JP2009039195A - Cooker and electromagnetic induction cooker incorporating the cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker that can cook food to be cooked such as Pacific sauries that are stored frozen and contain a large amount of fat delectably all the time throughout the year. <P>SOLUTION: The cooker includes a grill 6 on which a food to be cooked 3 is placed, a tray 7 for storing the grill 6, a cooking chamber 2 for storing the grill 6, the tray 7, and the food to be cooked 3, heating means 4, 5 for heating the food to be cooked 3 from above and from below, and a controlling means 14 for controlling power distributed to the heating means 4, 5. The controlling means 14 changes the cooking duration for cooking the food to be cooked 3 in accordance with the season. By this the cooking duration can be changed in accordance with the season, that is, with the degree of degradation of the fat of the food to be cooked to achieve the best cooking all the time with little lipid peroxide which is a component of the fat of the food to be cooked oxidized or aldehyde-type smell which is the source of uncomfortable smell. Therefore, food to be cooked such as Pacific sauries can be cooked delectably all the time throughout the year. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a heating cooker that cooks food to be cooked such as fish and meat in a general household, and an electromagnetic induction cooker equipped with the cooking device.

2. Description of the Related Art Conventionally, this type of cooking device is generally used to cook an object to be cooked by upper and lower heating means in a cooking chamber (see, for example, Patent Document 1).
JP 2003-299581 A

  However, the conventional configuration does not perform optimum heat cooking by judging the state of the object to be cooked, for example, freshness or deterioration degree.

  By the way, in the case where the food to be cooked is frozen and stored in a large amount of oil and contains a lot of oil, as shown in FIG. 7, lipid (RH) contained in the oil contains oxygen in the air. It reacts to produce lipid peroxide (ROOH) and deteriorates. Then, when the food to be cooked is sanma, as shown in FIG. 8, the peroxide value α of sanma oil (measured peroxidized lipid at the initial stage of oxidation. Based on the prescribed method, potassium iodide was added to the sample. Iodine liberated when added, expressed in milliequivalents per kg of sample) and anisidine value β (measured by the amount of aldehyde formed by decomposition of lipid peroxide generated by oxidation. The aldehyde smells, (Effects the flavor) is measured monthly, from September to November when Sanma is harvested, the peroxide value α and the anisidine value β are low. That is, there is almost no deterioration of sanma oil, but from June to August, the peroxide value α and the anisidine value β increase. In particular, the peroxide value α is 2-3 compared to around September to November. More than doubled, the oil of Sanma is severely degraded.

  This means that from September to November, the harvest time of Sanma, the Sanma oil itself has not deteriorated, so even if Sanma's cooking time is short (for example, 10 to 13 minutes), eat Sanma deliciously. (Sanma sashimi can also be eaten). In other words, it is possible to make Sanma more than the predetermined cooking performance, but if the cooking time is short from June to August, a lot of lipid peroxide remains in the oil of Sanma, Many aldehyde-based odors generated by heating lipid peroxide with heat remain, and an unpleasant odor is generated. In other words, if cooking is completed in a short cooking time from around June to August, it becomes a delicious state, that is, a state where the predetermined cooking performance is not reached.

  In order to solve such a problem, as shown in FIG. 7, when heat or light is applied to lipid peroxide (ROOH), lipid peroxide (ROOH) becomes alcohol, ketone, or aldehyde in the air. As it evaporates, it gives enough heat to Sanma from June to August. By decomposing lipid peroxide (ROOH) into alcohol, ketone, and aldehyde and evaporating it into the air, it can be stored in the air. It can be made into the state which does not have the unpleasant smell of lipid oxide (ROOH) or an aldehyde system. That is, by sufficiently lengthening the cooking time (for example, 20 minutes), it is possible to make a state without any deteriorated oil.

