JP2015202174A - heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To automatically make tasty fresh chocolate.SOLUTION: The heating cooker includes: an agitation motor arranged below a heating chamber and rotating an agitation blade; and a control device controlling heating means and the agitation motor to control plural steps. The agitation blade 45 includes: a vertical wall 45d arranged at a connection part 45a receiving driving force from the agitation motor and extending to an inner surface side of a baking container; and a low wall part 45f extending from the vertical wall 45d further to the inner surface side of the baking container. The vertical wall 45d is taller in a rotation shaft direction of the agitation motor than the low wall part 45f, which is bent opposite to a rotation direction of the agitation blade 45.

Description

  The present invention relates to a cooking device having a kneading function.

  In Patent Document 1, there is a cooking device having a bread manufacturing function for automatically making a kneading process for kneading bread ingredients, a fermentation process for fermenting dough, and a baking process for baking.

  In addition, it is known that this cooking device starts kneading glutinous rice from the rice cooking process by using the kneading function, and makes the rice cake in a short time.

  In Patent Document 2, the object to be heated is placed on the top plate of the induction heating cooker, the temperature of the object to be heated is detected, the temperature at which the hot water is roasted is maintained, and the chocolate placed in the container is melted with the hot water to cook. There are some that automatically cook chocolate baths.

JP 2007-275505 A JP 2011-253639 A

  Conventionally, in the above-described cooker, bread dough and glutinous rice have been kneaded to make bread and rice cake. Moreover, since it is necessary to heat a container with a hot water bath in order to melt chocolate, it is necessary to take out a container from a heating chamber, and especially there exists a subject which cannot cook raw chocolate automatically.

  The present invention has been made to solve the above problems, and employs, for example, the configurations described in the claims.

  According to the present invention, delicious fresh chocolate can be made automatically.

It is a front view of the heating cooker in one Example of this invention. It is (a) top view and (b) side view of the heating cooker in one Example of this invention. It is a front perspective view of the state which opened the door which equipped with the bakery means in the heating chamber of the heating cooker. It is a front perspective view of a state where a mounting guide for bakery means is mounted in the heating chamber of the heating cooker and a door is opened. It is AA sectional drawing of FIG. It is BB sectional drawing of FIG. It is the fragmentary sectional view which looked at the heating cooker of FIG. 1 from upper direction. It is a perspective view of the stirring blade of the heating cooker. It is the (a) top view (b) front view (c) side view of the stirring blade of the heating cooker. It is a perspective view of the bread baking container of the heating cooker. It is a top view which equipped the bread baking container of the heating cooker with the stirring blade. It is explanatory drawing of the LED display part of the heating cooker in one Example of this invention. It is explanatory drawing of the display part with a touchscreen of the operation display part of the same heating cooker, and an operation key group. It is explanatory drawing of the cooking process which cooks raw chocolate. It is explanatory drawing of the temperature of the cooking process which cooks raw chocolate, and time.

  Hereinafter, an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

  As shown in FIGS. 1 to 11, the cooking device according to the present embodiment includes a heating chamber 2 that houses a cooking object such as food that is a heating object to be cooked in the main body 1, and a front of the heating chamber 2. An openable / closable door 3 is provided for taking in and out the food to be cooked, and a handle 3a is provided on the upper portion of the door 3.

  A bakery means 40 as a cooking container is detachably installed in the heating chamber 2 via a mounting guide 30. By using the bakery means 40, bread can be baked.

  On the bottom surface 2a of the heating chamber 2, weight sensors 2b are provided at a total of three locations, two on the front left and right sides and one on the back center, and the weight sensor 2b is composed of a low-loss dielectric material such as ceramic. The table plate 5 (shown by dotted lines in FIG. 5) is detachably mounted. When performing microwave heating, the table plate 5 is placed on the weight sensor 2b, and the mass of the food placed on the table plate 5 is measured to control the amount of heat or heating time of microwave heating. On the other hand, when cooking using the bakery means 40, the table plate 5 is removed and cooking is performed, details of which will be described later.

