JPH05141670A - Heating and cooking device - Google Patents

Abstract

PURPOSE:To provide a superior finished cooking by a method wherein a heating control is carried out in consideration of a radiation heat of a heater in addition to a set temperature of indoor temperature of the heating and cooking device. CONSTITUTION:During heating and cooking operation, a control means 10 controls heaters 3 and 4 so as to adjust an indoor temperature of an oven in response to a detected temperature of an indoor temperature sensor 9 and decreases radiation heats of heaters 3 and 4 in a stepwise manner or continuously as the cooking operation is promoted even at the same setting temperature. Due to this fact, even in the case that the same setting temperature is applied, as moisture content at the surface of the cooked item is reduced, radiation heat at the heaters 3 and 4 is gradually decreased, so that a degree of scorching at the surface of the cooked item becomes an appropriate one. With such an arrangement, it is possible to improve a finished state of the cooked item.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating and cooking apparatus having a function of controlling a heater while detecting a temperature inside a refrigerator by a temperature detecting means.

[0002]

2. Description of the Related Art Conventionally, in the case of automatically cooking, for example, a cream puff (cream puff skin) using this type of cooking apparatus, as shown in FIG. 6, expansion of four cooking steps (expansion of a protein film) is performed. ), Elongation (fat film elongation), fixed 3
For the process, set the internal temperature to 230 ° C, for example.
And set the temperature only for the final drying, eg 1
It is designed to be cooked in the oven at a temperature of 60 ° C.

In this case, each cooking process is carried out while heating the shoe skin from both the upper and lower sides with the upper heater and the lower heater, and for the three processes of expansion, expansion and fixation at a set temperature of 230 ° C., As shown in FIG. 7, the upper heater is continuously energized, and the lower heater is turned on / off at a duty ratio of 17 seconds on / 13 seconds off. On the other hand, in the final drying step (set temperature is 160 ° C.), the lower heater is turned on / off at a duty ratio of 5 seconds on / 25 seconds off in order to reduce the heat generation amount of the lower heater. In any cooking process, in order to adjust the temperature inside the refrigerator to the set temperature, when the temperature inside the refrigerator detected by the temperature sensor inside the oven exceeds the set temperature, the upper and lower heaters are turned off to heat. Stop and then
When the temperature inside the refrigerator falls below the set temperature, the upper and lower heaters are energized at the same duty ratio as before the power failure, and heating is restarted.

[0004]

Generally, in the case of oven cooking such as cooking of the crust, the food to be cooked is heated by the radiant heat of the heater and the convective heat transfer. Therefore, in order to improve the finish of cooking. It is necessary to heat the food by combining the radiant heat of the heater and the convective heat transfer in a well-balanced manner.

By the way, in the above-mentioned conventional structure,
During the three strokes of expansion, expansion, and fixing, it is necessary to keep the air temperature (convective heat transfer) in the refrigerator constant, so the set temperature is kept constant. Further, when the set temperature is constant, the energization rate of the heater is also constant, so that the radiant heat of the heater is also kept constant.

However, as cooking progresses, the temperature of the cooked food (skin) rises and the moisture on the surface gradually evaporates and decreases, so that the radiant heat of the heater is constant as described above. If so, as the water content on the surface of the cooked food decreases, the surface of the cooked food tends to burn easily due to the radiant heat from the heater, and the amount of burnt tends to increase too much (radiant heat is too strong), which adversely affects the finish of cooking. The result was.

The present invention has been made in consideration of such circumstances, and therefore an object thereof is to perform heating control taking into consideration the radiant heat of the heater in addition to the set temperature of the inside temperature of the refrigerator, and to perform cooking. An object of the present invention is to provide a heating and cooking device that can improve the finish.

[0008]

A heating and cooking apparatus of the present invention is based on a heater for heating a food item stored in a refrigerator, a temperature detecting means for detecting the temperature inside the refrigerator, and a temperature detected by the temperature detecting means. Control means for controlling the heater so as to adjust the temperature inside the refrigerator to a set temperature, and the control means controls the radiant heat of the heater stepwise or continuously with the progress of cooking even at the same set temperature. It is configured to be controlled so as to lower it.

[0009]

During heating and cooking, the control means controls the heater so as to adjust the temperature inside the refrigerator to the set temperature based on the temperature detected by the temperature detecting means, and the cooking progresses with the same set temperature. The radiant heat of the heater is reduced stepwise or continuously. As a result, the radiant heat of the heater gradually decreases as the water content on the cooked product decreases, even at the same set temperature, so that the burnt amount on the cooked product surface becomes appropriate.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A first embodiment in which the present invention is applied to a microwave oven with an oven function will be described below with reference to FIGS. As shown in FIG. 2, an overall schematic configuration is such that a heating cooking chamber 2 is provided in an oven chamber 1, a tubular upper heater 3 is provided on an upper surface side of the heating cooking chamber 2, and a planar lower heater is provided on a lower surface side thereof. 4 are provided respectively. A door 5 for opening and closing the cooking chamber 2 and an operation panel 6 are arranged side by side on the front of the oven chamber 1. The operation panel 6 is provided with various operation keys 7 and a display panel 8. Although not shown in the figure, a magnetron is provided in the machine room on the back side of the operation panel 6, and the food in the heating / cooking room 2 can be range-heated by the oscillation operation of the magnetron.

