JP5355735B2 - Heating cooker and cooking method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker that easily increases vitamin C of cooked food. <P>SOLUTION: The cooker includes a heating chamber storing green and yellow vegetable or light-yellow vegetable, a steam supplier supplying steam to the heating chamber, a controller controlling the steam supplier, and a storage part storing a temperature zone in which vitamin C contained in the green and yellow vegetable or light-yellow vegetable increases, for each kind of the green and yellow vegetable or light-yellow vegetable. The controller selects the temperature zone where the vitamin C increases according to the kind of the green and yellow vegetable or light-yellow vegetable stored in the heating chamber, and controls the steam supplier to supply steam to the heating chamber and to expose the green and yellow vegetable or light-yellow vegetable in the heating chamber to the atmosphere of the selected temperature zone. <P>COPYRIGHT: (C)2012,JPO&amp;INPIT

Description

  The present embodiment relates to a heating cooker and a cooking method.

  Conventionally, research for increasing the nutrient content of cooked foods has been conducted.

  For example, as a method for increasing vitamin C in potatoes, potatoes are stored in a storage room where the average temperature can be quickly cooled to a range of 7 degrees C to -1 degrees C, and the ascorbic acid content exceeds the initial storage value. A method of increasing vitamin C to be processed, which is stored for 35 days from the day and distributed and shipped, is proposed (see Patent Document 1).

  Moreover, the cooking device which cooks so that it may not destroy the nutrient of a foodstuff by supplying a vapor | steam in a heating chamber in the conventional cooking device is proposed (refer patent document 2).

JP 2001-275606 A JP 2006-38315 A

  However, in the method for increasing vitamin C as disclosed in Patent Document 1, a storage facility for storing the food in a storage where the average temperature can be quickly cooled to a range of 7 degrees C to -1 degrees C is necessary. It was expensive to increase C.

  In addition, the storage period is as long as 15 to 35 days, and there is a problem that it is necessary to wait a long time to increase vitamin C.

  The present invention has been made to solve the above-described problems, and an object thereof is to provide a cooking method and a heating cooker that easily increase vitamin C.

The heating cooker according to the present embodiment includes a heating chamber in which green-yellow or light-yellow vegetables are accommodated, steam supply means for supplying steam to the heating chamber, control means for controlling the steam supply means, and green-yellow or light A storage unit is provided for storing a temperature range and time of 40 ° C. to 60 ° C. in which vitamin C contained in the green yellow or light yellow vegetable increases for each type of yellow vegetable, and the control means is accommodated in the heating chamber. The temperature zone and time during which vitamin C increases according to the type of green-yellow or light-yellow vegetable is selected from the storage unit, steam is supplied to the heating chamber, and the atmosphere of the selected temperature zone is green-yellow or The steam supply means is controlled to expose the light yellow vegetables for a selected time .

  Moreover, the cooking method according to the present embodiment is a cooking method executed by a heating cooker including a heating chamber in which green yellow or light yellow vegetables are accommodated, and a steam supply unit that supplies steam to the heating chamber. A temperature range and time of 40 ° C. to 60 ° C. at which vitamin C increases is selected according to the type of green-yellow or light yellow vegetable housed in the heating chamber, and the heating is performed by supplying steam from the steam supply means. It is characterized by exposing a green-yellow or light-yellow vegetable in a room to an atmosphere of a selected temperature range for a selected time.

The front view of the state which closed the door of the microwave oven to which the present invention is applied. The front view which shows the state which opened the door of the microwave oven. The longitudinal front view of a microwave oven. The cross-sectional top view of a microwave oven. The vertical side view of a microwave oven. FIG. 3 is a block diagram showing a schematic electrical configuration. Data showing the increase rate of vitamin C in cooked food (spinach) by temperature. Data showing the increase rate of vitamin C in cooked food (spinach) by weight. Data showing the increase rate of vitamin C of cooked foods by temperature (1 spinach). Data showing the vitamin C increase rate of cooked food (paprika) by temperature. Data showing the vitamin C increase rate of cooked food (radish) by temperature. Detailed view of the operation unit.

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

  1 to 8 showing an embodiment in which the cooking device of the present invention is applied to a microwave oven will be described.

  FIG. 1 is a front view showing a state in which a door of a microwave oven is closed. FIG. 2 is a front view showing the door opened. FIG. 3 is a longitudinal front view. FIG. 4 is a cross-sectional plan view. FIG. 5 is a longitudinal side view. FIG. 6 is an electrical configuration diagram. FIG. 7 is data of the vitamin C increase rate of the cooked food according to temperature. FIG. 8 is data of vitamin C increase rate of cooked foods by weight.

  As shown in FIGS. 1 and 2, the main body 1 of the microwave oven is formed of an outer box 2 having a rectangular outer shape, and a leg portion 3 is provided on the bottom surface of the bottom portion.

  An inner box 4 having an open front is provided inside the outer box 2, and the inside of the inner box 4 serves as a heating chamber 5. Further, the front opening 5 d of the heating chamber 5 has a rectangular shape with a size that covers almost the entire width of the front surface of the main body 1.

  A door 6 that can open and close the front opening 5 d of the heating chamber 5 is provided on the front surface of the main body 1. The door 6 is pivotally supported by a front lower portion of the main body 1 through a hinge portion (not shown) so as to be movable in the vertical direction.

  Further, as shown in FIG. 1, a handle portion 7 is provided on the upper portion of the door 6 and an operation panel 8 having a plurality of operation portions 9 and a display portion 10 is provided on the lower portion. In this operation panel 8, the operation unit 9 is for selecting and setting a cooking method for cooking by heating, and the display unit 10 is for displaying the selected cooking method and cooking temperature.

