JP2020136157A - Cooking device - Google Patents

Abstract

To provide a cooking device capable of improving a food taste.SOLUTION: A disclosed cooking device includes: a first electrode (11) and a second electrode (12) each comes into contact with a foodstuff (10); a power supply circuit (21) for supplying a current to the first electrode and the second electrode; and a control unit (22) that controls the drive of the power supply circuit. With this constitution, a taste of foodstuff can be improved.SELECTED DRAWING: Figure 1

Description

The present disclosure relates to cookers.

Patent Document 1 discloses a method for producing an energized processed meat product for producing roast beef and other meat products by an energizing action applied via a conductive liquid. In the production method described in Patent Document 1, the raw meat loaf is submerged in a conductive liquid contained in an insulating container having a pair of electrodes. Then, an AC voltage is applied between both electrodes, and an electric current is passed through the raw meat loaf through the conductive liquid to heat-treat the meat loaf.

Japanese Unexamined Patent Publication No. 7-87882

In recent years, it has been required to improve the taste of foodstuffs.

Therefore, an object of the present disclosure is to provide a cooker capable of improving the taste of foodstuffs in order to solve the above-mentioned problems.

In order to achieve the above object, the cooker according to one aspect of the present disclosure is
The first and second electrodes that come into direct contact with foodstuffs,
A power supply circuit that supplies current to the first electrode and the second electrode,
A control unit that drives and controls the power supply circuit
To be equipped.

According to the cooker according to the present disclosure, the taste of foodstuffs can be improved.

FIG. 1 is a schematic configuration diagram of an example of a cooker according to the first embodiment of the present disclosure. FIG. 2A is a schematic view of an example of current control of the cooker according to the first embodiment of the present disclosure. FIG. 2B is a schematic view of an example of temperature change obtained by the example of current control of FIG. 2A. FIG. 3 is a schematic configuration diagram of a cooker of a modified example according to the first embodiment of the present disclosure. FIG. 4 is a table showing an example of the internal temperature of the foodstuff corresponding to the degree of baking. FIG. 5 is a schematic configuration diagram of an example of a cooker according to the second embodiment of the present disclosure. FIG. 6A is a schematic view of an example of current control of the cooker according to the second embodiment of the present disclosure. FIG. 6B is a schematic view of an example of temperature change obtained by the example of current control of FIG. 6A. FIG. 7 is a schematic view of an example of the temperature history of the food material when the heat treatment is performed in Comparative Example 1. FIG. 8 is a schematic view of an example of the temperature history of the food material when the heat treatment is performed in Comparative Example 2. FIG. 9 is a schematic view of an example of the temperature history of the food material when the heat treatment was performed in Example 1. FIG. 10A is a schematic view of another example of current control of the cooker according to the second embodiment of the present disclosure. FIG. 10B is a schematic view of another example of the temperature change obtained by another example of the current control of FIG. 10A. FIG. 11 is a schematic configuration diagram of an example of a cooker according to the third embodiment of the present disclosure. FIG. 12 is a schematic configuration diagram of a cooker of a modified example according to the third embodiment of the present disclosure. FIG. 13 is a schematic configuration diagram of an example of a cooker according to the fourth embodiment of the present disclosure. FIG. 14 is a schematic configuration diagram of an example of a cooker according to the fifth embodiment of the present disclosure. FIG. 15A is a schematic configuration diagram of an example of a cooker of a modified example according to the fifth embodiment of the present disclosure. FIG. 15B is a schematic configuration diagram of an example of a cooker of a modified example according to the fifth embodiment of the present disclosure. FIG. 16 is a schematic configuration diagram of an example of a cooker according to the sixth embodiment of the present disclosure.

(Knowledge on which this disclosure is based)
In recent years, there has been a demand for a cooker capable of improving the taste of foodstuffs.

For example, when a foodstuff such as beef is cooked in a frying pan or the like, the surface of the beef is more likely to be heated than the inside, and it is difficult to heat the beef uniformly. For this reason, there is a problem that the taste of food differs depending on the skill of the cook.

As a result of diligent research, the present inventors have found that the foodstuff can be heated uniformly by supplying an electric current to the foodstuff in a state where a plurality of electrodes are in direct contact with the foodstuff.

In addition, the present inventors supply a current to the food material in a state where the plurality of electrodes are in direct contact with the food material, perform a pretreatment for keeping the temperature of the food material lower than the temperature of the heat treatment, and then perform the heat treatment. It was found that the taste of foodstuffs can be improved by performing the above.

Based on these findings, the present inventors have arrived at the following inventions.

The cooker of the first aspect of the present disclosure is
The first and second electrodes that come into direct contact with foodstuffs,
A power supply circuit that supplies current to the first electrode and the second electrode,
A control unit that drives and controls the power supply circuit
To be equipped.

With such a configuration, the taste of the food material can be improved.

In the cooker of the second aspect of the present disclosure, the control unit may hold the current value of the current supplied from the power supply circuit at a predetermined current value.

With such a configuration, the taste of the food material can be further improved.

In the cooker of the third aspect of the present disclosure, the control unit may control the current value of the current supplied from the power supply circuit based on the information on the degree of baking of the foodstuff.

With such a configuration, the heating temperature can be adjusted according to the degree of baking of the food material, and the taste of the food material can be further improved.

In the cooker of the fourth aspect of the present disclosure, further
Equipped with a temperature sensor that acquires temperature information of the foodstuff
The control unit may control the current value of the current supplied from the power supply circuit based on the temperature information acquired by the temperature sensor.

With such a configuration, the food material can be processed at the optimum temperature based on the information on the temperature of the food material acquired by the temperature sensor, and the taste of the food material can be further improved.

In the cooker of the fifth aspect of the present disclosure, the temperature sensor measures the temperature of the first electrode or the second electrode.
The control unit may estimate the temperature of the foodstuff based on the temperature information of the first electrode or the second electrode.

With such a configuration, the temperature of the food can be easily obtained.

In the cooker of the sixth aspect of the present disclosure, the control unit is
The temperature of the foodstuff may be maintained at a predetermined temperature by controlling the current value of the current supplied from the power supply circuit based on the temperature information acquired by the temperature sensor.

With such a configuration, the food material can be maintained at a predetermined temperature for processing, and the taste of the food material can be further improved.

In the cooker of the seventh aspect of the present disclosure, the first electrode and the second electrode may be formed in a flat plate shape.

