JPS63254318A - Cooking utensil with steam heating - Google Patents
Cooking utensil with steam heatingInfo
- Publication number
- JPS63254318A JPS63254318A JP8743487A JP8743487A JPS63254318A JP S63254318 A JPS63254318 A JP S63254318A JP 8743487 A JP8743487 A JP 8743487A JP 8743487 A JP8743487 A JP 8743487A JP S63254318 A JPS63254318 A JP S63254318A
- Authority
- JP
- Japan
- Prior art keywords
- steam
- temperature
- cooking area
- cooking
- steam supply
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 58
- 238000010438 heat treatment Methods 0.000 title claims abstract description 15
- 238000001514 detection method Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 14
- 230000005484 gravity Effects 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 229920006395 saturated elastomer Polymers 0.000 abstract description 2
- 230000007423 decrease Effects 0.000 description 4
- 238000009792 diffusion process Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011038 discontinuous diafiltration by volume reduction Methods 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Landscapes
- Commercial Cooking Devices (AREA)
- Cookers (AREA)
Abstract
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明は蒸気潜熱を利用して食品の加熱調理及び保温を
行なう蒸気加熱調理器に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a steam cooking device that uses latent heat of steam to cook and keep food warm.
(従来の技術)
食品には夫々最適な加熱温度があり2例えば半熟卵は約
70’Cで加熱すると良好な半熟状態が得られ、希釈し
た卵は85〜90℃で加熱すると良好な凝固状態が得ら
れる。(Prior art) Each food has its own optimal heating temperature.2 For example, a soft-boiled egg can be heated to a good soft-boiled state when heated at about 70'C, and a diluted egg can be heated to a good solidified state when heated at 85-90°C. is obtained.
また、「いも」は75〜85°Cで加熱すると糖量が最
大となって甘味が増し、更に1食品の保温。In addition, when potatoes are heated to 75-85°C, the amount of sugar reaches its maximum, increasing the sweetness and also keeping the food warm.
解凍などはより低温にて加熱する必要がある。Thawing requires heating at a lower temperature.
しかるに、従来この種の調理器としては特開昭57−7
7832号公報による如く庫内に一定量の蒸気を供給し
、庫内の上部または側面のドアの隙間から蒸気を逃しな
がら調理を行なうものや。However, the conventional cooker of this type was the JP-A-57-7.
As disclosed in Japanese Patent No. 7832, a certain amount of steam is supplied to the inside of the refrigerator, and cooking is performed while the steam is released through a gap in a door at the top or side of the interior of the refrigerator.
特開昭81−41419号公報による如く循環ファンで
庫内に蒸気を循環させて蒸気供給量を調整して省エネル
ギー運転を行なうものがある。As disclosed in Japanese Patent Application Laid-Open No. 81-41419, there is a system that circulates steam within the refrigerator using a circulation fan and adjusts the amount of steam supplied to achieve energy-saving operation.
(発明が解決しようとする問題点)
しかるに従来のものは蒸気供給により100’C近傍の
温度で調理を行なうものであり、前者にあっては温度制
御を行なうことが出来ず、蒸気を無駄に消費するもので
あり、また、後者にあっては!環7アンの分だけコスト
アップになり、かつ。(Problem to be solved by the invention) However, in the conventional method, cooking is carried out at a temperature of around 100'C by supplying steam, and in the former case, temperature control cannot be performed and steam is wasted. It is something to consume, and in the latter case! The cost will increase by the amount of ring 7, and.
温度制御が行なえないという問題があった。There was a problem that temperature control was not possible.
(問題点を解決するための手段)
本発明は上記の問題点を解決するためになされたもので
あり、調理庫内に設けた調理領域の蒸気供給手段、温度
検知手段、温度制御手段を本体内部に設け、更に、調理
領域下部に複数個の蒸気供給孔を備えてなる蒸気供給管
を設けたものである。(Means for Solving the Problems) The present invention has been made in order to solve the above problems. A steam supply pipe having a plurality of steam supply holes is provided at the bottom of the cooking area.
