508969 經濟部智慧財產局員工消費合作社印製 A7 B7 五、發明說明（1 ) (發明所屬之技術領域） 本發明係關於一種使用過熱水蒸汽加熱烹飪天然由來 之食品材料等烹飪對象物之方法及其裝置者，更詳言之， 本發明係關於一種加熱烹飪畜肉、魚肉、蔬菜等天然由來 之食品材料，或寵物食品，家畜用飼料等烹飪對象物並用 以製造高品質之加熱烹飪食品等之新穎加熱烹飪方法及其 裝置。 (以往之技術） 利用加熱烹飪天然由來之食品材料等烹飪對象物，不 但物理性變化食品材料之形狀或性質，還引起其成分之化 學性變化，也可變化作爲食品之營養價値或味道等。作爲 依此種加熱之烹飪方法，有作爲熱媒體未利用水之乾熱法 ，及作爲熱媒體利用水之濕熱水，惟其中，乾熱法係一般 具有均勻加熱困難之問題，對此，濕熱法係具有均勻加熱 容易之優點。在該濕熱法有利用加熱水煮熟烹飪對象物之 方法，及利用水蒸汽來蒸烹飪對象物，惟特別是，蒸方法 係適用於均勻地加熱烹飪對象物之烹飪方法。 然而，在依以往之濕熱法中，特別是天然由來之新鮮 食品林料等時，烹飪對象物之細胞膜或組織大都在加熱過 程被破壞，如此有自該被破壞之細胞膜或組織溶出包含美 .味成分之自由水，而減少烹飪後烹飪對象物之重量’又降 低良品率之問題。 t508969 Printed by the Consumers ’Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs A7 B7 V. Description of the invention (1) (Technical field to which the invention belongs) The present invention relates to a method for using superheated steam to heat cooking objects such as food materials naturally derived from cooking and More specifically, the present invention relates to a method for heating and cooking natural food materials such as animal meat, fish, and vegetables, or pet foods, livestock feeds, and other cooking objects, and for producing high-quality heated cooking foods. Novel heating cooking method and device. (Previous technology) Cooking objects such as food materials naturally derived from heat cooking not only physically changes the shape or properties of food materials, but also causes chemical changes in their ingredients, and can also change the nutritional value or taste of foods. As a cooking method based on such heating, there are a dry heat method in which water is not used as a heat medium and a wet hot water in which water is used as a heat medium. However, the dry heat method generally has a problem that it is difficult to heat uniformly. The law system has the advantage of easy uniform heating. The moist heat method includes a method of cooking a cooking object by using heated water, and a method of steaming a cooking object by using steam. In particular, the steaming method is a cooking method suitable for uniformly heating a cooking object. However, in accordance with the conventional wet heat method, especially when the natural food is fresh food, etc., the cell membrane or tissue of the cooking object is mostly destroyed during the heating process, so that the cell membrane or tissue eluted from the destruction contains the beauty. The problem is that the free water of the flavor components reduces the weight of the cooking object after cooking, and reduces the yield rate. t
所以，有藉由破壞烹飪對象物之細胞膜或組織損失I 本紙張尺度適用中國國家標準(⑽娜mo導公爱）· 4 --J---·------裝 --------訂--------- 華 (請先閱讀背面之注意事項再填寫本頁) 經濟部智慧財產局員工消費合作社印製 508969 A7 _____ B7 ___ 五、發明說明（2) 飪對象物所具有之特有食味或食感等之問題。 (發明欲解決之課題） 本發明係鑑於此等情況，其目的係在於開發可確實地 解決以往之烹飪方法之問題之新穎烹飪方法及裝置者，提 供一種解決以往之濕熱法之問題，能抑制降低良品率，同 時可良好地保持具烹飪對象物特有食味或食感之新穎加熱 烹飪方法及其裝置作爲目的。 (解決課題所用之手段） 解決上述課題所用之本發明，係由以下之技術手段所 構成。 (1 )屬於使用過熱水蒸汽加熱烹飪食品材料等烹飪 對象物之方法，其特徵爲：適當地組合將上述高溫過熱水 蒸汽供給至上述烹飪對象物之高溫加熱工程，及將溫度比 該高溫之過熱水蒸汽低之低溫氣體供給至上述烹飪對象物 之低溫加熱工程，加熱烹飪該烹飪對象物。 (2 )如上述（1 )所述之加熱烹飪方法，其中，低 溫氣體係溫度比供給至高溫加熱工程之過熱水蒸汽低之低 溫過熱水蒸氣及/或飽和水蒸汽。 (3 )如上述（1 )或（2 )所述之加熱烹飪方法， 其中，多段地設置高溫加熱工程及低溫·加熱工程，在該工 程，藉由運送機來運送烹飪對象物之過程，從設於該運送 機近旁之蒸汽吹出噴嘴噴霧高溫之過熱水蒸汽或低溫氣體 本紙張尺度適用中國國家標準（CNS)A4規格(210 X 297公釐） — 丨 d---,--I------丨丨—I 訂--------- (請先閱讀背面之注意事項再填寫本頁) -5· 經濟部智慧財產局員工消費合作社印制π 508969 _ B7 ___ 五、發明說明（3 ) 〇 (4 )如上述（3 )所述之加熱烹飪方法，其中，在 高溫加熱工程之一部分或全部，係在後階段之加熱工程徐 徐地提高噴霧於烹飪對象物之高溫過熱水蒸汽之溫度。 (5 ) —種加熱烹飪裝置，係屬於將烹飪對象物使用 過熱水蒸汽進行加熱烹飪之裝置，其特徵爲：將如下之機 構包含作爲構成要素。 鍋爐，蒸汽過熱器，具有蒸汽排出孔之室，設於該室 內之蒸汽噴霧噴嘴，設於室內之活動或固定烹飪對象物裝 載機構； 以蒸汽過熱器加熱在鍋爐產生之蒸汽，並將過熱水蒸 汽及/或飽和水蒸汽從蒸汽吹出噴嘴供給至烹飪對象物， 俾將烹飪對象物進行加熱烹飪。 (6 )如上述（5 )所述之裝置，其中，多段地設置 具備上述（5 )所述之各機構之過熱水蒸汽供給單元，藉 由隔離壁分離各單元間，並形成個別之室。 (7 )如上述（5 )所述之裝置，其中，烹飪對象物 裝載機構係連續地運送烹飪對象物·之運送機或容器。 (8 )如上述（5 )所述之裝置，其中’蒸汽過熱器 係具有加熱在鍋爐所產生之蒸汽並產生控制成所定溫度之 過熱水蒸汽之功能。 (發明之實施形態） 以下更詳述本發明。 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公爱） * 丨*-----裝--------訂--------- (請先閱讀背面之注意事項再填寫本頁) -6- 經濟部智慧財產局員工消費合作社印製 508969 A7 — _____Βλ 五、發明說明（4 ) 本發明之加熱烹飪方法 '其特徵爲：適當地組合將高 溫過熱水蒸汽供給至烹飪對象物之高溫加熱工程，及將溫 度比該高溫之過熱水蒸汽低之低溫氣體供給之低溫加熱工 程；一面抑制自烹飪對象物之自由水之散失一面加熱烹飪 該烹飪對象物。由此，可抑制烹飪對象物之細胞膜或組織 之破壞，同時可減少重量之減少，並提高烹飪之良品率。 又由於抑制烹飪對象物之細胞膜或組織之過度破壞，因此 可保持在烹飪對象物特有之食味或食惑。在此，作爲烹飪 對象物係例示天然由來之食品材料，例如畜肉、魚肉、蔬 菜等作爲代表性者，惟並不被限定於此，適當之食品材料 ，其類似品，飼料等作爲對象，這些並未被限制。 高溫之過熱水蒸汽係指以蒸汽過熱器加熱在鍋爐所產 生之蒸汽，例如控制在1 0 0〜9 0 0 t之所定溫度的過 熱水蒸汽。該高溫之過熱水蒸汽係常壓或低壓均可以。又 ，低溫氣體.係指溫度比高溫之過熱水蒸汽低之過熱水蒸汽 及/或飽和蒸汽。該飽和水蒸汽係可從鍋爐直接供給。該 低溫氣體係以蒸汽覆蓋烹飪對象物之周圍，並抑制來自烹 飪對象物之自由水之散失。 在本發明最適當爲，在藉由運送機來運送烹飪對象物 之過程，從設於該運送機近旁之蒸汽吹出噴嘴噴霧高溫之 過熱水蒸汽或低溫氣體也可以’由此，可均勻地加熱大量 之烹飪對象物。 又在本發明爲多段地設置高溫加熱工程及低溫加熱工 程，俾在後段之加熱工程徐徐地提高供給至烹飪對象物之 纸張尺度適用中國國家標準(CNS)A4規格（210 X 297公釐) : ' 11----1*----------I--^------11 — (請先閱讀背面之注意事項再填寫本頁) 508969 ' A7 ___B7____ 五、發明說明（5 ) 高溫過熱水蒸汽之溫度也可以，由此可相輔相乘地提高加 熱效果，而在短時間有效率地可進行烹飪。 本發明之烹飪裝置係具備：運送烹飪對象物之網形運 送機，及具設於網形運送機之上下之蒸汽吹出噴嘴的高溫 蒸汽加熱區及低溫蒸汽加熱區。由於在高溫蒸汽加熱區所 產生之烹飪對象物之急激熱變成，係藉在低溫蒸汽加熱區 所供給之低溫氣體被緩和，由此，抑制烹飪對象物之組織 之過度破壞，減少所包含之自由水之散失，而可提高烹飪 之良品率。 例如以隔離分離各該高溫蒸汽加熱區及低溫蒸汽加熱 區，藉由在各蒸汽加熱區之上部，下部或左右任何一方設 置蒸汽排出孔，即可將所供給之過熱水蒸汽之流動一面無 浪費地控制一面進行烹飪對象物之烹飪。 又將在鍋爐所產生之蒸汽藉由加熱器加熱成所定溫度 ，將控制之過熱水蒸汽供給至高溫蒸汽加熱區及低溫蒸汽 加熱區也可以。此際，可分別獨立地設定過熱水蒸汽之溫 度。 以下，依據圖式更具體地說明本發明。 第1圖係表示本發明之第一實施例的加熱烹飪裝置； 第2圖係表示該烹飪裝置之烹飪對象物之溫度變化；第3 圖係表示本發明之第二實施例的加熱烹飪裝置；第4圖係 表示本發明之第三實施例的加熱烹飪裝置。 首先，說明本發明之第一實施例的加熱烹飪裝置。 如第1圖所示，加熱烹飪裝置1 0係具有：用以移送 張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐) " -8 - (請先閱讀背面之注意事項再填寫本頁) -----訂---- 經濟部智慧財產局員工消費合作社印製 508969 經濟部智慧財產局員工消費合作社印制私 A7 B7 五、發明說明（6 ) 烹飪對象物1 1之網形運送機1 2，及用以將烹飪對象物 供給至以網形運送機1 2被移送之烹飪對象物1 1之五具 過熱水蒸汽供給單元1 3〜1 7，及將蒸汽分別送至過熱 水蒸汽供給單元1 3〜1 7之鍋爐1 8。 作爲烹飪對象物1 1 ，例如將畜肉、魚肉、蔬菜等食 品材料裁切成適當大小者例示作爲代表性者，惟限定 於此等食品材料，而可使用寵物或家畜用飼料等適當之材 料。 . 網形運送機1 2係在具從其下方可透過過熱水蒸汽之 適當間隙之金屬絲網皮帶上裝載烹飪對象物1 1並加以運 送之裝置。