WO2024018894A1 - 加熱調理器 - Google Patents

加熱調理器 Download PDF

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Publication number
WO2024018894A1
WO2024018894A1 PCT/JP2023/024833 JP2023024833W WO2024018894A1 WO 2024018894 A1 WO2024018894 A1 WO 2024018894A1 JP 2023024833 W JP2023024833 W JP 2023024833W WO 2024018894 A1 WO2024018894 A1 WO 2024018894A1
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WO
WIPO (PCT)
Prior art keywords
heating
heated
temperature
control
cooker according
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2023/024833
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English (en)
French (fr)
Japanese (ja)
Inventor
周平 野村
浩朗 新田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Panasonic Intellectual Property Management Co Ltd
Original Assignee
Panasonic Intellectual Property Management Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Panasonic Intellectual Property Management Co Ltd filed Critical Panasonic Intellectual Property Management Co Ltd
Priority to CN202380051352.7A priority Critical patent/CN119487338A/zh
Priority to JP2024535009A priority patent/JPWO2024018894A1/ja
Priority to EP23842819.7A priority patent/EP4560198A4/en
Publication of WO2024018894A1 publication Critical patent/WO2024018894A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00—Parts or accessories of ovens
    • A21B3/04—Air-treatment devices for ovens, e.g. regulating humidity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/003—Details moisturising of air
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/647—Aspects related to microwave heating combined with other heating techniques
    • H05B6/6473—Aspects related to microwave heating combined with other heating techniques combined with convection heating
    • H05B6/6479—Aspects related to microwave heating combined with other heating techniques combined with convection heating using steam

Definitions

  • the present disclosure relates to a heating cooker.
  • Patent Document 1 discloses the following heating method.
  • Hot water and/or steam heated to 100°C or higher are continuously injected into a semi-closed heating chamber heated to the same temperature or higher to generate fine water droplets and wet heat steam.
  • An object of the present disclosure is to provide a heating cooker that can improve the taste and aroma of foodstuffs.
  • a heating cooker includes a heating chamber capable of accommodating an object to be heated, a heating device, a temperature detection unit, and a control device.
  • the heating device includes a steam generator.
  • the steam generator includes a boiler, a water pump that supplies water to the boiler, and a heater that heats water in the boiler.
  • the steam generator supplies a mixed heating medium, which is a mixture of heated water droplets and steam, to the heating chamber.
  • the temperature detection unit acquires the temperature inside the heating chamber or the heating state of the object to be heated.
  • the control device controls the heating device according to a control sequence.
  • the control device controls the heating device according to the temperature in the heating chamber or the heating state of the object to be heated, and adjusts the supply timing of the mixed heating medium, the amount of water droplets, and the heated water droplets and water vapor included in the control sequence. Adjust at least one parameter of the mixing ratio with.
  • the taste and aroma of foodstuffs are improved.
  • FIG. 1 is a schematic front view of a heating cooker according to Embodiment 1 of the present disclosure.
  • FIG. 2 is a schematic side view of the cooking device according to the first embodiment.
  • FIG. 3 is a schematic diagram showing an example of the configuration of the boiler of the cooking device according to the first embodiment.
  • FIG. 4 is a schematic diagram showing another example of the configuration of the boiler of the cooking device according to the first embodiment.
  • FIG. 5 is a diagram showing the configuration of a control device for a cooking device according to the first embodiment.
  • FIG. 6 is a diagram showing temporal changes in the temperature near the heated object according to the control sequence.
  • FIG. 7 is a diagram showing the upper surface (upper tier) and lower surface (lower tier) of a sweet potato in Comparative Example 1.
  • FIG. 1 is a schematic front view of a heating cooker according to Embodiment 1 of the present disclosure.
  • FIG. 2 is a schematic side view of the cooking device according to the first embodiment.
  • FIG. 3 is a schematic
  • FIG. 8 is a diagram showing the upper surface (upper stage) and lower surface (lower stage) of the sweet potato in Example 1.
  • FIG. 9 is a diagram showing a comparison between the aroma components contained in sweet potatoes in Example 2 and the aroma components contained in sweet potatoes in Comparative Example 2.
  • FIG. 10 is a diagram showing the configuration of a heating cooker according to Embodiment 2 of the present disclosure.
  • FIGS. 1 to 9 A heating cooker 10a according to Embodiment 1 of the present disclosure will be described using FIGS. 1 to 9.
