CN115530636A

CN115530636A - Heating cooker

Info

Publication number: CN115530636A
Application number: CN202111471886.4A
Authority: CN
Inventors: 国本隆纪; 小牟田孝博; 志智一义
Original assignee: Panasonic Intellectual Property Management Co Ltd
Current assignee: Panasonic Intellectual Property Management Co Ltd
Priority date: 2021-06-30
Filing date: 2021-12-03
Publication date: 2022-12-30
Also published as: JP2023006263A; JP7482431B2

Abstract

The present disclosure relates to a heating cooker having a grill chamber. The grill chamber is provided with: a main body case having a heating space; and a heater for heating the inside of the heating space. At least a part of a surface of the body casing facing the heating space is constituted by an enamel member formed by covering a metal member with a vitreous layer. The enamel member has a surface with L ^＊ a ^＊ b ^＊ Lightness L represented by a color system ^＊ A hue of 27 or more and less than 31.

Description

Heating cooker

Technical Field

The present disclosure relates to a heating cooker including a grill chamber that can accommodate food materials and cook the food materials.

Background

Conventionally, such a heating cooker has a grill chamber as described in japanese patent application laid-open No. 2021-003493 (hereinafter, referred to as patent document 1), for example. The grill chamber described in patent document 1 includes: an inner housing having a heating space for receiving food; and a radiant heater disposed below the inner case and configured to heat the inner case. The bottom plate of the inner case is provided with an enamel member formed by covering a metal member with a black glass layer.

Disclosure of Invention

In the conventional heating cooker, it is desired to impart a good browning to the food cooked in the grill chamber.

The purpose of the present disclosure is to provide a heating cooker capable of imparting a good browning to food cooked in a grill chamber.

The disclosed heating cooker has a grill chamber. The grill chamber is provided with: a main body case having a heating space; and a heater for heating the inside of the heating space. At least a part of a surface of the body casing facing the heating space is constituted by an enamel member formed by covering a metal member with a vitreous layer. The enamel member has a color tone such that L < luminance > expressed by L < a > b < b > color system is 27 or more and less than 31.

The heating cooker can make food cooked in the grill chamber have good baking color.

Drawings

Fig. 1 is an exploded perspective view of a heating cooker according to an embodiment of the present disclosure.

Fig. 2 is a perspective view showing the arrangement of the grill chamber in the frame body.

Fig. 3 is a perspective view of a grill chamber with a grill door omitted.

Fig. 4 is an exploded perspective view of the grill chamber shown in fig. 3.

Fig. 5 is a perspective view of the grill door in an open state.

Fig. 6 is a schematic view showing an enamel member formed with mixed glaze provided to a main body case of the grill chamber.

FIG. 7A is a graph showing an example of a lightness L of a color tone expressed by a L a b color system for an enamel member formed by using a mixed glaze.

Fig. 7B is a graph showing an example of a color tone of a lightness difference Δ L @, which is expressed by an la @ B @ color system, for an enamel member formed using a mixed glaze according to an embodiment of the present disclosure.

Fig. 8A is a graph showing reflection characteristics measured for enamel members formed with mixed glazes having six weight ratios.

Fig. 8B is a graph showing reflection characteristics measured for enamel members formed with mixed glazes having six weight ratios.

Fig. 9 is a graph showing a ratio of a surface area of white vitreous in a surface of an enamel member for the enamel member formed with mixed frits having six weight ratios.

Fig. 10A is a view showing a photograph of bread cooked using a grill chamber provided with enamel members formed using mixed glaze in the example of the embodiment.

Fig. 10B is a diagram showing a photograph of bread cooked using the grill chamber with black enamel in the first comparative example.

Fig. 10C is a diagram showing a photograph of bread cooked using the grill chamber with white enamel in the second comparative example.

Detailed Description

A first aspect of the present disclosure is a heating cooker having a grill chamber. The grill chamber is provided with: a main body case having a heating space; and a heater for heating the inside of the heating space. At least a part of a surface of the body casing facing the heating space is constituted by an enamel member formed by covering a metal member with a vitreous layer. The enamel member has a color tone in which lightness L [ x ] represented by L [ x ] a [ x ] b [ x ] color system is 27 or more and less than 31.