在此，烹飪對象物1 1係直接裝在網形運送機 1 2上，惟也可放在可透過過熱水蒸汽之金屬絲網等所構 成之容器中之狀態下進行運送。 過熱水蒸汽供給單.元1 3〜1 7係具備用以將過熱水 蒸汽從上下方向噴霧於移送網形運送機12上之烹飪對象 物11的上下一對蒸汽吹出噴嘴19、20，而且具有藉 由隔離壁2 1 a分離各單元間，以形成個別之室2 1 ，藉 由該隔離壁2 1 a形成被區劃之高溫蒸汽加熱區及低溫蒸 汽加熱區，具備用以將從鍋爐1 8所供給之蒸汽加熱成所 定溫度範圍，例如1 0 0 °C〜9 0 〇 °C，該理想爲1 1 0 °C〜300 °C，更理想爲120°C〜200°C之範圍，並 加以設定之加熱器（未圖示）之蒸汽過熱器2 2 ° 若過熱水蒸汽之溫度過高時，由於烹飪對象物1 1之 細胞膜或組織會過剩地被破壞，或凝固更顯著’故較不理 本纸張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） ---,---·-----I 裝---------訂--------- S— <請先閱讀背面之注意事項再填寫本·!) -9 - 經濟部智慧財產局員工消費合作社印製 508969 A7 •____ B7_____ 五、發明說明（7 ) 想，相反地，若過熱水蒸汽之溫度過低時，無法得到加熱 烹飪之效果，且成爲很難有效率地處理大量之烹飪對象物 1 1。過熱水蒸汽之溫度係隨著烹飪對象物1 1之種類及 加熱烹飪之目的，設定在最高適當範圍。 蒸汽吹出噴嘴1 9、2 0係例如例示封閉筒形管之一 端’而在管側面形成多數蒸汽噴出孔2 3者。從該管之另 一端供給過熱水蒸汽，經由多數蒸汽噴出孔2 3，朝以網 形運送機1 2所運送之烹飪對象物1 1噴霧過熱水蒸汽。 又視需要也可從蒸汽吹出噴嘴19、 20噴出低溫之 過熱水蒸汽及從鍋爐所供給之飽和水蒸汽等之低溫氣體， 使用該低溫氣體可降溘被加熱成高溫之烹飪對象物1 1之 溫度。較理想爲，蒸汽吹出噴嘴1 9、2 0係隔著網形運 送機1 2之皮帶配成上下方向之狀態，惟也可將該蒸汽吹 出噴嘴左右方向（水平方向）地配置在網形運送機1 2之 運送方向。 室2 1係分別從上下方向圍繞以網形運送機1 2所運 送之烹飪對象物1 1地所形成之個別空間，例如由上下一 對之金屬箱所構成，上下一對之金屬箱配置成於上下方向 具有所定間隙，形成通過該間隙可驅動網形運送機1 2之 皮帶部分。又，在室2 1之上部或下部。或左右任何一方 設置蒸汽排出孔2 4。成爲有效率地排出噴霧在烹飪對象 物1 1之過熱水蒸汽之構造。 以下，說明使用加熱烹飪裝置1 0之加熱烹飪方法。Therefore, there is a loss of cell membranes or tissues by destroying the cooking object. I The paper size is applicable to the Chinese national standard (⑽ 娜 mo 导 公 爱) · 4 --J --- · ------ installation ---- ---- Order --------- Hua (Please read the notes on the back before filling this page) Printed by the Employees' Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs 508969 A7 _____ B7 ___ V. Invention Description (2) The problem of unique taste or texture of cooking objects. (Problems to be Solved by the Invention) In view of these circumstances, the present invention aims to develop a novel cooking method and device that can reliably solve the problems of the conventional cooking methods, and provide a solution to the problems of the conventional hot and humid methods, which can suppress The purpose of the novel heating cooking method and device for reducing the yield rate and keeping the peculiar taste or texture unique to the cooking object is good. (Means for solving problems) The present invention for solving the problems described above is constituted by the following technical means. (1) A method for heating cooking objects such as cooking food materials using superheated steam, which is characterized by appropriately combining a high-temperature heating process of supplying the high-temperature superheated steam to the cooking object, and a temperature higher than the high-temperature A low-temperature gas having a low superheated steam is supplied to the above-mentioned low-temperature heating process of the cooking object to heat and cook the cooking object. (2) The heating cooking method according to the above (1), wherein the temperature of the low-temperature gas system is lower than that of the superheated steam supplied to the high-temperature heating project, and the low-temperature superheated steam and / or saturated water vapor. (3) The heating cooking method according to the above (1) or (2), wherein a high-temperature heating process and a low-temperature heating process are provided in multiple stages, and in this process, a process of conveying a cooking object by a conveyor is performed from A steam blowing nozzle located near the conveyor sprays high-temperature superheated steam or low-temperature gas. The paper size is applicable to China National Standard (CNS) A4 (210 X 297 mm) — 丨 d ---,-I-- ---- 丨 丨 —Order I --------- (Please read the precautions on the back before filling out this page) -5 · Printed by the Consumer Consumption Cooperative of Intellectual Property Bureau of the Ministry of Economic Affairs π 508969 _ B7 ___ Five 2. Description of the invention (3) 〇 (4) The heating cooking method according to the above (3), in which a part or all of the high-temperature heating project is a heating process in a later stage to gradually increase the high temperature sprayed on the cooking object Superheated steam temperature. (5) A heating cooking device, which belongs to a device for heating and cooking an object to be cooked using superheated steam, and is characterized by including the following components as constituent elements. Boiler, steam superheater, a room with a steam discharge hole, a steam spray nozzle provided in the room, a movable or fixed cooking object loading mechanism provided in the room; a steam superheater is used to heat the steam generated in the boiler, and superheated water Steam and / or saturated water vapor is supplied from the steam blowing nozzle to the cooking object, and the cooking object is heated and cooked. (6) The device according to the above (5), wherein the superheated steam supply units provided with the mechanisms described in the above (5) are provided in multiple stages, and the units are separated by partition walls to form individual rooms. (7) The device according to the above (5), wherein the cooking object loading mechanism is a conveyor or container that continuously conveys cooking objects. (8) The device according to the above (5), wherein the 'steam superheater has the function of heating the steam generated in the boiler and generating superheated steam controlled to a predetermined temperature. (Embodiment of Invention) The present invention will be described in more detail below. This paper size applies to China National Standard (CNS) A4 specification (210 X 297 public love) * 丨 * ----- installation -------- order --------- (Please read first