JP7845926B2 - Cooking methods using heating appliances and heating appliances - Google Patents

Description

This invention relates to a cooking method and cooking device that allows food to be cooked by immersing it in a seasoning liquid to absorb the flavor of the seasoning liquid.

As a cooking method for this type of heating device, for example, Patent Document 1 discloses a method in which the ingredients to be cooked and the seasoning liquid are placed in a pressure cooker, and the temperature of the pot is first raised and maintained above the boiling point of 100°C at normal pressure to around 130°C, the boiling point at high pressure, to thoroughly cook each ingredient, and then the temperature of the pot is lowered and maintained to around 80°C, a simmering temperature at which cooking is well done and flavors are easily absorbed.

Japanese Patent Publication No. 2004-261476

Conventional cooking methods using heating appliances required a long time for the flavor of the seasoning liquid to permeate the ingredients. For example, the cooking method described in Patent Document 1 involves heating a pot to raise the temperature of the seasoning liquid, and then using the seasoning liquid as a heat transfer medium to transfer heat to the ingredients immersed in it, thereby allowing the flavor of the seasoning liquid to permeate the ingredients. However, this method requires heating the seasoning liquid in a pot to raise its temperature and bring it to a boil, or simmering it near its boiling point. Therefore, a considerable amount of time is needed to bring the seasoning liquid to a boil or near its boiling point. Furthermore, it is known that heating the seasoning liquid to a high temperature or boiling it can cause the flavor, aroma, and richness to be lost. Therefore, to allow the flavor to permeate without compromising the taste, it was necessary to simmer it at a high temperature just below boiling point for an extended period.

Furthermore, while it is known that flavors penetrate more easily when the seasoning liquid is at a high temperature under high pressure, as demonstrated by the cooking method of the heating device described in Patent Document 1, for example, root vegetables such as radishes and carrots need to be simmered for a long time to allow the flavors to penetrate, avoiding excessive boiling by raising the seasoning liquid to 80°C to 100°C after it has boiled, in order to prevent them from falling apart.

Therefore, the present invention aims to provide a cooking method using a heating device that promotes the absorption of seasoning liquid into the food being cooked in a short time, while preventing the food from falling apart and preserving its flavor.

The cooking method using the heating appliance of the present invention comprises a microwave heating means, an oven heating means, a temperature detection means for detecting the temperature of a food to be cooked, and a control means for controlling the microwave heating means and the oven heating means, and comprises the steps of: microwave heating the food to be cooked using the microwave heating means; and adding a seasoning liquid to the microwave-heated food to be cooked and then using the oven heating means for hot air convection heating, wherein the control means controls the oven heating means to change the time and pattern of the hot air convection heating step according to the temperature difference of the food to be cooked detected by the temperature detection means before and after the addition of the seasoning liquid .

According to the cooking method of the present invention, the softening of the food to be cooked and the infusion of the seasoning liquid into the food can be achieved in a short time, thereby shortening the cooking time.

This is a schematic longitudinal cross-sectional view of a heating appliance according to the first embodiment of the present invention. The same as above, a block diagram showing the electrical configuration. The same as above, this is a plan view of the display unit. The graph above shows the change in the temperature of the cooked food over time during the heating and warming processes when the cooking menu is set to "oden" and the microwave heating process is set to "flavor infusion". This is a plan view of the display unit of a heating cooker according to a second embodiment of the present invention. The graph above shows the change in the temperature of the cooked food over time during the heating and warming processes when the cooking menu is set to "oden" and the microwave heating process is set to "flavor infusion". This graph shows the change in the temperature of the food being cooked over time during the heating and warming processes when the cooking menu is set to "oden" and the microwave heating process is set to "flavor infusion" in a cooking course according to a modified second embodiment of the present invention.

The following describes preferred embodiments of the heating appliance according to the present invention with reference to the accompanying drawings. Common reference numerals are used for common parts throughout all of these drawings.

Figures 1 and 2 show a first embodiment of the present invention applied to a microwave oven. First, based on Figure 1, the overall configuration of the microwave oven in this embodiment is described as follows: 1 is a main body with an open top, and 2 is an openable/closable lid that covers the opening of the main body 1. The main body 1 and lid 2 constitute the exterior of the microwave oven. The main body 1 has a bottomed cylindrical heating chamber 3 with an open top. When the lid 2 is opened, a bottomed cylindrical container 13a for containing the food to be cooked S, such as ingredients or seasoning liquid, is detachably housed within it. When the container 13a is placed in the main body 1 and the lid 2 is closed, an inner lid 13b attached to the lower part of the lid 2 closes the opening of the container 13a.

The heating chamber 3 is made of a metal that has heat resistance and corrosion resistance and reflects microwaves, such as stainless steel or aluminum-plated steel sheet. The inner surface facing the container 13a is coated with a heat-resistant paint, such as silicone or ceramic. The heating chamber 3 forms a cooking chamber 12 that houses the container 13a containing the food to be cooked S. The inner wall forming the inner surface of the cooking chamber 12 consists of a bottom wall 12b and a peripheral wall 12d. A lid temperature sensor 14, composed of a thermistor or humidity sensor, is provided on the lower surface of the lid 2 as a temperature detection means for detecting the temperature of the inner lid 13b. A microwave-transmitting section 24 is provided in the bottom wall 12b of the cooking chamber 12, and this microwave-transmitting section 24 is made of a material that transmits microwaves, such as glass or ceramic.

The microwave heating means of this embodiment employs a configuration that radiates microwaves from below the microwave-transmitting section 24 of the cooking chamber 12 toward the internal space of the cooking chamber 12. A magnetron 19, serving as a microwave generating means for supplying microwaves (radio waves) into the cooking chamber 12, is provided at the lower part of the main body 1. A waveguide 21 is provided between the bottom wall 12b of the cooking chamber 12 and the microwave-transmitting section 24. The microwave generating device mainly consists of the magnetron 19, a magnetron drive unit 37 (see Figure 2) that drives the magnetron 19, the waveguide 21, a rotating antenna 28 located below the microwave-transmitting section 24, and an antenna rotation motor 29 that rotates the rotating antenna 28. Furthermore, 27 is composed of a part of the waveguide 21 and a metal plate, and is a concave antenna housing that houses the rotating antenna 28. The upper opening of this antenna housing 27 is covered by the microwave-transmitting section 24.

