JP2006023078A - Heating cooker using superheated steam and operation method therefor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To complete food into desirable roast color or palate feeling, in food cooking using superheated steam. <P>SOLUTION: By providing a first steam guidance means 4 and a second steam guidance means 5 sending the superheated steam into a heating chamber 1, and selectively supplying the superheated steam to one or both of a food neighborhood part and the whole heating chamber by a control means 6, temperature can be controlled to heating temperature according to the kind of the food. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a cooking method and a cooking apparatus for foods in which the color of baking is important, such as oven cooking. Moreover, it is related with the method and heating cooking apparatus which heat so that a color may not discolor during heating, such as vegetables. Moreover, it is related with the cleaning of the heating cooking apparatus.

  Conventionally, a cooking device such as an oven has a configuration as shown in FIG. FIG. 5 is a cross-sectional view showing the configuration of the oven. Reference numeral 1 denotes a heating chamber in which a heater 19 is accommodated between the outer wall 18 and the oven. The microcomputer 21 controls the heater input based on the signal from the sensor 20 that detects the temperature and humidity in the oven. By controlling the heater input, the inside of the oven is kept at a temperature corresponding to the food. The inner wall of the oven chamber is heated by the heater, and the food is heated by the radiation from the inner wall of the chamber and the convection of the atmospheric air in the chamber.

Moreover, there exists invention of Unexamined-Japanese-Patent No. 7-293889 as what heats combining oven heating with water vapor | steam. This is a device that controls the heating atmosphere by feeding steam and outside air into the oven and performs cooking at a temperature corresponding to the type of food.
JP-A-7-29389

  Usually, in oven heating, one cooking is often performed at a constant temperature, and the heating temperature is not changed during the heating. For this reason, the balance between the temperature rise of the food surface and the inside may be deteriorated. In particular, when a thick food is heated in an oven, the surface portion is overheated when heated until the temperature of the central portion increases, and the texture of the food is impaired and scorching occurs. Therefore, in order to prevent drying and scorching, the temperature in the oven chamber is set low, or power is intermittently turned on. However, there is a problem that cooking takes time and the moisture of the food tends to decrease.

  As a means for solving such a problem of the oven, a method has been proposed in which steam and outside air are fed into the food to control the heating atmosphere temperature. For example, when trying to heat food in a short time without scorching, a method is described that initially heats with high-temperature steam, sends outside air from the middle, and reduces the temperature of the heating chamber atmosphere to prevent food from being burnt. Yes. However, the heating chamber atmosphere is steam with high enthalpy, and it takes time to control the temperature to be set such as lowering the temperature in the middle of heating, and prevention of scorching of food is not always satisfactory.

  Further, in these methods, the heating is performed in the interior atmosphere, and the temperature rise of the food becomes slow, combined with the size of the interior. For this reason, enzymes such as vegetables take time to reach the temperature at which they are inactivated, and enzymatic browning easily occurs, resulting in discoloration. In addition, the ambient temperature is not so high, and the baking color of the food is made uniform. However, it is not suitable for a part that is preferably burnt, such as gratin, and it takes time to form a burnt eye. .

  Conventionally, oil stains in the cabinet after completion of oven heating have been removed by calcining or by natural purification with a catalyst. However, baking from the oven chamber requires a temperature of about 500 ° C., which requires a large amount of heat and a long heating time. In addition, the natural purification using a catalyst has a problem that it is difficult to purify due to strong dirt or depending on the temperature distribution.

  The present invention proposes to solve the above-mentioned problem of oven heating using superheated steam and control the heating temperature. The second steam guiding means for supplying superheated steam to the oven cabinet and the first for supplying superheated steam to the vicinity of food. The steam induction means is provided, and the control means selectively controls the heating atmosphere by selectively supplying superheated steam to one or both of the vicinity of the food and the whole heating chamber.

  In addition, by supplying superheated steam to the vicinity of food until the food reaches a preset temperature or heating time by the control means, it prevents discoloration during heating of vegetables, etc., or burns such as gratin for a short time The purpose is to form.

  In addition, a third steam guiding means for supplying saturated steam is provided, and steam near 100 ° C. is supplied to the vicinity of the food based on a change in the weight of the food, thereby reducing the food surface temperature and preventing scorching. The purpose is to finish the texture.

