JP2907734B2 - Cooking device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a microwave oven for reheating an object to be heated such as cooked food by a heater.
The present invention relates to a cooking device such as an oven toaster.

[0002]

2. Description of the Related Art A conventional heating cooking apparatus such as a microwave oven and an oven toaster has a configuration as shown in FIG.

In FIG. 1, reference numeral 31 denotes an oven storage for storing an object to be heated 32 such as food, and the object to be heated is heated by a radiant heater 33. The power input to the radiant heater is turned on and off by the switch 34. In the above configuration, in the case of a cooking menu that is cooked well by scorching like a toast or pizza, good cooking could be realized by operating the heater for a certain time, but such as reheating of fried foods In the case of cooking, because the amount of radiant heat transfer per unit area, that is, the heat flow rate, is large, when the inside of the food reaches the temperature of eating, the temperature of the food surface, especially the thin part and the projections, rises excessively and burns. There was a problem. In order to reheat an object to be heated such as cooked food by a heater, the configuration shown in FIG. 10 has been put to practical use. That is, the control unit 35 adjusts the power input to the radiant heater 33 based on the type of the object to be heated and the cooking menu information from the cooking menu input unit 36.

[0004] For example, when reheating of the fried food is selected by the cooking menu input means 36, the control unit 35 limits the electric power input to the radiant heater and reduces the amount of radiant heat transfer per unit area, that is, the heat flow rate. Thus, the temperature difference between the inside of the food and the surface of the food is reduced, and even when the inside of the food reaches the temperature at which it is ready to be eaten, the surface of the food is prevented from being scorched and the food is cooked with a good finish.

[0005]

However, in the above-described conventional configuration, in cooking in which heating is performed without burning, such as reheating after cooking, the electric power input to the radiant heater is reduced, so that the food heating time is increased. There was a problem of becoming.

[0006] Further, there is disclosed a configuration in which a blower fan is attached to an oven toaster and hot air is blown on the food to defrost the food (Japanese Patent Application Laid-Open No. 63-238336). When hot air having a surface temperature higher than the surface temperature is sprayed on the food, there is a disadvantage that the charring is promoted.

An object of the present invention is to solve the above-mentioned problems, and a first object of the present invention is to realize a cooker that can prevent the occurrence of scorch at the time of heating cooking with a radiant heater and can perform cooking in a short time.

[0008] A second object of the present invention is to achieve, in addition to the first object, uniform heating in which the temperature difference between the central portion and the surface portion of the food is reduced, and prevention of drying of the food surface.

A third object of the present invention is to achieve both an optimum scorching corresponding to a cooking menu and a short cooking time at the time of heating with a radiant heater.

A fourth object is to make the surface temperature distribution of the food uniform and perform non-burning radiant heating.

A fifth object of the present invention is to prevent the occurrence of burning when the food is large or when cooking is performed continuously.
A sixth object is to perform radiant heating capable of giving a good brown corresponding to a cooking menu.

A seventh object is to achieve the first object while preventing the food surface from drying.

[0013]

The present invention has the following configuration to achieve the above object.

That is, an oven storage for storing food,
A radiant heater that mainly heats the food by radiant energy, and a fan that blows air to the food, wherein the fan is operated during the operation of the radiant heater , and
A configuration was employed in which radiant heating cooking was performed by blowing air at a temperature lower than the surface temperature .

The radiation heater has a radiation wavelength of 1.
A configuration was provided in which a radiant heater having a near-infrared wavelength distribution centered at 9 μm or less was provided.

Further, a wind speed adjusting means is provided to change the wind speed of the wind blown to the food.

Further, even if the outlet of the fan is at least provided on the ceiling or floor of the oven, the temperature of the food is lower than the surface temperature of the food during the operation of the radiation heater.
And the cooking is performed by blowing the wind.

Further, a fan and a fan are provided so as to blow air outside the oven to the food in the oven, and the fan is operated during the operation of the radiant heater, so that air having a temperature at which the food does not burn is produced. Spray cooking was performed.

