JP2002364980A - Cooking appliance and cooking method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a means for facilitating optimum cooking for each foodstuff with energy saving, in regard to a method of freezing, melting and cooking the foodstuff. SOLUTION: The present cooking appliance has a cooking chamber holding the foodstuff, a Peltier element and a refrigerating cycle using a compressor. The foodstuff is frozen by cooling by means of the refrigerating cycle or the Peltier element and melted by heating by the Peltier element. Therefore it is possible to easily conduct an optimum cooling speed control and a temperature maintaining control and to realize suppression of proliferation of bacteria and the optimum cooking for each foodstuff by the energy-saving means.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking method for impregnating food with a taste and a cooking device therefor.

[0002]

2. Description of the Related Art Conventionally, as a device having a cooling cycle and a heating means, cold air generated by means such as a refrigeration cycle is supplied into a food storage and the food is stored in a refrigerated or frozen state. It is a device that suppresses deterioration of food quality and is widely used as a household food preservation means. The temperature of the storage is + 3 ° C to + 5 ° C, a cold room of 0 ° C to -3 ° C, A freezing room at −15 ° C. to −18 ° C. is a generally used temperature range.

However, in recent years, due to an intentional change in temperature during storage, quality improvement during food storage and a cooking function have been added. JP-A-62-4157
Japanese Patent Application Laid-Open No. 0-73583 discloses a method of sequentially changing a temperature region by appropriately controlling an air flow introduced into a storage, and Japanese Patent Application Laid-Open No. 4-73583 discloses a method as shown in FIG. A method is shown in which a heating means is provided in a refrigerator to perform a temperature increasing action.

An example of Japanese Patent Application Laid-Open No. 4-73583 will be specifically described with reference to FIG. In FIG. 1, a low-temperature cooking chamber 3 surrounded by a heat insulating material 2 is provided in one section of the refrigerator 1, and a door 4 that can be opened and closed is installed at the front opening. Reference numeral 5 denotes an air passage for cool air supplied from a cooling means (not shown), and the inside of the low-temperature cooking chamber 3 is maintained at a low temperature by the cool air supplied from the cool air.

On the other hand, a tubular radiant heating type upper heater 6 is provided at the upper part of the low temperature cooking chamber 3 and a plate-shaped conduction heating type lower heater 7 is provided at the lower part thereof to heat the inside of the low temperature cooking chamber 3. It is configured to be able to. 8 is food to be cooked at low temperature,
9 is a food container on which food is placed.

In the above configuration, when the food 8 placed on the food container 9 is cooled and frozen by the cool air supplied from the air passage 5, the water (cell liquid) inside the cells of the food 8 freezes, The volume expansion causes cell destruction (damage to cell membranes and, in plant cells, cell wall damage, etc.).

Thereafter, the supply of cold air is stopped and the upper heater 6 is turned off.
When the lower heater 7 is energized to raise the temperature of the food 8 to defrost it, moisture flows out from the broken cracks in the cells of the food 8 to become water-absorbing or the food 8 softens. At this time, if there is a seasoning material supplied simultaneously in the container 9, the seasoning material can be permeated into the food 8 instead of the water that has flowed out.

Thus, the softening is promoted or the permeability is enhanced by cell destruction that occurs when the food 8 is frozen and thawed,
By increasing the temperature, a cooking action such that the seasoning material can be easily permeated in a short time can be performed.

Japanese Patent Application Laid-Open No. H11-2949 discloses that cooling and heating are performed by changing the direction of conduction of a Peltier element.
As typified by Japanese Patent No. 22, it is used for the purpose of storing at the optimum temperature for each storage item, for heating those stored in a cold storage, and for cooling those at high or normal temperature to low temperature. Nothing is used for the purpose of cooling and heating individual stored items to freeze and thaw the stored items for cooking.

[0010]

However, in recent years,
Energy saving is demanded due to environmental problems, and there is no exception in the equipment configuration for cooking by freezing and thawing by a cooling means and a heater. Therefore, in particular, a highly efficient means is required instead of a heating means using a heater.

[0011] Further, for promoting cell destruction, vegetables,
The balance between the taste of the ingredients, the soup penetration and the softening is different depending on the meat, fish, etc. For example, meat has too much destruction of cells, so the umami component will drip out and flow out too much to eat the meat itself, so meat needs to have a smaller degree of cell destruction than vegetables .

[0012] For this purpose, when cooking meat, it is necessary to cool it faster than vegetables. In other words, an optimum cooling speed is required by cooking only vegetables, cooking only meat, and cooking mixed with vegetables and meat.

Conventionally, for such various cooling speed controls, both the control of the cooling means and the control of the heater are required, and temperature unevenness is likely to occur, and the cooling means is also used for cooling the refrigerator. Therefore, it is not possible to cool the cooking chamber preferentially, so that optimal cooling speed control cannot always be performed.

