WO2011111231A1 - Heat food preparation device and heat food preparation method - Google Patents

Abstract

Disclosed is a heat food preparation device, comprising a plurality of linked food preparation housings, each having a food preparation space wherein the foodstuffs to be heat food prepared are contained; a conveyor belt that passes through the plurality of food preparation housings and conveys the foodstuffs into each food preparation housing; a steam generator unit that generates steam; a steam path that guides the steam from the steam generator unit into each food preparation housing; temperature detector units that detect the temperature within the food preparation space; a memory unit; and a controller unit. The processing temperature and the processing time for heat food preparing at multiple stages are associated and stored on a per foodstuff basis, and the processing temperature is set in each of the plurality of food preparation housings by association with the plurality of food preparation housings, corresponding to the proportion of processing time at the multiple stages. In each food preparation housing, the flow quantity of the steam that flows through the steam path is adjusted such that the temperature detected by the temperature detector units conforms to the set processing temperature. In each food preparation housing, the conveyor speed of the conveyor belt is controlled such that the foodstuffs are heat food prepared in the processing time associated with the set processing temperature.

Description

Heat cooking apparatus and heat cooking method

The present invention relates to a cooking device and a cooking method.

Conventionally, a conveyor type apparatus that continuously heats foods has been developed.

For example, in Patent Documents 1 to 8, while food such as rice is conveyed by a conveyor, water spraying, steam heating, stirring and mixing, sterilization, cooling, drying, hot water immersion, washing, draining and baking are continuously performed. An apparatus for performing temperature management or the like is disclosed.

Patent Document 9 includes a high-temperature heating process in which high-temperature superheated steam is applied to a cooking object while the cooking object is being conveyed by a conveyor, and a temperature-lowering process in which low-temperature gas having a lower temperature is applied to the cooking object. An apparatus that performs cooking while suppressing the escape of free water by repeating alternately is disclosed.

JP-A-6-237860 Japanese Patent Laid-Open No. 5-30952 JP-A-6-181842 Japanese Patent Laid-Open No. 6-181843 JP-A-9-206206 JP-A-9-238623 International Publication No. 00/08986 International Publication No. 07/142493 JP 2000-152754 A

However, the conveyor devices described in Patent Documents 1 to 8 have a problem that they cannot be used for steam heating in which heating at different temperatures is combined.

In addition, in the conveyor-type device described in Patent Document 9, a low temperature lowering step is added after the high temperature heating process in order to avoid the outflow of free water due to overheating of the food material, but the food material is kept at a constant temperature. Therefore, there is a problem that the heat treatment process for a certain period of time cannot be applied when the process is performed in multiple stages.

In addition, the conventional conveyor-type devices such as Patent Documents 1 to 9 have a problem that they are not versatile for cooking with a processing temperature and a processing time according to the types and sizes of various foods and processing applications. It was.

The present invention has been made in view of the above, and the process of heat-treating the food at a constant temperature for a certain time can be carried out in multiple stages, such as the types, sizes and processing applications of various foods. An object of the present invention is to provide a cooking device and a cooking method that are excellent in versatility for cooking at a processing temperature and a processing time according to the above.

In order to solve the above-described problems and achieve the object, the cooking device of the present invention includes a plurality of cooking cabinets connected to a cooking cabinet provided with a cooking space in which food to be cooked is stored, A conveyor that passes through a plurality of the cooking chambers and conveys the ingredients into the cooking chambers, a steam generation unit that generates steam, and a steam flow path that guides the steam from the steam generation units into the cooking chambers And a cooking device comprising a temperature detection unit for detecting the temperature in the cooking space, a storage unit, and a control unit, wherein the storage unit is a processing temperature for cooking in multiple stages for each of the ingredients And the processing time is stored in association with each other, and the control unit sets the processing temperature in each cooking chamber by associating with the plurality of cooking chambers according to the ratio of the processing time in the multi-stage. Chamber-specific temperature setting means and previous In each cooking chamber, the flow rate of the steam flowing through the steam channel is adjusted so that the temperature detected by the temperature detection unit becomes constant at the processing temperature set by the cooking chamber-specific temperature setting means. The flow rate adjusting means, and the conveying speed of the conveyor so that the food is cooked in the processing time corresponding to the processing temperature set by the cooking chamber temperature setting means in each cooking chamber. And a conveyance speed control means for controlling.

The cooking device according to the present invention further includes an input unit in the cooking device described above, and the storage unit is associated with at least one of the type, processing application, and size of the food. And storing the combination of the processing temperature and the processing time of the multi-stage, and the temperature setting means for each cooking chamber provides the user with at least one of the type, processing application, and size of the foodstuff. It is further characterized by further comprising processing temperature time setting means for setting the processing temperature and the processing time in the multiple stages by performing control so as to be designated via the input unit.

Moreover, the cooking device according to the present invention is the cooking device as described above, wherein the temperature setting means for each cooking chamber is configured such that the temperature inside the food reaches the processing temperature based on the shape and / or size of the food. The apparatus further comprises processing time correction means for correcting the processing time by calculating the product temperature arrival time until it is added and adding it to the processing time.

Moreover, the cooking device of the present invention is characterized in that, in the cooking device described above, the processing time correction means calculates the product temperature arrival time based on the following equation.
S (ΔT, r) = k × r ² × (ΔT) ^0.25
(Where ΔT is the difference between the processing temperature at the previous stage and the processing temperature at the next stage, r is the size of the food, k is a parameter depending on the shape of the food, and S (ΔT, r) is the product temperature arrival time.)

The cooking device according to the present invention is the cooking device as described above, wherein the cooking chamber includes a baffle plate inside the cooking space, and the steam flow path extends from the periphery of the entrance / exit of the food to be conveyed. A first jet nozzle for jetting the steam toward the plate, and a second jet nozzle for jetting the steam from the lower side of the conveyor inside the cooking space toward the baffle plate. And

Moreover, the heating cooking apparatus of the present invention further includes a curtain made of a heat-insulating flexible material having heat resistance and water resistance between the plurality of cooking chambers through which the conveyor passes in the heating cooking apparatus described above. Features.

Moreover, the heating cooking apparatus of this invention is a heating cooking apparatus as described above, The said conveyance speed control means is such that the said foodstuff is cooked in the said processing time corresponding to the said processing temperature in each said cooking chamber. The conveyance speed of the conveyor is controlled to be constant or intermittent.

Moreover, the cooking device according to the present invention is characterized in that, in the cooking device described above, the conveyor is made of a metal material having high thermal conductivity and has air permeability due to a net-like or porous structure. To do.

Moreover, the cooking device of the present invention is the cooking device as described above, wherein steam is applied to the conveyor before the food material loading position of the conveyor passing through the plurality of cooking chambers or after the food material extraction position. Or the washing | cleaning part which sprays a water flow is further provided, It is characterized by the above-mentioned.

Moreover, the cooking device according to the present invention is the cooking device described above, with respect to the conveyor before the food material loading position of the conveyor penetrating the plurality of cooking chambers or after the food material extraction position. It further comprises a conveyor processing unit that performs cold / hot water spraying, dipping, or air drying.

