JP6703873B2 - Cooker equipment - Google Patents

Description

TECHNICAL FIELD The present invention relates to a cooking device that heats food containing a large amount of liquid contained in a container to cause convection due to heat in the food, and more specifically relates to a cooking device that heats food during cooking. The present invention relates to a cooker device capable of promptly detecting the burning when the burning begins to occur and preventing the influence of the burning from spreading.

It is widely practiced to store food in a cooking container that is heated from the bottom of the container and heat the food by applying heat from the outside of the cooking container. In this case, if the food to be heated is liquid, the food in the container receives heat at the bottom to generate an upward flow, and the convection generated in the food causes stirring. When a wide range of the bottom surface of the container is heated, a large number of convections are generated as shown in FIG. 3, and heat is transferred by the convections, so that the temperature of the foodstuffs in the container can be made substantially uniform. ..

In such a cooker device, it is necessary to heat the cooker device so as not to cause burning.
The sticking occurs when the amount of heat applied to the food is too large, and is caused when the wall surface temperature of the cooking container on the heating side becomes too large compared to the temperature of the food on the heat receiving side.

In the invention described in Japanese Patent No. 3650719, the point where the wall surface temperature of the cooking container deviates from the food material temperature is confirmed in advance, and heating is performed so that the deviation does not occur to prevent burning. By detecting the wall surface temperature of the cooking container and controlling the heating amount so that the wall surface temperature does not exceed the deviation point where charring occurs, the occurrence of charring can be reduced.

However, depending on the type of food, such as high viscosity, partial charring may occur due to the agitated state in the food. When the burning started to occur, the convection in the food became worse, and the burning became worse. Further, when the convection in the food material changes due to burning, temperature unevenness occurs in the food material, and insufficiency of heating or excessive heating occurs partially, which may lead to deterioration of the quality of the cooked food.

Japanese Patent No. 3650719

The problem to be solved by the present invention is that in a cooking device that heats food containing a large amount of liquid contained in a container from the bottom of the container for cooking, if the food burns during cooking, the burning occurs. It is an object of the present invention to provide a cooking device capable of promptly detecting the occurrence of “cooking” and preventing the influence of burning from spreading.

A cooking container that contains foodstuffs to be heated inside, a steam jacket installed at the bottom of the cooking container, a product temperature detection device that detects the product temperature of the foodstuffs stored in the cooking container, the temperature of the cooking container or the steam jacket Container temperature detecting device for detecting the temperature of the food, a heating amount adjusting device for adjusting the heating amount for the food contained in the cooking container, the operation amount of the heating amount adjusting device based on the temperature of the food detected by the product temperature detecting device A cooking machine device for heating and cooking foodstuffs in a cooking container, which has an operation control device for determining, wherein the operation control device is configured to start a product from the time when the container temperature detected by the container temperature detection device reaches a predetermined temperature. Detects the time difference until the food temperature detected by the temperature detection device reaches the predetermined temperature, and when the detected time difference becomes longer than the reference value having a range or becomes shorter than the reference value. The burning prevention operation such as reducing the heating amount by the heating amount adjusting device is performed.

By carrying out the present invention, it is possible to promptly detect the occurrence of charring on food during cooking, and by taking measures to prevent the charring from expanding, nonuniformity of heating occurs on the food due to charring. It is possible to prevent the effects such as.

Convection explanatory diagram in the food when charring occurs in the portion directly below the food temperature detector of the cooking device for carrying out the present invention. Convection explanatory diagram in the food when charring occurs in a portion deviating from directly below the food temperature detector of the cooker device embodying the present invention Illustration of convection in food material when no charring of cooker device implementing the present invention occurs Temperature change explanatory view showing an example of changes in food material temperature and cooking container temperature during heating and cooking in a cooking device for carrying out the present invention

An embodiment of the present invention will be described with reference to the drawings. FIG. 1 is an explanatory view of convection in a food material when scorching occurs in a portion directly below a food material temperature detector of a cooking device for carrying out the present invention, and FIG. 2 is from directly below a food temperature sensor of a cooking device for carrying out the present invention. FIG. 3 is an explanatory view of convection in foodstuffs when scorching occurs in a detached portion, FIG. 3 is an explanatory view of convection in foodstuffs when no scorching occurs in the cooking device for implementing the present invention, and FIG. It is a temperature change explanatory view which showed typically the example of a change of the foodstuff temperature and cooking container temperature at the time of the heating cooking by the cooking device apparatus to implement.

