WO2003075680A1

WO2003075680A1 - Temperature fluctuation cooking method, and refrigerator

Info

Publication number: WO2003075680A1
Application number: PCT/JP2002/002423
Authority: WO
Inventors: Mai Hashino; Masatoshi Inatani; Hajime Oyabu; Toshiko Yasunobu; Tomoko Tani; Takuya Matsumoto; Michiko Tanaka
Original assignee: Matsushita Refrigeration Company; Matsushita Electric Industrial Co., Ltd.
Priority date: 2000-10-12
Filing date: 2002-03-14
Publication date: 2003-09-18
Also published as: JP2002119224A; CN100348122C; CN1622762A; AU2002238899A1

Abstract

A refrigerator immerses a cooking material, such as dried beans, in a seasoned liquid at suitable temperature and for suitable time, shortens the immersion time and repetitively changes the temperature to greatly shorten the cooking time. In that cooking method, the cooking material immersed in the seasoned liquid varies in temperature in a temperature range of not more than 50˚C, making it easier for the seasoned liquid to soak into the cooking material.

Description

Temperature fluctuation cooking method and refrigerator

The present invention relates to a cooking method for improving the taste by promoting softening of food and infiltration of taste, and a refrigerator having a cooking function and a switching function for realizing the cooking method. Background art

In recent years, convenience has been demanded for general housework such as cleaning and washing, and in addition, simplicity and speed are also required for cooking, and dishes that require a lot of trouble and time tend to be avoided. . One thing I particularly hate is that when cooking stewed dishes, it is necessary to boil the ingredients for a long time in order to bring out the softness of the ingredients to be cooked and improve the taste penetration. The cooking increases the temperature and humidity in the kitchen. In addition, dehumidification of the stewed beans produces an odor.

In recent years, refrigerators have storage rooms such as a refrigerator room, a freezer room, a vegetable room, a new temperature zone (partial, ice temperature, chill) room, and an independent ice room. Preservation is possible, and food can be preserved more freshly, safely, sanitarily, and efficiently over the long term.

Although this has greatly improved the quality of life, the main purpose of refrigerators at present is to store foods optimally. Therefore, cooking is being considered as a new function of refrigerators.

Cooking can be broadly divided into two operations. One is a non-heating operation, which involves washing, dipping, cutting, crushing, grinding, stirring, mixing, squeezing, filtering, cooling, freezing, thawing, and coagulation. The other is a heating operation, which includes dry heating such as baking, frying and frying, and wet heating of steaming, boiling and simmering. Most of the non-heating operations are often performed as pre-treatments of the heating operation, and the subsequent heating operations and other factors that greatly affect the finish This is an important operation. Refrigerators have the role of cooling, freezing, thawing, and coagulating during non-heating operations.Currently, these operations are performed independently, but by combining these operations automatically, cooking and It is possible to save the labor of pre-processing of cooking.

A conventional refrigerator used as a cooking device is described in Japanese Patent Application Laid-Open No. Hei 4-73583.

FIG. 15 is a longitudinal sectional view of a conventional refrigerator. The refrigerator 1 includes a freezer compartment 2 and a refrigerator compartment 3 partitioned by partition walls. The low-temperature cooking chamber 4 has a heat insulating material 5 on the outer periphery, and a door 6 that can be opened and closed at an opening on the front side. The cooling means 11 comprises a cooler 10 which pressurizes the refrigerant by the compressor 7 and vaporizes the refrigerant liquefied by the condenser 8 at a stretch by the expansion valve 9. The blowing means 12 forcibly ventilates the cool air cooled by the cooling means 11, and sends the cool air to the low-temperature cooking chamber 4 via the blowing path 13. A temperature control means 14 such as a damper thermostat is provided in the air passage 13 to maintain the low-temperature cooking chamber 4 at an appropriate temperature.

Further, the low-temperature cooking chamber 4 is provided with a heating means 17 including an upper heater 15 and a lower heater 16. The control panel 19 has keys for setting the temperature and time in the low-temperature cooking chamber 4 according to the ingredients 18 in the low-temperature cooking chamber 4, and these keys can be operated to set the temperature conditions. Thus, appropriate temperature control according to each material and the like is performed.

The user puts the foodstuff 18 into the low-temperature cooking chamber 4, operates the control panel 19, and makes settings according to the foodstuff 18, so that the cool air cooled by the cooling means 11 can be blown by the blowing means 12. After circulating into the low-temperature cooking chamber 4 and freezing the foodstuff 18 for a certain period of time according to the setting to cause protoplasmic separation, the seasoning material is brought into a state where it can penetrate.

Next, the heating means 17 raises the temperature of the foodstuff 18 to promote penetration of the seasoning material to be immersed. Therefore, the separation of the protoplasm occurs so that the seasoning material can be permeated by freezing without the addition of salt, reducing the salting of pickles and, at the same time, forming an environment in which the seasoning material can easily penetrate, thereby shortening the immersion time. I can do it.

Conventional refrigerators require a heating means such as a heater, and a long heating time is required for sufficient penetration of the immersed seasoning material. In recent years, household refrigerator smell In addition, energy saving is an important appeal point, and installing a heating means has a great cost on refrigerators.

In the above-mentioned conventional refrigerator, the ingredients are limited to pickles, and the ingredients that originally contain water have the effect of causing protoplasmic separation and shortening the pickling time. However, protoplasmic isolation is not effective for all foodstuffs and cannot reduce the boiling time of low-moisture dry matter such as dried beans and rice. In addition, stewed cooking ingredients such as potatoes and carrots cause refrigeration problems and the texture becomes poor. In addition, a single freezing treatment cannot be expected to achieve a sufficient penetration, and the taste cannot be sufficiently brought out. Disclosure of the invention

Refrigerators are not only pickles but also foods that frequently appear in daily eating habits. Equipped with functions. The method includes a step of fluctuating the temperature of the processed material impregnated in the seasoning liquid in a temperature range of 50 ° C or less, so that the seasoning liquid easily permeates the material. BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a cross-sectional view of a refrigerator-freezer with a temperature fluctuation cooking function according to Embodiment 1 of the present invention.

FIG. 2 is a sectional view of a temperature-varying cooking chamber of the refrigerator according to the first embodiment.

FIG. 3 is a perspective view of a temperature fluctuation cooking chamber of the refrigerator according to the first embodiment.

FIG. 4 is a front view of a display panel of the temperature-varying cooking room according to the first embodiment. FIG. 5 is a block diagram of the temperature fluctuation cooking chamber according to the first embodiment.

FIG. 6 shows a set value of a temperature-varying cooking room temperature according to the first embodiment.

FIG. 7 is a flowchart of control of the temperature fluctuation cooking chamber according to the first embodiment. FIG. 8 shows a set value of a temperature change cooking chamber temperature according to Embodiment 2 of the present invention. FIG. 9 is a flowchart of control of the temperature-varying cooking chamber according to the second embodiment. FIG. 10 is a flowchart for controlling a temperature-varying cooking chamber according to Embodiment 3 of the present invention.

