JP3665211B2 - Fish roaster with oven function - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to a fish roaster with an oven function that can be cooked in an oven system.
[0002]
[Prior art]
As conventional fish roasters, there are methods described in JP-A-8-243034 and JP-A-10-99209.
[0003]
These roasters control the energization power of the upper heating element and the lower heating element, and are configured for the purpose of directly heating food with a strong fire in a short time.
[0004]
On the other hand, as an oven, many products have already been released and many patents have been published. This oven is configured for the purpose of indirectly heating the ingredients by heating the entire cooking chamber.
[0005]
[Problems to be solved by the invention]
In the conventional fish roaster, since the heater and the foodstuff are close to each other and the heating power is directly heated, there is a problem that when the oven cooking is performed with this, the contents of the foodstuff are burnt and only the surface is burnt.
[0006]
Also, in the conventional oven, the distance between the ingredients and the heater is far away for the purpose of warming the cooking chamber, and when the fish is baked, the surface of the fish cannot be burnt or it has to be heated for a long time. . However, when heated for a long time, the fats and umami components in the fish flew together with moisture, resulting in a dry and dry finish, and it was not possible to bake it moist and deliciously.
[0007]
For this reason, there are almost no products that can finish both grilled fish and oven cooking deliciously, and they were released as independent products.
[0008]
[Means for Solving the Problems]
In order to solve the above-described problems, in the present invention, a cooking chamber for cooking by heating, a grill to put ingredients, an upper heating element located above the grill, a lower heating element located below, and cooking It is set by the cooking menu setting means in a fish roaster comprising temperature detection means for detecting the temperature inside the cooking chamber, cooking menu setting means for setting the cooking menu, and control means for controlling the upper heating element and the lower heating element. The cooking menu includes a fish grilling system and an oven system menu, and when the control unit starts cooking, the lower heating element is first energized, and the detection temperature determined by the temperature detection unit is determined according to the set menu. When the temperature T1 is reached, the lower heating element is turned off, the upper heating element is turned on, and the cooking menu set to the time t0 from when the lower heating element is energized until the judgment temperature T1 is reached is set. And it determines the cooking time remaining t1 by a predetermined remaining time calculation formulas, time when selecting a menu fish baked lineage lower heating element and the upper heating element is a continuous energization high heat, which selects the menu of the oven strains The upper heating element and the lower heating element are fish roasters with an oven function that are controlled so as to have a low heat of intermittent energization .
[0009]
DETAILED DESCRIPTION OF THE INVENTION
When the cooking menu of the fish grilling system is selected and cooking is started, the lower heating element and the upper heating element are alternately energized with the maximum power to heat the food with high heat, and the meat and oil on the surface of the fish are baked. The fish is baked with moderate burns while leaving the umami components inside the fish.
[0010]
In addition, when cooking is started by selecting the cooking menu of the oven system, the upper heating element and the lower heating element are intermittently energized, the energization ratio is lowered, the cooking chamber is heated and cooked with low heat, and cooking is performed. It is possible to have a delicious finish that allows fire to reach the inside without burning the surface too much.
[0011]
【Example】
An embodiment of the present invention will be described below with reference to the drawings.
[0012]
In FIG. 1, reference numeral 1 denotes a box-shaped cooking chamber having an open front surface, which is covered with an outer shell 13, and has temperature detection means 5 such as an upper heating element 2, a lower heating element 3, a catalyst heater 4, and a thermistor. doing.
[0013]
6 is a cooking menu setting means disposed on the front surface of the outer shell 13, 7 is a control means, and 8 is a tray, which is composed of a tray 9, a handle 10, and a door glass 11.
[0014]
Reference numeral 12 denotes a catalyst, which is disposed on the cooking chamber 1 side of a duct (not shown) extending from the cooking chamber 1 to an exhaust port 14 opened on the back of the outer shell 13, and between the catalyst 12 and the exhaust port 14. An exhaust fan 16 for forcibly exhausting the smoke inside is provided.
[0015]
FIG. 2 shows an operation unit of the cooking menu setting means, which includes a display unit 6a, an automatic cooking unit 6b, a manual cooking unit 6c, a start switch 6d, and a cancel switch 6e. The automatic cooking unit 6b includes two automatic menu switches, a fish grilling switch 6aa for cooking the fish grilling system and an oven switch 6ab for cooking the oven system, and a baking control switch 6ac. The switch 6ab is next to the start switch 6d in the operation unit.
[0016]
The burn-in switch 6ac can be switched between three levels of strong, medium and weak depending on the user's preference. The manual cooking unit 6c includes a 10-minute switch, a 1-minute timer set switch 6ca, and a heater changeover switch 6cb that switches between double-sided and top-fired.
[0017]
FIG. 3 shows a display example of the display unit in each state. (A) is a display state during automatic cooking, (b) is a display state of remaining time, and (c) is a display state during smoke removal.
[0018]
FIG. 4 shows a change in the state of each part during cooking during the automatic cooking operation.
[0019]
FIG. 5 shows a flowchart of microcomputer control after the start of cooking.
[0020]
FIG. 6 shows a change in the detection temperature T of the temperature detection means 5 when the saury is baked on one and four.
