JP2007218545A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To perform heating cooking to effectively increase umami ingredients in a heated object. <P>SOLUTION: A heating means is switched at a time t(01), a time t(+), a time t(-) and a time t(02) so that a temperature rising speed of the heated object in the time t(-) is increased in comparison with the other times t(01), t(+), t(02), when a temperature for starting the inactivation of enzyme decomposing the umami ingredients in the heated object 7 is T0, a temperature for inactivating enzyme decomposing the umami ingredients in the heated object 7 is T1, a temperature for inactivating enzyme decomposing protein in the heated object 7 and producing the umami ingredients, is T2, a time passing through a range T<T0 not increasing and decreasing the umami ingredients is the time t(01), a time passing through a temperature range T0<T<T2 for decomposing the umami ingredients is time t(-), a time passing through a temperature range T1<T<T2 producing the umami ingredients is the time t(+), and a time passing through a temperature range T2<T not increasing and decreasing the umami ingredients is the t(02). <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a cooking device such as a microwave oven.

  Conventionally, in a cooking device such as a home microwave oven, the output during heating has been adjusted in order to cook faster and more uniformly.

  For example, when cooking stir-fried foods, which are desirable to be cooked over high heat, radiate the maximum output microwave for a certain period of time to cook in a short time with limited power. Is cooking by heating.

  In addition, in the case of pottery cooking where the surface of the object to be heated is to be uniformly baked, the air in the heating chamber is heated with air by a fan while heating the air with a constant output heater so that the air in the heating chamber has a uniform temperature. The air is stirred and hot-air cooking is performed to enable cooking without unevenness.

  On the other hand, some microwave ovens are devised so as to perform heating suitable for an object to be heated by adjusting a heating method using a sensor.

  As an example, in a case where a temperature sensor capable of measuring the temperature of an object to be heated is installed in the heating chamber, cooking is performed until the surface temperature of the object to be heated reaches a set temperature while measuring the surface temperature of the object to be heated. It is adjusted so that cooking is finished at the set temperature.

  There has also been proposed a cooking device that performs cooking suitable for food by switching the heating process according to the temperature of the object to be heated.

  For example, in Patent Document 1, an appropriate amount of seasoning is soaked in the food by switching between the cooling process and the heat-holding process by using the fact that the food permeates during cooling and heat-keeping. A cooking method that prevents crumble is proposed.

  In addition, there has been proposed a heating method that retains the umami component of the object to be heated by applying energy to the object to be heated by a method other than a heat source such as a heater or microwave.

  For example, in Patent Document 2, by irradiating a heated object with high energy visible light such as laser light, the decomposition of proteins contained in the heated object into amino acids is promoted as compared with the case of heating only with a heater. In order to increase the number of amino acids that are umami components of a heated object, there has been proposed.

JP-A-2005-296001 JP 2002-147762 A

  The amount of the umami component of the object to be heated is greatly related to the enzyme contained in the object to be heated, and the umami component may be increased by using the enzyme, or the umami component may be decreased by the enzyme.

  In other words, each of the objects to be heated has a temperature range suitable for increasing the umami component in the object to be heated and a temperature range that decomposes the umami component.

  However, in order to quickly heat an object to be heated as in the past, if heating is continued with a microwave with a constant high output, the temperature rises rapidly, but the rate of temperature rise becomes almost constant. The cooking temperature is quickly passed through the increasing temperature range, and the cooking ends without generating sufficient umami components.

  For this reason, a cooked product having a small amount of umami components and not so delicious is completed.

  Moreover, if heating is continued with a weak output, it slowly passes through the temperature range in which the enzyme that decomposes the umami component works, and cooking is performed by reducing the umami component of the object to be heated.

  Even in this case, an unsavory cooked product having a reduced umami component is produced.

  In addition, when cooked only at a low temperature, the finished state such as food texture is not good.

  In addition, if cooking is performed for a long time using only hot air heating with a heater, such as in the case of grilled foods, it takes time until the air in the heating chamber warms, and the heated object is gradually heated, and the umami component is It will cook for a long time in the temperature range to be decomposed, reducing the umami component.

  Furthermore, when cooking while measuring the surface temperature of the object to be heated, the cooking is performed at a constant output until the surface temperature of the object to be heated reaches the set temperature, and the surface temperature of the object to be heated is the set temperature. Then, since cooking is finished, the temperature range in which the umami component is increased is passed in a short time, and the umami component of the object to be heated cannot be sufficiently extracted.

  As shown in Patent Document 1, in the case where cooking is performed by boiling the seasoning liquid first and then repeating the boiling state and the cooling / warming process, the enzyme degrading the protein is lost at 80 ° C. or higher where the seasoning liquid boils. Because it is active and protein is denatured, it is not possible to increase the umami by using enzymes. Therefore, the umami component of the object to be heated itself could not be extracted.

  In addition, when cooking is performed carefully at a low temperature that does not denature proteins, it takes time for the temperature inside the heated object to rise, so that the heated object remains in the temperature zone that decomposes umami for a long time. Thus, the umami component of the object to be heated is reduced.

  Furthermore, as shown in Patent Document 2, the method of decomposing proteins in an object to be heated by irradiating with high-energy laser light has a limit in power that can be used in a household microwave oven. It is difficult to output high-energy light that promotes protein degradation using the power of.

  In addition, since the irradiation range of laser light alone is narrow, it is conceivable to move the exit of the laser light or increase the amount of laser light in order to act widely on the surface of the object to be heated. Cost is high and cannot be applied to household microwave ovens.

  In addition, when the heated object is irradiated with high energy and the temperature is rapidly increased, it quickly passes through the temperature zone that increases the umami component of the heated object. There is no element to increase.

