JP2006325507A - Cooking method and cooker using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve a problem of conventional cooling methods in which an object to be cooked is dried during cooking to give the irregular hardness of the material not to give preferable textures, when eaten, and a problem in which a long time for cooling a cooked material to be cooked to a prescribed temperature is required to elongate the cooking time. <P>SOLUTION: The direct heating of a pan 11 with a pan-heating means 13 and heated steam from the upper side with a steam-heating means 17 of a steam-producing device are together used as a heating source for heating an object 10 to be cooked. Thereby, the material 10 in the pan 11 can be cooked with the steam without evaporating water in the object 10. Thus, a functionally preferable optimal texture can be achieved, when the cooked material is eaten. When a cooling means 19 is provided, a cooling time can be shortened to shorten the cooling time. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a cooking method and cooking equipment for cooking food.

  With the recent diversification and improvement of food culture, various methods have been proposed for cooking foods more deliciously.

  In general, cooking is a process of heating food by storing food and other food in a container such as a pan, which rapidly raises the temperature of the tissue, causing tissue destruction and component changes. is there. Thus, in order to soften the food by tissue destruction, it is necessary to maintain the food at a predetermined temperature or higher for a predetermined time. The component said to be eluted.

  Furthermore, it is generally well known that when a cooked product that has been heated for a predetermined time together with the seasoning liquid is cooled, the seasoning liquid soaks into the food during the cooling process.

  Therefore, there is also a heat-insulating cooking device that applies this principle and stores the cooked food that has been subjected to a heating operation in a heat-insulated container and cooks it in a heat-retaining state through a cooling process.

In the heat-retaining cooking device having the above-described configuration, the cooked product maintained in a boiling state by a heating operation for a predetermined time together with the seasoning liquid is cooled to a predetermined temperature by storing it in a heat-insulating container. Some foods are soaked in food and can be reheated when eaten (see, for example, Patent Document 1).
Japanese Patent Laid-Open No. 11-146834

  However, in the above conventional equipment, if there is a part that is not soaked in the seasoning liquid during heating, that part is easy to dry, further drying in the subsequent heat retention process, unevenness in the hardness of the ingredients, when eaten, A favorable texture could not be obtained. Moreover, since it accommodates in a heat insulation container, it took time to cool to predetermined temperature, and there existed a subject that cooking time was long.

  In consideration of the above-mentioned conventional problems, the present invention performs an optimal heating so that a portion that is not soaked in the seasoning liquid does not dry during heating. An object of the present invention is to provide a cooking method and a cooking appliance that can realize a preferable texture and can realize a reduction in cooking time by performing optimal cooling.

  In order to solve the above-described problems, the cooking method of the present invention includes a heating step of heating a food to a temperature of 95 ° C to 500 ° C, and maintaining the food at a temperature of 95 ° C to 500 ° C for a certain time following the heating step. A boiling maintenance step, a cooling step for cooling the food product to a temperature of 60 ° C. to 80 ° C. following the boiling maintenance step, and a thermal insulation maintenance step for maintaining the temperature at a temperature of 60 ° C. to 80 ° C. for a certain time following the cooling step. The heating step and the boiling maintenance step are performed by steam heating from above and direct heating in which a container containing food is directly heated by a heat source, and the heating step, the boiling maintenance step, and the cooling step And each process time of the said heat retention maintenance process and the cooling rate of the said cooling process are controlled by the kind of foodstuff.

  As a result, an optimal heating process can be realized. During heating, the portion that is not soaked in the seasoning liquid does not dry, and the resulting cooked product has a uniform hardness and feels a sensually favorable texture. Moreover, since an optimal cooling process can be realized, a cooking method capable of shortening the cooking time can be realized.