The rotating antenna 28 stirs the microwaves oscillated by the magnetron 19 and guided by the waveguide 21 directly beneath the rotating antenna 28. These microwaves then pass through the microwave-transmitting section 24, evenly irradiating the container 13a. The entire rotating antenna 28 is positioned parallel to the microwave-transmitting section 24, facing it.

Reference numeral 30 denotes a bottom temperature sensor located at the bottom of the oven chamber 11, which detects the surface temperature of the bottom of the container 13a. This bottom temperature sensor 30 is composed of a non-contact infrared sensor or the like, and acts as a container temperature detection means for detecting the temperature inside the container 13a. Alternatively, the bottom temperature sensor 30 could be a contact-type temperature sensor, such as a thermistor, that makes contact with the container 13a.

Reference numeral 41 denotes a hot air heater unit for oven heating, located inside the main body 1 on the exterior side of the cooking chamber 12. This hot air heater unit 41 is provided as a means of heating the container 13a containing the food to be cooked S, and is generally composed of a convex casing 42 attached to the peripheral wall 12d, a hot air heater 43 for heating air, a hot air fan 44 for sending and circulating heated air into the cooking chamber 12, and an electric hot air motor 45 for rotating the hot air fan 44 in a predetermined direction. The heating chamber 46, formed on the exterior side of the cooking chamber 12 as an internal space between the peripheral wall 12d and the casing 42, houses the hot air heater 43 and the hot air fan 44, respectively.

The hot air fan 44 is a so-called centrifugal fan that takes in air axially and expels it radially perpendicular to the axial direction by centrifugal force during rotation. The tubular hot air heater 43 is arranged surrounding the hot air fan 44 in the radial direction. In this embodiment, the hot air heater 43, which also serves as the heat-generating element, is a sheathed heater, mica heater, quartz tube heater, or halogen heater, but this is just one example. The peripheral wall 12d has an intake port 47 near its center height, and multiple hot air outlets 48 are provided around the intake port 47. These intake ports 47 and hot air outlets 48 function as ventilation sections connecting the cooking chamber 12 and the heating chamber 46.

In this embodiment, when the hot air motor 45 is energized, the hot air fan 44 rotates. Air drawn in from inside the cooking chamber 12 through the intake port 47 is blown out radially by the hot air fan 44, heated by the energized hot air heater 43, and the hot air passes through the hot air outlet 48 and is supplied into the cooking chamber 12. This creates a path for circulating hot air inside and outside the cooking chamber 12, resulting in oven heating of the food to be cooked S and containers 13a inside the cooking chamber 12 using hot air convection heating.

In addition, the lid 2 is equipped with a top interior heater 22, which serves as a lid heater, and a bottom interior heater 23, composed of a sheathed heater or the like, is positioned near the outer periphery of the lid, so as not to interfere with the rotating antenna 28 in the antenna storage section 27. The bottom interior heater 23 heats the food being cooked S or the container 13a by radiating heat from below. The top interior heater 22 heats the inner lid 13b, thereby suppressing condensation of steam generated from inside the container 13a onto the inner surface of the inner lid 13b.

The container 13a has a bottomed cylindrical shape and is made of a microwave-transmitting and heat-resistant material, such as LCP (Liquid Crystal Polymer) resin or ceramics. Here, for example, a container 13a made of ceramics with a thermal conductivity of 2 W/mK has a lower thermal conductivity compared to those made of steel with a thermal conductivity of 53 W/mK, copper with a thermal conductivity of 372 W/mK, aluminum with a thermal conductivity of 204 W/mK, or stainless steel with a thermal conductivity of 16 W/mK, which are generally used for pots used in ovens or rice cookers. Therefore, in a configuration where the container 13a is placed on the microwave-transmitting section 24 and the outer bottom surface of the container 13a is heated by the internal bottom heater 23, and the entire container 13a is heated by heat conduction, localized heating occurs. However, the container 13a in this embodiment has a flange portion 13c extending outward from the upper edge of the opening. By placing the lower surface of this flange portion 13c on the upper edge of the opening of the heating chamber 3, the container 13a is housed in a suspended state within the cooking chamber 12. Therefore, a gap is formed between the lower surface of the container 13a and the microwave-transmitting portion 24. Even when heating by the internal bottom heater 23, the entire outer bottom surface of the container 13a can be uniformly heated by radiant heat. Furthermore, even when oven heating is performed by the hot air heater unit 41, the hot air circulating within the cooking chamber 12 passes through the gap, heating the entire surface of the container 13a.

The inner lid 13b is made of a metal material and has a disc shape with approximately the same diameter as the upper opening of the container 13a. It is formed in a roughly dish shape, and when the lid 2 is closed, the peripheral edge of the inner lid 13b abuts against the upper surface of the flange portion 13c of the container 13a, sealing the gap between the container 13a and the inner lid 13b. Alternatively, a lid packing, acting as an elastic member, may be provided around the entire outer circumference of the inner lid 13b to seal the gap between the container 13a and the inner lid 13b.

The lid 2 is provided with a steam passage 62 and a steam vent 63, and the inner lid 13b is provided with a steam hole 13d. The inside of the container 13a is in communication with the outside air outside the oven range via the steam vent 63, steam passage 62, and steam hole 13d. Furthermore, 65 is a pressure regulating valve located above the steam hole 13d that opens and closes the steam passage 62. When pressurizing the inside of the container 13a, the pressure regulating valve 65 closes the steam vent 13d, thereby closing the steam passage 62 and completely sealing the opening of the container 13a. At this point, the container 13a and the food to be cooked S are heated by the magnetron drive unit 37 and the hot air heater unit 41, etc., generating steam from the food to be cooked S, which increases the internal pressure of the container 13a and pressurizes the inside of the container 13a. Therefore, in this embodiment, the container 13a is configured to maintain a predetermined pressurized steam state, for example, between 105°C and 120°C. Furthermore, when releasing steam from container 13a to the outside, the steam passage 62 is opened by opening the steam vent 13d, which was previously blocked by the pressure control valve 65, thereby maintaining atmospheric pressure inside container 13a regardless of heating to container 13a.

