JP2006038254A - Cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking device capable of cooking food so as to prevent deterioration due to oxidation of components contained in the food.
SOLUTION: A heating cooker 1 includes a heating chamber 20 in which food F is disposed, a steam generator 50, a gas temperature raising heater 41 that heats steam into superheated steam, a control device 80, and the like. And an operation panel 13 for selecting a menu for cooking the food F. The controller 80 controls at least one of the steam generating heater 52 and the gas temperature raising heater 41 so that the oxygen concentration in the heating chamber 20 is maintained at a relatively lower value than the oxygen concentration in the atmosphere. Steam F is continuously supplied into the heating chamber 20 to heat the food F.
[Selection] Figure 9

Description

  The present invention generally relates to a cooking device, and more particularly to a cooking device that performs cooking by applying at least superheated steam to a food material to be heated.

  As this type of conventional cooking device, in food preparation using superheated steam, the food is finished in a preferable baked color and texture, and the heating is intended to prevent discoloration during heating of vegetables, etc. A cooking apparatus is proposed in, for example, Japanese Patent Laid-Open No. 11-141881 (Patent Document 1). This cooking device is provided with first steam induction means and second steam induction means for sending superheated steam into the heating chamber, and the control means selectively overheats either or both of the vicinity of the food and the entire heating chamber. By performing the steam supply, the heating temperature according to the type of food can be controlled.

Moreover, the heating apparatus which can perform all the heating cooking including thawing | decompression using superheated steam is proposed by Unexamined-Japanese-Patent No. 2002-272604 (patent document 2), for example. The cooking device includes a heating box for storing an object to be heated, superheated steam supply means for supplying superheated steam to the heating box, and superheated steam amount control means for adjusting the amount of generated superheated steam. According to the purpose of heating the object, the inside of the heating box can be adjusted to an optimum temperature and heated. As a heating method using this heating cooking apparatus, the first step for inputting the type of the object to be heated and the heating mode, and the type of the object to be heated and the heating mode input in the first step are heated. A second heating temperature zone suitable for heating an object without drying and a second heating temperature zone suitable for heating an object to be heated while drying it is selected. By using a heating method comprising a step and a third step of supplying superheated steam to the heating box such that the internal temperature of the heating box for storing the object to be heated is in the temperature range selected in the second step. It is disclosed in the above publication that appropriate heating that matches the type of object to be heated and the purpose of heating can be performed.
Japanese Patent Laid-Open No. 11-141881 JP 2002-272604 A

  In recent years, foods have been cooked with health in mind in order to realize a healthy diet. For example, among ingredients contained in foods, vitamins and oils and fats have been prepared to prevent deterioration due to oxidation. There is a need to cook.

  However, as described above, Japanese Patent Application Laid-Open No. 11-141881 discloses that food is cooked using superheated steam in order to finish the food in a preferable baking color or texture, or to prevent discoloration during heating of vegetables or the like. Only a cooking device has been proposed.

  Moreover, in the heating apparatus proposed by Unexamined-Japanese-Patent No. 2002-272604, foodstuffs, such as meat, fish, bread, meat bun, and green vegetables, are heated by heating modes, such as thawing | decompression, fermentation, reheating, steaming, frying, and baking. And only cooking is disclosed.

  In any of the above publications, the use of a heating cooker that cooks food by applying at least superheated steam to the food material to be heated, among the ingredients contained in the food material, vitamin components and fat components are deteriorated by oxidation. Cooking ingredients to prevent is neither disclosed nor suggested. Therefore, there has been a problem that it is difficult to cook food materials so as to prevent oxidation of vitamin components and fat components using a conventional cooking device.

  Accordingly, an object of the present invention is to provide a heating cooker capable of cooking foods so as to prevent deterioration due to oxidation of components contained in the foods.

  A heating cooker according to the present invention is a heating chamber for disposing ingredients inside, a steam generating means for generating steam, and steam for heating the steam generated by the steam generating means to superheated steam. A steam heating means, a superheated steam supply means for supplying superheated steam obtained by the steam heating means into the heating chamber, a control means for controlling the steam generating means and the steam heating means, and a heating chamber. Cooking menu selection means for selecting a menu for cooking the prepared food. The cooking menu selection means is configured such that the control means controls at least one of the steam generation means and the steam heating means so that the oxygen concentration in the heating chamber is maintained at a value relatively lower than the oxygen concentration in the atmosphere. Means for selecting a cooking menu for continuously supplying water vapor into the heating chamber to heat the ingredients.