  However, if the cooking time is long, not only will the oil flow out from the sesame, but also the water will evaporate and become crisp, so it cannot be made fresh. Sanma from June to August has a large deterioration of oil, so it is necessary to make it an edible cooking performance. For this reason, as a result of removing cooking oil from sanma by lengthening cooking time, it is not easy to become papasa, but against sanma from September to November, against sanma from June to August Heating at the same cooking time means that heating is performed more than necessary, and a problem arises that cooking cannot be done in a fresh manner.

  SUMMARY OF THE INVENTION The present invention solves the above-mentioned conventional problems, and is a cooking device that can be cooked deliciously throughout the year for a cooked food such as sesame that is stored frozen and contains a large amount of oil, and an electromagnetic wave equipped with the cooking device. An object is to provide an induction cooker.

  In order to solve the above-described conventional problems, a cooking device according to the present invention and an electromagnetic induction cooking device equipped with the cooking device include a grilling net for placing an object to be cooked, a tray for storing the grilling net, a grilling net and a tray. And a cooking chamber for storing the food to be cooked, a heating means for heating the food to be cooked, and a control means for controlling energization to the heating means, wherein the control means cooks the food to be cooked according to the season. The cooking time is changed.

  As a result, the cooking time can be changed according to the season, that is, according to the degree of deterioration of the oil of the food to be cooked. Optimal cooking with almost no aldehyde-based odor is possible. Therefore, food to be cooked such as saury that is stored frozen and contains a large amount of oil can be cooked deliciously throughout the year.

  The cooking device according to the present invention and the electromagnetic induction cooking device equipped with the cooking device can always cook deliciously cooked foods such as saury, which are stored frozen and contain a lot of oil.

  1st invention is a grill which mounts a to-be-cooked thing, a saucer which stores a grill, a cooking chamber which stores a grill, a saucer, and a to-be-cooked item, a heating means to heat a to-be-cooked item, Control means for controlling energization to the heating means, and the control means is a heating cooker configured to change the cooking time for cooking the food to be cooked according to the season. As a result, the cooking time can be changed according to the season, that is, according to the degree of deterioration of the oil of the food to be cooked. Optimal cooking with almost no aldehyde-based odor is possible. Therefore, food to be cooked such as saury that is stored frozen and contains a large amount of oil can be cooked deliciously throughout the year.

  In the second invention, in particular, in the first invention, it is possible to automatically determine the season by providing a clock function for determining the date, so the cooking time of the food to be cooked is adjusted to the season, Optimal cooking can always be performed, and a cooking performance exceeding a predetermined value can be obtained.

  In the third invention, in particular, in the first or second invention, by providing a season key for inputting the season, the input can be corrected by inputting the season using the season key, and cooking of the food to be cooked is possible. According to the season, it is possible to always cook optimally and obtain a cooking performance exceeding a predetermined level.

  According to a fourth aspect of the present invention, in particular, in any one of the first to third aspects, a month key for inputting a month or a month / day key for inputting a month / day is provided. Alternatively, by inputting the month and day, the input can be corrected, the cooking time of the object to be cooked can be always optimally cooked according to the season, and cooking performance exceeding a predetermined value can be obtained.

  According to a fifth aspect of the invention, in particular, in any one of the first to fourth aspects of the invention, an ambient temperature detection unit that detects a temperature around the device is provided, and the control unit detects a season from the temperature detected by the ambient temperature detection unit. Alternatively, by determining the month and day, the cooking time of the food to be cooked can be always optimally cooked according to the season from the ambient temperature detection means, and a cooking performance exceeding a predetermined value can be obtained.

  In particular, the sixth aspect of the present invention is the cooking object according to any one of the first to fifth aspects, further comprising an oil freshness detecting means for detecting the freshness of the oil dripping from the object to be cooked. The control means can calculate the cooking time according to the freshness of the object to be cooked. Therefore, it is possible to always perform heat cooking according to the freshness of the object to be cooked, and to obtain a cooking performance that is always higher than a predetermined value according to the season.

