JP2011185595A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker which improves effectiveness in a health aspect in cooking of an ordinary menu. <P>SOLUTION: The cooker 1 includes a heating chamber 15 for storing an object to be heated 100, a stacking means for stacking the object to be heated, a steam generating means 30 for generating steam supplied into the heating chamber, a heating means 40 for heating air, steam or the stored object to be heated in the heating chamber, and a control means 20 for controlling the steam generating means and the heating means. A baking and heating cooking process includes a process for exposing the material to be heated in the steamed state by controlling the steam generating means 30 in a heating initial stage, and a process for baking and drying the object to be heated by controlling the heating means 40 in a heating latter stage. The process for exposing the object to be heated in the steamed state is ended when the prescribed heating time passes or the object to be heated reaches the prescribed temperature so that the steam supplied into the heating chamber is condensed on the surface of the object to be heated and salt or fat included in the object to be heated is eluted by the condensed water. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

This invention relates generally to cooking device, to a cooking apparatus for cooking by applying at least superheated steam to the food as the object to be heated.

In this type of conventional cooking device , in the cooking of foods using superheated steam, the cooking is aimed at finishing the food in a preferable baked color or texture, and for preventing discoloration during heating of vegetables, etc. An apparatus is proposed in, for example, Japanese Patent Application Laid-Open No. 11-141881 (Patent Document 1). This cooking device is provided with first steam induction means and second steam induction means for sending superheated steam into the heating chamber, and the control means selectively overheats either or both of the vicinity of the food and the entire heating chamber. By performing the steam supply, the heating temperature according to the type of food can be controlled.

On the other hand, in a conventional cooking apparatus that cooks food as an object to be heated using only a heater, a heating apparatus that can easily select a menu useful for maintaining health for a user who cares about health and can cook without failure For example, it is proposed by Unexamined-Japanese-Patent No. 2000-2426 (patent document 2). This heating device is provided with a health menu key named after the nutrients necessary for maintaining the health of human beings or health benefits of various foods and cooking methods. When one key is selected from the menu keys related to health, a plurality of health recipes are displayed on the display unit, and a desired cooking is automatically obtained by pressing a desired key from among the health recipes. ing.

Japanese Patent Laid-Open No. 11-141881 JP 2000-2426 A

In recent years, in order to realize a healthy eating habits, there is a demand for a cooking device that cooks food with an awareness of health.

  However, as described above, Japanese Patent Application Laid-Open No. 11-141881 discloses that food is cooked using superheated steam in order to finish the food in a preferable baking color or texture, or to prevent discoloration during heating of vegetables or the like. Only a cooking device has been proposed.

In addition, in the cooking device proposed in Japanese Patent Laid-Open No. 2000-2426, a healthy recipe is selected from a health menu, and a food whose ingredients are prepared according to the recipe is automatically selected as a heated object. Cooking can be obtained.

However, with this cooking device , food can be prepared according to a special health-conscious menu and the health menu can be cooked automatically. There was a problem that it could not be raised.

SUMMARY OF THE INVENTION An object of the present invention is to provide a cooking device capable of enhancing health benefits in ordinary menu cooking.

A heating cooking apparatus according to the present invention includes a heating chamber for storing an object to be heated, mounting means for mounting the object to be heated, steam generating means for generating steam to be supplied into the heating chamber, and air in the heating chamber. Steam is generated based on the heating means for heating the steam or the stored object to be heated and the detection signal from the operation input signal from the operation section by the user or the detection means for detecting the temperature of the heating chamber space or the object to be heated. And a control means for controlling the means and the heating means. The control means includes a step of baking and cooking the object to be heated. The baked cooking process includes a step of controlling the steam generating means in the initial stage of heating to expose the object to be steamed, and a step of controlling the heating means in the latter stage of heating to bake and dry the object to be heated. In the steaming process, the steam supplied in the heating chamber condenses on the surface of the object to be heated, and input from the operation unit is used to elute the salt and fat contained in the object to be heated in the condensed water. The process of exposing to the steaming state is terminated by detecting that a predetermined heating time based on the signal elapses or that the object to be heated has reached a predetermined temperature based on the detection signal.

As described above, according to the present invention, it is possible to enhance the health effect in the cooking of a normal menu as compared with the conventional cooking device using high frequency heating, radiation heating or hot air heating.