The cooking device of the embodiment has a cooking container 1 having a curved bottom and a steam jacket 2 installed at the bottom of the cooking container, and the food 5 is stored in the cooking container 1 for heating. The cooking container is heated by supplying steam into the steam jacket 2. A steam supply pipe 6 is connected to the steam jacket 2, a heating amount adjusting device 8 is installed in the middle of the steam supply pipe 6, and steam is supplied to the steam jacket 2 through the steam supply pipe 6 so that the steam jacket 2 By heating the bottom of the cooking container 1 by heating the temperature of the food, the food 5 contained in the cooking container 1 is heated.

An article temperature detection device 3 for detecting the temperature of the foodstuff 5 contained in the cooking container 1 is provided, and the temperature of the foodstuff detected by the article temperature detection device 3 is output to the operation control device 7. In the operation control device 7, the amount of steam supplied to the jacket 2 is adjusted based on the food temperature detected by the product temperature detection device 3 and the operation program set in the operation control device 7 to adjust the heating amount for the food product. ..

The cooking device may have a stirring device. In the case of a cooking device having a stirring device, a stirring blade that slides along the inner surface of the cooking container 1 is installed, and the food material 5 is stirred by rotating the stirring blade during heating.

Further, a container temperature detecting device 4 for detecting the temperature of the cooking container 1 is provided, and the cooking container temperature detected by the container temperature detecting device 4 is also output to the operation control device 7. The operation control device 7 compares the foodstuff temperature detected by the product temperature detection device 3 with the container temperature detected by the container temperature detection device 4, and determines whether or not the foodstuff is burned based on the temperature difference between the two. Be prepared to also be able to do.

Cooking with the cooking device is performed by heating the food to a preset cooking temperature and holding it at the cooking temperature for a certain period of time. The heating process includes a heating process for raising the temperature to a target temperature and a heating process for maintaining the temperature at the target temperature. In the case of the heating step, the elapsed time from the start of cooking and the food temperature at that time are set in advance, and the heating amount is adjusted by the heating amount adjusting device 8 so that the food temperature becomes the set temperature. Raise the temperature. In the heating process to maintain the temperature, the food supply temperature is kept at the cooking temperature by increasing the steam supply amount when the food temperature becomes lower than the cooking temperature and decreasing the steam supply amount when the food temperature becomes higher than the cooking temperature. Adjust the temperature.

When steam is supplied into the steam jacket 2 and the temperature inside the steam jacket 2 is increased, the heat of the steam heats the bottom surface of the cooking container 1, and the heat is transmitted to the food material 5 in the cooking container 1 through the cooking container 1. .. The food 5 receives heat at the bottom facing the cooking container 1, and an ascending flow is generated in the heated portion of the food. When an upward flow from the bottom to the top occurs in the food, a convection occurs in which the upper part of the food circulates downward. Since the foodstuff radiates heat from the upper surface, the temperature of the foodstuff in the upper part decreases, but convection in the foodstuff occurs everywhere in the part of the cooking container facing the steam jacket 2, and the position of the foodstuff in the whole foodstuff is Since the ingredients are switched one after another, the ingredients in the cooking container 1 are stirred as a whole, and the temperature of the ingredients is made uniform. FIG. 3 shows a case in which the entire bottom surface of the cooking container 1 is heated equally, and the inside of the food material is substantially evenly heated. In this case, the ascending flow and the descending flow are mixed with each other, and the temperature detected by the product temperature detection device 3 is substantially equal to the temperature of the entire food material. Therefore, the heating amount is adjusted based on the detected product temperature. By doing so, appropriate heating can be performed.

Further, the product temperature detecting device 3 detects the food product temperature and outputs it to the operation control device 7, and at the same time, the container temperature detecting device 4 also detects the container temperature and outputs it to the operation control device 7. Since the cooking container 1 is in contact with the food in the cooking container and the steam in the steam jacket, respectively, and transfers the heat in the steam jacket to the food 5, the container temperature detected by the container temperature detection device 4 is detected. Is a temperature between the food product temperature detected by the product temperature detection device 3 and the steam temperature in the steam jacket 2. Since the cooking container 1 and the foodstuff 5 are constantly exchanging heat with each other, heat is carried by the convection inside the foodstuff 5, so that the foodstuff temperature detected by the foodstuff temperature detecting device 3 during the normal temperature rising process. Rises in the same manner with a slight delay from the cooking container temperature detected by the container temperature detecting device 4. At this time, the difference between the food material temperature and the cooking container temperature does not become so large and is kept within a certain range.

However, if the food 5 is burnt, the heat transfer state to the food may change in the kogated portion, and the convection in the food 5 may become uneven. When the convection is biased, temperature unevenness occurs in the food material 5, and a low temperature region having a low temperature and a high temperature region having a high temperature are partially generated in the food material. When a low temperature region or a high temperature region different from the average temperature of the entire foodstuff comes to the temperature detection unit of the product temperature detection device 3, the foodstuff product temperature detected by the product temperature detection device 3 becomes equal to the average temperature of the entire foodstuff. Will be different and will not represent the temperature of the entire foodstuff.

