JP2000004804A - Steaming side dishes - Google Patents

Abstract

(57) [Summary] [Problem] Boiling temperature of water contained in food (100 ° C)
Provided is a method for steaming prepared foods, which enables steam cooking performed at a lower temperature to be performed efficiently in a short time. SOLUTION: In a method of steaming and cooking a food material M in a steaming chamber at a cooking temperature Tm of 60 ° C. to 92 ° C. while supplying steam to the steaming chamber 1, first the inside of the steaming chamber 1 is heated to a temperature higher than the cooking temperature Tm. The preheating is performed so that the temperature Tp becomes equal to or lower than the temperature Tm + 20 ° C., and the temperature difference b between the surface temperature ts of the food material M and the cooking temperature Tm, which is increased by the preheating, is the temperature difference between the preheating temperature Tp and the cooking temperature Tm. before becoming equal to a
The preheating temperature Tp is switched to the cooking temperature Tm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for steaming side dishes. More specifically, the present invention relates to a cooking method of a prepared food which can suppress the deterioration of the umami components such as the extract and moisture contained in the food material and the excessive extraction.

[0002]

2. Description of the Related Art Conventionally, an apparatus as described in Japanese Utility Model Registration No. 3023124 has been known as a steam cooking apparatus. This steam cooking device is provided with an exhaust port, a steam flow space, a steam supply pipe, and a steam generator in order from the top, and generates steam by boiling water by the bottom steam generator, and the steam is supplied from the steam supply pipe. The steam is blown into the steam flow space, and the food material in the steam flow space is steamed.

However, in this conventional apparatus, 100
Because high-temperature steam around ℃ is applied to the food to cook the prepared food, for example, greenish-yellow vegetables and other foods may become greenish, or the nutrients may be altered or lose shape. In addition, there is a problem that umami components such as extracts and moisture originally contained in foods are extracted in large amounts, and nutrients are reduced. In addition, since a large amount of water is constantly boiled to generate steam at around 100 ° C., a large amount of heating energy is consumed and energy efficiency is not good.

[0004] As a countermeasure against the above problem, it is conceivable to set the cooking temperature to a temperature lower than the boiling temperature of water contained in the food (ie, 100 ° C). However, when the cooking temperature is set to be low in this way, the time until the ingredients are cooked into the prepared food becomes extremely long, and therefore, particularly as a cooking device used in a large restaurant or the like, productivity is significantly reduced. Had become.

[0005]

DISCLOSURE OF THE INVENTION An object of the present invention is to solve the above-mentioned problems and to make steaming of side dishes so that steaming can be efficiently performed in a short time at a temperature lower than the boiling temperature of water contained in food. It is to provide a cooking method. It is another object of the present invention to provide a method for steaming prepared foods, which can efficiently perform steaming cooking in a short time while minimizing a change in flavor of a foodstuff due to cooking.

[0006]

In order to achieve the above object, the present invention provides a method for steaming and preparing side dishes according to the present invention, wherein a food placed in a steaming chamber is supplied to a steaming chamber at a cooking temperature of 60 to 92 ° C while supplying steam to the steaming chamber. In the method of steam cooking at Tm, first, the inside of the steaming chamber is higher than the cooking temperature Tm and the cooking temperature Tm is set.
The preheating is performed so that the temperature Tp is equal to or lower than + 20 ° C., and the temperature difference b between the surface temperature ts of the food and the cooking temperature Tm, which is increased by the preheating, is the difference between the preheating temperature Tp and the cooking temperature Tm. Before the temperature difference becomes equal to a, the preheating temperature Tp is switched to the cooking temperature Tm.

According to the present invention, the cooking temperature Tm is set to 60
Although the temperature is set to a low temperature of ℃ to 92 ° C, preheating is performed at a temperature Tp higher than the cooking temperature Tm for a certain time at the start of cooking, so that the preheating increases the temperature ts of the food to the cooking temperature Tm in a short time. It is possible to shorten the cooking time required for the whole food to be prepared and to improve the energy consumption efficiency.

In the present invention, the cooking temperature Tm is set to 60 ° C.
Since the temperature is set to a low temperature of ~ 92 ° C, that is, the temperature is set lower than the boiling temperature of the water contained in the food, the umami components such as extracts and water in the food are not excessively extracted. It is possible to obtain high-quality prepared foods by suppressing them. In the present invention, the surface temperature ts of the food material means a temperature in a region from the surface of the food material to 5 mm inside, and includes the surface temperature.

