JP6931791B2 - Dry matter reconstitution cooking method using a cooker and a cooker - Google Patents

Description

The present invention relates to a heating cooker having at least a microwave heating function, and more particularly to a heating cooker having a dry matter returning function and a dry matter returning cooking method using the heating cooker.

In a heating cooker represented by a microwave oven, the food to be cooked is microwave-heated, so that the food is heated as a whole, and the cooked food is reheated, the frozen food is thawed, and the food is cooked. It is used for heating all kinds of food such as boiling. The heating cooker is widely used for heating foods in various dishes because it is possible to significantly reduce the cooking time.

The heating cooker is equipped with various functions and is provided with a configuration in which various cooking such as "boil", "cook", "bake", "steam", "fried", and "boil" are performed with one device. (See Patent Document 1).

Japanese Unexamined Patent Publication No. 2015-175591

As described above, recent cooking utensils having various functions can shorten the cooking time of various dishes, and thus are convenient cooking utensils for those who perform household chores. In various dishes, there are a wide variety of dishes using dried foods as foodstuffs, and it takes time and effort to return such dried foods to obtain desired foodstuffs. For example, in the case of "dried shiitake mushrooms", it was necessary to soak them in water for several hours or more than half a day. In addition, the time of immersion in water differs greatly depending on the dry matter, and it was necessary to constantly check the state of the dry matter soaked in water and return it to the optimum state.

An object of the present invention is to provide a cooking device for returning a dry matter to a dry matter in a short time so that the foodstuff can be returned to the optimum state with a simple operation, and a method for returning the dry matter to the dry matter using the cooking cooker.

The cooker according to one aspect of the present invention is
A heating chamber that houses dry matter soaked in water as a food to be cooked,
An operation unit for setting the cooking contents for the object to be cooked,
A microwave heating unit that emits microwaves into the heating chamber to heat the object to be cooked with microwaves.
Based on the temperature detection unit that detects the surface temperature of the object to be cooked in the heating chamber, the cooking content set by the operation unit, and the surface temperature of the object to be cooked detected by the temperature detection unit. A heating control unit that drives and controls the microwave heating unit,
It is a cooker equipped with
When "dry food reconstitution cooking" is set as the cooking content in the operation unit, the heating control unit performs a "quantity determination stage" for performing a quantity determination operation by microwave heating on the object to be cooked, and microwave heating. It is configured to sequentially execute a "return cooking stage" in which only the first additional cooking time is performed as a return cooking operation and a "steaming cooking stage" in which only the second additional cooking time is performed as a steaming cooking operation in which microwave heating is stopped.
The heating control unit is based on the detection time when the surface temperature of the object to be cooked reaches a preset optimum return temperature detected by the temperature detection unit in the “quantity determination stage”. The additional cooking time of the cooking operation in the "return cooking stage" and the "steaming cooking stage" is calculated, and the first additional cooking time and the second additional cooking time are determined based on the calculated additional cooking time. Has been done.

The dry matter reconstitution cooking method using the heating cooker of one aspect of the present invention is
A heating chamber that houses dry matter soaked in water as a food to be cooked,
An operation unit for setting the cooking contents for the object to be cooked,
A microwave heating unit that emits microwaves into the heating chamber to heat the object to be cooked with microwaves.
Based on the temperature detection unit that detects the surface temperature of the object to be cooked in the heating chamber, the cooking content set by the operation unit, and the surface temperature of the object to be cooked detected by the temperature detection unit. A heating control unit that drives and controls the microwave heating unit,
It is a dry matter reconstitution cooking method using a heating cooker equipped with
When "dry food reconstitution cooking" is set as the cooking content in the operation unit, the "quantity determination stage" that performs the amount determination operation by microwave heating on the object to be cooked, and the first cooking operation that returns the microwave heating. A "return cooking stage" in which only the additional cooking time is performed, and a "steaming cooking stage" in which the second additional cooking time is performed as a steaming cooking operation in which microwave heating is stopped are sequentially executed.
In the "quantity determination stage", the "return cooking stage" and the said Calculate the additional cooking time of the cooking operation in the "steaming cooking stage",
The first additional cooking time and the second additional cooking time are determined based on the calculated additional cooking time.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a cooking device for returning a dry matter to an optimum state by a simple operation and a method for returning the dry matter using the cooking cooker.

Perspective view which shows the appearance of the heating cooker of Embodiment 1 which concerns on this invention. A perspective view showing a state in which the door is opened in the heating cooker of the first embodiment. A block diagram showing a main configuration used in cooking in the cooking device of the first embodiment. A graph showing an example of changes in the surface temperature of a dry matter when "dry matter reconstitution cooking" is executed on a dry matter ("dried shiitake mushroom") in the heating cooker of the first embodiment. The figure which shows an example of the touch screen of the operation part in the heating cooker of Embodiment 1. A flowchart showing the overall operation in the "dry matter reconstitution cooking" in the heating cooker of the first embodiment. A flowchart showing a quantity determination operation in the "quantity determination stage" shown in FIG. Flow chart showing the return cooking operation in the "return cooking stage" shown in FIG. A flowchart showing a steaming cooking operation in the "steaming cooking stage" shown in FIG.

First, various aspects of the cooker of the present invention and the dry matter reconstitution cooking method using the cooker will be described.

