JP6697907B2 - Cooker equipment - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a cooker device that heats and cooks while stirring, and more particularly, to a cooker device that can prevent burning when resuming interruption when the cooking is interrupted in the middle. Is.

It is widely practiced to store food in a cooking container having a heating means and heat the food by applying heat from the outside of the cooking container. In this case, if the food material to be heated has a high viscosity, the fluidity in the food material may be deteriorated, and the taste may be distorted or the food material may be lumped or lumped. Therefore, if the food has a high viscosity, it is necessary to stir at the time of heating and cooking, and a cooking device provided with a stirring device is also widely used.

In such a cooker device, stirring control is performed while adjusting the heating amount so that the taste does not have a bias and the lumps and lumps do not form. Specifically, it is divided into a temperature raising step of raising the food to a predetermined temperature and a temperature maintaining step of heating the food to a predetermined temperature and then maintaining the temperature to carry out heating cooking. While controlling the amount of heating so as to raise the temperature, the stirring device stirs to suppress temperature unevenness.

After reaching the target temperature, a temperature maintaining process is performed, and heating/stirring control is performed to maintain a constant temperature. In the case of the temperature maintaining step, the amount of heating required for maintaining the temperature may be performed, so the required heating amount is smaller than that during the temperature raising process, and when the heating amount is small, the temperature difference in the food is less likely to occur. .. However, in the temperature maintaining process, since the food temperature is high, charring is likely to occur. Therefore, it is necessary to stir during the temperature maintaining process, and cooking is performed while stirring. ..

The sticking occurs when the amount of heating the food is too large, and more specifically, it occurs when the difference between the wall temperature of the cooking container on the heating side and the temperature of the food on the receiving side becomes large. Japanese Patent No. 3650719 discloses a cooking container for charging food by cooking, a heating means for heating at least the bottom of the cooking container, a wall surface temperature of the cooking container, or a food material charged in the cooking container. A cooking device having a temperature detecting device for detecting a temperature and a control means for controlling a heating amount by the heating means based on the temperature detected by the temperature detecting device is described. In such a cooking device, as described in Japanese Patent No. 3650719, prevention of burning is an important issue.

In the invention described in Japanese Patent No. 3650719, the point where the wall surface temperature of the cooking container deviates from the food material temperature is confirmed in advance, and heating is performed so that the deviation does not occur. Specifically, the wall surface temperature of the cooking container is detected, and the heating device is controlled so that the wall surface temperature does not exceed the deviation point where charring occurs. By adjusting the heating amount in this way, it is possible to reduce the occurrence of charring.

Further, Japanese Patent No. 3650719 also describes that the food is stirred, but stirring the food has an effect of suppressing the occurrence of charring. There is also a means for suppressing burning by combining a cooking process for adjusting the amount of heating, which is a temperature raising process/temperature maintaining process, with a stirring process for eliminating temperature unevenness, and performing appropriate cooking settings.

Even so, however, there were cases where charring occurred in the temperature maintaining process due to a sudden reason. For example, as shown in FIG. 3, when a power failure occurs during cooking, heating and agitation stop during the time when the power failure occurs, and cooking stops. In this case, the food will be burnt. To be precise, since no heat is being supplied when heating and stirring are stopped, no charring occurs at that time. However, it was found that charring occurred when the power was restored and heating was restarted.

Japanese Patent No. 3650719

  The problem to be solved by the present invention is to provide a cooker device with a stirring device that heats and cooks high-viscosity foodstuffs, which can prevent burning even if a power failure occurs during cooking. Especially.

