JP2007222314A - Cooking apparatus and cooking method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking apparatus for reducing cooking time and preventing overcooking caused by unnecessary heating while achieving an initial purpose of securing microbiological safety. <P>SOLUTION: The cooking apparatus has a processing vessel 1 for storing food 7 to be cooked, a steam supplying means 2 for supplying steam to the processing vessel 1, a decompressing means 3 for reducing pressure in the processing tub 1, a pressure recovering means 4 for recovering pressure in the decompressed processing tub 1, a discharge means 5 for discharging the steam or condensed water in the processing tub 1 to the outside, a pressure sensor 6 for detecting pressure in the processing tub 1, a temperature sensor 8 for detecting temperature of the food 7 to be cooked, and a control means 9 for controlling the means 2, 3, 4 and 5 on the basis of detection signals of the sensors 6 and 8. The control means 9 performs addition of F values calculated from elapsed time and the temperature detected by the temperature sensor 8. When this added F value is a preset target F value or greater, a completion condition or one of completion conditions of cooking is satisfied. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a heating cooking apparatus and a heating cooking method for cooking food to be cooked (foodstuff or food).

  When cooking, it may be desired to meet the desired sanitary conditions. For example, according to the Sanitation Management Manual for Mass Cooking Facilities by the Ministry of Health, Labor and Welfare, in a predetermined cooking facility, the cooked food is “confirmed that the center is heated to 75 ° C. for 1 minute or more or equivalent or more. "There is a need. In order to cope with such a case, an invention disclosed in the following Patent Document 1 has been proposed.

In the invention described in Patent Document 1, it is determined whether or not the temperature of the object to be cooked has exceeded the set temperature during the cooking time, and the heating time is extended when this condition is not satisfied. is there. Specifically, for example, if the requirement of the mass cooking facility hygiene management manual is to be satisfied, it is confirmed whether or not the cooking object has been kept at a temperature of 75 ° C. or higher for 1 minute or longer.
JP-A-2005-180858

  However, as in the invention described in Patent Document 1, the determination condition is that the temperature of the object to be cooked passes the set temperature for a set time, from the viewpoint of satisfying microbiologically safe conditions. In other words, it was an excessive judgment condition that is too safe. For this reason, an unnecessary driving | operation was performed, there existed a possibility that cooking time might become long with it, and overcooking (overcooking), such as boiling, may arise.

  The problem to be solved by the present invention is to reduce cooking time and prevent overcooking due to unnecessary heating while achieving the intended purpose of ensuring microbiological safety.

  The present invention has been made in order to solve the above-mentioned problems. The invention according to claim 1 is a heating means for heating an object to be cooked, a temperature sensor for detecting the temperature of the object to be cooked, and the temperature. The F value calculated based on the temperature detected by the sensor and the elapsed time is integrated, and when the integrated F value is equal to or greater than a preset target F value, the cooking of the food to be cooked by the heating means can be terminated. On the other hand, when the integrated F value is less than the target F value, the heating cooking apparatus is characterized by comprising control means for continuing or extending the cooking of the cooking object by the heating means. .

  According to the first aspect of the present invention, by applying the concept of the F value used in the field of sterilization to cooking, desired sanitary conditions can be reliably satisfied. In addition, unnecessary heating is not performed by cooking to reach the target F value. Therefore, cooking time is not prolonged and overcooking can be prevented.

  The invention according to claim 2 is a treatment tank in which the object to be cooked is stored, a steam supply means for supplying steam into the treatment tank, a decompression means for decompressing the inside of the treatment tank, and the decompressed treatment tank. A return pressure means for returning the pressure inside the discharge tank, a discharge means for discharging the steam and / or condensed water in the treatment tank to the outside, a pressure sensor for detecting the pressure in the treatment tank, and a temperature of the food to be cooked. And a control means for controlling each means based on the detection signal of each sensor, the control means integrates the F value calculated based on the temperature detected by the temperature sensor and the elapsed time, The heating cooking apparatus is characterized in that the cooking of the cooking object by the steaming means is not finished until the integrated F value becomes equal to or higher than a preset target F value.

