Λ7 B7 五、發明說明（ 發明背景 1 .發明範疇 於本-=有食 流通過食料，能使食科：：=非艮導體之特性’而當電 生熱式食料加熱方法與裳置身电阻而生熱致被煮熟之電阻 2 .習知背景 對於諸如蘿蔔糕、 言，-般都是以蒸炊之、“、統食品之烹煮方法而 在固體食品加熱方面，：二：過：時間：蒸煮而製成’而 成加熱目的者。 $ μ汽蒸煮之方式來達 訂 面Γ，在上述傳統蒸煮方式中，由於傳熱量正比於接觸 面積、溫度梯度、及時η 乂 C疋接觸 …“但反比於受熱物體厚度，因而 =力1物體之體積或厚度越大時，熱傳遞至中 升溫足時間將越長。所以， .、吏一 線 表面與中心點之受孰程产不：加熱方式中，會有食品 不佳的情形。4度不均勻，進而造成食品加熱品質 -入„ ;: 技術万面，早期曾有-利用電流來加熱固 ::…例如香腸等，之提案。亦即，利用食品本身且： :“生但為非艮導體而形同—電阻之特性，以及電 電阻而被轉換成孰能之屑理 曰w 成…K原理藉由將電極板接觸於食.兩 端，再使電流經該電極板通過食品當中，而使食品^ 生熱而被者熟。以下’稱此方式為電阻生熱式食料加 法。其中，由於 …、 483738 A7 B7Λ7 B7 V. Description of the invention (Background of the invention 1. The scope of the invention is in the present-= there is a food flow through the food, can make food :: = the characteristics of non-gen conductors', and when the electro-thermal food heating method and clothes are placed in electrical resistance Resistance caused by heat generation 2. Known background For such things as radish cakes and radish cakes, they are generally used to cook solid foods by steaming, cooking, and cooking methods. : Cooked and made 'for heating purposes. $ Μ steam cooking method to reach the noodle n, in the traditional cooking method mentioned above, due to the heat transfer proportional to the contact area, temperature gradient, timely η 乂 C 疋 contact ... " But it is inversely proportional to the thickness of the heated object, so = the greater the volume or thickness of the force 1 object, the longer the heat transfer to the intermediate temperature will take longer. Therefore, the process of the surface and the center point of the line will not produce: heating method In some cases, the food is not good. The unevenness of 4 degrees leads to the heating quality of the food. It is a technology that has been used in the early days. There was a proposal to use electric current to heat the solid ::. For example, sausages, etc. , Using the food itself and: : "It is the same as a non-conductor conductor-the characteristic of resistance, and the electric resistance is converted into a chip of energy. The principle is w ... K principle is to contact the electrode plate with food. The electrode plate passes through the food to make the food ^ heat and be cooked. The method is hereinafter referred to as the resistance heating type food addition. Among them, 483738 A7 B7
五、發明說明（2 ) 生熱量=導電度χ(電壓梯度）2 ;且 比導電度=長度/(截面積X電阻） 因而’當食品各部位之導電度均句，且電流分佈密度相同 時’將可獲得一均句且快速之加熱效果。 惟，因電極不易與食品緊密接觸而在實際應用上有其不 便性。亚即，#固形食品為不規則形狀時，將因為有部份 邯位未位於兩電極之間，或未與電極緊密接觸，而使食品 <内部電流密度分佈不均，進而造成局部加熱不均勾之情 形。 經濟部智«財產局員工消費合汴钍印一 c請先閱讀背面之注意事項再填寫本頁) 鑑於上述情形，曾有多數專利提出改進方案，例如，在 美國專利第^O83,7!7以及2, u2」M號案中，曾提出一 種將其中一電極插入熱狗中之加熱方法；在美國專利第 4,〇16,3〇1號以及4,0 1 6,2 97號案中，提出一就電極表面 之塗料進行改良以使其與食品緊密接觸之設計；在美國專 利2，0 9 4，8 1 4號案以及中華民國第2 7 5，5 6 6號專利案中則 各揭路有藉由將固體形食品浸入鹽水溶液中來對固形食品 進行電阻生熱式加熱之方案。惟，這些專利對於固形食品 <加熱均勾度皆未如預期，因而在商業上之應用不多。 另’该電阻生熱式食品加熱方法亦曾被應用於流體型態 食品上’但在方式上係藉由使流體食品連續流動於管路 内’並於管路内設置多數電極，而使流體在流經電極時， 因上述原理而受熱。其雖沒有加熱不均之情形，但卻無法 應用於管路内不流動之固形食品上。 除此之外’對於未加熱前為流體狀態，一旦加熱煮熟之 一_ - 5 - 國國束滯準（Ci\S)A.丨規格（210 x__w7公餐）----- Λ7 五、發明說明（3 ) 安P:為固型狀態〈所謂熱固性食品則未見有任何可行方 ::=、:：則由於其型態在加熱過程中會改變，而無法 Γ此^續式流體加熱方法或固型加熱方法；再則由於 木4固性食品在煮熟過程中會收縮，而有電極與食料間 之接觸上的問題。 螢明之概 本發明之一目的在於針對上述問題提出一種可以對熱固 性食料進行電阻生熱式加熱的方法與裝置。 本發明之另一目的在於提出一種可以使一在受熱過程中 曰收縮〈熱固性食料維持良好受熱狀態的電阻生熱式食料 加熱方法與裝置。 本發明之又另-目的在於提出—種可以獲得均勻加熱效 果（應用於熱固性食料的電阻生熱式食料加熱方法 置。 為達成上述目的’本發明揭示—電阻生熱式食料加熱方 法，其包含：備置一特定形狀之容器、一在被煮熟之前為 流體而受熱煮熟後成為凝固態之具適當導電度的熱固性食 料以及對各具有一食料接觸面之板狀電極；將該對電 極與該食料置於該容器内’且使該對電極之兩食料接觸面 相對而立，並將該食料置於該兩食料接觸面之間，使該食 料以兩受電面與該兩食料接觸面各別均勻且緊密地接觸； 以及，施加電源於該對電極上一段時間，並使該對電極間 之電場強度維持於一特定強度。 為達成上述目的，本發明揭示一電阻生熱式食品加熱裝 -6 - 本紙张彳中國國家慄準（CNS)/V!規格（210x297公發） (請先閱讀背面之注意事項再填寫本頁) 訂---------線. 經濟部智慧財產局員工消f合作社印沒 483738 Λ7 137 經;£苟智«財產局員工消費^^卜 L·. nr. -〈α 五、發明說明（ο 置，其包含：一對板狀電極，各具有一食料接觸面與一受 電端子，用以接收並施加一電能於一具適當導電度食料 上；以及一容器，用以容裝該食料與該對電極，且能使該 對電極之兩食料接觸面相對而立，並使該食料置於該兩接 觸面之間而使該食料以兩受電面與該兩接觸面各別均勻且 緊密地接觸。 