JP2000189324A - Hamburger roast-cooking method and device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To allow sufficient heating upto an inside even in a cooking material hardly heat-permeable such as a thick hamburger, and to optionally impart burns on a surface thereof. SOLUTION: In this device 1, a far infra-red radiator 4 for interrupting going-up of high temperature gas is arranged plane-likely in an upper side of a heating body 3 for generating the high temperature gas, and a cooking material T is laid in an upper side thereof to conduct roasting treatment. The radiator 4 is divided into plural radiating pieces to be journaled, and the pieces are rocked or turned to form the whole into a plane, or movable spacing parts are opened to allow rising-up of the high temperature gas.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improvement of a cooking apparatus for baking and cooking foods (cooking materials and ingredients) such as meat and vegetables such as fish and hamburgers, and more particularly to baking and cooking (cooking) the inside of cooking materials. It is an object of the present invention to provide a baking method and apparatus for forming a burnt or burnt surface on the surface.

[0002]

2. Description of the Related Art As a stationary cooking device for home use,
a) A gas range in which a plurality of burners and a small oven are arranged in the center of the burners is generally used.

B) As a small fish grill, a net for placing fish is provided between the lower body and the upper lid, and an electric heating element is provided on one or both of the upper and lower surfaces of the net. I have.
c) Further, when cooking ingredients such as hamburgers and meat in restaurants, cooks often use frying pans in addition to ovens.

[0004] a) An oven provided in many household gas stoves has a gas burner (plate-shaped gas burner) having a structure in which combustion gas is blown downward on a ceiling surface, and a pan filled with water. The fish is placed on a net that is placed above it, and the fish is put in and out of the oven.

[0005] However, this small oven is of a type in which a high temperature flame of about 800 to 1200 ° C or a combustion gas is directly blown from the upper surface of cooking material such as fish to heat the fish or the like. Since only the upper surface is heated and burned, and the upper surface is burnt more than necessary before the back side is heated, it is necessary to frequently turn over the front and back in a timely manner.
Also, in this type of oven, the hot combustion gas heats only the surface at a high temperature, so there is a tendency that heat transfer to the inside of fish, meat chunks and hamburgers is not performed effectively, and therefore small fish and meat In many cases, only lumps and hamburgers can be baked and cooked.

[0006] b) A small-sized electric-heated fish grill can be heated from both sides of the fish. However, this also heats only the surface to a high temperature. There is a problem that heating is not possible.

C) On the other hand, the method of baking a hamburger or the like in a frying pan is a traditional cooking method, and delicious cooking can be performed depending on the skill of the cook. However, when the hamburger material or the meat mass to be cooked becomes thicker, the heat transfer from the frying pan to the hamburger material or the like tends to be insufficient. In this case, too, the surface is heated to an unnecessarily high temperature.

If the surface is heated to an excessively high temperature, the meat juice inside the hamburger ("juice", which is the source of the taste of the ingredients) is brought into a boiling state and exudes, and with this, the meat becomes hard and The surface will dry and harden and burn.

In addition, even when the meat mass is thickened, even if it is heated such that the surface is scorched, the inside is often in a half-cooked state. Therefore, if the frying pan is baked and cooked at a high temperature, the juice leaks from the hamburger material to the outside as described above, and the surface of the baked hamburger becomes extremely hard, and the baked hamburger has the disadvantage of baking into a crisp and tasteless whole. is there.

[0010]

In the above-mentioned various conventional cookers for grilled dishes, a gas flame or a high-temperature combustion gas is brought into direct contact with a cooking material such as fish or meat chunks. Has a temperature of 800 to 1200 ° C. and is heated by the heat transfer, so that a large temperature difference is inevitably generated between the surface and the inside of the cooking material such as fish and meat chunks.

According to the knowledge of the present inventors, the temperature required for grilling and cooking fish and meat is about 200 to 250 ° C., and when the temperature is higher than that, particularly when the above-mentioned high-temperature combustion gas is used as a heat source, the cooking is performed. The surface of the material is heated significantly, the protein is decomposed, the juice contained is boiled, about 45% of the large amount leaks outside, and before the inside is baked (simmered) There is a problem that the surface becomes dry and burns, and the whole becomes hard.