The cooking device of the first aspect according to the present invention is
A heating chamber that houses dry matter soaked in water as a food to be cooked,
An operation unit for setting the cooking contents for the object to be cooked,
A microwave heating unit that emits microwaves into the heating chamber to heat the object to be cooked with microwaves.
Based on the temperature detection unit that detects the surface temperature of the object to be cooked in the heating chamber, the cooking content set by the operation unit, and the surface temperature of the object to be cooked detected by the temperature detection unit. A heating control unit that drives and controls the microwave heating unit,
It is a cooker equipped with
When "dry food reconstitution cooking" is set as the cooking content in the operation unit, the heating control unit performs a "quantity determination stage" for performing a quantity determination operation by microwave heating on the object to be cooked, and microwave heating. It is configured to sequentially execute a "return cooking stage" in which only the first additional cooking time is performed as a return cooking operation and a "steaming cooking stage" in which only the second additional cooking time is performed as a steaming cooking operation in which microwave heating is stopped.
The heating control unit is based on the detection time when the surface temperature of the object to be cooked reaches a preset optimum return temperature detected by the temperature detection unit in the “quantity determination stage”. The additional cooking time of the cooking operation in the "return cooking stage" and the "steaming cooking stage" is calculated, and the first additional cooking time and the second additional cooking time are determined based on the calculated additional cooking time. Has been done.

In the heating cooker of the first aspect configured as described above, by performing the "dry matter reconstitution cooking", the dry matter can be easily and surely and in a short time to return the dry matter deliciously as a desired food material. ..

In the first aspect of the cooking apparatus according to the second aspect of the present invention, the additional cooking time is specified in the cooking content of the "dry matter reconstitution cooking" with a numerical value corresponding to the detection time as a variable. Each of them is represented by a preset linear expression with a numerical value corresponding to the specified condition as a constant, and the heating control unit is configured to calculate the additional cooking time by the linear expression based on the detection time. You may.

In the heating cooker of the third aspect according to the present invention, the additional cooking time of the first aspect or the second aspect is composed of the first additional cooking time and the second additional cooking time. The heating control unit may be configured to determine the time allocation ratio of the first additional cooking time to the additional cooking time based on the detection time.

In the heating cooker of the fourth aspect according to the present invention, the additional cooking time in the first or second aspect is composed of the first additional cooking time and the second additional cooking time. The heating control unit may be configured to set the second additional cooking time to a preset fixed period.

In the heating cooker of the fifth aspect according to the present invention, the heating control unit in any one of the first to fourth aspects described above has a heating output by the heating unit in the "return cooking stage". May be set lower than the heating output by the microwave heating unit in the “quantity determination stage”.

The dry matter reconstitution cooking method using the heating cooker of the sixth aspect according to the present invention is
A heating chamber that houses dry matter soaked in water as a food to be cooked,
An operation unit for setting the cooking contents for the object to be cooked,
A microwave heating unit that emits microwaves into the heating chamber to heat the object to be cooked with microwaves.
Based on the temperature detection unit that detects the surface temperature of the object to be cooked in the heating chamber, the cooking content set by the operation unit, and the surface temperature of the object to be cooked detected by the temperature detection unit. A heating control unit that drives and controls the microwave heating unit,
It is a dry matter reconstitution cooking method using a heating cooker equipped with
When "dry food reconstitution cooking" is set as the cooking content in the operation unit, the "quantity determination stage" that performs the amount determination operation by microwave heating on the object to be cooked, and the first cooking operation that returns the microwave heating. A "return cooking stage" in which only the additional cooking time is performed, and a "steaming cooking stage" in which the second additional cooking time is performed as a steaming cooking operation in which microwave heating is stopped are sequentially executed.
In the "quantity determination stage", the "return cooking stage" and the said Calculate the additional cooking time of the cooking operation in the "steaming cooking stage",
The first additional cooking time and the second additional cooking time are determined based on the calculated additional cooking time.

According to the dry matter reconstitution cooking method using the heating cooker of the sixth aspect configured as described above, the dry matter can be reconstituted easily, surely, and in a short time as a desired ingredient. Anyone can easily, reliably, and softly return the cooking to the desired state.

In the dry matter reconstitution cooking method using the heating cooker of the seventh aspect according to the present invention, the additional cooking time in the sixth aspect is set as a variable corresponding to the detection time, and the "dry matter reconstitution cooking" is performed. The additional cooking time may be calculated by the linear expression based on the detection time, each of which is represented by a preset linear expression, with the numerical value corresponding to the condition specified in the cooking content of the above as a constant.

In the dry matter reconstitution cooking method using the heating cooker according to the eighth aspect of the present invention, the additional cooking time in the sixth or seventh aspect is the first additional cooking time and the second additional cooking time. It is composed of cooking time, and the time allocation ratio of the first additional cooking time to the additional cooking time may be determined based on the detection time.

In the dry matter reconstitution cooking method using the heating cooker of the ninth aspect according to the present invention, the additional cooking time in the sixth or seventh aspect is the first additional cooking time and the second addition. It is composed of a cooking time, and the second additional cooking time may be set to a preset fixed period.

The dry matter reconstitution cooking method using the heating cooker according to the tenth aspect of the present invention is the microwave heating in the "return cooking stage" in any of the sixth to ninth aspects. The heating output by the unit may be set lower than the heating output by the microwave heating unit in the "quantity determination stage".