Further, some foods have a low-temperature injury, as represented by potatoes. When freezing such foods, delicate temperature control near the freezing temperature is required, and the temperature is low. If it is too high, it will be uncomfortable due to low temperature damage. Also in this respect, the conventional method is disadvantageous because the temperature fluctuation is increased.

In the case where food cells are destroyed by freezing and thawing, the growth rate of bacteria due to a rise in temperature is large because the cells are destroyed. Therefore, it is necessary to suppress local high temperature due to melting unevenness, and the heating means must be capable of easily controlling the heating amount. That is, it is desired to keep the temperature fluctuation small at the melting temperature.

The present invention has been made in view of the above-mentioned problems, and provides a device which is capable of easily controlling heating with high efficiency and easily changing a cooling speed. The purpose is to do.

[0017]

In order to achieve the above object, a cooking device according to the present invention is provided so as to exchange heat with a cooking chamber for storing food, a Peltier element, a compressor and waste heat of the Peltier element. Cooling means in which a packed condenser, a decompression mechanism, and an evaporator are connected in an annular shape, and the stored food is cooled and frozen by the cooling means or the Peltier element, and then heated and melted by the Peltier element. Because the cooker promotes cell destruction by performing at least one melting cycle, the Peltier element must have a heating amount for input greater than 1 when compared to a heater that has a heating amount for input less than 1 during heating. In addition to high energy efficiency and energy saving, the heating amount can be freely changed by input control of the Peltier device.

Also, at the time of cooling, by controlling the input of the Peltier element, the cooling capacity of the Peltier element itself changes, and at the same time, the condensing pressure changes due to the change in the amount of heating on the waste heat side, and the flow rate changes. To control the cooling capacity.

As described above, cooling speed control and temperature maintenance control can be easily performed with energy saving, and cell destruction by freezing and thawing optimal for food can be performed.

[0020]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention according to claim 1 of the present invention is provided so that a cooking chamber for storing food, a Peltier element, a compressor, and heat exchange with waste heat of the Peltier element are provided. A cell of a food, comprising a condenser and an evaporator, wherein the stored food is cooled and frozen by the cooling means or the Peltier device, and then heated and melted by the Peltier device to perform at least one freeze-thaw cycle. Since it is a cooking device that promotes destruction, in addition to heating can be performed with energy saving, cooling and heating capacity control can be changed simply by performing input control, and optimum cooling speed control and temperature maintenance control can be easily performed. .

According to a second aspect of the present invention, there is provided a cooking chamber for storing food, and a Peltier element, wherein the food stored in the cooking chamber is frozen by cooling and heating with the Peltier element. It is a cooker that promotes cell destruction of food by performing at least one freeze-thaw cycle to thaw and thaw, so that energy-saving heating and optimal cooling speed control and temperature maintenance control for each food can be easily performed. In addition, by performing cooling only with the Peltier element, the cooling speed can be accurately controlled, and the space is saved because the heating Peltier element is used for cooling.

According to a third aspect of the present invention, there is provided a metal container for storing food in a cooking chamber, wherein the metal container is detachable, and a cooling heat exchanger for cooling means or a heating means for heating heating means. Since the heat exchanger is the cooking device according to claim 1 or 2 which is in contact with the outer surface of the metal container, energy-saving heating, and optimal cooling speed control and temperature maintenance control for each food can be easily performed. In addition to what can be done, it is possible to equalize the temperature during cooling and heating, and when cooking with a gas stove after cooking in a cooker, food can be heated with a gas stove without transferring it to a pot etc. Can be omitted.

The invention according to claim 4 of the present invention is provided with two heating means, wherein the food is heated to an arbitrary temperature by the first heating means, then heated by the second heating means, and the food product is frozen and thawed after the freeze-thaw cycle. The method according to claim 1 or 2, wherein the heating is performed to any temperature from 75 ° C or higher to lower than 100 ° C for 1 minute or more.
The cooker described above, in addition to energy-saving heating, easy control of optimum cooling speed and temperature maintenance control for each food, sterilization of food after cooking by freeze-thaw cycle, and boiling at about 100 ° C The thermal decomposition and modification of the nutrient can be suppressed as compared with the case where it is performed.

According to a fifth aspect of the present invention, since the Peltier device is the cooking device according to the fourth aspect, which is separated from the cooking chamber and the second heating means by a heat insulating material, energy-saving heating and food can be achieved. Optimum cooling speed control and temperature maintenance control can be easily performed in each case.
Deterioration can be suppressed by preventing a high temperature of 100 ° C. to 100 ° C.

According to a sixth aspect of the present invention, there is provided a control means comprising a temperature sensor capable of detecting the temperature of food in a cooking chamber, and performing only melting by heating when the temperature of frozen food is detected. Since the cooking device according to claim 1 or 2 has a heat-saving, energy-saving heating, an optimum cooling speed control and a temperature maintenance control for each food can be easily performed, and the freeze-thaw cycle can be achieved only by thawing. Since the cell destruction can be promoted at the same level as the above, the cooking time and energy can be reduced by the freezing time.