13e is a pressure relief port provided in the inner lid 13b, and 66 is a pressure relief pump that lowers the pressure inside the container 13a to below normal atmospheric pressure when the lid 2 is closed to the main body 1. 67 is a pressure relief regulating valve provided above the pressure relief port 13e, which opens and closes a pressure relief path (not shown) that connects the pressure relief pump 66 to the inside of the container 13a. After the container 13a is placed in the cooking chamber 12 and the lid 2 is closed, the pressure relief regulating valve 65 closes the steam passage 62, and the pressure relief regulating valve 67 opens the pressure relief path, thereby reducing the internal pressure of the sealed container 13a. When returning the pressure inside the container 13a from a reduced pressure state to the same pressure as the outside air, the operation of the pressure relief pump 66 is stopped, the pressure relief regulating valve 67 closes, and the pressure relief regulating valve 65 opens, opening the steam passage 62. In other words, the degassing pump 66, pressure reducing valve 67, and pressure adjusting valve 65 also serve as pressure return means, returning the pressure inside the container 13a from a reduced pressure state to the same pressure as the outside air.

Figure 2 illustrates the main electrical configuration of the oven range of this embodiment. In the figure, 31 is a control means configured by a microcomputer. As is well known, this control means 31 includes a CPU as a processing unit, storage means 32 such as memory as a storage medium, timing means 33 such as a timer for measuring various times such as the time of day and cooking time, and input/output devices.

The input port of the control means 31 is electrically connected to the following, in addition to the lid temperature sensor 14 and bottom temperature sensor 30 mentioned above: the operating means 7, the lid opening/closing detection means 34 for detecting the opening/closing state of the lid 2, the hot air motor rotation detection means 35 for detecting the rotation speed of the hot air fan 44, and the antenna position detection means 36 for detecting the origin position of the rotating antenna 28 that constitutes the microwave generator. The output port of the control means 31 is electrically connected to the following, in addition to the magnetron drive unit 37 and pressure reducing pump 66 mentioned above: the display means 6, the rotating antenna drive means 38 for operating the antenna rotation motor 29 that rotates the rotating antenna 28 that radiates microwaves into the cooking chamber 12, the heater drive means 39 including relays for switching the power on and off to the hot air heater 43 for oven heating, and the interior top heater 22 and interior bottom heater 23 for grill heating, respectively, and the hot air motor drive means 40 for rotating the hot air motor 45.

The display means 6 displays cooking settings and progress for display, notification, and operation purposes. The touch sensor, acting as the operation means 7, is, for example, positioned on the surface of the LCD (Liquid Crystal Display) 16 of the display means 6 (described later), enabling various operation inputs related to heating and cooking. Although not shown, an operation panel PC (printed circuit board) is positioned on the back of the display means 6 to control the display means 6 and the operation means 7.

The operating means 7, which is composed of touch sensors, consists of multiple touch keys, each comprising a transparent electrode made of conductive polymer connected to a contact portion that connects to the PC board of the operation panel, via pattern wiring. By touching one of the multiple button display areas shown on the LCD 16 via the operating means 7, the touch key corresponding to that button display area is touched, and that button display area is selected.

The control means 31 receives operation signals from the operation means 7 and detection signals from the lid temperature sensor 14, lid opening/closing detection means 34, hot air motor rotation detection means 35, and antenna position detection means 36. Based on predetermined timings determined by the timing means 33, it outputs control signals for driving the magnetron drive unit 37, the rotating antenna drive means 38, the heater drive means 39, and the hot air motor drive means 40, and also outputs display control signals to the display means 6. These functions are realized by the control means 31 reading a program stored in the storage means 32. In this particular embodiment, the control means 31 is equipped with a program that enables it to function as both a heating control means 51 and a display control unit 52.

The heating control means 51 primarily controls the operation of various parts related to the heating of the food being cooked. Upon receiving an operation signal from the operation means 7, and if the lid 2 is determined to be closed based on a detection signal from the lid opening/closing detection means 82, it sends control signals to the magnetron drive unit 37, the rotating antenna drive unit 38, the heater drive unit 39, and the hot air motor drive unit 40 to control various heating processes for the food being cooked. Furthermore, cooking information for all dishes that can be cooked using the oven range is stored in the storage means 32. When the operation means 7 instructs the heating control means 51 to start cooking for a selected dish from those stored in the storage means 32, a predetermined cooking course is set according to the cooking information of that selected dish, and the food is heated according to the heating pattern of that cooking course.

The cooking menu includes both manual and automatic cooking menus. The manual cooking menu allows the user to manually set the type and power of heating (such as oven heating or microwave heating), the internal temperature of the cooking chamber 12, and the cooking time. The automatic cooking menu, on the other hand, has the type and power of heating, the internal temperature of the cooking chamber 12, and the cooking time pre-stored in the memory means 32. When selected, the food to be cooked S is heated according to these settings.

The display control unit 52 works in conjunction with the heating control means 51 to control the operation of the display means 6. The display means 6 controlled by the display control unit 52 is composed of a liquid crystal panel or an illumination lamp, but other types of displays may also be used.

Figure 3 is a plan view of the display means 6 of this embodiment. Referring to this figure, the display means 6 consists of an LCD 16 as a screen display unit and an LED (Light Emitting Diode) display unit 17 as a status display unit for displaying various information related to cooking. The LED display unit 17 displays the actual state of the oven. In this embodiment, the "Microwave" LED display unit 17-1 lights up when microwave heating is being performed, the "Heating" process LED display unit 17-2 lights up when heating is being performed and the container 13a is getting hotter, the "Pressurizing" process LED display unit 17-3 lights up when the inside of the container 13a is pressurized, the "Release Pressure" process LED display unit 17-4 lights up when the inside of the container 13a returns from a pressurized state to atmospheric pressure or when the inside of the container 13a is reduced to a pressure lower than atmospheric pressure by the depressurizing pump 66, the "Simmering" process LED display unit 17-5 lights up when the simmering process described later is being performed, and the "Keep Warm" process LED display unit 17-6 lights up when the oven transitions to the keep-warm process. The display control unit 52 controls the LED display unit 17 in this manner. Therefore, even when the LCD 16 backlight is dimmed, the user can understand the current state of the rice cooker at a glance by checking the LED display unit 17. Here, the color of light emitted by each LED in the LED display unit 17 may be different, allowing for a quick understanding of the rice cooker's current status. In this embodiment, the LED display unit 17 is positioned near the LCD 16, but it may be positioned further away. Alternatively, the LED display unit 17 may be omitted, and its display content may be shown on the LCD 16.

