JP2010263937A - Cooker and cooking method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker capable of any one of cooking methods; "frying", "shallow-frying" or "deep-frying" for softening a region which is hardly softened with heat while leaving nutrients without heat resistance in a cooked object. <P>SOLUTION: The cooker includes a heating part 11 for heating the cooked object, and a control part 10 for executing a cooking mode to make the heating part 11 continue a low-temperature heating processing for heating the cooked object at heating temperature in the range of 100-130 °C for at least one hour. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a cooking device and a cooking method.

  People cook food to be cooked such as fish, meat, and vegetables by using cooking utensils such as pots and pans. In this way, cooking by a person by heating a cooking object is performed all over the world. Then, the food to be cooked is cooked by any of the cooking methods of “boil”, “boil”, “steam”, “cook”, “bake”, “sauté”, and “fry”. In any of these cooking methods, the object to be cooked is heated.

By the way, according to the difference in a cooking method, temperature suitable as heating temperature showing the temperature added to a to-be-cooked object exists. Such an appropriate temperature is as shown below according to Non-Patent Document 1. From the items shown below, when the cooking method is one of “bake”, “sauté”, and “fry”, the heating temperature is compared with the case where the cooking method is another cooking method. It turns out to be expensive.
"Boil" ... 100 degrees Celsius "Simmer" ... 100 degrees Celsius "Steam" ... Maximum 100 degrees Celsius "Cook" ... 100 degrees Celsius "Boil" ... 95 degrees Celsius to 100 degrees Celsius Degree “Bake”: 1) In case of direct flame baking: 200 degrees Celsius to 300 degrees Celsius, 2) In case of baking in a heat conductor such as a metal plate: 200 degrees Celsius to 300 degrees Celsius, 3 ) When baking in an oven: 130 degrees Celsius to 280 degrees Celsius "Fry" ... 150 degrees Celsius to 200 degrees Celsius "Fry" ... 150 degrees Celsius to 190 degrees Celsius

Akiko Kawabata and Akemi Hata, “Cooking Science” Kensakusha, published on April 25, 2002, p. 160

  As described above, when the cooking method is any one of “baking”, “sautéing”, and “frying”, the heating temperature is higher than when the cooking method is another cooking method. When the food to be cooked is heated at such a high heating temperature, among the nutrients contained in the food to be cooked, nutrients that are not resistant to heat (for example, proteins, lipids, and minerals) are destroyed. Or the nutrient is volatilized. Or the nutrient is altered. Therefore, nutritional value and taste are reduced.

  Further, depending on the object to be cooked, there is a portion (for example, fish bone) that is not easily softened by heat. In order to soften such a part, it is necessary to apply heat for a long time. However, when high-temperature heat is applied to an object to be cooked for a long time, naturally, nutrients that are not resistant to heat are lost. Therefore, at present, when cooking an object to be cooked by any of the methods of “baking”, “stir-fry”, and “frying”, parts such as fish bones that are not easily softened by heat are targeted for disposal.

  The present invention was made in order to solve the above-mentioned problem, and can leave the nutrients that are not resistant to heat in the food to be cooked, and can soften the portion that is not easily softened by heat. It is an object of the present invention to provide a cooking device and a cooking method capable of realizing any of the cooking methods of “Fry” and “Fry”.

  The cooker which concerns on 1 aspect of this invention is the low temperature which heats the said to-be-cooked item with the heating part which heats a to-be-cooked object, and the said heating part with the heating temperature in the range of 100 to 130 degree Celsius. And a control unit that executes a cooking mode in which the heat treatment is continued for at least one hour (claim 1).

  According to this configuration, the control unit performs a low-temperature heating process that heats the food to be cooked at a heating temperature within a range of 100 degrees Celsius to 130 degrees Celsius that can leave nutrients that are not resistant to heat in the food to be cooked. The cooking mode is continued for at least one hour. Therefore, when the food to be cooked is cooked by any of the methods of "baking", "stir-fry", and "fry", leave nutrients that are not resistant to heat to the food being cooked. The heat at a temperature that can be applied is slowly added.