藉由上述加熱方法與裝置，將可對一熱固性食料，進行 快速之加熱，而且節省能源之消耗。且可取代部份固性 食品之傳統蒸煮加熱，而在生產線上並可降低蒸汽凝結 水、冷卻水及嗓骨環境、;亏染，而以一較乾淨、安靜之方式 加熱。 此外’藉由於食料中混合一保水性配料或熱膨脹性配 料’ 可使食料與電極於加熱過程中保持良好接觸，而以 最佳通電狀況受熱。 又，藉由將該對電極設置成可使該食料之各部位在通電 過程中具有均勾之電流密度，將可使受熱食料獲得一均勻 之加熱。 本發明之以上及其它目的、特徵、功效等藉由以下配合 圖式所舉較佳實施例之說明將更為明顯。 麗之簡明 圖1顯示一根據本發明而成之電阻生熱式加熱裝置之立 體示意圖。 圖2顯示一利用圖1所示裝置實施本發明所揭食料加熱方 法的實施態樣示意圖。 -_»«««__ - 7 -樣、度 训 χ 视：η---—— -- (請先閱讀背面之注意事項再填寫本頁) - · —i ϋ ϋ =° 線· Λ7五、發明說明（5) 經濟部智慧財產局員工消費合作社印装 D ^顯不一以本發明所揭示 度與升溫速率間之關係圖。 —、菜句糕時電場強 1 電源 2 a，3 a 食料接觸面 4 食料 6 導線 登..明j詳纟明 祥細說明本發明之技術思想，”特舉-較佳 0 '乍—說明，$吾人應了解其應僅心例舉本發明之 較佳構成，而非用以限制本發明。 二1為-根據本發明而成之電阻生熱式加熱裝置之立體 不意圖°圖2顯示—根據圖1所示裝置進行本發明所揭電阻 生熱式食料加熱方法的實施態樣示意圖。 如圖1所示，一根據本發明而成之食料加熱裝置基本上 包含一對板狀電極2和3、以及一用以容裝食料4 (如圖2所 示）與該對電極2和3之容器5。該容器5在本實施例中為一 具兩端平面之矩形開口容器，然其亦可為任意特定形狀之 絕緣客器’且可如圖2所示包含一蓋住容器口或食料上表 面之盍子5a(蓋子5a有助於避免食料中之水份蒸發掉）。食 料4可為任何一種於被煮熟之前為流體而一旦受熱煮熟之 後即成為凝固態之熱固性食料，例如蘿蔔糕、芋頭糕、碗 棵、魚糕之漿狀未熟品等。 電極2和3為一板狀電極，其最好由鈦金屬或316L或 -8 - 2，3 電核 2b，3b電拯端子 容器 5 (請先閱讀背面之注意事項再填寫本頁) - 訂-------，！線' 中國國家標準（CNS)Α丨規格（210x297公餐7 483738 經濟部智慧財產局員工消費合作钍印，¾ A7 B7 五、發明說明（6 ) 3 04不銹鋼金屬所製成，且各具有一供與食料4接觸之食 料接觸面2a和3a，以及—電源連接端子2b*3b。食料接 觸面2a和3a之大小約略與容器5之兩端内侧面相同，使得 當食料4被置放於兩相對電極2和3之間時，恰能被涵蓋於 兩食料接觸面2 a和3 a之相對方向之間。 以下，就上述裝置之使財式與^力效，配合下述本發明 所揭方法-併作說明。亦即，根據本發明所揭方法，在備 置好上述容器5、食料4、以及該對電極2和3等之後，如 圖2所示，將該對電極2和3以及食料4(例如蘿萄糕之糊狀 原料）置放於客器5内，並將食料4置於兩電極2和3之相對 食料接觸面2a和3a之間，且置放成使食料4以兩受電面 (未標號）與兩食料接觸面2&和3&各別均勻且緊密地接觸。 之後利用；、、泉6將又流或直流式電源1 (以交流電為佳）電 接至兩電極2和3之端子2_3a上一段時間，且使兩電杯2 和3間之電場強度維持於—㈣強度。在此情$兄下，食料4 將因含有水份但並非炎導體而形同一電阻，而使電流經食 料4流通於兩電極2和3之間，並因電流與電阻作用而2 熱’進而使食料4本身被煮熟。而且，由於食料4係與電極 之食料接觸面2&和33等寬度地位於約略平行之兩電極之 相對方向之間，因而今祖1 一々、 、]力J j 口向艮枓4 <各邵位將可獲得一幾乎相同 之導電度’進而受到—相同之電流密度之施加，而能均句 地生熱。惟，如前所述，在與容器5相配合下，只要電打 能使食料4在通電過程中具有均勾電流密度，該容器5可為 任意形狀，進而可使成品具有想要之形狀。 (請先閱讀背面之注意事項再填寫本頁) 訂---------線· Λ7V. Description of the invention (2) Heat generation = conductivity χ (voltage gradient) 2; and specific conductivity = length / (cross-sectional area X resistance) Therefore, when the conductivity of each part of the food is equal, and the current distribution density is the same 'You will get a uniform and fast heating effect. However, it is inconvenient in practical application because the electrode is not easy to be in close contact with food. That is, when # solid-shaped food is irregular in shape, some parts of the food are not located between the two electrodes or are not in close contact with the electrodes, which causes the food ' s internal current density to be unevenly distributed, thereby causing local heating irregularities. Hooked situation. The Ministry of Economic Affairs ’s “Community Consumption of Employees of the Property Bureau” (Please read the precautions on the back before filling out this page). In view of the above, many patents have proposed improvements, for example, in US Patent No. And in No. 2, u2 "M, a heating method of inserting one of the electrodes into a hot dog has been proposed; in No. 4,016,301 and 4,01,2,97, Proposed a design to improve the coating on the electrode surface to make it in close contact with food; in US Patent No. 2,094,8 1 4 and the Republic of China Patent No. 2 7.5,56 6 To open the road, there is a scheme for heating the solid food by resistance heating by immersing the solid food in a saline solution. However, these patents have not been as expected for solid food < heating uniformity, so there are not many commercial applications. In addition, 'the resistance heat-generating food heating method has also been applied to fluid-type foods', but in this way, the fluid food is continuously flowed in the pipeline' and a plurality of electrodes are provided in the pipeline to make the fluid When flowing through the electrode, it is heated by the above-mentioned principle. Although it does not have uneven heating, it cannot be applied to solid food that does not flow in the pipeline. In addition to this, for the fluid state before heating, once heated and cooked _-5-Guoguo Stagnation Standard (Ci \ S) A. 