  A rotating antenna 6 is provided at the bottom surface 2a of the heating chamber 2 and substantially at the center. The machine chamber 11 provided below the heating chamber 2 is provided with an antenna drive motor 6 a that drives the rotating antenna 6. A magnetron 8 serving as a heating means for generating microwaves is provided on the side of the rotating antenna 6, and the magnetron 8 and the rotating antenna 6 are connected by a waveguide 9. Microwaves generated by the magnetron 8 are radiated from the rotating antenna 6 and supplied to the heating chamber 2 to heat food (not shown) placed in the heating chamber 2. The machine room 11 is provided with a control device 10, which performs operation control of the cooking device and control based on input signals from switches and sensors.

  On the outside of the heating chamber 2, a boiler 50, which is a heating means with a discharge port facing the heating chamber 2, is provided. The boiler 50 heats the water supplied from the water tank 50a with a heater and supplies steam to the heating chamber 2. The heating chamber 2 is provided with a temperature sensor 2c that measures the temperature inside the heating chamber 2.

  Further, in the machine room 11 where the magnetron 8 and the rotating antenna 6 do not exist, a stirring drive shaft 16 penetrating the bottom surface 2a of the heating chamber 2 is used as a configuration used when kneading bread dough B as a cooking object. A stirring motor 17 for supplying power to the stirring drive shaft 16 and a speed reduction means 18 for connecting the stirring drive shaft 16 and the stirring motor 17 while reducing the speed are provided. As the speed reduction means 18, a small pulley 18a provided on the shaft of the stirring motor 17, a large pulley 18b provided on the stirring drive shaft 16, and a belt 18c wound between the pulleys 18a and 18b are used. . By using such a deceleration means 18, the rotation of the agitation motor 17 can be decelerated and transmitted to the agitation drive shaft 16. The rotation of the stirring motor 17 is performed by the control device 10 by ON / OFF control.

  Above the heating chamber 2, an upper heater 12 as a heating means is disposed on the upper surface of the heating chamber 2. The upper heater 12 heats the inside of the heating chamber 2 with radiant heat, and colors the surface of the object to be heated. Add the grill to bake.

  A hot air fan 13b that is rotated by a hot air motor 13a is disposed on the back surface of the heating chamber 2, and a hot air unit 13 that is a heating means is disposed. The hot air unit 13 is composed of a hot air heater 13c that heats air taken in from the air inlet 13d.

  Using this hot air unit 13, the air in the heating chamber 2 is sucked from the inlet 13 d and heated, and then heated by convection by being jetted from the hot air outlet 15 provided on the back surface of the heating chamber 2 to the heating chamber 2. And oven heating.

  The bakery means 40 has a size that can make bread of the size of one bowl. Bread baking that contains ingredients such as bread making material and bread dough B, kneads, and chocolate and other ingredients that make fresh chocolate and heats to melt A container 41 and an ingredient container 42 placed on the upper end of the container 41 and disposed in the vicinity of the upper inner surface of the heating chamber 2 are provided. The bread baking container 41 has a good heat storage property and can conduct heat to the entire side surface. Made of good aluminum die-cast.

  A drive connecting portion 43 is provided at the lower portion of the bread baking container 41, can be connected to the stirring drive shaft 16 of the heating chamber 2, and transmits a driving force to the stirring blade 45.

  When setting the bakery means 40 on the bottom surface 2 a of the heating chamber 2, the mounting guide 30 is used so that the bakery means 40 is placed on the guide bottom surface 32 of the mounting guide 30 and functions as the legs of the bakery means 40. .

  The ingredient container 42 placed above the bread baking container 41 includes first ingredient throwing means 421 and second ingredient throwing means 422. The first ingredient input means 421 holds powder or granulated dry yeast, which is yeast for fermenting the bread dough B, and inputs them into the bread baking container 41 by an external operation. The second ingredient throwing means 422 holds ingredients such as raisins and nuts and throws them into the bread baking container 41 by an external operation. Each of these material input means is provided with a material input drive means 425 so that the bottom surface of each material input means is opened separately.

  The material loading drive means 425 includes a solenoid 426 that functions as an actuator, a push rod 427 that is driven by the solenoid 426, and a drive lever 428 that is driven by the push rod 427. A through hole (not shown) through which the drive lever 428 passes is provided in the side wall of the heating chamber 2 facing the drive lever 428. As shown in FIG. 7, the drive lever 428 is heated through this through hole (not shown). The first ingredient throwing means 421 and the second ingredient throwing means 422 of the ingredient container 42 of the bakery means 40 mounted in the chamber 2 are operated. Although the solenoid 426 is used as the actuator of the material loading drive means 425, a motor or the like may be used instead.