  Accordingly, any of the cooking methods of “baking”, “sautéing”, and “frying” that can soften the portion that is not easily softened by heat while leaving the nutrients that are not resistant to heat in the food to be cooked is realized. . Therefore, it is possible to provide delicious dishes rich in nutritional value.

  The said structure WHEREIN: It further has the time-measurement part which time-measures, and the start time setting part which receives the setting of the start time which starts execution of the said cooking mode, The said control part is the time which the said time-measurement part timed However, it can be set as the structure which starts execution of the said cooking mode when it becomes the said start time which the said start time setting part received (Claim 2).

  According to this configuration, the control unit executes the cooking mode in which the low-temperature heating process is continued for at least one hour when the time counted by the timing unit becomes the start time accepted by the start time setting unit. Therefore, if a person sets the start time in the start time setting unit in advance, the cooking mode is automatically executed. Therefore, a person is relieved from the trouble of performing the cooking work at a predetermined time every day as in the prior art. Thus, the person is freed from the mental burden and physical burden caused by the cooking operation.

  The said structure WHEREIN: The said start time setting part is a structure which receives the setting of the time from the start time of the midnight power time zone to the time at least 1 hour before the end time of the said midnight power time zone as the said start time. (Claim 3).

  According to this configuration, the start time setting unit sets the time between the start time of the midnight power time zone and the time at least one hour before the end time of the midnight power time zone as the start time for starting the cooking mode. Accept settings. Therefore, the cooking mode starts and ends within the midnight power hours when the electricity bill is lower than the daytime, so the person must prepare the necessary food the next day during the night when the electricity bill is low. Can do.

  The said structure WHEREIN: It can be set as the structure further provided with the cooking time setting part which receives the setting of the cooking time of at least 1 hour or more as time when the said low-temperature heating process is continued in the said cooking mode (Claim 4).

  According to this configuration, the person can preset the time during which the low-temperature heat treatment is performed. Therefore, the time during which the low-temperature heat treatment is performed can be arbitrarily set depending on the type of the object to be cooked. Therefore, it is convenient for those who cook.

  The said structure WHEREIN: The said heating part can be set as the structure which is an electrothermal body which generate | occur | produces a Joule heat by supplying with electricity. Therefore, it is widely used in one-room apartments, etc., and in an electric stove that generates Joule heat due to the electric resistance of nichrome wire, while leaving nutrients that are not resistant to heat in the food to be cooked, soften areas that are not easily softened by heat Any of the “baking”, “sautéing” and “frying” cooking methods that can be performed is realized.

  The said structure WHEREIN: The said electric heating body can be set as the structure which is provided in the inside of the storage in which the said to-be-cooked object is accommodated, and heats the to-be-cooked object accommodated in the said storage (invention). Item 6).

  According to this structure, the electric heating body which heats a to-be-cooked object is provided in the inside of the storage in which a to-be-cooked object is accommodated. Therefore, in the grill or oven, a cooking method is realized in which the food is slowly heated and baked.

  For example, in a grill mainly used for grilling fish, a cooking method is realized in which the fish is baked by applying heat slowly. As a result, the bones of fish that are hard and cannot be eaten by humans are soft enough to be eaten by humans, so that humans can efficiently take in calcium, which is an important nutrient for the human body.

  The said structure WHEREIN: The said heating temperature within the range of 100 degree | times to 130 degree Celsius can be set as the structure which is the temperature inside the said storage (Claim 7). According to this structure, the heating temperature within the range of 100 degrees Celsius to 130 degrees Celsius is applied evenly from around the object to be cooked accommodated in the storage. Therefore, the food to be cooked is baked evenly.

  Moreover, the cooking method which concerns on the other situation of this invention is the arrangement | positioning reception step which receives arrangement | positioning of the to-be-cooked object with respect to a cooking environment, the heating start step which starts the heating of the said cooking environment, and the heating of the said cooking environment. A heating continuation step that lasts at least one hour at a heating temperature in the range of 100 degrees to 130 degrees Celsius (claim 8).

