JP2932949B2 - Cooking device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking apparatus such as an oven or a microwave oven for reheating fried foods and the like.

[0002]

2. Description of the Related Art A conventional cooking device such as a microwave oven will be described with reference to FIG.

In FIG. 7, reference numeral 1 denotes a cooking apparatus main body,
The food 4 is placed on the food placing table 3 provided in the refrigerator 2 and heated by the heater 5. Reference numeral 6 denotes a temperature sensor for detecting the temperature of the refrigerator 2, and reference numeral 7 denotes a humidity sensor for detecting the humidity of the refrigerator 2. The heating by the heater is controlled based on the temperature and humidity of the food determined from the outputs of these sensors.

[0004] Reference numeral 8 denotes a weight sensor for detecting the weight of the food 4 placed on the food placing table 3, and controls heating by a heater not only from the temperature of the food but also from the weight of the food. In order to reduce the dispersion of the finished food,
As disclosed in Japanese Patent Application Laid-Open No. 4-273916, a method has been devised in which the weight of food is accurately detected from the rate of temperature rise on the surface of the food to control the heating of the food.

[0005]

However, such a conventional heating device is not based on the moisture distribution of clothes, which is a main factor of the taste of fried foods, but only changes in the food condition due to heating. So we couldn't reproduce the delicious state of the food.

[0006] In order to solve the above-mentioned problems, the present invention controls heating and drying by estimating a moisture distribution related to the texture of clothes, which is a main factor of the taste of fried food, from a change in food condition. The aim is to reproduce the delicious condition of fried foods.

[0007]

According to the present invention, there is provided a food change detecting means for detecting a physical quantity which changes due to drying of clothes and outputting it as a food detection signal, and a fly being dried based on the food detection signal from the food change detecting means. The clothing moisture distribution estimating means for estimating the moisture distribution of the food, the drying means for drying the fried food, and based on the moisture distribution estimated by the clothing moisture distribution estimating means, the moisture distribution of the fried food becomes a predetermined moisture distribution. Control means for controlling the drying means.

Further, the moisture distribution of the fried food set in advance has a constant moisture content from a surface of the batter to a certain depth.

[0009] The moisture distribution of the fried food set in advance is 10% from the surface of the batter to a depth of 60 to 80%.
The following moisture content is shown.

Further, an external input unit is provided for selecting the moisture distribution of the fried food according to the type of the fried food.

Further, a food surface temperature sensor is used as the food change detecting means. Further, a humidity sensor is used as the food change detecting means.

Further, a weight sensor is used as the food change detecting means.

[0013]

According to the present invention, with the above-described structure, drying is performed based on food surface data, food evaporation data, and food weight data from the food surface temperature sensor, humidity sensor, and weight sensor of the food change detection means. The drying depth of the fried food inside, that is, the distribution of moisture in the batter is estimated, and the drying means is controlled so that the depth of the fried food from the surface of the batter to 60 to 80% is in a dry state. It reproduces the delicious condition of food.

[0014]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A first embodiment of the present invention will be described below with reference to the accompanying drawings.

FIG. 1 is a sectional view of a heating and cooking apparatus according to a first embodiment of the present invention. In FIG. 1, reference numeral 10 denotes a drying unit which is a heating source such as an electric heater or a decompression unit such as a vacuum pump, and dries food from the surface. A control unit 11 controls ON, OFF, and strength of the drying unit 10. 9
Is an external input means for inputting the type, amount, shape, etc. of the fried food 14 to be dried. The clothing moisture distribution estimating means 13 is for estimating the moisture distribution of the clothing from the information of the food inputted from the external input means 9 and the information of the food change detecting means 12. As a specific method for estimating the moisture distribution, the distribution of moisture when various fried foods are cooked under various conditions is determined by experiment, and stored as a database, a food surface temperature sensor, a humidity sensor, It is conceivable to obtain a moisture distribution based on food surface data from a weight sensor, moisture evaporation data from the food, and food weight data.

