JP2011122777A - Cooking device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking device capable of automatically warming French bread tastily, the inside to be soft and the surface to be crisp. <P>SOLUTION: The cooking device includes: a selection means 7 for selecting a cooking menu; a memory means 11 for storing a plurality of cooking sequences suitable for the cooking menu; and a control means 9 for controlling the heating means by using the output as the input of the temperature detecting means. The cooking sequences suitable for warming the French bread stored in the memory means have a warming process and a baking process, wherein after a specific time passes at a predetermined heating temperature in the heating process, the sequence shifts to the baking process where French bread is heated for a specific time at the temperature higher than the warming temperature. Consequently, the cooking device for automatically warming the French bread tastily, the inside to be soft and the surface to be crisp, can be provided. <P>COPYRIGHT: (C)2011,JPO&amp;INPIT

Description

  The present invention relates to a cooking device having a pan warming function.

Conventionally, in this type of cooking device, the heating time and the heating ratio are optimized according to the purpose of the food by a predetermined program, and a selection means for selecting an automatic cooking menu for cooking, and the heating time is determined manually. There is a timer that can automatically obtain excellent cooking performance when the automatic menu is selected. (For example, see Patent Document 1)
In addition, when a specific cooking is selected, an optimum temperature for the cooking is automatically set. (For example, see Patent Document 2)

Japanese Patent No. 2512023 Japanese Patent Publication No. 6-46970

  However, in the bread warming function, which was one type of conventional automatic menu, butter rolls contain sugar, eggs, and oils in the dough, and because of the structure that the dough has good extensibility and elasticity and is easy to contain air, it has been baked. The traces of bubbles in the cross section of the pan are good (the bubbles are small and uniform), and the touch is soft because of the fineness of the sash, and the surface is soft and soft, and the surface does not burn. Although French bread does not contain sugar, eggs or oils in the dough, the specific volume of bread volume (cc) divided by bread weight (g) is smaller than butter roll, that is, it is hard Because the cortex on the surface is irregular and the surface cortex is crisp, heat is not easily transferred to the inside, and the surface is easy to dry, so the inside is not warm enough or the surface is dry A problem that had.

  In addition, in a cooking device without a pan warming function, only the surface of the French bread is easy to scorch first, and it is difficult to accumulate in the middle. The means of was needed.

  The present invention solves the above-mentioned conventional problems, and provides a heating cooker that can be cooked in a cooking sequence suitable for warming French bread and can be warmed crisply outside the inside without burning the surface. For the purpose.

  In order to solve the above-mentioned conventional problems, a heating cooker of the present invention includes a heating chamber for storing a cooking object, heating means for cooking the cooking object, and a cooking net for placing the cooking object, Temperature detection means for detecting the temperature in the heating chamber, selection means for selecting a cooking menu, storage means for storing a plurality of cooking sequences of the cooking menu, and output of the temperature detection means as inputs, the heating means The French bread warming cooking sequence having a control means for controlling and storing in the storage means has a warming process and a baking process, and after heating for a predetermined time at a predetermined warming temperature in the warming process, the heating temperature is higher than the warming temperature. It shifts to the baking process heated for a predetermined time at temperature.

This allows you to warm up the cooking sequence suitable for warming French bread,
The inside can be cooked plumply and the outside can be cooked crisply.

  The heating cooker of the present invention can also be cooked automatically and deliciously, corresponding to the amount, size and type of French bread, without burning or drying the surface. can do.

The block diagram which shows the structure of the heating cooker in Embodiment 1 to 5 of this invention. Cross section of the cooking device The figure which shows the heating process of the heating cooker in Embodiment 1 of this invention. The figure which shows the heating process of the heating cooker in Embodiment 2 and 3 of this invention The figure which shows the heating process of the heating cooker in Embodiment 4 and 5 of this invention

  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, A selection unit that selects a cooking menu; a storage unit that stores a plurality of cooking sequences of the cooking menu; and a control unit that receives the output of the temperature detection unit and controls the heating unit. The French bread warming cooking sequence has a warming process and a baking process, and after heating for a predetermined time at a predetermined warming temperature in the warming process, the process proceeds to a baking process for heating for a predetermined time at a temperature higher than the warming temperature. By doing so, you can warm up the temperature suitable for French bread, you can warm up inside and crisp outside.

  The second invention stores a plurality of cooking sequences according to the amount of cooking, particularly in the French bread warming cooking sequence of the first invention, and the time for the process becomes longer as the amount of cooking increases. According to the quantity, the inside can be warmed up to the optimum temperature without drying, and the inside can be warmed up.

  The third invention stores the plurality of cooking sequences according to the cooking amount, particularly in the French bread warming cooking sequence of the first or second invention, and the baking process is not more than a predetermined time regardless of the cooking amount. Prevents scorching on the surface and warms the outside crisply.

