JP2010210120A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To prevent drying of dough during fermentation, to shorten time required for making bagels, and to eliminate labor and time for taking out dough in the middle of bagel making. <P>SOLUTION: In this heating cooker, a bagel menu comprises: a fermentation process (Steps S1-S3) of supplying steam to a heating chamber and fermenting the dough by controlling a steam supply means by a control means; a steaming process (Steps S4-S6) to be executed following the fermentation process to supply steam to the heating chamber and steam the dough by controlling the steam supply means by the control means; and a baking process (Steps S7-S9) to be executed following the steaming process to heat the heating chamber and bake the dough by controlling a heating means by the control means. The steam supply amount in the steaming process is set larger than that in the fermentation process. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a cooking device configured to be able to make bagels.

  Bagels ferment (primary fermentation) dough made of raw materials such as flour, yeast, salt, water, etc., form the primary fermented dough into a ring shape, and further ferment the formed dough (secondary fermentation) It is a food (bread) made through a process, a boiled boiled process (kettling) and a boiled boiled process.

  Here, the bagel dough has less moisture than other bread doughs and is easy to dry. Therefore, especially during secondary fermentation, in order to prevent drying, the dough must be sprayed or covered with a wet cloth. Further, in the boiling process, hot water must be boiled, which requires labor. Thus, bagel making is more time-consuming than making other bread.

  For example, a bread maker described in Patent Document 1 has been considered for the purpose of easily making such a time-consuming bagel. This bread maker is configured such that a steaming cooking table including a water tray heated by a heater in the oven chamber and a placing plate on which the formed dough is arranged can be installed in the oven chamber. And the water in the said water storage tray is vaporized by heating a water storage tray with a heater, and a vapor | steam is emitted. Thereby, it replaces with the boiling process performed by boiling hot water, and is comprised so that the steaming process which steams the dough on a mounting board can be performed.

Japanese Patent Laid-Open No. 10-295552

  On the other hand, in recent years, a heating cooker provided with a steam supply device that supplies steam into the heating chamber has been provided. According to such a heating cooker, using the technique described in Patent Document 1, A steaming step of steaming the dough in the heating chamber with steam from the steam supply device can be executed. However, this Patent Document 1 does not describe any technique for preventing the dough from drying during the secondary fermentation. Therefore, even if the technique described in Patent Document 1 is used in a heating cooker, during the secondary fermentation, the work for preventing the dough from drying (still taking out the dough and spraying it or covering it with a wet cloth) Work), and it takes time and effort to make bagels.

  The present invention has been made in view of the above circumstances, and its purpose is to prevent the dough from drying during fermentation, to reduce the time required for making bagels, and to make dough in the middle of making bagels. An object of the present invention is to provide a cooking device that can eliminate the trouble of taking it out.

  A heating cooker according to the present invention includes a heating chamber for storing an object to be heated, a heating means for heating the heating chamber, a steam supply means for supplying steam to the heating chamber, and the heating chamber as the object to be heated. Selection means capable of selecting a bagel menu for making bagels from the contained dough, and control means for controlling the operation of the heating means and the steam supply means in response to the selection of the bagel menu, The bagel menu includes a fermentation process in which the control means controls the steam supply means to supply steam to the heating chamber and ferment the dough, and a process executed following the fermentation process. A steaming step of steaming the dough by supplying steam to the heating chamber by controlling the steam supply means, and a step executed subsequent to the steaming step, wherein the control means controls the heating means Heating said heating chamber consists of a baking step of baking the dough Te, the control means, as compared to when the fermentation process, characterized in that to increase the steam supply amount during the steaming process.

  According to the cooking device of the present invention, steam is supplied into the heating chamber during the fermentation process in which the dough is fermented. Thereby, drying of the dough at the time of a fermentation process can be prevented. In this case, the amount of steam supplied during the fermentation process is less than the amount of steam supplied during the steaming process of steaming the dough. Therefore, the dough is not steamed by the steam supplied during the fermentation process, and the dough can be appropriately prevented from drying.

  Also, since the steam supply means is operated from the fermentation process executed before the steaming process, the steam supply means is preheated at the start of the steaming process, and sufficient steam is generated immediately after the start of the steaming process. Can do. Thereby, the transition from the fermentation process to the steaming process can be performed quickly, the time required for the bagel menu can be shortened, and consequently the time required for making the bagels can be shortened.