Hereinafter, an embodiment of the present invention will be described with reference to FIG.
This will be described with reference to FIG. The same components as those in the related art are denoted by the same reference numerals, and detailed description is omitted.

(Embodiment 1) Embodiment 1 according to the present invention will be described with reference to the drawings.

FIG. 1 is a sectional view of a cooking device according to Embodiment 1 of the present invention.

As shown in FIG. 1, reference numeral 10 denotes a cooking chamber, 11 denotes an outer shell of the cooking chamber 10 in which the cooking chamber 10 is insulated, 12 denotes a door for inserting and removing the food container 9, and 13 denotes a bottom of the cooking chamber 10. A Peltier device that operates with a DC power supply.

Reference numeral 14 denotes a use-side heat exchange section of the Peltier element 13 serving as a heat source for indirectly cooling or heating the food, and reference numeral 15 denotes a waste heat-side heat positioned opposite the use-side heat exchange section of the Peltier element 13. It is an exchange unit.

Reference numeral 16 denotes a compressor, 17 denotes a first heat exchanger in contact with the waste heat side heat exchanger 7 of the Peltier device 13, 18 denotes a second heat exchanger, and 19 denotes a first heat exchanger. Compressor 16
This is an outdoor fan that promotes heat exchange with the outside air by allowing the outside air to flow.

Reference numeral 20 denotes a machine room for accommodating the compressor 16 and the outdoor fan 19, etc., 21 denotes an outside air inlet for introducing outside air into the machine room 20, and 22 denotes a state after heat exchange between the compressor 16 and the first heat exchanger 17. An outlet for discharging the air of the outside to the outside air.
An indoor fan for circulating the air inside and exchanging heat with the second heat exchanger 18, 24 is a discharge port from which air after heat exchange with the second heat exchanger 18 is discharged into the cooking chamber 10, 25 Is a suction port through which air in the cooking chamber 10 is introduced into the second heat exchanger 18; 26 is a water receiving tray for receiving defrost water when dew or defrost is formed on the second heat exchanger 18; Reference numeral 27 denotes an evaporating dish for evaporating defrost water and the like.

Numeral 28 designates defrosted water from the water receiving tray 26 to the evaporating tray 2.
7 is a temperature sensor installed in close contact with the food container 9, and includes a compressor 16, a first heat exchanger 17, a pressure reducing mechanism (not shown), and a second heat exchanger 18. Are functionally connected in a ring shape to form a refrigeration cycle in which a refrigerant is sealed. That is, when the compressor 16 is operating, the first heat exchanger 17 functions as a condenser,
The second heat exchanger 18 functions as an evaporator.

Regarding the cooker constructed as described above,
The operation will be described below.

After the food and soup to be cooked are put into the food container 9, the door 12 is opened and the food container 9 is put into the cooking chamber 10, and the food container 9 is placed on a control panel (not shown) attached to the outer surface of the cooking chamber shell 11. When a menu for cooking is selected and a start of cooking is selected, a cooling mode is started. At this time, an optimum food cooling speed is set in advance for the menu, and the cooling speed is set by a temperature drop per hour of the food.

As the cooling mode, there are a normal mode, a rapid cooling mode, and a slow mode, and the cooling capacity can be varied in each mode.

In the normal mode, the compressor 16 operates and the outdoor fan 19 and the indoor fan 23 operate simultaneously with the operation of the compressor 16 or after an arbitrary time, thereby starting the cooling of the cooking chamber 10. Here, the internal refrigerant is compressed by the compressor 16, reaches the first heat exchanger 17, and is cooled by the outside air flowing into the machine room 20 from the outside air inlet 21 by the operation of the outdoor fan 19.

Thereafter, the compressor 16 is cooled and the discharge port 22 is cooled.
From the machine room 20 to the first heat exchanger 17
The refrigerant condenses by the cooling in the above, flows into the second heat exchanger 18 through the decompression mechanism, and exchanges heat with air in the second heat exchanger 18, so that the refrigerant evaporates and gasifies, and the refrigerant flows into the compressor 16. The cooling of the second heat exchanger is performed by the refrigeration cycle.

Then, the cooled second heat exchanger 18
The air in the cooking chamber 10 is sucked from the suction port 25 located below the cooking chamber 10 by the operation of the indoor fan 23 and is circulated to the second heat exchanger to cool the air. The cooking chamber 10 is discharged from a discharge port 24 provided above the cooling chamber 10 to cool the inside of the cooking chamber 10. Thus, during cooling, the inside of the cooking chamber 10 is efficiently cooled by discharging cold air from above and sucking it from below.