In the present invention, the setting change from the preheating temperature Tp to the cooking temperature Tm may be performed at one time, but the range from the preheating temperature Tp to the cooking temperature Tm is divided into a plurality of intermediate temperatures, and a plurality of intermediate temperatures are set. You may make it reduce. In particular, when the process is performed in multiple stages as in the latter case, the cooking temperature Tm can be reached in a shorter time. Further, in the present invention, before inserting the food material into the steaming chamber, the inside of the steaming chamber may be preliminarily heated, and the food material may be inserted into the preheated steaming chamber.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Food ingredients used for steam cooking in the present invention are not particularly limited, and any food ingredients that can be steam cooked can be applied. For example, green-yellow vegetables such as spinach and cabbage, meat such as poultry, pork, beef and fish, root vegetables such as potatoes, pumpkins, carrots and radishes can be mentioned.

In the steam cooking method of the present invention, the cooking temperature T
m is set between 60C and 92C. That is, the temperature is set to a temperature lower than the boiling temperature of the moisture contained in the food to be cooked. If the cooking temperature Tm is a high temperature close to the boiling point of water, umami components such as extracts and moisture contained in the food are excessively extracted and removed, and the original umami of the food is lost. A large amount of nutrients will be lost due to deterioration of extracts and nutrients.

In the present invention, when the cooking temperature Tm exceeds 92 ° C., the amount of the umami component contained in the foodstuffs is increased, and when the cooking temperature Tm is lower than 60 ° C., the cooking time becomes very long. In addition, depending on the type of food, cooking may not be performed substantially.

The cooking temperature Tm is, in principle, 60 ° C. to 92 ° C.
However, as a preferable range for each type of food, for example, spinach, green and yellow vegetables such as cabbage in the range of 83 ℃ ~ 86 ℃, poultry, pork, meat such as beef 60 ℃ ~ 75 ° C range, fish range from 60 ° C to 82 ° C, potatoes, pumpkins, carrots, radish and other vegetables at 70 ° C
A range of 92 ° C. is preferred. In addition, even if the same ingredients as in the case of beef, for example, high-grade meat such as marbled fillet is in the range of 60 ° C to 67 ° C, and shoulder loin is 60 ° C to 72 ° C.
It is more preferable that the temperature range of ℃, shin meat and the like be in the range of 65 ° C to 72 ° C.

In the method for steaming prepared foods according to the present invention, the cooking is not carried out at the cooking temperature Tm immediately after the start of cooking, but is initially set to be higher than the cooking temperature Tm and lower than the cooking temperature Tm + 20 ° C. The preheating is performed at the preheating temperature Tp. By this preheating, the internal temperature tr of the steaming chamber is once increased to the preheating temperature Tp. The lower limit of the preheating temperature Tp is more preferably set to the cooking temperature Tm + 5 ° C.

As described above, prior to the heating at the cooking temperature Tm, the food is heated at the preheating temperature Tp set to a higher temperature than the cooking temperature Tm, so that the temperature of the food material can be reduced to the target cooking temperature in a short time. Can be heated,
As a result, it is possible to reduce the cooking time required for cooking the prepared food. However, the preheating temperature Tp must not be too high, and if the preheating temperature is higher than the cooking temperature Tm + 20 ° C., the high temperature of the preheating alters the extracts and nutrients of foodstuffs.

It is not preferable that the preheating time is long. This is because the prolonged time causes excessive extraction or deterioration of the extract or moisture on the food material surface and increases the heating energy.
In the present invention, as the timing for switching from the preheating temperature Tp to the cooking temperature Tm, the temperature difference b between the surface temperature ts of the foodstuff and the cooking temperature Tm, which has increased due to the preheating, is
It is preferable to perform the heating before the temperature difference a between the preheating temperature Tp and the cooking temperature Tm becomes equal (b> a). If the switching timing of the set temperature is performed after the temperature difference b has become smaller than the temperature difference a (b <a), as shown in FIG. tc
However, a phenomenon that overshoots significantly to the higher temperature side than the cooking temperature Tm occurs, and as a result, the extraction of foodstuffs, the excessive extraction of moisture, and the deterioration of quality are caused. Incidentally, in the example of FIG. 8, Tm = 70.degree.
p = 90 ° C., a = 20 ° C., and b = 5 ° C.

As described above, the phenomenon in which the temperature of foodstuffs overshoots occurs when the relationship between the temperature difference b and the temperature difference a is b
Even if> a, as shown in FIG. 9, it also occurs when the preheating temperature Tp is set higher than the cooking temperature Tm + 20 ° C. Incidentally, in the example of FIG. 9, Tm = 65.
° C, Tp = 90 ° C, a = 25 ° C, and b = 25 ° C.

FIGS. 1 to 5 specifically show temperature control curves in the steam cooking method of the present invention, which will be specifically described in the embodiments described later. In these methods of the present invention, the cooking time required to prepare ready-made meals is reduced as compared with the case where preheating is not performed as shown in FIGS. FIG.
0 is a schematic diagram showing an example of an apparatus for performing the steam cooking method of the present invention.

