JPH05118562A - Heating and cooking method - Google Patents

Abstract

PURPOSE:To prevent an irregularity in roasting of a material to be cooked as much as possible when the material to be cooked is heated to be cooked by a heat source. CONSTITUTION:A total cooking time required for heating to cook a material to be cooked is divided into a first process for operating an electric heater of a heat source until a temperature in a cooking chamber reaches a set temperature TB, a second process for controlling to so intermittently heat by the heater that a temperature in a heating chamber becomes substantially constant of the temperature TB, and a third process for setting the heater to a stopped state. Accordingly, a roasting color is uniformly formed on the surface of the material to be cooked by the third process utilizing remaining heat in the cooking chamber.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking method for cooking an object to be cooked in a cooking chamber based on the operation of a heat source.

[0002]

2. Description of the Related Art Conventionally, as a heating cooker for heating and cooking an object to be cooked in a cooking chamber, an electric heater and a fan are provided in the back of the cooking chamber, and hot air generated by these is introduced into the cooking chamber. The one that adopts the hot air circulation method to circulate, or the electric heaters are arranged above and below the cooking chamber,
There is a hot air convection method in which the hot air generated by these is naturally convected in the cooking chamber.

[0003]

In the former hot air circulation system, it is difficult to uniformly apply hot air to the object to be cooked, and there is a problem that uneven baking occurs on the object to be cooked.
In the latter hot-air convection method, the radiant heat that acts depends on the position of the object to be cooked, so there is also the problem of uneven baking of the object to be cooked.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a heating and cooking method capable of preventing the occurrence of uneven baking in an object to be cooked.

[0005]

According to the heating and cooking method of the present invention, the total cooking time required for heating and cooking an object to be cooked in the cooking chamber is raised by the operation of the heat source to the set temperature. It is characterized by being divided into a first process, a second process of keeping the temperature in the cooking chamber substantially constant at the set temperature by controlling the heat source, and a third process of turning off the heat source. And

[0006]

According to the heating and cooking method of the present invention, the temperature in the cooking chamber is raised to the set temperature all at once by the first process to heat the cooking chamber, and the temperature in the cooking chamber is set to the set temperature in the second process. The food to be cooked is maintained at a substantially constant temperature, and the heat source is stopped in the third process to color the food to be cooked by the residual heat.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment in which the present invention is applied to a microwave oven will be described below with reference to FIGS.

First, the overall structure will be described with reference to FIG.

The cooker main body 1 as a cooker main body is constructed by arranging an inner box 3 inside an outer box 2, and the inside of the inner box 3 serves as a cooking chamber 4. A door 5 for opening and closing a front opening of the cooking chamber 4 is pivotally provided on the front surface of the cooker body 1.

The back plate 3a of the inner box 3 is formed with hot air outlets 6 and 7 which are located at the upper and lower portions and which are formed of a large number of holes, and hot air which is formed in the central portion and is formed of a large number of holes. The suction port 8 is formed. Further, on the back plate 3a of the inner box 3,
A casing 9 is attached so as to cover the hot air outlets 6 and 7 and the hot air inlet 8 from the rear, and the hot air generating chamber 10 is formed by the casing 9 and the back plate 3a.

In the hot air generating chamber 10, hot air discharge ports 6 and 7 are provided.
Is provided with electric heaters 11 and 12 as heat sources, and a fan such as a centrifugal fan 13 is provided corresponding to the hot air inlet 8.
Reference numeral 3 is connected to a shaft 14 a of a fan drive motor 14 arranged in the rear portion of the outer box 2.

A turntable drive motor 15 is supported on the bottom plate 3b of the inner box 3.
The shaft 16 which is rotationally driven by the penetrating through the bottom plate 3b is projected into the cooking chamber 4, and a turntable (not shown) is detachably attached to the shaft 16.
Further, a temperature sensor 17 composed of a thermistor is attached to the upper plate 3c of the inner box 3 such that the heat-sensitive portion projects into the cooking chamber 4.

In addition, top plates 18 and 19 are detachably supported in the cooking chamber 4 so as to be in two stages, upper and lower. or,
Although not shown, a magnetron is arranged on the side of the outer box 2 so that microwaves are radiated from the magnetron into the cooking chamber 4 during microwave oven cooking.

The electrical construction will be described with reference to FIG.