(作用)
このようにすることによって調理領域内を蒸気と空気の
混合気体となし、混合気体中に占める蒸気の体積比率を
制御して調理領域内の温度分布を均一にする如く温度制
御する。(Function) By doing this, a mixed gas of steam and air is created in the cooking region, and the volume ratio of steam in the mixed gas is controlled to control the temperature so as to make the temperature distribution in the cooking region uniform.
(実施例) 以下2本発明の一実施例を図面に従って説明する。(Example) Two embodiments of the present invention will be described below with reference to the drawings.
図に於いて1は内部に調理庫1Aを設けた蒸気加熱調理
器の本体であり、2は点線Aより上部空間の調理庫1A
内に設けられ、調理皿13上に置いた食品12を蒸気加
熱調理を行うための調理領域を示す。In the figure, 1 is the main body of the steam heating cooker with a cooking chamber 1A inside, and 2 is the cooking chamber 1A in the space above the dotted line A.
It shows a cooking area provided inside the cooking plate 13 for steam heating cooking of food 12 placed on a cooking plate 13.
調理領域2は上壁10.側壁11.底部のドレン受け8
より構成し9点線へ下部の側壁11に大気連通部15を
設けて大気に連通させるとともに調理領域2は閉空間を
構成している。16は点線Aより下部の調理庫1A内に
設けられた下部空間で、この空間16近傍の調理領域2
内に蒸気供給手段3に連通ずる蒸気供給管14が設けら
れている。また、この蒸気供給管14には複数個の蒸気
供給孔14Aを備えている。この蒸気供給孔14Aは蒸
気供給管14の側面または下面に設けられており、調理
領域2の水平面方向に均一に蒸気が噴出するようになっ
ている。The cooking area 2 has an upper wall 10. Side wall 11. Bottom drain receiver 8
An atmospheric communication part 15 is provided on the side wall 11 at the lower part of the 9-dot line to communicate with the atmosphere, and the cooking area 2 constitutes a closed space. 16 is a lower space provided in the cooking chamber 1A below the dotted line A, and the cooking area 2 near this space 16
A steam supply pipe 14 communicating with the steam supply means 3 is provided therein. Further, the steam supply pipe 14 is provided with a plurality of steam supply holes 14A. The steam supply hole 14A is provided on the side or lower surface of the steam supply pipe 14 so that steam is uniformly spouted in the horizontal direction of the cooking area 2.
更に蒸気供給手段3は給水装置(図示せず)を備え、且
つ、蒸気発生のための蒸気ヒーター301を備えたボイ
ラーである。又、調理領域2内の側壁11には調理領域
2の温度を検知するサーミスター等の温度センサー40
1よりなる温度検知手段4を備えている。8はドレン受
けで調理庫IA内の底部に設けてあり、調理領域2の加
熱に消費された蒸気によって発生したドレン9を溜る部
位である。6は温度制御手段で本体1内部に設けられて
マイクロコンピュータ−601(以下マイコン)を有し
、操作手段5からの出力信号と、温度検知手段4の出力
信号により、内蔵した通電制御手段602の出力信号で
蒸気供給手段3を制御するものである。7は表示手段で
温度制御手段6よりの出力信号によって表示される部位
である。Further, the steam supply means 3 is a boiler equipped with a water supply device (not shown) and a steam heater 301 for generating steam. Further, a temperature sensor 40 such as a thermistor is installed on the side wall 11 in the cooking area 2 to detect the temperature of the cooking area 2.
1 is provided. Reference numeral 8 denotes a drain receptacle, which is provided at the bottom of the cooking chamber IA, and is a part for collecting drain 9 generated by steam consumed in heating the cooking area 2. Reference numeral 6 denotes a temperature control means, which is provided inside the main body 1 and has a microcomputer 601 (hereinafter referred to as microcomputer), which uses the output signal from the operation means 5 and the output signal from the temperature detection means 4 to control the built-in energization control means 602. The steam supply means 3 is controlled by the output signal. Reference numeral 7 denotes a display means that is displayed based on the output signal from the temperature control means 6.