  The material container 42 is provided with a plurality of action holes 423 that fit into the drive lever 428 of the material loading drive means 425. The action hole 423 is desirably provided in the vicinity of the material charging drive means 425 and is provided in a position close to the side wall of the heating chamber 2 and facing each other.

  Further, as shown in FIG. 6, an air passage 429 capable of circulating hot air is provided in the front-rear direction of the lower end of the ingredient container 42 so that the bread dough fermented and expanded above the bread baking container 41 can be heated. Is provided.

  Next, the stirring blade 45 will be described with reference to FIGS.

  The stirring blade 45 includes a D-shaped hole 45b provided in the coupling portion 45a inserted into the drive coupling portion 43, and includes a vertical wall 45d extending to one side from the coupling portion 45a substantially parallel to the flat surface 45c of the hole 45b. The vertical wall 45d is provided with a low wall portion 45f having a blade tip portion that is high on the side of the coupling portion 45a and low from the middle, and the low wall portion 45f has substantially the same height up to the tip portion 45g of the stirring blade 45. And the front-end | tip part 45g provides the bending part 45e bent about 45 degree | times to the anti-rotation direction with respect to the rotation direction of the stirring blade 45. As shown in FIG.

  10 and 11, FIG. 10 is a perspective view of the bread baking container 41 equipped with the stirring blade 45, and FIG. 11 is a top view of the bread baking container 41 equipped with the stirring blade 45.

  The bread baking container 41 is provided with a totte 41a to be placed in the heating chamber 2 at the approximate center of the front left and right, and a lock lever 41b that is fixed in the heating chamber 2 on the left side.

  Moreover, the capacity | capacitance of the bread baking container 41 is a thing which can manufacture 1 bread of bread.

  In FIG. 11, the bread baking container 41 is provided with a center position 45z of the stirring blade 45 provided coaxially with the stirring drive shaft 16 (FIG. 6) at the left and right centers 41 c of the bread baking container 41. The direction is counterclockwise as indicated by the rotation direction K in FIG.

  Here, the shape of the stirring blade 45 and the bread baking container 41 described above will be described. The height of the heating chamber 2 is convenient for cooking other than bread, and is also convenient for a baking container for baking 1 パ ン bread, and there is a bakery means in the heating chamber 2. 40 is stored and cooked.

  In order to change the bottom surface 41d of the bread baking container 41 into a substantially circular shape, the front baking surface 41f, the rear side surface 41g, the right side surface 41r, and the left side surface 41p are moved toward the center side of the bottom surface 41d. The corner radius of the bottom surface 41d is increased to reduce the portion of the bottom surface 41d where the stirring blade 45 does not reach when the stirring blade 45 rotates.

  Further, a convex portion 41 t is provided inside the wall surface of the bread baking container 41.

  B convex portion 41n on the front side (near the rotational direction of the stirring blade 45) of the right side surface 41r of the bread baking container 41, and A convex portion on the rear side (near the rotational direction of the stirring blade 45) from the center 41c of the left side surface 41p. 41m is provided.

  Thereby, the tip 45g of the stirring blade 45, the B convex portion 41n, and the A convex portion 41m become the minimum distance.

  And the low wall part 45f by the bending part 45e bent to 45 degree | times in the anti-rotation direction strongly pressed the material against the wall at an angle of about 45 degrees against the front side face 41f, the rear side face 41g, the right side face 41r, and the left side face 41p. It is something to mix. Further, when the stirring blade 45 rotates by the low wall portion 45f bent from the bent portion 45e of the stirring blade 45, the outer side of the rotation range of the stirring blade 45, the front side surface 41f, the right side surface 41r, the rear side surface of the bread baking container 41 By rotating so as to press the material against 41g and the left side surface 41p, the material can be mixed evenly at the corners.

  The shape of the stirring blade 45 will be described in detail.