  In the seventh aspect of the invention, in particular, an electromagnetic induction cooker equipped with the heating cooker according to any one of the first to sixth inventions is incorporated into a kitchen sink as a combined cooker or at a predetermined position. It is installed, and in addition to the electromagnetic cooking function, cooked foods such as sanma can be cooked according to the season.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment)
1-6 has shown the heating cooker in embodiment of this invention.

  As shown in FIG. 1, the heating cooker 1 in this Embodiment is provided with the cooking chamber 2 which heats and cooks to-be-cooked objects 3, such as fish and meat accommodated in the predetermined position. The cooking chamber 2 includes a heating means 4 such as a sheathed heater that mainly heats the object to be cooked 3 from below by radiant heat, and a heating means 5 such as a sheathed heater that heats the object to be cooked 3 mainly from above by radiant heat. Have.

  The grill 6 on which the food 3 is placed and the saucer 7 which is disposed below the grill 6 and receives oil A and the like generated from the food 3 and falling are both in a predetermined position in the cooking chamber 2. It is stored in. In addition, the tray 7 is configured to be interlocked with the opening / closing operation of the door 8, and when the tray 7 is stored in the cooking chamber 2, the door 8 covers the front opening of the cooking chamber 2. Yes.

  An intake port 1 a that supplies air outside the cooking device 1 into the cooking chamber 2 is in communication with the upper surface portion 2 b in the cooking chamber 2, and from an exhaust path 10 connected to the upper surface portion 2 b in the cooking chamber 2. Is also arranged at the bottom of the heating cooker 1 below. Therefore, the air in the cooking chamber 2 during the cooking process, the oil smoke U generated from the cooking object 3 such as fish during the cooking process, and the oil A flowing out from the cooking object 3 are dropped and generated on the heating means 4. Since the oil smoke U and the like that are high temperature and rises, they are discharged from the exhaust passage 10 to the outside, and air outside the heating cooker 1 is supplied into the cooking chamber 2 from the intake port 1a.

  The oil smoke amount reducing means 11 for removing the oil smoke U and reducing the amount of the oil smoke U discharged to the outside is made mainly of components of silica, magnesium oxide, and aluminum oxide. It may be a polygonal shape such as a rectangle or a substantially square. The oil smoke amount reducing means 11 includes a catalyst 12 (mainly the catalyst 12 is made of platinum Pt, palladium Pd, etc.) that decomposes the oil smoke U into water vapor and carbon dioxide, and the cooking chamber 2 and the exhaust gas. It is arranged in the vicinity of the connection with the path 10 or in the exhaust path 10.

  The oil smoke U comes into contact with the catalyst 12 when it passes through the lattice holes 13 of the oil smoke amount reducing means 11. As a result, the oil smoke U is decomposed into water vapor and carbon dioxide by the catalyst 12.

  The control means 14 is equipped with the cooking chamber 2 in a heat shield state, controls the heating means 4 and 5, and, as shown in FIG. 2, September to November has a short cooking time t1 (for example, 10 minutes). ), The food to be cooked 3 is heated at the cooking time t2 (for example, 13 minutes) from December to February, and the food is cooked at the cooking time t3 (for example, 16 minutes) from March to May. The object 3 is heated, and from June to August, the cooking object 3 is heated at a cooking time t4 (for example, 20 minutes). As shown in FIG. 3, the operation unit 15 of the heating cooker 1 has various keys. In addition to the display means, a sanma auto key 16 is provided.

  Moreover, the control means 14 judges a season or a month day by calculating the daily or monthly temperature change from the detection temperature of the ambient temperature detection means 18 which detects the temperature around the cooking device 1.

  The oil freshness detection means 17 is provided in the cooking chamber 2 and detects the freshness of the oil A coming out of the object to be cooked 3 during the cooking process, that is, how much oil A is not oxidized. .

  Next, the operation of the cooking device configured as described above will be described.

  The user first places the food 3 on the grill 6, stores the grill 6 in the tray 7, and stores the tray 7 in the cooking chamber 2 in conjunction with the closing operation of the door 8. Thereafter, when a cooking start button (not shown) is pressed, a cooking process for heating the cooking object 3 is started.