501はスタートボタンで、マイコン601への信号入
力により開始手段6039通電制御手段602を介して
蒸気ヒーター301を作動させるものである。502は
温度設定ボタンで調理領域2の温度を任意に設定(例え
ば温度T1=90°C)するもので、その出力信号をマ
イコン601内の温度設定手段604に入力している。A start button 501 operates the steam heater 301 via the start means 6039 and the energization control means 602 in response to a signal input to the microcomputer 601. A temperature setting button 502 is used to arbitrarily set the temperature of the cooking area 2 (for example, temperature T1=90° C.), and its output signal is input to the temperature setting means 604 in the microcomputer 601.
503は加熱時間設定ボタンで任意の加熱調理時間を設
定(例えば時間01230分)するもので、その出力信
号をマイコン601内の時間設定手段605に入力して
いる。これらのボタン501,502゜503は何れも
操作手段5内に設けられている。A heating time setting button 503 is used to set an arbitrary cooking time (for example, time 01230 minutes), and its output signal is input to the time setting means 605 in the microcomputer 601. These buttons 501, 502, and 503 are all provided within the operating means 5.
また、マイコン601内には他に計時手段606゜停止
手段607も内蔵している。In addition, the microcomputer 601 also includes a clock means 606 and a stop means 607.
次に2本実施例の動作について述べる。Next, the operation of the two embodiments will be described.
まず調理庫1A内の調理領域2内の調理皿13上に食品
12を載置し、蒸気供給手段3にはあらかじめ必要な水
を給水しておく。First, the food 12 is placed on the cooking plate 13 in the cooking area 2 in the cooking chamber 1A, and the necessary water is supplied to the steam supply means 3 in advance.
次いで、温度設定ボタン502で温度T1=90°Cを
入力する。次に、加熱時間設定ボタン503で時間01
230分を入力する。これで1食品12を90°Cで3
0分加熱調理することを入力する。すると9表示手段7
には30分とデジタル表示される。そこでスタートボタ
ン501をONし。Next, use the temperature setting button 502 to input the temperature T1=90°C. Next, press the heating time setting button 503 to set the time to 01.
Enter 230 minutes. Now 1 food 12 at 90°C 3
Input to cook for 0 minutes. Then 9 display means 7
30 minutes will be displayed digitally. Then, turn on the start button 501.
マイコン601に入力すると、調理が開始する。When the information is input to the microcomputer 601, cooking starts.
従って9表示手段7は時間の経過に従いカウントダウン
表示され、残時間表示すると共に開始手段603により
通電制御手段602がONE、蒸気ヒーター301に通
電され、蒸気供給手段3により蒸気17が複数個の蒸気
供給孔14Aより調理領域2の下部空間16に供給され
る。Therefore, the 9 display means 7 displays a countdown as time passes, displays the remaining time, and the start means 603 turns the energization control means 602 to ONE, energizes the steam heater 301, and the steam supply means 3 supplies the steam 17 to a plurality of steams. It is supplied to the lower space 16 of the cooking area 2 through the hole 14A.
初期に於いては、調理領域2は常温の空気18により占
められているが調理領域2の下部に均一に供給された蒸
気17は空気18中に拡散により混合すると共に、比重
差(空気1.0とすると蒸気は0.6と軽い)により調
理領域2の上部に上昇する。Initially, the cooking area 2 is occupied by air 18 at room temperature, but the steam 17 uniformly supplied to the lower part of the cooking area 2 is mixed into the air 18 by diffusion, and the difference in specific gravity (air 1. If it is 0, the steam will rise to the top of the cooking area 2 by a light weight of 0.6).
