JP2654886B2 - Steamed food set for microwave cooking - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to frozen foods and preserved foods,
Alternatively, the present invention relates to a food in which cold food is steamed and heated in a microwave oven, and a food set for steam cooking.

[0002]

2. Description of the Related Art Generally, to cook food by steaming, steam is supplied to a steamer or other cooking device to fill the steam, and the food is put in the steam for a relatively long time.

[0003]

On the other hand, a microwave oven heats water molecules in food by vibrating them with electromagnetic waves and causing them to rub, and generally does not consider steaming. However, it is not impossible to steam, it is enough to put a large amount of water in a container in the heating chamber of the microwave oven and fill the heating chamber with steam generated therefrom, but such a state in the heating chamber In itself is not energy efficient and requires a relatively long cooking time.

[0004] It can be understood that such a problem can be solved by setting a relatively narrow space around the food to be heated and generating steam therein. However,
In order to set such a narrow space, it is necessary to separately prepare a partition for setting such a space, and it is necessary to set an amount of steam for steaming food to be cooked in the narrow space. But it's not always easy and the chances of failing are small.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems, and a first invention is to provide steamed food which can be easily cooked at home by using a microwave oven and a necessary means for cooking the steamed food. The food to be cooked is put in a box body consisting of a bottom member, a side wall member rising from the periphery thereof, and a closing lid covering an upper surface opening of the bottom member, and water necessary for steaming and cooking the food is supplied. For this reason, it is characterized by the addition of a wet paper cut to the required size.
Further, the second invention is to provide an apparatus which has a simple structure and easily transports a hydrous paper for obtaining a desired water vapor in a narrow space, and is easy to transport. A wet paper is laid on the bottom of a box consisting of a closing lid that covers the top opening, and the food to be cooked in a container made of a water-resistant material is placed thereon, and the wet paper is placed on the upper surface of the food to be closed. It is characterized in that it is closed with a lid, and the water-containing paper disposed above and below the food to be cooked is set to an amount necessary to absorb the water necessary for cooking the food by steaming the food.

[0006]

By appropriately setting the content of a packaging box used for selling or transporting food to be cooked, a relatively narrow space around the food to be cooked in the heating room of the microwave oven. Can be used as a means for making Further, by using the same, the amount of water vapor required for steaming the food to be cooked can be calculated from the space volume formed in advance around the food to be cooked and the heat capacity of the food to be cooked itself. Also, if the attached water-containing paper is immersed in water to give the calculated amount of water, the water required to obtain the desired water vapor can be obtained without excess or shortage depending on the size and the water content of the water-containing paper, and the microwave oven Cooking can be performed appropriately only by applying a current to the battery. In addition, although the size of the water-containing paper is relatively large, it can be accommodated in a relatively narrow heating space for the food to be cooked by disposing it above and below the food to be cooked. In addition, particularly when handling food having good water absorbency, if a water-resistant material is interposed between the food to be cooked and the lower wet paper, without giving excessive moisture to the cooked food,
Steam cooking may be performed.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the illustrated embodiments. In the figure, reference numeral 1 denotes gyoza A and Shumai B, which are foods to be cooked to which the method of the present invention is applied, which is packed in a packaging box 2 and sold on the market. Foods to which the present invention can be applied include fried foods such as tempura and roast chicken, bento made of cooked rice and prepared dishes, and the like, in addition to Shumai and gyoza, but are not particularly limited. The packaging box 2 is a box body 2 with an open upper side.
a and a closed lid 2b whose lower side is open. On the bottom of the box 2a, a wet paper 3 slightly smaller than its area is laid, and a dumpling A or Shumai B as a frozen food is placed thereon. In the case of gyoza A, a thin paper 4a is laid on the water-containing paper 3 and placed, and in the case of Shumai B, it is put in a synthetic resin container 4b.
The thin paper 4a is used when the food to be cooked is tacky, but can be omitted by omitting the thin paper 4a and subjecting the surface of the lower water-containing paper 3a to a silicon treatment (peeling facilitation treatment).

The name of the wet paper 3 is tentatively given,
It is a medium for supplying water when steaming the food 1 to be cooked, and is made of a fibrous material such as Japanese paper which can contain about 4 to 20 times the weight of water of the paper itself (hereinafter, this is referred to as a "paper"). Is called wet paper). The water-containing paper 3 is thus disposed vertically above and below the food to be frozen in the decorative box 2, and is used for dust protection before water is contained.

