JPS5988050A - Method for roasting and cooking hydrous food and utensil therefor - Google Patents

Abstract

PURPOSE:To prevent the flowing out of the internal components in a hydrous food and roast and cook the food with a little loss of nutriments, by heating the hydrous food in a space of a container body having a drum part made of china and the bottom made of a metal, and exposing the food to a high-temperature atmosphere. CONSTITUTION:A container body 1 is placed on a heat source, and a potato (S1) is placed on a space forming member (3a). A lid 2 is then placed to cover the container 1 to form a closed container 1. The container body 1 is heated from the bottom (12a) formed from a good heat conductor material to heat rapidly the potato (S1) and further heat the atmosphere in a space (K) of the container body 1 to a high temperature in a short time. The potato (S1) is placed and exposed to the high-temperature region to form a moderate roasted layer on the outer surface thereof and cover the nutriments, etc. to flow out of the interior to the outside thereof. The moisture released by the roasting is evaporated and released from ventilation holes 13. The drum part (11a) made of water absorbing china absorbs water, and the potato (S1) is roasted fully to exhibit the flavor and nutriments, etc. of the potato (S1) thoroughly without making the potato (S1) dry or sticky.

Description

[Detailed Description of the Invention] This invention can be applied to, for example, potatoes, sweet potatoes, onions, eggplants,
The present invention relates to a baking method for cooking water-containing foods such as pumpkins, shiitake mushrooms, green peppers, apples, etc., and an apparatus therefor.

Traditionally, methods of processing food to make it palatable, that is, cooking methods, are inexpensive from an economic point of view, make the best use of the flavor of each food, make it delicious, and improve nutritional content. It is important to devise a way to combine them in a harmonious manner.

From this point of view, there are five basic cooking methods, such as raw, grilled, boiled, steamed, and fried. Of these, grilled food is a method of cooking that takes advantage of the flavor and other characteristics of the food. For this purpose, foods such as vegetables, fish and shellfish, poultry meat, etc. can be grilled over open flames using gas, electric heat, charcoal, etc. as a heat source, using frying pans, grills, ovens, etc., or can be wrapped, buried, etc. Baking by indirect grilling, or steaming, boiling, or boiling the above foods, etc., then sprinkling them with various sauces, grated cheese and breadcrumbs, and then baking them in the oven with butter on top. Cooking, etc. is being done.

Generally, by baking foods to a moderate degree, a surface film is formed on the outer surface of baked foods such as vegetables such as potatoes, poultry meat, and fish meat.
It has the advantage of being able to prevent the leakage of internal components, thereby minimizing the loss of nutrients, making proteins easier to digest, being fragrant, eliminating the odor inherent in the ingredients, and giving the chewy flavor unique to grilled foods. However, conventionally, especially water-containing foods such as potatoes, sweet potatoes, onions, eggplants, pumpkins, shiitake mushrooms, green peppers, apples, etc.
No cooking method or appliance has been devised for baking that has the advantages of the above-mentioned pottery process, and there is a strong desire for a method and appliance that have these, and the inventor of the present application first filed a Utility Model Application in 1983-144.
No. 458 has been devised, and although the desired results have been obtained for potatoes, it is possible to bake potatoes and other water-containing foods in a relatively short time and efficiently, and furthermore, it is possible to save energy. There is a strong demand for methods, equipment, etc.

In consideration of the above facts, this invention has been developed to produce water-containing foods, mainly vegetables and fruits, such as potatoes, sweet potatoes, onions, eggplants, pumpkins, shiitake mushrooms, green peppers, and apples, with heat-conducting materials such as metal bottoms. The container is placed in a space inside the main body of a container of any type, and the other material has appropriate water absorbency, such as ceramic material, and has a removable lid, is heated, and is exposed to a high temperature atmosphere for a predetermined period of time. By heating the food and baking it, it is possible to quickly heat the inside of the food and save energy, and even if it is exposed to a high temperature atmosphere and baked, the advantage of grilled food is that it prevents the internal components of the water-containing food from leaking out. The purpose is to minimize the loss of nutrients, make the protein easy to digest, have a fragrance, eliminate the odor inherent in the ingredients, and be non-sticky, thereby providing a chewy flavor unique to grilled foods.6- It is.

The gist of this invention is, firstly, potatoes, onions, green peppers,
Water-containing foods such as apples are stored in containers with a removable lid and an appropriate number of ventilation holes.The body of the container is made of a water-absorbing material such as ceramics, and the bottom is made of a material with good thermal conductivity such as metal. The second method is to heat the main body and expose it to a high-temperature atmosphere for a predetermined period of time to bake it. A container having a body, an opening into which the lid can be fitted and removed, and an appropriate number of ventilation holes, the body being made of a water-absorbing material such as ceramics, and the bottom being made of a heat-conducting material such as metal. The device includes a main body and a space forming member disposed within the main body.

Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 shows a first embodiment of the present invention, in which 1 is a container body, which has a round shape as a whole and has a body 11 made of earthenware with a space K formed therein; -7- 126 is removably mounted on the bottom hole 121a, and a large number of ventilation holes 14 are bored at arbitrary intervals in the upper part of the body part 11a, and furthermore, in the center of the upper part, An opening 18 is provided in the opening 18, into which a ceramic lid 2 is removably fitted.

Further, 8a is a space forming member, and the part on which the article to be fired is placed has a drainboard shape, and this is connected to the bottom part 12.
A is fixedly installed with pillars at arbitrary intervals.

Next, the operation of the first embodiment configured as described above will be explained.

The container body 1 is placed on a heat source such as gas or electric heat, and then the lid 2 is opened and the potatoes 81 are placed on the space forming member 8a, and the lid 2 is closed to form a sealed container. When the main body 1 is heated from the bottom 12B, since the bottom 12B is made of a thermally conductive material, it is quickly heated and the atmospheric temperature in the internal space of the main body 1, which is in the form of a closed container, is increased. Since the temperature is raised to a high temperature in a relatively short period of time, the potato Sl is placed in a high temperature range and is heated all around from the outside, forming a moderate baked layer on the outer surface, and the inside is also heated. The fired layer encapsulates nutrients, etc. that are about to go out from the inside to the outside, and vaporizes the moisture released by firing and releases it from the ventilation hole 18.
Since it is made of water-absorbing pottery, it also absorbs moisture and does not make the potatoes mushy or sticky during high-temperature heating, and the flavor, nutrition, etc. Ru.

In addition, when cleaning, since the bottom part 12B can be placed on the body part 11a, the space forming member 8a and the body part 11a can be placed on the bottom part 12B.
Interior walls etc. can also be easily formed.

As described above, according to the first embodiment, potatoes 81, which are water-containing food products, can be roasted in a short time and with high thermal efficiency, and are not scorched, mushy, or sticky, and have a very good flavor. It is possible to share the effects of making a grilled dish with the characteristics of a delicious and nutritious grilled dish, and therefore saving energy.

Next, a second embodiment of the present invention will be described with reference to FIG. The difference from the first embodiment is mainly in the configuration of the container body 1 and the space forming member 3b. The bottom part 12b is made of ceramic like the body part 11&, and the bottom part 12b is made of a gold film (made of ceramic) by fixing, adhering, or mixing a metal material with good thermal conductivity. Furthermore, a space forming member 8b is separate from the main body 1, has a slatted upper part, and is held on a stand by a support to be spaced apart from the bottom part 12b by a desired distance. -Other configurations are the same as those in the first embodiment, and will therefore be omitted.

Next, the operation of the second embodiment configured as described above will be explained.

The container body 1 is placed on a heat source such as gas or electric heat, and after being placed on =10-b, the lid 2 is closed to form a sealed container, and then heated from the bottom 12b, so that the bottom 12b is heated. Since it has good thermal conductivity, it is quickly heated, and the onion S2
Similar to the embodiment, the body 1 is placed in a high temperature atmosphere in the interior space and is heated.

Furthermore, during cleaning, since the space forming member 8b is only placed on the bottom portion 12b, the space forming member 8b is also placed on the main body 12b.
It can also be easily done internally.

In this way, according to the second embodiment, onions 811 can be roasted with good thermal efficiency in the same short time as the potato Sl, and in addition to the effects of the first embodiment, onions 811 can be roasted in a short period of time that is the same as that of the potatoes Sl. It has an excellent effect of being able to bake 82 while retaining appropriate moisture and flavor without making it mushy or sticky.

Next, an eighth embodiment of the present invention will be described with reference to FIG. The difference from the first embodiment is mainly in the configuration of the container body 1 and the space forming member 80, including a dish-shaped bottom 12C formed by an upright -11- and a bottom hole opened in the bottom. It is formed such that it can be freely fitted and removed from the body part 121C, which is made of ceramic and has a flange-like part provided along the entire circumference of the bottom part, and furthermore, the space forming member 8C is engaged and supported by the opening 14 of the main body, and is suspended. It is mesh-like and basket-shaped. Therefore, by opening the lid 2, the space forming member 8
It is configured to store the article to be fired into the container C.

It goes without saying that the space forming member may have a shape such that the engagement support 8d can be engaged with the through hole 1B as shown in FIG.