It is a perspective view showing the outline appearance of a cooking-by-heating machine as one embodiment of this invention. It is a figure which shows the change of the information shown on a display part while expanding and showing the operation part of a heating cooker as one embodiment of this invention. It is a block diagram which shows roughly the structure of the control relationship in a heating cooker as one embodiment of this invention. It is a figure which shows notionally the internal structure of a heating cooker as one embodiment of this invention.

  An embodiment of the present invention will be described below with reference to the drawings.

  FIG. 1 is a perspective view showing a schematic appearance of a heating cooker as one embodiment of the present invention.

  As shown in FIG. 1, the heating cooker 1 includes a rectangular parallelepiped cabinet 10. A door 12 is provided in front of the cabinet 10. An operation panel 11 is provided on the right side of the door 12. The door 12 is pivotable about the lower end, and can be moved from a closed vertical state to an open horizontal state by pulling a handle 13 provided at the upper side. Most of the left side of the door 12 is fitted with heat-resistant glass, and a window 14 is provided. Inside the cabinet 10 is provided a heating chamber in which food as an object to be heated is placed. The heating cooker 1 is configured to be able to cook by applying at least superheated steam to food disposed in the heating chamber.

  FIG. 2 is an enlarged view of the operation unit of the heating cooker as an embodiment of the present invention, and shows changes in information shown on the display unit.

  As shown in FIGS. 1 and 2, an automatic menu button 11a as a component selection unit or a menu selection unit is provided at the center of the operation panel 11 as an operation unit. The automatic menu button 11a can be rotated and pressed. By rotating and pressing the automatic menu button 11a, the ratio of a predetermined component that affects human health among the components contained in the food arranged in the heating chamber is maintained or changed. A menu for cooking food can be selected. In the upper part of the operation panel 11, a display unit (screen) 11b for displaying predetermined menu information according to the operation of the automatic menu button 11a is provided.

  As shown in FIG. 2, a first menu selection for selecting a first menu with names relating to the meaning of deoiling, reducing salt, vitamins or antioxidants by turning and pressing the automatic menu button 11a Means are configured. Specifically, by turning the automatic menu button 11a, the menu information displayed on the display unit 11b as the first menu is [oil cut], [ "Salt reduction" and "Vitamin vegetables" are switched. The menu information “oil cut” means that cooking is performed so as to reduce the ratio of oil as a predetermined component that affects human health among the components contained in the food arranged in the heating chamber. The menu information “salt reduction” means that cooking is performed so as to reduce the proportion of salt as a predetermined component that affects human health among the components contained in the food arranged in the heating chamber. The menu information [Vitamin vegetable] is to maintain the proportion of vitamin as a predetermined component that affects human health among the ingredients contained in food placed in the heating chamber, that is, before and after cooking. It means cooking to prevent the vitamin content from changing. In this embodiment, by turning the automatic menu button 11a, the menu information displayed on the display unit 11b as the normal cooking menu is switched to [Steam cooking], [Sweet bread], and [Warm]. It has become.

  In order to select one of [oil cut], [salt reduction], [vitamin vegetable], [steam dish], [candy bread], and [warm], menu information to be selected is displayed on the display unit 11b. In other words, the automatic menu button 11a is pressed in a state where predetermined character information is inverted and displayed. Thereafter, second menu selection means for selecting a second menu belonging to each of the first menus selected by the first menu selection means by rotating and pressing the automatic menu button 11a is configured. Has been. Specifically, in a state where [Oil Cut] is selected, the menu information displayed on the display unit 11b as the second menu by turning the automatic menu button 11a is [roast meat], [ It switches to “Low calorie fried”, “Fry warming”, and “Meat degrease”. When [Salt Reduction] is selected, the menu information displayed on the display section 11b as the second menu is [Salt Salmon], [Fish Open], [Fish Miso] by rotating the automatic menu button 11a. It is designed to switch between pickles and sausages. When [vitamin vegetable] is selected, the menu information displayed on the display unit 11b as the second menu is [leaf vegetables], [fruit vegetables], [root vegetables] by rotating the automatic menu button 11a. ] And [Bake potato]. In FIG. 2, the state of the display unit 11b when [OIL CUT] is selected is sequentially shown to the right. In this case, in order to select [Fly Warm], an automatic menu button is displayed in a state where [Fly Warm] is displayed on the display unit 11b, that is, in a state where predetermined character information is displayed inverted. Press 11a.