Next, a method of cooking the food to be cooked will be described. First, the food is taken out of the packaging box 2. From the boxed state shown in FIGS. 2 and 4, the closing lid 2b is removed, and the food is temporarily transferred to another container, and then the upper and lower wet papers 3 are made to contain water.
That is, the two water-containing papers 3 are immersed in water, soaked with water to such an extent that water does not drip, and
a into the lower part of the decorative box 2. Then cooked food 1
Is placed directly or together with the water-resistant paper 4a or container 4b. Then, the larger water-containing paper 3b is similarly wetted and placed thereon, and the closing lid 2b is lightly closed. Therefore,
In this state, the food 1 to be cooked is surrounded by the lower portion of the packaging box 2 and covered by the upper and lower water-containing papers 3, so that the space is much smaller than a heating chamber of a microwave oven (not shown). It was put in.

In this state, the electric power is supplied to the heating chamber of the microwave oven. Not only is the food 1 itself heated directly by the electromagnetic waves, but also the water contained in the water-containing paper 3 is heated and turned into steam, filling the narrow space around the food 1 to be cooked. At the same time, a part passes between the box 2a and the closing lid 2b and escapes into the heating chamber and into the atmosphere therethrough. In this way, the food to be cooked 1 is heated to a high temperature and placed in a steam atmosphere, so that it is also indirectly heated via the steam. The wet paper 3 has a size that allows the food 1 to contain sufficient moisture to steam up. In addition, the amount of the food 1 to be cooked itself is set to such a size as to be steamed only by the water contained in the wet paper 3, so that the wet paper 3
When the water contained in the water completely evaporates and the water-containing paper 3 dries, the food is steamed just before eating.

When the food to be cooked has a low heat capacity such as gyoza A or Shumai B, the closing lid 2b may be a simple one as shown in FIGS. It is preferable that the air permeability is suppressed by a closing lid 2b which covers the upper outer surface of the box 2a as shown in FIGS.

In this embodiment, for 400 g of gyoza A, small hydrous paper 3 having an area of 350 cm ² and 38 g
A large wet paper 4 having an area of 0 cm ² was used. The wet paper 3 has a thickness of 0.3 mm and a weight of 2.8 g in a dry state, and 28 g in a state of containing water, that is, 25.2 g of water that can be contained therein, and a water content of 900%. Met. The water-containing paper 3 has a water content of 400 to 2000%, which is commercially available and can be easily obtained.

In the present invention, the water-containing paper 3 is not limited to the one prepared separately from the packaging box 2 as shown in the embodiment, but may be attached to the inner surface of a decorative box and used as one. The present invention is a concept that includes any of such options. Further, the location where the water-containing paper 3 is adhered may be on either the upper or lower surface of the decorative box 2, and, as a matter of course, may be adhered to the inner surface of the side wall as described above.

[0014]

As described above, according to the present invention, the box 2a is provided as a food set that can be steamed and cooked in a microwave oven.
And the food 1 to be packaged thereby, and the water-containing paper 3 for setting the amount of water required for the cooking, so that the water-impregnated paper 3 is impregnated with water, and the water produces steam to be steamed. Therefore, compared to a case where water placed in a container is placed in a heating chamber of a microwave oven and the entire heating chamber is filled with water vapor, the cooking time can be reduced, and further, there is an effect that electric energy loss is small.

[Brief description of the drawings]

FIG. 1 is an exploded view showing a state in which food to be cooked 1 is packed in a box.

FIG. 2 is a sectional view of the decorative box.

FIG. 3 is an exploded view corresponding to FIG. 1 showing another embodiment.

FIG. 4 is a sectional view of the decorative box.

[Explanation of symbols]

 1 ---- Cooked food 3 ----- Hydrogen paper 4 ----- Water-resistant container

Claims (2)

(57) [Claims] 1. A method for placing food to be cooked in a box comprising a bottom member, a side wall member rising from the periphery thereof, and a closing lid covering an upper surface of the bottom member, and supplying water necessary for steaming and cooking the food. A steamed food set that is cooked in a microwave oven with wet paper cut to the required size. 2. A food to be cooked in which a water-containing paper is spread on the bottom surface of a box comprising a bottom member, a side wall member rising from the periphery thereof, and a closing lid covering an upper surface opening of the box member, and a container made of a water-resistant material is placed thereon. , Place the wet paper on the top surface of the food to be cooked, close with the lid, close the top and bottom of the food to be cooked, and absorb the water necessary for cooking the food by steaming the food. A set of steamed food for microwave cooking set in the amount.