  When the cooking process starts, the control means 14 energizes the heating means 4 and 5 in the cooking chamber 2. When the cooking object 3 is stored in a predetermined position in the cooking chamber 2, the heating means 4 is disposed below the cooking object 3 and the heating means 5 is disposed above the cooking object 3, respectively. When the means 4 and 5 are energized, the cooking object 3 is heated mainly by the radiant heat of the heating means 4 and 5. And when the heating means 4 and 5 heat the to-be-cooked object 3 for a predetermined time, the to-be-cooked object 3 will be cooked.

  When the object 3 is heated for a predetermined time, the cooking process ends. Then, the user can take out the cooked object 3 from the cooking chamber 2 by pulling the door 8 forward (to the right of the arrow).

  As described above, according to the present embodiment, in the case where sanma is automatically cooked using the sanma auto key 16 until the object to be cooked 3 is, the temperature in the cooking chamber 2 is shown in FIG. Changes like a TK line. Here, depending on the season, that is, when cooking sesame from September to November, sanma oil A is fresh and oxidation of lipid (RH) contained in oil A as shown in FIG. Since it has hardly progressed, it is not necessary to remove the degraded oil A from the sesame, and the sesame can be cooked with a predetermined cooking performance even if the cooking process is completed at the cooking time t1 (for example, 10 minutes).

  From December to February, oxidation of lipid (RH) contained in oil A progressed more than from September to November, and the amount of lipid peroxide (ROOH) increased, so it was longer than from September to November. By cooking saury at cooking time t2 (for example, 13 minutes), lipid peroxide (ROOH) can be decomposed by heat. In other words, the deteriorated oil A can be removed from the bran, and cooking can be performed with a predetermined cooking performance with little oil degradation.

  In March to May, oxidation of lipid (RH) contained in oil A progressed more than in December to February, and the amount of lipid peroxide (ROOH) increased. By cooking sesame with a cooking time t3 (for example, 16 minutes) longer than December to February, lipid peroxide (ROOH) can be further decomposed by heat. That is, the deteriorated oil A can be removed, and cooking can be performed with a predetermined cooking performance with almost no oil deterioration.

  From June to August, the oxidation of lipid (RH) contained in oil A further progressed from March to May, and the amount of lipid peroxide (ROOH) further increased. By cooking the saury at a cooking time t4 (for example, 20 minutes) that is even longer than the month or December to February, lipid peroxide (ROOH) can be further decomposed by heat. That is, the deteriorated oil A can be removed, and cooking can be performed by heating to a predetermined cooking performance adapted to the season with almost no oil deterioration.

  As described above, by pressing the sanma auto key 16, the oxidized component of oil A is always changed by changing the cooking time of sanma according to the season, that is, according to the degree of deterioration of sanma oil A. It is possible to finish cooking by heating until there is almost no aldehyde-based odor that is a lipid peroxide (ROOH) or an unpleasant odor group, and it is possible to always obtain a cooking performance above a predetermined level.

  In addition, the heating cooker 1 can determine a season automatically by providing a clock function.

  Also, as shown in FIG. 4 (a), the season key 19 for inputting the season of spring, summer, autumn and winter, or the month key 20 for selecting the month according to the freshness of the sama as shown in FIG. 4 (b). In combination with the auto key 16, the user can input the season into the cooking device 1. Furthermore, as shown in FIG. 5, a month / day key 21 on which the user can input the month / day may be provided. By doing so, when the new Sanma is switched to the old Sanma, for example, if the new Sanma can be purchased in August, the user inputs that the new cooker 1 still determines that the cooker 1 is the old Sanma. Can be corrected.

  On the other hand, when the old Sanma is purchased in September, the cooking device 1 can determine that it is a new Sanma and correct it by inputting the old Sanma. Thereby, the failure of cooking can be prevented.

  Further, as shown in FIG. 1, the control means 14 can calculate the daily or monthly temperature change based on the temperature information from the ambient temperature detection means 18 that detects the temperature around the heating cooker 1. The clock function of the cooking device 1 can be corrected automatically.