A second aspect of the present disclosure is a heating cooker having a grill chamber. The grill chamber is provided with: a main body case having a heating space; and a heater for heating the inside of the heating space. At least a part of a surface of the body casing facing the heating space is constituted by an enamel member formed by covering a metal member with a vitreous layer. The enamel member has an infrared ray reflectance of 11.5% or more and less than 12.6% in a wavelength region of near infrared having a center wavelength of 1000 nm.

A third aspect of the present disclosure is a heating cooker having a grill chamber. The grill chamber is provided with: a main body case having a heating space; and a heater for heating the inside of the heating space. At least a part of a surface of the body casing facing the heating space is constituted by an enamel member formed by covering a metal member with a vitreous layer. The enamel member has a visible light reflectance of 5.3% or more and less than 6.5% in a wavelength region of visible light having a center wavelength of 750 nm.

A fourth aspect of the present disclosure is a heating cooker having a grill chamber. The grill chamber is provided with: a main body case having a heating space; and a heater for heating the inside of the heating space. At least a part of a surface of the body casing facing the heating space is constituted by an enamel member formed by covering a metal member with a vitreous layer. The vitreous layer includes black vitreous and white vitreous. On the surface of the enamel member, the surface area of the white vitreous is more than 1% and less than 9% of the surface area of the enamel member.

In a fifth aspect of the present disclosure, the vitreous layer includes black vitreous and white vitreous on the basis of the first to third aspects. The white glass is dispersed in the black glass.

In a sixth aspect of the present disclosure, on the basis of the first to fourth aspects, the enamel member is formed to cover at least a part of a surface of the body casing facing the heating space.

In a seventh aspect of the present disclosure, in addition to the first to fourth aspects, the heater is disposed on an outer surface of the top plate of the main body casing.

In an eighth aspect of the present disclosure, in addition to the first to fourth aspects, the grill chamber further includes: a front surface opening provided at a front end of the main body case; a grill door covering the front surface opening; and a sliding guide. The sliding guide rail is arranged outside the main body shell. The grill door is connected to one end of the slide rail, and opens and closes the front opening of the grill chamber by the sliding movement of the slide rail.

In a ninth aspect of the present disclosure, on the basis of the first to fourth aspects, a surface of the body casing facing the heating space has a portion not constituted by the enamel member.

Hereinafter, embodiments of the present disclosure will be described with reference to the drawings. In the present embodiment, descriptions of known matters and repetitive descriptions of the same or substantially the same structure may be omitted.

(Overall Structure)

A heating cooker 1 of the present embodiment will be described with reference to fig. 1. Fig. 1 is an exploded perspective view of a heating cooker 1 according to the present embodiment. In the drawings, the X axis, the Y axis, and the Z axis respectively refer to the width direction, the depth direction, and the height direction of the heating cooker 1.

The cooking device 1 of the present embodiment is a built-in cooking device that is used by being built into a cabinet of a kitchen (system kitchen). The cooking device 1 may be a fixed type placed on a kitchen counter for use, or a desktop type placed on a table such as a dining table for use.

As shown in fig. 1, a heating cooker 1 is an induction heating cooker including a housing 2 and a top plate 3 on which a cooking container such as a pot is placed. A plurality of induction heating coils (not shown) are disposed below the top plate 3.

The top plate 3 is made of a glass plate that can transmit magnetic flux, and is disposed on the frame 2. The induction heating coil is disposed in the upper portion of the housing 2, i.e., in the vicinity of the lower surface of the top plate 3. The cooking container placed on the top plate 3 is induction-heated by the induction heating coil.

A grill door 4 and a front panel 5 are attached to a front surface portion of the frame 2 of the heating cooker 1. The grill door 4 is attached to a front surface of a grill chamber 6 (described later with reference to fig. 2 to 5) housed inside the housing 2. The front panel 5 is disposed on the front surface of a storage type operation unit for inputting instructions from a user such as a storage heating temperature and a heating time.

(Gridiron chamber)

The grill chamber 6 of the present embodiment will be described below with reference to fig. 2 to 5.

Fig. 2 is a perspective view showing the arrangement of the grill chamber 6 in the frame body 2. Fig. 2 shows the frame body 2 with the top plate 3, the induction heating coil, the front panel 5, and their related structural elements removed.