Note on the back, please fill in this page again) -6- Printed by the Consumers ’Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs 508969 A7 — _____ Βλ V. Description of the invention (4) The heating cooking method of the present invention is characterized by a proper combination of high temperature and overheating High-temperature heating engineering for supplying water vapor to cooking objects, and low-temperature heating engineering for supplying low-temperature gas having a temperature lower than the high-temperature superheated steam; heating and cooking the cooking object while suppressing the loss of free water from the cooking object . As a result, damage to the cell membrane or tissue of the cooking object can be suppressed, weight reduction can be reduced, and the yield of cooking can be improved. In addition, it suppresses excessive destruction of the cell membrane or tissue of the cooking object, so that it can maintain the taste or discomfort peculiar to the cooking object. Here, as the object of cooking, natural food materials such as livestock meat, fish meat, vegetables, etc. are representative, but are not limited to this. Suitable food materials, their analogs, and feeds are targeted. Not restricted. High-temperature superheated steam refers to the steam generated by heating the boiler with a steam superheater, for example, superheated steam controlled at a predetermined temperature of 100 ~ 900 t. The high temperature superheated steam is normal pressure or low pressure. Also, low temperature gas refers to superheated steam and / or saturated steam whose temperature is lower than that of high temperature superheated steam. This saturated steam system can be supplied directly from the boiler. The low-temperature gas system covers the surroundings of the cooking object with steam and suppresses the loss of free water from the cooking object. In the present invention, it is most suitable that in the process of conveying cooking objects by a conveyor, it is also possible to spray high-temperature superheated steam or low-temperature gas from a steam blowing nozzle provided near the conveyor. A lot of cooking objects. In the present invention, a high-temperature heating project and a low-temperature heating project are provided in multiple stages. The heating process in the later stage slowly increases the paper size supplied to the cooking object. The Chinese National Standard (CNS) A4 specification (210 X 297 mm) is applied. : '11 ---- 1 * ---------- I-^ ------ 11 — (Please read the notes on the back before filling this page) 508969' A7 ___B7____ V. Description of the invention (5) The temperature of the high-temperature superheated steam can also be used, so that the heating effect can be enhanced and the cooking can be efficiently performed in a short time. The cooking device of the present invention includes a mesh conveyor for conveying cooking objects, and a high-temperature steam heating zone and a low-temperature steam heating zone having steam blowing nozzles provided above and below the mesh conveyor. Due to the rapid heating of the cooking object generated in the high-temperature steam heating zone, the low-temperature gas supplied by the low-temperature steam heating zone is relieved, thereby suppressing excessive destruction of the organization of the cooking object and reducing the included freedom The loss of water improves the yield of cooking. For example, the high-temperature steam heating zone and the low-temperature steam heating zone are separated and separated. By providing steam discharge holes at the upper part, the lower part, or any of the left and right sides of each steam heating zone, the supplied superheated steam can be flowed without waste. Control the side to cook the cooking object. The steam generated in the boiler is heated to a predetermined temperature by the heater, and the superheated steam controlled may be supplied to the high-temperature steam heating zone and the low-temperature steam heating zone. In this case, the temperature of superheated steam can be set independently. Hereinafter, the present invention will be described more specifically with reference to the drawings. Fig. 1 shows a heating cooking apparatus according to a first embodiment of the present invention; Fig. 2 shows a temperature change of a cooking object of the cooking apparatus; Fig. 3 shows a heating cooking apparatus according to a second embodiment of the present invention; Fig. 4 shows a heating cooking apparatus according to a third embodiment of the present invention. First, a heating cooking apparatus according to a first embodiment of the present invention will be described. As shown in Fig. 1, the heating cooking device 10 has: used to transfer the sheet scale to the Chinese National Standard (CNS) A4 (210 X 297 mm) " -8-(Please read the precautions on the back before (Fill in this page) ----- Order ---- Printed by the Consumers 'Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs 508969 Printed by the Consumers' Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs A7 B7 V. Description of the invention (6) Cooking objects 1 1 Mesh conveyor 12 and five superheated steam supply units 1 3 to 17 for supplying cooking objects to the cooking objects 1 1 transferred by the mesh conveyor 12 and steam respectively Boiler 18 sent to superheated steam supply unit 1 3 ~ 17. As the cooking object 11, for example, a food material such as livestock meat, fish meat, and vegetables is cut into a suitable