JP4915145B2 - Heating cooker and electromagnetic induction heating cooker - Google Patents

Description

  The present invention relates to a heating cooker and an electromagnetic induction heating cooker having means for optimally cooking a cooked product such as a general food.

  Conventionally, this type of heating cooker and electromagnetic induction heating cooker are configured to cool the saucer so that oil accumulated in the saucer does not ignite (see, for example, Patent Document 1).

FIG. 11 shows a conventional cooking device described in Patent Document 1. As shown in FIG. As shown in FIG. 11, the conventional cooking device is provided between the upper heater 102 provided on the upper side in the cooking chamber 101, the lower heater 103 provided on the lower side in the cooking chamber 101, and each heater. A cooked product 105 is placed on the grilled net 104. A saucer 106 is installed under the lower heater 103 to receive oil that is dripped from the cooked food 105 during cooking. A space is provided in the lower part of the tray 106, and outside air is taken in through the intake port 108 by the cooling fan 107 and is discharged from the exhaust port 109 on the side surface.
Japanese Patent No. 3446436

  However, the conventional configuration requires a fan for cooling the saucer and a space for cooling air to prevent the saucer temperature from increasing, and the cooking chamber becomes narrow in a limited space. Had.

  In addition, since the upper surface heating means and the lower surface heating means are continuously input without control from the start of cooking to the end of cooking, an instantaneous ignition occurs when oil from the cooked material drops on the lower surface heating means during cooking. It happened that if the cooling fan stopped, the tray temperature would increase.

  The present invention solves the above-mentioned conventional problems, and performs optimal control of the lower surface heating means and performs control so that the tray temperature does not rise. Therefore, even if there is no space for the cooling fan and the cooling fan to pass, It is an object of the present invention to provide a cooking device that can prevent the ignition of oil accumulated in the food and shorten the cooking time so that moisture and oil containing umami components remain sufficiently in the cooked product.

In order to solve the above-described conventional problems, the heating cooker of the present invention includes a cooking chamber for storing a food placed on a grill provided with a saucer, an upper surface heating means for heating the upper surface of the food, A cooking device comprising a lower surface heating means for heating the lower surface of the cooked food from below the grill net, by continuously inputting the cooked food to the upper surface heating means and the lower surface heating means from the start of cooking. Until the first predetermined time, which is the time when it is estimated that there is no oil from the cooked food or an amount of oil that does not ignite even when heated, the oil from the cooked product can ignite the temperature of the lower surface heating means. The temperature is controlled so as to reach the first temperature, and at least the input to the lower surface heating means is stopped or intermittently input from the first predetermined time to the second predetermined time, and the second predetermined time is input. Until the end of cooking Oil temperature of the surface heating means from the food is one that was controlled by the second temperature that does not ignite.

  The cooking device of the present invention can provide a cooking device capable of shortening the cooking time so that moisture and oil containing umami components remain sufficiently in the cooked product.

1st invention is the cooking chamber which accommodates the cooking put on the grill with the saucer, the upper surface heating means which heats the upper surface of the said cooking, and the lower surface of the said cooking from the bottom of the said grill a heating cooker comprising a lower surface heating means for heating, the cooking start is not out oil from be heated food by the food continuously input to the top heating means and the lower surface heating means or fire Until the first predetermined time, which is a time estimated to be only an amount of oil, the temperature of the lower surface heating means is controlled so as to reach a first temperature at which oil from the cooked product can be ignited , The input to the lower surface heating means is stopped or intermittently input at least from the first predetermined time to the second predetermined time, and the temperature of the lower surface heating means is set from the second predetermined time to the end of cooking. Oil from the cooked food By using a heating cooker controlled at a second temperature that does not fire, cooking time can be shortened so that moisture and oil containing umami components remain inside the cooked product, and the oil in the saucer ignites. There is nothing, and it can be set as the heating cooker which does not burn a cooking thing.

According to a second aspect of the present invention, each of the upper surface heating means and the lower surface heating means of the heating cooker outputs a maximum output for a first predetermined time from the start of cooking. Only the protein component that constitutes the cooked food starts to be further baked to form a thin film on the surface of the cooked food, and the evaporation of moisture contained therein can be suppressed.