  In the heating cooker of the present invention, the superheated steam is continuously supplied into the heating chamber by the cooking menu selection means so that the oxygen concentration in the heating chamber is maintained at a relatively lower value than the oxygen concentration in the atmosphere. The cooking menu for heating the ingredients can be selected. In the selected cooking menu, the oxygen concentration in the heating chamber is maintained at a value relatively lower than the oxygen concentration in the atmosphere by the superheated steam supplied into the heating chamber, so that there is almost no atmosphere around the ingredients. It can be in an oxygen state. This action can be used to suppress the oxidation of the surface of the food material. In this way, the food whose surface is prevented from being oxidized is heated with superheated steam, whereby desired cooking such as baking and boiling is performed.

  In the cooking device of the present invention, the cooking menu for heating the ingredients by supplying superheated steam to the heating chamber so that the oxygen concentration in the heating chamber is maintained at a relatively lower value than the oxygen concentration in the atmosphere is steam. The control means controls at least one of the steam generation means and the steam heating means so that the output of the generation means is relatively higher than the output of the steam heating means, thereby supplying superheated steam into the heating chamber to heat the food. A cooking menu is preferred. In this case, heat cooking such as boiling the vegetables can be performed so as not to oxidize the surface of the vegetables. Moreover, the output of a water vapor | steam generation means and a water vapor | steam heating means can be apportioned within the range of the predetermined electric power capacity used as a power supply of a heating cooker.

  Further, in the cooking device of the present invention, the cooking menu for heating the ingredients by supplying superheated steam into the heating chamber so that the oxygen concentration in the heating chamber is maintained at a relatively lower value than the oxygen concentration in the atmosphere. The control means controls at least one of the steam generation means or the steam heating means so that the output of the steam heating means is relatively higher than the output of the steam generation means, thereby supplying superheated steam into the heating chamber. The cooking menu is preferably heated. In this case, heat cooking such as baking the fish can be performed so as not to oxidize the surface of the fish. Moreover, the output of a water vapor | steam generation means and a water vapor | steam heating means can be apportioned within the range of the predetermined electric power capacity used as a power supply of a heating cooker.

  Furthermore, in the heating cooker of the present invention, the cooking menu is preferably a menu for cooking ingredients so as to prevent oxidation of the ingredients, for example, “oxygen-free grilled fish”, “oxygen-free boiled vegetables”, and the like.

  According to this invention, using a heating cooker that cooks food by applying at least superheated steam to the food material to be heated, the food material can be cooked so as to prevent deterioration due to oxidation of components contained in the food material. In addition, it is possible to effectively perform desired heat cooking such as baking or boiling the food whose oxidation is suppressed.

  An embodiment of the present invention will be described below with reference to the drawings.

  FIG. 1 is a perspective view showing a schematic appearance of a heating cooker as one embodiment of the present invention.

  As shown in FIG. 1, the heating cooker 1 includes a rectangular parallelepiped cabinet 10. A door 11 is provided in front of the cabinet 10. A handle 12 is attached to the upper portion of the door 11. The door 11 can be opened by grasping the handle 12 and pulling it toward the front side. The door 11 includes a central portion 11C, and a left portion 11L and a right portion 11R arranged on the left and right sides thereof. The central portion 11C includes a see-through portion in which heat resistant glass is fitted. The left portion 11L and the right portion 11R are formed from a metal plate. The right side portion 11R is provided with an operation panel 13 as cooking menu selection means.

  FIG. 2 is a perspective view showing an external appearance of the heating cooker with the door of the heating chamber being opened as one embodiment of the present invention.

  As shown in FIG. 2, when the door 11 is opened, the inside of the cabinet 10 is exposed. A heating chamber 20 is provided at a location corresponding to the central portion 11C (FIG. 1) of the door 11. A water tank chamber 70 is provided at a location corresponding to the left portion 11L (FIG. 1) of the door 11. The water tank chamber 70 accommodates a water tank 71. A control board is disposed at a location corresponding to the right portion 11R (FIG. 1) of the door 11.

  The heating chamber 20 is formed of a stainless steel plate in a rectangular parallelepiped shape and has an opening on the front side facing the door 11. A heat insulating material is provided on the outer peripheral wall of the heating chamber 20. A stainless steel tray 21 is placed on the bottom surface of the heating chamber 20. On the receiving tray 21, a stainless steel rack 22 is placed for placing a food material to be heated. In the lower part of the side wall of the heating chamber 20, a plurality of side blow holes 46 for ejecting superheated steam or the like into the heating chamber 20 are provided.