The cooking menu input means and a control unit for controlling the operation of the fan and the radiant heater are provided, and the control unit responds to the cooking menu information inputted to the cooking menu input means by the radiant heater only, or The radiation heater and the fan are operated simultaneously.

Further, a steam generator for supplying steam into the oven storage is provided, and based on a signal from the cooking menu input means, the control unit operates the steam generator and the fan during the operation of the radiant heater, thereby providing steam to the food. For spray cooking.

[0021]

The cooking device according to the present invention has the following functions by the above-mentioned structure.

That is, since the fan is operated during the operation of the radiant heater, the radiant energy generated by the radiant heater penetrates and is absorbed from the food surface into the inside to become thermal energy, and the temperature of the food is reduced by the temperature of the food surface. Raise to the highest point. Then, heat is transmitted to the inside of the food by heat conduction, and the temperature of the central portion also rises. On the other hand, air that is lower than the food surface temperature blown from the outlet takes heat from the surface of the food by heat transfer and lowers the temperature of the food surface. Therefore, the temperature difference between the inside and the surface of the food becomes small, and even when the temperature in the center of the food reaches around 70 ° C, which is optimal for the texture, due to radiant energy penetration, the surface temperature of the food is suppressed to about 100 ° C, Cooking can be performed while preventing the occurrence of cracks.

The radiation heater has a radiation wavelength of 1.
When a radiant heater having a wavelength distribution of near-infrared light having a center of 9 μm or less is used, radiant energy penetrates to a depth of about 10 to 20 mm from the food surface and heats not only the food surface but also the inside of the food. In addition to realizing uniform heating with a small temperature difference between the center and the surface of the food, it prevents food from drying due to the concentration of radiant energy on the surface of the food, and prevents cooking from occurring. It can be carried out.

Further, in the configuration provided with the wind speed adjusting means, the wind having the optimum wind speed for the type of food and the cooking method can be blown to the surface of the food.

Also, the outlet is the ceiling of the oven storage,
With the configuration provided on the floor surface, the food is most strongly subjected to radiant heating and the wind directly hits the surface of the food where the temperature tends to rise excessively, so that a cooker that performs uniform radiant heating with uniform surface temperature distribution can be realized.

Further, in the configuration in which air outside the oven is blown to the food in the oven, cooking is performed by blowing air having a temperature lower than the surface temperature of the food onto the food, regardless of the air temperature in the oven. Therefore, even when cooking is performed continuously or when cooking is performed for a long time, generation of scorch can be prevented.

In the configuration provided with the cooking menu input means, for example, in the case of a cooking menu in which the texture is improved by scorching, for example, pizza, the food is heated only by the radiant heater to raise the food surface temperature and to scorch the fried food. In the case of a cooking menu in which the texture deteriorates due to burning such as reheating, the radiant heater and the fan are simultaneously operated to prevent burning. Therefore, it is possible to realize a cooker that performs radiant heating that can give a good brown corresponding to a cooking menu.

Further, in a configuration having a steam generator for supplying steam to the oven, the partial pressure of the steam in the oven increases, so that even when the boundary layer on the surface of the food becomes thin due to wind, the food is removed from the food. Prevents moisture from evaporating, and realizes radiant heating without moist texture.

[0029]

【Example】

(Embodiment 1) An embodiment of the present invention will be described below with reference to FIG.

In FIG. 1, reference numeral 1 denotes an oven storage which stores food 9 and has a suction port 2 and a discharge port 3, and the suction port 2 and the discharge port 3 are communicated with each other by an air passage 4. Further, a fan 5 for blowing air to the food 9 is provided in the air passage 4. A radiant heater 6 for heating food mainly by radiant energy is provided on a ceiling surface or a floor surface of the oven storage.

In the above configuration, when performing radiant heating without burning the food surface, such as reheating of fried food,
The radiation heater 6 is operated, and the fan 5
To blow air on the food surface.