When the user plugs the power plug, which is pre-installed on the main unit 1, into a household outlet, the necessary power is supplied to each part, such as the display means 6 and the control means 31. At this time, the display control means 52 controls the LCD 16 to display the arrangement of the main screen G1 as shown in Figure 3, either after a predetermined time has elapsed or at a predetermined startup display screen.

To explain the main screen G1, at its top, there is a menu selection key display area A1, which displays the "Cooking Menu" button display area B1 and the cooking menu selection display area D2 side by side. Here, the "Cooking Menu" button display area B1 includes a text display element D1 that reads "Cooking Menu". The cooking menu selection display area D2 displays the currently selected cooking menu; for example, in Figure 4, "Oden" is displayed.

The "Cooking Menu" button display unit B1 is operated to select the type of cooking menu in order to heat and cook the food to be cooked using the automatic cooking menu. When the "Cooking Menu" button display unit B1 is touched, the display control means 52 controls the LCD 16 to display a cooking menu selection screen (not shown) in which selectable cooking menus are listed. When a type of cooking menu, for example, "oden," is selected on this cooking menu selection screen, the display control means 52 controls the LCD 16 to display the selected cooking menu, for example, "oden," on the cooking menu selection display unit D2. In addition to oden, the menu options available on the menu selection screen include dishes that take a long time to cook until tender and use ingredients that are difficult to cook through due to bones, such as braised pork belly, braised pork, braised spare ribs, char siu, and braised chicken wings; stewed dishes such as curry, stew, stewed offal, and braised beef tendons; boiled bean dishes that take a long time to cook until tender, such as mixed bean dishes, pork and beans, and black beans; dishes using root vegetables such as daikon radish, burdock root, lotus root, and carrots, such as pork soup, Chikuzen-ni, and yellowtail and daikon; fish dishes where the bones are edible; red bean rice dishes made from ingredients such as chestnuts, sweet potatoes, corn, baby food, and raw adzuki beans; and soup dishes such as chicken stock made by boiling chicken bones, and pork bone stock made by boiling pork bones. These cooking menus are just examples; it is also possible to make various menus, similar to those of conventional electric pressure cookers, available on the cooking menu selection screen.

Below the menu selection display area A1, the flavor infusion selection display area A2 is displayed, with a button display area B3 for selecting "Flavor Infusion" and a text display area D4 that reads "Microwave Use," suggesting that button B3 is a button for selecting whether or not to use microwaves. A remaining time display area D5, showing the remaining time until cooking is complete, is displayed side-by-side. Here, the "Flavor Infusion" button display area B3 includes the microwave use selection display area D3, and in Figure 4, "Flavor Infusion" is displayed.

The "Flavor Infusion" selection button display unit B3 is used to select whether or not to use the microwave heating process in conjunction with the cooking menu currently displayed on the cooking menu selection display unit D2. When the "Flavor Infusion" selection button display unit B3 is touched, the display control means 52 controls the LCD 16 to display a microwave heating selection screen (not shown) that lists the selectable microwave heating processes. When a type of microwave heating process, such as "Flavor Infusion," is selected on this microwave heating selection screen, the display control means 52 controls the LCD 16 to display the selected microwave heating process, such as "Flavor Infusion," on the microwave heating combination selection display unit D3. Note that in addition to "Flavor Infusion," other microwave heating processes such as "None" (no microwave heating) may also be selectable on the microwave heating selection screen; these are merely examples.

Below the flavor selection display area A2 and the remaining time display area D5, a button display area B6 containing the text "Start Cooking" (D6) and a button display area B7 containing the text "Off" (D7) are arranged side by side.

The "Start Cooking" button display unit B6 is operated to start and restart cooking. When the "Start Cooking" button display unit B6 is touched, the heating control means 51 stores the settings for the current cooking course and the microwave heating process currently displayed on the main screen G1 in the storage means 32. The system then controls the start of heating for the food to be cooked in the container 13a located in the cooking chamber 12, based on the cooking course settings stored in the storage means 32.

The "Off" button display unit B7 is operated when the heating process is stopped. When the "Off" button display unit B7 is touched, the heating control unit 34 stops heating the food being cooked in the container 13a within the cooking chamber 12, thereby switching it to the "Off" state.

Next, we will explain the operation of the oven range of this embodiment. First, regarding the penetration of flavor, it involves "diffusion," a physical phenomenon where substances move from areas of higher concentration to areas of lower concentration, aiming to equalize their concentration. For example, vegetables such as radishes have cell membranes, so normally, even when these vegetables are placed in a seasoning liquid, water moves between the liquid and the vegetables, while other components such as salt and umami do not enter the vegetables. However, when the temperature of the vegetables reaches 50°C to 60°C, the function of these cell membranes decreases, causing other components such as salt and umami to "diffuse" into the vegetable cells along with water. Furthermore, "diffusion" occurs more rapidly at higher temperatures.

Figure 4 is a graph showing the time-dependent change in the temperature t of the cooked food S, calculated from the temperature detected by the bottom temperature sensor 30, during the heating and warming processes when the cooking course is set to "Oden" (Japanese hot pot) and the microwave heating process is set to "Flavor Infusion".

To describe the operation of heating in this embodiment, the lid 2 is opened and the container 13a is removed. After placing ingredients that require pre-boiling, such as a radish, into the container 13a, the container 13a is placed in the cooking chamber 12 and the lid 2 is closed. Around the same time, the power plug of the oven range is plugged into the outlet and power is supplied. The oven range enters an initial off (standby) state where heating is not taking place, and the display control means 52 controls the LCD 16 to display the top screen G1.