  Moreover, the cooking appliance of the present invention includes a cooking chamber configured with a heat insulating structure, a heating unit that heats food stored in the cooking chamber to a temperature of 95 ° C to 500 ° C, and the heating unit that is heated by the heating unit. Boiling maintenance means for maintaining food at a temperature of 95 ° C. to 500 ° C. for a certain period of time, cooling means for cooling the food that has been boiled by the boiling maintenance means to a temperature of 60 ° C. to 80 ° C., and the cooling means A heat generation maintaining means for maintaining the cooled food at a temperature of 60 ° C. to 80 ° C. for a certain period of time, and a steam generation means including a steam generation device for generating the heating means and the boiling maintenance means from above. The container containing the food is heated by a heating means including a direct heating device that directly heats the container with a heat source, and each of the heating means, the boiling maintenance means, the cooling means, and the heat retention maintenance means The cooling rate of the dynamic time and the cooling means are those having a control unit for controlling the type of food.

  As a result, an optimal heating process can be realized. During heating, the portion that is not soaked in the seasoning liquid does not dry, and the resulting cooked product has a uniform hardness and feels a sensually favorable texture. In addition, since an optimal cooling process can be realized, a cooking device capable of shortening the cooking time can be obtained.

  Since the cooking method of the present invention can realize an optimal heating process, the portion that is not soaked in the seasoning liquid does not dry during heating, and the resulting cooked product has a uniform hardness, which is organoleptically preferable. The cooking method which can feel a texture can be implement | achieved, and a delicious cooking can be provided. Moreover, since an optimal cooling process can be implement | achieved, it can cool to target temperature in a short time, and the cooking method which can shorten cooking time can be implement | achieved.

  Moreover, since the cooking device of the present invention can realize an optimal heating process, the portion not pickled in the seasoning liquid does not dry during heating, and the finished cooked product has a uniform hardness and is sensual. It is possible to provide a cooking device that can feel a favorable texture. Moreover, since the optimal cooling process can be realized, it is possible to provide a cooking device that can cool to a target temperature in a short time and shorten the cooking time.

  The invention according to claim 1 includes a heating step of heating the food to a temperature of 95 ° C to 500 ° C, and a boiling maintaining step of maintaining the food at a temperature of 95 ° C to 500 ° C for a certain time following the heating step, A cooling step for cooling the food product to a temperature of 60 ° C. to 80 ° C. following the boiling maintenance step, and a heat retention maintenance step for maintaining the temperature at a temperature of 60 ° C. to 80 ° C. for a certain time following the cooling step, The heating step and the boiling maintenance step are performed by steam heating from above and direct heating in which a container containing food is directly heated by a heat source, and the heating step, the boiling maintenance step, the cooling step, and the heat retention maintenance step are performed. By controlling the cooling time of each process time and the cooling process according to the type of food, the portion that is not soaked in the seasoning liquid does not dry during cooking, and a uniform texture can be realized when eaten. By between is shortened, it is possible to shorten the cooking time.

  In addition to the invention of claim 1, the invention of claim 2 includes, in addition to at least the heating step and the boiling maintenance step, further a heat insulation maintenance step of steam heating from above, and a container containing food with a direct heat source. Heating is performed by direct heating. During cooking, a portion that is not soaked in the seasoning liquid becomes more difficult to dry, and a more preferable texture can be realized when eaten.

  In addition to the invention of claim 1 or 2, the invention of claim 3 is heated by indirect heating by heating the air layer around the container with a heat source in addition to at least direct heating. Thus, cooking can be realized in which the food is heated more uniformly.

  In addition to the invention described in any one of claims 1 to 3, the invention described in claim 4 cools the cooling process with mist that is mist-like water, and more efficiently, cooked food. Can be cooled.

  In addition to the invention described in any one of claims 1 to 4, the invention described in claim 5 cools the cooling process with cold air, and can cool the food more efficiently. .

  In addition to the invention described in any one of claims 1 to 5, the invention described in claim 6 further includes a storage step of cooling and storing at a temperature of 0 ° C. to 10 ° C. before the heating step. Therefore, it is possible to prevent the freshness of the food from being lowered even if the food is stored before cooking.

  In addition to the invention described in any one of claims 1 to 6, the invention described in claim 7 further includes a reheating step of heating to a temperature of 95 ° C to 500 ° C after the heat retention maintaining step. It is a thing and can make the food after cooking warm.