[0021]
Next, the operation of one embodiment of the present invention will be described.
[0022]
First, the grill 15 is placed on the tray 8, and the ingredients are placed on the tray 8 and inserted into the cooking cabinet 1. Next, press either the fish grill switch 6aa or the oven switch 6ab corresponding to the cooking method from the automatic cooking unit 6b of the cooking menu setting means 6 and press the grill switch 6ac according to your preference. , Choose weak. When the start switch 6d is subsequently pressed, cooking is started.
[0023]
Next, the control procedure after the start of cooking will be described with reference to FIGS.
[0024]
FIG. 4A shows the operation of each part when the fish grilling switch 6aa is pressed. (b) shows the operation of each part when the oven switch 6ab is pressed. (c) shows the other Example of operation | movement of each part when oven switch 6ab is pushed.
[0025]
When cooking is started by pressing the fish grill switch 6aa, the display unit 6a in FIG. 3 is in a display state indicating that automatic cooking is in progress. First, the exhaust fan 16 and the catalyst heater 4 are energized, and the catalyst heater 4 heats the catalyst 12 to exhaust the exhaust gas. The fan 16 exhausts the air in the cooking chamber 1. In this state, when a predetermined time t2 (about 30 seconds) elapses, the internal temperature of the cooking chamber 1 is stabilized, and the temperature detected by the temperature detecting means 5 at this time is stored in the microcomputer of the control means 7 as the initial temperature T0. If the detected temperature is abnormally high (T2 or more, for example, 80 ° C. or more) even after t2 has elapsed, such as when grilling fish continuously, the upper and lower temperatures are lowered until the detected temperature falls below the predetermined temperature T2. The heaters 2 and 3 are not energized, and the exhaust fan 16 is energized, and the detected temperature T when the temperature becomes lower than the predetermined temperature T2 is stored in the microcomputer of the control means 7 as the initial temperature T0.
[0026]
Subsequently, in FIG. 4A, the lower heating element 3 is energized to generate heat, and the fish is heated to moderately burn the back surface. As a result, the temperature in the cooking chamber 1 rises and reaches the determination temperature T1. The elapsed time at this time is defined as a detection time t0. The determination temperature T1 is determined by the following determination temperature calculation formula with correction by the initial temperature T0. Each constant is different for each type of automatic menu.
[0027]
Automatic menu (grilled fish) T1 = A1 + T0 × B1
Automatic menu (oven) T1 = A2 + T0 × B2
A1, B1, A2, B2: Constants Note that the judgment temperature T1 and the initial temperature T0 are actually calculated after being converted into signals that can be judged by the microcomputer, so they are converted into expressions that can be easily processed by the microcomputer. May be. What is important here is that the determination temperature T1 is determined by a different determination temperature calculation formula for each automatic menu, and that the determination temperature T1 is corrected by the initial temperature T0.
[0028]
Further, when the determination temperature T1 is reached, the remaining time t1 is determined by the following remaining time calculation formula with correction by the detection time t0. Each constant is different for each type of automatic menu.
[0029]
Automatic menu (grilled fish) t1 = C1 + t0 × D1
Automatic menu (oven) t1 = C2 + t0 × D2
C1, D1, C2, D2: Constants In order to obtain a stable baked state with little variation, it is desirable that the constants D1, D2 be 3 or less. This is because if the detection temperature varies due to noise or the like and the detection time t0 varies, the remaining time t1 varies by D1 or D2 times the variation of t0. In order to make this fluctuation as small as possible, it is better to make D1 and D2 as small as possible, and practically it should be 3 or less.
[0030]
The remaining time t1 determined by the above calculation is displayed on the display unit 6a, and the remaining time displayed thereafter is subtracted with the passage of time. When the remaining time becomes 1/4 t1 from this state, the upper heating element 2 is turned off and the lower heating element 3 is turned on. This is because when the upper heating element 2 is turned on, the gravy and oil that have flowed into and attached to the back of the fish are baked to improve the finish so as not to leave freshness.
[0031]
Next, when the time t1 has elapsed and the remaining time display becomes 0, the energization of the lower heating element 3 is stopped and the buzzer is sounded to notify the user of the end of cooking. Thereafter, the display unit 6a is in a display state indicating that smoke is being removed, and the exhaust fan 16 and the catalyst heater 12 are energized for a predetermined time t3 (about 1 minute) to perform smoke removal after cooking. The user may pull out the tray 8 when the buzzer sounds and the display is in the state of smoke removal, and the fish may be taken out, but if it is removed after smoke removal, the amount of smoke from the front when taking out should be reduced. Can do.
[0032]
In the said operation | movement, when the quantity of fish differs, it takes time for the temperature rise of a cooking chamber, so that the quantity is large. An example of one saury and four saury is shown in FIG. As a result, in the case of four saury, the detection time t0 to reach the determination temperature T1 is longer than in the case of one fish, so the remaining time t1 also becomes longer in proportion to t0 from the remaining time calculation formula. For this reason, when the amount of fish is small, the cooking time is shortened, and when the amount of fish is large, the cooking time is automatically adjusted to be long, and the same baking is obtained.
