JP2004138345A - Device and method for superheated steam cooking - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a roaster of high quality with a simple structure and little energy loss capable of restraining oxidative deterioration of food by utilizing a superheated steam cooking device. <P>SOLUTION: A refrigerating cycle device comprises a cooking chamber 2 for containing food, a superheating means 4 provided near the inner wall surface of the cooking chamber 2, an evaporating means 19 consisting of a metal tray 7 and electric heaters 8 for evaporating water provided outside the cooking chamber 2, a water supplying means 20 consisting of a water supply pipe 9, a water tank 10 and a water supply pump 11 for supplying water to the evaporating means, and a flow passage 21 for feeding the steam generated by the evaporating means 19 into the cooking chamber 2. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a superheated steam cooking device and a superheated steam cooking method.
[0002]
[Prior art]
Common types of cooking operations include wet heating such as boiling, steaming and baking, dry heating such as baking, frying and frying, and combined heating such as steaming, all of which use electricity or gas as a heating source. External heating using various devices. On the other hand, there is microwave heating as a special heating method, which is widely used under the name of microwave oven.
[0003]
By the way, in the above-mentioned external heating, the operation of baking is a cooking operation that has been used since mankind started using fire. In addition to meat storage and seafood, fishery products (kamaboko, bamboo ring, etc.), root vegetables (7) Using various foods such as rice (baked sweet potato), cooked rice (baked rice ball), rice cracker (baked rice cracker), etc., the oven and grill using gas combustion flame and exhaust gas, and hot air heating using electric heater There are an oven and a radiant heating roaster, etc., which are used according to cooking purposes.
[0004]
On the other hand, in recent years, in commercial cooking of a large amount of heating, a superheated steam cooking device such as a steam convection oven that uses superheated steam heated to 100 ° C. or higher and uses condensation heat transfer to perform high-speed heating has also been used ( For example, see Patent Document 1.)
[0005]
[Patent Document 1]
Japanese Patent Application Laid-Open No. 2000-184964
[Problems to be solved by the invention]
In the above-mentioned various baking methods, both the supply of heat to the food to be cooked and the atmospheric conditions determine the cooking quality (appearance, texture, and flavor). Significantly affects flavor. For example, grilled fish is cooked at 200 ° C to 250 ° C. The thermal decomposition of fish fat starts at about 150 ° C, the browning starts at about 200 ° C, and the fuming of oils and fats starts at about 260 ° C, so it has a moderately browned and crisp texture. In addition, since the generation of smoke and bitterness due to high-temperature oxidation of fats and oils is suppressed, cooking is performed in the above temperature range. In response to this requirement, for example, in an oven or grill using gas combustion, a large amount of water vapor of 100 ° C. or less is contained in the exhaust gas. The finish is not obtained, and usually enough oxygen coexists, so high temperature oxides of bitter oils and fats are generated in the part where the temperature rises excessively, and it is not necessarily finished with excellent flavor and texture. It must not have been.
[0007]
In addition, in an oven or roaster by electric heating, although there is no excess water vapor supply compared to flame combustion, water vapor generated from the food itself whose temperature has risen convects around the food, where the effects of humidity and oxygen are unavoidable. Was something.
[0008]
On the other hand, the heating and cooking method using superheated steam uses steam by heating it to, for example, 120 to 300 ° C., has excellent heat transfer power, can quickly heat food, and has a moderate moisture content in food. It is also possible to cook roasted fish, and grilled fish can be finished with a light taste. In addition, since the cooking room for storing foods is filled with steam, there is an excellent feature that a state in which there is almost no oxygen in the room can be secured.
[0009]
Here, FIG. 6 shows a configuration diagram of a conventional superheated steam cooking device. As shown in the figure, the conventional superheated steam cooking device has a cooking chamber 22 for storing food. An openable and closable door 23 for putting food into the cooking chamber 22 is provided on a side surface of the cooking chamber 22. A surface heater 24 is provided on the wall surface of the cooking chamber 22 in order to prevent the superheated steam from turning into water when it hits the cooking chamber wall.
