JP4065010B2 - Cooking method - Google Patents

Description

  The present invention relates to a separation method and apparatus for removing only some components from a multi-component substance. In particular, the present invention relates to a heat cooking method and a heat cooking machine capable of deoiling and desalting food.

  Commercial and household cooking devices use hot air ovens that use electricity or gas as a heat source, radiant grills, microwave ovens that use microwaves, steamers that use steam at 100 ° C or lower, and the like. . However, even though any of these cooking machines can be heated, there is almost no deoiling or desalting effect from food.

  The ratio of energy consumed as lipid in the total energy consumed from food is in the range of 20% to 25%, and it is considered desirable not to exceed this, whereas the national survey According to the results, the percentage of energy consumed by Japanese as a lipid is 25.4% -27.8% for adults aged 20-49 years old, which is much higher than the appropriate range and excessive intake of lipid. (Refer nonpatent literature 1).

  Japanese people have historically consumed a large amount of salt and 11.6 g / day of salt, which is less than 10 g / day as set by the Ministry of Health, Labor and Welfare. The actual situation is that elderly people take a large amount of salt from 12 g / day to 13 g / day (see Non-Patent Document 1). Such high-fat and high-salt diets are likely to lead to the development of adult disease, so many people want to reduce fat and salt in foods without sacrificing taste. Yes. However, there is no conventional cooking machine that can be deoiled or desalted during cooking.

  As a method for separating and detaching some components from multi-component substances such as food, the substance to be separated is extracted by immersing the multi-component substance in an organic solvent that selectively dissolves the substance to be separated. Such a method is adopted. In addition, well-known separation methods include “boiled”, “salted”, or “dehydrated” that removes excessive salt or aqua contained in the food by immersing the food in water or hot water. There is a method such as “drill”.

On the other hand, chlorofluorocarbon has been conventionally used for cleaning press oil or cutting oil adhering to the surface of metal parts such as automobile parts. Although chlorofluorocarbon is excellent in nonflammability and degreasing properties, its use is restricted due to environmental problems, so a steam cleaning method has been introduced as an alternative to chlorofluorocarbon (see Patent Document 1). In this method, under pressure, steam at 150 ° C. to 600 ° C. is sprayed onto a metal part for about 5 to 30 minutes to remove oils and fats adhering to the metal surface such as a plate and wire. It is not intended to separate the components contained in.
JP 9-143775 A Ministry of Health, Labor and Welfare, “6th revised Japanese nutritional requirements, 2001, results of national nutrition survey”

  When extracting from foods such as natural products by using a special organic solvent and immersing it in this method, it is necessary to use a large amount of expensive organic solvent, and there are problems such as environmental problems and safety. Are difficult to handle and require a large dedicated device. In addition, “boiled”, “salted” or “boiled” of food is a method of immersing in water or hot water, so it also affects the protein and starch that are the substrate in food, and softens or discolors. The quality of the food itself tends to deteriorate. Moreover, although most foods are finished in a heat cooking process, there exists a problem that a pre-process different from a heat cooking process is required and takes time.

  The object of the present invention has been made in view of the above points. A safe solvent such as water is used in the form of a high-temperature gas, and a multi-component substance such as food is efficiently heated by condensation heat transfer and condensate. Another object of the present invention is to provide a method for easily and easily removing excess oil and fat and salt from food.

The cooking method of the present invention is a cooking method in which food is cooked using superheated steam, and according to an embodiment, superheated steam is supplied to food having a surface temperature of 100 ° C. or less contained in a box. , By condensing superheated steam on the food surface as condensed water, giving the food heat of condensation, increasing the temperature of the food to lower the viscosity of the fats and oils contained in the food, and heating the food to shrink the viscosity A reduced oil and fat content is leached from the food, and a period for washing out the exuded oil and fat together with condensed water is provided .

The cooking method of the present invention is a cooking method in which food is cooked using superheated steam, and according to another embodiment, superheated steam is supplied to food having a surface temperature of 100 ° C. or less contained in a box. Then, by condensing superheated steam as condensed water on the food surface, the salt content in the food is moved to the condensed water, the condensed water from which the salt content has moved is separated from the food, and the temperature of the food is increased by the heat of condensation. The oil and fat content contained therein is lowered, the food is heated and shrunk to allow the oil and fat to exude from the food, and a period for washing out the exuded oil and fat together with condensed water is provided .

