JPS63248355A - Method for cooking food and device for high-temperature heat reservation cooking - Google Patents

Abstract

PURPOSE:To cook a material to be cooked by latent heat of boiling water and complete cooking, by placing the material to be cooked and water in a cooking pan, boiling the material to be cooked for a given time using a burner, etc., and containing the cooking pan in a heat insulating container having great heat insulating properties. CONSTITUTION:A material to be cooked and water in an amount required for cooking are placed in a cooking pan 1 and boiled by heating with a burner, etc., to continue heating for about several min. The cooking pan 1 is directly contained in a heat reserving container 5 and covered with a lid body 10 to cook the material to be cooked by latent heat of the boiling water over a low fire. Although hands are required only in the initial stage, cooking can be completed without requiring any hands thereafter.

Description

Detailed Description of the Invention (a) Industrial Application Field The present invention relates to a method of cooking food and a high-temperature heat-retaining cooking device, and particularly to cooking vegetables such as porridge and radish carrots to a desired state by low-temperature heating and energy-saving cooking. The present invention relates to a method and apparatus for performing.

(B) Prior Art A common method or device for cooking porridge, vegetables, etc. is to put rice and water in a cooking pot and apply a predetermined amount of heat for a certain period of time. In this method or device, the amount of heating is increased in the initial state of cooking, and then the amount of heating is decreased to boil for a long time.

(c) Problems to be solved by the invention In conventional methods and devices, hot water and juices overflow during cooking, requiring careful attention for a long time, avoiding the loss of thermal energy required for heating, and improving efficiency. This was extremely problematic for cooking.

(b) Means for Solving the Problem The present invention provides a method for placing a food to be cooked and an amount of water necessary for cooking the food in a cooking pot, heating the food as desired, and thereby making it edible. Bring to a boil with a heat source such as a burner, then heat while continuing to maintain this boiling for a short period of time.
The food cooking method is characterized in that the cooking pot is then immediately stored in a heat-insulating container with large heat insulation properties, and the food to be cooked is simmered using the latent heat of the boiling water.

Furthermore, another aspect of the present invention is a cooking pot containing an object to be cooked and an amount of water necessary for cooking the object, and a cooking pot containing an incompletely cooked object and boiling water. To provide a high-temperature heat-retaining cooking device constituted by a heat-insulating container with large heat insulation properties in which a pot is housed, and a lid body airtightly provided at the opening of the heat-insulating container and heat-insulatingly covering the cooking pot.

(E) Function According to the method or apparatus of the present invention, the food to be cooked and the water required for cooking are heated in advance for only a short time, and the unfinished cooking is stored in its entirety in a heat-insulating container in a cooking pot. Then, the latent heat of the boiling water is used to simmer the food.

The heat-insulating container has great insulation properties, and almost all of the thermal energy of the boiling water is used effectively for cooking, thereby completing the remaining cooking.

(f) Example Embodiments of the present invention will be described based on the drawings.

1 is a cooking pot with a large inner lid made of heat conductive material such as aluminum 3
is also the handle of a cooking pot. This handle is rotatably provided at the opening of the cooking pot 1, and is normally held in a fallen state along the outer periphery of the cooking pot 1. 4 is a knob provided on inner M2.

Reference numeral 5 denotes a heat insulating container in which the cooking pot 1 is housed. As shown in FIG.
It consists of a magic container 7, an outer shell 8 that covers the magic container and protects the side periphery and bottom, and an inner shell 9 that protects the inside of the magic container 7, and the inner and outer shells have an opening. The flange engages outwardly and inwardly to surround the magic container 7. The aforementioned magic container 7 can be made of either glass or stainless steel, if it has the same insulation properties, and if it has comparable insulation properties, styrene, urethane, etc. can be used! It is also possible depending on the material.

Reference numeral 10 denotes a lid that is airtightly provided at the opening of the heat insulating container 5, and is composed of a heat insulating material 11 such as styrene or urethane inside and an outer skin 12 that covers the outer periphery of the inner surface. A small diameter portion 16 and a handle 14 are provided on the outer surface.

Other embodiments shown in FIGS. 6 to 4 will be explained.

The heat insulating container 5 is configured to be separable.

That is, the heat insulating material 14 and the outer circumferential body 15 are integrally formed on the inside, and the outer envelopes 5A and 5B are divided into two parts, and the bottom part 5C is divided into three parts, and each joint part is provided with a step part 16 to form a membrane bond 16, and as necessary. Accordingly, the five outer enclosure members divided into two and 5B are tightened by tightening members 17 and 17 so as to be integrated.

According to FIG. 5, the inner surface of the heat-insulating container 5 is provided with several low grooves 18 in the vertical direction. When the cooking pot 1 is placed in the heat-insulating container 5 and the two come together, air between the two is allowed to escape through the groove 18.

(G) Effects Explaining the case of cooking according to the present invention: Add water to rice or vegetables in a cooking pot, and heat with gas. rice 150
If 500 CC of water is placed in a cooking pot and heated with gas, the boiling point shown in Figure 8 will be reached in 8 to 10 minutes. Continue heating for a further short period of 6 to 5 minutes. Immediately store in a heat insulating container and cover with a lid. After 30 minutes, the temperature inside the cooking pot drops to 88°C±2°C. This maki is cooked into a gruel and is fully edible. If you boil vegetables in the same way, you can fully cook the contents. In other words, this cooking device makes it possible to simmer the food while preserving its own essence, and has the same function as the Chinese pot. It is possible to cook with high thermal efficiency without leaking into the outside air (using it as is for cooking.More importantly, only the initial stage requires human intervention, but after that there is no need for any human intervention. Since the cooking can be completed and no boiling over occurs during the cooking process, the cooking can be done in a sanitary manner.

[Brief explanation of drawings]

FIG. 1 is a sectional view of one embodiment of the present invention, FIG. 2 is an exploded perspective view, @3, FIGS. 4 and 5 are exploded perspective views of other embodiments, and FIG. 6 is an exploded perspective view of another embodiment. , FIG. 7 is a cross-sectional view of the embodiment shown in FIG. 4, FIG. 7 is a cross-sectional view of yet another embodiment, and FIG. 8 is a temperature characteristic diagram when cooking according to the present invention. 1...Cooking pot, 2...Inner lid, 5...Thermos container, 7
... Magic container, death... outer body,? ...Circle, 10
... Lid body, 11... Insulation material. Figure 1, Figure 2, Figure 4]6

Claims (2)

[Claims] (1) Put the food to be cooked and the amount of water necessary to cook the food in a cooking pot, heat it to the desired level to make it edible, boil it with a heat source such as a burner, and then boil it for a short time. Cooking food characterized by heating the cooking pot while continuously maintaining the boiling temperature for a period of time, then immediately storing the cooking pot in a large heat-insulating container, and boiling the food to a simmer using the latent heat of the boiling water. Method. (2) The food to be cooked, a cooking pot containing the necessary amount of water to cook the food, and the cooking pot containing the incompletely cooked food and boiling water are housed inside. A high-temperature heat-retaining cooking device comprising a heat-insulating container with high heat insulation properties, and a lid that is airtightly provided at the opening of the heat-insulating container and heat-insulatingly covering the cooking pot.