  Since the raw chocolate is made of solid chocolate as the main material, it is initially a solid and is in a sticky state when the chocolate is melted. When mixing this sticky material, for example, in a linear stirring blade without a bent portion 45e provided on the stirring blade 45, the stirring blade is located below the material in a state where the material is accumulated on the bottom surface 41d of the bread baking container 41. You can't mix the ingredients well just by rotating to dive. Further, heat exchange between the side surface of the heated bread baking container 41 and the material cannot be performed well. Further, during mixing, a small amount of material tends to fly to the side surface of the bread baking container 41, and there is a problem that the material is heated and baked by the temperature of the heated side surface of the bread baking container 41.

  When the stirring blade is bent in the rotational direction, when mixing the materials, the material will be brought to the rotating shaft side of the stirring blade, the material cannot be mixed well, and heated bread baking The heat exchange between the side surface of the container 41 and the material cannot be performed well. In addition, when mixed in the same manner as described above, a small amount of material is likely to fly to the side surface of the bread baking container 41, and the problem of being heated and baked by the temperature of the heated side surface of the bread baking container 41 occurs. Not suitable for mixing ingredients when making.

  As in the case of the stirring blade 45 of this embodiment, in the case where the bending portion 45e is provided in the counter-rotating direction at a substantially central portion from the coupling portion 45a that receives power from the stirring motor 17 to the tip portion 45g of the stirring blade 45, When mixing the material when making chocolate, the material is pushed out to the side surface of the bread baking container 41 by the low wall portion 45f bent approximately 45 degrees in the counter-rotating direction of the stirring blade 45, and the side surface of the bread baking container 41 and the stirring The material enters between the surfaces of the blade 45 low wall portion 45f and the tip portion 45g, and is mixed so as to press the material against the wall surface. For this reason, since the material always mixes and adheres to the side surface of the bread baking container 41, there is no uneven heating of the material, the material can be heated efficiently, and the material is not baked at the temperature of the side surface.

  Further, since the extension line of the vertical wall 45d provided on the stirring blade 45 is attached to the rotation direction side with respect to the center of the coupling portion 45a that receives power from the stirring motor 17, the entire stirring blade 45 is made of the bread baking container. The force pushed out to the side surface of 41 works.

  Next, the operation display unit 7 will be described with reference to FIGS. 1, 12, and 13.

  The door 3 is provided with a window portion 3b that is formed to be large at the center thereof, so that the heating chamber 2 being cooked can be viewed. Moreover, the heating means currently used at the time of cooking is displayed by the LED display part 100 provided under the window part 3b. Further, an operation display unit 7 is provided below the door 3.

  The operation display unit 7 is provided over the entire width of the door 3, a display unit 70 with a touch panel (details will be described later) is provided at the approximate center of the width of the operation display unit 7, and is adjacent to the right of the display unit 70 with a touch panel. In addition, an operation key group 60 including four operation keys arranged in two horizontal rows is provided. The operation using the operation key group 60 may be either a touch switch or a mechanical switch (a switch that mechanically opens and closes a contact).

  Further, the start input means 6a is arranged on the upper side of the operation display section 7 with the upper and lower positional relationships, and the input means 6b is arranged on the lower side.

  The start input means 6a is operated by automatic cooking in which the weight of the object to be cooked is measured by the weight sensor 2b, the cooking time according to the weight is automatically determined and heated by the range heating means, and the display unit 70 with a touch panel described later. It also serves as a start of cooking when cooking is started depending on the setting. The tear input means 6b is for stopping cooking.

  Next, the display unit 70 with a touch panel will be described. The display unit 70 with a touch panel is provided with a touch panel 70a on the surface of the LCD display unit 70b to be displayed, which can be determined as an input by grasping a change in capacitance at the pressed position when pressed by a user's finger. When the various functions and menus are displayed on the LCD display unit 70b and the capacitance of the touch panel 70a corresponding to the position of each key changes, the control device 10 determines that the corresponding key has been input.

  FIG. 9 is a menu screen displayed on the LCD display unit 70b in a standby state in which the main body 1 is energized. The display is broadly divided into upper and lower stages, and an automatic display 71 indicating automatic cooking is arranged on the upper stage side, a manual display 72 indicating manual heating is arranged on the lower stage side, and a setting key for maintenance.