On the other hand, the cooking chamber 2 is provided with an in-compartment temperature sensor 9 as a temperature detecting means for detecting the in-compartment temperature, and a detected temperature signal output from the in-compartment temperature sensor 9 is output from the operation panel 6. Control circuit 1 as control means provided on the back side
0 (see FIG. 1). The control circuit 10 is composed of, for example, a microcomputer, controls the above-mentioned magnetron or the like during range heating, and connects the upper and lower heaters 3 and 4 connected in parallel to the power supply terminals 11 and 12 during oven cooking. Relay switch 1 in the circuit
The heaters 3 and 14 are controlled to control the energization of both heaters 3 and 4 as follows.

[0012] For example, in the case of oven-cooking a shoe skin, as shown in FIGS. 3 and 4, in the three steps of expansion, expansion and fixing, the set temperature of the inside of the refrigerator is set to 230 ° C., for example. For the final drying only, the set temperature should be 16
It has been lowered to 0 ℃. And for the three steps of expansion, elongation, and fixation, even if the set temperature is the same (230 ° C),
The energization ratio (duty ratio) of the upper and lower heaters 3 and 4 is gradually reduced for each stroke as shown in FIG. That is, in the expansion process, the upper and lower heaters 3 and 4 are continuously energized, but in the expansion process, the upper heater 3 has a conduction rate of 20 seconds on / 10 seconds off and the lower heater 4 has a conduction rate of 7 seconds on / 23 seconds off. In the fixed stroke, the upper heater 3 has an energization rate of 20 seconds on / 10 seconds off, and the lower heater 4 has 3 seconds on / 27 seconds off. Then, in the final drying step (set temperature is 160 ° C.), the upper heater 3 continues to have a duty ratio of 20 seconds on / 10 seconds off, but the lower heater 4 is completely cut off. The data of the set temperature and the duty ratio of each cooking process are stored in the storage unit (not shown) of the control circuit 10 together with the data of the execution time of each cooking process.

Next, the operation of the above configuration will be described.
For example, in the case of performing oven cooking of shoe skins, in the expansion step which is the first step after the start of heating, both relay switches 13 and 14 are held in the ON state by the control circuit 10,
The upper and lower heaters 3 and 4 are continuously energized. As a result, the temperature inside the chamber is quickly raised to the set temperature, and the protein film of the shoe skin is swollen and swollen quickly. In this expansion process, if the internal temperature detected by the internal temperature sensor 9 exceeds the set temperature (230 ° C.), the upper and lower heaters 3 and 4 are turned off to stop heating, and then the internal When the temperature falls below the set temperature, the upper and lower heaters 3 and 4 are energized at the same duty ratio (100%) as before the power failure, and heating is restarted.

After that, when the process goes to the extension process which is the second process, the set temperature of the inside temperature is kept the same (230 ° C.).
With the above maintained, the upper heater 3 is turned on for 20 seconds and turned off for 10 seconds,
The lower heater 4 is changed to an energization rate of 7 seconds on / 23 seconds off so that the total radiant heat of both the heaters 3 and 4 is lower than the expansion stroke. In this way, the radiant heat of both heaters 3 and 4 is made to expand in a state where the radiant heat of the heaters 3 and 4 is lower than that in the expansion process, so the temperature of the shoe skin rises above the expansion process and the moisture on the surface gradually increases. Even if the amount of heat is reduced, the radiant heat of the heaters 3 and 4 is not too strong, and the fat film of the shoe skin can be stretched fluffy.
Even in this extension process, if the inside temperature detected by the inside temperature sensor 9 exceeds the set temperature (230 ° C.), the upper and lower heaters 3 and 4 are turned off to stop heating, and then the inside of the inside chamber is stopped. When the temperature falls below the set temperature, the upper and lower heaters 3 and 4 are energized at the same duty ratio as before the power failure, and heating is restarted.

After that, when the process shifts to the fixed stroke which is the third stroke, the upper heater 3 is turned on for 20 seconds / 10 seconds and the lower heater 4 is turned on for 3 seconds / 27 without changing the set temperature of the inside of the refrigerator. The current is changed to the second off rate to further reduce the total radiant heat of both heaters 3 and 4 from the extension stroke. Like this
Since the shape of the shoe skin is fixed while the radiant heat of both heaters 3 and 4 is further reduced, the radiant heat of both heaters 3 and 4 is not too strong, and excessive charring or deformation of the surface of the shoe skin can be prevented. .. Even in this fixed stroke, as described above,
When the internal temperature detected by the internal temperature sensor 9 exceeds the set temperature (230 ° C.), the upper and lower heaters 3 and 4 are turned off to stop the heating, and then the internal temperature is equal to or lower than the set temperature. When the temperature goes down, the upper and lower heaters 3 and 4 are energized at the same energization rate as before the interruption, and heating is restarted.

