JPH0984530A - Food cooking method and apparatus therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent the scorching or burning of a gratin vessel having poor heat-resistance and usable in a microwave oven in the case of applying a scorch mark on the surface of gratin, etc., in the vessel. SOLUTION: A paper vessel 10 is filled with a gratin material 12 and covered with a box-shaped heat-reflection plate 16 made of aluminum or stainless steel. A scorch mark is applied to the surface 12a of the gratin material by irradiating the surface with heat rays emitted from an infrared gas burner 14 through a window 16b of the heat-reflection plate 16. The heat rays applied to the paper vessel 10 are shielded by the heat-reflection plate 16.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for cooking food by irradiating an exposed surface of food in a container, such as gratin, with a heat ray.

[0002]

2. Description of the Related Art For the purpose of enhancing the flavor of foods stored at low temperature or frozen, for example, gratin, the foods are shipped at the factory before being shipped after the food surface is browned. When browning, put the surface of the food in a container at 150-400 ° C.
Heat to. Therefore, conventionally, a metal container such as aluminum or a heat-resistant container such as ceramics has been used as a container for food.

[0003]

However, porcelain is heavy and easily damaged, which makes it inconvenient to transport and expensive. Further, the metal container cannot be used in a microwave oven and is nonflammable, so that it is bulky when it is discarded as garbage. The use of a microwave oven is desired to reduce cooking time at home.

As a container capable of eliminating these drawbacks, a plastic container and a paper container can be mentioned. These plastic containers and paper containers have sufficient heat resistance against heating when the food surface is browned. It has the drawback of not having it.

[0005]

In order to solve the above-mentioned problems, the food cooking method according to the invention of claim 1 irradiates the exposed surface of the food contained in the container with a heat ray from a heating device to form the food. In cooking, a heat insulating material is arranged at a position between the food exposed surface and the heating device, at a position where heat rays incident on the food exposed surface are not shielded and heat rays incident on the container are shielded. , Characterized by cooking food.

According to such a method, when the exposed surface of the food contained in the container is irradiated with heat rays from the heating device to cook the food, in particular, gratin, doria, lasagna, pizza, grilled rice ball, etc. Even when heating the surface of the food to the extent that it becomes brown to increase the flavor of the food, the heat-shielding material blocks the heat rays entering the container. It becomes possible to do. Further, when a heat resistant container which has been used conventionally is used, there is an advantage that its deterioration can be prevented.

Although the type of container used is not limited, a paper container, a synthetic resin container, or a container formed by using both paper and synthetic resin is suitable as the container. Although these containers can be used in a microwave oven, they have low heat resistance. However, according to the present invention, even if the container cannot be used conventionally because of its low heat resistance, the heat shield blocks the heat rays incident on the container, so that the heat rays cause the container to burn, burn, or deform. Can be avoided.

Therefore, if the food is browned before the shipment to enhance the flavor using the method of the present invention, and then the food is frozen or cryopreserved and shipped from the factory, the purchaser can Therefore, it is possible to obtain a very useful effect that a savory food can be cooked and eaten in a short time using a microwave oven.

In particular, in the case of a paper container, in addition to being usable in a microwave oven, it is lightweight, is not easily damaged and is therefore convenient to carry, is inexpensive, and can be burned to reduce the bulk of waste when it is discarded as waste. There is also an advantage.

In a container having low heat resistance, a portion which is easily burnt, burned, or deformed by heat rays is the edge portion of the container opening that exposes the food, so at least the heat ray incident on the container is the edge of this container opening. It is preferable to dispose a heat shield material at a position that shields the heat rays incident on the portion.

As the heating device, for example, a gas burner,
Infrared lamps, gas ovens or electric ovens can be used.

Regarding the form of the heat shield, for example, a plate-shaped or block-shaped member, a foil, or a thin film or a plating film formed on the base material can be used as the heat shield. When it is formed on the base material, it is preferable that the film serving as the heat insulating material is arranged on the heating device side and the base material is arranged on the container side to shield the heat rays.

The material of the heat shield is not particularly limited as long as it has a property of shielding the heat ray, and a heat shield material that reflects the heat ray, absorbs the heat ray, or does not transmit the heat ray is used. it can. As such a heat insulating material, for example, a metal such as iron, stainless steel, or aluminum, heat resistant glass, or ceramics can be used.

As the heat shield that reflects heat rays, a heat shield made of aluminum, gold, silver or platinum is suitable. In this case, a high heat ray reflectance can be obtained, so that heat rays can be effectively blocked. Further, since the heat shield absorbs a small amount of heat rays, it is possible to prevent the temperature of the container from rising due to the heat released by the heat shield to the container. Therefore, the container can be effectively prevented from being damaged by heat (damage due to burning, burning, or deformation of the container).

Further, as the heat shield material that reflects the heat rays, for example, stainless steel, copper, or a zinc coating plated on the base material can be used to prevent damage to the container within a practically satisfactory range. In addition, various heat shields made of metal that reflects heat rays can be used.

Even when the heat shield absorbs heat rays and releases heat to the container, there is no problem as long as the container is not damaged by the heat before the cooking of the food is completed.