  In addition, after cooking is complete, after the steam is supplied to the heating chamber for a certain period of time by the control means, water is sprayed from the cleaning means such as the shower nozzle to the entire interior of the chamber, thereby automatically removing the dirt in the heating chamber after cooking. The purpose is to do.

  Another object of the present invention is to supply the superheated steam to the heating chamber for a certain period of time by the control means after cooking is completed, so that oil stains in the heating chamber after cooking are burned out.

  In order to solve the above-described problems, the cooking device according to the present invention is configured as described below.

  That is, a heating chamber for storing food, superheated steam generating means for generating superheated steam, first and second steam guiding means for guiding superheated steam generated in the superheated steam generating means to the heating chamber, and the first Control means for controlling the superheated steam to be supplied to either one or both of the first steam guiding means and the second steam guiding means is adopted.

  In addition, a heating means for heating the inside of the heating chamber is provided to prevent a temperature drop in the heating atmosphere.

  Further, the first steam guiding means is configured to supply superheated steam to the vicinity of the food in the heating chamber.

  Furthermore, a temperature detecting means for detecting the temperature of the food in the heating chamber is provided, and the control means stops the supply of steam to the first steam guiding means when the food in the heating chamber reaches a preset temperature. The configuration.

  The control means is configured to stop the supply of steam to the first steam guiding means when the food in the heating chamber reaches a preset heating time.

  Furthermore, a saturated steam generating means for generating saturated steam, a third steam guiding means for guiding the saturated steam generated by the saturated steam generating means into the heating chamber, and a weight detecting means for detecting the weight of the food in the heating chamber. The control means is configured to control the supply of saturated steam to the third steam guide means based on the weight of the food detected by the weight detection means.

  The superheated steam generating means includes a saturated steam generating unit that generates saturated steam and a steam heating unit that heats the saturated steam generated in the saturated steam generating unit, and the saturated steam generated in the saturated steam generating unit. A third steam guiding means for guiding the water into the heating chamber, and a weight detecting means for detecting the weight of the food in the heating chamber, the control means based on the weight of the food detected by the weight detecting means. The supply of saturated steam to the steam guiding means is controlled.

  The control means is configured to supply saturated steam to the third steam guiding means when the weight reduction rate of the food in the heating chamber reaches a preset value.

  Furthermore, a saturated steam generating means for generating saturated steam and a third steam guiding means for guiding the saturated steam generated by the saturated steam generating means into the heating chamber are provided, and the control means has the saturated steam in the heating chamber for a certain period of time. It was set as the structure controlled so that it might be supplied.

  The superheated steam generating means includes a saturated steam generating section that generates saturated steam and a steam heating section that heats the saturated steam, and third steam that guides the saturated steam generated by the saturated steam generating means into the heating chamber. An induction unit is provided, and the control unit is configured to control so that saturated steam is supplied to the heating chamber for a certain period of time.

  A heating chamber for storing food; saturated steam generating means for generating saturated steam; saturated steam guiding means for guiding the saturated steam generated in the saturated steam generating means to the heating chamber; and saturated steam in the heating chamber. It was set as the structure controlled so that it may supply for a fixed time.

  Moreover, it was set as the structure provided with the washing | cleaning means which injects water on the wall surface of a heating chamber.

  Furthermore, a heating chamber for storing food, superheated steam generating means for generating superheated steam, superheated steam induction means for guiding the superheated steam generated in the superheated steam generating means to the heating means, and superheated steam in the heating chamber. And a control unit that controls to be supplied for a certain period of time.

  As described above, the food cooking method and the cooking apparatus using the superheated steam of the present invention have the following effects.

  Select the heating atmosphere in the vicinity of the food by providing the first steam guiding means and the second steam guiding means in the vicinity of the food, and supplying superheated steam to one or both of the food vicinity and the whole heating chamber And wide cooking is possible.

  Moreover, by sending superheated steam to the vicinity of the food for a certain time, the atmosphere near the food is controlled to a high temperature, enzymes such as vegetables are deactivated in a short time, and browning of the food can be prevented.

  Further, a burnt such as gratin can be formed in a short time.

  Further, based on the optimum weight reduction amount or ratio of food, supplying saturated steam to the vicinity of the food can prevent the food from being burnt and suppress drying to achieve a favorable texture.