In particular, hamburgers in a country that consumes a lot of meat are much larger and thicker than those in Japan, but due to the problem of food poisoning due to bacteria, it has been necessary to heat the inside of the hamburger to 10 parts recently. As a result, the surface of the hamburger tends to be scorched and cooked in a crisp state as described above.

[0013] On the other hand, in the case of eel birch baking or yakitori baking, charcoal fire is used as a heat source, and the grill is cooked by heat transfer from the combustion gas and radiant heat (far infrared rays) from the charcoal fire. In this baking cooking, a craftsman with many years of experience operates the prickly wort in front of the furnace to release the hot combustion gas from the surface of the cooking material, and further appropriately inverts the skewered eel and birds etc. Complicated work such as changing a heating place is required.

The method of heating eel birch and yakitori is to burn charcoal and heat eel to the inside with far-infrared rays generated from this, and the heating effect can be expressed simply as "hot wire". Because of the “punching effect”, the meat can be grilled and cooked while the meat juice such as eel is stored inside, so that a delicious dish can be cooked.

From the above findings, what is important for baking is
When cooking the inside of fish or meat, it is sufficient to keep the inside of the meat at a relatively low temperature of about 200 to 250 ° C without directly contacting the surface of the cooking material with a high temperature combustion gas of 800 to 1200 ° C. It is important to heat the juice in such a manner that the leakage of juice contained in fish and meat can be prevented as much as possible.

In other words, when juice contained in fish or meat chunks leaks due to high-temperature baking, the meat quality gradually tightens and hardens, and as a result, the original umami of fish and meat is significantly reduced. The volume is small and changes to a poor shape.

The present inventor has studied far-infrared grilling related to umami such as grilled potatoes and yakitori, and has developed a far-infrared grilled cooking method and apparatus which can simplify delicious grilling even if not a cook. And has proposed this earlier.

In this baking apparatus, a far-infrared heater (mainly a gas burner) having a plate on which a ceramic sprayed layer is formed on a heat-dissipating surface is arranged on the lower surface of the net on which the cooking material is placed, or on the lower and upper surfaces. As expected, this apparatus was able to perform grilling and cooking in a state where the surface of fish, meat and the like was less scorched and the inside of the meat was sufficiently boiled.
And, according to this grilling apparatus, it is possible to grill and cook thicker ones than conventional ovens and fish grills without leaking juice.

[0019] However, this grilling cooking apparatus is not suitable for grilling in which the inside of a thick cooking material such as a hamburger is sufficiently heated and boiled, and further the surface is browned. There was found.

That is, in the apparatus developed by the present inventors, the material cooked with the apparatus had to be exposed to a higher temperature combustion gas in order to brown. In addition, this apparatus has a structure in which a far-infrared heater is heated by a combustion gas and the combustion gas is applied to a cooking material. Therefore, juice tends to leak depending on a cooking method.
The present invention solves the drawbacks of such a device, and makes it possible to minimize the leakage of juice as a meat juice while sufficiently heating the inside of the cooking material, and furthermore to easily apply a scorch on the surface. And an apparatus therefor.

[0021]

Means for Solving the Problems 1) A baking method according to the present invention for achieving the above object is a far-infrared ray which is heated above a heating element by blocking the rise of high-temperature gas generated from the heating element. Arranging a radiator, supporting the cooking material above the far-infrared radiator, performing a first baking process using far-infrared rays emitted from the far-infrared radiator, and then performing the planar processing A gap is formed in the far-infrared radiator, and a high-temperature gas is guided through the gap to perform a second baking process of scorching the surface portion of the cooking material after the first baking process. .

During baking, high-temperature gas generated from the heating element, particularly when the heating element is a gas burner, is shielded by a far-infrared radiator so that the high-temperature combustion gas does not directly contact the cooking material. It heats the radiator, converts the heat energy of the combustion gas into far-infrared rays, heats the cooking material, and heats the inside of the fish or meat cooking material by the "hot-wire driving action".