  The invention according to claim 8 is a cooking chamber constituted by a heat insulating structure, a heating means for heating food stored in the cooking chamber to a temperature of 95 ° C. to 500 ° C., and the heating means heated by the heating means. Boiling maintenance means for maintaining food at a temperature of 95 ° C. to 500 ° C. for a certain period of time, cooling means for cooling the food that has been boiled by the boiling maintenance means to a temperature of 60 ° C. to 80 ° C., and the cooling means A heat generation maintaining means for maintaining the cooled food at a temperature of 60 ° C. to 80 ° C. for a certain period of time, and a steam generation means including a steam generation device for generating the heating means and the boiling maintenance means from above. The container containing the food is heated by a heating means equipped with a direct heating device that directly heats the container with a heat source, and each of the heating means, the boiling maintenance means, the cooling means, and the heat retention maintenance means is It is equipped with a control device that controls the time and the cooling rate of the cooling means according to the type of food. During cooking, the portion that is not soaked in the seasoning liquid does not dry, and a uniform texture is felt when eaten Moreover, the cooking apparatus which shortens cooking time is realizable by shortening cooling time.

  In addition to the invention described in claim 8, the invention described in claim 9 includes, in addition to at least the heating means and the boil maintaining means, a heating means provided with a direct heating device and a steam provided with a steam generating device. It is heated by the steam generated by the generating means, and during cooking, the portion that is not soaked in the seasoning liquid becomes more difficult to dry, and it is possible to realize a cooking device that feels a better texture when eaten.

  In addition to the invention according to claim 8 or 9, in addition to the invention according to claim 8 or 9, the invention according to claim 10 includes an outside air heating means provided with an outside air heating device that heats the air layer around the container with a heat source in addition to the direct heating means. A cooking appliance that heats the food more uniformly can be realized.

  According to an eleventh aspect of the present invention, in addition to the invention according to any one of the eighth to tenth aspects, the steam generating means has a water tank and is heated by a heating means for heating the water tank. The cooking appliance which comprises and supplies the stable quantity of steam | vapor can be implement | achieved.

  In addition to the invention described in any one of claims 8 to 11, the steam generating means is configured to be heated by waste heat during cooking and is heated. The cooking appliance which reduces the power consumption of the heating by a means is realizable.

  In addition to the invention described in any one of claims 8 to 12, the invention described in claim 13 includes a cold air means provided with a cold air generator as a cooling means and a mist generator that is mist-like water. It is cooled by mist means, and a cooking device that cools the food more efficiently can be realized.

  In addition to the invention described in any one of claims 8 to 13, the invention described in claim 14 cools the cooling means by the cooling means provided with the cold air generating device, so that the cooked food can be more efficiently obtained. A cooking device for cooling can be realized.

  In addition to the invention described in any one of claims 8 to 14, the invention described in claim 15 is a storage means for cooling and storing at a temperature of 0 ° C. to 10 ° C. before the food is heated by the heating means. Thus, it is possible to realize a cooking device that prevents the food from deteriorating in freshness even if the food is stored before cooking.

  In addition to the invention according to any one of claims 8 to 15, the invention according to claim 16 is a product in which the food is maintained at a temperature of 60 ° C to 80 ° C for a certain period of time by the heat retaining means, and then 95 ° C to 500 ° C. A reheating means for heating to a temperature of ° C. is further provided, and a cooking device that warms the food after cooking can be realized.

  In addition to the invention described in any one of claims 8 to 16, the invention described in claim 17 is formed of a urethane foam material as a heat insulating structure, and corresponds to cooking chambers of various shapes. A heat insulation structure can be formed easily.

  In addition to the invention described in any one of claims 8 to 17, the invention described in claim 18 is formed of a vacuum heat insulating material as a heat insulating structure, and improves the heat insulating performance of the cooking chamber. Can do.

