JPH0942685A - Heating cooking apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To ensure defreezing/reheating with a reduced temperature difference between the center and surface of a food and with satisfactory finishing by using a near infrared ray radiation means having specific near infrared ray wavelengths. SOLUTION: There is used a near infrared ray radiation means 1 wherein radiation wavelengths having many thermal energy components have a near infrared ray wavelength distribution ranging around 0.7μm or higher and wavelengths have near infrared ray wavelength distribution ranging around 1.9μm or lower. The near infrared ray radiation means 1 is supported on a support bench 2 so as to form a cooking space 7 between it and a food (an article to be heated) 3, and radiation energy having the wavelength distribution around the near infrared rays emitted by the near infrared ray radiation means 1 penetrates the food 3 from the surface of the same to the inner depth of about 10 to 20mm to effectually heat the food 3. Hereby, there is ensured defreezing/reheating with a reduced temperature difference between the center of the food 3 and the surface of the same and with satisfactory finishing.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device for thawing frozen food and reheating cooked food.

[0002]

2. Description of the Related Art Conventional methods for thawing frozen foods and reheating cooked foods include natural thawing at room temperature, immersion in running water, and thawing / heating with a microwave oven. .

Japanese Patent Laid-Open No. 1-3096 discloses a food which is heated by a radiant heater while cooling the surface of the food to reduce the temperature difference between the center and the surface of the food and to allow uniform thawing.
No. 69 discloses this.

[0004]

However, in natural thawing or thawing with running water, since the temperature conductivity of food is small, it takes a long time to thaw to the center by heat conduction.

In the case of using a microwave of 2450 MHz, for example, when using a microwave of 2450 MHz, the antinodes and nodes of the standing waves can be formed every 12 cm in principle in the microwave oven, so that heating unevenness can be generated accordingly. , It was difficult to get a good finish.

Further, the method of cooling the surface of the food while heating it with a radiant heater has a problem that the apparatus is complicated and expensive because it requires a refrigerator.

The present invention is intended to solve the above problems, and an object thereof is to achieve a good finish of thawing and reheating with a simple structure and a small difference between the temperature of the center of food and the temperature of the surface. To do.

[0008]

In order to achieve the above object, the present invention provides a near-infrared radiation means having a near-infrared wavelength distribution centered on a radiation wavelength of 0.7 μm or more and 1.9 μm or less, and the near-infrared radiation means. The radiating means is supported by the object to be heated so as to maintain a distance between the radiating means and a supporting table which forms a cooking space.

Further, a radiant heating means for generating radiant energy, a reflecting means having a reflectance in the near infrared region having a wavelength of 0.7 μm or more and less than 3 μm higher than an infrared region having a wavelength of 3 μm or more, and the radiant heating means. And a reflecting table for supporting the reflecting means so as to maintain a distance between the object to be heated and forming a cooking space, and reflecting the radiant energy generated by the radiant heating means to the reflecting means to form the object to be heated. It was configured to be heated.

Further, a radiant heating means for generating radiant energy, a radiant energy transmitting means for transmitting light having a transmittance in the near infrared region having a wavelength of 0.7 μm or more and less than 3 μm is higher than that in an infrared region having a wavelength of 3 μm or more, and the radiation. The heating means and the radiant energy transmitting means are supported by a support table that forms a cooking space so as to maintain a distance between the object and the object to be heated, and the radiant energy generated by the radiant heating means is transmitted by the radiant energy transmitting means. The object to be heated was made to penetrate and heated.

Further, the reflecting means cooling means for lowering the temperature of the reflecting means or the transmitting means cooling means for lowering the temperature of the radiant energy transmitting means is provided.

Further, the wavelength of 0.7 μm is larger than that of the infrared region having a transmittance of 3 μm or more for placing an object to be heated such as food.
A food placing table having a higher near-infrared region of less than 3 μm, radiation heating means for supplying radiant energy to the object to be heated through the food placing table, and a radiation wavelength of 0.7 μm or more and 1.9 μm or less The near-infrared radiation means has a wavelength distribution of near-infrared radiation, and a support base that supports the near-infrared radiation means so as to maintain a distance from the object to be heated to form a cooking space.

Further, the object to be heated such as food is covered with an anti-glare means made of a material having a transmittance of 0 or more and less than 1.

[0014]

The present invention has the following functions due to the above configuration.

