JPH0436143A - Heat-processing of vegetable - Google Patents

Abstract

PURPOSE:To prevent boil-collapsing of vegetables by heating peeled vegetables simultaneously from both sides of inside and outside. CONSTITUTION:Peeled vegetables such as potato, taro, sweet potato, carrot or burdock are put in an electronic range, etc., and heated from inside by irradiating microwaves and simultaneously heated from outside by generating heat in a heating element.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for heating potatoes, taro, sweet potato, etc., and vegetables including carrots, burdock, etc.

Prior Art and Problems The most common heating processing method involves boiling peeled vegetables in water.

As a heating processing method that does not use water, there is a heating processing method that uses an electronic heating cooker (microwave oven).

In the former heating processing means, vegetables are heated from the outside to the inside, so when the center is heated, the outside may fall apart or melt. In addition, since water is used, the moisture content inside the vegetables increases, and even if they do not fall apart when boiled, they tend to collapse, and the seasonings in secondary processing often fall apart during processing.

The latter heating processing method uses only microwaves to heat the vegetable from the inside to the outside, so when the outside is heated, the inside, especially the center, becomes overheated, causing gas and reducing the product value. Sometimes.

The present invention was made in view of these circumstances, and aims to propose a heating processing method that can uniformly heat both the inside and outside of vegetables in a short time without causing their shape to deteriorate. do.

Means for Solving the Problems The means taken by the present invention to achieve the above-mentioned object is that in claim (1), peeled vegetables are heated from both the inside and the outside at the same time; In 2), the outside of the peeled vegetable is heated and then the inside is heated.

EXAMPLE A case where a potato is heated and processed from the inside and outside at the same time will be explained.

1st step: Wash the potatoes and peel them.

2nd step: Put the peeled potatoes into a well-known baking machine,
The baking device is placed in a well-known electronic heating cooker (such as a well-known home microwave oven, commercial microwave oven, etc.) and irradiated with microwaves. The microwaves pass through the heating element inside the baking machine and heat the potatoes from the inside (center), causing the heating element to generate heat at the same time, raising the temperature inside the baking machine and heating the potatoes from the outside. The heating process is thus completed.

After about 5 minutes of microwave irradiation, the inside of the roaster will reach a high temperature of around 1200℃ to 1300℃, but when heating vegetables, such a high temperature is not required, so it depends on the type of vegetables. The amount of microwave irradiation, irradiation time, etc. may be adjusted, or the temperature of the baking device may be adjusted.

According to experiments, the temperature inside the firing oven was set to the above temperature (1200℃~
40% to 50% (480°C to 650°C) of 1300°C
The temperature of the kiln (calorific value of the heating element)
The interior and exterior were uniformly heated by adjusting the temperature and irradiating microwaves for 1 to 2 minutes.

By the way, the above-mentioned well-known firing device is used for processing such as ware or cloisonné (trade name: Art Box, manufactured by Asahi Ceramic Engineers Co., Ltd., located in Owariasahi City). The general structure of the kiln is made of plaster in the shape of a short cylinder or box, and a heating element is provided on the entire inner surface.
When the microwave passes through the heating element, the heating element generates heat and the inside becomes high temperature, and the opening/closing lid is configured to open and close the entrance/exit.

Next, a case will be described in which the inside of the potato is heated after being heated from the outside.

1st step: Wash the potatoes and peel them.

2nd step The peeled potatoes are heated only on the outside using a suitable heating means such as well-known boiling means or roasting means. Even if peeled potatoes are heated by boiling means, the center is not heated, so there is little concern that problems such as the outer part becoming deformed or the moisture content increasing will occur.

Third step: Put the potato whose outside has been heated into the electronic heating cooker, and irradiate it with microwaves to heat the unheated inside (center). Even if externally heated potatoes are internally heated using microwaves, the outside will not be heated, so there is less worry that the inside will become overheated and cause soot.

The processed products obtained in the above two examples can be eaten as they are, but they can also be flavored with a seasoning liquid. Since the above-mentioned processed product does not contain a large amount of water, there is less concern that the seasoning during secondary processing will spoil during processing.

Effects of the Invention Since the present invention is configured as described above, there is no fear of the vegetables being deformed, and the inside and outside can be heated uniformly in a short time, and even if the vegetables are seasoned and processed, the vegetables do not fall apart when boiled. This will reduce your worries.

[Brief explanation of drawings]

The drawings schematically show the processing method according to claim (1) of the present invention, and FIG. 1 is a front view during heat processing, and FIG. 2 is a partially enlarged longitudinal sectional view thereof. In the diagram A...Electronic cooking device B...Baking device C...Vegetables (potatoes) 1...Microwave transmitter 2...Gypsum wall of baking device 3...Heating element of baking device 4...Microwave

Claims (2)

[Claims] (1) A method for heating and processing vegetables, characterized by heating peeled vegetables from both the inside and outside at the same time. (2) A method for heating vegetables, which comprises heating the outside of the peeled vegetable and then heating the inside.