JP2011019604A - Electric roaster - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To perform cooking by an automatic cooking sequence suitable for cooking meat when a meat cooking menu is selected, and to perform easy, quick and delicious cooking by quickly burning the surface of meat without missing meat juice and appropriately cooking it to the inside without scorching it even for thick meat. <P>SOLUTION: The electric roaster includes heating means 2 and 3 for heating an object to be cooked and temperature detection means 9 for detecting a temperature inside a heating chamber 1, a plurality of cooking sequences suitable for cooking menus are stored in storage means 12, the output of the temperature detection means 9 is input to control means 10, and the heating means 2 and 3 are controlled. When meat cooking is selected by selection means 7 for selecting the cooking menu, the control means 10 performs automatic cooking by the cooking sequence stored in the storage means 12. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to an electric roaster with an automatic meat cooking function.

  Conventionally, this type of fish roaster has a menu of fish grilling system and oven system, and when the oven system menu is selected, the upper heating element and the lower heating element are intermittently energized to lower the energization ratio and reduce the heating ratio in the cooking chamber. Is heated and cooked so that the surface of the food is not burned too much, and a delicious finish that allows fire to pass through the interior is available (see, for example, Patent Document 1).

  FIG. 6 is an operation diagram of a cooking procedure during oven cooking of the conventional fish roaster described in Patent Document 1. Here, the operation of the fish roaster when cooking the menu of the conventional oven system will be described with reference to FIG.

  As shown in FIG. 6, when cooking is started, the exhaust fan and the catalyst heater are first energized, and the air in the cooking chamber is exhausted by the catalyst heater. In this state, when a predetermined time t2 (about 30 seconds) elapses, the internal temperature of the cooking chamber becomes stable, and the temperature detected by the temperature detection means at this time is stored in the microcomputer of the control means as the initial temperature T0. Subsequently, when the upper heating element and the lower heating element are energized, they are energized intermittently, not continuously. As a result, the temperature in the cooking chamber rises and reaches the determination temperature T1. The elapsed time at this time is defined as a detection time t0. When the determination temperature T1 is reached, the remaining time t1 is determined by a remaining time calculation formula that is corrected by the detection time t0. The remaining time t1 determined by the calculation is displayed on the display unit, and the remaining time displayed thereafter is subtracted with the passage of time. When the remaining time becomes 1/4 t1 from this state, the upper heating element is turned off and the lower heating element is turned on. Next, when the time t1 has elapsed and the remaining time display becomes 0, the energization of the lower heating element is stopped and the buzzer is sounded to notify the user of the end of cooking. Thereafter, the display unit is in a display state indicating that smoke is being removed, and the exhaust fan and the catalyst heater are energized for a predetermined time t3 (about 1 minute) to perform smoke removal after cooking.

  In addition, the conventional oven grill range includes a full-course heating program and a high-speed cooking program for the same cooking menu, which are heated for a short time or a long time with a strong fire (for example, Patent Document 2).

  FIG. 7 shows the heating pattern of the roast beef of the conventional oven grill range described in Patent Document 2. With reference to FIG. 7, the operation of a conventional oven grill range for heating and cooking roast beef will be described.

  As shown in FIG. 7, when the cooking menu is “roast beef” and the full course is selected, the hot air heater and the hot air fan are energized and the hot air heater (heating output 1300 W) and the hot air fan are energized for 50 minutes. To drive. When the cooking menu is “roast beef” and the rapid course is selected, the magnetron is driven at a heating output of 600 W for 10 minutes.

JP 2000-189325 A JP-A-6-281115

  However, with conventional roasters, grilling fish can be cooked well with moderate burns, but meat cooking is heated slowly with a low heat, so when cooking thick meat, the meat surface Has a problem that it can not be cooked well because it is baked but difficult to pass through to the inside, or the meat surface cannot be baked and solidified, so that the juice flows out.

  Further, in the conventional oven grill range, preheating is required to quickly bake and harden the meat surface, and in the absence of preheating, the cooking temperature is difficult to rise, so the cooking time is long. In addition, when the amount of cooking is small, the heating ratio cannot be adjusted, so that it has a dry and crisp finish and cannot be baked moist and delicious.