The radiation wavelength with a large amount of thermal energy component is 0.7
Since the near-infrared radiation means having a near-infrared wavelength distribution centered on μm or more and a near-infrared wavelength distribution centered on a wavelength of 1.9 μm or less is used, the radiant energy is about 10 to 20 mm deep from the food surface. Since it penetrates and heats not only the surface of the food but also the inside of the food, cooking for a short time,
Achieves uniform heating by reducing the temperature difference between the center and the surface of food.

Further, the radiant energy having a wavelength range of near infrared rays to infrared rays radiated from the radiant heating means has a wavelength of 0.7 μm rather than an infrared region having a reflectance of 3 μm or more.
Due to the structure in which the near-infrared region of m or more and less than 3 μm is reflected by the higher reflecting means, most of the radiant energy in the infrared wavelength region is absorbed by the reflecting means, and the radiant energy after reflection is the wavelength centered on the near-infrared ray. Since it is converted into one having a distribution, uniform heating can be realized in a short time without using a special heater having a specific wavelength distribution.

Further, radiant energy having a wavelength range from near infrared rays to infrared rays radiated from the radiant heating means is transmitted to the radiant energy transmitting means and the radiant heating means whose transmittance is higher in the near infrared region than in the infrared region. Most of the radiant energy in the infrared wavelength range is absorbed by the radiant energy transmitting means due to the configuration of heating the object to be heated, so the radiant energy after reflection is converted to one with a wavelength distribution centered on the near infrared. Therefore, uniform heating can be realized for a short time without using a special heater having a specific wavelength distribution, and since the radiant heating means is covered by the radiant energy transmitting means, it is possible to prevent stains and cleanliness. A high cooker can be realized.

Further, the infrared ray absorbed by the reflecting means and the radiant energy transmitting means is constituted by the reflecting means cooling means for lowering the temperature of the reflecting means or the transmitting means cooling means for lowering the temperature of the radiant energy transmitting means. By suppressing the temperature rise of the reflecting means and the radiant energy transmitting means due to the radiant energy in the wavelength region, preventing the generation of infrared rays due to secondary radiation, and by the radiant energy having a wavelength distribution centered on near infrared rays even during long-time cooking. You can achieve cooking with a uniform finish.

Further, the lower surface of the object to be heated is also centered on the near infrared ray due to the structure in which the food placing table on which the object to be heated such as food is placed is higher in the near infrared ray region than in the infrared ray region. Uniform cooking with radiant energy having the specified wavelength distribution can be realized.

Further, the cooking space is covered with an anti-glare means so that it is reflected by the object to be heated during cooking.
It reduces radiant energy that has a wavelength distribution centered on near-infrared rays to cooks, prevents glare during cooking, and realizes a comfortable cooking environment.

[0021]

【Example】

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

In FIG. 1, reference numeral 1 denotes a near infrared ray radiating means such as a metal halide lamp or a halogen heater. For example, a halogen heater having a line temperature of 3000 K has a large amount of thermal energy components, and the radiant energy penetrates into the inside of food. It has a near-infrared radiation spectrum distribution centered at a radiation wavelength of 1 μm. The near-infrared radiation means 1 is provided with a cooking space 7 between a heated object 3 such as food by a support base 2.
Radiant energy having a wavelength distribution centered on the near-infrared rays generated by the near-infrared ray radiating means is about 10 to 20 m from the surface of the object 3 to be heated.
Penetrates to a depth of m to efficiently heat the object to be heated.

FIG. 2 shows an example of a carbohydrate-based food.
% Corn starch aqueous solution was gelled by heating, but the transmittance of radiant energy with respect to the wavelength distribution of 2.4 mm in thickness was shown. As can be seen from the figure, the wavelength is 1.9 μm
Since the radiant energy is hardly transmitted to foods at wavelengths exceeding 0.1% (transmittance 0%), it is absorbed by the food surface and heats only near the food surface, but at wavelengths of 1.9 μm or less, the radiant energy is the surface of food 9. From inside about 10-2
It penetrates to a depth of 0 mm and becomes heat energy inside the food to heat the food from the inside. Note that this tendency is the same for protein-based foods such as meat, and especially when the wavelength is 3 μm or more, the radiant energy is completely absorbed at a depth of 0.5 mm from the surface of the food 9 and charring tends to occur. Therefore, the heating cooker having the configuration of the present embodiment can realize uniform heating with a small temperature difference between the central portion and the surface portion of the object to be heated, and can achieve thawing and reheating cooking in a short time.

(Embodiment 2) An embodiment of the present invention will be described below with reference to FIGS. 3 to 5.

