒸気流通孔を有し、食品
同士が間隙を存して収納されている被加熱食品入
り容器を嵌合した仕切板を内周に密接させて収納
した加熱器と、該加熱器の上部口縁に着脱可能に
密着する、前記蒸気発生装置に連通する蒸気導入
管を設けた蒸気導入用接続具と、前記加熱器の下
部に設けた吸気管と連通する吸引装置とを備えた
ことを特徴とするものである。 Further, the cooking device of the present invention has a steam generator and a plurality of steam circulation holes on the entire surface of the lower plate, and is detachable from the upper rim of a container containing food to be heated, in which the food is stored with a gap between the food. a steam introduction connector that is provided with a steam introduction pipe that communicates with the steam generator, and a steam suction connector that is provided with an intake pipe that is removably attached to the lower rim of the container containing the food to be heated; It is equipped with a connecting device and a suction device that communicates with the intake pipe, or it has a steam generation device, a plurality of container support holes, and a plurality of steam circulation holes on the entire bottom plate, so that there are gaps between the food products. A heater in which a partition plate fitted with a container containing food to be heated is housed in close contact with the inner periphery of the heater is connected to the steam generator, which is removably attached to the upper lip of the heater. It is characterized by comprising a steam introduction connector provided with a steam introduction pipe, and a suction device communicating with an intake pipe provided at the lower part of the heater.
先ず本発明の調理装置の一実施例を第１図によ
り説明する。
First, an embodiment of the cooking device of the present invention will be described with reference to FIG.
バラ状冷凍調理済ピラフ、おこわ、焼そば、ス
パゲテイ等食品同士に比較的間〓の多い被加熱食
品Ｆ入り容器１に導入される蒸気を発生する蒸気
発生装置２は、被加熱水Ｈを蓄えるタンク２１
に、該タンク２１の外部よりタンク２１内へ空気
を導入する空気導入管２２を配設する。該空気導
入管２２は、被加熱水Ｈの水面下に配置される部
分を螺旋状に形成し、この螺旋部２２ａに多数の
小孔２３を開口し、またタンク２１外の部分に弁
２４を設ける。タンク２１の側部には、小室２５
が画成され、該小室２５に設けたボールタツプ弁
２７の浮子２７ａを小室２５内に配置し、蒸発に
よつて水位が下つた時にボールタツプ弁２７が開
いてタンク２１内に被加熱水を補給する。タンク
２１の上部には、電気、ガス等の熱源２８にて加
熱されて発生した蒸気を、被加熱食品Ｆ入り容器
１内に導入するための蒸気導入管２９の一端が、
タンク２１内に開口して設けられている。 A steam generator 2 that generates steam to be introduced into a container 1 containing a food to be heated F, which has a relatively large amount of space between foods such as bulk frozen cooked pilaf, rice, fried noodles, and spaghetti, stores water to be heated H. tank 21
An air introduction pipe 22 for introducing air into the tank 21 from the outside of the tank 21 is provided. The air introduction pipe 22 has a spiral portion disposed below the surface of the water to be heated H, a large number of small holes 23 are opened in the spiral portion 22a, and a valve 24 is provided in the portion outside the tank 21. establish. A small chamber 25 is provided on the side of the tank 21.
A float 27a of a ball tap valve 27 provided in the small chamber 25 is placed in the small chamber 25, and when the water level drops due to evaporation, the ball tap valve 27 opens and replenishes the water to be heated in the tank 21. . At the upper part of the tank 21, one end of a steam introduction pipe 29 for introducing steam generated by heating with a heat source 28 such as electricity or gas into the container 1 containing the food to be heated F is provided.
It is provided with an opening inside the tank 21.
尚タンク２１には別途に減圧弁を備え、タンク
２１が所定圧以上になつた時には、タンク２１内
の圧力を減圧する。 Note that the tank 21 is separately provided with a pressure reducing valve, and when the pressure in the tank 21 exceeds a predetermined pressure, the pressure inside the tank 21 is reduced.
