JPH0775616A - Food heating method which can generate high temperature - Google Patents
Food heating method which can generate high temperatureInfo
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- JPH0775616A JPH0775616A JP5172433A JP17243393A JPH0775616A JP H0775616 A JPH0775616 A JP H0775616A JP 5172433 A JP5172433 A JP 5172433A JP 17243393 A JP17243393 A JP 17243393A JP H0775616 A JPH0775616 A JP H0775616A
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- high temperature
- temperature
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は高温を発生できる食品
加熱方法に係り、特に一種の極短時間内に２５０℃にも
達する高温を発生し、食品の加熱時間を短縮でき、同時
にこの高温により食品中に残存する細菌を低減し、そこ
で食用者により安心できるのを食用させ、且つ環境が汚
染されるのを免除できる高温を発生できる食品加熱方法
に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food heating method capable of generating a high temperature, and in particular, it can generate a high temperature of up to 250 ° C. within a very short period of time, thereby shortening the food heating time, and at the same time, by this high temperature. TECHNICAL FIELD The present invention relates to a food heating method that reduces bacteria remaining in food, allows the edible person to eat comfortably there, and can generate a high temperature that can avoid pollution of the environment.
【０００２】[0002]
【従来の技術】生活レベルの向上で、人々の生活も益々
繁忙になり、時間の使用も益々不足を見せて、そこで速
食店、ランチ……等ができて人々の使用時間の不足を解
決し、亦自動加熱食品も出回って、何時でも携帯できる
ようになり、食用する時はそれを作動させると自動的に
加熱して熱い食品ができて食用に供応でき、而も前記の
種々はすべて人々に大きな便利をもたらしている。2. Description of the Related Art With the improvement of living standards, people's lives have become heavier, and their time use has become increasingly short. However, automatically heated foods are also available and can be carried at any time, and when it is edible, when it is activated, it automatically heats to produce hot food and it can be edible. It brings great convenience to people.
【０００３】[0003]
【発明が解決しようとする課題】然れど市場で見受ける
自動加熱食品の、その加熱の時間は（即ち予定の温度に
達するまで）すべて長いもので（数分から約数十分まで
で、（例えば５０ｇの生石灰＋１０ｃ．ｃ．の普通の水
（５０ｇＣａ０＋１０ｃ．ｃ．Ｈ2 Ｏ）３分を要して始
めて予定温度に達する））、且つ加熱する温度も亦そう
高くもなく（８０．余度から２００度まで、例えば、５
０ｇの生石灰＋約８ｃ．ｃ．の蒸留水＋約０．３ｇの塩
（約５０ｇＣａＯ（Ｓ）＋約８ｃ．ｃ．Ｈ2 Ｏ（ｌ）＋
約０．３ｇＮａＣｌ（Ｓ））であれば、その温度は僅か
２００度に達するだけである。）However, all of the automatically heated foods found in the market have a long heating time (that is, until a predetermined temperature is reached) (from several minutes to about several tens of minutes (for example, 50 g). Quick lime + 10 cc normal water (50 g Ca0 + 10 cc H 2 O) to reach the planned temperature for 3 minutes), and the heating temperature is not too high (80. Up to, for example, 5
0 g quicklime + about 8 c. c. Distilled water + about 0.3 g of salt (about 50 g CaO (S) + about 8 cc H 2 O (l) +
With about 0.3 g NaCl (S)), the temperature reaches only 200 degrees. )
【０００４】同時に、図６、図７に示す如く、加熱カバ
ー１１以上は僅かに一つの圧えピン１２で、一旦圧えピ
ン１２が水袋１３を刺破くと、この水袋１３中の水は僅
か一つの小孔で水の流出に供応するだけで、その加熱反
応をして迅速に進行できず、而して加熱の降下に影響す
る。At the same time, as shown in FIGS. 6 and 7, only one pressure pin 12 is provided above the heating cover 11 and once the pressure pin 12 pierces the water bag 13, the water bag 13 will be crushed. Water only reacts to the outflow of water with only one small hole, and cannot react rapidly due to its heating reaction, thus affecting the drop in heating.
【０００５】故に全体的に加熱の効果はそうよくもない
し、同時に若しも温度が高く且つ加熱時間が長いと、食
品が長時間加熱状態にあって、食品に変化（例えば先般
提起した自動販売機内の熱い飲物）を発生し、食用者を
して食用後は傷害を受けるとともに、加熱後の反応物は
大自然に分解されぬものあって、甚しきは有毒物質を含
み、而して環境を汚染し更に次ぎの世代の居住する環境
に影響する。Therefore, the effect of heating is not so good as a whole, and at the same time, if the temperature is high and the heating time is long, the food remains in a heated state for a long time and changes into food (for example, the automatic selling proposed previously). Hot drinks in the cabin), causing food to be injured and injured after being eaten, and the reaction product after heating is not decomposed naturally. And pollute the environment of the next generation.