  • the heating cooker 10a generates a mixture of heated water droplets and steam.
  • the mixture of heated water droplets and water vapor will be referred to as a mixed heating medium
  • the mixing ratio of water droplets and water vapor in the mixed heating medium will be referred to as the mixing ratio of the mixed heating medium or simply the mixing ratio.
  • the heating cooker 10a adjusts at least one of the supply timing of the mixed heating medium, the amount of water droplets, and the mixing ratio. Thereby, the cooking device 10a controls the time during which moisture is retained on the surface of the food (hereinafter referred to as moisture retention time).
  • the Maillard reaction between the generated amino acids and reducing sugars and the caramel reaction caused by the reducing sugars are also promoted, thereby producing aroma components.
  • the taste and aroma of the heated food improve.
  • FIGS. 1 and 2 are schematic diagrams showing the configuration of the cooking device 10a.
  • FIG. 1 schematically shows the configuration of a heating cooker 10a when viewed from the front.
  • FIG. 2 schematically shows the configuration of the cooking device 10a in a side view.
  • the cooking device 10a includes a heating chamber 11, a door 12, a handle 13, a cooking plate 14, an oven heater 15, an internal temperature sensor 16, an infrared sensor 17, and a control device 50. .
  • the heating chamber 11 can accommodate an object to be heated 40 such as food.
  • a cooking plate 14 on which an object to be heated 40 is placed is arranged inside the heating chamber 11 .
  • the cooking plate 14 may be arranged within the heating chamber 11 so that its height can be adjusted, or may be fixed within the heating chamber 11.
  • the oven heater 15 can heat the inside of the heating chamber 11 by radiation.
  • the internal temperature sensor 16 is placed within the heating chamber 11 and detects the internal temperature of the heating chamber 11.
  • the infrared sensor 17 detects the temperature near the object to be heated 40 by detecting infrared rays within the heating chamber 11 .
  • the temperature near the object to be heated 40 is the ambient temperature at or near the surface of the object to be heated 40 .
  • the control device 50 receives detection results from the internal temperature sensor 16 and the infrared sensor 17.
  • the infrared sensor 17 corresponds to an object temperature sensor.
  • the cooking device 10a includes a boiler 20, a heater 21, a boiler temperature sensor 22, a nozzle 23, a nozzle cover 24, a water tank 25, a water pump 26, and a water supply path 27.
  • the water supply tank 25 is arranged below the heating chamber 11 and stores water to be supplied to the heating chamber 11.
  • the water supply pump 26 is arranged between the water supply tank 25 and the boiler 20 and connects the water supply tank 25 and the boiler 20 via the water supply path 27.
  • Boiler 20 is arranged outside the side wall of heating chamber 11 . When the water supply pump 26 operates, water stored in the water supply tank 25 is supplied to the boiler 20 via the water supply path 27.
  • a component for generating a mixed heating medium is referred to as a steam generator 70. That is, the steam generator 70 includes a boiler 20 , a heater 21 , a boiler temperature sensor 22 , a nozzle 23 , a nozzle cover 24 , a water tank 25 , a water pump 26 , and a water supply path 27 .
  • a component for heating the inside of the heating chamber 11 is referred to as a heating device 100. That is, the heating device 100 includes a steam generator 70 and an oven heater 15.
  • FIG. 3 schematically shows an example of the configuration of the boiler 20 in the cooking device 10a.
  • the boiler 20 has a water inlet 34 and an outlet 36 disposed on the opposite side of the water inlet 34.
  • Boiler 20 receives water supplied by water supply pump 26 from water supply port 34 .
  • the heater 21 is placed in contact with the boiler 20 and heats water within the boiler 20. As a result, a mixed heating medium is generated within the boiler 20.
  • the nozzle 23 is arranged at the outlet 36 of the boiler 20.
  • An injection port 35 is provided at the tip of the nozzle 23.
  • the injection port 35 is arranged on the side wall of the heating chamber 11 so that the boiler 20 and the heating chamber 11 can communicate with each other.
  • the mixed heating medium generated in the boiler 20 is supplied to the heating chamber 11 from the injection port 35 via the nozzle 23 .
  • the nozzle cover 24 covers the nozzle 23 in order to prevent the mixed heating medium from leaking to the outside as much as possible.
  • Boiler temperature sensor 22 detects the temperature inside boiler 20.