  Reference numeral 73 shown in the auto display 71 is a warming input means, which mainly measures the weight of a heated object such as rice, miso soup and side dishes with the weight sensor 2b, and performs setting to automatically heat up to the optimum taste temperature. It is an input means.

  74 is a number input means for setting the cooking that the user wants to make by looking at the cooking listed in the cooking book attached to the heating cooker, by inputting the number described there and cooking method It is an input means for setting.

  Reference numeral 75 denotes a thawing input means, which is an input means set for thawing frozen sashimi and the like.

  Reference numeral 76 denotes a history input means, which is an input means for setting a cooking method from the history of the menu used.

  77 is a baking input means, which is an input means for kneading raw materials using the bread baking container 41, and then making bread through fermentation and baking steps, which will be described in detail later.

  On the other hand, 78 shown in the manual display 72 is a range heating input means, which is an input means for setting the object to be heated by microwaves.

  Reference numeral 79 denotes a heater heating input means, which is an input means for heating an object to be heated by a heater other than microwaves or steam heating.

  Reference numeral 80 denotes a maintenance input means, which is an input means for setting various cares and setting of a clock and the like.

  Next, how to make a raw chocolate in which all the steps of heating and melting the material to be heated, and then stopping and mixing the heating automatically are described in detail with reference to FIGS.

  For raw chocolate, there is an automatic menu to make three types of raw chocolate, raw chocolate using milk chocolate (milk), raw chocolate using black chocolate (black), and raw chocolate using white chocolate (white) is there.

  First, raw chocolate (milk) will be explained.

  First, 160 g of milk chocolate (finely crushed for confectionery), 60 mL of fresh cream, and 10 g of honey are placed in a baking container 41.

  The ingredient container 42 is set on the bread baking container 41, and the mounting guide 30 is placed on the right side of the bottom surface 2a except for the table plate 5 placed in the heating chamber 2. The bread baking container 41 is attached to the guide bottom surface 32 of the above and the preparation is completed.

  Next, after setting the “raw chocolate (milk)” of the sweets category from the number input means 74 of the display unit 70 with a touch panel, cooking is started when the start input means 6a is input.

  Immediately after the cooking, the bread baking container 41 is taken out, the ingredient container 42 is removed, the whole is gently stirred with a rubber spatula, etc., and poured into a flat container with a wrap or oven sheet. The surface is flattened, cooled in a refrigerator for 3 hours or more, sized to be easy to eat (24 portions), and then cocoa is sprinkled.

  For fresh chocolate (black), put 160 g of black chocolate (finely crushed for confectionery), 80 mL of fresh cream, 10 g of honey, and 1 teaspoon of brandy in a bread baking container 41. After setting the “fresh chocolate (black)” of the sweets category from the number input means 74 of the display unit 70 with a touch panel, cooking is started when the start input means 6a is input.

  Fresh chocolate (white) is placed in a baking container 41 with 160 g of milk chocolate (finely crushed for confectionery), 60 mL of fresh cream, 10 g of honey and 1/2 tsp of orange liqueur. Insert. After setting the “fresh chocolate (white)” of the sweets category from the number input means 74 of the display unit 70 with a touch panel, cooking is started when the start input means 6a is input.

  Cooking time is about 17 minutes for raw chocolate (milk) and raw chocolate (black), and about 15 minutes for raw chocolate (white).

  The procedure after the cooking of raw chocolate (black) and raw chocolate (white) is the same as that for raw chocolate (milk), and is therefore omitted.

  Cooking is performed according to the contents of the cooking step 110 shown in FIGS.

  The cooking step 110 heats the entire chocolate by heat exchange from the heating step 111 for heating the bread baking container 41 to melt the chocolate put in the bread baking container 41, and the bread baking container 41 heated by stirring the chocolate. It is equipped with a mixing step 112 that completely melts the chocolate while eliminating the temperature unevenness and thoroughly mixes the raw chocolate material with chocolate and honey, etc., and finally a finishing step 113 that stirs the raw chocolate. It is.

  First, the heating step 111 will be described.

  As a precaution when heating and melting chocolate, the melting temperature to melt the chocolate is very important. Here, the average temperature is generally 45-50 ° C for milk chocolate, 50-55 ° C for sweet chocolate (black chocolate), white The chocolate is controlled to be 40 to 45 ° C., suppressing the separation of cocoa butter contained in the chocolate, and eliminating unmelted chocolate.