  FIG. 3: is a front view which shows the front of the state which removed the door of the heating chamber in the heating cooker as one embodiment of this invention.

  As shown in FIG. 3, a suction port 28 for sucking the gas in the heating chamber 20 is formed in the upper corner of the back wall surface of the heating chamber 20. A blower 25 for sucking gas from the suction port 28 is disposed in the vicinity of the outside of the back wall surface of the heating chamber 20. On the top wall surface of the heating chamber 20, a panel 42 in which a plurality of upper air holes 43 for ejecting superheated steam or the like into the heating chamber 20 is provided.

  FIG. 4 is a diagram conceptually showing the internal structure of the heating cooker as one embodiment of the present invention.

  As shown in FIG. 4, an external circulation path 30 is provided as a passage for the gas flowing from the suction port 28 of the heating chamber 20 to the upper blow hole 43. The blower 25 for sucking the gas in the heating chamber 20 from the suction port 28 includes a centrifugal fan 26, a fan casing 27 that houses the centrifugal fan 26, and a motor (not shown) that rotates the centrifugal fan 26. Is done. In the vicinity of the outside of the back wall surface of the heating chamber 20, a water vapor generating device 50 as a water vapor generating means for generating water vapor is disposed. In the external circulation path 30, a duct 31 is arranged so that the gas sucked from the suction port 28 by the blower 25 can merge with the steam generated by the steam generator 50. A subcavity 40 is provided adjacent to the outside of the top wall surface of the heating chamber 20. A panel 42 is provided on the bottom surface of the subcavity 40. A duct 35 is connected to the water vapor generating device 50 in order to supply the gas combined with the water vapor through the duct 31 to the subcavity 40.

  Inside the subcavity 40, a gas temperature raising heater 41 is disposed as a water vapor heating means for heating water vapor into superheated water vapor. The gas temperature raising heater 41 includes a main heater 41a and a sub-heater 41b which are sheathed heaters. A panel 42 in which a plurality of upper blow holes 43 are formed is fitted into the opening of the top wall surface of the heating chamber 20 and serves as one superheated steam supply means for supplying superheated steam into the heating chamber 20. Fulfill.

  FIG. 5 is a diagram conceptually showing an internal structure of the heating chamber of the heating cooker shown in FIG. 4 viewed from another direction.

  As shown in FIG. 5, small subcavities 44 are provided outside the lower portions of the left and right side wall surfaces of the heating chamber 20. The subcavity 44 is connected to the cavity 40 by a duct 45. The subcavity 44 is provided with a plurality of side blow holes 46. Each of the side blow holes 46 is a small hole directed in the direction toward the food F as the article to be heated, which is put in the heating chamber 20, more precisely, below the food F. Superheated steam or the like is ejected through the side air holes 46 toward the lower side of the food F placed on the rack 22. Thus, the duct 45 and the side ejection holes 46 serve as another superheated steam supply means for supplying superheated steam into the heating chamber 20.

  As shown in FIG. 4, the water vapor generating device 50 includes a cylindrical pot 51. Inside the pot 51, a steam generating heater 52 made of a sheathed heater is disposed. The steam generation heater 52 generates water vapor by directly heating the water in the pot 51. In the upper part of the pot 51, a plurality of steam suction ejectors 34 are formed to suck water vapor into the gas flow passing through the duct 31 in the external circulation path 30.

  6 is a cross-sectional view showing a vertical cross section of the steam generator 50 of the heating cooker shown in FIG.

  As shown in FIG. 6, the steam generating heater 52 includes a main heater 52a that is disposed on the outside and has a relatively large cross section, and a sub heater 52b that is disposed on the inside and has a relatively small cross section. Each of the vapor suction ejectors 34 includes an inner nozzle 34a and an outer nozzle 34b disposed so as to surround the discharge end portion thereof. A duct 31 (FIG. 4) is connected to the inner nozzle 34a, and a duct 35 (FIG. 4) is connected to the outer nozzle 34b.

  As shown in FIG. 4, the bottom of the pot 51 is formed in a funnel shape, and a drain pipe 53 is connected thereto. The drain pipe 53 is connected to the drain tank 14 disposed below the heating chamber 20. A drain valve 54 is provided between the drain pipe 53 and the drain tank 14.