  • the control device 50 receives the detection results from the boiler temperature sensor 22.
  • the cooking device 10a includes a first drainage path 28, a second drainage path 29, a third drainage path 30, a drainage tank 31, a safety valve 32, and a solenoid valve 33.
  • a part of the mixed heating medium may leak from the nozzle 23.
  • the leaked mixed heating medium is sent from the nozzle cover 24 to the drainage tank 31 via the first drainage path 28.
  • the safety valve 32 operates to reduce the internal pressure of the boiler 20. In this case, the mixed heating medium discharged from the boiler 20 is sent to the drainage tank 31 via the third drainage path 30.
  • the solenoid valve 33 is opened. Thereby, water remaining in the boiler 20 is sent to the drainage tank 31 via the second drainage path 29.
  • the drainage tank 31 stores the drainage water sent through the first drainage path 28 to the third drainage path 30.
  • the cross-sectional area of the injection port 35 of the nozzle 23 is smaller than the cross-sectional area of the inside of the boiler 20. That is, the inside of the boiler 20 is a semi-sealed space. Therefore, when the heater 21 operates, the internal pressure of the boiler 20 increases, and the mixed heating medium generated within the boiler 20 is injected into the heating chamber 11 from the nozzle 23. Since the internal pressure of the boiler 20 becomes higher than atmospheric pressure, the boiling point of water becomes high, and a mixed heating medium having a temperature higher than 100° C. is generated.
  • the control device 50 adjusts the amount and speed of water supplied to the boiler 20 from the water supply port 34, and adjusts the mixing ratio of the mixed heating medium and the amount and speed of injection from the nozzle 23.
  • FIG. 4 schematically shows another example of the configuration of the boiler 20 in the cooking device 10a.
  • the nozzle 23 may be a convergent nozzle in which the diameter of the nozzle decreases as the fluid progresses inside the nozzle.
  • the object to be heated 40 is heated by radiant heat from the oven heater 15, conductive heat from the mixed heating medium, and the like.
  • the control device 50 controls the heating of the object to be heated 40 by controlling the heating device 100 (oven heater 15, steam generator 70) based on the temperature near the object to be heated 40.
  • the present inventors have discovered that by retaining moisture on the surface of the food when heating the food, the taste and aroma of the food after heating can be improved.
  • the proteins and carbohydrates contained in foodstuffs are reduced in molecular weight through hydrolysis, humans become more sensitive to the flavor and sweetness of the foodstuffs.
  • Aromatic components are generated by the Maillard reaction and caramelization of low-molecular amino acids and reducing sugars.
  • FIG. 5 shows the configuration of the control device 50 of the cooking device 10a.
  • the control device 50 includes a processing device 60 and a storage device 80.
  • the storage device 80 stores programs, data, etc. used by the processing device 60.
  • the storage device 80 may be a semiconductor memory, a hard disk, or the like. Note that the control sequence described below is a type of data stored in the storage device 80.
  • the processing device 60 includes a heating state acquisition section 61 , a heating control section 62 , a water pump control section 63 , a heater control section 64 , an oven heater control section 65 , and a solenoid valve control section 66 .
  • These components are implemented by hardware such as the computer's central processing unit and semiconductor memory and other integrated circuits, and software such as programs stored in the computer's semiconductor memory and external storage media.
  • FIG. 5 shows functional blocks realized by cooperation between hardware and software. Those skilled in the art will readily understand that these functional blocks can be implemented in various ways, such as hardware only or a combination of hardware and software.
  • the heating state acquisition unit 61 acquires the heating state of the object to be heated 40.
  • the heating state acquisition unit 61 acquires the temperature near the object to be heated 40 as an index representing the heating state of the object to be heated 40 . If the temperature near the heated object 40 is less than 100° C., it is considered that moisture is present on the surface of the heated object 40.
  • the heating state acquisition unit 61 acquires the temperature near the object to be heated 40 based on the detection result by the infrared sensor 17 that can detect temperature distribution.
  • the heating state acquisition unit 61 may estimate the temperature near the object to be heated 40 based on the detection result by the internal temperature sensor 16.
  • the storage device 80 stores the correspondence between the detection result by the internal temperature sensor 16 and the temperature near the object to be heated 40.
  • This correspondence relationship is data obtained through an experiment in which a temperature sensor was placed near the surface of the object to be heated 40.