Then, after setting the cooking menu and microwave heating process on the main screen G1, when the "Start Cooking" button display unit B6 is touched, the heating control means 51 stores the cooking menu and microwave heating process settings currently displayed on the main screen G1—for example, in this case, the cooking menu is "Oden" and the microwave heating process is set to "Flavor Infusion"—as the settings for the current cooking course in the storage means 32. The display control means 52 also displays the remaining time for the heating process in the heating pattern of the cooking course for the cooking menu and microwave heating process currently displayed on the main screen G1, calculated from the information stored in the storage means 32, on the remaining time display unit D5. For example, as shown in Figure 4, if the cooking menu is "Oden" and the microwave heating process is "Flavor Infusion," the remaining time display unit D5 will display "15 minutes," which is the heating process time for this heating pattern stored in the storage means 32. The heating control means 51 then performs a microwave heating process on the ingredients requiring pre-boiling, contained in the container 13a within the cooking chamber 12, according to the heating pattern of the set cooking course. Subsequently, it performs a heating process on the ingredients and seasoning liquid contained in the container 13a, in the order of heating, boiling, and simmering.

When the heating process begins, the process moves to a microwave heating process in which the food to be cooked S, which requires pre-boiling, in this case the daikon radish, is heated with microwaves. When the microwave heating process begins, the heating control means 51 outputs a heating control signal to the magnetron drive device 37, controlling the magnetron 19 so that microwaves are irradiated at a predetermined output, such as 1000W, for a predetermined time, such as 5 minutes. At the same time, it outputs a drive control signal to the rotating antenna drive means 38, controlling the antenna rotation motor 29 to rotate the rotating antenna 28. Since no seasoning liquid has been added yet, only the daikon radish is heated with microwaves. The temperature of this daikon radish can be rapidly raised and passed through the range of 50°C to 70°C, where the enzyme PME (Pectin Methylesterase) contained in vegetables is activated and pectin, a polysaccharide contained in vegetables and plants that is the main component of pectin, a binding substance between cells, hardens. Furthermore, the temperature of this daikon radish can be rapidly raised to above 80°C, where pectin softens. Therefore, microwave heating allows for the rapid softening and dehydration of daikon radish, an ingredient that requires pre-boiling. Furthermore, in cases like this where the ingredient S being cooked is daikon radish, the isothiocyanate, a bitter component of daikon, can be reduced. The main screen G1 and the microwave heating selection screen may be configured to allow selection of the type and quantity of ingredients requiring pre-boiling, such as "four daikon radishes, 1.5 cm to 2 cm thick." The microwave output settings and microwave heating time settings may then be adjusted accordingly.

Furthermore, when the heating and cooking process begins, the display control means 52 controls the "microwave" LED display unit 17-1 and the "heating" process LED display unit 17-2 to light up, and controls the LCD 16 to count down and display the time shown on the remaining time display unit D5 based on the timing from the timing means 33. Therefore, the user can grasp the approximate cooking time as the cooking process progresses at the start of cooking, and the remaining time until cooking is completed is displayed in minutes, improving convenience.

Subsequently, when the heating control means 51 receives a timing signal from the timing means 33 indicating that a predetermined time has elapsed since the start of the microwave heating process, it controls the magnetron 19 to stop the microwave irradiation and controls the antenna rotation motor 29 to stop the rotation of the rotating antenna 28. The display control means 52 then controls the LCD 16 to stop the countdown of the time displayed on the remaining time display unit D5, turns off the "heating" process LED display unit 17-2, makes the "microwave" LED display unit 17-1 blink, and activates a buzzer (not shown) to notify that the microwave heating process has finished. Note that the oven range in this embodiment may be configured to be equipped with communication means and connectable to an internet line, and this internet line may be used to notify the user's mobile terminal, such as a smartphone, that the microwave heating process has finished.

When the microwave heating process is completed, the user opens the lid 2 and places, for example, a room-temperature or cold seasoning liquid (such as oden seasoning liquid) and ingredients that do not require pre-boiling (such as boiled eggs, knotted kelp, chikuwa, tsumire, grilled chikuwa, and fried tofu) into the container 13a containing the daikon radish at a high temperature. Here, heat transfer occurs so that the high-temperature daikon radish and the cold seasoning liquid reach similar temperatures. The large temperature difference between the two promotes the diffusion and penetration of the seasoning liquid into the daikon radish as an ingredient.

Furthermore, if the timing of adding the seasoning liquid 13a to container 13a is delayed, and a long time elapses between the end of the microwave heating process and the addition of the seasoning liquid, the temperature of the daikon radish will decrease, reducing the temperature difference with the oden seasoning liquid. This could result in the daikon radish not absorbing the flavor effectively, as the diffusion and penetration of the seasoning liquid into the radish will not be promoted. Therefore, in this embodiment, the heating control means 51 detects the temperature of container 13a before and after adding the seasoning liquid based on the temperature detected by the bottom temperature sensor 30. If the temperature difference before and after adding the seasoning liquid is less than a predetermined value, the heating control means 51 is configured to change the simmering process time and heating pattern, as described later, in accordance with this value. Alternatively, the heating control means 51 may measure the time from the end of the microwave heating process to the opening of the lid 2 using the timing means 33. If this time exceeds a predetermined time, the heating control means 51 may be configured to extend the simmering process time, as described later, in accordance with this time.

After adding the seasoning liquid and ingredients that do not require pre-boiling to container 13a and closing the lid 2, touching, for example, the "Start Cooking" button display unit B6 initiates the heating process. The heating control means 51 outputs a heating control signal to the heater drive means 39 to continuously power the hot air heater 43, and simultaneously outputs a drive control signal to the hot air motor drive means 40 to control the hot air motor 45 so that the hot air fan 44 rotates, thereby heating container 13a in the oven using hot air convection heating. The display control means 52 then controls the LCD 16 to restart the countdown of the time displayed on the remaining time display unit D5, turning off the "Microwave" LED display unit 17-1 and turning on the "Heating" process LED display unit 17-2.