被加熱食品Ｆ入り容器１の上部口縁１１には、
蒸気導入用接続具３が着脱可能に密着している。
該蒸気導入用接続具３は、被加熱食品Ｆ入り容器
１の上部開口を覆う蓋部３１と、該蓋部３１の外
周に連接されて被加熱食品Ｆ入り容器１の口縁１
に当てがわれるリング状当接部３２とを有し、蓋
部３１には、途中に弁３３を介設した蒸気導入管
２９の他端が貫通して設けられていると共に、蒸
気不要時あるいは不足時に空気等を導入するため
の導入管３４が弁３５を介して接続開口してい
る。リング状当接部３２の端縁には、被加熱食品
Ｆ入り容器１の上部口縁１１に当接して該容器１
内を気密に保持するパツキン３６が装着されてい
る。 On the upper rim 11 of the container 1 containing the food to be heated F,
A steam introduction connector 3 is removably attached.
The steam introduction connector 3 includes a lid portion 31 that covers the upper opening of the container 1 containing the food to be heated F, and a lid portion 31 that is connected to the outer periphery of the lid portion 31 to cover the mouth rim 1 of the container 1 containing the food to be heated F.
The other end of the steam introduction pipe 29 with a valve 33 interposed in the middle is provided through the lid part 31, and when steam is not needed or An introduction pipe 34 for introducing air or the like in case of shortage is connected and opened via a valve 35. The edge of the ring-shaped abutment part 32 is in contact with the upper rim 11 of the container 1 containing the food to be heated F.
A gasket 36 is attached to keep the inside airtight.
被加熱食品Ｆ入り容器１の下部口縁１２には、
蒸気吸引用接続具４が着脱可能に密着している。
該蒸気吸引用接続具４は、被加熱食品Ｆ入り容器
１の下部開口を覆う蓋部４１と、該蓋部４１の外
周に連接されたリング状支持部４２とを有し、該
リング状支持部４２の端縁には、被加熱食品Ｆ入
り容器１の下部口縁１２に当接して該容器１内を
気密に保持するパツキン４３が装着されている。
蓋部４１には、被加熱食品Ｆ入り容器１内の蒸気
を吸引する吸気管４４の一端が、貫通して設けら
れている。吸気管４４の他端は、ブロワー等の吸
引装置５に連通している。 On the lower rim 12 of the container 1 containing the food to be heated F,
A steam suction connector 4 is removably attached.
The steam suction connector 4 has a lid part 41 that covers the lower opening of the container 1 containing the food to be heated F, and a ring-shaped support part 42 connected to the outer periphery of the lid part 41. A gasket 43 is attached to the edge of the portion 42 to contact the lower rim 12 of the container 1 containing the food to be heated F to keep the inside of the container 1 airtight.
One end of an intake pipe 44 for sucking the steam in the container 1 containing the food to be heated F is provided through the lid part 41 . The other end of the intake pipe 44 communicates with a suction device 5 such as a blower.
このように構成された調理装置に用いられる被
加熱食品Ｆ入り容器１は、例えば第２図乃至第４
図に示すように構成されている。 The container 1 containing the heated food F used in the cooking apparatus configured as described above is, for example, shown in FIGS. 2 to 4.
It is configured as shown in the figure.
即ち、第２図に示す如く、筒体１３の上部は開
口し、底部には収納した食品Ｆが落下せず、かつ
収納した食品の調理に適した径の蒸気流通孔１４
を全面に複数形成した底板１５が設けられてい
る。 That is, as shown in FIG. 2, the top of the cylindrical body 13 is open, and the bottom is provided with a steam passage hole 14 that prevents the stored food F from falling and has a diameter suitable for cooking the stored food.
A bottom plate 15 is provided with a plurality of .
前記蒸気流通孔１４の形状は、内容物によつて
異なるが、一般にピラフ、おこわ等の米飯類、焼
そばなどの麺類を入れておく場合には、直径２mm
程度の小孔で十分である。 The shape of the steam flow hole 14 varies depending on the contents, but generally, when storing cooked rice such as pilaf and rice, or noodles such as fried noodles, the shape is 2 mm in diameter.
A small hole is sufficient.