  In addition, each process of the bagel menu (fermentation process, steaming process, baking process) is performed continuously, so after the dough is stored in the heating chamber, work to prevent the dough from drying or hot water for the dough There is no need to boil it. That is, according to the bagel menu in which a series of steps are continuously performed as described above, it is possible to eliminate the trouble of taking out the dough from the heating chamber during the bagel making.

The front view which shows the 1st Embodiment of this invention and shows the structure of the principal part of a heating cooker roughly The block diagram which shows roughly the electric constitution of the principal part of a heating cooker Flow chart showing control contents when executing bagel menu Time chart showing operation contents of each component and state in heating chamber when executing bagel menu The time chart which shows the 2nd Embodiment of this invention and shows the operation | movement content of each component in the case of performing a bagel menu FIG. 2 equivalent view according to the third embodiment of the present invention. The figure which shows the relationship between the selected texture selection key and the time of a steaming process FIG. 3 equivalent view according to the fourth embodiment of the present invention. The figure which shows the relationship between the initial temperature in a heating chamber, and the time of a fermentation process

(First embodiment)
Hereinafter, a first embodiment of the present invention will be described with reference to FIGS.
FIG. 1 is a front view schematically showing a configuration of a main part of the cooking device. In FIG. 1, only the heating chamber 1 of the heating cooker and its peripheral portion are shown, and other components (an outer frame that forms the outline of the heating cooker, an open / close door provided on the front surface of the heating chamber 1, etc.) The illustration of is omitted.

  The heating chamber 1 has a rectangular container shape with an open front surface, and a hot air heater 2 (corresponding to a heating means) for heating the inside of the heating chamber 1 is provided on the back side of the rear wall 1a. The hot air heater 2 is composed of, for example, a sheathed heater (in this case, the rated output is 1350 W) formed in a square frame shape, and a fan 3 a for stirring the air in the heating chamber 1 is provided in the frame of the hot air heater 2. A circulation fan device 3 is provided. Normally, when the circulation fan device 3 is driven, the hot air heater 2 is also energized to generate heat. A large number of through holes 4 are formed in the portion facing the fan 3a in the rear wall 1a of the heating chamber 1 and the portion facing the hot air heater 2 in the periphery thereof. The rear wall 1 a also functions as a fan casing of the circulation fan device 3.

  When the circulation fan device 3 is driven and the fan 3 a rotates, the air in the heating chamber 1 is sucked from the central through hole 4 and blown out again from the peripheral through hole 4 into the heating chamber 1. Thereby, circulation ventilation is performed in the heating chamber 1. At this time, when the hot air heater 2 is energized, the circulating air comes into contact with the hot air heater 2 to be heated and blown into the heating chamber 1 as hot air. In this way, by circulating and blowing hot air into the heating chamber 1, the heating cooker can perform oven cooking in which an object to be heated in the heating chamber 1 is heated with hot air. When the hot air heater 2 is not energized, only the air in the heating chamber 1 is circulated.

  On the other hand, a steam supply device 5 (corresponding to a steam supply means) for supplying steam into the heating chamber 1 is provided on the side wall 1b (left side wall in FIG. 1) of the heating chamber 1. The steam supply device 5 includes a steam generation unit 6 and a water supply unit 7. The steam generation unit 6 includes steam heaters 6a and 6b, a steam generation container 6c (corresponding to a steam generation unit), and a steam outlet 6d. The steam heaters 6a and 6b are composed of two rod-shaped sheathed heaters (in this case, the rated output is 600 W each). The steam generation container 6c is made of, for example, aluminum die casting, and the heating chamber 1 side is hollow. Steam heaters 6a and 6b are cast in the upper and lower parts sandwiching the hollow portion of the steam generation container 6c, and the steam generation container 6c is heated by energizing these steam heaters 6a and 6b. It has become so. The steam outlet 6d communicates with the hollow portion of the steam generation container 6c and opens inward from the side wall 1b of the heating chamber 1. The steam generation unit 6 includes a steam thermistor 6e (see FIG. 2) for detecting the temperature in the steam generation container 6c.