[0010]
Further, outside the cooking chamber 22, a superheated steam generation means 25 including a means for generating steam and a superheating means for adding heat to the generated steam to generate superheated steam is provided outside the cooking chamber 22. ing. A water pipe 27 is provided from the superheated steam generation means 25 to the water tank 26, and a pump 28 for sending water to the superheated steam generation means 25 is installed in the water pipe 27. A flow passage 29 for feeding the generated superheated steam into the cooking chamber by the superheated steam generation means 25 is provided from the superheated steam generation means 25 to the cooking chamber 22.
[0011]
Here, the superheated steam is, in principle, obtained by further adding heat to water vapor obtained by evaporating water to obtain a superheated steam of 100 ° C. or more. Therefore, as shown in the figure, separately from the cooking chamber 22 for storing food, a superheated steam generating means 25 which is a steam generating device and a superheating device for further heating the generated steam, It is necessary to provide the surface heater 24 for preventing the water from being changed to water when the water is hit.
[0012]
Due to the provision of the superheated steam generation means 25 including the steam generation means and the superheating means, and the surface heater 24, the energy required for the residual heat of each part is much larger than the energy used for heating the food. In some cases, the energy loss was large.
[0013]
An object of the present invention is to provide a superheated steam cooking apparatus and a superheated steam cooking method in which energy loss is reduced in consideration of the problems of the above conventional superheated steam cooking apparatus.
[0014]
[Means for Solving the Problems]
In order to achieve the above object, a first aspect of the present invention provides a cooking chamber for holding food, a heating means provided near an inner wall surface of the cooking chamber, and water provided outside the cooking chamber. A superheated steam cooking apparatus comprising: an evaporating means for evaporating; a water supplying means for supplying water to the evaporating means; and a flow passage for feeding water vapor generated by the evaporating means into the cooking chamber.
[0015]
Further, a second invention is the superheated steam cooking apparatus according to the first invention, wherein the flow passage is provided near the superheating means.
[0016]
A third aspect of the present invention is the overheating of the first aspect of the present invention, wherein the flow passage is formed of a large number of through-holes formed in the wall of the cooking chamber, and the heating means is a heating means closely mounted on the wall of the cooking chamber. It is a steam cooking device.
[0017]
A fourth aspect of the present invention is the superheated steam cooking apparatus according to the second aspect of the present invention, wherein an upper portion of the cooking chamber is opened, and the heating means is installed near a bottom of the cooking chamber.
[0018]
According to a fifth aspect of the present invention, the steam generated by the evaporating means is supplied to the cooking chamber by pressure feeding into a gap between the cooking chamber and the inside of the housing containing the superheating means, the evaporating means, and the flow passage. 1 is a superheated steam cooking apparatus according to a first aspect of the present invention, which is provided with an air blowing means.
[0019]
In a sixth aspect of the present invention, there is provided the superheated steam cooking apparatus according to the first aspect, wherein the water evaporating means is a steam generating means which is installed in contact with the superheating means and generates steam by being heated by the superheating means. Device.
[0020]
According to a seventh aspect of the present invention, there is provided an exhaust passage communicating with the cooking chamber for exhaust, and a fine communication hole for adhering and collecting mist-like contaminants at an outlet of the exhaust passage. 1 is a superheated steam cooking apparatus according to a first aspect of the present invention, on which a collection member having the following is installed.
[0021]
In an eighth aspect of the present invention, the trapping member is a purifying catalyst having an oxidative decomposition catalytic ability by using oxygen, and an air port for taking in external air is provided upstream of the purifying catalyst. It is the superheated steam cooking device of the seventh invention.
[0022]
Further, a ninth aspect of the present invention provides a step of putting food into a cooking chamber, a step of supplying water to an evaporating means, an evaporating step of evaporating water by the evaporating means, A step of feeding into the cooking chamber, a step of converting the water vapor sent into the cooking chamber into superheated steam by a superheating means provided near an inner wall surface of the cooking chamber, and a step of cooking the food with the superheated steam. This is a cooking method using a superheated steam cooking device provided with:
[0023]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the invention will be described with reference to the drawings.