【０００６】前記の欠点に鑑み、発明者は一切それを深
く了解し、研究革新の精神及び食用者の安全保護を基
に、発明者は大量の時間、金銭及び人力の浪費を惜しま
ず積極的に研究に努力し、度重なる研究改進を経た後
に、遂に心盡くして本発明を設計し出したもので、その
主要目的は生石灰及び中、高温加熱バッグと加熱カバー
等ユニークな設計を利用して、使用時は、加熱カバー上
の圧えピンと凸刺し体により中温加熱バッグを刺破り、
中、高温加熱バッグ内の升温液をして急速に生石灰と混
合して化学変化を発生し、而して極短時間内に２５０℃
にも及び高温を発生するので、食品の加熱時間を短縮で
きるばかりでなく、同時にこの高温を利用して食品中に
残存する細菌を減少し、亦食品が長時間の加熱により発
生する変化を防止できて、而して食用者に熱い、安全な
食品を共用でき、且つ全てが大自然に分解されるのを選
用し、而も毒性をもたない天然石材を加熱の材質にして
いるので、環境に対する汚染をきたすことなく、而して
優異な効能をもつものである。In view of the above-mentioned drawbacks, the inventor fully understands it, and based on the spirit of research and innovation and the safety protection of food users, the inventor is willing and willing to waste a large amount of time, money and manpower. After striving for research, and after undergoing repeated research reforms, the present invention was finally designed with the utmost care, and its main purpose was to utilize unique design such as quicklime and medium / high temperature heating bag and heating cover. When using, sever the medium temperature heating bag with the pressure pin on the heating cover and the convex stab,
Medium and high temperature heating bags are heated and mixed rapidly with quick lime to cause chemical changes, thus 250 ° C within an extremely short time.
Not only can the heating time of food be shortened because it also generates high temperature, but at the same time, bacteria that remain in the food can be reduced by using this high temperature, and the change caused by long-time heating of food can be prevented. Since it is possible to share hot, safe food for the edible person, and everything is decomposed in nature, the natural stone material which has no toxicity is used as the heating material, It does not cause pollution to the environment and thus has superior effects.
【０００７】[0007]
【課題を解決するための手段】そこで、この発明は、上
述不都合を除去するために、高温を発生できる食品加熱
技術で、主に含まれるものは：生石灰、高温を発生する
のに用いる主成分；中温加熱バッグ、その升温液の成分
はＮａＣｌ（Ｓ）＋ＣＨ3 ＣＯＯＨ（ｌ）＋Ｈ2 Ｏ
（ｌ）で、その中ＮａＣｌ（Ｓ）は約０．３ｇ、ＣＨ3
ＣＯＯＨ（ｌ）は約０．８ｃｃ、Ｈ2 Ｏは約８ｃｃ、外
覆層はプラスチック薄膜であるもの；高温加熱バッグ、
その升温液の成分はＮａＣｌ（ａｑ）＋ＣＨ3 ＣＯＯＨ
（ｌ）＋Ｈ2 Ｏで、その中ＮａＣｌ（ａｑ）は約０．０
２ｃｃ、ＣＨ3 ＣＯＯＨ（ｌ）は約０．８ｃｃ、Ｈ2 Ｏ
（ｌ）は約９ｃｃその外復層は溶融点約１４０℃のプラ
スチック薄膜で、一つの加熱カバーがあり、それには次
ぎを含む：一つの圧えピン、加熱カバーの中央の処に設
けている；一つの凸刺し体、圧えピンの周囲に環設し、
凸刺し体の上方に折槽と折槽の間に一つのカバー体を形
成している；一つの物置き槽、それで生石灰と中、高温
加熱バッグを放置する；全体を組合せた後、その特徴は
加熱カバー上の圧えピンと凸刺し体により中温加熱バッ
グを刺破り、中、高温加熱バッグ内の升温液をして急速
に生石灰と混合して化学変化を発生するので、最短時間
内に２５０℃の高温を発生することができて、それによ
り食品の加熱時間を短縮し、並びに有効的に食品中に残
存している細菌を減少すると同時に食品が長時間加熱時
間に対処して食品が変質するのを免除して、而して食用
者に熱い、安全で、衛生な食品を提供できるようにし、
且つ加熱後の反応物は大自然に分解され、且つ毒性をも
たず、環境に対して汚染することなく、並びに加熱の待
機時間を低下できて、時間の使用効率を向上することを
特徴とする。Therefore, the present invention is a food heating technology capable of generating a high temperature in order to eliminate the above-mentioned inconveniences, and mainly includes: quicklime, a main component used for generating a high temperature. A medium-temperature heating bag, and the components of the heating solution are NaCl (S) + CH 3 COOH (l) + H 2 O
(L), of which NaCl (S) is about 0.3 g, CH 3
COOH (l) is about 0.8 cc, H 2 O is about 8 cc, the outer layer is a plastic thin film; high temperature heating bag,
The component of the liquid warming solution is NaCl (aq) + CH 3 COOH
(L) + H 2 O, in which NaCl (aq) is about 0.0
2 cc, CH 3 COOH (l) is about 0.8 cc, H 2 O
(L) is about 9 cc, and the outer layer is a plastic thin film with a melting point of about 140 ° C., and has one heating cover, which includes the following: one pressure pin, provided at the center of the heating cover. ; One piercing body, looped around the pressure pin,
One cover body is formed between the folding tank and the folding tank above the projecting stab body; one storage tank, so quicklime and medium and high temperature heating bag are left; after combining the whole, its characteristics Pierces the medium-temperature heating bag with the pressure pin on the heating cover and the convex stab, and the warm solution in the medium- and high-temperature heating bag is mixed and rapidly mixed with quick lime to cause a chemical change. A high temperature of 250 ° C can be generated, thereby shortening the heating time of the food, and effectively reducing the bacteria remaining in the food, and at the same time, the food can cope with the long heating time. Exempting alteration, thus providing hot, safe and hygienic food to the edible,
In addition, the reaction product after heating is naturally decomposed, has no toxicity, does not pollute the environment, and can reduce the waiting time of heating, thereby improving the use efficiency of time. To do.