FIG. 11 shows a temperature setting value of the temperature-varying cooking room according to Embodiment 4 of the present invention. FIG. 12 is a flowchart of control of the temperature-varying cooking chamber in the fourth embodiment. FIG. 13 shows a set value of the temperature in the fluctuating cooking chamber according to Embodiment 5 of the present invention. FIG. 14 is a flowchart for controlling the temperature fluctuation cooking chamber in the fifth embodiment. FIG. 15 is a sectional view of a conventional refrigerator. BEST MODE FOR CARRYING OUT THE INVENTION

(Embodiment 1)

The same parts as those in the related art are denoted by the same reference numerals, and detailed description is omitted.

FIG. 1 is a sectional view of a refrigerator with a temperature fluctuation cooking function according to Embodiment 1 of the present invention. The refrigerator 21 includes an outer box 22, an inner box 23, and a freezing room 26 and a refrigerating room 25 formed by being formed in a heat insulating material 24 filled therebetween. The temperature fluctuation control room 27 is provided on one side of the refrigerator room 25 and can change the temperature. The compressor 28 of the refrigeration cycle is provided at the bottom of the refrigerator-freezer body 1. The cooling means 29 includes a cooler provided on the back inside the freezing room 26. The blower 30 forcibly blows the cold air cooled by the cooling means 29 into the refrigeration room 25, the freezing room 26, and the temperature fluctuation cooking room 27. The damper sensor 31 is provided at the entrance of the temperature-varying cooking chamber 27 and functions as a damper device for controlling the inflow of cool air by an electric input. The damper thermo 31 opens and closes the damper 33 by the driving force of the motor 32. The discharge duct 34 guides the cool air from the blower 30 to the temperature fluctuation cooking chamber 27. The suction duct 35 returns the cooled cool air in the temperature fluctuation cooking chamber 27 to the cooling means 29.

FIG. 2 is a cross-sectional view of the temperature fluctuation cooking chamber 27 of the refrigerator according to Embodiment 1, and FIG. 3 is a perspective view of the temperature fluctuation cooking chamber 27. The cooking chamber 27 includes an outer box 36 made of synthetic resin and an inner box 37 made of metal such as stainless steel plate. The inner box 37 has a curved reflecting plate 38 and a bottom plate 39 opposed to the reflecting plate 38 and both plates 38, 39 on three sides. It is composed of connected substantially U-shaped side plates 40. Vessel 4 1 is a temperature fluctuation cooking room

It is set in 27 and cooks ingredients such as beans 42 and ingredients to be cooked. Door 4 3 is the inner box

It is provided at 37 front opening. The cooking chamber 27 has a double structure made of synthetic resin in which an air layer is formed to enhance heat insulation, and the inside is made of punch metal for reflecting microwaves. The heating means 44 is provided with a quartz glass tube radiation window 45 provided at a predetermined interval so as to face the reflection plate 38 of the inner box 37. Heater 45 itself emits far-infrared light with a wavelength of about 5 zm or more, but its surface is baked and painted with a ceramic paint mainly composed of silicon, etc., which can further enhance the far-infrared radiation efficiency. . The cotton-shaped heating heater 47 is heat conductively adhered to the back of the bottom plate 39 with aluminum foil or the like. The burn prevention defense net 48 is attached to cover the radiant heater 45 at regular intervals. The heat insulating material 46 inserted between the outer case 36 and the inner case 37 has a discharge duct 34 at the top and a discharge duct 49 communicating with the damper model 31, and a suction duct 35 at the rear. Is formed, which communicates with the suction air passage 50. A large number of discharge ports 51 are formed in the reflection plate 38 of the inner box 37 so as to communicate the inside of the cooking chamber 27 with the discharge air path 49. The suction port 52 is formed in the side plate 40 of the inner box 37 so as to communicate the inside of the low-temperature cooking chamber 27 with the suction air passage 50. The food temperature detecting means 5 4 detects the temperature of the food 4 2 from the bottom of the container 4 1 by means of a first temperature sensor 5 3 such as a thermistor, which is in close contact with the bottom surface of the bottom plate 3 9 in a thermally conductive manner. Detect indirectly. The food temperature detecting means 54 clarifies a turning point of temperature fluctuation. The second temperature sensor 55 detects the room temperature inside the cooking chamber 27, and is suitable for maintaining the set temperature inside the cooking chamber 27 during temperature fluctuation cooking, and for preserving the food ingredients 42 after the end. -Keep in the low temperature range of 3 ° C to 3 ° C. The electron range means 56 irradiates the cooking chamber 27 with a microwave of 2.45 GHz by the magnetron 57, the waveguide 58 and the antenna 59. When the door 41 is opened, the switch 60 operates regardless of whether the microwave oven is being driven, and irradiation is stopped from a safety aspect.

FIG. 4 shows a control panel of a temperature fluctuation cooking chamber 27 of the refrigerator according to the first embodiment. The control panel 61 is provided on a part of the outer shell of the refrigerator 1. Use the Ingredients setting key 6 2 to select the ingredients 4 2 according to the user's preference. Ingredient setting key 6 2 Beans · Brown rice key 63, Salad key 64, Meat · Fish key 65, Juice key 66, Others Has stewed material key. Next to the food setting key 62, the freezing temperature fluctuation cooking key 67, the slight freezing temperature fluctuation cooking key 68, the supercooling temperature fluctuation cooking key 69, the non-freezing temperature fluctuation A cooking method setting key 72 including a cooking key 70 and a microwave oven 71 is provided. The control panel 61 includes a cooking start / stop button 73 for starting or stopping various controls, a timer 74 for setting the cooking time, a take-out lamp 75 for indicating the completion of cooking in the cooking chamber 27, and , A cooking lamp 76 for notifying that cooking is in progress, a storage lamp 77 for notifying that the storage temperature is after the cooking is completed, and a repetition number setting display means 8 for setting the number of repetitions and displaying the set number. Has eight.

FIG. 5 is a block diagram of the control means of the refrigerator in the first embodiment. The input terminal of the temperature control means 80 composed of a microcomputer or the like is provided with a first temperature sensor 53 for detecting the temperature in the cooking chamber 27 to control the operation of the compressor 28 and the blower 30. The indoor temperature detecting means 81, consisting of the food temperature detecting means 54 and the second temperature sensor 55, the cooking start button 73, is connected, and the output terminal drives the compressor 28 by an electromagnetic relay or the like. Means 8 2, Blower 30 drive means 8 3, Damper module 31 Drive means 84, Heating means 4 4 Radiation heat 4 5 Drive means 8 5, Heating heat 4 A driving means 86 for driving a microwave oven 56 for irradiating microwaves for preprocessing is connected with a driving means 86 of 7.

When the temperature fluctuation cooking starts, the control means 80 controls the heating means 44 when it is necessary to raise the temperature of the temperature fluctuation cooking chamber 27 by the radiant heater 45 on the upper surface and the heater 47 on the bottom surface. When started, when it is necessary to cool the temperature fluctuation cooking chamber 27, the damper thermostat 31 is opened and the blower 30 operates so as to operate continuously. The operation of the refrigerator 21 will be described with reference to timing charts and flowcharts shown in FIGS. FIG. 6 is a characteristic diagram of the temperature set value and time in the temperature fluctuation cooking chamber 27 in the first embodiment, and FIG. 7 is a flowchart of control of the temperature fluctuation cooking chamber. First, let's take the soybeans as an example for the flow of preparation when making boiled bean dishes. The degree varying cooking method will be described sequentially from the pre-processing step.