Subsequently, the heating control means 51 determines, based on the temperature detected by the bottom temperature sensor 30, that the temperature t of the food being cooked S has reached a predetermined temperature or higher, for example, 95°C or higher, and/or receives a detection signal from the lid temperature sensor 14 indicating that the temperature of the inner lid 13b has reached a predetermined temperature or higher, for example, 95°C or higher. Upon receiving this signal, it determines that the seasoning liquid of the food being cooked S has reached or is near its boiling point, and proceeds to the next boiling step.

When the cooking process moves to the boiling stage, the heating control means 51 controls the hot air heater 43 and hot air fan 44 based on the temperature detected by the bottom temperature sensor 30 and/or the lid temperature sensor 14. For a predetermined time, such as 7 minutes, the temperature t of the food being cooked reaches a predetermined temperature where the seasoning liquid does not boil, for example, 95°C to 98°C, and maintains that temperature. As described above, by adding cold seasoning liquid to a high-temperature daikon radish, the diffusion and penetration of the seasoning liquid into the daikon radish as an ingredient is promoted quickly. Since there is no need to boil the seasoning liquid to allow the flavor to permeate the daikon radish, maintaining the seasoning liquid at a predetermined temperature where it does not boil suppresses the deterioration of taste, such as the loss of flavor and aroma, that can occur when the seasoning liquid boils. Furthermore, since there is no need to heat the daikon radish at a high temperature exceeding 100°C for a long time, the daikon radish's tendency to break down during cooking can be suppressed.

If the temperature difference before and after adding the seasoning liquid before the aforementioned heating process is less than a predetermined value, the predetermined time and heating pattern are changed accordingly. For example, if the temperature of the daikon radish has dropped to approximately the same temperature as the seasoning liquid for the oden, the heating control means 51 immediately closes the steam vent 13d with the pressure adjustment valve 65, closing the steam passage 62 and pressurizing the container 13a. For a predetermined time, such as one minute, the heating control means 51 controls the hot air heater 43 and hot air fan 44 so that the temperature t of the food being cooked S is maintained at, for example, 110°C in a pressurized steam state. Subsequently, the heating control means 51 opens the steam vent 13d with the pressure adjustment valve 65, opening the steam passage 62. Furthermore, based on the temperature detected from the bottom temperature sensor 30 and/or the lid temperature sensor 14, the heating control means 51 controls the hot air heater 43 and hot air fan 44 so that the temperature t of the food being cooked S is maintained at, for example, 95°C to 98°C for a predetermined time, such as ten minutes.

Subsequently, when the heating control means 51 receives a signal from the timing means 33 indicating that a predetermined time has elapsed in the boiling process, it proceeds to the next simmering process.

The simmering process involves simmering the food to be cooked S and allowing the flavors to permeate the ingredients. The heating control means 51 lowers the temperature of the food to be cooked S to a predetermined temperature, for example, 80-85°C, based on the temperature detected by the bottom temperature sensor 30 and/or the lid temperature sensor 14. Simultaneously, it controls the lid heater 16 based on the temperature detected by the lid temperature sensor 14 to prevent condensation on the inner lid 5.

Subsequently, when the time displayed on the remaining time display unit D5 becomes "0," and the heating control means 51 receives a signal from the timing means 33 indicating that the heating process has elapsed, it controls the power supply to the hot air heater 43 to stop, and simultaneously controls the rotation of the hot air fan 44 to stop the oven heating and end the simmering process. The display control means 52 then controls the "heating" process LED display unit 17-2 to turn off, the "keep warm" LED display unit 17-6 to turn on, and activates a buzzer (not shown) to notify that the heating process is complete. Similar to the end of the microwave heating process, if the oven range is equipped with communication means and configured to connect to an internet line, it may be configured to use this internet line to notify the user's mobile device, such as a smartphone, that the heating process is complete. Once the heating process is complete, the process moves to a keep warm process in which the temperature of the food being cooked S is lowered to a predetermined temperature, for example, 70°C, and maintained at that temperature.

As described above, the cooking method using the heating appliance of this embodiment is a cooking method using a heating appliance equipped with a magnetron 19 as a microwave heating means and a hot air heater unit 41 as an oven heating means, and comprises the steps of: microwave heating of the food to be cooked S using the magnetron 19, and hot air convection heating of the food to be cooked S, which has been microwave-heated and to which seasoning liquid has been added, using the hot air heater unit 41.

This configuration allows for rapid pre-cooking and dehydration of daikon radish, an ingredient that requires pre-boiling, through microwave heating. Furthermore, heat transfer between the high-temperature daikon and the cold seasoning liquid brings them to similar temperatures. The large temperature difference between the two accelerates the diffusion and penetration of the seasoning liquid into the daikon, thus shortening the cooking time.

Furthermore, in the cooking method using the heating appliance according to this embodiment, the heating appliance further includes a bottom temperature sensor 30 as a temperature detection means that detects the temperature of the seasoning liquid by detecting the temperature inside the container 13a, and a heating control means 51 as a control means that controls the hot air heater unit 41. In the hot air convection heating step, the heating control means 51 controls the hot air heater unit 41 to maintain the seasoning liquid at a temperature of 95°C to 98°C, which is a temperature at which the seasoning liquid does not boil, based on the temperature of the seasoning liquid detected by the bottom temperature sensor 30.

This method eliminates the need to boil the seasoning liquid to allow the flavor to permeate the daikon radish. This prevents the loss of flavor and aroma that can occur when boiling the liquid. Furthermore, since the daikon radish does not need to be heated at temperatures exceeding 100°C for extended periods, it prevents it from falling apart during cooking.

Furthermore, the heating cooker according to this embodiment includes a magnetron 19 for microwave heating and a hot air heater unit 41 for hot air convection heating. The microwave heating means heats the food to be cooked S using microwave heating, and then the hot air heater unit 41 heats the food to be cooked S, to which seasoning liquid has been added, using hot air convection heating. The heating control means 51 controls the microwave heating means and the hot air heater unit 41 according to the heating pattern of the automatic cooking menu, thus providing an automatic cooking function.