(Embodiment 1)
Hereinafter, the configuration and operation of the cooking appliance according to Embodiment 1 of the present invention will be described with reference to FIG. The present invention is not limited to the embodiments.

  FIG. 1 is a cross-sectional view showing a cooking appliance according to Embodiment 1 of the present invention.

  The cooking device includes a pan 11 in which the food 10 to be cooked is housed, an infrared sensor 12 for detecting the temperature of the food in a non-contact manner, and a pan heating means 13 for heating the pan 11 in which the food 10 to be cooked is housed. Is installed. In addition, a water tank 14, a water tank heating unit 15, a steam heating unit 16, a steam heating unit 17, and a steam pipe 18 are installed on the upper surface of the cooker as a steam generating unit. The warmed steam is discharged to the cooking chamber 29 through the steam pipe 18.

  Although not shown in the drawing, it has a compressor, a condenser, and a capillary tube, and has a structure in which the cooking chamber 29 can be cooled by the cooling means 19. As the cold air generating device, the cool air cooled by the cooling means 19 is generated by the blower 20 to generate cold air and is forced through the cooking chamber 29. The damper thermo 21 is provided at the entrance of the cooking chamber to adjust the inflow amount of cold air by electrical input, and is configured to open and close the damper thermo 21 by the driving force of the motor 22. The discharge duct 23 guides the cold air from the blower into the cooking chamber 29, and the outlet 24 blows the cold air into the cooking chamber 29. The mist generating device includes a water tank 25, a mist generating means 26, and a mist pipe 27. The mist generated by the mist generating means 26 is discharged through the mist pipe 27 into the cooking chamber 29. The suction duct 28 is provided to return the cooled cold air in the cooking chamber 29 to the cooling means 19.

  The cooking chamber 29 has a heat insulating structure formed of urethane foam or a vacuum heat insulating material.

  FIG. 2 is a diagram showing a control panel provided in a part of the cooking appliance main body outer shell in the first embodiment of the present invention. The control panel 30 includes a menu selection key 31 for selecting a menu of the food to be cooked, a menu determination button 32 for determining the selected menu, a menu display panel 33 for displaying the selected menu, a start button 34 for starting cooking, cooking Is provided with an end lamp 35 for informing that the operation has ended.

  The food is stored in the pan 11 in the cooking chamber 29, the menu is selected by the menu selection key 31 of the control panel 30, and the start button 34 is pressed, so that the infrared sensor 12 uses the information on the selected menu. By controlling the detected temperature of the food, cooking that combines heating and cooling optimal for the food is performed.

  Hereinafter, the process of cooking in the cooking chamber 29 of the cooking appliance in Embodiment 1 will be described in comparison with a conventional cooking method.

  (Table 1) is the data regarding the food cooked with the conventional cooking method and Embodiment 1. FIG.

  (Table 1) shows the soaked state, boiled state, and softness by sensory evaluation after cooking of sardines cooked with seasoning liquid by a conventional cooking method.

  The evaluation of the soaking state of the seasoning liquid in (Table 1) was ○ when the seasoning liquid soaked in the whole structure of the cooked food, Δ when the whole structure was 1/2 or more, and x when it was less than 1/2. . In addition, the boiled state, which is an important item for the appearance and texture of the food after cooking, is ○ when the whole structure of the cooked food is not boiled, and when the boil is less than half of the whole structure When Δ or 1/2 or more, it was marked as x.

  In the sensory evaluation of softness, the difference before softness is clearly recognized if the state before cooking is 0 point and the point is different by 1 point.

  Comprehensive evaluation is evaluated by comprehensively judging from the soaked state, boiled state, and softness as a cooked product. When the soaked state is ○, the boiled state is less than 1/2, and the softness is 2 points or more, ○ When any one item was not satisfied, it was set as x.

  According to (Table 1), in the conventional cooking method, the seasoning liquid is accommodated in a pan or the like as a cooked product and the cooking as compared with the normal cooking, and the cooked product kept in a boiling state by heating operation is maintained for a predetermined time. However, it is housed in a heat insulating container, soaking is good, but there is a dry part, the shape is bad, the softness can be eaten with 1 point, but the hard part and the soft part The overall evaluation was x.

