JPH05268885A - Seaming food set for cooking in microwave oven - Google Patents

Abstract

PURPOSE:To obtain a food prepared by steaming and heating a frozen food, a preserved food or a cooled food in a microwave oven or a food set for steaming and cooking the food. CONSTITUTION:The objective food set is obtained by placing a food to be cooked in a box body (4b) composed of a base member, sidewall members rising from the periphery thereof and a closed lid covering the top surface opening and attaching two sheets of water-containing paper 3 [(3a) and (3b)] cut to a required size for feeding water required to steam and cook the food. This food set is capable of feeding the optimum amount of water to the food to be cooked in the box from the water-containing paper.

Description

Detailed Description of the Invention

[0001]

This invention relates to frozen foods, preserved foods,
Alternatively, the present invention relates to a food in which cold food is steamed and heated in a microwave oven, and a food set for steam cooking.

[0002]

2. Description of the Related Art Generally, to cook food by steaming, steam is sent to the inside of a steamer or other cooking device to fill the steam, and the food is put into the steam for a relatively long time.

[0003]

On the other hand, the microwave oven heats the water molecules in the food by exciting and rubbing them with electromagnetic waves, and generally does not consider steaming. However, it does not mean that it cannot be steamed, and a large amount of water contained in a container can be placed in the heating chamber of the microwave oven, and the heating chamber can be filled with the steam generated from it. The production itself is not energy efficient and requires a relatively long cooking time.

It is understood that in order to solve such a problem, a relatively narrow space is set around the food to be heated and steam is generated therein. However,
In order to set up such a narrow space, it is necessary to separately prepare a partition wall for setting up such a space, and it is necessary to set the amount of steam for steaming the food to be cooked in the narrow space. However, it is not always easy and the chances of failure are not small.

[0005]

SUMMARY OF THE INVENTION The present invention is intended to solve the above-mentioned problems, and the first invention is steamed food which can be easily cooked by a microwave oven at home and means necessary for cooking the steamed food. The food to be cooked is placed in a box consisting of a bottom member, a side wall member standing up from the periphery of the member, and a closing lid that covers the upper opening of the bottom member, and the water necessary for steaming and cooking the food is supplied. Therefore, it is characterized in that it is attached with water-containing paper cut to the required size.
A second aspect of the present invention is to provide a device that supports a water-containing paper for obtaining desired water vapor in a narrow space and has a simple structure and is easy to transport. Place a hydrated paper on the bottom of a box consisting of a lid that covers the top opening, put the food to be cooked in a container made of water resistant material on it, and put the hydrated paper on the top of the food to be closed. It is characterized in that it is closed with a lid, and the water-containing papers placed above and below the food to be cooked are set to the amount necessary to absorb the water required for steaming and cooking the food.

[0006]

By setting the content of the packaging box used for selling or transporting the food to be cooked appropriately, a relatively narrow space around the food to be cooked in the heating chamber of the microwave oven. Will be available as a means to make. Further, by using it, the amount of water vapor required to steam it can be calculated from the space volume previously formed around the food to be cooked and the heat capacity of the food to be cooked itself. Further, if the water-containing paper attached to give the calculated amount of water is soaked in water, the water necessary for obtaining the desired water vapor can be obtained without excess or deficiency depending on the size and water content of the water-containing paper, and the microwave oven can be used. Appropriate cooking is performed only by turning on electricity. Further, although such a water-containing paper has a relatively large size, it can be accommodated in a relatively narrow heating space for the food to be cooked by arranging the paper above and below the food to be cooked. Further, in particular, when handling food with good water absorption, by interposing a water resistant material between the food to be cooked and the lower water-containing paper, without giving excessive moisture to the cooked food,
It can be steamed.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the illustrated embodiments. In the figure, reference numeral 1 denotes dumplings A and Shumai B which are foods to be cooked to which the method of the present invention is applied, and they are put in a packaging box 2 and sold on the market. Foods to which the present invention can be applied include, in addition to Shumai and dumplings, fried foods such as tempura and roast chicken, and bento made from cooked rice and prepared foods, but are not particularly limited. The packaging box 2 is a box body 2 with an open upper side.
It is composed of a and a closing lid 2b whose lower side is open. A water-containing paper 3 slightly smaller than the area is laid on the bottom of the box 2a, and dumplings A or Shumai B, which are frozen foods, are placed thereon. In the case of dumpling A, a thin paper 4a is laid on the water-containing paper 3 and in the case of Shumai B, it is put in a synthetic resin container 4b.
The thin paper 4a is used when the food to be cooked has an adhesive property, but it can be replaced by omitting it and subjecting the surface of the lower water-containing paper 3a to silicon treatment (peeling facilitation treatment).