Fig. 3 is a perspective view of the grill chamber 6 with the grill door 4 omitted. Fig. 4 is an exploded perspective view of the grill chamber 6 shown in fig. 3. Fig. 5 is a perspective view of the grill door 4 in an open state.

As shown in fig. 2, the grill chamber 6 is mounted in the left space 2a of the housing 2. The internal space of the housing 2 is defined by the

partition walls

10a and 10b, and is divided into a left space 2a and a right space 2b by the partition wall 10 c. In fig. 2, the grill door 4 is omitted in order to show the inside of the grill chamber 6.

As shown in fig. 3, the grill chamber 6 is a substantially rectangular parallelepiped device. The grill chamber 6 includes a main body case 7 for accommodating food to be cooked and a heater 8 for heating the food. The grill chamber 6 further includes a grill door 4 (see fig. 1) that covers the front opening 7c of the main body case 7, and a slide rail 11a and a slide rail 11b for pulling out the grill door 4.

The main body case 7 has a front surface opening 7c provided at a front end thereof, and has a substantially rectangular parallelepiped shape. The main body case 7 includes a left side wall 7a, a right side wall 7b, a back plate 7d, a top plate 7e, and a bottom plate 7f.

The main body case 7 has a heating space S for accommodating and heating the food material therein. The main body casing 7 may be provided with a cooking container, for example, a grill pan 9, which can be accommodated in the heating space S. The food is accommodated in the heating space S in a state of being placed on the grill pan 9. The front end 9a of grill pan 9 is detachably connected to grill door 4.

As shown in fig. 3 and 4, the heater 8 is disposed on the outer surface of the top plate 7e of the main body case 7 of the grill chamber 6. In the present embodiment, the heater 8 is a planar radiant heater, specifically, a mica heater. However, the present disclosure is not limited thereto. For example, the heater 8 may be a sheath heater. A heater may be further disposed on the outer surface of the bottom plate 7f of the main body case 7. In this case, the food in the heating space S is heated from above and below by two heaters.

The top plate 7e of the main body case 7 is particularly likely to be thermally deformed at a portion in contact with the heater 8. In order to suppress this thermal deformation, as shown in fig. 4, a portion that contacts the heater 8 is formed by a lattice-shaped structural portion 12 in the top plate 7e of the main body case 7. The lattice-shaped structural portion 12 functions as a reinforcing rib. This can suppress thermal deformation of the top plate of the main body case 7.

As shown in fig. 5, the grill door 4 is configured to be movable along the Y axis (in the front-rear direction of the heating cooker 1) in front of the front surface opening 7c of the main body case 7. The grill door 4 includes a connecting portion 4a connected to a front end portion 9a of the grill pan 9. When the grill door 4 is moved forward, the grill pan 9 can be pulled out of the main body case 7.

As shown in fig. 5, the grill door 4 has an observation window 14 so that the user can confirm the food material in the heating space S in a state where the grill door 4 is closed.

Returning to fig. 3, the slide rail 11a is disposed below the outer surface of the left side wall 7a of the main body case 7, and the slide rail 11b is disposed below the outer surface of the right side wall 7b of the main body case 7. The left and

right side walls

7a and 7b are wall surfaces on both sides of the main body case 7 in the X-axis direction (width direction of the heating cooker 1). The slide rails 11a and 11b extend along the Y axis (in the depth direction) and are slidable forward.

As shown in fig. 5, the grill door 4 is connected to the front ends of the

slide rails

11a, 11b. When the grill door 4 is moved forward, the slide rails 11a and 11b also slide forward. The grill door 4 opens and closes the front opening 7c of the grill chamber 6 by the front and rear sliding of the slide rails 11a and 11b.

As described above, the slide rails 11a and 11b are disposed on the outer surface of the left side wall 7a and the outer surface of the right side wall 7b of the grill chamber 6, respectively. However, the present disclosure is not limited thereto. For example, the slide rails 11a and 11b may be disposed on the left and right ends of the outer surface of the bottom plate 7f of the main body case 7.

That is, the slide rails 11a and 11b are preferably disposed outside the main body case 7. By the arrangement of the slide rails 11a and 11b, the heat reflected by the surface of the main body casing 7 facing the heating space S can be efficiently used for cooking food.