  The door 6 is provided with a door lock switch 11 (see FIG. 6) for locking the door 6. The door lock switch 11 prevents the door 6 from being opened when the heating chamber 5 is hot. It has a lock function to lock.

  A space is provided between the outer box 2 and the inner box 4 as shown in FIGS. 4 and 5. The right side of the inner box 4 is the right side space 12, the left side is the left side space 13, and the lower side. Is provided with a lower space 14.

  As shown in FIG. 5, a machine room 15 is formed behind the heating chamber 5, and a magnetron 16 and a drive device 17 for the magnetron 16 are provided in the machine room 15 at the lower part.

  The magnetron 16 generates microwaves, and the generated microwaves are provided from the opening (not shown) through a waveguide 18 provided in the lower space 14 and extending to the center of the lower surface of the heating chamber 5. 5 can be supplied.

  Further, a hot air circulation mechanism 60 described later is provided in the central portion in the left-right direction from the central portion to the upper portion of the machine room 15.

  Further, a temperature sensor 19 (corresponding to a temperature detecting means) for measuring the temperature in the heating chamber 5 and the temperature of the object to be heated is provided in the upper part of the machine room 15.

  On the other hand, in the heating chamber 5, as shown in FIG. 3, protruding step portions 30 are formed on both side walls, and an upper step portion 30a is formed above and a lower step portion 30b is formed below.

  Moreover, it comprises so that the square plate 31 for heat cooking can be mounted on the step part 30, and the upper step square plate 31a and the lower step square plate 31b are each arrange | positioned.

  Any of these square dishes 31 can slide on the stepped portion 30, and can be taken out from the heating chamber 5 by sliding the square dish 31 in the direction of the front opening 5d.

  As shown in FIGS. 2 and 3, a steam generating container 41 is disposed outside the left side wall 5a of the heating chamber 5 in the left side space 13 and between the upper step portion 30a and the lower step portion 30b. .

  As shown in FIG. 3, the steam generation container 41 is composed of a container that is open on the right side of the figure, and a steam generation chamber 41a having a capacity of about 12 ml is formed.

  These steam generation containers 41 are made of, for example, metal die casting (for example, aluminum die casting).

  Two steam heaters 44 made of a rod-like sheathed heater are cast above and below the steam generation chamber 41a of the steam generation container 41. The two steam heaters 44 have terminals at both ends projecting from the steam generating container 41 and electrically connected to the power source 101 (see FIG. 6).

  Further, a water supply port is formed on the left side of the container body 42 in the figure, and a pipe 55 is attached to the water supply port.

  A thermistor 48 for detecting the temperature of the steam generating container 41 is attached to the upper part of the steam generating chamber 41a (see FIG. 6).

  On the other hand, on the side wall of the steam generation container 41, three cylindrical steam outlets 49 are formed in the horizontal direction at substantially equal intervals and project from the right end surface.

  As shown in FIG. 3, three steam openings 51 corresponding to the steam outlets 49 are formed in the left side wall 5 a of the heating chamber 5. A cover member 52 that covers the periphery of the steam opening 51 is attached to the inside of the left side wall 5 a of the heating chamber 5. The cover member 52 has three cylindrical steam ports 53 communicating with the steam opening 51.

  On the other hand, as shown in FIG. 3, a water tank 54 is disposed in the lower space 14 of the heating chamber 5. The water tank 54 has a size capable of accommodating about 400 ml of water and is configured to be detachable from the outer box 2. A water tank 54 attached to the outer box 2 is connected to a water supply port 47 of the steam generating container 41 through a pipe 55. A water supply pump 56 is connected in the middle of the pipe 55, and when the water supply pump 56 is driven, water in the water tank 54 is supplied into the steam generation chamber 41a.

  The steam generator 40, the water tank 54, the pipe 55, the feed water pump 56, and the like constitute the steam generator 40.

  On the other hand, a hot air circulation mechanism 60 is disposed on the rear wall side of the heating chamber 5.

  As shown in FIG. 5, the hot air circulation mechanism 60 includes a hot air fan 61, a hot air heater 62, a casing 65, and a fan motor 66. Of these, the hot air fan 61 uses a centrifugal fan.

  The hot air fan 61 is covered with a casing 65, and a fan motor 66 is attached to the machine room 15 on the rear side of the casing 65. A rotating shaft of the fan motor 66 is inserted into the casing 65, and a central boss portion of the hot air fan 61 is attached to the rotating shaft, and the hot air fan 61 is rotationally driven.

  The hot air heater 62 is composed of two sheathed heaters and is disposed so as to surround the periphery of the hot air fan 61.

  The hot air heater 62 composed of the two heaters is composed of a first hot air heater 63 and a second hot air heater 64 having different rated outputs. The first hot air heater 63 and the second hot air heater 64 are composed of The first hot air heater 63 is connected to the power source 101 independently, and the first hot air heater 63 is configured with a rated output of 1300 W, and the second hot air heater 64 is configured with a rated output of 1000 W.

  On the other hand, as shown in FIG. 2, the rear wall 5c of the heating chamber 5 is formed with a plurality of small holes for circulating air suction ports 67 at positions corresponding to the center of the hot air fan 61. The air outlet 68 of the circulating air is also formed by a large number of small holes at a position outside the outer peripheral portion.

  The air outlet 68 is formed in an annular shape so as to correspond to the hot air heater 62.

  The upper and lower square plates 31a and 31b are arranged so as to sandwich the suction port 67 from above and below so as to block the suction port 67 and the blower port 68 for circulating air.