In the third invention, in particular, by setting the heating cooker in which the second temperature of the first or second invention is 500 ° C. or less, the lower surface heating means is set to 500 ° C. or less from the second time to the end of cooking. By controlling at the second temperature, the cooking proceeds while the heat gradually penetrates from the surface of the cooked food, so that sufficient moisture and oil containing umami components remain inside the cooked food. It can be a controlled cooker. Also, from the second time controlled at the second temperature to the end of cooking, the oil dripping from the food to the bottom surface heating means does not catch fire by controlling at 500 ° C. or lower, so the process ends from the beginning of cooking. It can be set as the heating cooker which does not scorch a cooking thing.

In particular, the fourth aspect of the invention is a cooking device in which the second temperature of the first or second aspect of the invention is set to 400 ° C. or more and 500 ° C. or less, whereby the lower surface heating means is provided from the second predetermined time to the end of cooking. By controlling at the second temperature of 400 ° C. or more and 500 ° C. or less, cooking time can be shortened while cooking proceeds while heat gradually permeates from the surface of the food to the inside. It can be set as the heating cooker controlled so that the water | moisture content and oil containing the umami | savory component may remain still more fully. Also, from the second predetermined time controlled at the second temperature until the end of cooking, the oil dripping from the cooked item to the bottom surface heating means does not ignite by controlling at 400 ° C. or more and 500 ° C. or less. It can be set as the heating cooker which does not burn a cooking thing from the cooking initial stage to completion | finish. Furthermore, it can reduce that the temperature of a heat | fever means becomes lower than 400 degreeC, the amount of heat which a heating means gives to a to-be-cooked item, and the cooking performance of a to-be-cooked item falls.

5th invention makes a 1st predetermined time 6 minutes or less especially by setting it as the heating cooker which made the 1st predetermined time of any one invention of 1st- 4th invention 6 minutes or less. At the beginning of cooking, the initial cooking is performed by continuous input, and only the surface of the food starts to burn, and the protein components that make up the food form a thin film on the surface of the food to further suppress evaporation of moisture contained in the inside. can do. In addition, the bottom surface heating means performs continuous input until the first predetermined time, but by setting it to 6 minutes or less, the amount of oil dripping from the cooked food is small during that period, and oil does not accumulate in the saucer at the beginning of cooking, Since the oil in the saucer does not ignite, it can be a cooking device that does not scorch the food.

In the sixth aspect of the invention, in particular, the first predetermined temperature of any one of the first to fourth aspects is 600 ° C. or higher and 700 ° C. or lower, and the first predetermined time is 3 minutes or longer and 4 minutes or shorter. If the first temperature is 600 ° C. or more and 700 ° C. or less by using a vessel, the first predetermined time is 3 minutes or more and 4 minutes or less, and the initial cooking by continuous input from the start of cooking, Only the surface of the food starts to burn, and the protein component constituting the cooked food forms a thin film on the cooked food surface, thereby further suppressing evaporation of moisture contained therein. In addition, if the first temperature is 600 ° C. or more and 700 ° C. or less, the lower surface heating means sets the first predetermined time to 4 minutes or less. Since the oil is not accumulated in the saucer, the oil in the saucer is not ignited, so that the cooking device can be used without burning the food.

In the seventh aspect of the invention, in particular, the first temperature of any one of the first to fourth aspects of the present invention is a heating cooker in which the temperature is 700 ° C. or higher and 800 ° C. or lower, and the first predetermined time is 2 minutes or longer and 3 minutes or shorter. Thus, if the first temperature is 700 ° C. or higher and 800 ° C. or lower, the first predetermined time is 2 minutes or longer and 3 minutes or shorter. Only the surface starts to burn, and the protein component constituting the cooked food can form a thin film on the cooked food surface and further suppress evaporation of moisture contained therein. Further, if the first temperature is 700 ° C. or higher and 800 ° C. or lower, the lower surface heating means sets the first predetermined time to 3 minutes or less, during which the amount of oil dripping from the cooked food is small, Since the oil is not accumulated in the saucer, the oil in the saucer is not ignited, so that the cooking device can be used without burning the food.