  The present invention solves at least one of these problems.

  As a specific means of the present invention, in claim 1, a heating chamber for storing the object to be heated, a plurality of heating means for heating the object to be heated, and a control means for controlling the heating means are provided. In the temperature increase process of the internal temperature T of the heated object in the cooking process of cooking the heated object, T0 is the temperature at which the enzyme that decomposes the umami component of the heated object starts to be activated, and the enzyme that decomposes the umami component of the heated object is The temperature at which T1 is deactivated, T2 is the temperature at which the enzyme that produces the umami component by degrading the protein of the object to be heated is deactivated, and the time t (01) during which the umami component does not increase or decrease passes through T <01. The umami component increases or decreases depending on the time t (−) in which the umami component passes through the temperature range T0 <T <T1 and the time t (+) in which the umami component passes through the temperature range T1 <T <T2. Temperature range T2 At time t (02) passing through T, the heating rate of the object to be heated at time t (−) is larger than that at time t (01), time t (+), and time t (02). As described above, the heating means or the output balance of the heating means is switched by the control means at each of the time t (01), time t (+), time t (−), and time t (02).

  In Claim 2, it has a sensor which detects the state of the said to-be-heated object, and a temperature estimation means to estimate the internal temperature of a to-be-heated object, The time t (01), time t (-) by this temperature estimation means. , Time t (+) and time t (02) are adjusted, and the heating means is switched by the control means.

  According to a third aspect of the present invention, the sensor is a weight sensor that measures the weight of an object to be heated.

  According to a fourth aspect of the present invention, the time t (+) is controlled to be longer than the time t (−).

  In Claim 5, one of the said heating means is a magnetron which radiates | emits a microwave to a heating chamber, Comprising: When the said temperature range T <T1, the time zone which radiates | emits a microwave to a heating chamber by a magnetron is provided, The said temperature The output of the magnetron is increased in the heating in the temperature range T0 <T <T1 than in the heating in the range T <T0.

  According to a sixth aspect of the present invention, one of the heating means is a magnetron that radiates microwaves to the heating chamber, and generates the maximum output of the magnetron in the cooking process in the heating in the temperature range T0 <T <T1.

  According to the first aspect of the present invention, the temperature increase rate of the object to be heated at the time t (−), which is decreased when the umami component of the object to be heated is decomposed, is increased by generating the umami component of the object to be heated. By controlling with a control means so that it may become faster than the temperature increase rate of the to-be-heated object in time t (+) to perform, while increasing an umami component, the decrease of an umami component can also be prevented. That is, the deliciousness of the object to be heated can be sufficiently extracted, and cooking that is more delicious than conventional cooking can be performed.

  According to claim 2, by detecting the state of the object to be heated, estimating the internal temperature, and performing cooking by switching the heating means so that the umami component of the object to be heated increases according to the internal temperature, By making use of enzymes, the umami component of the object to be heated is increased, and cooking that is even more delicious than conventional cooking is possible.

  According to claim 3, since the weight of the object to be heated can be measured using the weight sensor and the internal temperature of the object to be heated can be estimated, cooking is performed so that the umami component of the object to be heated increases. Thus, a more delicious dish can be made regardless of the amount of the object to be heated.

  According to the fourth aspect, since the time t (+) during which the umami component of the object to be heated increases is longer than the time t (-) when the umami component of the object to be heated is decomposed, the umami component is generated. Since it passes slowly through the temperature and can quickly pass through the temperature at which the umami-degrading enzyme works best, it prevents the reduction of umami components and enables delicious cooking.

  According to the fifth aspect, by using a magnetron that has a higher effect of raising the internal temperature of the object to be heated compared to other heating means, the heating rate of the object to be heated can be increased, and the temperature range T < By increasing the output of the magnetron at T0 <T <T1 rather than T0, the temperature rise rate of the internal temperature of the object to be heated can be increased in the temperature range where the umami-degrading enzyme works best. The effect is enhanced and more delicious cooking is possible.

  According to claim 6, since the maximum output of the magnetron is generated in the temperature range T0 <T <T1, it is possible to minimize the reduction of the umami component in the cooking when using the magnetron. More delicious cooking is possible.

  Embodiments of the present invention will be described below with reference to the accompanying drawings.

  FIG. 1 is a structural view of a microwave oven according to a first embodiment of the present invention as viewed from the front, and FIG. 2 is a side sectional view of the same.

  The microwave oven 1 according to the present invention has a structure in which a heating chamber 3 and a machine chamber 8 arranged at the lower outside of the heating chamber 3 are surrounded by a cabinet 2.

  A vertically open door 5 is provided on the front surface of the heating chamber 3, and an operation unit 52 for performing various types of heating cooking is disposed on the lower front surface of the door 5.

  A substantially fixed table 31 is disposed at the bottom of the heating chamber 3, and the object to be heated 7 is placed on the table 31 for cooking.

  The machine room 8 houses a control means 81 and a magnetron 82, and the magnetron 82, an upper heater 61 installed above the heating chamber 3, and a hot air heater 62 installed behind the heating chamber 3. A heating means is comprised, and the to-be-heated material 7 mounted in the table 31 is optimally cooked by these heating means.

  In the case of high-frequency heating that irradiates high-frequency microwaves (referred to as range heating), the microwave radiated from the magnetron 82 is radiated while being stirred into the heating chamber 3 by the rotating antenna 83 rotated by the rotating motor 84. The heated object 7 placed on the table 31 is heated without unevenness.

  Further, in the case of radiant heat heating using the upper heater 61 (referred to as grill heating), the article 7 to be heated is heated by the radiant heat of the upper heater 61.