  After cooking, after removing the food, oil stains on the wall surface of the heating chamber are raised by saturated steam, and then water is sprayed from the shower nozzle etc. to the entire heating chamber, so that the heating chamber can be easily and quickly removed. Dirt can be removed.

  In addition, by supplying superheated steam to the heating chamber after cooking is completed, severe oil stains in the heating chamber can be decomposed at a low temperature in a short time.

  Hereinafter, an embodiment of the present invention will be described with reference to the drawings.

(Embodiment 1)
Hereinafter, it demonstrates based on FIG. 1 which is a block diagram of the heating cooking apparatus using the superheated steam of this invention.

  Reference numeral 1 denotes a heating chamber for heating food, and reference numeral 2 denotes a heating means such as a heater for heating the inside of the heating chamber. 3 is superheated steam generation means, and generates superheated steam. The generated superheated steam is sent into the heating chamber 1 from the first steam guiding means 4 and the second steam guiding means 5.

  In particular, the first steam guiding means is configured to supply superheated steam to the vicinity of the food in the center of the heating chamber 1. For example, it is conceivable that the discharge port is disposed near the food (this example), or that the superheated steam is sprayed onto the food from the vicinity of the wall surface as a nozzle-shaped discharge port. Reference numeral 6 denotes a control means which controls to supply superheated steam selectively to one or both of the first and second steam guiding means.

  In the above configuration, the heating means 2 is operated by the control means 6, and the inside of the heating chamber is preheated to a temperature corresponding to the type of food. At the same time, superheated steam with the set temperature is generated. When the food is put into the heating chamber 1 after the heating chamber is preheated and a start button (not shown) is operated, the first steam guiding means 4 and the second steam are generated based on a signal from the control means 6. Superheated steam is selectively supplied from either one or both of the guiding means 5.

  For example, the superheated steam is sent not only from the first steam guiding means 4 but also from the second steam guiding means 5 to the vicinity of the food, so that the food can receive high heat energy quickly. Therefore, when reheating such as frying, the food surface is dried quickly and the high enthalpy with superheated steam causes the internal temperature to rise, and the clothes are crispy and the inside is moist and has a good texture. I can give you.

  When heating meat or the like, superheated steam is supplied to both the first steam guiding means 4 and the second steam guiding means 5 at the initial stage of heating so that gravy (umami component) does not flow out during heating. Superheated steam is sent to the whole heating chamber and the vicinity of food. The superheated steam sent to the vicinity of the food quickly raises the temperature of the vicinity of the food, solidifies the meat surface, and prevents the meat juice from flowing out during heating. After the meat surface is heated and solidified, the superheated steam in the vicinity of the food is stopped so that the drying of the surface is not promoted, and the whole atmosphere is heated slowly.

  Thus, a wide range of cooking becomes possible by selectively supplying superheated steam to the entire heating chamber and the vicinity of the food.

(Embodiment 2)
A heating cooker that prevents the discoloration of vegetables and the like by controlling the supply of superheated steam to the vicinity of the food at a preset temperature or time, and that quickly forms burns such as oven cooking will be described.

  Hereinafter, it demonstrates based on FIG. 1 which is a block diagram of the heating cooking apparatus using the superheated steam of this invention.

  When the cut end of vegetables such as potatoes and eggplants is placed in the presence of oxygen, it is oxidized and browned by the oxidase enzyme held by the vegetables themselves, resulting in discoloration. This reaction is strongly influenced by temperature. For example, in oven heating, since heating is performed in a cabinet maintained in a constant temperature atmosphere, the heat supply to the food becomes slow, and it takes time for the temperature of the food to rise. Therefore, when vegetables etc. are heated in oven, the time until enzyme deactivation is long, it changes to brown, and an external appearance is impaired.

  However, such browning can be prevented by inactivating the enzyme, and can be suppressed by heating the food surface with a rapid increase in temperature. That is, by supplying superheated steam from the first steam guiding means 4 to the vicinity of the food at the beginning of heating, the oxidase on the food surface is rapidly deactivated.