The radiant energy generated by the radiant heater 6 is hardly absorbed by the air in the oven chamber, but penetrates and is absorbed from the surface of the food 9 into the inside, and becomes thermal energy. Increase the temperature to the highest point. Then, heat is transmitted to the inside of the food by heat conduction, and the temperature of the central portion also rises. On the other hand, the wind lower than the food surface temperature blown from the outlet 5 removes heat by heat transfer from the surface of the food 9 and lowers the surface temperature of the food. Therefore, the temperature difference between the inside and the surface of the food becomes small, and even when the temperature in the center of the food reaches around 70 ° C, which is optimal for the texture, due to radiant energy penetration, the surface temperature of the food is suppressed to about 100 ° C, Cooking can be performed while preventing the occurrence of cracks.

(Embodiment 2) Another embodiment of the present invention is shown in FIG.
This will be described with reference to FIG.

In FIG. 1, reference numeral 6 denotes a radiation wavelength of 1.9 μm.
A radiant heater having a near-infrared wavelength distribution centered on the following is the same as the first embodiment.

In the above configuration, when performing radiant heating without burning the food surface, such as reheating of fried food,
The radiation heater 6 is operated, and the fan 5
To blow air on the food surface. Radiation energy having a near-infrared wavelength distribution centered on 1.9 μm or less generated by the radiant heater 6 is hardly absorbed by the air in the oven, and has an internal energy of about 10 to 20 mm from the surface of the food 9. It penetrates to the depth and heats the food efficiently.

FIG. 2 shows an example of a carbohydrate-based food at 5%
This shows the transmittance of radiant energy with respect to the radiant wavelength when the aqueous corn starch solution is heated and gelled. As can be seen from the figure, when the wavelength exceeds 1.9 μm, radiant energy hardly penetrates the food (transmittance: 0%). At the wavelength, the radiant energy penetrates from the surface of the food 9 to a depth of about 10 to 20 mm inside and becomes heat energy inside the food to heat the food from the inside. This tendency is the same for protein foods such as meat.

Therefore, the heating and cooking apparatus having the structure of the present embodiment realizes uniform heating in which the temperature difference between the central portion and the surface portion of the food is reduced, and the drying of the food due to the concentration of radiant energy on the surface of the food. It is possible to perform heating cooking in a short time while preventing the occurrence of burning.

(Embodiment 3) Another embodiment of the present invention will be described with reference to FIG.

In FIG. 3, reference numeral 10 denotes a wind speed adjusting means comprising a DC power supply 11-a and a DC motor 11-b for rotating the fan 5, and the other components are the same as those in the first embodiment.

In the above configuration, when the fried food is reheated, the radiation heater 6 is operated and the DC motor 11-b is rotated at a high speed by the DC power supply 11-a to blow the wind to the food surface at a high wind speed. Cooking can be performed without burning the food surface.

If the taste is improved by slightly scorching the surface as in the case of reheating the pizza, the radiation heater 6
Is operated, the output voltage of the DC power supply 11-a is lowered, and the DC motor 11-b is rotated at a low speed.

With the above-described structure provided with the wind speed adjusting means, a wind having an optimum wind speed for the type of food and the cooking method can be blown to the surface of the food.

(Embodiment 4) Another embodiment of the present invention is shown in FIG.
This will be described with reference to FIG.

FIG. 4 is a perspective view of the cooking device, and FIG.
1 is a longitudinal sectional view, and the components denoted by the same reference numerals as those in FIG. 1 are corresponding components. In the present embodiment, at least the outlet 3 is provided on the ceiling or floor of the oven storage, and the food is blown with air at a temperature lower than the surface temperature during the operation of the radiant heater to perform cooking. .

In the above configuration, the radiant heater provided on the ceiling or floor of the oven cabinet 1 directly hits the upper or lower surface of the food 9 which is most strongly subjected to radiant heating and the temperature of which is likely to rise excessively. In order to efficiently cool the part where the temperature rises excessively, the surface temperature distribution of the food 9 is made uniform,
Radiation heating without burning can be realized.

(Embodiment 5) Another embodiment of the present invention will be described with reference to FIG.

FIG. 6 is a cross-sectional view of the heating and cooking apparatus. Reference numeral 1 denotes an oven storage for storing food and having an exhaust port 12 and an air outlet 13. It is configured to blow the wind.