  The present invention solves the above-mentioned conventional problems, and is an electric roaster that cooks with a cooking sequence suitable for meat cooking, does not require preheating, and can easily maintain meat juice and cook meat deliciously in a reasonable time. The purpose is to provide.

  In order to solve the above-described conventional problems, an electric roaster of the present invention includes a heating chamber for storing a cooking object, heating means for cooking the cooking object, a cooking net for placing the cooking object, and heating. Temperature detection means for detecting the temperature in the room, selection means for selecting the cooking menu, storage means for storing a plurality of cooking sequences suitable for the cooking menu, and output of the temperature detection means as inputs, the heating means A cooking sequence suitable for meat cooking stored in the storage means includes a heating step and a cooking step, and the heating step shifts to the cooking step after a predetermined time has elapsed. In the cooking process, cooking is performed by reducing the energization ratio as the process passes.

  As a result, when meat cooking is selected, cooking can be performed with a cooking sequence suitable for meat cooking, and preheating is not required, and even thick meat can be easily and deliciously cooked in a reasonable time.

  In the electric roaster of the present invention, when the control means selects meat cooking by the selection means, the heating process shifts to the cooking process after a predetermined fixed time in the heating process, and as the process progresses in the cooking process. The temperature in the heating chamber is controlled to be lowered.

  As a result, it is possible to prevent the temperature inside the heating chamber from rising excessively, and to appropriately cook the inside of the heating chamber without scorching and cook the meat deliciously.

  Moreover, the electric roaster of the present invention is provided with a far-infrared ray generating means for generating far-infrared rays in a heating chamber that accommodates an object to be cooked.

  Thereby, the meat surface can be cooked deliciously by appropriately heating the inside without escaping the meat juice by quickly baking the meat surface with the far infrared rays generated by the far infrared ray generating means.

  The electric roaster of the present invention does not require preheating, and when selecting meat cooking, it does not escape the meat juice by baking the surface of the meat even with thick meat, and it is easy to automatically cook by moderately burning to the inside without burning Quickly and deliciously cooked.

The block diagram of the electric roaster of the 1st Embodiment of this invention Cross section of the same electric roaster Perspective view of the electric roaster Operation program chart of electric roaster in the first embodiment of the present invention Electric roaster operation program chart in the second embodiment of the present invention Operation diagram of cooking procedure during oven cooking of conventional fish roaster (A) The figure which shows the rapid course of the heating pattern of the roast beef of the conventional oven grill range, (b) The figure which shows the full-scale course of the heating pattern of the roast beef of the conventional oven grill range

  1st invention is the heating chamber which accommodates a to-be-cooked object, the heating means to heat-cook the to-be-cooked object, the cooking net | network which mounts a to-be-cooked object, the temperature detection means to detect the temperature in a heating chamber, and cooking A selection means for selecting a menu; a storage means for storing a plurality of cooking sequences suitable for the cooking menu; and a control means for controlling the heating means with the output of the temperature detection means as an input. The cooking sequence suitable for cooking meat has a heating process and a cooking process, and in the heating process, the process proceeds to the cooking process after a predetermined time has elapsed, and the process passes in the cooking process. The cooking ratio is reduced and the cooking is performed, and by selecting meat cooking using the selection means, cooking can be performed with a cooking sequence suitable for meat cooking. It is possible to cook delicious meat.

  In the second invention, in particular, when the control means selects meat cooking by the selection means, the control process shifts to the cooking process after a lapse of a predetermined time in the heating process, and in the cooking process, the temperature in the heating chamber increases as the process elapses. The temperature in the heating chamber is controlled so as not to rise, and the inside of the heating chamber is prevented from excessively rising.

  3rd invention provides the far-infrared light generation means which generate | occur | produces a far-infrared ray in the heating chamber which accommodates to-be-cooked object, and meat meat is rapidly baked by the far-infrared light generated by a far-infrared ray generation means. The meat can be cooked deliciously through a moderate amount of fire to the inside without letting go.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a block diagram of an electric roaster according to the first embodiment of the present invention. FIG. 2 shows a sectional view of the electric roaster, and FIG. 3 shows a perspective view of the electric roaster.

