JP4954604B2 - How to set cooking time in fryer - Google Patents

Description

  The present invention relates to a technique capable of automatically setting an optimum cooking time in accordance with the amount of foods input in a fryer.

  2. Description of the Related Art A fryer equipped with a means for taking a holding container such as a basket into and out of an oil tank is conventionally known. This type of fryer can be used to automatically lift the holding container from the oil tank after the cooking time set in advance with a timer after the holding container containing the ingredients is stored in the oil tank and submerged in the heated oil. Alternatively, the user is notified with a buzzer or the like. In general, a structure in which the basket is vertically moved with respect to the oil tank by a lift or the like is well known.

  By the way, in order to optimize the lifted state of the ingredients, it is necessary to adjust the length of cooking time in the fryer according to the amount of ingredients to be put into the oil tank. As means for that, Patent Documents 1 and 2 describe that the user inputs the type and amount of food to automatically control the oil temperature and cooking time in the fryer. Patent Document 3 describes that a food weight measuring device is provided in a basket, and a fryer automatically determines when cooking is completed based on a measured value of the food weight. Patent Document 4 describes that a means for detecting the moisture content of water vapor generated from food during cooking is provided, and the end of cooking is determined based on the detected moisture content. Further, Patent Document 5 describes that the oil temperature change after the food is added is sequentially detected to determine the length of the total heating time (cooking time).

JP 2001-178633 A JP 2003-250709 A Japanese Patent Laid-Open No. 11-267042 JP-A-6-105752 JP-A-8-173329

  The techniques described in Patent Documents 1 and 2 require the user's trouble because the user must input the type and amount of food. If there is an input error, the optimum lifted state cannot be obtained. The technique of Patent Document 3 uses a food weight measuring device, and the technique of Patent Document 4 uses a moisture detection means for water vapor, both of which are dedicated devices / members that are not provided in a normal fryer. This increases the cost. The technique of Patent Document 5 detects oil temperature changes sequentially, but the oil temperature does not change uniformly, but frequently fluctuates up and down within a narrow temperature range. For this reason, since the calculation result of the total heating time always varies, accurate control may be difficult.

The present invention provides means capable of obtaining a highly reliable result without imposing a burden on the user and using a special configuration when setting the cooking time in the fryer. The feature of the method for setting the cooking time in the fryer employed by the present invention is the method of setting the cooking time until the food is pulled up after the food is put into the fryer oil tank, as described in claim 1. In addition, for each type of food material, a temperature region corresponding to the oil temperature decrease width corresponding to the minimum input amount of the food material, a temperature region corresponding to the oil temperature decrease width corresponding to the maximum input amount of the food material, and the above After setting the temperature range appropriately divided between the two temperature ranges, after putting the reference amount of food into the oil tank, the time required for the oil temperature to return to the initially set oil temperature is set as the reference time, The standard cooking time is defined as the time required to put the reference amount of food into the oil tank and then pulled up. When the reference time elapses, the time preceding the reference time by a preset time interval and the reference time Or The oil temperature decrease width is calculated a plurality of times after a preset time interval has elapsed, and it is determined to which temperature region the maximum value of the calculated oil temperature decrease width belongs. Based on the determination result, the correction amount for the standard cooking time of the reference amount of food is determined .

The flyer for carrying out the method of the present invention comprises a means for controlling the temperature of the oil stored in the oil tank, a means for detecting the oil temperature, and the difference between the oil temperature at the time of food addition and the oil temperature after the food supply. and means for calculating the a food holding vessel (e.g. a basket), a container moving means for loading and unloading the holding vessel to the oil vat (e.g. lift), and control means for controlling the operation of the container moving means, the holding container The cooking time from when the oil is transferred into the oil tank to when it is pulled out of the oil tank may be set by the cooking time setting method described above .