A soybean and a cooking liquid mainly composed of water are put in a container 41 and placed almost at the center of the bottom plate 39 (STEP 101). If left as it is, the temperature fluctuation cooking room 27 is cooled to the storage temperature range of 0 ° C, so the soybean ingredients 42 are cooled to near that temperature.

Next, select the beans / brown rice key 63 of the ingredients selection key 62 (STEP 102), select the freezing temperature fluctuation cooking key 67 from the cooking method selection keys 72 (STEP 103), and turn on the cooking start button 73. Yes (STEP 104). As a result, the temperature of the cooking chamber 27 starts to fluctuate according to the characteristic diagram shown in FIG. 6 in which the cooking action is set in advance.

When the cooking control is started, first, the temperature is started in the pretreatment step (STEP 105). The radiation heater 45 and the heating heater 47 as the heating means 44 are continuously energized, and the beans as the foodstuff 42 in the container 41 are heated as the immersion cooking material immersed in the seasoning liquid.

At this time, when a sensing signal from the second temperature sensor 53 provided in the temperature fluctuation cooking chamber 27 is applied to the temperature control means 80, the temperature control means 80 transmits the signal data and the setting data to 30 ° C. Compare (STEP 106). When the temperature in the low-temperature cooking chamber 27 exceeds the set temperature of 30 ° C, the radiation heater 45 and the heating heater 47 as the heating means 44 are turned off, the damper thermo 31 is forcibly opened, and the blower 30 is forcibly operated. Then, cool air is introduced into the temperature-varying cooking chamber 27 to lower the temperature in the low-temperature cooking chamber 27.

Thereafter, when the room temperature is cooled below the set temperature, the radiation heater 45 as the heating means 44 and the heater 47 are turned on again. By repeating these steps, the temperature in the low-temperature cooking chamber 27 is always controlled within the appropriate temperature range of 30 ° C. set as the pretreatment step (STEP 107).

Then, it is determined whether or not the time of the pretreatment step has passed 6 hours. If not, the pretreatment step is continued (STEP 810). 6 hours have passed since STEP 108 When it is determined that the pretreatment process is completed, the foodstuff 42 becomes a material to be cooked, and the cycling of the next process of the soaking process and the running-in process is automatically performed.

In the first embodiment, soaking of soybeans at a temperature of 30 ° C. for 6 hours prevents excess or shortage of soaking, soaks in the subsequent temperature fluctuation cooking are enhanced, and the boiling operation is facilitated. The temperature should be 20 ° C or higher and 50 ° C or lower.If immersion is performed at a temperature lower than 20 ° C, for example, in a low temperature range from 1 Ot to 15 ° C, the required immersion time will be longer than 20 hours. If soaked at a high temperature of 5 Ot: or more, soybeans are easily broken down. Next, in the soaking process, the control means 80 turns off the radiant heater 45 and the heater 47 of the heating means 44, forcibly opens the dampers 31 and forcibly operates the blower 30, and cools the inside of the temperature fluctuation cooking chamber 27. To reduce the temperature in the temperature fluctuation cooking chamber 27 (STEP 109). At this time, by setting the temperature in the temperature fluctuation cooking chamber 27 to the low temperature zone (second temperature zone), the temperature is automatically set to 15 to automatically pass the maximum ice crystal formation zone from 11 ° C to 15 ° C. The food is cooled with a cooling speed of 30 minutes or more, that is, 1K or less in 5 minutes.

It is generally said that if the passage time through the maximum ice crystal formation zone is less than 15 minutes, cell damage is small, and slow freezing over 30 minutes or more expands cell damage. Increased cell damage can greatly reduce the boil time after soy soaking. Thereafter, when the room temperature is cooled to the set temperature of 15 or lower (STE P110), the radiation heater 45 and the heating heater 47 are turned on again. By repeatedly turning ON and OFF the cooling means 29 and the heating means 44, the temperature in the temperature-varying cooking chamber 27 is always controlled to a temperature around 15 ° C. which is appropriate for the soaking process (STEP 111).

It is determined whether the room has been kept warm at 15 ° C and 2 hours have passed (STEP 112). If it is determined in STEP 112 that two hours have elapsed, the soaking process is terminated, and the next process is performed automatically.

In the break-in process, the radiant heater 45 and heating heater 47 of the heating means 44 are again driven by the driving means 84 and 85 to raise the temperature of the temperature fluctuation cooking chamber 27 (STEP 113).

When the sensing signal from the second temperature sensor 55 provided at the lower part of the container 41 of the low-temperature cooking chamber 27 is applied to the temperature control means 80, the temperature control means 80 transmits the signal data and the high temperature zone (the first temperature zone). ) Compare with the setting data of 0 ° C which is the temperature. When the temperature at the temperature sensor 5 exceeds 0 ° C, the control means 80 turns off the radiation heater 45 and the heating heater 47 as the heating means 44 and forcibly opens the damper sensor 31. Then, the blower 30 is forcibly operated to introduce cool air into the low-temperature cooking chamber 27, thereby lowering the temperature in the low-temperature cooking chamber 27 (STEP 114).

After that, when the room temperature is cooled below the set temperature, the control means 80 turns on the radiation heater 45 and the heating heater 47 as the reheating means 44. By repeating these steps, the temperature in the temperature-varying cooking chamber 27 is constantly controlled near the appropriate temperature of 0 ° C. in the break-in processing step (STEP 115). When the temperature is maintained at 0 ° C in STEP 115 and it is determined that 2 hours have elapsed (STEP 116), the process shifts to the soaking process again.

In the break-in process, the temperature of the frozen material frozen in the soaking process is raised in the temperature zone (first temperature zone) where it does not melt, so that cell blasting does not proceed further, and Promotes the penetration of water and seasonings.

In addition, by repeating STEP 109, STEP 110, STEP 111, STEP 112 of the soaking process and STEP 113, STEP 114, and STE PI 15 of the running-in process, the soaking property is further improved and the softening progresses. The effect of reducing the boiling time after the variable cooking is increased.

In STEP 116, whether or not 3 cycles of STEP 109, STEP 110, STEP 111, STEP 112 of the soaking process and STEP 113, STE PI 14, and STEP 115 of the soaking process were performed, and familiarity with the soaking process The control means 80 determines whether or not each time for performing the processing step has passed 2 hours. If not, the control means 80 waits in STEP 116. Then, when it is determined in STEP 116 that three cycles have elapsed, the control means 80 ends the cooking, and the end sound. At the same time, the removal lamp 75 flashes.

Furthermore, after cooking is completed, the storage temperature is set to 0 ° C (STEP 1 17), and the temperature fluctuation cooking chamber 27 is kept at a low temperature, allowing long-term storage of soaked soybeans. There is no need for thawing, so when the user wants to use it, he can boil it in the amount he wants and make various dishes.