  Further, as shown in FIG. 4, a discharge opening 70 is provided in the right side wall 5b in the heating chamber 5, and a steam exhaust mechanism 71 is provided outside the right side wall 5b.

  In the steam exhaust mechanism 71, the exhaust damper 72 is normally closed by a biasing force of a spring (not shown), and the steam exhaust mechanism 71 is rotated by driving a damper motor 78 that rotates the exhaust damper 72. become.

  Next, the electrical configuration of the microwave oven will be described.

  FIG. 6 is a block diagram showing a schematic electrical configuration of the microwave oven.

  The control device 100 provided in the microwave oven includes an operation unit 9 of the operation panel 8 described above, a temperature sensor 19 that detects the temperature in the heating chamber 5, a thermistor 48 that detects the temperature in the steam generation container 41, and a microwave oven. A power supply 101 is connected to supply power.

  In the operation unit 9, a signal for setting a cooking method or the like is input to the control device 100, and the temperature sensor 19 and the thermistor 48 each input a temperature detection signal.

  The control device 100 is connected to the display unit 10 of the operation panel 8, the driving device 17 of the magnetron 16, and the steam heater 44 of the steam generating device 40 and the water supply pump 56.

  Further, the fan motor 66 of the hot air circulation mechanism 60 and the first hot air heater 63 and the second hot air heater 64 which are the hot air heaters 62 are connected.

  A door lock switch 11 that locks the opening and closing of the door 6 and a damper motor 78 of the steam exhaust mechanism 71 are also connected.

  The control unit 100 has a memory 100a, and a list of control methods for the heating means is stored in advance. These lists are stored in a hierarchical manner, and the first layer includes “Range”, “Oven”, “Steam”, “Low-temperature steam”, and “Favorite temperature” of multiple heating means are stored as list items, and pre-programmed heating means are selected by setting these items Being configured to be cooked.

  For example, when “range” is selected from the items of the cooking method, a cooking method “range cooking menu” for heating food by magnetron is selected. In the case of “oven”, the cooking method “oven cooking menu” for heating food with hot air generated by the hot air circulation mechanism, and in the case of “steam”, the cooking method for heating food with high-temperature steam by a steam generator “ The “steam cooking menu” is selected. In the case of “low temperature steam”, a cooking method “low temperature steam cooking menu” is selected in which the steam is supplied from the steam generator and the food is heated so that the heating chamber becomes 100 ° C. or less. When “favorite temperature” is selected, the cooking temperature can be set.

  Moreover, the 2nd hierarchy located in the low order of the 1st hierarchy is comprised by the list | wrist for setting the cooking temperature which is heating conditions, and it can be set at intervals of 1 degree from 30 degree C to 250 degree C. Yes.

  In addition, a plurality of cooking menus that are lists of cooking methods are also stored in other areas of the first hierarchy, and among them, a cooking menu “increased vitamin C” is stored in the lower layer of “low temperature steam”. ing.

  In addition, in the lower layer of “increased vitamin C”, cooked foods of green and yellow vegetables such as spinach and paprika are stored, and the cooking method is stored. Further, in the lower layer, the weight of the food is stored, and the cooking method based on the weight is stored.

  Next, the operation of the microwave oven having the above configuration will be described.

  First, the door 6 is opened and the food not shown is accommodated and placed in the heating chamber 5. As will be described later, the user decides the cooking method and heating conditions and selects “range”, “steam”, “oven” from the operation unit 9. Input the heating conditions such as cooking method, heating time, and set temperature for “low temperature steam”.

  When the start switch of the operation unit 9 is operated to start heating, the control device 100 causes the magnetron 16, the steam generator 40, hot air according to a preset control program based on the set cooking method and heating conditions. The circulation mechanism 60 is driven to perform cooking.

  Here, first, an operation when a cooking menu (hereinafter referred to as a “steam cooking menu”) for performing cooking while supplying steam to the heating chamber 5 is set will be described.

  This is used, for example, for baking cakes and cream puffs, and for cooking such as shumai and meat buns.

  When the start of the “steam cooking menu” is instructed, the steam heater 44 is turned on. As a result, the steam generation container 41 and the heater are heated. When the thermistor 48 installed in the steam generation container 41 determines that the temperature of the steam generation chamber 41a has reached 120 ° C. or more, the water supply pump 56 is driven to transfer the water tank 54 to the steam generation container 41. Start water supply.

  When a small amount of water is supplied to the steam generation container 41 by the water supply pump 56, the water falls into the steam generation chamber 41a and instantly evaporates.

  The steam generated in the steam generating chamber 41a passes through the steam outlet 49 and is discharged into the heating chamber 5 from the steam opening 51 between the upper and lower square dishes 31a and 31b. At this time, since the steam outlet 49 and the steam outlet 53 are cylindrical, the steam is discharged in a direction substantially perpendicular to the left wall portion of the heating chamber 5 as indicated by an arrow S in FIG.

  The steam hits the food placed in the heating chamber 5, and the food is heated by the condensation heat effect.

  Next, an operation when a cooking menu (hereinafter referred to as “oven cooking menu”) for performing cooking while circulating hot air in the heating chamber 5 is set will be described.

  This is used for cooking such as toast and meat roast.

When the start of the “oven cooking menu” is instructed, the fan motor 66 and the hot air heater 62
Is energized.

  Accordingly, the fan motor 66 rotationally drives the hot air fan 61, and the hot air fan 61 sucks the air in the heating chamber 5 from the suction port 67 of the heating chamber rear wall 5c as shown by an arrow M in FIG.

  Then, the air is blown in the circumferential direction by the hot air fan 61 and heated by the hot air heater 62.