An embodiment in which the superheated steam supplied to the food is contained in an amount of 50% by volume or more in the gas phase atmosphere is preferred, and the superheated steam is preferably 150 ° C. or more. The superheated steam supplied into the box is 0.1 cm in terms of condensate per liter of inner volume of the box. ^Three / Min or more is desirable, and the aspect which supplies more to the center part in a box compared with the outer peripheral part in a box is preferable. On the other hand, the superheated steam is preferably supplied to food at a flow rate of 2 m / second or more.

A mode in which the surface of the food is heated with a heater after the supply of superheated steam is stopped, and a mode in which the surface of the food is dried is preferable. The food is preferably in the form of being supported by the support in an inclined manner with respect to the horizontal plane.
The cooking device of the present invention is a box for heating food, a support provided in the box and supporting the food by floating from the bottom of the box, means for generating water vapor, and heating the water vapor. A cooking device comprising means for generating superheated steam and means for supplying superheated steam to food, according to an embodiment, the surface temperature contained in the box and supported on the support is 100. Supply superheated steam to foods below ℃, condense superheated steam on the food surface as condensed water, give condensed heat to foods, increase the temperature of foods, reduce the viscosity of fats and oils contained in foods The oil and fat content whose viscosity has been reduced by heat shrinking the food is exuded from the food, and a period of washing out the exuded oil and fat together with condensed water is provided.
The cooking device of the present invention is a box for heating food, a support provided in the box and supporting the food by floating from the bottom of the box, means for generating water vapor, and heating the water vapor. A cooking device comprising means for generating superheated steam and means for supplying superheated steam to food, according to another embodiment, the surface temperature contained in the box and supported on the support is Supplying superheated steam to foods of 100 ° C or less, condensing superheated steam as condensed water on the food surface to move the salt content in the food to condensed water, separating the condensed water from which the salt content has moved from the food, Period to reduce the viscosity of fats and oils contained in foods by increasing the temperature of the foods by condensation heat, to exude the fats and oils from the foods by heat shrinking the food, and to wash out the exuded fats and oils with condensed water Characterized by providing.

  According to the present invention, a multi-component substance can be efficiently heated and deoiled and desalted by a simple method.

(Separation method)
In the separation method of the present invention, a multi-component substance is heated by exposing the multi-component substance to a gas phase atmosphere of a substance having a vaporization temperature of 100 kPa or less at 100 kPa, and the surface of the multi-component substance has a gas phase substance. And the components contained in the multicomponent material are separated from the multicomponent material together with the condensate. With this method, some components can be easily and efficiently separated from the multi-component substance.

  By selecting a substance whose vaporization temperature at 100 kPa is 100 ° C. or lower, components can be easily separated in a relatively low temperature region. As such a substance, water is preferable because it is inexpensive and easily available. Water vaporizes at 100 ° C. to form a gas phase, and superheated steam heated to a high temperature of 100 ° C. or higher (hereinafter referred to as “SHS”) has excellent deoiling action and desalting as described later. Demonstrate the effect. Therefore, as a typical example of the present invention, the case where the gas phase material includes water vapor of 100 ° C. or more and the multi-component material is food is described in detail.

  As for heat transfer characteristics, when food is exposed to the SHS atmosphere, radiant heat and convective heat transfer occur from the high-temperature SHS to the food, and the gas-phase SHS in contact with the food surface becomes 100 ° C. or less. It condenses on the surface and gives heat of condensation (539 cal / g) to the food, which is heated. On the other hand, for example, in the case of hot air heating, since it is heating by high-temperature air that does not contain moisture, there is no radiant heat transfer and condensation heat transfer, and heating is performed only by convection heat transfer. Therefore, as shown in FIG. 1, SHS heating exhibits higher heat transfer characteristics than hot air heating, and can quickly give a large amount of heat to food.

  In the case of SHS heating, SHS is condensed on the surface of the food, so that the moisture of the food once rises due to the condensed water as shown in FIG. Thereafter, a large amount of heat is transferred to the food by condensation, and when the temperature of the food rises to near 100 ° C., the water begins to evaporate from the food, the amount of water is restored, and the surface and the interior continue to dry. Therefore, according to SHS heating, high-quality cooking with a crisp surface and a succulent inside is possible. On the other hand, in the case of steam heating, since it is heating with water vapor of 100 ° C. or lower, the temperature of the food does not rise to 100 ° C. or higher, condensation occurs continuously, and the food surface and the inside are both solid and finished. It becomes. Further, in the case of hot air heating, drying starts simultaneously with the start of heating, and the drying proceeds more and more, so that the surface and the inside of the food are likely to be too dried.