  FIG. 3 is a block diagram schematically showing a control-related configuration in the heating cooker as one embodiment of the present invention. FIG. 4 is a diagram conceptually showing the internal structure of the heating cooker as one embodiment of the present invention.

  As shown in FIG. 2, when the menu is finally selected by turning and pressing the automatic menu button 11a as the component selection means or menu selection means on the operation panel 11, the menu is displayed as shown in FIG. Information (data) is sent to the water vapor control unit 20. The water vapor generating unit 30 generates water vapor. The steam heating unit 40 heats the steam generated by the steam generating unit 30 to form superheated steam. The superheated steam supply unit 50 supplies the superheated steam obtained by the steam heating unit 40 to the vicinity of the food disposed in the heating chamber. The water vapor control unit 20 controls the water vapor generation unit so as to control a change in a ratio of a predetermined component that affects human health among the components contained in the food arranged in the heating chamber according to the received menu information. 30, the steam heating unit 40, and the superheated steam supply unit 50 are controlled.

  As shown in FIG. 4, the water L put in the water tank 60 is supplied to the water vapor generating unit 30 by the pump 61. At this time, the water level of the water L supplied to the water vapor generating unit 30 is detected by the water level sensor 62. A drain pipe is connected to the bottom of the water vapor generating unit 30, and the drain pipe is connected to the heating chamber so that water can flow through the drain valve 63 to the opening provided on the side wall of the heating chamber 15 as indicated by an arrow S. It is connected to 15 side walls. The water L supplied to the water vapor generating unit 30 is heated by the water vapor generating heater 31.

  Simultaneously with energization of the steam generating heater 31, the fan 71 and the steam heating heater 41 are energized. The fan 71 sucks the gas in the heating chamber 15 and sends the gas to the water vapor circulation unit 70 as indicated by an arrow P. On the other hand, when the water in the water vapor generating unit 30 boils, saturated water vapor of 1 atm at a temperature of 100 ° C. is generated as indicated by an arrow. The water vapor is sucked into the circulating airflow passing through the water vapor circulation unit 70 as indicated by an arrow P. In this way, the gas containing saturated water vapor enters the water vapor heating unit 40 at a high speed as indicated by an arrow. The gas containing saturated steam supplied to the steam heating unit 40 is heated to a temperature exceeding 100 ° C. by the steam heating heater 41 to become superheated steam. The temperature of the superheated steam is detected by the temperature sensor 42. The superheated steam expands due to the temperature rise, and a part of the superheated steam is supplied into the heating chamber 15 from the upper outlet 51 constituting the superheated steam supply unit 50 as indicated by the arrow Q, and the other part is supplied with the superheated steam supply. Through the superheated steam passage 52 constituting the part 50, it is supplied from the side outlet 53 to the place where the object to be heated (food item) 100 is arranged in the heating chamber 15 as indicated by an arrow. In this way, the superheated steam supply control is performed by controlling the superheated steam supply section 50 and the steam circulation section 70 by the steam control section 20.

  When the gas containing superheated steam is supplied into the heating chamber 15 through the upper outlet 51 and the superheated steam passage 52, the temperature in the heating chamber 15 rises. When the water vapor control unit 20 determines that the temperature in the heating chamber 15 has reached the cookable area of the desired menu by detection of the temperature sensor 42, that is, when preheating is completed, a display to that effect is displayed on the operation panel 11. This is done on the display unit 11b. When the user knows from the display that cooking is possible, the door 12 is opened and the object to be heated (food) 100 is placed in the heating chamber 15. When the door 12 is open, the steam control unit 20 controls the steam generation unit 30, the superheated steam supply unit 50, and the steam circulation unit 70 to stop the supply of superheated steam. When the door 12 is closed, the supply of superheated steam is resumed, and cooking of the article (food) 100 to be heated starts. When the superheated steam heated to a temperature exceeding 100 ° C. comes into contact with the surface of the object to be heated (food) 100, the superheated steam that has contacted the surface generates latent heat when dew condensation occurs on the surface of the object to be heated (food) 100. The condensed water adheres to the surface of the object to be heated (food item) 100 at the same time as the internal temperature of the object to be heated (food item) 100 is rapidly increased. Using this action, cooking can be performed so as to reduce the proportion of the predetermined components that affect human health among the components contained in the object to be heated (food) 100 disposed in the heating chamber 15. it can. By controlling the water vapor generation unit 30 and the water vapor heating unit 40 by the water vapor control unit 20 according to a desired menu, the superheated water vapor is continuously applied to the surface of the object to be heated (food) 100, and then the water vapor generation unit 30 is It is possible to stop and operate only the steam heating unit 40 to perform heating with normal hot air. Until the last time, the steam generating unit 30 and the steam heating unit 40 are operated so that the superheated steam is heated to the object to be heated (food) 100. You may keep hitting the surface.