In FIGS. 3 and 4, reference numeral 4 denotes a radiant heating means such as a heater having a surface temperature of about 800 ° C., which radiates radiant energy having a wavelength range from near infrared rays to infrared rays. The emitted radiant energy has a higher reflectance in the near infrared region having a wavelength of 0.7 μm or more and less than 3 μm as compared with the infrared region having a wavelength of 3 μm or more as shown in FIG. It is made to reflect on 5 and to irradiate the to-be-heated material 3 such as food.

Near infrared rays radiated from the radiant heating means 4
Radiant energy having an infrared wavelength range is reflected by the reflection means 5.
Of the infrared radiation in the wavelength region of 3 .mu.m, most of the radiant energy 8 is absorbed by the reflecting means 5 and is 1 .mu.m.
Radiant energy in the near-infrared wavelength region near the wavelength of m 9
Is mostly reflected by the reflecting means 5, and the radiant energy after the reflection has a wavelength distribution centered on near infrared rays, and therefore, even if a special heater having a specific wavelength distribution is not used, It is possible to realize uniform heating in a short time such as 1.

(Embodiment 3) An embodiment of the present invention will be described below with reference to FIGS. 6 to 8.

In FIGS. 6 and 7, reference numeral 4 denotes a radiant heating means such as a heater having a surface temperature of about 800 ° C. for radiating radiant energy having a wavelength range from near infrared rays to infrared rays. The radiated radiant energy is transmitted to the radiant energy transmitting means 10 such as non-crystallized glass having a small transmittance in the infrared region around 3 μm as shown in FIG. It is composed.

Radiation energy having a wavelength range from near infrared rays to infrared rays radiated from the radiant heating means is transmitted by the transmitting means 10.
The radiation energy 8 in the infrared wavelength region near the wavelength of 3 μm is mostly radiated by the radiation energy transmitting means 10
Is mostly absorbed by the radiant energy transmitting means 1 in the near-infrared wavelength region near 1 μm.
Most of the radiant energy that passes 0 and has a wavelength distribution centered on near-infrared rays of 0.7 μm or more and less than 3 μm is transmitted without any special heater having a specific wavelength distribution. As in Example 1, uniform heating can be realized in a short time. In addition, since the radiant heating means 4 is covered by the radiant energy transmitting means 10, antifouling,
Cleanability is also good.

(Embodiment 4) An embodiment of the present invention will be described below with reference to FIG.

In FIG. 9, 4 is a radiant heating means such as a heater having a surface temperature of about 800 ° C., and 5 is a wavelength 3
Wavelength 0.7mm or more 3μ than infrared region of μm or more
A reflection means such as an alumite-treated steel plate having a higher reflectance in the near-infrared region of less than m is provided, and the reflection means 5 is provided with a cooling means 12, such as a cooling fin, a blower fan, and a Peltier element. It is composed.

Near infrared rays radiated from the radiant heating means 4
Radiant energy having an infrared wavelength range is reflected by the reflection means 5.
Radiate to. Most of the radiant energy in the infrared wavelength region near the wavelength of 3 μm is absorbed by the reflecting means 5, but is cooled by the reflecting means cooling means 12, so the temperature of the reflecting means is kept low, and cooking for a long time is performed. Even after that, the secondary radiation of infrared rays from the reflecting means 5 is prevented.

Therefore, even when cooking for a long time, most of the radiant energy after reflection that irradiates the object to be heated such as food has a wavelength distribution centering on near infrared rays, and a specific wavelength distribution Even if a special heater is not used, uniform heating with a small temperature difference between the food surface and the center as in Example 1 can be realized.

(Embodiment 5) Hereinafter, an embodiment of the present invention will be described with reference to FIG.
This will be described with reference to FIG.

In FIG. 9, 4 is a radiant heating means such as a heater having a surface temperature of about 800 ° C., and 10 is 3 μm.
Radiation energy transmitting means such as non-crystallized glass having a small transmittance in the infrared region around m, and transmitting means cooling means 13 such as a cooling fin, a blower fan, and a Peltier element.
Is provided.

Near infrared rays radiated from the radiant heating means 4
Radiant energy having an infrared wavelength range is radiated to the radiant energy transmitting means 10. Most of the radiant energy in the infrared wavelength region near the wavelength of 3 μm is absorbed by the radiant energy transmitting means, but is cooled by the transmitting means cooling means 13. Therefore, the temperature of the reflecting means is suppressed to a low level, and the temperature is kept for a long time. Radiant energy transmitting means 5 even after cooking
Prevents secondary radiation of infrared rays from.