According to the experiments of the present invention, for example, a sweet potato cut into a cube having a predetermined size is used with a heating and cooking apparatus provided with a far-infrared heater which emits far-infrared rays having a wavelength suitable for heating the sweet potato. If heated
While the surface temperature of the sweet potato was 101 ° C, the internal temperature was 112-115 ° C and 10 ° C from the surface.
It was also confirmed that the temperature was high, and that the inside was sufficiently heated compared to the degree of scorching of the surface.

According to the present invention, the far-infrared ray radiator is closed in the first heat treatment step to prevent high-temperature gas generated from the heating element from coming into direct contact with the cooking material, and to convert high-temperature combustion gas energy to far-infrared ray. It transforms and efficiently heats the inside of the cooking material without scorching the surface, and the inside is sufficiently heated and boiled.

In the first baking step, the surface of fish and meat is kept at a temperature of about 200 to 250 ° C., which is much lower than that of the conventional method, so that the leakage of juice is extremely small. The tissue has not degraded or thermally decomposed.

Specifically, when the hamburger is baked and cooked in a frying pan and the present invention is compared, in the case of the conventional method using a frying pan, the juice is leaked by about 45%.
%, Whereas in the case of the present invention, 6-7%
Is a small amount of. In addition, the size of the frying pan was reduced by about 20 to 30% when a frying pan was used, but it was found that the method of the present invention did not substantially reduce the volume.

When the far-infrared radiator is closed as described above to prevent the rise of high-temperature gas and baked, the surface of the cooking material is baked because the surface is kept at a much lower temperature than in the conventional method. It looks unnatural, whitish, and at first glance looks boiled. Therefore, in the present invention, a far-infrared radiator is opened, a high-temperature gas is introduced through this opening, and the surface of the cooking material whose inside is already boiled is colored and slightly hardened at the same time.

The opening time depends on the size and type of the material, but is usually very short, about 60 to 90 seconds. When the temperature inside the cooking material rises to about 270 ° C. due to the short-time heating, the opening is closed again and the baking process by far-infrared rays is performed. The opening and closing time of the far-infrared radiator is related to the size of the cooking material and the required heating time and temperature, and requires some experience.

As described above, according to the present invention, baking and cooking are performed in a state in which there is substantially no leakage of juice or a decrease in volume. Thus, for example, the hamburger is soft, full of umami juice and fully heated to the inside, and even a rather thick large hamburger can be cooked deliciously without burning a thick layer on the surface. Can be.

2) In the baking apparatus according to the present invention, a far-infrared radiator that is heated while blocking the high-temperature gas is disposed above a heating element that generates a high-temperature gas. In a device for performing a baking treatment by placing a cooking material on the upper side, the far-infrared radiator is constituted by a plurality of radiating pieces so that a gap can be formed between these radiating pieces, and formed by moving the radiating pieces. The hot gas is guided to the cooking material side through the gap, or the gap is closed to prevent the hot gas from directly contacting the cooking material.

According to the present invention, as described above, in the first heat treatment step, which is a normal baking step of the cooking material, heating can be sufficiently performed at a low temperature at which proteins are not thermally decomposed, and then a high-temperature gas is introduced. The surface can be adjusted by adding the required hardness at the same time as scorching only the surface, making it much more attractive and tasty than the baked food obtained with the conventional equipment It can be manufactured in a special way.

3) The radiating piece of the baking apparatus according to the present invention is a small piece of shutter plate which is supported so as to swing or rotate around its upper end or an intermediate portion as a rotation axis. By forming the radiating piece as a small piece, the planar far-infrared radiator can be entirely opened or closed, and an apparatus suitable for grilling can be provided.

4) The radiating piece of the baking apparatus according to the present invention is formed of a metal plate, and has on its surface a sprayed layer of ceramics which emits far-infrared rays having a wavelength easily absorbed by the cooking material. Ceramics are suitable as the material of at least the surface of the far-infrared radiator. By spraying ceramics on the surface of the metal plate, a material excellent in workability and durability can be obtained.

5) A shape memory alloy spring is applied to the support shaft of the radiating piece of the baking apparatus according to the present invention, and when the spring is heated to a predetermined temperature, the stored shape changes according to the temperature. Accordingly, the radiating piece is rotated by changing the elastic force, and a gap through which the high-temperature gas passes is opened between the radiating pieces.