When the heat-shielding material absorbs a large amount of heat rays and therefore the temperature of the container increases due to the heat emitted by the heat-shielding material to the container, the heat-shielding material that has absorbed the heat-rays by cooking the food is cooked. After the completion, it may be cooled once (this cooling may be natural cooling or forced cooling), and after that, it may be used again when cooking food. Alternatively, the heat rays entering the container may be blocked by the heat blocking material while the heat blocking material is forcibly cooled. For example, forced cooling may be performed by applying cold air to the heat shield, or by forming the heat shield into a structure having a refrigerant flow path and flowing a refrigerant through the refrigerant flow path.

In using the heat shield material, for example, the heat shield material may be placed on a container containing food or on a conveying path of the container, and the heat shield material may be used as a heating device. You may use it by attaching to. At this time, the heat shield may be used in close contact with the container, but in order to prevent the heat of the heat shield having absorbed the heat rays from being directly transferred to the container, the heat shield may be placed between the heat shield and the container. It is preferable to use a heat insulating material with a gap.

Further, the food cooking device according to the invention of claim 4 is:
An apparatus for carrying out the method for cooking food according to claim 1, comprising a heating device for emitting heat rays, a container conveyer for causing a container containing food to travel along a conveying path, and a heat ray incident on the container. A heat-shielding material that has a heat-ray transmitting portion that transmits heat rays incident on the exposed surface of the food placed in the container and a plurality of heat-shielding materials that are arranged at predetermined intervals along the circulation path. A barrier material circulating conveyor to be run, provided with a heat treatment area for irradiating the exposed surface of the food with heat rays from a heating device, in this heat treatment area,
The transfer path and the circulation path are arranged in parallel, and the transfer path and the heating device are opposed to each other with the circulation path interposed therebetween.

According to such a device configuration, in the heat treatment area, the heat rays incident on the container on the transfer path from the heating device can be blocked by the heat blocking material on the circulation path.
It can prevent the container from being damaged by heat. Moreover, in order to correspond to the exposed surface of the food put in the container on the transport path, since the heat ray transmitting part is provided in the heat insulating material, in the heat treatment area, the heat ray from the heating device is incident on the exposed surface of the food, Can be cooked.

[0021]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to the drawings. The drawings are only schematic representations so that the invention may be understood and are therefore not intended to be limiting of the invention.

1 and 2 are a sectional view and a plan view for explaining an embodiment of the invention according to claim 1. In FIG. 1, a cross section taken along line I-I of FIG. 2 is shown.

In this embodiment, the exposed surface 12a of the food 12 contained in the container 10 is irradiated with heat rays from the heating device 14 to cook the food 12. At this time, the heat shield 16 is
The food 12 is placed between the food exposed surface 12a and the heating device 14 at a position where the heat rays incident on the food exposed surface 12a are not blocked and the heat rays incident on the container 10 are blocked.
To cook.

The container 10 is a paper container, a synthetic resin container, or
It is a container formed using both paper and synthetic resin, and has an opening 10a for taking in and out the food 12 on the upper surface.

The heat insulating material 16 has a container bottom opening 16
It is a box-shaped member having a and a heat ray transmitting portion 16b on the upper surface. The aluminum plate material is processed to form the box-shaped heat shield 16, and the through hole provided in the center of the upper surface of the heat shield 16 is used as the heat ray transmitting portion 16b.

In cooking the food 12, the processed food 12, for example, gratin is put into the container 10 through the opening 10a of the container 10. The food 12 is exposed through the container opening 10a.

Next, the container 10 containing the food 12 is put into the heat shield 16 through the container inlet / outlet port 16a, and the food 1
The container 10 is covered with the heat insulating material 16 from the edge portion 10b of the container opening 10a exposing 2 to the container side surface 10c. The exposed surface 12a of the food 12 placed in the container 10 is attached to the heat insulating material 16
It is exposed through the heat ray transmitting portion 16b.

An infrared gas burner as the heating device 14 is arranged above the heat shield 16 covering the container 10 in this manner.

The heat ray from the heating device 14 is passed through the heat ray transmitting portion 1
6b and the container opening 10a through the exposed surface 12 of the food 12
a on the exposed surface 12a so that the exposed surface 12a is darkened.
The food 12 is cooked by baking 2a. From the edge portion 10b of the container opening 10a exposing the food 12 to the container side surface 10c
The heat ray incident on the container 10 is blocked by the heat ray blocking member 16
Since it blocks, the container 10 can be prevented from being damaged by heat (burning, burning, or deforming).

In this embodiment, the heat shield made of an aluminum plate is used as the heat shield 16 that reflects the heat rays. However, as the heat shield 16, the heat rays incident on the container 10 are shielded so that the container 10 does not generate heat. Any suitable material that can prevent damage can be used, and the heat insulating material 16 that reflects heat rays, absorbs heat rays, or does not transmit heat rays can be used. Therefore, in addition to those listed in this embodiment, for example, the heat insulating material 16 made of aluminum foil,
A heat shield 16 made of a stainless steel plate or a heat shield 16 made of a galvanized iron plate can be used.

<Explanation of Experiments Related to Heat Ray Blocking Effect> Next, the heat ray blocking effect of the heat blocking material 16 was experimentally investigated. The experimental results will be described. FIG. 3 is a diagram for explaining the experiment.

In the experiment, an infrared gas burner (manufactured by Rinnai Co., Ltd.) is used as the heating device 14, and the above-mentioned box-shaped heat shield 16 is used.

The heating device 14 is arranged above the heat ray transmitting portion 16b of the heat ray shielding material 16 and a temperature measuring point is set inside the heat ray shielding material 16. The temperature measurement point is arranged below the upper surface portion remaining around the heat ray transmitting portion of the heat shield 16, and the heating power of the gas burner used as the heating device 14 is fully opened so that the heat ray from the heating device 14 is blocked. Block with.