With such a configuration, the first electrode and the second electrode can be easily brought into contact with the food material.

In the cooker of the eighth aspect of the present disclosure, the first electrode has a plurality of split electrodes.
The power supply circuit has a plurality of current sources connected to the plurality of divided electrodes, respectively.
The control unit may be individually controlled so that the current values of the currents supplied from the plurality of current sources are the same.

With such a configuration, a plurality of divided electrodes can be brought into contact with the food material along the shape of the food material.

In the cooker of the ninth aspect of the present disclosure, further
A moving portion for moving at least one of the first electrode and the second electrode toward the foodstuff may be provided.

With such a configuration, at least one of the first electrode and the second electrode can be easily brought into contact with the food material.

In the cooker of the tenth aspect of the present disclosure, the control unit controls the current value of the current supplied from the power supply circuit.
The foodstuff is held at a first temperature for a predetermined time, and a pretreatment for decomposing the protein of the foodstuff into amino acids or peptides is performed by an enzyme contained in the foodstuff.
After performing the pretreatment, the foodstuff may be heated at a second temperature higher than the first temperature.

With such a configuration, since the foodstuff is cooked by heating after the pretreatment of the foodstuff, the taste of the foodstuff can be further improved.

In the cooker of the eleventh aspect of the present disclosure, further
A heating unit that heats the surface of the food material may be provided.

With such a configuration, the surface of the food material can be heated to further improve the taste of the food material.

In the cooker of the twelfth aspect of the present disclosure, the heating unit is a heating coil.
The first electrode and / or the second electrode may be induced and heated.

With such a configuration, since the temperature of the first electrode and / or the second electrode itself is raised, the temperature can be raised faster than that of heating the electrodes via the heater, and the cooking time can be shortened.

In the cooker of the thirteenth aspect of the present disclosure, further
A relay for switching the connection between the power supply circuit and the first electrode and the connection between the power supply circuit and the heating unit is provided.
The control unit may supply the current from the power supply circuit to the first electrode or the heating unit by controlling the relay.

With such a configuration, the number of parts can be reduced and the size of the device can be reduced.

In the cooker of the 14th aspect of the present disclosure, after heating the foodstuff at the first temperature and / or the second temperature, the control unit controls the current value of the current supplied from the power supply circuit. The surface of the food material may be heated to 100 ° C. or higher.

With such a configuration, it is possible to realize a dish in which the surface of the food material is browned to appeal to sensations other than taste, such as appearance, texture, and smell.

Hereinafter, embodiments of the present disclosure will be described with reference to the accompanying drawings. Further, in each figure, each element is exaggerated for the sake of easy explanation.

(Embodiment 1)
[overall structure]
An example of the cooker according to the first embodiment of the present disclosure will be described. FIG. 1 is a schematic configuration diagram of an example of a cooker 1A according to the first embodiment of the present disclosure. As shown in FIG. 1, the cooker 1A includes a first electrode 11, a second electrode 12, a power supply circuit 21, and a control unit 22.

The cooker 1A supplies an electric current from the power supply circuit 21 to the first electrode 11 and the second electrode 12 in a state where the food material 10 is in direct contact with the first electrode 11 and the second electrode 12. As a result, the foodstuff 10 is heated by self-heating due to the internal resistance of the foodstuff 10 itself.

In the first embodiment, the food material 10 is, for example, beef, chicken, pork, or the like.

<1st electrode>
The first electrode 11 is an electrode that comes into direct contact with the food material 10. The first electrode 11 is formed in a flat plate shape. Specifically, the first electrode 11 is formed in a rectangular shape in a top view.

<Second electrode>
The second electrode 12 is an electrode that comes into direct contact with the food material 10. The second electrode 12 comes into contact with the food material 10 at a position different from the position where the first electrode 11 comes into contact. The second electrode 12 is formed in a flat plate shape. Specifically, the second electrode 12 is formed in a rectangular shape in a top view.

In the first embodiment, the first electrode 11 and the second electrode 12 are arranged so as to face each other. Therefore, the food material 10 is sandwiched between the first electrode 11 and the second electrode 12. As a result, the first electrode 11 and the second electrode 12 come into direct contact with the food material 10.

<Power supply circuit>
The power supply circuit 21 is a circuit that is electrically connected to the first electrode 11 and the second electrode 12 and supplies a current to the first electrode 11 and the second electrode 12. In the first embodiment, the power supply circuit 21 supplies alternating current to the first electrode 11 and the second electrode 12.

<Control unit>
The control unit 22 is electrically connected to the power supply circuit 21 and drives and controls the power supply circuit 21. Specifically, the control unit 22 controls the current value of the current supplied from the power supply circuit 21.

The control unit 22 includes, for example, a memory for storing a program and a processing circuit (not shown) corresponding to a processor such as a CPU (Central Processing Unit). For example, in the control unit 60, the processor executes a program stored in the memory.

[motion]
An example of the operation of the cooker 1A will be described.

First, the food material 10 is brought into contact with the first electrode 11 and the second electrode 12. Specifically, by sandwiching the food material 10 between the first electrode 11 and the second electrode 12, the food material 10 is brought into direct contact with the first electrode 11 and the second electrode 12.

Next, the control unit 22 controls the power supply circuit 21 and supplies a current from the power supply circuit 21 to the first electrode 11 and the second electrode 12. As a result, an electric current is supplied to the food material 10 via the first electrode 11 and the second electrode 12. When an electric current is supplied to the food material 10, it self-heats due to the internal resistance of the food material 10 itself. As a result, the food material 10 is heated.

Further, the control unit 22 adjusts the temperature of the foodstuff 10 by controlling the current value of the current of the power supply circuit 21.

[Example of control]
An example of control of the control unit 22 according to the first embodiment will be described with reference to FIGS. 2A and 2B. FIG. 2A is a schematic view of an example of current control of the cooker 1A according to the first embodiment of the present disclosure. FIG. 2B is a schematic view of an example of temperature change obtained by the example of current control of FIG. 2A. In the examples shown in FIGS. 2A and 2B, the current value is controlled to a predetermined current value. The temperature in FIG. 2B is the temperature inside the food material 10.

As shown in FIG. 2A, the control unit 22 constantly controls the current value of the current of the power supply circuit 21. Specifically, the control unit 22 holds the current value of the current supplied from the power supply circuit 21 at a predetermined current value Ia. As a result, as shown in FIG. 2B, the temperature of the food material 10 gradually increases from the initial temperature Ta to a predetermined temperature.