  In the case of convection heating using the hot air heater 62 (referred to as oven heating), air (hot air) heated by the hot air heater 62 by the fan 23 rotated by the motor 22 circulates in the heating chamber 3 and is covered. The heated object 7 is heated.

  The three heating means such as range heating, grill heating, and oven heating can be freely controlled and driven by the control means 81.

  For example, a plurality of heating means can be combined and driven simultaneously, or the plurality of heating means can be driven alternately or sequentially.

  The heating chamber 3 has a structure that can be opened and closed by a door 5, and a finder 51 that can check the state of the object to be heated 7 even when the door 5 is closed is installed.

  Light irradiation means 4 is installed on the side surface of the heating chamber 3, and irradiates light toward the object 7 to be heated placed on the table 31.

  Here, the light irradiating means 4 is surrounded by a reflecting plate 41, and the light irradiated from the light irradiating means 4 is reflected by the reflecting plate 41 and enters the heating chamber 3 to irradiate the object 7 to be heated.

  In addition, by using a lamp that emits visible light as the light irradiation means 4, the inside of the heating chamber 3 can be brightened so that the user can easily see the state of the object 7 to be heated.

  Below, the process of cooking using the microwave oven 1 is demonstrated.

  First, the user opens the door 5 of the microwave oven 1 and places the article 7 to be heated on the table 31 in the heating chamber 3.

  Thereafter, the door 5 is closed, the type of food or cooking is selected using the operation panel 52 disposed on the door 5, and a start button (not shown) is pressed to start the cooking.

  When the start of cooking is instructed, the control means 81 of the microwave oven 1 controls the heating means of the magnetron 82, the upper heater 61, and the hot air heater 62 in accordance with the food or cooking designated on the operation panel 52, so Perform appropriate heating.

  Here, as an example, a heating pattern in the case of cooking chicken meat by using FIG. 3 will be described.

  This FIG. 3 shows an example of the time change of the internal temperature T of the to-be-heated material 7 and the magnetron output P in the process of cooking the chicken which is the to-be-heated material 7 using the microwave oven 1 by this invention. This cooking pattern fully draws out the deliciousness of the chicken that is the object to be heated, enabling cooking that is even more delicious than conventional cooking.

  First, before explaining this cooking pattern, the relationship between the internal temperature of the object to be heated and the umami component will be explained. When meat is rapidly heated including chicken, inosinic acid, a kind of umami component, is retained. In the case of slow heating, inosinic acid is decomposed and amino acids as other umami components increase.

  Moreover, the action of an enzyme that decomposes umami components such as inosinic acid is deactivated at 50 ° C. to 55 ° C., and when it exceeds 80 ° C., it is denatured and loses its effect. These facts have already been introduced in literature and cooking programs. In addition, it is also well known that the higher the temperature, the higher the effect in the temperature range in which the enzyme is activated.

  From these facts, regarding the relationship between the umami component and the temperature, inosinic acid which is an umami component is not decomposed at a low temperature, but the umami component is decomposed as the temperature increases. Specifically, inosinic acid, which is an umami component, is decomposed at 55 ° C. or lower, and is not decomposed at 55 ° C. or higher. Moreover, an umami component is produced | generated at 80 degrees C or less, and an umami component does not increase / decrease above 80 degreeC.

  From the above, in FIG. 3, the internal temperature T of the article 7 to be heated gradually rises by the control means 81 during the time t (01) from the start of heating until it reaches 40 ° C. (T 0). It rises rapidly during the time t (-) from (T0) to 55 ° C (T1), and remains substantially constant during the time t (+) from 55 ° C (T1) to 80 ° C (T2). During the time t (02) exceeding 80 ° C. (T2), the temperature is controlled by using the heating means so as to rise again.

  Here, the time t (+) is a time when the umami component contained in the article 7 to be heated increases (+), and the time t (-) the umami component contained in the article 7 to be heated decreases (-). Time t (01) and t (02) are times during which the amount of the umami component contained in the article to be heated does not change.

  The output P of the magnetron is 350 W during the time t (01), 1000 W output during the time t (−), and 0 W at the subsequent time t (+) and time t (02).

  That is, during the time t (01) from the start of heating, the object 7 is gradually heated by irradiating the object 7 with a low-power microwave with the magnetron, and then the time t ( During-), the heating rate of the article 7 to be heated is rapidly increased by increasing the output of the magnetron. In this case, the rate of temperature rise means the rate at which the internal temperature T of the article 7 to be heated changes.

  Further, during the time t (+), the output of the magnetron is turned off and cooking using other heating means is performed, so that the internal temperature T of the article 7 to be heated is kept as constant as possible.

  Here, the chicken contains an enzyme that degrades inosinic acid, which is an umami component, and the enzyme does not activate so much at room temperature, but it activates as the temperature increases up to a temperature that does not deactivate, and is 40 ° C. The above is completely activated.

  The enzyme is inactivated at 55 ° C. and does not decompose inosinic acid.

  That is, inosinic acid, which is an umami component contained in chicken, is decomposed in the temperature range of 40 to 55 ° C. due to the action of inosinic acid-degrading enzyme, so that inosinic acid decreases in this temperature range.

  Moreover, when the protein which comprises chicken is decomposed | disassembled, the amino acid containing an umami component will be produced | generated.

  Chicken contains an enzyme that degrades protein, and the enzyme is activated at 80 ° C. or lower, but deactivated at 80 ° C. or higher.

  In other words, due to the action of the protein degrading enzyme, the protein contained in chicken is decomposed in a temperature range of 80 ° C. or lower, and amino acids containing umami components are produced, so that amino acids increase in the temperature range.