【０００８】[0008]
【作用】上述の如く発明したことにより、物置き槽内に
生石灰と、外覆層がプラスチック薄膜である中温加熱バ
ッグと、外復層が溶融点約１４０℃のプラスチック薄膜
である高温加熱バッグとを放置して全体を組合せた後、
加熱カバー上の圧えピンと凸刺し体により中温加熱バッ
グを刺破り、中、高温加熱バッグ内の升温液をして急速
に生石灰と混合し、化学変化を発生させ、最短時間内に
２５０℃の高温を発生させている。By inventing as described above, quicklime in the storage tank, a medium temperature heating bag having an outer covering layer made of a plastic thin film, and a high temperature heating bag having an outer returning layer made of a plastic thin film having a melting point of about 140 ° C. After leaving and combining the whole,
The medium temperature heating bag is pierced by the pressure pin on the heating cover and the convex piercing body, and the warming liquid in the medium and high temperature heating bag is mixed with rapid lime to cause a chemical change and 250 ° C within the shortest time. Is generating high temperature.
【０００９】[0009]
【実施例】本発明の実施例を図面に沿って詳細に説明す
る。Embodiments of the present invention will be described in detail with reference to the drawings.
【００１０】図１〜図５はこの発明の実施例を示すもの
である。本発明は設計上生石灰２２、中温加熱バッグ２
３、高温加熱バッグ２４、加熱カバー１７らの部分の結
構を含む。そのうち中温加熱バッグ２３内の升温液２５
の成分は、塩約０．３ｇ、蒸留水約８ｃ．ｃ．冰酢酸約
０．８ｃ．ｃ．（即ち約０．３ｇＮａＣｌ（Ｓ）＋約８
ｃ．ｃ．Ｈ2 Ｏ（ｌ）＋約０．８ｃ．ｃ．ＣＨ3 ＣＯＯ
Ｈ（ｌ））で、その製造過程は先ず蒸留水を１００℃に
加熱し、水質を純化して無菌にし、並びに再び無理に２
０〜２５℃まで降温した後に、再び食塩ＮａＣｌ（Ｓ）
を加入し、並びに１００℃まで加熱し、塩を完全に溶解
させ、同時に水質を安定し並びに殺菌する。1 to 5 show an embodiment of the present invention. The present invention is based on the design, quicklime 22, medium temperature heating bag 2
3, the structure of the high temperature heating bag 24, the heating cover 17, and the like are included. The warm liquid 25 in the medium temperature heating bag 23
The components are about 0.3 g of salt and about 8 c. c. Approximately 0.8 c. c. (Ie about 0.3g NaCl (S) + about 8
c. c. H 2 O (l) + about 0.8 c. c. CH 3 COO
With H (l)), the manufacturing process first heats distilled water to 100 ° C. to purify the water quality to make it sterile, and again force it to 2
After cooling to 0-25 ° C, NaCl (S) is added again.
Is added and heated to 100 ° C. to completely dissolve the salt and at the same time stabilize the water quality and sterilize.
【００１１】その後に半ば１８〜２０℃まで降温した後
に、更に冰酢酸（ＣＨ3 ＣＯＯＨ（ｌ））を添加し、３
０℃前後まで微加熱した時に、自然に約２２℃前後まで
降温して、普通のプラスチック薄膜でもって被覆する。After that, the temperature was lowered to 18 to 20 ° C., and then acetic acid (CH 3 COOH (l)) was further added to the mixture.
When slightly heated to about 0 ° C, the temperature is naturally lowered to about 22 ° C, and a common plastic thin film is used for coating.
【００１２】また、高温加熱バッグ２４内の升温液２６
のその成分は、約０．０２ｃ．ｃ．の食塩水、約０．８
ｃ．ｃ．の冰酢酸と約９ｃ．ｃ．の蒸留水で（その化学
式は約０．０２ｃ．ｃ．ＮａＣｌ（ａｑ）＋約０．８
ｃ．ｃ．ＣＨ3 ＣＯＯＨ（ｌ）＋約９ｃ．ｃ．Ｈ2 Ｏ
（ｌ））、その製造手順も又中温加熱バッグ２３の製造
過程と同じで、その外覆層２８と比例は中温加熱バッグ
２３と異なる（中温加熱バッグ２３内の各成分の比例は
１（ＮａＣｌ）：８９（Ｈ2 Ｏ）：２．６（ＣＨ3ＣＯ
ＯＨ）、高温加熱バッグ２４内の各成分の比例は、約
０．５（ＮａＣｌ）：約４４．５（Ｈ2 Ｏ）：約１．３
（ＣＨ3 ＣＯＯＨ）で、その外覆層２８は温度が約１４
０℃まで上昇した時に始めて溶融化する特殊薄膜）。In addition, the warm liquid 26 in the high temperature heating bag 24
Its component is about 0.02 c. c. Saline solution, about 0.8
c. c. Acetic acid and about 9 c. c. With distilled water (the formula is about 0.02 cc NaCl (aq) + about 0.8
c. c. CH 3 COOH (l) + about 9 c. c. H 2 O
(L)), the manufacturing procedure is also the same as the manufacturing process of the intermediate temperature heating bag 23, and the proportion of the outer cover layer 28 is different from that of the intermediate temperature heating bag 23 (the proportion of each component in the intermediate temperature heating bag 23 is 1 (NaCl)). ): 89 (H 2 O): 2.6 (CH 3 CO
OH), the proportion of each component in the high temperature heating bag 24 is about 0.5 (NaCl): about 44.5 (H 2 O): about 1.3.
(CH 3 COOH), the outer cover layer 28 has a temperature of about 14
A special thin film that melts only when it reaches 0 ℃.