In the first embodiment, the set temperature of the soaking process is set to 15 ° C. and the set time is set to 2 hours, but it is temporarily left at 13 ° C., which is the center temperature of the maximum ice crystal formation temperature zone, and After cooling to 15 ° C, it is possible to extend the retention time in the maximum ice crystal formation temperature range and further promote cell destruction. That is, even if the set temperature is lower than −15 ° C., cell destruction can be performed efficiently, and the temperature is not limited to 15 ° C. In addition, if the time of the soaking process and the running-in process is 1 hour or more, the temperature fluctuation is transmitted to the food and the inside of the material to be cooked. It is not limited to.

Further, in the first embodiment, the number of cycles of the soaking process and the conforming process is set to three. However, the number of cycles is not limited to three. By outputting, the number of repetitions can be set as desired. For example, the effect can be seen even if the number of repetitions is one cycle, that is, one penetration step and one conforming step. However, even if a cycle of 10 cycles or more is attempted, the degree of softening and infiltration saturate, so that no significant effect is observed even if the cycle is repeated for 10 cycles or more. It is better to keep it below the cycle.

The set temperature in the soaking process was set to 0 ° C. However, when the immersion material liquid frozen in the soaking process was thawed, the freezing action was repeated in the next soaking process, and the protoplasm was destroyed and the outer shape was reduced. Melting is not completed because melting is not completed at 0 ° C or below, which does not limit the temperature to 0 ° C.

Although the radiant heater 45 and the heating heater 47 were used as the heating means 44, the heating means 44 is not a heater, but heats the refrigerator 26 by introducing cold air of about 5 ° C. It is also possible. If there is enough time for the melting process, natural melting can be used. The use of light nights simply improves the time efficiency.

In the first embodiment, soybean is used as a raw material to be subjected to the pretreatment step of immersing in water or a seasoning liquid, but the same effect can be obtained with dried rice, cereals such as brown rice and beans such as red beans. Things.

The storage temperature at the time of completion of the freeze-thaw cooking was O. However, if the temperature was within the range of 13 ° C to 3 ° C, the preservability was good and it was not frozen. It is a temperature zone where you can eat directly without affecting the sound.

As described above, when the food 42 and the material to be cooked are subjected to temperature fluctuations while being immersed in the cooking liquid, the cooking liquid freezes from the outside in the soaking process. As a result, the cooking liquid at the interface between the food and the food to be cooked is in a concentrated state, and the cooking liquid easily penetrates into the soybean, which is the food and the food to be cooked, by the pressure caused by freezing from the outside.

In the first embodiment, the method of starting the freezing temperature fluctuation cooking with the cooking start button 73 at the same time as 〇N was described.However, by setting the completion date and time with the timer 74, the cooking time is calculated backward, It is also possible to start the cooking automatically at the completion date and time. Normally, foods with cell disruption have a short shelf life, but by using this function, refrigerated storage in a state where cells are not destroyed by delaying the time to start cooking takes precedence, and when cooking is completed, It can be eaten immediately and can be stored safely.

Furthermore, even if the frozen state remains, repeated temperature fluctuations will cause the temperature difference between the inside and outside surfaces of the foodstuffs to repeat the soaking action due to the uniformization of the concentration of the cooking liquid and the temperature difference as a familiar action, The permeation proceeds with the frozen state of stable quality, and the taste is greatly improved. In fact, the time required to make boiled beans, which used to be 6 hours in the past, has been reduced by half to 3 hours. (Embodiment 2)

FIG. 8 is a characteristic diagram of the temperature set value and time in the temperature-varying cooking chamber in Embodiment 2 of the present invention, and FIG. 9 is a flowchart of control of the temperature-varying cooking chamber.

The radish is used as a food material 42, and the pretreatment step, the soaking step, and the adaptation step in the slightly frozen temperature fluctuation cooking method will be described sequentially from the pretreatment step, taking a stewed radish dish as a representative. The configuration of the refrigerator-freezer 1 with the temperature fluctuation cooking function, the configuration of the temperature fluctuation cooking room, the outline of the control panel, and the block diagram of the control means are the same as those in the first embodiment. Detailed description is omitted.

First, wrap 5 pieces of radish, which have been sliced and peeled to a thickness of 2 cm, in a wrap, placed in a container 41, and placed almost at the center of the bottom plate 39 of the temperature fluctuation cooking cabinet 27 (STEP 201). Then, the stewed ingredients are selected with the ingredient selection key 61 (STEP 202). Next, the cooking method setting key 72 is used to select micro freezing temperature fluctuation cooking and a microwave oven (STEP 203), and turn on the cooking start button 73 (STEP 204). Thereby, the stewed material processing including the preprocessing of the microwave oven is started.

When the cooking control is stopped, the microwave means 56 is activated first, and the microwave oven of 2.45 GHz at 600 W is irradiated to the low-temperature cooking chamber 27 for a set value of 1 minute (STEP 205). The material 42 to be cooked of the radish in the temperature-varying cooking chamber 27 is heated from the center by the microwave irradiation.

Next, in the soaking process, the radiant heater 45 of the heating means 44 and the heating heater 47 are turned off, the damper module 31 is forcibly opened, the blower 30 is forcibly operated, and cool air is introduced into the low-temperature cooking chamber 27. Then, the temperature in the low-temperature cooking chamber 27 is reduced (STEP 206). At this time, by setting the temperature inside the temperature fluctuation cooking chamber 27 to the low temperature zone (second temperature zone) of -7 ° C, it automatically passes through the maximum ice crystal formation zone from O: to -5. It takes more than 30 minutes. Generally, it is said that if the passage time through the maximum ice crystal formation zone is less than 15 minutes, the cell damage is small. Slow freezing for 30 minutes or more expands the cell damage. Increased cell damage can result in significant differences in the degree of radish penetration after treatment. When the room temperature is cooled below the set temperature in STEP 206, the radiation heater 42 and the heating heater 44 are turned on. Thereafter, when the room temperature is cooled to the set temperature of −7 ° C. or less, the radiation heater 45 and the heating heater 47 as the heating means 44 are turned on again (STEP 207). Through these steps, the temperature in the room is always controlled within an appropriate temperature range.

Then, when it is determined that two hours have passed (STEP 209), the heat retention is completed, and the adaptation process is automatically performed.

In the running-in process, the radiant heater 45 and the heating heater 47 of the heating means 44 are again driven by the driving means 84 and 85 to raise the temperature of the temperature fluctuation cooking chamber 27 (STEP 210).

When the sensing signal from the second temperature sensor 55 provided in the temperature fluctuation cooking chamber 27 is applied to the temperature control means 80, the temperature control means 80 converts the signal data into a high temperature zone (first temperature zone). Is compared with 0 ° C overnight (STEP 21 1). If the temperature exceeds 0 ° C, the radiation heater 45 and the heating heater 47 as the heating means 44 are turned off, the damper thermo 31 is forcibly opened, the blower 30 is forcibly operated, and the cool air in the low-temperature cooking chamber 27 is cooled. To reduce the temperature in the temperature-varying cooking chamber 27. Thereafter, when the room temperature is cooled below the set temperature of 0, the radiation heater 45 and the heating heater 47 as the heating means 44 are turned on again.

