JP2023137408A - Heating cooker and heating cooking method - Google Patents

Abstract

To provide a heating cooker and a heating cooking method capable of simply and highly accurately performing cooking with hot water.SOLUTION: A heating cooker comprises: heating means of heating food soaked in hot water in a container; hot water temperature sensor that detects the temperature of hot water; and control means of controlling the heating means. In a second microwave heating stage after a first microwave heating stage in which the temperature of the hot water is increased to a predetermined temperature below a boiling point, the control means repeats heating and heat radiation by intermittent operation of the heating means, and keeps the temperature of the hot water almost constant.SELECTED DRAWING: Figure 5

Description

TECHNICAL FIELD The present invention relates to a heating cooker and a heating cooking method for cooking by boiling water.

2. Description of the Related Art Patent Document 1 is known as a heating cooker that performs cooking using hot water. In Patent Document 1, in order to solve the problem that the temperature of the food to be cooked cannot be appropriately measured due to steam, "the control means uses a temperature increase rate determined based on a value detected by a weight sensor and a temperature of the food detected by an infrared sensor. The output of the heating means is adjusted by comparing the rate of increase in the temperature of the heated object.

JP 2019-190682 Publication

However, Patent Document 1 does not take into account dew condensation due to steam. By measuring dew condensation caused by steam, the temperature of the heated object cannot be measured appropriately. In particular, when operating the device in such a way that it repeats heating and heat dissipation to maintain a predetermined temperature range through intermittent control of the heating means, the temperature change of condensation during cooling is large, resulting in a large discrepancy between the measured value and the temperature of the heated object. It has not been possible to address the issue of

Therefore, an object of the present invention is to provide a heating cooker and a heating cooking method that can easily and accurately perform cooking using hot water.

In view of the above, the present invention is equipped with a heating means for heating food items soaked in boiling water in a container, a temperature sensor for detecting the temperature of the boiling water, and a control means for controlling the heating means. The means includes repeating heating and heat dissipation by intermittent operation of the heating means in a second microwave heating stage after a first microwave heating stage in which the temperature of the water in the hot water bath is raised to a predetermined temperature below the boiling point, so as to keep the temperature of the water in the hot water bath substantially constant. It is a heating cooker that is characterized by the ability to maintain

In addition, the present invention provides a heating cooking method in which food items soaked in boiling water in a container are heated using a heating means, and the heating means This cooking method is characterized by repeating heating and heat dissipation through intermittent operation to keep the temperature of the boiling water substantially constant.

According to the present invention, cooking using a hot water bath can be performed simply and with high precision. In particular, according to the embodiments of the present invention, condensation caused by steam can be suppressed, the temperature of the boiling water can be accurately measured, and the meat will not become tough due to overheating.

FIG. 1 is a three-dimensional view of a microwave oven which is an example of a heating cooker according to an embodiment of the present invention. A cross-sectional view of the microwave oven 1. A diagram showing the concept of low-temperature cooking using hot water. FIG. 3 is a diagram showing the concept of low-temperature cooking of foodstuffs by temperature control according to the present invention. 3 is a flowchart showing the processing details of temperature control according to the present invention. The figure which shows the relationship between target temperature T1 and intermittent operation ratio A/B.

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

FIG. 1 is a three-dimensional view of a microwave oven which is an example of a heating cooker according to an embodiment of the present invention, and FIG. 2 is a sectional view of the microwave oven 1.

As shown in these figures, the microwave oven 1 has a structure in which a heating chamber 3 and a machine room 8 are surrounded by a cabinet 2. A table 31 is disposed within the heating chamber 3, and an object to be heated is placed on this table 31 for heating and cooking.

A control means 81, a magnetron 82, or a semiconductor solid-state element (not shown) is housed in a machine room 8 located at the lower part of the heating chamber 3. Although this embodiment will be described using the magnetron 82 as the microwave radiating means, a semiconductor solid-state device may be used instead of the magnetron. In the case of heating by irradiating microwaves (referred to as microwave heating), the microwaves radiated from the magnetron 82 installed in the machine room 8 are transmitted into the heating chamber 3 by the rotating antenna 83 rotated by the rotating motor 84 in FIG. By emitting radiation while being stirred, the object to be heated is heated while suppressing unevenness.

In the case of heating using the upper heater 61 installed above the heating chamber 3 (referred to as grill heating), the object to be heated is heated by the radiant heat of the upper heater 61.

