JPS63306318A - Heating method of a pot steamed hotchpotch in oven - Google Patents

Abstract

PURPOSE:To improve a finish by heating successively by microwave up to a temperature just before the ingredients burst, by performing a mixed heating until the temperature of an egg soup reaches a fixed temperature, and then by performing an intermittent heating by the micro-wave corresponding to the weight of a foodstuff until its finish temperature is reached. CONSTITUTION:At the first stage, successive heating by micro-wave is carried out by a magnetron 3 up to the temperature just before the ingredients burst. At the second stage, the heating 3 by micro-wave and a heating 4 by the oven are performed alternately or in mixture until the temperature of an egg soup reaches a fixed temperature. At the third stage, intermittent heating by micro- wave in duty corresponding to the weight until the sensor of temperature indicates a finish temperature. By this constitution, it is made possible to lessen the variation of a finish and shorten cooking time.

Description

[Detailed Description of the Invention] <Industrial Application Field> Present invention 1'! The present invention relates to a heating method for chawan mushi in an oven range, and relates to a heating method that can be heated in a short time with little variation in finish.

<Prior art and problems to be solved by the invention> Cooking of chawanmushi in a conventional grill oven is as follows:
Some types of heating were performed intermittently with micro heating, others were performed with oven heating continuously, and some were performed with micro heating and oven heating alternately performed. With this method, the cooking time was long, and differences in the temperature of the rice led to undercooking and overcooking, resulting in poor finish.

Measures to solve these problems: In the first stage, the ingredients are heated continuously with microwaves until the temperature is on the verge of exploding, and in the second stage, microwave heating and oven heating are performed until the temperature of the egg mixture reaches a predetermined temperature. Heating is performed alternately or mixed heating, and in the third stage, intermittent microwave heating is performed with a duty according to the weight until the humidity sensor detects a predetermined humidity corresponding to the finish.

Function> The rice temperature is corrected in the second stage, and the correction is made in the third stage, and the heating time is shortened.

<Example> Hereinafter, one example of the grill oven range of the present invention will be described based on the drawings. However, this invention is not limited by this.

Fig. 3 is a schematic diagram of a grill microwave oven, and in the figure, 1 is the main body, 2 is the heating chamber provided inside the main body 1, and 3
is a magnetron that irradiates microwave radio waves into the heating chamber 2; 4 is a grill oven heater installed along the back side of the heating chamber; 5 is a convection that circulates the air inside the heating chamber 2 heated by the heater 4. The fan 6 is a turntable on which an object to be heated (in the present invention, a steamed egg custard) is placed.

FIG. 4 is a control circuit diagram in which a microcomputer according to the present invention is included as a control means. In the figure, 7 is an operation panel, including a display section 7a and setting keys 7b for setting menu cooking such as chawan mushi.

7b, 7b..., a cooking start key 7C, and the like. These key opening/closing signals are input to the microcomputer 9 via the interface 8. The microcomputer 9 reads out the menu cooking sequence stored in the storage means based on the key open/close signal, controls the transistor IO via the interface 8 based on the output, and connects the commercial power supply via the contact 11a of the relay 11 controlled by the transistor 10. 12 is supplied to a competition oven motor 13 and a grill oven heater 4. Furthermore, the output controls the transistor 14 via the interface 8, and the commercial power supply 12 is supplied to the drive circuit of the magnetron 3 through the contact 15a of the relay 15 controlled by the transistor 14.

The drive circuit for the magnetron 8 is composed of a transformer 16, a high-voltage capacitor 17, a high-voltage diode 18, and a magnetron 3 connected as shown in the figure.

In addition, 19 in the figure is a weight sensor that detects the weight of food.
26 is a humidity sensor that detects the humidity in the heating chamber, 21 is a temperature sensor that detects the temperature of the heating chamber, and the voltage of the DC power supply for controlling Vcld.

On the other hand, the sequence of chawanmushi cooking according to the present invention is as shown in FIG. 1, and as shown in the time chart of FIG. 1 and the flow chart of FIG. The amount (G) determined in advance through an experiment so that the temperature is .

Continuous microwave heating with heating time TI-aG+lH, which is all variables, is performed as the first stage heating.

Next, microwave heating and oven heating are performed alternately or heated for a heating time T2-cG+d, with the amount (G) determined by experiment in advance as a variable so that the temperature of the egg mixture becomes 72°C to 75°C (predetermined temperature). Mix heating is performed as second stage heating. At this time, the temperature of the heating chamber is preferably about 110° C. in order to correct the rice grain temperature. (If the temperature of the heating chamber is too low, the rice temperature correction will not be effective, and if it is too high, the temperature at the outer periphery will rise too much, creating a temperature difference with the center, which is not desirable.)
It is better to use low power for microwave heating, and turn on adiabatic heating.
It is best to set the duty to 20% to 30cm. (ON3
Next, the OFF time is kept constant until the humidity sensor 20 detects the finished product, and the ON time T, -e is set using ff1 (G), which was obtained through experiments in advance, as a variable.
Intermittent microwave heating of G+f is performed as third stage heating. (7 seconds off, 3 seconds for one chawanmushi.

(4 seconds for 2 pieces, 6 seconds for 3 pieces, 8 seconds for 4 pieces, 10 seconds for 5 pieces, 14 seconds for 6 pieces) The above cooking sequence is stored in the microcomputer 9, and this Place a bowl of chawanmushi on the turntable 6 of the grill oven range, press the chawanmushi cooking setting key 7b on the operation panel 7, and press the cooking start key 7c. Under the control of the microcomputer 9, the microwave heating and heater are driven by the magnetron 3 under the control of the microcomputer 9. Oven heating by the convection fan 4 and the convection fan 5 is performed according to the above sequence, and the chawanmushi is finished uniformly and in a short time while correcting the chawanmushi rice temperature 9 weight.

Effect> By executing the heating sequence of the present invention, chawan mushi with less variation in finish can be made in a short time.

[Brief explanation of the drawing]

Fig. 1 is a time chart showing the heating sequence of the present invention, Fig. 2 is a heating control flowchart for executing the heating sequence of the present invention, Fig. 3 is a schematic diagram of a grease oven range, and Fig. 4 is a grill oven range. FIG. 2 is a main part control circuit diagram. Code 3: Magnetron, 4: Oven heater, 9: Microcomputer. Agent Patent attorney Takeshi Sugiyama (and 1 other person) Figure 1

Claims (1)

[Claims] 1. In the first stage, microwave heating is performed continuously until the temperature of the ingredients is on the verge of exploding, and in the second stage, microwave heating and oven heating are performed until the temperature of the egg mixture reaches a predetermined temperature. A method for heating chawan mushi in an oven range, which performs alternate or mixed heating, and in the third stage, performs intermittent microwave heating with a duty according to the weight until a humidity sensor detects a predetermined temperature corresponding to the finished product.