  For example, a case will be described in which “oil cut” is selected as the first menu and “warming up” is selected as the second menu using the automatic menu button 11a shown in FIG. According to the selected menu, menu information (data) selected from the operation panel 11 is sent to the water vapor control unit 20 as shown in FIG. The steam control unit 20 includes a steam generation unit 30, a steam heating unit 40, a superheated steam supply unit 50, and a steam circulation unit 70 according to cooking conditions including steam related conditions (data) according to the menu information (data). To control.

  When [Oil Cut] is selected as the first menu and [Fly Warm] is selected as the second menu using the automatic menu button 11a, the amount of water necessary for generating water vapor is displayed on the display unit 11b, and the start is started. The user is prompted to press the key. When the start key is pressed, the preheating process in the heating chamber 15 starts as described above. When the preheating is completed, a message to that effect is displayed on the display unit 11b, and the display indicates that the user can cook. The door 12 is opened, and the fried food is placed in the heating chamber 15 as the object to be heated (food) 100. When the door 12 is closed and the start key is pressed, the supply of superheated steam is resumed and cooking of the fried food is started. For example, when superheated steam heated to a temperature of 180 ° C. or higher comes into contact with the surface of the fried food, the superheated steam that has contacted the surface releases latent heat when it condenses on the surface of the fried food, and the internal temperature of the fried food Is rapidly raised to around 100 ° C., and at the same time, condensed water adheres to the surface of the fried food. Utilizing this action, of the components contained in the fried food, oil components that affect human health liquefy and flow out to the surface of the fried food. And an oil component is dripped by the condensed water adhering to the surface of the fried food. Thereby, a fried food can be cooked so that the ratio of an oil component may be decreased. The water vapor generation unit 30 and the water vapor heating unit 40 are controlled by the water vapor control unit 20, and the superheated water vapor is applied to the surface of the fried food for a predetermined time under a predetermined condition, for example, until the internal temperature of the fried food is close to 100 ° C. Subsequently, a deoiling cooking process is performed. Thereafter, the water vapor generating unit 30 is stopped, and only the water vapor heating unit 40 is operated to perform heating with normal hot air, thereby making the surface of the fried food crisp.

  Next, for example, a case will be described in which “salt reduction” is selected as the first menu and “salt salmon” is selected as the second menu using the automatic menu button 11a shown in FIG. According to the selected menu, menu information (data) selected from the operation panel 11 is sent to the water vapor control unit 20 as shown in FIG. The steam control unit 20 includes a steam generation unit 30, a steam heating unit 40, a superheated steam supply unit 50, and a steam circulation unit 70 according to cooking conditions including steam related conditions (data) according to the menu information (data). To control.