A spring made of a shape memory alloy is used to generate a rotational force at, for example, about 270 ° C., and when the surface is to be baked and cooked, the temperature of the combustion gas is increased by raising the temperature to the above range. By automatically rotating the pieces, the first baking process inside the cooking material and the second baking process for scorching the surface can be performed continuously by adjusting the amount of gas blown out.

The heating element, that is, the heat source of the present invention is most preferably a gas burner, but other types such as an electrothermal type can be used as long as they generate a high-temperature gas flow.

[0037]

Next, an embodiment of the present invention will be described with reference to the drawings. 1 is a front sectional view of an apparatus for performing the grilling method, FIG. 2 is a side sectional view, FIG. 3 is a front sectional view showing an operation state, and FIG. 4 is a perspective view showing a structure of a main part.

In the baking / cooking apparatus 1 according to the present invention, a plurality of gas burners 3 are provided as heat sources at the bottom of a furnace body 2 having a wall surface formed of a heat insulating material, and a shutter type far-infrared radiator 4 (radiation piece) is provided above the gas burners 3. , A shutter plate), and a support 6 (net-like material) for supporting cooking materials such as fish, meat pieces, and hamburger material is placed thereon, and a far-infrared radiator 5 is also disposed above the support 6. Further, the upper surface of the furnace main body 2 is covered with a lid 8.

As shown in FIG. 4, the far-infrared radiators 4 and 5 have shafts 4b and 4c extending on both sides of a strip-shaped shutter plate 4a (radiating piece). The other shaft 4b is led out of the furnace body 2 to the outside, and a crank portion 4d is formed at the tip of the shaft 4b. The crank portion 4d is connected by a connecting body 9, and the connecting body 9 is pushed. By pulling, the plurality of shutter plates 4a are simultaneously swung or rotated in the same direction to form gaps S and S 'between the shutter plates 4a or to form a single flat plate. are doing.

The shutter plate 4a is formed by spraying ceramics having a performance of radiating a large amount of far infrared rays having a wavelength suitable for heating a cooking material such as fish or meat on the surface of a heat-resistant metal plate, for example, alumina, titania, or the like. To form a ceramic layer. In some cases, a ceramics plate can be used as the shutter plate 4a. The shutter plate 4a has, for example, a width of 20 mm and a length of 30 mm.
A stainless steel plate having a thickness of 0 mm and a thickness of 0.8 mm was used.

As shown in FIGS. 1 and 2, the far-infrared radiator 4 needs to be provided between the gas burner 3 and the support 6, but the far-infrared radiator 4 is also provided above the support 6. By providing the openable / closable 5, the temperature at which the cooking material placed on the support 6 is heated can be freely adjusted, and grilling can be performed according to the type and size of the cooking material.

As described above, the strip-shaped shutter plate 4a
Are arranged so that their edges are slightly overlapped so as to form two far-infrared radiators 4 and 5 traversing below and above the furnace body 2 in the closed state as shown in FIG. The lower shutter plate 4a is heated while radiating far-infrared rays while blocking the high-temperature combustion gas emitted from the gas burner 3 disposed below, and emits far-infrared rays.
The shutter plate 4a is heated by receiving the high-temperature gas and the far-infrared radiation from the lower far-infrared radiator 4 and is heated, so that the fish on the support 6 sandwiched between the two far-infrared radiators 4 and 5 The cooking material T such as meat chunks can be baked and cooked.

A support 6 is supported above the far-infrared radiating plate 4 by a projection 2a formed in the furnace main body 2 and further supported by a support member 7 provided on the upper part of the furnace main body 2. In addition to supporting the lid 8, the support member 7 forms a space between the furnace body 2 and the lid 8 for discharging combustion gas.

The lid 8 is also provided with the shutter plate 4a.
A ceramic sprayed layer is formed on the surface of the cooking material T, and when heated, far infrared rays are emitted from the upper surface of the cooking material T as well.