By repeating these steps, the temperature in the temperature-varying cooking chamber 27 is always controlled within an appropriate temperature range. The room is maintained at a temperature of 0 ° C (STEP 212), and it is determined whether two hours have elapsed (STEP 213). In the break-in process, the micro-frozen material that has been micro-frozen in the infiltration process is warmed. However, since the temperature is below 0 ° C, the micro-freeze state is maintained without thawing sufficiently, and the temperature fluctuates. Only occurs and the degree of penetration increases.

Furthermore, by repeating STEP 206, STEP 207, STEP 208, and STEP 209 of the infiltration process and STEP 210, STEP 211, and STE P212 of the break-in process, temperature fluctuations are repeated, and the degree of infiltration is further increased. Become higher. In addition, softening progresses, and the effect of reducing the time for radish simmering increases. Whether or not three cycles of STEP 206, STEP 207, STEP 208, and STEP 209 of the infiltration process and STEP 210, STEP 211, and STEP 212 of the S insect disintegration process were performed, and the infiltration process and the familiar process It is determined whether each time to be performed has passed 2 hours (STEP213), and if not, the process waits in STEP212. Then, if it is determined in STEP 213 that two hours have elapsed, the heat retention ends and the take-out lamp 75 flashes with an end sound.

In addition, radish is programmed to be stored at 0 ° C (STEP 214), so long-term storage of immersed radish is possible, no need for thawing, and it is used when the user wants to use it You can cook radish cooked in quantity.

In the second embodiment, the processing time of the microwave means 56 is set to 1 minute. However, if the processing time is long, the internal heat is advanced and radish is broken, and if the processing time is short, the softening effect is reduced. In the treatment by the microwave oven means 56, the softness of the surface of the food material 42 is apt to progress only by repeating the infiltration treatment and the adaptation treatment, and it takes a considerable time to exert the effect of softening to the inside. When only the microwave oven means 56 is used, the inside of the radish becomes soft, but the epidermis tends to dry and harden. The surface can be softened by repeating the soaking process and the adapting process, and the radish is improved as a material that is soft and easy to soak as a whole due to the synergistic effect. In fact, the frozen-thawed foodstuff became the same as the seasoning liquid infiltration and softness in half the time compared to the foodstuff that was not processed. Although the thickness of the radish is 2 cm, it is effective to cut the thickness of the material to be cut to 3 cm or less because the material itself becomes a heat insulating layer and the internal processing is not performed sufficiently when it is 3 cm or more. It is.

Also, as in Embodiment 1, the number of repetitions is set to three, but even one is effective, and the number of repetitions increases the degree of penetration, and is not limited to three.

Further, in the second embodiment, the microwave of 2.45 GHz was used, but heating from the inside is possible even by heating with a high frequency of 960 MHz, so that the penetration and the familiarity are repeated. The synergistic effect with the return processing can be exhibited.

In addition, in the second embodiment, radish was used as a food ingredient, but carrots, yams, potatoes, onions, and the like can be used for stewed dishes by similar processing. (Embodiment 3)

Vegetables and cut vegetables such as radish, ginseng, tomato, cucumber, eggplant, peppers, Chinese cabbage, cabbage, etc. for pickled foods are used as ingredients or ingredients to be cooked. It is possible to pickle dishes with a soft new taste, and we will explain the process of making a new sense of salad through the soaking process and the familiarizing process.

FIG. 10 is a flowchart for controlling the temperature fluctuation cooking chamber in the freezing temperature fluctuation cooking chamber in Embodiment 3 of the present invention.

The configuration of the refrigerator-freezer 1 with the temperature-varying cooking function, the configuration of the temperature-varying cooking chamber 27, the outline of the control panel, and the control means are the same as those in the first embodiment. I do.

First, wrap the shredded carrots and cabbage in a wrap, put them in a container 41, and install them almost at the center of the bottom plate 39 of the temperature-variable cooking cabinet 27 (STEP 301). Then, the salad key 64 is selected with the food selection key 61 (STEP 302), and then the freezing temperature fluctuation 68 cooking method is selected with the cooking method setting key 72 (STEP 303).

The cooking is started by turning on the cooking start button 73 (STEP 304). When the cooking control is started, as a process in the case of cut salad, a soaking process is first started, the radiation heater 45 and the heating heater 47 of the heating means 44 are turned off, the damper module 31 is forcibly opened, and the blower 30 is turned on. The forced operation is performed to introduce cool air into the low-temperature cooking chamber 27 to lower the temperature in the low-temperature cooking chamber 27 (STEP 305). At this time, by setting the temperature in the temperature fluctuation cooking chamber 27 to 15, the time for automatically passing through the maximum ice crystal formation zone from 0 ° C to 15 ° C becomes 30 minutes or more. Generally, if the passage time through the maximum ice crystal formation zone is within 15 minutes, It is said that the damage is small, and slow freezing for more than 30 minutes increases cell damage. Increased cell damage makes the carrots and cabbage moderately soft, and the extracts in the cells deepen the taste of the salad, giving a new sense of salad.

Thereafter, if the detected temperature of the first temperature sensor 53, which is the food temperature detecting means 54, is equal to or higher than the set temperature of 1-10 ° C in STEP 308, the temperature fluctuation cooking chamber 27 stores -15 (STEP 307). ). If the room is cooled to below -10 ° C (STEP 308), the soaking process is completed and the process moves on to the familiarization process. Since the first temperature sensor 53 is in direct contact with the food 42 or the container 41 containing the material to be cooked, the temperature of the food itself can be measured, and the second temperature sensor of the temperature fluctuation cooking chamber 27 can be measured. Temperature fluctuations are delayed compared to 55.

The radiation unit 45 and the heater 47, which are the heating means 44, are turned on, and the temperature of the cooking chamber 27 is raised and maintained until the temperature of the cooking chamber 27 reaches 5 ° C, which is the set temperature of the second temperature sensor 55 (STEP 309).

When the temperature of the second temperature sensor 55 becomes 5 ° C. or more, 5 ° C. is maintained by turning on and off the cooling means 29 and the heating means 44 (STEP 310). When the first temperature sensor 53, which is the food temperature detecting means 54, detects 0 ° C, the process shifts to the soaking process again.

Furthermore, by repeating the steps 306, 307, and 308 of the soaking process and the steps 309, 310, and 311 of the running-in process, the degree of seepage into cut vegetables and the like is increased.

In the third embodiment, the step 306, STEP 307, and STEP 308 in the soaking process and the step 309, STEP 310, and STEP 31 1 in the running-in process are completed when two cycles are performed, and the take-out lamp 75 and the end sound are output. Flashes.

In addition, because they are stored at 0 ° C (STEP 316), cut vegetables can be stored for a long period of time without the need for thawing, and they can be eaten freely when you want. it can.

In the third embodiment, the container 41 is provided as a food temperature detecting means 54 by means of a first temperature sensor 53 such as a heat sink which is in close contact with the center of the rear surface of the bottom plate 39 in a thermally conductive manner. Although the temperature of the food material 42 is indirectly detected from the bottom of the food, the food temperature may be directly detected by an infrared sensor.

Although the number of repetitions was set to two cycles, even one effect is effective, and cell destruction is promoted by repeating the number more times, and it is not limited to two cycles. The user can set the desired number of repetitions and display the set number of repetitions.