  As shown in (Table 1), in the conventional cooking method, the cooked food in a boiling state is maintained for a predetermined time and then stored in a heat insulating container, so that it is cooled to a predetermined temperature. Although the seasoning liquid soaked in the whole ingredients, the portion not soaked in the seasoning solution evaporated and dried during cooking, so the shape was bad and only that portion became hard.

  The conventional cooking method has a cooking time of 2 hours, whereas the cooking time in Embodiment 1 is as short as 1 hour. The cooking appliance according to Embodiment 1 is effectively heated by using both direct heating and steam heating from above in the heating process, and is also effectively cooled by using cold air and mist in the cooling process. By doing so, it was possible to shorten the cooking time.

  Next, the process of cooking in the cooking chamber 29 of the cooking appliance according to the first embodiment will be described, taking as an example the simmering of sardines with the same weight as the conventional cooking method.

  First, a material for cooking sardines, which is the cooked product 10, is stored in the pot 11 in the cooking chamber 29. Further, a predetermined amount of water is put into the water tanks 14 and 25, sardine simmering is selected with the menu selection key 31, and the selected menu is determined with the menu determination button 32. Then, by pressing the start button 34, cooking is started based on the information of the selected menu. In the case of sardine cooking, the pot heating means 13 as the heating means in the cooking chamber 29 is activated, and Direct heating is performed. At the same time, by driving the heating means 15, the water in the water tank 14 becomes steam and flows into the adjacent steam heating unit 16. Then, it stops once, becomes heating steam by the heating means 17, moves inside the steam pipe 18, enters the cooking chamber 29, and heats the food from the upper surface. When the pan 11 is heated, the temperature of the food 10 accommodated in the pan 11 rises. Further, the temperature of the sardine cooking is controlled at a predetermined value for a predetermined time by controlling the input of the pan heating means 13 as the boiling maintaining means and the input of the heating means 15 in the water tank 14 by the infrared sensor 12. Maintained. Thereafter, the cooling means 19 in the cooking chamber 29 is operated, and the cold air cooled by the cooling means 19 is forcibly ventilated into the cooking chamber 29 by the blower 20. At the same time, the water in the water tank 25 becomes water by the mist generating means 26, moves inside the water pipe 27, and is put into the cooking chamber 29. Simmered sardines are cooled by cold air and water, and the amount of cold air is adjusted by controlling the damper thermo 21 as a heat retaining means by the infrared sensor 12 based on the information of the selected menu, and at a predetermined temperature for a predetermined time. Keep warm. Further, as the heat retention maintaining means, the amount of cold air is adjusted by controlling the damper thermo 21, and the temperature is adjusted by combining the pan heating means 13 and the heating means 15 of the steam generator when the temperature is too low. . Then, the heat retention maintenance is finished and the end lamp is turned on.

  As described above, the heating source is not soaked in the seasoning liquid for cooking sardines in the pan 11 by using the direct heating of the pan 11 by the pan heating means 13 and the heating steam from the upper surface by the steam generator. The portion can also achieve a favorable texture when eaten without vaporizing the sardine moisture by the steam. In addition, the heating process can be completed in a short time while maintaining the target temperature uniformly.

  In addition, the heating means 15 converts the water in the water tank 14 into steam, and the heating means 17 further converts the water into steam, so that stable heating steam can be obtained. Can be maintained.

  Also in the cooling process, by using the cold air by the cooling means 19 and the mist injection by the mist generating means 26, the simmering of the sardine in the pan 11 can be cooled to the target temperature in a short time, and the cooking time Can be shortened.

  The heating means for heating the food 10 is not limited, and may be an electric heater, IH, gas, or the like. The sensor for detecting the temperature of the food is not limited to the infrared sensor 12 but may be a core thermometer or the like. Further, the cooling means is not limited, and may be a compressor, a Peltier type or the like.

