遠赤外線の炎で炙り名人に

遠赤外線はどういうもの？

遠赤外線とは熱線と呼ばれる赤外線の中の良い電磁波の一種です。空気の媒体を必要とせず，直接，物に放射されるため、表面だけでなく内部からも加熱されます。このため，加熱効果が大変良く，色，香り，風味が損なわれにくく，加熱速度も早いのが特徴です。

手近な熱源で遠赤外線を多く放射するのは炭火ですが、炭火を起こすには時間も手間もかかるため、ガスバーナーで炭火の美味しさを再現出来ないかと作られたのがAMGHバーナー(遠赤外線炭火バーナー)です。

What are far infrared rays？
Called hotwires, within the electromagnetic spectrum, far infrared is a useful infrared wavelength. As the rays do not require the presence of air to work, the food is heated from the inside, not simply on the surface alone. Because of this, the effects are amazing heating, color, aroma, and flavor, all brought forth quickly.
It may be thought that the easiest way to take advantage of far infrared rays in cooking is to use charcoal-based flame. However, this process is both time and labor intensive. Therefore, the AMGH burner was designed with the goal of creating a way for a gas burner to give the same delicious taste as charcoal-based cooking.

水っぽくならず、旨味も引き出す

ガス火で料理をすると、空気による伝導対流により、表面から内部に熱が伝わりますので，表面と内部の温度差が大きくなります。またガスは燃えると水素を発生するので，水蒸気により味が薄められ，旨味やしっとりさがなくなります。
　
それに比べて、例えば炭火で肉を焼いた場合、表面とともに肉内部にも遠赤外線放射が吸収され，熱により水分がある程度蒸発，味の成分濃度が高まり、同時にタンパク変性によりしっとりとした堅さが形成されるとともに、旨味成分であるグルタミン酸ナトリウムが増えるのです。

Food does not become soggy and the umami is brought out
When cooking with a gas flame, heat is transmitted from the surface of the meat to the interior by means of air; this process results in the surface and interior having a large difference in temperature. Cooking with a gas flame also generates hydrogen, which in turn creates a water vapor that dilutes taste and can leave meat moist.
Cooking meat over charcoal results in a greater concentration of taste as the far infrared rays ensure that, along with the surface, the interior of meat is also heated, and much of the water contained within evaporates. At the same time, the protein is made more tender and monosodium glutamate content increases.

遠赤外線の良さ：まとめ