In the slow mode, only the Peltier element 13 operates, and the Peltier element 13 is energized by an energization conversion device (not shown) so that the use-side heat exchange section 14 has a low temperature. The exchange unit 15 exchanges heat with the outside air through the first heat exchanger 17 and is cooled. In this way, the food is slowly frozen from the use-side heat exchange section 14 through the food container 9. At this time, the cooling capacity can be varied by controlling the input of the Peltier element 13.

In the quenching mode, the Peltier device 13 is also operated together with the operation of the compressor 16, and the direction of the Peltier device 13 is changed by a current conversion device (not shown) so that the use-side heat exchange section 14 is at a low temperature. The cooling from the use-side heat exchange unit 14 and the cooling from the second heat exchanger 18 of the cooling unit 13 perform high-performance cooling.

At this time, by controlling the input of the Peltier element 13, the amount by which the waste heat side heat exchange section 15 heats the first heat exchanger 17 is varied. That is, when the input of the Peltier element 13 is increased, the cooling capacity from the use-side heat exchange unit 14 increases, and the amount of the waste heat-side heat exchange unit 15 heating the first heat exchanger 17 increases, and the condensing pressure increases. As the flow rate increases, the cooling capacity increases.

Here, in the cooling mode, first, cooling is performed for an arbitrary time in the normal mode, and the degree of temperature decrease detected by the temperature sensor 29 at that time, that is, the difference between the cooling speed and the optimum cooling speed is calculated. Then, the mode shifts to the slow mode or the rapid cooling mode as needed. After that, the temperature sensor 29
The cooling capacity is variably controlled in each mode based on the difference between the cooling speed and the optimum cooling speed to control the cooling speed to the optimum.

As described above, in the case where the cooling capacity is controlled by operating and stopping the cooling means as in the related art, the temperature tends to vary, and it is not possible to accurately control the optimum cooling speed. Further, it is difficult to perform a wide range of capacity control by controlling the speed of the compressor 16.

However, according to the present invention, the cooling speed can be varied over a wide range with high accuracy, so that the delicious taste of each food and the delicious cooking with a balance between soup penetration and softening are realized.

When the temperature sensor 29 detects the temperature below the freezing temperature of the food, and when an arbitrary time has elapsed, it is determined that the whole food has been frozen, and the devices operating for cooling are stopped, and at the same time, the melting mode is set. Transition.

When cooking foods that cause low-temperature damage,
When the freezing temperature of the food is detected by the temperature sensor 29, only the Peltier element 13 is cooled, and the cooling temperature is controlled so as to maintain the freezing temperature. As a result, the temperature can be continuously maintained with a low cooling capacity, so that temperature fluctuation is small. Thereafter, the mode is set to the melting mode at an arbitrary time.

In the melting mode, the Peltier element 13 is energized so that the use-side heat exchange section 14 installed on the bottom of the cooking chamber 10 and in contact with the bottom surface of the food container 9 over a wide area becomes the high temperature side, and generates heat. By heating the food from the portion 14 through the bottom surface of the food container 9, the food is efficiently heated using convection. At this time, the temperature of the waste heat side heat exchanger 15 becomes low and the heat exchange with the ventilation air is performed through the first heat exchanger 17 over a wide range of heat exchange area with the ventilated air, so that the heat exchange is performed efficiently and the temperature is raised.

At this time, in the initial stage of the heating mode, the waste heat-side heat exchange section 15 is heated by the heat stored in the internal refrigerant as a part of the condenser during the cooling mode. The heat is exchanged, and as a result, the heating of the use-side heat exchange section 14 has high capacity and is efficient.

When the temperature sensor 29 detects a certain temperature equal to or higher than the melting temperature, the input of the Peltier element 13 is controlled, and the temperature is maintained for an arbitrary time. At this time, the temperature is maintained while cooling by changing the energizing direction as necessary. Then, the process ends when a predetermined time has elapsed.

At the time of heating, the air in the cooking chamber 10 is also heated, and the frost formed on the second heat exchanger 18 is defrosted and stored in the evaporating dish 27 from the water receiving dish 26 through the drain 28. The stored defrost water evaporates due to the ventilation of the outside fan and the heat of condensation of the refrigerant in the first heat exchanger 17 when the cooking chamber 10 is cooled, and is discharged to the outside air. At this time, the indoor fan 23 may be operated at appropriate times in the melting mode to promote defrosting. When an AC power supply is used, the power is converted into DC by a converter (not shown) and supplied to the Peltier element 13.

The start of the cooling mode, that is, the start of cooking, is performed by setting the desired time of completion, calculating the cooking time backward, completing the cooking at an arbitrary time before the completion time, and heating the food at the time of melting. May be controlled so that the maximum temperature is 10 ° C. or less, and a function of storing in a refrigerator (1 ° C. to 5 ° C.) after completion of the freeze-thaw cycle may be added. Cooking in the absence of
The time during absence can be effectively used for cooking.

