JP2022030617A - Cooking device for heating and cooking food by using superheated steam and cooking heat source - Google Patents

Abstract

To provide a cooking device which can be simplified in a heat source while maintaining such a conventional merit that food is cooked by using superheated steam having a large-thermal calorific capacity, is suppressed in a failure by energy saving, high in safety, shortened in a time of a cooking start and a cooking finish, comparatively small in a size, low in a price, and user-friendly.SOLUTION: A cooking device 1 for heating and cooking food F in a kitchen room 4 by using superheated steam S and a cooking heat source 5 in common, comprises: an atomizer 2 for generating mist M without having a heat source for heating atomization water; a heating transport pipe 3 for transporting the mist M which is generated by the atomizer 2, transporting the superheated steam S which is generated by heating the mist M in the atomizer up to the kitchen room 4, and introducing it into the kitchen room 4; and a cooking heat source 5 for heating the food F in the kitchen room 4, heating the heating transport pipe 3 and the mist M in the heating transport pipe 3, and generating the superheated steam S. There is also provided a cooking method of the food which uses the cooking device 1.SELECTED DRAWING: Figure 3

Description

The present invention relates to a cooking apparatus that heats and cooks ingredients in a cooking chamber by using superheated steam and a heat source for cooking in combination, and more specifically, the heat source for cooking is used to heat a mist to generate superheated steam. The present invention relates to a cooking apparatus in which the generated superheated steam is introduced into the cooking chamber to heat the food material in the presence of the superheated steam. It also relates to a method of cooking foodstuffs using the cooking device.

Superheated steam refers to steam having a temperature higher than 100 ° C. Usually, water at room temperature is heated to 100 ° C using a boiler or the like and further boiled to obtain steam at 100 ° C. The steam at ° C is further heated using a superheated steam generator with a built-in dedicated heater to obtain superheated steam at a temperature higher than 100 ° C.

Since the superheated steam has a high heat capacity, it is possible to heat the object rapidly, and since it is in a hypoxic state, it hardly oxidizes the object, and the object is dried (removal of water in the object) and the like. It is possible. Utilizing these properties, it is used for sterilization / virus killing, heating / cooking, drying, baking / baking, washing, carbonization, and the like.

Among them, even if it is limited to cooking, an oven range using superheated steam is known.
However, a known (commercially available) cooking device using superheated steam is one that generates superheated steam in a "cooking room or cooking device with a built-in dedicated heater", or a superheated steam generator separately provided outside the cooking room. In some cases, water was put into a cup, tank, dish, etc., and the water was heated by a dedicated heater to generate superheated steam, which was then introduced into an oven (cooking room).

Patent Document 1 includes a cooking unit and a steam generating unit that supplies steam to the cooking unit, and the cooking unit has an in-compartment heating means and a blowing means for circulating superheated steam in the chamber. A superheated steam cooking device capable of opening and closing the lid of the steam generating portion is described (Patent Document 1 claim 1).
In the superheated steam cooking apparatus, the steam generated in the steam generating section is guided into the cooking chamber from the duct, and is circulated in the cooking chamber by the blown air to heat the cooked food (Patent Document 1 [0014]).

However, in Patent Document 1, what is supplied from the steam generator is steam at 100 ° C. (Patent Document 1 [0020]). In FIG. 1 of Patent Document 1, a heater for heating the water existing in the generating portion to 100 ° C. is installed, and steam at 100 ° C. is introduced into the cooking chamber. Further, the heating means in the cooking chamber does not heat the food material, but further heats steam or mist at 100 ° C.

In Patent Document 2, a magnetic material is arranged in a steam flow path, the magnetic material is induced and heated by a dedicated heating coil, and superheated steam generated by supplying water to the magnetic material is introduced into a cooking chamber. A steam cooking apparatus is described (claim 1 of Patent Document 2).

In Patent Document 3, steam and mist mixed by a gas-liquid mixing unit are heated by a dedicated heating element to generate superheated steam, and the superheated steam is supplied to a heating chamber to cook an object to be heated. A cooking apparatus is described (claim 1 of Patent Document 3).

Patent Document 4 describes a cooking apparatus including a superheated steam generating means for supplying superheated steam toward the inside of the kitchen and a superheated heater, and having a water spraying means for spraying water toward the inside of the kitchen. (Patent Document 4 claim 1), by using water containing 0.5 ppm or more of hydrogen as the water, superheated steam containing hydrogen is generated to create a reducing atmosphere in the kitchen. It is said that it is possible (claim 3 of Patent Document 4).

However, in Patent Documents 2, 3 and 4, the superheated steam generated by a dedicated heating device (IH or the like) for generating superheated steam is introduced into the cooking room (cooking room), and the device as a whole is complicated. It was something like that. That is, two heat sources (heaters) were required, one for heating foodstuffs and the other for generating superheated steam.
In addition, it is a device that focuses on circulating superheated steam in the cooking room (cooking room), which also complicates the cooking device.

A cooking appliance using superheated steam generally has a great advantage as described later, but also has a drawback as described later.
Therefore, while taking advantage of using superheated steam for cooking, the stage (method) for generating superheated steam is particularly simple, and the cooking device as a whole is not excessively complicated, and a cooking device that is easier to use is desired. It was rare.

Japanese Unexamined Patent Publication No. 2001-263666 Japanese Unexamined Patent Publication No. 2008-002764 Japanese Unexamined Patent Publication No. 2008-298408 Japanese Unexamined Patent Publication No. 2014-228202

The present invention has been made in view of the above background technique, and the problem is that the heat source can be simplified while maintaining the conventional advantages of cooking foodstuffs using superheated steam having a high heat capacity, and the heat source can be simplified, resulting in energy saving failure. It is to provide a cooking device that is relatively inexpensive and easy to use, with less steam, higher safety, shorter cooking start and end times.