[effect]
According to the cooker 1A of the first embodiment, the following effects can be obtained.

The cooker 1A controls to drive and control the first electrode 11 and the second electrode 12 that come into direct contact with the food material 10, the power supply circuit 21 that supplies an electric current to the first electrode 11 and the second electrode 12, and the power supply circuit 21. A unit 22 is provided. With such a configuration, the food material 10 can be heated uniformly, and the taste of the food material 10 can be improved.

Further, since the cooker 1A is configured so that a medium such as a conductive liquid is unnecessary, it is possible to improve the taste of the food material 10 by preventing the umami component of the food material 10 from flowing out to the medium, and it is necessary to prepare a medium. It is excellent in convenience because there is no such thing, and it is also excellent in energy saving because it is not necessary to heat the medium.

In the cooker 1A, an electric current is supplied to the food material 10 through the first electrode 11 and the second electrode 12, and the food material 10 can be cooked by utilizing the self-heating due to the internal resistance of the food material 10 itself. As a result, the temperature gradient becomes smaller than in the case of heat transfer heating, and heat is less likely to be dissipated. Therefore, in the cooker 1A, the temperature inside the foodstuff 10 can be equal to the temperature on the surface of the foodstuff 10, or the temperature inside the foodstuff 10 can be made larger than the temperature on the surface of the foodstuff 10.

In the cooker 1A, the control unit 22 holds the current value of the current of the power supply circuit 21 at a predetermined current value Ia. As a result, the temperature of the food material 10 can be gradually increased.

In the first embodiment, an example in which the cooker 1A includes two electrodes has been described, but the present invention is not limited to this. The cooker 1A may include a plurality of electrodes, that is, two or more electrodes.

In the first embodiment, an example in which the first electrode 11 and the second electrode 12 are formed in a flat plate shape has been described, but the present invention is not limited thereto. The first electrode 11 and the second electrode 12 may have a shape that allows direct contact with the food material 10. For example, the first electrode 11 and the second electrode 12 may be formed in a columnar shape, a polygonal columnar shape, a mesh shape, or the like.

In the first embodiment, an example in which the first electrode 11 and the second electrode 12 are arranged to face each other has been described, but the present invention is not limited to this. The first electrode 11 and the second electrode 12 may be arranged at positions where they come into direct contact with the food material 10. For example, the first electrode 11 and the second electrode 12 may be arranged in a direction intersecting each other, or may be arranged side by side in the same direction.

The control unit 22 has described an example in which the current value of the current supplied from the power supply circuit 21 is held at a predetermined current value Ia, but the present invention is not limited to this. The control unit 22 may change the current value of the electric current according to the shape, size, and heating condition of the food material 10.

FIG. 3 is a schematic configuration diagram of a cooker 1B of a modified example according to the first embodiment of the present disclosure. As shown in FIG. 3, the cooker 1B may include an operation unit 23. The operation unit 23 is an input interface that accepts operations by the user. The user can control the heating of the food material 10 by operating the operation unit 23.

For example, the operation unit 23 receives information on the degree of baking of the food material 10. Specifically, the operation unit 23 displays a menu for adjusting the degree of baking of the food material 10. The user selects a preferable degree of baking from the menu. The operation unit 23 transmits information on the degree of burning selected by the user to the control unit 22. The control unit 22 controls the current value of the current of the power supply circuit 21 based on the information on the degree of baking, and adjusts the heating temperature of the foodstuff 10.

FIG. 4 is a table showing an example of the internal temperature of the foodstuff corresponding to the degree of baking. The control unit 22 controls the current value of the current of the power supply circuit 21 so that the food is heated at the internal temperature of the food material 10 corresponding to the degree of baking shown in FIG.

For example, the operation unit 23 displays a burning menu to the user. The user operates the operation unit 23 to select "medium rare" from the menu for adjusting the degree of baking. The operation unit 23 transmits information on the degree of burning “medium rare” to the control unit 22. The control unit 22 controls the current value of the current of the power supply circuit 21 so that the heating temperature of the food material 10 becomes 65 ° C. based on the information of “medium rare”.

In this way, the control unit 22 may control the current value of the current supplied from the power supply circuit 21 based on the information on the degree of baking of the food material 10. With such a configuration, the taste of the food material 10 can be further improved.

(Embodiment 2)
The cooker according to the second embodiment of the present disclosure will be described. In the second embodiment, the points different from the first embodiment will be mainly described. In the second embodiment, the same or equivalent configurations as those in the first embodiment will be described with the same reference numerals. Further, in the second embodiment, the description overlapping with the first embodiment is omitted.

The second embodiment is different from the first embodiment in that the temperature sensor for acquiring the temperature information of the food material is provided.

FIG. 5 is a schematic configuration diagram of an example of the cooker 1C according to the second embodiment of the present disclosure. As shown in FIG. 5, the cooker 1C includes a temperature sensor 24 attached to the second electrode 12.

In the second embodiment, the temperature sensor 24 measures the temperature of the second electrode 12. The temperature information acquired by the temperature sensor 24 is transmitted to the control unit 22. The control unit 22 estimates the temperature of the food material 10 based on the temperature information acquired by the temperature sensor 24. Then, the control unit 22 controls the current value of the current supplied from the power supply circuit 21 based on the estimated temperature of the foodstuff 10.

The temperature sensor 24 is, for example, a thermistor using a resistor whose electrical resistance changes with respect to a temperature change.

[Example of control]
An example of control of the control unit 22 according to the second embodiment will be described with reference to FIGS. 6A and 6B. FIG. 6A is a schematic view of an example of current control of the cooker 1C according to the second embodiment of the present disclosure. FIG. 6B is a schematic view of an example of temperature change obtained by the example of current control of FIG. 6A. In the examples shown in FIGS. 6A and 6B, the temperature of the foodstuff 10 is controlled to a predetermined temperature after the current value is controlled to a predetermined current value. The temperature in FIG. 6B is the internal temperature of the foodstuff 10 estimated based on the information acquired by the temperature sensor 24.