  • the heating state acquisition unit 61 may estimate the temperature near the object to be heated 40 from the detection result by the internal temperature sensor 16 based on this correspondence.
  • a storage device 80 stores the detection result by the internal temperature sensor 16 and the temperature near the heated object 40, depending on the position of the cooking plate 14, the position, amount, size, type, etc. of the heated object 40. Memorize the correspondence relationship with.
  • the heating state acquisition unit 61 may estimate the temperature near the object to be heated 40 from the detection result by the internal temperature sensor 16 based on this correspondence.
  • the cooking device 10a may include both the infrared sensor 17 and the internal temperature sensor 16, or may include only one of them.
  • the heating cooker 10a may acquire the temperature near the object to be heated 40 by any other directly or indirectly detectable technique.
  • the heating control unit 62 acquires a control sequence stored in advance in the storage device 80.
  • the control sequence includes the supply timing of the mixed heating medium, the amount of water droplets, and the mixing ratio as parameters.
  • the heating control unit 62 controls the water supply pump control unit 63, the heater control unit 64, and the oven heater control unit 65 in accordance with the control sequence to set at least one parameter among the supply timing of the mixed heating medium, the amount of water droplets, and the mixing ratio. Adjust. Thereby, the heating control unit 62 controls the temperature near the object to be heated 40 .
  • the heating control unit 62 may select an appropriate control sequence from among the control sequences stored in the storage device 80 based on the information from the heating state acquisition unit 61.
  • the water supply pump control unit 63 controls on/off of the water supply pump 26, the amount of water supplied by the water supply pump 26, and the like.
  • the heater control unit 64 controls turning on and off of the heater 21, the heating temperature of the heater 21, and the like.
  • the oven heater control unit 65 controls turning on and off of the oven heater 15, heating temperature by the oven heater 15, and the like.
  • the solenoid valve control section 66 controls opening and closing of the solenoid valve 33.
  • the amount of water droplets contained in the mixed heating medium or the mixing ratio can be adjusted by the amount of water supplied by the water supply pump 26 and the temperature of the heater 21.
  • the storage device 80 stores correspondence relationships obtained in advance through experiments as data included in the control sequence. This correspondence relationship is a relationship between a predetermined water supply amount of the water supply pump 26 and a predetermined temperature of the heater 21, and the amount of water droplets contained in the mixed heating medium or the mixing ratio of the mixed heating medium.
  • the heating control unit 62 may control the amount of water supplied by the water supply pump 26 and the temperature of the heater 21 according to a control sequence. Thereby, a desired amount of water droplets contained in the mixed heating medium or a desired mixing ratio of the mixed heating medium can be achieved.
  • the desired amount of water droplets or the desired mixing ratio includes setting the water vapor mixing ratio to 100%, that is, converting all water droplets to water vapor.
  • the heating control unit 62 stops the supply of the mixed heating medium or reduces the amount of water droplets contained in the mixed heating medium.
  • the heating control unit 62 starts supplying the mixed heating medium or increases the amount of water droplets contained in the mixed heating medium.
  • FIG. 6 shows temporal changes in the temperature near the heated object according to the control sequence.
  • the horizontal axis indicates time (seconds), and the vertical axis indicates the temperature near the object to be heated (° C.).
  • the heating control unit 62 controls the heating device 100 according to the control sequence to change the temperature near the object to be heated 40 into two or more different temperature ranges.
  • the two or more temperature ranges include a first temperature range T1 and a second temperature range T2 that is 50° C. or more higher than the first temperature range T1.
  • the first temperature range T1 may be a temperature range below 100°C.
  • the lower limit of the first temperature range T1 may be about 80°C or 90°C.
  • moisture on the surface of the object to be heated 40 is retained. As a result, hydrolysis of proteins and carbohydrates contained in the heated object 40 is promoted, and the taste of the heated food product is improved.
  • the second temperature range T2 may be a temperature range of 150°C or higher.
  • the lower limit of the second temperature range T2 may be any one of 150°C, 160°C, 170°C, 180°C, 190°C, and 200°C.
  • the upper limit of the second temperature range T2 may be 200°C, 190°C, 180°C, 170°C, or 160°C.
  • the Maillard reaction and the like can be promoted. This improves the aroma and flavor of the food after heating.
  • the heating control unit 62 operates the oven heater 15 to heat the inside of the heating chamber 11. In this case, the heating control unit 62 maintains the temperature near the object to be heated 40 in the second temperature range (approximately 180° C.).