  The water supply unit 7 includes a water storage tank 7a, a water supply pump 7b, and a water supply pipe 7c. The water storage tank 7a is detachably disposed from the front on the outer bottom of the heating chamber 1, so that the user can easily perform water supply work to the water storage tank 7a. The water supply pump 7b supplies water in the water storage tank 7a into the steam generation container 6c through the water supply pipe 7c.

  The steam supply device 5 configured as described above heats the steam generation container 6c by the steam heaters 6a and 6b, and supplies water in the water storage tank 7a into the steam generation container 6c by the water supply pump 7b. Then, steam is generated in the steam generation container 6c, and the generated steam is jetted into the heating chamber 1 from the steam jet port 6d. By supplying steam into the heating chamber 1 in this manner, the cooking device can perform steam cooking in which the object to be heated in the heating chamber 1 is heated with steam.

  Note that the cooking device includes a magnetron (not shown) outside the heating chamber 1. The microwave generated by the magnetron is supplied into the heating chamber 1 through, for example, a waveguide (not shown) extending in the center of the lower wall portion of the heating chamber 1. The cooking in the range of heating the object to be heated in the heating chamber 1 by microwaves can be performed. The heating cooker is provided with a planar grill heater (not shown) on the ceiling wall 1d side, and grill cooking for heating an object to be heated in the heating chamber 1 by radiant heat from the grill heater. It is executable.

  The left and right side walls 1b and 1e of the heating chamber 1 are provided with a plurality of (in this case, two) step portions 9 in the vertical direction. These step portions 9 protrude inward symmetrically, and support the mounting plate 8 on which the objects to be heated are arranged in a detachable manner.

In addition, the side wall 1b of the heating chamber 1 is formed with an air inlet 10 composed of a large number of small holes located in the upper front portion. On the other hand, the rear wall 1a of the heating chamber 1 is formed with an exhaust port 11 made up of a large number of small holes located at the upper corner (the right corner in FIG. 1) facing the intake 10. Both the intake port 10 and the exhaust port 11 communicate with the outside. In addition, the air inlet 10 is provided with a ventilation fan device (not shown) for actively taking outside air, and the ventilation of the heating chamber 1 can be effectively performed by driving the ventilation fan device. It is like that.
On the side wall 1e of the heating chamber 1, a heating chamber thermistor 13 (corresponding to a heating chamber temperature detecting means) that functions as a temperature sensor in the heating chamber 1 is disposed at the upper front portion. The room thermistor 13 can detect the temperature in the heating chamber 1.

Next, the electrical configuration of the heating cooker according to the present embodiment will be described with reference to FIG. FIG. 2 is a block diagram schematically showing the electrical configuration of the main part of the cooking device. FIG. 2 shows components particularly related to a bagel menu described later.
The control unit 14 (corresponding to the control means) is composed mainly of a microcomputer and includes a memory storing a control program and the like, and controls the overall operation of the cooking device. An operation unit 15 for setting a cooking menu or the like is connected to the control unit 14. The operation unit 15 is connected to a cooking menu (oven cooking by the hot air heater 2, steam cooking by the steam supply device 5, magnetron). Various setting keys (not shown) for setting cooking range (such as cooking with a heater for grilling) and cooking conditions (heating temperature, heating time, etc.), and bagel menu keys for selecting a bagel menu to be described later 15a (corresponding to the selection means) is provided. Further, a steam thermistor 6 e and a heating chamber thermistor 13 are connected to the control unit 14.

And the control part 14 is based on the selective input signal from the operation part 15 by a user's various key operation, the temperature detection signal from the thermistor 6e for steam, the temperature detection signal from the thermistor 13 for heating chambers, etc. The operation (drive) of the hot air heater 2, the circulation fan device 3, the steam heaters 6a and 6b of the steam supply device 5 and the feed water pump 7b is controlled via a drive circuit (not shown), and various menus are controlled. Configured to be executable.
The cooking device of the present embodiment configured as described above can execute a bagel menu for making bagels using hot air from the hot air heater 2 and steam from the steam supply device 5 in addition to the various cooking menus described above. .

  Next, the operation when the bagel menu is executed using the cooking device having the above-described configuration will be described with reference to FIG. In addition, this bagel menu performs automatically each process (fermentation process, steaming process, baking process mentioned later) from making dough after dough after primary fermentation. Therefore, prior to the start of this bagel menu, the user ferments a dough made of raw materials such as flour, yeast, salt, water, etc. (primary fermentation), degassed (punching), and then molded into a ring shape, for example. Therefore, it is necessary to arrange them on the mounting plate 8 and accommodate them in the heating chamber 1.