  According to the second aspect of the present invention, when the steam is supplied into the processing tank and the food to be cooked is cooked, the concept of the F value used in the sterilization field is applied, so that desired sanitary conditions are obtained. Can be surely satisfied. In addition, unnecessary heating is not performed by cooking to reach the target F value. Therefore, cooking time is not prolonged and overcooking can be prevented.

  The invention according to claim 3 further comprises setting means for setting the target F value or the temperature and time on which the target F value is calculated to be changeable. Item 3. The cooking device according to Item 2.

  According to the invention described in claim 3, since the target F value can be changed, it is possible to easily perform cooking under desired sanitary conditions.

  The invention according to claim 4 calculates the F value based on the temperature of the object to be cooked and the elapsed time for each predetermined or indefinite elapsed time, and integrates the calculated F value. When the value is equal to or greater than a preset target F value, the cooking can be terminated, while when the integrated F value is less than the target F value, the cooking is continued or extended. Is the method.

  According to the invention described in claim 4, by applying the concept of the F value used in the field of sterilization to cooking, desired sanitary conditions can be surely satisfied. In addition, unnecessary heating is not performed by cooking to reach the target F value. Therefore, cooking time is not prolonged and overcooking can be prevented.

  Furthermore, the invention described in claim 5 is a method of heating and cooking the cooking object by supplying steam into the treatment tank in which the cooking object is accommodated, and integrating the F value with the cooking. In addition, the heating cooking method is characterized in that the integrated F value becomes equal to or higher than a preset target F value as the end condition of the heating cooking or one of them.

  According to the fifth aspect of the present invention, when the steam is supplied into the treatment tank and the food to be cooked is cooked, the concept of the F value used in the sterilization field is applied, so that desired sanitary conditions are obtained. Can be surely satisfied. In addition, unnecessary heating is not performed by cooking to reach the target F value. Therefore, cooking time is not prolonged and overcooking can be prevented.

  According to the cooking device and cooking method of the present invention, while achieving the intended purpose of ensuring microbiological safety, it is possible to shorten cooking time and prevent overcooking due to unnecessary heating. it can.

Next, an embodiment of the present invention will be described.
The present invention is a heating cooking apparatus and a heating cooking method for cooking an object to be cooked (foodstuff or food) contained in a treatment tank with steam or hot air. The cooking device according to the present embodiment includes a processing tank in which the food to be cooked is stored, a heating unit that heats the food to be cooked in the processing tank, and a temperature sensor that detects the temperature of the food to be cooked in the processing tank. And a control means for controlling the heating means based on the temperature detected by the temperature sensor.

  Here, a processing tank is formed in a hollow structure so that a to-be-cooked object can be accommodated. Moreover, a heating means is a means to heat the to-be-cooked object accommodated in the processing tank, and is comprised from the steam supply means which supplies a vapor | steam into a processing tank in this embodiment. However, a heating means is not limited to this, What is necessary is just a means which can heat the to-be-cooked item in a processing tank, such as a hot air supply means which supplies a hot air into a processing tank.

  In the case where steaming means is used as the heating means, the specific configuration of the cooking device is preferably as follows. That is, a treatment tank in which the object to be cooked is stored, a steam supply means for supplying steam into the treatment tank, a decompression means for decompressing the inside of the treatment tank, and a decompression means for restoring the pressure inside the decompressed treatment tank A discharge means for discharging the steam in the treatment tank and its condensed water to the outside, a pressure sensor for detecting the pressure in the treatment tank, a temperature sensor for detecting the temperature of the cooking object, and the sensors It is set as the heating cooking apparatus provided with the control means which controls each said means based on the detection signal of this.

  A processing tank is a metal can body typically formed in a substantially rectangular box shape. This processing tank has a hollow portion that opens to one side surface, and the opening portion can be opened and closed by a door. In a state where the door is closed, the hollow portion is sealed. However, the configuration of the treatment tank is not limited to this, and the pan-like container that opens only upward may be configured such that its upper opening can be closed with a lid.

  The steam supply means is means for supplying steam from the boiler into the treatment tank. This steam is preferably a clean steam obtained by heating pure water or soft water in a secondary boiler (reboiler) using steam from the primary boiler as a heat source. Thereby, boiler water treatment chemicals, such as rust in piping and a rust preventive agent, are not sanitized and are hygienic. The steam from the steam supply means is supplied into the treatment tank through a steam supply line as a steam introduction conduit. By opening and closing the steaming operation valve provided in the middle of the steaming line, the presence or absence of steam supply to the treatment tank can be switched.