  For example, the control means 6 supplies superheated steam to both the first steam guiding means 4 and the second steam guiding means 5 in the initial stage of heating, and supplies superheated steam to the entire heating chamber and the vicinity of the food. Due to the superheated steam supplied near the food, the food surface quickly reaches a high temperature, and the enzyme is deactivated in a short time.

  The supply of superheated steam to the vicinity of food is stopped at the time when the food reaches the enzyme deactivation temperature (over 60 ° C. at which the enzyme is deactivated), or the temperature detection means 7 such as a temperature sensor is provided to detect the food temperature. Do it.

  The heating time during which the enzyme of the food is deactivated is set in advance, and after the set heating time, the control means 7 supplies superheated steam to the vicinity of the food so that the superheated steam is supplied only to the entire heating chamber. To stop. Alternatively, the supply of superheated steam to the vicinity of the food is stopped when the temperature of the food being heated detected by the temperature detection means 7 such as a temperature sensor reaches the enzyme deactivation temperature. Then, after the supply of superheated steam to the food vicinity is stopped, cooking is performed with the superheated steam sent to the entire heating chamber.

  In this way, by feeding a necessary amount of superheated steam to the vicinity of the food, foods that are easily discolored such as vegetables are not browned and can be cooked without losing the appearance. In addition, even in a menu that requires a burnt on the gratin or the like, the surface of the food can be instantly heated by the high-temperature superheated steam being sprayed on the food surface, and the burnt can be formed in a short time.

(Embodiment 3)
A third steam induction means for sending saturated steam into the heating chamber, and heating to prevent the food from being burned or dried by supplying steam near 100 ° C. near the food based on the weight change of the food being heated. The cooker will be explained.

  2 and 3 are cross-sectional structural views showing other embodiments of the cooking device using superheated steam of the present invention. Others are the same as in the first embodiment.

  Reference numeral 8 in FIG. 2 denotes weight detection means for detecting the weight of food, and reference numeral 9 denotes a memory in which the optimum weight reduction amount or rate of food is stored. The signal detected by the weight detection means 8 is sent to the control means 6, and the weight reduction amount or ratio is calculated. Further, the control means 6 compares the calculated value with the value in the memory 9. Reference numeral 10 denotes a saturated steam generating means for generating steam at around 100 ° C. Reference numeral 11 denotes third steam guiding means for sending the saturated steam from the saturated steam generating means 10 to the heating chamber 1.

  Further, as shown in FIG. 3, the superheated steam generating means 3 includes a saturated steam generating section 12 and a steam heating section 13. By connecting a third steam guiding means 10 to the saturated steam generating section 12, superheated steam and saturation are generated. Steam can be generated by a single generator.

  In the above configuration, the control unit 6 calculates a reduction amount or a ratio based on the weight detected by the weight detection unit 9 during heating. When the weight reduction amount or ratio calculated over time reaches the optimum weight reduction amount or ratio for each type of food stored in the memory 9 of the control means 6 in advance, the control means 6 supplies the saturated steam to the third steam. It supplies to the foodstuff vicinity through the vapor | steam induction means 11. For example, even if the entire heating chamber is filled with superheated steam at 150 ° C., the vicinity of the food quickly decreases to around 100 ° C. by supplying saturated steam from the saturated steam generating means 10 or the saturated steam generating unit 12. Accordingly, the surface temperature of the food in the high-temperature superheated steam atmosphere is lowered to around 100 ° C., and the food can be prevented from being burnt and drying can be suppressed. It is particularly effective for foods that have a thickness such as sponge cake, a non-burned surface with a uniform baking color, and a moist finish.

  In this way, a steam supply path for sending steam from the steam generation unit to the heating chamber is provided near the food, and the food is burnt by supplying saturated steam near the food based on the optimum weight change rate of the food. At the same time, it is possible to suppress drying and finish to a preferable texture.

(Embodiment 4)
Moreover, the superheated steam cooker which removes the dirt in the oven chamber after cooking is demonstrated as another embodiment. Others are the same as in the first, second and third embodiments.

  Hereinafter, it demonstrates based on FIG. 4 which is a block diagram of the heating cooking apparatus using the superheated steam of this invention.

  Reference numeral 14 denotes a water source, which is a water tank directly connected to the water supply or built in the steam generation unit. A cleaning means 15 such as a shower nozzle is installed on the upper surface of the heating chamber and is configured to inject water onto the wall surface of the heating chamber 1. Water from the water source 14 is sprayed from the cleaning means 15 to the entire heating chamber 1.