  Water is supplied to the pot 51 from the water tank 71 through the water supply pipe 55. The water supply pipe 55 extends vertically upward, is bent into an inverted U shape, and is disposed so as to extend downward, and is connected to the water tank 71. A water supply pump 57 is provided at a location extending below the water supply pipe 55. A water supply pipe 72 provided at the bottom of the water tank 71 is connected to a funnel-shaped receiving port 58. A water supply pipe 55 and a communication pipe 90 are connected to the receiving port 58 so as to communicate with each other. In order to prevent the water in the water tank 71 and the water on the side of the water supply pipe 55 from flowing out even when the water supply pipe 72 is detached from the receiving port 58 when the water tank 71 is taken out from the water tank chamber 70 (FIG. 3). In addition, coupling plugs 59 a and 59 b are attached to the receiving port 58 and the water supply pipe 72.

  A pot water level sensor 56 is arranged inside the pot 51. A water supply pipe 55, a pressure detection pipe 91, and a pressure release pipe 92 are connected to the communication pipe 90 in order from the receiving port 58 side. A water level sensor 81 for detecting the water level in the water tank 71 is provided at the upper end of the pressure detection pipe 91. The upper end of the pressure release pipe 92 is connected to an exhaust path for releasing water vapor in the heating chamber 20.

  The exhaust path includes an exhaust duct 93 connected to the side wall surface of the heating chamber 20, and a container 93a connected to the exhaust duct 93 and leading to the outside of the cabinet 10 (FIG. 1). A heat radiating portion 94 composed of a metal pipe having a plurality of heat radiating fins 95 is provided on a part of the outer peripheral surface of the exhaust duct 93. A portion extending above the water supply pipe 55 is configured to communicate with the container 93 a via the overflow pipe 98. The overflow pipe 98 has one end connected to the water supply pipe 55 and the other end connected to the upper end of the pressure release pipe 92. The duct 31 is connected to the container 93a via the communication duct 96. An electric damper 97 is provided in the communication duct 96. In a normal state, the damper 97 is kept in a state where the communication duct 96 is closed.

  FIG. 7 is a block diagram schematically showing a control-related configuration in the heating cooker as one embodiment of the present invention.

  As shown in FIG. 7, the control device 80 controls the operation of the heating cooker 1. Specifically, the control device 80 includes an operation panel 13 as a cooking menu selection unit, a supply unit for circulating gas through a circulation path and supplying gas into the heating chamber 20, or a blower unit 25 as a blowing unit. Gas temperature heater 41 and damper 97 as water vapor heating means, steam generation heater 52 as water vapor generation means, drain valve 54, water supply pump 57, pot water level sensor 56, water level sensor 81, and temperature in heating chamber 20 are detected. It acts as a control means for controlling the temperature sensor 82 and the humidity sensor 83 that detects the humidity in the heating chamber 20.

  The control device 80 includes a microprocessor and a memory, and controls the cooking device 1 according to a predetermined program. The control status is displayed on the display unit of the operation panel 13. An operation command is input to the control device 80 through various operation keys arranged on the operation panel 13. Specifically, inputs such as selection of a cooking sequence, selection of a cooking menu, setting of cooking sequence conditions, and the like are performed using the operation panel 13.

  Next, operation | movement of the heating cooker 1 comprised as mentioned above is demonstrated.

  First, the door 11 is opened, the water tank 71 is taken out from the water tank chamber 70, and water is put into the water tank 71. The fully filled water tank 71 is accommodated in the water tank chamber 70 and installed at a predetermined position. After confirming that the tip of the water supply pipe 72 is connected to the water inlet 58 of the water supply channel, the food F as the object to be heated is put into the heating chamber 20 and the door 11 is closed. A power key on the operation panel 13 is pressed to turn on the power, and an operation key provided in the operation panel 13 is pressed to select a cooking menu.

  When the water supply pipe 72 is connected to the receiving port 58, the water tank 71 and the pressure detection pipe 91 are in communication with each other, and the water level sensor 81 detects the water level in the water tank 71. If it is determined by this water level detection that there is a sufficient amount of water for cooking the food F in accordance with the selected cooking menu, the control device 80 recognizes that the generation of water vapor can be started.