As a result of diligent studies to solve the above problems, the present inventor passes the mist at room temperature generated by the atomizer through the inside of the heating transport pipe, and the mist in the heating transport pipe is used to "heat the foodstuff". It has been found that the mist can be converted into superheated steam extremely efficiently by heating with a "heat source for cooking".
Then, they have found that by using this method, cooking of foodstuffs and generation of superheated steam can be performed simultaneously with the same heat source (heat source for cooking), and the present invention has been completed.

That is, the present invention is a cooking apparatus that heats and cooks ingredients in a cooking chamber by using superheated steam and a heat source for cooking in combination.
An atomizer that generates mist without a heat source to heat the water for mist,
A heating transport pipe that transports the mist generated by the atomizer, transports the superheated steam generated by heating the mist inside the mist to the cooking room, and introduces the fog into the cooking room, and
It is an object of the present invention to provide a cooking apparatus provided with a cooking heat source for heating foodstuffs in the cooking chamber and heating the heating transport pipe and the mist in the heating transport pipe to generate superheated steam. ..

Further, the present invention provides the cooking apparatus having only a cooking heat source for heating the food material as a heat source for generating superheated steam.

The present invention also provides the cooking apparatus in which the heating transport pipe is fixed to the bottom surface and / or the side surface of the cooking chamber so as to be heated by the cooking heat source.

The present invention also provides the cooking apparatus in which the foodstuff is a foodstuff containing a solid foodstuff and a liquid foodstuff.

Further, the present invention is a method for cooking foodstuffs using the above-mentioned cooking device.
It is intended to provide a cooking method of a food material characterized by having all the steps (1) to (5) below.
(1) Step of generating normal temperature fog using an atomizer (2) Inside the heat transport pipe located between the atomizer and the cooking room with the fog generated in step (1). In the step (3) step (2), the mist passing through the inside of the heating transport pipe is heated by using the cooking heat source for heating and cooking the food to generate superheated steam. Step (4) A state in which the superheated steam generated in the step (3) is filled with the superheated steam introduced in the step (5) step (4) of introducing the superheated steam generated in the step (3) into the inside of the cooking room from the outlet of the heating transport pipe. Then, the step of cooking the food by using the heat source for cooking.

Further, in the present invention, the food material is a food material containing a solid food material and water.
By heating the foodstuff in a state where the inside of the cooking chamber is filled with superheated steam by using the above-mentioned cooking device, the foodstuff is cooked while suppressing the generation of lye on the surface of the water. It provides a cooking method that suppresses the generation of characteristic lye.

Further, in the present invention, the foodstuff is a foodstuff containing a solid foodstuff and cooking oil.
Provided is a cooking method for deep-fried solid foodstuffs, which is characterized by frying the solid foodstuffs crisply by heating the foodstuffs in a state where the inside of the cooking chamber is filled with superheated steam using the cooking apparatus. It is something to do.

According to the present invention, a heat source (heater) that consumes the most energy (electricity, etc.) as compared with the conventional one, while solving the above-mentioned problems and problems and maintaining the advantages of the conventional cooking using superheated steam. A cooking device that is smaller, simpler and simpler than conventional products, cheap and easy to use Can be provided.

The above-mentioned "advantages of cooking using superheated steam" is that it has a large amount of heat because it is a gas (the power of cooking is large), and the salt content in the food can be dissolved in water around 100 ° C to remove it, so it has a salt-reducing effect. Some examples include the ability to dissolve and disperse oil in foodstuffs in water at around 100 ° C to remove them. All of these advantages can be completely maintained even in the present invention.

In addition to the above-mentioned general advantages, the cooking apparatus of the present invention does not specifically require a heat source (heater) for generating superheated steam, so that it saves power, saves space, and suppresses carbon dioxide emissions. , Heat source manufacturing cost and installation man-hours can be significantly reduced.
In addition, since the cooking device requires the largest current (electric power) for the heat source (heater), the number of heat sources (heaters) can be reduced, so that energy saving can be achieved and the demand for the current value can be suppressed. .. In fact, it has been confirmed that electric energy can be saved up to 75% as compared with a conventional cooking device using superheated steam.

When water is boiled to generate steam by a boiler or steam generator installed outside the cooking room and the steam at 100 ° C is transported to a heat source for further turning into superheated steam, heat loss occurs in the process. It will occur.
That is, when superheated steam is generated outside the cooking chamber as in the conventional case, the temperature drops before the superheated steam is introduced (released) into the cooking chamber, but it is atomized as in the cooking apparatus of the present invention. When the mist at room temperature is generated using the device, there is no heat loss (during transportation) during the transportation of the mist from the atomizer.

As in the past, in order to transport steam at 100 ° C or superheated steam to the cooking room, the transport pipe must be an excessively heat-insulated pipe, and when using a boiler, it must be a pressure-resistant heat-insulated pipe. There wasn't.
However, according to the present invention, since the fog to be transported is initially at almost room temperature, it is possible to reduce the size, cost, maintenance amount (location), risk (accident), and the like.

When a boiler, a steam generator, or the like is separately installed and water is boiled there to generate steam, it takes a long time (to boil water) to obtain steam at 100 ° C.
However, if the cooking apparatus of the present invention is used, mist is generated from water at room temperature (preferably, mist at room temperature is generated), and the mist is heated by a cooking heat source, so that superheated steam is instantly generated at the start of cooking. And even when the generation of superheated steam is stopped at the end of cooking, there is no need to lower the temperature (of water, etc.) of the boiler, steam generator, etc. that exist separately from the cooking room, and it is instantaneous. Can be stopped at. Therefore, the responsiveness as a cooking device is high, and no wasted time is generated at the start time and the end time of cooking.