  When the user stores the dough in the heating chamber 1 and operates the bagel menu key 15a, the control unit 14 starts the bagel menu shown in FIG. This bagel menu includes a fermentation process (see Steps S1 to S3) for supplying steam into the heating chamber 1 to ferment the dough (secondary fermentation), and a process executed following this fermentation process. A steaming process (see steps S4 to S6) in which steam is supplied into 1 and steams the dough, and a process that is performed following this steaming process, and the dough is fired by heating the inside of the heating chamber 1 with hot air (See steps S7 to S9).

  When the bagel menu is started, the control unit 14 first executes a fermentation process. In this fermentation process, in step S1, the control unit 14 sets the target temperature in the heating chamber 1 in the fermentation process to a predetermined temperature (in this case, 30 ° C.).

  In step S2, the control unit 14 drives (turns on) the steam heaters 6a and 6b and drives (turns on) the water supply pump 7b. In this case, the control unit 14 performs control to intermittently switch the energized state (on / off state) of the steam heaters 6a and 6b, and sets the amount of water supplied by the water supply pump 7b to a predetermined amount (in this case, 5 cc / Min). That is, the control unit 14 controls the steam supply device 5 so that the temperature detected by the heating chamber thermistor 13 becomes the target temperature (30 ° C.). Thereby, the vapor | steam of predetermined temperature (about 30 degreeC) is supplied in the heating chamber 1 by the amount of jets of a spraying grade (5 cc / min).

  In step S2, the control unit 14 drives (turns on) the hot air heater 2. In this case, the control unit 14 energizes the hot air heater 2 based on the difference between the target temperature (30 ° C.) and the detected value of the heating chamber thermistor 13 (actual value of the temperature in the heating chamber 1). Proportional control. Thereby, the temperature in the heating chamber 1 is maintained at the target temperature (30 ° C.). In step S2, the control unit 14 does not drive the circulation fan device 3 to prevent the dough from drying.

  In step S3, the control unit 14 determines whether or not a predetermined time (in this case, 40 minutes) has elapsed. If the predetermined time has not elapsed ("NO" in step S3), the control unit 14 proceeds to step S2. Transition. Therefore, in this fermentation process, as shown in FIG. 4, the temperature in the heating chamber 1 is maintained at the target temperature (30 ° C.), and steam at a predetermined temperature (30 ° C.) is sprayed into the heating chamber 1. Supply is made at a rate (5 cc / min), and such a state continues for a predetermined time (40 minutes). Thereby, fermentation (secondary fermentation) of the dough in the heating chamber 1 proceeds.

  When the predetermined time (40 minutes) has elapsed (“YES” in step S3), the control unit 14 ends the fermentation process, and then proceeds to the steaming process. In this steaming process, in step S4, the control unit 14 sets the target temperature in the heating chamber 1 in the steaming process to a predetermined temperature (in this case, 100 ° C.).

  In step S5, the control unit 14 drives (turns on) the steam heaters 6a and 6b and drives (turns on) the water supply pump 7b. In this case, the control unit 14 controls to turn on the energized state (on / off state) of the steam heaters 6a and 6b, and sets the amount of water supplied by the water supply pump 7b to a predetermined amount (in this case, 20 cc). / Min). That is, the control unit 14 controls the steam supply device 5 so that the temperature detected by the heating chamber thermistor 13 becomes the target temperature (100 ° C.). Thereby, the vapor | steam of predetermined temperature (about 100 degreeC) is supplied in the heating chamber 1 by the amount of jets (20 cc / min) larger than the time of the said fermentation process (refer step S2).

  In step S5, the control unit 14 stops (turns off) the driving of the hot air heater 2 so that the temperature in the heating chamber 1 does not exceed a predetermined temperature (100 ° C. in this case). Is not fired. Further, the control unit 14 drives (turns on) the circulation fan device 3 to rotate the fan 3a at a predetermined rotational speed (in this case, 750 rpm), and the steam supplied into the heating chamber 1 Circulate with.