  As shown in FIG. 3, when the food 2 is heated by the SHS 1, the oil / fat 3 contained in the food 2 is melted and the viscosity is reduced. As the food 2 shrinks with heating, the oil and fat 3 oozes out of the food 2. On the other hand, the condensed water 4 generated on the surface of the food 2 by the SHS 1 is washed away together with the fat and oil 3 and separated from the food 2.

  In the separation of the salt from the food, first, as shown in FIG. 4A, the salt in the food 2 is dissociated into Na ions 5 and Cl ions 6 due to moisture in the food 2. When the condensed water 4 adheres to the food 2 in the SHS 1 atmosphere, Na ions 5 and Cl ions 6 move to the condensed water 4 where the concentrations of Na ions and Cl ions are low, as shown in FIG. 4B. To do. Next, the condensed water 4 containing Na ions 5 and Cl ions 6 is separated from the food 2 as shown in FIG.

  Deterioration of fats and oils in food tends to cause digestive disorders and allergies, resulting in harmful effects such as loss of the effects of other nutrients. For example, peroxides generated by the deterioration of fats and oils cause digestive disorders, and depending on the degree of deterioration, food poisoning. Moreover, fats and oils and allergies are closely related, and the deteriorated fats and oils react with food proteins and become antigens that cause food allergies. In addition, it acts on antioxidants such as vitamin C, vitamin E or polyphenols, losing their efficacy.

The deterioration of fats and oils generally includes deterioration due to microorganisms and the like, and deterioration due to oxidation, but deterioration caused during cooking of food is deterioration due to oxidation. When cooking by oven heating or the like, as shown in FIG. 5 (a), a large amount of O ₂ is present around the oil and fat, and oxidation deterioration is likely to occur. For this reason, fragrance change, odor generation, color change or generation of harmful substances are likely to occur. In contrast, when cooking by SHS heating, around the oil and fat, as shown in FIG. 5 (b), is covered with H ₂ O (condensed water and water vapor), oxygen-free of O ₂ is interrupted Since it exists in atmosphere, the oxidative degradation of fats and oils can be suppressed.

  SHS heating has a greater deoiling effect than other heating methods, but it is difficult to completely remove oils and fats in foods even by SHS heating. However, even if the fats and oils remain, when SHS heating is performed, oxidation of the remaining fats and oils can be suppressed and deterioration can be prevented. From such a viewpoint, at the time of SHS heating, the water vapor is preferably contained in the gas phase atmosphere in an amount of 50% by volume or more, more preferably 75% by volume or more, and particularly preferably 90% by volume or more. Further, the temperature of the water vapor is preferably 150 ° C. or higher, more preferably 200 ° C. or higher in terms of increasing the heating efficiency and increasing the deoiling effect and the desalting effect.

(Separator)
The separator of the present invention heats a multi-component substance by exposing the multi-component substance to a gas-phase atmosphere of a substance having a vaporization temperature at 100 kPa of 100 ° C. or lower, so that the gas-phase substance is exposed on the surface of the multi-component substance. Is a device that separates the components contained in the multi-component material together with the condensate from the multi-component material, and includes a box that contains the multi-component material, and a gas phase material generator that is connected to the box. It is characterized by. With such an apparatus, for example, components such as fats and oils and salts can be easily and efficiently separated from a multi-component food using a gas phase substance containing water vapor at 100 ° C. or higher. A box connected to an apparatus that generates a gas phase substance such as water vapor has a function of containing food and the like and stabilizing the ambient atmosphere of the food.

The amount of water vapor supplied from the water vapor generator into the box is 0.1 cm ³ / min or more in terms of moisture with respect to 1 liter of the inner volume of the box in terms of enhancing each effect of heating, deoiling and desalting. Preferably, 0.3 cm ³ / min or more is more preferable. Moreover, the aspect which increases the supply_amount | feed_rate of water vapor | steam in the center part in a box compared with the outer peripheral part in a box for the same reason is preferable. Furthermore, the flow rate when supplying water vapor to the food is preferably 2 m / second or more in terms of increasing thermal efficiency, increasing the amount of condensed water attached, and increasing the amount of deoiling due to the mechanical force of the wind speed. / Second or more is more preferable.