この時、調理領域2は点線Aより上方は閉空間を構成し
ているため蒸気17は外部に逃げない。At this time, since the cooking area 2 constitutes a closed space above the dotted line A, the steam 17 does not escape to the outside.
また、蒸気供給孔14^の総断面積は蒸気供給量に対し
充分大きな断面積を有する如く構成し。Further, the total cross-sectional area of the steam supply holes 14^ is configured to have a sufficiently large cross-sectional area relative to the amount of steam supplied.
蒸気17の噴出速度は極力小さく設定してあり。The jetting speed of the steam 17 is set as low as possible.
更にその噴出方向は水平方向、または下方に向けである
ため蒸気17は空気1′θ中に拡散により混合するのみ
でなく比重差により、ゆるやかに調理領域2内の空気1
8と自然対流をともなって置換する。Furthermore, since the direction of the ejection is horizontal or downward, the steam 17 not only mixes with the air 1'θ by diffusion, but also gradually flows into the air 1 in the cooking area 2 due to the difference in specific gravity.
8 and natural convection.
即ち均一な蒸気密度で蒸気が水平方向に供給され、空気
18はゆるやかに下降し下部空間型6に移動する。That is, steam is supplied horizontally with uniform vapor density, and the air 18 slowly descends and moves into the lower space mold 6.
従って拡散による混合効果と、比重差による。Therefore, it is due to the mixing effect due to diffusion and the difference in specific gravity.
ゆるやかな蒸気17の上昇により調理領域2内は。Inside the cooking area 2 due to the gradual rise of steam 17.
均一な蒸気17.空気18の混合気体19を構成し、温
度分布が均一になる。Uniform steam17. A mixed gas 19 of air 18 is formed, and the temperature distribution becomes uniform.
更に、蒸気17の供給により、混合気体19の蒸気17
成分が増しm度上昇する。Furthermore, by supplying the steam 17, the steam 17 of the mixed gas 19
The components increase and the temperature rises by m degrees.
ここで、調理領域2は大気連通部15を介して大気と連
通しているため、常圧1気圧(以後説明は1気圧= 1
.03323 kqf/Aで説明する)であり、混合気
体19は1気圧となり、空気18と蒸気17の分圧の和
は1気圧である。即ち蒸気分圧により調理領域2内の温
度が決まる。Here, since the cooking area 2 communicates with the atmosphere via the atmosphere communication part 15, the normal pressure is 1 atm (hereinafter, 1 atm = 1
.. 03323 kqf/A), the mixed gas 19 has a pressure of 1 atm, and the sum of the partial pressures of the air 18 and the steam 17 is 1 atm. That is, the temperature within the cooking area 2 is determined by the steam partial pressure.
今、温度と体積比率の関連を示す第2図において、蒸気
の体積比率は約70%を占めるように蒸気を供給すれば
、温度’l”1=9Q°Cを保持する。Now, in FIG. 2 showing the relationship between temperature and volume ratio, if steam is supplied so that the volume ratio of steam is about 70%, the temperature 'l'1=9Q°C is maintained.
従って、調理領域2内の混合気体19の温度は。Therefore, the temperature of the gas mixture 19 in the cooking area 2 is.
飽和蒸気の体積比率の増加と共に上昇し1食品12等の
加熱に消費された蒸気17はドレン9となってドレン受
け8に溜る。The steam 17 that rises as the volume ratio of saturated steam increases and is consumed for heating food 12 and the like becomes drain 9 and accumulates in drain receiver 8.
そのため、混合気体19の温度を検知する温度センサー
401の温度は第4図に示す如く上昇し。Therefore, the temperature of the temperature sensor 401 that detects the temperature of the mixed gas 19 rises as shown in FIG.