  The decompression means is means for decompressing the inside of the processing tank by evacuating the air or steam in the processing tank. The decompression means includes a vacuum pump or a steam ejector or a water ejector instead of or in addition to the vacuum pump. The decompression means is connected to the treatment tank via a decompression line as an air outlet conduit. By opening and closing a pressure reducing operation valve provided in the middle of the pressure reducing line, whether or not evacuation from the processing tank is possible is switched. Alternatively, by controlling the operation of a vacuum pump or the like, whether or not evacuation can be performed from within the processing tank can be switched.

  The decompression means preferably further includes a heat exchanger. This heat exchanger cools and condenses the vapor | steam in the air attracted | sucked from the inside of a processing tank. In order to perform this cooling and condensation action, water is supplied to the heat exchanger, and the pressure reduction line is cooled. By preliminarily condensing the vapor in the decompression line with a heat exchanger, it is possible to reduce the load on the subsequent vacuum pump and increase the decompression capability.

  The return pressure means is means for returning the pressure in the treatment tank decompressed by the pressure reduction means. Specifically, the outside air can be introduced into the decompressed treatment tank and the pressure inside the treatment tank can be restored to atmospheric pressure. It is desirable to introduce outside air into the treatment tank through a filter in consideration of hygiene. The clean air that has passed through the filter is supplied into the treatment tank via a return pressure line as an air introduction pipe line. By opening and closing a return pressure operation valve provided in the middle of the return pressure line, the presence or absence of introduction of outside air into the processing tank can be switched.

  The discharge means is means for discharging the steam in the treatment tank and its condensed water to the outside. This discharging means is composed of a steaming line as a steam outlet line for discharging steam from the processing tank and a draining line as a drain line for discharging condensed water from the bottom of the processing tank through a steam trap. Is done. Here, by connecting the steaming line to the bottom of the treatment tank, the condensed water can be discharged in addition to the steam.

  A steaming operation valve is provided in the middle of the steaming line from the treatment tank. A drainage operation valve is provided in the middle of the drainage line from the treatment tank. By opening and closing the exhaust steam operation valve and / or the drain operation valve, whether or not steam and / or condensed water is discharged from the processing tank is switched.

  By the way, it is preferable that the steam supply operation valve, the decompression operation valve, the return pressure operation valve, the exhaust steam operation valve, and the like are configured to be adjustable in opening. In this case, steaming into the treatment tank by the steaming means, decompression in the treatment tank by the decompression means, return pressure in the treatment tank by the decompression means, steaming out of the treatment tank by the discharge means, etc. Each ability can be adjusted. Further, the pressure reducing capability of the pressure reducing means such as an ejector may be adjusted.

  The control means is means for controlling the steam supply means, the decompression means, the decompression means, the discharge means, and the like. Conversely, these means are controlled by the control means, and predetermined operation steps are sequentially executed in accordance with a preset program. In that case, it controls using the detection pressure from the pressure sensor which detects the pressure in a processing tank, the detection temperature from the temperature sensor which detects the temperature of the to-be-cooked object in a processing tank, and elapsed time. By the way, a temperature sensor normally measures the temperature of the center part of a to-be-cooked object according to a mass cooking facility hygiene management manual.

  Although the operating method of the heating cooking apparatus of the said structure is not specifically limited, Typically, a heating process is made | formed after an air exclusion process. Here, an air exclusion process is a process of discharging | emitting the air in a processing tank in the state which accommodated the to-be-cooked object in the processing tank. Moreover, a heating process is a process of supplying a vapor | steam in a processing tank by a steam supply means, and heating a to-be-cooked thing. At this time, the food to be cooked may be heated by the steam supplied into the processing tank while the pressure in the processing tank is higher than the atmospheric pressure, and conversely, the pressure is reduced to lower than the atmospheric pressure by operating the pressure reducing means when desired. The food item may be heated while being cooked.