As shown in fig. 5, the grill chamber 6 may further include a support member 13a and a support member 13b for supporting a cooking container such as a grill pan 9. The

support members

13a and 13b are rod-shaped members disposed parallel to the slide rails 11a and 11b on the outer side of the bottom plate 7f of the main body case 7.

The

support members

13a and 13b have front ends connected to the grill door 4, and are slidable forward together with the grill door 4 and the slide rails 11a and 11b. Cooking containers such as grill pans 9 are supported by

support members

13a and 13b. With this configuration, when the grill door 4 is pulled out forward, the cooking container can be pulled out of the main body case 7.

(insight underlying the present disclosure)

In a heating cooker using a radiant heater, infrared rays having a wavelength of 2.5 to 30 μm are generally used. In cooking utensils such as a grill chamber, a unique effect of grill cooking can be obtained by radiant heat using far infrared rays. Therefore, it is desirable that the inside surface of the heating space of the grill chamber has a high emissivity.

For example, in a heating cooker described in patent document 1, an enamel member that is enameled with black glass (glaze) having a high emissivity for far infrared rays is provided on an inner surface of a main body case of a grill chamber.

In the case where the inner surface of the body housing of the grill chamber has a black enamel layer, the heating efficiency of the grill chamber is improved by good infrared ray emissivity in the heating space. However, when the infrared radiation rate in the heating space of the grill chamber is high, it is difficult to impart a good grill color to the material to be grilled and cooked, and the effect peculiar to the grill cooking may not be obtained.

In view of the above, the inventors of the present invention have made studies on a heating cooker using a radiant heater to improve the browning of food cooked in a grill chamber. The inventors have found that, when a main body casing forming a heating space of a grill chamber is provided with an enamel member having a predetermined color tone, a good browning can be imparted to a food material to be grilled and cooked.

Next, referring to fig. 6 to 9, an enamel member formed by mixing glaze material, which is provided in the main body case 7 of the grill chamber 6 according to the present embodiment, will be described.

(enamel member formed with mixed glaze)

Fig. 6 is a schematic view showing an enamel member formed with mixed glaze, which the body case 7 of the grill chamber 6 has.

Specifically, the main body case 7 of the grill chamber 6 is manufactured by forming (pressing, bending, or the like) a thin metal plate such as iron. At least a part of the left sidewall 7a, the right sidewall 7b, and the back plate 7d of the main body case 7 is provided with an enamel member on the surface of the formed metal plate. The enamel member is formed by immersing the enamel member in a vitreous glaze containing silicon dioxide as a main component and then firing the enamel member at a high temperature.

The glaze is a vitreous mixed glaze obtained by mixing a black glaze with a white glaze. The black glaze may be formed by mixing a Cu — Cr — Mn based pigment with a molten glass material, or may be formed by mixing a pigment such as iron oxide with a molten glass material. The white glaze may be formed by mixing a titanium oxide-based pigment with a molten glass material, or may be formed by mixing a pigment such as alumina with a molten glass material.

The weight ratio of the white glaze to the black glaze in the mixed glaze is desirably 2% to 10%. For example, a mixed glaze having a weight ratio of 10% refers to a mixed glaze prepared by mixing 10kg of white glaze with 100kg of black glaze. In the present embodiment, in order to prevent the pigment from being kneaded and separated and form a more homogeneous enamel member, the weight ratio of the white glaze to the black glaze is set to 10% or less.

As shown in fig. 6, the main body case 7 includes an enamel member formed of a mixed glaze, which is disposed on at least a part of a surface facing the heating space S, by an enameling process using the mixed glaze in which a black glaze and a white glaze are combined. In the enamel member, the glass layer covering the metal member includes black glass and white glass, and the white glass is dispersed in the black glass.

As described above, fig. 6 is a schematic diagram for explanation. The enamel member shown in fig. 6 is shown in a different colour and size than in reality. As the weight ratio of the white glaze to the black glaze increases, the average particle diameter becomes substantially constant in the white vitreous material, while the dispersion density increases.

In the present embodiment, as shown in fig. 6, a portion not formed of an enamel member, for example, a frame member 15 is disposed in a region of a part of a surface of the main body casing 7 facing the heating space S, for example, a part near the front surface opening 7 c. Thereby, the convenience and durability of the installation of the grill chamber 6 are maintained.