【００１３】而して加熱カバー１７はカバー体２１の中
央部分に一つの圧えピン１８を設け、圧えピン１８の周
囲に各々一つの菱形状の折槽１９を設けており、この折
槽１９の底端はカバー体２１の内側に突出し、而して夫
々一つの凸刺し体２０を持つ。Thus, the heating cover 17 is provided with one pressure pin 18 in the central portion of the cover body 21, and one rhombus-shaped folding tank 19 is provided around each of the pressing pins 18, and this folding tank is formed. The bottom end of 19 projects into the inside of the cover body 21, and thus each has one protruding stab body 20.
【００１４】図３で示すように、使用時は加熱カバー１
７を押え、前記圧えピン１８と凸刺し体２０をして中温
加熱バッグ２３の底部を刺破り、中温加熱バッグ２３内
の升温液２５をして迅速に流出させ、而して缶体１６の
物置槽２９内の生石灰（ＣａＯ（Ｓ））と混合して化学
変化（化学式はＣａＯ（Ｓ）＋ＮａＣｌ（Ｓ）＋ＣＨ3
ＣＯＯＨ（ｌ）＋Ｈ2 Ｏ（ｌ））を発生する。As shown in FIG. 3, the heating cover 1 is in use.
7 is pressed, the pressing pin 18 and the convex piercing body 20 are pierced to pierce the bottom of the medium-temperature heating bag 23, and the warming liquid 25 in the medium-temperature heating bag 23 is swiftly caused to flow out. Mixing with quick lime (CaO (S)) in the storage tank 29 of 16 causes chemical change (chemical formula is CaO (S) + NaCl (S) + CH 3
COOH (l) + H 2 O (l)) is generated.
【００１５】始めに中温加熱バッグ２３内の升温液は先
ず少部分の生石灰と変化を発生して熱エネルギーを釈放
して第一段階の温度変化をなし、且つこの時に発生する
熱エネルギーは先ず外界の低温に抵当して、始めて温度
が上昇するので、故に温度が２０度になった時只５０℃
上昇し（同時にＮａＣｌとＣＨ3 ＣＯＯＨの量が少ない
ので、故に先ず使いはて、而して一部分のＨ2 Ｏ（ｌ）
を残す）（図５の第１段階の点線で示す通り）、その後
にＣａＯ（Ｓ）は剰余のＨ2 Ｏ（ｌ）と変化を発生して
（その化学式はＣａＯ（Ｓ）＋Ｈ2 Ｏ→Ｃａ（ＯＨ）2
（Ｓ））而して大量の熱エネルギーを釈放する。First, the warm liquid in the medium-temperature heating bag 23 firstly changes with a small amount of quick lime to release the heat energy to make a temperature change in the first step, and the heat energy generated at this time is first the outside environment. The temperature rises for the first time after being mortgaged at the low temperature of 50 ℃
Increase (because the amount of NaCl and CH 3 COOH is small at the same time, therefore, it is used first, and thus a portion of H 2 O (l)
Is left) (as indicated by the dotted line in the first step of FIG. 5), and then CaO (S) changes with the residual H 2 O (l) (the chemical formula is CaO (S) + H 2 O → Ca (OH) 2
(S)) Then, release a large amount of heat energy.
【００１６】この時に温度は上昇状態を呈し、発生する
熱エネルギーは外界の低温に抵当しなくてもよいので、
故に温度をしてこの第二段階に温度の変化を３７秒の時
に急速に１４０℃まで上昇させる、第二段階はこの時に
Ｈ2 Ｏ（ｌ）が少ないので、ＣａＯ（Ｓ）も又一部分反
応していないのを残す、而し温度が１４０℃になると、
高温加熱バッグ２４の外覆槽２８は溶融化現象（図４参
照）を発生し、前記高温加熱バッグ２４内の升温液２６
を流出させ、而して剰余のＣａＯ（Ｓ）と変化を発生す
る。At this time, the temperature rises and the generated heat energy does not have to be mortalized with the low temperature in the external environment.
Therefore, the temperature is changed so that the temperature change rapidly rises to 140 ° C. in 37 seconds in the second step. In the second step, Ca 2 O (l) is also small because H 2 O (l) is small at this time. I leave it not, when the temperature reaches 140 ℃,
The outer tank 28 of the high-temperature heating bag 24 undergoes a melting phenomenon (see FIG. 4), and the cooling liquid 26 in the high-temperature heating bag 24 is generated.
Of the CaO (S) and generate a change with the residual CaO (S).
【００１７】この時釈出した熱エネルギーも亦外界の温
度に抵当する必要もなく、同時に亦一高温にあるので、
故に只少しの熱エネルギーで温度を上昇させることがで
き、而して数秒内に第三段階の温度の変化を発生させ、
石材をして６０秒の時に２５０℃の高温となり第三段階
は同時に２分間の時に次第に降温し、第四段階は、図５
に示す如く、最良の食用温度となり市面上で見られる自
動加熱食品の加熱温度よりも低く時間が長いのが優点
で、同時に２５０℃の高温により有効的に食品中に残存
する細菌を減少し、且つその加熱の時間も短い（只数十
秒だけ）ので、故に食品を長期加熱状態に待処してその
為に食品に変化を発生することもなく、食用者に熱い、
安全で、衛生な食品を提供することができ、待機加熱の
時間を減少することができ、時間の使用効率を向上し、
且つ加熱後の反応物は、一切大自然によって分解され、
而も毒性を持たない。The thermal energy released at this time does not have to be applied to the outside temperature, and at the same time, it is at a high temperature.