The name "hydrous paper 3" is a temporary name,
It is a medium that supplies water when steaming the food 1 to be cooked, and is made of a highly fibrous material such as Japanese paper that can contain about 4 to 20 times the weight of water as the paper itself (hereinafter, this Is called hydrous paper). The water-containing paper 3 is arranged vertically in such a manner that the food to be frozen is sandwiched in the case 2, and is used for preventing dust before containing water.

Next, a method of cooking the food to be cooked will be described. First, the food is taken out from the packaging box 2. From the boxed state shown in FIGS. 2 and 4, the closing lid 2b is removed, the food is once transferred to another container, and then the upper and lower water-containing papers 3 are soaked in water.
That is, the two hydrated papers 3 are soaked in water, and water is sufficiently contained so that the water does not drip off.
Put a into the lower part of the cosmetic case 2. Then cooked food 1
Is placed directly on it or together with the waterproof paper 4a and the container 4b. Then, the larger water-containing paper 3b is similarly wet and placed thereon, and the closing lid 2b is lightly closed. Therefore,
In this state, the food 1 to be cooked is surrounded by the lower part of the packaging box 2 and covered with the upper and lower water-containing papers 3, so that the space is much narrower than the heating chamber of the microwave oven (not shown). It has been smelled.

In this state, the heating chamber of the microwave oven is energized and energized. It goes without saying that the food 1 to be cooked is itself directly heated by the electromagnetic waves, and the water contained in the water-containing paper 3 is also heated to form steam, which fills the narrow space around the food 1 to be cooked. At the same time, a part passes between the box body 2a and the closing lid 2b and escapes into the heating chamber and the atmosphere through the heating chamber. In this way, the food 1 to be cooked is heated to a high temperature and placed in a steam atmosphere, so that it is indirectly heated via the steam. The water-containing paper 3 has a size enough to contain enough water for the food 1 to be cooked to be steamed. Moreover, since the amount of the food to be cooked 1 itself is set to a size such that it can be steamed only with the water contained in the water-containing paper 3, the water-containing paper 3
When the water contained in the water is completely evaporated and the water-containing paper 3 is dried, the food just steams at the time of eating.

When the food to be cooked has a small heat capacity such as dumplings A and Shumai B, the closing lid 2b may be a simple one as shown in FIGS. In the case of a large one, it is preferable to suppress the air permeability by a closing lid 2b which covers the upper outer surface of the box body 2a as shown in FIGS.

In this embodiment, for 400 g of gyoza A, a small water-containing paper 3 having an area of 350 cm ² and 38
A large hydrous paper 4 with an area of 0 cm ² was used. The hydrated paper 3 has a thickness of 0.3 mm and a weight of 2.8 g in a dry state, 28 g in a state of containing water, that is, the water content that can be contained therein is 25.2 g, and the moisture content is 900%. Met. The water-containing paper 3 having a water content of 400 to 2000% is commercially available and can be easily obtained.

In the present invention, the water-containing paper 3 is not limited to the one prepared separately from the packaging box 2 as shown in the embodiment, but may be attached to the inner surface of the cosmetic box and used as a unit. The present invention is a concept that includes any such selection. The water-containing paper 3 may be attached to either the upper or lower surface of the dressing box 2 or, as described above, the water-containing paper 3 may be attached to the inner surface of the side wall.

[0014]

As described above, according to the present invention, a box 2a is provided as a food set that can be steamed and cooked in a microwave oven.
And the food to be cooked 1 packaged by it and the water-containing paper 3 for setting the amount of water required for cooking, the water-containing paper 3 is impregnated with water, and steam is generated by the water and steamed. Therefore, the cooking time can be shortened as compared with the case where water contained in a container is placed in the heating chamber of the microwave oven and the entire heating chamber is filled with water vapor, and the loss of electric energy is small.

[Brief description of drawings]

FIG. 1 is an exploded view showing a state in which cooked food 1 is packed in a box.

FIG. 2 is a cross-sectional view of the cosmetic case.

FIG. 3 is an exploded view corresponding to FIG. 1 showing another embodiment.

FIG. 4 is a cross-sectional view of the cosmetic case.

[Explanation of symbols]

 1 ---- Cooked food 3 ---- Water-containing paper 4 ---- Water resistant container

Claims (2)

[Claims] 1. A food product to be cooked is placed in a box body composed of a bottom member, a side wall member standing up from the periphery of the bottom member, and a closing lid covering the top opening of the bottom member, to supply water necessary for steaming and cooking the food product. A steamed food set cooked in a microwave oven that comes with hydrated paper cut to the required size. 2. A cooked food in which a water-containing paper is laid on a bottom surface of a box body composed of a bottom member, a side wall member standing up from the periphery of the bottom member, and a closing lid covering an opening of the upper surface, and a water-resistant material is placed on the paper. Put the water-containing paper on the top surface of the food to be cooked and close with the lid, and the water-containing paper placed on the top and bottom of the food to be cooked is necessary to absorb the water necessary for steaming and cooking the food. A set of steamed food for microwave cooking that is set according to the amount.