[0033]
As described above, in the case of grilled fish, the upper heating element 2 and the lower heating element 3 are continuously energized alternately, so heat is generated at the maximum power, the fish is directly heated by a strong fire, and the umami component in the fish is removed. The result is a delicious finish with moderate burns on the surface.
[0034]
Next, the operation when oven cooking is performed will be described with reference to FIG.
[0035]
Since the display state of the display unit 6a and the operation of the catalyst heater 4 and the exhaust fan 16 are the same as those in the case of fish roasted in FIG.
[0036]
Further, the method for calculating the determination temperature T1 from the initial temperature T0 and the method for calculating the remaining time t1 when the detected temperature reaches T1 are the same as in the case of fish grilling, and thus description thereof is omitted. However, the constants used in the calculation are set to values different from those for fish grilling, so that a determination temperature T1 and a remaining time t1 suitable for oven cooking can be obtained.
[0037]
In the oven cooking, the energization control method of the upper heating element 2 and the lower heating element 3 is greatly different from that of fish grilling. That is, when the heating elements 2 and 3 are energized, they are energized intermittently, not continuously. The energization ratio in intermittent operation is set so that the oven cooking has an optimal finish. For example, if the energization ratio is 40% on and 60% off, the heating power is about 40% in the case of continuous energization. Further, the intermittent period is preferably about 10 seconds to 1 minute as a range in which the temperature fluctuation due to ON / OFF is small in consideration of the life of the relay when a relay is used for control.
[0038]
In the case of the above-mentioned oven cooking, since the upper heating element 2 and the lower heating element 3 are intermittently energized and are slowly heated by a low heat, the inside of the food can be ignited without excessively scorching. .
[0039]
FIG.4 (c) is another Example in oven cooking, and the upper heat generating body 2 and the lower heat generating body 3 are interrupted simultaneously in parallel. However, in order to suppress the maximum power, the upper and lower heating elements 2 and 3 are alternately turned on so as not to be turned on simultaneously.
[0040]
Or depending on a cooking menu, you may control by the pattern which combined (b) and (c) of FIG. For example, in the section of t0, in order to warm the inside of the cooking chamber 1, only the lower heating element 3 is intermittently energized at an energization ratio of 50%, and in the section of t1, the energization ratio of the lower heating element 3 is set to 30% to finish food. For example, intermittent energization is simultaneously performed at an energization ratio of the upper heating element 2 of 20%.
[0041]
【The invention's effect】
As described above, according to the present invention, the cooking menu includes the fish grilling system and the oven system menu, and when the fish grilling system menu is selected, the lower heating element and the upper heating element are alternately switched to the maximum power. When the food is cooked by energizing and the menu of the oven system is selected, it is a fish roaster with an oven function that cooks the food by lowering the power ratio by intermittently energizing the lower heating element. With this, the grilled fish can be baked moistly with a strong burn on the surface of the fish, with an appetizing and moderate burn on the surface of the fish. In oven cooking, it is possible to warm the entire cooking chamber with low heat, and the fire passes through the inside of the food and finishes deliciously without over-burning the surface.
[0042]
For this reason, not only fish but also various menus can be finished deliciously, so that there is no need to use many cooking utensils depending on the ingredients, and the effect is great.
[Brief description of the drawings]
FIG. 1 is a perspective view of the present invention.
FIG. 2 is an explanatory diagram of an operation unit of a cooking menu setting unit according to the present invention.
FIG. 3 is a display example of the display unit of the present invention.
FIGS. 4A and 4B are operation diagrams of the cooking procedure according to the present invention, in which FIG.
FIG. 5 is a flowchart of a cooking procedure according to the present invention.
FIG. 6 is a temperature change diagram when the saury according to the present invention is baked.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Cooking chamber 2 Upper heating element 3 Lower heating element 5 Temperature detection means 6 Cooking menu setting means 6aa Fish grill switch 6ab Oven switch 7 Control means 12 Catalyst

Claims (1)

A cooking chamber (1) for cooking by heating, a grill (15) on which ingredients are placed, an upper heating element (2) located above the grill (15), and a lower heating element (3) located below The temperature detection means (5) for detecting the temperature in the cooking chamber (1), the cooking menu setting means (6) for setting the cooking menu, the upper heating element (2), and the lower heating element (3) are controlled. In the fish roaster comprising the control means (7) to be performed, the cooking menu set by the cooking menu setting means (6) is provided with a menu of fish grilling system and oven system, and when the control means (7) starts cooking, The lower heating element (3) is energized, and when the detection temperature of the temperature detection means (5) reaches a determination temperature T1 determined according to the set menu, the lower heating element (3) is turned off and the upper heating element ( 2) Turn on the lower heating element (3 And it determines the cooking time remaining t1 from the cooking menu is set to the time t0 between energizing until a determination temperature T1 by a predetermined remaining time calculation formula, when selecting a menu fish baked lineage lower heating elements (3) and the upper heating element (2) are set to continuous fire with high heat, and when the oven system menu is selected, the upper heating element (2) and the lower heating element (3) are controlled to fire with intermittent heating. oven function with fish roaster, characterized in that.

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