JPH08128653A - Thermally cooking apparatus - Google Patents

Abstract

PURPOSE: To provide a thermally cooking apparatus which enables realizing of cooking deliciously with better finish by preventing the generation of scorching during radiation thermal cooking concerning a re-thermal cooker of cooked food or the like. CONSTITUTION: This apparatus is provided with an oven chamber 1 which has a suction port 2 and an outlet 3 communicated with an air path 4 to house food 9, a fan 5 which is provided in the air path 4 to blow air to the food, a radiation heater 6 which is arranged on the ceiling surface or the floor surface of the oven chamber to heat the food mainly by a radiation energy and a control section to control the operation of the fan 5 and the radiation heater 6. The fan 5 is driven during the operation of the radiation heater 6 to perform a radiation heating free from scorching by preventing excessive rise in the temperature of the surface of the food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a microwave oven for reheating an object to be heated such as cooked food by a heater,
The present invention relates to a heating and cooking device such as an oven toaster.

[0002]

2. Description of the Related Art A conventional cooking device such as a microwave oven and a toaster oven has a structure as shown in FIG.

In the figure, reference numeral 31 is an oven for storing a heated object 32 such as food, and the heated object is heated by a radiant heater 33. The power input to the radiant heater is turned on and off by the switch 34. In the above configuration, in the case of a cooking menu that is cooked well by burning like toast or pizza, good cooking could be realized by operating the heater for a certain period of time, but like reheating of fried food In the case of cooking, since the amount of radiant heat transfer per unit area, that is, the heat flow rate is large, when the temperature inside the food reaches the ready-to-eat temperature, the temperature of the food surface, especially the thin part or the protruding part, rises excessively and burns. There was a problem. Therefore, when the object to be heated such as cooked food is reheated by the heater, the structure shown in FIG. 10 has been put into practical use. That is, the control unit 35 is configured to adjust the electric power input to the radiant heater 33 based on the type of object to be heated and cooking menu information from the cooking menu input unit 36.

For example, when reheating the fried food is selected by the cooking menu input means 36, the control unit 35 limits the electric power input to the radiant heater to reduce the radiant heat transfer amount per unit area, that is, the heat flow velocity. Therefore, the temperature difference between the inside of the food and the surface of the food is made small, and even when the temperature of the inside of the food reaches a ready-to-eat temperature, the charring of the surface of the food is prevented and the finished food is cooked.

[0005]

However, in the above-described conventional configuration, in cooking in which cooking is performed without burning, such as reheating after cooking, the electric power input to the radiant heater is reduced, so that the food heating time is long. There was a problem of becoming.

Further, there is disclosed a structure in which a blower fan is attached to an oven toaster and hot air is blown onto food to thaw it (Japanese Patent Laid-Open No. 63-238336). When hot air having a temperature higher than the surface temperature of No. 1 was blown on the food, there was a drawback that charring was promoted.

SUMMARY OF THE INVENTION The first object of the present invention is to solve the above-mentioned problems, and it is a first object of the present invention to realize a cooker capable of preventing the occurrence of charring during heating by a radiant heater and short-time cooking.

A second object is to realize uniform heating with a small temperature difference between the central portion and the surface portion of the food and prevention of drying of the food surface in addition to the first object.

[0009] A third object is to achieve both optimum browning corresponding to the cooking menu and short-time cooking at the time of heating with the radiant heater.

A fourth object is to make the surface temperature distribution of the food uniform and perform radiant heating without burning.

A fifth object is to prevent the occurrence of charring when a large amount of food is used or when cooking is continuously performed.
A sixth object is to perform radiant heating capable of producing a good browning corresponding to a cooking menu.

The seventh object is to achieve the first object while preventing the food surface from drying.

[0013]

To achieve the above object, the present invention has the following constitution.

That is, an oven for storing food,
A radiant heater that mainly heats food by radiant energy and a fan that blows air onto the food are provided, and the fan is operated to blow air onto the surface of the food to perform radiant heating cooking while the radiant heater is operating.

As a radiation heater, the radiation wavelength is 1.
The radiation heater having a near-infrared wavelength distribution centering on 9 μm or less is provided.

Further, the wind speed adjusting means is provided so that the speed of the wind blown on the food can be changed.

Further, even if the outlet of the fan is small, it is provided on the ceiling surface or floor surface of the oven cabinet, and the food surface is blown with air to perform cooking while the radiant heater is operating.

