JP2722050B2 - How to cook food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method of cooking food.
More specifically, the present invention relates to a cooking method that prevents oxidation of oil during cooking, retains umami and nutrients, minimizes the amount of seasonings, and can cook in a short time.

[0002]

2. Description of the Related Art Oils such as salad oil, sesame oil, and olive oil are used not only in fried foods and fried foods but also in various dishes such as boiled foods in Japanese, Chinese, and Western dishes. . For example, a method of cooking a stir-fry is to first heat a frying pan sufficiently, then add oil, and then add ingredients such as meat and vegetables, and cook the ingredients with heat while stirring well.
In addition, the cooking method of boiled food is to heat the pot sufficiently and add oil,
Add ingredients and fry. Then, when the ingredients are lightly cooked, plenty of water is added, and various seasonings such as soy sauce and mirin are added.

[0003]

However, the conventional method as described above has the following problems. (A) In the conventional method, the cooking time without a pot lid is long as represented by, for example, a stir-fry. For this reason, the oil is easily oxidized when exposed to air, and the loss of food vitamins is large. In addition, it has been known that ingestion of oxidized oil easily causes dysfunction of internal organs, particularly liver, which causes various diseases. (B) In the case of boiled food, the lye melts from food to boil with a sufficient amount of broth. For this reason, during cooking, it is necessary to open the lid many times to remove the acne, which not only requires much time for cooking, but also discards the umami and nutrients contained in the acne. (C) In the case of boiled food, since it is boiled in a sufficient amount of broth to which a large amount of water has been added, a large amount of seasonings such as sugar, soy sauce, and mirin are required. After cooking, the broth is discarded, and as a result, many seasonings are not fully utilized and thus are wasted. Also,
Discarded broth pollutes rivers as domestic wastewater, causing environmental destruction. (D) Especially for cooked foods, a large amount of water is required, and the cooking time is prolonged. In addition, if the cooking time is long, the cost of fuel such as gas cost for that will be increased.

[0004] The inventor of the present invention has been studying to solve the above-mentioned problems of the conventional cooking method, and has noticed that in order to prevent oxidation of oil, it is necessary to open the lid of the cooking container.
However, according to the conventional cooking method, there is a problem that when the food is cooked with the lid kept on, food is burnt. Therefore, as a result of further study, put the required amount of oil in an unheated cooking container, then mix the required amount of salt with the oil, add the cooking ingredients from above, and heat with low heat with the lid closed. For example, they found that they could cook food without mixing cooking ingredients and without burning. The present invention has been completed based on this finding.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a cooking method capable of preventing oxidation of oil during cooking. Another object of the present invention is to provide a cooking method capable of retaining umami and nutrients and reducing the amount of seasonings as much as possible. Still another object of the present invention is to provide a cooking method capable of shortening a cooking time.

[0006]

Means of the present invention taken to solve the above problems are as follows. According to a first means, there is provided a method of cooking food, comprising the steps of: placing a required amount of oil in an unheated cooking vessel;
Mixing the required amount of salt with the oil, placing the cooking ingredients in the cooking vessel, heating over low heat without mixing the cooking ingredients while keeping the lid on the cooking vessel, in the order described above, a food cooking method. is there.

[0007] The second means is a method of cooking food according to the first means, wherein, in the step of putting the cooking material, a strong cooking material to be used is put on the lower side. .

In the present invention, oil is put into a cooking vessel instead of using water. This can prevent burning. The oil should be applied to the bottom of the cooking vessel. The amount of oil can be appropriately set within the range for preventing scorching. Further, the oil is mixed with a salt. The amount of salt is 0.5 to 1.
0%, preferably 0.8%. If the amount of salt is less than 0.5% of the cooking ingredients, it is easy to burn. If it exceeds 1.0%, the salt content is too high. The mixing of this salt causes water to come out of the vegetables, so that they do not burn. At the time of cooking, a cooking vessel, for example, a pan is heated with low heat without putting water.
The temperature in the pot during heating is about 90 ° C. The heating time is approximately 15 to 25 minutes. Conventionally, about 40 minutes were required for cooking, so that approximately half of the time was required.