[0024]
(Embodiment 1)
FIG. 1 is a cross-sectional configuration diagram of a superheated steam cooking device according to Embodiment 1 of the present invention. FIG. 2 is a plan view of a main part of the superheated steam cooking device.
[0025]
As shown in the figure, the superheated steam cooking device according to the first embodiment has a cooking chamber 2 in which food 1 is stored. On the side of the cooking chamber 2, an openable and closable door 3 for putting the food 1 into the cooking chamber 2 is installed. The cooking chamber 2 is provided with means (hereinafter, referred to as overheating means) 4 for converting steam into superheated steam, which is composed of a sheath heater embedded in upper and lower inner walls. In the cooking room 2, a shelf 5 on which the food 1 is placed is installed. Below the shelf 5, there is provided a receiving tray 6 for receiving oil droplets or the like dropped when the food 1 is cooked.
[0026]
In addition, an evaporating unit 19 including a metal tray 7 for evaporating water and an electric heater 8 is provided at a lower portion near the outside of the cooking chamber 2. Here, an electric heater 8 for heating the metal tray 7 is embedded in the metal tray 7.
[0027]
Further, a water supply means 20 including a water tank 10 for supplying water to the metal tray 7, a water supply pipe 9, and a water supply pump 11 is provided outside the cooking chamber 2. Here, the water supply pipe 9 is installed from the upper part of the metal tray 7 to a water tank 10 for storing water. Water is supplied to the water supply pipe 9 above the water tank 10 to the metal tray 7 through the water supply pipe 9. A water supply pump 11 for feeding is provided.
[0028]
The housing 12 is provided so as to include the cooking chamber 2, the metal tray 7, and the electric heater 8. A blower 13 having a motor-driven fan configuration for circulating ambient gas between the housing 12 and the cooking chamber 2 is provided. Further, as shown in FIG. 2, in order to feed the steam generated by the metal tray 7 into the cooking chamber 2, the present invention is designed to sew the gap between the superheating means 4 disposed on the upper and lower wall surfaces of the cooking chamber 2. Are formed in the upper and lower wall surfaces. Further, an exhaust passage 15 communicating from the cooking chamber 2 to the outside of the housing 12 is provided.
[0029]
The operation and operation of the superheated steam cooking apparatus having the above configuration will be described below.
[0030]
First, the heating unit 4 is energized as necessary to preheat the cooking chamber 2 appropriately. The food 1 is placed on the shelf 5 in the cooking chamber 2 which is appropriately preheated, and the door 3 is closed. Next, when an operation control switch (not shown) is pressed, the temperature of the wall surface of the cooking chamber 2 rises due to energized heat generation of the overheating means 4 to emit radiant heat, and radiant heating of the food 1 is started. At the same time, the water pumped up by the water supply pump 11 from the water tank 10 is supplied through the water supply pipe 9 into the metal tray 7 which has been appropriately heated and heated, and is evaporated by the metal tray 7 to generate water vapor. .
[0031]
Next, the generated water vapor is pushed by the wind pressure generated by the operation of the air blowing means 13 and is sent into the cooking chamber 2 through the circulation ports 14 penetrating a large number of holes in the wall surface of the cooking chamber 2. Here, since the surroundings of the circulation port 14 are already sufficiently heated and heated by the superheating means 4, the steam pressure-fed by the blowing means 13 is heated while passing through the circulation port 14, and further stays inside the cooking chamber 2. During this time, the heating is continued, so that the temperature is raised to a temperature around 300 ° C. which is close to the wall surface temperature of the cooking chamber 2.
[0032]
In this manner, the air that has been supplied under pressure and is pushed by the steam that has been heated and expanded to become superheated steam is pushed out of the exhaust passage 15 by the air that was present in the cooking chamber 2.
[0033]
As a result of the above, in the cooking chamber 2, the superheated steam cooking is performed in a rapid and almost oxygen-free state by receiving both the radiant heat transfer from the wall surface and the convective heat transfer from the superheated steam circulating and staying. Become.