  Then, the water supply pump 57 starts operation, and water is supplied to the steam generator 50. At this time, the drain valve 54 is in a closed state. When the pot water level sensor 56 detects that the water level in the pot 51 has reached a predetermined level, the supply of water is stopped. Thereafter, energization of the steam generating heater 52 is started. Thereby, the steam generation heater 52 directly heats the water in the pot 51.

  Simultaneously with the energization of the steam generating heater 52, or when the water in the pot 51 reaches a predetermined temperature, the energization of the blower 25 and the gas temperature raising heater 41 is started. The blower 25 sucks the gas in the heating chamber 20 from the suction port 28 as shown by the arrow in FIG. At this time, the damper 97 is in a state in which the communication duct 96 leading from the duct 31 to the container 93a is closed. The gas sent out by the blower 25 enters the vapor suction ejector 34 from the duct 31 and enters the subcavity 40 through the duct 35. In this way, the gas (including water vapor) in the heating chamber 20 circulates through the external circulation path 30.

  When the water in the pot 51 boils, saturated water vapor of 1 atm at a temperature of 100 ° C. is generated as shown by the arrow in FIG. The generated saturated water vapor enters the external circulation path 30 through the vapor suction ejector 34. Saturated water vapor is quickly drawn in by the vapor suction ejector 34 and joins the circulating air flow. The water vapor discharged from the vapor suction ejector 34 flows into the subcavity 40 through the duct 35 as indicated by an arrow in FIG. The water vapor entering the subcavity 40 is heated to a predetermined temperature exceeding 100 ° C. by the gas temperature raising heater 41, for example, about 300 ° C. at maximum, and becomes superheated water vapor. A part of the superheated steam is jetted downward into the heating chamber 20 from the upper blow hole 43 as indicated by an arrow in FIG. Further, another part of the superheated steam is jetted into the heating chamber 20 in the lateral direction from the side jet holes 46 through the sub-cavity 44 through the duct 45 as shown by an arrow in FIG.

  When the food F is put in the heating chamber 20, the superheated steam ejected from the upper blow hole 43 collides with the food F and transfers heat to the food F. In this process, the temperature of the superheated steam decreases from, for example, 300 ° C. to about 250 ° C. The superheated steam that has contacted the surface of the food material F releases latent heat when dew condensation occurs on the surface of the food material F. The food F is also heated by this latent heat.

  As shown in FIGS. 4 and 5, the superheated steam changes the direction to the outside after applying heat to the food material F and flows outside the airflow flowing downward as indicated by the arrows. Thereafter, the superheated steam rises and forms convection in the heating chamber 20 as indicated by an arrow. By this convection, the superheated steam immediately after being heated in the subcavity 40 can continue to collide with the food F while maintaining the temperature in the heating chamber 20, and heat can be given to the food F in large quantities and quickly. .

  The superheated steam jetted laterally from the side blow holes 46 flows from the left and right in the heating chamber 20 to the bottom of the rack 22 as shown by arrows in FIG. The superheated steam is ejected from the side ejection holes 46 in the tangential direction with respect to the surface of the food F. However, since the superheated steam merges as described above, the superheated steam stays under the food F and overflows. Become. Thereby, the same effect as the superheated steam sprayed and collided in the normal direction of the lower surface of the food F occurs, and the heat of the superheated steam can be reliably transmitted to the lower surface of the food F. At this time, the temperature of the superheated steam from the side jet holes 46 is also lowered from, for example, about 300 ° C. to 250 ° C., and heat is transmitted to the food F in the process. Further, the superheated steam that has contacted the surface of the food material F releases latent heat when dew condensation occurs on the surface of the food material F. The food F is also heated by this latent heat.

  In this way, the lower surface portion of the food material F is heated by the superheated steam from the side blow holes 46 to a location where the superheated steam from the upper blow holes 43 does not hit in the same manner as the upper surface portion. Thereby, the foodstuff F is heated uniformly.

  The superheated steam from the side ejection holes 46 gives heat to the lower surface portion of the food F, and then joins the convection of the superheated steam described above. Convective superheated steam is sequentially sucked into the suction port 28. Then, it returns to the heating chamber 20 through the external circulation path 30 and the subcavity 40. In this way, the gas containing water vapor in the heating chamber 20 repeats the circulation of returning to the heating chamber 20 through the external circulation path 30.

  In this way, the cooking of the food F is performed, and when the cooking is finished, the control device 80 displays that on the display unit of the operation panel 13 and generates a signal sound. A user who is informed of the end of cooking by sound and display opens the door 11 and takes out the food F from the heating chamber 20.