食品12を加熱し1食品12の中心温度も点線の如く温
度上昇する。蒸気17の供給量は蒸気ヒーター301の
定格に見合った100%で供給される0
ずた、温度センサー401の温度上昇曲線φ1が1点、
即ち設定した温度TI=90°Cに達すると、温度設定
手段604により停止手段607が作動し2通電制御手
段802が応動し、蒸気ヒーター301をoffとし、
蒸気供給手段3による蒸気17の供給が停止する。When the food 12 is heated, the center temperature of the food 12 also rises as indicated by the dotted line. The amount of steam 17 supplied is 100% commensurate with the rating of the steam heater 301. The temperature rise curve φ1 of the temperature sensor 401 is at one point.
That is, when the set temperature TI = 90°C is reached, the temperature setting means 604 activates the stop means 607, the 2nd current supply control means 802 responds, and turns off the steam heater 301.
The supply of steam 17 by the steam supply means 3 is stopped.
そうすると2食品12の温度は今一つの温度上昇曲線φ
2に示す如(両壁10,11からの放熱もあり、混合気
体19の温度が低下する。この時蒸気17の液化による
体積減少により大気連通部15を介して空気18を吸入
し、調理領域2内の蒸気混合比率が低下する。Then, the temperature of 2 foods 12 will be a different temperature increase curve φ
As shown in FIG. 2, the temperature of the mixed gas 19 decreases due to heat radiation from both walls 10 and 11.At this time, due to the volume reduction due to the liquefaction of the steam 17, air 18 is sucked in through the atmosphere communication part 15, and the cooking area The steam mixing ratio within 2 is reduced.
第4図でb点即ち温度T2になると温度センサー401
の信号により、温度設定手段604が作動し、開始手段
603が応動し9通電制御手段602を動作させて蒸気
ヒーター301をONとし蒸気17を供給する。供給さ
れた蒸気17は拡散と比重差の対流により、混合気体1
9を構成する0
以下この動作をくり返して調理領域2の温度を温度T1
〜温度T2間になる如く制御し1食品12の温度は今一
つの温度上昇曲線φ2の如く上昇する。In FIG. 4, when the temperature reaches point b, that is, temperature T2, the temperature sensor 401
In response to the signal, the temperature setting means 604 is activated, the starting means 603 responds, and the energization control means 602 is activated to turn on the steam heater 301 and supply steam 17. The supplied steam 17 becomes a mixed gas 1 due to diffusion and convection due to the difference in specific gravity.
This operation is repeated to set the temperature of cooking area 2 to temperature T1.
- temperature T2, and the temperature of one food item 12 rises as shown by another temperature rise curve φ2.
食品12の温度上昇により1M気消費量は減少し、平均
通電率φ3は第4図に示す如く減少し。As the temperature of the food 12 rises, the 1M air consumption decreases, and the average energization rate φ3 decreases as shown in FIG.
同時に蒸気供給量も曲線φ4の如く減少する。At the same time, the amount of steam supplied also decreases as shown by curve φ4.
あらかじめ設定した加熱時間まで計時手段607により
計時し9時間θ1=30分に達すると9表示手段7は0
分を表示すると共に、停止手段607が作動して開始手
段603をロックする。従って通電制御手段602が@
tfLr 蒸気ヒーター301がoffとなり蒸気供給
が停止し、調理が終了する。The clock means 607 measures the heating time up to the preset heating time, and when the time reaches 9 hours θ1 = 30 minutes, the display means 7 shows 0.
The minute is displayed and the stop means 607 is activated to lock the start means 603. Therefore, the energization control means 602 @
tfLr Steam heater 301 is turned off, steam supply is stopped, and cooking ends.
再度スタートボタン501を押さないかぎり動作を開始
することはない。The operation will not start unless the start button 501 is pressed again.
本実施例では調理領域2の上壁10.側壁11を閉空間
としたが、蒸気供給量に見合った小孔があっても上記比
重差の応用により、混合気体が構成セきる程度であれば
、閉空間に限定するものではない。In this embodiment, the upper wall 10 of the cooking area 2. Although the side wall 11 is a closed space, it is not limited to a closed space as long as a mixed gas can be formed by applying the above-mentioned difference in specific gravity even if there are small holes corresponding to the amount of steam supplied.