そして、上下部の口縁１１，１２の端縁には、
被加熱食品Ｆ入り容器１内に異物が混入しないよ
うに、シート状の覆部材１６，１７が夫々貼着さ
れ、使用時には、覆部材１６，１７を剥がして、
上下部の口縁１１，１２に蒸気導入用接続具３、
蒸気吸引用接続具４を夫々セツトする。 And, on the edges of the upper and lower mouth edges 11 and 12,
In order to prevent foreign matter from entering the container 1 containing the food to be heated F, sheet-like covering members 16 and 17 are attached to each container, and when in use, the covering members 16 and 17 are peeled off.
Steam introduction fittings 3 on the upper and lower mouth edges 11 and 12,
Set the steam suction connectors 4 respectively.
第３図の例は、キヤツプ状の覆部材１６，１７
を被加熱食品Ｆ入り容器１の上下部の口縁１１，
１２に夫々嵌合してシールしたものである。 The example shown in FIG. 3 is a cap-shaped cover member 16, 17.
the upper and lower rims 11 of the container 1 containing the food to be heated F;
12 and are respectively fitted and sealed.
第４図の例は、被加熱食品Ｆ入り容器１の上下
部の口縁１１，１２を開口した状態で、袋１８に
てシユリンク包装したものである。 In the example shown in FIG. 4, the container 1 containing the food to be heated F is shrink-packaged in a bag 18 with the upper and lower edges 11 and 12 open.
次に、上記実施例の調理装置を用いて本発明の
調理方法の一実施例を説明する。 Next, an embodiment of the cooking method of the present invention will be described using the cooking device of the above embodiment.
熱源２８にてタンク２１内の被加熱水Ｈを加熱
して蒸気を発生せしめる。一方覆部材１６，１７
あるいは袋１８を被加熱食品Ｆ入り容器１から脱
して、被加熱食品Ｆ入り容器１の下部口縁１２を
蒸気吸引用接続具４に気密に保持し、又上部口縁
１１に蒸気導入用接続具３を気密に当接する。 The heat source 28 heats the heated water H in the tank 21 to generate steam. On the other hand, cover members 16, 17
Alternatively, the bag 18 is removed from the container 1 containing the food to be heated F, the lower rim 12 of the container 1 containing the food to be heated F is held airtight to the steam suction connector 4, and the upper rim 11 is connected to the steam introduction connection. The tool 3 is brought into airtight contact.
そして、弁３３を開いてタンク２１から、蒸気
導入管２９を介して被加熱食品Ｆ入り容器１内に
蒸気を導入できるようにしておき、一方吸引装置
５を作動させると、被加熱食品Ｆ入り容器１内、
蒸気導入管２９内及びタンク２１内が負圧とな
り、この負圧に伴つて、タンク２１内の蒸気が強
制的に吸引されて、被加熱食品Ｆ入り容器１内の
食品Ｆ同士の間〓を貫流して、蒸気流通孔１４よ
り吸気管４４を経て吸引装置５にて排気される。
また必要に応じて、弁３５を開いて導入管３４よ
り空気を蒸気に混入するか、あるいは弁３３を閉
じて空気のみを吸引してもよい。 Then, the valve 33 is opened to allow steam to be introduced from the tank 21 into the container 1 containing the heated food F through the steam introduction pipe 29, and when the suction device 5 is activated, the heated food F is introduced into the container 1. Inside container 1,
The inside of the steam introduction pipe 29 and the inside of the tank 21 become negative pressure, and with this negative pressure, the steam inside the tank 21 is forcibly sucked, and the space between the foods F in the container 1 containing the food to be heated F is It flows through the steam passage hole 14, passes through the intake pipe 44, and is exhausted by the suction device 5.
Further, if necessary, the valve 35 may be opened to mix air into the steam through the introduction pipe 34, or the valve 33 may be closed to suck only air.
