JPH0536051B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a heating element container for food that utilizes an exothermic chemical reaction covered with a dome-shaped synthetic resin airtight lid, and a heating element container for various instant food interiors. [Prior Art] The general method of eating rice in Japan has been cooking and serving it for human consumption since ancient times. The key points for optimal rice cooking are firstly selecting high-quality rice, the amount of water, how to apply heat (heating), and how to steam the rice after turning off the heat. The standard amount of water is a ratio of 1 part rice to 1.2 parts water, but it depends on the nature of the rice and how old it is, the amount of moisture in the rice itself, the degree of moisture penetration into the rice grains by washing, and the duration of cooking. Increase or decrease as appropriate, taking into consideration the amount of evaporation of hot water. Hikagen is divided into three stages.In the first boiling process, hot water is convected between the rice grains until the whole rice is heated.At first, the heat is gradually increased, and then the heat is gradually increased to promote gelatinization. Proceed. Next, the rice grains gelatinize and swell, and the entire pot becomes colloidal, and when the hot water can no longer be convected, the heat is turned down and the steaming process begins, while the rice grains absorb enough moisture. Normally, the process up to this point is enough to make it edible, but in order to make it even more delicious, the rice starch needs to be not only gelatinized, but also gelatinized. It is said that it is best when the color becomes light golden brown, with just one grain at the bottom. Many studies on this rice cooking have been published (Latest Food Processing Course, Rice and Its Processing, Fumio Kurasawa, 1982)
Published November 25, Kenpakusha, pp. 66-71. New Food Industry, 1989, Vol.31, No.6, No.
pp. 65-79, Food Materials Research Group. NHK Today's Cuisine, Vol. 27, No. 7, October 1, 1980, pp. 8-13) Delicious rice meals are becoming popular among us Japanese. On the other hand, I thought about the effort and time it takes to cook rice, and also the hassle of having to do cooking every day, literally.
So-called ready-to-eat foods, such as first foods (foods that can be eaten immediately after ordering and can be taken home), are now widely popular as they are much easier and more convenient than conventional cooked rice. It has reached this point. Against this backdrop of social trends, we decided to place importance on safety, and to create products that do not require much effort to cook, are easy to use, and can be operated with a single touch, and are designed to include the necessary amount of water. Therefore, it is suitable for portable food, preserved food, and is also suitable for a wide range of sports and recreational use.It is a convenient lunch box that can be used to serve warm rice as needed, and other new needs, without being limited by time or space. The emergence of gender-friendly foods. It is recognized that the above social demands are being met. In accordance with these requests, the special public
Publication No. 28506 (Packaging material that can be heated instantly), Publication of Utility Model Publication No. 57-55772 (Canned food), Publication No. 40228 of Utility Model Publication No. 1987-40228
No. 3 (Food heating thermal insulation container), etc. are known. [Problem to be solved by the invention] The above-mentioned known example is considered to have been improved and developed from Japanese Patent Publication No. 35-10470 (food heater), but it is still used as a container for food, especially when used for eating. It is not optimal and does not fully satisfy the social demands in terms of shape, materials, manufacturing cost, and even taste. Therefore, the inventor focused on processing cooked rice, which takes a relatively long time to cook, in a portable and preservative manner. Originally, rice should be used as a portable food or preserved food.
Without the use of appliances such as rice cookers, refrigerators, and cooler pots, it was inevitably impossible to keep food for a long time. It is also greatly affected by the season. I devoted myself to research into these unresolved problems that need to be overcome. [Means for solving the problem] The inventor has invented the means described below, which uses a heating element to produce FD rice, α rice, puffed rice, α By using glutinous rice, its shelf life has been improved, and by using a heating element, it has become possible to obtain warm cooked rice with a good texture anytime and anywhere. According to the present invention, soup, ingredients, water, and other ingredients are mixed with FD rice, α rice, puffed rice, α glutinous rice used for portable food, preserved food, etc., and the mixture is placed in a heating element container and heated. In the steaming process, steam is violently raised from a heating element set on the lower surface inside the container. If the lid of the container is light, this steam will push up and escape to the outside, and as a result, the rice will not return well and taste good. Furthermore, the material of the lid also varies, making it impossible to achieve the intended purpose. The present invention overcomes the above-mentioned problems, and uses a polystyrene lid (covered with a dome-shaped synthetic resin sealing lid), which has excellent heat retention ability, as a lid body, thereby increasing heat retention ability. As a result, an appropriate temperature can be maintained in the container, and warm kamameshi-style rice with good restorability can be obtained. As a specific configuration of the present invention to achieve the above object, the first invention provides an outer container, a highly heat-resistant inner container having a heat-generating agent storage body that is entirely fitted into the outer container, and an upper surface of the inner container. The lower part of the food container is in contact with the inner container, and the lower part of the food container is in close contact with the upper part of the inner container, and the weight of the food container is supported so that it does not put a burden on the inner container, and the food container is moved and rubbed on the inner container. The heating element container for food is characterized in that the heating element container main body is composed of an annular peripheral wall material that is fixed to prevent the heating element from moving, and is combined with a dome-shaped lid made of polystyrene. A second invention provides a plurality of locking protrusions protruding from appropriate positions on the circumferential surface of the dome-shaped lid body made of polystyrene, and the protrusions are narrowed near the upper edge of the circumferential body surface of the annular circumferential wall material. A third aspect of the present invention is a heating element container for food according to claim 1, characterized in that the container is engaged with a protrusion formed on the entire surface of the upper part of the shoulder. Ingredients for instant food such as mixed rice, pilaf, nutritionally enriched rice, α-glutinous rice sekihan, or instant chawanmushi and the necessary amount of water are attached inside the food container of the heating element container body having a dome-shaped lid made of polystyrene. This is a heating element container with an interior for instant food, which is characterized in that it can be used for cooking. Until the first invention was completed, experiments were carried out as follows (following the recipe of Example 1 [Kamameshi-style rice] in the Examples as the third invention described later).
The test results were obtained. The heating element container used in the experiments described below is a well-known commercially available product, shaped like a bowl, and is a foamed resin container with a depth of approximately 80 mm and an inner diameter of approximately 130 mm at the top opening. Note that the lid in Experiments 1 and 2 had a flat dish shape.) In addition, "FD rice" in the present invention refers to rice that has been subjected to known freezing (Freeze-driying, Freeze dehydration), and "puffed rice" refers to rice that has been subjected to puffing (puffing), which is known as puffed rice. "(Al-Fahmai)" refers to the well-known Alf-ized rice (also known as instant rice, dried rice, and instant rice). 〔Test results〕