In the conventional method, even if the transport pipe for superheated steam is made into a heat insulating pipe, the amount of exhaust heat in the transport pipe is large (although the amount of exhaust heat cannot be suppressed), but according to the present invention, the mist transported by the heat transport pipe is At first, it is almost normal temperature, so there is no need to use heat insulating piping.
Although it is hot at the end (at the time of introduction into the cooking room), it is rather heated by crawling the heating transport pipe to the bottom or the surroundings of the cooking room, so that the transport pipe does not have to be a heat insulating pipe (rather, it is insulated). Do not use plumbing).

Further, according to the present invention, since a boiler is not required, a boiler engineer is not required.
Conventionally, even if a dedicated superheated steam generator is installed outside the cooking room without using a boiler, there is a danger in the high heat part outside the cooking room, and the cooking device should be easy to use. There was a problem with safety in use. However, according to the cooking apparatus of the present invention, there is little danger in use.
Further, according to the present invention, the abundance of high-temperature gas can be reduced, so that a dedicated exhaust facility is unnecessary or extremely simple.

In the present invention, there is no device or process for boiling water to generate steam at 100 ° C., and / or the mist (water) is heated and superheated by one heat source for cooking to generate superheated steam. Therefore, high-temperature superheated steam can be generated with high efficiency in a short time.
Moreover, since the place where the mist is heated to obtain superheated steam is in a compact heated transport pipe and not in a dedicated superheated steam generator, it is highly efficient and there is no heat dissipation loss.
In addition, the steam of 100 ° C. or lower that has already filled the cooking room is heated and overheated by "a dedicated heat source installed outside the cooking room so as to come into contact with the cooking room". Since superheated steam is not generated in the cooking room, the heat source can be simplified and the manufacturing cost and operating cost are not required.

With the conventional device, it takes time to lower the temperature, and it is difficult to completely stop the entire cooking device. However, in the cooking apparatus of the present invention, since it is one kind of heat source for cooking, if the heat source is turned off, the temperature in the cooking chamber can be lowered and the generation of superheated steam can be stopped.

In a conventional device that boils water to generate steam at 100 ° C. or superheated steam, when the water (in the tank) runs out, the temperature of the heat source and its surroundings rises, and there is a risk of fire or failure due to dry heating. However, in the cooking apparatus of the present invention, since neither steam at 100 ° C. nor superheated steam is generated by using a separate heat source, there is no danger (possibility of accident) due to excessive heating, empty heating, or the like.

When the amount of superheated steam generated is adjusted by a heat source (heater, boiler) as in the past, the output of the heat source and the amount of superheated steam do not change linearly, and therefore it is difficult to precisely adjust the amount of superheated steam. , It was difficult to cook as expected.
However, when a dedicated atomizer is used as in the cooking apparatus of the present invention, the amount of superheated steam and the output of the atomizer change linearly, so that the amount of generated mist and superheated steam can be easily adjusted. Moreover, it can be adjusted instantly, and the amount of superheated steam in the cooking room can be changed diligently. Therefore, you will be able to cook as you wish.

After cooking, normal temperature or low temperature mist or steam can be transported and introduced into the cooking room through a heating transport pipe, and the normal temperature or low temperature mist or steam can be used for cooling the cooking room, so it can be used quickly after cooking. It is possible to put it away.

According to the present invention, even when the cooking chamber and the heating transport pipe exist separately, both of them can be easily combined to form one cooking apparatus. The heating transport pipe can be retrofitted to a heating container such as a pan or a fryer. That is, the "parts of the cooking apparatus of the present invention" such as the cooking room, the heat source for cooking, and the heating transport pipe are flexible, can be retrofitted, and have a wide range of use (application).

For example, the cooking apparatus of the present invention can be completed by obtaining a cooking chamber and a heating transport pipe separately and fixing the heating transport pipe to the cooking chamber afterwards. Although not limited, specifically, a person who already has a cooking room (pot) as shown in FIG. 2 later installs a (spiral) heating transport pipe as shown in FIG. The cooking apparatus of the present invention can be obtained by obtaining it and inserting a cooking chamber (a pan) into the spiral as a retrofit.

According to the present invention, even if there are separate heat sources for cooking, they can be easily combined to form one cooking device. That is, since the heat source for cooking in the present invention does not have to be a dedicated one, the cooking apparatus of the present invention can be easily manufactured by combining each element.
In other words, a heat source for cooking may be prepared separately so that the heat transport tube can be heated. That is, even if the heat source for cooking is an existing one, the cooking apparatus of the present invention can be obtained by utilizing it.

Since the atomizing device and the heat transport tube in the cooking device of the present invention can be disassembled and are easy to assemble, it is possible to provide a cooking device that is simpler, cheaper and easier to use than conventional products. ..

Further, the cooking apparatus of the present invention is particularly suitable for cooking foods containing "solid foods" and "liquid foods such as water or cooking oil".
That is, in the case of, for example, simmered foods and soups containing solid foods and water, it is possible to suppress the lye generated on the surface of water (hot water).
Further, in the case of, for example, a fried food containing a solid food material and cooking oil, the fried food can be fried crisply.

It is a schematic perspective view which shows an example of the cooking apparatus of this invention (when a cooking chamber is a pan), in which a heating transport pipe is fixed to the bottom surface of a cooking chamber. It is a schematic perspective view which shows an example of the cooking apparatus of this invention (when a cooking chamber is a pan), in which a heating transport pipe is fixed to the side surface of a cooking chamber. It is a schematic perspective view which shows an example of the cooking apparatus of this invention (when a cooking chamber is a pan), in which a heating transport pipe is fixed to both the bottom surface and the side surface of a cooking chamber. An outline showing an example of the cooking apparatus of the present invention (when the cooking chamber is a pan) in which the heating transport pipe exists not only outside the cooking chamber but also inside the cooking chamber to be heated. It is a perspective view. It is a schematic perspective view which shows an example of the cooking apparatus of this invention (when a cooking room is a cooking room for continuous operation).