[0009]

BRIEF DESCRIPTION OF THE DRAWINGS The invention will be explained in more detail with reference to an embodiment shown in the drawings. FIG. 1 is an explanatory view showing a first embodiment of the cooking method according to the present invention. In the present embodiment, a method of cooking beef and potato stew, so-called meat and potato, will be described. (Example 1) Cooking ingredients are as follows. Beef ... 100g, potato ... 300g, onion ...
100g, sesame oil ... 1 tablespoon and a half, salt ... 1 teaspoon,
Mirin ... 1 and a half tablespoon, shredded ginger ... (that's all,
Three people)

The cooking method is as follows. Put sesame oil 3 in the bottom of a pot (cooking container) 1 at room temperature that is not heated, and sprinkle salt 4 on it. Put the chopped onion 5 which is easier to get potatoes into the lower part of the pot 1, and put the bite-sized potato 6 on top of it. Cover and heat over low heat for about 15 minutes. The heating temperature is about 90 ° C. At this time, do not mix cooking ingredients.

[0011] Beef 7 is stir-fried in oil in a separate cooking container, the lid 2 is removed, and placed on the potato 6. Add mirin, add a little less than 1 cup of water, close the lid again, and cook over low heat for about fifteen minutes to twenty minutes. The shredded ginger 8 is put on the way.

FIG. 2 is an explanatory view showing a second embodiment of the cooking method according to the present invention. In this embodiment, a method for cooking onion soup will be described. (Example 2) Cooking ingredients are as follows. 300g onion, olive oil 2/3 tbsp, salt ...
1 teaspoon, soup 3 cups, black pepper ... appropriate amount, brandy 1 tbsp.

The cooking method is as follows. Olive oil is placed in the bottom of an unheated room-temperature pot (cooking vessel) 1 and salt is sprinkled into it. The shredded onion 5 is placed in the pan 1 (FIG. 2 shows this state). Cover and heat over low heat for about 15 minutes.

[0014] Remove the lid 2, put the brandy, set the high heat and burn the brandy. Add the soup and bring to a boil. Then, cover again and heat over low heat for 15 minutes and cook. Black pepper is put on the way. The present invention is not limited to the illustrated embodiment, and various modifications can be made within the scope of the claims.

[0015]

The present invention has the above configuration and has the following effects. (A) During cooking, the cooking container is almost completely covered. For this reason, contact between cooking oil and air is prevented, and oil oxidation can be prevented as compared with a case without a lid. Also, the loss of vitamins is small, and the nutritional value of the dish is also high. (B) In the boiled food, the broth is small in amount and is not mixed during cooking, so that the lye is hard to dissolve. Therefore, the ingredients of the red remain as umami, and the food becomes more delicious.
Further, unlike the related art, it is not necessary to open the lid many times during cooking to remove the acne, so that unnecessary labor is not required. (C) Boiled food requires only a small amount of broth,
The amount of seasonings such as soy sauce and mirin can be reduced in quantity, and there is almost no boiled juice that is discarded after cooking, so there is no waste, and it also protects rivers and the environment. (D) No water is added to the cooking, and the water is provided by the water content of the vegetables. In other words, the cooking time can be shortened because the cooking is performed in a state of low moisture. In addition, if the cooking time is long, fuel costs such as gas cost for the cooking time can be saved, which is economical.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a first embodiment of a cooking method according to the present invention.

FIG. 2 is an explanatory view showing a second embodiment of the cooking method according to the present invention.

[Explanation of symbols]

 1 pot 2 lid 3 sesame oil 4 salt 5 onion 6 potato 7 beef 8 shredded ginger

Claims (2)

(57) [Claims] 1. A method of cooking food, comprising: adding a required amount of oil to an unheated cooking vessel; mixing a required amount of salt with the oil; and placing a cooking ingredient in the cooking vessel. A method of cooking food, comprising the steps of: heating over low heat without mixing cooking ingredients with the lid on the cooking vessel, without mixing. 2. The food cooking method according to claim 1, wherein, in the step of adding the cooking material, a strong cooking material to be used is put on a lower side.