Moreover, the cooking method of the present invention includes a plurality of cooking chambers connected to a cooking chamber provided with a cooking space in which ingredients to be cooked are stored, and the cooking chambers penetrating the plurality of cooking chambers. A conveyor for transporting the food material therein, a steam generating section for generating steam, a steam flow path for guiding the steam from the steam generating section into the cooking chambers, and a temperature for detecting the temperature in the cooking space A cooking method that is executed in a cooking apparatus including a detection unit, a storage unit, and a control unit, wherein the storage unit is a processing temperature and a processing time for cooking in multiple stages for each food. Cooking in which the processing temperature is set in each cooking chamber by associating with the plurality of cooking chambers according to the ratio of the multi-stage processing time, which is executed in the control unit. Temperature setting for each chamber And in each cooking chamber, the temperature detected by the temperature detection unit flows through the steam flow path so that the processing temperature set in the cooking chamber-specific temperature setting step is constant. The food is heated and cooked in the processing time corresponding to the processing temperature set in the cooking chamber-specific temperature setting step in each cooking chamber in the flow rate adjustment step for adjusting the steam flow rate. And a conveyance speed control step for controlling the conveyance speed of the conveyor.

According to the present invention, the processing temperature and the processing time for cooking in multiple stages are stored in association with each food, and each cooking is performed by associating with a plurality of cooking chambers according to the ratio of the multi-stage processing time. A processing temperature is set in the cooking chamber, and in each cooking chamber, the flow rate of the steam flowing through the steam flow path is adjusted so that the temperature detected by the temperature detection unit is constant at the set processing temperature. Inside, the conveyor speed is controlled so that the food is cooked in the processing time corresponding to the set processing temperature, so the process of heating the food for a certain time while maintaining the food at a constant temperature in multiple stages It can be carried out, and there is an effect that versatility can be imparted for cooking by heating at a processing temperature and a processing time according to the types and sizes of various foods, processing applications, and the like.

Further, according to the present invention, a combination of multi-stage processing temperature and processing time is stored in association with at least one of the type of food, processing application, and size, and the type of food and processing application In addition, by controlling the user to specify at least one of the sizes via the input unit, the multi-stage processing temperature and processing time are set, so the type of food, processing application, and size There exists an effect that a foodstuff can be heat-cooked with the appropriate processing temperature and processing time according to.

Further, according to the present invention, the processing time is calculated by calculating the product temperature arrival time until the temperature inside the food reaches the processing temperature based on the shape and / or size of the food, and adding it to the processing time. Therefore, it is possible to ensure that the temperature inside the food is kept at a constant temperature and cooked for a certain period of time.

In addition, according to the present invention, the product temperature arrival time is calculated based on the following formula, so the product temperature arrival time is predicted more accurately, and the temperature inside the food is kept at a constant temperature and is cooked for a fixed time. There is an effect that it can be guaranteed.
S (ΔT, r) = k × r ² × (ΔT) ^0.25
(Here, ΔT is the difference between the processing temperature at the previous stage and the processing temperature at the next stage, r is the size of the food, k is a parameter depending on the shape of the food, and S (ΔT, r) is the product temperature. It is arrival time.)

Further, according to the present invention, the cooking chamber includes a baffle plate inside the cooking space, and the steam flow path is a first spout that spouts steam from the periphery of the food inlet / outlet to the baffle plate, Since it has the 2nd spout which spouts a steam toward the baffle plate from the lower side of the conveyer inside cooking space, it is suitable temperature by contacting the low temperature baffle plate with the hot hot steam spouted Wet saturated air is generated and gently introduced from the opening of the cooking cabinet to the back and from the bottom to the top, so that the inside of the cooking cabinet can be kept uniform.

In addition, according to the present invention, since a curtain made of a heat-insulating flexible material having heat resistance and water resistance is further provided between the plurality of cooking chambers through which the conveyor passes, the inside of the cooking chamber which is normal pressure is not completely sealed. In addition, there is an effect that it is possible to appropriately convey the food cooked with wet saturated air while suppressing the heat conduction between the cooking chambers while minimizing the movement of the atmosphere between the cooking chambers or outside.

Further, according to the present invention, the conveyor speed is controlled constant or intermittently so that the food is cooked in the processing time corresponding to the processing temperature in each cooking chamber. There is an effect that it is possible to perform an intermittent operation that is stopped every time a speed or a certain distance is reached, so that the processing time at the set processing temperature and the food can be cooked.

Further, according to the present invention, the conveyor is made of a metal material having high thermal conductivity and has air permeability due to a net-like or porous structure. There is an effect that the set processing temperature can be reached.

In addition, according to the present invention, since the cleaning unit for spraying steam or water flow to the conveyor is further provided before the food material loading position of the conveyor passing through the plurality of cooking chambers or after the food material extraction position, There exists an effect that the conveyed conveyor can be washed appropriately.

In addition, according to the present invention, a conveyor that performs cold / hot water spraying, dipping, or blow drying on the conveyor before or after the food loading position of the conveyor that passes through the plurality of cooking chambers. Since a processing part is further provided, there exists an effect that processes, such as cold / hot water spraying, immersion, and ventilation drying, can be performed with respect to the conveyor which conveys foodstuffs.

FIG. 1 is a block diagram illustrating an example of a configuration of a cooking device 10 to which the present invention is applied. FIG. 2 is a diagram schematically showing, as an example, a heating program that defines multi-stage processing temperatures and processing times for a certain food stored in the heating program database 106a. FIG. 3 is a flowchart showing an example of a basic process of the control device 55 of the heating cooking apparatus 10 in the present embodiment. FIG. 4 schematically shows a process of setting the processing temperature and the conveyance speed V of each cooking chamber 12 by associating with the plurality of cooking chambers 12 according to the ratio of the multi-stage processing time in the heating program shown in FIG. FIG. FIG. 5 is a flowchart showing an example of the processing time correction processing in the present embodiment. FIG. 6 is a diagram schematically illustrating an example of the read heating program (upper diagram) and the corrected heating program (lower diagram). FIG. 7 is a graph showing the results of heat transfer analysis in a temperature environment of 100 ° C. for foods of various shapes such as a plate shape, a columnar shape, and a spherical shape. FIG. 8 is a graph showing the relationship between the temperature difference (° C.) analyzed from the heat transfer analysis results and the product temperature arrival time for plate-like, columnar, and spherical foods. FIG. 9 is a graph showing the relationship between the square of the food material size (m) analyzed from the heat transfer analysis result and the rate of change A. FIG. 10 is a diagram schematically showing a heating pattern (upper diagram) converted from the heating program after the processing time correction shown in the lower diagram of FIG. 6 and a processing temperature setting method (lower diagram) for each cooking chamber. FIG. 11 is a perspective view showing a configuration of one cooking chamber 12 among a plurality of cooking chambers 12 connected to the cooking device 10 of the present embodiment in the present embodiment. FIG. 12 is a front view when the cooking cabinet 12 is viewed in the x-axis direction. FIG. 13 is a cross-sectional view of the cooking chamber 12 viewed in the y-axis direction. FIG. 14 is a diagram illustrating an example of the lifting means 90 provided in the cooking cabinet 12.