The separation distance T1 (see FIG. 3) from the burner portion of the heating device 14 to the upper surface of the heat shield 16 is 100 m.
m, the separation distance T2 (see FIG. 3) from the burner portion of the heating device 14 to the temperature measurement point is 105 mm, and the distance h from the edge of the heat ray transmitting portion 16b to the temperature measurement point in the horizontal direction.
(See FIG. 3) is 20 mm.

In this manner, the container 10 is irradiated with the heat rays from the heating device 14 while blocking the heat rays incident on the temperature measurement points, and the temperature change with time at the temperature measurement points is experimentally measured using a thermocouple. Find out. 4 to 6 show the experimental results of examining the temperature change with time at the temperature measurement point when the heat ray incident on the temperature measurement point is shielded by the heat shield plate 16 as described above.

FIG. 4 is a box-shaped heat shield 16 formed by processing an aluminum foil, FIG. 5 is a box-shaped heat shield 16 formed by processing a stainless steel plate, and FIG. 6 is zinc-plated. It is a figure which shows the experimental result at the time of using the box-shaped heat-shielding material 16 formed by processing an iron plate. In the case of galvanizing, the galvanized film is opposed to the burner portion of the heating device 14,
A heat shield 16 is used.

Further, with the separation distance T2 = 105 mm, the heat ray from the heating device 14 was applied to the temperature measuring point without using the heat shield 16, and the temperature change with time of the temperature measuring point was experimentally measured using a thermocouple. Check in. FIG. 7 shows the experimental result of examining the temperature change with time at the temperature measurement point in this case.

4 to 7, the vertical axis represents the temperature [° C.] at the temperature measurement point, and the horizontal axis represents the elapsed time [seconds] from the start of heat ray irradiation. In addition, in each case, the experiment was conducted three times, and the experimental results of different times were plotted by black circles, white circles and cross marks.

In the case of the box-shaped heat insulating material 16 formed of aluminum foil, as can be understood from FIG. 4, the temperature at the temperature measuring point is almost 40 even after 180 seconds have elapsed from the start of the heat ray irradiation.
It can be suppressed within a temperature range of up to 50 ° C.

Box-shaped heat shield 1 made of stainless steel plate
In the case of 6, as can be understood from FIG. 5, the temperature at the temperature measuring point is 50
It can be suppressed to a temperature range of -80 ° C.

In the case of the box-shaped heat insulating material 16 formed of a galvanized iron plate, as can be understood from FIG. 6, the temperature at the temperature measuring point is 50 to 50 even after 180 seconds have elapsed from the start of heat ray irradiation. It can be suppressed to a temperature range of 70 ° C.

On the other hand, when the heat insulating material 16 is not used, as can be understood from FIG.
The temperature at the temperature measurement point exceeds 100 ° C. when 0 seconds has passed, and reaches 150 to 180 ° C. when 180 seconds has passed from the start of heat ray irradiation.

It can be understood that the temperature rise at the temperature measurement point can be suppressed by shielding the heat ray by using the heat shield 16 in this way.

<Explanation of Other Experiments Related to Heat-Shielding Effect> The results of other experiments conducted on the heat-ray shielding effect of the heat-shielding material 16 are shown in Tables 1 to 3.

In the experiments shown in Tables 1 to 3, as shown in FIG. 1, the container 10 containing the food 12 was placed in the container inlet / outlet port 1.
6a is put into the heat shield 16, and the container 10 is covered with the heat shield 16 from the edge portion 10b of the container opening 10a exposing the food 12 to the container side surface 10c. Then, the heating power of the gas burner used as the heating device 14 is fully opened,
The heat ray from the heating device 14 is applied to the food exposed surface 12a via the heat ray transmitting portion 16b of the heat shield 16.

At this time, the food 12 is a processed gratin material, the heating device 14 is an infrared gas burner, the heating device 14
T1 from the burner part of the
(See FIG. 1) 10 cm or 6 cm, heating device 14
The distance T2 (see FIG. 1) from the burner portion to the edge portion 10b of the container 10 is 12 cm or 8 cm, and the edge portion 1 of the container 10 from the edge of the heat ray transmitting portion 16b in the horizontal direction.
The distance h to 0b (see FIG. 1) is 20 mm.

Then, heat rays are irradiated for 3 minutes, and after that, the degree of damage such as charring and deformation of the container 10 is examined by visual observation.

(Experimental Results of Table 1) Experiment No. 1 shown in Table 1
The results of each experiment of 5 are paper containers (Toyo Aluminum Foil Products Co., Ltd. Thermo Shirobara FK11 Heat-resistant temperature 2
40 ° C.) is used.

As shown in the experimental result of Experiment No. 1, the separation distance T1 is 10 cm or 6 cm without using the heat shield 16.
In the case of irradiating with heat rays as described above, the container 10 is charred at the time of 20 seconds or 10 seconds after the start of the heat ray irradiation.
It is not possible to put a brown mark on the gratin surface while suppressing the brown mark so that it can be used practically.

As shown in the experimental results of Experiment No. 2, when a box-shaped heat shield 16 formed by processing a commercially available aluminum foil is used and the heat radiation is applied with a separation distance T1 of 10 cm,
Even if 3 minutes have elapsed from the start of heat ray irradiation, the container 10 is not charred, and thus the surface of the gratin can be charred so that the container 10 does not char. When the heat ray is radiated with the separation distance T1 set to 6 cm, the container 10 is slightly browned after 3 minutes from the start of the heat ray irradiation.
It is possible to put a brown mark on the surface of the gratin while suppressing the brown mark to the extent of practical use.