In the present embodiment, the enamel member disposed on the surface of the main body case 7 facing the heating space S is formed using a mixed frit formed by a combination of a black frit and a white frit. Thus, the enamel member has a predetermined color tone and a predetermined reflectance with respect to infrared rays. As a result, the infrared emission rate in the heating space S is adjusted, and the food can be given a good browning color when cooking is performed in the grill chamber 6.

It is preferable that the enamel member formed with the mixed glaze is formed to cover at least a part of the surfaces of the left and

right side walls

7a and 7b of the body casing 7 and the back plate 7d facing the heating space S. This makes it possible to widely color the surface of the food cooked in the grill chamber 6. However, for example, an enamel member may be disposed also on at least a part of the surface facing the heating space S of one or both of the top plate 7e and the bottom plate 7f of the main body casing 7.

Fig. 7A and 7B are results of measurement of the color tone of an enamel member formed with a mixed glaze prepared by changing the weight ratio of a white glaze to a black glaze from 2% to 10%.

Fig. 7A shows lightness L in an L aa b table color system of an enamel member formed with six kinds of mixed frits having a weight ratio of 0%, 2%, 4%, 6%, 8%, 10%. Fig. 7B shows lightness difference Δ L ″, expressed in the L × a × B ×, in the color system, of an enamel member formed using the mixed glaze having the above six weight ratios. The lightness difference Δ L ×, shown in fig. 7B, is a result in the case where the color of the enamel formed only with the black glaze (black enamel) is the reference color.

As shown in fig. 7A and 7B, lightness L @, expressed in the L @ a @ B @ color system, of the enamel member formed by the mixed glaze is substantially proportional to the weight ratio of the white glaze to the black glaze. The enamel member formed by using the mixed glaze having the six weight ratios has a color tone such that lightness L is about 27 or more and less than 31 in an L < a > b > color system. The lightness difference DeltaLb expressed by the color system of Laa b is about 2.5-5.8 between the enamel member formed by using the mixed glaze with the six weight ratios and the black enamel.

In the present embodiment, the lightness L of the white vitreous material of the enamel member is 90 or more, and the lightness L of the black vitreous material is less than 26. By dispersing a predetermined amount of white vitreous material in such black vitreous material, the lightness L of the enamel member formed of the mixed glaze material of the present embodiment is about 27 or more and less than 31.

The color difference DeltaEab can be calculated based on the lightness L of the object to be measured in the Laa-b color system. In the present disclosure, "color difference Δ Ε tab" is a value obtained by digitizing the difference in color, and is a distance between two points existing in the L a b color space, that is, between two colors.

L a b color space is a color system used in various fields to represent colors of objects. The L.a.b. color space is standardized by the International Commission on illumination (CIE) and is adopted in JIS (JIS Z8781-4). For L & lta & gt, b & ltb & gt color space, lightness is represented by L & ltl & gt, and hue and chroma are represented by a & lta & gt and b & ltb & gt.

The color difference Δ Epab is calculated by the following formula. In the present disclosure, the wavelength range used in the chromaticity calculation is 380nm to 780nm.

Δ L is the lightness difference between the reference color and the measured object, and Δ a and Δ b are the chromaticity difference between the reference color and the measured object. The color difference DeltaEtab of the enamel member formed by using the mixed glaze having the six weight ratios is 3 to 6 as a result calculated based on the measurement results of lightness L shown in FIG. 7A.

Fig. 8A and 8B show reflection characteristics measured for enamel members formed with mixed frits having a weight ratio of 0%, 2%, 4%, 6%, 8%, 10%. Fig. 8A shows the reflectance in the wavelength region of visible light (center wavelength is 750 nm) of the enamel member formed with the mixed glaze. Fig. 8B shows the infrared ray reflectance in the wavelength region of the near infrared (center wavelength is 1000 nm) of the enamel member formed with the mixed glaze.

As shown in fig. 8A and 8B, the reflectance of the enamel member formed using the mixed frit having the above six weight ratios is substantially proportional to the weight ratio of the white frit to the black frit. The enamel member formed with the mixed glazes having the above six weight ratios has a reflectance of about 5.3% or more and less than 6.5% in a wavelength region of visible light having a center wavelength of 750 μm. The enamel member formed with the mixed glaze having the above six weight ratios has a reflectance of about 11.5% or more and less than 12.6% for infrared rays in a wavelength region of near infrared.