Hereinafter, embodiments of a cooking device, a cooking method, and a program according to the present invention will be described in detail with reference to the drawings. Note that the present invention is not limited to the embodiments.

[Configuration of cooking device]
Hereinafter, the structure of the heating cooking apparatus to which this invention is applied is demonstrated, and the process of a heating cooking apparatus is demonstrated continuously. FIG. 1 is a block diagram showing an example of the configuration of a cooking device 10 to which the present invention is applied, and conceptually shows only the part related to the present invention in the configuration.

The heating cooking apparatus 10 generally includes a plurality of cooking chambers 12A to 12D connected to a cooking chamber 12 provided with a cooking space for storing ingredients to be cooked and a plurality of cooking chambers 12A to 12D. A conveyor 23 that conveys food into each cooking chamber 12, a steam generation unit 14 that generates steam, a steam channel 44 that guides the steam from the steam generation unit 14 into each cooking chamber 12, and a cooking space A temperature detection unit 50 that detects temperature and a control device 55 are provided. Further, the conveyor 23 is provided with a motor 80 capable of controlling the conveyance speed so that the food can be conveyed. The steam flow path 44 is provided with a controllable valve 52 so that the flow rate of the steam flowing through the steam flow path 44 can be adjusted. In addition, in this embodiment, although the example which connected the four cooking chambers 12 is demonstrated, this invention is not restricted to this, Arbitrary numbers of cooking chambers of arbitrary length may be connected.

In FIG. 1, each cooking chamber 12 is provided with a cooking space in which ingredients to be cooked are stored, and a temperature detection unit 50 is installed in the cooking space. Here, a baffle plate may be installed inside the cooking cabinet 12, and as an example, the steam flow path 44 is configured as a steam pipe, and steam is directed from the periphery of the entrance / exit of the conveyed food toward the baffle plate. There are provided a first jet port for jetting and a second jet port for jetting steam from the lower side of the conveyor 23 inside the cooking space toward the baffle plate. In addition, a curtain made of a heat-insulating and flexible material having heat resistance and water resistance, such as silicon rubber and Teflon (registered trademark) rubber, is installed at an entrance of the food in the cooking cabinet 12 (for example, between adjacent cooking cabinets 12). May be. Note that an air curtain may be formed instead of the curtain. Further, the conveyor 23 may be made of a metal material having high thermal conductivity, and may have air permeability due to a net-like or porous structure. Further, it may further include a cleaning unit that sprays steam or water flow on the conveyor 23 before the food material loading position of the conveyor 23 or after the food material take-out position. You may further provide the conveyor process part which performs immersion or ventilation drying. In addition, embodiment of the structure of the heat cooking apparatus 10 other than these control apparatuses 55 is demonstrated in detail in the Example mentioned later.

In FIG. 1, the control device 55 is generally a device such as a programmable logic controller (PLC) that includes the storage unit 106, the control unit 102, and the input / output interface unit 108. Here, the control unit 102 is a microprocessor, a CPU, or the like that comprehensively controls the entire control device 55. The input / output interface unit 108 is an interface connected to the temperature detection unit 50, the input unit 112, the display unit 114, the motor 80, and the valve 52. The storage unit 106 is a device that stores various databases and tables. Each unit of the control device 55 is connected to be communicable via an arbitrary communication path.

Various databases and tables (such as the heating program database 106a) stored in the storage unit 106 are storage means such as a fixed disk device. For example, the storage unit 106 stores various programs, tables, files, databases, and the like used for various processes.

Among these components of the storage unit 106, the heating program database 106a is a heating program storage unit that stores a heating program that associates and defines processing temperatures and processing times for cooking in multiple stages for each ingredient. . Here, the heating program database 106a may store combinations of multi-stage processing temperatures and processing times in association with at least one of the kind of food, processing application, and size. FIG. 2 is a diagram schematically showing, as an example, a heating program that defines multi-stage processing temperatures and processing times for a certain food stored in the heating program database 106a. As shown in FIG. 2, the heating program stored in the heating program database 106a is optimized according to the conditions of the ingredients, the processing temperature (T1, T2, and T3) and the processing time (M1, M2, and M3). ) In association with each other.

In FIG. 2, the input / output control interface 108 controls the temperature detection unit 50, the input unit 112, the display unit 114, the motor 80, the valve 52, and the like. Here, as the display unit 114, in addition to a monitor (including a home television), a speaker can be combined. As the input unit 112, a keyboard, a mouse, a microphone, and the like can be used. Here, the temperature detection part 50 may be provided with the function to detect humidity other than the function to detect the temperature in a cooking chamber.

Further, in FIG. 1, the control unit 102 has a control program such as an OS (Operating System), a program that defines various processing procedures, and an internal memory for storing necessary data. And the control part 102 performs the information processing for performing various processes by these programs. The control unit 102 includes a cooking chamber-specific temperature setting unit 102a, a flow rate adjusting unit 102e, and a conveyance speed control unit 102f in terms of functional concept.

Among these, the temperature setting part 102a classified by cooking chamber is the temperature setting means according to cooking chamber which sets processing temperature to each cooking cabinet 12 by matching with the several cooking cabinet 12 according to the ratio of the multi-step processing time. . For example, the temperature setting unit 102a for each cooking chamber reads a heating program (see FIG. 2 as an example) of the food to be cooked from the heating program database 106a, and multi-stage processing time (M1, M1) defined in the heating program. A processing temperature (T1, T2, T3) is set in each cooking chamber corresponding to the arrangement of the plurality of cooking cabinets 12A to 12D according to the ratio of M2, M3). Here, the cooking chamber-specific temperature setting unit 102a may include a processing temperature time setting unit 102b, a processing time correction unit 102c, and a conveyance speed setting unit 102d, as shown in FIG.

The processing temperature time setting unit 102b is processing temperature time setting means for setting a processing time and a processing temperature for the food by causing the user to input items regarding the food to be cooked via the input unit 112. For example, the processing temperature time setting unit 102b performs the control by causing the user to specify at least one of the type, processing application, size, and the like of the food via the input unit 112. A heating program corresponding to the type, processing application, size, etc. of the food is read from the heating program database 106a, and multi-stage processing temperatures and processing times for the food are set. The processing temperature time setting unit 102b controls the display unit 114 to display options such as the type of food, processing application, and size, and allows the user to select each item via the input unit 112. Thus, a heating program corresponding to the type, processing application, size, etc. of the designated food material may be read from the heating program database 106a, and the multi-stage processing temperature and processing time for the food material may be set.