In the eighth aspect of the invention, in particular, by using an electromagnetic induction heating type cooking device equipped with the heating cooking device of any one of the first to seventh aspects, moisture or oil containing a umami component is contained in the cooked product. It can be set as the heating cooker which can shorten cooking time so that it may fully remain.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 shows a configuration diagram of a heating cooker according to the first embodiment of the present invention.

  FIG. 2 is a graph showing a temperature change of the lower surface heating means of the cooking device according to the first embodiment of the present invention.

  FIG. 3 is a graph showing a boundary that ignites the oil in the saucer when the oil is dropped on the lower surface heating means of the heating cooker in the first embodiment of the present invention.

  In FIG. 1, the heating cooker 9 of the present invention includes an upper surface heating means 4 that heats the upper surface of the food 3 in a cooking chamber 1 that houses the food 3 placed on the grill 2 provided with the saucer 8. The lower surface heating means 5 for heating the lower surface, and the exhaust port 6 is provided in the upper part of the cooking chamber 1, and the exhaust passage 7 passes from the exhaust port 6 to above the cooking chamber 1.

  In FIG. 2, the temperature change in the cooking elapsed time of the lower surface heating means 5 in the heating cooker 9 of the present invention is shown. The lower surface heating means 5 continuously inputs from the cooking start point S to the first predetermined time t1. And controlling the temperature of the lower surface heating means to reach the first temperature T1 at which oil can be ignited. Thereafter, the input is stopped from the first predetermined time t1 to the second predetermined time t2, and the lower surface heating means 5 reaches the second temperature T2 at which oil from the cooked product does not ignite. And it controls at the 2nd temperature T2 or less, and reaches the cooking end point E. In the present embodiment, the input is stopped from the first predetermined time t1 to the second predetermined time t2, but the lower surface heating means 5 is intermittently input to reach the second temperature T2. It doesn't matter.

  Here, the first predetermined time t <b> 1 is a time for estimating that there is no oil even when the cooked food is heated by the upper surface heating means 4 and the lower surface heating means 5, and only oil that does not ignite.

  In FIG. 3, when oil is dripped at the lower surface heating means 5 in the heating cooker 9 of the present invention, a boundary line for igniting the oil accumulated in the tray 8 is shown. For example, the lower surface heating means 5 is 550 ° C. If it is above, even if the saucer 8 is 20 degreeC of room temperature, when the oil dripped at the lower surface heating means 5, it has shown that the oil collected on the saucer 8 is ignited. Of course, if oil does not accumulate in the saucer 8, it will not ignite.

  Note that the first predetermined time t1 may be a time for which it is estimated that there is no oil even when the cooked food is heated by the upper surface heating means 4 or the lower surface heating means 5, or only oil that does not ignite.

  About the cooking-by-heating machine comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  First, the food 3 placed on the grill 2 is cooked by heating from the upper surface heating means 4 and the lower surface heating means 5. The heating conditions of the lower surface heating means 5 are as shown in FIG. 2, and initial cooking is performed by continuous input from the start of cooking to the first predetermined time t1, and the amount of oil dripping from the cooked product 3 does not ignite. Therefore, the tray 8 is not ignited.

  From the start of cooking to the first predetermined time, initial cooking is performed by continuous input, and only the surface of the food starts to be burned, and the protein component constituting the food forms a thin film on the surface of the food and contains moisture Evaporation can be suppressed.

  Next, from the first predetermined time t1 to the second predetermined time t2, the temperature of the lower surface heating means 5 is lowered by stopping the input of the lower surface heating means 5, but at this stage When the oil component is dripped and comes into contact with the lower surface heating means 5, the fire may ignite for a moment, but since the oil accumulated in the tray 8 is small, the tray 8 is not ignited. From the first predetermined time to the second predetermined time, the cooking temperature is lowered and cooking proceeds only with residual heat.