  However, as described above, inosinic acid is decomposed at 55 ° C. or lower, and the umami component in chicken increases in the temperature range of 55 ° C. to 80 ° C. in which amino acids increase without inosinic acid being decomposed.

  From the above, by passing through the temperature range of 40 to 55 ° C. where the umami component decreases in as short a time as possible, the residual rate of the umami component can be increased.

Also, in the temperature range from 55 ° C to 80 ° C where the umami component increases, and preferably from 60 ° C to
The amount of the umami component can be increased by performing cooking that remains in the temperature range of 75 ° C. for a long time.

  Further, in the temperature range of 40 ° C. or lower or 80 ° C. or higher, no clear change is observed in the umami component.

  Here, FIG. 4 and FIG. 5 show the time change of the internal temperature T of the heated object in the cooking process of the conventional microwave oven, respectively.

  FIG. 4 shows the change over time of the internal temperature T of the object to be heated when cooking is performed with the magnetron output kept constant to shorten the cooking time.

  Since the output of the magnetron is constant at a high output from the start of cooking to the end of cooking, the internal temperature of the object to be heated also rises at a substantially constant rate.

  In this cooking process, the heating object 7 is heated at a time t (−) for cooking in the temperature range of 40 ° C. to 55 ° C. and a time t (+) for cooking in the temperature range of 55 ° C. to 80 ° C. Although the rate of temperature increase is not substantially changed and the umami component is increased, the amount of umami component is decreased, so that the umami component cannot be increased sufficiently.

  Moreover, FIG. 5 is a time change of the internal temperature T of the to-be-heated object when heat cooking is performed using only oven cooking.

  The internal temperature T of the object to be heated gradually increases from the start of cooking, and the temperature increasing rate increases as the temperature increases.

  In this cooking process, the time t (−) for the cooking time in the temperature range of 40 ° C. to 55 ° C. and the time t (+) for the cooking time in the temperature range of 55 ° C. to 80 ° C. In (+), the rate of temperature increase is fast, the amount of increase in the umami component of the article 7 to be heated is small, and the amount of decrease is large, so the umami component is reduced in the cooking process.

  On the other hand, in the heating pattern by the microwave oven 1 of the present invention shown in FIG. 3, the chicken meat cannot be unevenly heated in the region of time t (01) until the internal temperature T of the article 7 to be heated exceeds 40 ° C. Heat gently in the region of time t (−) where the umami component decreases from 40 ° C. to 55 ° C., and then slowly heat at time t (+) where the umami component increases from 55 ° C. to 80 ° C. Finally, as shown by t (02) at a temperature of 80 ° C. or higher, the cooking pattern is finished by raising the temperature at once.

  That is, the heating means is controlled by the control means 81 so that the temperature rising rate becomes faster at the time t (−) when the umami component decreases than at the temperature rising rate at the time t (+) when the umami component increases. By controlling, the internal temperature of the article 7 to be heated is controlled.

  As described above, when cooking chicken, cooking with the heating pattern as shown in FIG. 3 reduces the amount of reduction of the umami component as compared with the conventional heating pattern as shown in FIG. 4 and FIG. Since the umami component of the object to be heated can be increased, it is possible to perform cooking that draws more umami than in the past, and further delicious cooking can be achieved.

  Moreover, since the surface can be finished crisply by finally raising the temperature and cooking, the texture when eaten is improved, and cooking that feels more delicious is possible.

  Here, even if the object to be heated 7 is not chicken but other ingredients, there is a temperature range in which the enzyme is activated in the same way as chicken, so the absolute temperatures of T0, T1, and T2 differ depending on the enzyme of the ingredient. By using the same heating pattern, it is possible to cook by using enzymes to increase the umami component of the ingredients.

  For example, in other meats such as beef and pork, the umami and umami-degrading enzymes contained in the ingredients, and the proteolytic enzymes contain almost the same types of ingredients and enzymes as chicken, By controlling using the same heating pattern at the same temperature T0 = 40 ° C., T1 = 55 ° C., and T2 = 80 ° C., it is possible to increase the umami component of the food.

  Moreover, in vegetables, it is possible to perform cooking with an increased amount of umami and sweet ingredients by performing temperature control similar to meat using an enzyme that decomposes sugar into glucose.

  Similarly, by using an enzyme that enhances the binding between cells contained in vegetables, it is possible to perform cooking that prevents the vegetables from boiling down. .

  In addition, since cooking is performed without giving water and skipping water, the residual ratio of vitamins is high, and cooking with concentrated umami components is possible.

  In addition, the umami component in the embodiment of the present invention is generally referred to as an umami component including amino acids such as inosinic acid, glutamic acid, aspartic acid, guanylic acid and the like and compounds thereof.

  Here, as a method of heating along this heating pattern, range heating by the magnetron 82 as a heating means, grill heating by the upper heater 61, oven heating by the hot air heater 62, or heating by water vapor heat (not shown). Either steam heating can be used.

  However, range cooking with the magnetron 82 is suitable for cooking when the temperature of the heating chamber 3 is low, such as the region of time t (01) in FIG.

  Similarly, in the region of time t (−) for rapid heating, range heating in which the object to be heated 7 is heated from the inside by the magnetron 82 is suitable.

  Here, in the region of time t (01) and the region of time t (−), the umami component decreases in the region of time t (−), so that the time t (−) is higher than the temperature rise at time t (01). If the temperature rise in is fast, cooking will increase the residual rate of umami ingredients.

  Therefore, by increasing the output of the magnetron 82 at the time t (−) as compared with the output of the magnetron 82 at the time t (01), it is possible to increase the residual rate of the umami component.