  When [Salt reduction] is selected as the first menu and [Salt salmon] is selected as the second menu using the automatic menu button 11a, the amount of water necessary for generating water vapor is displayed on the display unit 11b, and the start key The user is prompted to press. When the start key is pressed, the preheating process in the heating chamber 15 starts as described above. When the preheating is completed, a message to that effect is displayed on the display unit 11b, and the display indicates that the user can cook. The door 12 is opened, and salted salmon is placed in the heating chamber 15 as the object to be heated (food) 100. When the door 12 is closed and the start key is pressed, the supply of superheated steam is resumed, and salted salmon cooking is started. For example, if superheated steam heated to a temperature of 120 ° C contacts the surface of the salted salmon, the superheated steam that contacts the surface releases latent heat when it condenses on the surface of the salted salmon, rapidly increasing the internal temperature of the salted salmon. At the same time, a large amount of condensed water adheres to the surface of the salted salmon. Utilizing this action, among the components contained in the salted salmon, salt components that affect human health penetrate into the condensed water adhering to the surface of the salted salmon. And the salt component contained in salt candy is removed when the condensed water adhering to the surface of salt candy dripped. Thereby, salted salmon can be cooked so that the ratio of a salt component may be decreased. The water vapor generation unit 30 and the water vapor heating unit 40 are controlled by the water vapor control unit 20, and the superheated water vapor is continuously applied to the surface of the salt koji under a predetermined condition for a predetermined time, for example, until the internal temperature of the salt koji is close to 100 ° C. A low salt cooking process is performed. Thereafter, the water vapor generating unit 30 is stopped, and only the water vapor heating unit 40 is operated to perform heating with normal hot air, thereby making the surface of the salted salmon crispy.

  Next, for example, a case where [vitamin vegetable] is selected as the first menu and [leaf vegetable] is selected as the second menu using the automatic menu button 11a shown in FIG. 2 will be described. According to the selected menu, menu information (data) selected from the operation panel 11 is sent to the water vapor control unit 20 as shown in FIG. The steam control unit 20 includes a steam generation unit 30, a steam heating unit 40, a superheated steam supply unit 50, and a steam circulation unit 70 according to cooking conditions including steam related conditions (data) according to the menu information (data). To control.

  When [vitamin vegetable] is selected as the first menu and [leaf vegetable] is selected as the second menu using the automatic menu button 11a, the amount of water necessary for generating water vapor is displayed on the display unit 11b, and the start is started. The user is prompted to press the key. When the start key is pressed, the preheating process in the heating chamber 15 starts as described above. When the preheating is completed, a message to that effect is displayed on the display unit 11b, and the display indicates that the user can cook. The door 12 is opened, and leaf vegetables are placed in the heating chamber 15 as the object to be heated (food) 100. When the door 12 is closed and the start key is pressed, the supply of superheated steam is resumed, and the cooking of leaf vegetables starts. For example, when the inside of the heating chamber 15 is filled with superheated steam heated to a temperature of 120 ° C., an oxygen-free state is obtained. By using this state, it is possible to effectively prevent the loss of vitamin ingredients that affect human health among the ingredients contained in leafy vegetables by cooking, in other words, to retain vitamin ingredients. You can cook the leafy vegetables. In addition, since the atmosphere around the leafy vegetables is oxygen-free, it is possible to effectively prevent the surface of the leafy vegetables from being oxidized during cooking. Thereby, leaf vegetables can be cooked by heating so as to maintain the proportion of the vitamin component and prevent surface oxidation. The water vapor generating unit 30 and the water vapor heating unit 40 are controlled by the water vapor control unit 20, and the vitamin holding cooking process is performed by continuously applying the superheated water vapor to the surface of the leaf vegetables for a predetermined time under a predetermined condition. Thereafter, the steam generation unit 30 and the steam heating unit 40 are operated until the end, and the superheated steam is continuously applied to the surface of the leaf vegetables.

  As described above, in the heating cooker 1 according to one embodiment of the present invention, it is included in the article (food) 100 to be heated disposed in the heating chamber 15 by the steam control unit 20 as the steam control means. Among the components to be controlled, a steam generation unit 30 as a steam generation unit, a steam heating unit 40 as a steam heating unit, and a superheated steam supply unit so as to control a change in a ratio of a predetermined component that affects human health The superheated steam supply unit 50 and the steam circulation unit 70 can be controlled. As a result, it is not necessary to prepare food according to a special menu conscious of health, and the ingredients contained in the food by controlling the superheated steam supplied to the food using the food according to the normal menu Among them, cooking with improved health effects can be performed by controlling the change in the ratio of predetermined components that affect human health.

  Moreover, as mentioned above, the heating cooker 1 according to one embodiment of the present invention is controlled by the water vapor control unit 20 among the components included in the heated object (food) 100 disposed in the heating chamber 15. An operation panel 11 as an operation unit is provided with an automatic menu button 11a as a component selection means for selecting a component that affects human health as a component whose ratio change is controlled. By using the automatic menu button 11a, it is possible to perform cooking while specializing in desired components among components that affect human health when cooking with enhanced health effects. In the above embodiment, oil components, salt components, and vitamin components have been described as examples of components that affect human health. However, the present invention is not limited to these components and is included in foods. Any component that adversely affects human health or that is suitable for promoting human health may be used.