丨 Specifications (210 x__w7) ----- Λ7 5 2. Description of the invention (3) Ann P: solid state (the so-called thermosetting foods have not been found to have any feasible party: =, ::, because its shape will change during the heating process, it is not possible to continue this fluid) Heating method or solid heating method; because wood 4 solid food shrinks during cooking, there is a problem of contact between the electrode and the food. SUMMARY OF THE INVENTION An object of the present invention is to provide a method and an apparatus for resistively heating heating thermosetting food materials in view of the above problems. Another object of the present invention is to provide a resistance heating type foodstuff heating method and device which can make a thermosetting foodstuff shrink in the process of heating (the thermosetting foodstuff maintains a good heating state). Another object of the present invention is to provide a resistance heating food heating method that can obtain a uniform heating effect (applied to thermosetting food. To achieve the above object, the present invention discloses a resistance heating food heating method, which includes : Prepare a container with a specific shape, a thermosetting foodstuff with appropriate conductivity, which is a fluid before being cooked, and becomes a solidified state after being cooked, and plate electrodes with a foodstuff contact surface; The food material is placed in the container, and the two food material contact surfaces of the pair of electrodes are opposed to each other, and the food material is placed between the two food material contact surfaces, so that the food material is separated from the two power receiving surfaces and the two food material contact surfaces. Uniform and close contact; and, applying a power source to the pair of electrodes for a period of time, and maintaining the electric field strength between the pair of electrodes at a specific strength. In order to achieve the above object, the present invention discloses a resistance heating type food heating device- 6-This paper is a Chinese national chestnut standard (CNS) / V! Specification (210x297) (please read the precautions on the back before filling this page) Order --------- line. Employees of the Ministry of Economic Affairs and Intellectual Property Bureau of the People's Republic of China Co-operative Association printed 483738 Λ7 137 ;; Gou Zhi «Consumption of Employees of the Property Bureau ^^ L L .. nr.-<Α 5. Description of the invention (ο, including: a pair of plate-like The electrodes each have a food contact surface and a power receiving terminal for receiving and applying an electric energy to a food with a proper conductivity; and a container for holding the food and the pair of electrodes, and enabling the pair of electrodes The two food contact surfaces are opposed to each other, and the food is placed between the two contact surfaces to make the food contact uniformly and tightly with the two power receiving surfaces and the two contact surfaces respectively. With the above heating method and device, It can quickly heat a thermosetting food and save energy consumption. It can replace the traditional cooking and heating of some solid foods, and in the production line, it can reduce steam condensate, cooling water and throat environment. Dyeing and heating in a relatively clean and quiet way. In addition, 'by mixing a water-retaining ingredient