JP7317813B2 - heating cooker - Google Patents

Description

TECHNICAL FIELD The present invention relates to a heating cooker for cooking food.

For example, when cooking meat to make roast beef, generally, for example, a frying pan is used to brown the surface of the meat at a high temperature, and then an oven is used to lower the internal temperature of the meat to the desired temperature at a low temperature. Warming is done. In general, roast beef is said to be the optimum temperature because the myoglobin contained in the meat develops just the right color, the protein is difficult to denature, and the meat is soft when the inside of the meat is at a temperature of 52 to 58 ° C. ing.

On the other hand, as a heat cooker for cooking as described above, Patent Document 1 discloses a heat cooker for browning the surface of roast beef. In addition, Patent Document 2 discloses that when cooking a large chunk of meat such as roast beef, the oil inside the meat is melted by heating in multiple stages, the meat is thermally denatured, and finally a large amount of meat is given to the meat. Disclosed is a heating cooker that evaporates the moisture in the meat and cooks the meat.

Japanese Patent Publication "JP 2009-156521" Japanese patent publication "JP 2009-250493"

However, the above-described conventional heat cooker cannot automatically cook the meat from the process of searing the surface of the meat at a high temperature to the process of warming the inside of the meat to a suitable temperature at a low temperature. In addition, meat to be cooked has a different rate of internal temperature rise depending on the initial temperature and shape. For this reason, if the techniques disclosed in Patent Documents 1 and 2 are simply used, thin meat will be overcooked inside. It is difficult to automatically cook to the above suitable temperature because the finished product is unheated.

An object of one aspect of the present invention is to realize a heat cooker capable of automatically performing cooking from grilling the surface of meat at a high temperature to warming the inside of the meat to an appropriate temperature at a low temperature. .

In order to solve the above problems, a heating cooker according to one aspect of the present invention includes a heating chamber in which food is placed, a temperature detection unit that detects the temperature inside the heating chamber, and a A heating unit that heats the placed food, a cooling unit that performs a cooling operation to lower the internal temperature, and an initial stage for raising the internal temperature to a first target temperature by the heating unit after the start of cooking of the food. a control unit that operates the heating unit and the cooling unit so as to perform a heating step and a forced cooling step in which the cooling unit lowers the internal temperature below the first target temperature; The cooling unit includes a steam generating unit that generates superheated steam during the initial heating step, and generates steam having a temperature lower than that of the superheated steam during the forced cooling step, and the forced cooling step. A first mode or a second mode can be selected as an operation, and the cooling unit includes a damper that opens and closes a ventilation passage between the inside of the heating chamber and the outside of the heating chamber, and a damper driving unit that drives the damper. wherein the control unit operates only the steam generating unit when the first mode is selected, and operates the steam generating unit and the ventilation cooling unit when the second mode is selected and controls the damper driving section so that the damper is in an open state when the ventilation cooling section operates .

According to one aspect of the present invention, regardless of the size and shape of meat to be used, cooking from grilling the surface of meat at a high temperature to warming the inside of the meat to an appropriate temperature at a low temperature is automatically performed. can be done.

BRIEF DESCRIPTION OF THE DRAWINGS It is a front view which shows the external appearance of the heating cooker of embodiment of this invention. It is a schematic front view at the time of opening the front door of the heating cooker shown in FIG. FIG. 2 is a schematic longitudinal sectional view of the heating cooker shown in FIG. 1; 2 is a block diagram showing the configuration of a control device provided in the heating cooker shown in FIG. 1; FIG. 1. It is a graph which shows the relationship between each process in cooking of food by the heating cooker shown in FIG. 1, and the surface temperature of food, and internal temperature. 2 is a flow chart showing the operation of the heating cooker shown in FIG. 1; Fig. 10 is a schematic vertical cross-sectional view of a heating cooker according to still another embodiment of the present invention; 8 is a block diagram showing the configuration of a control device provided in the heating cooker shown in FIG. 7; FIG. 8 is a flow chart showing the operation of the heating cooker shown in FIG. 7; Fig. 10 is a schematic vertical cross-sectional view of a heating cooker according to still another embodiment of the present invention; 11 is a block diagram showing the configuration of a control device provided in the heating cooker shown in FIG. 10; FIG.

[Embodiment 1]
Hereinafter, embodiments of the present invention will be described in detail. FIG. 1 is a front view showing the appearance of a heating cooker 1 of this embodiment. FIG. 2 is a schematic front view of the cooker 1 when the front door 11 is opened.

(Appearance configuration of heating cooker 1)
As shown in FIGS. 1 and 2, the heating cooker 1 has a front door 11 on the front. The front door 11 rotates around its lower portion to open and close the front opening of the heating chamber 12 of the heating cooker 1 .

An operation panel 13 is provided on the front door 11 . The operation panel 13 has a display section 14 made up of, for example, a liquid crystal display device and a button group 15 . This button group 15 includes a cancel key 16 operated when heating is stopped, and a start key 17 operated when heating is started.

The heating cooker 1 has a dew receiver 18 and a water tank 19 at the bottom of the front surface. The dew receiver 18 receives water droplets dripping from the inner surface of the front door 11 .

(Heating part and cooling part of heating cooker 1)
FIG. 3 is a schematic longitudinal sectional view of the heating cooker 1. FIG. As shown in FIG. 3 , the heating cooker 1 has a steam generator (heating section, cooling section, steam generating section) 21 and an air heating device (heating section, air heating section) on, for example, the back portion of the heating chamber peripheral wall portion 20. 22.