Therefore, it is possible to raise the temperature with a little amount of heat energy, and then the temperature change of the third stage is generated within a few seconds,
When stones are placed for 60 seconds, the temperature rises to 250 ° C. and the third step is gradually cooled for 2 minutes. The fourth step is shown in FIG.
As shown in, the advantage is that it has the best edible temperature and is lower than the heating temperature of the automatically heated food found on the city surface, and the time is long. At the same time, the high temperature of 250 ° C effectively reduces the bacteria remaining in the food. Moreover, since the heating time is short (only a few tens of seconds), therefore, the food is kept in a long-term heating state without causing any change in the food and is hot for the edible person.
It can provide safe and hygienic foods, reduce the time of standby heating, improve the efficiency of time use,
And the reaction product after heating is decomposed by nature at all,
It has no toxicity.
【００１８】故に環境に対して汚染をきたすことなく、
優異なる効能をもつ。Therefore, without causing pollution to the environment,
It has very different effects.
【００１９】以上述べたのを綜合すると、発明者は苦心
研究の結果心を盡くして本発明を研究し出したもので、
そのユニークで優異なる構想と技術手段により、極短時
間内に２５０℃の高温に達し、この高温により有効的に
食品中に残存する細菌を低減し、並びに食品が長期加熱
状態に対処して而して変質現象を発生するのをさけ、そ
こで食用者に熱い、安全、衛生的な食品を供応し、且つ
環境を汚染しない優異な効能をもつので、故に本発明は
新規性、進歩性及び実用性の発明特許の要件に符号して
いる。よって法により特許の出願を提出する。In summary of the above, the inventor has researched the present invention with a strong heart as a result of his painstaking research.
Due to its unique and different concept and technical means, it reaches a high temperature of 250 ° C. within an extremely short time, which effectively reduces the bacteria remaining in the food, and copes with the long-term heating condition of the food. Therefore, the present invention provides a hot, safe and hygienic food to an edible person, and has an excellent effect that does not pollute the environment. Therefore, the present invention is novel, inventive and practical. Signs the requirements of the invention patent for sex. Therefore, the patent application is filed by law.
【００２０】次に作用について説明する。Next, the operation will be described.
【００２１】物置槽２９内に生石灰と、外覆層２７がプ
ラスチック薄膜である中温加熱バッグ２３と、外復層２
８が溶融点約１４０℃のプラスチック薄膜である高温加
熱バッグ２４とを放置して全体を組合せた後、カバー体
２１上の圧えピン１８と凸刺し体２０とにより中温加熱
バッグ２３を刺破り、この中温加熱バッグ２３内の升温
液２５と生石灰との化学変化によって物置槽２９内を加
熱している。Quicklime in the storage tank 29, a medium temperature heating bag 23 in which the outer cover layer 27 is a plastic thin film, and the outer boundary layer 2
After leaving the high temperature heating bag 24, which is a plastic thin film having a melting point of about 140 ° C., as a whole and combining them together, the pressure pin 18 on the cover body 21 and the piercing body 20 puncture the medium temperature heating bag 23. Therefore, the inside of the storage tank 29 is heated by the chemical change between the warm liquid 25 and the quick lime in the medium temperature heating bag 23.
【００２２】その後に、前記物置槽２９内の温度が略１
４０℃になると、高温加熱バッグ２４の外覆槽２８が溶
融し、この高温加熱バッグ２４内の升温液２６と生石灰
との化学変化によって最短時間内に２５０℃の高温を発
生させている。After that, the temperature in the storage tank 29 is approximately 1
When the temperature reaches 40 ° C., the outer cover tank 28 of the high temperature heating bag 24 is melted, and a high temperature of 250 ° C. is generated within the shortest time by the chemical change between the warming liquid 26 and the quick lime in the high temperature heating bag 24.
【００２３】これにより、最短時間内に２５０℃の高温
を発生することができ、食品の加熱時間を短縮し、並び
に有効的に食品中に残存している細菌を減少すると同時
に食品が長時間加熱時間に対処して食品が変質するのを
免除し、而して食用者に熱い、安全で、衛生な食品を提
供できるようにし、且つ加熱後の反応物は大自然に分解
され、且つ毒性をもたず、環境に対して汚染することな
く、並びに加熱の待機時間を低下できて、時間の使用効
率を向上することができる。As a result, a high temperature of 250 ° C. can be generated within the shortest time, the heating time of the food can be shortened, and the bacteria remaining in the food can be effectively reduced, and the food can be heated for a long time. Dealing with time to exempt the food from deteriorating, thus providing the edible person with hot, safe and hygienic food, and after heating the reactants are naturally decomposed and toxic. Therefore, it is possible to reduce the standby time for heating without polluting the environment and improve the efficiency of time use.