When grilling cooking materials such as fish and meat, as shown in FIG. 1, the connecting member 9 (FIG. 4) is operated to rotate the shutter plate 4a so that the far-infrared radiator 4 becomes flat. The gas burner 3 is ignited in the aligned state, and fish, meat, or the like, which is a cooking material, is placed on the support 6. Further, if necessary, the far-infrared radiator 5 is operated, the opening of the furnace main body 2 is closed with the lid 8, and the shutter plate 4a which constitutes the far-infrared radiator 4 by the combustion gas generated from the gas burner 3 is opened. The interior of the furnace main body 2 is heated to a high temperature while heating and emitting far-infrared rays above the furnace. On the other hand, the upper far-infrared radiator 5 is in a state where the lid is placed above the support 6, and the cooking material T on the support 6 receives far-infrared radiation from both upper and lower surfaces.

The cooking material T, such as fish or meat, supported on the support 6 is heated by receiving the heat rays generated by heating the inside of the furnace main body 2 by the combustion gas generated from the gas burner 3 and burning. A large amount of far-infrared rays emitted from the shutter plates 4a constituting the far-infrared radiators 4 and 5 which have been heated by receiving the gas are received from above and below, and are cooked by the action of the heat rays of the far-infrared rays.

As described above, the cooking material T such as fish, meat, and hamburger does not directly receive the combustion gas or flame generated from the gas burner 3 by the shutter action of the far-infrared radiator 4 in the first stage of cooking. While protecting, the inside of meat pieces such as fish is heated to a predetermined temperature and boiled by a large amount of far infrared rays emitted from the shutter plate 4a constituting the far infrared radiator 4. By arranging the far-infrared radiators 4 and 5 above and below the cooking material T as in the embodiment, the heat of the high-temperature gas generated from the gas burner 3 can be used very effectively.

The inside of a fish or the like that has received far-infrared rays as described above has a higher temperature of about 10 ° C. or more than the surface temperature as compared with the conventional cooking method in which the surface is brought into contact with combustion gas and heated. It has been confirmed from experiments performed by the present inventors that heating is performed.

The surface of the cooking material is covered with a far infrared radiator 4
The surface of the fish, meat, etc. is protected from the direct contact with the combustion gas by the shielding action of the fish and meat. Since the protein is not heated to a high temperature of 800 to 1000 ° C., it is possible to prevent the protein from being denatured or from being scorched due to thermal decomposition.

As described above, the far-infrared radiator 4 constituted by the strip-shaped shutter plate 4a prevents the combustion gas rising from the gas burner 3 from directly contacting the cooking material T, and the far-infrared ray more than this. By heating the cooking material such as a hamburger, even if it is thick, it is heated and cooked so that the heat penetrates into the inside by the action of the hot wire.

As described above, in the device according to the present invention,
The heat energy is converted into far-infrared heat energy while being heated while the high-temperature combustion gas is blocked by the far-infrared radiator 4 for heating and cooking, so that the surface of the cooking material such as fish or meat is strongly scorched and the accompanying deterioration is caused. And thermal decomposition can be prevented.

Next, in the present invention, when the first baking process is completed as described above, or when the heating process is almost completed, scorching is performed in order to apply scorch to the baking process.
As shown in the figure, the shutters 4a of the far-infrared radiators 4 and 5 are inclined by pushing and pulling the connecting body 9 to open the spaces S and S 'between the shutters 4a and generate the gas from the gas burner 3. The second heat treatment step of directly heating the surface of fish, meat, or the like is performed by raising the combustion gas to rise directly above.

As described above, by directly introducing the combustion gas generated from the gas burner 3 to the surface of the cooking material T such as fish, the inside of the meat is sufficiently heated and boiled in the previous stage. By bringing a high-temperature combustion gas (or high-temperature air) into contact with the surface for a short time, for example, about one minute to one and a half minutes, a baked product having a browned surface can be obtained.

The second baking process in which the surface of the cooking material is brought into direct contact with the combustion gas (or high-temperature air) and burnt is important from the viewpoint of cooking. For example, in the case of a hamburger, even if the meat is thick, the shutter-type far-infrared radiator 4 (cooperative operation of the far-infrared radiator 5)
By heating with a large amount of far infrared rays, the inside of the meat can be boiled sufficiently. However, as described above, the surface is of a degree of raw meat or whitish discoloration,
In some cases, it does not appear that the film has been sufficiently baked.