  According to this method, there is provided a heating continuation step in which heating of the cooking environment in which the object to be cooked is arranged is continued for at least 1 hour at a heating temperature within a range of 100 degrees Celsius to 130 degrees Celsius. Therefore, the cooking method of "baking", "stir-frying", or "frying" that can soften the portion that is not softened by heat while leaving the nutrients that are not resistant to heat in the food to be cooked is realized. .

  According to the present invention, when the food to be cooked is cooked by any of the methods of “baking”, “sautéing”, and “frying”, the food that is not resistant to heat is cooked. The heat at a temperature that can be left in the object is slowly added. Therefore, any of the cooking methods of “baking”, “sautéing”, and “frying” that can soften the portion that is not easily softened by heat while leaving the nutrients that are not resistant to heat in the food to be cooked is realized. . Therefore, it is possible to provide delicious dishes rich in nutritional value.

It is the figure which showed an example of the external appearance of the cooking appliance which concerns on one Embodiment of this invention. It is the figure which showed an example of the electrical structure of the cooking device which concerns on one Embodiment of this invention. It is sectional drawing which showed typically an example of the structure of the heating part of the cooking appliance which concerns on this embodiment. It is the flowchart which showed an example of the outline | summary of start time and cooking time setting mode. It is the flowchart which showed an example of the outline | summary of low-temperature heating cooking mode.

  Hereinafter, a cooking device and a cooking method according to an embodiment of the present invention will be described. Drawing 1 is a figure showing an example of the appearance of the cooking appliance concerning one embodiment of the present invention. FIG. 2 is a diagram illustrating an example of an electrical configuration of the cooking device according to the embodiment of the present invention.

  In FIG. 1, a cooking device 1 includes mounting tables 20A and 20B for mounting cooking utensils (for example, pans and frying pans), a start time setting unit 13 and a cooking time setting unit 17 including operation keys, and a display ( For example, the display part 14 which consists of a liquid crystal display), and the storage 21 in which a to-be-cooked object (for example, fish) is accommodated are provided. In such a cooking device 1, a planar coil is provided at the lower part of each of the mounting tables 20A and 20B, and the cooking mounted on each of the mounting tables 20A and 20B by a magnetic field generated in each planar coil. The instrument is heated.

  The start time setting unit 13 includes a start time / cooking time setting mode execution key 13A, a cooking mode selection key 13B, and a start time setting key 13C. The cooking mode selection key 13B is a key operated in order for the cooking device 1 to accept selection of various cooking modes to be executed. Various cooking modes to be executed include a low-temperature heating cooking mode in which a low-temperature heating process for heating an object to be cooked at a heating temperature within a range of 100 degrees Celsius to 130 degrees Celsius is continued for at least one hour. Furthermore, various cooking modes include cooking modes other than the low-temperature heating cooking mode (for example, a high-temperature heating cooking mode described later).

  The start time / cooking time setting mode execution key 13A is used to set the start time at which execution of the cooking mode selected by the operation of the cooking mode selection key 13B is to be started and the time at which execution of the cooking mode is continued. Is a key operated in order for cooker 1 to accept. When the start time / cooking time setting mode execution key 13A is operated, execution of the start time / cooking time setting mode is started. In such a start time / cooking time setting mode, at least the setting of the start time at which the execution of the low temperature heating cooking mode should be started and the setting of the cooking time at which the execution of the low temperature heating cooking mode is continued are performed. Modes are included. The start time setting key 13C is operated so that the cooking device 1 accepts the setting of the start time at which execution of the cooking mode (for example, the low-temperature heating cooking mode) selected by the operation of the cooking mode selection key 13B is to be started. Key to be played.

  The start time setting key 13 </ b> C is configured with a key that allows the user to increase and decrease the date and time, for example. The start time setting key 13C is not limited to a key that allows the user to increase and decrease the date and time. For example, the start time setting key 13C may be a numeric keypad that allows the user to input the date and time.