size as an example, but it is limited to such food materials, and suitable materials such as pet or livestock feed can be used. The mesh conveyor 12 is a device for loading and transporting a cooking object 11 on a wire mesh belt with an appropriate clearance through which superheated steam can pass from below. Here, the cooking object 11 is directly mounted on the mesh conveyor 12, but it can also be transported in a container formed by a metal wire mesh or the like that can pass through superheated steam. Superheated steam supply unit. Units 1 to 3 are equipped with a pair of upper and lower steam blow-out nozzles 19 and 20 for spraying superheated steam onto the cooking object 11 on the transfer mesh conveyor 12 from above and below. Each cell is separated by a partition wall 2 1 a to form an individual room 2 1. A partitioned high temperature steam heating region and a low temperature steam heating region are formed by the partition wall 2 1 a. The supplied steam is heated to a predetermined temperature range, for example, 100 ° C ~ 90 ° C, the ideal is 110 ° C ~ 300 ° C, more preferably 120 ° C ~ 200 ° C, and Set the steam superheater of the heater (not shown) 2 2 ° If the temperature of the superheated steam is too high, the cell membrane or tissue of the cooking object 11 will be destroyed excessively, or the solidification will be more significant. Regardless of the paper size, the Chinese National Standard (CNS) A4 specification (210 X 297 mm) is applicable. ---, ------------------------ I order ----- ------ S— < Please read the precautions on the back before filling out this!) -9-Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs 508969 A7 • ____ B7_____ V. Description of the invention (7) Conversely, if the temperature of superheated steam is too low, the effect of heating and cooking cannot be obtained, and it becomes difficult to efficiently process a large number of cooking objects 1 1. The temperature of superheated steam is set to the highest appropriate range according to the type of cooking object 11 and the purpose of heating and cooking. The steam blowout nozzles 19 and 20 are, for example, examples in which one end of a cylindrical tube is closed and a plurality of steam blowout holes 23 are formed on the side of the tube. Superheated steam is supplied from the other end of the tube, and superheated steam is sprayed onto the cooking object 11 transported by the mesh conveyor 12 through a plurality of steam ejection holes 23. If necessary, low-temperature superheated steam such as low-temperature superheated steam and saturated steam supplied from a boiler can also be sprayed from the steam blowing nozzles 19 and 20, and the low-temperature gas can be used to reduce the temperature of the cooking object 1 1 temperature. Ideally, the steam blowing nozzles 19 and 20 are arranged in the vertical direction through the belt of the mesh conveyor 12, but the steam blowing nozzles can also be arranged in the mesh transportation in the horizontal direction (horizontal direction). Transport direction of machine 12. The chamber 2 1 is an individual space formed around the cooking object 11 conveyed by the mesh conveyor 12 from the up and down direction, for example, it is composed of a pair of metal boxes on the top and bottom, and the metal boxes of the pair on the top and bottom are arranged A predetermined gap is provided in the vertical direction, and a belt portion through which the mesh conveyor 12 can be driven is formed. Also, it is above or below the chamber 2 1. Or left or right steam outlet holes 2 4 are provided. It has a structure for efficiently discharging superheated steam sprayed on the cooking object 11. Hereinafter, a heating cooking method using the heating cooking device 10 will be described.
I 首先，將被破碎或切斷成例如約1〜1 〇 m m之所定 本紙張尺度適用中國國家標準(CNS)A4規格（210 X 297公餐） ·.---— ~^^裝--------訂--------- (請先閱讀背面之注意事項再填寫本頁) -10- 經濟部智慧財產局員工消費合作社印製 508969 … A7 — ' B7 五、發明說明（β) 大小的烹飪對象物1 1 ，從漏斗（未圖示）供給至網形運 送機1 2之上游側。 此際，從各過熱水蒸汽供給單元1 3〜1 7之蒸汽& 出噴嘴19、 20供給至各室21的過熱水蒸汽之溫度係 如第1圖所示，設成在各蒸汽過熱器2 2分別爲1 〇 〇°c 、3 0 0 °C、 10 0°C、4 0 0 °C、 1 〇 〇 t。亦即’於 過熱水蒸汽供給單元1 3〜1 7之各室2 1。依次分別形 成預熱處理區（1 0 0 °C )，高溫蒸汽加熱區（3 0 〇 °C )，低溫蒸汽加熱區（1 0 0 °C )，高溫蒸汽加熱區（ 4 0 0 °C )，低溫蒸汽加熱區（1 0 〇 t：)。 此等溫度模式係表示一例者，該溫度模式係可適當地 加以變更。又，例如使用室溫之空氣適當地冷卻低溫蒸汽 加熱區之一部分或全部也可以。 第2圖係表示具如此地設定之過熱水蒸汽供給單元 1 3〜1 7之加熱烹飪裝置1 0 ;依次表示經加熱烹飪之 烹飪對象物1 1之溫度模式。如第2圖所示，烹飪對象物 1 1係經上昇溫度之高溫加熱工程；及降低溫度之低溫加 熱工程，依次成爲被加熱成高溫側。烹飪對象物1 1從加 熱烹飪裝置1 0之入口側被插入，而從出口側被取出爲止 之處理時間係成爲例如約3〜5分鐘地設定網形運送機1 2之移動速度。 被供給至加熱烹飪1 0之烹飪對象·物1 1係爲了經由 設成如此高溫與低溫之各區而重複進行高溫加熱工程與低 溫加熱工程，成爲在低溫加熱工程可緩和被加熱成高溫之 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） I—;--1·-----裝--------訂--------^9— (請先閱讀背面之注意事項再填寫本頁) 經濟部智慧財產局員工消費合作社印製 508969 A7 _B7 _ 五、發明說明（9) 烹飪對象物1 1之熱變成，由此，不會過度地破壞烹飪對 象物1 1之細胞膜或組織即可緩和地加熱變成蛋白質等構 成成分，可良好地保持烹飪對象物1 1之食味與食感。 亦即，由於在蒸汽環境氣氛下進行烹飪對象物1 1之 高溫加熱，因此抑制烹飪對象物1 1所保持之自由水之散 失，可減少烹飪對象物1 1中之美味成分之消失，可良好 地保持食味，同時可抑制烹飪之良品率降低。例如在以往 之蒸方法中，烹飪後之烹飪對象物之重量減少率爲約3 0 %，依照本發明之加熱烹飪法，烹飪對象物1 1之重量減 少率係約2〜2 0 %之低位準。 以下，依據第3圖說明本發明之第二實施例之加熱烹 飪裝置3 0。又加熱烹飪裝置3 0係基本上，將依加熱烹 飪裝置1 0之運送機方式之處理成爲分批循環式處理，具 相同功能者賦予相同記號而省略其詳述。 加熱烹飪裝置3 0係具有：用以發生蒸汽之蒸汽發生 器3 1 ，及藉加熱器等來加熱該蒸汽而用以產生所定溫度 之過熱水蒸汽之蒸汽過熱器3 2，及甩以將過熱水蒸汽供 給至烹飪對象物1 1並進行加熱的過熱水蒸汽供給裝置 3 3° 過熱水蒸汽供給裝置3 3係具備：具用以裝載烹飪對 象物1 1之蒸汽透過網之蒸汽處理容器34，及用以將過 熱水蒸汽從上下方向或左右方向朝蒸汽處理容器3 4噴出 的蒸汽吹出噴嘴1 9、2 0。及收納此等之室3 5。在蒸 汽吹出噴嘴1 9、2 0分別設有多數蒸汽噴出孔2 3，而 私紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） ---一---.----I · I-------------- (請先閱讀背面之注意事項再填寫本頁) 12- 508969 經濟部智慧財產局員工消費合作社印製 A7 B7 五、發明說明（10) 在室3 5之上部形成有用以排出蒸汽之蒸汽排出孔2 4。 