JPH0477566B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Technical Field) The present invention relates to an oil cooking device used for frying tempura, katsu, air-fried food, and the like.

(Background technology) When deep-frying foods such as tempura, cutlet, and air-frying, a large amount of oil is poured into a pot made of iron or stainless steel, and the pot is heated with gas or electric heat to heat the oil. It is done by putting things into oil. The cooking of the fried food is completed by the heat being transferred from the heated oil to the food to be cooked and heating the food. This is done by transmitting the heat of the oil to the surface of the food, and then penetrating the inside of the food from the surface. Cooking is completed only when the inside of the food is heated, but heating inside the food is done by heat penetrating through the surface of the food. It takes time for the inside of the pot to heat up, so it takes time to cook, and the oil in the pot is heated for a long time, causing rapid oxidation and deterioration of the oil. There is a problem that oil consumption increases, such as shortening the replacement period. Moreover, as mentioned above, heat is transmitted to the food from the surface, so before the heat penetrates inside, the surface of the food gets burnt, which impairs the appearance and also reduces the taste. be.

(Object of the Invention) The present invention has been made in view of the above points, and is capable of quickly heating the inside of the food to be cooked and frying it in oil in a short time, while also improving its appearance. You can fry it in oil for a good taste,
In addition, it is an object of the present invention to provide an oil cooking device that can prevent aluminum foil from lifting up.

(Disclosure of the Invention) The oil cooking device according to the present invention includes a pot 2 in which oil 1 is placed and heated, and a large number of holes 7, 7, which are arranged along the inner surface of the pot 2 and penetrate from the front and back sides. This device is characterized by comprising an aluminum foil 3 provided with a hole 7, and a ceramic 4 disposed inside the pot 2 that emits far infrared rays when heated. ,7...
The above object is achieved by using an aluminum foil 3 provided with...
The present invention will be explained in detail below using examples.

The ceramics 4 used in the present invention can be heated to infrared rays, especially far infrared rays (wavelengths 5.6 microns to 1000 microns), which have long wavelengths in the infrared region (wavelengths 0.76 microns to 1000 microns).
Any device that can irradiate a large amount of microns) can be used, but it is particularly preferable to use the device provided in Japanese Patent Publication No. 47-25010 (Japanese Patent No. 790172). That is, this mineralization consists of 60% ZrO ₂ /SiO ₂ by weight, at least one metal oxide selected from the group consisting of oxides of iron, cobalt, nickel, and chromium, and manganese oxide. This black zirconia ceramic is obtained by firing a base mixture consisting of up to 15% clay and the remainder clay at at least the porcelain forming temperature. The main components of this ceramic are ZrO ₂ and SiO ₂ , and manganese oxide is an important component of the mineralizing agent used to prepare this ceramic. If manganese oxide is not used, the product will not be black and will not have sufficient radiation properties as a black body. However, it is also not suitable if the mineralizer consists only of manganese oxides. That is, the ceramics obtained in that case are black only on the surface and not black on the inside. Therefore, it is desirable to use at least one of the oxides of iron, cobalt nickel, and chromium together with manganese oxide as a mineralizing agent.If these compositions change, the color of the produced ceramic will change. When used in combination, if the amount of iron oxide is large, a blue-black product will be obtained, and conversely, if the amount of iron oxide is small, a black-brown product will be obtained. From an economic point of view, it is preferable that this mineralizing agent consists of manganese oxide and iron oxide, and one or more other metal oxides may be substituted for part or all of the iron oxide as necessary. It is good to use it for. It is recommended that the mineralizing agent be used in an amount of up to 15% (wt%, the same applies hereinafter) of the total, and that the manganese oxide be used in an amount of up to 10%. The remaining component of the green mixture is clay. Clay is not necessarily an essential component, and the ceramics used in the present invention can be made from only ZrO ₂ .SiO ₂ and a mineralizer. However, in order to increase the plasticity of the base mixture and improve its moldability, it is desirable to use clay. The ceramics are manufactured by molding and firing a mixture of these base components in a conventional manner. That is, the mixture is kneaded with an appropriate amount of water, shaped by various means, dried, and fired. Firing is carried out by heating to at least the porcelain temperature, generally 1260-1450°C, especially 1280-1280°C.
A temperature of about 1380°C is preferred. Firing can be carried out in a normal porcelain firing atmosphere. The optimal usage amount of each of these base ingredients is as mentioned above, but in general
If ZrO ₂ / SiO ₂ min is less than 60% and clay is used more than 30% or mineralizer is used more than 15%, the fire resistance of the product may decrease or the firing temperature range may be reduced. ceramics cannot be obtained. Within the above specified amount range, the firing temperature can be increased by increasing ZrO ₂ / SiO ₂ and decreasing the clay content or mineralizing agent, and the use temperature of the product can also be increased. can. The ceramics obtained as described above have a number of desirable characteristics compared to ordinary porcelain or white zircon porcelain. First, it has the unique property of emitting a large amount of long-wavelength infrared rays, that is, far infrared rays, when heated. That is, as shown in FIG. 5, this ceramic radiates far infrared rays with a long wavelength of 2.5 to 50 microns or more, mainly 5 microns or more. In FIG. 5, A shows the radiation spectrum of the present ceramics, and when comparing it with the radiation spectrum of a general infrared lamp, shown as B, the difference in wavelength is clearly confirmed. Second, it exhibits a black color such as brown-black, gray-black, blue-black, pure black, etc., although it varies slightly depending on the ingredients, firing conditions, etc. This means that it absorbs heat well and efficiently converts it into infrared radiation. Thirdly, it has higher hardness and bending strength than ordinary porcelain or white zircon porcelain (at least mechanical strength is greater than quartz), has high wear resistance, and is a good conductor of heat. It has the characteristic of being difficult to store heat.