[0034]
As an effect of the first embodiment, in the superheated steam cooking atmosphere obtained by the above operation, high-speed baking cooking can be performed at high speed by strong radiant heating from the wall of the cooking chamber 2 and, at the same time, the surroundings of the food 1 are heated at high temperature. Since it is filled with steam, the dried and heated state can be maintained and secured, and the surface of the food 1 can be finished with a crisp texture. In addition, since the atmosphere is low in oxygen, bitterness and unpleasant odor due to oxidative deterioration of lipids and proteins can be prevented from being generated, and grilling cooking with rich flavor and texture of charcoal grilling style can be realized.
[0035]
In addition, the energy is sufficient in a range that the generation and supply of steam are filled in the cooking chamber 2. For example, if the volume of the cooking chamber 2 is about 10 liters, only a few grams of water are evaporated, and almost no air is generated. It was verified that it could be eliminated.
[0036]
In addition, by providing the superheating means 4 for performing radiant overheating in the cooking chamber 2 and converting steam into superheated steam, the cooking chamber and the superheating device, which were conventionally separated, can be integrated into one, and the apparatus configuration is reduced. It became simple.
[0037]
In the first embodiment, the superheating means of the present invention is installed in close contact with the upper and lower surfaces of the cooking chamber 2, but this is not necessarily required to be up and down. Is also good. However, radiant heating using the upper and lower surfaces is the most effective, since the generally used food 1 is meat, fish and shellfish which spread horizontally.
[0038]
In addition, the circulation port 14 does not necessarily need to be distributed and arranged so as to sew the gap of the superheater 4, and may be provided on the side wall of the cooking chamber 2 apart from the superheater 4, for example. However, in order for the heating and heating of the steam to be performed more quickly and with high efficiency, and to be able to effectively act on the high-speed heating and high-quality cooking of the food 1, it is necessary to use the heating means 4 as in the first embodiment. It is more preferable to pass through the vicinity in a dispersed manner.
[0039]
(Embodiment 2)
The second embodiment has the same basic configuration and operation as the first embodiment, except that the cooking chamber 2 has an open top configuration and is characterized by a method for supplying superheated steam. Therefore, the description will focus on this difference. The same components as those in the first embodiment are given the same numbers.
[0040]
FIG. 3 is a cross-sectional configuration diagram of a superheated steam cooking device according to Embodiment 2 of the present invention.
[0041]
As shown in the figure, the superheated steam cooking device according to the second embodiment has a cooking chamber 2 in which food 1 is stored. Here, the cooking chamber 2 does not have a closed structure, but has an open configuration that opens upward. Therefore, the heating means 4 is closely mounted only on the bottom surface of the cooking chamber 2. A metal tray 7 is provided outside the lower part of the cooking chamber 2 in a state of being in contact with the bottom of the cooking chamber 2. A water supply pipe 9 is provided to supply water to the metal tray 7 from the upper portion of the metal tray 7 to a water tank 10 for storing water. A water supply pump 11 for feeding water to the metal tray 7 through the water supply pipe 9 is installed in the water supply pipe 9 above the water tank 10. In addition, a circulation port 14 for feeding steam generated in the metal tray 7 into the cooking chamber 2 is penetrated around the heating means 4.
[0042]
The operation and operation of the superheated steam cooking apparatus having the above configuration will be described below.
[0043]
First, the food 1 is placed in the cooking chamber 2 that has been appropriately preheated and heated, and at the same time, the water supply pump 11 is operated to inject water pumped from the water tank 10 into the metal tray 7 through the water supply pipe 9. . Here, since the metal tray 7 is in close contact with the bottom surface of the cooking chamber 2 heated and heated by the heating means 4, the temperature of the metal tray 7 is raised by heat conduction. Turns into steam.
[0044]
Next, due to the pressure increase due to the volume expansion of the steam, the generated steam is pushed into the cooking chamber 2 through a large number of circulation ports 14 penetrating through the bottom surface of the cooking chamber 2. The temperature is further increased by contact with the vicinity of the circulation port 14, and the steam becomes a superheated steam state and expands further.