  When the heated air is blown out from the outlet 68 of the heating chamber rear wall 5c, the air in the heating chamber 5 is circulated, and the temperature in the heating chamber 5 is increased.

  By the operation of the hot air circulation mechanism 60, the food is heated by forced convection. At this time, the heating chamber 5 is also heated by heat radiation from the hot air heater 62.

  Furthermore, an operation when a cooking menu (hereinafter referred to as “range cooking menu”) for performing cooking by heating microwaves in the heating chamber 5 will be described.

  This is used for cooking, for example, for warming milk or for thawing frozen foods.

  When the cooked food is placed and accommodated directly at the bottom of the heating chamber 5 and the start of the “range cooking menu” is instructed, the magnetron 16 is driven and the microwave passes through the waveguide 18 and rotates from below the heating chamber 5. Microwaves are evenly irradiated into the heating chamber 5 by an antenna (not shown) and cooking is performed.

  Further, here, a cooking menu (hereinafter referred to as “superheated steam menu”) is set in which the steam generator 40 and the hot air circulation mechanism 60 are used together to generate superheated steam, and the cooked food is cooked with this superheated steam. The operation in the case of being performed will be described.

  This overheated steam menu is used for cooking such as roasting birds and heating hamburgers.

  First, the upper-stage square dish 31a and the lower-stage square dish 31b are set in the upper stage part 30a and the lower stage part 30b in the heating chamber 5, respectively.

  And a foodstuff is mounted and accommodated in the upper stage square plate 31a and the lower stage square plate 31b.

  Next, when the “overheated steam cooking menu” is selected by the operation unit 9 of the operation panel 8 and a start instruction is received, the control device 100 issues a command based on a predetermined program.

  First, electric power is supplied to the first hot air heater 63 and the second hot air heater 64 of the hot air circulation mechanism 60 and the fan motor 66 is driven to preheat the heating chamber 5, and the heating chamber 5 is heated to 100. Heat until degree C is reached.

  Subsequently, the steam heater 44 of the steam generator 40 is heated to raise the temperature of the steam generation chamber 41a up to 120 ° C. And the water supply pump 56 is driven and the water supply to the steam generation chamber 41a is started. At this time, the control device 100 drives the water supply pump 56 so that a predetermined volume of water is intermittently supplied to the steam generation chamber 41a, for example, every 2 seconds, and the water supply amount per time is “superheated steam cooking menu” ”Is controlled according to the type. For example, when “superheated steam cooking menu” for baking cakes and cream puffs is set, the amount of water supply per one time is set to 0.5 ml, and “superheated steam cooking menu” such as shumai and meat buns is set The amount of water supplied per time is set to 1.0 ml.

  Then, when a small flow rate of water is supplied to the steam generating container 41 whose temperature has risen to 120 ° C., the water falls into the steam generating chamber 41 a, instantly evaporates, and reaches the steam outlet 49. The steam passes through the steam outlet 49 and is discharged from the steam port 53 into the heating chamber 5.

  The steam filled in the heating chamber is sucked into the hot air circulation mechanism 60 from the suction port 67 located on the rear wall 5 c of the heating chamber 5, and the steam is heated by the hot air heater 62 in the hot air circulation mechanism 60.

  Then, the steam is overheated and the temperature rises, and becomes superheated steam above the saturation temperature.

  The overheated steam having a temperature equal to or higher than the saturation temperature is blown into the heating chamber 5 from the outlet 68 of the rear wall 5c of the heating chamber 5 so that the overheated steam is evenly distributed over the cooked material, and the overheated steam can be cooked.

  When the cooking time of these cooking methods is finished, the respective heating means are turned off, the damper motor 78 is rotationally driven by the control device 100, and the discharge opening 70 is opened. As a result, hot air, steam and superheated steam in the heating chamber 5 are exhausted from the discharge opening 70 and exhausted to the outside of the inner box 4. And cooking is completed by exhausting out of the outer box 2 from the exhaust port (not shown) provided in the outer box 2.

  Here, when “low temperature steam” stored in the first hierarchy is selected, and a dish menu “increased vitamin C” in the second hierarchy is selected (hereinafter referred to as “vitamin C increase menu”). Will be described.

  This “Vitamin C increase” cooking menu is based on the health of the user who cooks while increasing the vitamin C of the cooked food by executing the method of increasing vitamin C of the cooked food stored in the memory 100a. This is a cooking menu, and after selecting this “increased vitamin C” menu, the food stored in the memory 100a is selected, and the weight of the food in the lower layer is further selected and started. Is done.

  Here, a cooking method using spinach (40 g), which is a green-yellow vegetable, as a cooking product for increasing vitamin C will be described.

  First, 40 g of spinach is placed in a heating chamber. Then, “low temperature steam” — “vitamin C increased” — “spinach” — “40 g” is selected by the operation unit 9 to start.

  Then, the control device 100 executes based on the “cooking method program for increasing vitamin C in spinach 40 g” stored in the memory 100a.

  First, the steam heater 44 is turned on, and the steam generation container 41 is heated.

  When the thermistor 48 installed in the steam generation container 41 determines that the temperature of the steam generation chamber 41a has reached 80 ° C., the water supply pump 56 is driven to supply water from the water tank 54 to the steam generation container 41. To start.

  When a small amount of water is supplied to the steam generation container 41 by the water supply pump 56, the water falls into the steam generation chamber 41a and evaporates.

  The steam generated in the steam generation chamber 41 a passes through the steam outlet 49 and is released into the heating chamber 5. And the control apparatus 100 supplies a vapor | steam in the heating chamber 5 continuously until the temperature in the heating chamber 5 becomes 40 degreeC, and makes a heating chamber the state of saturated steam.