  • the heating control unit 62 supplies water to the boiler 20 with the water supply pump 26, generates a mixed heating medium with the heater 21, and injects the mixed heating medium onto the object to be heated 40.
  • the temperature near the heated object 40 decreases and shifts to a first temperature range of less than about 100°C.
  • the heating control unit 62 controls the water supply pump 26 and the heater 21 to maintain the temperature near the heated object 40 in the first temperature range T1 based on the temperature near the heated object 40. , the oven heater 15, etc. While the temperature rises, hydrolysis of proteins and carbohydrates contained in the food progresses.
  • the heating control unit 62 causes the heater 21 to stop spraying the mixed heating medium. Since the inside of the heating chamber 11 is heated by the oven heater 15, when the injection of the mixed heating medium is stopped, the temperature near the object to be heated 40 quickly rises and reaches the second temperature range (approximately 180°C). to move to.
  • the heating control unit 62 controls the oven heater 15 to maintain the temperature near the object to be heated 40 in the second temperature range T2. While the temperature rises, the Maillard reaction and caramelization of amino acids and reducing sugars contained in the food progress.
  • control sequence changes the temperature near the heated object 40 from the second temperature range T2 to the first temperature range T1, and then changes it again from the first temperature range T1 to the second temperature range T2. It is preferable to include at least one step of changing to This can promote both the hydrolysis of proteins and carbohydrates contained in the foodstuff, as well as the Maillard reaction and caramelization of hydrolyzed amino acids and reducing sugars.
  • the heating control unit 62 may maintain the temperature of the object to be heated 40 in one temperature range for 30 seconds or more. This allows hydrolysis, Maillard reaction, etc. to proceed sufficiently, and improves the taste and aroma of the food after heating.
  • the heating control unit 62 may intermittently supply the mixed heating medium to the object to be heated 40, depending on the heating state of the object to be heated 40. Even if more water droplets than the required amount are supplied to the object to be heated 40, not all the water droplets will be able to adhere to the surface of the object to be heated 40, and the excess water droplets will flow down.
  • the necessary moisture can be continuously supplied and the time that the surface of the heated object 40 retains moisture can be effectively extended. Further, it is possible to suppress a decrease in the temperature inside the heating chamber 11 due to water droplets adhering to parts other than the heated object 40.
  • the heating control unit 62 may shift the temperature near the object to be heated 40 to one temperature range, and then shift it to another temperature range within 30 seconds. For example, the heating control unit 62 may set the second period t2 during which the temperature near the heated object 40 is shifted from the second temperature range T2 to the first temperature range T1 to within 30 seconds.
  • the heating control unit 62 may set the fourth period during which the temperature near the object to be heated 40 is shifted from the first temperature range T1 to the second temperature range T2 to be within 30 seconds. Thereby, the food can be quickly heated and cooked.
  • the storage device 80 performs control in which at least one parameter among the supply timing of the mixed heating medium, the amount of water droplets, and the mixing ratio is adjusted, which is set in advance according to the type of the object to be heated 40.
  • Heating control unit 62 controls heater 21, water pump 26, and boiler 20 according to a control sequence. Thereby, the object to be heated 40 can be heated according to the type of the object to be heated 40, and the taste and aroma of the food material are improved.
  • the heating control unit 62 adjusts the parameters included in the control sequence based on the temperature near the heated object 40 acquired by the heating state acquisition unit 61. Thereby, the object to be heated 40 can be heated in a more appropriate manner, and the taste and aroma of the food ingredients are improved.
  • the heating chamber 11 was heated to 180° C. with the oven heater 15. At the same time, a mixed heating medium of 25 cc/min was supplied to the heating chamber 11 for 2 minutes immediately after the start of heating. Thereafter, the supply of the mixed heating medium was stopped, and the heating chamber 11 was heated for 18 minutes using only the oven heater 15. Total heating time is 20 minutes.
  • the heating chamber 11 was heated to 180° C. with the oven heater 15. At the same time, a mixed heating medium of 25 cc/min was supplied to the heating chamber 11 for a total of 2 minutes, 1 minute immediately after the start of heating and 1 minute after 10 minutes after the start of heating. The heating chamber 11 was heated only by the oven heater 15 except for the 2 minutes. Total heating time is 20 minutes.
  • FIG. 7 shows the upper surface (upper tier) and lower surface (lower tier) of the sweet potato cooked in Comparative Example 1.