また、蒸気発生装置２は、タンク２１の下部よ
り加熱源２８にて被加熱水Ｈを加熱して蒸気を発
生させ、この蒸気を、蒸気導入管２９より被加熱
食品Ｆ入り容器１内に吸引するが、蒸気が出尽し
た後は、タンク２１内は減圧状態となる。そこで
弁２４を開くと、空気導入管２２から外気が吸入
され、小孔２３からタンク２１内の熱湯中に噴出
し、熱湯と熱交換して加熱されると共にその温度
での飽和蒸気となつて蒸気導入管２９より被加熱
食品Ｆ入り容器１内に吸引される。したがつて、
導入外気によつて熱湯の温度は低下するものの必
要な熱量は円滑に取り出せる。そして、温度の低
下した熱湯は、熱源２８の継続的加熱により短時
間のうちに蒸気発生温度まで回復する。 Further, the steam generator 2 generates steam by heating water H to be heated with a heating source 28 from the lower part of the tank 21, and sucks this steam into the container 1 containing the food to be heated F through a steam introduction pipe 29. However, after the steam is exhausted, the pressure inside the tank 21 is reduced. When the valve 24 is opened, outside air is sucked in through the air introduction pipe 22, and is ejected from the small hole 23 into the hot water in the tank 21, where it is heated by exchanging heat with the hot water and becomes saturated steam at that temperature. Steam is sucked into the container 1 containing the food to be heated F through the steam introduction pipe 29. Therefore,
Although the temperature of the hot water decreases due to the introduced outside air, the necessary amount of heat can be extracted smoothly. The hot water, whose temperature has decreased, recovers to the steam generation temperature within a short time by continuous heating by the heat source 28.
以上のように、蒸気、空気等の加熱媒体を吸引
により被加熱食品Ｆの間〓に強制的に貫流せしめ
て、熱伝達率をあげることにより、被加熱食品Ｆ
の全体を迅速かつ均一に昇温せしめることができ
る。 As described above, by forcing a heating medium such as steam or air to flow through the heated food F by suction and increasing the heat transfer coefficient, the heated food F
The temperature of the entire area can be raised quickly and uniformly.
また、蒸気、空気等の加熱媒体は、被加熱食品
Ｆ入り容器１内のみを強制的に貫流するので、熱
源を有効に利用して、短時間内で加熱・解凍調理
できるため、装置全体をコンパクトにすることが
できる。 In addition, since the heating medium such as steam or air is forced to flow only through the container 1 containing the food to be heated F, the heat source can be used effectively and heating and thawing cooking can be performed within a short time, so that the entire device can be heated. Can be made compact.
さらに、蒸気発生装置２を複数組み合せて切り
換えて使用することにより、比較的小さな加熱源
で長時間必要熱量を得ることができる。 Furthermore, by switching and using a plurality of steam generators 2 in combination, the required amount of heat can be obtained for a long time with a relatively small heat source.
しかも、加熱用蒸気が吸引により、被加熱食品
Ｆ入り容器１の上部から底部へ強制的に貫流する
ので、蒸気の凝縮水が底板の蒸気流通孔１４から
抜けるため、被加熱食品Ｆの吸水が少くて済み、
被加熱食品Ｆの品質が損なわれず、かつ凝縮水を
排出するドレーンを設ける必要がなくなる。 Moreover, since the heating steam is forced to flow from the top to the bottom of the container 1 containing the food to be heated F by suction, the condensed water of the steam escapes from the steam flow hole 14 in the bottom plate, so that the food to be heated F absorbs less water. Less is enough;
The quality of the food to be heated F is not impaired, and there is no need to provide a drain to discharge condensed water.
次に、上記実施例の装置を用いて調理をした実
験例を示す。 Next, an experimental example in which cooking was performed using the apparatus of the above embodiment will be shown.
実験例 １
容積600mlのコツプ型発泡スチロール容器の底
板に直径２mmの蒸気流通孔を多数穿設したもの
に、バラ状に冷凍した調理済ピラフ270ｇを入れ、
２Kg／hrの蒸気を発生する蒸気発生装置により、
0.45m3／minの流量の蒸気を15〜20秒間ピラフ同
士の間〓を強制貫流させたところ、−20℃のピラ
フが70〜80℃まで昇温し、そのまま喫食できた。Experimental example 1 270 g of cooked pilaf frozen in bulk was placed in a 600 ml pot-shaped Styrofoam container with a number of 2 mm diameter vapor flow holes punched in the bottom plate.
With a steam generator that generates 2Kg/hr of steam,
When steam at a flow rate of 0.45 m 3 /min was forced to flow through the space between the pilafs for 15 to 20 seconds, the temperature of the -20°C pilaf rose to 70 to 80°C, allowing it to be eaten as is.