or a thermally expansive ingredient in the foodstuff', the foodstuff and the electrode can be kept in good contact during the heating process, and the best The energized condition is heated. Moreover, by setting the pair of electrodes so that each part of the foodstuff has a uniform current density during the electrification process, the heated foodstuff can be uniformly heated. The above and other objects of the present invention , Characteristics, effects, etc. will be more apparent through the following description of the preferred embodiment in conjunction with the drawings. Li's Concise Figure 1 shows a three-dimensional schematic diagram of a resistance heating heating device made according to the present invention. Figure 2 shows A schematic diagram of an embodiment of the method for heating the foodstuff disclosed in the present invention using the device shown in Fig. 1. -_ »« «« __-7 -Sample, training χ View: η --------(Please read first Note on the back, please fill out this page again)-· —i ϋ ϋ = ° line · Λ7 V. Description of the invention (5) Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs D ^ Shown differently according to the degree of disclosure and heating of the present invention Relationship between rates. —, The electric field is strong when the dish is caked 1 power supply 2 a, 3 a food contact surface 4 food 6 lead wire .. Ming J detailed explanation Ming Xiang detailed explanation of the technical idea of the present invention, "Special mention-preferably 0 'Zhu-description I should understand that they should only exemplify the preferred structure of the present invention, but not to limit the present invention. 2 1-The three-dimensional intention of the resistance heating heating device made according to the present invention ° Figure 2 shows —A schematic diagram of an embodiment of the method for heating a resistance-heating foodstuff disclosed in the present invention according to the apparatus shown in FIG. 1. As shown in FIG. 1, a foodstuff heating apparatus made according to the present invention basically includes a pair of plate-like electrodes 2. And 3, and a container 5 for holding foodstuff 4 (as shown in FIG. 2) and the pair of electrodes 2 and 3. The container 5 in this embodiment is a rectangular open container with a flat surface at both ends. It can also be an insulated guest of any specific shape, and as shown in Figure 2, it can include a rice dumpling 5a covering the mouth of the container or the upper surface of the food (the lid 5a helps to prevent the water in the food from evaporating). Food 4 Can be any fluid that is fluid before being cooked and solidifies once heated State of thermosetting foods, such as radish cakes, taro cakes, bowls, fish cakes, etc. The electrodes 2 and 3 are plate-shaped electrodes, preferably made of titanium metal or 316L or -8-2, 3 Nuclear 2b, 3b electrical rescue terminal container 5 (Please read the precautions on the back before filling this page)-Order ------- ,! Line 'Chinese National Standard (CNS) Α 丨 Specifications (210x297 Public Meal 7 483738 Seal of consumer cooperation of the Intellectual Property Bureau of the Ministry of Economic Affairs, ¾ A7 B7 V. Description of the invention (6) 3 04 Made of stainless steel, each having a food contact surface 2a and 3a for contact with food 4 and-power connection Terminals 2b * 3b. The size of the food contact surfaces 2a and 3a is approximately the same as the inner sides of the two ends of the container 5, so that when the food 4 is placed between the two opposite electrodes 2 and 3, it can be covered by the food contact. Between the relative directions of faces 2a and 3a. In the following, the method and the effect of