As shown in the experimental result 3 of the experimental result, a box-shaped heat insulating material 1 formed by processing an aluminum plate having a thickness of 2 mm
In the case of irradiating heat rays with a separation distance T1 of 10 cm or 6 cm using No. 6, in any case, 3 from the start of heat ray irradiation.
The container 10 is not browned even after a lapse of minutes, and thus the container 1
The surface of the gratin can be browned so that 0 does not burn.

As shown in the experiment result of Experiment No. 4, when the box-shaped heat shield 16 formed by processing a stainless steel plate having a thickness of 2 mm is used and the heat radiation is applied with the separation distance T1 set to 10 cm or 6 cm, In either case, the container 10 is not browned even after 3 minutes have passed since the start of heat ray irradiation, and thus the brown surface can be browned so that the container 10 does not burn.

Further, as shown in the experimental results of Experiment No. 5, a box-shaped heat shield 16 formed by processing a galvanized iron plate having a thickness of 2 mm was used, and the separation distance T1 was set to 10 cm or 6 cm to irradiate the heat rays. In either case,
Even after 3 minutes have passed from the start of heat ray irradiation, the container 10 is not browned, and thus the surface of the gratin can be browned so that the container 10 does not burn.

As described above, even if the container 10 is used as a paper container, by using the heat shield material 16, the surface of the gratin can be browned so that the container 10 is not browned.

[0055]

[Table 1]

(Experimental Results of Table 2) Experiment No. 1 shown in Table 2
Each of the experimental results of 5 is a plastic container made of PP filler (Echo Case HS18 manufactured by Toyo Echo Co., Ltd.).
(T heat resistant temperature of about 180 ° C.).

As shown in the experimental result of Experiment No. 1, when the heat ray was irradiated with the separation distance T1 of 10 cm without using the heat shield 16, the container 10 was remarkably deformed at the time of 30 seconds from the start of the heat ray irradiation. Will end up. The separation distance T1
When the heat ray is irradiated at 6 cm, the container 10 is remarkably deformed and locally melted 20 seconds after the start of the heat ray irradiation. Therefore, in any case, it is impossible to suppress the deformation of the container 10 to the extent that it can be practically used and to make the surface of the gratin brown.

As shown in the experimental results of Experiment No. 2, when the box-shaped heat shield 16 formed by processing a commercially available aluminum foil was used and the heat radiation was performed with the separation distance T1 set to 10 cm,
After 3 minutes from the start of heat ray irradiation, the container 10 is normal without being deformed, and therefore, the gratin surface can be browned without deforming the container 10. Separation distance T1 is 6
When the heat ray is irradiated in cm, the container 10 is slightly deformed after 3 minutes from the start of the heat ray irradiation, and therefore, the deformation of the container 10 cannot be suppressed to the extent of practical use and the surface of the gratin cannot be browned.

As shown in the experimental result 3 of the experimental result, a box-shaped heat insulating material 1 formed by processing an aluminum plate having a thickness of 2 mm
In the case of irradiating the heat ray with the separation distance T1 of 10 cm and 6 cm using No. 6, in each case, 3 from the start of the heat ray irradiation.
The container 10 does not deform even after a lapse of minutes and is normal. Therefore, the surface of the gratin can be browned so as not to deform the container 10.

As shown in the experimental results of Experiment No. 4, when a heat ray was irradiated with a box-shaped heat shield material 16 formed by processing a stainless steel plate having a thickness of 2 mm with a separation distance T1 of 10 cm and 6 cm, In this case as well, the container 10 is normal without being deformed even after 3 minutes from the start of heat ray irradiation, and therefore, the surface of the gratin can be browned so as not to deform the container 10.

Further, as shown in the experimental results of Experiment No. 5, when a box-shaped heat shield 16 formed by processing a galvanized iron plate having a thickness of 2 mm was used and a heat ray was irradiated with a separation distance T1 of 10 cm, After 3 minutes from the start of heat ray irradiation, the container 10 is normal without any deformation.
The surface of the gratin can be browned so as not to deform 0. When the heat ray is irradiated with the separation distance T1 set to 6 cm, the container 1
0 is slightly deformed, so that the deformation of the container 10 can be suppressed to such an extent that it can be practically used, and the brown surface can be browned.

As described above, by using the heat insulating material 16 even when the container 10 is a plastic container made of PP filler, it is possible to suppress the deformation of the container 10 to the extent that it can be practically used and to make the surface of the gratin brown.

[0063]

[Table 2]

(Experimental Results of Table 3) Experiment No. 1 shown in Table 3
Each of the experimental results (5) to (5) is for the case where a plastic container made of vinyl chloride (usually a commercial product, heat resistant temperature of about 130 ° C.) is used.

As shown in the experimental result of Experiment No. 1, when the heat ray was irradiated with the separation distance T1 set to 10 cm without using the heat insulating material 16, the container 10 was deformed after 10 seconds from the start of the heat ray irradiation. I will end up. The separation distance T1 is 6c
When a heat ray is irradiated as m, the container 10 is deformed and locally melts 10 seconds after the start of the heat ray irradiation. Therefore, in any case, it is impossible to suppress the deformation of the container 10 to the extent that it can be practically used and to make the surface of the gratin brown.