In the cooking apparatus of FIG. 10, 1 is a steaming chamber,
2 is a steam generator. The heated steam generated by the steam generator 2 is sent to the steaming chamber 1 through the supply pipe 3 and is supplied to the outlet 4.
From the steaming chamber 1. Preferably, the supply of steam is performed slowly from the outlet 4, and if the blowing is rapid, uneven cooking is likely to occur.

A wire netting table 5 is installed in the steaming chamber 1, and the food M is placed on the wire netting table 5 to perform steam cooking with heated steam. The wire netting table 5 can be moved up and down by an elevator 11, and can be moved in and out of the opening of the steaming chamber 1. A drip tray 12 is arranged on the lower bottom surface.
The steam generator 2 incorporates a heater 6 and is filled with water, and the water is vaporized by heating the heater 6. A heater such as a gas may be used as the heater 6.

The steaming chamber 1 is provided with temperature sensors 8, 9, and 10. The temperature sensor 8 detects the surface temperature t of the food material M.
s is measured, and the temperature sensor 9 detects the center position temperature t of the food material M.
c, and the temperature sensor 10 detects the internal temperature t of the steaming chamber 1.
It measures r. The temperature sensor 10 is preferably provided in the steaming chamber 1 below the outlet 4. The temperature of the heater 6 is controlled by the control unit 7 based on the detection signal of the temperature sensor 10 to adjust the temperature of the generated steam.

After the optimum heating condition of the food material M is established, the temperature sensors 8 and 9 can be cooked under the condition.
It is not necessary to always attach it, and it is sufficient to attach it only at the time of making a recipe for cooking new ingredients M. The control unit 7 stores a preheating temperature Tp and a cooking temperature Tm set in advance according to the type of the food material M by external input. The controller 7 compares the preheating temperature Tp and the cooking temperature Tm with the surface temperature ts of the foodstuff detected by the temperature sensors 8, 9, and 10 and the temperature tr inside the steaming chamber, while controlling the heater 6 of the steam generator 2. Steaming room 1
The timing of switching from the preheating temperature Tp to the main cooking temperature Tm by controlling the temperature of the steam supplied to
Control is performed as shown in the graph of FIG.

This temperature control is performed when a recipe for cooking conditions for each food material M is created and set. After setting, cooking can be performed under these conditions.
Can be performed without installation. The control of the cooking temperature Tm during cooking is performed by setting a preset temperature and a temperature sensor 1.
When the temperature detected by the temperature sensor 10 is low, steam is generated by the steam generator 2 and supplied to the steaming chamber 1.

The switching from the preheating temperature Tp to the main cooking temperature Tm during cooking is performed by a time and temperature set based on cooking conditions set in advance within the range of each requirement of the present invention.

[0025]

Examples 1 to 5 and Comparative Examples 1 to 4 As foods, Examples 1 to 4 and Comparative Examples 3 and 4 used 40 mm square dice-shaped beef pieces, and Example 5 used 40 mm
A cooking device shown in FIG. 10 is used to set the cooking temperature Tm and the pre-heating temperature Tp as follows, respectively, and to use the pre-heating temperature Tp by using a square die-shaped radish.
Surface temperature t of the food when switching from the cooking temperature to the cooking temperature Tm
s (temperature 5 mm inside from the surface), the temperature difference a between the cooking temperature Tm and the preheating temperature Tp, and the temperature difference b between the cooking temperature Tm and the surface layer temperature ts of the food material are varied as follows, and steam cooking is performed. And got a side dish.

Further, Comparative Examples 1 and 2 are the same as those described above.
Using a cooking material shown in FIG. 10, dice-shaped beef pieces of mm square were steamed and cooked by the cooking apparatus shown in FIG.

[0027]

[0028]

Example 3: Cooking temperature Tm 65 ° C. Preheating temperature Tp 80 ° C. (first time) 72 ° C. (second time) Food surface temperature ts 45 ° C. (first time) 57 ° C. (second time) Temperature difference a 15 ° C. (1st time) Temperature difference a '7 ° C (2nd time) Temperature difference b 20 ° C (1st time) Temperature difference b' 8 ° C (2nd time) Temperature control curve Figure 3

Example 4: Cooking temperature Tm 65 ° C. Preheating temperature Tp 84 ° C. (first time) 78 ° C. (second time) Food surface layer temperature ts 30 ° C. (first time) 50 ° C. (second time) Temperature difference a 19 ° C. (1st time) Temperature difference a '13 ° C (2nd time) Temperature difference b 35 ° C (1st time) Temperature difference b' 15 ° C (2nd time) Temperature control curve Fig. 4

[0031]

[0032]

In Examples 1 and 2, the time required to raise the surface temperature of the food material to the cooking temperature was reduced by about 10 minutes as compared with Comparative Examples 1 and 2, and as a result, the cooking time was also reduced. In addition, the prepared dishes kept the original taste of beef and were juicy.