In the present embodiment, the enamel member has a reflectance of 80% or more with respect to visible light having a center wavelength of 750 μm, which is white vitreous. The black, glassy material has a reflectivity of less than 5% for visible light having a center wavelength of 750 μm. By dispersing a predetermined amount of white vitreous material in such black vitreous material, the enamel member formed with the mixed glaze of the present embodiment has a reflectance of about 5.3% or more and less than 6.5% in a wavelength region of visible light having a center wavelength of 750 μm.

The enamel member has a reflectance of 80% or more to a near infrared ray having a center wavelength of 1000nm, which is white and vitreous. The black glass has a reflectivity of less than 11.4% for near infrared rays having a central wavelength of 1000 nm. By dispersing a predetermined amount of white vitreous material in such black vitreous material, the enamel member formed with the mixed glaze of the present embodiment has a reflectance of about 11.5% or more and less than 12.6% in a wavelength region of near infrared having a center wavelength of 1000 nm.

In the present embodiment, infrared rays emitted from the heater 8 are absorbed by the body case 7 of the grill chamber 6. When the temperature of the main body case 7 rises due to the absorption of the infrared rays, the infrared rays are radiated from the enamel member formed with the mixed glaze on the surface of the main body case 7 facing the heating space S. The food contained in the heating space S is heated by the infrared rays.

In a thermal equilibrium state where the temperature is constant, the infrared energy absorbed by the main body casing 7 corresponds to the sum of the reflected energy and the absorbed energy in the heating space S, except for a slight transmission.

The amount of infrared radiation is the same as the amount of absorption (kirchhoff's law). Therefore, as shown in fig. 8A and 8B, the infrared reflectance of the enamel member formed with the mixed frit is substantially proportional to the weight ratio of the white frit to the black frit. Therefore, it is presumed that the infrared ray emissivity in the heating space S can be adjusted by the above-mentioned weight ratio in the enamel member formed by using the mixed glaze.

The surface area of white vitreous material dispersed and scattered in black vitreous material was analyzed with respect to the surface of the enamel member formed by mixing the glaze material. In the present embodiment, the analysis was performed by a discriminant analysis Method called Otsu Method (Otsu, N., "A Threshold Method from Gray-Level Histograms", IEEE transaction Systems, man, and Cybemets, vol.9, no.1, pp62-66, 1979) using MATLAB (registered trademark) of MathWorks corporation.

Specifically, a threshold value is selected that minimizes the intra-class variance of the binarized black and white pixels. The inputs to the discriminant analysis method are a histogram of the black enamel and a composite histogram of the enamel member formed with the mixed glaze. Binarization was performed using the calculated threshold value, and the ratio of the surface area of the white glass was determined.

The ratio of the surface area of the white glass material is a ratio of the surface area of the white glass material to the surface area of the entire enamel member formed with the mixed glaze material. Fig. 9 is a graph showing a ratio of a white vitreous surface area in a surface of an enamel member for the enamel member formed with the mixed glaze having a weight ratio of 0%, 2%, 4%, 6%, 8%, 10%.

As shown in fig. 9, the ratio of the surface area of the white glass material was 1.12% when the weight ratio of the white glaze was 2%, and 8.17% when the weight ratio of the white glaze was 10%. That is, when the weight ratio of the white glaze to the black glaze is in the range of 2% to 10%, the ratio of the white vitreous surface area of the surface of the enamel member formed by the mixed glaze is 1% or more and less than 9%.

(examples)

The present embodiment is a grill chamber 6 in which the surface of the body case 7 facing the heating space S is provided with an enamel member formed with mixed glaze having a weight ratio of 8%. The cooking effect of the saury cooking using the grill chamber 6 of the present embodiment was verified by comparison with the following first comparative example and second comparative example.

The first comparative example is a grill chamber in which the surface of the main body case 7 facing the heating space S is provided with enamel of black. The second comparative example is a grill chamber in which the surface of the main body case 7 facing the heating space S is provided with enamel (white enamel) formed only with white glaze.

The following table shows the results of measuring the water reduction rate of pacific saury cooked in the grill chambers of the present example, the first comparative example, and the second comparative example under the same cooking conditions (heating temperature, cooking time, and the like). The water reduction rate is a ratio of a decrease in the weight of the food material after cooking to the weight of the food material before cooking. For example, when the weight of the material before cooking is 150g and the weight of the material after cooking is 135g, the water reduction rate is 10%.