  In addition, as described above, for example, new Sanma can be purchased in August, and the user determines that August is August through the season key 19, the month key 20, or the month / day key 21. Even if you forget to change it to September and then change it back to the original August, you can correct it to the correct season and month, so the cooker 1 always matches the freshness of Sanma. You can cook sanma.

  Further, a key (not shown) for selecting a new Sanma and an old Sanma may be provided, and the user himself / herself may determine whether the new Sanma or the old Sanma.

  Moreover, as shown in FIG. 1, by providing the oil freshness detection means 17 for detecting the freshness of the oil A dripping from the sesame, the control means 14 can determine the freshness of the sesame to be cooked. Since the cooking time can be calculated according to the freshness, cooking according to the freshness is always performed, and a predetermined or higher cooking performance is always obtained according to the season.

  As described above, in the present embodiment, the sesame has been illustrated and described as a representative of the food to be cooked 3 that is stored frozen and contains a large amount of oil. It may be. Moreover, although the example which provided the heating means 4 and 5 up and down as a heating means was shown, only any one may be sufficient and a heat source is not restricted to a sheathed heater etc. And each structure in this Embodiment can be suitably combined as needed.

  FIG. 6 shows an electromagnetic induction cooker 22 having an induction heating coil, its control means, a top plate 23, etc., which is incorporated in a kitchen sink or installed at a predetermined position. . The heating cooker 1 in this Embodiment has illustrated the case where it combines with the apparatus operation part 24 under the top plate 23 of this electromagnetic induction cooker 22, and is set as a compound cooker. Thereby, in addition to an electromagnetic cooking function, cooking of to-be-cooked goods, such as a saury, according to the season can be performed.

  As described above, the cooking device according to the present invention and the electromagnetic induction cooking device equipped with the cooking device can be cooked deliciously throughout the year. Therefore, it can be applied to all cooking devices regardless of the heat source, and can be combined with an electromagnetic induction cooking device to form a combined cooking device.

Sectional drawing of the heating cooker in embodiment of this invention The figure which shows the cooking time according to the season of the heating cooker The top view which shows the operation part of the heating cooker (A) The top view which shows the operation part at the time of providing the season key of the same heating cooker (b) The top view which shows the operation part at the time of providing the month key of the same heating cooker The top view which shows the operation part at the time of providing the date key of the same heating cooker Perspective view of a composite cooker incorporating the same heating cooker into an electromagnetic induction cooker A diagram showing the oxidation principle of sanma lipids to be cooked Figure showing the freshness of the oil of the same Sanma every season

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Heating cooker 2 Cooking room 3 To-be-cooked item 4, 5 Heating means 6 Grill net 7 Saucepan 14 Control means 15 Operation part 16 Sanma auto key 17 Oil freshness detection means 18 Ambient temperature detection means 19 Seasonal key 20 Month key 21 Month day Key 22 electromagnetic induction cooker

Claims (7)

A grill for placing the food to be cooked, a saucer for storing the grill, a cooking chamber for storing the grill, the saucer and the food to be cooked, a heating means for heating the food to be cooked, and energizing the heating means And a control means for controlling, wherein the control means changes the cooking time for cooking the food to be cooked according to the season. The cooking device according to claim 1, further comprising a clock function for judging the date. The cooking device according to claim 1 or 2, further comprising a season key for inputting a season. The cooking device according to any one of claims 1 to 3, further comprising a month key for inputting a month or a month and day key for inputting a month and day. The cooking device according to any one of claims 1 to 4, further comprising an ambient temperature detection unit that detects a temperature around the device, wherein the control unit determines a season or a date from a temperature detected by the ambient temperature detection unit. vessel. The cooking device according to any one of claims 1 to 5, further comprising an oil freshness detecting means for detecting the freshness of the oil dripping from the object to be cooked. The electromagnetic induction cooker carrying the heating cooker of any one of Claims 1-6.