Further, a blower port and a fan are provided so that the air outside the oven can be blown to the food in the oven, and the fan is operated during the operation of the radiant heater to blow the air at a temperature at which the food does not burn. It was configured to perform spray cooking.

Further, it is provided with a cooking menu input means and a control section for controlling the operation of the fan and the radiant heater, and the control section corresponds to the cooking menu information inputted to the cooking menu input means, or only the radiant heater. The radiation heater and the fan are simultaneously operated.

Further, a steam generator for supplying steam into the oven is provided, and the controller operates the steam generator and the fan while the radiant heater is operating based on the signal from the cooking menu input means to steam the food. Is configured to be sprayed and cooked.

[0021]

The heating and cooking device of the present invention has the following actions due to the above configuration.

That is, since the fan is operated during the operation of the radiant heater, the radiant energy generated by the radiant heater is permeated and absorbed from the surface of the food into heat energy, and the temperature of the food is changed to the temperature of the surface of the food. Increase to the highest point. Then, heat is transferred to the inside of the food by heat conduction, and the temperature of the central part is also raised. On the other hand, the air blown from the blowout port and having a temperature lower than the surface temperature of the food takes heat from the surface of the food by heat transfer, and lowers the temperature of the surface of the food. Therefore, the temperature difference between the inside and the surface of the food becomes small, and even when the temperature of the center of the food reaches around 70 ° C, which is the optimum texture for food due to radiant energy penetration, the surface temperature of the food is suppressed to about 100 ° C It is possible to carry out heating cooking while preventing the occurrence of.

As a radiation heater, the radiation wavelength is 1.
When a radiant heater having a near-infrared wavelength distribution centered on 9 μm or less is used, the radiant energy penetrates from the surface of the food to a depth of about 10 to 20 mm and heats not only the surface of the food but also the inside of the food. Achieves uniform heating by reducing the temperature difference between the center and the surface of the food, and prevents food from drying due to the concentration of radiant energy on the surface of the food, preventing burning and cooking in a short time. It can be carried out.

Further, in the structure provided with the wind speed adjusting means, since the wind having the optimum wind speed for the type of food and the cooking method can be blown to the surface of the food, it is possible to realize the cooked cooking which is suitable for cooking.

The outlet is the ceiling surface of the oven cabinet,
With the configuration provided on the floor surface, since the wind directly hits the surface of the food which is most strongly subjected to the radiant heating and whose temperature is likely to rise excessively, it is possible to realize a radiant heating in which the surface temperature distribution is made uniform and which does not burn.

Further, in the structure in which the air outside the oven is blown to the food in the oven, the food having a temperature lower than the surface temperature of the food is blown for cooking regardless of the temperature of the air in the oven. As a result, it is possible to prevent the occurrence of charring even when cooking continuously or during cooking for a long time.

Further, in the configuration provided with the cooking menu input means, for example, in the case of a cooking menu such as pizza where the texture is improved by burning, heating is performed only by the radiant heater to raise the food surface temperature and burn the food, and the fried food is cooked. In the case of a cooking menu in which the texture is deteriorated by burning such as reheating, the radiant heater and the fan are simultaneously operated to prevent the burning. Therefore, it is possible to realize a cooking device that performs radiant heating and that is suitable for a cooking menu and that has good browning.

Further, in the structure provided with the steam generator for supplying steam into the oven chamber, the partial pressure of water vapor in the oven chamber increases, so that even if the boundary layer on the food surface becomes thin due to wind, It is possible to prevent the evaporation of water and to realize radiant heating with a moist texture and no charring.

[0029]

【Example】

(Embodiment 1) An embodiment of the present invention will be described below with reference to FIG.

In FIG. 1, reference numeral 1 denotes an oven that stores food 9 and has a suction port 2 and a blowing port 3, and the suction port 2 and the blowing port 3 are connected by an air passage 4. Further, in the air passage 4, a fan 5 for blowing air on the food 9 is provided. A radiant heater 6 that heats food mainly by radiant energy is provided on the ceiling or floor of the oven.

In the above structure, when radiant heating is performed without burning the surface of the food such as reheating of fried food,
While operating the radiant heater 6, the fan 5
To operate and blow the wind on the food surface.