Hereinafter, the present invention will be described, but the present invention is not limited to the following specific embodiments, and can be arbitrarily modified within the scope of the technical idea.

The cooking apparatus of the present invention is a cooking apparatus that heats and cooks ingredients in a cooking chamber by using superheated steam and a heat source for cooking in combination.
An atomizer that generates mist without a heat source to heat the water for mist,
A heating transport pipe that transports the mist generated by the atomizer, transports the superheated steam generated by heating the mist inside the mist to the cooking room, and introduces the fog into the cooking room, and
It is characterized by being provided with a cooking heat source for heating foodstuffs in the cooking chamber and heating the heating transport pipe and the mist in the heating transport pipe to generate superheated steam.

Further, the "method of cooking ingredients" of the present invention is a method of cooking ingredients using the above-mentioned cooking device.
It is characterized by having all the following steps (1) to (5).
(1) Step of generating normal temperature fog using an atomizer (2) Inside the heat transport pipe located between the atomizer and the cooking room with the fog generated in step (1). In the step (3) step (2), the mist passing through the inside of the heating transport pipe is heated by using the cooking heat source for heating and cooking the food to generate superheated steam. Step (4) A state in which the superheated steam generated in the step (3) is filled with the superheated steam introduced in the step (5) step (4) of introducing the superheated steam generated in the step (3) into the inside of the cooking room from the outlet of the heating transport pipe. Then, the step of cooking the food by using the heat source for cooking.

<Atomizer>
The cooking apparatus 1 of the present invention does not have a dedicated heat source for heating water for mist (water that is a raw material of mist M), and is an atomizer 2 that generates mist M (preferably mist at room temperature). Equipped with. As outlined in FIGS. 1 to 5, the atomizing device 2 is provided in the cooking device 1 of the present invention together with the cooking chamber 4 described later, and the mist M generated from the atomizing device 2 is heated as described later. It is introduced into the cooking room 4 through the transport pipe 3.

Here, "fog" refers to an aggregate of water that is small enough to be transported through a superheated transport pipe. It is essential that at least the fog M is transported inside the superheated transport pipe, and in addition, air, nitrogen, water vapor near room temperature and the like may be mixed with the fog M, and the term "fog" is used. Insufficiently large water droplets may be mixed in the mist M.

The atomizing device 2 in the present invention is not particularly limited as long as it does not have a heat source for heating the water for mist, but it is an ultrasonic atomizing device that generates mist M by using ultrasonic waves. Is particularly preferable. As the ultrasonic atomizing device, a known one or a general-purpose product can also be used.
The atomizing device 2 may or may not have a blowing function such as a blower (fan). It is also preferable that the fog can be sent by blowing air until the fog flows.

Since the atomizing device 2 in the present invention does not need to heat the water stored in the tank or the like, there is no risk of empty heating and the cooking device 1 is highly safe. Further, since the water storage tank of the atomizer 2 in the present invention can use, for example, a resin container having a heat resistance of 60 ° C. or lower, further weight reduction and low cost can be achieved by using the resin container.

The atomizing device 2 and the cooking chamber 4 described later are connected by a heating transport pipe 3 described later.
The positional relationship between the atomizing device 2 and the cooking room 4 is not particularly limited, but the atomizing device 2 may be large, and the updraft as described below is used. It is preferable that the atomizing device 2 is located below the cooking chamber 4 for the purpose of transporting the mist M and the like.
It is preferable that the heat transport pipe 3 can be connected to and connected to the atomizing device 2 by a detachable connecting means such as a one-touch joint or a screw-in joint.

The number of atomizing devices 2 for one cooking chamber is not particularly limited, but one is preferable in the case of a batch type (batch type) (see FIGS. 1 to 4). However, in the case of the continuous cooking apparatus 1 as shown in FIG. 5, since one cooking room is usually horizontally long, 0.2 to 4 pieces / m per 1 m of the cooking room is preferable, and 0.5 to 0.5 to 2 pieces / m is particularly preferable (see FIG. 5).

<Cooking room>
The cooking chamber 4 provided in the cooking apparatus 1 of the present invention is filled with superheated steam S, and the food material F can be cooked inside the cooking chamber 4.
The cooking room 4 is heated by at least "a cooking heat source 5 for heating foodstuffs".

The cooking chamber 4 may be, for example, a batch type (batch type) as shown in FIGS. 1 to 4, or may be a continuous type as shown in FIG. 5, for example.
The shape of the batch type cooking chamber 4 is not particularly limited, and is a wok (a pot with a circular bottom), a pot with a substantially rectangular bottom, and a pot with an oval bottom, as shown in FIGS. Examples thereof include a pot having a curved side surface so that the heating transport pipe 3 can easily follow the side surface, a wok, a Tenjora pot, and a pot-shaped one.

Further, the form of the continuous cooking chamber 4 is not particularly limited, but as shown in FIG. 5, it is preferable that the cooking chamber 4 is horizontally long so that the food material F can be moved. When the food material F contains the liquid food material F2, it is preferable that the food material is placed in a container so that the food material can continuously move laterally in the horizontally long cooking chamber 4. The structure may be such that the container containing the food material F is placed on the conveyor 6 and moved.