The invention according to claim 1 is a cooking container for accommodating foodstuffs to be heated, a stirring device for stirring foodstuffs by moving stirring blades along the inner surface of the cooking container, and foodstuffs accommodated in the cooking container. Product temperature detecting device for detecting the product temperature of, the heating amount adjusting device for adjusting the heating amount for the food contained in the cooking container, the operation of the heating amount adjusting device based on the temperature of the food detected by the product temperature detecting device A cooker device that has an operation control device that determines the amount and heats and cooks the food in the cooking container, wherein the operation control device stops heating and stirring due to an irregular situation during the cooking process, When heating is restarted after the food temperature detected by the product temperature detection device becomes lower than the predetermined difference temperature, first, the heating is stopped and the stirring device performs stirring to perform temperature equalizing operation, and then the food heating all SANYO to resume, upon heating resumed after heating is stopped, the heating amount regulation that proportional to the difference between the product temperature and the target temperature is not carried out, the temperature gradient that increases the foodstuff temperature of the cooking vessel at a predetermined temperature gradient It is characterized by performing a designated temperature rise .

According to a second aspect of the present invention, in the cooker device, when the product temperature of the food material reaches the target temperature after the heating is restarted , the heating amount adjustment proportional to the difference between the current product temperature and the target temperature is performed. It is characterized by being.

By implementing the present invention, it is possible to prevent the occurrence of charring when the cooking is restarted after the power failure is restored, even if a power failure occurs in the middle of the cooking and the food temperature greatly decreases.

Flow diagram of a cooker device embodying the present invention Time chart when a power failure occurs during the temperature maintaining process in the cooker device implementing the present invention Time chart when a power failure occurs during the temperature maintenance process in the conventional cooking device

  An embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a flow chart of a cooker apparatus embodying the present invention, and FIG. 2 is a time chart showing operation steps, article temperature of an object to be heated, and heating amount in the cooker apparatus embodying the present invention. FIG. 3 is a time chart when a power failure occurs during the temperature maintenance process in the conventional cooking device for comparison with FIG. 2 when the power failure occurs during the temperature maintenance process.

In this cooking device, the food material to be heated is housed inside a cooking container 1 having a hemispherical lower portion, and heating is performed from the bottom of the cooking container 1. The heating in this cooking device is performed by installing the steam jacket 2 on the lower surface side of the cooking container 1 and supplying steam into the steam jacket 2. A steam supply pipe 10 is connected to the steam jacket 2, a heating amount adjusting device 8 is installed in the middle of the steam supply pipe 10, and steam is supplied to the steam jacket 2 through the steam supply pipe 10 so that the steam jacket 2 The food contained in the cooking container 1 is heated by raising the temperature and heating the bottom of the cooking container 1. In the present embodiment, heating is performed by steam, but the heating means is not limited to steam, and may be another type such as heating by open flame.

The cooking device in this embodiment is a stirring pot that heats food while stirring, and a rotary shaft 4 extending diagonally upward through the bottom of the cooking container 1 at a position slightly displaced from the center of the hemispherical bottom. It is provided. Three agitating arms 5 extending in the circumferential direction from the tips are connected to the rotary shaft 4, and the agitating blades 7 are connected to the tips of the agitating arms 5. The rotary shaft 4 is connected to a rotary device 6 provided below the steam jacket 2, and the rotary shaft 6 is rotated by driving the rotary device 6 so that the stirring blades 7 run along the inner surface of the cooking container 1. The food in the cooking container 1 is agitated by moving the food.

Further, an article temperature detection device 3 for measuring the temperature of the foodstuff is provided in the cooking container 1, and the temperature of the foodstuff detected by the article temperature detection device 3 is used by the operation control device 9 for operation control of the cooking device. In the operation control device 9, the heating amount adjustment device 8 is operated based on the product temperature of the foodstuff detected by the product temperature detection device 3, and the amount of steam supplied to the steam jacket 2 is adjusted to adjust the heating amount for the foodstuff. To do.

Heating cooking in the cooking device is to heat the food to a preset target temperature and hold it at the target temperature for a certain period of time. It consists of a temperature raising step of raising the temperature of the food to the target temperature and a temperature maintaining step of maintaining the temperature at the target temperature. In the case of the temperature raising step, the elapsed time from the start of cooking and the temperature at that time are set in advance, and the heating amount is adjusted by the heating amount adjusting device 8 so as to reach the set temperature.

