JPH0538256A - Cooking of premixed food - Google Patents

Abstract

PURPOSE:To heat and cook the subject food with a simple procedure utilizing conventional rice cooker by putting water into the inner pot of a rice cooker, placing a cooking vessel containing a dough containing the premixed food as a base in the inner pot and electrifying the cooker. CONSTITUTION:Water is put into an inner pot of a rice cooker. A cooking vessel (made of metal or ceramics, etc., having a size to leave a water-holding space between the inner pot and having a height sufficient to prevent the intrusion of water) containing a dough prepared by using a premixed food as a base (a mixture of a premixed food and egg, milk, butter, sugar, water, etc.) is placed in the inner pot. The rice cooker is electrified to effect the objective heat-cooking.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for cooking premixed food using a rice cooker.

[0002]

2. Description of the Related Art Recently, premixed foods have been on the market as a material for easily making confectionery, cakes, breads, etc. at home, and the types and manufacturers of them are gradually increasing. For example, various premix foods such as hot cake mix, pound cake mix, sponge cake mix, madeleine mix, fruit cake mix, and bread mix are sold.

These premixed foods generally contain wheat flour, sugar, fats, leavening agents and other components, and the components and the contents are changed depending on the intended food. As a cooking method for making a cake or the like from premixed food, generally,
The method is to mix well with milk, butter, cream, sugar, water, etc. and bake it using a frying pan, microwave, oven, home bakery, etc.

On the other hand, a cooking method of steaming a premixed food using a rice cooker has been introduced. For example, in the magazine “ESSE”, December 1990, p. 49 (published by Fuji Television Co., Ltd.), hot cake dough made from hot cake mix, eggs, milk and butter is put in a rice cooker and steamed. It is described that steamed bread can be made. However, 1991
On February 250 issue, page 250, a correction article about the above article is published. According to it, when steaming dough from hot cake mix using a rice cooker, it is possible to complete it depending on the model of the rice cooker. There is a case that the time is greatly different, and the switch may not turn on the second time once it is turned off, it is shown that the method introduced above is not a method that can be made with any rice cooker, and it is not always easy to make. There is.

In addition, the magazine "Retask Love" 1991 N
o. Pages 11, 37 to 40 (published by SS Communications Co., Ltd.) also describe a method for making a fluffy cake from a hot cake mix using a rice cooker. However, this article also describes that when the inner pot is set in the rice cooker and the rice cooker switch is turned on, the switch may be immediately turned off depending on the type of the rice cooker. In this way, it is not easy to heat and cook the dough from the premixed food using the rice cooker, and it is not always possible to cook the dough equally well.

[0006] The inventor of the present invention investigated the reason why the above problems occur when the dough based on the premixed food is cooked by using the rice cooker. ..

Originally, the rice cooker has only a single function of cooking rice, that is, cooking rice from rice. Therefore, although the rice cooker may change slightly depending on rice, red rice, mixed rice, rice porridge, etc., basically, the rice cooking process depends on the temperature and / or time so that the rice cooker is in the optimum state. It is configured to be controlled.

[0008] Referring to FIG. 2, which is a schematic cross-sectional view showing a state in which a dough from a premixed food is put into a rice cooker, a conventional method for heating and cooking a dough from a premixed food using a rice cooker is shown. explain. In FIG. 2, the rice cooker 21 comprises a main body 22 and a lid 23, an annular heater 24 and a temperature sensor 25 are provided at the bottom inside the main body 22, and the inner pot 26 has a jaw portion 26a at the upper end periphery thereof. The main body 2
2 is suspended on the upper end of the bottom surface 26b.
Are configured to be close to the heater 24.

When the dough from the premixed food is cooked by using the rice cooker 21, the dough 28 made from the premixed food is put in the inner pot 26, and the lid 27 of the inner pot is put on the rear lid 23. Close and energize the heater 24. The dough 28 is heated from the portion in contact with the bottom surface portion 26b of the inner pot 26 and the temperature rises, and the lower portion of the dough 28 gels soon. However, the temperature of the dough 28 from the middle to the upper part does not rise so much and does not gel. In the case of cooked rice, the convection of water causes the whole temperature to be almost the same, whereas in the case of such a dough 28, the convection of the water contained does not occur and the heat transfer coefficient is small. This is because only the lower part of 28 is locally heated. The heater 24 of the rice cooker replenishes not only the sensible heat of the temperature rise of the water during rice cooking but also the latent heat of vaporization of the water so that the calorific value is sufficient to maintain the contents of the inner pot at a predetermined temperature. Is designed. The latent heat of vaporization of water is very large, and therefore the calorific value of the heater 24 of the rice cooker is considerably large. When the lower part of the dough 28 gels and the water in that part evaporates and decreases, the amount of heat taken away by the evaporation of water decreases and the temperature near the heater rises above a predetermined temperature (generally about 110 ° C.). The temperature sensor 25 is activated and the rice cooker 21 is switched off.