The 100-volt commercial power supply 20 is connected to a power supply line 22 via a door switch 21 which is turned on and off in conjunction with closing and opening of the door 5, and this power supply line 22.
Is connected to the electric heaters 11 and 12, the fan drive motor 14, and the turntable drive motor 15 via relay switches 23, 24, and 25 described later, respectively.

Further, the commercial power supply 20 is connected to a power supply port of a microcomputer 27 as a control means via a DC power supply circuit 26. In this case, the DC power supply circuit 26
The AC power supply voltage of 100 V from the commercial power supply 20 is stepped down, rectified, smoothed to a constant voltage, and supplied to the power supply port of the microcomputer 27 as a low DC power supply voltage.

In the microcomputer 27, the plurality of input and output ports are connected to the plurality of outputs and input terminals of the operating portion 28 provided on the front surface of the outer box 2, and the temperature sensor 17 is connected to the other input ports. It is connected. In this case, the operation unit 28 is provided with a buzzer 28a as an alarm and, although not shown, a number of cooking menu keys, a start key, a cancel key, an oven cooking selection key, a microwave cooking selection key, A time setting device, a temperature setting device, etc. are provided.

Further, the output port of the microcomputer 27 is connected to the drive circuits 29, 30 and 31.
Here, each drive circuit 29, 30 and 31 has a relay corresponding to the relay switches 23, 24 and 25, respectively, and when a drive signal is given from the microcomputer 27, each of the relay switches 23, 24 and 25 is turned on. It is supposed to be turned on.

Thus, the microcomputer 27 is R
It has an OM 27a and a RAM 27b. in this case,
The ROM 27a stores a program for executing oven cooking and microwave cooking, and
The cooking set time and the cooking set temperature, which are the cooking conditions of the cooking menu corresponding to the above-mentioned many cooking menu keys, are stored.

Next, the operation of this embodiment will be described with reference to FIGS.
It will be explained with reference to also.

It should be noted that FIG. 4 shows only a routine for performing oven cooking, and a routine for performing microwave oven cooking which is not directly related to the gist of the present invention is omitted.

First, the microcomputer 27 goes to a step S1 of "select cooking menu?", In which it is determined whether or not the cooking menu key of the operating section 28 has been operated for automatic cooking, or for manual cooking. Operation part 2
It is determined whether or not the oven cooking selection key 8 is operated, and if "NO" (no operation), this determination step S1 is repeated.

The microcomputer 27, when one cooking menu key is operated for automatic cooking,
In the determination step S1, it is determined to be "YES" and the determination step S2 is "Automatic cooking?", And here again, it is determined to be "YES" and the processing step S3 is "Read cooking condition from ROM". In this processing step S3, the microcomputer 27 reads the cooking conditions of the cooking menu corresponding to the operated cooking menu key, that is, the set time and the set temperature from the ROM 27a and stores them in the RAM 27b.

Further, when the oven cooking selection key is operated for manual cooking, the microcomputer 27 determines "YES" in the determination step S1, and then,
In the determination step S2, "NO" is determined and the determination step S4 of "cooking condition setting?" In this determination step S4, the microcomputer 27 determines whether or not the temperature setter and the time setter of the operation unit 28 have been manually operated, and when it is determined to be "NO" (no operation), this determination step Repeat S4. Then, when the temperature setting device and the time setting device are operated, the microcomputer 27 determines “YES” in the determination step S4 and shifts to the “cooking condition storage” processing step S5, where the temperature setting device is set. And the set temperature and the set time set by the time setter are stored in the RAM 27b.

As described above, the RAM 27b stores the set temperature and the set time in both cases of automatic cooking and manual cooking.

Next, the microcomputer 27 proceeds to a step S6 of "operation of start key?", In which it judges whether or not the start key of the operation unit 28 is operated, and "NO" (no operation is performed). In the case of), this determination step S6 is repeated.

When the start key of the operation unit 28 is operated,
The microcomputer 27 determines "Y" in the determination step S6.
When it is judged as "ES", the output step S7 of "ON of the relay switches 23 and 24" is performed, and a drive signal is given to the drive circuits 29 and 30 to turn ON the relay switches 23 and 24 (time T0 in FIG. 1). Therefore, when the door 5 is closed after the food to be cooked is placed on the top plates 18 and 19, the door switch 21 is turned on.
And the electric heaters 11 and 1 via the relay switch 23.
2 is energized to generate heat and the door switch 21
And the fan drive motor 1 via the relay switch 24.
4 is energized to rotate the centrifugal fan 13.