The cooking of the food is performed by raising the temperature of the food to a target temperature and maintaining it at the target temperature. If the food to be cooked has a high viscosity, the fluidity of heat in the food is low, which may cause a twist in the taste, or a lump or a mass may be formed. Adjust the heating amount. Even when the product temperature is significantly lower than the target temperature during the temperature raising process, the product is not heated with the maximum capacity of the heating device, and the product temperature of the food is heated so that it rises at a predetermined gradient. Adjust the amount. In addition, since the cooking container is heated from the bottom and the food in the cooking container is heated from the part facing the bottom of the cooking container, the temperature of the food in the part facing the bottom of the cooking container is high. Get higher Therefore, by stirring the foodstuff with the stirring device during heating, the foodstuff is also prevented from being partially heated to prevent burning.

When the food temperature rises to the target temperature, the operation control device 9 shifts the operation process from the temperature raising process to the temperature maintaining process. In the temperature maintaining step, since the temperature of the food that has already risen to the target temperature is maintained as it is, the required amount of heat is reduced. In this case, when the current product temperature is lower than the target temperature, the heating amount is increased, and when the product temperature exceeds the target temperature, the heating amount is reduced to maintain the food at the target temperature. Then, by increasing the heating amount as the decrease amount of the product temperature from the target temperature becomes larger, the temperature of the foodstuffs will not be separated from the target temperature, and even if it is separated, it will be quickly returned to the vicinity of the target temperature. deep.

However, even during the temperature maintenance process, if the amount of decrease of the product temperature from the target temperature exceeds the preset difference temperature, the heating amount is proportional to the amount of decrease of the product temperature. Do not perform the control that increases the amount. In that case, even if the heating amount is adjusted in the temperature maintaining step, the temperature is increased by designating the temperature gradient in which the food temperature is increased at a predetermined temperature gradient. In the temperature rise by designating the temperature gradient, the product temperature after a predetermined time is determined based on the current product temperature, and the heating amount in the heating amount control device 8 is adjusted so as to reach the determined product temperature.

Then, when heating and stirring are stopped for some reason during the temperature raising step or the temperature maintaining step, and when the operation is restarted from the state where the product temperature of the food material is lower than the predetermined difference temperature, the heating may not be restarted suddenly. Instead, it is set so that the food is first agitated by the agitation device in a state where the heating is stopped, and then the temperature is raised by designating a temperature gradient that rises at a predetermined temperature gradient.

In the normal temperature maintenance process, the heating amount increases as the product temperature begins to drop, so the product temperature does not often drop significantly below the target temperature, and the heating amount basically increases above a certain level. Does not occur. However, as shown in FIG. 3, when a power failure occurs during the temperature maintenance process and the power failure time is relatively long, the temperature of the foodstuffs decreases because the temperature control is not performed during the power failure. Will continue. In this case, heat is unlikely to escape in the portion of the food material that faces the bottom surface of the cooking container, but the heat easily escapes in the upper portion of the food material, so that the temperature decreases more quickly, causing uneven temperature in the food material. When cooking is restarted in this state, the amount of heat input to the food material may be distorted, and the property of the food material may be changed.

The best example is the burning of food. When food that has become more viscous due to cooking progressing to some extent and that has a high viscosity is heated rapidly, convection is poor due to the high viscosity and heat is difficult to transfer. As a result, foodstuffs may be burnt and burnt as a result. Further, even if it is not burnt, rapid heating, which is different from the temperature raising step, is carried out, which may affect the finished food material and the texture.