Further, the processing time correction unit 102c calculates the product temperature arrival time until the temperature inside the food reaches the processing temperature based on the shape and size of the food, and adds the processing temperature to the processing time. This is processing time correction means for correcting the time. Here, the processing time correction unit 102c may calculate the product temperature arrival time based on a mathematical expression configured from parameters related to the type, size, shape, and the like of the foodstuff. For example, the processing time correction unit 102c may calculate the product temperature arrival time based on the following equation (approximate equation).
S (ΔT, r) = k × r ² × (ΔT) ^0.25
(Here, S (ΔT, r) is the product temperature arrival time, ΔT is the difference between the processing temperature at the previous stage and the processing temperature at the next stage, r is the size of the food, and k is the shape of the food. For example, k = 7.44 in the case of a plate shape, k = 3.33 in the case of a cylindrical shape, and k = 2.04 in the case of a spherical shape. )

Further, the processing time correction unit 102c may calculate the product temperature arrival time based on the following equation (approximate equation) that further considers heat transfer characteristics.
S (ΔT, r) = h × k × r ² × (ΔT) ^0.25
(Here, S (ΔT, r) is the product temperature arrival time, ΔT is the difference between the processing temperature at the previous stage and the processing temperature at the next stage, r is the size of the food, and k is the shape of the food. For example, k = 7.44 in the case of a plate shape, k = 3.33 in the case of a cylindrical shape, and k = 2.04 in the case of a spherical shape. Further, h is a coefficient related to the heat transfer characteristics of the food, and is usually 1, but is specified in the range of 0.2 to 2 in the case of food having a significant difference in heat characteristics.)

Note that the mathematical formula for calculating the product temperature arrival time is not limited to the above approximate expression, and the processing time correction unit 102c is capable of calculating the product temperature arrival time from parameters related to the type, size, shape, etc. of the foodstuff. The product temperature arrival time may be calculated using an approximate expression of the form.

The conveyance speed setting unit 102d is a conveyance speed setting unit that sets the conveyance speed of the conveyor. For example, the conveyance speed setting unit 102d removes the sum of multi-stage processing times (M1 + M2 + M3 in the case of FIG. 2) from the _total cooking cabinet length _Ltotal that is the length of the conveyor from the cooking cabinet 12A to the cooking cabinet 12D. By doing so, the conveyance speed may be calculated and set.

Further, in FIG. 1, the flow rate adjusting unit 102e controls the valve so that the temperature detected by the temperature detecting unit 50 becomes constant at the processing temperature set by the cooking chamber specific temperature setting unit 102a. 52 is a flow rate adjusting means for adjusting the flow rate of the steam flowing through the steam flow path 44 by controlling 52. For example, when the processing temperature T1 is set by the cooking chamber temperature setting unit 102a for the cooking chamber 12A, the flow rate adjustment unit 102e sets the valve 52A so that the temperature detected by the temperature detection unit 50A is constant at T1. Open / close control is performed. That is, the flow rate adjustment unit 102e performs control to open the valve 52A when the temperature detected by the temperature detection unit 50A is lower than T1, and close the valve 52A when higher than T1.

Moreover, the conveyance speed control part 102f sets the conveyance speed of the conveyor 23 so that a foodstuff may be cooked in the processing time corresponding to the processing temperature set by the temperature setting part 102a for each cooking chamber in each cooking chamber 12. It is the conveyance speed control means to control. For example, the conveyance speed control unit 102f controls the motor 80 so that the conveyor 23 moves at the conveyance speed set by the conveyance speed setting unit 102d. Here, the conveyance speed control unit 102f may control the conveyance speed of the conveyor at a constant speed, or may perform an intermittent operation that stops every time the vehicle moves a certain distance.

Above, description of the structure of the heat cooking apparatus 10 in this Embodiment is finished.

[Processing of the cooking device 10]
Next, an example of the processing of the cooking device 10 according to the present embodiment configured as described above will be described in detail with reference to FIGS.

[Basic processing]
First, basic processing of the control device 55 of the heating cooking apparatus 10 in the present embodiment will be described with reference to FIGS. 3 and 4. FIG. 3 is a flowchart showing an example of a basic process of the control device 55 of the heating cooking apparatus 10 in the present embodiment.

First, the temperature setting unit 102a for each cooking chamber reads the heating program for the food to be cooked from the heating program database 106a (step SA-1). For example, the temperature setting unit 102a for each cooking chamber inputs items (type, processing application, size / size, shape, etc.) regarding the target food to the user via the input unit 112 by the processing of the processing temperature time setting unit 102b. By doing so, the corresponding heating program is read from the heating program database 106a.

And the temperature setting part 102a classified by cooking chamber sets processing temperature to each cooking chamber 12 by matching with the several cooking chambers 12 according to the ratio of the multistep processing time prescribed | regulated to the read heating program ( Step SA-2). Here, FIG. 4 sets the processing temperature and the conveyance speed V of each cooking cabinet 12 by matching with the several cooking cabinets 12 according to the ratio of the multi-stage processing time in the heating program shown in FIG. It is a figure showing processing typically.

As shown in FIG. 4, in the heating program, when the processing times M1, M2, and M3 corresponding to the processing temperatures T1, T2, and T3 are defined at a ratio of M1: M2: M3 = 1: 2: 1, In the present embodiment, since four cooking chambers A to D having the same length are connected and arranged, the cooking chamber-specific temperature setting unit 102a performs the four cooking according to the ratio of each processing time. The processing temperature T1 is set in the cooking chamber A, the processing temperature T2 is set in the cooking chamber B, the processing temperature T2 is set in the cooking chamber C, and the cooking chamber D is set in the cooking chamber D. Sets the processing temperature T3. And the temperature setting part 102a classified by cooking chamber is the total cooking chamber length _Ltotal (in this case, one cooking chamber) which is the length of the conveyor from cooking chamber 12A to cooking chamber 12D by the process of the conveyance speed setting unit 102d. The transport speed (V = L _total / St) is calculated and set by dividing the sum of the multi-stage processing times (St = M1 + M2 + M3) from (4 times the length of). When the temperature setting unit 102a for each cooking chamber performs an intermittent operation to stop the conveyor every time the conveyance speed control unit 102f advances a certain distance, the processing time per cooking chamber 12, that is, a certain distance (one cooking You may calculate the stop time (in this case, V * _Ltotal / 4 = M1 = M2 / 2 = M3) to stop whenever it advances. As described above, the temperature setting unit 102a for each cooking chamber is used for each cooking chamber 12 according to the relationship between the ratio of the multi-stage processing time defined in the read heating program and the arrangement of the plurality of cooking chambers 12. Assign the processing temperature and processing time.

Returning to FIG. 3 again, the flow rate adjusting unit 102e controls the valve so that the temperature detected by the temperature detecting unit 50 is constant at the processing temperature set by the cooking chamber specific temperature setting unit 102a. 52 is controlled to start the process of adjusting the flow rate of the steam flowing through the steam flow path 44 (step SA-3). For example, when the processing temperature T1 is set by the cooking chamber temperature setting unit 102a for the cooking chamber 12A, the flow rate adjustment unit 102e sets the valve 52A so that the temperature detected by the temperature detection unit 50A is constant at T1. Open / close control is performed. That is, the flow rate adjustment unit 102e performs control to open the valve 52A when the temperature detected by the temperature detection unit 50A is lower than T1, and close the valve 52A when higher than T1.