As shown in FIGS. 6A and 6B, the control unit 22 controls the current value of the current supplied from the power supply circuit 21 to a predetermined current value Ib until the temperature of the foodstuff 10 reaches the target temperature Tb from the initial temperature Ta. To do. When the temperature of the food material 10 reaches the target temperature Tb, the control unit 22 adjusts the current value of the current supplied from the power supply circuit 21 so as to keep the temperature of the food material 10 at the target temperature Tb.

In this way, the control unit 22 holds the current value of the current of the power supply circuit 21 at the predetermined current value Ib until the temperature of the food material 10 reaches the predetermined temperature Tb. When the temperature of the food material 10 reaches a predetermined temperature Tb, the control unit 22 controls the current value of the current of the power supply circuit 21 so as to maintain the predetermined temperature Tb.

[effect]
According to the cooker 1C of the second embodiment, the following effects can be obtained.

The cooker 1C includes a temperature sensor 24 that measures the temperature of the second electrode 12. The control unit 22 estimates the temperature of the food material 10 based on the temperature information acquired by the temperature sensor 24. Further, the control unit 22 controls the current value of the current of the power supply circuit 21 based on the estimated temperature information of the foodstuff 10. With such a configuration, the taste of the food material 10 can be further improved. Further, according to the cooker 1C, it is easy to keep the food material 10 at a predetermined temperature and heat it.

The temperature sensor 24 measures the temperature of the second electrode 12. The second electrode 12 has a higher thermal conductivity than the food material 10. Therefore, by bringing the second electrode 12 into contact with the food material 10, the temperature of the second electrode 12 becomes substantially equal to the temperature of the food material 10. Therefore, the surface temperature of the food material 10 can be estimated by measuring the temperature of the second electrode 12 with the temperature sensor 24. Since it is known that the internal temperature of the food material 10 is substantially equal to or slightly higher than the surface temperature, the internal temperature of the food material 10 can also be estimated.

In order to explain the heating of the cooker 1C in detail, Comparative Examples 1 and 2 and Example 1 will be described. In Comparative Examples 1 and 2 and Example 1, the ingredients were cooked under different conditions. The foodstuffs used in Comparative Examples 1 and 2 and Example 1 are beef having a width of 15 cm, a depth of 10 cm, and a thickness of 2 cm. In Comparative Examples 1 and 2 and Example 1, the upper surface of the food material at the initial stage of heating is defined as the A surface, and the lower surface of the food material is defined as the B surface.

Comparative Example 1 is an example in which the food material is heat-transferred and heated in a frying pan. In Comparative Example 1, the foodstuff was turned over and heated only once. Specifically, in Comparative Example 1, the B side (initial lower surface) side of the food material is brought into contact with the frying pan and heated for 4 minutes, and then the food material is turned over and the A side (initial upper surface) side of the food material is brought into contact with the frying pan. It was allowed to heat for 4 minutes. In Comparative Example 1, the temperature histories of the A side, the B side, and the center of the foodstuff were acquired.

Comparative Example 2 is an example in which the food material is heat-transferred and heated in a frying pan. In Comparative Example 1, the foodstuff was turned over and heated a plurality of times. In Comparative Example 2, the B side (initial lower surface) side of the food is brought into contact with the frying pan and heated for 1 minute, then the food is turned over and the A side (initial upper surface) side of the food is brought into contact with the frying pan and heated for 1 minute. The process was repeated multiple times. In Comparative Example 2, the temperature histories of the A-side (initial upper surface side), B-side (initial lower surface side), and center of the foodstuff were acquired.

In Example 1, the foodstuff was heated using the cooker 1C. Specifically, in Example 1, the foodstuff was heated while controlling the temperature of the foodstuff to be maintained at 60 ° C.

FIG. 7 is a schematic view of an example of the temperature history of the food material when the heat treatment is performed in Comparative Example 1. FIG. 8 is a schematic view of an example of the temperature history of the food material when the heat treatment is performed in Comparative Example 2. FIG. 9 is a schematic view of an example of the temperature history of the food material when the heat treatment was performed in Example 1.

As shown in FIG. 7, in Comparative Example 1, when the A side of the food is brought into contact with the frying pan to heat the food, the temperature of the A side of the food is heated to nearly 90 ° C. The surface temperature remains around the initial temperature of 20 ° C. Next, when the B side of the food is brought into contact with the frying pan to heat the food, the temperature of the A side of the food is lowered, and the temperature of the B side of the food is heated to 80 ° C. or higher. In this way, the temperature of the surface that is in contact with the frying pan and is heated increases, but the temperature of the surface that is not in contact with the frying pan decreases.

In Comparative Example 1, the difference between the temperature on the A side and the temperature on the B side of the food material becomes large, and temperature unevenness occurs. Further, in Comparative Example 1, the temperature of the center of the food material gradually rises from the initial temperature of 20 ° C. to around 40 ° C. The temperature of the center of the food is smaller than the temperature of the surface being heated. From these facts, it can be seen that in Comparative Example 1, temperature unevenness occurs throughout the foodstuff.

As shown in FIG. 8, in Comparative Example 2, the A-side and the B-side of the food are alternately brought into contact with the frying pan to heat the food. Also in Comparative Example 2, the temperature of the surface that is in contact with the frying pan and is heated is increasing, but the temperature of the surface that is not in contact with the frying pan is decreasing. Therefore, also in Comparative Example 2, the difference between the temperature on the A side and the temperature on the B side of the food material becomes large, and temperature unevenness occurs. Further, in Comparative Example 2, the temperature of the center of the food material gradually rises from the initial temperature of 20 ° C. to around 50 ° C. In Comparative Example 2, the temperature at the center of the food material is higher than that in Comparative Example 1. However, the temperature of the center of the food is still smaller than the temperature of the heated surface. From these facts, it can be seen that even in Comparative Example 2, temperature unevenness occurs throughout the foodstuff.

As shown in FIG. 9, in the first embodiment, the temperature variation of the A side, the B side, and the center of the food material is within 10 ° C., and the temperature unevenness is small. Further, the temperature of the center of the food material reaches and is maintained at a predetermined temperature of 60 ° C. in a short time as compared with Comparative Examples 1 and 2. As described above, in Example 1, it can be seen that the food is uniformly heated throughout. Further, in Example 1, the core temperature of the food material is higher than the temperature of the surface A and the temperature of the surface B.

As described above, it can be seen that in Example 1, the temperature unevenness is less than that in Comparative Examples 1 and 2, and the food is uniformly heated. Further, in Example 1, the temperature of the food material can be heated to a predetermined temperature in a short time as compared with Comparative Examples 1 and 2, and the core temperature of the food material can be increased.