By configuring it in this way, it is possible to provide a cooking appliance that shortens the cooking time and reduces the burden on the user.

Figures 5 and 6 show a second embodiment of the present invention applied to a microwave oven. This embodiment employs a method of heating and cooking in conjunction with a microwave oven.

Figure 5 is a plan view of the display means 6 of this embodiment. Referring to this figure, this embodiment differs from the first embodiment in that the LED display unit 17-11 for "flavor absorption" is provided on the LED display unit 17' instead of the LED display unit 17-1 for "microwave". Other aspects are the same as in the first embodiment, so further explanation is omitted.

The "Flavor Infusion" LED display unit 17-11 illuminates when the flavor infusion process, described later, is being performed. When the flavor infusion process begins, the display control means 52 controls the LED display unit 17-11 to illuminate. When the flavor infusion process is completed, the display control means 52 controls the LED display unit 17-11 to turn off.

Figure 6 is a graph showing the time-dependent change in the temperature t of the cooked food S, calculated from the temperature detected by the bottom temperature sensor 30, during the heating and warming processes when the cooking course is set to "Oden" (Japanese hot pot) and the microwave heating process is set to "Flavor Infusion". Referring to Figure 6, the operation of the heating process in this embodiment will be explained as follows: First, ingredients that require pre-boiling, such as daikon radish, are pre-heated in a microwave oven without adding any seasoning liquid or water. For example, if there are four daikon radishes, each 1.5 cm to 2 cm thick, they are microwave-heated at a power output of 600W for 6 to 8 minutes to soften and dehydrate the daikon radishes, which require pre-boiling.

Subsequently, the user places, for example, a daikon radish heated to a high temperature using microwave heating, the seasoning liquid for the food to be cooked S at room temperature or cold, such as the seasoning liquid for oden, and ingredients for the food to be cooked S that do not require pre-boiling, such as boiled eggs, knotted kelp, chikuwa, tsumire, grilled chikuwa, and fried tofu, into container 13a. The user then places container 13a into the cooking chamber 12 and closes the lid 2. Around the same time, the power plug of the oven range is plugged into the outlet and powered on. The oven range enters its initial off (standby) state where no heating is taking place, and the display control means 52 controls the LCD 16 to display the top screen G1.

Then, after setting the cooking menu and microwave heating process on the main screen G1, when the "Start Cooking" button display unit B6 is touched, the heating control means 51 stores the cooking menu and microwave heating process settings currently displayed on the main screen G1 as the settings for the current cooking course in the storage means 32. The display control means 52 then displays the remaining cooking time for the heating pattern of the cooking menu currently displayed on the main screen G1, calculated from the information stored in the storage means 32, on the remaining time display unit D5.

Once the heating process begins, the process transitions to a flavoring step that promotes the diffusion and penetration of the seasoning liquid into the ingredients. When the flavoring step begins, the display control means 52 controls the "flavoring" LED display unit 17-1 to light up, and controls the LCD 16 to count down and display the remaining time shown on the remaining time display unit D5 based on the timing from the timing means 33. During the flavoring step, heat transfer occurs between the high-temperature daikon radish and the cold seasoning liquid until they reach similar temperatures. The large temperature difference between the two promotes the diffusion and penetration of the seasoning liquid into the daikon radish as an ingredient. The heating control means 51 may also control the pressure adjustment valve 65 to close the steam passage 62 and the pressure reduction adjustment valve 67 to open the pressure reduction path while driving the pressure reduction pump 66, thereby reducing the internal pressure of the sealed container 13a and further promoting the diffusion and penetration of the seasoning liquid into the daikon radish as an ingredient.

Subsequently, when the heating control means 51 receives a timing signal from the timing means 33 indicating that a predetermined time, such as 5 minutes, has elapsed since the start of the flavor infusion process, it proceeds to the next heating process.

During the heating process, the heating control means 51 outputs a heating control signal to the heater drive means 39 to continuously energize the hot air heater 43, and simultaneously outputs a drive control signal to the hot air motor drive means 40 to control the hot air motor 45 so that the hot air fan 44 rotates, thereby heating the container 13a in the oven using hot air convection heating. The heating control means 51 also closes the steam vent 13d with the pressure adjustment valve 65, thereby closing the steam passage 62. As a result, steam is generated as the food being cooked S heats up, and the inside of the container 13a becomes pressurized. The display control means 52 then controls the LED display unit 17-11 for "flavor absorption" to turn off and the LED display unit 17-2 for the "heating" process to turn on.

Subsequently, the heating control means 51 determines, based on the temperature detected by the bottom temperature sensor 30, that the temperature t of the food being cooked S has reached a predetermined temperature or higher, for example, 110°C or higher, and/or receives a detection signal from the lid temperature sensor 14 indicating that the temperature of the inner lid 13b has reached a predetermined temperature or higher, for example, 110°C or higher. Upon receiving this signal, it determines that the inside of the container 13a has entered a pressurized steam state and proceeds to the next pressurization step.

During the pressurization process, the heating control means 51 controls the hot air heater 43 and hot air fan 44 based on the temperature detected from the bottom temperature sensor 30 and/or the lid temperature sensor 14, so that the temperature t of the food being cooked S is maintained at a predetermined pressurized boiling temperature, for example, 110°C, for a predetermined time, such as one minute. The display control means 52 then controls the LED display unit 17-2 for "heating" to turn off and the LED display unit 17-3 for the "pressurization" process to turn on.

Subsequently, when the heating control means 51 receives a timing signal from the timing means 33 indicating that a predetermined time has elapsed since the pressurization process began, it proceeds to the next discharge/boiling process.

In the depressurization/cooking process, the heating control means 51 opens the steam vent 13d via the pressure adjustment valve 65, opening the steam passage 62. It also lowers the temperature of the food being cooked S to a predetermined temperature, such as 80-85°C, for a predetermined time, such as 5 minutes, based on the temperature detected by the bottom temperature sensor 30 and/or the lid temperature sensor 14. Simultaneously, it controls the lid heater 16 based on the temperature detected by the lid temperature sensor 14 to prevent condensation on the inner lid 5. The display control means 52 then controls the system to turn off the "Pressurization" LED display unit 17-3 and illuminate the "Depressurization" process LED display unit 17-4 and the "Cooking" process LED display unit 17-5.