実験例 ２
実験例１と同様の容器内に調理済の焼そば
（肉、野菜共）を入れて−20℃まで冷凍した。そ
して実験例１と同様の蒸気発生装置にて0.45m3／
minの流量の蒸気を20〜30秒間焼そば同士の間〓
を強制貫流させたところ、70〜80℃まで昇温で
き、そのまま喫食できた。Experimental Example 2 Cooked fried noodles (including meat and vegetables) were placed in a container similar to Experimental Example 1 and frozen to -20°C. Then, using the same steam generator as in Experimental Example 1, 0.45m 3 /
Apply steam at a flow rate of min for 20 to 30 seconds between the fried noodles.
When we forced the water to flow through it, we were able to raise the temperature to 70-80°C and could eat it as is.
実験例 ３
実験例１と同様の容器内にバラ状に冷凍した調
理済ピラフ270ｇを入れ、24℃の空気を0.45m3／
minの流量で１分30秒間ピラフ同士の間〓を強制
貫流させて、７〜10℃に昇温させた後、実験例１
と同様の蒸気発生装置で0.45m3／minの流量の蒸
気を５〜10秒間貫流させたところピラフは70〜80
℃に昇温し、そのまま喫食できた。Experimental Example 3 Put 270g of cooked pilaf frozen in bulk into a container similar to Experimental Example 1, and blow 24℃ air at 0.45m 3 /
Experimental Example 1
When steam was passed through at a flow rate of 0.45 m 3 /min for 5 to 10 seconds using a similar steam generator, the pilaf was 70 to 80.
The temperature was raised to ℃ and it could be eaten as is.
次に、複数の被加熱食品Ｆ入り容器を同時に処
理することができる調理装置の一実施例を第５図
により説明する。 Next, an embodiment of a cooking device that can simultaneously process a plurality of containers containing food to be heated F will be described with reference to FIG.
加熱器６は、複数個の被加熱食品Ｆ入り容器１
を収納可能とするもので、本体６１内周に密接し
て、取外し可能に吊架される仕切板６２を有し、
該仕切板６２には複数個の容器支持孔６３が形成
されている。 The heater 6 is a container 1 containing a plurality of heated foods F.
It has a partition plate 62 that is removably suspended in close contact with the inner periphery of the main body 61,
A plurality of container support holes 63 are formed in the partition plate 62 .
そして、各容器支持孔６３に被加熱食品Ｆ入り
容器１の胴部を夫々嵌合して、加熱器６内に複数
個の被加熱食品Ｆ入り容器１をセツトする。次
に、本体６１の蓋体となる蒸気導入用接続具３
を、パツキン６４を介して本体６１の上部口縁に
着脱可能に密着させる。 Then, the bodies of the containers 1 containing the food to be heated F are fitted into the respective container support holes 63, and a plurality of containers 1 containing the food to be heated F are set in the heater 6. Next, the steam introduction connector 3 which becomes the lid of the main body 61
is removably attached to the upper lip of the main body 61 via a packing 64.
蒸気導入用接続具３には、蒸気導入管２９及び
空気等を導入するための導入管３４が弁３５を介
して夫々接続開口している。また本体６１の底部
には、ブロワー（図示せず）に連通する吸気管４
４が弁６５を会して接続開口している。 A steam introduction pipe 29 and an introduction pipe 34 for introducing air or the like are connected to the steam introduction connector 3 through valves 35, respectively. Further, at the bottom of the main body 61, there is an intake pipe 4 that communicates with a blower (not shown).
4 meets valve 65 and is open for connection.
したがつて、第５図に示す如く、容器支持孔６
３に複数の被加熱食品Ｆ入り容器１をセツトした
仕切板６２を、本体６１内周に密接して吊架し、
蒸気導入用接続具３を本体６１の口縁に気密に当
接して、弁６５を開いてブロワーにて加熱器６内
を吸引しながら、蒸気導入管２９から蒸気を加熱
器６内に導入すると、蒸気は被加熱食品Ｆ入り容
器１内の食品Ｆ同士の間〓を貫流して、吸気管４
４より吸引される。 Therefore, as shown in FIG.