the above device are matched with the method disclosed in the present invention-and described below. That is, according to the method disclosed in the present invention, After preparing the above-mentioned container 5, foodstuff 4, the pair of electrodes 2 and 3, etc., as shown in FIG. 2, the pair The electrodes 2 and 3 and the foodstuff 4 (such as the pasty material of rosé cake) are placed in the passenger vessel 5 and the foodstuff 4 is placed between the foodstuff contact surfaces 2a and 3a of the two electrodes 2 and 3 So that the foodstuff 4 contacts the two foodstuff contact surfaces 2 & and 3 &amp; 2 with uniform and close contact respectively with the two power receiving surfaces (not numbered). Then, the spring 6 or the DC power supply 1 (preferably AC power) ) It is electrically connected to the terminals 2_3a of the two electrodes 2 and 3 for a period of time, and the electric field strength between the two electric cups 2 and 3 is maintained at -㈣ intensity. In this case, food ingredient 4 will contain water but is not The flammable conductor has the same resistance, so that the current flows between the two electrodes 2 and 3 through the foodstuff 4 and is heated by the effect of the current and resistance, thereby cooking the foodstuff 4 itself. Moreover, since food material 4 is in contact with the food material contact surfaces 2 & and 33 of the electrode, and the width is between the opposite directions of the two electrodes which are approximately parallel, the current ancestor 1 々,]] J J 口 向 枓 4 < each The Shao Wei will obtain an almost the same conductivity 'and then be subjected to-the same current density, and can generate heat uniformly. However, as described above, in cooperation with the container 5, as long as the electric hit can make the foodstuff 4 have a uniform current density during the electrification process, the container 5 can have any shape, and thus the finished product can have the desired shape. (Please read the precautions on the back before filling this page) Order --------- line · Λ7
經濟部智慧財產局員工消費合泎，吐，印说 483738 五、發明說明（7 ) 為證明本發明所揭上述方、、夫 、 ^ 、万去相較於傳統製法之效果，特 舉實驗數據說明如下。並Φ 二 〃、中，係以一内部長14Cm，寬 7cm，高7cm之容器來作為容 I基準，而食料則以重量乾 0.6 5 k g之糊狀蘿蔔糕原料為對象。 根據本發明之方法，當在交哭 、入庶、 田在合斋兩端各置入—長寬各7crr 义金屬黾極（亦即約略盘宏哭Α Λ山、 、奋态兩挪又内侧壁面積相等），缺 後注入糊狀原料於電極之間，並 · t册110伏特、60Ηζ之交 流電源施加至電極上時，萬對輕C Λ On 上吁維旬糕由5〇 c加熱至10(rc孰透 且成型僅需4分鐘。 然若依傳統煮法，當將相同重量之蘿萄糕原料置於相同 尺寸和形狀之金屬容器内蒸煮時，至少需要7q分鐘才有相 同之結果。 由此可見，應用本發明所揭方法來取代習知蒸煮方法製 作-些固形食品時，將可縮短加熱時程、並能減少能源之 消耗。而且，最重要的是，藉由使食料中之導電度均勻， 且使各部位之電流密度均勾，將能使食料之受熱度維持内 外均勻，因而不僅能快速完成製品並能有一熟度均勻之成 品。 另外，為比較施加電源之電場強度與煮熟快慢間之關 係，以取得最佳之加熱模式，本發明並作了 —些比較實施 例。 在比較實施例中，各使用兩電極2和3間之距離為 3 0cm、20cm、l〇cm之模具，並分別施以6〇v、 120V、180V、24 0V之交流電壓，亦即共測試12種組 本紙張尺度遇⑴中Η ί國家標準（CNShVI規格（210 x烈7公餐； (請先閱讀背面之注意事項再填寫本頁) -n i n I— n ϋ « n I— i l 線·· 483738 7 ΙΑ Β 五、發明說明（8 ) 合，但電場強度分別為200V/M、300V/M、400V/M、 6 0 0 V/M 、 8 0 0 V/M 、 9 0 0 V/M 、 1 2 0 0 V/M 、及 2 4 Ο Ο V / Μ等組態。亦即，如表一所示之組態。 表一 試驗條件 電場強度 升溫溫度 升溫速率 最大電流密度 (V/M) (°C) (°C/sec) (A/cm2) 60V(30cm) 200 62 0.007 380 60V(20cm) 300 62 0.019 547 60V(10cm) 600 62 0.114 1038 120V(30cm) 400 62.4 0.045 724 120Y(20cm) 600 62 0.114 1067 120V(10cm) 1200 63 0.45 2238 180V(30cm) 600 63 0.106 1028 180V(20cm) 900 64 0.247 1562 180V(10cm) 1800 62.5 0.781 3367 240V(30cm) 800 62.8 0.204 1276 240V(20cm) 1200 61.8 0.441 1905 240V(10cm) 2400 68 1.133 3467 圖3顯示出一根據上述實驗結果而得之電場強度與平均 升溫速率間之關係圖。 由上述實驗結果可知，當電場強度為2 Ο Ο V / Μ時，其升 溫速率為每秒0 . 0 0 7 °C，溫度升高至6 2 °C約需3小時，升 溫非常缓慢，且表面溫度較低，溫度梯度過大；而當電場 -11 - 本紙張K度遇中0國家標準（CNS)A.彳規格（210 X 么、發） (請先閱讀背面之注意事項再填寫本頁) 訂--------線/ 經濟部智慧財產局員工消費合"IT社印‘我 483738 經濟部智慧財產局員工消f ,,αί^ΐ.印，s Λ7 137 五、發明說明（9 ) 強度為24 0 0V/M時，其升溫速度為每秒丨丨π，彳口是 當溫度到達8(TC以上時，則有大量水蒸氣及煙霧產生; f燒焦 <，顯然加熱速度太快。此外，當電場強度相同 時，其加熱速率大約相同。 