  In step S6, the control unit 14 determines whether or not a predetermined time (in this case, 15 minutes) has elapsed. If the predetermined time has not elapsed ("NO" in step S6), the control unit 14 proceeds to step S5. Transition. Therefore, in this steaming step, as shown in FIG. 4, the temperature in the heating chamber 1 is maintained at a target temperature (100 ° C.), and steam at a predetermined temperature (100 ° C.) is generated in the heating chamber 1. A large amount is supplied and full, and such a state continues for a predetermined time (15 minutes). Thereby, the dough in the heating chamber 1 is steamed, and it is in a state where it is boiled with hot water in the conventional boiling process.

  When the predetermined time (15 minutes) has elapsed ("YES" in step S6), the control unit 14 ends the steaming process and then proceeds to the firing process. In this baking process, in step S7, the control unit 14 sets the target temperature in the heating chamber 1 in the baking process to a predetermined temperature (in this case, 190 ° C.).

  In step S <b> 8, the control unit 14 stops (turns off) the driving of the steam heaters 6 a and 6 b and the water supply pump 7 b to stop the supply of steam into the heating chamber 1. In addition, the control unit 14 drives (turns on) the hot air heater 2 and drives (turns on) the circulation fan device 3 to rotate the fan 3a at a predetermined rotational speed (in this case, 1500 rpm). Circulate hot air at Thereby, the temperature in the heating chamber 1 is raised to the target temperature (190 ° C.).

  In step S9, the control unit 14 determines whether or not a predetermined time (in this case, 20 minutes) has elapsed. If the predetermined time has not elapsed ("NO" in step S9), the control unit 14 proceeds to step S8. Transition. Therefore, in this firing step, as shown in FIG. 4, the temperature in the heating chamber 1 is maintained at the target temperature (190 ° C.), and hot air is circulated in the heating chamber 1. This state continues for a predetermined time (20 minutes). Thereby, the dough in the heating chamber 1 is baked.

  When the predetermined time (20 minutes) has elapsed ("YES" in step S9), the control unit 14 ends the baking process, and a series of processes (fermentation process, steaming process, baking process) are automatically performed continuously. Quit the bagel menu performed at

  As described above, according to the heating cooker of the present embodiment, steam is supplied into the heating chamber 1 by the steam supply device 5 during the fermentation process in which the dough is fermented. Thereby, drying of the dough at the time of a fermentation process can be prevented. In this case, the steam supply rate during the fermentation process (5 cc / min in this embodiment) is less than the steam supply rate (20 cc / min in this embodiment) in the steaming process of steaming the dough. Therefore, the dough is not steamed by the steam supplied during the fermentation process, and the dough can be appropriately prevented from drying.

  Moreover, since the steam supply apparatus 5 is operated from the time of the fermentation process executed before the steaming process, the steam supply apparatus 5 (particularly the steam generation container 6c) is preheated at the start of the steaming process, and the steaming process is performed. Sufficient steam can be generated immediately after the start. Thereby, the transition from the fermentation process to the steaming process can be performed quickly, the time required for the bagel menu can be shortened, and consequently the time required for making the bagels can be shortened.

  Moreover, since each process (fermentation process, steaming process, baking process) of a bagel menu is performed automatically and continuously, after storing a dough in the heating chamber 1, the operation | work for preventing drying of a dough (for example, There is no need to take out the dough from the heating chamber 1 and perform spraying or covering with a wet cloth, or boil the dough with hot water. That is, according to the bagel menu in which a series of steps are automatically performed in this way, it is possible to eliminate the trouble of taking out the dough from the heating chamber during the bagel making.

  Moreover, the control part 14 sets the target temperature (30 degreeC in this embodiment) in the heating chamber 1 in a fermentation process, and the target temperature (100 degreeC in this embodiment) in the heating chamber 1 in a steaming process, respectively. In each step, the steam supply device 5 is controlled so that the temperature detected by the heating chamber thermistor 13 becomes each target temperature. Moreover, the control part 14 sets the target temperature of a steaming process high compared with the target temperature of a fermentation process. This prevents the dough from being steamed during the fermentation process, prevents insufficient steaming of the dough during the steaming process (insufficient boil), and improves the finish of the bagel.