As shown in the experiment result of Experiment No. 2, when the box-shaped heat shield material 16 formed by processing a commercially available aluminum foil is used and the separation distance T1 is set to 10 cm or 6 cm and the heat rays are irradiated, whichever case is selected. Also in this case, the container 10 does not deform even after 3 minutes from the start of heat ray irradiation, and thus the brown surface can be browned without deforming the container 10.

As shown in the experimental result 3 of the experimental result, a box-shaped heat insulating material 1 formed by processing an aluminum plate having a thickness of 2 mm
In the case of irradiating heat rays with a separation distance T1 of 10 cm or 6 cm using No. 6, in any case, 3 from the start of heat ray irradiation.
The container 10 is not deformed and is normal after a lapse of minutes, and therefore, the surface of the gratin can be browned without deforming the container 10.

As shown in the experimental results of Experiment No. 4, when the box-shaped heat shield 16 formed by processing a stainless steel plate having a thickness of 2 mm is used and the separation distance T1 is set to 10 cm or 6 cm and the heat rays are irradiated, In either case, the container 10 does not deform and is normal even after 3 minutes have elapsed from the start of heat ray irradiation. Therefore, the surface of the gratin can be browned so as not to deform the container 10.

Further, as shown in the experimental result of Experiment No. 5, a box-shaped heat shield 16 formed by processing a galvanized iron plate having a thickness of 2 mm was used, and the separation distance T1 was set to 10 cm or 6 cm to irradiate the heat rays. In either case,
The container 10 does not deform even after 3 minutes from the start of heat ray irradiation,
Therefore, the surface of the gratin can be browned without deforming the container 10.

As described above, by using the heat insulating material 16 even when the container 10 is a plastic container made of vinyl chloride, it is possible to suppress the deformation of the container 10 to the extent that it can be practically used and to make the surface of the gratin brown.

[0071]

[Table 3]

<Explanation of Other Experiments Related to Heat Ray Blocking Effect>
Table 4 shows the results of another experiment conducted on the heat ray shielding effect of the heat shielding material 16. In the experiment shown in Table 4, as shown in FIG.
The container 10 is covered with the heat shield 16 from the edge portion 10b of the container opening 10a that exposes the food 12 to the container side surface 10c. Then, the heating power of the gas burner used as the heating device 14 is fully opened, and the heat rays from the heating device 14 are transferred to the heat ray transmitting portion 1 of the heat shield 16.
Irradiate the food exposed surface 12a through 6b.

At this time, the processed food 12 is a gratin material, the heating device 14 is an infrared gas burner, the heating device 14
T1 from the burner part of the
(Refer to FIG. 1) is 8 cm, and the heat ray transmitting portion 1 is in the horizontal direction.
The distance h from the edge of 6b to the edge portion 10b of the container 10 is 2
The box-shaped heat shield is formed by processing an aluminum plate having a thickness of 0 mm and a thickness of 2 mm.

Then, heat rays are irradiated for 3 minutes, and after that, the degree of damage such as charring and deformation of the container 10 is examined by visual observation.

As shown in the experiment result of Experiment No. 1, the distance t from the upper surface of the heat shield 16 to the edge portion 10b of the container 10 is t.
When t = 0 mm, that is, the heat shield 16 and the container 10 are in contact with each other, and the container 10 is irradiated with heat rays using a paper container (Thermo Shirobara FK11 manufactured by Toyo Arumi foil products Co., Ltd.), heat ray irradiation starts. After a lapse of 3 minutes from the above, the container 10 was slightly browned, but the brown can be browned while suppressing the browning of the container 10 to the extent of practical use. When the container 10 was irradiated with heat rays using a plastic container made of PP filler (manufactured by Toyo Echo Co., Ltd.), the container was slightly deformed after 3 minutes from the start of irradiation with heat rays, but the container 10 was not deformed. Gratin can be browned while being suppressed to a practical level.

As shown in the experiment result of Experiment No. 2, the distance t from the upper surface of the heat shield 16 to the edge portion 10b of the container 10 is t.
Is set to t = 2.5 mm, and the container 10 is a paper container (made by Toyo Arumi Mi foil Products Co., Ltd. Thermo Shirobara FK1).
When heat rays are irradiated using 1), 3 from the start of heat ray irradiation
After a lapse of minutes, the container 10 is normal without charring, and therefore the container 10 can be prevented from being charred and the gratin surface can be browned. When the container 10 is irradiated with heat rays using a plastic container made of PP filler (manufactured by Toyo Echo Co., Ltd.), the container 10 is not deformed and is normal after 3 minutes from the start of irradiation with the heat rays. 1
The surface of the gratin can be browned without deforming 0.

As shown in the experimental result of Experiment No. 3, the distance t from the upper surface of the heat shield 16 to the edge portion 10b of the container 10 is t.
Is set to t = 5 mm, and the container 10 is a paper container (Thermo Shilobara FK11 manufactured by Toyo Arumi foil products Co., Ltd.)
In the case of irradiating heat rays using, the container 10 is normal without charring after 3 minutes from the start of heat ray irradiation. Therefore, it is possible to mark the surface of the gratin without charring the container 10. When the container 10 is irradiated with heat rays using a plastic container made of PP filler (manufactured by Toyo Echo Co., Ltd.), the container 10 is not deformed and is normal after 3 minutes from the start of irradiation with the heat rays. The surface of the gratin can be browned without deforming 10.