  As shown in FIG. 1 and FIG. An upper heating element 2 and a lower heating element 3 are attached inside the heating chamber 1. Examples of the heating element as the heating means include a sheathed heater, a miraclon heater, and a halogen heater.

Reference numeral 4 denotes a concave receiving tray disposed below the lower heating element 5, and is attached to and detached from the heating chamber 1 in conjunction with opening and closing of the door 5 covering the opening of the heating chamber 1. 6 is a cooking net for placing an object to be cooked. 8 is a handle for opening and closing the door.

  Reference numeral 7 denotes selection means for selecting a cooking menu provided on the front side of the heating chamber 1. The cooking menu that can be selected by the selection means 7 includes automatic cooking such as grilled fish, grilled eggplant, and grilled salmon.

  Reference numeral 9 denotes a temperature sensor which is a temperature detection means provided in the heating chamber 1, and the temperature detection means 9 detects the temperature in the heating chamber. The temperature detected by the temperature detection means 9 as a temperature sensor is transmitted to the control means 10.

  The storage means 12 stores a plurality of cooking sequences corresponding to the cooking menu of the food to be cooked on the cooking net 6. The control means 12 is composed of a microcomputer or the like, receives the output of the temperature detection means 9 as an input, and controls the heating means 4 and 5 via the drive means 11 composed of a bidirectional thyristor, a relay or the like. Here, when meat cooking is selected by the selection means 9, the cooking is performed by the cooking sequence suitable for meat cooking stored in the storage means 12. The control device includes a storage unit 12, a selection unit 7, a control unit 10, a drive unit 11, and the like.

  Here, a cooking sequence suitable for meat cooking stored in the storage unit 12 will be described. To cook thick meat deliciously, use soft meat and heat for a short time with high heat to minimize the amount of broth that comes out, and moderate the heating condition so that the surface does not burn too much. When first heated with high heat, the protein on the surface of the meat solidifies, and the exudation of the meat juice containing the umami component can be reduced. In addition, even soft meat becomes hard when heated for a long time. The water content of the meat changes depending on the heating temperature, and when the heating temperature is 40 to 50 ° C., the water retention is significantly lowered. When the temperature is 55 ° C. or higher, the water retention is reduced and the heat denaturation of the meat is completed at 80 ° C. There are Rare, Medium, and Well-done for meat cooking, Rare has an internal temperature of 50 to 65 ° C., Medium has an internal temperature of 65 to 70 ° C., and Well-done has an internal temperature of 70 to 80 ° C. ℃.

  Therefore, in order to bake and harden the meat surface as soon as possible, the initial energization rate (thermal power) is set high. Heating for a long time at a low energization rate (thermal power) from the beginning will reduce the water retention, resulting in gravy, no umami, and a hard and crunchy finish, and heating with a high energization rate (thermal power) Then, it burns while heating until moderately heated until it reaches inside, and when the amount of cooking is small, the temperature of the meat rises rapidly, so the protein denatures strongly and the heat denaturation proceeds too much, so that In order to achieve a hard finish, the energization rate (thermal power) is set to a high value at the beginning, and the cooking is performed by decreasing the energization rate (thermal power) as the process passes. By heating in this way, the internal temperature can be moderated while keeping the gravy, so that thick meat can be baked deliciously.

  The operation in the case of cooking meat with the above configuration will be described with reference to FIG. First, put the meat on the cooking net and put it in the heating chamber. Next, meat cooking is selected from the cooking menu selection means, cooking is selected according to preference, and cooking is started.

When cooking is started, a heating process is started in which the heating means heats with electric power W. After a predetermined time T0 has elapsed, the cooking process is started. In the heating process, the predetermined temperature θ1 is detected by the temperature detection means, and then the predetermined temperature θ2 is detected. Heating is performed with electric power W until a predetermined time T0 elapses, and the cooking amount is determined from the rate of temperature increase at that time Then, the next cooking step or two cooking steps are performed with the heating power and time corresponding to the amount of cooking. The predetermined temperature θ2 varies depending on the type of food to be cooked. For example, the protein coagulation temperature is different between meat and fish, and meat is easy to burn, so the temperature of meat is set slightly lower than that of fish. In the cooking 1 step, heating is performed at an energization rate (thermal power) lower than the energization rate (thermal power) of the heating step. In the second cooking step, heating is performed at a lower energization rate (thermal power) than in the first cooking step, and the cooking ends when a certain time T2 has elapsed from the start of cooking. Here, W is 1000 W, θ1 is 80 ° C., θ2 is 140 ° C., T0 is 4 minutes, T1 is 4 minutes, and T2 is 21 minutes.