  FIG. 3 shows an example in which the output P1 of the magnetron 82 at time t (01) is 350 W and the output P2 of the magnetron 82 at time t (−) is 1000 W when the article 7 to be heated is chicken. As long as P2 is larger than the output P1, the absolute values of the outputs P1 and P2 of the magnetron 82 are not particularly limited.

  Here, by setting the value of the output P2 to the maximum output of the magnetron 82 in the cooking process, the amount of decrease in the umami component can be minimized, so that the residual rate of the most umami component in cooking using the magnetron 82 It is possible to perform cooking with improved.

  For example, since the power of a general household is 1500 W, when 1000 W taking into account the efficiency of the magnetron 82 is set to the maximum output of the magnetron, the residual rate of umami components is maximized by setting P 2 to 1000 W, which is the maximum output. be able to.

  Here, the case where the output of the magnetron 82 is a low output P1 = 350 W and a high output P2 = 1000 W is shown. However, if the low output and the high output are switched stepwise or steplessly, the absolute value of the output Does not matter.

  Further, the low output value and the high output value of the magnetron 82 can be changed depending on the type of the object 7 to be heated.

  Here, when maintaining the temperature without increasing so much, such as the region of time t (+), oven heating or steam heating by the hot air heater 62 is suitable, and when finishing the surface of the region of time t (02), etc. However, the type of heating means at other times is not particularly limited.

  Moreover, although the case where a heating means was range heating, oven heating, and grill heating was shown here, the kind and number of heating means are not ask | required. For example, as described above, steam heating may be provided as a heating means.

  That is, by generating steam in the heating chamber 3, it is possible to give a large amount of heat to the surface using the latent heat of vaporization of the steam, and by using the heating using steam, the temperature rises with lower energy. And temperature can be maintained.

  Further, the number of hot air heaters 62 used for oven heating and the number of upper heaters 61 used for grill heating may be any number.

  In addition, here, the structure in which the machine room 8 is disposed below the heating chamber 3 is shown, but the machine room 8 may be located anywhere.

  In addition, here, a structure in which the door 5 pivots up and down to open and close is shown, but the opening and closing direction of the door 5 does not matter.

  Moreover, although the microwave oven provided with the substantially fixed table 31 was shown here, the table 31 may be a rotating table.

  As described above, in the microwave oven 1 according to the present embodiment, by performing cooking suitable for the object to be heated, it is possible to perform cooking in which the umami component of the object to be heated is increased as compared with the conventional cooking method. .

  FIG. 6 shows a temporal change and a heating pattern of the internal temperature of the object to be heated in the cooking process by the microwave oven according to the second embodiment of the present invention.

  The microwave oven 1 according to the present invention heats a combination of low-power range heating and low-power oven heating at the start of heating, and then performs high-power range heating, and then performs low-power oven heating and low-power steam. Heating is performed in combination with heating, and finally the heating pattern for heating the grill is performed.

  Here, the detail of each heating pattern is demonstrated.

  First, heating cooking in which low-power (350 W) range heating and low-power (650 W) oven heating are combined is performed until the internal temperature of the object to be heated reaches T0.

  The temperature of the heating chamber is low at the start of heating, and the power to heat the object to be heated is weak in oven heating or grill heating, so the temperature is increased by directly heating the object to be heated by oven heating, and the oven heating Is used in combination to increase the temperature of the heating chamber and perform preheating to perform oven heating or steam heating later.

Here, if high-power range heating is performed immediately after the start of heating, heating may be uneven, such as when an object to be heated with poor uniformity is heated, so the range heating immediately after the start of heating is about 350 W as described above. Low output is desirable.

  Moreover, since the temperature of a heating chamber can be raised by using oven heating together during low output range heating, it can prevent that the to-be-heated object after range heating is cooled. .

  Next, cooking by high-power (1000 W) range heating is performed when the internal temperature of the object to be heated is from T0 to T1.

  During the time t (−) when the internal temperature T of the object to be heated is in the temperature range of T0 to T1, in order to prevent the umami component of the object to be decreased, the output of the range heating is increased to increase the output. The heated object is heated rapidly.

  Here, since the effect of reducing the umami component of the heated object is higher in the region of time t (−) than in the region of time t (01), the output of range heating in the region of time t (01) is higher. In addition, by increasing the range heating output in the region of time t (−), the uneven heating of the object to be heated can be prevented by the low output range heating, and the reduction of the umami component can be prevented by the high output range heating. it can.

  Next, heating cooking combining low-power oven heating and low-power steam heating is performed while the internal temperature of the object to be heated is from T1 to T2.

  During the time t (+) when the internal temperature T of the object to be heated is in the temperature range of T1 to T2, the umami component of the object to be heated increases, so that the inside of the object to be heated is heated by oven heating (750 W) by the hot air heater 62. By maintaining the temperature T at a substantially constant temperature for a long time, an increase in umami components is promoted.

  Here, by using steam heating (600 W) in combination, since steam heating has a larger heat capacity than oven heating, the heating efficiency for heating the object to be heated is increased.

  For example, when cooking the same object to be heated with the same energy applied, the energy applied to the object to be heated increases when steam heating is used in combination, so the internal temperature of the object to be heated can be maintained with less energy. it can.

  In addition, when the object to be heated is a confectionery or bread dough, the effect of giving moisture to the object to be heated to prevent drying, promoting the expansion of the object to be heated, and finishing with a good texture is high.

  Moreover, when steam is superheated steam, the ability to heat a to-be-heated material is still higher, and the effect of finishing the surface with a good texture is enhanced.