[0045]
Next, in the cooking chamber 2, the food 1 placed on the shelf 5 receives the radiant heat generated from the heating means 4 and the wall surface of the heated cooking chamber 2 around the heating means 4, or heat generated by the pan 6. Heat is indirectly supplied through the transfer and cooked. At the same time as the heating and cooking, the surroundings are surrounded by the superheated steam rising through the distribution port 14, so that convection heat is also supplied from the superheated steam.
[0046]
As described above, during the heating and cooking, the food 1 receives the strong radiant heating from the superheating means 4 while maintaining the low-oxygen and high-temperature atmosphere by the sequentially-heated superheated steam, and secures an appropriate temperature rise. Baking and cooking that can suppress flavor deterioration due to oxidation of components can be performed.
[0047]
Further, since the upper portion of the cooking chamber 2 is open, radiant heating from the upper surface of the food 1 cannot be performed. However, the food 1 may be appropriately inverted and heated, and cooking can be performed by the same operation as a conventional charcoal grill with a seven wheel. is there. Moreover, during cooking, the food 1 is always surrounded by fresh superheated steam by both the pressing by the expansion force of the water vapor generated in the metal tray 7 and the rising airflow generated in and above the cooking chamber 2. As a result, there is no moisturizing effect due to the moisture generated from the food 1, and a high-quality taste and texture of the charcoal grill style can be easily secured.
[0048]
In addition, the circulation ports 14 are distributed and arranged in the gaps of the superheater 4, but the circulation ports 14 may be provided on the side surface of the cooking chamber 2 near the superheater 4.
[0049]
In the second embodiment, the air blowing means of the present invention is not installed, but a housing containing the superheating means 4, the evaporating means 7, and the circulation port 14 is installed, and the cooking chamber 2 and the housing are connected. In between, a blowing means for supplying the generated steam under pressure may be provided.
[0050]
(Embodiment 3)
The third embodiment is similar to the first embodiment in the basic configuration and operation of the superheated steam cooking apparatus, but is characterized by a method of treating exhaust gas discharged from the cooking chamber 2. Therefore, the following description will focus on this difference. The same components as those in the first embodiment are denoted by the same reference numerals.
[0051]
FIG. 4 is a cross-sectional configuration diagram of a main part of the superheated steam cooking device according to the third embodiment.
[0052]
As shown in the drawing, a collecting member 16 made of a ceramic sintered body having fine continuous pores is attached and detached from an upper side surface of the cooking chamber 2 to a downstream of an exhaust passage 15 provided to communicate with the outside of the housing 12. It is arranged freely.
[0053]
The operation and effect of the superheated steam cooking apparatus having the above configuration will be described below.
[0054]
From the food 1 cooked in the cooking chamber 2, for example, fats and oil components may be discharged in a mist form. When it enters, it becomes oil droplets or solids and adheres to the peripheral wall. If the exhaust gas from the cooking chamber 2 containing such components is discharged as it is, sticky dirt may be attached to peripheral walls and floors, which may lead to generation of offensive odor and propagation of various bacteria. Here, if the collecting member 16 having fine communication holes is arranged downstream of the exhaust passage 15 and the mist-like contaminants are attached and collected, it is possible to prevent the contaminants from being scattered around the apparatus.
[0055]
Further, since the mist trapping by the trapping member 16 is a physical means, it is necessary to appropriately replace or wash the mist trap after a period or a cooking period. Since it is maintained in an (almost oxygen-free) state, there are almost no oxidation products such as fats and oils and proteins, and the collecting member 16 can be reused by washing with a detergent.
[0056]
This treatment method is a simple and clean treatment method of exhaust gas that can be realized because the inside of the cooking chamber 2 is baked and cooked in a superheated steam atmosphere.
[0057]
(Embodiment 4)
The fourth embodiment has the same basic configuration and operation as the third embodiment, but is characterized by a method for treating exhaust gas in which an oxidative decomposition action is performed by a catalyst on the collecting member 16. Therefore, the following description will focus on this difference.
[0058]
FIG. 5 is a cross-sectional configuration diagram of a main part of a superheated steam cooking device according to Embodiment 4 of the present invention.