The radiant energy generated by the radiant heater 6 is almost not absorbed by the air in the oven, and penetrates and is absorbed from the surface of the food 9 into heat energy, which changes the temperature of the food to the surface of the food. Raise the temperature to the highest point. Then, heat is transferred to the inside of the food by heat conduction, and the temperature of the central part is also raised. On the other hand, the air blown from the outlet 5 having a temperature lower than the surface temperature of the food takes heat from the surface of the food 9 by heat transfer, and lowers the temperature of the surface of the food. Therefore, the temperature difference between the inside and the surface of the food becomes small, and even when the temperature of the center of the food reaches around 70 ° C, which is the optimum texture for food due to radiant energy penetration, the surface temperature of the food is suppressed to about 100 ° C It is possible to carry out heating cooking while preventing the occurrence of.

(Embodiment 2) Another embodiment of the present invention is shown in FIG.
This will be described with reference to FIG.

In FIG. 1, 6 denotes a radiation wavelength of 1.9 μm.
This is a radiant heater having a near-infrared wavelength distribution centered on the following, and the others are the same as in the first embodiment.

In the above structure, when radiant heating is performed without burning the surface of the food such as reheating of fried food,
While operating the radiant heater 6, the fan 5
To operate and blow the wind on the food surface. The radiant energy generated by the radiant heater 6 and having a wavelength distribution of near-infrared rays with a center of 1.9 μm or less is hardly absorbed by the air in the oven chamber, and the radiant energy of about 10 to 20 mm from the surface of the food 9 Penetrates to the depth and efficiently heats the inside of food.

FIG. 2 shows 5% as an example of a carbohydrate-based food.
It shows the transmissivity of radiant energy with respect to the radiant wavelength, although the corn starch aqueous solution was gelled by heating. As can be seen from the figure, at wavelengths exceeding 1.9 μm, radiant energy hardly penetrates food (transmittance 0%), so the food surface is absorbed and only the food surface is heated, but 1.9 μm or less. At the wavelength of, the radiant energy penetrates from the surface of the food 9 to a depth of about 10 to 20 mm and becomes heat energy inside the food to heat the food from the inside. This tendency is the same for protein foods such as meat.

Therefore, the heating and cooking apparatus having the structure of this embodiment realizes uniform heating with a small temperature difference between the central portion and the surface portion of the food, and the drying of the food due to the concentration of radiant energy on the surface of the food. It is possible to carry out heating and cooking in a short time while preventing the occurrence of charring.

(Embodiment 3) Another embodiment of the present invention will be described with reference to FIG.

In FIG. 3, reference numeral 10 denotes a wind speed adjusting means composed of a DC power supply 11-a and a DC motor 11-b for rotating the fan 5, and the other parts are the same as those in the first embodiment.

In the above-mentioned structure, when reheating the fried food, the radiant heater 6 is operated, and the DC motor 11-b is rotated at a high speed by the DC power supply 11-a to blow the wind on the food surface at a high wind speed. It is possible to cook without burning the surface of the food.

When the taste is improved by slightly burning the surface, such as when reheating pizza, the radiation heater 6 is used.
Is operated, the output voltage of the DC power supply 11-a is lowered, and the DC motor 11-b is rotated at a low speed.

With the above-described construction in which the wind speed adjusting means is provided in this manner, since the wind with the optimum wind speed for the type of food and the cooking method can be blown to the surface of the food, it is possible to realize the cooked cooking with the browning optimum for cooking.

(Embodiment 4) Another embodiment of the present invention is shown in FIG.
This will be described with reference to FIG.

FIG. 4 is a perspective view of the heating and cooking apparatus, and FIG.
Is a vertical cross-sectional view thereof, and items having the same reference numerals as those in FIG. 1 are components corresponding thereto. In this embodiment, at least the outlet 3 is provided on the ceiling or floor of the oven, and the food is blown with a wind having a temperature lower than the surface temperature during the operation of the radiant heater. .

In the above structure, since the radiant heater provided on the ceiling surface or floor surface of the oven 1 directly blows the upper surface or the lower surface of the food 9 which receives the strongest radiant heating and is apt to have an excessive temperature rise, In order to efficiently cool the part where the temperature rises excessively, the surface temperature distribution of the food 9 is made uniform,
Radiant heating without burning can be realized.

(Embodiment 5) Another embodiment of the present invention will be described with reference to FIG.