  From the above, in order to promote an increase in the umami component of the object to be heated and improve the texture, heating that combines oven heating and steam heating while the internal temperature T of the object to be heated is in the temperature range of T1 to T2. It is effective to perform cooking.

  Finally, heating cooking by low-power grill heating (650 W) by the upper heater 61 is performed until the internal temperature of the object to be heated reaches T2 to the finishing temperature.

  During the temperature range where the internal temperature T of the object to be heated is equal to or higher than T2, the umami component of the object to be heated does not change much, but the finishing of the cooking affects the texture of the object to be heated.

  Here, the effect of lightly and crisply finishing the surface of the object to be heated can be obtained by performing cooking by grill heating.

  In the above embodiment, the output of the heating means at the time of range heating, oven heating, and grill heating is not limited to the above value, and can be set as appropriate.

  From the above, by performing cooking with the heating pattern according to the present embodiment, it is possible to sufficiently extract the umami component of the object to be heated and perform cooking with a good texture, so that cooking is even more delicious than before. Is possible.

  FIG. 7 shows a heating pattern in the cooking process by the microwave oven according to the third embodiment of the present invention.

  The microwave oven 1 according to the present invention is a combination of low-power (350 W) range heating and low-power (650 W) oven heating at the start of heating, followed by high-power (1000 W) range heating, Heating is performed by a heating pattern in which heating is performed by low-power oven heating, and finally heating is performed by combining grill heating and steam heating.

  Here, by first combining low-power range heating and low-power oven heating and performing cooking until the internal temperature of the heated object reaches T0, uniform heating is performed while preventing uneven heating of the heated object. be able to.

  In addition, by performing next high-power range heating within the temperature range in which the umami component of the object to be heated is reduced by performing the internal temperature of the object to be heated between T0 and T1, Prevents the decrease in the umami component of the heated object.

  Next, oven heating (750 W) is performed in which the internal temperature of the object to be heated is between T1 and T2, so that the object to be heated is kept at a constant temperature in a temperature range where the umami component increases. Cooking can be performed to fully extract the umami component of the object to be heated.

  Further, by performing grill heating (650 W) until the internal temperature of the heated object reaches from T2 to the finishing temperature, the effect of finishing the surface of the heated object with a crisp texture can be enhanced.

  Here, in the process of the last grill heating, by performing cooking by combining grill heating and steam heating (600 W), the effect of improving the texture by adding a higher amount of heat to the object to be heated can be enhanced. .

  For example, when cooking the same object to be heated with the same energy, the energy applied to the object to be heated increases when steam heating is used in combination, so the object to be heated can be rapidly heated with the same energy. And the texture of the object to be heated can be further improved.

  In this embodiment as well, the output of the heating means at the time of range heating, oven heating, and grill heating is not limited to the above values, and can be set as appropriate.

  FIG. 8 shows a heating pattern in the cooking process by the microwave oven according to the fourth embodiment of the present invention.

  The microwave oven according to the present invention is a combination of low-power (350 W) range heating and low-power (650 W) grill heating at the start of heating, followed by high-power (1000 W) range heating, and then the oven Heating is performed in a heating pattern in which heating (750 W) and steam heating (600 W) are combined and finally grill heating (650 W) is performed.

  Here, by combining low-power range heating and low-power grill heating first and performing cooking until the internal temperature of the heated object reaches T0, uniform heating is performed while preventing uneven heating of the heated object. be able to.

  In addition, by performing high-power range heating next, when the internal temperature of the object to be heated is between T0 and T1, the temperature increase rate of the object to be heated is increased in a temperature range in which the umami component of the object to be heated decreases. Prevents a decrease in the umami component of the object to be heated.

  In addition, by performing cooking that combines oven heating and steam heating in the temperature range in which the umami component of the object to be heated increases when the internal temperature of the object to be heated is between T1 and T2, the object to be heated is kept at a constant temperature. It is possible to sufficiently extract the umami component of the object to be heated.

  Moreover, the effect which finishes the surface of a to-be-heated material with a crisp texture can be heightened by performing grill heating finally between the inside temperature of T2 to finishing temperature.

  Here, by performing cooking that combines low output range heating and low output grill heating at the start of cooking, the temperature of the object to be heated rises evenly by range heating, and the heating chamber and the object to be heated by grill heating The effect of heating the surface of the object uniformly can be enhanced.

  In this embodiment as well, the output of the heating means at the time of range heating, oven heating, and grill heating is not limited to the above values, and can be set as appropriate.

  FIG. 9 is a structural view of the microwave oven according to the fifth embodiment of the present invention as viewed from the front.

  The microwave oven 1 has a structure in which a heating chamber 3 and a machine room (not shown) on the side of the heating chamber are surrounded by a cabinet 2.

  The object to be heated 7 is placed on the table 31 disposed at the lower part of the heating chamber 3 and cooking is performed.

  A magnetron installed in the machine room, an upper heater installed above the heating chamber 3, and a hot air heater installed in the rear of the heating chamber (both not shown) are heating means. Heating cooking of the to-be-heated material 7 mounted is performed.

  Here, a temperature sensor 91 is arranged on the side surface of the heating chamber 3, and a temperature estimation means (not shown) is arranged in the machine room, and the surface temperature of the object 7 to be heated is measured by the temperature sensor 91. The internal temperature T of the article 7 to be heated, that is, T0, T1, T2 can be estimated from the temperature.

  That is, by using the microwave oven 1 according to the present embodiment, cooking can be performed while estimating the internal temperature T of the article 7 to be heated.

  In the cooking process, by adjusting the heating means while estimating the internal temperature T so that the cooking is performed in the cooking process in which the internal temperature T increases the umami component as shown in FIG. Heat cooking that increases the umami component of the article 7 to be heated is possible.