  And since it controls by 2nd temperature T2 from the 2nd predetermined time t2 to the completion | finish of cooking, the fire which falls to the lower surface heating means 5 from the foodstuff 3 does not catch fire. From the second time to the end of cooking, the bottom surface heating means is controlled at the optimum heating temperature, so that cooking proceeds while the heat gradually penetrates from the surface of the food to the inside. It is controlled so that moisture and oil containing water remain sufficiently.

(Experiment 1)
The heating cooker of FIG. 1 was used as the heating cooker of the present invention. In the heating cooker 1A of the present invention, the second temperature was set to 500 ° C. or less as control of the lower surface heating means, and a sheathed heater was used as the upper surface heating means and the lower surface heating means. As a comparison, Conventional Example 1 uses a heating cooker 1B that does not control the upper surface heating means and the lower surface heating means. Further, Conventional Example 2 uses a heating cooker 1C that alternately controls the upper surface heating means and the lower surface heating means. The configurations of Conventional Example 1 and Conventional Example 2 are the same as those in FIG.

  The heating cookers 1A and 1B were evaluated using the following means. Four sword fish were put in the cooking chamber of the heating cooker, and the cooking time was determined by adjusting the grilling condition of the sword fish so that each cooking cooker had the same cooking performance. From the start of cooking to the end of cooking at every elapsed time, the temperature of the bottom surface heating means and the temperature of the saucer were measured, and the weight of the sword fish before and after the start of cooking was measured to determine the average weight reduction rate of the four animals. The measurement results are shown in FIG. 4, FIG. 5, FIG.

  As is clear from Table 1, the cooking device 1A of the present invention has a lower weight loss rate than the conventional cooking devices 1B and 1C, and there is sufficient moisture and oil containing umami components in the cooked food. You can see that it remains. As can be seen from FIG. 4, the cooking device 1A of the present invention finishes cooking in 14 minutes, but only enters the oil ignition region shown in FIG. 3 at the beginning of cooking, and at the beginning of cooking. The saucer does not ignite because there is no oil or only a small amount of oil in the saucer. On the other hand, as is apparent from FIG. 5, cooking is completed in 14 minutes in the conventional heating cooker 1B, but the oil is ignited as shown in FIG. 3 even after the middle of cooking, and the oil accumulated in the saucer is ignited. The cooked food was burnt. As is clear from FIG. 6, the conventional cooking device 1 </ b> C takes 25 minutes to complete cooking, and after the middle of cooking, it is not in the oil ignition region shown in FIG. 3, and there is no ignition of the saucer. Because the cooking time is too long, the food is dried and there is not enough moisture or oil left inside the food.

  Thereby, the cooking device of the present invention is cooked so that moisture and oil containing umami components are sufficiently left inside the cooked food than the conventional cooking device by performing the optimal control of the lower surface heating means, Since the oil in the saucer does not ignite, it can be seen that cooking can be performed without scorching from the beginning of cooking to the end.

(Experiment 2)
The heating cooker of FIG. 1 was used as the heating cooker of the present invention. The heating cooker 2A used a sheathed heater as the upper surface heating means and the lower surface heating means, with the second temperature being around 400 ° C. which is the lowest in the range of 400 ° C. to 500 ° C. as the control of the lower surface heating means.

  The cooking device 2A was evaluated using the following means. Four sword fish were placed in the cooking chamber of the heating cooker, and the cooking time was determined by adjusting the grilling condition of the sword fish so that the cooking performance was the same as in Experiment 1. From the start of cooking to the end of cooking at every elapsed time, the temperature of the bottom surface heating means and the temperature of the saucer were measured, and the weight of the sword fish before and after the start of cooking was measured to determine the average weight reduction rate of the four animals. The measurement results are shown in FIG.