As shown in the experimental result of Experiment No. 4, the distance t from the upper surface of the heat shield 16 to the edge portion 10b of the container 10 is t.
Is set to t = 10 mm, and the container 10 is a paper container (made by Toyo Arumi foil products Co., Ltd. Thermo Shirobara FK1).
When heat rays are irradiated using 1), 3 from the start of heat ray irradiation
After a lapse of minutes, the container 10 is normal without charring, so that the surface of the gratin can be browned without charring the container 10. When the container 10 is irradiated with heat rays using a plastic container made of PP filler (manufactured by Toyo Echo Co., Ltd.), the container 10 is not deformed and is normal after 3 minutes from the start of irradiation with the heat rays. The surface of the gratin can be browned without deforming 10.

As shown in the experimental result of Experiment No. 5, the distance t from the upper surface of the heat shield 16 to the edge portion 10b of the container 10 is t.
Is set to t = 20 mm, and the container 10 is a paper container (made by Toyo Arumi Mi foil Products Co., Ltd. Thermo Shirobara FK1).
When heat rays are irradiated using 1), 3 from the start of heat ray irradiation
After a lapse of minutes, the inner wall surface of the container 10 is scorched, so that it is not possible to suppress the scorching of the container 10 to a degree suitable for practical use and to mark the surface of the gratin. When the container 10 is irradiated with heat rays by using a plastic container made of PP filler (manufactured by Toyo Echo Co., Ltd.), 3 from the start of heat ray irradiation.
After a lapse of minutes, the inner wall surface of the container 10 is deformed. Therefore, it is not possible to suppress the deformation of the container 10 to such an extent that the container 10 can be practically used and to brown the surface of the gratin.

In this way, the container 10 is
By adjusting the distance t to the edge portion 10b of the container 10, it is possible to suppress the charring or deformation of the container 10 to such an extent that it can be practically used, and it is possible to mark the surface of the gratin.

Rather than using the heat shield 16 in contact with the container 10, a gap of about 2.5 to 10 mm is provided between the upper surface of the heat shield 16 and the edge portion 10b of the container 10,
The use of the heat shield 16 can more effectively prevent the container 10 from being damaged by heat.

[0082]

[Table 4]

In the above-described embodiment, the heat shield 16 is a box-shaped member. However, the shape of the heat shield 16 is such that it blocks heat rays incident on the food 12 contained in the container 10 and impinges on the heat rays incident on the container 10. It can have any suitable shape that can block.

8 to 10 are diagrams for explaining other structural examples of the heat insulating material, and in these figures, the food 12
The heat ray which injects into the container 10 which put in is shown in the state shielded by the heat blocking material. The split diagram (B) of FIGS. 8, 9 and 10 is a plan view, and the split diagram (A) of FIGS. 8, 9 and 10 is shown.
Is a line II-II, II in the partial diagram (B) of FIGS. 8, 9 and 10.
The cross section taken along the I-III line and the IV-IV line is shown.

The heat shield 16 shown in FIG. 8 is a plate-shaped member, and the through-hole provided in the center of this member is the heat ray transmitting portion 16b. When placed on the edge portion 10b of the container opening 10a, the peripheral portion of the heat ray transmitting portion 16b of the heat ray blocking member 16 extends from the inside to the outside of the container opening 10a and the container 1
The heat ray transmitting portion 16b of the heat ray blocking member 16 covers the edge portion 10b of 0 and exposes the food 12 contained in the container 10.

The exposed surface 12a of the food 12 contained in the container 10
When cooking by irradiating with heat rays, as shown in FIG.
The heat shield 16 is placed on the edge portion 10b of the container 10, and at least a portion of the heat rays incident on the container 10 that intercepts the heat ray incident on the edge portion 10b of the container opening 10a that exposes the food 12 is blocked. 16 is arranged, and then the exposed surface 12a of the food 12 is irradiated with heat rays through the heat shield 16 to cook the food 12.

Since the edge portion 10b of the container opening 10a is most likely to be damaged by heat, the damage of the container 10 is practically made by blocking at least the heat ray incident on the container 10 from the edge portion 10b of the container 10. The food 12 can be cooked while suppressing the temperature.

The heat shield 16 shown in FIG. 9 is a plate-shaped member, and the through-hole provided at the center of this member is used as the heat ray transmitting portion 1.
6b. When placed on the edge portion 10b of the container opening 10a, the peripheral portion of the heat ray transmitting portion 16b of the heat ray blocking member 16 extends from the inside of the container opening 10a to the outside thereof and
The portion that covers the edge portion 10b of the container and extends to the outside of the container opening 10a is bent toward the bottom surface of the container so as to cover the container side surface 10c, and the heat ray transmitting portion 16b of the heat ray blocking member 16 is the food that is placed in the container 10. 12 is exposed.

The exposed surface 12a of the food 12 contained in the container 10
When cooking by irradiating with heat rays, as shown in FIG.
The heat shield 16 is placed on the edge portion 10b of the container 10, and at least a portion of the heat rays incident on the container 10 that intercepts the heat ray incident on the edge portion 10b of the container opening 10a that exposes the food 12 is blocked. 16 is arranged, and then the exposed surface 12a of the food 12 is irradiated with heat rays through the heat shield 16 to cook the food 12.

Since the edge portion 10b of the container opening 10a is most likely to be damaged by heat, the damage of the container 10 can be practically performed by blocking at least the heat ray incident on the container 10 from the heat ray incident on the edge portion 10b of the container 10. The food 12 can be cooked while suppressing the temperature.