  The cooking time setting unit 17 is composed of a group of operation buttons. The cooking time setting unit 17 accepts the setting of the time during which the cooking mode (for example, the low temperature heating cooking mode) selected by the operation of the cooking mode selection key 13B is continued. When the low-temperature heating cooking mode is selected by operating the cooking mode selection key 13B, the cooking time setting unit 17 accepts a setting of at least one hour or more as the time for performing the low-temperature heating processing.

  An electric heater 11 </ b> A that is one of the components of the heating unit 11 is provided inside the container 21. When the electric heating element 11A is energized, it generates Joule heat due to its internal resistance. Such an electric heating body 11A is made of, for example, a nichrome wire. Thus, since the electric heating body 11A is provided inside the storage case 21, a cooking method for grilling an object to be cooked (for example, fish) stored inside the storage case 21 is realized.

  The cooker 1 includes a placing tray 18 on which the food to be cooked is placed so that the food to be cooked is accommodated inside the container 21. In addition, the cooking device 1 includes a door 20 for accommodating the mounting tray 18 in the storage 21 and pulling the mounting tray 18 out of the storage 21. The door 20 includes a handle 19 for a person to hold. When a person holds the handle 19 and pushes the door 20, the placing tray 18 is accommodated in the storage 21. On the other hand, when a person pulls the door 20 with the handle 19, the mounting tray 18 is pulled out from the inside of the storage container 21.

  And the mounting tray 18 is equipped with the net | network 18A in which a to-be-cooked object is mounted, and the falling thing tray 18B which accommodates falling objects, such as fats and oils which arise when a to-be-cooked object is baked.

  In the cooking device 1 having such a configuration, a person places the cooking utensil on the mounting tables 18A and 18B, and “bake”, “sauté”, and “fry” the food to be cooked placed on the cooking utensil. "be able to. In addition, a person can “bake” the food to be cooked in the storage box 21 in a state where the food to be cooked such as fish is placed on the mounting dish 18 and the mounting dish 18 is stored in the storage box 21. it can.

  Here, the cooking device 1 shown in FIG. 1 includes an electromagnetic induction heating type cooking device that electromagnetically heats the bottom surface of the cooking utensil placed on the mounting tables 20 </ b> A and 20 </ b> B, and a container accommodated in the container 21. It has a function as a heating resistance type cooking device that heats the food by Joule heat generated from the electric heater 11A. The cooker according to the present invention may be a gas stove that heats either the placed cooking utensil or the inside of the storage 21 by a flame generated by gas combustion.

  The cooker 1 includes the components shown below. That is, as shown in FIG. 2, the cooking device 1 includes a control unit 10, a heating unit 11, a current timekeeping unit (timer unit) 12, a start time setting unit 13, a display unit 14, a storage unit 15, a timer 16, A cooking time setting unit 17 and temperature sensors S1, S2 are provided. In such a cooking device 1, the control unit 10 is configured by a CPU, a microcomputer, and the like, and comprehensively controls the cooking device 1.

  The control unit 10 performs, for example, control for executing the start time / cooking time setting mode and control for executing the low-temperature heating cooking mode by the control program stored in the storage unit 15. As described above, the start time / cooking time setting mode includes at least a mode for accepting the setting of the start time at which the low-temperature cooking mode is to be executed and the time at which the low-temperature cooking mode is to be executed. It is. The low-temperature heating cooking mode is a cooking mode in which a low-temperature heating process for heating the object to be cooked at a heating temperature within a range of 100 degrees Celsius to 130 degrees Celsius is continued for at least one hour.

  Moreover, the control part 10 can also perform other cooking modes. For example, the control unit 10 cooks unless a high temperature cooking mode that continuously heats the food to be cooked for a certain period of time at a high heating temperature exceeding 130 degrees Celsius and an end instruction operation by a person is received. The heating continuous cooking mode for continuing the heating of the object can be executed.