  • the top surface of the sweet potato has a whitish color compared to the bottom surface and appears to be dry. From this result, it is considered that the heating cooking according to the first comparative example increased the difference in moisture distribution between the surface and the inside of the sweet potato.
  • FIG. 8 shows the upper surface (upper tier) and lower surface (lower tier) of the sweet potato cooked in Example 1.
  • the top surface of the sweet potato appears to be slightly yellow and moist. From this result, it is considered that the heating process according to Example 1 resulted in relatively uniform moisture distribution between the surface and the inside.
  • the heating cooker 10a was used, and 30 cc/min of mixed heating medium was supplied to the heating chamber 11 for 1 minute every 5 minutes. At the same time, the heating chamber 11 was heated at 200° C. for 40 minutes using the oven heater 15.
  • FIG. 9 shows a comparison between the aroma components contained in the sweet potato cooked in Example 2 and the aroma components contained in the sweet potato cooked in Comparative Example 2. This comparison is performed using GC/MS (Gas Chromatography/Mass Spectrometry).
  • the horizontal axis indicates time (minutes), and the vertical axis indicates the detection intensity (arbitrary unit) of the aroma component.
  • the light gray solid line represents the aroma component in Comparative Example 2, and the dark black solid line represents the aroma component in Example 2.
  • Peak A in Example 2 indicates that a large amount of furfural aroma components having aromas such as maple syrup, toast, roasted almonds, coffee, and caramel were produced.
  • Peak B in Example 2 indicates that a large amount of the aroma component 2-furanmethanol, which is an aroma component contained in coffee and the like, was produced.
  • the user places the object to be heated 40 on the cooking plate 14 and selects a control sequence according to the type of object to be heated 40.
  • the heating control unit 62 reads the selected control sequence from the storage device 80 and controls the oven heater 15, water pump 26, and heater 21 according to the control sequence.
  • the heating control unit 62 heats the inside of the heating chamber 11 to a predetermined temperature using the oven heater 15.
  • the heating control unit 62 operates the water supply pump 26 and the heater 21 to inject the mixed heating medium onto the object to be heated 40 .
  • the heating state acquisition unit 61 acquires the temperature near the object to be heated 40 .
  • the heating control unit 62 controls the water supply pump 26, the heater 21, and the oven heater 15 so that the temperature near the object to be heated 40 falls within the first temperature range T1.
  • the heating control unit 62 stops the injection of the mixed heating medium by stopping the water supply pump 26 and the heater 21.
  • the heating control unit 62 controls the oven heater 15 so that the temperature near the object to be heated 40 falls within the second temperature range T2.
  • the heating control unit 62 stops the oven heater 15 when the control sequence ends.
  • the solenoid valve control unit 66 opens the solenoid valve 33 to discharge water remaining in the boiler 20.
  • the cooking device 10a includes a heating chamber 11 that can accommodate an object to be heated 40, a heating device 100, a temperature detection section, and a control device 50.
  • the heating device 100 includes a steam generator 70.
  • the steam generator 70 includes a boiler 20, a water supply pump 26 that supplies water to the boiler 20, and a heater 21 that heats water in the boiler 20.
  • the steam generator 70 supplies a mixed heating medium, which is a mixture of heated water droplets and steam, to the heating chamber 11 .
  • the temperature detection unit acquires the temperature within the heating chamber 11 or the heating state of the object to be heated.
  • Control device 50 controls heating device 100 according to a control sequence.
  • the control device 50 controls the heating device 100 according to the temperature in the heating chamber 11 or the heating state of the object to be heated 40, and adjusts the supply timing of the mixed heating medium, the amount of water droplets, and the heating included in the control sequence. At least one parameter of the mixing ratio of the water droplets and water vapor is adjusted. This improves the taste and aroma of the food.
  • control device 50 controls the moisture retention time on the surface of the object to be heated 40 housed in the heating chamber 11.
  • heating device 100 includes oven heater 15 in addition to steam generator 70.
  • the control device 50 controls the heating device 100 so that the inside of the heating chamber 11 is maintained at 100° C. or higher by sharing a mixed heating medium of 100° C. or higher, by heating with the oven heater 15, or by both of these. .
  • control device 50 controls the heating device 100 according to a control sequence to change the temperature near the object to be heated 40 into two or more temperature ranges.