And the conveyance speed control part 102f sets the conveyance speed of the conveyor 23 so that a foodstuff may be heat-cooked in the processing time corresponding to the process temperature set by the temperature setting part 102a according to cooking chamber in each cooking chamber 12. Control (step SA-4). For example, the conveyance speed control unit 102f controls the motor 80 so that the conveyor 23 moves at a constant conveyance speed set by the conveyance speed setting unit 102d. Here, the conveyance speed control unit 102f is set by the cooking chamber-specific temperature setting unit 102a every time a certain distance (the length of one cooking chamber 12) proceeds when performing an intermittent operation to stop each time the certain traveling distance. You may perform control which stops a conveyor during the processing time per cooking chamber 12. FIG. The conveyance speed control unit 102f may increase or decrease the conveyance speed in a sine function, for example, so as to avoid a rapid acceleration when starting and stopping the intermittent operation.

The above is an example of the basic processing of the control device 55 of the cooking device 10 in the present embodiment.

[Processing time correction]
Next, the case where the processing time correction is performed in step SA-2 of the basic processing described above will be described below with reference to FIGS. That is, in the above-described basic processing, the processing time of the heating program is used as it is for setting the processing temperature for each cooking chamber, but until the food reaches the processing temperature in the cooking chamber during the processing time of the heating program. May not be taken into account (time to reach product temperature). In this processing time correction process, by calculating the product temperature arrival time and correcting the processing time, it is ensured that after the food material reaches the processing temperature, the food is heated during the processing time before correction. can do. Here, FIG. 5 is a flowchart showing an example of the processing time correction processing in the present embodiment.

First, the temperature setting unit 102a for each cooking chamber reads the heating program for the ingredients to be cooked from the heating program database 106a, similarly to the above-described step SA-1 (step SA-1). Here, FIG. 6 is a diagram schematically showing an example of the read heating program (upper diagram) and the corrected heating program (lower diagram). As shown in the upper diagram of FIG. 6, for example, the read out heating program includes multi-stage processing temperatures (T1, T2, T3) and processing times (M1 ′, M2 ′, M3) for the ingredients to be cooked. ′) Is defined in association with it.

Returning to FIG. 5 again, the temperature setting unit 102a for each cooking chamber performs control to select the size, shape, and the like of the ingredients to be cooked via the input unit 112 (step SA-21).

And the temperature setting part 102a classified by cooking chamber is the product temperature arrival time until the temperature inside the said foodstuff reaches processing temperature based on the shape, size, etc. of the selected foodstuff by the process of the processing time correction | amendment part 102c. Is calculated (step SA-22). Here, FIG. 7 is a graph showing a heat transfer analysis result in a temperature environment of 100 ° C. for each shape of food material such as a plate shape, a columnar shape, and a spherical shape. Moreover, FIG. 8 is a graph showing the relationship between the temperature difference (° C.) raised to the 0.25th power and the product temperature arrival time analyzed from the heat transfer analysis results for plate-like, columnar and spherical foodstuffs. FIG. 9 is a graph showing the relationship between the square of the food material size (m) analyzed from the heat transfer analysis result and the rate of change A.

From the results of the heat transfer analysis as shown in FIG. 7, the product temperature arrival time of the foods of various sizes with respect to the plate-like, columnar, and spherical foods is the temperature difference (° C.) as shown in FIG. 8. It was confirmed that it was proportional to the power of 0.25. Further, as shown in FIG. 9, the rate of change A, which is a proportional constant, differs for each shape such as a plate shape, a columnar shape, or a spherical shape, and the rate of change A is proportional to the square of the food material size (m). It was confirmed. The proportionality constant k was 7.44 in the case of a plate, 3.33 in the case of a cylinder, and 2.04 in the case of a sphere.

From the above, the following formula (approximate formula) for calculating the product temperature arrival time was derived.
S (ΔT, r) = k × r ² × (ΔT) ^0.25
(Here, S (ΔT, r) is the product temperature arrival time, ΔT is the difference between the processing temperature at the previous stage and the processing temperature at the next stage, r is the size of the food, and k is the shape of the food. (K = 7.44 in the case of a plate shape, k = 3.33 in the case of a cylindrical shape, and k = 2.04 in the case of a spherical shape.)

Further, in the above formula, the following formula (approximate formula) taking into consideration heat transfer characteristics was derived.
S (ΔT, r) = h × k × r ² × (ΔT) ^0.25
(Here, S (ΔT, r) is the product temperature arrival time, ΔT is the difference between the processing temperature at the previous stage and the processing temperature at the next stage, r is the size of the food, and k is the shape of the food. For example, k = 7.44 in the case of a plate shape, k = 3.33 in the case of a cylindrical shape, and k = 2.04 in the case of a spherical shape. In addition, h is a coefficient related to the heat transfer characteristics of the food, and is usually 1. However, in the case of a food having a significant difference in the heat characteristics, it is a number specified in the range of 0.2 to 2. For example, h can be obtained from the ratio of the thermal conductivity of the food used in the heat transfer analysis to the thermal conductivity of the target food.)

As described above, the processing time correction unit 102c of the temperature setting unit 102a for each cooking chamber calculates the product temperature arrival time based on the shape, size, etc. of the selected food, using the above-described formula as an example (step) SA-22). In addition, the formula for calculating the product temperature arrival time is not limited to the above-described approximate expression, and the processing time correction unit 102c is capable of calculating the product temperature arrival time from parameters related to the type, size, shape, and the like of the foodstuff. The product temperature arrival time may be calculated using the approximate expression of the form, and the product temperature arrival time may be derived directly from the graph of the heat transfer analysis result without using the approximate expression. Here, as an approximate expression of another form, for example, an expression obtained by approximating a heat transfer analysis result by a logarithmic function (log function or the like), a trigonometric function (sin function or the like), or the like may be used.

Returning to FIG. 5 again, the temperature setting unit 102a for each cooking chamber corrects the processing time by adding the calculated product temperature arrival time to the processing time of the heating program by the processing of the processing time correction unit 102c (step SA). -23). That is, as illustrated in FIG. 5, the processing time correction unit 102 c calculates the calculated product temperature arrival time S (ΔT ₁ , r for each of the multi-stage processing temperatures M1 ′, M2 ′, and M3 ′ of the read heating program. ), S (ΔT ₂ , r), S (ΔT ₃ , r) are added to derive the corrected processing times M1, M2, and M3. Note that ΔT ₁ = T1−T0 (room temperature), ΔT ₂ = T2−T1, ΔT ₃ = T3−T2, M1 = S (ΔT ₁ , r) + M1 ′, and M2 = S (ΔT ₂ , r) + M2. ', M3 = S (ΔT ₃ , r) + M3 ′.