藉由如此地構成，·將所定溫度之過熱水蒸汽視需要供給至 烹飪對象物1 1 ，而以所期望之溫度模式可進行加熱烹飪 〇 以下說明使用加熱烹飪裝置3 0來加熱烹飪烹飪對象 物1 1之方法。 首先，將裝載所定量之烹飪對象物1 1之蒸汽處理容 器3 4配置在過熱水蒸汽供給裝置3 3內。之後，將從蒸 汽發生器3 1所產生之蒸汽藉蒸汽過熱器3 2加熱成 2 0 0 °C之過熱狀態，而將該過熱水蒸汽從蒸汽吹出噴嘴 19、2 0噴霧至烹妊對象物1 1，例如約1 0秒鐘〜 1 0分鐘，較理想爲約1〜3分鐘。藉由依此種高溫過熱 水蒸汽之第一高溫加熱工程，即可熱變成構成烹飪對象物 1 1之組織之蛋白質等。 在以後.之第一低溫加熱工程，藉蒸汽過熱器3 2將過 熱水蒸汽之溫度調節成爲約1 0 0 °C，將該過熱水蒸汽噴 霧至烹飪對象物1 1例如約1 0秒鐘〜3分鐘。藉由此種 低溫加熱工程，緩和烹飪對象物1 1之細胞膜或組織之熱 變成，可抑制隨著組織破壞之自由水之散失。同時可減少 包含於自由水之美味成分之流出。 如此，在連續之第二高溫加熱工程，將過熱水蒸汽之 溫度設成比上述第一高溫加熱工程時較高溫之例如約 2 5 0 °C，將此從蒸汽吹出噴嘴1 9、2 0噴霧至烹飪對 象物1 1。如此，可再進行烹飪對象物1 1之熱變成。之 本纸張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） ------ΙΊ----裝--------訂-------I I (請先閱讀背面之注意事項再填寫本頁) -13- 508969 • A7 _ B7 _ 五、發明說明（11) (請先閱讀背面之注意事項再填寫本頁) 後藉第二低溫加熱工程，再抑制在上述第二高溫加熱工程 所進行之組織的熱變成。如此地，同樣地重複高溫加熱工 程與低溫加熱工程以進行加熱烹飪。藉由介著低溫加熱工 程不會賦予急激之溫度上昇。可將烹飪對象物1 1以過熱 水蒸汽依次加熱成所定溫度，保持所定量之自由水，而且 可有效率地生產經加熱烹飪之烹飪對象物1 1。 以下說明本發明之第三實施例之加熱烹飪裝置。又， 具有與上述第一及第二實施例相同之功能者賦予相同之記 號而省略其詳述。 如第4圖所示，該加熱烹飪裝置4 0，係分別供給不 同溫度之蒸汽且具有高溫蒸汽加熱區及低溫蒸汽加熱區， 具備處理烹飪對象物1 1之左右一對加熱烹飪室4 1、 4 2。在加熱烹飪裝置4 0，用以輸送被加熱成所定溫度 之過熱水蒸汽或飽和水蒸汽之蒸汽加熱器4 3、4 4分別 設於加熱烹飪室41、 42，而在鍋爐18所產生之蒸汽 在此被加熱。 加熱烹飪室41、 42係例如藉可昇降之隔離壁45 經濟部智慧財產局員工消費合作社印製 被區劃，且藉由從上下一對蒸汽吹出噴嘴19、 20之蒸 汽噴出孔2 3所供給之過熱水蒸汽或飽和水蒸汽未加熱烹 飪對象物11。具備將裝載烹飪對象物11之烹飪處理容 器4 6用以往來加熱烹飪室4 1及加熱烹飪室4 2之間之 金屬絲網皮帶4 7的運送裝置4 8。 以下說明依加熱烹飪裝置4 0之加熱烹飪方法。 首先，將裝載烹飪對象物1 1之烹飪處理容器4 6配 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） -14 - 508969 A7 B7 五、發明說明（12) 置在加熱烹飪4 1之金屬絲網皮帶4 7上，並藉由隔離壁 4 5來遮斷與加熱烹飪室4 2之間。 <請先閱讀背面之注意事項再填寫本頁) 之後，從蒸汽過熱器4 3 ，例如由蒸汽吹出噴嘴1 9 、2 0吐出約1 5 0 °C之過熱水蒸汽，俾開始烹飪對象物 1 1之加熱。 另一方面，在加熱烹妊室4 2，例如由鍋爐1 8事先 供給約1 1 0 °C之蒸汽。之後，例如經過3 0〜6 0秒鐘 後，朝上下方向打間加熱烹飪室4 1與加熱烹飪室4 2之 間的隔離壁4 5，驅動運送裝置4 8，俾將烹飪處理容器 4 6從加熱烹飪室4 1移動至加熱烹飪室4 2。然後，藉 隔離室4 5再遮斷加熱烹飪室4 1與加熱烹飪室4 2之間 ，俾下降烹飪對象物1 1之溫度。 如此，在設定成所定溫度之加熱烹飪室4 1與加熱烹 飪室4 2之間藉往來烹.飪處理容器4 6，以高溫蒸汽加熱 區及低溫蒸汽加熱區之所定溫度模式可將烹飪對象物1 1 進行加熱烹飪。 經濟部智慧財產局員工消費合作社印製 以上說明本發明之適當實施例，惟本發明係並不被限 定於此等實施例者。在本發明中，作爲在低溫加熱工程使 用之低溫氣體，可使用過熱水蒸汽或飽和水蒸汽，又也可 使用溫度比高溫過熱水蒸汽低之空氣’二氧化碳或氮氣等 。又並不被限定於配置從上下方向噴出過熱水蒸汽之上下 一對蒸汽吹出噴嘴之例子，設置從烹飪對象物之左右方向 及/或水平方向吐出過熱水蒸汽或低溫氣體之噴嘴’成爲 可均勻地加熱烹飪對象物之周圍也可以° 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） -15- 經濟部智慧財產局員工消費合作社印製 508969 A7 B7 五、發明說明（13) 本發明係將蒸汽供給至烹飪對象物並進行加熱烹飪之 方法，惟也可適當地使用作爲從如此被加熱之烹飪對象物 取出油分所用的脫油方法。 (作用） 在本發明之加熱烹飪方法中，由於將高溫過熱水蒸汽 與低溫氣體供給至烹飪對象物，藉重複此等高溫與低溫之 加熱模式，依次將烹飪對象物進行加熱烹飪，因此緩和細 胞膜或組織之熱變成而抑制細胞膜或組織被過度地破壞’ 極力防止來自烹飪對象物之自由水之散失，可提高所得到 之烹飪對象物之良品率。 又，由於抑制自由水之散失，因此可仍然保持包含於 自由水之烹飪對象物之特有美味。 在本發明之加熱烹飪方法中，由於作爲低溫氣體’使 用溫度比高溫過熱水蒸汽低之過熱水蒸汽及/或飽和水蒸 汽，因此成爲在低溫狀態也以蒸汽覆蓋烹飪對象物之周圍 ，由此可抑制從烹飪對象物散失自由水。 在本發明之加熱烹飪方法中，由於在藉由運送機運送 烹飪對象物之過程，從設於上下或左右之蒸汽吹出噴嘴噴 霧高溫過熱水蒸汽或低溫氣體，因此使用過熱水蒸汽可將 大量烹飪對象物從上下方向無浪費地均勻地加熱。 在本發明之加熱烹飪方法中，由於將供給至烹飪對象 物之高溫過熱水蒸汽之溫度設成在後段之加熱工程徐徐地 增加，俾進行下一高溫加熱處理，因此，一面可將加熱烹 j纸張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐) """ -16 - -------1------裝 *-------訂--------- 3— (請先閱讀背面之注意事項再填寫本頁) 508969 A7 B7 五、發明說明（14) 飪對象物之溫度有效率地上昇一面可將烹飪對象物在短時 間內進行烹飪。 由於本發明之加熱烹飪裝置係具備：網形運送機，及 具有設於其上下之蒸汽吹出噴嘴的高溫蒸汽加熱區及低溫 蒸汽加熱區，因此可將烹飪對象物連續地大量且短時間內 進行加熱烹飪。 由於本發明之加熱烹飪裝置係以隔離壁分離各該高溫 蒸汽加熱區及低溫蒸汽加熱區，因此可防止供給至各蒸汽 加熱區之過熱水蒸汽浪費地散失。又，由於在各蒸汽加熱 區之上部或下部，或左右任何一方設置蒸汽排出孔，因此 ，在將各蒸汽加熱區之過熱水蒸汽之流動成爲穩定狀態下 進行烹飪對象物之加熱。 在本發明之加熱烹飪裝置中，由於將使用加熱器加熱 成所定溫度之過熱水蒸汽供給至高溫蒸汽加熱區及低溫蒸 \汽加熱區，因此，可容易地抑制供給至烹飪對象物之過熱 水蒸汽之熱容量變動或溫度變動。 (發明之效果） 依照本發明可得到以下之顯著之效果： 1 )可有效率地製造使用過熱水蒸汽在食品材料保持 特有之食味與食感之高品質加熱烹飪食品。 2 )不會過度地破壞食品材料之紐胞膜或組織而可加 熱烹飪食品材料。 3)可提供一種適當組合依高溫過熱水蒸汽之高溫加 本纸張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） (請先閲讀背面之注意事項再填寫本頁) -裝--------訂---- ^•1. 經濟部智慧財產局員工消費合作社印製 508969 A7 B7 五、發明說明（15) 熱工程與依低溫氣體之低溫加熱工程的新穎加熱烹飪方法 〇 4)可提供一種用以實施該加熱方法之新穎加熱烹飪 裝置。 5 )可提供一種多段地設置過熱水蒸汽供給單元之新 穎裝置。 (圖式之簡單說明） 第1圖係表示本發明之第一實施例的加熱烹飪裝置。 第2圖係表示上述同一加熱烹飪裝置之烹飪對象物之 溫度變化的模式。 ‘ 第3圖係表示本發明之第二實施例的加熱烹飪裝置。 第4圖係表示本發明之第三實施例的加熱烹飪裝置。 (記號之說明） 10、30、40 :加熱烹飪裝置，11 ··烹飪對象 物，12:網形運送機，13、14、15、 16、 1 7 :過熱水蒸汽供給單元，1 8 :鍋爐，1 9、2 0 :蒸汽 吹出噴嘴，21、35··室，21a、45:隔離壁， 22、32 :蒸汽過熱器，23 :蒸汽噴出孔，24 :蒸 汽排出孔，3 1 :蒸汽發生器，3 3 :過熱水蒸汽供給裝 置，34、46 :蒸汽處理容器，41、42 :加熱烹飪 室，4 3、4 4 :蒸汽加熱器，4 7 :金屬絲網皮帶， 4 8 :運送裝置。 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） <請先閱讀背面之注意事項再填寫本頁) --II--II 訂·11111 線0-· 經濟部智慧財產局員工消費合作社印製I First, the paper size to be broken or cut into, for example, about 1 ~ 10mm is applicable to the Chinese National Standard (CNS) A4 specification (210 X 297 meals) · .---- ~ ^^ pack- ------ Order --------- (Please read the notes on the back before filling this page) -10- Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs 508969… A7 — 'B7 V. DESCRIPTION OF THE INVENTION A cooking object 1 1 having a size of (β) is supplied from a hopper (not shown) to the upstream side of the mesh conveyor 12. At this time, the temperature of the superheated steam supplied from the steam & outlet nozzles 19, 20 of each of the superheated steam supply units 1 to 17 to the chambers 21 is as shown in FIG. 1, and is set in each steam superheater. 