  Here, in the case where the internal temperature T of the heated object 7 is not estimated, and when the heated object 7 is always cooked in the same state, delicious cooking can be performed by performing similar heating cooking each time, Depending on the temperature of the article 7 to be heated at the start of cooking, it may not be possible.

  For example, when the temperature of the heated object 7 at the start of cooking is lower than expected, the temperature rise from the start of cooking is not sufficient, and the umami component of the heated object 7 is reduced.

  Moreover, when the temperature of the to-be-heated material 7 at the time of cooking start is lower than expected, the temperature rises beyond the temperature range in which the umami component increases, and the umami component of the to-be-heated material 7 cannot be sufficiently extracted.

  Therefore, by using the microwave oven 1 in the present embodiment, it is possible to cope with the above problems.

  FIG. 10 shows a control flow in the present embodiment.

  When cooking using the microwave oven 1 according to the present embodiment, the heated object 7 is placed on the table 31, the door 5 is closed, and the cooking content and the start of cooking are instructed by the user to start cooking. To do.

  An optimum heating pattern is derived from the instructed cooking content, and the control means determines and controls which heating means is used according to the internal temperature of the object to be heated 7 obtained by the temperature sensor 91 and the temperature estimation means. To do.

  Range heating, grill heating, and oven heating, which are heating means, are driven according to instructions from the control means, and appropriate cooking is performed according to the contents of cooking and the internal temperature of the object to be heated.

  Even in the course of cooking, the control means controls the heating means according to the optimum heating pattern according to the internal temperature of the article 7 to be heated.

  When it is determined by the control means that the heating is finished, the cooking is finished.

As described above, by installing the temperature sensor 91 and the temperature estimation means, it is possible to estimate the internal temperature of the article 7 to be heated more accurately than when there is no temperature sensor 91 or temperature estimation means. Since more precise heating control suitable for the actual temperature of the heated object 7 can be performed, cooking with further increasing the umami component of the heated object 7 becomes possible.

  FIG. 11 is a structural view of the microwave oven according to the sixth embodiment of the present invention as viewed from the front.

  The microwave oven 1 has a structure in which a heating chamber 3 and a machine chamber 8 are enclosed by a cabinet 2.

  Further, the table 31 disposed in the heating chamber 3 is supported by three weight sensors 92 from below, and by placing the object to be heated on the table 31, the control means 81 can determine the weight and position of the object to be heated. Can be detected.

  Further, a control unit 81 and a magnetron 82 are accommodated in the machine room 8 disposed in the lower part of the heating chamber 3.

  A magnetron 82 installed in the machine room 8, an upper heater 61 installed above the heating chamber 3, and a hot air heater installed behind the heating chamber are heating means, and are placed on the table 31 by these heating means. The object to be heated 7 is cooked.

  Here, in the microwave oven 1 of the present embodiment, a weight sensor 92 is disposed on the lower surface of the table 31, and a temperature estimation means (not shown) is disposed in the machine room 8. The internal temperature T of the object to be heated can be estimated from the weight and the cooking process.

  That is, by using the microwave oven 1 according to the present embodiment, cooking can be performed while estimating the internal temperature T of the article 7 to be heated.

  In the cooking process, by adjusting the heating means while estimating the internal temperature T so that the cooking is performed in the cooking process in which the internal temperature T increases the umami component as shown in FIG. Heat cooking that increases the umami component of the article 7 to be heated is possible.

  Here, when the internal temperature T of the object to be heated is not estimated and the object to be heated is always cooked in the same state, delicious cooking can be performed by performing the same heating cooking every time. If the state of the object is different, we can not cope.

  For example, when the amount of the object to be heated is large, the heating from the start of cooking is not enough, the temperature rise is low, and the umami component is reduced.

  Conversely, when the amount of the object to be heated is small, the temperature rises due to excessive heating, and the umami component of the object to be heated may not be sufficiently increased.

  As described above, when the amount of the object to be heated is different, it is not possible to deal with a pattern in which the umami component is increased.

  However, since the microwave oven 1 can detect the weight and position of the object to be heated, cooking suitable for the state of the object to be heated becomes possible.

  Moreover, you may install the temperature sensor for measuring the surface temperature of a to-be-heated object in the microwave oven 1 of a present Example.

  Even when the surface temperature is measured by the temperature sensor, the internal temperature and the skin temperature of the lump-like meat often differ, so the internal temperature varies depending on the amount of meat. Then, since it is possible to detect the weight of the object to be heated, control according to the amount of the object to be heated is possible, and the internal temperature of the object to be heated can be controlled along an ideal heating pattern.

  FIG. 12 shows a control flow in the microwave oven 1 of this embodiment.

  The user opens the door 5 of the microwave oven 1, places an object to be heated on the table 31 in the heating chamber 3, and uses a control panel (not shown) disposed on the door 5 to store the food item. Select the type and press the start button to instruct the start of cooking.

  Here, the weight sensor 9 supporting the table 31 can measure the weight of the object to be heated.

  Based on the measured weight, the type of cooking instructed by the operation panel, and the cooking process, the temperature estimation means estimates the internal temperature of the object to be heated, and follows the heating pattern for changing the internal temperature to increase umami. An appropriate control pattern can be calculated.

  Therefore, the control means can control the heating means according to the type and amount of the object to be heated.

  Here, the heating means includes microwave range heating, grill heating by the upper heater, and oven heating by the hot air heater, and the heating pattern is realized by appropriately using the control means.

  In this way, heating control according to the type and amount of the object to be heated becomes possible.

  In addition, it is possible to know the position of the object to be heated by arranging multiple weight sensors, so it is possible to radiate microwaves and irradiate steam intensively toward the object to be heated. Can cook cooked objects well.