  In this heating step, the control means calculates an F value within the elapsed time based on the elapsed time and the temperature detected by the temperature sensor continuously at every predetermined or indefinite elapsed time, and calculates the F value. Accumulate. And when the integrated F value calculated | required in this way becomes more than the preset target F value, while cooking the cooking object can be complete | finished, on the other hand, when integrated F value is less than target F value To continue or extend the cooking of the object to be cooked.

Here, the F value is a known index used in the field of sterilization. More specifically, the sterilization efficiency of the entire sterilization process is expressed by converting it into a heating time at a reference temperature of 121 ° C., and F = ∫Ldt as an integral value of the lethality L. Here, the lethality L at the temperature T is expressed as L = 10 ^{(T−121) / Z} as a relative value when the lethality due to heating at 121 ° C. is 1. In this equation, the Z value indicates a change in the heating temperature corresponding to a decrease in the D value by 90%, and is an index that represents how much the speed of killing the microorganisms changes with the change in the heating temperature. The D value is the time required to kill 90% of the number of viable bacteria under a certain condition.

  In calculating the actual F value, the following processing may be performed. First, assuming that specific bacteria need to be sterilized in the treatment tank during cooking, it is assumed that the temperature of the object to be cooked is controlled so as to continue the confirmation temperature for the confirmation time as before. Then, based on the assumed confirmation temperature and confirmation time, an F value (referred to as a target F value) is calculated and acquired in advance. On the other hand, during cooking, an F value (referred to as the latest F value) between them is calculated for each predetermined elapsed time based on the temperature (core temperature) of the object to be cooked and the elapsed time. Is integrated to obtain an integrated F value.

  In other words, the cooking device basically maintains or changes the pressure in the processing tank as described in advance, and cooks the food to be cooked, but at that time, every constant or indefinite elapsed time. The F value is calculated and sequentially integrated, and the comparison result between the integrated F value and the target F value is set as the heating process end condition or one of them. Specifically, if the integrated F value is equal to or greater than the target F value, the cooking is immediately terminated or terminated as soon as a preset heating step is completed. On the other hand, when the integrated F value is less than the target F value, the heating process is continued or extended. For example, if the target F value has not yet been reached even at the end of the predetermined heating step, the operation is extended until the target F value is reached, and the operation ends when the target F value is reached.

  By the way, as described above, the target F value is appropriately set. At this time, the target F value itself may be set in the control means, but the target F value is calculated by the control means that receives the target temperature by setting the confirmation temperature and the confirmation time. May be. For this purpose, the cooking device is preferably further provided with setting means for setting the target F value or the temperature and time on which the target F value is calculated to be changeable. With this setting means, the Z value or the like may be changed. Further, the integrated F value can be stored together with the target F for each cooking, and displayed on a display device or printed (printed out) as necessary. In that case, it is desirable that the integrated F value is displayed in a graph and printed.

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings.
FIG. 1 is a schematic configuration diagram showing an embodiment of the cooking device of the present invention. As shown in this figure, the cooking device of the present embodiment includes a processing tank 1 that can be opened and closed with a hollow structure, steam supply means 2 that supplies steam into the processing tank 1, air in the processing tank 1, Decompression means 3 for reducing the pressure inside the processing tank 1 by sucking and discharging the steam to the outside, return pressure means 4 for introducing and returning the outside air into the processing tank 1 under reduced pressure, steam in the processing tank 1 and its condensation Discharge means 5 for discharging water to the outside, a pressure sensor 6 for measuring the pressure in the processing tank 1, a temperature sensor 8 for measuring the temperature of the cooking object 7 in the processing tank 1, and these sensors 6, 8 Control means 9 for controlling the means 2, 3, 4 and 5 based on the output of

  The processing tank 1 of the present embodiment is a metal can body that includes a processing tank main body 10 that opens to one side surface and has a hollow portion, and a door 11 that opens and closes the opening of the processing tank main body 10. Since it is such a structure, the hollow part of the processing tank main body 10 is sealed by closing the door 11. The to-be-cooked object 7 may be accommodated in the processing tank 1 via a wagon (not shown) that is taken in and out of the processing tank 1, or a shelf plate 12 is provided in the processing tank 1 as shown in the illustrated example. You may respond by doing. Moreover, the to-be-cooked object 7 may be put in an appropriate container 13 and accommodated in the processing tank 1. Thus, the temperature of the to-be-cooked object 7 accommodated in the processing tank 1 is measured by the temperature sensor 8. In the present embodiment, the temperature sensor 8 is inserted into the cooking object 7 and detects the center temperature of the cooking object 7.