In Examples 3 and 4, preheating was performed in two stages, and as a result, the temperature of the steaming chamber was stabilized without variation,
High-quality side dishes could be obtained as compared with the side dishes of Examples 1 and 2. Moreover, Example 5 in which the radish was used as the foodstuff could be cooked in a shorter time than when cooked directly at the cooking temperature without preheating, and the resulting prepared food had a taste that could not be obtained from the boiled radish prepared food. Was.

In Comparative Example 3, the relationship between the temperature differences a and b is b
Since the preheating temperature Tp was switched to the cooking temperature Tm after <a, and in Comparative Example 4, the preheating temperature Tp was set to a temperature 25 ° C. higher than the cooking temperature Tm, the surface temperature ts of the food and the center temperature were all lower. The position temperature tc is the cooking temperature T
The overshoot drastically increased to a higher temperature than m, and delicious and juicy prepared foods could not be obtained.

[0036]

As described above, according to the present invention, although the cooking temperature is set to a temperature lower than 92 ° C., preheating is performed at a temperature higher than the cooking temperature for a certain time at the start of cooking. As a result, the temperature of the food material can be raised to the cooking temperature in a short time, the cooking time required for the whole food to be prepared can be shortened, and the energy consumption efficiency can be improved.

Further, since the cooking temperature is set at a temperature lower than 92 ° C., that is, at a temperature lower than the boiling temperature of the water contained in the foods, the umami such as extract and water in the foods is obtained. The components are suppressed so as not to be extracted excessively, and high-quality side dishes can be obtained.

[Brief description of the drawings]

FIG. 1 is a graph showing an example of a temperature control curve when implementing the present invention.

FIG. 2 is a graph showing another example of a temperature control curve when implementing the present invention.

FIG. 3 is a graph showing still another example of a temperature control curve when implementing the present invention.

FIG. 4 is a graph showing still another example of the temperature control curve when implementing the present invention.

FIG. 5 is a graph showing still another example of the temperature control curve when implementing the present invention.

FIG. 6 is a graph showing a temperature control curve in a comparative example.

FIG. 7 is a graph showing another example of the temperature control curve in the comparative example.

FIG. 8 is a graph showing still another example of the temperature control curve in the comparative example.

FIG. 9 is a graph showing still another example of the temperature control curve in the comparative example.

FIG. 10 is a schematic view showing an example of an apparatus for performing the steam cooking method of the present invention.

[Explanation of symbols]

Tm Cooking temperature Tp Preheating temperature ts Food surface temperature a, a 'Temperature difference (difference between cooking temperature Tm and preheating temperature Tp) b, b' Temperature difference (cooking temperature Tm and food surface temperature ts
1) Steaming chamber 2 Steam generator 6 Heater 7 Control unit 8, 9, 10 Temperature sensor M Food material

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Masao Takagi 507-2 Shinhocho-cho, Tokai-shi, Aichi Prefecture Toho Gas Co., Ltd. (72) Inventor Toshio Iwase 60, Shiratoricho Shiratoricho, Toyokawa-shi, Aichi Prefecture I-Houchi (72) Inventor Kazuyuki Tsuge 60, Shiratori-cho, Toyokawa-shi, Aichi F-term (Reference) 4B035 LC01 LE05 LG32 LG42 LG57 LP03 LP05 LT02 LT20 4B054 AA06 AB03 AC08 AC09 AC11 AC12 AC20 BA03 BB02 BC15 CH02 CH04 CH12 CH14

Claims (3)

[Claims] 1. A method for steaming foodstuffs in a steaming chamber at a cooking temperature Tm of 60 ° C. to 92 ° C. while supplying steam to the steaming chamber, wherein the inside of the steaming chamber is first heated to a temperature higher than the cooking temperature Tm. , The cooking temperature Tm + the temperature T below 20 ° C.
p, and the temperature difference b between the surface temperature ts of the food and the cooking temperature Tm raised by the preheating is equal to the temperature difference a between the preheating temperature Tp and the cooking temperature Tm. A method of steaming prepared foods, wherein the cooking temperature is switched from the preheating temperature Tp to the cooking temperature Tm. 2. The method according to claim 1, wherein the switching from the preheating temperature Tp to the cooking temperature Tm is performed in a plurality of stages. 3. The method for steaming and preparing a side dish according to claim 1, wherein the steaming chamber is preheated before the foodstuff is inserted before the foodstuff is inserted into the steaming chamber.