In the second embodiment, the temperature sensor 24 is attached to the second electrode 12 to measure the temperature of the second electrode 12, but the present invention is not limited to this. The temperature sensor 24 may be arranged at a position where information on the temperature of the food material 10 can be acquired. For example, the temperature sensor 24 may be attached to the first electrode 11 and measure the temperature of the first electrode 11. Alternatively, the temperature sensor 24 may be arranged between the first electrode 11 and the second electrode 12 and measure the temperature of the food material 10 in a non-contact manner.

In the second embodiment, an example in which the food material 10 is uniformly heated has been described, but the present invention is not limited to this. For example, in the cooker 1C, the foodstuff 10 is held at the first temperature for a predetermined time, and after pretreatment for decomposing the protein of the foodstuff 10 into amino acids by the enzyme contained in the foodstuff 10, the first temperature is higher than the first temperature. Food 10 may be heated at two temperatures. The first temperature is a temperature lower than the second temperature when the food material 10 is heat-treated, and is a temperature at which the enzyme of the food material 10 itself can be activated. Specifically, for example, the first temperature is 40 ° C., which is the optimum temperature of the enzyme, and the second temperature is 65 ° C., which realizes medium rare.

[Example of control]
An example of the control of the control unit 22 in the third embodiment will be described with reference to FIGS. 10A and 10B. FIG. 10A is a schematic view of another example of current control of the cooker 1C according to the second embodiment of the present disclosure. FIG. 10B is a schematic view of another example of the temperature change obtained by another example of the current control of FIG. 10A. In the examples shown in FIGS. 10A and 10B, the foodstuff 10 is heat-treated after the pretreatment of the foodstuff 10 is performed. The temperature shown in FIG. 10B is the temperature of the foodstuff 10 acquired by the temperature sensor 24.

As shown in FIGS. 10A and 10B, the control unit 22 sets the current value of the current supplied from the power supply circuit 21 to a predetermined current value until the first temperature Tc, which is the temperature at which the foodstuff 10 is pretreated, is reached. Hold in Ib. As a result, the food material 10 is heated from the initial temperature Ta to the first temperature Tc.

When the temperature of the food material 10 reaches the first temperature Tc, the cooker 1C performs the pretreatment of the food material 10. Specifically, the control unit 22 controls the current value of the current of the power supply circuit 21 and holds the temperature of the foodstuff 10 at the first temperature Tc.

In the cooker 1C, the pretreatment of the foodstuff 10 is performed while the temperature of the foodstuff 10 is maintained at the first temperature Tc. Specifically, the food material 10 is held at the first temperature Tc for a predetermined time, and the protein of the food material 10 is decomposed into amino acids by the enzyme contained in the food material 10. As a result, the taste of the food material 10 is improved.

After pretreating the food material 10, the cooker 1C heat-treats the food material 10. Specifically, the control unit 22 controls the current value of the power supply circuit 21 to a predetermined current value Ib, and raises the temperature of the foodstuff 10 to a second temperature Td higher than the first temperature Tc. As a result, the food material 10 is heated.

As described above, in the cooker 1C, the taste of the foodstuff 10 can be further improved by performing the heat treatment of the foodstuff 10 after the pretreatment of the foodstuff 10 is performed.

Further, in the cooker 1, after heating the foodstuff 10 at the first temperature Tc and / or the second temperature Td, the control unit 22 controls the current value of the current supplied from the power supply circuit 21 to control the foodstuff. The surface of 10 may be heated to 100 ° C. or higher. As a result, the cooking of the food material 10 can be finished.

By finishing the foodstuff 10 in this way, it is possible to realize a dish in which the surface of the foodstuff 10 is browned and appeals to sensations other than taste, such as appearance, texture, and smell.

(Embodiment 3)
The cooker according to the third embodiment of the present disclosure will be described. In the third embodiment, the points different from the first embodiment will be mainly described. In the third embodiment, the same or equivalent configurations as those in the first embodiment will be described with the same reference numerals. Further, in the third embodiment, the description overlapping with the first embodiment is omitted.

The third embodiment is different from the first embodiment in that a heating unit is provided.

FIG. 11 is a schematic configuration diagram of an example of the cooker 1D according to the third embodiment of the present disclosure. As shown in FIG. 11, the cooker 1D includes a first heating unit 25a and a second heating unit 25b for heating the food material 10.

In the third embodiment, the first heating unit 25a and the second heating unit 25b are arranged on the side surface side of the food material 10. The first heating unit 25a and the second heating unit 25b are electrically connected to the power supply circuit 21 and are driven by being supplied with electric power from the power supply circuit 21.

The first heating unit 25a and the second heating unit 25b are, for example, heaters.

For example, after applying an electric current to the first electrode 11 and the second electrode 12 to uniformly heat the food material 10, the surface of the food material 10 can be heated by the first heating unit 25a and the second heating unit 25b.

[effect]
According to the cooker 1D of the third embodiment, the following effects can be obtained.

The cooker 1D includes a first heating unit 25a and a second heating unit 25b for heating the food material 10. With such a configuration, the food material 10 can be uniformly heated and the surface of the food material 10 can be heated. For example, the first heating unit 25a and the second heating unit 25b can give an appropriate brown color to the surface of the uniformly heated food material 10. Thereby, the taste of the food material 10 can be further improved.

In the third embodiment, an example in which the cooker 1D includes two heating portions 25a and 25b has been described, but the present invention is not limited to this. For example, the cooker 1D may include one or more heating units.

In the third embodiment, an example in which the first heating unit 25a and the second heating unit 25b are arranged on the side surface side of the food material 10 has been described, but the present invention is not limited thereto. The first heating unit 25a and the second heating unit 25b may be arranged at arbitrary positions where the surface of the food material 10 can be heated.

FIG. 12 is a schematic configuration diagram of a cooker 1E of a modified example according to the third embodiment of the present disclosure. As shown in FIG. 12, the first heating unit 25a may be arranged above the first electrode 11. Further, the second heating unit 25b may be arranged below the second electrode 12. In the example shown in FIG. 12, the first heating unit 25a heats the first electrode 11, and the surface of the food material 10 is heated by the heated first electrode 11. Further, the second heating unit 25b heats the second electrode 12, and the surface of the food material 10 is heated by the heated second electrode 12.