A partition plate 62 in which a plurality of containers 1 containing the food to be heated F are set is hung in close contact with the inner periphery of the main body 61,
When the steam introduction connector 3 is brought into airtight contact with the mouth edge of the main body 61, the valve 65 is opened, and while the inside of the heater 6 is sucked by the blower, steam is introduced from the steam introduction pipe 29 into the heater 6. , the steam flows through the spaces between the foods F in the container 1 containing the food to be heated F, and passes through the intake pipe 4.
It is attracted from 4.
したがつて、前実施例と同様食品Ｆは解凍・調
理でき、しかも一度に大量の加熱処理が可能とな
る。 Therefore, as in the previous embodiment, food F can be thawed and cooked, and a large amount can be heated at one time.
本発明は、以上のように、底板全面に複数の蒸
気流通孔を有する被加熱食品入り容器の下部口縁
に密着する蒸気吸引用接続具に設けた吸気管ある
いは複数の容器支持孔に前記被加熱食品入り容器
を嵌合した仕切板を内周に密着させて収納した加
熱器の下部に設けた吸気管を介して、前記被加熱
食品入り容器あるいは加熱器内を吸引装置で吸引
しながら、被加熱食品入り容器あるいは加熱器の
上部口縁に密着する蒸気導入用接続具に設けた蒸
気導入管より蒸気を導入し、該蒸気を被加熱食品
入り容器内の食品同士の間隙に強制貫流せしめた
ので、蒸気が被加熱食品入り容器内のみを強制的
に流通することにより、熱伝達率が向上し、被加
熱食品の全体を迅速かつ均一に昇温せしめること
ができ、被加熱食品が極めて短時間で解凍調理で
きるようになり、クイツクサービスが可能になる
ことは勿論のこと、熱源が有効に利用されること
により、装置全体をコンパクトにすることができ
る。
As described above, the present invention provides a method for connecting the intake pipe or the plurality of container support holes provided in the steam suction connector that is in close contact with the lower rim of the container containing food to be heated, which has a plurality of vapor flow holes on the entire surface of the bottom plate. While sucking the inside of the container containing heated food or the heater with a suction device through an intake pipe provided at the bottom of a heater that is housed with a partition plate fitted with a container containing heated food in close contact with the inner periphery, Steam is introduced through a steam introduction pipe installed in a steam introduction connector that is in close contact with the upper lip of the container containing the food to be heated or the heater, and the steam is forced to flow through the gaps between the foods in the container containing the food to be heated. Therefore, by forcing the steam to flow only within the container containing the food to be heated, the heat transfer coefficient is improved, and the temperature of the entire food to be heated can be raised quickly and uniformly. It becomes possible to defrost and cook food in a short time, which not only makes quick service possible, but also allows the entire device to be made more compact by effectively utilizing the heat source.
しかも、加熱媒体として蒸気を使用するので、
熱湯の如き液体状の加熱媒体に較べ、加熱媒体の
使用量が少なくて済み、かつその取扱いが簡単
で、さらに、蒸気が吸引により、被加熱食品入り
容器の上部から底部へ強制的に貫流するので、蒸
気の凝縮水が底板の蒸気流通孔から抜けるため、
被加熱食品の吸水が少くて済み、被加熱食品の品
質が損なわれず、かつ凝縮水を排出するドレーン
を設ける必要がなくなる。 Moreover, since steam is used as the heating medium,
Compared to a liquid heating medium such as boiling water, the amount of heating medium used is small and it is easy to handle, and furthermore, the steam is forced to flow from the top to the bottom of the container containing the food to be heated by suction. Therefore, the steam condensed water escapes from the steam distribution hole in the bottom plate.
The food to be heated requires less water absorption, the quality of the food to be heated is not impaired, and there is no need to provide a drain for discharging condensed water.
また、複数の容器支持孔に被加熱食品入り容器
を嵌合した仕切板を内周に密接させて収納した加
熱器を用いた場合には、上述の効果の他に、一度
に大量の加熱処理が可能となる。 In addition, in addition to the above-mentioned effects, when using a heater in which a partition plate in which containers containing food to be heated are fitted into multiple container support holes is housed in close contact with the inner periphery, it is possible to heat a large amount of food at once. becomes possible.