When a food surface temperature sensor is provided in the food change detecting means 12, a detected signal of the food surface temperature is sent to the clothing moisture distribution estimating means 13. As shown in FIG. 3A, the surface temperature of the fried food 14 starts to increase according to the heating time. When the surface temperature of the food reaches 100 ° C., the clothing starts to be dehydrated from the surface, and as shown in FIG. 3B, the surface is first dried. If the surface temperature is kept at 100 ° C. for a certain period of time, the moisture inside the clothes moves to the surface part, and the drying proceeds inside. Experimental values obtained from such a relationship between the food surface temperature and the change over time in the drying depth of the clothes are compiled into a database and incorporated into the clothes moisture distribution estimating means 13. The clothing moisture distribution estimating means 13 compares the detection signal of the surface temperature of the clothing detected and sent by the food surface temperature sensor with the signal of the database to estimate the drying depth of the clothing. Until the estimated drying depth of the garment becomes 60 to 80%, the detection signal of the surface temperature of the garment is compared with the database, and the control unit 11 continues the drying. When the drying depth of the clothes reaches 60-80%, the control means 11
To stop drying. With such a configuration, 60
By drying to a depth of ８０80%, it is possible to reproduce a crisp and delicious fried food as shown in FIG.

A second embodiment of the present invention will be described with reference to FIG. It is to be noted that components having the same configuration as the first embodiment have the same function, and description thereof will be omitted.

In the configuration shown in the first embodiment, when a humidity sensor is provided in the food change detecting means 12, a signal indicating the detected humidity in the refrigerator is sent to the clothing moisture distribution estimating means 13. When the fried food 14 such as tempura is dried, FIG.
As shown in (b), when the food temperature reaches 100 ° C., moisture evaporates from the surface portion and is dried. According to the heating time, the moisture inside the clothes also moves to the surface,
Evaporation of water occurs and drying proceeds to the inside. During this time, FIG.
As shown in (a), the humidity in the refrigerator starts to rise sharply due to the steam generated from the fried food 14. As long as the food has moisture, steam is generated, so the humidity in the refrigerator
100% equilibrium is reached according to the heating time. An experimental value obtained from such a relationship of the change in the drying depth of the clothes with the temperature in the refrigerator over time is compiled into a database and incorporated into the clothes moisture distribution estimating means 13. The clothing moisture distribution estimating means 13 compares the detection signal of the humidity in the refrigerator sent and detected by the humidity sensor with the signal of the database, and estimates the drying depth of the clothing. Until the estimated drying depth of the garment becomes 60 to 80%, the detection signal of the humidity in the refrigerator is compared with the database, and the control 11 continues the drying. When the drying depth of the clothes reaches 60 to 80%, the drying is stopped by the control means 11. With such a configuration, 60-80% of the clothes
By drying to a depth of, it is possible to reproduce a crisp and delicious fried food.

A third embodiment of the present invention will be described with reference to FIGS. It is to be noted that components having the same configuration as the first embodiment have the same function, and description thereof will be omitted.

In the configuration shown in the first embodiment, when a weight sensor is provided as the food change detecting means 12 below the food placing table 3, the weight of the food 14 placed on the food placing table 3 during drying is reduced. The change is detected and sent to the clothing moisture distribution estimating means 13 as a signal. When the fried food 5 such as tempura is dried, as shown in FIG. 5 (a), the water content of the food starts to evaporate when the food temperature reaches 100 ° C., and the weight of the food decreases according to the heating time. . FIG. 5 (b)
As shown in (2), the moisture of the food evaporates from the time when the food temperature reaches 100 ° C., and the drying of the clothes proceeds from the surface to the inside according to the heating time. An experimental value obtained from the relationship between the weight loss rate, which represents the amount of water evaporated from the fried food 14 as a reduction rate with respect to the initial weight, and the change over time in the drying depth of the batter is compiled into a database. Incorporate. The clothing moisture distribution estimating means 13 compares the detection signal of the weight change of the food 14 detected and sent by the weight sensor with the signal of the database, and estimates the drying depth of the clothing. The estimated drying depth of the garment is 60-8
Until it reaches 0%, the detection signal of the change in weight is compared with the database, and the control 11 continues drying. The control 11 stops the drying when the drying depth of the clothes reaches 60 to 80%. With such a configuration, 60 to 8
By drying to a depth of 0%, it is possible to reproduce a crisp and delicious fried food.