因此，根據本發明所揭方法烹煮食物時，除了藉由前面 所揭之方式外，為使蘿蔔糕品質接近傳統製法，並兼能有 一合理之加熱速率，最好將電場強度設定在6〇〇v/m至 iOOOV/Μ之間。當然，電場強度在4〇〇v/m = 6 0 0V/M，以及1 0 0 0V/M至2400V/M之間的話，亦尚可 接受。換言之，因應於電場強度之可適應彈性範園，即使 在通電過程中食料之各部位的電流密度不夠均句，而使加 熱不夠均句，仍都能在一段時間範圍後達成煮熟或加熱之 目的。 ^ 又，根據本發明之進一步實施方法，對於像蘿蔔糕這類 於加熱煮熟過程中可能因收縮而龜裂之熱固性食料而士， 為使食料4與電極之食料接觸面2a*3a相接觸之受電=， 在其受熱凝固過程中一直與食料接觸面2&和3&維持良好 接觸，可於食料中添加適當比例之保水性配料或具熱後體 積膨脹性配料，例如：海藻糖等醣類、修飾澱粉、膠類、 大豆分離蛋白等蛋白質類、偏磷酸鈉或磷酸二氫鉀等磷酸 鹽類。至於本身加熱後即會膨脹之食料則可不用添加 配料。 亦即，對於例如蘿蔔糕之食料4而言，除了再來米槳、 玉米粉、鹽、蘿蔔漿等基本原料之外，於倒入容器5 ^或 本紙张尺坆過Hj中國國家標準（CNSM4規格（21〇 x四7 (請先閱讀背面之注意事項再填寫本頁) - 訂-------！線， \7483738 經濟部智慧財產局S、工消費合作.礼印,¾ 五、發明說明（10) 至開始凝固前，經實驗獲知若另混合添加 1、/八W/W)大豆分離蛋白，將可提高2.9%之保水率，而 若混合添力U 1 Λ Q 、 、 .°(W/w)《海藻糖的話，則可提高2.2% 《保水率；另 、 S同時混合添加0 · 4 %之大豆分離蛋白與 K 〇8 /〇〈海藻糖時，則可提高6.7%之保水率。 二t φ根據本發明所揭進一步實施方法’藉由在欲烹煮 ^ …力適田量之保水性配料或熱膨脹性配料，將使 .......、^机動性之澱粉糊液於受熱與凝結過程中，不會 Q杈彳刀蒸發而收縮，並能與電極之食料接觸面2 &和3 &保 持自勻且緊绐之良好接觸，而使電源能量可以有效地施 加於食料4上，並轉換成熱能。 其次，為使電極與食料間有良好接觸，除了上述添加保 水性配料之方法外，亦可以應用機械性彈力等來使電極緊 迫食料，而使電極在加熱過程中保持與食料緊密接觸。此 万式可用任何熟於此技人士所知之各種方式實施，例如， 於電極之相反於食料接觸面之背面與容器之内壁面之間， 配置一組彈簧與調整螺絲，或單單一調整螺絲；然後，配 合加熱時間之進行，逐次旋進螺絲位置，使電極向食料返 緊，即可達成該應用機械彈力等來使電極緊迫食料之目 白勺。 以下，再舉一實驗例，以證明該機械彈力之作用。亦 即，於實驗中，以固定重量之樣品作實驗，並分別以··不 加機械彈力（電極間距i〇cm)、加一固定機械彈力（電植間 距9.8cm)、以及加一更大機械彈力（電極間距9.6C m)等 一 13 - 1——^___ ______ 本紙(CNS)A1 m^r (^10 x 297 ) (請先閱讀背面之注意事項再填寫本頁) --------訂-------、—線* I ϋ n ί n n n 483738 Λ7 B7 五、發明說明（U) :式她加機械力。結果’不加機械力之升溫速度為。.566 大:二力一點機械力之升溫速度為〇.64 5 口·;加更 ^ 〈升溫速度為0 · 6 6 5 C /s e c。據此，顯然在加熱 1= 形後增加或逐次增加機械性壓迫力，將可以使 'Γι'艮科間保持—更好之接觸，而加快升溫速度。 短力::二ί::發：所揭食料加熱方法確實具有簡單、縮 岸僅用》咸少说源損耗等優點。惟，以上所舉實施例 包3在本發明之如下所述中請專利範圍之中。 (請先閱讀背面之注意事項再填寫本頁) 裝 -線·Employees of the Intellectual Property Bureau of the Ministry of Economic Affairs have combined spending, and said, 483738 V. Description of the invention (7) In order to prove the effects of the above-mentioned formula, husband, ^, and 10,000 disclosed in the present invention compared to the traditional method, experimental data are specifically cited. described as follows. And Φ 〃, 中, and a container with an internal length of 14 cm, a width of 7 cm, and a height of 7 cm are used as the basis for the capacity, and the food material is a paste-like radish cake material with a dry weight of 0.6 5 k g. According to the method of the present invention, when the weeping, the entering, and the Tian are placed at both ends of Hezhai—length and width are 7crr, respectively, and the metal poles (that is, the approximately pan Hongwai Α Λ,, 奋, 奋, 奋, 奋, 奋, 奋, 奋, 奋, 奋, 奋, 奋, 奋, 奋, 奋, 挪, 奋, 奋, 挪), and the inside) The wall area is equal). After the paste material is injected between the electrodes, and the AC power of 110 volts and 60Ηζ is applied to the electrodes, the 10,000 pairs of light C Λ On are heated from 50 ° C to 10 (rc is fully penetrated and shaped in just 4 minutes. However, according to the traditional cooking method, when the same weight of vinaigrette ingredients are cooked in a metal container of the same size and shape, it takes at least 7q minutes to have the same result. It can be seen that when applying the method disclosed in the present invention instead of the conventional cooking method to make some solid foods, the heating time can be shortened and the energy consumption can be reduced. Moreover, most importantly, The electrical conductivity is uniform, and the current density of each part is even, so that the heat of the food can be maintained inside and outside uniformly, so not only can the product be completed quickly, but also a finished product with uniform maturity. In addition, to compare the electric field strength of the applied power With cooking fast In order to obtain the best heating mode, the present invention has made some comparative examples. In the comparative examples, each of