  The heating unit 11 heats the inside of the storage box 21. Here, the storage 21 is a cooking environment in which a person can arrange an object to be cooked. The cooking environment may be a cooking utensil placed on the placing tables 20A and 20B. The current time counting unit 12 counts the number of clock signals output from a clock signal generation unit (not shown) and measures the current time.

  The start time setting unit 13 includes a group of operation buttons as described above, and accepts the setting of the start time at which execution of the cooking mode should be started. When the start time / cooking time setting mode execution key 13A is operated, the start time setting unit 13 outputs a signal notifying that the key 13A has been operated to the control unit 10. In addition, when the cooking mode selection key 13B is operated, the start time setting unit 13 outputs a signal that notifies the control unit 10 that the key 13B has been operated. Further, when the start time setting key 13C is operated, the start time setting unit 13 outputs a signal notifying that the key has been operated.

  The display unit 14 displays information necessary for a person to use the cooking device 1 (for example, information indicating that one of the energized state and the non-energized state is present). The storage unit 15 stores a control program for the control unit 10 to control the cooking device 1. Moreover, the memory | storage part 15 memorize | stores beforehand the data showing the time slot | zone (For example, the midnight electric power time slot | zone from 23:00 to the next morning 5 o'clock) which can be received as start time which should perform execution of cooking mode. is doing.

  In addition, the storage unit 15 stores data representing the start time set by the start time setting unit 13. Further, the storage unit 15 stores data representing the cooking time set in the cooking time setting unit 17. Here, the cooking time is the time during which the cooking object is continuously heated. As an example of the cooking time, a time during which the low-temperature heating cooking mode is executed can be given.

  The timer 16 is on-controlled and off-controlled by the control unit 10 and measures the time elapsed since the on-control. The timer 16 outputs time data representing the measured time to the control unit 10. The cooking time setting unit 17 receives a setting of a time during which the cooking object is continuously heated. For example, the time for which the low-temperature heat treatment is continued in the low-temperature cooking mode can be mentioned. The cooking time setting unit 17 accepts setting of a cooking time of at least 1 hour as a time during which the low-temperature heating process is continued in the low-temperature heating cooking mode. The cooking time setting unit 17 notifies the control unit 10 that any one of the operation button groups is operated when any one of the operation button groups constituting the cooking time setting unit 17 is operated.

  The temperature sensors S <b> 1 and S <b> 2 detect the temperature inside the storage 21 and output temperature data representing the detected temperature to the control unit 10. The temperature sensors S1 and S2 are composed of, for example, thermistor type temperature sensors.

  FIG. 3 is a diagram schematically illustrating an example of the structure of the heating unit 11 of the cooking device 1 according to the present embodiment. The heating unit 11 shown in FIG. 3 includes a heating wire 11A and a power supply unit 11B. The heating wire 11A has a high resistance value, and generates Joule heat when energized. The power supply unit 11B receives power supplied from an electric power company and energizes the heating wire 11A with the received power. The heating wire 11 </ b> A is provided inside the storage 21 at a position above or below the object to be cooked. In addition, the heating wire 11A should just be provided so that heat may be added uniformly from the circumference | surroundings of a to-be-cooked item.

  In the cooking device 1 shown above, when the cooking mode selection key 13B is operated to select the low-temperature heating cooking mode and the start time / cooking time setting mode execution key 13A is operated, the control unit 10 Then, the start time / cooking time setting mode for receiving the setting of the start time at which the low temperature heating cooking mode should be started is executed. FIG. 4 is a flowchart showing an example of the outline of the start time / cooking time setting mode. In addition, the flowchart shown below is a flowchart which showed a series of processes after the cooking mode selection key 13B was operated and the low temperature heating cooking mode was selected.

  When the start time / cooking time setting mode execution key 13A is operated (YES in step S1), the control unit 10 executes the start time / cooking time setting mode (step S2). On the other hand, when the start time / cooking time setting mode execution key 13A is not operated (NO in step S1), the control unit 10 starts the start time until the start time / cooking time setting mode execution key 13A is operated.・ Do not execute cooking time setting mode.