The superheated steam S generated in the heating transport pipe 3 is introduced into the cooking chamber 4, but at that time, the air A and "oxygen contained in the air" are expelled, and the inside of the cooking chamber 4 is heated to a low temperature. Can be oxygen. Although not essential, it is also preferable that the cooking chamber 4 is provided with an exhaust port (not shown) for expelling air (oxygen) to the outside of the cooking chamber 4.

Neither a gas circulation means nor a blowing means is provided in the cooking chamber 4, and the cooking chamber 4 is substantially filled only with the superheated steam S during the time when the food material F is heated. It is preferable to have.
According to the present invention, even if there is no gas circulation means or ventilation means in the cooking chamber, the cooking chamber can be filled only with superheated steam S.
Thereby, it is possible to provide a cooking device 1 which is structurally extremely simple as compared with a cooking device provided with a gas circulation means or a blowing means in a conventional cooking chamber.

In the cooking apparatus 1 of the present invention, the cooking heat source 5 described later and the heating transport pipe 3 described later are designed so that the temperature of the cooking chamber 4 during heating of the food material F is 150 ° C. or higher and 500 ° C. or lower. It is preferable to have.
The temperature in the cooking chamber during heating of the food material F is more preferably 165 ° C. or higher and 400 ° C. or lower, and particularly preferably 180 ° C. or higher and 250 ° C. or lower.
Although not limited, it is preferable to cover the side surface of the cooking room 4 with a protective material to enhance safety from the viewpoint of energy saving, safety and the like. However, when the heat transport pipe 3 is fixed to the side surface of the cooking chamber 4, for example, as shown in FIGS. 2 and 3, it is preferable that the protective material covers the outside of the heat transport pipe 3.

The shape of the upper part of the cooking chamber 4 is not particularly limited, and may be a lid shape for simply placing the cooking chamber 4, or the upper cover may be fixed to the pot.
The outlet (end) of the heating transport pipe 3 described later may be connected to the upper part (lid or the like) of the cooking chamber 4 as shown in FIGS. 1 to 3 and 5, and the cooking chamber 4 may be connected as shown in FIG. It may enter the inside of the cooking room 4 or may be connected (not shown) to the side surface of the cooking room 4. When connected to the side surface, from the top of the cooking room 4, preferably above the 1/2 position, more preferably above the 1/3 position, in consideration of the space for storing the food material F. It is particularly preferable that the connection is made above the 1/5 position.

<Cooking heat source>
The cooking apparatus 1 of the present invention includes a cooking heat source 5 that heats the food material F in the cooking chamber and also heats the heating transport pipe 3 and the “fog M in the heating transport pipe” described later to generate superheated steam S. It is essential that it is provided.
In the cooking apparatus 1 of the present invention, it is preferable to include only the cooking heat source 5 for heating the food material F as the heat source for generating the superheated steam S. If a dedicated heat source for generating superheated steam S is used (if provided), not only the apparatus becomes complicated, but also the above-mentioned various problems occur.
According to the present invention, if the mist M is heated by the cooking heat source 5, the superheated steam can be sufficiently and appropriately generated (and can be generated) without using the heat source dedicated to the generation of superheated steam, and the heat source for cooking can be generated. It was found that the heating in No. 5 is rather superior in that the above-mentioned problems do not occur.

The type of the cooking heat source 5 in the present invention is not particularly limited as long as it can sufficiently heat the cooking chamber 4, the food material F inside the cooking chamber 4, and the mist M and steam inside the heating transport pipe 3 and the inside thereof, but the type is nichrome. Electric heating method (electric resistance heating such as sheathed heater) that generates heat by passing current through a heating wire that has electrical resistance such as wire, induction heating (IH) method (IH heater, etc.) using electromagnetic induction, Any of the ceramic heater heating method (see Fig. 2) heated by gas fire, the direct fire heating method such as gas fire (flame) heating (see Fig. 1, 3 to 5), etc. can be used, and they can be used together. Although it is possible, the electric heating method (electric resistance heating method), the ceramic heater heating method, or the direct fire heating method (gas fire heating) is preferable from the viewpoint of heat conduction efficiency and the like. The gas of the gas fire (flame) is supplied through the gas pipe 5a.

In the cooking apparatus 1 of the present invention, the atomizing apparatus 2 and the cooking heat source 5 so that the temperature of the superheated steam S when introduced into the cooking chamber from the heating transport pipe 3 is 110 ° C. or higher and 600 ° C. or lower. , And it is preferable that the heat transport pipe 3 described later is designed and arranged.
Further, the temperature of the superheated steam S when introduced into the cooking chamber is more preferably 120 ° C. or higher and 450 ° C. or lower, and particularly preferably 130 ° C. or higher and 300 ° C. or lower.

<Heating transport pipe>
As outlined in FIGS. 1 to 5, the mist M (preferably mist at room temperature) generated by the atomizer 2 is drawn into the heating transport pipe 3 and transported. The "heated transport pipe" refers to a pipe that can transport fog M, steam, superheated steam, etc. and is heated by a heat source.
The heating transport pipe 3 transports the mist M generated by the atomizing device 2, and transports "superheated steam generated by heating the mist inside the heating transport pipe" to the cooking chamber 4 for cooking. It is designed to be introduced in room 4.

As outlined in FIGS. 1 to 5, the heating transport pipe 3 and the "fog M and steam at 100 ° C. or lower" inside the heating transport pipe 3 are the only heat source, and the above-mentioned "for heating foodstuffs". Is heated by the cooking heat source 5 ”to generate superheated steam S inside the heating transport pipe 3. Here, the "only heat source" means that a dedicated heat source for converting the mist M into superheated steam S is not provided, and a plurality of "cooking heat sources 5 for heating foodstuffs" are provided. It does not exclude the present aspect (including the aspect in which a plurality of aspects are provided).