  Moreover, the control part 14 was comprised so that the drive of the circulation fan apparatus 3 might be stopped at the time of a fermentation process. Thereby, drying of the dough during the fermentation process can be prevented. Further, the control unit 14 sets the rotational speed of the fan 3a during the steaming process (750 rpm in the present embodiment) higher than the rotational speed of the fan 3a during the fermentation process (drive stopped in the present embodiment, that is, 0 rpm). Configured to do. Thereby, in a steaming process, the vapor | steam supplied in the heating chamber 1 can fully be stirred in the said heating chamber 1, and the whole dough can be steamed uniformly and fully.

  Moreover, the control part 14 was comprised so that the control which stops the drive of the hot air heater 2 might be performed at the time of a steaming process. Thereby, dough will not be baked during a steaming process. The controller 14 does not stop the driving of the hot air heater 2 during the steaming process, but drives the hot air heater 2 with an output (for example, 300 W) lower than the output during the fermentation process (rated output 1350 W). Control may be performed. By driving the hot air heater 2 with such a low output, the temperature drop in the heating chamber 1 can be suppressed without baking the dough, and the dough can be steamed well.

  In the fermentation process (step S2), the fan 3a of the circulation fan device 3 is rotated at a predetermined rotation speed (a low-speed rotation such that the dough is not dried by the air stirred in the heating chamber 1, for example, 0 to 500 rpm). It may be. In this case, you may provide the period which drives the fan 3a of the circulation fan apparatus 3 only for a short time at the rotation speed lower than a fermentation process in the middle of a steaming process. Moreover, the rotation speed of the fan 3a of the circulation fan apparatus 3 in a steaming process (step S5) can be changed and implemented suitably in the range of 500-1000 rpm, for example. Moreover, the rotation speed of the fan 3a of the circulation fan apparatus 3 in a baking process (step S8) can be changed and implemented suitably in the range of 1000-2000 rpm, for example.

(Second Embodiment)
Next, a second embodiment of the present invention will be described with reference to FIG. This embodiment is different in that the hot air heater 2 is driven from the middle of the steaming process.
If it takes time until the temperature in the heating chamber 1 is raised to a predetermined temperature (for example, 190 ° C.) in the baking process after the steaming process is finished, the surface of the dough may be dried during that time. Therefore, in this embodiment, as shown in FIG. 5, the control unit 14 drives (turns on) the hot air heater 2 from the latter stage of the steaming process (for example, about 3 to 5 minutes before the end of the steaming process) to perform heating. Preheating in the chamber 1 is started. Thereby, the inside of the heating chamber 1 can be maintained at a predetermined temperature immediately after the baking step, and drying of the dough during the transition from the steaming step to the baking step can be prevented. In addition, the control part 14 controls electricity supply of the hot air heater 2 in a steaming process so that the inside of the heating chamber 1 may not become 100 degreeC or more so that material | dough may not be baked during a steaming process.

(Third embodiment)
Next, a third embodiment of the present invention will be described with reference to FIGS. This embodiment is different in that the texture of bagels made by the bagel menu is selectable.
That is, as shown in FIG. 6, the operation unit 15 has a plurality of types (three types in this embodiment) of texture selection keys 15 b to 15 d (food) for selecting the texture of the bagels created by the bagel menu. Equivalent feeling selection means) is provided. In this case, on the basis of the standard key 15b for making a bagel having the most standard hardness, the soft key 15c for making a bagel having a softer and fluffier texture than the standard hardness, and more than the standard hardness. A hard key 15d is provided for making a bagel with a texture that is hard and chewy.

  And as shown in FIG. 7, the control part 14 changes the time of the steaming process in a bagel menu according to the selected food texture selection keys 15b-15d. That is, the control unit 14 changes the setting time of the steaming process to 10 minutes when the soft key 15c is selected, and changes the setting time of the steaming process to 15 minutes when the standard key 15b is selected. When the hard key 15d is selected, the setting time of the steaming process is changed to 20 minutes. When any of the texture selection keys 15b to 15d is selected, the fermentation process time (in this case, 40 minutes) and the baking process time (in this case, 20 minutes) are the same without being changed. It is.

  If the steaming time of the dough is shortened, the dough will swell even during the baking process, and the texture of the bagel produced will be soft. On the contrary, if the steaming time of the dough is lengthened, the elasticity of the dough is increased and the texture of the bagel to be made becomes hard. According to the cooking device of the present embodiment, the user can change the time of the steaming process by selecting any of the texture selection keys 15b to 15d. Thereby, the bagel of the texture according to a user's liking can be made easily.