22 are 100 ° C, 300 ° C, 100 ° C, 400 ° C, and 100t, respectively. That is, each of the chambers 21 in the superheated steam supply units 1 to 17 is provided. A pre-heating zone (100 ° C), a high-temperature steam heating zone (300 ° C), a low-temperature steam heating zone (100 ° C), and a high-temperature steam heating zone (400 ° C) are formed in this order. , Low-temperature steam heating zone (100t :). These temperature modes are examples, and the temperature mode can be changed as appropriate. Alternatively, for example, a part or all of the low-temperature steam heating zone may be appropriately cooled by using room temperature air. FIG. 2 shows the heating cooking devices 10 having the superheated steam supply units 1 3 to 17 set in this way; and the temperature patterns of the cooking objects 11 heated and cooked are shown in order. As shown in FIG. 2, the cooking object 11 is a high-temperature heating process after increasing the temperature; and a low-temperature heating process that lowers the temperature, and is sequentially heated to a high temperature side. The processing time until the cooking object 11 is inserted from the inlet side of the heating cooking device 10 and taken out from the outlet side is, for example, about 3 to 5 minutes to set the moving speed of the mesh conveyor 12. The cooking objects and objects 11 that are supplied to the heating cooking 10 are repeatedly subjected to the high-temperature heating process and the low-temperature heating process through the zones provided with such high and low temperatures, so that the low-temperature heating process can be moderated and heated to high temperature. Paper size applies to China National Standard (CNS) A4 (210 X 297 mm) I —;-1 · ----- installation -------- order -------- ^ 9 — (Please read the precautions on the back before filling out this page) Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs 508969 A7 _B7 _ V. Description of the invention (9) The heat of the cooking object 1 1 will not be excessive. The cell membrane or tissue of the cooking object 11 can be gently heated to become components such as protein, and the taste and texture of the cooking object 11 can be well maintained. That is, since the high-temperature heating of the cooking object 11 is performed in a steam atmosphere, the loss of free water held by the cooking object 11 is suppressed, and the disappearance of the delicious ingredients in the cooking object 11 can be reduced, which is good. To maintain the taste, while suppressing the reduction in the yield of cooking. For example, in the conventional steaming method, the weight reduction rate of the cooking object after cooking is about 30%. According to the heating cooking method of the present invention, the weight reduction rate of the cooking object 11 is a low level of about 2 to 20%. quasi. Hereinafter, a heating cooking apparatus 30 according to a second embodiment of the present invention will be described with reference to FIG. 3. The heating cooking device 30 basically uses the conveyor method of the heating cooking device 10 as a batch cycle processing. Those who have the same function are given the same symbols and detailed descriptions are omitted. The heating cooking device 30 includes a steam generator 3 1 for generating steam, and a steam superheater 3 2 for heating the steam by a heater or the like to generate superheated steam of a predetermined temperature, and throwing it to overheat. Superheated steam supply device 3 for heating and supplying steam to the cooking object 11 3 ° Superheated steam supply device 3 3 is provided with a steam processing container 34 having a steam transmission net for loading the cooking object 1 1, And the steam blowing nozzles 19 and 20 for spraying superheated steam from the up-down direction or the left-right direction toward the steam processing container 34. And housing these rooms 3 5. The steam blowing nozzles 19 and 20 are respectively provided with a plurality of steam blowing holes 23, and the private paper size applies the Chinese National Standard (CNS) A4 specification (210 X 297 mm) --------.--- -I · I -------------- (Please read the notes on the back before filling this page) 12- 508969 Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs A7 B7 V. Description of the invention (10) A steam exhaust hole 24 for exhausting steam is formed in the upper part of the chamber 35. With this structure, superheated steam of a predetermined temperature is supplied to the cooking object 1 1 as needed, and heating cooking can be performed in a desired temperature mode. The following description uses a heating cooking device 30 to heat the cooking object. 1 1 method. First, a steam treatment container 34 containing a predetermined amount of a cooking object 11 is placed in a superheated steam supply device 33. After that, the steam generated from the steam generator 31 is heated to a superheated state of 200 ° C by the steam superheater 32, and the superheated steam is sprayed from the steam blowing nozzles 19 and 20 to the object to be cooked. 11. For example, about 10 seconds to 10 minutes, and preferably about 1 to 3 minutes. By the first high-temperature heating process based on such high-temperature superheated water vapor, the proteins and the like constituting the tissue of the cooking object 11 can be thermally transformed. In the first low-temperature heating project, the temperature of the superheated steam is adjusted to about 100 ° C by the steam superheater 32, and the superheated steam is sprayed to the cooking object 11 for example, about 10 seconds ~ 3 minutes. By such a low-temperature heating process, the heat change of the cell membrane or tissue of the cooking object 11 is reduced, and the loss of free water due to tissue destruction can be suppressed. It can also reduce the outflow of delicious ingredients contained in free water. In this way, in the continuous second high-temperature heating project, the temperature of the superheated steam is set to be higher than that in the first high-temperature heating project, for example, about 250 ° C, and this is sprayed out of the nozzle 19, 20 to spray To cooking objects 1 1. In this way, the heating of the cooking object 11 can be performed again. The paper size is applicable to China National Standard (CNS) A4 (210 X 297 mm) ------ ΙΊ ---- installation -------- order ------- II (Please read the notes on the back before filling this page) -13- 508969 • A7 _ B7 _ V. Description of the invention (11) (Please read the notes on the back before filling this page) Then borrow the second low temperature heating project, The thermal change of the structure performed in the second high-temperature heating process is further suppressed. In this manner, the high-temperature heating process and the low-temperature heating process are repeated for heating and cooking. A rapid temperature rise is not imparted by the low-temperature heating process. The cooking object 11 can be sequentially heated to a predetermined temperature with superheated water vapor to maintain a predetermined amount of free water, and the cooking object 11 can be efficiently produced by heating. A heating cooking apparatus according to a third embodiment of the present invention will be described below. It should be noted that those having the same functions as those of the first and second embodiments are given the same reference numerals and detailed descriptions thereof are omitted. As shown in FIG. 4, the heating cooking device 40 is for supplying steam of different temperatures and has a high-temperature steam heating zone and a low-temperature steam heating zone. The heating cooking device 40 is provided with a pair of heating cooking chambers 41 for processing cooking objects 1 1. 4 2. In the heating cooking device 40, steam heaters 4 3 and 4 for conveying superheated steam or saturated water vapor heated to a predetermined temperature are set in the heating cooking chambers 41 and 42, respectively, and the steam generated in the boiler 18 Here it is heated. The heating cooking chambers 41 and 42 are, for example, printed by a partition wall that can be raised and lowered. 45 The employees' cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs prints and is divided and supplied by the steam ejection holes 2 3 from a pair of upper and lower steam blowing nozzles 19 and 20. Superheated steam or saturated steam does not heat the cooking object 11. A conveying device 4 8 is provided with a wire mesh belt 4 7 for heating the cooking chamber 4 6 with the cooking object 4 6 between the cooking chamber 4 1 and the heating chamber 4 2 in the past. The heating cooking method of the heating cooking device 40 will be described below. First, the cooking treatment container 4 6 containing the cooking object 11 is equipped with the paper size applicable to the Chinese National Standard (CNS) A4 (210 X 297 mm) -14-508969 A7 B7 V. Description of the invention (12) Place in heating The wire mesh belt 4 7 of the cooking 41 is blocked by the partition wall 4 5 and the heating cooking chamber 4 2. < Please read the precautions on the back before filling in this page). Then, from the steam superheater 4 3, for example, steam from the nozzles 19, 20 will spit out about 150 ° C superheated steam, and start cooking the object. 1 1 of heating. On the other hand, in the heating cooking chamber 42, for example, a boiler 18 supplies steam of about 110 ° C in advance. After that, for example, after 30 to 60 seconds have elapsed, a partition wall 4 5 between the heating cooking chamber 41 and the heating cooking chamber 4 2 is struck up and down, the conveying device 4 8 is driven, and the cooking processing container 4 6 Move from heating cooking chamber 41 to heating cooking chamber 42. Then, the isolation chamber 45 is used to block the space between the heating cooking chamber 41 and the heating cooking chamber 4 2 to lower the temperature of the cooking object 11. In this way, the cooking cooking container 4 6 can be borrowed between the heating cooking chamber 41 and the heating cooking chamber 4 2 set to a predetermined temperature, and the cooking object 46 can use a predetermined temperature mode of the high temperature steam heating zone and the low temperature steam heating zone to convert the cooking object. 1 1 Heat the cooking. Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economics The above describes suitable embodiments of the present invention, but the present invention is not limited to those embodiments. In the present invention, as the low-temperature gas used in the low-temperature heating project, superheated steam or saturated steam can be used, and air 'carbon dioxide or nitrogen, which is lower in temperature than the high-temperature superheated steam, can also be used. It is not limited to the example of arranging a pair of steam blowing nozzles that discharge superheated steam from the up and down direction. The nozzles that are used to discharge superheated steam or low-temperature gas from the left and right direction and / or horizontal direction of the cooking object can be provided to be uniform The surroundings of the objects to be heated can also be ° This paper size applies the Chinese National Standard (CNS) A4 (210 X 297 mm) -15- Printed by the Employees' Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs 508969 A7 B7 V. Description of the invention ( 13) The present invention is a method for heating and cooking by supplying steam to a cooking object, but it is also possible to suitably use a deoiling method for removing oil from the heated cooking object. (Function) In the heating cooking method of the present invention, since high-temperature superheated steam and low-temperature gas are supplied to the cooking object, the heating and cooking objects are sequentially heated and cooked by repeating these high-temperature and low-temperature heating modes, thereby relaxing the cell membrane. Or the heat of the tissue is changed and the cell membrane or tissue is inhibited from being destroyed excessively. 