Hereinafter, an embodiment showing a cooker according to the present invention and a method for reconstitution of dried food using the cooker will be described in detail with reference to the drawings as appropriate. The numerical values, shapes, configurations, steps, and the order of steps shown in the following embodiments are only examples, and do not limit the present invention. Among the components in the following embodiments, the components not described in the independent claims indicating the highest level concept are described as arbitrary components.

The heating cooker of the following embodiment and the dry matter reconstitution cooking method using the same include a microwave heating function using microwaves, a steam heating function using steam, a hot air circulation heating function using hot air, and a radiant heating function using a heater. Although the description will be given using a heating cooker, this configuration is an example, and the present invention is not limited to the configuration described in the following embodiments. The heating cooker of the present invention can be applied to at least a heating device having a microwave heating function by microwaves, and in addition to the configuration thereof, a steam heating function, a hot air circulation heating function, and / or a heater. It includes a heating device to which a function such as a heating function is added, or various heating devices configured based on a technical idea equivalent to the technical features described in the following embodiments.

<< Embodiment 1 >>
Hereinafter, the heating cooker according to the first embodiment of the present invention will be described with reference to the accompanying drawings. FIG. 1 is a perspective view showing the appearance of the heating cooker according to the first embodiment. FIG. 2 is a perspective view showing a state in which the door is opened in the cooking cooker of the first embodiment.

As shown in FIGS. 1 and 2, the heating cooker is configured such that the front opening of the heating chamber 2 formed inside the cooker main body 1 can be opened and closed by the door 3. A handle 3a is provided at the upper end of the door 3, and the user holds the handle 3a to rotate the door 3, and the front opening of the heating chamber 2 is opened and closed upward. The inside of the heating chamber 2 is substantially sealed by closing the door 3, and the food to be cooked 20 arranged inside the heating chamber 2 is cooked in a substantially sealed state.

As shown in FIG. 1, on the front of the cooker, a door 3 that opens upwards is used to set the cooking temperature (including heat adjustment) for cooking, set the cooking time, and specify the type of the object 20 to be cooked. An operation unit 4 for setting cooking contents including cooking conditions is provided. The operation unit 4 provided on the front surface of the cooking device includes a touch screen for displaying the cooking content, the heating state during cooking, and the like, and for selecting / setting and displaying various information. Further, the operation unit 4 is provided with a start button for starting cooking.

FIG. 3 is a block diagram showing a main configuration used in cooking in the cooking device of the first embodiment. As one of the heating means (heating part) in the heating cooker of the first embodiment, the object to be cooked (food) placed in the placeable area inside the heating chamber by radiating microwaves inside the heating chamber 2. A microwave heating unit 5 for heating 20 with a microwave is provided. In the heating cooker of the first embodiment, the microwave heating unit 5 has a configuration in which the heating output can be changed, for example, 600 W having a relatively high output or 300 W having a low output.

In the heating cooker of the first embodiment, in addition to providing the microwave heating unit 5 as the heating means (heating unit), steam that injects steam into the heating chamber 2 to steam-heat the object to be cooked 20. The heating unit 6, the flat heater heating unit 7 provided in the portion including the ceiling wall of the heating chamber 2 to radiate and heat the object 20 inside the heating chamber 2, and the heating chamber 2 are covered with hot air by convection. A hot air circulation heating unit 8 for heating the cooked food 20 with hot air is provided. However, as the heating unit in the heating cooker of the present invention, in order to execute the "dry matter reconstitution cooking" described later, at least the microwave heating unit 5 that performs microwave heating can be cooked by adjusting the output. Just do it.

As described above, the heating cooker of the first embodiment is provided with a plurality of heating parts, and the user selects a desired heating part, or the user sets the cooking contents and / or the cooking conditions. Cooking is performed by setting and automatically selecting an appropriate heating unit. The user arranges the food to be cooked 20 inside the heating chamber 2 of the heating cooker, closes the door 3, and selects / sets the heating unit, cooking conditions, cooking contents, etc. in the operation unit 4. By pressing the start button, the cooking operation is started.

In the heating cooker of the first embodiment, the heating unit, cooking conditions, cooking contents, etc. set in the operation unit 4, for example, identification of the heating unit, identification of the object to be cooked 20, and selection of the type of cooking, etc./ A heating control unit 9 for inputting various set information is provided. The heating control unit 9 selects the optimum heating unit based on various information, or performs drive control on the selected specific heating unit.

Further, the heating cooker of the first embodiment is provided with a temperature detecting unit 10 for detecting various temperatures. The temperature detection unit 10 divides (64 divisions) a plurality of displaceable areas in which the temperature sensor (for example, thermistor) 11 for detecting the temperature inside the refrigerator and the object to be cooked (food) 20 are arranged in the heating chamber. An infrared sensor (IR sensor) 12 that detects the temperature in each region is included. Further, in the heating cooker of the first embodiment, the temperature detection unit 10 includes an environmental temperature sensor (for example, a thermistor) 13 that detects the environmental temperature of the place where the infrared sensor 12 is provided. The environmental temperature information detected by the environmental temperature sensor 13 calibrates the temperature information detected by the infrared sensor 12 to the detected temperature (surface temperature of the object to be cooked 20) in consideration of the environmental temperature, and performs highly accurate temperature detection. ing.