  In the fourth aspect of the invention, particularly in the French bread warming cooking sequence of the first aspect of the invention, a plurality of cooking sequences corresponding to the type of bread are stored, and the time of the process is changed depending on the type of bread. Even if the shape and size are different, the inside can be warmed up to the optimum temperature.

  5th invention memorize | stores the several cooking sequence according to the kind of bread especially in the French bread warming cooking sequence of invention of any one of 1-4, and a baking process is below predetermined time irrespective of the kind of bread. As a result, even if the shape and size of the French bread are different, the outside can be warmed up without being burnt.

  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 showing a configuration of a heating cooker according to Embodiments 1 to 5 of the present invention. FIG. 2 shows a sectional view of the cooking device.

  As shown in FIG. 1 and FIG. A heating means 2 composed of an upper heating element and a lower heating element is attached inside the heating chamber 1. Examples of the heating element as the heating means include an argon heater, a miraclon heater, a halogen heater, and a sheathed heater.

  3 is a cooking net for placing an object to be cooked and is attached to and detached from the heating chamber 1 in conjunction with the opening and closing of the door 4 covering the heating chamber 1. Reference numeral 5 denotes a tray placed below the lower heating element of the heating means 2. 6 is a handle for opening and closing the door.

  Reference numeral 7 denotes selection means for selecting an automatic cooking menu provided on the front surface of the heating chamber 1. Cooking menus that can be selected by the selection means 7 include automatic cooking menus such as toast (room temperature, frozen), bread roll (warmed), side dish bread (warmed), French bread (warmed), grilled rice, fried rice warm, and pack rice cake.

  A temperature sensor 8 is a temperature detecting means provided in the heating chamber 1, and the temperature detecting means 8 detects the temperature in the heating chamber 1. The temperature detected by the temperature detection means 8 as a temperature sensor is transmitted to the control means 9.

  The storage means 11 stores a plurality of cooking sequences corresponding to the automatic cooking menu of the food to be cooked on the cooking net 3. The control means 9 is constituted by a microcomputer or the like, receives the output of the temperature detection means 8 as an input, and controls the heating means 2 via the drive means 10 constituted by a bidirectional thyristor, a relay or the like. Here, when French bread warming is selected by the selection means 7, the cooking is performed by the cooking sequence suitable for French bread warming stored in the storage means 11.

  Note that the control device includes a selection unit 7, a control unit 9, a drive unit 10, a storage unit 11, and the like.

  Here, a cooking sequence suitable for warming French bread stored in the storage means 11 will be described. To eat deliciously sliced French bread, set the temperature to 65-70 ° C without drying the inside, and warm the surface without scorching. There is a need to do.

  After warming the inside of the pan slowly with warming temperature, the surface is baked for a short time at a temperature higher than the warming temperature. When heated at a high temperature from the beginning, the surface is burnt before the inside is warmed up, and the heating only at the temperature causes the surface to dry quickly and not to have a good texture. For this reason, after warming slowly at a low temperature at first and then baking for a short time at a high temperature, the inside is fluffy at 65 to 70 ° C., so that the outside can be warmed up crisply.

In the above configuration, the operation for warming French bread will be described with reference to FIG. First, French bread (baguette) is cut into a width of 3.5 cm, sprayed to prevent drying of the surface, put the cut surfaces together, put them on the cooking net with the outer skin facing up, and close the door. Next, French bread (warming) is selected from the selection means 7, normal is selected by the baking color adjustment means (not shown), and cooking is started. In addition, a thick stick-shaped bread such as Parisien, Garlic France, Mentaiko France, etc. is cut with a 3cm width, and bread with a cut like Epi, or a round bread like Boule, Cheese France, etc. Without spraying any of them as they are, spraying is started in the same way as French bread. At this time, the selection means 7 is such as Parisian, Garlic France, Mentaiko France, and the like, and the thick stick-shaped bread needs time for warming and baking inside. Because it is desirable to cook with a short heating process and a short baking process, it is necessary to select between a thin and normal baking color, and in the case of boule, cheese France, etc., it takes time to warm the inside. Therefore, while the boule is warm and the process is long and normal, the cheese france is warm and the process is the longest.