[Table] According to the above test results, sample No. 1 (white rice) is far from the type of cooked rice that we eat, and is not suitable for obtaining the desired cooked rice in 10 to 15 minutes using a heating element. It was appropriate. For the other samples Nos. 2, 3, and 4, it was found that suitable cooked rice could be obtained depending on the ingenuity. It was found that the decisive reason for the suitability and unsuitability was that steam leaked from the lid used for the heating element container, and the temperature was not maintained effectively, resulting in a large temperature loss. Therefore, it was determined that there was a problem with the lid material. This is because condensation forms on the lid and drops of water fall onto the rice underneath, which can actually cool the temperature inside the container. This problem of condensation has long been known to be something to keep in mind when cooking rice.It is said that the distribution of moisture in the rice grains becomes uniform only after the rice has been steamed for at least 15 minutes, and as the temperature of the pot drops, the above-mentioned moisture It is said that the key point is that a lot of condensation occurs and the resulting water droplets make the rice watery, and that the water droplets that adhere to the lid do not fall onto the cooked rice even after steaming and when it is eaten. As it is.

【table】

[Table] Based on the findings of Experiment 1, it was found that steam leaked from the lid of the container using the heating element and the temperature could not be maintained.
We carried out an experiment in accordance with the prediction that the drop lid would increase heat retention and provide the desired steaming of rice, but in the end, the drop lid did not have the desired effect as shown in the table above. According to the findings, the heat that was heated from below by the drop lid was instead cooled down, and the water in the container was heated from below, and there was no place for it to escape as steam outside, causing the water to cool down, as in the results of Experiment 2. It turned into condensation and cooled down, which was undesirable. Unexpectedly, sample No. 1 without a drop lid turned out to be relatively good. From this experiment, it was determined that it was necessary to find a way to vent the heated steam from below.