  Therefore, like the microwave oven 1 of the present invention, by arranging the weight sensor 92 that supports the table 31 and measuring the weight and position of the object to be heated, cooking can be performed more efficiently and deliciously. .

It is the structure figure which looked at the microwave oven of the 1st example concerning the present invention from the front. It is sectional drawing which looked at the microwave oven of the same 1st Example from the side. It is a figure which shows the time change of the internal temperature of a to-be-heated material, and the output of a magnetron in the process of the heat cooking by the microwave oven of the 1st Example. It is a figure which shows the example of the time change of the internal temperature of a to-be-heated material, and a magnetron output in the cooking process by the conventional microwave oven. It is a figure which shows the example of the time change of the internal temperature of a to-be-heated material in the cooking process by the conventional microwave oven. It is a figure which shows the time change of the heating pattern and the internal temperature of a to-be-heated object in the cooking process by the microwave oven of 2nd Example which concerns on this invention. It is a figure which shows the heating pattern in the heating cooking process by the microwave oven of the 3rd Example. It is a figure which shows the heating pattern in the heating cooking process by the microwave oven of the 4th Example. It is the structural view which looked at the microwave oven of the 5th example from the front. It is a figure which shows the flow of control by the microwave oven of the said 5th Example. It is the structure figure which looked at the microwave oven of the 6th example from the front. It is a figure which shows the flow of control by the microwave oven of the 6th Example.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Microwave oven, 2 ... Cabinet, 3 ... Heating chamber, 4 ... Light irradiation means, 5 ... Door, 7 ... Object to be heated, 8 ... Machine room, 31 ... Table, 41 ... Reflector, 51 ... Finder, 61 ... Upper heater 62, hot air heater, 81 control means, 82 magnetron, 83 rotating antenna, 84 rotating motor, 91 temperature sensor, 92 weight sensor.

Claims (10)

  A heating chamber for storing the object to be heated, a plurality of heating means for heating the object to be heated, and a control means for controlling the heating means, and the inside of the object to be heated in the cooking process for cooking the object to be heated containing protein In the process of raising the temperature T, the temperature at which the enzyme that decomposes the umami component of the object to be heated starts to be activated T0, the temperature at which the enzyme that decomposes the umami component of the object to be heated is deactivated, and the protein of the object to be heated is The temperature at which the enzyme that decomposes and produces the umami component is deactivated is T2, the time t (01) when the umami component passes through the range T <T0 where the umami component does not increase or decrease, and the temperature range T0 <T <T1 at which the umami component is decomposed T (−) passing through the temperature range, t (+) passing through the temperature range T1 <T <T2 where the umami component is generated, and time t (02) passing through the temperature range T2 <T where the umami component does not increase or decrease. ) The time t (01), time so that the rate of temperature increase of the object to be heated at time t (−) is larger than the other time t (01), time t (+), time t (02). A heating cooker characterized by switching the heating means or the output balance of the heating means by the control means at each of t (+), time t (-), and time t (02).   A sensor for detecting the state of the object to be heated and a temperature estimation means for estimating the internal temperature of the object to be heated are provided, and the time estimation means allows the time t (01), time t (−), time t (+ ) And time t (02) are adjusted, and the heating means is switched by the control means.   2. The cooking device according to claim 2, wherein the sensor is a weight sensor for measuring a weight of an object to be heated.   The cooking device according to claim 1, wherein the time t (+) is longer than the time t (-).   2. The heating cooker according to claim 1, wherein one of the heating means is a magnetron that radiates microwaves to the heating chamber, and a time zone for radiating microwaves to the heating chamber by the magnetron is provided when the temperature range T <T1. The heating cooker is characterized in that the output of the magnetron is larger in the heating in the temperature range T0 <T <T1 than in the heating in the temperature range T <T0.   2. The cooking device according to claim 1, wherein one of the heating means is a magnetron that radiates microwaves to a heating chamber, and generates the maximum output of the magnetron during the heating in the temperature range T0 <T <T1. A heating cooker.   2. The cooking device according to claim 1, wherein one of the heating means is a steam heating means for heating with steam, and the steam heating means is used for heating during the temperature range T1 <T <T2. vessel.   In a cooking device having a heating chamber for storing an object to be heated and a plurality of heating means for heating the object to be heated, when the object to be heated containing the protein is cooked, an umami component contained in the object to be heated The temperature at which the enzyme that decomposes the enzyme is deactivated is T1, the temperature at which the enzyme that decomposes the protein of the heated object to produce the umami component is deactivated, and the internal temperature T of the heated object is T2. The time t for passing through the temperature range T1 <T <T2 in which the umami component of the object to be heated is generated is longer than the time to reach the temperature T1 or the time to finish the cooking after reaching the temperature T2. A heating cooker characterized by heating with the heating means.   A heating chamber for storing an object to be heated; microwave heating means using microwaves as means for heating the object to be heated; steam heating using steam; T1 is the temperature at which the enzyme that decomposes the umami component contained in the heated object is deactivated by heating the object to be heated by the wave heating means, and the protein in the heated object is decomposed. When T2 is the temperature at which the enzyme that generated the component is deactivated and the internal temperature T of the heated object is T, the time for passing the temperature range T1 <T <T2 at which the umami component of the heated object is generated A heating cooker characterized by heating with the heating means so that t becomes longer than the time to reach temperature T1 or the time to finish cooking after reaching temperature T2.   9. The cooking apparatus according to claim 9, wherein one of the heating means is a steam heating means for heating with steam, and the steam heating means heats the temperature range T1 <T <T2. vessel.

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