As described above, the control device 55 performs the subsequent processing using the heating program appropriately corrected according to the product temperature arrival time. In the subsequent processing, the same processing as step SA-2 of the basic processing described above may be performed. However, in the following example, the transport time is calculated from the processing time, and the processing temperature and the conveyor position are calculated. The process which converts into the heating pattern which matched these, and sets the process temperature for every cooking chamber is demonstrated.

That is, the cooking chamber specific temperature setting unit 102a integrates the processing time and converts it into an integrated processing time (step SA-24). For example, the temperature setting unit 102a for each cooking chamber has a set of processing steps (processing temperature T, processing time M) = [(T1, M1), (T2, M2),..., (Tn, Mn). ] To the set of each stage (temperature T, integrated processing time S) = [(T1, M1), (T2, (M1 + M2)),..., (Tn, ΣMn)].

Then, the cooking chamber temperature setting unit 102a calculates the conveying speed V of the conveyor (step SA-25). That is, the cooking chamber specific temperature setting unit 102a calculates the conveyance speed V (= L _total / Mt) by dividing the total cooking cabinet length L _total by the total processing time Mt (= ΣMn).

And the temperature setting part 102a classified by cooking chamber calculates the conveyor position Px (= Sx * V) of each step | paragraph by multiplying the conveyance speed V to the integrated processing time Sx of each step | paragraph, and converts it into a heating pattern ( Step SA-26). For example, the temperature setting unit 102a for each cooking chamber sets a set of temperatures obtained in step SA-24 (temperature T, integrated processing time S) = [(T1, M1), (T2, (M1 + M2)),. , (Tn, ΣMn)] by multiplying each Mx by V, the heating pattern (temperature T, conveyor position P) = [(T1, P1 (= M1 × V)), (T2, P2 (= (M1 + M2)) × V)),..., (Tn, Pn (= ΣMn × V))]. Here, FIG. 10 is a diagram schematically showing a heating pattern (upper diagram) converted from the heating program after the processing time correction shown in the lower diagram of FIG. 6 and a processing temperature setting method (lower diagram) for each cooking chamber. is there. As shown in the upper diagram of FIG. 10, the conveyor position Px is obtained by multiplying each processing time of the corrected heating program shown in the lower diagram of FIG. 6 by the conveyance speed V, and the processing temperature Tx and the conveyor position Px are obtained. Convert to associated heating pattern.

Then, the temperature setting unit 102a for each cooking chamber associates the plurality of cooking chambers 12 with each other based on the conveyor position of the converted heating pattern, and sets the processing temperature for each cooking chamber 12 (step SA-27). That is, as shown in FIG. 10, the temperature setting unit 102a for each cooking chamber sets the processing temperature T1 for the cooking chamber A corresponding to the conveyor positions P0 to P1, and the cooking chamber B corresponding to the conveyor positions P1 to P2. The processing temperature T2 is set to C, and the processing temperature T3 is set to the cooking chamber D corresponding to the conveyor positions P2 to P3.

As described above, when the processing by the temperature setting unit 102a for each cooking chamber is completed, the control device 55 performs the same processing as the above-described steps SA-3 and SA-4. This completes an example of the processing time correction processing in the present embodiment.

[Example]
Next, an example of the cooking device 10 in the above-described embodiment will be described with reference to FIGS. Here, first, the background of the development of the cooking device 10 of the present embodiment will be described.

The main ingredients that make up food are starch, protein, fiber and lipid, and various trace ingredients such as vitamins, enzymes and spicy ingredients are also included. In cooking by heating, these components contained in the food can be denatured and edible, and at the same time, a favorable taste, aroma, color, shape, and appropriate texture can be formed.

However, since the temperature at which each component is denatured and the processing time are different, it is not easy to provide a high-quality cooked food by imparting optimum denaturation to each component with the conventional cooking technique that simply heats at 100 ° C. It was. In addition, skilled cooks cook delicious dishes while adjusting the firepower based on experience and experience, but this is difficult to reproduce industrially.

Therefore, a cooking processing system (Soft Steam Processing (trademark)) has been developed that grasps the heat-denaturing characteristics of each food ingredient and optimally modifies each ingredient step by step to industrially produce high-quality food. In this soft steam processing machine, in order to optimally denature a plurality of components, the internal temperature was controlled by a program, and the food material temperature was heated stepwise (batch type soft steamer: International Publication No. 09/15101019). reference). This apparatus requires a batch operation in which food is put into a cooking cabinet and taken out after cooking, and only a limited amount of production can be expected. In addition, the batch type soft steamer requires a time for raising the temperature inside the chamber and a time for returning to the initial temperature after cooking, which has a drawback that the whole cooking time becomes longer. Furthermore, when high-temperature steam is directly introduced into the cabinet in order to shorten the temperature raising time, there is a problem that a part of the food may be overheated.

The present embodiment was developed as a result of intensive studies by the inventors of the present invention in view of the above-mentioned problems, and has a main purpose of continuating the stepwise heating process in Soft Steam Processing (trademark). Yes. In the following description of the present embodiment, an example in which the configuration is more detailed among the above-described embodiments will be described, and other configurations and processes will be omitted by referring to the above-described embodiment.

As in the above-described embodiment, the cooking device 10 of the present embodiment includes a plurality of cooking chambers 12 connected to a cooking chamber 12 provided with a cooking space in which ingredients to be cooked are stored, and a plurality of cooking chambers. A conveyor 23 that passes through the cabinet 12 and conveys food into each cooking chamber 12, a steam generation unit 14 that generates steam, a steam channel 44 that guides the steam from the steam generation unit 14 into each cooking chamber 12, and A temperature detection unit 50 that detects the temperature in the cooking space and a control device 55 are provided. The steam generator 14 such as a boiler is configured to generate saturated steam by a known means. Further, the conveyor 23 is provided with a motor 80 capable of controlling the conveyance speed so that the food can be conveyed. The steam flow path 44 is provided with a controllable valve 52 so that the flow rate of the steam flowing through the steam flow path 44 can be adjusted. Here, FIG. 11 is a perspective view showing a configuration of one cooking chamber 12 among a plurality of cooking chambers 12 connected to the cooking device 10 of the present embodiment in the present embodiment. As shown in FIG. 11 and the like, in this embodiment, the x-axis, y-axis, and z-axis that are orthogonal to each other represent the orientation in space. Although not shown in FIG. 11, preferably, the plurality of cooking chambers 12 are closely connected so that there is no gap between them.

As shown in FIG. 11, with respect to one cooking chamber 12 among a plurality of connected cooking chambers 12, belt-type conveyors 23 that convey ingredients pass through each cooking chamber 12. The conveyor 23 is made of a metal material having high thermal conductivity, and has air permeability due to a net-like or porous structure. In the present embodiment, the conveyor 23 conveys food materials in the x-axis direction.

Further, as shown in FIG. 11, the cooking chamber 12 is provided with a steam flow path 44 for introducing the steam from the steam generating unit 14 such as a boiler into the cooking chamber 12 through the valve 52. And in the cooking chamber 12, the steam flow path 44 is provided in the substantially frame shape extended along the inner periphery of the cooking chamber 12 main body like illustration.