  According to the setting method of the cooking time in the fryer described in claim 1, after a predetermined time has elapsed since the maximum value of the oil temperature decrease width after the food was put into the oil tank, Since the calculation is performed a plurality of times with a set time interval, the correct maximum value can be reliably calculated. If the maximum value is calculated only once, if the oil temperature reaches the lower limit after the time of calculation, the true maximum value cannot be obtained. Have difficulty. Moreover, since the maximum value of the oil temperature decrease width is calculated on the basis of the oil temperature when the food is put into the fryer oil tank, a highly reliable calculation result can be obtained. If the set temperature of the oil temperature in the fryer is used as a reference, since the oil temperature actually varies somewhat, there is a possibility that the calculation result includes an error. And since cooking time is set based on the maximum value of the oil temperature fall width computed correctly in this way, the optimal fried state of foodstuffs is obtained reliably. In addition, the relationship between the maximum value of the oil temperature decrease width and the cooking time can be easily obtained by preparing a predetermined correspondence table or a function program. Furthermore, in the present invention, since only the maximum value of the oil temperature drop width needs to be detected and stored, an oil temperature sensor or the like normally provided in the fryer can be used, so that the structure of the fryer can be simplified.

Further , according to the cooking time setting method according to the present invention, a plurality of temperature regions are set according to the oil temperature decrease width, and it is determined which temperature region the maximum value of the oil temperature decrease width belongs to. Since the raising time is determined, the logic circuit for setting the cooking time can be simplified, and the operation of the fryer can be simplified.

Furthermore , according to the cooking time setting method according to the present invention, the optimum cooking time setting according to the type of food can be realized with a logic circuit having a simple configuration.

If the method of the present invention is carried out by a fryer equipped with a container moving means for taking the holding container into and out of the oil tank, the food tank is automatically put together with the holding container when the optimum cooking time has elapsed after cooking of the food is started. Since it pulls up outside, it can obtain easily the food of the appropriate fried state without using a user's labor in particular.

And by the setting method of the cooking time which concerns on the above-mentioned this invention, even if it does not consider the input amount of a foodstuff, the foodstuff with the good fried state can be obtained easily and reliably.

[First Embodiment]
An example of the setting method of the cooking time in the fryer which concerns on this invention is demonstrated with reference to the graph shown in FIG. In this example, as a cooking method, a certain food is initially heated at a set oil temperature of 160 ° C. and the first stage of cooking is performed for a predetermined time, and then the set oil temperature is increased to 180 ° C. and the second stage of heating is performed. The case where the two-stage heat treatment for performing the treatment is performed is illustrated.

  As the fryer used in this example, a flyer having a mechanism for taking a basket as a food holding container into and out of an oil tank by a lift or the like as a container moving means is suitable. Therefore, a control means for controlling the operation of the container moving means such as a lift is provided. Usually, a heater for heating the oil stored in the oil tank, an oil temperature sensor for detecting the oil temperature, and a heater control means for controlling the heating operation of the heater based on the detected oil temperature are provided. Furthermore, it has a timer for setting the operation time of the container moving means and the operation time of the heater. In addition, in this example, an arithmetic device that performs an operation based on the oil temperature data detected by the oil temperature sensor, an arithmetic program for executing this operation, data for processing the arithmetic program according to the type of food, Storage means for storing a heater control program or the like is provided.

  The cooking time setting method according to the present invention is executed as follows. First, a plurality of temperature regions are set for an oil temperature decrease range that is calculated based on the difference between the oil temperature at the time of food supply and the oil temperature lower limit detected after the food supply, according to the type of food. In this example, the maximum value of the oil temperature decrease range is the region A in the range from 0 ° K to less than 5 ° K, the region B in the range from 5 ° K to less than 7 ° K, and the range from 7 ° K to 9 °. A range less than K was defined as region C, and a range exceeding 9 ° K was defined as region D. Of these areas, A corresponds to the minimum input amount normally considered during cooking, and area D corresponds to the maximum input amount normally considered. Note that the setting range and the number of sections of these temperature regions can be changed as appropriate according to the type of food, the performance of the fryer used, and the like.