[0059]
As shown in the figure, a collecting member 16 made of a ceramic honeycomb having a large number of communication holes is arranged downstream of an exhaust passage 15 provided in communication with the cooking chamber 2. It carries a purification catalyst for oxidatively decomposing hydrocarbons such as oils and fats containing a group metal as a main component.
[0060]
In addition, an air port 17 is provided upstream of the collection member 16 so that ambient air is sucked by exhaust gas ejected from the exhaust passage 15. In addition, a heating element 18 that is energized to maintain the temperature of the collecting member 16 as necessary is provided around the collecting member 16.
[0061]
The operation and effect of the superheated steam cooking apparatus having the above configuration will be described below.
[0062]
Exhaust including oil and fat mist generated in the cooking chamber 2 is ejected from the exhaust passage 15, and the outside air containing oxygen flows from the air port 17 due to a negative pressure formed around by an ejector action using the ejection power. The mixture is suction-mixed, and both flow to the collection member 16.
[0063]
Here, the exhaust gas discharged from the cooking chamber 2 has already been heated to 200 to 300 ° C., but is collected when the amount of room temperature air flowing into and mixed from the air port 17 is large or the ambient temperature is low. If the temperature does not reach the activation minimum temperature (usually about 200 ° C.) of the purification catalyst supported on the member 16, the heating member 18 is energized to heat and increase the temperature of the trapping member 16, and the purification catalyst causes hydrocarbons to flow. Performs oxidative decomposition of components.
[0064]
As described above, the contamination-causing component generated in the cooking chamber 2 is almost completely purified on the collection member 16, and it is possible to prevent contamination around the apparatus and scattering of cooking odor to the surroundings.
[0065]
Further, the purification catalyst carried on the collection member 16 does not need to be replaced in a normal usage, but is removed when the effect is reduced, and is heated to a high temperature of 500 ° C. to 600 ° C. to remove the deposit. It can be reused by removing it, and the effect can be maintained easily and inexpensively without replacing the members.
[0066]
Here, the collecting member 16 is made of a ceramic honeycomb, but any material can be selected as long as it is a heat-resistant material having fine communication holes, such as a metal honeycomb, a foamed ceramic, a foamed metal, or a heat-resistant nonwoven fabric. Further, as the purification catalyst carried on the trapping member 16, a catalyst containing a platinum group metal as a main component is used. However, the present invention is not limited to this, and a hydrocarbon-based exhaust gas such as a mixture of base metal oxides is used. Any material that exhibits catalytic activity capable of decomposing and purifying components can be used.
[0067]
In the first embodiment, the evaporating means of the present invention is composed of the metal tray 7 and the electric heater 8, but is effective only by evaporating a small amount of water. Alternatively, a configuration may be employed in which the electric heater 8 that is closely attached to the overheating means 4 provided in the cooking chamber 2 and uses a part of the heat generated here is not provided.
[0068]
The water supply means of the present invention includes the water supply pipe 9, the water tank 10, and the water supply pump 11. However, the water supply means is not limited to the above-described structure, and is a water supply means for supplying water to the metal tray 7. All you have to do is.
[0069]
In addition, since the distribution port 14 is dispersedly arranged in the gap between the heating means 4 on the bottom surface of the cooking chamber 2, the tray 6 for receiving the effluent from the food 1 is disposed, but the distribution port 14 is located near the heating means 4. If it is installed on the side of the cooking chamber 2, the effluent from the food 1 is received at the bottom of the cooking chamber 2 and only needs to be wiped off appropriately after cooking or the like. Simpler and more efficient heating can be performed.
[0070]
In addition, the operation control of the water supply pump 11 and the air blowing means 13 may be controlled to perform a predetermined operation by manual switch input, or may be controlled as predetermined by a microcomputer or the like, or the temperature of a necessary part may be detected. In addition, the adaptive control may be performed while doing so, and none of them will impair the effects of the present invention.
[0071]
【The invention's effect】
As is apparent from the above description, according to the present invention, it is possible to provide a superheated steam cooking apparatus without excessive energy loss and a cooking method thereof.