Moreover, as shown in FIG. 11, the strip-shaped curtain 60 which consists of a heat insulating flexible material which has heat resistance and water resistance is installed in the foodstuff entrance / exit of the cooking cabinet 12 (for example, between the adjacent cooking cabinets 12). Yes. Here, FIG. 12 is a front view when the cooking chamber 12 is viewed in the x-axis direction. The curtain 60 is not shown so that the inside of the cooking cabinet 12 can be easily seen.

As shown in FIG. 12, in this embodiment, the steam flow path 44 is branched in two directions inside the cooking cabinet 12, and is formed in a U shape. Note that the branched steam flow path 44 is bent at 90 ° in the x-axis direction on the lower side and arranged to extend horizontally. Further, baffle plates 36 and 37 are installed substantially symmetrically inside the cooking chamber 12, and the steam flow path 44 is a first jet outlet 47 for jetting saturated steam from the periphery of the entrance and exit toward the baffle plate 37. And a second jet port 48 for jetting saturated steam from the lower side of the conveyor 23 inside the cooking space toward the baffle plate 36. In addition, you may comprise each baffle plate 36 and 37 by the well-known means as described in international publication 09/151019 grade | etc.,. The saturated steam ejected toward the baffles 36 and 37 is cooled and condensed by being mixed with the atmosphere near the opening, and is supplied to the cooking space as moderately saturated wet air containing minute water droplets. The cooking space is configured to be filled with wet saturated air. In addition, it is possible to introduce outside air into the cooking space and discharge air in the cooking space from the opening near the entrance, and the cooking space is maintained at normal pressure (atmospheric pressure).

Here, FIG. 13 is a cross-sectional view when the cross section of the cooking cabinet 12 is seen in the y-axis direction. That is, FIG. 13 is a side view when the substantially left-right symmetric cooking chamber 12 is cut along the center line. As shown in FIG. 13, the branched steam flow path 44 is bent 90 ° in the x-axis direction and extends horizontally at the lower side, and is again bent 90 ° in the z-axis direction to form a U-shape. Further, in the steam flow path 44 extending in the lower horizontal direction (x-axis direction), as described above, the second ejection port 48 that ejects saturated steam from the lower side of the conveyor 23 toward the baffle plate 36. As shown in the figure, the second ejection port 48 is provided with a number of ejection ports 48. That is, the saturated steam ejected from the second ejection port 48 is not directly ejected to the cooking space or the conveyor 23 but hits the low-temperature baffle plate 36 and stays in the open flow path in the low-temperature atmosphere for a certain period of time. For this reason, the above-mentioned condensation is effectively carried out, and it is gently and indirectly supplied into the cooking space as wet saturated air, and gently from the air-permeable conveyor 23 to the food F. Heat conduction is performed, which contributes to the homogenization of the atmosphere in the cooking space. Moreover, as shown in FIG. 13, the temperature detection part 50 which detects the temperature in cooking space is installed in the side wall in the cooking chamber 12, and as demonstrated in the above-mentioned embodiment, the control apparatus 55 of FIG. The cooking space is maintained at the set processing temperature by the control. Further, as described in the above-described embodiment, the conveying speed of the conveyor 23 is controlled by the control device 55 so that the food is heated at the processing temperature for the set processing time.

As described above, according to the present embodiment, it is possible to form a line by continuous production, and it is possible to cope with a mass production system. In addition, according to the present embodiment, the atmosphere temperature can be instantaneously changed by transferring between cooking chambers having different temperatures, and the cooking time can be shortened. Moreover, since there is no raising / lowering of cooking chamber temperature, the energy saving effect can also be desired.

In addition, you may install a raising / lowering means further in the cooking chamber 12 of the Example mentioned above. Here, FIG. 14 is a diagram illustrating the lifting / lowering means 90 provided in the cooking cabinet 12 as an example. As shown in FIG. 14, the elevating means 90 uses a mechanism such as a belt and a gear, and an actuator such as a motor and a cylinder (not shown) to move the plate P on which food is placed in the vertical direction (z-axis direction) and the horizontal direction. A known device that can move in the (x-axis direction) is used, and a plate P on which food is placed is retained in the cooking space in the direction of the arrow shown in the figure. The actuator of the lifting / lowering means 90 is connected to the control device 55, and the moving speed of the plate by the lifting / lowering means 90 can be controlled by the control device 55. That is, the control device 55 controls the elevating means 90 to control the staying time of the food, and can freely set the actual length of the cooking cabinet 12 without depending on the actual length of the cooking cabinet 12. Will be able to change.

[Other embodiments]
Although the embodiments of the present invention have been described so far, the present invention can be implemented in various different embodiments in addition to the above-described embodiments within the scope of the technical idea described in the claims. It may be done.

In addition, among the processes described in the embodiment, all or part of the processes described as being automatically performed can be performed manually, or the processes described as being performed manually can be performed. All or a part can be automatically performed by a known method.

In addition, information including parameters, such as processing procedures, control procedures, specific names, registration data of each processing, screen examples, and database configurations shown in the above documents and drawings are arbitrarily selected unless otherwise specified. Can be changed.

Further, regarding the cooking device 10, each illustrated component is functionally conceptual and does not necessarily need to be physically configured as illustrated.

In addition, the processing functions provided in each device of the control device 55, particularly the processing functions performed by the control unit 102, are all interpreted or executed by a CPU (Central Processing Unit) and the CPU. It may be realized by a program or hardware based on wired logic. The program is recorded on a recording medium to be described later, and is mechanically read by the control device 55 as necessary. That is, the storage unit 106 such as ROM or HD stores a computer program for performing various processes by giving instructions to the CPU in cooperation with an OS (Operating System). This computer program is executed by being loaded into the RAM, and constitutes a control unit in cooperation with the CPU.

The computer program may be stored in an application program server connected to the control device 55 via an arbitrary network, and may be downloaded in whole or in part as necessary. .

Further, the program according to the present invention may be stored in a computer-readable recording medium, or may be configured as a program product. Here, the “recording medium” refers to any “portable physical medium” such as a flexible disk, a magneto-optical disk, a ROM, an EPROM, an EEPROM, a CD-ROM, an MO, and a DVD, or a LAN, WAN, or Internet. It includes a “communication medium” that holds the program in a short period of time, such as a communication line or a carrier wave when the program is transmitted via a network represented by

In addition, “program” is a data processing method described in an arbitrary language or description method, and may be in any form such as source code or binary code. Note that the “program” is not necessarily limited to a single configuration, but is distributed in the form of a plurality of modules and libraries, or in cooperation with a separate program typified by an OS (Operating System). Including those that achieve the function. Note that a well-known configuration and procedure can be used for a specific configuration for reading a recording medium, a reading procedure, an installation procedure after reading, and the like in each device described in the embodiment.

Various databases and the like (heating program database 106a) stored in the storage unit 106 are storage means such as a memory device such as a RAM and a ROM, a fixed disk device such as a hard disk, a flexible disk, and an optical disk. Stores various programs, tables, databases, etc. used for provision.