  Further, depending on the weight, type, and size of the menu and food, further heating can be performed after completion of the heat retention maintenance time, so that the seasoning liquid can be soaked and a cooked product that is sufficiently soft without being boiled can be obtained.

  Moreover, in the control panel 30 provided with the save button, the cooked food 10 accommodated in the pot 11 of the cooking chamber 29 is cooled and stored by pressing the save button before cooking. I can leave. In addition, in the control panel 30 provided with the reheat button, the cooked food 10 that has been cooked can be heated to the temperature around the time of eating by pressing the reheat button immediately before eating. Furthermore, in a cooking appliance equipped with a control board that can freely control a predetermined time such as a timer, the storage time, cooking start time, and reheating time can be set, so that the storage, cooking, and reheating are automatically performed. It can be carried out.

  As is apparent from the above description, when cooking the sardine simmered as a cooked product, the cooking device of the first embodiment evaporates the sardine moisture by the steam from above even when the portion is not soaked in the seasoning liquid. It is characterized by being able to realize a preferable texture when eaten without being cooked, maintaining a uniform temperature at a target temperature, and finishing cooking in a short time.

(Embodiment 2)
FIG. 3 is a cross-sectional view showing a cooking appliance according to Embodiment 2 of the present invention. Since the basic configuration is the same as that of the cooking appliance of the first embodiment, the same parts are denoted by the same reference numerals, description thereof is omitted, and differences will be described.

  In the second embodiment, a steam generator is provided on the lid 36 of the pan 11. By attaching the lid 36 to the pan 11, a pan bottom sensor 37 is provided at the bottom of the pan 11 instead of the infrared sensor 12 in the first embodiment.

  In the above configuration, the cooking operation is the same as that of the first embodiment, but the pan bottom sensor 37 detects the temperature of the food 10 from the temperature of the pan bottom and functions in the same manner as the infrared sensor 12 of the first embodiment.

  By providing the steam generator on the lid 36, steam is injected only into the pot, and the heating process can be completed in a short time at a more uniform temperature. Moreover, the food which is not soaked in the seasoning liquid is also less likely to be dried, and a preferable texture can be realized.

(Embodiment 3)
FIG. 4 is a cross-sectional view showing a cooking appliance according to Embodiment 3 of the present invention. Portions having the same configuration as that of the first embodiment are denoted by the same reference numerals, description thereof is omitted, and differences will be described.

  The main body 43 has the same shape as the rice cooker, includes an inner pot 41, and includes a removable pot 40. A lid 42 covering the pan 40 is installed so as to be freely opened and closed. The cooling means 38 includes a cooling pipe 39 and is installed in close contact with the inner pot 41. When the cooling pipe 39 is cooled, the inner pot 41 and the pot 40 are cooled, and the food 10 is cooled.

  The cooking operation in the above configuration will be described. The food 10 is put in the pan 40 and the pan 40 is set in the main body 43. Further, a predetermined amount of water is poured into the water tank 14 provided on the lid 42, an arbitrary menu is selected with the menu selection key 31, and the selected menu is determined with the menu determination button 32. Then, by pressing the start button 34, cooking is started based on the information of the selected menu, the cooking means 13 in the pan 40 is activated, and the pan 40 is directly heated. At the same time, by driving the heating means 15, the water in the water tank 14 becomes steam and flows into the adjacent steam heating unit 16. Therefore, it temporarily stops and becomes superheated steam by the heating means 17, moves inside the steam pipe 18, is put into the pan 40, and heats the cooked food from the upper surface. When the pan 40 is heated, the temperature of the food 10 accommodated in the pan 40 rises. Further, the temperature of the cooked product is maintained at a predetermined value for a predetermined time by controlling the input of the pan heating means 13 as the boiling maintaining means and the input of the heating means 15 in the water tank 14 by the pan bottom sensor 37. Is done. Then, the cooling means 38 incorporated in the main body 43 operates, the cooling pipe 39 is cooled, and the food 10 is cooled. Based on the information of the selected menu, the cooling means 38 controls the cooling amount of the cooling pipe 33 as the heat keeping maintenance means by the pan bottom sensor 33 so that the cooling amount is adjusted and kept at a predetermined temperature for a predetermined time. . Further, as the heat retention maintaining means, the cooling amount is adjusted by controlling the cooling means 38, and when the temperature is lowered too much, the temperature is adjusted by combining the pot heating means 13 and the heating means 15 of the steam generator. . Then, the heat retention maintenance is finished and the end lamp is turned on.