On the other hand, in the time chart shown in FIG. 2, when the power is restored when the temperature of the food is greatly reduced due to the power failure, heating is not restarted immediately but only stirring is performed for a predetermined time without heating. Only the stirring process is included. Even if heating is stopped, the temperature of the bottom of the cooking container is higher than the temperature of the food, so the temperature of the food facing the bottom of the cooking container due to the stop of stirring is detected by the product temperature detection device 3. It is higher than the detected temperature. In this case, if the temperature of the portion of the food material that is in contact with the bottom surface of the cooking container is high and heating is performed based on the detected product temperature detected by the product temperature detection device 3, the food material that is in contact with the bottom surface of the cooking container will be It will be overheated, which will result in burning. By only stirring before heating, the foodstuffs in contact with the bottom surface of the cooking container are peeled off from the bottom surface of the cooking container, and the temperature of the foodstuffs is made uniform to prevent the occurrence of charring.

Further, when the temperature of the food material is significantly lower than the predetermined difference temperature, heating is performed so as to have a specified temperature gradient instead of proportional control based on the temperature difference. In the normal temperature maintenance process, the heating amount is adjusted in proportion to the difference between the current product temperature and the target temperature. May occur. However, by heating while limiting the heating amount so that the specified temperature gradient is achieved, it is possible to prevent excessive heating and prevent the occurrence of charring. When the detected food temperature of the food reaches the target temperature, the heating amount adjusting device 8 shifts to the heating amount adjustment proportional to the difference between the current product temperature and the target temperature, which is the normal heating amount adjustment in the temperature maintaining process. To do.

In the example, when the heating and stirring are stopped during the temperature maintaining step, only the stirring is performed, but the heating and stirring are stopped during the temperature raising step, and the product temperature of the food product is decreased by a predetermined difference temperature or more from the peak time. The same is true for the case.
The heating amount in the temperature raising step is larger than that in the temperature maintaining step. If heating and stirring are stopped when the food temperature is high, charring will occur if a large amount of heating is performed, so even if the temperature drops in the temperature raising step, charring occurs by performing only the stirring step. Prevent.

Further, the occurrence of the charring differs depending on the property of the food material, etc., and the condition for the charring also differs. Therefore, the value of the predetermined difference temperature can be changed by the operation control device 9, and the predetermined difference temperature can be set. By setting an appropriate value, it is possible to appropriately prevent the occurrence of charring. Further, the temperature gradient designated during the temperature maintaining step may use the temperature gradient during the temperature increasing step as it is, or may be set separately for the temperature maintaining step. Generally, the temperature gradient in the temperature raising step can be used to raise the temperature without any inconvenience, so the temperature gradient in the temperature raising step may be used as it is.

It should be noted that the present invention is not limited to the embodiments described above, and many modifications can be made by a person having ordinary skill in the art within the technical idea of the present invention.

1 cooking container
2 steam jacket
3 Product Temperature Detection Device 4 Rotating Shaft 5 Stirring Arm 6 Rotating Device 7 Stirring Blade 8 Heating Amount Adjusting Device 9 Operation Control Device 10 Steam Supply Pipe

Claims (2)

A cooking container that contains food to be heated, a stirring device that stirs the food by moving the stirring blade along the inner surface of the cooking container, and a product temperature detection that detects the product temperature of the food contained in the cooking container A device, a heating amount adjusting device for adjusting the heating amount of the foodstuff contained in the cooking container, and an operation control device for determining the operation amount of the heating amount adjusting device based on the temperature of the foodstuff detected by the product temperature detecting device. A cooking device for heating food in a cooking container, wherein the operation control device stops heating and stirring due to an irregular situation during the heating process, and the product temperature detecting device detects the heating and stirring. If food resumes heating after lower than a predetermined differential temperature, first heating is carried out and stirring carried out by temperature-equalizing operation by the stirring device in a state of stopping state, and are not to subsequently resume heating of food, When the heating is resumed after the heating is stopped, the heating amount adjustment proportional to the difference between the product temperature and the target temperature is not performed, and the temperature gradient designated temperature increase is performed to raise the food temperature in the cooking container at a predetermined temperature gradient. <br /> A cooking machine device characterized by the above. The cooking device according to claim 1, wherein when the product temperature of the food material reaches the target temperature after the heating is restarted , the heating amount adjustment proportional to the difference between the current product temperature and the target temperature is performed. Cooker equipment.

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