In the third embodiment, an example in which the cooker 1D is uniformly heated and then heated by the first heating unit 25a and the second heating unit 25b has been described, but the present invention is not limited to this. The cooker 1D may perform both uniform heating and heating by the first heating unit 25a and the second heating unit 25b. Further, the cooker 1D may be heated by the first heating unit 25a and the second heating unit 25b after performing the above-mentioned pretreatment in the second embodiment.

(Embodiment 4)
The cooker according to the fourth embodiment of the present disclosure will be described. In the fourth embodiment, the points different from the third embodiment will be mainly described. In the fourth embodiment, the same or equivalent configurations as those in the third embodiment will be described with the same reference numerals. Further, in the fourth embodiment, the description overlapping with the third embodiment is omitted.

In the fourth embodiment, the first electrode and the second electrode are induced and heated by the heating unit, and a relay for switching between the connection between the power supply circuit and the first electrode and the connection between the power supply circuit and the heating unit is provided. , Different from the third embodiment.

FIG. 13 is a schematic configuration diagram of an example of the cooker 1F according to the fourth embodiment of the present disclosure. As shown in FIG. 13, the cooker 1F includes a first heating unit 26a that induces and heats the first electrode 11, and a second heating unit 26b that induces and heats the second electrode 12. Further, the cooker 1F includes a relay 27 that switches between the connection between the power supply circuit 21 and the first electrode 11 and the connection between the power supply circuit 21 and the first heating unit 26a.

In the fourth embodiment, the first heating unit 26a is electrically connected to the power supply circuit 21 via the relay 27. The first electrode 11 is electrically connected to the power supply circuit 21 via a relay 27. The first heating unit 26a and the second heating unit 26b are electrically connected to each other. Further, the second heating unit 26b is electrically connected to the power supply circuit 21.

In the fourth embodiment, the first electrode 11 and the second electrode 12 are made of a metal material that can be heated by electromagnetic induction.

The first heating unit 26a and the second heating unit 26b are composed of heating coils. The first heating unit 26a is arranged to face the first electrode 11, and the second heating unit 26b is arranged to face the second electrode 12.

Current is supplied from the power supply circuit 21 to the first heating unit 26a and the second heating unit 26b via the relay 27. As a result, the first heating unit 26a induces and heats the first electrode 11, while the second heating unit 26b induces and heats the second electrode 12. The cooker 1F heats the food material 10 by the induction-heated first electrode 11 and the second electrode 12.

The relay 27 is a circuit that switches between the connection between the power supply circuit 21 and the first electrode 11 and the connection between the power supply circuit 21 and the first heating unit 26a. The relay 27 is electrically connected to the control unit 22 and is controlled by the control unit 22.

Specifically, when the control unit 22 supplies a current to the food material 10 via the first electrode 11 and the second electrode 12 to heat the food material 10, the control unit 22 controls the relay 27 to control the power supply circuit 21 and the first electrode 11. Connecting. Further, when the first electrode 11 and the second electrode 12 are induced and heated by the first heating unit 26a and the second heating unit 26b, the control unit 22 controls the relay 27, and the power supply circuit 21 and the first heating unit 26a To connect. In this way, the control unit 22 controls the relay 27, so that the power supply circuit 21 supplies a current to the first electrode 11 or the first heating unit 26a.

[effect]
According to the cooker 1F of the fourth embodiment, the following effects can be obtained.

The cooker 1F includes a first heating unit 26a that induces and heats the first electrode 11, and a second heating unit 26b that induces and heats the second electrode 12. With such a configuration, the surface of the food material 10 can be heated by using the first electrode 11 and the second electrode 12 which are induced and heated by the first heating unit 26a and the second heating unit 26b. As a result, the surface of the food material 10 can be browned, and the taste of the food material 10 can be further improved.

The cooker 1F includes a relay 27 that switches between the connection between the power supply circuit 21 and the first electrode 11 and the connection between the power supply circuit 21 and the first heating unit 26a. With such a configuration, a current source for supplying current to the first electrode 11 and the second electrode 12 and a current source for supplying current to the first heating unit 26a and the second heating unit 26b are realized by one power supply circuit 21. can do. As a result, the number of parts can be reduced and the size of the device can be reduced.

Further, according to the cooker 1F, since the temperature of the first electrode 11 and the second electrode 12 itself is raised, the temperature can be raised faster than that of heating the electrodes via the heater, and the cooking time can be shortened. it can.

In the fourth embodiment, an example in which the cooker 1F includes two heating portions 26a and 26b has been described, but the present invention is not limited to this. For example, the cooker 1F may include one or more heating units.

Further, in the fourth embodiment, an example in which the two heating portions 26a and 26b of the cooker 1F are electrically connected in series has been described, but the present invention is not limited to this. For example, in the cooker 1F, the two heating units 26a and 26b may be connected in parallel to the power supply circuit 21, respectively. At that time, it may be provided with two relays, a relay for switching the connection between the power supply circuit 21 and the first electrode 11, and a relay for switching the connection between the power supply circuit 21 and the second heating unit 26b.

(Embodiment 5)
The cooker according to the fifth embodiment of the present disclosure will be described. In the fifth embodiment, the points different from the first embodiment will be mainly described. In the fifth embodiment, the same or equivalent configurations as those in the first embodiment will be described with the same reference numerals. Further, in the fifth embodiment, the description overlapping with the first embodiment is omitted.

The fifth embodiment is different from the first embodiment in that a moving portion for moving the first electrode and the second electrode is provided.

FIG. 14 is a schematic configuration diagram of an example of the cooker 1G according to the fifth embodiment of the present disclosure. As shown in FIG. 14, the cooker 1G includes a moving portion 13 for moving the first electrode 11 and the second electrode 12.

The moving portion 13 is connected to the first electrode 11 and the second electrode 12, and moves the first electrode 11 and the second electrode 12 toward the food material 10. Specifically, the moving portion 13 moves the first electrode 11 and the second electrode 12 in a direction close to each other, and sandwiches the food material 10 between the first electrode 11 and the second electrode 12.