  Next, a standard cooking time for the food is set. This is the cooking time for a reference amount of food, and is specifically obtained by experiment. In this example, the curve S2 in FIG. 1 corresponds to the standard curve. In other words, after the food is put into the oil tank, it is cooked for 4 minutes at a set oil temperature of 160 ° C, and further, the set oil temperature is raised to 180 ° C and cooked for 3 minutes, and then the food is pulled out of the oil tank. is there. The oil temperature change when cooking the reference amount of food according to such time setting is the first stage heat treatment time, as indicated by the curve S2, the maximum value T2 of the oil temperature decrease width belongs to the region B. After 4 minutes, the oil temperature returns to 160 ° C, which is the initially set oil temperature, and after 3 minutes, which is the second stage heat treatment time, the oil temperature is set to reach 180 ° C, which is the next set temperature. ing. It is to be noted that the input / pickup of the food can be performed by sinking or pulling out a holding container such as a basket containing the food into the oil tank by a container moving means such as a lift.

  In this example, the correction time is added or reduced in units of 30 seconds with respect to the standard value for the first stage heat treatment time of the set oil temperature of 160 ° C. according to the amount of food to be input. The second stage heat treatment time at the set oil temperature of 180 ° C. was constant (3 minutes) regardless of the amount of food. Since the amount of food input and the oil temperature drop are correlated, the amount of food input is based on the maximum value of the oil temperature drop calculated from the difference between the oil temperature at the time of food input and the oil temperature detected after the food is input. Can be determined. Therefore, in this example, the correction amount for the standard cooking time is determined by determining to which of the temperature regions A to D the maximum value of the oil temperature decrease width belongs. That is, when the amount of food input is less than the reference amount and the maximum value T1 of the oil temperature decrease width belongs to the region A, the first stage heat treatment time is reduced by 30 seconds and set to 3 minutes 30 seconds. When the maximum value T2 of the oil temperature decrease width belongs to the region B, it is considered that the amount of food input is substantially equal to the reference amount, and thus the heat treatment is performed according to the standard cooking time. When the amount of food input is larger than the reference amount and the maximum value T3 of the oil temperature decrease width belongs to the region C, the first stage heat treatment time is increased by 30 seconds and set to 4 minutes 30 seconds. When the input amount is very large and the maximum value T4 of the oil temperature decrease width belongs to the region D, 30 seconds are further added and the first stage heat treatment time is set to 5:00 seconds.

By the way, it is assumed that the oil temperature change near the end of the reference time of the first stage heat treatment (at the time when 4 minutes have passed after the food is added) draw curves S1 to S4 as shown in FIG. Consider a case in which the determination time is set, for example, 30 seconds before the end of the reference time for the first stage heat treatment (3 minutes and 30 seconds have passed since the food was added). When the amount of food input is an amount corresponding to the curve S1 or S2, since the oil temperature has reached the lower limit before the determination, the maximum values T1 and T2 of the oil temperature decrease range can be accurately calculated. However, when the amount of food input is an amount corresponding to the curve S3, the maximum value is calculated as P at the time of the determination although the oil temperature decrease width reaches the maximum value T3 after the determination. Since true maximum value T3 belongs to region C, while value P belongs to region B, the correction amount for the standard cooking time is incorrect (in this example, no correction is made), resulting in the cooking time of the foodstuff There is a shortage of food, and the cooking of the ingredients becomes poor. Similarly, when the amount of food input is an amount corresponding to the curve S4, the maximum value Q at the time of determination belongs to the region C, and the true maximum value T3 reached after the determination time belongs to the region D. The correction amount with respect to the cooking time is incorrect (in this example, only 30 seconds are added), and the cooking time of the food is insufficient, so that the cooking of the food becomes poor.

Therefore, in this example, it is possible to reliably avoid the determination error of the maximum value as described above by setting a plurality of determination times of the maximum value of the oil temperature decrease width with a predetermined time interval. Specifically, for example, at the end of the reference time for the first stage heat treatment (when 4 minutes have elapsed since the addition of ingredients) and when it has been around 30 seconds (when 3 minutes and 30 seconds have elapsed since the introduction of ingredients and 4 minutes and 30 seconds) (When elapsed) was set as the maximum judgment time. The calculation mode of the maximum value of the oil temperature decrease width when the determination timing is provided three times as described above is as follows.