At this point, the lower part of the dough 28 has gelled, and in some cases swelled and steamed up.
Since the temperature is not sufficiently raised in the middle part to the upper part thereof, it is not gelled and almost remains in the state of the dough. When the switch is turned on for the second time, if the temperature around the temperature sensor 25 remains too high, the switch will not turn on for safety and the temperature sensor 25
Even if the temperature in the vicinity decreases, the bottom surface portion 26 of the inner pot 26
If the water from the upper part of the dough 28 has not permeated into b, the permeation of water is impeded by the film formed by gelation in general. No), it will turn off immediately even if the switch is turned on.

Even if a large amount of water is mixed in to make the dough 28 to prevent the heater 24 from overheating, it is difficult to heat the entire dough 28 in substantially the same manner due to the characteristics of the dough 28. It is impossible to avoid the locally heated state of the lower portion of the dough 28, and the gelation of the lower portion of the dough 28 suppresses the penetration of water. Therefore, even if the amount of water mixed in the dough 28 is increased, Even if a large amount of water is put into the inner pot 26, the switch is turned off midway and only the lower part of the dough 28 is steamed up as in the above case, and the upper part of the dough 28 remains unheated, and as a whole. It is not possible to make the desired food (steamed). It may be possible to heat the entire dough by using an extremely large amount of water, such as when cooking rice, but when such a large amount of water is used, the resulting steamed product itself is the target. It is out of the question because it will be completely different from what is said.

[0012]

The present invention provides a method for heating a dough based on a premixed food by heating with a simple and reliable operation using an ordinary rice cooker.

[0013]

According to the present invention, water is put in an inner pot of a rice cooker, a cooking container containing a dough based on a premixed food is placed in the inner pot, and the rice cooker is energized. By doing so, the dough is cooked by heating.

The preferred embodiments of the present invention are as follows. (1) The cooking container is a metal container, a resin-coated metal container,
A method for cooking a premixed food as described above, which is a enamel metal container, a ceramic container, a glass container, a paper container, or the like.

The premixed food used in the present invention is not particularly limited, and any premixed food known as a material for easily making sweets, cakes, breads, etc. at home can be used. Good. For example, pancake mix, pound cake mix, sponge cake mix, madeleine mix, fruit cake mix, donut mix, crepe mix,
Mention may be made of cookie mix, mash bread mix, bread mix and the like. Premixed foods particularly suitable for cooking with the method of the present invention are hot cake mixes, sponge cake mixes, pound cake mixes, fruit cake mixes, beaten bread mixes, bread mixes and the like.

These premixed foods generally contain flour, sugar, fat and leavening agent (baking powder), etc., and further other ingredients (eg, flavor, seasoning, salt, etc.) depending on the final food and taste. , Butter sugar, protein, rice flour, corn starch, corn flakes, soy flour, caramel, coconut, almonds, raisins, grapefruit, orange peel, vitamins, etc.). The types and contents of those components are not particularly limited.

The dough (batter, dough, etc.) for cooking in the present invention is conventionally a frying pan, a microwave oven,
In order to bake it using an oven, a home bakery, etc., it is similar to the dough made from the premixed food, and the premixed food as described above,
It can be made by mixing well with eggs, milk, butter, cream, sugar, water, etc.

The rice cooker used in the present invention (sometimes referred to as an electric cooker or a heat-retaining cooker) is generally for household use,
Any rice cooker commercially available for commercial use may be used. For example, it may have a heat retaining function or may not have a heat retaining function.

In the cooking container used in the present invention, a necessary amount of water can be put between the inner pot and the inner pot (sometimes referred to as inner pot or pan) of the rice cooker used. Any material may be used as long as it can create a space and can be filled in, and can block the dough from the water outside the cooking container. Examples of the cooking container include a metal container, a resin-coated metal container, a enamel metal container, a ceramic container, a glass container, a paper container, and the like. Type) or a rice cooker with a rice cooking capacity smaller than the rice cooker used can be conveniently used.