FIG. 6 is a cross-sectional view of the heating and cooking apparatus. Reference numeral 1 denotes an oven cabinet for accommodating foods and having an exhaust port 12 and a ventilation port 13. The fan 5 blows the foods from the ventilation port 13 to the outside of the oven chamber. It is configured to blow the wind of.

In the above structure, when radiant heating is performed without burning the surface of the food such as reheating of fried food,
The radiant heater 6 is operated, and the fan 5 is also operated to blow air from the outside of the oven at a temperature lower than the surface temperature of the food. Therefore, it is possible to perform radiant heating cooking that prevents the occurrence of charring based on the same principle as that of the first embodiment.

In this configuration, since the air blown to the food is always outside the oven, the cooling effect is too great at the beginning of the heater startup and the temperature rise of the food is slightly delayed, but food with a large heat capacity such as cooked croquettes is In the case of long cooking time such as reheating a large amount or continuous cooking, air having a temperature lower than the temperature of the food can be constantly blown to the food and the occurrence of charring can be prevented.

(Embodiment 6) Another embodiment of the present invention will be described with reference to FIG.

In FIG. 7, reference numeral 14 is a cooking menu input means for automatically or manually selecting, for example, pizza cooking, fried reheating cooking, etc., and is provided with a controller 15 for controlling the operations of the fan 5 and the radiant heater 6. It is composed.

In the above configuration, when cooking a food such as pizza which has an improved texture by burning, pizza cooking is selected by the cooking menu input means 14,
Based on a signal from the cooking menu selection means, the control section operates only the radiant heater 6 to heat the pizza so that the surface of the pizza is burned and a good finish is cooked.

In the case of food whose texture is deteriorated by burning such as reheating of fried food, fried reheat cooking is selected by the cooking menu input means 14, and the control section selects the cooking menu. The radiant heater 6 and the fan 5 are simultaneously operated based on the signal from the means,
While the surface temperature of the food is cooled to about 100 ° C., it is heated and cooked to prevent the occurrence of charring and to have a good finish.

As described above, according to the present embodiment, it is possible to realize a cooker for radiant heating which is suitable for a variety of cooking menus and can be satisfactorily browned.

(Embodiment 7) Another embodiment of this embodiment is shown in FIG.
Will be described with reference to.

FIG. 3 is a sectional view of the heating and cooking apparatus. 16
Is a steam generator that supplies steam to the oven.

In the above configuration, reheating of grilled fish, etc.
When radiant heating is performed without burning the food surface, the radiant heater 6 is operated and the steam generator 16 and the fan 5 are operated to perform cooking. Therefore, while the charcoal is prevented by the cooling effect of the wind, the oven chamber is filled with steam, and the oxidation of fats and oils is minimal, and even when the boundary layer on the food surface is thinned by the wind, water vapor from the food is evaporated. It is possible to realize radiant heating with a moist texture and without burning.

[0058]

As described above, the heating and cooking device of the present invention has the following effects.

(1) In the radiant cooking of food, the structure which blows air onto the surface of the food during radiant heating can prevent the occurrence of charring on the surface of the food, especially thin portions and protrusions.

(2) The radiation heater has a radiation wavelength of 1.
Radiant energy is about 10 to 20 m from the surface of the food by using a radiant heater having a wavelength distribution of near infrared rays centering on 9 μm or less and sending air to the surface of the food during radiant heating.
Since it penetrates to a depth of m and heats the inside of the food efficiently, it realizes uniform heating with a small temperature difference between the center and the surface of the food, and the drying of the food due to the concentration of radiant energy on the surface of the food. It is possible to perform heating and cooking in a short time while preventing the occurrence of charring and preventing the occurrence of charring.

(3) By providing the wind speed adjusting means and blowing the wind having the optimum wind speed for the food type and cooking method to the surface of the food, it is possible to realize the heating and cooking apparatus which is suitable for cooking.

(4) The outlet is the ceiling surface of the oven cabinet,
With the configuration provided on the floor surface, since the wind directly hits the surface of the food which is most strongly subjected to the radiant heating and whose temperature is likely to rise excessively, it is possible to realize a radiant heating in which the surface temperature distribution is made uniform and which does not burn.