As described above, hot air is generated in the hot air generating chamber 10, and the hot air is discharged forward from the hot air discharge port 6 to the upper side of the top plate 18 as shown by the arrow in FIG. At the same time, the hot air is discharged from the hot air discharge port 7 toward the lower side of the top plate 19 forward, and is then diverted so as to circulate between the top plates 18 and 19 to the rear side, and the hot air intake port 8 generates It circulates so as to be sucked into the chamber 10.

The microcomputer 27 then goes to the "counter start" output step S8, in which the set time TA for cooking stored in the RAM 27b is set in a counter (not shown), and a down-count operation is performed. Let it start. Then, the microcomputer 27
The process proceeds to the determination step S9 of "set temperature?", Where it is determined whether the temperature in the cooking chamber 4 detected by the temperature sensor 17, that is, the detected temperature has reached the set temperature TB for cooking stored in the RAM 27b. When it is determined to be "NO", this determination step S9 is repeated.

The temperature detected by the temperature sensor 17 is the set temperature TB.
(Time T1 in FIG. 1), the microcomputer 27 determines “YES” in the determination step S9 and goes to the output step S10 of “control to substantially set temperature”. Here, first, the drive circuit 29 is driven. The output of the signal is stopped, so that the drive circuit 29 turns off the relay switch 23 to stop the heat generation of the electric heaters 11 and 12.

The time T0-T1 is the first process in the set time TA which is the total cooking time.

The microcomputer 27 is further provided with "T
a hour ago? Determination step S11, and here,
It is determined whether or not the content of the counter has reached Ta time (for example, 3 minutes). That is, it is determined whether the remaining time of the set time TA has reached Ta time. Then, the microcomputer 27 determines "N" in this determination step S11.
When it is determined to be "O", the process returns to the output step S10, and thereafter, the determination step S10 and the output step S9 are repeated.

The microcomputer 27 repeats the determination step S10 and the output step S9 while
When the detected temperature of the temperature sensor 17 reaches a lower limit set temperature that is slightly lower (for example, 2 ° C.), a drive signal is output to the drive circuit 29 to turn on the relay switch 23, and the detected temperature is slightly lower than the set temperature TB (for example, 2 ° C.). ) When the high upper limit set temperature is reached, the output of the drive signal to the drive circuit 29 is stopped and the relay switch 23 is turned off repeatedly. Therefore, the electric heaters 11 and 12 intermittently generate heat, and the temperature in the cooking chamber 4 is controlled to be substantially constant at the set temperature TB.

When the content of the counter reaches Ta time, the microcomputer 27 determines "YE" in the judgment step S11.
When it is determined to be "S", the output step S12 of "OFF of the relay switches 23 and 24" is performed, and the output of the drive signal to the drive circuits 29 and 30 is stopped here. Therefore, the electric heaters 11 and 12 and the fan drive motor 14 are cut off, and the hot air supply to the cooking chamber 4 is stopped (time T in FIG. 1).
2).

The time period between T1 and T2 is the second process during the set time TA.

When the set time TA required for cooking the cooked object ends, for example, 3 minutes before the Ta time, the cooked object is approximately 90% baked. In other words, T
The time a is set so that the food to be cooked has a baking condition of about 90%.

The microcomputer 27 further sets "0".
Minutes? Determination step S13, in which it is determined whether or not the content of the counter is 0 minutes, that is, whether the counting operation of the set time TA is completed. When "NO", this determination step S13 is repeated. In this case, as described above, the electric heaters 11 and 12 and the fan drive motor 14
Since the electricity is cut off, the inside of the cooking chamber 4 is in a relatively high temperature state in which the temperature distribution is uniform due to the residual heat, so that the surface of the object to be cooked is browned.

After that, when the content of the counter reaches 0 minutes,
The microcomputer 27 determines "YES" in the determination step S13 and outputs "notification" in the output step S14. Here, the buzzer 28a of the operation unit 28 gives a drive signal only for a short time, and the buzzer 28a is short. Sounds only for a time to notify that the oven cooking is completed (time T3 in FIG. 1).

The time T2-T3 is the third process during the set time TA.