  The box can be provided with a heater inside or outside the box, and after the supply of water vapor to the box is stopped, the food can be heated by the heater. Use of the separator of this aspect is advantageous in that the surface of the food can be burnt such as burnt eyes, increasing the commercial value. In addition, with the separator having such specifications, in the initial stage of heating the food, the temperature of the food can be raised to near 100 ° C. with water vapor, and the food can be reheated with a heater after the supply of water vapor is stopped.

  If the box is provided with a support, and the support is inclined with respect to the horizontal plane, the food on the support is inclined, and the separation of condensed water on the surface of the food is promoted. It is advantageous in terms of increase. The support is preferably one that can be easily removed from the box in terms of simplifying the cooking operation.

  Water vapor is preferably contained in the gas phase atmosphere in an amount of 50% by volume or more, more preferably 75% by volume or more, more preferably 90% by volume from the point of suppressing oxidation of fats and oils and preventing deterioration. The above is particularly preferable. Further, the temperature of the water vapor is preferably 150 ° C. or higher, more preferably 200 ° C. or higher in terms of increasing the heating efficiency and increasing the deoiling effect and the desalting effect.

Example 1
The structure of the separator used in this example is shown in FIG. This separator has a box 20 that contains food 90 and a water vapor generator 50 that is connected to the box 20. The gas passing through the external circulation path 30 connecting the box 20 and the water vapor generator 50 sucks the water vapor from the steam generator 50 and is guided to the subcavity 40 installed on the ceiling of the box 20. The subcavity 40 has a built-in heater 41, and the gas heated by the heater 41 is directed downward from a plurality of blow holes 43 that are two-dimensionally or three-dimensionally distributed on the bottom surface of the subcavity 40. It is ejected and supplied to the food 90 on the support 22. The fusible holes 43 are arranged at the center of the ceiling of the box 20 and have a structure that blows down to the center of the box 20. The gas in the box 20 is sent to the external circulation path 30 by the blower 25 through the suction hole 24 directed downward, and circulates in the same manner.

  As shown in FIG. 7, the water vapor generator 50 includes a pot 51 arranged with its center line vertical, and has a steam suction ejector 34 at the top of the pot 51 and a drain pipe 52 at the bottom. Further, the pot 51 has a steam generating heater 56 on the outer peripheral portion, and has a heat transfer unit 60 inside. The heat transfer unit 60 includes a ring 61 on the inner wall of the pot 51, and includes a plurality of fins 62 arranged radially inside the ring 61. When water is supplied to the pot 51 from the water tank 71 through the water supply pipe 63, steam is generated by heating from the steam generation heater 56.

In this example, a balance was used as the sample, and the relationship between the oil removal amount by SHS at 150 ° C. and 250 ° C. and the heating time was examined. The amount of gas supplied to the sample was 0.4 cm ³ / min with respect to 1 liter of internal volume of the box, the flow rate was 3 m / sec, and the SHS content after 4 minutes of heating was 90% by volume. Moreover, the surface temperature of the ceiling when installed in the box was 20 ° C. With heating, the amount of oil (g) leached from the top (100 g) to the paper towel was measured, and this was taken as the amount of oil removal. FIG. 8 shows the relationship between the oil removal amount at 150 ° C. and the heating time. Further, FIG. 9 shows the relationship between the oil removal amount at 250 ° C. and the heating time.

(Comparative Example 1)
An oven was used in place of the separator of Example 1, and the relationship between the amount of deoiled oil at 150 ° C. and 250 ° C. and the heating time was examined with respect to the top (100 g). FIG. 8 shows the relationship between the oil removal amount at 150 ° C. and the heating time. Further, FIG. 9 shows the relationship between the amount of deoiled oil at 250 ° C. and the heating time.

  As is clear from the results of FIGS. 8 and 9, the oil removal amount by the separator of the present invention is about twice as large at 150 ° C. and 1.3 to 1.6 times at 250 ° C. It was big.

(Example 2)
The relationship between the amount of deoiled oil and the heating time was examined in the same manner as in Example 1 except that dice beef (100 g) was used instead of the tempura (100 g). FIG. 10 shows the relationship between the amount of deoiled oil at 150 ° C. and the heating time. Further, FIG. 11 shows the relationship between the oil removal amount at 250 ° C. and the heating time.