Further, as shown in FIG. 4, the heating transport pipe 3 extends into the inside of the cooking chamber 4 (also installed inside) and is heated (superheated) in the cooking chamber, so that the superheated steam S is in the cooking chamber. It may be filled with.
In particular, when the liquid food material F2 is cooking oil, the temperature of the liquid food material F2 is usually higher than 100 ° C., so that it can be heated (superheated) even in the cooking chamber to generate superheated steam S (see FIG. 4). The outlet of the superheated steam S is preferably above the food material F.

Further, particularly when the food material F has the liquid food material F2, it is sufficient to prevent the outlet of the superheated steam S from being present in the liquid of the liquid food material F2, so that the heating transport pipe 3 is once inside the cooking room 4. It may be in the form of descending to the place where the liquid food material F2 is present and then rising so that the outlet of the superheated steam S comes out above the liquid level of the liquid food material F2. That is, the heat transport pipe 3 may be immersed in the liquid food material F2.
In particular, when the liquid food material F2 is cooking oil, the temperature of the liquid food material F2 is usually higher than 100 ° C., so that the liquid food material F2 in the cooking chamber can be heated (overheated) as a heat source to generate superheated steam S (further). ) Can also be generated.

A transportation means (not shown) is provided at the outlet of the mist M of the atomizing device 2, in the middle of the heating transport pipe 3, immediately before the cooking chamber 4, and the like, and the mist M, steam, and superheated steam S are unidirectionally provided. It may be possible to transport the mist to the cooking chamber in one direction by the extrusion pressure of the mist from the atomizer 2, the updraft due to heating, the check valve, and the like. It may be possible to transport to 4.
As the transportation means for transporting the fog M in one direction, a fan (blower) or the like can be used. When having a fan (blower), the fan (blower) is installed at a suitable place in the middle of the heating transport pipe 3. It is also preferable that the fog can be sent by blowing air until the fog flows.

Further, the chimney is heated by heating the heat transport pipe 3 with the cooking heat source 5 and / or by contacting the heat transport pipe 3 on the bottom surface and / or the side surface of the cooking chamber 4 and heating the heat transport pipe 3. The effect (updraft) may allow the fog M, steam, and superheated steam S to be transported in one direction (for example, upward).
It is also preferable to install a valve or the like (not shown) in the heating transport pipe 3 and physically adjust the transportation by using the valve or the like.

As the material of the heating transport pipe 3, at least from the cooking heat source 5 to the cooking chamber 4, heat that can withstand heating by the cooking heat source 5 is transferred to the mist M, steam, and superheated steam S inside the heating transport pipe 3. A metal tube is preferable in terms of (good heat conduction), a chimney effect (updraft), high mechanical strength, and the like. The metal tube is not limited, but a metal tube made of a metal such as stainless steel, copper, iron, or brass is preferable.

Further, the heating transport pipe 3 transports steam at 100 ° C. and superheated steam from the atomizing device 2 to the cooking heat source 5 as in the transport pipe in the conventional "superheated steam utilization cooking device". Since this is not the case, even a tube with low heat resistance such as a resin tube can be used.
If a resin pipe is used as a part of the heat transport pipe 3, weight reduction (miniaturization), cost reduction, and flexibility make installation (layout) easy (high degree of freedom) and the like can be realized. In addition, since it is not hot, it is safe, and since it is not necessary to wrap a heat insulating material or the like, it is possible to realize miniaturization (simplification of installation and space saving) and cost reduction.

The diameter of the heat transport pipe 3 is not particularly limited, but is preferably 4 mm or more and 70 mm or less, more preferably 7 mm or more and 50 mm or less, and particularly preferably 10 mm or more and 30 mm or less in both the inner diameter and the outer diameter. The cross-sectional area of the transport pipe 3 is preferably 50 mm ² or more and 15000 mm ² or less, more preferably 100 mm ² or more and 10000 mm ² or less, and particularly preferably 300 mm ² or more and 3000 mm ² or less.
If it is at least the above lower limit, a sufficient amount of fog M and superheated steam S can be transported, and if it is at least the above upper limit, the size (space) is not wasted.

The heat transport pipe 3 is preferably fixed to the bottom surface and / or the side surface of the cooking chamber 4 so as to be heated by the cooking heat source 5.
1A, 4 and 5 show a mode in which the heating transport pipe 3 is fixed to the bottom surface of the cooking chamber 4, and FIG. 2 shows a mode in which the heating transport pipe 3 is fixed to the side surface of the cooking chamber 4. FIG. 3 shows an embodiment in which the heating transport pipe 3 is fixed to both the bottom surface and the side surface of the cooking chamber 4.

For "fixing", the heating transport pipe 3 may be contact-fixed to the cooking room 4 (it may be just crawled), or it may be adhesively fixed by welding, brazing, soldering, etc., or fixed by screwing or the like. Alternatively, the heating transport pipe 3 may be embedded in the cooking chamber 4 and integrated and fixed.
Further, the cooking chamber 4 such as a pan may be retrofitted into the spiral of the spiral heating transport pipe 3 as shown in FIG. 2 to contact and fix the two.

When the heat transport pipe 3 is fixed to the bottom surface, it may be sufficient to simply cross the bottom surface, or the bottom surface may be reciprocated in multiple layers (arranged in a zigzag shape on the bottom surface) to absorb heat efficiently. You can also raise it.
When the heat transport pipe 3 is fixed to the side surface, the side surface may be wound vertically, for example, preferably in the range of half to 20 laps, and particularly preferably in the range of 1 to 10 laps. can. For example, in FIG. 2, the heating transport pipe 3 is wound 1.5 times around the side surface of the cooking chamber 4, and in FIG. 3, the heating transport pipe 3 is wound around the side surface of the cooking chamber 4 twice. Has been done.
Even when the heat transport pipe 3 is fixed to the side surface (FIG. 2 or the like), the heat transport pipe 3 is heated by the cooking heat source 5 installed below the heat transport pipe 3. ing.