As described above, by controlling the capacity of the Peltier element 13 and controlling the cooling capacity of the refrigeration cycle that effectively uses the waste heat of the Peltier element 13, it is possible to control the cooling speed and temperature over a wide range during cooling. During heating, the food can be thawed uniformly by highly efficient capacity control, so that the optimal freeze-thaw cycle can be performed for each food with energy saving.

In the present invention, the freeze-thaw cycle is one time. However, when the amount of cooking is large, or when the food is difficult to soak and soften with a single freeze-thaw cycle, the freeze-thaw cycle based on the cooking weight is used. The number of thaw cycles and the number of freeze-thaw cycles for menus using ingredients that are difficult to soak or soften are stored in advance, and the cooking weight can be detected by the weight sensor or selected step by step on the control panel. The number of freeze-thaw cycles may be determined in such a way that the menu is selected on the control panel.

(Embodiment 2) Embodiment 2 according to the present invention will be described with reference to the drawings. The same components as those in the first embodiment are denoted by the same reference numerals, and detailed description is omitted.

FIG. 2 is a sectional view of a cooker according to Embodiment 2 of the present invention.

As shown in FIG. 2, reference numeral 30 denotes a Peltier device 1.
3 is a third heat exchanger, which is partially in close contact with the use-side heat exchange unit 14 and exchanges heat, 31 is a fourth heat exchanger in contact with the food container 9 on the side, and 32 is a third heat exchanger. A pump for circulating the heat transfer medium 30 and the heat transfer medium in the fourth heat exchanger 31. A fifth heat exchanger 33 is in contact with the waste heat side heat exchange unit 15 of the Peltier element 13. The heat exchanger 30, the fourth heat exchanger 31, and the pump 32 are annularly piped so that the heat transfer medium can flow.

Regarding the cooker constructed as described above,
The operation will be described below.

When the cooling mode is started, the Peltier device 13, the pump 32, and the outdoor fan 19 are operated, and the operation of the Peltier device 13 is performed by changing the direction of current supply so that the use-side heat exchange unit 14 becomes low in temperature. ).

The use-side heat exchanger 14 which has been cooled to a low temperature by the operation of the Peltier element 13 cools the internal heat carrier medium by cooling the third heat exchanger 30, and the cooled heat carrier medium is partially removed. Cools the food well through the bottom surface of the food container 9 which is in contact with the third heat exchanger 30, and the others are sent to the fourth heat exchanger 31 by the pump 32 and from the fourth heat exchanger 31 The food is cooled and frozen well through the side of the food container 9 in contact.

At the same time, the heat of the waste heat side heat exchanger 15 which has become high temperature due to the operation of the Peltier element 13 is transmitted to the fifth heat exchanger 33, and the heat transmitted to the fifth heat exchanger 33 is The air is discharged by exchanging heat with the outside air due to the ventilation caused by the operation of the outdoor fan 19, and the waste heat side heat exchange unit 15 is cooled down to the outside air temperature.

When the food is frozen, the mode shifts to a melting mode in which the food is thawed.

In the melting mode, the Peltier device 1
The pump 32 is stopped at the same time as the current direction is changed by the current-direction changing device (not shown) so that the use-side heat exchange section 14 of No. 3 has a high temperature. And the use side heat exchange section 14
Then, the food is heated and melted through the bottom surface of the food container 9. At the same time, the waste heat side heat exchange unit 15 becomes low temperature,
The heat is transferred to the fifth heat exchanger 33 and the fifth heat exchanger 33
Transferred to the outside fan 19 is discharged by exchanging heat with the outside air due to ventilation caused by the operation of the outdoor fan 19, and the waste heat side heat exchange unit 15 is discharged.
Is heated to the outside temperature.

As described above, at the time of heating, the high temperature side of the Peltier element 13 which is more efficient than a heater or the like is used, and at the same time, cooling and heating can be performed only by changing the direction of conduction, and the ability can be controlled only by controlling input. Since control is possible, cooling speed control and temperature maintenance control can be performed with better control, and the size can be reduced.

Further, since no refrigerant such as R12 or R134a is required, ozone layer destruction and global warming can be suppressed.
Since no flammable refrigerant such as 600a is used, the risk of ignition can be reduced.

(Embodiment 3) Embodiment 3 according to the present invention will be described with reference to the drawings. The same components as those in the first and second embodiments are denoted by the same reference numerals, and detailed description is omitted.

FIG. 3 is a sectional view of a cooker according to Embodiment 3 of the present invention.

In FIG. 3, reference numeral 34 denotes a metal container into which food made of metal is put.

[0069] Regarding the cooking device configured as described above,
The operation will be described below.

In cooling and heating, the heat from the heat exchanger is transferred to the food through the metal container 34 having good heat conductivity, and the food is frozen and thawed in a short time.

Further, when cooking by heating at 70 ° C. to 100 ° C. after the freeze-thaw cycle such as a boiled dish, the metal container 3
4 is taken out of the cooking chamber 10 and cooked over an open fire.