Further, the control device 55 may be configured as an information processing apparatus such as a known personal computer or workstation, or may be configured by connecting an arbitrary peripheral device to the information processing apparatus. The control device 55 may be realized by installing software (including programs, data, and the like) that causes the information processing apparatus to implement the method of the present invention.

Furthermore, the specific form of distribution / integration of the devices is not limited to that shown in the figure, and all or a part of them may be functional or physical in arbitrary units according to various additions or according to functional loads. Can be distributed and integrated.

As explained in detail above, according to the present invention, the process of heat-treating the food at a constant temperature for a certain time can be carried out in multiple stages, such as various food types, sizes and processing applications. The heat cooking apparatus and the heat cooking method which were excellent in the versatility for cooking by heat with the process temperature and process time according to can be provided. In particular, according to the present invention, general industrialization is possible by making a line of soft steam processing (trademark) technology that enables production of food of high quality, high functionality, and high added value. In other words, the soft steam processing machine that has been developed so far can only be produced in a small amount because of the batch processing method, but according to the present invention, it is possible to make a continuous line and cope with large-scale production. It is extremely useful in various fields such as the processing field.

DESCRIPTION OF SYMBOLS 10 Cooking apparatus 12 Cooking chamber 14 Steam generating part 23 Conveyor 36, 37 Baffle plate 44 Steam flow path 47 1st outlet 48 2nd outlet 50 Temperature detection part 52 Valve 55 Control apparatus 60, 61 Curtain 80 Motor 90 Lifting means 102 Control unit 102a Temperature setting unit for each cooking chamber 102b Processing temperature time setting unit 102c Processing time correction unit 102d Transport speed setting unit 102e Flow rate adjustment unit 102f Transport speed control unit 106 Storage unit 106a Heating program database 108 Input / output control interface unit 112 Input unit 114 Display unit

Claims (11)

1. A plurality of cooking chambers connected to a cooking chamber provided with a cooking space in which cooking ingredients to be cooked are stored; a conveyor that passes through the plurality of cooking chambers and conveys the food materials into the cooking chambers; A steam generating section for generating steam; a steam flow path for guiding the steam from the steam generating section into each cooking chamber; a temperature detecting section for detecting a temperature in the cooking space; a storage section; In the cooking device with
   The storage unit
   Store the processing temperature and the processing time for cooking in multiple stages for each food,
   The controller is
   A temperature setting means for each cooking chamber that sets the processing temperature in each cooking chamber by associating with the plurality of cooking chambers according to the ratio of the processing time in the multi-stage,
   In each cooking chamber, the flow rate of the steam flowing through the steam flow path is set so that the temperature detected by the temperature detection unit becomes constant at the processing temperature set by the cooking chamber-specific temperature setting means. Flow rate adjusting means to adjust;
   In each said cooking chamber, the conveyance speed control means which controls the conveyance speed of the said conveyor so that the said foodstuff is heat-cooked by the said processing time corresponding to the said processing temperature set by the said cooking chamber temperature setting means. When,
   A heating cooking apparatus comprising:
2. The cooking device according to claim 1,
   An input unit;
   The storage unit
   In association with at least one of the type, processing application, and size of the food, the combination of the processing temperature and the processing time of the multi-stage is stored,
   The temperature setting means for each cooking chamber is:
   The multi-stage processing temperature and the processing time are set by controlling the user to specify at least one of the type, processing application, and size of the food via the input unit. Processing temperature time setting means,
   A heating cooking apparatus further comprising:
3. The heating cooking apparatus according to claim 1 or 2,
   The temperature setting means for each cooking chamber is:
   A process of correcting the processing time by calculating the product temperature arrival time until the temperature inside the food reaches the processing temperature based on the shape and / or size of the food and adding it to the processing time Time correction means,
   A heating cooking apparatus further comprising:
4. The heating cooking apparatus according to claim 3,
   The processing time correction means includes
   Based on the following formula, calculating the product temperature arrival time,
   S (ΔT, r) = k × r ² × (ΔT) ^0.25
   (Where ΔT is the difference between the processing temperature at the previous stage and the processing temperature at the next stage, r is the size of the food, k is a parameter depending on the shape of the food, and S (ΔT, r) is the product temperature arrival time.)
   A cooking device characterized by the above.
5. In the cooking device according to any one of claims 1 to 4,
   The cooking chamber includes a baffle plate inside the cooking space,
   The steam channel has a first jet port for jetting the steam from the periphery of the entrance / exit of the food to be conveyed toward the baffle plate, and from the lower side of the conveyor in the cooking space toward the baffle plate. A heating cooking apparatus comprising: a second jet nozzle for jetting the steam.
6. In the cooking device according to any one of claims 1 to 5,
   A heating cooking apparatus, further comprising a curtain made of a heat-insulating flexible material having heat resistance and water resistance between the plurality of cooking chambers through which the conveyor passes.
7. The cooking device according to any one of claims 1 to 6,
   The transport speed control means includes
   Heating characterized in that the conveying speed of the conveyor is controlled constant or intermittently so that the food is cooked in the processing time corresponding to the processing temperature in each cooking chamber. Cooking equipment.
8. In the cooking device according to any one of claims 1 to 7,
   The conveyor is
   A cooking apparatus characterized in that it is made of a metal material having high thermal conductivity and has air permeability due to a net-like or porous structure.
9. In the cooking device according to any one of claims 1 to 8,
   The cooking apparatus further comprising a cleaning unit that blows steam or water flow on the conveyor before or after the food take-out position of the food that passes through the plurality of cooking chambers. .
10. The cooking device according to any one of claims 1 to 9,
    A conveyor processing unit is further provided that performs cold / hot water spraying, dipping, or air drying on the conveyor before or after the food loading position of the conveyor passing through the plurality of cooking chambers. A cooking device characterized by that.
11. A plurality of cooking chambers connected to a cooking chamber provided with a cooking space in which cooking ingredients to be cooked are stored; a conveyor that passes through the plurality of cooking chambers and conveys the food materials into the cooking chambers; A steam generating section for generating steam; a steam flow path for guiding the steam from the steam generating section into each cooking chamber; a temperature detecting section for detecting a temperature in the cooking space; a storage section; A cooking method that is executed in a cooking device comprising:
    The storage unit
    Store the processing temperature and the processing time for cooking in multiple stages for each food,
    Executed in the control unit,
    A temperature setting step for each cooking chamber that sets the processing temperature in each cooking chamber by associating with the plurality of cooking chambers according to the ratio of the processing time in the multi-stage,
    In each cooking chamber, the flow rate of the steam flowing through the steam channel so that the temperature detected by the temperature detection unit becomes constant at the processing temperature set in the cooking chamber-specific temperature setting step. A flow rate adjustment step for adjusting,
    In each said cooking chamber, the conveyance speed control which controls the conveyance speed of the said conveyor so that the said foodstuff is cooked by the said processing time corresponding to the said processing temperature set in the said cooking chamber temperature setting step. Steps,
    The cooking method characterized by including.

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