(Comparative Example 2)
Except that an oven was used instead of the separator of Example 2, the relationship between the amount of deoiled oil and the heating time was examined in the same manner as in Example 2. FIG. 10 shows the relationship between the oil removal amount at 150 ° C. and the heating time. Further, FIG. 11 shows the relationship between the oil removal amount at 250 ° C. and the heating time.

  As is clear from the results of FIGS. 10 and 11, the oil removal amount by the separator of the present invention was 8 to 16 times larger at 150 ° C. and 2 to 8 times larger at 250 ° C. .

(Example 3)
A sample of 2 pieces of salted salmon (150 g) was used as a sample instead of the top (100 g), and the amount of desalted when subjected to heat treatment for 17 minutes with 230 ° C. SHS was examined. The amount of gas supplied to the sample was 0.5 cm ³ / min with respect to 1 liter of the internal volume of the box, the flow rate was 3 m / sec, and the SHS content after 4 minutes of heating was 90% by volume. Moreover, the surface temperature of the salt candy when installing in a box was 20 degreeC. The amount of desalting was recovered by collecting the fallen substances during cooking, and after concentration, the concentration was measured with a salinity meter. The amount of desalting was 0.88 g per 100 g of salted salmon.

Example 4
The amount of desalted was 0.92 g as a result of examining the amount of desalted in the same manner as in Example 3 except that 2 pieces of salted salmon (150 g) after the surface was washed with water and air-dried was used as a sample. Therefore, considering together with the results of Example 3, it was found that according to the separator of the present invention, not only the surface of the salt culm but also the internal salt content can be separated.

(Comparative Example 3)
A gas grill was used in place of the separator of Example 3, and the amount of desalted salt when heated for 7 minutes was examined for 2 pieces of salted salmon (150 g). The amount of desalting was 0.03 g per 100 g of salted salmon, which was only 1/30 of the amount of desalting by SHS treatment in Examples 3 and 4.

(Example 5)
Using a hamburger (110 g) as a sample, the amount of deoiling was examined when heated horizontally with 230 ° C. SHS for 6 minutes. The amount of gas supplied to the sample was 0.5 cm ³ / min, the flow rate was 3 m / sec, and the SHS content after heating for 6 minutes was 98% by volume with respect to 1 liter of the internal volume of the box. As a result of the measurement, the deoiling amount was 7.0 g per 100 g of the sample.

(Example 6)
Using a hamburger (110 g) as a sample, the amount of deoiling when heated on a support having an inclination with respect to a horizontal plane was examined. Fig.12 (a) is a front view of a support tool, FIG.12 (b) is a right side view of a support tool. When the oil removal amount was examined by the same method as in Example 5 in a state where the oil removal amount was installed on a support inclined at 10 ° with respect to the horizontal plane, the oil removal amount was 7.7 g per 100 g of the sample. The oil removal amount in Example 5 was improved by 10%. Therefore, considering together with the results of Example 5, it was found that the amount of oil removal can be further increased by using the inclined support tool.

  It should be understood that the embodiments and examples disclosed herein are illustrative and non-restrictive in every respect. The scope of the present invention is defined by the terms of the claims, rather than the description above, and is intended to include any modifications within the scope and meaning equivalent to the terms of the claims.

  Provide simple deoiling and desalting methods for foods and the like.

It is a figure which shows the relationship between a heating time and food internal temperature. It is a figure which shows the relationship between a heating time and the moisture change amount of a foodstuff. It is a schematic diagram explaining the separation mechanism of fats and oils from food. It is a schematic diagram explaining the separation mechanism of the salt from a foodstuff. It is a schematic diagram explaining the oxidation mechanism of fats and oils. It is a figure which shows the structure of the separator used in the Example of this invention. It is a figure which shows the structure of the water vapor generating apparatus of the separator used in the Example of this invention. It is a figure which shows the relationship between the deoiling amount of the top and the heating time at 150 degreeC. It is a figure which shows the relationship between the deoiling amount of the top and the heating time at 250 degreeC. It is a figure which shows the relationship between the deoiling amount of dice beef at 150 degreeC, and heating time. It is a figure which shows the relationship between the deoiling amount of the dice beef at 250 degreeC, and heating time. It is a figure which shows the support tool which gave the inclination with respect to the horizontal surface.