After that, when the process goes to the final step, that is, the drying step, the set temperature of the inside temperature is lowered to 160 ° C., and the upper heater 3 is energized at a duty ratio of 20 seconds on / 10 seconds off to lower heater. Completely shut off 4. As a result, the shoe skin is dried in a state where the radiant heat of both heaters 3 and 4 is further lowered together with the set temperature of the inside temperature, so that the radiant heat and convective heat transfer of both heaters 3 and 4 are not too strong. The shoe skin can be quickly dried while the surface of the shoe skin is appropriately browned. Even in this drying process, the inside temperature detected by the inside temperature sensor 9 is equal to the set temperature (16
(0 ° C), the upper and lower heaters 3 and 4 are turned off and heating is stopped, and when the temperature inside the chamber falls below the set temperature, the upper and lower heaters 3 and 4 are turned off. The heating will be restarted by energizing at the same energization rate as before powering.

According to the first embodiment described above, the radiant heat of both heaters 3 and 4 is reduced for each cooking process as the water content on the surface of the food is reduced even at the same set temperature. The radiant heat of both heaters 3 and 4 becomes appropriate for each cooking process, the finished condition of cooking can be improved, and the amount of charring on the surface of the cooked product (shoe skin) becomes appropriate.
Moreover, if the radiant heat of both heaters 3 and 4 is reduced, there is an advantage that power consumption can be reduced accordingly.

According to the first embodiment described above, the radiant heat of the heaters 3 and 4 is reduced stepwise for each cooking process. However, as in the second embodiment of the present invention shown in FIG. For example, the radiant heat (conductivity) of both heaters 3 and 4 may be continuously reduced in both the stretching and fixing processes. In this way, in order to continuously reduce the radiant heat (conductivity) of the heaters 3 and 4, the relay switches 13 and 1 of the first embodiment are used.
In place of 4, a semiconductor switching element (not shown) such as a triac may be provided, and the ON / OFF duty ratio thereof may be continuously reduced by the control circuit 10.

According to such a second embodiment, both heaters 3,
The radiant heat of No. 4 can be adjusted more finely, and the radiant heat becomes more ideal.

In each of the above-mentioned embodiments, the oven cooking of the crust is described as an example, but it is needless to say that the invention can be widely applied to, for example, sponge cakes, confectioneries such as bread, and other oven cooking. is there. Further, in both of the above embodiments, the duty ratio is reduced in order to reduce the radiant heat of the heater.
The electric current may be decreased, and the radiant heat of the heater may be decreased after the internal temperature reaches the set temperature even in the expansion / drying process.

In addition, the present invention may be implemented by appropriately changing the configuration and arrangement of the heater, or by applying the present invention to a heating and cooking device for oven cooking without a range heating function. It goes without saying that various modifications can be made within the range not covered.

[0022]

As is apparent from the above description, the present invention reduces the radiant heat of the heater stepwise or continuously with the progress of cooking even at the same set temperature. The radiant heat of the heater becomes appropriate according to the progress, the finish of cooking can be improved, and the amount of scorching on the surface of the cooked product becomes appropriate. Moreover, if the radiant heat of the heater is reduced, there is an advantage that the power consumption can be reduced accordingly.

[Brief description of drawings]

FIG. 1 is an electric circuit diagram of a main part showing a first embodiment of the present invention.

FIG. 2 is an overall perspective view

FIG. 3 is a diagram showing the relationship between the radiant heat and the set temperature for each process of crust bark cooking.

FIG. 4 is a diagram showing the energization rates of the upper and lower heaters for each process of cooking the crust.

FIG. 5 is a view corresponding to FIG. 3 showing a second embodiment of the present invention.

FIG. 6 is a view corresponding to FIG. 3 showing a conventional example.

FIG. 7 is a view corresponding to FIG. 4 showing a conventional example.

[Explanation of symbols]

2 is a cooking chamber, 3 is an upper heater, 4 is a lower heater, 9 is an internal temperature sensor (temperature detecting means), and 10 is a control circuit (control means).

Claims (1)

[Claims] 1. A heater for heating a food item stored in a refrigerator, a temperature detecting means for detecting a temperature inside the refrigerator, and a temperature inside the refrigerator to be adjusted to a set temperature based on a temperature detected by the temperature detecting means. And a control means for controlling the heater, and the control means has a function of controlling the radiant heat of the heater to decrease stepwise or continuously with the progress of cooking even at the same set temperature. A cooking device characterized by being equipped with.