【００２４】[0024]
【発明の効果】以上詳細に説明した如くこの発明によれ
ば、高温を発生できる食品加熱技術で、主に含まれるも
のは：生石灰、高温を発生するのに用いる主成分；中温
加熱バッグ、その升温液の成分はＮａＣｌ（Ｓ）＋ＣＨ
3 ＣＯＯＨ（ｌ）＋Ｈ2 Ｏ（ｌ）で、その中ＮａＣｌ
（Ｓ）は約０．３ｇ、ＣＨ3 ＣＯＯＨ（ｌ）は約０．８
ｃｃ、Ｈ2 Ｏは約８ｃｃ、外覆層はプラスチック薄膜で
あるもの；高温加熱バッグ、その升温液の成分はＮａＣ
ｌ（ａｑ）＋ＣＨ3 ＣＯＯＨ（ｌ）＋Ｈ2 Ｏで、その中
ＮａＣｌ（ａｑ）は約０．０２ｃｃ、ＣＨ3 ＣＯＯＨ
（ｌ）は約０．８ｃｃ、Ｈ2 Ｏ（ｌ）は約９ｃｃその外
復層は溶融点約１４０℃のプラスチック薄膜で、一つの
加熱カバーがあり、それには次ぎを含む：一つの圧えピ
ン、加熱カバーの中央の処に設けている；一つの凸刺し
体、圧えピンの周囲に環設し、凸刺し体の上方に折槽と
折槽の間に一つのカバー体を形成している；一つの物置
き槽、それで生石灰と中、高温加熱バッグを放置する；
全体を組合せた後、その特徴は加熱カバー上の圧えピン
と凸刺し体により中温加熱バッグを刺破り、中、高温加
熱バッグ内の升温液をして急速に生石灰と混合して化学
変化を発生することにより、最短時間内に２５０℃の高
温を発生することができて、食品の加熱時間を短縮し、
並びに有効的に食品中に残存している細菌を減少すると
同時に食品が長時間加熱時間に対処して食品が変質する
のを免除し、而して食用者に熱い、安全で、衛生な食品
を提供できるようにし、且つ加熱後の反応物は大自然に
分解され、且つ毒性をもたず、環境に対して汚染するこ
となく、並びに加熱の待機時間を低下でき、時間の使用
効率を向上できるだけの高温を発生し得るものである。As described in detail above, according to the present invention, food heating technology capable of generating high temperature, which mainly includes: quick lime, main component used for generating high temperature; medium temperature heating bag, The composition of the warm liquid is NaCl (S) + CH
3 COOH (l) + H 2 O (l), in which NaCl
(S) is about 0.3g, CH 3 COOH (l) is about 0.8g
cc, H 2 O is about 8 cc, the outer layer is a plastic thin film; a high temperature heating bag, the component of the heating liquid is NaC
1 (aq) + CH 3 COOH (l) + H 2 O, in which NaCl (aq) is about 0.02 cc, CH 3 COOH
(L) is about 0.8 cc, H 2 O (l) is about 9 cc, and the outer layer is a plastic thin film with a melting point of about 140 ° C. and has one heating cover, which includes the following: One pressure It is provided at the center of the pin and heating cover; it is installed around one convex stab and pressure pin, and one cover is formed between the folding tank and the folding tub above the convex stab. One storage tank, then leave quicklime and medium and high temperature heating bags;
After combining the whole, the feature is that the medium temperature heating bag is pierced by the pressure pin on the heating cover and the convex piercing body, and the warming liquid in the middle and high temperature heating bag is quickly mixed with quick lime to cause a chemical change. By generating, it is possible to generate a high temperature of 250 ℃ in the shortest time, shorten the heating time of food,
In addition, it effectively reduces the bacteria remaining in the food and at the same time exempts the food from deteriorating due to long-term heating time, thus providing food consumers with hot, safe and hygienic food. The reaction product after heating can be decomposed to nature, is not toxic, does not pollute the environment, and can reduce the waiting time of heating, and improve the efficiency of time use. Can generate high temperatures.
【図１】本発明の実施例を示す缶体の概略断面図であ
る。FIG. 1 is a schematic sectional view of a can body showing an embodiment of the present invention.
【図２】缶体の概略斜視図である。FIG. 2 is a schematic perspective view of a can body.
【図３】圧えピンと凸刺し体により中温加熱バッグを刺
破った時の缶体の概略断面図である。FIG. 3 is a schematic cross-sectional view of the can body when the medium-temperature heating bag is pierced by the pressure pin and the convex piercing body.
【図４】物置槽内の温度が略１４０℃となって高温加熱
バッグの外覆槽が溶融した時の缶体の概略断面図であ
る。FIG. 4 is a schematic cross-sectional view of a can body when the temperature inside the storage tank is about 140 ° C. and the outer covering tank of the high temperature heating bag is melted.
【図５】時間と温度との関係を示す転換曲線図である。FIG. 5 is a conversion curve diagram showing the relationship between time and temperature.
【図６】本発明の一般周用技術を示す概略斜視図であ
る。FIG. 6 is a schematic perspective view showing a general circumference technique of the present invention.
【図７】一般周用装置の概略断面図である。FIG. 7 is a schematic cross-sectional view of a general circumference device.