(発明の効果)
以上のように本発明によると9食品に対する最適温度に
、更に、温度分布が均一で省エネ運転が出来る安価な蒸
気加熱調理器を提供できる効果がある。(Effects of the Invention) As described above, the present invention has the effect of providing an inexpensive steam heating cooker that has an optimal temperature for nine foods, has a uniform temperature distribution, and is capable of energy-saving operation.
第1図は本発明の一実施例による蒸気加熱調理器の概略
断面図を示し、第2図は蒸気と空気の混合気体の体積比
率と温度を説明するための図であり、第3図は動作を説
明するためのブロック図。
第4図は加熱調理時の動作を説明するための特性図であ
る。
1・・・本体、IA・・・調理庫、2・・・調理領域、
3・・・蒸気供給手段、4・・・温度検知手段、6・・
・温度制御手段、14・・・蒸気供給管、14・・・蒸
気供給孔。FIG. 1 shows a schematic sectional view of a steam heating cooker according to an embodiment of the present invention, FIG. 2 is a diagram for explaining the volume ratio and temperature of a mixed gas of steam and air, and FIG. A block diagram for explaining the operation. FIG. 4 is a characteristic diagram for explaining the operation during cooking. 1...Main body, IA...Cooking compartment, 2...Cooking area,
3... Steam supply means, 4... Temperature detection means, 6...
- Temperature control means, 14... steam supply pipe, 14... steam supply hole.
Claims (1)
1A)内に調理領域(2)を設け、かつ、調理領域(2
)に蒸気を供給する蒸気供給手段(3)と、調理領域(
2)の温度検知手段(4)と、調理領域(2)の温度制
御手段(6)とを本体(1)に設け、更に、調理領域(
2)の下部に複数個の蒸気供給孔(14A)を備えてな
る蒸気供給管(14)を設け、これを蒸気供給手段(3
)に連結したことを特徴とする蒸気加熱調理器。A cooking chamber (1A) is provided inside the main body (1), and this cooking chamber (
A cooking area (2) is provided in the cooking area (1A), and the cooking area (2) is
) and a steam supply means (3) for supplying steam to the cooking area (
The temperature detection means (4) of 2) and the temperature control means (6) of the cooking area (2) are provided in the main body (1).
A steam supply pipe (14) comprising a plurality of steam supply holes (14A) is provided at the bottom of the steam supply means (3).
) A steam heating cooker characterized by being connected to.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8743487A JPS63254318A (en) | 1987-04-09 | 1987-04-09 | Cooking utensil with steam heating |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8743487A JPS63254318A (en) | 1987-04-09 | 1987-04-09 | Cooking utensil with steam heating |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS63254318A true JPS63254318A (en) | 1988-10-21 |
Family
ID=13914762
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP8743487A Pending JPS63254318A (en) | 1987-04-09 | 1987-04-09 | Cooking utensil with steam heating |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS63254318A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100636860B1 (en) | 2004-11-29 | 2006-10-24 | 이복용 | Steamer |
KR100725737B1 (en) * | 2005-06-30 | 2007-06-08 | 삼성전자주식회사 | Cooking device and drain control method thereof |
JP2009052830A (en) * | 2007-08-28 | 2009-03-12 | Toshiba Corp | Cooker |
-
1987
- 1987-04-09 JP JP8743487A patent/JPS63254318A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100636860B1 (en) | 2004-11-29 | 2006-10-24 | 이복용 | Steamer |
KR100725737B1 (en) * | 2005-06-30 | 2007-06-08 | 삼성전자주식회사 | Cooking device and drain control method thereof |
JP2009052830A (en) * | 2007-08-28 | 2009-03-12 | Toshiba Corp | Cooker |
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