1 and 2 describe the convection state in the food material when the kogation 9 is attached to the surface of the cooking container. When the kogation 9 is generated on the surface of the cooking container 1, heat transfer from the cooking container 1 to the food material 5 is deteriorated at the portion where the kogation 9 is attached. In this case, the amount of heat received by the cooking container from the cooking container is reduced in the food material to which the kogation 9 is attached, and the effect of receiving heat at the bottom and rising is weakened. Then, in the portion where the other kogation 9 is not attached and a strong upward flow is generated, the upward flow pushes out a portion near the upper surface of the food material and wraps around the portion with a small upward flow. Become. Therefore, the upflow and the downflow are clearly separated in the food, and there is a region where the food temperature is high in the part where the upflow is generated, and the food temperature is low in the part where the downflow is generated. Area is created.

FIG. 1 shows a case where kogation 9 is attached to the surface of the cooking container, which is directly below the temperature detecting portion of the product temperature detecting device 3. In this case, the temperature near the temperature detection part of the product temperature detection device 3 is a low temperature region where the temperature is lower than other parts, so the temperature detected by the product temperature detection device 3 is lower than the temperature of the entire foodstuff. It becomes temperature. On the contrary, in FIG. 2, the kogation 9 is attached to the surface of the cooking container in a portion outside the temperature detecting portion of the article temperature detecting device 3. In this case, the temperature near the temperature detection part of the product temperature detection device 3 is a high temperature region where the temperature is higher than other parts, so the temperature detected by the product temperature detection device 3 is higher than the temperature of the entire foodstuff. It becomes temperature.

The occurrence of burning is determined based on the container temperature detected by the container temperature detection device 4 and the food product temperature detected by the product temperature detection device 3. The operation control device 7 monitors the time difference until the container temperature detected by the container temperature detection device 4 and the food product temperature detected by the product temperature detection device 3 become the same temperature, and the time difference is within the set range. Check if it is inside.

This determination of charring is based on the reference value when no charring occurs, the upper limit value and the lower limit value are set in advance, and when the calculated time difference is larger than the upper limit value and smaller than the lower limit value, It is determined that charring has occurred, and it is determined that charring has occurred both when the time difference is larger than the setting range and when it is smaller than the setting range.

Then, when it is determined that the charring has occurred, measures are taken to prevent the charring from expanding. As a measure for preventing burning, the amount of steam supplied to the steam jacket 2 is reduced by the heating amount adjusting device 8, or when the cooking device has a stirring device, the operating amount of the stirring device is increased. Do things. When the amount of steam supplied to the steam jacket 2 is reduced, it is possible to prevent the temperature of the steam jacket 2 from lowering and the temperature of the cooking container to lower, so that the charring is prevented from increasing. Moreover, charring tends to occur even if the temperature of the food is uneven, but by stirring the food with a stirring device, it is possible to eliminate the temperature unevenness and prevent the charring from expanding. Therefore, it is also effective to stir the food with a stirrer.

The detection of the occurrence of burning will be described based on FIG. FIG. 4 shows changes in the container temperature and changes in the food product temperature in three patterns. In the figure, it is shown that the food product temperature has a temperature unevenness from a certain point in time. Here, when there is temperature unevenness, when it does not occur, when there is temperature unevenness, when there is a low temperature range in the temperature detection part of the product temperature detection device, and when there is a high temperature range The case where is coming is described.

First, a description will be given based on the case where the temperature is detected in the low temperature range which is the state of FIG. In FIG. 1, kogation adheres directly below the temperature detection part of the product temperature detection device, and since there is kogation, the amount of heating to the food material is small below the temperature detection part, and the upward flow of the food material is weak. In this case, a stronger ascending flow is generated in the surroundings, and therefore a descending flow sent from the surroundings is generated in the portion where the kogation is occurring. Here, what descends is the food portion having a relatively low temperature in the upper portion of the food layer extruded by the surrounding ascending flow, so a low temperature region having a lower temperature than the surroundings is formed in the descending flow portion. When the temperature measurement point of the product temperature detection device is in the low temperature range shown in FIG. 1, the detected food product temperature is lower than that of the average temperature shown in FIG. Become.

In the operation control device 7, from the time when the container temperature detected by the container temperature detection device 4 reaches a certain temperature (T° C.) until the food product temperature detected by the product temperature detection device 3 becomes the same temperature. Measure the time difference (B). When the time difference (B) is longer than the predetermined range set based on the standard value (A), it is determined that the charring has occurred.