  In addition, in this embodiment, although the structure which provided three types of selectable food texture selection keys was shown, it is not restricted to this. For example, a key for making a bagel with a slightly soft texture or a key for making a bagel with a slightly hard texture may be provided so that the texture of the bagel can be selected more finely.

(Fourth embodiment)
Next, a fourth embodiment of the present invention will be described with reference to FIGS. This embodiment is different in that the time of the fermentation process is changed based on the temperature in the heating chamber 1 at the start of the bagel menu.
As shown in FIG. 8, when the bagel menu is started, the control unit 14 detects an initial temperature in the heating chamber 1 in step S21 prior to the fermentation process. In this case, the control unit 14 detects the initial temperature in the heating chamber 1 based on the detection value of the heating chamber thermistor 13 at the start of the bagel menu. And based on the table shown in FIG. 9, the time according to the detected initial temperature in the heating chamber 1 is set as time of a fermentation process (predetermined time in step S23 mentioned later). In this case, if the detected initial temperature is, for example, 15 to 25 ° C., the control unit 14 changes the setting time of the fermentation process to 40 minutes, and if the detected initial temperature is, for example, 10 to 14 ° C., the control is performed. Unit 14 changes the time of the fermentation process to 50 minutes.

  Next, the control part 14 sets the target temperature (for example, 30 degreeC) in the heating chamber 1 in a fermentation process similarly to step S1 in the above-mentioned 1st Embodiment. Next, the controller 14 drives (turns on / off) the steam heaters 6a and 6b and drives (turns on) the water supply pump 7b to turn the water heater 7a on the heating chamber 1 in the same manner as in step S2 described above. Supply steam. Moreover, the control part 14 drives the hot air heater 2 (on), and maintains the temperature in the heating chamber 1 at target temperature (30 degreeC). In this case as well, the control unit 14 does not drive the circulation fan device 3 to prevent the dough from drying.

  Next, the control unit 14 proceeds to step S23, determines whether or not a predetermined time set according to the initial temperature (see step S21) has elapsed, and if the predetermined time has not elapsed (step S21). If "NO" in S23), the process proceeds to step S2, and when a predetermined time has elapsed ("YES" in step S23), the fermentation process is terminated, and then the process proceeds to the steaming process. The operation after the steaming step is the same as that shown in the first embodiment.

  The time required for the fermentation (secondary fermentation) of the dough varies depending on the temperature of the dough at the start of fermentation. Here, when the temperature in the heating chamber 1 at the start of the fermentation process is high, the temperature of the dough becomes high during the fermentation, and the activity of the yeast becomes active. Therefore, a short fermentation time for the dough is sufficient. On the contrary, if the temperature in the heating chamber 1 at the start of the fermentation process is low, the temperature of the dough becomes low during the fermentation, and the activity of yeast is dull. Therefore, the fermentation time of dough requires a long time. Therefore, regardless of the temperature in the heating chamber 1 at the start of the fermentation process, when the dough is fermented in the same time, if the temperature in the heating chamber 1 is high, the dough is overfermented, and the temperature in the heating chamber 1 Is low, the fermentation of the dough is insufficient, and in any case, the bagel finish is poor.

  According to the heating cooker of this embodiment, it comprised so that the time of a fermentation process might be changed according to the initial temperature in the heating chamber 1 at the time of a fermentation process start. As a result, the dough can be fermented in an appropriate time according to the temperature in the heating chamber 1 at the start of the fermentation process, preventing over-fermentation of the dough and insufficient fermentation, and improving the bagel finish. it can.

  In this embodiment, the time for the fermentation process is set according to the detected initial temperature in the heating chamber 1, but instead, the heating chamber is determined from the detected initial temperature in the heating chamber 1. The temperature of the dough in 1 may be estimated, and the time of the fermentation process may be changed according to the estimated temperature of the dough. In this case, the heating chamber thermistor 13 functions as a temperature detection means for the object to be heated that detects the temperature of the dough (the object to be heated) in the heating chamber 1.

  Further, for example, an infrared sensor is provided in the heating chamber 1 as temperature detection means for the object to be heated, the temperature of the dough in the heating chamber 1 is detected by the infrared sensor, and the fermentation process time is determined according to the detected value. May be changed.