the two electrodes 2 and 3 has a mold with a distance of 30 cm, 20 cm, and 10 cm. And apply AC voltage of 60v, 120V, 180V, and 24 0V respectively, that is to say, a total of 12 kinds of papers are tested in this paper. The national standard (CNShVI specification (210 x fierce 7 meals; please read first) Note on the back, please fill in this page again) -nin I— n ϋ «n I— il line · 483738 7 ΙΑ Β V. Description of the invention (8), but the electric field strength is 200V / M, 300V / M, 400V / M, 6 0 V / M, 8 0 V / M, 9 0 V / M, 1 2 0 V / M, and 2 4 0 V / M and other configurations. That is, as shown in Table 1. The configuration is shown in Table 1. Test conditions Electric field strength Temperature rise Temperature rise rate Maximum current density (V / M) (° C) (° C / sec) (A / cm2) 60V (30cm) 200 62 0.007 380 60V (20cm ) 300 62 0.019 547 60V (10cm) 600 62 0.114 1038 120V (30cm) 400 62.4 0.045 724 120Y (20cm) 600 62 0.114 1067 120V (10cm) 1200 63 0.45 2238 180V (30cm) 600 63 0.106 1028 180V (20cm) 90064 0.247 1562 180V (10cm) 1800 62.5 0.781 3367 240V (30cm) 800 62.8 0.204 1276 240V (20cm) 1200 61.8 0.441 1905 240V (10cm) 2400 68 1.133 3467 Figure 3 shows an electric field strength and Relationship between average heating rates. From the above experimental results, it can be seen that when the electric field strength is 2 0 0 V / M, the heating rate is 0.07 ° C per second, and it takes about 3 hours to increase the temperature to 6 2 ° C. The heating is very slow, and The surface temperature is low, the temperature gradient is too large; and when the electric field -11-the K degree of this paper meets the 0 national standard (CNS) A. 彳 size (210 X Mod, hair) (Please read the precautions on the back before filling this page ) Order -------- Online / Consumer Consumption of the Intellectual Property Bureau of the Ministry of Economic Affairs " IT Press printed 'I 483738 Employees of the Intellectual Property Bureau of the Ministry of Economic Affairs consume, f, αί ^ ΐ. 印, s Λ7 137 V. Invention Note (9) When the intensity is 2400 V / M, the heating rate is per second 丨 丨 π, and when the temperature reaches 8 (above TC, a large amount of water vapor and smoke is generated; f char <, Obviously, the heating speed is too fast. In addition, when the electric field strength is the same, the heating rate is about the same. Therefore, when cooking food according to the method disclosed in the present invention, in addition to the method disclosed previously, in order to make the quality of radish cake close to traditional Manufacturing method, and can have a reasonable heating rate, it is best to set the electric field strength at 600v / m to iOOOV / Of course, if the electric field strength is between 400v / m = 600V / M and 100V / M to 2400V / M, it is also acceptable. In other words, it can be adapted to the electric field strength. The elastic fan garden can achieve the purpose of cooking or heating after a period of time even if the current density of each part of the food is not uniform, and the heating is not uniform. Further implementing the method, for a thermosetting food such as radish cake that may be cracked due to shrinkage during heating and cooking, in order to make the food 4 contact the food contact surface 2a * 3a of the electrode, the power is received, and it is heated During the coagulation process, it has been in good contact with the food contact surfaces 2 & and 3 & you can add an appropriate proportion of water retention ingredients or volume expansion ingredients after heating, such as sugars such as trehalose, modified starch, and gums. , Soy protein isolates and other proteins, phosphates such as sodium metaphosphate or potassium