[Table] From Experiment 3, it was found that sample No. 2 gave good results. In other words, when a polystyrene (dome-shaped) lid is used, steam rises violently from the bottom of the heating element container. This steam was generated from the residual moisture absorbed by the α rice used in sample No. 2. It is understood that as it rises, it is trapped in the hemispherical inner surface of the polystyrene lid, and this steam is retained as a warm temperature without dripping, so it will be applied to the good steaming process required for cooked rice. It was done. Polyethylene's excellent ability to retain heat made it suitable for reconstitution of α-rice into boiled rice. Through this experiment, it was understood that in the case of polystyrene lids, the shape has a great influence. In the "Shape" column of the table above, "dome shape" refers to the lid shown in Figures 1 and 2, which will be described later. It is a hollow lid shaped like a roof or ceiling.

[Table] Samples No. 2 and 3 for cooked rice with a core have a larger surface area on the inner surface of the lid than No. 1, so the increased amount of water vapor that comes into contact with and adheres to the lid is large, making it difficult to maintain the internal temperature. In addition, since the lid inner surface of Samples Nos. 2 and 3 was flat, it was found that it was difficult for water vapor to remain attached to the lids, making it easier for water vapor to drip. On the other hand, sample No. 1 (dome shape)
It can keep water vapor throughout and maintain a uniform temperature. By keeping the water vapor throughout without dripping, the temperature is ideally maintained, which has a positive effect on the alpha rice steaming process. The problem is that a certain amount of pressure is required when cooking rice, so it seems that the engagement between the heating element container and the lid creates a small pressure inside the container. This was confirmed when the weight used in Experiment 3 and Sample No. 4 was placed on the polystyrene lid.
This is because my condition has improved. In the above table, the term ``trapezoidal'' refers to a large, deep, inverted bowl-shaped lid that is well-known in the shape of a bowl, and ``truncated conical'' refers to a geometrical truncated cone ( Each refers to the lid of a cavity.

[Table] The temperature of the cooked rice is not much different between the two samples, but there is a difference in the texture of the cooked rice. In other words, sample No. 1 has a soft feel, and this is due to the fact that in order to prevent the lid material from becoming distorted or coming off due to pressure, a diameter of about 2 mm is placed on the top surface of the lid material.
Five ventilation holes around mm were installed. As a result, water vapor escaped from these vents, resulting in cooked rice that was neither sticky nor watery. Regarding the texture, there were subtle differences between Samples 1 and 2, and the difference was felt to be slight due to individual differences. The above are the test results of kamameshi-style rice using a heating element, which were obtained through a sensory test in order to complete the present invention. According to the present invention, by using FD rice, α rice, puffed rice, or α glutinous rice, and by using a polystyrene lid (covered with a dome-shaped synthetic resin airtight lid) for the heating element container, It was observed that the heat retention ability was improved and the temperature could be maintained at a temperature suitable for steaming cooked rice. Therefore, as an experimental result of the present invention, it has become possible to steam rice well and to obtain warm cooked rice with a soft texture similar to that cooked in a pot. The inventor conducted the following experiment as a final summary. Experiment 6 An experiment was conducted using the formulation of Example 1 to be described later, using the lid material (polystyrene) of Sample No. 2 in the table listed in Experiment 3, and varying the volume.
The results of the experiment are shown in the table below. The experimental conclusion is that the rate of temperature increase depending on the size of the cup capacity does not differ much from cup to cup. However, according to the experiment, there was a significant difference in the degree of return of cooked rice between Sample No. 1 and Sample No. 5. Throughout the experiment, samples No. 3, 4, and 5 were the same.
Compared to No. 1 and No. 2, the so-called "enclosing volume (surface area of the lid)" to hold the steam generated from the container using the heating element without dripping is small. For that reason, No. 3,
In cases 4 and 5, it was found that steam could not be retained on the inner surface of the lid of the container, resulting in condensation, and water droplets eventually fell onto the cooked rice, which actually hindered the rise in heat and resulted in cooked rice with a core that did not return well. . According to the above experimental results, in order to obtain delicious cooked rice using a heating element and the recipe of Example 1, the volume of the lid material (lid surface area) plus the space inside the container (α rice + water) is required. It was understood that (height) plays an important role. The reason for the above is that when alpha rice + water is heated with a heating element to restore it to boiled rice, the space is dome-shaped and the material of the lid is polystyrene, so it is warm and steam-free. This means that you can get rice that is kept well and is not watery. In addition, by devising the fit between the container and the lid material, the pressure inside the container was increased, the steaming process progressed even more, and fluffy and soft cooked rice was obtained.