The cooking method of the present invention will be described with reference to FIG. FIG. 1 is a schematic sectional view showing a state in which an embodiment of the cooking method of the present invention is performed. In FIG. 1, the rice cooker 1 comprises a main body 2 and a lid 3, an annular heater 4 and a temperature sensor 5 are provided on the bottom inside the main body 2, and the inner pot 6 has a jaw portion 6a at the upper end periphery thereof. Is placed on the upper end portion of the main body 2 and suspended, and the bottom surface portion 6 b is configured to be close to the heater 4. There is a cooking container 8 in the inner pot 6.
, The cooking container 8 is filled with the dough 9 made from the premixed food, and the water 1 is placed between the inner pot 6 and the cooking container 8.
0 is entered.

When the dough from the premixed food is cooked by using the rice cooker 1, first, the dough 9 made from the premixed food is put in the cooking container 8 and water is put between the inner pot 6 and the cooking container 8. Enter 10. The amount of water 10 is desired according to the ingredients of the dough 9, the mixing conditions, the form of the finished food product, etc., when the heater 4 is turned on or automatically switched to the heat retention state. In order to obtain the food cooked (steamed) in the state of
It can be determined in advance by trial and error experiments. Generally, 2 to 30 g of water is used per 100 g of dough. Then, the lid 7 of the inner pot is placed, the lid 3 is closed, and the heater 4 is energized. When the switch is turned off automatically, the lid 3
When the cooking container 8 is opened and the cooking container 8 is taken out, the dough 9 put in the cooking container 8 is a good cooked food product in which the whole is substantially uniformly steamed.

As described above, the food which is cooked satisfactorily as a whole can be produced by turning on the switch of the rice cooker once. When the dough 9 is heated, the lower part of the dough 9 gels. Even if the water evaporates, the temperature near the heater 4 does not excessively rise due to the water 10 existing between the inner pot 6 and the cooking container 8, and therefore the temperature sensor 5 does not operate and the switch cannot be turned off. This is because heating by the heater 4 can be continued and the entire dough 9 can be gelled and steamed. Further, even if convective heat transfer does not occur in the dough 9, since the water 10 is heated and the steam thereof heats the entire inside of the inner pot 6, the entire dough 9 can be uniformly heated. is there. Then, when the entire dough 9 is steamed, the water 10 is not evaporated (as described above, the amount of water 10 is different depending on the type and amount of the dough 9 to be cooked and the type of the prepared cooked food). It is put in so that all the food will evaporate when finished),
Since the temperature near the heater 4 rises above a predetermined temperature (generally set to about 110 ° C. in a rice cooker),
The temperature sensor 5 operates and the rice cooker 1 is switched off (it changes to "heat retention" depending on the model of the rice cooker). Water 10
The steam in the inner pot 6 is maintained in a saturated state by the steam due to the evaporation of the steam, contributing to the uniform steaming of the dough 9.

According to the cooking method of the present invention, if the rice cooker is switched on once, the switch does not automatically turn off until the entire dough 9 is steamed, but if the dough 9 is cooked (steamed) Even if the switch is turned off in a state where the raising is insufficient, the rice cooker can be immediately turned on by putting water between the inner pot 6 and the cooking container 8.

The water 10 described above does not add odor or taste to the food to be cooked, it is easy to wash the inner pot after it is used in the cooking method of the present invention, the latent heat of evaporation is large, and the temperature control means of the rice cooker is used. Water is generally used alone because it is designed based on water, but in some cases it may be water containing an organic solvent such as alcohol, carbonic acid, or the like.

As described above, while using a rice cooker configured and set only for cooking rice, it is possible to easily prepare a dough based on a premixed food that has a behavior different from that of a mixture of rice and water during cooking. It can be cooked with good reproducibility.

[0026]

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples.

[Example 1] A commercially available sponge cake mix (Kao Corporation, trade name: Monton Sponge Cake Set) was used as an instruction [1: Put 3 whole eggs and Mix A in a bowl. .. 2: Strongly foam.
3: Whisk until you can write the "no". 4: Mix B
Add and mix well until the lumps are completely gone and smooth (about 1 minute). ] Whipping as above, 400 g of batter was prepared.

Batter 400 prepared as described above
g of rice used as a cooking container is 0.18 to 1.
0 liter rice cooker (SR- manufactured by Matsushita Electric Industrial Co., Ltd.)
HT10) was placed in the inner pan. On the other hand, rice cooking capacity 0.36
~ 1.8 liter rice cooker (Matsushita Electric Industrial Co., Ltd.,
Water (50 g) was placed in an inner pan (SR-HT18, with a heat retaining function), and a cooking container containing the batter was placed in the inner pan.

The rice cooker was turned on to turn on the rice cooker. About 35 minutes later, "cooking rice" automatically changed to "warm". When I opened the lid of the rice cooker immediately after changing to "warm", I found a steamed cake of good quality (moist and tasty) in the cooking container.