In the case of heating using the hot air heater 62 shown in FIG. 2 installed at the rear of the heating chamber (referred to as oven heating), the air heated by the hot air heater 62 is circulated inside the refrigerator by the fan 23 rotated by the motor 22. .

In the case of heating by a steam unit consisting of the steam generating means 63 of FIG. 2 and a pump (not shown) attached to the outer side surface of the heating chamber 3 (referred to as steam heating), water supply to the steam generating means 63 is as follows. Water is supplied from the water tank 11 by driving a pump. A sheathed heater is embedded in the steam generating means 63, and the water is boiled in a short time, and the steam is ejected from the steam outlet 63f into the heating chamber 3, thereby heating the object 7 to be heated.

The four heating means, microwave heating, grill heating, oven heating, and steam heating, can be freely controlled and driven by the control means 81. For example, it is possible to combine a plurality of heating means and drive them simultaneously, or to drive the plurality of heating means alternately.

The front of the heating chamber 3 has a structure that can be opened and closed by a door 5, and a finder 51 is installed on the door 5 so that the state of the object to be heated inside can be checked even when the door 5 is closed. Further, the microwave oven 1 includes a door opening/closing detection section (not shown) that detects opening/closing of the door 5.

A light irradiation means 4 is installed on the side surface of the heating chamber 3, and irradiates the object to be heated placed on the table 31 with light. Here, the light irradiation means 4 is surrounded by a reflection plate 41, and the light irradiated from the light irradiation means 4 is reflected by the reflection plate 41, enters the heating chamber 3, and is irradiated onto the object to be heated. By using a lamp that irradiates visible light as the light irradiation means 4, the inside of the heating chamber 3 can be brightened, and the state of the object to be heated can be easily seen by the user.

An infrared unit 70 shown in FIG. 2 is provided on the top surface of the heating chamber 3. The infrared unit 70 includes an infrared sensor (not shown) and a lens (not shown), and can detect the surface temperature of the object to be heated and the entire surface of the table 31 without contact.

A weight sensor 9 supporting the table 31 can measure the weight of the object to be heated. From this measured weight and the surface temperature detected by the infrared unit 70, the temperature estimation means estimates the internal temperature of the heated object by calculating an appropriate control pattern that follows the heating pattern for changing the internal temperature of the heated object. can do. Note that if the weight sensor 9 is not provided, the internal temperature of the object to be heated may be estimated from the time change in the surface temperature of the object to be heated by the infrared unit 70 and the amount of heating.

Further, in the present invention, an internal temperature sensor 106 for detecting the internal temperature Tk is provided at an appropriate location in the heating chamber 3 of the microwave oven 1 shown in FIG. Note that the internal temperature sensor 106 can be placed at an appropriate location where its purpose can be achieved, and any appropriate detection principle can be adopted. Further, this detection may be performed by directly detecting the temperature, or may be performed by an indirect detection method such as through calculation.

FIG. 3 is a diagram showing the concept of low-temperature cooking using a water bath, which is attempted to be realized in the present invention. Here, the meat 103 to be cooked is put into a container 102 filled with water (boiler water) 101, and in the heating chamber 3 of the heating cooker 1 in FIG. Meat 103 is heated and cooked. In this case, it is preferable that salt or a seasoning liquid containing salt is added to the water 101. The addition of salt increases the attenuation of microwave energy in water, which makes it possible to suppress overheating due to direct incidence of microwaves on the meat 103, and to make the meat 103 soft. Alternatively, the meat 103 may be placed in a water-resistant bag and placed in the bag 101.

In the present invention, low-temperature cooking using a water bath is performed in the heating chamber 3 of the cooking device 1 shown in FIG. 1 in accordance with the relationship between temperature T (vertical axis) and time t (horizontal axis) shown in FIG. Moreover, as temperatures, the internal temperature Tk in the heating chamber 3 and the temperature Ty of the hot water bath are taken up.

Temperature control according to the present invention is performed from the time when the container 103 to be cooked is stored in the heating chamber 3, and includes pre-heating the inside of the refrigerator in the period from time t0 to t1, and first heating in the period from time t1 to t2. It consists of microwave heating and second microwave heating in the period from time t2 to t3.

The low-temperature cooking of foodstuffs by temperature control according to the present invention is carried out by two-step temperature control. The first stage is a first microwave heating stage from time t1 to time t2, in which microwave output is continuously applied to heat the boiling water temperature Ty to a predetermined temperature T1. The reached temperature T1 at this time may be a temperature value different from the reached temperature in the pre-heating stage (t0 to t1) inside the refrigerator, but it is about 55 to 70 degrees below the boiling temperature of 100 degrees. has been done.