  As described above, the heating source is not soaked in the seasoning liquid of the cooking 10 in the pan 40 by using the direct heating of the pan 11 by the pan heating means 13 and the heating steam from the upper surface by the steam generator. The portion can achieve a favorable texture when eaten without evaporating the moisture of the cooked product 10 by steam, and can be maintained at a desired temperature uniformly, and the heating process can be completed in a short time. Can be made.

  In addition, the heating means 15 converts the water in the water tank 14 into steam, and the heating means 17 further converts the steam into water, whereby the heating steam at a stable temperature can be obtained, and the target temperature can be obtained more uniformly. Can be maintained.

  In the cooling step, the cooling pipe 35 is brought into close contact with the inner pot 37, so that the food 37 in the pot 36 can be efficiently cooled to the target temperature in a short time and cooked in a short time.

  The pan heating means 13 for heating the food 10 is not limited and may be an electric heater, IH, gas or the like. The sensor for detecting the temperature of the food is not limited to the pan bottom sensor 33, and a core thermometer, an infrared sensor, or the like may be used. Further, the cooling means 38 is not limited, and may be a compressor, a Peltier type, or the like.

  Further, depending on the weight, type, and size of the menu and food, further heating can be performed after completion of the heat retention maintenance time, so that the seasoning liquid can be soaked and a cooked product that is sufficiently soft without being boiled can be obtained.

  Moreover, in the control panel 30 provided with the preservation | save button, the foodstuff 10 accommodated in the pan 40 is cooled and preserve | saved by pushing a preservation | save button before cooking, and the foodstuff 10 can be set beforehand. . In addition, in the control panel 30 provided with the reheat button, the cooked food 10 that has been cooked can be heated to the temperature around the time of eating by pressing the reheat button immediately before eating. Furthermore, in a cooking appliance equipped with a control board that can freely control a predetermined time such as a timer, the storage time, cooking start time, and reheating time can be set, so that the storage, cooking, and reheating are automatically performed. It can be carried out.

  As is apparent from the above description, when the cooking device of Embodiment 3 cooks the cooked food, the portion not soaked in the seasoning liquid was eaten without vaporizing the moisture of the cooked food by steam. Sometimes, a preferable texture can be realized, the temperature can be maintained uniformly at a target temperature, and cooking can be completed in a short time.

  As described above, the cooking device according to the present invention realizes a preferable texture when cooking food, when the portion not immersed in the seasoning liquid is eaten without vaporizing the moisture of the cooked product by steam. In addition, since it can be uniformly maintained at a target temperature and can be cooked in a short time, it can be applied to applications that realize control of heating and cooling of organic substances and inorganic substances other than food.

Sectional drawing which shows the cooking appliance in Embodiment 1 of this invention The figure which shows the control panel in Embodiment 1 of this invention Sectional drawing which shows the cooking appliance in Embodiment 2 of this invention Sectional drawing which shows the cooking appliance in Embodiment 3 of this invention

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 Cooked thing 11,40 Pan 12 Infrared sensor 13 Pan heating means 14, 25 Water tank 15 Water tank heating means 16 Steam heating part 17 Steam heating means 18 Steam pipe 19, 38 Cooling means 20 Blower 21 Damper thermo 22 Motor 23 Discharge duct 24 Outlet 26 Mist generating means 27 Mist pipe 28 Suction duct 29 Cooking room 30 Control panel 31 Menu selection key 32 Menu decision button 33 Menu display panel 34 Start button 35 End lamp 36, 42 Lid 37 Pan bottom sensor 39 Cooling pipe 41 Inner pan 43 body