  In the configuration as described above, after the cooking is finished, after the food is taken out, when an operation button (not shown) for cleaning the inside of the cabinet is pressed, the control means 6 removes the saturated steam from the saturated steam generating means 10. It is supplied into the cabinet for a certain period of time through the saturated vapor guiding means 16. By sending saturated steam to the heating chamber 1 for a certain period of time, the wall surface of the heating chamber is infiltrated with steam, and oil stains float and flow down. Thereafter, water is supplied to a cleaning means 15 such as a shower nozzle from a water source 14 such as a water tank directly connected to the water supply or built in the saturated steam generating means 10. The cleaning means 15 is installed on the upper surface of the heating chamber or the like so that it can be sprayed onto the entire wall surface of the heating chamber.

  The water sprayed from the cleaning means 15 is washed away from the dirt on the wall surface of the heating chamber and discharged from the drain 17 on the lower surface of the heating chamber.

  Thus, when the degree of dirt is light, oil dirt on the wall surface of the heating chamber is raised by saturated steam immediately after cooking, and then the heating chamber can be easily removed in a short time by washing with water from the shower nozzle.

(Embodiment 5)
Further, as another embodiment, a superheated steam cooker that supplies superheated steam after the preparation of cooking and removes oil stains in the oven cabinet (effective when the dirt is strong) will be described.

  Hereinafter, it demonstrates based on FIG. 1 which is a block diagram of the heating cooking apparatus using the superheated steam of this invention.

  The control means 6 supplies superheated steam to the 1st and 2nd superheated steam induction means 4 and 5 after completion | finish of cooking. The oil stain on the wall surface of the heating chamber is decomposed or oxidized and extinguished by superheated steam having a high enthalpy. In addition, there is also a heat insulating effect between the wall surface of the heating chamber, heating with superheated steam is less heat loss until it is burned out, compared to the conventional method of raising the wall surface temperature and burning out, 300-350 ° C Purification is possible even with superheated steam. In particular, it is also effective for those that are difficult to purify by the above-described water washing method, such as when the degree of damage is high, such as after a period of time has elapsed after cooking or burned-in dirt.

  Thus, when the degree of dirt is severe, oil dirt can be decomposed at a lower temperature and in a shorter time than a conventional oven by baking using the enthalpy of superheated steam.

The block diagram of the heat cooking apparatus by one embodiment of this invention The block diagram of the heat cooking apparatus by other embodiment of this invention The block diagram of the heat cooking apparatus by other embodiment of this invention The block diagram of the heat cooking apparatus by other embodiment of this invention Configuration diagram of conventional cooking device

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Heating chamber 2 Heating means 3 Superheated steam generation means 4 1st steam induction means 5 2nd steam induction means 6 Control means 7 Temperature detection means 8 Weight detection means 9 Memory 10 Saturated steam generation means 11 3rd steam induction means DESCRIPTION OF SYMBOLS 12 Saturated steam generation part 13 Steam heating part 14 Water source 15 Washing means 16 Saturated steam guidance means 17 Drain outlet 18 Oven outer wall 19 Heater 20 Sensor 21 Microcomputer

Claims (4)

A heating cooker comprising a heating chamber for heating food, and heating the food in the heating chamber using superheated steam,
A saturated steam generating section for generating saturated steam;
A weight detection means for detecting the weight of the food in the heating chamber, and a control means;
The said control means is a heating cooking apparatus which controls supply of the saturated steam from the said saturated steam generation part to the said heating chamber based on the weight of the food detected by the said weight detection means. 2. The control means according to claim 1, wherein the control means supplies saturated steam from the saturated steam generation means to the heating chamber when a reduction amount or a reduction rate of the food weight in the heating chamber reaches a preset value. Cooking equipment. The cooking device according to claim 2, wherein the preset value is a value of a reduction amount or a reduction rate of a food weight set in advance according to the type of the food. An operation method of a heating cooking apparatus comprising a heating chamber for heating food, and heating food in the heating chamber using superheated steam,
A method of operating a heating cooking apparatus, comprising: controlling the supply of saturated steam into the heating chamber based on the weight of food in the heating chamber.

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