Since the above-mentioned cooking heat source 5 is preferably provided under the cooking chamber 4, the heating transport pipe 3 is used in the cooking chamber 4 in order to efficiently transfer the heat of the cooking heat source 5 to the heating transport pipe 3. It is preferable that it is fixed to at least the bottom surface of the above (see FIGS. 1, 3 to 5). If a part of the heating transport pipe 3 is fixed to at least the bottom surface of the cooking chamber 4, the heating transport pipe 3 is located while the heat of the cooking heat source 5 is transmitted to the cooking chamber 4 by conduction or radiation (radiation). Therefore, the heat is efficiently transferred to the heat transport pipe 3 and the mist M and water vapor inside the heat transport pipe 3.
The cooking apparatus 1 of the present invention includes the cooking heat source 5, the heating transport pipe 3, and the cooking chamber 4 in this order from the bottom, so that the heating efficiency of the heating transport pipe 3 is provided. , Preferable in terms of heating efficiency of fog and steam inside the heating transport pipe, generation efficiency of superheated steam, and the like (see FIGS. 1, 3 to 5).

Further, in the present specification, the term "heated transport pipe" is used, but the pipe does not necessarily have to be a pipe, and may be a sheet metal part. In other words, even if it is a sheet metal part, if it can transport fog M, steam, superheated steam S and the like, it is included in the "heated transport pipe" in the present invention.

Inside the heating transport pipe 3, from the inlet (atomization device) toward the outlet (cooking room), "fog (water)" ⇒ "mixture of fog (water) and steam at 100 ° C" ⇒ "100 ° C" The state is changing as if "steam" ⇒ "superheated steam of 100 ° C or higher".
The presence of air A is not excluded (air may be mixed). Further, the first "fog (water)" is usually mixed with water vapor (at a saturated water vapor pressure) at room temperature.

<Cooking method and ingredients>
The cooking method in the cooking apparatus of the present invention is not particularly limited, and specifically, for example, the solid food material F1 is boiled or boiled in the liquid food material F2; in the presence of the liquid food material F2 such as cooking oil. It is possible to fry or fry the solid food material F1; to bake the solid food material F1; to heat or dry the food material F with superheated steam; and the like.

In any cooking method, the present invention is a method for cooking foodstuffs using the cooking apparatus 1, wherein the foodstuffs have all the following steps (1) to (5). It is also a cooking method.
(1) Step of generating mist M at room temperature using atomizer 2 (2) The mist M generated in step (1) is located between the atomizer 2 and the cooking room 4. Step (3) of passing through the inside of the heat transport pipe 3 (3) The cooking heat source 5 for heating the food material F to cook the mist M passing through the inside of the heat transport pipe 3 in the step (3) step (2). Step of generating superheated steam S by heating using (4) Step of introducing the superheated steam S generated in step (3) into the inside of the cooking chamber 4 from the outlet of the heating transport pipe 3 (5). A step of cooking the food material F using the cooking heat source 5 in a state of being filled with the superheated steam S introduced in the step (4).

The cooking apparatus 1 of the present invention and the solid food material F1 to be the target of the cooking method are not particularly limited, but for example, animal meat, bones, internal organs, skins and the like; plant leaves, stems, flowers, roots, fruits, etc. Seeds, etc .; and examples of the liquid foodstuff F2 include "water" and "edible oil", wherein the "water" is not particularly limited, but is, for example, pure water, soup stock, and seasoning. Examples include water contained.

The cooking device 1 and the food material F to be the target of the cooking method of the present invention are not particularly limited, but the food material F containing the solid food material F1 and the liquid food material F2 is particularly easy to obtain the effect of the present invention. It is preferable for this.
In other words, the present invention is also the above-mentioned cooking device 1 in which the food material F is the food material F containing the solid food material F1 and the liquid food material F2, and the above-mentioned cooking device 1 in which the liquid food material F2 is water or cooking oil. be.

<Suppression of the occurrence of lye>
When the solid food material F1 is boiled or boiled in the liquid food material F2 such as pure water, soup stock, and seasoning-containing water using the cooking device 1 and the cooking method of the present invention, the surface of the liquid food material F2 becomes acrid. Can be suppressed. Here, "ac" refers to a light brown to dark brown edible product that floats on the surface of the liquid food material F2 by heating the solid food material F1.
Therefore, in the present invention, the food material F is a food material F containing a solid food material F1 and water, and the inside of the cooking chamber 4 is filled with the superheated steam S by using the cooking device 1. It is also a cooking method for suppressing the generation of acrid, which is characterized by heating and cooking the food material F while suppressing the generation of acne on the surface of the water by heating the food material F.

In this case, when the solid food material F1 is animal meat, bone, internal organs or skin, and the water is pure water, soup stock or seasoning-containing water, the effect of "suppressing the generation of acne" is particularly easy to obtain. Therefore, it is preferable.

By using the cooking apparatus 1 and the cooking method of the present invention, cooking and food production can be performed without a separate step of removing acridness. Therefore, the preferred embodiment of the present invention is not particularly limited, but the above-mentioned "generation of acridness" is not particularly limited. Examples thereof include boiled foods or soups in a storage container, which are manufactured by using a “suppressing cooking method” and do not have a separate cooking process and are stored in a storage container.
Here, the "simmered dish" includes, in addition to the so-called simmered dish, pot-au-feu, curry, stew, oden, borscht, boiled beans and the like. Further, the "soup" here includes miso soup, soup stock, chowder, minestrone, pottage and the like in addition to the so-called soup.