(Other embodiments)
In addition, this invention is not limited only to each above-mentioned embodiment, It can deform | transform or expand as follows.
Instead of automatically performing a series of steps of the bagel menu, a pause period may be provided between these steps, for example, to allow the user to check the state of the dough or change settings.

The steam heater may be composed of, for example, one sheathed heater having a rated output of 1200 W instead of the two sheathed heaters. The rated output of the steam heater is not limited to 1200 W in total, and a sheathed heater with a different rated output may be used.
The water supply unit 7 of the steam supply device 5 can be configured to supply water directly from, for example, tap water into the steam generation container 6c. In this case, the water storage tank 7a and the water supply pipe 7c can be dispensed with.

The steam generation unit 6 of the steam supply device 5 can be configured to include, for example, a steam generation container 6c in the heating chamber 1, and in this case, the steam outlet 6d can be omitted.
Various set values in the fermentation process (target temperature, fermentation time, steam temperature, steam supply amount, etc.), various set values in the steaming process (target temperature, steaming time, steam temperature, steam supply amount, etc.), various in the firing process The set values (target temperature, baking time, etc.) can be implemented by appropriately changing according to the number, size, shape, etc. of the dough accommodated in the heating chamber 1, for example.

  In the drawings, 1 is a heating chamber, 2 is a hot air heater (heating means), 3a is a fan, 5 is a steam supply device (steam supply means), 6a and 6b are heaters for steam, and 6c is a steam generation container (steam generation unit). , 7b is a water supply pump, 13 is a thermistor for heating chamber (heating chamber temperature detecting means, heated object temperature detecting means), 14 is a control unit (control means), 15a is a bagel menu key (selecting means), 15b to Reference numeral 15d denotes a texture selection key (texture selection means).

Claims (8)

A heating chamber for storing an object to be heated;
Heating means for heating the heating chamber;
Steam supply means for supplying steam to the heating chamber;
A selection means capable of selecting a bagel menu for making bagels from the dough stored in the heating chamber as the object to be heated;
A control means for controlling the operation of the heating means and the steam supply means in response to selection of the bagel menu;
The bagel menu is
A fermentation process in which the control means controls the steam supply means to supply steam to the heating chamber to ferment the dough;
A steaming step in which the control means controls the steam supply means to supply steam to the heating chamber and steam the dough, following the fermentation process.
A step that is performed subsequent to the steaming step, and the control means controls the heating means to heat the heating chamber and to fire the dough,
The said control means increases the steam supply amount at the time of the said steaming process compared with the time of the said fermentation process, The heating cooker characterized by the above-mentioned. The steam supply means includes
A steam generator for generating steam;
A steam heater for heating the steam generating section;
The cooking device according to claim 1, further comprising a water supply pump that supplies water to the steam generation unit. Having heating chamber temperature detecting means for detecting the temperature in the heating chamber;
The control means includes
While setting the target temperature in the heating chamber in the fermentation step and the steaming step, respectively, and controlling the steam supply means so that the temperature detected by the heating chamber temperature detection means becomes the target temperature,
The cooking device according to claim 1 or 2, wherein a target temperature of the steaming process is set higher than that of the fermentation process. A fan for stirring the air in the heating chamber;
The control means includes
During the fermentation process, the fan is stopped or driven at a predetermined rotational speed,
The cooking device according to any one of claims 1 to 3, wherein the fan is driven at a higher rotation speed in the steaming process than in the fermentation process. The control means includes
The cooking device according to any one of claims 1 to 4, wherein during the steaming step, the heating means is stopped or controlled by lowering the output as compared with the time of the fermentation step. The control means includes
The cooking device according to any one of claims 1 to 4, wherein the heating means is driven in the middle of the steaming step. A texture selecting means capable of selecting a texture of bagels made by the bagel menu;
The cooking method according to any one of claims 1 to 6, wherein the control means changes the time of the steaming step according to the texture selected through the texture selection means. vessel. It has a temperature detection means for a heated object for detecting the temperature of the heated object,
The control means includes
The cooking device according to any one of claims 1 to 7, wherein a time of the fermentation process is changed in accordance with a temperature of the heated object detected by the heated object temperature detecting means. .

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