  Furthermore, as described above, the heating cooker 1 according to one embodiment of the present invention, when cooking by heating by applying at least superheated steam to the object to be heated (food) 100, the components contained in the food. Among them, an operation panel using an automatic menu button 11a as a menu selection means for selecting a menu for cooking food so that the ratio of a predetermined component affecting human health is maintained or changed. 11 is prepared. This makes it easy for users who are concerned about their health and have a healthy diet when cooking normal menus to easily select cooking that specializes in the desired ingredients among the ingredients that affect their health. Can be done.

  In the above embodiment, as the first menu selection means, the automatic menu button 11a is rotated and pressed to display the first menu having a name related to deoiling, salt reduction, or vitamin meaning. [Oil cut], [Reduced salt], and [Vitamin vegetable] displayed in 11b can be selected.

  Further, in the above embodiment, after the first menu is selected, the automatic menu button 11a is further rotated and pressed, whereby each of the first menus [oil cut], [ The second menu belonging to [Low Salt] and [Vitamin Vegetables] can be selected. Thereby, in the cooking which specialized in a desired component in the component which a user influences health, the heating cooking specialized according to a foodstuff can be selected easily and can be performed.

  The menu selection means and the first and second menu selection means are not limited to the form of the automatic menu button 11a that can be rotated and pressed as shown in the above embodiment, but the first menu And a plurality of key buttons corresponding to the second menu may be arranged to select by pressing any one of the key buttons, or the first menu and the second menu displayed on the screen of the display unit 11b may be used. It may be a means for selecting by touching the display part of the menu.

  Furthermore, in the above-described embodiment, the first heating for cooking the food so that the ratio of the predetermined component that affects human health among the components contained in the food is maintained or changed. Both the steam generating / heating heaters 31 and 41 in the steam generating section 30 and the steam heating section 40 can be used as the means, and the steam heating section as the second heating means for normally cooking food according to the menu Only the heater 41 for steam heating at 40 can be used. In this case, the ratio of the component is specialized in a desired component among the components that affect human health using both the steam generation / heating heaters 31 and 41 in the steam generation unit 30 and the steam heating unit 40. The food can be cooked so as to be maintained or changed, and the conventional cooking by hot air heating or radiation heating can be performed using only the steam heating heater 41 in the steam heating unit 40. . The steam generating unit 30 and the steam heating unit 40 may be integrated as a first heating unit, and a normal heating heater may be separately provided as the second heating unit.

  The embodiment disclosed above should be considered as illustrative in all points and not restrictive. The scope of the present invention is shown not by the above embodiments but by the scope of claims, and includes all modifications and variations within the meaning and scope equivalent to the scope of claims.

1: Cooking device, 11: Operation panel, 11a: Automatic menu button, 11b: Display unit, 15: Heating chamber, 20: Steam control unit, 30: Steam generating unit, 40: Steam heating unit, 50: Superheated steam supply Part, 70: steam circulation part, 100: heated object (food).

Claims (1)

A heating chamber for storing an object to be heated;
Mounting means for mounting the object to be heated;
Steam generating means for generating steam to be supplied into the heating chamber;
Heating means for heating the air or steam in the heating chamber or the object to be heated;
A control means for controlling the steam generating means and the heating means based on an operation input signal from an operation unit by a user or a detection signal of a detection means for detecting the temperature of the space of the heating chamber or the object to be heated;
The control means includes a step of baking and cooking the object to be heated,
In the baking and cooking step, the steam generating means is controlled in the initial heating stage to expose the heated object to a steamed state, and the heating means is controlled in the later stage of heating to bake and dry the heated object. Process,
In the step of exposing to the steamed state, the steam supplied into the heating chamber condenses on the surface of the object to be heated, and the condensed water elutes salt and fat contained in the object to be heated. The step of exposing to the steaming state is terminated by detecting that the predetermined heating time based on the input signal from the operation unit has elapsed or that the object to be heated has reached the predetermined temperature based on the detection signal.
Cooking equipment .

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