Saury barbecue cooking	Example 1	Comparative example 1	Comparative example 2
				Water loss (%)	12.5	11.5	10.4

As shown in the table, in the case of the second comparative example, the water reduction rate was the lowest, and the surface of the cooked pacific saury was given a wide sear color. However, the interior heating was insufficient and a fishy smell remained. In the case of the first comparative example, the water reduction rate was higher than that of the second comparative example, and the interior of the cooked pacific saury was sufficiently heated without fishy smell. However, the surface of saury has a light roasted color and a good mouthfeel with a large amount of moisture.

In the case of this embodiment, the water reduction rate is the highest. The internal heat of the saury is sufficiently heated without fishy smell. Moreover, the surface of the food is widely roasted, and the food is crisp and has the taste of barbecue. That is, by using the grill chamber 6 of the present embodiment, a cooking effect peculiar to grill cooking is obtained.

Next, the cooking effect was verified for the bread cooked using the grill chambers of the present embodiment, the first comparative example, and the second comparative example under the same cooking conditions. Fig. 10A is a photograph of bread cooked using the grill chamber of the present embodiment. Fig. 10B is a photograph of bread cooked using the grill chamber of the first comparative example. Fig. 10C is a photograph of bread cooked using the grill chamber of the second comparative example.

As a result of the verification, in the case of the second comparative example, the surface of the bread to be cooked was widely colored with sear. However, the inside thereof was not sufficiently heated and the taste was not good. In the case of the first comparative example, the bread cooked had good taste, but had a slight sear color only in the center of the surface thereof. In the case of this example, the surface of the bread to be cooked had a broad sear color, and the inside thereof was also sufficiently heated, and the taste was also good.

That is, the grill chamber 6 of the present embodiment can impart a good browning to the food material by the enamel member formed by mixing the glaze material provided on the surface of the main body case 7 facing the heating space S.

As described above, the present disclosure can be applied to a heating cooker including a grill chamber.

Claims

1. A heating cooker having a grill chamber, the grill chamber comprising:

a main body case having a heating space; and

a heater for heating an inside of the heating space,

at least a part of a surface of the body casing facing the heating space is constituted by an enamel member formed by covering a metal member with a vitreous layer,

the enamel member has a hue L < luminance represented by L < a > b > color system of 27 or more and less than 31.

2. A heating cooker having a grill chamber, the grill chamber comprising:

a main body case having a heating space; and

a heater for heating an inside of the heating space,

the enamel member has an infrared reflectance of 11.5% or more and less than 12.6% in a wavelength region of near infrared having a center wavelength of 1000 nm.

3. A heating cooker having a grill chamber, the grill chamber comprising:

a main body case having a heating space; only is it

A heater for heating an inside of the heating space,

the enamel member has a visible light reflectance of 5.3% or more and less than 6.5% in a wavelength region of visible light having a center wavelength of 750 nm.

4. A heating cooker having a grill chamber, the grill chamber comprising:

a main body case having a heating space; and

a heater for heating an inside of the heating space,

the vitreous layer includes a black vitreous and a white vitreous,

on the surface of the enamel member, the surface area of the white vitreous is more than 1% and less than 9% of the surface area of the enamel member.

5. The heating cooker according to any one of claims 1 to 3,

the vitreous layer includes black vitreous and white vitreous, the white vitreous being dispersed in the black vitreous.

6. The heating cooker according to any one of claims 1 to 4,

the enamel member is formed to cover at least a part of a surface of the body casing facing the heating space.

7. The heating cooker according to any one of claims 1 to 4,

the heater is disposed on an outer surface of the top plate of the main body case.

8. The heating cooker according to any one of claims 1 to 4,

the grill chamber further includes:

a front surface opening provided at a front end of the main body case;

a grill door covering the front surface opening; and

a sliding guide rail is arranged on the upper surface of the sliding guide rail,

the sliding guide rail is arranged outside the main body shell,

the grill door is connected to one end of the slide rail, and the grill door is configured to open and close the grill chamber by sliding movement of the slide rail.

9. The heating cooker according to any one of claims 1 to 4,

a surface of the body casing facing the heating space has a portion not constituted by the enamel member.