  When cooking is started, a setting determination waiting process in which the heating means 2 heats with electric power W is entered. After the predetermined time T0 has elapsed, the process proceeds to the heating 1 step. In the setting confirmation waiting step, the power supply voltage level is detected, and control is performed to adjust the energization rates (energization time per unit time) of the upper and lower heating elements according to the detected voltage. In the heating 1 process, when the predetermined temperature θ1 is detected in about 30 seconds by the temperature detection means 8, the process proceeds to the temperature adjustment 1 process. In the temperature control process 1, the process proceeds to the heating process 2 after a predetermined time T2. In the second heating process, when the temperature detection means 8 detects a temperature θ2 higher than a predetermined θ1, the process proceeds to the second temperature adjustment process. In the temperature control 2 step, cooking ends when a predetermined time T4 has elapsed. Here, W is 1300 W, θ1 is 120 ° C., θ2 is 180 ° C., T0 is 30 seconds, T1 + T2 is 3 minutes, and T3 + T4 is 1 minute.

  Through the above cooking process, there is no need for residual heat, cooking can be done with a cooking sequence suitable for warming French bread, and even thick sliced French bread can be heated easily with a fluffy inside and crisp outside A cooker can be provided. Note that the values of W, θ1, θ2, T0, T1, T2, T3, and T4, the type of bread, and the thickness of the bread in this embodiment are examples of implementation, and numerical values can be set according to the situation. .

(Embodiment 2)
Since the structure of the main body of the heating cooker in the 2nd Embodiment of this invention is the same as Embodiment 1, description is abbreviate | omitted.

  FIG. 4 shows the heating process of the heating cooker in the second embodiment of the present invention. The operation in the second embodiment will be described with reference to FIG. The operation up to the first heating step is the same as that in the first embodiment, and a description thereof will be omitted. When the heating 1 process is completed in about 30 seconds, the process enters the temperature control 1 process and proceeds to the heating 2 process after a predetermined time T2. T2 becomes longer as the amount of cooking increases corresponding to the amount of cooking according to the plurality of baking color adjustments selected by the selection means 7. In the second heating process, when the temperature θ2 higher than the predetermined θ1 is detected by the temperature detection means 8 in about 15 seconds, the process proceeds to the second temperature adjustment process. In the temperature control 2 step, cooking ends when a predetermined time T4, which is shorter than T2, elapses. Here, the baked color adjustment is made in five stages and can be selected in the range of 2 to 6 cuts. In the case of four cooking baguettes, θ1 is 120 ° C., θ2 is 180 ° C., T1 + T2 is 3 minutes, and T3 + T4 is 1 minute.

  As described above, in the present embodiment, the time of one temperature control step is increased according to the amount of bread, so that it can be warmed up to the inside without being deficient or too dry. Note that the values of θ1, θ2, T1, T2, T3, and T4 in the present embodiment are examples of implementation, and numerical values can be set according to the situation.

(Embodiment 3)
Since the structure of the main body of the heating cooker in the 3rd Embodiment of this invention is the same as Embodiment 1, description is abbreviate | omitted.

FIG. 4 shows the heating process of the heating cooker in the third embodiment of the present invention. The operation in the third embodiment will be described with reference to FIG. The operation up to the first heating step is the same as that in the first and second embodiments, and the description thereof is omitted. 1 heating process is 3
When the process is completed in about 0 seconds, the temperature adjustment process 1 is entered and the process proceeds to the heating process 2 after a predetermined time T2. T2 becomes longer as the cooking amount increases in accordance with a plurality of baking color adjustments corresponding to the cooking amount selected by the selection means. In the second heating process, when the temperature θ2 higher than the predetermined θ1 is detected by the temperature detection means 8 in about 15 seconds, the process proceeds to the second temperature adjustment process. In the temperature control 2 step, cooking ends when a predetermined time T4, which is shorter than T2, elapses. T4 is not more than a certain time regardless of the amount of cooking. Here, when cooking amount baguettes are cut into four, θ1 is 120 ° C., θ2 is 180 ° C., T1 + T2 is 3 minutes, and T3 + T4 is 1 minute.

  As described above, in the present embodiment, the time of the two temperature control steps is set to a predetermined time or less regardless of the amount of cooking, thereby preventing the surface from being burned due to overheating, and having an appropriate surface fragrance and texture. You can keep it warm and crisp outside. Note that the values of θ1, θ2, T1, T2, T3, and T4 in the present embodiment are examples of implementation, and numerical values can be set according to the situation.

(Embodiment 4)
Since the structure of the main body of the heating cooker in the 4th Embodiment of this invention is the same as Embodiment 1, description is abbreviate | omitted.