The ceramics 4 described above are used to construct an oil cooking device for frying tempura, cutlets, air-fried food, etc. In this case, the pot 2 is filled with oil 1 and the ceramics 4 are placed in the pot 2. The effect of using ceramics 4 cannot be obtained sufficiently if the ceramics 4 is simply used for frying in oil. That is, when the pot 2 is heated and the oil 1 is heated, the ceramics 4 are heated and far infrared rays are radiated from the ceramics 4. However, the pot 2 is usually made of iron or stainless steel. Of the far infrared rays emitted by the ceramics 4, the far infrared rays directed towards the sides and bottom of the pot 2 are not well reflected by the sides and bottom of the pot 2 and are easily absorbed by the pot 2. Cooked food 5
The efficiency of irradiating far infrared rays to the area becomes poor. The same problem occurs even if an aluminum pot is used as the pot 2 because its surface is not sufficiently smooth.

Therefore, in the present invention, as shown in FIG. 1, the pot 2 is heated by a gas burner 6 or electric heat to form a smooth surface from the inner side surface to the bottom surface, and has a glossy surface that is resistant to light reflection. A high-quality aluminum foil 3 is laid down, a pot 2 is filled with oil 1 in this state, and a ceramic 4 is arranged at the bottom of the pot 2 to constitute an oil cooking device. However, when it comes to levers, use a gas burner such as 6 to burn pot 2.
The food 5 to be cooked, such as tempura ingredients, is put into the oil 1 and fried in the oil.The ceramics 4 are also heated by the oil 1, and far infrared rays are radiated from the ceramics 4. and is radiated. The object to be cooked 5 is heated from the surface by the oil 1, and at the same time, the object to be cooked 5 is irradiated with far infrared rays emitted from the ceramics 4. Infrared rays, also known as heat rays, have a high heating effect, and the longer the wavelength of far infrared rays, the deeper the inside of the food to be cooked 5 penetrates, and the food to be cooked 5 is heated by the far infrared rays from inside. It turns out. Therefore, the food to be cooked 5 is heated from the surface by the oil 1, and at the same time, the food to be cooked 5 is also heated from the inside by the far infrared rays, resulting in rapid cooking. It is. Here, a part of the far infrared rays emitted from the ceramics 4 is directly irradiated onto the food to be cooked 5, but most of it is irradiated toward the sides and bottom of the pot 2. Here, in the present invention, as shown in FIG.
Since the aluminum foil 3 is spread from the inner side surface to the bottom surface of the pan, the far infrared rays emitted from the ceramics 4 toward the sides and bottom of the pot 2 are well reflected by the aluminum foil 3. The reflected far infrared rays are also irradiated onto the food 5 to improve the irradiation efficiency. As a result, the heating effect of the far infrared rays on the food 5 is improved and the cooking time is further shortened. This means that you can do it.

In addition, when the oil 1 that has flowed to the back side of the aluminum foil 3 starts to float due to convection or boiling due to heating, the aluminum foil 3 is not acted on so as to float, so this floating does not occur. It is preferable to provide a large number of holes 7, 7, . . . for passing the oil 1. As the aluminum foil 3, we will mainly use commercially available strips wound into rolls.In this case, if the pan 2 is large for commercial use, one piece of aluminum foil 3 will be used on the four circumferential sides of the pan 2. Since it is not possible to cover the inner surface and the bottom surface of the section, two or more aluminum foils 3 are crossed at right angles and overlapped at the center, as shown in FIG. In this case, each of the plurality of aluminum foils 3 has a hole 7.
It is necessary to make the oil 1 on the bottom of the aluminum foil 3 rise through each hole 7 by providing a
If the holes 7 do not correspond vertically, the holes 7 on one side will be blocked by the aluminum foil 3 on the other side, and the oil 1 will not be able to float smoothly through the holes 7. Therefore, in this case, as shown in FIG. 3, among the holes 7, 7 provided in vertical correspondence to the upper and lower aluminum foils 3, 3, the hole 7 provided in one aluminum foil 3 is more likely to be formed in the other aluminum foil than in the other aluminum foil. The hole 7 provided in the aluminum foil 3 is formed with a large diameter, so that even if the upper and lower holes 7 are slightly misaligned, the small hole 7 will fit into the large hole 7, and the hole 7 will fit into the other aluminum foil 3. It is best to make sure that it does not get blocked. Also, if one of the holes 7, 7 provided in the upper and lower aluminum foils 3, 3 is set small and the other is set large, the diameter of both holes 7, 7 can be made large.
The inner surface of the pot 2 is not exposed in the large diameter hole 7, and the inner surface of the pot 2 is exposed only in the smaller hole 7, so the area where the inner surface of the pot 2 is exposed is small. That is, by increasing the area of the inner surface of the pot 2 covered with aluminum foil, it is possible to prevent the effect of improving the efficiency of irradiating far-infrared rays onto the food to be cooked 5 from being reduced due to reflection of far-infrared rays. In this case, the size of the hole 7 is preferably set larger than that of the hole in the lower aluminum foil 3, as shown in FIG. In addition, each hole 7 is inserted into the plurality of aluminum foils 3, 3.
In order to provide the aluminum foils 3, 3 so that they match vertically, the aluminum foils 3, 3 may be stacked in advance, and the holes 7, 7 may be drilled so as to pass through both aluminum foils 3, 3.