  When the temperature sensor 19 detects that the temperature in the heating chamber has reached 40 degrees C., the temperature of the steam generation chamber 41a and the supply of steam are variably switched to maintain the heating chamber at 40 degrees C. In addition, by controlling so as to maintain the state of saturated steam, spinach is cooked by the condensation heat effect in an environment of saturated steam at 40 degrees C.

  Then, when 5 minutes have elapsed since the temperature sensor 19 detected 40 degrees C, the steam supply is stopped, the exhaust damper 72 of the steam exhaust mechanism 71 is opened, and the steam is discharged outside the heating chamber.

  As described above, the control device 100 can greatly increase the content of vitamin C in spinach by executing the “increased vitamin C” menu.

  This cooking method for increasing vitamin C is a method that is performed based on data that has been clarified in advance by experiments, and the basis thereof will be described with reference to FIG.

  Fig. 7 shows data obtained by experimenting 40g of spinach with various cooking temperatures under saturated steam. The amount of vitamin C before cooking is increased by setting the vitamin C content before cooking to 1, and cooking. It is a graph which shows whether it did. The vertical axis indicates the increase rate of vitamin C, and the horizontal axis indicates the cooking time. Here, vitamin C is data of reduced vitamin C.

  Looking at this experimental data, it is shown that vitamin C does not exceed 1 when the cooking temperature is 20 ° C. to 35 ° C., and that vitamin C decreases with time.

  Moreover, even if cooking temperature is 50 degreeC to 100 degreeC conditions, it turns out that vitamin C content has decreased compared with before cooking.

  In addition, when cooking temperature is 50 degreeC, when cooking time passes for 15 minutes, the maximum value is reached, but it does not increase more than vitamin C before cooking.

  Among them, regarding the conditions where the cooking temperature is 40 ° C. and 45 ° C., it can be seen that the content of vitamin C increases immediately after the start of heating when the set temperature is reached. And when it increases gradually and 10 minutes have passed since the start of cooking, vitamin C increases to 1.25 at 40 degrees C, increases to 1.3 at 45 degrees C, and then decreases rapidly. You can see that

  According to this, this cooking condition shows that spinach containing 1.25 times and 1.3 times vitamin C content of the spinach before cooking is completed.

  That is, according to this experimental data, in spinach, when low-temperature steam cooking is performed in a predetermined temperature atmosphere, a phenomenon in which vitamin C is increased occurs, and when heating is maintained in the predetermined temperature atmosphere, a predetermined time elapses. It turns out that the phenomenon that vitamin C decreases suddenly sometimes occurs.

  For this reason, the program for the “Vitamin C Increase” menu should be set based on this experimental data so that steam is supplied and condensed heat transfer heating is performed at a predetermined atmospheric temperature, and cooking is stopped when vitamin C reaches a maximum. Thus, spinach can be taken out when the vitamin C content reaches a maximum.

  Therefore, when the user eats the spinach in this state, the user can eat the spinach with increased vitamin C compared to the spinach before cooking, and can provide a healthy food for the user.

  Here, experimental data obtained by changing the weight of spinach to determine the increase rate of vitamin C will be described.

  FIG. 8 is a graph showing how much vitamin C before cooking was increased by setting the vitamin C content before cooking to 1 in experimental data obtained by cooking 30 g and 40 g of spinach with 40 ° C. steam. In addition, the vitamin C here is the data of the total vitamin C content combining the reduced type and the oxidized type. The vertical axis indicates the increase rate of vitamin C, and the horizontal axis indicates the cooking time.

  According to this, at 40 g, vitamin C increased to 1.6 when 10 minutes passed and reached a maximum value, and at 30 g, it increased to 1.5 when 5 minutes passed and reached a maximum value. Yes.

  Therefore, according to this data, when cooking 30g of spinach, when a heating room environment of 40 degrees C is created by steam and steam is supplied and the heating cooking chamber reaches 40 degrees C, 5 minutes have passed. By stopping the supply of steam and ending cooking, it is possible to cook spinach containing 1.5 times as much vitamin C as the vitamin C content before cooking.

  In this way, cooking with steam in a heating cooker based on experimental data that vitamin C is increased by applying stress to a cooked green vegetable such as spinach in a low-temperature steam atmosphere at a predetermined temperature. Therefore, the user can easily make vitamin C increased compared to vitamin C before cooking, and the user can easily and easily take vitamin C.

  In addition, when heating at a predetermined temperature at which vitamin C increases, the time to reach the maximum value was discovered, and when the predetermined time passed, the steam supply was stopped and cooking ended. The person can eat the cooked food when vitamin C is maximized, and can take more vitamin C.

  In particular, when the cooked product is a green-yellow vegetable, the vitamin C of the cooked product can be increased by supplying steam so that the temperature in the heating chamber is 40 ° C to 50 ° C.

  Still further, the steam supply means includes a steam generation container, a steam heater for heating the steam generation container, and a feed water pump for supplying water into the steam generation chamber, and supplies steam from the steam generation container to the heating chamber. Therefore, the steam can be continuously supplied to the heating chamber, and the heating chamber can be quickly brought into a saturated steam state. Therefore, the time for the vitamin C content to reach the maximum can be shortened.

  In addition, the vitamin C of the cook is increased by exposing the cook to a steam atmosphere in a predetermined temperature range of 100 ° C. or lower (40 ° C to 45 ° C (see FIG. 7) for spinach) for a predetermined time. (In the spinach shown in FIG. 7, the heating chamber reaches 40 ° C. and starts heating at a temperature of 40 ° C. until about 10 minutes). When reaching a predetermined time zone (a time zone in which the content of vitamin C is “1” or more), the supply of steam is stopped by the steam generator 40 and the food is exposed in the heating chamber. Since the amount of steam is reduced, the cooked food with increased vitamin C can be taken out.