dihydrogen phosphate. For ingredients that will swell after heating, you do not need to add ingredients. That is, for food ingredients 4 such as carrot cake In addition to the basic ingredients such as rice paddle, corn flour, salt, radish pulp, etc., pour it into a container 5 ^ or this paper ruler has passed HJ Chinese National Standard (CNSM4 specification (21〇x4 7) (Please read the back Please fill in this page again)-Order -------! Line, \ 7483738 Intellectual Property Bureau, Ministry of Economic Affairs S, Industry and Consumer Cooperation. Gift Printing, ¾ V. Description of Invention (10) Before the start of solidification, experiments It is known that if another soybean protein isolate is added and added, the water retention rate will be increased by 2.9%, and if it is mixed with U 1 Λ Q,. ° (W / w), trehalose, then It can increase the water retention rate of 2.2%; In addition, when S is mixed and added with 0.4% soy protein isolate and K 〇8 / 〇 <trehalose, the water retention rate of 6.7% can be improved. Two t φ according to the method disclosed in the present invention further implement the method 'by cooking the water-saving ingredients or heat-expanding ingredients ^ ... During the heating and coagulation process, the Q-shaped trowel will not evaporate and shrink, and can maintain good and uniform contact with the electrode food contact surfaces 2 & and 3 & so that the power source energy can be effectively applied On food 4 and converted into thermal energy. Secondly, in order to make good contact between the electrode and the food, in addition to the method of adding water-retaining ingredients described above, mechanical elasticity can also be used to press the electrode into the food, and keep the electrode in close contact with the food during the heating process. This method can be implemented in any way known to those skilled in the art, for example, between the back of the electrode opposite the food contact surface and the inner wall surface of the container, a set of springs and adjustment screws, or a single adjustment screw ; Then, in conjunction with the heating time, turn the screw position one by one to make the electrode back to the food, you can achieve the purpose of pressing the electrode to the food with mechanical elasticity. In the following, another experimental example is given to prove the effect of the mechanical elastic force. That is, in the experiment, a sample with a fixed weight is used as the experiment, and the mechanical elastic force (electrode distance i0cm) is added, a fixed mechanical elastic force (electrical plant distance 9.8cm) is added, and a larger one is added. Mechanical elasticity (electrode pitch 9.6C m) etc. 13-1 —— ^ ___ ______ This paper (CNS) A1 m ^ r (^ 10 x 297) (Please read the precautions on the back before filling this page) ---- ---- Order ------- 、-line * I ϋ n ί nnn 483738 Λ7 B7 V. Description of the invention (U): She adds mechanical force. As a result, the heating rate without mechanical force is. .566 Large: The heating rate of two forces and one mechanical force is 0.64 5 mouths; plus more ^ <heating rate is 0 · 6 6 5 C / s e c. According to this, it is obvious that increasing the mechanical compression force after heating 1 = shape can increase the contact between the 'Γι' and Genke — better contact, and speed up the heating rate. Short force :: 二 ί :: 发: The disclosed food heating method does have the advantages of being simple, shrinking the bank and using only the source loss. However, the above-mentioned embodiment 3 is included in the scope of patents of the present invention as described below. (Please read the precautions on the back before filling out this page)