Therefore, as described above, the far-infrared radiators 4, 5
Are simultaneously inclined to form spaces S, S ′ between them, so that the space S serves as an inlet and the space S ′ serves as an outlet, and the flame from the gas burner 3 is used. Or hot combustion gas (or high-temperature air) can be brought into direct contact with the surface of the hamburger for a short period of time, thereby scorching the surface of the baked product and improving the texture.

Since the operation of scorching the surface is an operation of roasting and coloring the surface, almost no juice leaks from the surface of the hamburger, and the thin layer of the surface is browned. The part is hardened moderately, but the whole is not hardened and the texture is soft.

In the present invention, it is important to provide the far-infrared radiator 4 (5) above the gas burner 3,
Further, the far-infrared radiator 4 (5) is configured in the form of a shutter, and it is necessary that the far-infrared radiator 4 (5) can be opened and closed as needed during baking or at the end of cooking as described above. .

FIG. 5 is a schematic view of the swing mechanism of the above-mentioned shutter type far-infrared radiators 4 and 5, and FIG.
One end of the shutter plate 10 is connected to the other end 10b by a connecting member 11 and the connecting member 11 is pushed and pulled to swing the shutter plate 10 as shown by a dotted line, thereby allowing the shutter plate 10 to swing between the adjacent supporting members 10a. Are opened to form a gap.

FIG. 7 shows a shutter plate 12 having a triangular cross section. A lower central portion is supported by a shaft 13 and is rotated as indicated by a dotted line to form a gap between the shutter plates 12. It is composed. In this type, the combustion gas can be guided in a predetermined direction by using the lower surface.

FIG. 8 shows a projection 14a protruding from the shaft 14 of the shutter plate 13. A spring 15 made of a shape memory alloy is provided on the projection 14a so as to maintain a predetermined shape depending on the temperature. At the temperature at which the meat is boiled, the shutter plate 13 is stopped by rotating the shutter plate 13 as shown by an arrow by the stopper 16 so as to maintain a predetermined position. If you increase the
5, the gaps S and S 'are automatically formed as shown in FIGS. Although various mechanisms are conceivable depending on the design, it is preferable to adopt a configuration in which the shutter plate 13 can be opened and closed at a predetermined temperature by using the spring effect of the shape memory alloy.

In the above-described embodiment, the example of the shutter type far infrared radiators 4 and 5 which support the strip-shaped shutter plate so as to rotate or swing is shown. As long as the device has a function capable of forming the gaps S and S ′ between 4 and 5, other mechanisms can be used within the scope of the technical idea of the present invention.

As a heat source of the present invention, it is preferable to use a gas burner because it has a large amount of heat and can generate high-temperature heat. It is also possible to use a heating device of the type described above, and in this sense the gas burners according to the invention are representative of preferred heat sources.

[0063]

According to the baking method and apparatus of the present invention, a device that generates high-temperature combustion gas or high-temperature heated air is used as a heat source, and a far-infrared radiator is disposed so as to cover an upper portion thereof. The far-infrared radiator is formed by a plurality of radiating pieces (shutter plates), and the radiating pieces are rocked or rotated to radiate these radiating pieces. A gap is formed between the pieces, the far-infrared radiator is closed in a stage prior to cooking, a first baking process is performed, and a short period of time is opened in a later stage. And a second baking process for heating the cooking material to a high temperature by guiding the combustion gas or the like.

Therefore, the far-infrared radiator is closed at the stage prior to baking to prevent the hot gas at about 800 to 1200 ° C. from coming into direct contact with the cooking material, while the far-infrared radiator is farther from the far-infrared radiator. A large amount of infrared radiation is emitted for heating. Therefore, while avoiding the hot gas coming into direct contact with cooking materials such as fish and meat, the heat energy of the hot gas is converted into far-infrared rays, and the inside is efficiently baked (simmered) by the action of the heat rays. Can be.

In the grilling at the preceding stage, since high-temperature gas such as combustion gas does not come into direct contact, fish, meat, and the like are grilled while being kept at a relatively low temperature (about 200 to 250 ° C.). Therefore, baking and cooking can be performed while preventing the juice inside the fish or meat from leaking.