  And the control part 10 performs the process shown below, when the start time which should start execution of cooking mode is input by operating the start time setting key 13C (YES of step S3). Do. On the other hand, when the start time is not input (NO in step S3), the process waits until the start time is input.

  When the start time is input (YES in step S3), the control unit 10 determines whether the cooking time is set in the cooking time setting unit 17 (step S4). Here, the cooking time is at least one hour. When the set cooking time is, for example, 2 hours, the control unit 10 determines whether or not the input start time is within the range from 23:00 to 5:00 the next morning (step S5). In this way, in the process shown in step S5, the control unit 10 determines that the input start time is from 23:00 (the start time of the midnight power time zone) to 5:00 the next morning (the end time of the midnight power time zone “next morning 7 It is determined whether or not the time is within the time range obtained by subtracting the set cooking time (2 hours in the present embodiment) from “hour”.

  When the input start time is within the range from 23:00 to 5:00 in the next morning (YES in step S5), the control unit 10 stores the input start time and cooking time in the storage unit 15. On the other hand, when the input start time is not within the range from 23:00 to 5 o'clock in the next morning (NO in step S5), the control unit 10 notifies that there is an error and prompts the user to reenter the start time. Perform (step S7).

  Thus, in the start time / cooking time setting mode, the time input as the start time when the cooking mode should be started is set from the start time of the midnight power time zone to the end time of the midnight power time zone. The input time and cooking time are stored only when the cooking time is within the time range after subtracting the cooking time. Therefore, the execution of the low-temperature cooking mode starts and ends during the late-night power hours when the electricity bill is cheap.

  In the start time / cooking time setting mode, when the cooking time input in the process shown in step S4 is less than 1 hour, the control unit 10 may perform an error notification shown in step S7.

  As shown above, when the start time and the cooking time are set, the cooker 1 can execute the low-temperature heating cooking mode shown below. FIG. 5 is a flowchart showing an example of the outline of the low-temperature heating cooking mode. As shown in FIG. 5, first, the cooking device 1 accepts the arrangement of an object to be cooked with respect to the cooking environment (the storage 21 in the present embodiment) (step S10; arrangement reception step). That is, the cooking device 1 accepts that an object to be cooked such as fish is placed in the storage 21. When the set start time is reached, the control unit 10 performs the following processing.

  When the time counted by the current time counting unit 12 is the time set in the start time / cooking time setting mode (YES in step S11), the control unit 10 causes the heating unit 11 to store the container 21. Heating the inside is started (step S12; heating start step). Then, the control unit 10 controls to turn on the timer 16 and starts measuring the time that has elapsed since the start of heating the inside of the storage 21 (step S13). And the control part 10 performs the heating continuation step shown below. The control unit 10 monitors the time represented by the time data output from the timer 16 while executing the heating continuation step.

  The control unit 10 receives the temperature data output from the temperature sensors S1 and S2, and monitors whether or not the temperature represented by the received temperature data is within a range of 100 degrees Celsius to 130 degrees Celsius ( Step S14). If the controller 10 determines that the temperature represented by the received temperature data is not within the range of 100 degrees Celsius to 130 degrees Celsius (NO in Step S14), the temperature represented by the received temperature data is Feedback control is performed so as to be within the range of 100 degrees Celsius to 130 degrees Celsius (step S15). By such feedback control, a low temperature heating process is realized in which the inside of the container 21 is heated at a heating temperature within a range of 100 degrees Celsius to 130 degrees Celsius.

  Here, the feedback control performed by the control unit 10 increases the energization amount of the heating wire 11A when the temperature represented by the received temperature data is less than 100 degrees Celsius. Or energization of heating wire 11A which was stopped is restarted. On the other hand, when the temperature represented by the received temperature data exceeds 130 degrees Celsius, the energization amount of the heating wire 11A is reduced. Or energization of heating wire 11A is stopped. The feedback control technique described above is an example, and any known feedback control technique is applied.