第１図は本発明の調理装置の一実施例を示す断
面図、第２図乃至第４図は本発明に用いられる容
器の包装状態の夫々別の例を示す断面図、第５図
は本発明の調理装置の他の実施例を示す要部の一
部切欠き斜視図である。
１……被加熱食品入り容器、１１……上部口
縁、１２……下部口縁、１４……蒸気流通孔、１
５……底板、２……蒸気発生装置、２９……蒸気
導入管、３……蒸気導入用接続具、４……蒸気吸
引用接続具、４４……吸気管、５……吸引装置、
６……加熱器、６２……仕切板、６３……容器支
持孔、Ｆ……被加熱食品。
FIG. 1 is a cross-sectional view showing one embodiment of the cooking device of the present invention, FIGS. 2 to 4 are cross-sectional views showing different examples of the packaging state of the container used in the present invention, and FIG. It is a partially cutaway perspective view of the main part showing another embodiment of the cooking device of the invention. 1... Container containing food to be heated, 11... Upper rim, 12... Lower rim, 14... Steam distribution hole, 1
5... Bottom plate, 2... Steam generator, 29... Steam introduction pipe, 3... Steam introduction fitting, 4... Steam suction fitting, 44... Intake pipe, 5... Suction device,
6... Heater, 62... Partition plate, 63... Container support hole, F... Food to be heated.
Claims (1)
食品入り容器の下部口縁に着脱可能に密着した蒸
気吸引用接続具に設けた吸気管あるいは複数の容
器支持孔に前記被加熱食品入り容器を嵌合した仕
切板を内周に密接させて収納した加熱器の下部に
設けた吸気管を介して、前記被加熱食品入り容器
あるいは加熱器内を吸引装置で吸引しながら、こ
の吸引による負圧に伴つて、前記被加熱食品入り
容器あるいは加熱器の上部口縁に着脱可能に密着
した蒸気導入用接続具に設けた蒸気導入管より蒸
気を導入し、該蒸気を被加熱食品入り容器内の食
品同士の間〓に強制貫流せしめたことを特徴とす
る容器入り食品の調理方法。 ２ 蒸気発生装置と、底板全面に複数の蒸気流通
孔を有し、食品同士が間〓を存して収納されてい
る被加熱食品入り容器の上部口縁に着脱可能に密
着する、前記蒸気発生装置に連通する蒸気導入管
を設けた蒸気導入用接続具と、前記被加熱食品入
り容器の下部口縁に着脱可能に密着する、吸気管
を設けた蒸気吸引用接続具と、該吸気管と連通す
る吸引装置とを備えた容器入り食品の調理装置。 ３ 蒸気発生装置と、複数の容器支持孔に、底板
全面に複数の蒸気流通孔を有し、食品同士が間〓
を存して収納されている被加熱食品入り容器を嵌
合した仕切板を内周に密接させて収納した加熱器
と、該加熱器の上部口縁に着脱可能に密着する、
前記蒸気発生装置に連通する蒸気導入管を設けた
蒸気導入用接続具と、前記加熱器の下部に設けた
吸気管と連通する吸引装置とを備えた容器入り食
品の調理装置。[Scope of Claims] 1. The steam suction connector provided in a steam suction connector removably attached to the lower lip of a container containing food to be heated, which has a plurality of steam flow holes on the entire surface of the bottom plate, or a plurality of container support holes. A suction device is used to suck the inside of the container containing the food to be heated or the heater through an intake pipe provided at the bottom of the heater, which is housed with a partition plate fitted with the container containing the food to be heated in close contact with the inner periphery. With the negative pressure created by this suction, steam is introduced from a steam introduction pipe installed in a steam introduction connector that is removably attached to the upper lip of the container containing the food to be heated or the heater, and the steam is covered with the steam. A method for cooking food in a container, characterized in that food is forced to flow through the space between the foods in the container containing the heated food. 2. The steam generating device, which has a plurality of steam circulation holes on the entire surface of the bottom plate and is removably attached to the upper rim of a container containing food to be heated, in which food is stored with a gap between them. a steam introduction connector provided with a steam introduction pipe that communicates with the device; a steam suction connector provided with an intake pipe that is removably attached to the lower rim of the container containing the food to be heated; A cooking device for packaged food, comprising a suction device in communication with the container. 3. It has a steam generator, multiple container support holes, and multiple steam distribution holes on the entire bottom plate, so that the food can be separated from each other.