The second stage of low-temperature cooking by temperature control according to the present invention is a second microwave heating stage from time t2 to time t3, in which intermittent operation based on the intermittent operation ratio A/B is repeatedly performed a plurality of times. The intermittent operation ratio is a ratio A/B of a range output ON period A in which a range output is continuously provided and a range output OFF period B in which a range output is not continuously provided.

During the range output ON period A, the boiling water temperature Ty is heated to a predetermined temperature T1 or higher, and then due to heat dissipation during the range output OFF period B, the boiling water temperature Ty decreases to about the predetermined temperature T1. This intermittent operation using period A and period B is then executed multiple times.

As a result, the hot water temperature Ty during the intermittent operation of the present invention rises and falls in the vicinity of the predetermined temperature T1 set below the boiling point, and never reaches the boiling point, so that the inside of the heating chamber 3 There will be no condensation.

Regarding this point, Patent Document 1 includes adjustment of the range output, but does not include heat dissipation due to turning off the heating, so the boiling water temperature Ty' reaches the boiling point as shown by the dotted line. For this reason, dew condensation occurs inside the heating chamber 3, and by measuring the dew condensation generated by the steam, a problem arises in that the temperature of the object to be heated cannot be appropriately measured.

Note that the time t3 at which the intermittent operation is stopped can be set in advance as a certain period of time from the time t2. In addition, in the intermittent operation in Fig. 4, range output ON period A is followed by range output OFF period B; Good too. Further, the intermittent operation ratio A/B may be distributed by the ratio A/B within a fixed period of, for example, 10 minutes, or may be specified by times such as 6 minutes and 4 minutes. The present invention does not require a specific implementation method as long as the allocation can be specified.

The cooking temperature control shown in FIG. 4 is realized by executing the processing flow shown in FIG. 5 in the control means 81 shown in FIG. The flow of FIG. 5 is described in three parts according to the three heating stages of FIG. 4. Processing step S0 to processing step S4 is a pre-heating stage, processing step S5 to processing step S8 is a first microwave heating stage, and processing step S9 to processing step S15 is a second microwave heating stage.

The preheating stage of the flow shown in FIG. 5 will be explained. Processing step S0 is started at an appropriate timing, and in processing step S1, the user inputs heating conditions intended for low-temperature cooking using a hot water bath.

Here, the following points are taken into consideration when inputting the heating conditions. First, the Ministry of Health, Labor and Welfare stipulates the heat sterilization conditions (temperature and time) for meat. Specifically, the temperature and time at the center of the meat are "75°C for 1 minute", "70°C for 3 minutes", "65°C for 15 minutes", etc. In the specific input process according to this standard, the user may manually input the temperature T1 and time (t3-t2) depending on the thickness of the meat, or the user may input the temperature T1 and time (t3-t2) in advance according to the thickness of the meat An auto menu in which T1/time (t3-t2) is defined may be used. Note that the predetermined temperature T1 is a low temperature of 55 to 70° C. and no steam is generated, so it is suitable to use the infrared unit 70 to obtain the temperature of the boiling water, and it is possible to obtain the temperature of the boiling water.

Next, in processing step S2, the oven is heated. Here, as a result of suppressing dew condensation by warming the inside of the refrigerator to the target temperature T1 in advance, it becomes possible to obtain the temperature of the hot water using the infrared unit 70. In addition, by preheating the inside of the refrigerator to the target temperature T1, variations in the amount of heat released from the water 101 due to the outside temperature are suppressed, and as a result, it is possible to maintain the temperature substantially constant in the second range heating section.
In processing step S3, the refrigerator interior temperature Tk is acquired by the refrigerator interior temperature sensor 106 shown in FIG. Further, in processing step S4, oven heating is repeatedly performed until the internal temperature Tk reaches the target temperature T1.

In the first processing step S5 of the first microwave heating stage, the first microwave heating start time t1 is acquired, and in the processing step S6, continuous heating is started. Further, in processing step S7, the infrared unit 70 obtains the hot water temperature Ty. In processing step S8, continuous heating is continued until the boiling water temperature Ty reaches the target temperature T1.

When the boiling water temperature Ty reaches the target temperature T1, the second microwave heating stage begins. In executing the second microwave heating stage, various settings are first performed. In this setting, the second microwave heating start time t2 used in the setting process is acquired in process step S9, the amount of boiling water is estimated in process step S10, and the intermittent operation ratio is corrected in process step S11.