  Through the above cooking process, preheating is not required, cooking can be performed with a cooking sequence suitable for meat cooking, and even thick meat can be easily and deliciously cooked in a reasonable time. Note that the values of W, θ1, θ2, T0, T1, and T2 in this embodiment are examples of implementation, and numerical values can be set according to the situation.

(Embodiment 2)
Since the configuration of the main body in the second embodiment of the present invention is the same as that in the first embodiment, description thereof is omitted.

  FIG. 5 shows an operation program chart of the electric roaster in the second embodiment of the present invention. The operation in the second embodiment will be described with reference to FIG. Since the operation up to the heating step is the same as that of the first embodiment, description thereof is omitted.

  When the heating process is completed, the process enters the cooking 1 process, and the temperature is adjusted at a temperature lower than the heating process end temperature θ2 in the cooking 1 process, and when the predetermined temperature θ3 or a predetermined time T1 has elapsed, the process proceeds to the cooking 2 process. In the second cooking step, the temperature is adjusted at a temperature θ4 lower than that in the first cooking step, and when a predetermined time T2 has elapsed from the start of cooking, the cooking is terminated. Here, θ3 is 150 ° C. and θ4 is 100 ° C.

  As a result, the temperature in the heating chamber is prevented from excessively rising, and the inside is appropriately ignited without being burnt, and even thick meat can be cooked deliciously in a reasonable time. Note that the values of θ3 and θ4 in this embodiment are examples of implementation, and numerical values can be set according to the situation.

  As a matter of course, as another embodiment, only a part of cooking sequences in these embodiments may be combined.

(Embodiment 3)
The configuration of the main body in the third embodiment is the same as in the first and second embodiments, but a far infrared heater that generates far infrared rays is used as the heating means. Since the operation in the third embodiment is the same as that in the first and second embodiments, the description thereof is omitted.

  Far-infrared rays are effectively absorbed and heated on the surface of the object to be cooked, and have a heating effect generally referred to as the far-red effect, which enhances the cooking performance of the object to be cooked. Also, unlike hot air heating, the heating efficiency is good and the surface temperature rises quickly, so the object deep temperature rises quickly.

  As a result, the meat surface can be quickly baked so that the meat juice is not escaped, and the meat can be cooked deliciously in an appropriate amount of time by appropriately heating the inside.

  As described above, since the electric roaster according to the present invention can be cooked in a cooking sequence exclusively for meat when selecting meat cooking, it can be applied to uses such as a microwave oven, a microwave oven, an oven, or a griller.

1 Heating chamber 2 Upper heating element (heating means)
3 Lower heating element (heating means)
4 receiving tray 5 door 6 cooking net 7 selection means 8 handle 9 temperature detection means 10 control means 11 drive means 12 storage means

Claims (3)

A heating chamber for storing the cooking object, a heating means for cooking the cooking object, a cooking net for placing the cooking object, a temperature detection means for detecting the temperature in the heating chamber, and a selection for selecting a cooking menu And meat storage stored in the storage means, the storage means storing a plurality of cooking sequences suitable for the cooking menu, and the control means for controlling the heating means with the output of the temperature detection means as an input. The cooking sequence suitable for the heating process has a heating process and a cooking process. In the heating process, the cooking process is shifted to a cooking process after a predetermined time has elapsed. In the cooking process, the energization ratio is lowered as the process progresses. An electric roaster characterized by cooking by heating. In the heating process, when the meat cooking is selected by the selection means, the control means shifts to the cooking process after the elapse of a predetermined time, and the cooking process controls to lower the temperature in the heating chamber as the process elapses. The electric roaster according to claim 1. The electric roaster according to claim 1 or 2, wherein a far-infrared ray generating means for generating far-infrared rays is provided in a heating chamber for storing a food item.