  When the amount of food input is an amount corresponding to the curve S1. The maximum value T1 of the oil temperature decrease width at the time of the first determination (3 minutes 30 seconds) belongs to the region A. In this case, since the oil temperature drop is small when half of the standard cooking time (7 minutes) has elapsed, it is determined that the amount of food input is small compared to the reference value, and the standard first stage heat treatment time is reached. On the other hand, correction is performed to reduce 30 seconds. Therefore, in this example, immediately after the first determination, the first stage heating process is immediately terminated, and control is immediately performed to shift to the second stage heating process. The subsequent second and third determinations are omitted.

  Next, when the amount of food input is a reference amount, since it corresponds to the curve S2, the maximum value T2 of the oil temperature decrease width is recognized as belonging to the region B at the time of the first determination. It is determined that time correction is unnecessary, and the first stage heating process is continued. When the second determination is made 30 seconds later, the maximum cooking temperature decrease T2 calculated up to that point is recognized again as belonging to the region B, so the standard cooking time is adopted, and the first It is still determined that correction for the stage heating processing time is unnecessary. That is, after the second determination, control is performed so that the first stage heating process is immediately finished and the process immediately shifts to the second stage heating process. Then, the third determination is omitted.

  In the case where the amount of food input is an amount corresponding to the curve S3, the maximum value of the oil temperature decrease width is calculated as P at the time of the first determination, and the value P belongs to the region B. It is determined that no correction is necessary, and the first stage heating process is continued. When the second determination is performed 30 seconds later, the maximum value of the oil temperature decrease width is calculated as T3, and since the value T3 is recognized as belonging to the region C, the standard first stage heat treatment time Is corrected to add 30 seconds. Further, after the first stage heating process is continued for 30 seconds, the third determination is executed. Since the maximum value of the oil temperature decrease calculated up to the third determination time is recognized again as the value T3 belonging to the region C, it is determined that an additional correction for the first stage heat treatment time is unnecessary. The Therefore, immediately after the third determination, the first stage heating process is immediately terminated and the process immediately proceeds to the second stage heating process.

  In the case where the amount of food input is an amount corresponding to the curve S4, the maximum value of the oil temperature decrease width is calculated as Q at the time of the first determination, and the value Q belongs to the region C. Correction for adding 30 seconds is performed. Subsequently, the first stage heat treatment is performed, and the second determination is performed 30 seconds later. At the time of the second determination, the maximum value of the oil temperature decrease width is calculated as R, and the value R belongs to the region D. Therefore, correction for adding 30 seconds to the first stage heat treatment time is performed. The first stage heating process is continued, and the third determination is executed 30 seconds later. At the time of the third determination, the maximum value of the oil temperature decrease width is calculated as T4, and since T4 is recognized again as belonging to the region D, it is determined that the two corrections for the first stage heat treatment time were valid. Then, after the first stage heating process is executed until the maximum set time (5 minutes), the process proceeds to the second stage heating process.

  As described above, when the amount of food input is large and the maximum value of the oil temperature decrease width is determined to belong to the region D at the time of the second determination, the maximum correction amount is applied to the heat treatment time. Since it is determined that it is unnecessary to confirm the oil temperature drop after that, the third determination can be omitted.

  As described above, according to the present invention, the maximum value of the oil temperature decrease width is calculated a plurality of times, so that the correction amount with respect to the standard cooking time can be appropriately set regardless of the amount of the ingredients. Therefore, the cooking time is optimally set by a reliable method without the user being aware of the amount of food input, so that a proper fried state can be reliably obtained without imposing a burden on the user. be able to.