Therefore, even when cooking for a long time, most of the radiant energy after reflection that irradiates an object to be heated such as food has a wavelength distribution centered on near infrared rays, and a specific wavelength distribution Even if a special heater is not used, uniform heating with a small temperature difference between the food surface and the center as in Example 1 can be realized.

(Embodiment 5) Hereinafter, an embodiment of the present invention will be described with reference to FIG.
1 and FIG. 12 will be described.

Reference numeral 14 designates a non-crystallized glass food placing table having a higher transmittance in the near infrared region near the wavelength of 1 μm than that in the infrared region around the wavelength of 3 μm for placing an object to be heated such as food. The radiant energy radiated from the radiant heating means 4 such as a heater having a temperature of about 800 ° C. passes through the food placing table 14 and is supplied to an object to be heated such as food.

The radiant energy having a wavelength range from near infrared to infrared rays radiated from the radiant heating means 4 is radiated to the food placing table 14 and most of the radiant energy in the infrared wavelength region near the wavelength of 3 μm is radiated. The radiant energy in the near-infrared wavelength region near the wavelength of 1 μm, which is absorbed by the energy transmitting means 10, mostly passes through the food placing table 14, and the radiant energy after passing has a wavelength distribution centered on the near-infrared ray. Will be irradiated to the object to be heated such as food. Since the radiant energy thus irradiated reaches the center of the object to be heated, uniform heating can be realized from the lower surface having a small temperature difference between the surface and the center.

FIG. 12 shows a structure in which the near-infrared radiating means and the supporting base of the first embodiment are provided on the food placing table in addition to the above-mentioned structure.
Uniform cooking with uneven temperature can be realized.

(Embodiment 6) Hereinafter, an embodiment of the present invention will be described with reference to FIG.
This will be described with reference to FIG.

In FIG. 13, reference numeral 1 is a near-infrared radiation means such as a metal halide lamp or a halogen heater, for example, 1 μm for a halogen heater having a line temperature of 3000K.
It has a radiation spectrum distribution centered on the wavelength of. The near-infrared radiation means 1 is supported by a support base 2 so as to form a cooking space 7 with an object to be heated 3 such as food, and the periphery of the cooking space 7 has a transmittance at the wavelength of visible light. Thirty
% Anti-glare means such as dimming glass or punching plate 15
Covered by

Radiant energy having a wavelength distribution centered on the near infrared rays generated by the near infrared radiation means is
A wavelength centered on near-infrared rays to the cook by penetrating from the surface of the object to be heated 3 to a depth of about 10 to 20 mm to efficiently heat the object to be heated and by reflection from the object to be heated during cooking. It reduces radiant energy that has a distribution, prevents glare during cooking, and realizes a comfortable cooking environment.

[0045]

As described above, the cooking apparatus of the present invention has the following effects.

(1) Radiation wavelength is 0.7 μm or more and 1.9 μm
The radiant energy is about 10 to 20 mm from the surface of the food by heating the object to be heated such as food using the near infrared radiating means having a distribution centered on the wavelength of near infrared of m or less.
Since it penetrates to the depth of the food and heats not only the surface of the food but also the inside of the food, short-time cooking and uniform heating with a small temperature difference between the central portion and the surface portion of the food are realized.

(2) The radiant energy having a wavelength range from near infrared rays to infrared rays radiated from the radiant heating means has a wavelength of 0.7 μm as compared with an infrared region having a reflectance of 3 μm or more.
By the configuration in which the near infrared ray region of m or more and less than 3 μm is reflected by a higher reflection means, uniform heating can be realized for a short time without using a special heater having a specific wavelength distribution.

(3) The radiant energy having a wavelength range of near infrared rays to infrared rays radiated from the radiant heating means has a wavelength of 0.7 μm as compared with an infrared region having a transmittance of 3 μm or more.
In the near-infrared region of m or more and less than 3 μm, the radiant energy transmitting means is transmitted to the radiant heating means to heat the object to be heated, so that a short time is required without using a special heater having a specific wavelength distribution. It is possible to realize a cooking device with uniform heating, antifouling and high cleanability.

(4) Due to the structure provided with the reflecting means cooling means for lowering the temperature of the reflecting means or the transmitting means cooling means for lowering the temperature of the radiant energy transmitting means, the near infrared ray is mainly focused even in long-time cooking. It is possible to achieve a uniform finish of cooking with radiant energy having a specified wavelength distribution.