  In the heating cooker 2A of the present invention, the weight reduction rate of the sword fish is 20.4%, and it can be seen that sufficient moisture and oil containing umami components remain inside the cooked food. As is clear from FIG. 7, the cooking device 2 </ b> A of the present invention finishes cooking in 15 minutes, but only enters the cooking start period, which is the first predetermined time, to enter the oil ignition region shown in FIG. 3. In the first predetermined time, there is no oil in the saucer or a small amount so that the oil does not ignite, so the saucer is not ignited. Thereby, the cooking device of the present invention is cooked so that moisture and oil containing umami components are sufficiently left inside the cooked food than the conventional cooking device by performing the optimal control of the lower surface heating means, Since the oil in the saucer does not ignite, it can be seen that cooking can be performed without scorching from the beginning of cooking to the end.

(Experiment 3)
The heating cooker of FIG. 1 was used as the heating cooker of the present invention. The heating cooker 3A controls the lower surface heating means as the upper surface heating means and the lower surface heating means by setting the first temperature to around 600 ° C. which is the lowest in the range of 600 to 700 ° C., and setting the first predetermined time to 4 minutes. A sheathed heater was used. In addition, the heating cooker 3B controlled the lower surface heating means by setting the first temperature around 700 ° C., which is the highest in the range of 600 to 700 ° C., and the first predetermined time being 3 minutes.

  The heating cookers 3A and 3B were evaluated using the following means. Four sword fish were placed in the cooking chamber of the heating cooker, and the cooking time was determined by adjusting the grilling condition of the sword fish so that the cooking performance was the same as in Experiment 1. From the start of cooking to the end of cooking at every elapsed time, the temperature of the bottom surface heating means and the temperature of the saucer were measured, and the weight of the sword fish before and after the start of cooking was measured to determine the average weight reduction rate of the four animals. The measurement results are shown in FIGS.

  In the cooking device 3A of the present invention, the weight reduction rate of the sword fish is 22.6%, and in the heating cooker 3B, the weight reduction rate of the sword fish is 22.9%. It can be seen that there are enough remaining. As is clear from FIG. 8, the cooking device 3A according to the present invention finishes cooking in 14 minutes, but only enters the cooking start period, which is the first predetermined time, to enter the oil ignition region shown in FIG. In the first predetermined time, there is no oil in the saucer or a small amount so that the oil does not ignite, so the saucer is not ignited. As is clear from FIG. 9, the cooking device 3 </ b> B of the present invention finishes cooking in 14 minutes, but only enters the cooking start period, which is the first predetermined time, to enter the oil ignition region shown in FIG. 3. In the first predetermined time, there is no oil in the saucer or a small amount so that the oil does not ignite, so the saucer is not ignited. Thereby, the cooking device of the present invention is cooked so that moisture and oil containing umami components are sufficiently left inside the cooked food than the conventional cooking device by performing the optimal control of the lower surface heating means, Since the oil in the saucer does not ignite, it can be seen that cooking can be performed without scorching from the beginning of cooking to the end.

(Experiment 4)
The heating cooker of FIG. 1 was used as the heating cooker of the present invention. The heating cooker 4A controls the lower surface heating means as the upper surface heating means and the lower surface heating means by setting the first temperature around 800 ° C., which is the highest among 700 to 800 ° C., and setting the first predetermined time as 2 minutes 20 seconds. A sheathed heater was used. Note that the experiment in the vicinity of the lowest 700 ° C. among the first temperatures of 700 to 800 ° C. is as performed in the heating cooker 3B.

  The cooking device 4A was evaluated using the following means. Four sword fish were placed in the cooking chamber of the heating cooker, and the cooking time was determined by adjusting the grilling condition of the sword fish so that the cooking performance was the same as in Experiment 1. From the start of cooking to the end of cooking at every elapsed time, the temperature of the bottom surface heating means and the temperature of the saucer were measured, and the weight of the sword fish before and after the start of cooking was measured to determine the average weight reduction rate of the four animals. The measurement results are shown in FIG.

  In the heating cooker 4A of the present invention, the weight reduction rate of the sword fish is 23.5%, and it can be seen that moisture and oil containing the umami component remain sufficiently inside the cooked food. As is clear from FIG. 10, cooking is completed in 13 minutes in the heating cooker 4A of the present invention, but the oil ignition region shown in FIG. 3 enters the cooking start period only at the first predetermined time. In the first predetermined time, there is no oil in the saucer or a small amount so that the oil does not ignite, so the saucer is not ignited. Thereby, the cooking device of the present invention is cooked so that moisture and oil containing umami components are sufficiently left inside the cooked food than the conventional cooking device by performing the optimal control of the lower surface heating means, Since the oil in the saucer does not ignite, it can be seen that cooking can be performed without scorching from the beginning of cooking to the end.