(5) In the structure provided with the temperature detecting means for detecting the wind temperature, when the food temperature is large and the air temperature rises and the effect of cooling the food surface by the air is insufficient, the radiant heating is stopped and only the fan is turned on. By operating the food, the surface temperature of the food can be suppressed to about 100 ° C., and cooking can be performed while preventing the occurrence of charring. Alternatively, in a configuration in which the air outside the oven is blown to the food in the oven, it is possible to perform cooking by blowing air having a temperature lower than the surface temperature of the food on the food regardless of the air temperature in the oven. Therefore, it is possible to prevent the occurrence of charring even when cooking is continued or when cooking for a long time.

(6) In the configuration provided with the cooking menu input means, for example, in the case of a cooking menu in which the texture is improved by burning such as pizza, heating is performed only by the radiant heater to raise the surface temperature of the food and the food is fried. In the case of a cooking menu where the texture is deteriorated by burning such as reheating, the radiation heater and the fan are simultaneously operated to prevent the occurrence of charring. Therefore, it is possible to realize a cooking device that performs radiant heating and that is suitable for a cooking menu and that has good browning.

(7) In the structure provided with the steam generator for supplying steam to the oven chamber, the partial pressure of water vapor in the oven chamber increases, so that even if the boundary layer on the food surface is thinned by wind, It is possible to prevent the evaporation of water from the inside, and to realize radiant heating with a moist texture and without burning.

[Brief description of drawings]

FIG. 1 is a sectional view of a heating and cooking apparatus according to an embodiment of the present invention.

[Fig. 2] Relational diagram of radiation transmittance with respect to wavelength of food

FIG. 3 is a sectional view of a heating and cooking apparatus according to another embodiment of the present invention.

FIG. 4 is a three-dimensional view of a cooking device according to another embodiment of the present invention.

FIG. 5 is a sectional view of the heating and cooking device.

FIG. 6 is a sectional view of a heating and cooking apparatus according to another embodiment of the present invention.

FIG. 7 is a sectional view of a heating and cooking device according to another embodiment of the present invention.

FIG. 8 is a sectional view of a heating and cooking device according to another embodiment of the present invention.

FIG. 9 is a cross-sectional view of a conventional heating and cooking device.

FIG. 10 is a sectional view of another conventional cooking device.

[Explanation of symbols]

 1 Oven Cabinet 5 Fan 6 Radiant Heater 9 Food 10 Air Velocity Adjusting Means 14 Cooking Menu Input Means 15 Controller 16 Steam Generator

Front page continuation (72) Inventor Tomoko Maedera 1006 Kadoma, Kadoma City, Osaka Prefecture Matsushita Electric Industrial Co., Ltd. (72) Noboru Ishibashi 1006 Kadoma, Kadoma City, Osaka Matsushita Electric Industrial Co., Ltd.

Claims (7)

[Claims] 1. A heating and cooking apparatus comprising an oven for storing food, a radiant heater for heating food mainly by radiant energy, and a fan for blowing air on the food. 2. A radiation heater having a radiation wavelength of 1.9 μm
The cooking apparatus according to claim 1, further comprising a radiant heater having a near-infrared wavelength distribution centered on the following. 3. The cooking apparatus according to claim 1, further comprising a wind speed adjusting means. 4. An oven for storing food, a radiant heater for heating food mainly by radiant energy, and a fan for blowing air from the ceiling surface or floor of the oven to the food at least, and the radiant heater is operating. A heating and cooking device configured to operate the fan to blow air on the food surface to perform radiant heating cooking. 5. An oven for storing food, a fan for blowing air on the food outside the oven, a radiant heater for heating the food mainly by radiant energy, and a control for controlling the operation of the fan and the radiant heater. A heating and cooking device comprising a unit, wherein the control unit operates the fan to blow air on a food surface to perform radiant heating cooking during operation of the radiant heater. 6. An oven for storing food, a radiant heater that mainly heats food by radiant energy, a fan that blows air on the food, cooking menu input means, and the operation of the fan and the radiant heater. A heating and cooking device having a control unit for operating the radiant heater alone or the radiant heater and the fan simultaneously in response to the cooking menu information input to the cooking menu input means. 7. A radiant heater operation, comprising: an oven for storing food, a radiant heater for heating the food mainly by radiant energy, a fan for blowing air on the food and a steam generator for supplying steam into the oven. Inside, a heating and cooking device configured to operate a steam generator and a fan to blow steam and wind onto food for cooking.