  FIG. 5 shows the heating process of the cooking device according to the fourth embodiment of the present invention. The operation in the fourth embodiment will be described with reference to FIG. In addition, since the operation | movement to 1 process of heating is the same as the operation | movement of the said Embodiment 1-3, description is abbreviate | omitted. When the heating 1 process is completed in about 30 seconds, the process enters the temperature control 1 process and proceeds to the heating 2 process after a predetermined time T2. T2 becomes longer according to a plurality of baking color adjustments corresponding to the type of bread selected by the selection means. The types and baking color adjustments of French bread are as follows: Thin is a thin stick-shaped bread like French bread (baguette), thin to usually a thin stick-like bread like epi, usually garlic France, A thick stick-shaped bread like Mentaiko France, a round bread like normal to dark is like petit boule, a dark bread like rye bread or cheese France, or bread with ingredients. In the second heating process, when the temperature detecting means detects a temperature θ2 higher than the predetermined θ1 in about 15 seconds, the process proceeds to the second temperature adjusting process. In the temperature control 2 step, cooking ends when a predetermined time T4, which is shorter than T2, elapses. In this case, the baking color adjustment is made into five steps: thin, light to normal, normal, normal to dark, and dark. In the case of 4 cooked baguettes, the baking color adjustment is normal, θ1 is 120 ° C., θ2 is 180 ° C., T1 + T2 is 3 minutes, and T3 + T4 is 1 minute.

  As described above, in the present embodiment, by increasing the time of the temperature control step in accordance with the type of bread, the thin bread prevents drying, and bread containing ingredients such as cheese and potato that are difficult to accumulate, Clogged bread such as rye bread and walnut bread can be warmed up to the inside. Large breads can be warmed up without burning the surface. Note that the values of θ1, θ2, T1, T2, T3, and T4 in the present embodiment are examples of implementation, and numerical values can be set according to the situation.

(Embodiment 5)
Since the structure of the main body of the heating cooker in the 5th Embodiment of this invention is the same as Embodiment 1, description is abbreviate | omitted.

FIG. 5 shows the heating process of the heating cooker in the fifth embodiment of the present invention. The operation in the fifth embodiment will be described with reference to FIG. The operation up to the first heating step is the same as that in the first to fourth embodiments, and a description thereof will be omitted. When the heating 1 process is completed in about 30 seconds, the process enters the temperature control 1 process and proceeds to the heating 2 process after a predetermined time T2. T2 becomes longer in accordance with the five-step baking color adjustment corresponding to the type of bread selected by the selection means. In the second heating process, when the temperature detecting means detects a temperature θ2 higher than the predetermined θ1 in about 15 seconds, the process proceeds to the second temperature adjusting process. In the temperature control 2 step, cooking ends when a predetermined time T4, which is shorter than T2, elapses. In order to prevent scorching and drying, T4 does not exceed a certain time regardless of the color adjustment. Here, when the cooking amount baguette is four cuts, it is assumed that θ1 is 120 ° C., θ2 is 180 ° C., T1 + T2 is 3 minutes, and T3 + T4 is 1 minute.

  As described above, in the present embodiment, the time of the temperature control step 2 is set to a predetermined time or less regardless of the type of bread, thereby preventing the surface from being burned due to overheating, and providing an appropriate fragrance and texture on the surface. Can be kept, and the outside can warm up crisply.

  Note that the values of θ1, θ2, T1, T2, T3, and T4 and the type and amount of bread in this embodiment are examples of implementation, and numerical values can be set according to the situation.

  As described above, the heating cooker according to the present invention can be cooked in a cooking sequence dedicated to French bread when French bread warming is selected, and thus can be applied to uses such as a microwave oven, a microwave oven, an oven, or a griller. .

DESCRIPTION OF SYMBOLS 1 Heating chamber 2 Heating means 3 Cooking net 4 Door 5 Saucepan 6 Handle 7 Selection means 8 Temperature detection means 9 Control means 10 Driving means 11 Storage means

Claims (5)

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 a storage means for storing a plurality of cooking sequences of the cooking menu, and a control means for controlling the heating means with the output of the temperature detection means as an input, the French bread warming stored in the storage means The cooking sequence includes a warming process and a baking process, and after the heating process is heated for a predetermined time at a predetermined warming temperature, the cooking sequence is shifted to a baking process for heating for a predetermined time at a temperature higher than the warming temperature. vessel. The cooking device according to claim 1, wherein in the French bread warming cooking sequence, a plurality of cooking sequences corresponding to the cooking amount are stored, and the cooking time increases as the cooking amount increases. The cooker according to claim 1 or 2, wherein in the French bread warming cooking sequence, a plurality of cooking sequences corresponding to the cooking amount are stored, and the baking process is performed for a predetermined time or less regardless of the cooking amount. The cooking device according to claim 1, wherein in the French bread warming cooking sequence, a plurality of cooking sequences corresponding to the type of bread are stored, and the process time is changed depending on the type of bread. 5. The French bread warming cooking sequence stores a plurality of cooking sequences according to the type of bread, and the baking process is performed for a predetermined time or less regardless of the type of bread. 6. The heating cooker described in 1.

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