As described above, in the heating control unit 9, in addition to the temperature detection information from the infrared sensor 12 regarding the displaceable area in which the object to be cooked 20 is placed inside the heating chamber 2, the temperature inside the refrigerator and the ambient temperature Various temperature information such as information is input from the temperature detection unit 10. In addition, in FIG. 3, the temperature sensor 11, the infrared sensor 12, and the environmental temperature sensor 13 are schematically described in the cooker main body 1 provided with the heating chamber 2, but these sensors are described in the temperature detection unit 10. included. Further, the microwave heating unit 5, the steam heating unit 6, the flat heater heating unit 7, and the hot air circulation heating unit 8 shown in the block diagram in FIG. 3 are designated by reference numerals 14 and 15 in the cooker main body 1 of FIG. , 16, and 17 schematically describe the arrangement.

As described above, in the heating cooker of the first embodiment, the heating control unit 9 is charged with the infrared sensor 12 that detects the surface temperature of the food to be cooked (food) 20 arranged in the distributable area inside the heating chamber. The temperature detection information of the above is input, and the surface temperature of the object to be cooked 20 is detected with high accuracy. The infrared sensor 12 has a configuration capable of detecting the surface temperature of the object to be cooked 20 inside the heating chamber 2 through an opening formed in the upper center of the side wall surface constituting the heating chamber 2. In the infrared sensor 12 according to the first embodiment, eight infrared detection elements are arranged in one row (1 × 8 eyes), and the infrared detection elements are arranged in eight rows (8 × 8 eyes: 64 regions) in two dimensions. They are arranged in a matrix. The infrared sensor 12 is an area sensor that detects the temperature of the distributable region. The temperature detection region is divided into 64 regions, the temperature is detected at predetermined time intervals for each divided region, and the detected temperature for each region is determined. It is configured to be output as temperature detection information. The infrared sensor 12 configured in this way detects the surface temperature of the object to be cooked 20 in the distributable region inside the heating chamber 2 with high accuracy for each region.

In the heating cooker of the first embodiment, in the configuration provided with the plurality of heating units and the temperature detecting unit 10 for detecting the temperature information as described above, the heating control unit 9 has the plurality of heating units based on the cooking conditions. The specific heating section in is properly selected. In the cooking device of the first embodiment, a menu and a program of "dry food reconstitution cooking" are set in which a specific heating unit is driven and controlled to return the so-called dry food to the foodstuff in a normal state in which it can be cooked. When the cooking condition of "dry matter reconstitution cooking" is set in the heating cooker of the first embodiment, the microwave heating unit 5 in the heating unit is specified, and based on the temperature information from the temperature detection unit 10 and the like. Drive controlled. Hereinafter, the cooking operation of "dry matter reconstitution cooking" will be described in detail.

[Dry food reconstitution cooking]
By using the "dry food reconstitution cooking" in the cooking device of the first embodiment, for example, dry foods such as "dried shiitake mushrooms", "hijiki", "kiriboshi daikon", and "wakame" can be easily and surely prepared. And since it can be softened as a desired ingredient in a short time, it takes time in the past, and anyone can easily and surely return to the desired state by cooking to return the dried food, which relied on the feeling of the cook. It becomes.

The inventor has experimentally confirmed what kind of cooking should be performed on various dry foods to return to the optimum state by containing an appropriate amount of water as a desired food material. As a result, in any of the dry matter, hot water at a desired temperature (approximately 60 ° C.) is added to the dry matter by irradiating the dry matter in a state where it is immersed in plenty of water and not floating by microwave heating. It was confirmed that by penetrating and heating with microwaves, the foodstuff in the optimum desired state was returned in a short time. By performing microwave heating of the dry matter with an appropriate heating output by the microwave heating unit 5, water permeates the dry matter and the dry matter is heated by microwave as a whole. Therefore, the dry matter is simply immersed in water. It was confirmed that it was much more efficient and quicker to return than when it was returned to the water or when it was soaked in hot water.

Further, the inventor describes the time (detection time DT) from the start of heating to the arrival at the predetermined temperature (optimal return temperature JT) when microwave heating is performed on various dry substances at a predetermined heating output. It was found that there is a proportional relationship between the detection time DT and the time from the detection time DT until the dry matter contains an appropriate amount of water and becomes a food material in a desired state (additional cooking time AT). Therefore, by knowing the detection time DT for the dry matter 20 to be cooked, it is possible to determine the optimum additional cooking time AT for the dry matter. That is, the additional cooking time AT can be calculated by the following formula (1).

(AT) = (DT ^* ) × Kn + Cn (1)

In the formula (1), (AT) is the calculated additional cooking time, (DT ^* ) is a numerical value corresponding to the detected detection time DT, and is a variable of a preset numerical value. Further, Kn and Cn are constants set in advance according to the cooking conditions. In "dry food reconstitution cooking", a "standard" constant (K1, C1) is preset as a cooking condition for dry food, and the user changes the setting to "strong" or "weak" as a cooking condition. Is set to K2 / K3 and C2 / C3, respectively.

The "additional cooking time AT" in the "dry matter reconstitution cooking" means that the dry matter returns to the optimum state as a desired food material when the surface temperature of the dry matter reaches a predetermined optimum return temperature JT (detection time DT). It means until the end of cooking at the time. The "additional cooking time AT" includes the first additional cooking time AT1 of the "return cooking stage P2" that performs microwave heating and the "steaming cooking" that stops the microwave heating and performs a steaming operation, as described later. The second additional cooking time AT2 of "Stage P3" is included.