In the above configuration, when performing radiant heating without burning the food surface, such as reheating of fried food,
The radiant heater 6 is operated and the fan 5 is operated to blow air from the outside of the oven at a temperature lower than the surface temperature of the food. Therefore, radiant heating cooking can be performed with the same principle as that of the first embodiment while preventing burning.

In this configuration, since the air blown to the food is always the temperature outside the oven, the cooling effect is too large at the beginning of the heater, and the temperature rise of the food is slightly delayed. In the case of cooking with a long cooking time, such as reheating in large quantities, or in continuous cooking, air having a temperature lower than the food temperature can always be blown to the food, thereby preventing burning.

(Embodiment 6) Another embodiment of the present invention will be described with reference to FIG.

In FIG. 7, reference numeral 14 denotes a cooking menu input means for automatically or manually selecting, for example, pizza cooking, fry reheating cooking, etc., and comprises a control unit 15 for controlling the operation of the fan 5 and the radiation heater 6. It has a configuration.

In the above configuration, when cooking food whose texture is improved by scorching, for example, pizza, pizza cooking is selected by the cooking menu input means 14, and
The control unit operates only the radiant heater 6 based on a signal from the cooking menu selection unit to heat the pizza, and burns the pizza surface to cook with a good finish.

In the case of food whose texture deteriorates due to scorching, such as reheating of fried food, fry reheating cooking is selected by the cooking menu input means 14, and the control unit selects the cooking menu selection. Simultaneously operating the radiant heater 6 and the fan 5 based on a signal from the means,
Heat cooking is performed while the surface temperature of the food is cooled to about 100 ° C., and cooking of a good finish in which generation of scorch is prevented is performed.

As described above, according to the present embodiment, it is possible to realize a cooker for performing radiant heating capable of giving a good brown and corresponding to various cooking menus.

(Embodiment 7) Another embodiment of the present embodiment is shown in FIG.
This will be described with reference to FIG.

FIG. 3 is a sectional view of the cooking device. 16
Is a steam generator which supplies steam into the oven storage.

In the above configuration, for example, reheating of grilled fish
When radiant heating is performed without burning the food surface, the radiant heater 6 is operated, and the steam generator 16 and the fan 5 are operated to perform cooking. Therefore, while the inside of the oven is filled with steam while preventing the burning due to the cooling effect of the wind, the oxidation of fats and oils becomes very small, and even when the boundary layer on the food surface becomes thin due to the wind, the moisture evaporates from the food. Radiant heating with a moist texture that does not burn.

[0058]

As described above, the cooking device of the present invention has the following effects.

(1) At the time of radiant cooking of food, the structure of sending a wind at a temperature lower than the surface temperature of the food to the surface of the food during the radiant heating has been conventionally provided with the food surface, particularly a thin portion or a projection. Burning can be prevented.

(2) As the radiation heater, the radiation wavelength is 1.
Using a radiant heater with a near-infrared wavelength distribution centered on 9 μm or less, the surface temperature of the food on the food surface during radiant heating
With a configuration that sends a lower temperature wind, radiant energy penetrates from the food surface to a depth of about 10 to 20 mm,
Since the inside of the food is heated efficiently, uniform heating with a small temperature difference between the center and the surface of the food is realized,
Heat cooking can be performed in a short time while preventing the food from drying due to the concentration of radiant energy on the surface of the food and preventing the occurrence of scorching

(3) By providing a wind speed adjusting means for blowing a wind having an optimum wind speed for the type of food cooking method to the food surface, it is possible to realize a heating cooking apparatus which gives an optimum browning for cooking.

(4) The outlet is the ceiling surface of the oven storage,
In the configuration provided on the floor, the surface of the food that is most strongly subjected to radiant heating and the temperature tends to rise excessively is lower than the surface temperature of the food
Since the wind of the temperature is directly applied, it is possible to realize a cooking device that makes the surface temperature distribution uniform and performs radiant heating without burning.

[0063]

(5) In the configuration provided with the cooking menu input means, for example, in the case of a cooking menu in which the texture is improved by scorching, such as pizza, heating is performed only by the radiant heater to increase the food surface temperature, and the scorched fried food In the case of a cooking menu in which the texture is deteriorated by burning such as reheating, the radiant heater and the fan are simultaneously operated to prevent the burning. Therefore, it is possible to realize a cooker that performs radiant heating that can give a good brown corresponding to a cooking menu.