Of these, the estimation of the amount of hot water for boiling water in processing step S10 is performed, for example, as follows. First, we have test data on the rate of temperature rise for a specified amount of hot water (1 kg). Then, attention is paid to the rate of change in the boiling water temperature Ty acquired by the infrared temperature sensor 107 in the first microwave heating stage. In other words, if the user puts in a different amount of boiling water It can be estimated.

Further, the intermittent operation ratio correction in processing step S11 is performed, for example, as follows. Test data of the intermittent operation ratio for maintaining the temperature substantially constant for each target temperature T1 for the prescribed amount of hot water (1 kg) is already stored. This is because, in FIG. 6 showing the relationship between the target temperature T1 and the intermittent operation ratio A/B, the characteristic L1 for the specified water amount is held in advance.

On the other hand, when the user puts in boiling water X (kg) different from the specified amount, the range ON time (A in Fig. The operating ratio A/B can be determined by correcting the test data by a factor of X. In the case of 1.2 kg of boiling water, characteristic L2 appears, and conversely, in the case of 0.8 kg of boiling water, characteristic L3 appears. As a result, the larger the estimated amount of hot water, the larger the intermittent operation ratio, which is the ratio of the off time to the on time of the heating means. Note that this characteristic L is changed depending on the output of microwave heating, so it is preferable to perform correction according to the output of microwave heating.

In accordance with the intermittent operation ratio determined as described above, in processing step S12, intermittent heating operation is performed based on the set ratio. In processing step S13, a preset intermittent operation end time t3 is obtained, and in processing step S14, the intermittent operation of the second microwave heating stage is performed until the second microwave heating elapsed time (t3-t2) reaches a predetermined time. continue. In processing step S15, the completion of cooking is confirmed and the user is notified of this fact.

Note that the end time t3 can be appropriately set by the user in consideration of the thickness and temperature of the meat at the start of the first microwave heating stage at time t1, or can be automatically determined by the control means.

According to the present invention described above, in the control to keep the temperature of the hot water bath constant by repeating heating and heat dissipation through intermittent operation, the temperature range of the hot water bath can be kept below the boiling point, so no steam is generated and temperature measurement is possible. This makes it possible to perform precise control.

It is also preferable to estimate the amount of boiling water from the temperature rise rate of the boiling water and use it as a parameter for determining the intermittent operation ratio of the heating means in the second microwave heating stage. By increasing the intermittent operation ratio, which is the ratio of the off time to the on time, it is possible to cope with variations in the initial amount of water for boiling water in the container.

Further, by moving to the first microwave heating stage after the temperature inside the refrigerator is heated to a predetermined temperature, it becomes possible to measure the temperature while suppressing dew condensation.

1: Microwave oven 1, 2: Cabinet, 3: Heating room, 8: Machine room, 22: Motor, 23: Fan, 31: Table, 61: Upper heater, 62: Hot air heater, 70: Infrared unit, 81: Control Means, 82: Magnetron, 84: Rotating motor, 83: Rotating antenna, 101: Hot water, 102: Container, 103: Meat, 106: Internal temperature sensor

Claims (5)

comprising a heating means for heating food items immersed in boiling water in a container, a temperature sensor for detecting the temperature of the boiling water in a non-contact manner, and a control means for controlling the heating means,
The control means repeats heating and heat dissipation by intermittent operation of the heating means in a second heating stage after the first heating stage in which the temperature of the water bath is raised to a predetermined temperature below the boiling point, so as to increase the temperature of the water bath. A heating cooker that maintains heating at a substantially constant level. The heating cooker according to claim 1,
In the first heating stage in which the temperature of the hot water bath is raised to a predetermined temperature below the boiling point, the amount of hot water in the hot water bath is estimated from the temperature increase rate of the hot water bath water, and the intermittent operation ratio of the heating means in the second heating stage is performed. A heating cooker characterized in that it is used as a parameter for determining. The heating cooker according to claim 2,
A cooking device characterized in that the larger the estimated amount of boiling water, the larger the intermittent operation ratio, which is the ratio of the off time to the on time of the heating means. The heating cooker according to claim 1,
Equipped with an internal temperature sensor that detects the internal temperature.
The cooking device is characterized in that the control means moves to the first heating stage after heating the internal temperature to a predetermined temperature. A heating cooking method in which food items soaked in boiling water in a container are heated using a heating means,
A heating cooking method characterized in that, after raising the temperature of the boiling water to a predetermined temperature below the boiling point, heating and heat radiation are repeated by intermittent operation of the heating means to keep the temperature of the boiling water substantially constant.

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