As described above, since the detection time DT and the additional cooking time AT have a substantially proportional relationship in each dry matter, by knowing the detection time DT until the optimum return temperature JT is reached, "dry matter reconstitution cooking" is performed. It becomes possible to detect the additional cooking time AT in which the dry matter returns to the desired state.

In the heating cooker of the first embodiment, in order to detect with high accuracy that the dry matter 20 to be cooked has reached a predetermined optimum return temperature JT (for example, 60 ° C.), infrared rays in the temperature detection unit 10 are used. The temperature detection information from the sensor (IR sensor) 12 is calibrated by the ambient temperature and used as the temperature information. In the heating cooker of the first embodiment, temperature information regarding the object to be cooked (dry matter immersed in water) 20 arranged in the displaceable area inside the heating chamber is input from the temperature detecting unit 10 to the heating control unit 9. NS. Based on the temperature information including the temperature detection information detected by the infrared sensor 12 at predetermined time intervals, for example, every 1.0 second, the heating control unit 9 heats the 64 regions in the distributable region to a predetermined value or more by microwave heating. The surface temperature of the object to be cooked 20 is detected by setting the area where the temperature change is detected as the area where the object to be cooked 20 is arranged. In the microwave heating in the heating cooker, the temperature of the object to be heated 20 rises sharply as compared with other regions, so that the region where the object to be heated 20 is arranged can be detected.

The heating control unit 9 detects when the optimum return temperature JT (for example, 60 ° C.) is reached in any region of the surface temperature of the object to be cooked 20 based on the temperature information from the temperature detection unit 10. Store as time DT. Based on the stored detection time DT, the heating control unit 9 calculates the additional cooking time AT for the dry matter. That is, based on the calculated additional cooking time AT, the cooking time (first additional cooking time AT1) of the "return cooking stage P2" that performs microwave heating and the "steaming" that turns off the microwave heating (OFF). The cooking time of "cooking stage P3" (second additional cooking time AT2) is determined. In the "dry food reconstitution cooking" in the first embodiment, the second additional cooking time AT2, which is the cooking time of the "steaming cooking stage P3", is set to a certain period (approximately 180 seconds) in advance. However, the time allocation ratio between the first additional cooking time AT1 of the "return cooking stage P2" and the second additional cooking time AT2 of the "steaming cooking stage P3" may be changed based on the detection time DT, and is detected. When the time DT is long, the time allocation ratio of the first additional cooking time AT1 of the "return cooking stage P2" may be increased.

In the "dry matter reconstitution cooking" in the heating cooker of the first embodiment, the "quantity determination stage P1" performs the quantity determination operation of only microwave heating at a relatively high output, for example, 600 W, and "return cooking stage P2". Is set to perform microwave heating with a low output, for example, a heating output of 300 W, and in the final stage "steaming cooking stage P3", the microwave heating operation is stopped and the steaming operation is performed inside the heating chamber. ing.

FIG. 4 is a graph showing an example of the transition of the surface temperature of the “dried shiitake mushroom” when the “dry material reconstitution cooking” is executed for the “dried shiitake mushroom” as the dry matter in the heating cooker of the first embodiment. .. The amount of the food to be cooked 20 when re-cooking by "dry food reconstitution cooking" is such that the dry food is surely immersed in a sufficient amount of water for surely returning the dry food, for example, about 200 to 400 ml of water. If there is, appropriate reconstitution cooking is performed in the heating cooker according to the amount of the object to be cooked. In the heating cooker of the first embodiment, when the "dry matter reconstitution cooking" is executed, the upper surface of the dry matter is covered with a transparent film as a function of the drop lid so that the dry matter in the container is surely immersed in water. The container is placed in a displaceable area inside the heating chamber 2 by wrapping it with the container so that it is in contact with.

As shown in FIG. 4, when "dry matter reconstitution cooking" is set as the cooking condition and the cooking operation is started, the microwave heating unit 5 is first activated, and the dry matter to be cooked (for example, with a heating output of 600 W). , "Dried Shiitake") is microwave heated. The time (detection time DT) at which the microwave-heated dry matter reaches the optimum return temperature JT of 60 ° C. is measured. The period until the dry matter reaches the optimum return temperature JT is the “quantity determination stage P1”.

Based on the detection time DT detected in the "quantity determination stage P1", the first additional cooking time AT1 of the return cooking operation in the subsequent "return cooking stage P2" and the steam cooking operation in the "steaming cooking stage P3" 2 Additional cooking time AT2 is determined. Therefore, the total cooking time for the dry matter to be cooked is the detection time DT of the "quantity determination stage P1", the first additional cooking time AT1 of the "return cooking stage P2", and the first of the "steaming cooking stage P3". 2 The additional cooking time AT2 is added to the time.

FIG. 5 is a diagram showing an example of a touch screen of the operation unit 4 (see FIG. 1) in the cooking device of the first embodiment. Various information is displayed on the touch screen, and cooking conditions and the like can be selected / set by touching the display with a finger or the like. In the touch screen shown in FIG. 5, the display is changed in the order of (a) → (b) → (c) in FIG. 5 by selecting the area surrounded by the square.

