JPS6031461B2 - How to cook food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method of cooking food by immersing the food in hot water to impart thermal energy and moisture.

There are many foods that can be cooked by applying heat energy and moisture, such as bulk foods such as Q-chemical rice, dry or semi-dry foods such as instant noodles and macaroni, and raw noodles.

When cooking these foods, uniformly applying the correct amount of heat energy and moisture to each part of the food is an important requirement for obtaining good cooking results. By the way, the method of imparting moisture and thermal energy is ○} A method in which food and a certain amount of water corresponding to the amount of this food are placed in a container and the container is heated from the outside {2) A method of absorbing a predetermined amount of moisture in advance A method of high-frequency heating of a food that has been heated through high-frequency waves {3' A method of blowing moist steam into a container containing food '4' A method of blowing high-salt air into a food that has absorbed a predetermined amount of moisture {5} Above m~ There are methods that suitably combine [4].

{In method 1', water inevitably accumulates at the bottom of the container and is not evenly distributed throughout the food, and the heating is done through the container, so food that is close to the container receives stronger heat, and food inside the container receives less heat. This makes it difficult to cook the entire food uniformly.

(Method 2) is superior as a method of uniform heating in that high-frequency heating generates heat from the inside, apart from applying moisture to the food uniformly in advance, but there is a problem with uneven heating due to uneven radio waves. is considered to be somewhat unavoidable.

It is also energy inefficient and requires expensive equipment.
If a large amount of food is to be cooked in a short period of time, a very large high-frequency output is required, the equipment becomes large and expensive, and water absorption into the food must be done separately. Method '3' attempts to apply moisture and heat at the same time using steam, and the steam enters into the gaps between the foods and reaches the outer surface. In addition to gradually transmitting heat from a food to the inside, it can also be heated from the inside, but since the heat capacity of a gas is smaller than that of a liquid, it rapidly loses heat as it enters the interior, so the heat is still concentrated near the surface. It is difficult to simultaneously and uniformly heat the inside of the container, and even though it is wet steam, the water content is small compared to the amount of water, so it is difficult to obtain a sufficient amount of water for cooking in a short time.

Method '4}, like method {3}, involves gas heating from the surface of the food, so the amount of heat given to the surface and inside is different, making uniform heating difficult. Because it is exposed to strong heat, it dries and loses moisture, making it a little dry, and it is not possible to ensure uniform moisture content.

The method '5} has the same drawbacks as the methods [1--{4] above, so even if they are combined, it is difficult to sufficiently compensate for each other's drawbacks, and even though the method is complicated, I can't expect much of an effect.

The present invention aims to eliminate these drawbacks and provide a relatively simple method of cooking food that simultaneously and uniformly applies precise amounts of heat energy and moisture throughout the food.

Below, we will explain the case where the embodiment of the present invention is applied to the cooking of Q-formed rice.As shown in the figure, a cooking fin (container) 1 having a large number of pongee holes 1a on its bottom, A lid 2 containing Q-formed rice and also having a large number of pores 2a
The cooking moth 1 is then locked with a clamp 3, and the whole cooked moth 1 is submerged from the bottom in a large amount of boiling water in a hot water tank 4 heated by a gas burner 5 for a certain period of time. At this time, the boiling water is food bonito 1
It quickly penetrates into the cooking rice cake 1 through the pongee hole la at the bottom of the
At the same time, the air inside the cooking can 1 escapes through the pores 2a of the lid 2,
Furthermore, high temperature water also enters from the upper part of the lid 2 through the pongee hole 2a. Since there is at least 10% of the space inside the cooking scales 1, the Q-formed rice floats in the hot water that has entered, and the gaps between the rice grains become larger, and the hot water easily enters between all the rice grains, causing further damage. The upward flow generated by the bubbles caused by boiling convection in the tank 4 passes through the pores 1a at the bottom of the cooking whisker 1 and rises inside the cooking pot 1, suspending the rice grains and making them interact with the continuously intruding high-temperature water. Moisture and thermal energy are quickly imparted to all rice grains at the same time through sufficient contact. Depending on the water absorption characteristics of the Qized rice, after soaking it in boiling water for a certain period of time to absorb the required amount of water, the cooked mustache 1 is taken out of the water and heated to an appropriate temperature, e.g.
000 and held in a temperature-controlled space for an appropriate period of time to drain and evaporate excess water, uniformly diffuse the water absorbed into the rice grains, and swell the starch structure inside the rice grains. At the same time, continuous application of thermal energy maintains the energy level of the rice grains and steams them, making it possible to completely cook the rice. Next, to describe a specific example, a cooking moth 1 was used in which the bottom surface and the lid 2 had pongee holes 1a and 2a on the second side, respectively, with an aperture ratio corresponding to 40% of the bottom surface and the lid 2.

The hot water tank 4 is filled with hot water maintained at 97 to 100°C. Cooking rights 1 containing ingredients (the amount to be placed in the cooking cherry is arbitrary) are submerged in the hot water and immersed in the hot water. After 2 minutes, the rice was taken out from the wound and kept in water vapor at a temperature of 95-100°C and a humidity of 90-100% for 5 minutes, yielding cooked rice with a moisture content of 60%.

Note that normal cooked rice has a moisture content of 63 to 65%, but Q-chemical rice has a moisture content of about 60% and has approximately the same texture.

As another embodiment of the present invention, Qized rice is placed in a perforated cooking pot pre-dipped in the wound in the bathtub 4 with the upper opening exposed above the wound surface. The same method as above can also be used, in which the rice is held down with a submerged plate or the like to completely submerge it in water, held for a predetermined period of time, and then the cooked bonito is taken out and steamed in a temperature-controlled space. You can get the cooking results.

Furthermore, in the example, cooking of Qized rice was explained as an example.
The object of cooking is not limited to this, but instant noodles are particularly effective in cooking loose dry foods such as macaroni or raw noodles. According to the method of the invention described above, there is no need to adjust the amount of water added depending on the amount of food to be cooked, and by always soaking the food in hot water at the optimum temperature for a certain period of time, It is possible to provide a constant water absorption rate regardless of the amount of food, and since water has a high specific heat, it can transport a large amount of heat, and it also makes the food float, increasing the gaps between the food and quickly spreading it throughout the food. pervasive.

Furthermore, the convection flow of the hot water is incorporated into the cooking process to suspend the food and continuously supply new heat energy, increasing the contact between the food and the hot water and simultaneously providing moisture and sufficient heat to the entire food. Since it can provide energy, it is possible to cook the whole food evenly, and since it absorbs hot water directly, thermal energy is taken inside by water absorption, so internal heating is performed in addition to surface heating at the same time. Thermal energy can be applied to food very quickly, making it possible to efficiently cook large amounts of food. In addition, this cooking method does not require special equipment such as a microwave oven or a steam generator, and requires very simple equipment, so it is easy to implement and has many other useful properties.

[Brief explanation of drawings]

The figure is a sectional view for explaining the method of this invention. 1... Cooked bonito (container), 2... Lid, 3
... Clamp, 4 ... Water tank, 5 ... Gas burner.

Claims (1)

[Claims] 1. A water supply and main heating step in which the food to be cooked is placed in a container that has at least a large number of pores on the bottom surface and is formed to allow water to flow, and is immersed in warm water whose temperature is controlled to the required temperature for the required time. , followed by a draining step of taking out the cooked food together with the container from the warm water, and a heating process after the main heating process of holding the cooked food together with the container in a space whose temperature is controlled to a required ambient temperature for a required period of time. A method of cooking food comprising the steps of swelling and steaming the cooked food.