As in the third embodiment, the food temperature detecting means 54 instead of the time directly or indirectly measures the food temperature of the food or the material to be cooked. Material is processed in time.

In addition, if the foods or ingredients to be cooked are juices, juices, fruit for dressing, or tastes such as onions or earth ginger, and the temperature fluctuation cooking method is performed under the same conditions as in Embodiment 3, the fruits and the like will be very Squeezing becomes easier, and tasteful foods such as onions and earth ginger blend well with the dressing solution, resulting in a delicious and delicious dressing.

(Embodiment 4)

FIG. 11 is a characteristic diagram of the temperature set value and time in the supercooling temperature fluctuation cooking chamber in Embodiment 4 of the present invention, and FIG. 12 is a flowchart of the temperature fluctuation cooking chamber control.

Frozen meat and fish that are pickled as food may drip when frozen and lose their flavor components. The pretreatment step, the soaking step, and the adaptation step will be described sequentially for the temperature fluctuation cooking method using supercooling.

The configuration of the refrigerator-freezer with temperature fluctuation cooking, the configuration of the temperature fluctuation cooking chamber, the outline of the control panel, and the control means are the same as those of the first embodiment. . First, wrap the food in which the meat is soaked in miso or the like, wrap it in a wrapper, put it in a container 41, and install it at the approximate center of the bottom plate 39 of the temperature fluctuation cooking cabinet 27 (STEP 401). Then, the meat selection key 61 is used to select the meat and fish 65 (STEP 402), and the cooking method setting key 72 is selected for supercooling temperature fluctuation cooking 69 (STEP 403).

Next, the cooking start button 73 is turned on (STEP404). This will start pickling the meat. When the cooking control is stopped, the damper sensor 31 is forcibly opened while the radiation heater 45 and the heater 47 of the heating means 44 are turned off, and the blower 30 is forcibly operated while the radiation heater 45 and the heating heater 47 of the heating means 44 are turned off, so that the cool air in the low-temperature cooking chamber 27 is cooled. To reduce the temperature in the temperature-varying cooking chamber 27 (STEP 406). At this time, by setting the temperature in the cooking chamber 27 to −5 ° C., very slow cooling takes place, so that it hardly freezes even at 15 ° C. Go ahead and the taste of the meat will be very good.

If the temperature in the temperature fluctuation cooking chamber is cooled to the set temperature of 15 ° C. or less in STEP 406, the radiation heater 42 and the heater 44 are turned on. Therefore, by repeating these steps, the room temperature is always controlled within the appropriate temperature range (STEP407). Then, it is determined whether two hours have elapsed (STEP408). If not, the process waits in STEP407. If it is determined in STEP 408 that two hours have passed, the heat retention ends, and the adaptation process is automatically performed. In the running-in process, the radiant heater 43 and the heating heater 44 of the heating means 42 are again driven by the driving means 76 and 77 to raise the temperature of the temperature fluctuation cooking chamber 27 (STEP 409).

When the sensing signal from the second temperature sensor 55 provided in the temperature fluctuation cooking chamber 27 is applied to the temperature control means 80, the temperature control means 80 compares the sensing signal with the set temperature of 5 ° C (STEP 410). When the sensing signal exceeds 5 ° C, the radiation heater 43 and the heating heater 44 as the heating means 42 are turned off, and the damper 31 is forcibly opened and the blower 30 is forcibly operated to operate the low-temperature cooking chamber. Introduce cool air into 27 to lower the temperature in the low-temperature cooking chamber 27. After that, the indoor temperature is set When the temperature is cooled below the temperature, the radiation heater 45 and the heating heater 47 as the heating means 44 are turned on again.

By repeating these steps, the temperature in the low-temperature cooking chamber 27 is always controlled within an appropriate temperature range. In the room, 5T is kept warm (STEP411), and the elapse of 2 hours is determined (STEP412). In the adaptation process, the center of the food material 42 and the surface are made uniform by the rise in temperature, and the penetration is further accelerated.

Furthermore, by repeating STEP405, STEP406, STEP407, STEP408 of the soaking process, and STEP409, STEP410, STEP411 of the fitting process, the degree of soaking is improved, and the meat pickles become very delicious. Whether three cycles of STEP 405, STEP 406, STEP 407, and STEP 408 of the soaking process and STEP 409, STEP 410, and STEP 411 of the thawing process were performed, and each time for performing the freezing process and the thawing process It is determined whether two hours have elapsed (STEP 413). If not, the process waits in STEP 411. Then, when it is determined that two hours have elapsed (STEP 414), the heat retention ends, and the take-out lamp 65 flashes with an end sound.

Furthermore, since it is stored at 0 ° C (STEP 415), the pickled meat can be stored for a long period of time, without the need for thawing, and when the user wants to use it, cut only the amount he wants. Various dishes can be made.

As in the first embodiment, the number of repetitions was set to 3 cycles, but even once, there is an effect, and by repeating the number more times, penetration is promoted and the taste of pickled dishes is deepened. Not something.

(Embodiment 5)

FIG. 13 is a characteristic diagram of the temperature set value and the time in the temperature fluctuation cooking chamber 27 in the non-freezing region in the non-freezing cooking method according to Embodiment 5 of the present invention, and FIG. 14 is a flow chart of the temperature fluctuation cooking chamber control. It is one. The main purpose of the non-freezing temperature fluctuation cooking is to prepare the boiled beans before cooking, which was performed as a pre-processing step in Embodiment 1, and taking the black beans, which are representative of dry matter, as an example, Will be described sequentially.

First, the black beans and the seasoning liquid, which are the food ingredients 42, are placed in the container 41 and placed almost at the center of the bottom plate 39 (Step 501). If left as it is, the temperature fluctuation cooking room 27 is cooled to the storage temperature zone of 0 ° C., so that the black beans, which are the foodstuff 42, are cooled to near that temperature. At this time, the seasoning liquid penetrates into black beans due to the difference between the temperature of the seasoning liquid and the temperature of the foodstuff 42, but hardly penetrates during storage at 0 ° C. Ingredients Selection key 61 Beans 'brown rice key 63' is selected (STEP 502), non-freezing temperature fluctuation cooking key 70 is selected from cooking method selection key 72 (STEP 503), and preparation start button 73 is selected. Turning ON (STEP 504) starts the non-freezing action of black beans.

When the non-freezing temperature fluctuation cooking control is started, first, the temperature is raised in the familiar process (STEP 505). The radiant heat 45 and the heat heater 47 as the heating means 44 are continuously energized, and the temperature is raised while the black beans as the foodstuff 42 in the container 41 are immersed in the seasoning liquid. At this time, when the sensing signal from the second temperature sensor 55 provided in the temperature fluctuation cooking chamber 27 is applied to the temperature control means 80, the temperature control means 80 sets the signal data to the setting data 30 ° C. (STEP 506). When the temperature in the temperature fluctuation cooking chamber 27 exceeds the set temperature of 30 ° C, the radiation heater 45 and the heating heater 47 as the heating means 44 are turned off, the damper thermo 31 is forcibly opened, and the blower 30 is forcibly operated. The cool air is introduced into the temperature fluctuation control room 27 to lower the temperature in the temperature fluctuation control room 27.