As shown in FIG. 5, when the display of "thawed / dried food / boiled vegetables" is selected in (a), a touch screen including the display of "returning dried food" is displayed as shown in (b). When the display of "return dry matter" is selected in (b) of FIG. 5, the cooking conditions ("standard", "strong") of "finish adjustment" in the cooking of "returning dry matter" as shown in (c) of FIG. , "Weak") can be set, and specific precautions ("Return tips") are displayed. In the "dry matter reconstitution cooking" of the heating cooker of the first embodiment, as described above, the "standard" cooking operation is basically executed, but the "strong" or "weak" setting is set according to the user's choice. It is possible to adjust the output.

[Cooking operation in "dry food reconstitution cooking"]
Hereinafter, when "dry food reconstitution cooking" is set in the cooking device of the first embodiment, the operation after the start of cooking will be described with reference to the flowcharts shown in FIGS. 6 to 9. FIG. 6 is a flowchart showing the overall operation in “dry matter reconstitution cooking”. FIG. 7 is a flowchart showing a quantity determination operation in the “quantity determination stage P1” shown in FIG. FIG. 8 is a flowchart showing a return cooking operation in the “return cooking stage P2” shown in FIG. FIG. 9 is a flowchart showing a steaming cooking operation in the “steaming cooking stage P3” shown in FIG. The dry matter as the object to be cooked 20 in which the "dry matter reconstitution cooking" described below is performed is a dry matter in a state of being immersed in water in the container, and the water in the container is the dry matter as the object to be cooked 20. include.

In the flowchart of FIG. 6, when the cooking of "dry matter reconstitution cooking" is started, in step 101, it is determined whether or not the dry matter is to be cooked by the "standard" cooking operation. If the set cooking condition is not "standard", "strong" or "weak" is determined in step 106. The process prior to step 106 is the same as the process prior to step 101 except that the constants (Kn, Cn (n: integer)) in the calculation formula for calculating the additional cooking time AT are different. When "strong" or "weak" is selected, a constant predetermined in the cooking conditions in that case is used in the calculation formula.

In step 102, the constants (Kn, Cn) of the calculation formula for calculating the additional cooking time AT (AT1, AT2) predetermined in the cooking conditions are extracted and stored.

In step 103, the “quantity determination stage P1” for the dry matter is executed (see FIG. 7). In the "quantity determination stage P1", the time (detection time DT) at which the dry matter is cooked (for example, microwave heating with a heating output of 600 W) and the detection temperature of the dry matter reaches the optimum return temperature JT is detected. Will be done. The “quantity determination stage P1” is a period from the start of cooking until the detection temperature of the dry matter reaches the optimum return temperature JT.

In the "quantity determination stage P1", the additional cooking time AT in the subsequent "return cooking stage P2" and "steaming cooking stage P3" is calculated based on the detected detection time DT.

In step 104, the return cooking operation in the “return cooking stage P2” (for example, 300 W microwave heating) for the dry matter is executed based on the additional cooking time AT (first additional cooking time AT1) calculated in step 103. (See FIG. 8).

In step 105, the steaming cooking operation in the “steaming cooking stage P3” for the dry matter is executed based on the additional cooking time AT calculated in step 103 (see FIG. 9). In the "dry matter reconstitution cooking" in the first embodiment, the steaming operation of the "steaming cooking stage P3" is performed in a state where the microwave heating is stopped, and the second additional cooking time AT2 is It is set in advance for a certain period (for example, 180 seconds). Therefore, the first additional cooking time AT1 in the "return cooking stage P2" is the time obtained by subtracting the predetermined second additional cooking time AT2 from the calculated additional cooking time AT.

As described above, in the “dry matter reconstitution cooking” in the first embodiment, the second additional cooking time AT2 has been described as an example of a preset fixed period, but the present invention is not limited to this configuration. For example, the time allocation ratio of the second additional cooking time AT2 / additional cooking time AT may be changed based on the detected detection time DT. Specifically, if the detection time DT is long, the time allocation ratio may be changed according to the length of the detection time DT so that the first additional cooking time AT1 is lengthened and the second additional cooking time AT2 is shortened. good.

As described above, the "quantity determination stage P1", the "return cooking stage P2", and the "steaming cooking stage P3" are sequentially executed for the dry matter, so that the dry matter can be returned to the "dry matter return cooking". When executed, the dried product becomes a foodstuff in a desired state.

The above operations of steps 102 to 105 are the same even when "strong" or "weak" is selected in step 106. However, as the constant in the calculation formula for calculating the additional cooking time AT, a numerical value corresponding to the selected "strong" or "weak" is extracted and stored, and the additional cooking time AT is calculated.

FIG. 7 is a flowchart showing a quantity determination operation in the “quantity determination stage P1” of step 103 shown in FIG. In the first step 201 of the "quantity determination stage P1", the temperature detected by the infrared sensor (IR sensor) 12 is calibrated by the ambient temperature and used as the detection temperature, and this detection temperature is the optimum return temperature JT for the dry matter. Will be compared. The optimum return temperature JT is set to, for example, 60 ° C.

In step 202, the time when the detection temperature reaches the optimum return temperature JT is stored as the detection time DT.

In step 203, the additional cooking time AT is calculated based on the detection time DT. The formula for calculating the additional cooking time AT is represented by the above formula (1). In step 203, the first additional cooking time AT1 and the second additional cooking time AT2 are determined from the calculated additional cooking time AT. The second additional cooking time AT2 may be set to a preset fixed period, or the time allocation ratio may be changed as described above based on the detection time DT.

As described above, the additional cooking time AT is calculated in step 203, and the operation of the “quantity determination stage P1” ends.