a heater in which a partition plate fitted with a container containing food to be heated and stored therein is housed in close contact with the inner periphery;
A cooking device for packaged food, comprising: a steam introduction connector provided with a steam introduction pipe communicating with the steam generator; and a suction device communicating with an intake pipe provided at a lower portion of the heater.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58202236A JPS6094066A (en) | 1983-10-28 | 1983-10-28 | Preparation of food put in container and its device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58202236A JPS6094066A (en) | 1983-10-28 | 1983-10-28 | Preparation of food put in container and its device |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6094066A JPS6094066A (en) | 1985-05-27 |
| JPH0459861B2 true JPH0459861B2 (en) | 1992-09-24 |
Family
ID=16454206
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58202236A Granted JPS6094066A (en) | 1983-10-28 | 1983-10-28 | Preparation of food put in container and its device |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6094066A (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0140987B1 (en) * | 1983-10-03 | 1987-12-23 | Interimport F. Caceffo GmbH | Apparatus for cooking food |
| US4635812A (en) * | 1985-06-21 | 1987-01-13 | Martin Mueller | Apparatus for heating pasta and sauce |
| JP4553122B2 (en) * | 2004-12-15 | 2010-09-29 | 東洋製罐株式会社 | Method and apparatus for heating solid contents |
| JP4737383B2 (en) * | 2005-03-08 | 2011-07-27 | 東洋製罐株式会社 | Method and apparatus for heating solid contents |
| CN103549231A (en) * | 2013-10-30 | 2014-02-05 | 李理 | Heat-insulation cushion of cooking machine |
| IT201800004842A1 (en) * | 2018-04-24 | 2019-10-24 | COOKING SYSTEM | |
| IT201800004840A1 (en) * | 2018-04-24 | 2019-10-24 | COOKING PROCEDURE |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5011972A (en) * | 1973-06-06 | 1975-02-06 | ||
| JPS511661A (en) * | 1974-03-08 | 1976-01-08 | Masahiko Izumi | Kaatsukyoseitairyu nyoru kokurui no tankijoshahoho |
| JPS5414659A (en) * | 1977-07-05 | 1979-02-03 | Matsushita Electric Ind Co Ltd | Astable multivibrator |
| JPS5645582A (en) * | 1979-09-20 | 1981-04-25 | Hitachi Cable | Method of forming powerrcable connecting section |
| JPS5646389A (en) * | 1979-09-08 | 1981-04-27 | Plessey Overseas | Time sharing multiswitching module |
| JPS5668362A (en) * | 1979-11-01 | 1981-06-09 | Supairatsukusu Saako Ltd | Energy saving in open type heat treatment by steam of food and its device |
| JPS5735010A (en) * | 1980-08-01 | 1982-02-25 | Oishi Kinzoku Kogyo Kk | Upper mold lever in striking machine of hook |
-
1983
- 1983-10-28 JP JP58202236A patent/JPS6094066A/en active Granted
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5011972A (en) * | 1973-06-06 | 1975-02-06 | ||
| JPS511661A (en) * | 1974-03-08 | 1976-01-08 | Masahiko Izumi | Kaatsukyoseitairyu nyoru kokurui no tankijoshahoho |
| JPS5414659A (en) * | 1977-07-05 | 1979-02-03 | Matsushita Electric Ind Co Ltd | Astable multivibrator |
| JPS5646389A (en) * | 1979-09-08 | 1981-04-27 | Plessey Overseas | Time sharing multiswitching module |
| JPS5645582A (en) * | 1979-09-20 | 1981-04-25 | Hitachi Cable | Method of forming powerrcable connecting section |
| JPS5668362A (en) * | 1979-11-01 | 1981-06-09 | Supairatsukusu Saako Ltd | Energy saving in open type heat treatment by steam of food and its device |
| JPS5735010A (en) * | 1980-08-01 | 1982-02-25 | Oishi Kinzoku Kogyo Kk | Upper mold lever in striking machine of hook |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6094066A (en) | 1985-05-27 |
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