Thereafter, when the room temperature is cooled below the set temperature, the radiation heater 45 and the heater 47 as the heating means 44 are turned on again. By repeating these steps, the temperature inside the temperature fluctuation cooking chamber 27 is controlled within the appropriate temperature range of 30 ° C, which is always set as the high temperature zone (first temperature zone) of the familiar process (STEP 5). 07). Then, it is determined whether or not the processing time of the conforming process has passed 2 hours (STEP 508). If not, the process waits in STEP 507. If it is determined in STEP 508 that two hours have passed, the conforming process ends, and the next process of soaking is automatically performed.

In the infiltration process, the radiating heat 45 and the heating heat 47 of the heating means 44 are turned off, the damba thermo 31 is forcibly opened, the blower 30 is forcibly operated, and cool air is introduced into the temperature-varying cooking chamber 27. The temperature in the variable cooking chamber 27 is reduced (STEP 509).

Temperature fluctuation during the soaking process The low temperature zone (second temperature zone) in the cooking chamber 27 is set to 5 ° C. When the room temperature is cooled below the set temperature, the radiation heater 45 and the heating heater 47 are turned on again (STEP 510). By repeating 0 N and OFF of the heating means 44, the temperature in the room is always controlled to a temperature near the appropriate low temperature zone as a soaking step.

Then, it is determined whether or not two hours have elapsed (STEP 512). If not, the process waits in STEP 511. If it is determined in STEP 512 that two hours have elapsed, the soaking process is terminated, and the process automatically returns to STEP 505 to perform the fitting process again.

In the running-in process, the heating unit 44 and the heating unit 47 are again driven by the driving units 76 and 77 to raise the temperature of the temperature fluctuation cooking chamber 27 (STEP 505).

It is determined whether or not three cycles of STEP 505, STEP 506 of the conforming process and STEP 507 ST EP 508 and STEP 509, STEP 510, STEP 51 1 of the soaking process have been performed (STEP 513), and the soaking process It is determined whether the time for performing the process has passed 2 hours (STEP 512). If 2 hours have not passed, wait at STEP 510. Then, if it is determined in STEP 513 that three cycles have elapsed, the cooking is finished, and the take-out lamp 75 flashes with an end sound. Furthermore, after cooking is completed, it is stored at 0 ° C (STEP 5 15), soaked soybeans can be stored for a long time, and when the user wants to use it, they can be boiled in the amount they want to use. You can cook food.

In the fifth embodiment, black beans are immersed at a temperature of 30 ° C. for 2 hours as a high temperature zone (first temperature zone) in the familiarization process to prevent excessive or insufficient immersion, and the subsequent boiling operation is performed. It will be easier. The appropriate temperature is 10 ° C or more and 5 Ot or less.If immersion is performed at 10 ° C or less, it will not be sufficiently compatible with black beans, and the required immersion time will be 20 hours or more. And longer.

In the fifth embodiment, the set temperature in the low temperature zone (second temperature zone) of the soaking process is set to 5 and the set time is set to 2 hours. 4 The taste of 2 changes, but if it is 0 ° C or more, there is no worry about the change of taste due to freezing.

In the fifth embodiment, the high temperature zone (first temperature zone) of the conforming process is 30 ° C, the low temperature zone (second temperature zone) of the soaking process is 5 ^nC, and the temperature difference is 25 K. However, the greater the temperature difference, the greater the degree of penetration, but without a temperature difference of at least 5 K, the penetration effect is small. The number of repetitions of the conforming process and the soaking process is set to 3 cycles, but even once, the effect is effective, and the repetition of the number promotes the degree of soaking and is not limited to 3 cycles.

In addition, although the radiation heater 43 and the heating heater 44 were used as the heating means 42, the heating means 42 is not a heater but introduces heat from the high pressure side of the compressor 28 of the refrigerator 26. Heating is also possible. Taking advantage of the heat is just a matter of structure. In addition, in the fifth embodiment, black beans are used as a food material immersed in water or a seasoning solution, but the same effect can be obtained with dried rice, beans such as brown rice and red beans. Even when vegetables such as radishes and carrots are added to dressing or vinegar, the degree of penetration can be improved by performing non-freezing temperature fluctuation cooking without greatly changing the texture of the ingredients.

In addition, the storage temperature at the time of completion of the temperature fluctuation cooking was set to Ot, but from-3 ° C In the range of 3 ° C, the shelf life is good, and since it is not frozen at 100%, it does not adversely affect the cookability thereafter, and it can be a temperature zone where vegetables can be eaten directly.

By performing the above treatment, the soaking time for black beans, which make boiled beans, conventionally required 12 hours or more, but two cycles are enough to achieve the same degree of soaking, and it takes eight hours to complete.

In the embodiment of the present invention, the seasoning liquid may be water for softening the material to be cooked.

Industrial applicability

In the temperature-variable cooking method of the present invention, the osmotic pressure difference due to the temperature difference between the center of the food or the material to be cooked and the outer wall is generated by varying the temperature of the food or the material to be cooked in a temperature range of 50 ° C. or less. And make it easy to soak. The effect of the dipped soak penetrating into the inside is performed smoothly.

Claims

The scope of the claims

1. A cooking method comprising the step of fluctuating the temperature of a material to be cooked in a temperature range of 50 ° C or less, so that the seasoning liquid easily permeates into the material.

2. The cooking method according to claim 1, wherein the material is immersed in a seasoning liquid.

3. The cooking method according to claim 1 or 2, further comprising a step of refrigerated storing the material.

4. The cooking method according to any one of claims 1 to 3, further comprising a step of storing the material in a temperature range of 13 ° C or more and 3 ° C or less.

5. The cooking method according to any one of claims 1 to 4, further comprising a step of pre-treating a food material to obtain the material.

6. The cooking method according to claim 5, wherein the step of obtaining the material includes a step of storing the food in a temperature range of 20 ° C or higher and 50 ° C or lower.

7. The cooking method according to claim 5, wherein the step of obtaining the material includes a step of contacting the food with the seasoning liquid.

8. The cooking method according to claim 1, further comprising a step of irradiating the material with high frequency.

9. (a) storing the ingredients to be cooked in a first temperature zone of 50 ° C or less;

(b) storing the material in a second temperature zone lower than the first temperature zone; Cooking method with.

10. The cooking method according to claim 9, further comprising a step of repeating the steps (a) and (b).

11. The cooking method according to claim 9, wherein a difference between a temperature of the first temperature zone and a temperature of the second temperature zone is 5 K or more.

12. The cooking method according to any one of claims 9 to 11, further comprising a step of storing the ingredients in a refrigerator.

13. The cooking method according to any one of claims 9 to 12, wherein the temperature of the first temperature zone is 10 ° C or higher, and the temperature of the second temperature zone is 0 ° C or higher.

14. The cooking method according to any one of claims 9 to 12, wherein the temperature in the first temperature zone is 0 ° C or higher, and the temperature in the second temperature zone is 15 ° C or higher.

15. The temperature of the first temperature zone is 0 ° C or lower and 13 ° C or higher, and the temperature of the second temperature zone is 110 ° C or higher, any one of claims 9 to 12. Cooking method described in.