１０ 缶体 １１ 加熱カバー １２ 圧えピン １３ 水袋 １４ 生石灰 １５ カバー体 １６ 缶体 １７ 加熱カバー １８ 圧えピン １９ 折槽 ２０ 凸刺し体 ２１ カバー体 ２２ 生石灰 ２３ 中温加熱バッグ ２４ 高温加熱バッグ ２５ 升温液 ２６ 升温液 ２７ 外覆層 10 can body 11 heating cover 12 pressure pin 13 water bag 14 quicklime 15 cover body 16 can body 17 heating cover 18 pressure pin 19 folding tank 20 piercing body 21 cover body 22 quicklime 23 medium temperature heating bag 24 high temperature heating bag 25 temperature Liquid 26 Soil Liquid 27 Outer layer
Claims (8)
含まれるものは：生石灰、高温を発生するのに用いる主
成分；中温加熱バッグ、その升温液の成分はＮａＣｌ
（Ｓ）＋ＣＨ3 ＣＯＯＨ（ｌ）＋Ｈ2 Ｏ（ｌ）で、その
中ＮａＣｌ（Ｓ）は約０．３ｇ、ＣＨ3 ＣＯＯＨ（ｌ）
は約０．８ｃｃ、Ｈ2 Ｏは約８ｃｃ、外覆層はプラスチ
ック薄膜であるもの；高温加熱バッグ、その升温液の成
分はＮａＣｌ（ａｑ）＋ＣＨ3 ＣＯＯＨ（ｌ）＋Ｈ2 Ｏ
で、その中ＮａＣｌ（ａｑ）は約０．０２ｃｃ、ＣＨ3
ＣＯＯＨ（ｌ）は約０．８ｃｃ、Ｈ2 Ｏ（ｌ）は約９ｃ
ｃ、その外復層は溶融点約１４０℃のプラスチック薄膜
で、一つの加熱カバーがあり、それには次ぎを含む：一
つの圧えピン、加熱カバーの中央の処に設けている；一
つの凸刺し体、圧えピンの周囲に環設し、凸刺し体の上
方に折槽と折槽の間に一つのカバー体を形成している；
一つの物置き槽、それで生石灰と中、高温加熱バッグを
放置する；全体を組合せた後、その特徴は加熱カバー上
の圧えピンと凸刺し体により中温加熱バッグを刺破り、
中、高温加熱バッグ内の升温液をして急速に生石灰と混
合して化学変化を発生するので、最短時間内に２５０℃
の高温を発生することができて、それにより食品の加熱
時間を短縮し、並びに有効的に食品中に残存している細
菌を減少すると同時に食品が長時間加熱時間に対処して
食品が変質するのを免除して、而して食用者に熱い、安
全で、衛生な食品を提供できるようにし、且つ加熱後の
反応物は大自然に分解され、且つ毒性をもたず、環境に
対して汚染することなく、並びに加熱の待機時間を低下
できて、時間の使用効率を向上することができる高温を
発生できる食品加熱方法。1. Food heating technology capable of generating high temperature, which mainly includes: quick lime, main component used to generate high temperature; medium temperature heating bag, and the component of its liquid warming solution is NaCl.
(S) + CH 3 COOH (l) + H 2 O (l), in which NaCl (S) is about 0.3 g, CH 3 COOH (l)
Is about 0.8 cc, H 2 O is about 8 cc, and the outer layer is a plastic thin film; a high temperature heating bag, and the components of the heating liquid are NaCl (aq) + CH 3 COOH (l) + H 2 O.
In that, NaCl (aq) is about 0.02 cc, CH 3
COOH (l) is about 0.8cc, H 2 O (l) is about 9c
c, the outer layer is a plastic thin film with a melting point of about 140 ° C, and has one heating cover, which includes: one pressure pin, provided at the center of the heating cover; one convex A stab and a pressure pin are arranged around the stab, and a cover is formed above the convex stab and between the folding tanks.
Leave one storage tank, then quicklime and medium and high temperature heating bag; after combining the whole, the feature is to pierce the medium temperature heating bag by the pressure pin and convex stab on the heating cover,
250 ℃ within the shortest time because the liquid inside the high temperature heating bag is mixed and rapidly mixed with quicklime to generate a chemical change.
Can generate a high temperature of the food, thereby shortening the heating time of the food, and effectively reducing the bacteria remaining in the food, and at the same time, the food copes with the long heating time and the food is deteriorated. To provide hot, safe and hygienic food to the edible person, and the reaction product after heating is decomposed naturally and has no toxicity A food heating method capable of generating a high temperature that does not pollute, can reduce the waiting time for heating, and can improve the use efficiency of time.
中、その温度の一時間変化曲線は四つの段階的加熱変化
をもつことを特徴とする特許請求の範囲の請求項１に記
載の高温を発生できる食品加熱方法。2. A food heating technique capable of generating high temperature, wherein the one-hour change curve of the temperature has four gradual heating changes, and the high temperature according to claim 1. A method of heating food that can generate.
第一段階の加熱変化が０秒から２０秒、その温度は２５
℃から５０℃に向上し、その熱エネルギーは中温加熱バ
ッグ内のＮａＣｌ、ＣＨ3 ＣＯＯＨと小量のＨ2 Ｏ及び
ＣａＯより提供され、ＮａＣｌとＣＨ3 ＣＯＯＨはこの
段階で完全に使いはてる特許請求の範囲の請求項２に記
載の高温を発生できる食品加熱方法。3. A food heating technology capable of generating a high temperature, wherein the heating change in the first step is 0 to 20 seconds and the temperature is 25.
℃ to 50 ℃, the heat energy is provided by NaCl, CH 3 COOH and a small amount of H 2 O and CaO in the medium temperature heating bag, NaCl and CH 3 COOH are fully used at this stage Patent The food heating method according to claim 2, which can generate a high temperature.
第二段階の加熱変化は、その熱エネルギーは剰余のＣａ
ＯとＨ2 Ｏより提供され、この段階の加熱変化に使用す
る熱エネルギーは、第一段階の加熱変化のように外界の
低温に抵当する必要もないので、故に熱エネルギーは完
全に升音に必要とする熱エネルギーに使われ、而も約３
７秒の時に１４０℃まで加熱することができる。そのＣ
ａＯの比例はＨ2 Ｏよりも高いので、故に仍り一少部分
のＣａＯが残留して今尚反応せず而して熱エネルギーを
釈放しない特許請求の範囲の請求項２に記載の高温を発
生できる食品加熱方法。4. A food heating technology capable of generating a high temperature, wherein the second stage heating change is that the thermal energy is surplus Ca.