The moving portion 13 includes, for example, a lever and a pair of flat plate members connected to the lever. In the moving portion 13, the distance between the pair of flat plate members changes in conjunction with the lever. The first electrode 11 and the second electrode 12 are arranged between a pair of flat plate members. For example, by pulling the lever, the distance between the pair of flat plate members is reduced, and the first electrode 11 and the second electrode 12 move in a direction approaching each other. When the lever is released, the distance between the pair of flat plate members increases, and the first electrode 11 and the second electrode 12 move in a direction away from each other.

[effect]
According to the cooker 1G of the fifth embodiment, the following effects can be obtained.

The cooker 1G includes a moving portion 13 that moves the first electrode 11 and the second electrode 12 toward the food material 10. With such a configuration, the first electrode 11 and the second electrode 12 can be easily brought into contact with the food material 10.

In the fifth embodiment, an example in which the moving unit 13 moves both the first electrode 11 and the second electrode 12 toward the food material 10 has been described, but the present invention is not limited to this. The moving unit 13 may move at least one of the first electrode 11 and the second electrode 12 toward the foodstuff 10.

In the fifth embodiment, an example in which the moving portion 13 includes a lever and a pair of flat plate members connected to the lever has been described, but the present invention is not limited to this. The moving unit 13 may include any component that moves at least one of the first electrode 11 and the second electrode 12 toward the food material 10. For example, the moving unit 13 may include a motor and a rod-shaped member connected to the motor. The rod-shaped member may be a member whose length can be changed by the rotation of the motor. Further, the moving unit 13 may be controlled by the control unit 22.

(Embodiment 6)
The cooker according to the sixth embodiment of the present disclosure will be described. In the sixth embodiment, the points different from the fifth embodiment will be mainly described. In the sixth embodiment, the same or equivalent configurations as those in the fifth embodiment will be described with the same reference numerals. Further, in the sixth embodiment, the description overlapping with the fifth embodiment is omitted.

The sixth embodiment is different from the fifth embodiment in that it includes a housing for accommodating the first electrode and the second electrode, and the second electrode has a side wall.

15A and 15B are schematic configuration diagrams of an example of the cooker 1H according to the sixth embodiment of the present disclosure. FIG. 15A shows a state in which the first electrode 11 and the second electrode 12a are housed in the housing 30. FIG. 15B shows a state in which the second electrode 12a is taken out from the inside of the housing 30. In addition, in FIG. 15A and FIG. 15B, some elements are omitted for simplification of the description.

As shown in FIGS. 15A and 15B, the cooker 1H includes a housing 30 that houses the first electrode 11 and the second electrode 12a.

The housing 30 is composed of a plurality of wall surfaces made of a metal material. A space in which the first electrode 11 and the second electrode 12a are housed is formed inside the housing 30. Further, an opening for attaching the opening / closing door 31 is provided on the side of the housing 30.

The opening / closing door 31 is attached to the opening of the housing 30. The opening / closing door 31 is opened by pulling outward on the side of the housing 30, and is closed by pushing it inward.

One end of the second electrode 12a is connected to the opening / closing door 31. Therefore, when the opening / closing door 31 moves, the second electrode 12a moves together with the opening / closing door 31. Therefore, when the opening / closing door 31 is opened, the second electrode 12a is removed from the housing 30. On the other hand, when the opening / closing door 31 is closed, the second electrode 12a is attached to the housing 30. As described above, the second electrode 12a is configured to be removable from the housing 30.

In the sixth embodiment, the second electrode 12a functions as a saucer on which the food material 10 is placed. The second electrode 12a has a side wall 12aa that projects upward from the outer peripheral portion of the second electrode 12a. The side wall 12aa is provided so as to surround the outer peripheral portion of the second electrode 12a. As a result, it is possible to prevent the liquid accumulated on the upper surface of the second electrode 12a from leaking from the second electrode 12a.

When the opening / closing door 31 is closed, the second electrode 12a is electrically connected to the power supply circuit 21. Further, when the opening / closing door 31 is opened, the connection of the second electrode 12a with the power supply circuit 21 is released.

In the sixth embodiment, the moving portion 13 moves the first electrode 11 toward the food material 10 arranged on the upper surface of the second electrode 12a. Specifically, when the second electrode 12a on which the food material 10 is placed in the housing 30 is arranged in the housing 30, the moving unit 13 moves the first electrode 11 toward the food material 10. As a result, the food material 10 is sandwiched between the first electrode 11 and the second electrode 12a. When the second electrode 12a is taken out from the housing 30, the moving portion 13 moves the first electrode 11 in the direction away from the food material 10.

[effect]
According to the cooker 1H of the sixth embodiment, the following effects can be obtained.

The cooker 1H includes a housing 30 that houses the first electrode 11 and the second electrode 12a. The second electrode 12a is configured to be removable from the housing 30. Further, the second electrode 12a is electrically connected to the power supply circuit 21 when it is attached to the housing 30, and is disconnected from the power supply circuit 21 when it is removed from the housing 30. With such a configuration, convenience can be improved. For example, the second electrode 12a can function as a saucer for the food material 10.

The second electrode 12a has a side wall 12aa that projects upward from the outer peripheral portion of the second electrode 12a. With such a configuration, it is possible to prevent the liquid accumulated on the upper surface of the second electrode 12a from leaking from the second electrode 12a.

In the sixth embodiment, an example in which the second electrode 12a is detachable from the housing 30 has been described, but the present invention is not limited to this. For example, the first electrode 11 may be detachable from the housing 30.

(Embodiment 7)
The cooker according to the seventh embodiment of the present disclosure will be described. In the seventh embodiment, the points different from the first embodiment will be mainly described. In the seventh embodiment, the same or equivalent configurations as those in the first embodiment will be described with the same reference numerals. Further, in the seventh embodiment, the description overlapping with the first embodiment is omitted.

The seventh embodiment is different from the first embodiment in that the first electrode has a plurality of divided electrodes and the power supply circuit has a plurality of current sources.

FIG. 16 is a schematic configuration diagram of an example of the cooker 1I according to the seventh embodiment of the present disclosure. As shown in FIG. 16, the first electrode 11 has a plurality of divided electrodes 11a, 11b, 11c, 11d, 11e. The power supply circuit 21 has a plurality of current sources 21a, 21b, 21c, 21d, 21e.

In the seventh embodiment, the first electrode 11 has five divided electrodes 11a to 11e. The power supply circuit 21 has five current sources 21a to 21e. The food material 10a has a shape in which the upper surface is inclined and has a different thickness. Therefore, in the food material 10a, the resistance is small in the portion having a small thickness, and the resistance is increased in the portion having a large thickness.