FIG. 8 is a flowchart showing a return cooking operation in the “return cooking stage P2” of step 104 shown in FIG. In step 301 of the "return cooking stage P2", the microwave heating unit 5 executes the return cooking operation by microwave heating. The microwave heating executed at this time is a heating output having a lower output than the microwave heating in the "quantity determination stage P1" in the previous stage, and is a heating output of 300 W in the first embodiment.

In step 302, it is determined whether or not the actual cooking time H1 already executed in the “return cooking stage P2” has reached the calculated first additional cooking time AT1, and the actual cooking time H1 executed is determined. When the first additional cooking time AT1 is reached, the return cooking operation of the "return cooking stage P2" ends.

FIG. 9 is a flowchart showing a steaming cooking operation in the “steaming cooking stage P3” of step 105 shown in FIG. In step 401 of the "steaming cooking stage P3", the microwave heating by the microwave heating unit 5 is stopped (off), and the dry matter is steamed and cooked in the heating chamber.

In step 402, it is determined whether or not the actual cooking time H2 already executed in the “steaming cooking stage P3” has reached the determined second additional cooking time AT2, and the actual cooking time H2 executed is determined. When the second additional cooking time AT2 is reached, the steaming cooking operation of the "steaming cooking stage P3" ends.

It should be noted that each operation of the "quantity determination stage P1", the "return cooking stage P2", and the "steaming cooking stage P3" in the "dry matter reconstitution cooking" is substantially continuously executed.

As described above, in the heating cooker of the first embodiment, the cooking operation of "dry matter reconstitution cooking" is performed on the dry matter to be cooked, so that the foodstuff is returned to the optimum state in a short time. Can be done. Further, in the "dry matter reconstitution cooking" in the heating cooker of the first embodiment, the dry matter returns to the foodstuff in a desired state when the "dry matter reconstitution cooking" is completed, so that the user can check the return state of the dry matter. It is not necessary to constantly monitor, and the return cooking operation of the dry matter can be entrusted to the heating cooker. As a result, by using the heating cooker of the first embodiment, the end of the return cooking operation of the dry matter is concerned. The end sound from the cooker makes it possible for the user to know for sure.

In the heating cooker of the first embodiment, "dried shiitake mushroom", "hijiki", "kiriboshi daikon", and "wakame" are taken up as examples of dried foods to be cooked in which "dry food reconstitution cooking" is performed. However, these dry matter are described as typical examples, and other dry matter can be configured to correspond to each other. In the "dry matter reconstitution cooking" in the cooking cooker of the present invention, the calculation formula (constant) according to the type of the dry matter to be cooked is stored in advance, and the detection time DT detected in the "quantity determination stage P1" is stored. The additional cooking time AT can be calculated based on the above, and the return cooking operation in the “return cooking stage P2” and the steam cooking operation in the “steaming cooking stage P3” can be appropriately performed.

As described above, as described by showing a specific configuration using the embodiment, by performing the "dry matter reconstitution cooking" in the present invention on the dry matter, it is easy, surely, and for a short time. Since it can be softly returned as a desired ingredient, anyone can easily, surely, and appropriately return the dried food to the desired state, which has traditionally taken time and relied on the feeling of the cook. It becomes.

INDUSTRIAL APPLICABILITY The present invention can provide a cooking device having high market value because cooking for returning a dry matter, which requires time and experience in cooking, can be returned to a desired state in a short time and easily.

1 Cooker body 2 Heating chamber 3 Door 3a Handle 4 Operation unit 5 Microwave heating unit 6 Steam heating unit 7 Flat heater heating unit 8 Hot air circulation heating unit 9 Heating control unit 10 Temperature detection unit 11 Internal sensor 12 Infrared sensor (IR) Sensor)
13 Environmental temperature sensor 20 Food to be cooked (dry food)
AT additional cooking time AT1 1st additional cooking time AT2 2nd additional cooking time DT detection time H1 cooking time executed in the return cooking stage H2 cooking time executed in the steaming cooking stage JT optimum return temperature P1 quantity judgment stage P2 return cooking Stage P3 Steamed cooking stage

Claims (8)