  A steam supply means 2 is connected to the processing tank 1 so that steam can be supplied into the processing tank 1. The steam supply means 2 of this embodiment includes a primary boiler and a secondary boiler (reboiler) (not shown), uses the steam from the primary boiler as a heat source, changes soft water to steam in the secondary boiler, and so on. The generated clean steam is supplied into the treatment tank 1. Although a primary boiler is comprised from a normal common boiler, there exists a possibility that boiler water treatment chemicals, such as rust in a piping and a rust preventive agent, may mix in the steam by such a primary boiler. However, the steam supplied into the treatment tank 1 can directly come into contact with the object 7 to be cooked. Therefore, clean water is generated by changing soft water to steam in the secondary boiler, and this clean steam is supplied into the treatment tank 1.

  Clean steam from the secondary boiler is supplied into the treatment tank 1 via the steam supply line 14. A steam supply operation valve 15 is provided in the middle of the steam supply line 14. The steam supply operation valve 15 may be configured so as to be able to switch the presence or absence of steam supply into the treatment tank 1, but more preferably configured to be able to adjust the amount of steam when steaming and to adjust the opening. Is done. In any case, the pressure in the processing tank 1 and thus the temperature can be adjusted by opening and closing the steam supply operation valve 15. However, the pressure in the treatment tank 1 can be adjusted by controlling not only the steam supply operation valve 15 but also the decompression means 3.

  The processing tank 1 is connected to a decompression means 3 that evacuates the air and steam in the processing tank 1 to decompress the processing tank 1. In this embodiment, a pressure reducing operation valve 17, a heat exchanger 18, a check valve 19, and a water ring vacuum pump 20 are sequentially connected to the processing tank 1 through the pressure reducing line 16. The pressure reducing operation valve 17 of the present embodiment has a configuration capable of adjusting the opening, such as a proportional control valve or a motor valve.

  Water is supplied to the vacuum pump 20 via a sealed water supply valve 21, and the waste water from the vacuum pump 20 is discharged to a drain port (not shown). The sealed water supply valve 21 is opened in conjunction with the vacuum pump 20. In addition, cooling water is also supplied to the heat exchanger 18 through the heat exchange water supply valve 22 and drained to the drain outlet. By supplying the cooling water to the heat exchanger 18, the steam in the decompression line 16 can be cooled and condensed.

  The treatment tank 1 is connected to a decompression means 4 for decompressing after being decompressed by the decompression means 3. The return pressure means 4 of the present embodiment is provided with a return pressure line 23 connected to the processing tank 1 so as to be able to communicate with the outside air via a sterilization filter 24. In the middle of the return pressure line 23, a return pressure operation valve 25 is provided so as to be openable and closable. By opening the return pressure operation valve 25, the inside of the processing tank 1 can be opened to atmospheric pressure.

  The treatment tank 1 is connected to a discharge means 5 for discharging the steam in the treatment tank 1 and its condensed water to the outside. The discharging means 5 is divided into a steaming means 26 for discharging steam and air in the processing tank 1 to the outside, and a draining means 27 for discharging condensed water generated in the processing tank 1 to the outside. .

  The steaming means 26 is a means for leading the air and steam in the processing tank 1 out of the processing tank 1 through the steaming line 28. In the middle of the steaming line 28, a steaming control valve 29 such as a proportional control valve or a motor valve whose opening degree can be adjusted is provided. In the illustrated example, the exhaust steam line 28 is connected to the lower part of the treatment tank 1, but instead of this, or in addition to this, a similar exhaust steam line (not shown) is also provided at the upper part of the treatment tank 1. Can do. The steaming line 28 from the lower part of the processing tank 1 can also be used for discharging condensed water accumulated in the lower part of the processing tank 1 to the outside.