[0072]
In addition, in the case where the superheating means is arranged on the bottom surface of the cooking chamber with the upper part opened, and the steam generated under the heating chamber is supplied to the cooking chamber as a rising airflow of natural ventilation, a simpler configuration and a simple operation are used. It is possible to provide a superheated steam cooking device that can sufficiently realize high-quality baking and cooking of food using superheated steam.
[0073]
In addition, when a mist collecting member with a fine communication hole is arranged downstream of the exhaust passage discharged from the cooking chamber, clean and easy-to-use cooking without contaminant scattering to the surroundings is possible. In addition, when a catalyst for oxidizing and decomposing hydrocarbons is carried on the mist trapping member, and outside air is introduced and mixed upstream of the mist trapping member, self-cleaning action eliminates the need for cleaning and replacement of the member. Thus, it is possible to provide a simple superheated steam cooking device using superheated steam.
[Brief description of the drawings]
FIG. 1 is a sectional configuration diagram of a superheated steam cooking apparatus according to Embodiment 1 of the present invention.
FIG. 2 is a plan view of a main part of the superheated steam cooking apparatus according to Embodiment 1 of the present invention.
FIG. 3 is a cross-sectional configuration diagram of a superheated steam cooking device according to Embodiment 2 of the present invention.
FIG. 4 is a cross-sectional configuration diagram of a main part of a superheated steam cooking device according to Embodiment 3 of the present invention.
FIG. 5 is a sectional configuration diagram of a main part of a superheated steam cooking device according to a fourth embodiment of the present invention.
FIG. 6 is a configuration diagram of a main part of a conventional superheated steam cooking device.
[Explanation of symbols]
1 Food 2 Cooking room 3 Door 4 Overheating means 5 Shelf material 6 Receiving tray 7 Metal tray 8 Electric heater 9 Water supply pipe 10 Water tank 11 Water supply pump 12 Housing 13 Blowing means 14 Distribution port 15 Exhaust flow path 16 Collection member 17 Air Mouth 18 Heater 19 Evaporation means 20 Water supply means 21 Flow path 22 Cooking room 23 Door 24 Surface heater 25 Superheated steam generation means 26 Water tank 27 Water pipe 28 Pump 29 Flow path

Claims (9)

A cooking chamber for storing food, a heating means provided near an inner wall surface of the cooking chamber, an evaporating means provided outside the cooking chamber for evaporating water, and supplying water to the evaporating means. A superheated steam cooking device comprising: a water supply means for supplying water to the cooking chamber; The superheated steam cooking device according to claim 1, wherein the flow passage is provided near the superheating means. 2. The superheated steam cooking apparatus according to claim 1, wherein the flow passage is formed of a large number of through-holes formed in the wall of the cooking chamber, and the heating means is a heating means closely mounted on the wall of the cooking chamber. The superheated steam cooking apparatus according to claim 2, wherein an upper portion of the cooking chamber is opened, and the heating means is provided near a bottom of the cooking chamber. Blowing means for pressure-supplying the steam generated by the evaporating means to the cooking chamber is provided in a gap between the cooking chamber and the inside of the housing containing the superheating means, the evaporating means, and the flow passage. The superheated steam cooking device according to claim 1. The superheated steam cooking apparatus according to claim 1, wherein the water evaporation means is a steam generation means which is installed in contact with the superheating means and generates steam by being heated by the superheating means. An exhaust passage communicating with the cooking chamber for exhaust was provided, and a collecting member having a fine communication hole for adhering and collecting mist-like contaminants was installed at an outlet of the exhaust passage. The superheated steam cooking device according to claim 1. The superheated steam cooking device according to claim 7, wherein the trapping member is a purifying catalyst having a catalytic activity for oxidative decomposition by using oxygen, and an air port for taking in external air is provided upstream of the purifying catalyst. . Placing the food in the cooking chamber, supplying water to the evaporating means, evaporating the water by the evaporating means, feeding water vapor generated by the evaporating step into the cooking chamber, Cooking by a superheated steam cooking apparatus, comprising: a step of converting the steam fed into the cooking chamber into superheated steam by a superheating means provided near an inner wall surface of the chamber; and a step of cooking the food with the superheated steam. Method.

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