A heating chamber that houses dry matter soaked in water as a food to be cooked,
An operation unit for setting the cooking contents for the object to be cooked,
A microwave heating unit that emits microwaves into the heating chamber to heat the object to be cooked with microwaves.
Based on the temperature detection unit that detects the surface temperature of the object to be cooked in the heating chamber, the cooking content set by the operation unit, and the surface temperature of the object to be cooked detected by the temperature detection unit. A heating control unit that drives and controls the microwave heating unit,
It is a cooker equipped with
When "dry food reconstitution cooking" is set as the cooking content in the operation unit, the heating control unit performs a "quantity determination stage" for performing a quantity determination operation by microwave heating on the object to be cooked, and microwave heating. It is configured to sequentially execute a "return cooking stage" in which only the first additional cooking time is performed as a return cooking operation and a "steaming cooking stage" in which only the second additional cooking time is performed as a steaming cooking operation in which microwave heating is stopped.
The heating control unit is based on the detection time when the surface temperature of the object to be cooked reaches a preset optimum return temperature detected by the temperature detection unit in the “quantity determination stage”. configured back cooking stage "and that calculates the additional cooking time of the cooking operation in the" steaming cooking stage ", determining the first additional cooking time based on the calculated additional cooking time,
The additional cooking time is composed of the first additional cooking time and the second additional cooking time.
The heating control unit is a heating cooker configured to determine the time allocation ratio of the first additional cooking time to the additional cooking time based on the detection time. A heating chamber that houses dry matter soaked in water as a food to be cooked,
An operation unit for setting the cooking contents for the object to be cooked,
A microwave heating unit that emits microwaves into the heating chamber to heat the object to be cooked with microwaves.
Based on the temperature detection unit that detects the surface temperature of the object to be cooked in the heating chamber, the cooking content set by the operation unit, and the surface temperature of the object to be cooked detected by the temperature detection unit. A heating control unit that drives and controls the microwave heating unit,
It is a cooker equipped with
When "dry food reconstitution cooking" is set as the cooking content in the operation unit, the heating control unit performs a "quantity determination stage" for performing a quantity determination operation by microwave heating on the object to be cooked, and microwave heating. It is configured to sequentially execute a "return cooking stage" in which only the first additional cooking time is performed as a return cooking operation and a "steaming cooking stage" in which only the second additional cooking time is performed as a steaming cooking operation in which microwave heating is stopped.
The heating control unit is based on the detection time when the surface temperature of the object to be cooked reaches a preset optimum return temperature detected by the temperature detection unit in the “quantity determination stage”. configured back cooking stage "and that calculates the additional cooking time of the cooking operation in the" steaming cooking stage ", determining the first additional cooking time based on the calculated additional cooking time,
The additional cooking time is composed of the first additional cooking time and the second additional cooking time.
The heating control unit is a heating cooker configured to set the second additional cooking time to a preset fixed period . The additional cooking time is represented by a preset linear expression with a numerical value corresponding to the detection time as a variable and a numerical value corresponding to the condition specified in the cooking content of the "dry matter reconstitution cooking" as a constant. Ori,
The heating cooker according to claim 1 or 2 , wherein the heating control unit is configured to calculate the additional cooking time by the linear formula based on the detection time. Any of claims 1 to 3 , wherein the heating control unit sets the heating output by the microwave heating unit in the "return cooking stage" to be lower than the heating output by the microwave heating unit in the "quantity determination stage". The heating cooker described in item 1. A heating chamber that houses dry matter soaked in water as a food to be cooked,
An operation unit for setting the cooking contents for the object to be cooked,
A microwave heating unit that emits microwaves into the heating chamber to heat the object to be cooked with microwaves.
Based on the temperature detection unit that detects the surface temperature of the object to be cooked in the heating chamber, the cooking content set by the operation unit, and the surface temperature of the object to be cooked detected by the temperature detection unit. A heating control unit that drives and controls the microwave heating unit,
It is a dry matter reconstitution cooking method using a heating cooker equipped with
When "dry food reconstitution cooking" is set as the cooking content in the operation unit, the "quantity determination stage" that performs the amount determination operation by microwave heating on the object to be cooked, and the first cooking operation that returns the microwave heating. A "return cooking stage" in which only the additional cooking time is performed, and a "steaming cooking stage" in which the second additional cooking time is performed as a steaming cooking operation in which microwave heating is stopped are sequentially executed.
In the "quantity determination stage", the "return cooking stage" and the said Calculate the additional cooking time of the cooking operation in the "steaming cooking stage",
The first additional cooking time is determined based on the calculated additional cooking time .
The additional cooking time is composed of the first additional cooking time and the second additional cooking time.
A dry matter reconstitution cooking method using a heating cooker, in which the time allocation ratio of the first additional cooking time to the additional cooking time is determined based on the detection time. A heating chamber that houses dry matter soaked in water as a food to be cooked,
An operation unit for setting the cooking contents for the object to be cooked,
A microwave heating unit that emits microwaves into the heating chamber to heat the object to be cooked with microwaves.
Based on the temperature detection unit that detects the surface temperature of the object to be cooked in the heating chamber, the cooking content set by the operation unit, and the surface temperature of the object to be cooked detected by the temperature detection unit. A heating control unit that drives and controls the microwave heating unit,
It is a dry matter reconstitution cooking method using a heating cooker equipped with
When "dry food reconstitution cooking" is set as the cooking content in the operation unit, the "quantity determination stage" that performs the amount determination operation by microwave heating on the object to be cooked, and the first cooking operation that returns the microwave heating. A "return cooking stage" in which only the additional cooking time is performed, and a "steaming cooking stage" in which the second additional cooking time is performed as a steaming cooking operation in which microwave heating is stopped are sequentially executed.
In the "quantity determination stage", the "return cooking stage" and the said Calculate the additional cooking time of the cooking operation in the "steaming cooking stage",
The first additional cooking time is determined based on the calculated additional cooking time .
The additional cooking time is composed of the first additional cooking time and the second additional cooking time.
A dry matter reconstitution cooking method using a heating cooker in which the second additional cooking time is set for a predetermined period of time. The additional cooking time is represented by a preset linear expression, with the numerical value corresponding to the detection time as a variable and the numerical value corresponding to the condition specified in the cooking content of the "dry matter reconstitution cooking" as a constant. The dry matter reconstitution cooking method using the heating cooker according to claim 5 or 6, wherein the additional cooking time is calculated by the linear formula based on the detection time. The method according to any one of claims 5 to 7 , wherein the heating output by the microwave heating unit in the "return cooking stage" is set lower than the heating output by the microwave heating unit in the "quantity determination stage". Dry matter return cooking method using the heating cooker of.

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