  By the way, the deterioration of the fats and oils of food materials generally includes deterioration due to microorganisms and deterioration due to oxidation. The deterioration that occurs during cooking of ingredients is deterioration due to oxidation.

  FIG. 8 is a diagram schematically showing a mechanism in which fats and oils are oxidized on the surface of the food material.

As shown in FIG. 8 (a), when cooking a food material by oven heating or the like, a large amount of oxygen (O ₂ ) is present around the oil and fat, and oxidation deterioration is likely to occur. For this reason, fragrance change, odor generation, color change or generation of harmful substances are likely to occur. On the other hand, when cooking ingredients by heating with superheated steam, as shown in FIG. 8B, the periphery of the oil and fat is covered with condensed water and steam (H ₂ O). Since the oxygen (O ₂ ) is in an oxygen-free state, the oxidative deterioration of the oil and fat can be suppressed. Similarly, oxidative deterioration of vitamin components such as vitamin C and vitamin E can be suppressed.

  As described above, the superheated steam supplied into the heating chamber 20 releases latent heat when it contacts and condenses on the surface of the food F, rapidly raising the internal temperature of the food F, and at the same time, on the surface of the food F. A large amount of condensed water adheres. Further, in the heating cooker 1 of the present invention, the superheated steam supplied into the heating chamber 20 maintains the oxygen concentration in the heating chamber 20 at a value relatively lower than the oxygen concentration in the atmosphere. The atmosphere around the food F can be made almost oxygen-free.

  This action can be used to suppress the oxidation of the surface of the food material. In this way, the food whose surface is prevented from being oxidized is heated with superheated steam, whereby desired cooking such as baking and boiling can be performed. Such cooking is specifically described below.

  As shown in FIG. 6, the steam generating heater 52 includes a main heater 52a having a relatively large heat generation amount and a sub-heater 52b having a relatively small heat generation amount. For example, the power consumption of the main heater 52a is set to 700W, and the power consumption of the sub heater 52b is set to 300W. The controller 80 controls the energization of the main heater 52a and the sub heater 52b, so that the heating mode is set as follows. A heating mode in which both the main heater 52a and the sub heater 52b are energized to reduce the power consumption of the entire steam generating heater 52 to 1000 W, and a heating mode in which only the sub heater 52b is energized to reduce the power consumption of the entire steam generating heater 52 to 300 W. Two types are set.

  As shown in FIG. 4, the gas temperature raising heater 41 includes a main heater 41a that generates a relatively large amount of heat and a sub heater 41b that generates a relatively small amount of heat. For example, the power consumption of the main heater 41a is set to 1000W, and the power consumption of the sub heater 41b is set to 300W. The controller 80 controls the energization of the main heater 41a and the sub heater 41b, so that the heating mode is set as follows. A heating mode in which both the main heater 41a and the sub-heater 41b are energized to reduce the power consumption of the entire gas heating heater 41 to 1300 W, and a power consumption of the entire gas heating heater 41 to be 1000 W by energizing only the main heater 41a. Three types are set: a heating mode and a heating mode in which only the sub-heater 41b is energized and the power consumption of the entire gas heating heater 41 is 300 W. The heating mode in which the power consumption of the entire gas heating heater 41 is 1300 W is used when the steam generator 50 does not generate water vapor but heats a gas not containing water vapor to generate hot air. The heating mode in which the power consumption of the entire heater 41 is set to 1000 W and the heating mode in which the power consumption of the entire gas heating heater 41 is set to 300 W are generated by generating steam with the steam generator 50 and heating the steam to overheat. Used when generating water vapor.

  As a cooking menu selection means, the control device 80 as the control means keeps the oxygen concentration in the heating chamber 20 at a value relatively lower than the oxygen concentration in the atmosphere by the input of the operation key in the operation panel 13. The superheated steam is continuously supplied into the heating chamber 20 by controlling the steam generating heater 52 of the steam generating device 50 as the steam generating means and the gas temperature raising heater 41 as the steam heating means to heat the food F. Select the cooking menu. This cooking menu will be specifically described below.

  FIG. 9 shows one usage pattern of the heating cooker according to the present invention. The heating time, the oxygen concentration in the heating chamber, the power value of the steam generating heater of the heating cooker (steam generator power), and the gas heating heater It is a figure which shows the relationship with electric power value (steam temperature rising apparatus electric power).