As described above, the freezing and thawing cycle can be cooked in a short time, and the trouble of transferring the food when heating and cooking at a higher temperature after the freezing and thawing cycle cooking is required can be omitted.

(Embodiment 4) Embodiment 4 according to the present invention will be described with reference to the drawings. The same components as those in the first and second embodiments are denoted by the same reference numerals, and detailed description is omitted.

FIG. 4 is a sectional view of a cooker according to Embodiment 4 of the present invention, and FIG.

In FIGS. 4 and 5, reference numeral 35 denotes a second heating means which is a high frequency or microwave. Cooking room 1
The temperature of the food put into 0 is 20 ° C, the same as the outside air temperature, the freezing temperature at which the whole food freezes is 0 ° C, the temperature at which the whole food freezes is -12 ° C, the melting temperature of the food is 0 ° C, and the whole food The temperature for melting is 4 ° C., the input of the Peltier element 13 as the first heating means is stopped at 50 ° C., and the second heating means 35 heats the temperature from 50 ° C. to 85 ° C. To 65 ° C. As described above, in the present embodiment, an example will be described in which a menu is cooked at a temperature of about 65 ° C. when eating boiled food or the like.

[0076] The cooker constructed as described above
The operation will be described below.

After the food is introduced, the cooling mode is started, and the food starts to cool from 20 ° C. near normal temperature, and the temperature gradient becomes very gentle in the latent heat region of water near 0 ° C. where freezing is performed. Thereafter, the temperature gradient increases and the temperature further decreases.
Then, when the temperature sensor 29 reaches -12 ° C, the operation of the cooling means is repeatedly started and stopped, so that -12 ° C ± 0.5 ° C.
To maintain for any time. Thereby, the whole food is frozen. Then, the mode shifts to the melting mode.

When the mode is shifted to the melting mode, the cooling means is stopped and heating by the Peltier element 13 is started, the temperature of the food rises, the temperature gradient is reduced near 0 ° C., and the melting is started, and thereafter the temperature gradient is increased. When the temperature of the temperature sensor 29 reaches 4 ° C., the temperature of 4 ° C. ± 0.5 ° C. is maintained for an arbitrary time by operating and stopping the cooling means and the first heating means. This melts the whole food.

The temperature of 4 ° C. ± 0.5 ° C. is maintained by detecting the outside air temperature from an outside air temperature sensor (not shown), and activating and stopping the cooling means if the outside air temperature exceeds 4 ° C. Then, it is performed by operating and stopping the first heating means.

Up to now, only the freeze-thaw cycle is performed, and when not used after completion of the freeze-thaw cycle, the cells are further stored at a refrigeration temperature of 4 ° C. ± 0.5 ° C. for a long time, and various bacteria when not used immediately are used. Prevent breeding.

When further heating and cooking are required, the mode is shifted to the heating mode after the freeze-thaw cycle, the cooling means is stopped, and the first heating means is operated. At this time, the temperature gradient at the temperature sensor 29 is large, and then, as the amount of heat that the outside air invades into the cooking chamber 10 through the cooking vessel outer shell 2 with the rise of the temperature inside the cooking chamber 10 increases, the Peltier element 1
Since the heat difference from the heating amount of No. 3 gradually decreases, the temperature gradient decreases.

When the temperature gradient decreases to an arbitrary value, the first heating means is stopped and the second heating means 35 is operated. Then, when the temperature rises to 85 ° C., the whole food is heated to 75 to 85 ° C. for 1 minute to sterilize it by maintaining it for 10 minutes by operating and stopping the second heating means 35, and then the second heating means 35 35 stops.

Thereafter, the temperature sensor 29 is left for an arbitrary time until the temperature reaches 65 ° C., or is cooled by cooling means. When the temperature of the temperature sensor 21 reaches 65 ° C., the operation and the stop of the second heating means 35 cause the temperature of 65 ° C. ±
Maintain 1 ° C.

Here, in the case of cooking that requires a heating mode, four times for melting the whole food during the freeze-thaw cycle are used.
It is not necessary to maintain the temperature at ℃ ± 0.5 ° C. for an arbitrary time.

[0085] In this way, the freeze-thaw cycle promotes soup of the soup and seasonings into the food and softening of the food, so that it is boiled up to a high temperature of 100 ° C for a long time as in normal cooking. Since it is not necessary to promote the penetration of soup and seasonings into foods and to soften foods, it is possible to suppress the thermal decomposition and modification of nutrients generated at high temperatures.

[0086] In the case of heating cooking such as boiling using an ordinary gas stove, it is restricted during cooking for safety.
In this embodiment, the cooking time can be effectively used by setting the cooking end time to the eating time.