(6) While supplying steam into the oven chamber
Radiant heating by blowing air at a temperature lower than the surface temperature of the food
In the cooking configuration, the partial pressure of water vapor in the oven becomes large, so even when the boundary layer on the food surface becomes thin due to the wind, moisture is prevented from evaporating from the food, and radiant heating that gives a moist texture without burning Can be realized.

[Brief description of the drawings]

FIG. 1 is a sectional view of a cooking device according to an embodiment of the present invention.

FIG. 2 is a graph showing the relationship between radiation transmittance and wavelength of food.

FIG. 3 is a cross-sectional view of a cooking device according to another embodiment of the present invention.

FIG. 4 is a three-dimensional view of a cooking device according to another embodiment of the present invention.

FIG. 5 is a sectional view of the cooking device.

FIG. 6 is a cross-sectional view of a cooking device according to another embodiment of the present invention.

FIG. 7 is a cross-sectional view of a cooking device according to another embodiment of the present invention.

FIG. 8 is a sectional view of a cooking device according to another embodiment of the present invention.

FIG. 9 is a cross-sectional view of a conventional cooking device.

FIG. 10 is a cross-sectional view of another conventional cooking device.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Oven storage 5 Fan 6 Radiant heater 9 Foodstuff 10 Wind speed adjusting means 14 Cooking menu input means 15 Control part 16 Steam generator

──────────────────────────────────────────────────の Continuing on the front page (72) Tomoko Machidera, Inventor 1006 Odakadoma, Kadoma, Osaka Prefecture Inside Matsushita Electric Industrial Co., Ltd. In-company (56) References JP-A-5-164333 (JP, A) JP-A-54-143378 (JP, A) JP-A-2-306028 (JP, A) JP-A-63-238336 (JP, A) ) Shokai Sho 57-5602 (JP, U) (58) Field surveyed (Int. Cl. ⁶ , DB name) F24C 7/04 F24C 7/06

Claims (7)

(57) [Claims] 1. An oven for storing food, a radiant heater for heating the food mainly by radiant energy, and a fan for blowing air to the food, wherein a surface temperature of the food is provided .
Blow a lower temperature wind on the food
A heating cooking device for performing radiant heating cooking . 2. The radiation heater has a radiation wavelength of 1.9 μm.
The cooking device according to claim 1, further comprising a radiant heater having a near-infrared wavelength distribution centered on the following. 3. The heating and cooking apparatus according to claim 1, further comprising a wind speed adjusting means. 4. An oven for storing food, a radiant heater for mainly heating the food by radiant energy, and a fan for blowing air from at least a ceiling or a floor of the oven for heating the food. Operating the fan, the food surface temperature than the food surface temperature
A heating cooking device configured to perform radiation heating cooking while blowing low-temperature air. 5. An oven for storing food, a fan for blowing air out of the oven for food, a radiant heater for mainly heating the food by radiant energy, and control for controlling the operation of the fan and the radiant heater. A heating unit, wherein the controller operates the fan during the operation of the radiant heater to perform radiant heating while blowing air having a temperature lower than the surface temperature of the food on the food surface. 6. An oven for storing food, a radiant heater for heating the food mainly by radiant energy, a fan for blowing air to the food, cooking menu input means, and controlling the operation of the fan and the radiant heater. A control unit that performs the radiant heating cooking of only the radiant heater in accordance with the cooking menu information input to the cooking menu input unit, or simultaneously operates the radiant heater and the fan to obtain the surface temperature of the food. Even low temperature wind
A heating cooking apparatus configured to spray food and perform radiation heating cooking while spraying the food . 7. A radiant heater operation, comprising: an oven for storing food, a radiant heater for heating the food mainly by radiant energy, a fan for blowing air to the food, and a steam generator for supplying steam to the oven. During operation, operate the steam generator and fan, and apply the steam and food surface temperature to the food.
Configuration and the heating cooking apparatus also performs radiant pressurized heat cooking while spraying a low temperature wind.