As shown in FIG. 9B, a heating mode is adopted in which the power consumption (steam generator power) of the entire steam generating heater 52 of the steam generating device 50 is P ₁ (for example, 1000 W) as the output of the steam generating means. To do. Further, as shown in FIG. 9C, as the output of the water vapor heating means, heating is performed so that the power consumption of the gas heating heater 41 (steam heating device power) is P ₂ (<P ₁ , for example, 300 W). Adopt mode. In this way, the control device 80 serving as the control means causes the steam generating heater 52 and the gas temperature raising heater so that the power consumption of the entire steam generating heater 52 is relatively higher than the power consumption of the entire gas temperature raising heater 41. 41, the superheated steam is continuously supplied into the heating chamber 20 to heat the food F.

By controlling in this way, as shown in FIG. 9A, the oxygen concentration in the heating chamber 20 decreases, for example, in the above heating mode until a predetermined oxygen concentration (for example, 5%) is obtained. Ingredient F is heated. In this example, the oxygen concentration decrease phenomenon is saturated at an oxygen concentration of about 5%. For example, if the food F is heated in the above heating mode for a predetermined heating time T ₁ , for example, about 3 minutes, the oxygen concentration is reduced to about 5%. Incidentally, as shown in FIG. 9 (A), the oxygen concentration of the oxygen concentration in the atmosphere even heating chamber 20 continues to heat when stopping the supply of the superheated steam in the heating time T ₁ (20% Degree).

Since the oxygen concentration in the heating chamber 20 is maintained at a relatively lower value than the oxygen concentration in the air by the superheated steam supplied in the heating chamber 20 in this way, the atmosphere around the food F is changed. It can be made almost oxygen-free. Utilizing this action, the surface of the food F can be prevented from being oxidized, and the food whose surface is suppressed from oxidation is further heated to 110 ° C. until the heating time Tf ₁ (for example, about 10 minutes) by superheated steam. By heating at a moderate temperature, desired cooking such as baking and boiling can be performed. In this case, heat cooking such as boiling the vegetables can be performed so as not to oxidize the surface of the vegetables.

  FIG. 10 shows another usage pattern of the heating cooker according to the present invention. The heating time, the oxygen concentration in the heating chamber, the power value of the steam generating heater of the heating cooker (steam generator power), and the gas heating heater It is a figure which shows the relationship with the electric power value (steam heating device electric power).

As shown in FIG. 10B, a heating mode is adopted in which the power consumption (steam generator power) of the entire steam generating heater 52 of the steam generating device 50 is P ₂ (for example, 300 W) as the output of the steam generating means. To do. Further, as shown in FIG. 10C, as the output of the steam heating means, heating is performed so that the power consumption (steam heating device power) of the entire gas heating heater 41 is P ₁ (> P ₂ , for example, 1000 W). Adopt mode. In this way, the control device 80 serving as the control means causes the steam generating heater 52 and the gas temperature raising heater to make the power consumption of the whole gas temperature raising heater 41 relatively higher than the power consumption of the entire steam generating heater 52. 41, the superheated steam is continuously supplied into the heating chamber 20 to heat the food F.

By controlling in this way, as shown in FIG. 10A, the oxygen concentration in the heating chamber 20 decreases, and for example, in the above heating mode until a predetermined oxygen concentration (for example, 5%) is obtained. Ingredient F is heated. In this example, the oxygen concentration decrease phenomenon is saturated at an oxygen concentration of about 5%. For example, the predetermined heating time the food F in the heating mode of T _2, for example by heating about 7-8 minutes, the oxygen concentration is reduced to about 5%.

Since the oxygen concentration in the heating chamber 20 is maintained at a relatively lower value than the oxygen concentration in the air by the superheated steam supplied in the heating chamber 20 in this way, the atmosphere around the food F is changed. It can be made almost oxygen-free. Using this action, the surface of the food F can be prevented from being oxidized, and the food whose surface is suppressed from oxidation is further heated to a heating time Tf ₂ (for example, about 20 minutes) by 220 to 220- By heating at a temperature of about 250 ° C., desired cooking such as baking and boiling can be performed. In this case, heat cooking such as baking the fish can be performed so as not to oxidize the surface of the fish.

  Further, in the above two usage forms, the steam generating heater 52 and the gas riser are within a predetermined power capacity range used as a power source for the cooking device, for example, within a range of 1500 W as a power capacity per unit of a household outlet. Power consumption with the warm heater 41 can be apportioned.