The temperature sensor 2 for estimating the temperature of the food
Reference numeral 9 designates a contact with the outside of the food container 9; however, a cordless type temperature sensor which contacts the food inside the food container 9 may be used. In the method of detecting the temperature data of the food by the communication means with the provision of the above, the temperature of the food can be detected with higher accuracy, and the same or more effect can be obtained.

Although the output of the high frequency or microwave of the second heating means 35 is not described,
It is preferable to use a low-power high-frequency or microwave of W, in which case the metal container 34 is used instead of the food container 9.
Can reduce the generation of sparks, so that the metal container 34 can be used, heat transfer to food is promoted, unevenness is reduced, and cooking can be performed efficiently and in a short time.

The second heating means 35 is a high-frequency or microwave, but generally a food such as a heater or the like is generally used for heating.
A heater that heats to a temperature exceeding ℃ may be used. In that case, it can be heated uniformly by using convection by installing it below the food container 9.

Further, the high-frequency or microwave as the second heating means 35 is repeatedly stopped and operated to maintain the temperature. However, the temperature may be maintained by controlling the input to change the calorific value. .

(Embodiment 5) Embodiment 5 of the present invention will be described with reference to the drawings. The same components as those in the fourth embodiment are denoted by the same reference numerals, and detailed description is omitted.

FIG. 6 is a sectional view of a cooker according to Embodiment 5 of the present invention.

In FIG. 6, reference numeral 36 denotes a sixth heat exchanger, 3 which contacts the use side heat exchange section 14 of the Peltier element 13 in a wide range.
Reference numeral 7 denotes a seventh heat exchanger that contacts a wide area on the bottom surface of the food container 9, reference numeral 38 denotes a partition wall made of a heat insulating material that separates the Peltier element 13 and the cooking chamber 10. The heat exchanger 36, the seventh heat exchanger 37, and the pump 32 are connected in an annular shape by piping (not shown), and a heat transfer medium is sealed inside.

[0094] Regarding the cooker constructed as described above,
The operation will be described below.

In the cooling mode, the Peltier device 13, the pump 32 and the outdoor fan 19 operate. As a result, the temperature of the use-side heat exchange unit 14 becomes low, the sixth heat exchanger 36 is cooled, and the internal heat transfer medium is cooled. At the same time,
The heat of the waste heat side heat exchange unit 15 which has become high temperature due to the operation of the Peltier element 13 is transferred to the fifth heat exchanger 33, and the heat transferred to the fifth heat exchanger 33 is used for the operation of the outdoor fan 19. The air is discharged by exchanging heat with the outside air due to the accompanying ventilation, and the waste heat side heat exchange section 15 of the Peltier element 13 is cooled to the outside air temperature.

Then, the cooled low-temperature heat transfer medium is transferred to the seventh heat exchanger 37 and brought into contact with the food container 9.
While cooling the food through the bottom surface of the heat transfer medium, the temperature of the heat transfer medium rises and flows to the fourth heat exchanger 31. In the fourth heat exchanger 31, heat is transmitted to the food through the side surface of the food container 9 and cooled, and at the same time, the temperature of the fourth heat exchanger 31 further increases. Then, the heat transfer medium whose temperature has risen returns to the sixth heat exchanger 36 and is cooled through the food container 9 in a cycle of being cooled to freeze the food. At this time, maintaining the temperature of -12 ° C. ± 0.5 ° C. for freezing the whole food is performed by operating and stopping the Peltier element 13, that is, by turning ON and OFF the input.

In the melting mode, the pump 32 is operated, and the direction of the current is changed by the current-direction changing device so that the use-side heat exchange section 14 of the Peltier element 13 has a high temperature. Heats the food through the food container 9 due to the circulation of the waste heat, and the waste heat side heat exchange unit 15 which becomes low temperature raises the temperature by heating the fifth heat exchanger 33 by the outside air ventilation by the operation of the outdoor fan 19. It is heated up to the outside temperature.

At this time, the whole food is melted at 4 ° C. ±
Maintaining the temperature of 0.5 ° C. is performed by detecting the outside air temperature from an outside air temperature sensor (not shown) and turning on and off the input to the Peltier element 13 in the cooling mode if the outside air temperature exceeds 4 ° C. If so, in the melting mode, the input to the Peltier element 13 is turned on and off.

In the heating mode, the outdoor fan 19 and the pump 32 are stopped, and the second heating means 35 is operated.

At this time, the temperature of the cooking chamber 10 and the food container 9 rises due to the partition wall 38 having the heat insulation structure, but the heat transfer to the Peltier element 13 is caused by the natural convection of the heat transfer medium and the partition wall 3.
Only a very small amount of heat leak from 8 is maintained at about the outside temperature.

As described above, the surrounding environment of the Peltier element 13 is maintained at a temperature corresponding to the outside air temperature, and it is unlikely that the temperature exceeds 50 ° C. even when the load is large or at a high outside air temperature. Deterioration due to is suppressed.