The shape of the ceramics 4 may be a rod, a tube, or other shapes, but it is possible to stably place the ceramics 4 on the flat-bottomed pot 2, and to increase the radiation area of far infrared rays so that they can reach the food 5. It is preferable to use it by forming it into a flat plate shape, which can increase the irradiation efficiency of far-infrared rays. In particular, as shown in FIG.
A large number of convex portions 9 are formed on the upper surface of the through hole 11.
It is best to use a disk-shaped one provided with. In this one, a concave portion 8, a convex portion 9, and an inclined surface 10 between them.
Far-infrared rays are emitted in all directions within a range of 180° from 180 degrees, and it is possible to prevent the far-infrared rays from being concentrated on only one point of the food 5 and causing partial overheating.

(Effects of the Invention) As described above, in the present invention, since the cooking is carried out by frying in oil using ceramics that emit far infrared rays when heated, is heated from the surface by oil, and at the same time is irradiated with far-infrared rays emitted from the ceramics, and is heated from the inside by far-infrared rays that penetrate deep into the interior.
It becomes possible to simultaneously apply surface and internal heating to the food to be cooked, and as a result, cooking with oil can be done quickly, reducing the oxidation of the oil due to heating, and reducing the amount of oil consumed. Moreover, the heating time for the surface of the food to be cooked with oil can be shortened, and there is no fear that the surface of the food to be cooked will burn, spoiling the appearance or degrading the taste. In addition, since aluminum foil is placed on the inner surface of the pot, the far infrared rays emitted from the ceramics are not absorbed by the inner surface of the pot, but are reflected by the shiny surface of the aluminum foil, allowing them to be emitted from the ceramics. In addition to the far infrared rays that are directly irradiated onto the food to be cooked, this reflected far infrared ray can also be irradiated onto the food to be cooked, improving the efficiency of irradiating far infrared rays onto the food and achieving the above-mentioned results by irradiating far infrared rays. The effect can be obtained even more effectively. In addition, since the aluminum foil has many holes penetrating both the front and back sides, the oil that has flowed to the back side of the aluminum foil can float up through the holes, and the oil on the back side of the aluminum foil is heated. It can prevent the aluminum foil from also lifting when it floats due to convection, and there is no fear that the aluminum foil will float up from the inner surface of the pot.

[Brief explanation of the drawing]

Fig. 1 is a sectional view of an embodiment of the present invention, Fig. 2 is a perspective view showing the arrangement of the aluminum foil in the above, Fig. 3 is an enlarged sectional view of a part of the above, and Fig. 4 a and b are A perspective view and a cross-sectional view of the same ceramics as above,
FIG. 5 is a graph showing the radiation spectrum. 1 is oil, 2 is a pot, 3 is aluminum foil, 4
is ceramic, and 7 is a hole.

Claims (1)

[Claims] 1. A pan containing oil and subjected to heating; an aluminum foil disposed along the inner surface of the pan and having numerous holes penetrating the front and back; and an aluminum foil disposed inside the pan and subjected to heating. 1. An oil cooking device characterized by comprising: a ceramic material that emits far-infrared rays; 2. The oil cooking device according to claim 1, wherein the aluminum foil is arranged along the inner surface of the pot from the side to the bottom. 3 Aluminum foil is formed into a band shape, and multiple sheets are placed in a stacked manner at the bottom of the pot, intersecting each other, and the size of the hole provided in each aluminum foil is made to be different between the upper and lower aluminum foils. The oil cooking device according to claim 1 or 2, wherein both the holes are aligned at the top and bottom. 4 Ceramics has a weight ratio of ZrO ₂
60% or more of SiO ₂ , up to 15% of a mineralizer consisting of at least one metal oxide selected from the group consisting of oxides of iron, cobalt, nickel and chromium and oxides of manganese, and the balance clay. The oil cooking device according to any one of claims 1 to 3, wherein the oil cooking device is obtained by firing a base mixture consisting of the following at at least a porcelain-forming temperature. 5. The oil cooking device according to any one of claims 1 to 4, characterized in that it is a flat ceramic body.