[Second Embodiment]
In the above embodiment, the first stage heat treatment is performed at a low temperature and then the second stage heat treatment is performed at a high temperature. However, the set value of the oil temperature is not changed over the entire cooking time. Is also possible. In this case, as shown in FIG. 3, the food pulling time may be set to be changed according to the maximum value of the oil temperature decrease width calculated after the food is added.

[Other Embodiments]
In the embodiment, the cooking time of the food is corrected according to which temperature region the maximum value of the oil temperature decrease width calculated after the food is added. Therefore, the number of divisions of the temperature region is the number of cooking programs. Number of types. On the other hand, the correlation program which sets cooking time with respect to the said maximum value is introduce | transduced, and it does not prevent setting the correction amount with respect to cooking time more finely.

  The cooking time setting method according to the present invention is preferably carried out in a fryer with a lift for raising and lowering a basket or the like. In this case, the fryer is provided with a cooking start button for instructing the start of cooking and a plurality of setting buttons according to the type of food, and a plurality of cooking programs corresponding to each setting button are prepared. After pressing the setting button and pressing the start cooking button, the fryer adjusts the oil temperature to the optimum temperature for cooking the selected food, and then the lift is lowered and the food stored in the basket or the like is placed in the oil tank. After submerging and performing a heat treatment set according to the type of food, the lift is raised and the cooked food is lifted from the oil increase.

  The cooking program corresponding to the setting button sets the oil temperature, the standard cooking time, the temperature range classification of the oil temperature drop width, the correction amount for the standard cooking time, etc. so that the frying is optimized according to the type of ingredients. Is. In the above example, the first stage heating temperature is 160 ° C., the second stage heating temperature is 180 ° C., the standard cooking time is 4 minutes for the first stage heating treatment, and 3 minutes for the second stage heating treatment. Although it was divided into 0 to -5 ° K, -5 to -7 ° K, -7 to -9 ° K, and -9 ° K, the correction amount was in units of 30 seconds. The numerical value and the number of divisions of the temperature region are appropriately changed in order to obtain an optimum fried state according to the type of food. For example, depending on the food, it may be possible to perform the first stage heat treatment at a high temperature for a short time and then perform the second stage heat treatment at a relatively low temperature for a long time, or to heat at a constant temperature. It is conceivable that the area of the temperature drop width is set to a larger width or conversely set to a narrower width depending on the type of food. Furthermore, it is conceivable to provide a large number of temperature regions having a small temperature width (for example, 1 ° K width). The correction amount for the standard cooking time is set to a unit of 10 seconds, a unit of 15 seconds, a unit of 20 seconds, or the like, and a different correction amount may be applied depending on the temperature region to which the maximum oil temperature decrease range belongs.

It is related with the 1st Embodiment of this invention, Comprising: It is a graph which shows the oil temperature change curve according to the setting method of the cooking time which concerns on this invention about the case where a foodstuff input amount differs. 1. This relates to the first embodiment of the present invention, and is an enlarged part of the graph shown in FIG. It relates to the second embodiment of the present invention, and each of FIGS. (A) to (D) shows an oil temperature change curve according to the cooking time setting method according to the present invention when the input amount of ingredients is different. It is a graph to show.

Claims (1)

It is a method of setting the cooking time until the ingredients are pulled up after the ingredients are put into the fryer oil tank,
For each type of food, the temperature range corresponding to the oil temperature drop corresponding to the minimum input amount of the food, the temperature range corresponding to the oil temperature drop corresponding to the maximum input amount of the food, and the above two temperatures Set the temperature area appropriately divided between the areas,
After the reference amount of food is put into the oil tank, the time required for the oil temperature to return to the initially set oil temperature is set as the reference time, and the time required for the reference amount of food to be pulled up after being put into the oil tank is standard. Cooking time,
When the reference time elapses, the time before the reference time by a preset time interval, and the time after the preset time interval has elapsed from the reference time, a plurality of times, the oil temperature decrease width Perform calculations,
It is determined which temperature region the maximum value of the calculated oil temperature decrease range belongs to, and based on the determination result, a correction amount with respect to the standard cooking time of the reference ingredient is determined. Cooking time setting method.