In the later stage of grilling, a far-infrared radiator is opened, high-temperature gas is introduced, and the surface of the cooking material is scorched to complete a dish having the same appearance as normal grilling. Can be.

In the case of conventional baking cooking, as described above, for example, in the case of baking hamburger steak, there is a drawback that about 45% of the gravy (juice) leaks into the material, but in the present invention it is 6 to 7%. To the extent that it can be baked and cooked with most juices retained.

Since the time for contacting the hamburger material with the high-temperature gas is extremely short, the layer on the surface may be thermally decomposed or deteriorated, or may be hardened by dehydration to deteriorate the texture. And can cook delicious foods such as hamburgers.

In the apparatus of the present invention, heating mainly composed of far-infrared rays and heating mainly composed of high-temperature gas can be appropriately selected and used by opening and closing the far-infrared radiator. Even a lump can be heated to the inside and baked (boiled), so that a dish free from food poisoning or the like can be provided without impairing the appearance and texture.

[Brief description of the drawings]

FIG. 1 is a front sectional view of a grilling and cooking apparatus according to an embodiment of the present invention.

FIG. 2 is a side sectional view of FIG.

FIG. 3 is an explanatory diagram showing an operation state of the grilling and cooking apparatus of FIG. 1;

FIG. 4 is a perspective view showing a far-infrared radiator including a shutter-type radiating piece of the grilling and cooking apparatus of FIG. 1;

FIG. 5 is an operation diagram of a far-infrared radiator of the grilling and cooking apparatus of FIG. 1;

FIG. 6 is an explanatory view of another type of far-infrared radiator.

FIG. 7 is an explanatory view of another type of far-infrared radiator.

FIG. 8 is an illustration of a far infrared radiator adapted to operate using a shape memory alloy.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Baked cooking apparatus 2 Furnace main body 2a Projection part
Reference Signs List 3 Gas burner 4, 5 Shutter-type far-infrared radiator 4a Radiating piece (shutter plate) 4b, 4c Shaft 4d Crank part 6 Support member 7 Support member 8 Lid 9 Linked member

 ──────────────────────────────────────────────────の Continuing on the front page (72) Chizuko Kiyokawa 402, Bentencho, Soka City, Saitama Prefecture (72) Taro Kiyokawa 402, Bentencho, Soka City, Saitama Prefecture F-term (reference) 4B040 AA03 AB02 AC01 AE13 CA02 CA08 CB02 CB08 CB20 JA07 JA14 JA17 JA19

Claims (5)

[Claims] 1. A far-infrared radiator that is heated above a heating element to block the rise of high-temperature gas generated from the heating element and that supports a cooking material above the far-infrared radiator. The first baking treatment step is performed using far-infrared rays emitted from the infrared radiator, and thereafter, a gap is formed in the far-infrared radiator, and a high-temperature gas is guided through the gap to thereby perform the first baking process. A baking cooking method, comprising performing a second baking processing step of burning a surface portion of the cooking material after the baking processing. 2. A far-infrared radiator, which is heated while blocking the rise of the high-temperature gas, is arranged above a heating element that generates a high-temperature gas, and a cooking material is placed above the far-infrared radiator. In an apparatus for performing a baking treatment on a material, the far-infrared radiator is configured by a plurality of radiating pieces so that a gap can be formed between these radiating pieces, and the temperature is higher than a gap formed by moving the radiating piece. A baked cooking device configured to guide gas to the cooking material side or close this gap to prevent direct contact of hot gas with the cooking material. 3. The grilling and cooking apparatus according to claim 2, wherein the radiating piece is a small piece of shutter plate which is supported so as to swing or rotate about an upper end or an intermediate portion thereof as a rotation axis. 4. The baking / cooking apparatus according to claim 2, wherein the radiating piece is formed of a metal plate, and a thermal sprayed layer of ceramics that radiates far-infrared rays having a wavelength easily absorbed by the cooking material is formed on a surface of the radiating piece. 5. A spring made of a shape memory alloy acts on a support shaft of the radiating piece, and when the spring is heated to a predetermined temperature, the elastic force changes with the change of the shape stored according to the temperature. 3. The baking apparatus according to claim 2, wherein the radiating pieces are rotated to open a gap through which the high-temperature gas passes between the radiating pieces.