[0021]

As described above, the method for controlling reheating of fried food and the cooking apparatus according to the present invention have the following effects.

(1) In controlling the reheating of the fried food,
A clothing moisture distribution estimating means is provided, which can estimate the moisture distribution of the clothing, which is a main factor of the taste of the fried food, and can control the moisture distribution of the clothing.

(2) Since the moisture content can be made constant up to a certain percentage of the depth of the batter of the fried food, a delicious state of the fried food can be reproduced.

(3) By providing external input means,
Depending on the type of fried food, the moisture distribution in the batter can be controlled,
Any fried food can reproduce the delicious state.

(4) As a means for estimating the moisture distribution of the clothes, the moisture distribution of the clothes is based on the food surface data from the food surface temperature sensor, the humidity sensor and the weight sensor, the moisture evaporation data from the food, and the weight data of the food. , It is possible to reproduce the delicious state of the fried food with a simple sensor.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of a cooking device according to a first embodiment of the present invention.

FIG. 2 is a sectional view of a cooking device according to a third embodiment of the present invention.

FIG. 3A is a graph of the food surface temperature according to the first embodiment of the present invention. FIG. 3B is a graph of the degree of drying of the fried food according to the first embodiment of the present invention.

FIG. 4 (a) is a graph of the inside temperature of the second embodiment of the present invention, and (b) is a graph of the degree of drying of the fried food according to the second embodiment of the present invention.

FIG. 5A is a graph of the food weight reduction rate according to the third embodiment of the present invention. FIG. 5B is a graph of the degree of dryness of the fried food according to the third embodiment of the present invention.

FIG. 6 Sensory evaluation diagram of reheated fried food

FIG. 7 is a front view of a conventional cooking device.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cooking apparatus main body 2 Storage 3 Food placing table 4 Food 5 Heater 6 Temperature sensor 7 Humidity sensor 8 Weight sensor 9 External input means 10 Drying means 11 Control means 12 Food change detection means 13 Clothing moisture distribution estimation means 14 Fried food

──────────────────────────────────────────────────の Continuing on the front page (72) Inventor Makoto Shibuya 1006 Kazuma Kadoma, Osaka Prefecture Matsushita Electric Industrial Co., Ltd. (72) Inventor Noboru Ishibashi 1006 Kazama Kadoma Kadoma City, Osaka Matsushita Electric Industrial Co., Ltd. (58) Investigated field (Int.Cl. ⁶ , DB name) A23L 1/01 F24C 7/02

Claims (7)

(57) [Claims] 1. Detecting a physical quantity that changes due to drying of clothes,
A food change detection means for outputting as a food detection signal; a clothing moisture distribution estimation means for estimating a moisture distribution of the fried food being dried based on the food detection signal from the food change detection means; and a drying for drying the fried food. And a control means for controlling the drying means based on the moisture distribution estimated by the clothing moisture distribution estimating means so that the moisture distribution of the fried food becomes a preset moisture distribution. 2. The cooking device according to claim 1, wherein the moisture distribution of the fried food set in advance has a constant moisture content from a surface of the batter to a certain depth. 3. The cooking apparatus according to claim 1, wherein the moisture distribution of the fried food set in advance has a moisture content of 10% or less from the surface of the batter to a depth of 60 to 80%. 4. The cooking device according to claim 1, further comprising an external input unit for selecting a moisture distribution of the fried food according to a type of the fried food. 5. The cooking device according to claim 1, wherein a food surface temperature sensor is used as the food change detecting means. 6. The cooking device according to claim 1, wherein a humidity sensor is used as the food change detecting means. 7. The cooking device according to claim 1, wherein a weight sensor is used as the food change detecting means.