The other configurations are the same as those in the first embodiment, and will therefore be omitted.

Next, the operation of the third embodiment configured as described above will be explained.

The container body 1 is placed on a heat source such as gas or electric heat, then the lid 2 is opened, and after placing the green pepper 83 on the space forming member 8C, the lid 2 is closed to form a sealed container. , then bottom 1
When heated from 20, since the bottom part 120 has good thermal conductivity and covers the entire bottom part, it is heated more quickly than in the previous example, and the 8g of green peppers are heated inside the main body 1 as in the first example. It is exposed to a high temperature atmosphere in a space and is baked.

Further, when cleaning, the space forming member 8C is only suspended in the opening 14, and the body 11C and the bottom 12 are
0 can be fitted and removed freely, so this can be done easily.

As described above, according to the eighth embodiment, the green peppers 88 are heat-roasted in about 1/4 of the time of the potatoes 81, onions 82, etc., without becoming mushy, retaining appropriate moisture and flavor, and with high thermal efficiency. In addition, since the space forming member 8C has a mesh-like basket shape, the stability is poor as described above.
It has excellent effects such as being able to stably heat even light objects in a high temperature range without falling.

18- In addition, in this invention, the material, shape, structure, etc. of the main body, space forming member, and bottom part may be arbitrarily determined within the range in which the above-mentioned objects, functions, and effects of this invention are achieved. It goes without saying that the article to be baked may be cooked using any of the appliances of the above embodiments.

As explained above, the method and equipment for baking a water-containing food according to the present invention are suitable for baking potatoes, sweet potatoes, onions, eggplants,
Water-containing foods, mainly vegetables and fruits such as pumpkins, shiitake mushrooms, green peppers, and apples, are made of materials with good thermal conductivity such as metal, and other materials with appropriate water absorption properties such as ceramic materials, and which can be inserted and removed freely. It is placed in the internal space of a container body of any shape that is equipped with a lid and an appropriate number of ventilation holes, and the body is heated and exposed to a high-temperature atmosphere for a predetermined period of time to be baked, so that the inside of the body can be quickly removed. It can be heated and is energy-saving, and the main body part has appropriate water absorbency, so even if heated at high temperatures, the article to be fired will not become mushy or sticky. This product has a number of excellent effects, such as being able to fully provide the characteristics of grilled dishes without impairing the flavor and nutritional value of the product.

As will become clear from the foregoing explanation, this invention can be said to be of great practical benefit, since the above-mentioned drawbacks that have arisen with the previous ones can be improved very simply and effectively. Must be.

[Brief explanation of the drawing]

The drawings show one embodiment of the present invention, and FIG.
FIG. 2 is a central sectional view showing the second embodiment, and FIG. 8 is a central sectional view showing the eighth embodiment. 1-m-container body, 11 &, ttb, tto--body, 12a, 12b, 12 (1--bottom, 18--ventilation hole, 14-m-opening, 2-11 lid Body, 8a, Bb, Bc-m-space forming member.

Claims (1)

[Scope of Claims] (1) Water-containing foods such as potatoes, onions, green peppers, apples, etc. can be stored in a container with a removable lid and an appropriate number of ventilation holes made of water-absorbent material such as ceramics. The water-containing food is placed in a space inside the main body of a container of any type, the bottom of which is made of metal or other material with good thermal conductivity, and the main body is heated to keep the water-containing food in a high-temperature atmosphere for a predetermined period of time. A method for baking and cooking water-containing foods, which is characterized by heating and baking them for one time. (2) It has a lid, an opening into which the lid can be inserted and removed, and an appropriate number of ventilation holes, the body is made of a water-absorbing material such as ceramics, and the bottom is made of a metal or other material with good thermal conductivity. A container body formed by
A cooking utensil for baking water-containing foods, characterized in that a space forming member is disposed within the main body. 2-(8) The cooking utensil for baking water-containing food according to claim 2, wherein the bottom is separate from the body and can be placed on the main body. (4) The cooking utensil for baking water-containing foods according to claim 2, wherein the bottom is integral with the body and is coated with a thermally conductive material or coated with gold. (5) Claims 2 to 4, wherein the space forming member is separate from the bottom and can be placed on the bottom.
Cooking utensils for baking water-containing foods as described in 2. (6) The cooking utensil for baking water-containing food according to claims 2 to 4, wherein the space forming member is integral with the bottom and extends from the bottom. (7) The water-containing food according to claims 2 to 6, wherein the space forming member is attached to the opening or the main body part and is suspended in the main body space. firing cooking utensils. -8-