In the present invention, the outdoor fan 19 is stopped in the heating mode. However, in the case where the ambient temperature is high due to the installation environment, or when the atmosphere of the Peltier element 13 becomes high due to a high outdoor temperature, etc. Alternatively, a temperature sensor may be provided around the Peltier element 13 and a control for operating the outdoor fan 19 when the temperature becomes 50 ° C. to 70 ° C. may be provided.

(Embodiment 6) Embodiment 6 of the present invention will be described with reference to the drawings. The same components as those in the first and second embodiments are denoted by the same reference numerals, and detailed description is omitted.

FIG. 7 is a temperature characteristic diagram of the temperature sensor according to the sixth embodiment of the present invention.

When the door 12 is opened, the opening of the door 12 is detected by a door switch (not shown), and at the same time, the initial temperature detection is started from the temperature sensor 29, and is detected in units of one second. This initial temperature detection is performed for 10 seconds after the cooking start command on the control panel is set.

Then, if the temperature below -5 ° C. is detected during the initial temperature detection, and the detected value is -5 ° C. or less until the temperature detection is completed after the detection of -5 ° C., the food is frozen and stored. It is determined that it has been performed, and a predetermined melting mode is performed. Otherwise, the melting mode is performed through a predetermined cooling mode.

In the embodiment of the present invention shown in FIG.
This is an example in which 5 ° C. is detected and the temperature is −6 ° C. at the end of the initial temperature detection, whereby the process is started from the melting mode without performing the cooling mode.

As described above, when cooking frozen preserved foodstuffs, starting from the melting mode can reduce the energy and time required to further freeze the frozen foodstuffs.

[0109]

As described above, the present invention provides a cooking chamber for storing food, a Peltier element, a compressor, and a condenser installed to exchange heat with waste heat of the Peltier element. An evaporator, wherein the stored food is cooled and frozen by the cooling means or the Peltier device, and then heated and melted by the Peltier device to perform at least one freeze-thaw cycle.
Since the cooking device promotes cell destruction by performing cycles, heating can be performed with energy saving.

Further, the cooling and heating capacity control can be changed only by controlling the input, and the optimum cooling speed control and temperature maintenance control can be easily performed. A freeze-thaw cycle in which the balance between softening and softening is improved can be realized.

[Brief description of the drawings]

FIG. 1 is a sectional view of a cooker according to a first embodiment of the present invention.

FIG. 2 is a sectional view of a cooking device according to Embodiment 2 of the present invention.

FIG. 3 is a sectional view of a cooker according to Embodiment 3 of the present invention.

FIG. 4 is a sectional view of a cooker according to a fourth embodiment of the present invention.

FIG. 5 is a temperature characteristic diagram according to a fourth embodiment of the present invention.

FIG. 6 is a sectional view of a cooker according to a fifth embodiment of the present invention.

FIG. 7 is a temperature characteristic diagram according to Embodiment 6 of the present invention.

FIG. 8 is a sectional view of a conventional refrigerator with a cooking room.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Cooking room 13 Peltier element 29 Temperature sensor 34 Metal container 35 Second heating means

 ──────────────────────────────────────────────────続 き Continued on front page F term (reference) 4B022 LA05 LA06 LF13 LJ04 LN10 LQ10 LT02 LT03 4B035 LC11 LC16 LE05 LG32 LG42 LP01 LP43 LT18

Claims (6)

[Claims] 1. A cooking chamber for storing food, a Peltier element, a compressor and a condenser installed to exchange heat with waste heat of the Peltier element, and an evaporator, wherein the stored food is stored in the cooking chamber. A cooker that promotes cell destruction of food by performing at least one freeze-thaw cycle of cooling and freezing with cooling means or a Peltier element and then heating and melting with the Peltier element. 2. A cooking chamber for storing food, and a Peltier device, wherein at least one freeze-thaw cycle for freezing and thawing the food stored in the cooking chamber by cooling and heating with the Peltier device. A cooker that promotes cell destruction of food by cycling. 3. A metal container for storing food in a cooking chamber, wherein the metal container is detachable, and a cooling heat exchanger of cooling means or a heating heat exchanger of heating means is provided on an outer surface of the metal container. The cooking device according to claim 1 or 2, wherein the cooking device is in contact with the cooking device. 4. A method comprising two heating means, wherein the food is heated to an arbitrary temperature by the first heating means, then heated by the second heating means, and after the freeze-thaw cycle, the food is heated from 75 ° C. or higher to 100 ° C.
The cooker according to claim 1 or 2, wherein the cooker is heated to any temperature less than and maintained for 1 minute or more. 5. The cooker according to claim 4, wherein the Peltier device is isolated from the cooking chamber and the second heating means by a heat insulating material. 6. The cooking apparatus according to claim 1, further comprising a temperature sensor capable of directly detecting or estimating the temperature of the food in the cooking chamber, and having control means for performing only melting by heating when the temperature at which the food is frozen is detected. Item 3. The cooker according to Item 2.