Subsequently, when the time displayed on the remaining time display unit D5 becomes "0," and the heating control means 51 receives a signal from the timing means 33 indicating that the heating process has elapsed, it controls the power supply to the hot air heater 43 to stop, and simultaneously controls the rotation of the hot air fan 44 to stop the oven heating and end the simmering process. Then, the display control means 52 controls the "heating" process LED display unit 17-2 to turn off, the "keep warm" LED display unit 17-6 to turn on, and activates a buzzer (not shown) to indicate that the heating process is complete. Once the heating process is complete, the process moves to a keep warm process in which the temperature of the food being cooked S is lowered to a predetermined temperature, for example, 70°C, and maintained at that temperature.

As described above, in the cooking method using the heating appliance according to this embodiment, the heating appliance is equipped with a bottom temperature sensor 30 as a temperature detection means that detects the temperature of the seasoning liquid by detecting the temperature inside the container 13a, and a heating control means 51 as a control means that controls the hot air heater unit 41. In the hot air convection heating step, the heating control means 51 controls the hot air heater unit 41 to maintain the temperature of the seasoning liquid at 95°C to 98°C, a temperature at which the seasoning liquid does not boil, based on the temperature of the seasoning liquid detected by the bottom temperature sensor 30.

This method eliminates the need to boil the seasoning liquid to allow the flavor to permeate the daikon radish. This prevents the loss of flavor and aroma that can occur when boiling the liquid. Furthermore, since the daikon radish does not need to be heated at temperatures exceeding 100°C for extended periods, it prevents it from falling apart during cooking.

Figure 7 shows a modified example of the second embodiment. In this modified example, the pressurization step is omitted. Similar to the first embodiment, a boiling step is performed to maintain the temperature t of the food to be cooked S at a predetermined temperature where the seasoning liquid does not boil.

Referring to Figure 7, the operation of the heating process in this modified example will be explained as follows: Similar to the second embodiment, first, ingredients that require pre-boiling, such as daikon radish, are pre-heated in a microwave oven without adding seasoning liquid or water. Then, the user places the microwave-heated daikon radish (which is now at a high temperature), the room-temperature or cold seasoning liquid for the ingredients to be cooked S (such as oden seasoning liquid), and ingredients that do not require pre-boiling, such as boiled eggs, knotted kelp, chikuwa, tsumire, grilled chikuwa, and fried tofu (oden ingredients), into container 13a. The container 13a is then placed in the cooking chamber 12, and the lid 2 is closed. Around the same time, the power plug of the oven is inserted into the outlet to power it on.

Then, after setting the cooking menu and microwave heating process on the main screen G1, when the "Start Cooking" button display unit B6 is touched, the heating control means 51 stores the cooking menu and microwave heating process settings currently displayed on the main screen G1 as the settings for the current cooking course in the storage means 32. The display control means 52 then displays the remaining time for the heating process in the heating pattern of the cooking menu currently displayed on the main screen G1, calculated from the information stored in the storage means 32, on the remaining time display unit D5. The heating control means 51 then performs a heating process in which the ingredients and seasoning liquid contained in the container 13a in the cooking chamber 12 are heated in the order of flavor infusion process, heating process, boiling process, and simmering process, according to the heating pattern of the set cooking course. This configuration allows for rapid diffusion and penetration of the seasoning liquid into the daikon radish by adding the cold seasoning liquid to the hot daikon. Since there is no need to boil the seasoning liquid to allow the flavor to permeate the daikon, maintaining the seasoning liquid at a predetermined temperature without boiling suppresses the deterioration of taste that can occur due to boiling, such as the loss of flavor and aroma. Furthermore, since the daikon does not need to be heated at temperatures exceeding 100°C for an extended period, the daikon's tendency to break down during cooking is suppressed.

The present invention is not limited to the embodiments described above, and various modifications are possible without departing from the spirit of the invention. For example, the first and second embodiments and their variations may be combined. Furthermore, the pressure values, temperatures, and various time periods inside the container 13a described above are illustrative examples and are not limited to those stated above.

19. Magnetron (microwave heating means)
30. Bottom temperature sensor (temperature detection means)
41. Hot air heater unit (oven heating means)
51 Heating control means (control means)

Claims (4)

A cooking method using a heating appliance comprising a microwave heating means , an oven heating means , a temperature detection means for detecting the temperature of the food to be cooked, and a control means for controlling the microwave heating means and the oven heating means ,
The process of heating the food to be cooked using the microwave heating means,
The process involves adding seasoning liquid to the food to be cooked, which has been microwave-heated, and then heating it using the oven heating means in a hot air convection manner.
It has,
A cooking method using a heating appliance, characterized in that the control means controls the oven heating means to change the time and pattern of the hot air convection heating process according to the temperature difference of the food to be cooked detected by the temperature detection means before and after the addition of the seasoning liquid. The cooking method using a heating appliance according to claim 1, characterized in that, in the step of heating by hot air convection, the control means controls the oven heating means to maintain the seasoning liquid at a temperature that does not boil based on the temperature of the food to be cooked detected by the temperature sensing means. The type and quantity of ingredients for the cooked food can be selected.
The cooking method using a heating appliance according to claim 1, characterized in that the control means controls the microwave heating means to change the output and time of the microwave heating according to the type and amount of the selected food ingredients. A microwave heating means for microwave heating,
An oven heating means that uses hot air convection heating,
A temperature detection means for detecting the temperature of the food being cooked,
Control means for controlling the microwave heating means and the oven heating means,
Equipped with,
The system has an automatic heating and cooking function which involves heating the food to be cooked using the microwave heating means, adding a seasoning liquid to the microwave-heated food, and then heating the food by hot air convection using the oven heating means .
The cooking appliance is characterized in that the control means controls the oven heating means to change the time and pattern of the hot air convection heating according to the temperature difference of the food to be cooked detected by the temperature sensing means before and after the addition of the seasoning liquid .