  Therefore, the heating step 111 in the heating cooker uses the hot air unit 13 which is a heating means provided on the back surface of the heating chamber 2 so that chocolate and fresh cream are not directly heated by the heater, and the outer wall surface of the bread baking container 41. After the four side surfaces are heated by the heat conduction of the side surfaces, the process proceeds to a mixing step 112 where the materials are mixed to contact the heat-stored four side surfaces in order to heat and melt the materials well. . Therefore, the bread baking container 41 has a good heat storage property, and is manufactured by die-casting made of aluminum having a good thermal conductivity through which heat is transmitted to the entire side surface.

  In the oven heating using the hot air unit 13, the control temperature of the heating cooker is dissolved in chocolate (milk) as shown in FIG. 15 in order to heat the bread baking container 41 and dissolve each of the three types of chocolate. The control temperature for melting at 80 ° C. is 690 seconds, the control temperature for melting at chocolate (black) is 690 seconds at 100 ° C., the control temperature for dissolving at chocolate (white) is 80 The time for dissolution at ° C. is 540 seconds.

  Next, the mixing step 112 will be described.

  The mixing step 112 includes a first half mixing step 112a and a second half mixing step 112b. The mixing step 112a has a time T2 of 77 seconds, and the mixing step 112b has a time T3 of 233 seconds.

  In the mixing step 112, as described above, the chocolate and fresh cream are efficiently added from the four side surfaces of the stored bread baking container 41 by pushing the material put in the bread baking container 41 to the side surface side of the bread baking container 41. This is a process in which heat is transferred to materials such as, and the chocolate is completely dissolved while maintaining the temperature heated for a long time by heat storage, and the chocolate and whole cream are heated and mixed.

  In the first mixing step 112a, the chocolate is not yet completely melted. Therefore, when the solid chocolate is mixed, the fresh cream that is liquid does not splash, and the material attached to the side of the bread baking container 41 The material is overheated at the temperature at which the heat is stored and burnt, or the stirring blade 45 is rotated at a high speed so that the cocoa butter does not separate, the chocolate is roughly mixed with the fresh cream, and the heat-baked bread baking container 41 is stored. It is a process of melting the chocolate generally by heat transfer from the. In the latter mixing step 112b, roughly mixed fresh cream and chocolate are mixed with fresh cream by rotating the stirring blade 45 at a speed faster than the above rotation.

  Further, in the finishing step 113, the stirring blade 45 is rotated at a time T4 (50 seconds) shorter than that of the mixing step 112 and faster than that of the mixing step 112 so that the fresh chocolate is stirred and air does not enter and foams. The stirring motor 17 is ON / OFF controlled so as to rotate.

  According to the above, delicious raw chocolate can be made automatically.

1 body,
2 heating chamber,
2c Temperature sensor 3 Door,
10 Control device 17 Stirring motor 41 Bread baking container,
42 ingredients container,
45 Stirring blade 110 Cooking process 111 Heating process 112 Mixing process 113 Finishing process T1 time T3 time

Claims (2)

The body,
A heating chamber for storing the object to be heated in the main body and cooking by heating;
A fired container having a heat storage property and good heat conductivity used for performing a series of a plurality of steps of a heating step of placing and heating the material and a mixing step of mixing the material, placed in the heating chamber,
A stirring blade for mixing the material provided inside the baking vessel;
Heating means for heating the outside of the side surface of the baking container provided on the back surface of the heating chamber;
A stirring motor provided below the heating chamber and rotating the stirring blade;
A controller for controlling the plurality of steps by controlling the heating means and the stirring motor;
The stirring blade is provided at a coupling portion that obtains a driving force from the stirring motor and extends to the inner surface side of the baking container; and a low wall portion that extends further from the vertical wall to the inner surface side of the baking container; With
The vertical wall is higher in height than the low wall portion in the rotation axis direction of the stirring motor,
The cooking device according to claim 1, wherein the low wall portion is bent in the counter-rotating direction of the stirring blade.   The control device controls the heating means to heat the baking container in the heating step, and controls the stirring motor to rotate the stirring blade so that the material is not overheated in the mixing step. The cooking device according to claim 1, wherein the ingredients are mixed.