  Further, when the food reaches a predetermined time zone in which the vitamin C of the food increases, the steam exhaust mechanism 71 exhausts the steam in the heating chamber 5 out of the heating chamber 5. Cooks with increased C can be taken out.

  The user takes out the cooked food when the vitamin C of the cooked food increases in this way, and eats it until the vitamin C of the cooked food decreases from before cooking. Can be ingested.

  Moreover, even if the food with increased vitamin C is taken out of the cooking chamber and exposed to a room temperature condition that is not a steam atmosphere, vitamin C will not drop rapidly. Even if the user eats, the user can eat the cooked food with increased vitamin C.

  Moreover, since the vitamin C of the spinach contained in the cooked food is increased by exposing the cooked food containing spinach to a steam atmosphere at 40 ° C. to 45 ° C. for a predetermined time, the user increased the vitamin C. You can eat the cooked state.

  Here, the experimental data for spinach shown in FIG. 8 is limited to 30 g and 40 g, but the experimental data using the method of increasing vitamin C for one spinach strain (weight is 15 g). (See FIG. 9).

  FIG. 9 is similar to FIG. 7 except that the reduced vitamin content is measured, the vitamin C content before cooking is set to 1, the increasing rate of vitamin C after cooking is set on the vertical axis, and the elapsed cooking time is plotted horizontally. The axis. The difference from FIG. 7 is that the start time (0 minutes) on the horizontal axis is the start point of supplying steam to the heating chamber.

  In this experiment, one spinach is stored in the heating chamber 5 and low-temperature steam cooking is performed to supply steam into the heating chamber to check whether vitamin C in the cooked food has increased. The experiment was conducted under two conditions so that the temperature in the heating chamber was 40 degrees C and 42 degrees C.

  In the case of experimental data in which the temperature in the heating chamber is set to 42 ° C., the water supplied into the steam generation container 41 evaporates by being heated, and starts supplying the steam to the heating chamber (0 minutes). 3 minutes after preheating in the heating chamber, the heating chamber reaches 42 ° C. Immediately after the heating is started at the predetermined temperature reaching 42 degrees, the vitamin C content starts to increase suddenly.

  Next, when heating is performed while maintaining the predetermined temperature of 42 ° C., the vitamin C content reaches a maximum value of 1.5 times when 10 minutes have passed (when 7 minutes have passed since the 42 ° C arrival point). . After that, it continues to fall gradually.

  In the case of experimental data in which the temperature in the heating chamber is set to 40 ° C., steam supply is started (0 minutes) and preheating is performed, and the temperature in the heating chamber reaches 40 ° C. after 3 minutes.

  After that, when the predetermined temperature of 40 degrees C is maintained in the heating chamber and the temperature of a part of the surface of the cooked product is maintained at 40 degrees C, the content of vitamin C is “compared with the raw state”. Vitamin C begins to increase after 10 minutes. That is, vitamin C increases at the elapse of 7 minutes after the heating chamber reaches 40 ° C., that is, after heating is started at a predetermined temperature.

  Then, when 20 minutes have passed (when 17 minutes have passed since the 40 ° C arrival point), the increase in vitamin C reaches its maximum and becomes 1.45 times the value.

  In this way, even in the amount of spinach of one strain (15 g), the steam generator 40 is controlled so that a part of the cooked food is maintained at a predetermined temperature range of 40 degrees or 42 degrees. Can increase vitamin C in cooked foods.

  In addition, a predetermined time zone in which vitamin C increases, that is, a time zone in which the vitamin C content is 1 or more in FIG. 9 (when cooking at 42 ° C., after reaching 42 ° C., after 0 minutes, When cooking at 40 degrees C, after reaching 40 degrees C, after 7 minutes, the vitamin C content will not decrease below 1), and if you stop cooking in the “Vitamin C increase” menu, vitamin C Increased cooking can be taken out.

  In particular, since it is known that the time to reach the maximum value of the content of vitamin C depending on the cooking temperature and the weight of the food, the time to reach the maximum value by experiment in advance is obtained, If the cooking of the “Vitamin C increase” menu is stopped near the predetermined time, a food with a higher vitamin C content can be taken out.

  In this case, as a method of stopping the cooking, the steam generator 40 may be stopped as described in the operation of the “vitamin C increase” menu, or the supply of steam into the heating chamber of the steam generator 40 is performed. The amount may be reduced. For example, the amount of steam supplied from the steam generation chamber 41a into the heating chamber 5 can be reduced by delaying the intermittent drive timing of the water supply pump 56.

  Similarly, the steam exhaust mechanism 71 is driven as described in the operation of the “vitamin C increase” menu, and the cooking in which the vitamin C is increased is stopped by discharging the steam in the heating chamber 5 to the outside of the heating chamber. You may let them.

  In addition to the above-mentioned data on the increase rate of vitamin C in spinach, experiments on vitamin C by various cooked foods are conducted, and the data will be described below.

  FIG. 10 shows experimental data in which increase and decrease in vitamin C content was examined in the heating chamber 5 of the above example using paprika as a cooked product. This was measured by placing a single paprika in the center of the heating chamber without using a dish. Here, vitamin C indicates a reduced vitamin.

  When this experimental data is seen, when the vapor | steam atmosphere temperature in the heating chamber 5 is set to 40 degree C and 42 degree C, it turns out that vitamin C content is increasing.