〔Effect of the invention〕

As demonstrated by the above experimental data,
The present invention has made it possible to obtain soft and warm kamameshi-style rice, chawanmushi, and steamed bread (manjiyu) that are highly portable and long-lasting. In addition, the appropriate amount of water required for cooking is included in advance, so if you are cooking and eating outdoors such as at a campsite or recreational area, or in a place without cooking facilities, you can purchase the necessary water locally. There's no need to. Therefore, from a sanitary standpoint, there is no need to take any special considerations regarding water, which is convenient. According to the present invention, it can be used for preserved foods, portable foods, etc.
By placing FD rice, α rice, puffed rice, and α glutinous rice in a heating element container, adding water and covering with a polystyrene lid (the dome shape described above), the heat retention ability increases and the steamed state of the rice can be maintained and restored. You can get soft, warm kamameshi-style rice with good texture. It also has a long shelf life,
It is portable and allows you to easily get warm kamameshi-style rice and various other prepared foods whenever and wherever you want with just one touch.

[Brief explanation of the drawing]

FIG. 1 is a sectional view showing an example of the structure of the food heating element container of the present invention, and FIG. 2 is an explanatory view showing a separated state. A... Heating element container main body, B... Lid, H... Exothermic agent storage body, 1... Outer container, 2... Inner container,
3... Annular material, 4... Food container, 5... Annular surrounding wall material, 6... String material, 7... Exterior ring, 8... Sealing lid material, 9... Thread sole, 10... Ventilation hole , 11...
...Flame part, 12... Side edge, 13... Surrounding part, 14...
...Step part, 15...Shoulder part, 16...Protrusion part, 17...
...Latching portion, 18... Projection, 19... Insertion hole, 2
0... Protrusion.

Claims (1)

[Scope of Claims] 1. An outer container, a highly heat-resistant inner container having a heat generating agent storage body that is entirely fitted into the outer container, a food container whose lower part is in contact with the upper surface of the inner container, and a lower part of the food container. A heating element container body consisting of an annular peripheral wall material that brings the upper part of the inner container into close contact with each other, supports the inner container so that the weight of the food container does not put a burden on the inner container, and fixes the food container so that it does not move or rub on the inner container. and a dome-shaped lid made of polystyrene. 2 A shoulder portion formed by protruding a plurality of locking protrusions at appropriate positions on the circumferential surface of the dome-shaped lid body made of polystyrene, and pinching the protrusions near the upper edge of the circumferential body surface of the annular circumferential wall material. Claim 1, characterized in that it engages with a protrusion provided on the entire surface of the upper part.
Heat-generating container for food as described in 2. 3. Claim 1, in which a plurality of vent holes are formed in the bottom of the dome-shaped lid made of polystyrene.
The heating element container for food according to item 1 or 2. 4 Attach ingredients for instant food such as mixed rice, pilaf, nutritionally enriched rice, α-glutinous rice sekihan, or instant chawanmushi, etc. and the required amount of water inside the food container of the heating element container body having a dome-shaped lid made of polystyrene. A heating element container with an interior for instant food according to claim 1, 2 or 3, characterized in that the container can be used for cooking.