16. The method further comprising a step of lowering the temperature of the material stored in the step (a) in a temperature range of 1 ° C or lower and 15 ° C or higher at a cooling speed of 1 K or lower in 5 minutes. A cooking method according to paragraph 15 of the scope.

17. The cooking method according to any one of claims 9 to 12, wherein the first temperature zone is 0 ° C or lower, and the second temperature zone is 110 ° C or lower.

18. The method according to claim 1, further comprising a step of lowering the temperature of the material stored in the step (a) at a temperature of 11 ° C or lower and _5 ° C or higher at a cooling speed of 1 K or lower in 5 minutes. A cooking method according to paragraph 17.

19. The storage time of the material in the step (a) is 1 hour or more;

The cooking method according to any one of claims 9 to 12, wherein the storage time of the material in the step (b) is 1 hour or more.

20. The cooking method according to any one of claims 9 to 11 or claim 19, further comprising a step of storing the ingredients in a storage temperature range of 13 ° C or more and 3 ° C or less. .

21. The cooking method according to any one of claims 9 to 11, or 19 or 20, further comprising a step of pretreating a food material to obtain the material.

22. The cooking method according to claim 21, wherein the step of obtaining the ingredients includes a step of storing the ingredients in a temperature range of 20 ° C or more and 50 ° C or less.

23. The cooking method according to claim 21 or 22, wherein the step of obtaining the ingredients includes a step of contacting the food with the seasoning liquid.

24. The cooking method according to any one of claims 9 to 23, further comprising a step of irradiating the material with high frequency.

2 5. detecting the temperature of the material;

Controlling the storage time of the material in the step (a) and the step (b) based on the detected temperature; The cooking method according to any one of claims 9 to 24, further comprising:

26. The cooking method according to any one of claims 9 to 25, further comprising a step of repeating the step (a) and the step (b) nine times or less.

27. The cooking method according to any one of claims 1 to 26, wherein the thickness of the material is 3 cm or less.

28. The cooking method according to any one of claims 1 to 26, wherein the material is a cereal.

29. The cooking method according to any one of claims 1 to 27, wherein the material is a vegetable.

30. The cooking method according to any one of claims 1 to 26, wherein the material is one of meat and fish.

31. The cooking method according to any one of claims 1 to 26, wherein the ingredient is one of a fruit and a favorite.

32. A refrigerator provided with a cooking chamber for storing the material to be cooked in a first temperature zone of 50 ° C. or lower and storing the material in a second temperature zone lower than the first temperature zone.

33. The cooking chamber changes the storage temperature of the material stored in the first temperature zone to the second temperature zone, and changes the storage temperature of the material stored in the second temperature zone to the first temperature zone. 33. The refrigerator according to claim 32, wherein:

34. The refrigerator according to claim 32, wherein a difference between the temperature in the first temperature zone and the temperature in the second temperature zone is 5 K or more.

35. The refrigerator according to any one of claims 32 to 34, further comprising a step of refrigerated storing the material.

36. The refrigerator according to any one of claims 32 to 35, wherein the first temperature zone is 10 ° C or higher, and the second temperature zone is 0 ° C or higher.

37. The refrigerator according to any one of claims 32 to 35, wherein the first temperature zone is 0 ° C or higher, and the second temperature zone is 15 ° C or higher.

38. The method according to any of claims 32 to 35, wherein the first temperature zone is 0 ° C or lower and 13 ° C or higher, and the second temperature zone is 11 ° C or higher. refrigerator.

39. The refrigerator further comprising a refrigerator for lowering the temperature of the material stored in the first temperature zone at a temperature of 11 ° C. or lower and −5 ° C. or higher with a cooling speed of 1 K or less for 5 minutes. 39. The refrigerator according to paragraph 38.

40. The refrigerator according to any one of claims 32 to 35, wherein the first temperature zone is 0 ° C or lower, and the second temperature zone is 110 ° C or lower.

41. The refrigerator further comprising: a refrigerating room for lowering the material stored in the first temperature zone to a temperature zone of 11 ° C or lower and 15 ° C or higher at a cooling speed of 1K or lower in 5 minutes. 41. The refrigerator according to Item 40.

42. The cooking chamber holds the material in the first temperature zone for one hour or more, The refrigerator according to any one of claims 32 to 40, wherein the material is stored for 1 hour or more.

43. The refrigerating compartment for storing the material in a storage temperature range of not less than 13 ° C and not more than 3 ° C, wherein the refrigerating room is further provided. The refrigerator described in any of the above.

4 4. The refrigerator according to any one of claims 32 to 43, wherein the cooking room pre-processes a food material to create the material.

45. The refrigerator according to claim 44, wherein the cooking room stores the ingredients in a temperature range of 20 ° C or more and 50 ° C or less.

46. The refrigerator according to any one of claims 32 to 45, wherein the cooking chamber contacts the ingredients with a seasoning liquid.

47. The refrigerator according to any one of claims 32 to 46, wherein the cooking chamber includes means for irradiating the material with high frequency.

4 8. Means for detecting the temperature of the material;

Means for controlling a storage time of the material in the cooking chamber based on the detected temperature;

The refrigerator according to any one of claims 32 to 47, further comprising:

49. The refrigerator according to any one of claims 32 to 48, wherein the thickness of the material is 3 cm or less.

50. The cooling material according to any one of claims 32 to 48, wherein the material is a cereal.

51. The refrigerator according to any one of claims 32 to 49, wherein the material is a vegetable.

52. The refrigerator according to any one of claims 32 to 48, wherein the material is one of meat and fish.

53. The refrigerator according to any one of claims 32 to 48, wherein the material is one of a fruit and a favorite.

5 4. A cooking room for storing ingredients to be cooked,

Cooling means for cooling the cooking chamber,

Heating means for heating the cooking chamber,

Controlling the cooling unit and the heating unit to maintain the temperature of the cooking chamber in a storage temperature zone, a first temperature zone different from the storage temperature zone, and a second temperature zone lower than the first temperature zone. Control means and

Refrigerator equipped with.

55. A control panel that can set two or more types of a set temperature of the temperature control means and a maintenance time of the set temperature,

The refrigerator according to claim 54, wherein the temperature control means maintains the temperature of the cooking chamber for the maintenance time.

5 6. A cooking room for storing ingredients to be cooked,

Cooling means for cooling the cooking chamber, Heating means for heating the cooking chamber,

Temperature control means for controlling the cooling means and the heating means to control the temperature in the cooking chamber;

Food temperature detecting means for detecting the temperature of the material;

Wherein the temperature control means, when the temperature detected by the food temperature detection means reaches a predetermined temperature condition, changes the temperature in the cooking chamber to a storage temperature zone, a first temperature zone different from the storage temperature zone, and A refrigerator that switches between a second temperature zone lower than the first temperature zone.

5 7. A control panel that can set the predetermined temperature condition and the number of repetitions of the food temperature detecting means,

When the temperature detected by the food temperature detection means reaches the temperature condition, the temperature control means sets the temperature in the cooking chamber to a storage temperature zone, a first temperature zone different from the storage temperature zone, and the first temperature zone. The refrigerator according to claim 56, wherein changing between the low temperature zone and the second temperature zone is repeated by the number of times of repetition.