The thermal energy provided by O and H 2 O and used for the heating change in this step does not have to be applied to the low temperature of the external environment as in the heating change in the first step, so the thermal energy is completely converted into the noise. It is used for the required thermal energy, and it is about 3
It can be heated up to 140 ° C. in 7 seconds. That C
Since the proportion of aO is higher than that of H 2 O, therefore, a small amount of CaO remains, so that it does not react yet and the thermal energy is not released. Food heating method that can occur.
第三段階の加熱変化は高温加熱バッグ内のＮａＣｌ（ａ
ｑ）、ＣＨ3 ＣＯＯＨ（ｌ）とＨ2 Ｏ（ｌ）で組成する
升温液により提供し、その外覆層は温度１４０℃の時に
溶融化現象を発生し、升温液をして未だ反応を発生しな
いＣａＯと混合を発生し、而して熱エネルギーを釈放す
る、この段階の熱エネルギーも亦外界の温度を抵当する
必要もなく、同時に温度が既に１４０℃に達した時に、
僅か少しの熱エネルギーで温度を上升させることができ
る、故に数秒内で温度を２５０℃まで達成できるし、而
して極短時間内に高温の加熱効果を発生できる特許請求
の範囲の請求項２に記載の高温を発生できる食品加熱方
法。5. A food heating technology capable of generating a high temperature, wherein the third stage heating change is NaCl (a) in a high temperature heating bag.
q), provided by a heating liquid composed of CH 3 COOH (l) and H 2 O (l), and the outer layer thereof causes a melting phenomenon at a temperature of 140 ° C., and the reaction liquid still reacts with the heating liquid. Mixing with CaO that does not occur, thus releasing the thermal energy, there is no need to mortize the thermal energy at this stage, and at the same time when the temperature has already reached 140 ° C,
It is possible to raise the temperature with a slight amount of heat energy, so that the temperature can reach 250 ° C. within a few seconds, and a heating effect of high temperature can be generated within an extremely short time. The method for heating foods which can generate a high temperature according to.
温度が２５０℃に達した時に、反応変化は中止状態を呈
し、故に温度が二度と向上せず而して一水平状態を呈
し、並びに遂に次第に降温現象を発生して２分間になっ
た時に次第に降下して最良の食用温度になる特許請求の
範囲の請求項５に記載の高温を発生できる食品加熱方
法。6. A food heating technology capable of generating a high temperature, when the temperature reaches 250 ° C., the reaction change shows a stopped state, and therefore, the temperature never rises again and becomes a horizontal state, and finally The food heating method according to claim 5, wherein the temperature gradually decreases and the temperature gradually decreases to reach the best edible temperature when the temperature reaches 2 minutes.
総加熱時間は０秒から６０秒まで、温度は室温から上升
して２５０℃になり、加熱時間短縮をもち且つ加熱温度
が高い加熱技術で、食用者に安全、衛生で且つ熱い食品
を提供できる特許請求の範囲の請求項５に記載の高温を
発生できる食品加熱方法。7. A food heating technology capable of generating a high temperature, the total heating time of which is 0 to 60 seconds, and the temperature is elevated from room temperature to 250 ° C., which shortens the heating time and has a high heating temperature. The food heating method according to claim 5, wherein the food is safe, hygienic, and hot food can be provided to the edible person.
加熱後の反応物はすべて大自然により完全に分解され、
と同時に毒性もなく、而も環境に対して汚染を形成しな
いので、環境保全の要求に符号し、並びに次ぎの世代に
清らかな生活空間をのこしてあげることができる特許請
求の範囲の請求項１に記載の高温を発生できる食品加熱
方法。8. A food heating technology capable of generating high temperature, in which all the reaction products after heating are completely decomposed by the great nature,
At the same time, it is non-toxic and does not form pollution to the environment. Therefore, the demand for environmental conservation can be coded, and a clean living space can be given to the next generation. The method for heating foods which can generate a high temperature according to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5172433A JPH0775616A (en) | 1993-06-18 | 1993-06-18 | Food heating method which can generate high temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5172433A JPH0775616A (en) | 1993-06-18 | 1993-06-18 | Food heating method which can generate high temperature |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0775616A true JPH0775616A (en) | 1995-03-20 |
Family
ID=15941892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5172433A Pending JPH0775616A (en) | 1993-06-18 | 1993-06-18 | Food heating method which can generate high temperature |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0775616A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0219153A (en) * | 1988-07-08 | 1990-01-23 | Kao Corp | Surface material for sanitary goods |
| US6880550B2 (en) * | 2000-05-29 | 2005-04-19 | Roy Kevin Miller | Food and beverage container |
| CN104909063A (en) * | 2015-06-08 | 2015-09-16 | 杜晗飞 | Temperature adjusting device for beverage container |
| CN114852528A (en) * | 2022-04-28 | 2022-08-05 | 青川县青野葛业有限公司 | Self-brewing bupleurum-radix puerariae tea beverage |
-
1993
- 1993-06-18 JP JP5172433A patent/JPH0775616A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0219153A (en) * | 1988-07-08 | 1990-01-23 | Kao Corp | Surface material for sanitary goods |
| US6880550B2 (en) * | 2000-05-29 | 2005-04-19 | Roy Kevin Miller | Food and beverage container |
| CN104909063A (en) * | 2015-06-08 | 2015-09-16 | 杜晗飞 | Temperature adjusting device for beverage container |
| CN114852528A (en) * | 2022-04-28 | 2022-08-05 | 青川县青野葛业有限公司 | Self-brewing bupleurum-radix puerariae tea beverage |
| CN114852528B (en) * | 2022-04-28 | 2024-01-23 | 青川县青野葛业有限公司 | Self-brewing radix puerariae tea beverage |
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