The plurality of divided electrodes 11a to 11e are formed, for example, by dividing one flat plate-shaped electrode into a plurality of divided electrodes 11a to 11e.

The plurality of divided electrodes 11a to 11e are connected to the plurality of current sources 21a to 21e, respectively. That is, the plurality of current sources 21a to 21e individually supply currents to the plurality of divided electrodes 11a to 11e. Each of them is individually controlled by the control unit 22 so that the current values of the currents supplied from the plurality of current sources 21a to 21e are the same.

When the first electrode 11 is brought into contact with the food material 10a, the plurality of divided electrodes 11a to 11e are arranged along the shape of the food material 10a. Specifically, the plurality of divided electrodes 11a to 11e are arranged along the inclination of the food material 10a.

The control unit 22 individually controls the plurality of current sources 21a to 21e. That is, the control unit 22 individually controls the current values of the currents supplied from the plurality of current sources 21a to 21e to the plurality of divided electrodes 11a to 11e so as to be the same. For example, in the food material 10a, the control unit 22 is controlled so that the voltage applied between the split electrode 11a and the second electrode 12 arranged in the portion having a small thickness, that is, the portion having a small resistance is small, and a desired current value is obtained. Make it a. On the other hand, in the food material 10a, the control unit 22 is controlled so that the voltage applied between the split electrode 11e and the second electrode 12 arranged in the portion having a large thickness, that is, the portion having a large resistance is large, and a desired current value is obtained. Make it a.

The thickness of the food material 10a may be estimated by, for example, the positions of the plurality of divided electrodes 11a to 11e.

[effect]
According to the cooker 1I of the seventh embodiment, the following effects can be obtained.

In the cooker 1I, the first electrode 11 has a plurality of divided electrodes 11a to 11e, and the power supply circuit 21 has a plurality of current sources 21a to 21e connected to the plurality of divided electrodes 11a to 11e, respectively. The control unit 22 individually controls each of the currents supplied from the plurality of current sources 21a to 21e so that the current values are the same. With such a configuration, it becomes possible to uniformly apply an electric current to foodstuffs 10a having different thicknesses, and it is possible to uniformly generate Joule heat and uniformly heat the foodstuffs 10a. Thereby, the taste of the food material 10 can be further improved.

In the seventh embodiment, an example in which the first electrode 11 has five divided electrodes 11a to 11e has been described, but the present invention is not limited to this. The first electrode 11 may have two or more divided electrodes. For example, the first electrode 11 may have nine divided electrodes arranged in 3 rows × 3 columns.

In the seventh embodiment, an example in which the power supply circuit 21 has five current sources 21a to 21e has been described, but the present invention is not limited thereto. The power supply circuit 21 may have two or more current sources.

In the seventh embodiment, an example in which the first electrode 11 has a plurality of divided electrodes 11a to 11e has been described, but the present invention is not limited to this. For example, the second electrode 12 may have a plurality of divided electrodes.

Although the present disclosure has been fully described in connection with preferred embodiments with reference to the accompanying drawings, various modifications and modifications are obvious to those skilled in the art. It should be understood that such modifications and amendments are included within the scope of this disclosure by the appended claims.

The cooker according to the present disclosure is useful as a cooker for improving the taste of foodstuffs.

1A, 1B, 1C, 1D, 1E, 1F, 1G, 1H, 1I Cooker 11 1st electrode 12 2nd electrode 13 Moving part 21 Power supply circuit 22 Control part 23 Operation part 24 Temperature sensor 25a, 26a 1st heating part 25b , 26b 2nd heating unit 27 Relay 30 Housing 31 Open / close door

Claims (14)

The first and second electrodes that come into direct contact with foodstuffs,
A power supply circuit that supplies current to the first electrode and the second electrode,
A control unit that drives and controls the power supply circuit
Equipped with a cooker. The cooker according to claim 1, wherein the control unit holds a current value of a current supplied from the power supply circuit at a predetermined current value. The cooker according to claim 1 or 2, wherein the control unit controls a current value of a current supplied from the power supply circuit based on information on the degree of baking of the foodstuff. In addition
Equipped with a temperature sensor that acquires temperature information of the foodstuff
The cooker according to any one of claims 1 to 3, wherein the control unit controls a current value of a current supplied from the power supply circuit based on temperature information acquired by the temperature sensor. The temperature sensor measures the temperature of the first electrode or the second electrode.
The control unit estimates the temperature of the food material based on the temperature information of the first electrode or the second electrode.
The cooker according to claim 4. The control unit
The temperature of the foodstuff is maintained at a predetermined temperature by controlling the current value of the current supplied from the power supply circuit based on the temperature information acquired by the temperature sensor.
The cooker according to claim 4 or 5. The cooker according to any one of claims 1 to 6, wherein the first electrode and the second electrode are formed in a flat plate shape. The first electrode has a plurality of divided electrodes and has a plurality of divided electrodes.
The power supply circuit has a plurality of current sources connected to the plurality of divided electrodes, respectively.
The control unit individually controls so that the current values of the currents supplied from the plurality of current sources are the same.
The cooker according to any one of claims 1 to 7. In addition
The cooker according to any one of claims 1 to 8, further comprising a moving portion for moving at least one of the first electrode and the second electrode toward the foodstuff. The control unit controls the current value of the current supplied from the power supply circuit.
The foodstuff is held at a first temperature for a predetermined time, and a pretreatment for decomposing the protein of the foodstuff into amino acids or peptides is performed by an enzyme contained in the foodstuff.
After performing the pretreatment, the foodstuff is heated at a second temperature higher than the first temperature.
The cooker according to any one of claims 1 to 9. In addition
The cooker according to any one of claims 1 to 10, further comprising a heating unit for heating the surface of the food material. The heating unit is a heating coil.
Induction heating the first electrode and / or the second electrode.
The cooker according to claim 11. In addition
A relay for switching the connection between the power supply circuit and the first electrode and the connection between the power supply circuit and the heating unit is provided.
By controlling the relay, the control unit supplies a current from the power supply circuit to the first electrode or the heating unit.
The cooker according to claim 11 or 12. After heating the foodstuff at the first temperature and / or the second temperature, the control unit heats the surface of the foodstuff to 100 ° C. or higher by controlling the current value of the current supplied from the power supply circuit. The cooker according to claim 10.

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