In the example of FIG. 8, the heat shield 16 is a flat member, so it cannot always sufficiently shield the heat rays incident on the side surface 10c of the container, but in the example of FIG.
Since is bent so as to cover the container side surface 10c, the heat rays incident on the container side surface 10c can be blocked more effectively.

The heat shield 16 shown in FIG. 10 is a plate-shaped main body 1
6c and the heat ray transmitting portion 16b provided in the central portion of the main body 16c
And the legs 16 provided around the heat ray transmitting portion 16b at predetermined intervals.
d. The heat ray transmitting portion 16b is a through hole provided in the main body 16c.

The body 16c of the heat shield 16 shown in FIG.
Is arranged on the edge portion 10b of the container 10 via the leg 16d, the peripheral portion of the heat ray transmitting portion 16b of the main body 16c extends from the inside to the outside of the container opening 10a to cover the edge portion 10b of the container 10, and The portion extending to the outside of the preparation opening 10a is bent toward the bottom surface of the container so as to cover the container 10c, and the heat ray transmitting portion 16b exposes the food 12 contained in the container 10.

Exposed surface 12a of food 12 contained in container 10
In the case of irradiating with heat rays for cooking, as shown in FIG. 10, the main body 16c of the heat insulating material 16 is arranged above the edge portion 10b of the container 10 via the legs 16d, and the container 10
At least a part of the heat rays incident on the heat rays incident on the edge portion 10b of the container opening 10a that exposes the food 12 is shielded by the heat shield 16. After that, heat insulation material 1
The exposed surface 12a of the food 12 is irradiated with heat rays via 6 to cook the food 12.

Since the edge portion 10b of the container opening 10a is most likely to be damaged by heat, the damage to the container 10 can be put into practical use by blocking at least the heat ray incident on the container 10 from entering the edge portion 10b of the container 10. The food 12 can be cooked while suppressing the temperature.

In the example of FIG. 8, since the heat shield 16 is a flat member, it is not possible to sufficiently shield the heat rays incident on the side surface 10c of the container, but in the example of FIG.
Since 6 is bent so as to cover the container side surface 10c, the heat rays incident on the container side surface 10c can be blocked more effectively. Further, in the example of FIG. 10, since a gap can be provided between the container edge portion 10b and the main body 16c of the heat shield 16, it is possible to more effectively prevent the container edge portion 10b from being damaged by heat.

FIG. 11 and FIG. 12 are a side view and a sectional view for explaining the embodiment of the invention of claim 4, which schematically show the structure of the main part of the food cooking apparatus. There is. FIG. 12 shows a cross section taken along line VV of FIG. 11.

The food cooking device 20 shown in the figure has a heating device 14 for emitting heat rays, a container conveyer 22 for moving the container 10 containing food along the conveying path A, and a heat ray incident on the container 10. A heat shield 16 for shielding the container 1
A heat shield 16 having a heat ray transmitting portion 16b that transmits a heat ray incident on the exposed surface 12a of the food 12 placed in 0 and a plurality of heat shields 16 arranged at predetermined intervals are run along the circulation path B. A barrier material circulating conveyor 24 is provided.

The heat ray from the heating device 14 is applied to the food 12
A heat treatment area 26 is provided to irradiate the exposed surface 12a. In the heat treatment area 26, the transport path A and the circulation path B are arranged in parallel, and the transport path A and the heating device 14 are arranged.
And are arranged to face each other with the circulation path B interposed therebetween.

Here, the container carrying conveyor 22 is a belt conveyor having an endless belt 22a and rollers 22b for supporting the inner circumference of the endless belt 22a.
The endless belt 22a forms a horizontal container transport surface 22a1 along the transport path A.

The blocking material circulation conveyor 24 is a chain conveyor having an endless chain 24a and rollers 24b supporting the inner circumference of the endless chain 24a. The endless chain 24a is a circulation path parallel to the conveyance path A in the heat treatment area 26. Form B.

The heat insulating material 16 is a box-shaped member having the container inlet / outlet port 16a on the lower surface and the heat ray transmitting portion 16b on the upper surface, and has the same structure as the box-shaped heat insulating material 16 shown in FIG. Have. The upper surface of the heat shield 16 is attached to the endless chain 2
4a, and in the heat treatment area 26, the heating device 14 is arranged above the heat shield 16 and the transport path A is arranged below the heat shield 16.

The endless belt 22a and the endless chain 24a run in the same direction P in the heat treatment area 26. Then, the heat insulating material 16 is slanted and lowered from the diagonally upper side of the heat treatment area inlet 26a toward the heat treatment area inlet 26a, and is put into the heat treatment area inlet 26a. In this descending process, the container inlet / outlet port 16a of the heat insulating material 16 is in a state of being inclined and opened in the lateral direction, and the inclination is gradually reduced, and eventually the container inlet / outlet port 16a is opened to the downward direction. Then, the heat treatment zone inlet enters the heat treatment zone 26. In this way, the container 10 containing the food 12 is arranged below the heat shield 16 in accordance with the timing from the state where the container inlet / outlet port 16a is inclined and opened laterally to the state where it is opened downward. Then, the container 10 is placed in the box-shaped heat shield 16.