(5) The lower surface of the object to be heated is also centered on the near infrared ray due to the structure in which the food placing table on which the object to be heated such as food is placed has a higher transmittance in the near infrared region than in the infrared region. Uniform cooking with radiant energy having the above wavelength distribution can be realized.

(6) With the structure in which the periphery of the cooking space is covered with the antiglare means, the radiant energy having a wavelength distribution centered on near infrared rays to the cook due to reflection from a heated object during cooking is reduced. Prevents glare during cooking and realizes a comfortable cooking environment.

[Brief description of drawings]

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

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

FIG. 3 is a perspective view of a heating cooker according to another embodiment of the present invention.

FIG. 4 is a sectional view of the cooking device.

FIG. 5 is a characteristic diagram showing a relationship between wavelength and reflectance of the reflecting means.

FIG. 6 is a perspective view of a heating cooker according to another embodiment of the present invention.

FIG. 7 is a sectional view of the cooking device.

FIG. 8 is a characteristic diagram showing the relationship between the wavelength and the transmittance of the radiant energy transmitting means.

FIG. 9 is a perspective view of a heating cooker according to another embodiment of the present invention.

FIG. 10 is a perspective view of a heating cooker according to another embodiment of the present invention.

FIG. 11 is a perspective view of a heating cooker according to another embodiment of the present invention.

FIG. 12 is a perspective view of a heating cooker according to another embodiment of the present invention.

FIG. 13 is a perspective view of a heating cooker according to another embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Near-infrared radiation means 2, 6, 11 Support base 3 Heated object 4 Radiation heating means 5 Reflection means 7 Cooking space 10 Radiant energy transmission means 12 Reflection means Cooling means 13 Transmission means Cooling means 14 Food placing table 15 Antiglare means

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Miyako Moriguchi 1006 Kadoma, Kadoma City, Osaka Prefecture Matsushita Electric Industrial Co., Ltd. (72) Tomoko Maiji, 1006 Kadoma, Kadoma City, Osaka Matsushita Electric Industrial Co., Ltd.

Claims (8)

[Claims] 1. A near-infrared radiation means having a near-infrared wavelength distribution centering on a radiation wavelength of 0.7 μm or more and 1.9 μ or less, and maintaining a distance between the near-infrared radiation means and an object to be heated. A heating and cooking device having a support table that supports the above and forms a cooking space. 2. A radiant heating means for generating radiant energy; a reflecting means having a reflectance higher in a near infrared region having a wavelength of 0.7 μm or more and less than 3 μm than in an infrared region having a wavelength of 3 μm or more; and the radiant heating means. And a support table that supports the reflecting means so as to maintain a distance from the object to be heated to form a cooking space, and reflects the radiant energy generated by the radiant heating means to the reflecting means to be heated. A cooking device configured to heat an oven. 3. Radiant heating means for generating radiant energy, radiant energy transmitting means having a higher transmittance in the near infrared region having a wavelength of 0.7 μm or more and less than 3 μm than in the infrared region having a wavelength of 3 μm or more, and the radiation. A radiant energy transmitting means for supporting the radiant energy transmitting means means so as to maintain a distance from the object to be heated to form a cooking space, and radiant energy generated by the radiant heating means. A heating cooking device configured to heat an object to be heated by passing through. 4. The cooking apparatus according to claim 2, further comprising a reflecting means cooling means for lowering the temperature of the reflecting means. 5. The cooking apparatus according to claim 3, further comprising a transmitting means cooling means for lowering the temperature of the radiant energy transmitting means. 6. A wavelength of 0.7 μm or more 3 than that of an infrared region having a wavelength of 3 μm or more for placing a heated object such as food.
A heating and cooking device comprising a food placing table having a higher near-infrared region of less than μm and radiant heating means for supplying radiant energy to the object to be heated through the food placing table. 7. A wavelength of 0.7 .mu.m or more than that of an infrared region having a wavelength of 3 .mu.m or more for placing an object to be heated such as food.
A food placing table having a higher near-infrared region of less than μm, a radiant heating means for supplying radiant energy to an object to be heated through the food placing table, and a radiation wavelength of 0.7 μm or more and 1.9 μm
Cooking with near-infrared radiation means having a near-infrared wavelength distribution centered at m or less, and a support table that supports the near-infrared radiation means so as to keep a distance from the object to be heated and forms a cooking space apparatus. 8. The cooking space is covered with an anti-glare means made of a material having a transmittance of not more than 1.
The cooking device according to any one of 1.