Explanation of symbols

  1 SHS, 2 food, 3 oil and fat content, 4 condensed water, 5 Na ion, 6 Cl ion, 20 box, 50 water vapor generator.

Claims (12)

A cooking method for cooking food using superheated steam,
To the surface temperature of 100 ° C. or less of the food accommodated in the box body, the superheated steam is supplied, and the superheated steam is condensed as a condensed water to the surface of food, move the salt in said food product in said condensed water , provided with a period for separating the condensed water the salinity is moved from the food, giving condensation heat to the food, the food heated to exude fat content of the food, resulting in the surface of said food product A cooking method , wherein the oil and fat content of the food is washed away with condensed water and separated from the food . A cooking method for cooking food using superheated steam,
To the surface temperature of 100 ° C. or less of the food accommodated in the box body, the superheated steam is supplied, and the superheated steam is condensed as a condensed water to the surface of food, move the salt in said food product in said condensed water , provided with a period for separating the condensed water the salinity is moved from the food, oil and fat contents in said food product incorporated into the condensed water, a period for separating the condensed water incorporating the fats and oils from the food A cooking method characterized by being provided. A cooking method for cooking food using superheated steam,
The food contains at least salt and fats and oils therein,
To the surface temperature of 100 ° C. or less of the food accommodated in the box body, by supplying the superheated steam required to wash away and the salinity and grease with condensed water generated on the surface of the food by the superheated steam, the the superheated steam is condensed as a condensed water to the surface of food, the salt in said food product is moved to the condensed water, together with the condensed water the salinity moves provide a period which separates from the food, the superheated steam wherein the food surface giving condensation heat by condensing a condensed water in the food, the food is heated by leach grease from the food, time to wash away the grease described above oozing with condensed water generated on the surface of said food product A cooking method characterized by separating oils and fats from food . A cooking method for cooking food using superheated steam,
The food contains at least salt and fats and oils therein,
To the surface temperature of 100 ° C. or less of the food accommodated in the box body, by supplying the superheated steam required to wash away and the salinity and grease with condensed water generated on the surface of the food by the superheated steam, the wrapped food by the superheated steam, the superheated steam is condensed as a condensed water to the surface of food, the salt in said food product is moved to the condensed water, separating the condensed water the salinity is moved from the food provided with a period, give the superheated steam to the food heat of condensation by condenses as condensate on the surface of food, the food is heated by leach grease from the food, oil and fat contents described above exudation of the food A cooking method characterized in that a period of washing with condensed water generated on the surface is provided to separate fats and oils from food . A cooking method for cooking food using superheated steam,
The food contains at least salt and fats and oils therein,
Condensate per liter of the inner volume of the box to wash away the salt and oils and fats together with the condensed water generated on the surface of the food by superheated steam with respect to the food stored in the box with a surface temperature of 100 ° C. or less supplying 0.1 cm ³ / min of the superheated steam in terms enveloping the foods with the superheated steam, the superheated steam is condensed as a condensed water to the surface of food, the salt in said food in said condensed water the moved, provided with a period for separating the condensed water the salinity is moved from the food, giving condensation heat to the food by condensing the superheated steam as condensed water to the surface of the food, and heating the food product the grease is exuded from the food, the period to wash away provided exuded oil and fat contents with the condensed water generated on the surface of the food, to characterized in that the separation of oil and fat from the food Cooking method. The cooking method according to any one of claims 1 to 5 , wherein the superheated steam supplied to the food is contained in the gas phase atmosphere by 50% by volume or more. The cooking method according to any one of claims 1 to 6 , wherein the superheated steam supplied to the food is 150 ° C or higher. The cooking method according to claim 1 , wherein a larger amount of the superheated steam is supplied to a central portion of the box than to an outer peripheral portion of the box. The cooking method according to claim 1 , wherein the superheated steam is supplied to the food at a flow rate of 2 m / sec or more. The cooking method according to claim 1, wherein the surface of the food is heated with a heater after the supply of the superheated steam is stopped. The cooking method according to any one of claims 1 to 10, wherein the food is supported by a support tool so as to be inclined with respect to a horizontal plane. The cooking method according to claim 1 , wherein the surface of the food is dried after the period has elapsed.

Images