[Example 2] 400 g of batter prepared in the same manner as in Example 1 was used as a cooking vessel in a paper baking mold (bottom diameter 18 cm, card paper height 8.5).
cm). On the other hand, a rice cooker with a rice cooking capacity of 0.36 to 1.8 liters (SR-18 manufactured by Matsushita Electric Industrial Co., Ltd.)
35 g of water was put in an inner pan (2, no heat retaining function), and a cooking container containing the batter was placed in the inner pan.

The rice cooker was turned on and the rice cooker was energized. The switch turned off automatically after about 10 minutes. 10 more
When the lid of the rice cooker was opened after a lapse of a minute, a steamed cake of good quality in which the whole was steamed was completed in the cooking container.

[Example 3] 400 g of a commercially available hot cake mix, 2 eggs and 1.5 cups of milk were prepared as described in the above-mentioned magazine "ESSE", December 1990, p. 49. , Mix well and batter 80
0 g was prepared.

Batter 800 prepared as described above
g was placed in the cooking vessel used in Example 1. On the other hand, add 100 g of water to the inner pot of the rice cooker used in Example 1,
The cooking container containing the batter was placed in the inner pan.

The rice cooker was turned on and the rice cooker was energized. About 40 minutes later, "cooking rice" automatically changed to "warm". When the lid of the rice cooker was opened about 45 minutes after the switch was first turned on, a steamed bread of good quality with the whole steamed up was completed in the cooking container.

[Comparative Example 1] 400 g of batter prepared in the same manner as in Example 1 had a rice cooking capacity of 0.36 to.
1.8 liter rice cooker (S, manufactured by Matsushita Electric Industrial Co., Ltd., S
(R-HT18, with heat insulation function), and turned on the rice cooker to turn on the rice cooker.

After about 28 minutes, "cooking" automatically changed to "warm". About 35 minutes after the switch was first turned on, when the contents of the inner pot were observed, the surface portion of the contents was not gelled and was almost the same as the state of the dough.

After turning on the switch again and after about 20 minutes, when the contents of the inner pot were seen, a steamed cake was formed, but the quality was poor (not moist and not delicious).

[Comparative Example 2] 400 g of batter prepared in the same manner as in Example 1 had a rice cooking capacity of 0.36 to.
1.8 liter rice cooker (S, manufactured by Matsushita Electric Industrial Co., Ltd., S
(R-182, no heat retaining function), and turned on the rice cooker to turn on the rice cooker.

After about 35 minutes, the switch was automatically turned off, and when the contents of the inner pot were observed, the contents did not gel from the surface part to the center part, and were almost the same as the state of the dough.

After turning on the switch again and about 20 minutes later, the contents of the inner pan were observed, but the contents were not gelled. About 20 minutes after the switch was turned on, the operation of viewing the contents was repeated 4 times, but no steamed cake was obtained.

[Comparative Example 3] 800 g of batter prepared in the same manner as in Example 3 had a rice cooking capacity of 0.36 to.
1.8 liter rice cooker (S, manufactured by Matsushita Electric Industrial Co., Ltd., S
(R-HT18, with heat insulation function), and turned on the rice cooker to turn on the rice cooker.

After about 28 minutes, "cooking" automatically changed to "warm". About 35 minutes after the switch was first turned on, when the contents of the inner pot were observed, the surface portion of the contents was not gelled and was almost the same as the state of the dough.

After about 20 minutes after turning on the switch again, the contents of the inner pot were found to be steamed bread, but the quality was poor.

[0044]

EFFECTS OF THE INVENTION The method for cooking premixed foods of the present invention uses a normal rice cooker (with or without a heat retaining function) and is simple in that the rice cooker switch is pressed once at first. This is a method that has the remarkable effect that the dough based on the premixed food can be cooked reliably and reliably in a short time by operation.

[Brief description of drawings]

FIG. 1 is a schematic cross-sectional view showing a state in which an embodiment of a cooking method of the present invention is performed.

FIG. 2 is a schematic cross-sectional view showing a state in which a conventional method of heating dough from a premixed food using a rice cooker is performed.

[Explanation of symbols]

 1, 21 Rice cooker 2, 22 Main body 3, 23 Lid 4, 24 Heater 5, 25 Temperature sensor 6, 26 Inner pot 7, 27 Inner pot lid 8 Cooking vessel 9, 28 Dough 10 Water

Claims (1)

[Claims] 1. Water is put in the inner pot of the rice cooker,
A method of cooking a premixed food, comprising placing a cooking container containing a dough based on the premixed food and heating the dough by energizing a rice cooker.