  On the other hand, the drainage means 27 includes a drainage line 31 having a steam trap 30, and the condensed water accumulated at the bottom of the treatment tank 1 through the drainage line 31 can be drained out of the treatment tank 1. And in the middle of this drainage line 31, the drainage operation valve 32 comprised from an electromagnetic valve is provided.

  Furthermore, the processing tank 1 is provided with a pressure sensor 6. The pressure in the processing tank 1 is detected by the pressure sensor 6. However, it is also possible to use a temperature sensor (not shown) instead of the pressure sensor 6. Any sensor can be used by converting pressure and temperature.

  The steam supply means 2, the decompression means 3, the return pressure means 4, the discharge means 5 and the like are controlled by a control means 9. The control means 9 is a controller 33 for controlling the means 2, 3, 4 and 5 based on the elapsed time grasped by the control means 9 and detection signals from the pressure sensor 6 and the temperature sensor 8. Specifically, the steam supply operation valve 15, the pressure reduction operation valve 17, the vacuum pump 20, the sealed water supply valve 21, the heat exchange water supply valve 22, the return pressure operation valve 25, the steaming operation valve 29, the drain operation valve 32, the pressure The sensor 6 and the temperature sensor 8 are connected to the controller 33. And the controller 33 performs the cooking of the to-be-cooked thing 7 in the processing tank 1 according to a predetermined procedure (program).

  When using the cooking device, the cooking object 7 to be cooked is accommodated in the processing tank 1 and the door 11 of the processing tank 1 is closed. In this initial state, the steam supply operation valve 15, the pressure reducing operation valve 17, the sealed water supply valve 21, and the heat exchange water supply valve 22 are closed, and the vacuum pump 20 is stopped in operation, and the return pressure operation valve 25 and the exhaust steam control valve are stopped. The operation valve 29 and the drain operation valve 32 are opened. And from this state, typically, an air exclusion process and a heating process are sequentially performed.

  In the air exclusion process, the decompression means 3 is operated with the steam supply operation valve 15, the return pressure operation valve 25, the exhaust steam operation valve 29 and the drain operation valve 32 closed. However, here, the heat exchanger 18 is not functioned, and only the vacuum pump 20 is operated to depressurize the inside of the processing tank 1. That is, with the heat exchange water supply valve 22 closed, the pressure reducing operation valve 17 and the sealed water supply valve 21 are opened to operate the vacuum pump 20. In this way, the air in the processing tank 1 is evacuated to the outside by the decompression means 3 and the air in the processing tank 1 is eliminated, thereby effectively cooking the cooking object 7 in the subsequent heating step. Can be done.

  Such air exclusion from the processing tank 1 may be performed up to a set pressure by using the pressure sensor 6 or may be performed only for a set time. Furthermore, this air exclusion process can also be performed by supplying steam into the treatment tank 1 with the steam supply operation valve 15 opened. Further, this air exclusion step can be omitted if necessary.

  In the heating process, as shown in FIG. 2, various parameters (the latest F value, integrated F value, target F value, etc., which will be described later) are initialized (ST1), and steam is supplied into the processing tank 1 for processing. Heat cooking of the cooking object 7 in the tank 1 is started (ST2). Specifically, the depressurization operation valve 17, the sealed water supply valve 21, the heat exchange water supply valve 22, the return pressure operation valve 25, and the exhaust steam operation valve 29 are closed and the operation of the vacuum pump 20 is stopped. The operation valve 15 is opened to supply steam into the treatment tank 1. At this time, when the inside of the treatment tank 1 exceeds the atmospheric pressure, the drainage operation valve 32 is opened to discharge condensed water from the bottom of the treatment tank 1 to the outside.

  In this way, steam is supplied into the processing tank 1 by the steam supply means 2 until the inside of the processing tank 1 reaches a desired set pressure. And the steam supply to the processing tank 1 by the steam supply means 2 is adjusted based on the detected pressure of the pressure sensor 6 so as to keep the inside of the processing tank 1 at the set pressure, and the cooked object 7 in the processing tank 1 Is cooked. During this heating process, the set pressure may be changed up and down stepwise.

  By the way, the cooking of the food 7 to be cooked by supplying steam into the treatment tank 1 is pressureless cooking performed at atmospheric pressure, pressure cooking performed at a pressure exceeding atmospheric pressure, and the decompression means 3 is operated when desired. And steaming under reduced pressure at a pressure lower than atmospheric pressure.