  In the above two modes of use, the controller 80 controls both the steam generating heater 52 and the gas temperature raising heater 41 to perform predetermined heating cooking. Predetermined cooking may be performed by controlling any one of the gas temperature raising heaters 41.

  The above-mentioned cooking menu is a menu that cooks ingredients to prevent oxidation of fats and vitamins contained in ingredients, and prevents oxidation of ingredients so as not to degrade unsaturated fatty acids contained in ingredients. This is a menu for cooking ingredients. Specifically, there are cooking menus suitable for people with hyperlipidemia and cooking menus suitable for further increasing blood, such as fish baked without oxygen (Ajiya mackerel), vegetables boiled without oxygen, and the like.

  The embodiment disclosed above should be considered as illustrative in all points and not restrictive. The scope of the present invention is shown not by the above embodiments but by the scope of claims, and includes all modifications and variations within the meaning and scope equivalent to the scope of claims.

It is a perspective view showing the outline appearance of a cooking-by-heating machine as one embodiment of this invention. It is a perspective view which shows the external appearance of the state which opened the door of the heating chamber in the heating cooker as one embodiment of this invention. It is a front view which shows the front of the state which removed the door of the heating chamber in the heating cooker as one embodiment of this invention. It is a figure which shows notionally the internal structure of a heating cooker as one embodiment of this invention. It is a figure which shows notionally the internal structure which looked at the heating chamber of the heating cooker shown in FIG. 4 from another direction. It is sectional drawing which shows the vertical cross section of the steam generator of the heating cooker shown in FIG. It is a block diagram which shows roughly the structure of the control relationship in a heating cooker as one embodiment of this invention. It is a figure which shows typically the oxidation mechanism of the fats and oils in the surface of a foodstuff. As one form of use of the heating cooker of this invention, heating time, oxygen concentration in the heating chamber, power value of the steam generating heater of the heating cooker (steam generator power), and power value of the gas heating heater (steam It is a figure which shows the relationship with temperature rising apparatus electric power). As another usage pattern of the heating cooker of the present invention, the heating time, the oxygen concentration in the heating chamber, the power value of the steam generating heater of the heating cooker (steam generator power), and the power value of the gas heating heater ( It is a figure which shows the relationship with steam heating apparatus electric power).

Explanation of symbols

  1: heating cooker, 13: operation panel, 20: heating chamber, 40: subcavity, 41: gas temperature rising heater, 50: steam generating device, 52: steam generating heater, 80: control device, F: foodstuff.

Claims (4)

A heating chamber for placing ingredients inside,
Water vapor generating means for generating water vapor;
Steam heating means for heating the steam generated by the steam generating means to superheated steam;
Superheated steam supply means for supplying superheated steam obtained by the steam heating means into the heating chamber;
Control means for controlling the steam generation means and the steam heating means;
Cooking menu selection means for selecting a menu for cooking the ingredients arranged in the heating chamber,
In the cooking menu selection means, the control means controls at least one of the steam generation means and the steam heating means so that the oxygen concentration in the heating chamber is maintained at a value relatively lower than the oxygen concentration in the atmosphere. A cooking device comprising means for selecting a cooking menu for heating the food by continuously supplying superheated steam into the heating chamber by controlling.   A cooking menu for heating the ingredients by supplying superheated steam to the heating chamber so that the oxygen concentration in the heating chamber is maintained at a relatively lower value than the oxygen concentration in the atmosphere, the output of the steam generating means is The control means controls at least one of the water vapor generation means or the water vapor heating means so as to make it relatively higher than the output of the water vapor heating means, thereby supplying superheated steam into the heating chamber to heat the foodstuff. The cooking device according to claim 1, wherein the cooking device is a cooking menu.   The cooking menu for heating the ingredients by supplying superheated steam to the heating chamber so that the oxygen concentration in the heating chamber is maintained at a relatively lower value than the oxygen concentration in the atmosphere, the output of the steam heating means is The control means controls at least one of the water vapor generation means or the water vapor heating means so as to make it relatively higher than the output of the water vapor generation means, thereby supplying superheated steam into the heating chamber to heat the foodstuff. The cooking device according to claim 1, wherein the cooking device is a cooking menu. The cooking device according to any one of claims 1 to 3, wherein the cooking menu is a menu for cooking food so as to prevent oxidation of the food.

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