  • the two or more temperature ranges include a first temperature range and a second temperature range that is 50° C. or more higher than the first temperature range.
  • control sequence includes a step of changing the temperature near the object to be heated from the second temperature range to the first temperature range, and then changing it from the first temperature range to the second temperature range again. At least once.
  • control device 50 controls the heating device according to the control sequence to maintain the temperature near the object to be heated in one of two or more temperature ranges for 30 seconds or more. good.
  • the transition time from one temperature range to another of the two or more temperature ranges may be within 30 seconds.
  • the heating cooker 10a further includes a temperature detection section.
  • the temperature detection section includes an object temperature sensor that detects the temperature near the object to be heated 40 . This improves the taste and aroma of the food.
  • the object temperature sensor is the infrared sensor 17.
  • the temperature detection unit includes an internal temperature sensor 16 that detects the internal temperature of the heating chamber.
  • control device 50 estimates the temperature near the object to be heated 40 based on the temperature inside the refrigerator.
  • control device 50 maintains a control sequence that is preset according to the type of the object to be heated 40.
  • the control sequence includes at least one parameter of the supply timing of the mixed heating medium, the amount of water droplets, and the mixing ratio of heated water droplets and steam.
  • the control device 50 controls the heater, water pump, and boiler according to a control sequence. This improves the taste and aroma of the food.
  • the cooking device 10a includes a temperature detection section that detects the temperature near the object to be heated 40.
  • the control device 50 adjusts at least one parameter included in the control sequence based on the detection result by the temperature detection section. This improves the taste and aroma of the food.
  • FIG. 10 shows the configuration of the cooking device 10b.
  • the heating cooker 10b includes a microwave generator 90, a waveguide 91, a reflected wave detector 92, and a microwave generator 90, a waveguide 91, and a reflected wave detector 92 in order to heat the object 40 and to obtain the heating state of the object 40. , a motor 93, and a rotating antenna 94.
  • the reflected wave detection section 92 functions, together with the heating state acquisition section 61 in the control device 50, as a moisture detection section for detecting the amount of moisture inside the object to be heated 40 or the state of moisture on the surface of the object to be heated 40.
  • Other configurations and operations in the second embodiment are similar to those of the heating cooker 10a according to the first embodiment.
  • the microwave generator 90 is capable of generating microwaves.
  • Waveguide 91 propagates the microwave to rotating antenna 94 .
  • the rotating antenna 94 irradiates the heating chamber 11 with the microwave.
  • heating device 100 includes microwave generator 90 in addition to steam generator 70 and oven heater 15.
  • the microwave is radiated in the direction toward the tip of the rotary antenna 94, which is rotated by the drive of the motor 93, and can dielectrically heat the object to be heated 40.
  • the reflected wave detection section 92 is composed of a directional coupler.
  • the reflected wave detection section 92 is arranged within the waveguide 91 and detects the magnitude of the reflected wave.
  • the heating state acquisition unit 61 determines the amount of moisture attached to the surface of the object to be heated 40 from the magnitude of the reflected wave detected by the reflected wave detection unit 92 based on the correspondence obtained in a preliminary experiment. get.
  • the heating control unit 62 controls the heating of the object to be heated 40 based on the amount of moisture attached to the surface of the object to be heated 40 acquired by the heating state acquisition unit 61.
  • the user places the object to be heated 40 on the cooking plate 14 and selects a control sequence according to the type of object to be heated 40.
  • the heating control unit 62 reads the control program of the selected control sequence from the storage device 80, and controls the oven heater 15, water supply pump 26, and heater 21 according to the control sequence.
  • the heating control unit 62 heats the inside of the heating chamber 11 to a predetermined temperature using the oven heater 15.
  • the heating control unit 62 operates the water supply pump 26 and the heater 21 to inject the mixed heating medium onto the object to be heated 40 .
  • the heating state acquisition unit 61 acquires the amount of moisture attached to the surface of the object to be heated 40 .
  • the heating control unit 62 controls the water supply pump 26, the heater 21, and the oven heater 15 so that water continues to be retained on the surface of the object to be heated 40.
  • the heating control unit 62 stops the injection of the mixed heating medium by stopping the water supply pump 26 and the heater 21.
  • the heating control unit 62 controls the oven heater 15 so that the temperature near the object to be heated 40 falls within the second temperature range.
  • the heating control unit 62 stops the oven heater 15 when the control sequence ends.