When the temperature detection unit of the product temperature detection device 3 is in the low temperature range of the food product, the temperature detected by the product temperature detection device 3 becomes lower than the average temperature of the entire food product, and the difference in time to reach the predetermined temperature is long. Become. When the time difference becomes larger than the set range, the operation control device 7 takes a countermeasure as if burning has occurred.

FIG. 2 shows a case where the time from when the container temperature reaches a certain temperature (T° C.) until the food material temperature reaches the same temperature is shortened. FIG. 2 shows the convection in the food when the kogation is attached to the side surface of the cooking container, which is located directly below the temperature detecting portion of the article temperature detecting device 3. Also in this case, when the kogation 9 adheres to the surface of the cooking container 1, heat transfer from the cooking container 1 to the food material 5 deteriorates at the kogation 9 portion. In the case of FIG. 2, since the food material directly below the product temperature detection device 3 absorbs much heat, the part of the product temperature detection device 3 that has taken in the heat of the food product rises.

Then, since the ascending flow in the food material weakens in the portion where the kogation 9 is attached, the ascending flow of the food material that has risen in the portion without the kogation goes down to the upper part of the kogation generating portion and becomes a downward flow. Also in this case, the convection in the food material is divided into an ascending part and a descending part and flows largely, and in the ascending part, the high temperature area with heat from the bottom of the container and in the descending part is the upper part. The heat is dissipated in the low temperature range where the temperature drops and a temperature difference occurs in the food. When the high temperature region of the food material comes to the temperature detection unit of the product temperature detection device 3, the temperature detected here becomes higher than the average temperature of the entire food product temperature. Then, the temperature difference between the container temperature detected by the container temperature detecting device 4 and the food product temperature detected by the product temperature detecting device 3 becomes small.

Explaining based on FIG. 4, in the operation control device 7, the food product temperature detected by the product temperature detection device 3 from the time when the container temperature detected by the container temperature detection device 4 reaches a certain temperature (T° C.). The time difference (C) until the temperature becomes the same is measured. When this time difference is out of the predetermined range set based on the standard value (A), it is determined that charring has occurred.

When the temperature detection part of the product temperature detection device 3 is in the high temperature range of the foodstuff, the temperature detected by the product temperature detection device 3 becomes higher than the average temperature of the foodstuffs as a whole, and the difference in time to reach a certain temperature is short. Become. When the time difference becomes smaller than the set range, the operation control device 7 takes measures to determine that charring has occurred.

As a measure to prevent burning, the amount of steam supplied to the steam jacket 2 is reduced by the heating amount adjusting device 8 and, in the case of a cooking device having a stirring device, the operating amount of the stirring device is increased. .. When the occurrence of charring occurs, the occurrence of charring is detected and a countermeasure is taken to prevent the influence of charring from increasing. When the burning occurs, the food temperature may appear low or high, but by detecting both, the burning can be reliably detected.

In the present embodiment, the temperature of the container is detected by the container temperature detection device 4, and the occurrence of charring is detected based on the time difference between when the container temperature reaches a certain temperature and when the food product temperature reaches the same temperature. However, it is also possible to provide a steam jacket internal temperature detection device for detecting the temperature in the steam jacket and detect the occurrence of charring based on the steam jacket internal temperature instead of the container temperature. Also in this case, the occurrence of charring is detected based on the time difference between when the steam temperature in the steam jacket reaches a certain temperature and when the food product temperature reaches the same temperature.

It should be noted that the present invention is not limited to the embodiments described above, and many modifications can be made by a person having ordinary skill in the art within the technical idea of the present invention.

1 cooking container
2 steam jacket
3 Product temperature detection device 4 Container temperature detection device 5 Foodstuff 6 Steam supply pipe 7 Operation control device 8 Heating amount adjustment device 9 Koge

Claims (1)

A cooking container that contains foodstuffs to be heated inside, a steam jacket installed at the bottom of the cooking container, a product temperature detection device that detects the product temperature of the foodstuffs stored in the cooking container, the temperature of the cooking container or the steam jacket Container temperature detecting device for detecting the temperature of the food, a heating amount adjusting device for adjusting the heating amount for the food contained in the cooking container, the operation amount of the heating amount adjusting device based on the temperature of the food detected by the product temperature detecting device A cooking machine device for heating and cooking foodstuffs in a cooking container, which has an operation control device for determining, wherein the operation control device is configured to start a product from the time when the container temperature detected by the container temperature detection device reaches a predetermined temperature. Detects the time difference until the food temperature detected by the temperature detection device reaches the predetermined temperature, and when the detected time difference becomes longer than the reference value having a range or becomes shorter than the reference value. A cooker device for performing a non-stick operation such as reducing the amount of heating by the heating amount adjusting device.

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