  Moreover, FIG. 11 is the experimental data measured by the heating chamber 5 of the said Example using a radish as a cooking thing. The experiment was conducted by changing the temperature in the heating chamber filled with the steam to 40 degrees C, 50 degrees C, and 60 degrees C. The radish was measured in a heating chamber by cutting a cylindrical radish into pieces and dividing the cross section into 1/8.

  Vitamin C on the vertical axis indicates reduced vitamins, and the elapsed cooking time on the horizontal axis is the start time (0 minutes) as the start point for supplying steam to the heating chamber.

According to this, when the temperature in the heating chamber is set to 40 ° C., the vitamin C content is decreased, but in the case of 50 ° C. and 60 ° C., it is increased.

  In this case, among 40 degrees C, 50 degrees C, and 60 degrees C, the temperature at which the increase in vitamin C is the maximum is the condition of cooking at 50 degrees C, and the content of vitamin C is increased 1.3 times. be able to. Therefore, if the steam generator 40 is controlled so that a part of the radish is maintained in the temperature range near 50 ° C., the maximum vitamin C content in the radish can be obtained.

  Therefore, it was found that the vitamin C content increases not only in green-yellow vegetables such as spinach and paprika, but also in light yellow vegetables such as radish.

  According to this experimental data, 4 minutes and 5 minutes have elapsed after the start of steam supply (0 minutes) until the heating chamber 5 reaches 50 ° C. and 60 ° C. Then, 12 to 13 Vitamin C increases to "1" or more after a minute.

  Therefore, if cooking is stopped after maintaining the temperature range for 12 to 13 minutes after a part of the cooked food reaches a predetermined temperature range (near 50 degrees C to about 60 degrees C), the content of vitamin C is increased. Increased radish can be taken out.

  In addition, since the vitamin C content reaches a maximum value 15 minutes after a part of the radish is maintained at 50 ° C., the supply of the steam is stopped or the steam is exhausted at that time, so A radish with a maximum content can be obtained.

  As described above, by measuring a cooked food in which vitamin C increases and knowing a predetermined temperature range of 100 ° C. or less in a steam atmosphere in which the vitamin C of the cooked food increases, by experimenting in advance, A corresponding “increased vitamin C” menu can be set, and by executing the menu, a healthy cooking with increased vitamin C can be provided to the user. In other words, various foods such as spinach, paprika, radish etc. can be set by changing the predetermined temperature zone where vitamin C increases and the predetermined time zone where vitamin C increases according to the type of food. About can provide a cooking with increased vitamin C.

  In this case, the steam generator 40 may be controlled so that a part of the cooked product is maintained in a predetermined temperature range of 100 ° C. or less where vitamin C of the cooked product increases. As in the present embodiment, the temperature in the heating chamber 5 is measured by the temperature sensor 19, and it may be estimated that the detected temperature in the heating chamber 5 of the temperature sensor 19 is the temperature of a part of the temperature of the cooked food. . In this case, the temperature in the heating chamber 5 matches the temperature of the surface of the cooked product. In addition, even if the temperature in the heating chamber detected by the temperature sensor 19 is higher than a predetermined temperature range in which vitamin C increases, it is only necessary that a part of the cooked food is maintained in the predetermined temperature range.

  Moreover, you may detect the temperature of a foodstuff directly using the temperature sensor 19 as an infrared sensor. In this case, it is possible to control the “vitamin C increase” menu with high accuracy.

  Similarly, a temperature detecting probe may be provided separately, and the temperature may be directly detected by bringing the probe into contact with the food.

  In addition, in order to maintain a part of the cooked product in a predetermined temperature range, the supply of steam may be controlled by the steam generator 40, but at the same time, the hot air fan 61 is driven so that the temperature in the heating chamber becomes uniform. You may control to.

  In order to increase vitamin C in the cooked product, it is preferable to maintain the cooked product in a saturated steam atmosphere. This is because, in the steam generator 40, by continuously supplying the steam into the heating chamber 5, the air in the heating chamber 5 is pushed out from the gap between the front opening 5d and the door 6 or the like. The heating chamber can be set to a substantially saturated steam atmosphere, and the substantially saturated steam atmosphere can be maintained thereafter.

  Moreover, it is good to control the vapor | steam generator 40 so that the increase in vitamin C with respect to the temperature of a foodstuff may be maintained in the temperature range near the maximum. As described above, when cooking at a temperature of around 45 ° C. for spinach and around 50 ° C. for radish, a cooked product containing maximum vitamin C in the cooked product can be obtained.

  Further, in this embodiment, the operation unit 9 has a setting of “low temperature steam” cooking, and a cooking menu of “increased vitamin C” can be selected in the lower layer, but as shown in FIG. A dedicated key 9a for directly selecting and executing a cooking menu “increased vitamin C” may be provided in the unit 9. The spinach, paprika, and radish are sequentially displayed on the display unit 10 according to the number of times the dedicated key for vitamin C is pressed, and when the desired food is displayed, pressing the start key matches the corresponding food. Alternatively, a cooking method that increases vitamin C may be started.

  The above-described embodiments are presented as examples, and are not intended to limit the scope of the invention. These embodiments can be implemented in various other forms, and various omissions, replacements, and changes can be made without departing from the scope of the invention. These embodiments are included in the scope and gist of the invention, and are also included in the invention described in the scope of claims and the equivalents thereof.