Claims (18)

  A heating step of heating the food to a temperature of 95 ° C. to 500 ° C., a boiling maintaining step of maintaining the food at a temperature of 95 ° C. to 500 ° C. for a certain time following the heating step, and a food following the boiling maintaining step A cooling step of cooling to a temperature of 60 ° C. to 80 ° C., and a heat retention maintaining step of maintaining at a temperature of 60 ° C. to 80 ° C. for a certain time following the cooling step, and the heating step and the boiling maintenance step are Each step of the heating step, the boiling maintenance step, the cooling step, and the heat retention maintenance step is performed by combining steam heating from the upper space and direct heating for directly heating the container containing the food with a heat source. A cooking method where time is controlled by the type of food.   2. In addition to at least the heating step and the boiling maintenance step, the heat retention maintenance step is further performed by heating by combining steam heating from the upper space and direct heating in which the container containing the food is directly heated by a heat source. The cooking method as described in.   The cooking method according to claim 1 or 2, further comprising heating by indirect heating by heating the air layer around the container with a heat source in addition to at least direct heating.   The cooking method as described in any one of Claim 1 to 3 which cools a cooling process with the mist which is mist-like water.   The cooking method according to any one of claims 1 to 4, wherein the cooling step is cooled by cold air.   The cooking method according to any one of claims 1 to 5, further comprising a storage step of cooling and storing at a temperature of 0 ° C to 10 ° C before the heating step.   The cooking method as described in any one of Claim 1 to 6 further equipped with the reheating process heated to the temperature of 95 to 500 degreeC after the heat retention maintenance process.   A cooking chamber configured with a heat insulating structure, a heating means for heating the food stored in the cooking chamber to a temperature of 95 ° C. to 500 ° C., and a temperature of 95 ° C. to 500 ° C. for the food heated by the heating means Boiling maintaining means for maintaining for a certain period of time, cooling means for cooling the food that has been boiled by the boiling maintaining means to a temperature of 60 ° C. to 80 ° C., and the food cooled by the cooling means for 60 ° C. to A temperature maintaining means for maintaining at a temperature of 80 ° C. for a certain period of time, wherein the heating means and the boiling maintaining means include a steam generating means provided with a steam generating device generated from above and a container containing food directly by a heat source. And a direct heating device for heating. The operation time of the heating means, the boiling maintenance means, the cooling means, and the heat retention maintenance means depends on the type of food. Cooking appliance having a control device for controlling.   In addition to at least the heating means and the boiling maintenance means, the steam generation means provided with a steam generation device for generating the heat retention maintenance means from above, and the heating means provided with a direct heating device for directly heating the container containing the food with a heat source The cooking appliance according to claim 8 to be heated.   The cooking apparatus according to claim 8 or 9, wherein the cooking apparatus is heated by an outside air heating means provided with an outside air heating device that heats an air layer around the container with a heat source in addition to at least the direct heating means.   The cooking device according to any one of claims 8 to 10, wherein the steam generating means includes a water tank and is configured to be heated by a heating means for heating the water tank.   The cooking device according to any one of claims 8 to 11, wherein the steam generating means is configured to be heated by waste heat during cooking.   The cooking appliance according to claim 8, further comprising a mist generating device that generates mist that is mist-like water as a cooling means.   The cooking appliance according to claim 8, further comprising a cold air generator for flowing low-temperature air as the cooling means.   The cooking apparatus according to any one of claims 8 to 14, further comprising a storage unit that cools and stores the food at a temperature of 0 ° C to 10 ° C before the food is heated by the heating unit.   The reheating means for heating the food to a temperature of 95 ° C to 500 ° C after maintaining the food at a temperature of 60 ° C to 80 ° C for a certain period of time by the heat retention maintaining means, further comprising: Cooking equipment.   The cooking device according to any one of claims 8 to 16, wherein the heat insulating structure is formed of a urethane foam material.   The cooking device according to any one of claims 8 to 17, wherein the heat insulating structure is formed of a vacuum heat insulating material.

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