The container 10 contained in the heat shield 16 passes through the heat treatment area 26, and the heating device 1
4 For example, the exposed surface 12a of the food 12 contained in the container 10 is baked to a browned position by the heat rays from the infrared gas burner to cook the food 12. The container 10 has a heat insulating material 16
Since the heat ray is shielded by the heat shield 16 inside the container, the container 10 can be prevented from being damaged by heat.

When the container 10 contained in the heat shield 16 comes out of the heat treatment area 26 from the heat treatment area outlet 26b, the heat shield 16 rises diagonally upward of the heat treatment area outlet 26b. Then, the container 10 goes out of the heat shielding material 16, the container 10 and the heat shielding material 16 are separated, and the container 10 and the heat shielding material 16 are separately conveyed.

In the heat treatment area 26, a mechanism for variably adjusting the distance from the heating device 14 to the food exposed surface 12a is provided, and the food exposed surface 12a is adjusted by adjusting this distance.
It may be possible to adjust the cooking state such as the degree of burning.

[0107]

As is apparent from the above description, according to the food cooking method of the invention of claim 1, the exposed surface of the food contained in the container is irradiated with heat rays from the heating device to cook the food. In particular, even if it heats the food surface to the extent that it is browned to increase the flavor of food such as gratin, doria, lasagna, pizza, baked rice ball, the heat shield blocks the heat rays incident on the container. Therefore, it becomes possible to use a container having low heat resistance, which has been difficult to use conventionally.

Therefore, since a container which has low heat resistance but can be used in a microwave oven, such as a paper container or a plastic container, can be used, a brown mark for increasing the flavor is attached to a food product at the factory before shipment by using the method of the present invention. After that, if the food is frozen or cryopreserved and shipped from the factory, the purchaser can cook and eat the flavored food in a short time using a microwave oven. It is possible to obtain a very useful effect.

According to the food cooking device of the fourth aspect of the present invention, in the heat treatment area, the heat rays incident on the container on the conveying path from the heating device can be shielded by the heat shield on the circulation path. Prevents damage from heat. Moreover, in order to correspond to the exposed surface of the food put in the container on the transport path, since the heat ray transmitting part is provided in the heat insulating material, in the heat treatment area, the heat ray from the heating device is incident on the exposed surface of the food, Can be cooked.

[Brief description of drawings]

FIG. 1 is a sectional view for explaining an embodiment of the invention of claim 1.

FIG. 2 is a plan view for explaining an embodiment of the invention of claim 1;

FIG. 3 is a diagram for explaining an experiment relating to a heat ray shielding effect of a heat shielding material.

FIG. 4 is a diagram showing a result of an experiment regarding a heat ray shielding effect of a heat shielding material formed of aluminum foil.

FIG. 5 is a diagram showing a result of an experiment regarding a heat ray blocking effect of a heat blocking material formed of a stainless plate.

FIG. 6 is a diagram showing a result of an experiment regarding a heat ray shielding effect of a heat shielding material formed of a galvanized iron plate.

FIG. 7 is a diagram showing a result of an experiment in which a heat insulating material is not used.

8A and 8B are a sectional view and a plan view for explaining another example of the heat insulating material.

9A and 9B are a cross-sectional view and a plan view for explaining another example of the heat insulating material.

10 (A) and 10 (B) are a sectional view and a plan view for explaining another example of the heat insulating material.

FIG. 11 is a side view provided for explaining the embodiment of the invention of claim 4;

FIG. 12 is a sectional view for explaining the embodiment of the invention of claim 4;

[Explanation of symbols]

 10: Container 10a: Opening 10b: Edge part 10c: Side surface 12: Food 12a: Exposed surface 14: Heating device 16: Heat insulating material 20: Food cooking device 22: Container conveying conveyor 24: Blocking material conveying conveyor 26: Heat treatment area

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yasuko Matsuda 1-32 Kita 9-jo Higashi 1-chome, Abashiri-shi, Hokkaido Hokurei Corporation

Claims (5)

[Claims] 1. An exposed surface of food in a container is irradiated with heat rays from a heating device to cook a food, and a heat insulating material is provided at a position between the exposed surface of the food and the heating device. The food cooking method is characterized in that the food is cooked by arranging it so that the heat rays incident on the exposed surface of the food are not blocked and the heat rays incident on the container are blocked. 2. The food cooking method according to claim 1, wherein the heat insulating material is a heat insulating material that reflects heat rays. 3. The food cooking method according to claim 1, further comprising disposing a heat shield material at a position that shields at least the heat rays incident on the edge of the container opening exposing the food from among the heat rays incident on the container. Characteristic food preparation method. 4. The food cooking apparatus for carrying out the food cooking method according to claim 1, wherein a heating device that emits heat rays, a container carrying conveyor that runs a container containing food along a carrying path, A heat-shielding material that blocks heat-rays that enter the container and that has a heat-ray transmitting portion that transmits the heat-rays that are incident on the exposed surface of the food placed in the container, and a plurality of heat-shielding materials that are arranged at predetermined intervals. A shielding material circulating conveyor that travels along a circulation path, and a heat treatment area for irradiating the exposed surface of the food with heat rays from the heating device is provided, and in the heat treatment area, the conveyance path and the circulation path. And the transport path and the heating device are opposed to each other with the circulation path in between. 5. The food cooking apparatus according to claim 4, wherein the heat-insulating material is a box-shaped member having a container inlet / outlet on the lower surface and a heat ray transmitting portion on the upper surface. A food cooking device, wherein a heating device is arranged above the insulating material and a conveying path is arranged below the heat insulating material.