As described above, according to the present embodiment, Ta at the end of cooking, which is the time when the food to be cooked is about 90% baked, is obtained.
Electric heaters 11,1 when time (eg 3 minutes) has passed
Since the heat generation and the operation of the fan drive motor 14 and the fan drive motor 14 are stopped, after that, the food to be cooked is placed in a relatively high temperature atmosphere in which the temperature distribution due to the residual heat in the cooking chamber 4 is uniform. Therefore, the surface of the object to be cooked is given a uniform baking color, and unlike the conventional case, the uneven baking is minimized.

When the third process is completed, that is,
When the cooking is completed, the temperatures of the top plates 18 and 19 and the food to be cooked are lowered. Therefore, when taking out the food to be cooked together with the top plates 18 and 19 from the cooking chamber 4, the heat felt by the fingers should be reduced. You can

Furthermore, since the software can be used to change the control by the microcomputer 27, the purpose can be achieved. Therefore, the other range main body 1, the electric heaters 11 and 1 are used.
2 and the centrifugal fan 13, the fan drive motor 14 and the like need not be modified in hardware, and therefore,
It is easy to implement and does not increase manufacturing costs.

FIGS. 5 and 6 show a second embodiment of the present invention, and the differences from the first embodiment will be described below.

In FIG. 5, the hot air discharge ports 6 and 7 and the hot air suction port 8 are not formed in the back plate 3a of the inner box 3,
Further, the electric heaters 11, 12, the centrifugal fan 13, and the fan drive motor 14 are not provided in the range main body 1.

Instead, the upper plate 3c of the inner box 3 is provided with an upper electric heater 33 consisting of a glass tube heater as a heat source together with the reflector 32, and the bottom plate 3b is provided with a planar heater as a heat source. A lower electric heater 34 is provided.

In FIG. 6, an upper electric heater 33 is connected in place of the electric heaters 11 and 12, and a lower electric heater 34 is connected in place of the fan drive motor 14.

The control by the microcomputer 27 is similar to that of the first embodiment. This will be explained with reference to FIG. 1. In the first process, the upper and lower electric heaters 33 and 34 are Energized and in the second process,
The lower electric heater 34 is continuously energized, the upper electric heater 33 is intermittently energized, and in the third process, both electric heaters 33 and 34 are electrically disconnected.

Therefore, in the cooking chamber 4, the object to be cooked placed on the top plate 19 is heated and cooked by natural convection of hot air. Except for this, the same operation as that of the first embodiment is performed. Is obtained, and the same effect is obtained.

In the case of cooking in an oven in a microwave oven, a preheating process for raising the temperature inside the cooking chamber to a set temperature by an electric heater in a state where the object to be cooked is not stored in the cooking chamber is provided, and then the cooking chamber is cooked in the cooking chamber. There is a case where an object is stored and an electric heater controls the cooking chamber to a set temperature at a substantially constant level. In such a case, the preheating process as described above becomes the first process during the total cooking time.

In addition, the present invention is not limited to the embodiments described above and shown in the drawings. For example, the present invention can be applied not only to a microwave oven but also to any heating cooker for cooking with a heat source. Needless to say, the invention can be appropriately modified and implemented within the range of not performing.

[0051]

As described above, the heating and cooking method of the present invention is provided with a process for stopping the heat source at the end of the total cooking time required for heating and cooking the food to be cooked. It has an excellent effect that it is possible to prevent uneven burning as much as possible.

[Brief description of drawings]

FIG. 1 is a temperature characteristic diagram for explaining the operation of the first embodiment of the present invention.

[Fig. 2] Overall vertical side view

FIG. 3 is a block diagram of an electrical configuration.

FIG. 4 is a flowchart for explaining the operation.

FIG. 5 is a view corresponding to FIG. 2 showing a second embodiment of the present invention.

FIG. 6 is a view corresponding to FIG.

[Explanation of symbols]

In the drawing, 4 is a cooking chamber, 11 and 12 are electric heaters (heat sources), 13 is a centrifugal fan, 14 is a fan drive motor,
17 is a temperature sensor, 23 and 24 are relay switches, 2
7 is a microcomputer, 28 is an operating part, 28a is a buzzer, 33 is an upper electric heater (heat source), and 34 is a lower electric heater (heat source).

Claims (1)

[Claims] 1. A first process for increasing a total cooking time required for heating and cooking an object to be cooked in a cooking chamber to a preset temperature by operating a heat source, and the above process by controlling the heat source. A heating and cooking method characterized by being divided into a second process for maintaining the temperature in the cooking chamber substantially constant at the set temperature and a third process for stopping the heat source.