The cooking apparatus 1 of the present invention can be used at home, in a kitchen such as a restaurant, a dining room, or a restaurant, or can be used in a food factory / factory of a food manufacturer.
When used in food factories, factories, etc. of food manufacturers, it is possible to save the process by "no process for removing lye".

The action / principle of suppressing the generation of lye by the present invention is not clear, and the scope of the present invention is not limited to the range caused by the following actions / principles, but the liquid food material F2 Since the surface is higher than 100 ° C., it is considered that the lye generated on the surface is melted or disappeared (decomposition, bubble burst, etc.) due to the high temperature.

<Fried food>
When the solid food material F1 is fried in the liquid food material F2 such as cooking oil using the cooking device 1 and the cooking method of the present invention, the solid food material F1 can be fried crisply.
Therefore, in the present invention, the food material F is a food material F containing a solid food material F1 and cooking oil, and the inside of the cooking chamber 4 is filled with superheated steam S by using the cooking device 1. It is also a cooking method for frying a solid food material F1 which is characterized by frying the solid food material F1 by heating the food material F.
Further, the present invention is also a deep-fried food characterized by being produced by using such a "cooking method for deep-fried solid foodstuffs".

According to the present invention, the action / principle of deep-fried food is not clear, and the scope of the present invention is not limited to the range caused by the following action / principle, but the superheated steam S is a liquid food material F2. It is probable that the solid food material F1 was deep-fried because it was partially dissolved or emulsified and dispersed in the cooking oil.

The cooking apparatus of the present invention maintains almost all the advantages of the conventional "cooking using superheated steam" by cooking foods using superheated steam S having a high heat capacity, and further achieves the above-mentioned remarkable effect. Therefore, the present invention is widely used in the field of manufacturing and selling cooking equipment, the field of using commercial cooking equipment, and the like.

1 Cooking equipment 2 Atomizer 3 Heating transport pipe 4 Cooking room 5 Cooking heat source 5a Gas pipe 6 Conveyor M Mist S Superheated steam A Air F Ingredients F1 Solid ingredients F2 Liquid ingredients

Claims (16)

It is a cooking device that heats and cooks ingredients in the cooking room by using superheated steam and a heat source for cooking together.
An atomizer that generates mist without a heat source to heat the water for mist,
A heating transport pipe that transports the mist generated by the atomizer, transports the superheated steam generated by heating the mist inside the mist to the cooking room, and introduces the fog into the cooking room, and
A cooking apparatus comprising: a cooking heat source for heating foodstuffs in the cooking chamber and heating the heating transport pipe and the mist in the heating transport pipe to generate superheated steam. The cooking apparatus according to claim 1, further comprising only a cooking heat source for heating the foodstuff as a heat source for generating superheated steam. The cooking apparatus according to claim 1 or 2, wherein the cooking heat source, the heating transport pipe, and the cooking chamber are provided in this order from the bottom. The cooking apparatus according to any one of claims 1 to 3, wherein the heating transport pipe is fixed to the bottom surface and / or the side surface of the cooking chamber so as to be heated by the cooking heat source. The cooking chamber is provided with neither a gas circulation means nor a blowing means, and the cooking chamber is substantially filled with superheated steam during the time when the food is heated. The cooking apparatus according to any one of claims 4. The cooking apparatus according to any one of claims 1 to 5, wherein the heating using the cooking heat source is gas fire heating, ceramic heater heating, or electric resistance heating. The cooking device according to any one of claims 1 to 6, wherein the atomizing device is an ultrasonic atomizing device. The atomizer, the cooking heat source, and the heating transport pipe are designed and arranged so that the temperature of the superheated steam when introduced into the cooking chamber is 110 ° C. or higher and 600 ° C. or lower. The cooking apparatus according to any one of claims 1 to 7. The cooking apparatus according to any one of claims 1 to 8, wherein the food material is a food material containing a solid food material and a liquid food material. The cooking apparatus according to claim 9, wherein the liquid food material is water or cooking oil. A method for cooking foodstuffs using the cooking apparatus according to any one of claims 1 to 10.
A method for cooking foodstuffs, which comprises all of the following steps (1) to (5).
(1) Step of generating normal temperature fog using an atomizer (2) Inside the heat transport pipe located between the atomizer and the cooking room with the fog generated in step (1). In the step (3) step (2), the mist passing through the inside of the heating transport pipe is heated by using the cooking heat source for heating and cooking the food to generate superheated steam. Step (4) A state in which the superheated steam generated in the step (3) is filled with the superheated steam introduced in the step (5) step (4) of introducing the superheated steam generated in the step (3) into the inside of the cooking room from the outlet of the heating transport pipe. Then, the step of cooking the food by using the heat source for cooking. Ingredients are ingredients that contain solid ingredients and water,
By using the cooking apparatus according to any one of claims 1 to 10 to heat the foodstuff in a state where the inside of the cooking chamber is filled with superheated steam, the cooking device on the surface of the water is affected. A cooking method for suppressing the generation of steam, which comprises cooking the food by heating while suppressing the generation of steam. The cooking method according to claim 12, wherein the solid food material is animal meat, bone, internal organs or skin, and the water is pure water, soup stock or seasoning-containing water. It is contained in a storage container, which is manufactured by using the cooking method for suppressing the generation of lye according to claim 12 or 13, without a separate lye removing process, and stored in the storage container. Boiled or soup. The foodstuff is a foodstuff containing solid foodstuff and cooking oil,
Using the cooking apparatus according to any one of claims 1 to 10, the foodstuff is heated in a state where the inside of the cooking chamber is filled with superheated steam, thereby frying the solid foodstuff. A cooking method that crisply fries solid ingredients. A fried food produced by using the cooking method of crisply frying the solid food according to claim 15.

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