  • the solenoid valve control unit 66 opens the solenoid valve 33 to discharge water remaining inside the boiler 20.
  • the heating cooker 10b includes a moisture detection section (reflected wave detection section 92, The state acquisition unit 61) is provided.
  • the control device 50 adjusts at least one parameter included in the control sequence based on the detection result by the moisture detection section. This improves the taste and aroma of the food.
  • the present disclosure can be used in a heating cooker.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Health & Medical Sciences (AREA)
  • Electric Ovens (AREA)
  • Electric Stoves And Ranges (AREA)
PCT/JP2023/024833 2022-07-21 2023-07-04 加熱調理器 Ceased WO2024018894A1 (ja)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN202380051352.7A CN119487338A (zh) 2022-07-21 2023-07-04 加热烹调器
JP2024535009A JPWO2024018894A1 (https=) 2022-07-21 2023-07-04
EP23842819.7A EP4560198A4 (en) 2022-07-21 2023-07-04 COOKING APPLIANCE

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JP2022-116345 2022-07-21
JP2022116345 2022-07-21

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08112066A (ja) * 1994-10-17 1996-05-07 Matsushita Electric Ind Co Ltd 加熱調理装置
JPH1189722A (ja) * 1997-09-16 1999-04-06 Hiroshi Shishido 低圧高温過熱水蒸気の温度、湿度を調整した雰囲気における 食品加工および調理法とその装置
JP2004358236A (ja) 2003-05-12 2004-12-24 Umeda Jimusho:Kk 気体水による加熱方法及びその装置
JP2007064564A (ja) * 2005-08-31 2007-03-15 National Agriculture & Food Research Organization 加熱媒体制御型汎用的加熱装置
JP2008151431A (ja) * 2006-12-19 2008-07-03 Matsushita Electric Ind Co Ltd 加熱調理装置
JP2009250494A (ja) * 2008-04-04 2009-10-29 Hitachi Appliances Inc 加熱調理器
WO2009151019A1 (ja) * 2008-06-13 2009-12-17 株式会社T.M.L 加熱調理装置及び加熱調理方法
JP2017003208A (ja) * 2015-06-12 2017-01-05 パナソニックＩｐマネジメント株式会社 加熱調理器
JP2018134012A (ja) * 2017-02-21 2018-08-30 公益財団法人函館地域産業振興財団 昆布の加工方法
CN111700508A (zh) * 2020-06-28 2020-09-25 广东美的厨房电器制造有限公司 烹饪器具的控制方法、烹饪器具和计算机可读存储介质

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Publication number Priority date Publication date Assignee Title
GB0320607D0 (en) * 2003-09-03 2003-10-01 Kulka Andrew Apperatus for the cooking of food items

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08112066A (ja) * 1994-10-17 1996-05-07 Matsushita Electric Ind Co Ltd 加熱調理装置
JPH1189722A (ja) * 1997-09-16 1999-04-06 Hiroshi Shishido 低圧高温過熱水蒸気の温度、湿度を調整した雰囲気における 食品加工および調理法とその装置
JP2004358236A (ja) 2003-05-12 2004-12-24 Umeda Jimusho:Kk 気体水による加熱方法及びその装置
JP2007064564A (ja) * 2005-08-31 2007-03-15 National Agriculture & Food Research Organization 加熱媒体制御型汎用的加熱装置
JP2008151431A (ja) * 2006-12-19 2008-07-03 Matsushita Electric Ind Co Ltd 加熱調理装置
JP2009250494A (ja) * 2008-04-04 2009-10-29 Hitachi Appliances Inc 加熱調理器
WO2009151019A1 (ja) * 2008-06-13 2009-12-17 株式会社T.M.L 加熱調理装置及び加熱調理方法
JP2017003208A (ja) * 2015-06-12 2017-01-05 パナソニックＩｐマネジメント株式会社 加熱調理器
JP2018134012A (ja) * 2017-02-21 2018-08-30 公益財団法人函館地域産業振興財団 昆布の加工方法
CN111700508A (zh) * 2020-06-28 2020-09-25 广东美的厨房电器制造有限公司 烹饪器具的控制方法、烹饪器具和计算机可读存储介质

Non-Patent Citations (1)

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Title
See also references of EP4560198A4

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EP4560198A1 (en) 2025-05-28
EP4560198A4 (en) 2025-11-12
JPWO2024018894A1 (https=) 2024-01-25

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