'Trying to prevent the loss of free water from the cooking object can improve the yield of the obtained cooking object. In addition, since the loss of free water is suppressed, the peculiar taste of cooking objects contained in free water can be maintained. In the heating cooking method of the present invention, since the superheated steam and / or saturated steam used as the low-temperature gas is lower than the high-temperature superheated steam, the surroundings of the cooking object are covered with steam in a low temperature state. This prevents the free water from being lost from the cooking object. In the heating cooking method of the present invention, high temperature superheated steam or low temperature gas is sprayed from the steam blowing nozzles provided on the up, down, or left and right sides during the process of conveying cooking objects by a conveyor, so a large amount of cooking can be performed using superheated steam The object is heated evenly from up and down without waste. In the heating cooking method of the present invention, since the temperature of the high-temperature superheated steam supplied to the cooking object is set to gradually increase in the latter stage of the heating process, the next high-temperature heating treatment is performed. Therefore, one side can be heated and cooked. Paper size applies to China National Standard (CNS) A4 (210 X 297 mm) " " " -16-------- 1 ------ packing * ------ -Order --------- 3— (Please read the precautions on the back before filling in this page) 508969 A7 B7 V. Description of the invention (14) The temperature of the cooking object can be effectively raised while the cooking object can be raised. Cooking in a short time. Since the heating and cooking device of the present invention is provided with a mesh conveyor and a high-temperature steam heating zone and a low-temperature steam heating zone having steam blowing nozzles arranged above and below, a cooking object can be continuously and massively processed in a short time. Heat cooking. Since the heating cooking device of the present invention separates each of the high-temperature steam heating zone and the low-temperature steam heating zone by a partition wall, it is possible to prevent the superheated steam supplied to each steam heating zone from being wasted. In addition, since steam discharge holes are provided above, below, or on either side of each steam heating zone, the cooking object is heated while the flow of superheated steam in each steam heating zone is stabilized. In the heating cooking device of the present invention, since superheated steam heated to a predetermined temperature by a heater is supplied to a high-temperature steam heating zone and a low-temperature steam / steam heating zone, superheated water supplied to a cooking object can be easily suppressed. Changes in heat capacity or temperature of steam. (Effects of the Invention) According to the present invention, the following remarkable effects can be obtained: 1) It is possible to efficiently manufacture high-quality heated cooking foods that retain the unique taste and texture of food materials using superheated steam. 2) The food material can be heated and cooked without excessively destroying the cell membrane or tissue of the food material. 3) A suitable combination can be provided according to the high temperature plus high temperature superheated steam. The paper size is applicable to China National Standard (CNS) A4 (210 X 297 mm) (Please read the precautions on the back before filling out this page)-Install -------- Order ---- ^ • 1. Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs 508969 A7 B7 V. Description of the invention (15) Novel heating for thermal engineering and low-temperature heating engineering based on low-temperature gas Cooking method 04) A novel heating cooking device for implementing the heating method can be provided. 5) A novel device in which a superheated steam supply unit is provided in multiple stages can be provided. (Brief Description of the Drawings) Fig. 1 shows a heating cooking apparatus according to a first embodiment of the present invention. Fig. 2 is a diagram showing a temperature change pattern of a cooking object in the same heating cooking device. ‘FIG. 3 is a heating cooking apparatus according to a second embodiment of the present invention. Fig. 4 shows a heating cooking apparatus according to a third embodiment of the present invention. (Description of symbols) 10, 30, and 40: Heating cooking devices, 11 ·· Cooking objects, 12: Mesh conveyor, 13, 14, 15, 16, 17, 7: Superheated steam supply unit, 18: Boiler , 19, 2 0: steam blow-out nozzle, 21, 35 ·· chamber, 21a, 45: partition wall, 22, 32: steam superheater, 23: steam ejection hole, 24: steam exhaust hole, 3 1: steam generation Appliances, 3 3: superheated steam supply device, 34, 46: steam treatment container, 41, 42: heating cooking room, 4 3, 4 4: steam heater, 4 7: wire mesh belt, 4 8: conveying device . This paper size applies to China National Standard (CNS) A4 (210 X 297 mm) < Please read the notes on the back before filling out this page) --II--II Order 11111 Line 0- · Intellectual Property of the Ministry of Economic Affairs Printed by Bureau Consumers Cooperative