  In the case of non-pressure steaming, the pressure reducing operation valve 17, the sealed water supply valve 21, the heat exchange water supply valve 22, and the return pressure operation valve 25 are closed and the operation of the vacuum pump 20 is stopped, The steam operation valve 29 and the drain operation valve 32 are opened, and steam is supplied into the treatment tank 1.

  In the case of pressurized steaming, the depressurization operation valve 17, the sealed water supply valve 21, the heat exchange water supply valve 22, the return pressure operation valve 25, and the exhaust steam operation valve 29 are closed and the operation of the vacuum pump 20 is stopped. The steam operation valve 15 and the drain operation valve 32 are opened to supply steam into the treatment tank 1. Therefore, in the case of pressurized steaming, the condensed water is automatically discharged from the drain line 31 to the outside.

  In the case of steaming under reduced pressure, the steam supply operation valve 15 is opened and the steam is supplied into the treatment tank 1 with the decompression operation valve 25, the exhaust steam operation valve 29, and the drain operation valve 32 closed. At this time, when the inside of the processing tank 1 exceeds the set upper limit pressure, the decompression means 3 is operated to decompress the inside of the processing tank 1 to the set lower limit pressure. That is, when the pressure reducing operation valve 17, the sealed water supply valve 21, and the heat exchange water supply valve 22 are opened, the vacuum pump 20 is operated to depressurize the inside of the treatment tank 1 to the set lower limit pressure. The valves 17, 21, 22 are closed and the operation of the vacuum pump 20 is stopped.

  In any case, basically, the steam supply operation valve 15 is maintained so that the pressurization factor in the treatment tank 1 by the supply of steam and the decompression factor in the treatment tank 1 by the condensation of the supplied steam are kept in balance. Is heated and cooked while maintaining the pressure in the processing tank 1 within the set range. However, in the case of reduced-pressure steaming, if the set upper limit pressure is exceeded, the decompression means 3 may be operated as described above.

  At the end of the heating process, the steam supply operation valve 15 is closed. At that time, if the pressure inside the treatment tank 1 exceeds atmospheric pressure, the exhaust steam operation valve 29 is opened, and drainage and steam exhaust are performed until the inside of the treatment tank 1 reaches atmospheric pressure. On the other hand, if the inside of the treatment tank 1 is less than the atmospheric pressure, the decompression means 3 and the discharge means 5 are not operated, and the steam supply operation valve 15 is closed and the return pressure operation valve 25 is opened. Restore pressure to atmospheric pressure.

  In this way, in the heating step, the cooking object 7 accommodated in the processing tank 1 can be cooked by supplying steam into the processing tank 1. At this time, as described above, the steam supplied into the processing tank 1 is clean steam generated from soft water in the secondary boiler. Therefore, safe and reliable cooking can be realized. Moreover, uniform heating dishes are made in a short time by spreading clean steam around the entire periphery of the object 7 to be cooked.

  In the heating step, the temperature in the processing tank 1 can be adjusted by adjusting the pressure in the processing tank 1 by supplying steam into the processing tank 1. In the present embodiment, cooking is possible by setting the temperature freely in the range of 60 ° C to 130 ° C. In this way, the saturated steam temperature is adjusted by adjusting the pressure of the treatment tank 1.

  During the heating process, the controller 33 calculates an F value (referred to as the latest F value) within the elapsed time based on the elapsed time and the temperature detected by the temperature sensor 8 for each predetermined elapsed time (ST3). . Then, the latest F value is integrated as an integrated F value (ST4), and it is compared whether or not the integrated F value is equal to or greater than a preset target F value (ST5). As a result, if the current integrated F value is less than the target F value, the process returns to step ST3 to continue cooking the food 7 and repeat the integration of the F value (ST3 to ST4). If the value is equal to or greater than the target F value, the cooking of the object 7 is finished (ST6).

  In this way, if the integrated F value is equal to or higher than the target F value, the cooking is immediately terminated. However, in some cases, the preset operation content temporarily exceeds the target F value. Or it may be continued. On the other hand, when the integrated F value is less than the target F value, the heating process is controlled to be continued or extended as long as the condition is met.