  In addition, during the first predetermined time from the start of cooking, the cooking device may output the maximum output that can be output, or the heating cooking device of the present embodiment is mounted on the electromagnetic induction heating cooking device. May be.

  As described above, the heating cooker according to the present invention includes a cooking chamber for storing the food placed on the grill, upper surface heating means for heating the upper surface of the food, and the lower surface of the food under the grill. The lower surface heating means is configured to heat the cooked food with the lower surface heating means, and the lower surface heating means includes means for cooking by optimal control from the start of cooking to the end of cooking. If it is such a structure, it can apply irrespective of the system of a cooking device especially, and can also be applied to a large sized cooking device.

The block diagram which shows the structure of the heating cooker in Embodiment 1 of this invention. The graph which shows the temperature change of the lower surface heating means of the heating cooker in Embodiment 1 of this invention The graph which shows the boundary which ignites the oil of a saucer when oil is dripped at the lower surface heating means of the heating cooker in Embodiment 1 of this invention The graph which shows the temperature change of the lower surface heating means and saucer of 1 A of heating cookers in Embodiment 1 of this invention. The graph which shows the temperature change of the lower surface heating means and saucer of the conventional heating cooker 1B The graph which shows the temperature change of the lower surface heating means and saucer of the conventional heating cooker 1C The graph which shows the temperature change of the lower surface heating means and saucer of the heating cooker 2A in Embodiment 1 of this invention The graph which shows the temperature change of the lower surface heating means and saucer of the heating cooker 3A in Embodiment 1 of this invention The graph which shows the temperature change of the lower surface heating means and saucer of the heating cooker 3B in Embodiment 1 of this invention The graph which shows the temperature change of the lower surface heating means and saucer of the heating cooker 4A in Embodiment 1 of this invention Configuration diagram showing the configuration of a conventional cooking device

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Cooking chamber 2 Grilled net 3 Cooked food 4 Upper surface heating means 5 Lower surface heating means 6 Exhaust port 7 Exhaust passage 8 Sauce 9 Heating cooker

Claims (8)

A cooking chamber for storing the food placed on the grill provided with a saucer; upper surface heating means for heating the upper surface of the food; and lower surface heating means for heating the lower surface of the food from below the grill. a heating cooker consisting of a cooking start, food and the top heating means and an amount that does not come out oil or fire from food be heated by continuously input to said lower surface heating means oil Until the first predetermined time, which is an estimated time, the temperature of the lower surface heating means is controlled so as to reach a first temperature at which oil from the food can be ignited , and the first predetermined time is reached. From the second predetermined time until the end of cooking, at least the input to the lower surface heating means is stopped or intermittently input, and the temperature of the lower surface heating means is set to the oil from the cooked food. No second fire Cooking device controlled in degrees. 2. The cooking device according to claim 1, wherein each of the upper surface heating unit and the lower surface heating unit of the cooking device outputs a maximum output during a first predetermined time from the start of cooking. The cooking device according to claim 1 or 2, wherein the second temperature is 500 ° C or lower. The cooking device according to claim 1 or 2, wherein the second temperature is 400 ° C or higher and 500 ° C or lower. The cooking device according to any one of claims 1 to 4, wherein the first predetermined time is 6 minutes or less. The cooking device according to any one of claims 1 to 4, wherein the first temperature is 600 ° C to 700 ° C, and the first predetermined time is 3 minutes to 4 minutes. The cooking device according to any one of claims 1 to 4, wherein the first temperature is 700 ° C to 800 ° C, and the first predetermined time is 2 minutes to 3 minutes. The electromagnetic induction heating type cooking appliance which mounts the heating cooking appliance of any one of Claims 1-7.

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