1 is a main body, 2 is an outer box, 3 is a leg, 4 is an inner box, 5 is a heating chamber, 5a is a left side wall, 5b is a right side wall, 5c is a rear wall, 5d is a front opening, 6 is a door, 7 Is a handle portion, 8 is an operation panel, 8a is a vitamin C increase key, 9 is an operation portion, 10 is a display portion, 11 is a door lock switch, 12 is a right clearance space, 13 is a left clearance space, and 14 is a lower clearance space. , 15 is a machine room, 16 is a magnetron, 17 is a driving device, 18 is a waveguide, 19 is a temperature sensor, 30 is a step, 30a is an upper step, 30b is a lower step, 31 is a square plate, 31a is an upper step angle Plate, 31b is a lower square plate, 40 is a steam generator, 41 is a steam generation container, 41a is a steam generation chamber, 44 is a steam heater, 47 is a water inlet, 48 is a thermistor, 49 is a steam outlet, and 52 is a cover Member, 53 is a steam port, 54 is a water tank, 55 is a pipe, 56 is a water supply pump 60 is a hot air circulation mechanism, 61 is a hot air fan, 62 is a hot air heater, 63 is a first hot air heater, 64 is a second hot air heater, 65 is a casing, 66 is a fan motor, 67 is an inlet, and 68 is an outlet. , 70 is a discharge opening, 71 is a steam exhaust mechanism, 72 is an exhaust damper, 100 is a control device, 100a is a memory, and 101 is a power source.

Claims (12)

A heating chamber containing green-yellow or light-yellow vegetables;
Steam supply means for supplying steam to the heating chamber;
Control means for controlling the steam supply means;
A storage unit for storing a temperature zone and a time of 40 degrees C to 60 degrees C where vitamin C contained in the green yellow or pale yellow vegetables increases for each kind of green yellow or pale yellow vegetables,
The control means selects, from the storage unit, a temperature zone and a time during which vitamin C increases according to the type of green-yellow or light-yellow vegetable housed in the heating chamber, and selects steam by supplying steam to the heating chamber. A steam cooker, characterized in that the steam supply means is controlled to expose the green-yellow or light-yellow vegetable in the heating chamber to a temperature zone atmosphere for a selected time . A heating chamber containing green-yellow or light-yellow vegetables;
Steam supply means for supplying steam to the heating chamber;
Control means for controlling the steam supply means;
Menu of increasing the vitamin C contained in the green yellow or light yellow vegetables and the temperature zone and time of 40 degrees C to 60 degrees C where the vitamin C contained in the green yellow or light yellow vegetables increases for each type of green yellow or light yellow vegetables A storage unit for storing a plurality of menus including:
Menu selection means for selecting a menu to be executed from a plurality of menus stored in the storage unit;
When a menu for increasing vitamin C is selected, the control means selects from the storage unit a temperature zone and a time during which vitamin C increases according to the type of green-yellow or light yellow vegetable housed in the heating chamber. The steam cooker is characterized in that the steam supply means is controlled so as to expose the green yellow or light yellow vegetables in the heating chamber to the atmosphere in the temperature range selected by supplying steam to the heating chamber for a selected time . The storage unit stores a temperature range of 40 degrees C to 50 degrees C and a temperature range of 50 degrees C to 60 degrees C as a temperature range in which vitamin C increases,
The control means may be one of a temperature range of 40 degrees C to 50 degrees C and a temperature range of 50 degrees C to 60 degrees C, depending on the type of green yellow or light yellow vegetable housed in the heating chamber. The heating cooker according to claim 1, wherein the green-yellow or light-yellow vegetable in the heating chamber is exposed to the atmosphere. Having temperature detection means for detecting the temperature in the heating chamber;
The said control means controls the said steam supply means so that the temperature in the said heating chamber detected by the said temperature detection means is maintained in the selected temperature range, Any one of Claim 1 thru | or 3 characterized by the above-mentioned. The cooking device according to crab. 5. The control unit according to claim 1, wherein the control unit reduces the supply amount of steam or stops the supply of steam during a predetermined time period when vitamin C of the green-yellow or light-yellow vegetable increases. The heating cooker described in 1. The control means reduces steam supply or stops steam supply during a time period when the amount of vitamin C increasing in green-yellow or light-yellow vegetables reaches a maximum value. The cooking device according to claim 5. A steam exhaust mechanism for discharging the steam in the heating chamber to the outside of the heating chamber;
The control means controls the steam exhaust mechanism,
The cooking device according to any one of claims 1 to 6, wherein steam in the heating chamber is discharged during a predetermined time period in which vitamin C of green yellow or light yellow vegetables increases. The cooking device according to any one of claims 1 to 7, wherein the control unit controls the steam supply unit so that the heating chamber is maintained in a substantially saturated state. In a cooking method executed in a heating cooker including a heating chamber in which green-yellow or light yellow vegetables are accommodated, and steam supply means for supplying steam to the heating chamber,
A temperature range and time of 40 ° C. to 60 ° C. at which vitamin C increases is selected according to the type of green-yellow or light yellow vegetable housed in the heating chamber, and the heating is performed by supplying steam from the steam supply means. A cooking method comprising exposing indoor greenish yellow or light yellow vegetables to an atmosphere of a selected temperature range for a selected time . Depending on the type of green-yellow or light-yellow vegetable accommodated in the heating chamber, the heating is performed in an atmosphere in a temperature range of 40 ° C. to 50 ° C. or 50 ° C. to 60 ° C. The cooking method according to claim 9, wherein an indoor green-yellow or light-yellow vegetable is exposed. 11. The amount of steam in the heating chamber to which the green-yellow or light yellow vegetable is exposed when a predetermined time period in which vitamin C of the green-yellow or light yellow vegetable increases is reduced. Cooking method. 12. The cooking method according to claim 11, wherein steam in the heating chamber is exhausted to the outside of the heating chamber by a steam exhaust mechanism when reaching a predetermined time zone in which vitamin C of green yellow or light yellow vegetables increases.

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