  By the way, the target F value is calculated as follows. For this purpose, it is assumed that the specific bacteria need to be sterilized in the treatment tank 1 at the time of cooking. Therefore, as before, it is assumed that the temperature of the object to be cooked 7 is controlled to continue the confirmation temperature for the confirmation time. Then, the target F value may be calculated based on the assumed confirmation temperature and confirmation time. This target F value may be fixedly set in the cooking device, but is preferably configured to be changeable. For this purpose, setting means 34 for inputting or selecting the target F value itself or information including the confirmation temperature and confirmation time for the calculation may be provided. This setting means 34 is connected to the control means 9. On the other hand, the calculation of the latest F value and its integration are usually performed at a fixed minute time, but may be the elapsed time when the controller 33 executes steps ST3 to ST5.

  As explained above, according to the cooking device and cooking method of the present embodiment, the F value based on the product temperature and the elapsed time from the start of heating is calculated and integrated, and the integrated F value is Whether or not the temperature is equal to or higher than the target F value based on the confirmation temperature and the confirmation time set by the user is set as the end of heating cooking. Thereby, while achieving the intended purpose of ensuring microbiological safety, cooking time can be shortened and overcooking due to unnecessary heating can be prevented.

  The cooking device and cooking method of the present invention are not limited to the configuration of the above-described embodiment, and can be changed as appropriate. For example, in the above-described embodiment, the combination of the heat exchanger 18 and the vacuum pump 20 is used as the decompression unit 3, but the steam ejector, the water ejector, the can body cooling (cooling of the processing tank wall by the cooling water), or the condensation A heat exchanger or the like may be used alone or in combination. Further, after the heating step, an impregnation step or a vacuum cooling step may be performed as desired. Furthermore, control may be performed so as to change the pressure level in the processing tank and the change pattern thereof in the heating process in accordance with the setting contents by the setting means.

It is a schematic block diagram which shows one Example of the heat cooking apparatus of this invention. It is a flowchart which shows one Example of the heat cooking method of this invention.

Explanation of symbols

1 Treatment tank 2 Steaming means (heating means)
DESCRIPTION OF SYMBOLS 3 Pressure reduction means 4 Pressure recovery means 5 Discharge means 6 Pressure sensor 7 To-be-cooked object 8 Temperature sensor 9 Control means

Claims (5)

Heating means for heating the cooking object;
A temperature sensor for detecting the temperature of the cooking object;
When the F value calculated based on the temperature detected by the temperature sensor and the elapsed time is integrated, and the integrated F value is equal to or larger than a preset target F value, the cooking of the food to be cooked by the heating means is performed. On the other hand, when the integrated F value is less than the target F value, the heating cooking device is provided with a control unit that continues or extends the cooking of the food by the heating unit. . A treatment tank in which the object to be cooked is stored;
Steam supply means for supplying steam into the treatment tank;
Decompression means for decompressing the inside of the treatment tank;
Pressure return means for returning the pressure in the reduced processing tank;
Discharging means for discharging steam and / or condensed water in the treatment tank to the outside;
A pressure sensor for detecting the pressure in the processing tank;
A temperature sensor for detecting the temperature of the cooking object;
Control means for controlling the means based on detection signals of the sensors,
The control means integrates the F value calculated based on the temperature detected by the temperature sensor and the elapsed time, and the cooking by the steaming means is continued until the integrated F value becomes equal to or higher than a preset target F value. A cooking device characterized by not finishing cooking of food. The heating cooking apparatus according to claim 1 or 2, further comprising setting means for setting the target F value or the temperature and time on which the target F value is calculated to be changeable. For each predetermined or indefinite elapsed time, the F value is calculated based on the temperature of the object to be cooked and the elapsed time, and the calculated F value is integrated,
When the integrated F value is greater than or equal to a preset target F value, cooking can be terminated, while when the integrated F value is less than the target F value, cooking is continued or extended. Cooking method. Steam is supplied into the treatment tank in which the object to be cooked is stored, and the food to be cooked is cooked,
The heating cooking is characterized in that the F value is integrated with the heating cooking, and that the integrated F value is equal to or higher than a preset target F value, or the heating cooking end condition or one of them. Method.

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