  The controller 10 performs the low-temperature heating process shown above on the cooking time set in the above-described start time / cooking time setting mode (in this embodiment, the time represented by the time data output from the timer 16). 2 hours) (NO in step S16). When the set cooking time (2 hours in the present embodiment) has elapsed since the start of heating the inside of the storage room 21 (YES in step S16), the control unit 10 starts the heating of the inside of the storage room 21. The inside is finished heating (step S17). And the control part 10 carries out OFF control of the timer 16 (step S18).

  Note that the time for which the low-temperature heat treatment is continued is not limited to two hours as in the present embodiment. The time for which the low-temperature heat treatment is continued may be a time during which the portion that is difficult to be softened by heat is softened while the nutritional value not resistant to heat remains in the food. According to the experiments by the present inventors, it has been found that the time during which the low-temperature heat treatment is continued may be at least 1 hour or more. In addition, the low-temperature heat treatment is not limited to the case where the object to be cooked is “baked” inside the container 21, and the object to be cooked placed on a cooking utensil such as a pan is placed on the placing tables 20 </ b> A and 20 </ b> B. This is also performed when the object to be cooked is “baked”, “fried”, and “fried”.

  The cooking device 1 according to the present embodiment performs a cooking mode in which a process of heating an object to be cooked at a heating temperature within a range of 100 degrees Celsius to 130 degrees Celsius is continued for at least one hour. Therefore, a cooking method is realized in which a portion that is not easily softened by heat is softened while a nutritional value not resistant to heat remains. In particular, when such a cooking method is realized when grilling fish inside the container 21, according to the experiments by the present inventors, the remaining amount of lipid containing a large amount of essential fatty acids in the cooked fish However, it was found that the residual amount of vitamin D was approximately 1.2 times that of the prior art. It has also been found that the amount of calcium that can be ingested by humans as a result of softening of the bones of fish is about 3 to 6 times that of the prior art.

  In addition, this low-temperature cooking mode is performed during the midnight power hours that people have set in advance, so that the next day's cooking can be done without human intervention during the night when electricity charges are low. Is done. Therefore, the cooker 1 which concerns on this embodiment reduces a labor cost and a utility bill in the lunch center, hospital, restaurant, etc. which cook school lunch.

DESCRIPTION OF SYMBOLS 1 Cooker 10 Control part 11 Heating part 11A Heating wire 12 Current time measuring part 13 Start time setting part 17 Cooking time setting part 21 Container (cooking environment)

Claims (8)

A heating section for heating the cooking object;
A control unit that executes a cooking mode in which a low-temperature heating process for heating the object to be cooked at a heating temperature within a range of 100 degrees Celsius to 130 degrees Celsius is continued for at least 1 hour;
A cooking device comprising: A timekeeping section that keeps time,
A start time setting unit for accepting a setting of a start time for starting execution of the cooking mode;
Is further provided,
The controller is
The cooker according to claim 1, wherein when the time counted by the time counting unit becomes the start time received by the start time setting unit, the cooking mode is started. The start time setting unit
The cooking according to claim 2, wherein a setting of a time from a start time of a midnight power time zone to a time at least one hour before the end time of the midnight power time zone is accepted as the start time. vessel.   4. The cooking time setting unit according to claim 1, further comprising a cooking time setting unit that accepts a setting of a cooking time of at least 1 hour or more as a time during which the low-temperature heat treatment is continued in the cooking mode. 5. Cooker. The heating unit is
The cooking device according to any one of claims 1 to 4, wherein the cooking device is an electric heating body that generates Joule heat when energized. The electric heating body is
It is provided inside the storage for storing the food to be cooked,
The cooker according to claim 5, wherein the cooking object stored in the storage is heated.   The cooking device according to claim 6, wherein the heating temperature within a range of 100 degrees Celsius to 130 degrees Celsius is an internal temperature of the storage. An arrangement receiving step for accepting arrangement of an object to be cooked with respect to the cooking environment;
A heating start step for starting heating of the cooking environment;
A heating continuation step in which heating of the cooking environment is continued for at least 1 hour at a heating temperature in the range of 100 degrees Celsius to 130 degrees Celsius;
A cooking method comprising:

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