The water vapor generator 21 is supplied with water from the water supply tank 19 through the water supply pipe 24 and heats the water to generate water vapor. The generated steam is supplied to the interior of the heating chamber 12 through the steam supply holes 25 penetrating the peripheral wall portion 20 of the heating chamber. The steam generated by the steam generator 21 is superheated steam (steam having a temperature higher than 100° C.) or steam having a temperature lower than 100° C., and the temperature of the steam can be adjusted as appropriate. The steam supplied inside the heating chamber 12 heats the food (object to be heated) 31 placed inside the heating chamber 12 .

The air heating device 22 has a heater 26 and a fan 27 which are provided in a heating chamber 29 surrounded by a partition wall 28 . The heater 26 heats the air inside the heating chamber 29 , and the heated air is supplied to the inside of the heating chamber 12 by the fan 27 through the heating air supply holes 30 penetrating the peripheral wall portion 20 of the heating chamber. The high-temperature air supplied inside the heating chamber 12 heats the food placed inside the heating chamber 12 .

In addition, in the heating cooker 1 of the present embodiment, the heating unit is the air heating device 22, but instead of the air heating device 22, the heating chamber 12 is provided inside the heating chamber 12, for example, at the top and bottom of the heating chamber 12. It may be a heater.

(Control device for heating cooker 1)
FIG. 4 is a block diagram showing the configuration of the control device provided in the heating cooker 1. As shown in FIG. The control device of the heating cooker 1 includes a control section 41 as shown in FIG. The control unit 41 is connected with the operation panel 13 , the temperature sensor (temperature detection unit) 42 , the steam generator 21 and the air heater 22 .

The temperature sensor 42 is, for example, a thermistor, and detects the temperature inside the heating chamber 12 . The control unit 41 controls the operation of the steam generator 21 and the air heater 22 based on the settings on the operation panel 13, the temperature detected by the temperature sensor 42, and the like.

(Operation of heating cooker 1)
In the above configuration, the operation of the heating cooker 1 will be described below. FIG. 5 is a graph showing the relationship between each step in cooking the food 31 in the heating cooker 1 and the surface temperature and internal temperature of the food 31 . FIG. 6 is a flow chart showing the operation of the heating cooker 1. As shown in FIG. In FIG. 5, the surface temperature is substantially the same as the internal temperature of the heating chamber 12, and the internal temperature is the internal temperature of the meat measured experimentally. Here, a case of cooking a chunk of meat as the food 31 to make roast beef will be described.

As shown in FIG. 5, roast beef cooking in the heat cooker 1 includes an initial heating process (12 minutes), a forced cooling process (1 minute), a steaming process (17 minutes), and a finishing process (temperature maintenance process, 10 minutes). ). This cooking is performed by the controller 41 controlling the operations of the steam generator 21 and the air heater 22 . In addition, the time of each process is an example, and is not limited to this.

In the heating cooker 1, the user operates the operation panel 13 to call up the cooking menu on the display unit 14 and select desired cooking (roast beef in this case) (S11). After that, when the start key 17 is pressed, the heating cooker 1 starts cooking (S12).

In the initial heating step (S13), the steam generator 21 operates to generate superheated steam, and the surface of the meat (food 31) is browned with the superheated steam. In this case, the steam generator 21 operates until the internal temperature of the heating chamber 12 reaches a predetermined temperature (first target temperature), for example, 250° C. (S14). It should be noted that the initial heating step is longer when cooking large or cold meats, and shorter when cooking small or room temperature meats. In the initial heating process, the longer the time, the more the meat will be cooked through and the meat will become tough. Therefore, it is preferable to carry out at high temperature (high power) and in a short time.

In the forced cooling step (S15), the steam generator 21 operates to generate steam having a temperature lower than that of the superheated steam (hereinafter referred to as non-superheated steam), and the inside of the heating chamber 12 is cooled with the non-superheated steam. Force the temperature to drop. The generation of non-superheated steam stops, for example, 1 minute after the start of generation. In the forced cooling process, the temperature inside the refrigerator drops rapidly because non-superheated steam is supplied to the inside of the refrigerator.

The purpose of the forced cooling process is to cool the inside of the heating chamber 12 to prevent the grilled layer on the surface of the meat from becoming thicker (hardening of the surface of the meat) and the overheating of the inside of the meat. That is, in the initial heating process, as described above, if the time is long, not only the surface temperature of the meat but also the internal temperature will rise, and there is a risk of exceeding the appropriate temperature. The inside of the refrigerator is kept at a high temperature. If you move from this state to the steaming process without performing the forced cooling process, the temperature inside the oven is too high during the steaming process. is likely to exceed Therefore, in order to prevent such a situation, the internal temperature is lowered by a forced cooling process.

In the steaming step ( S<b>16 ), the steam generator 21 stops operating, and the steam supplied in the forced cooling step is held in the heating chamber 12 . As a result, the action of water (steam) accelerates the heat transfer to the inside of the meat, and the heat is slowly transferred to the inside of the meat. In the steaming process, the internal temperature of the heating chamber 12 naturally drops to near the finish temperature of the meat (second target temperature, eg 60° C.) (S17). On the other hand, the internal temperature of the meat gradually rises to the finishing temperature even if the internal temperature of the meat decreases.

In the finishing step (S18), the steam generator 21 is operated to generate non-superheated steam, and the internal temperature of the heating chamber 12 is maintained at about the maximum finishing temperature with the non-superheated steam. By maintaining this state, the internal temperature of the meat finally rises to an appropriate temperature and does not exceed the appropriate temperature, regardless of the size and shape of the meat. Also, if you try to maintain the temperature inside the oven with only dry air without giving steam here, the heat of evaporation will be taken away from the meat with a higher moisture content than inside the oven, and even if the temperature inside the oven is appropriate, the temperature of the meat will decrease. may go down. Here, by supplying steam, the internal temperature of the meat rises so as to be in equilibrium with the temperature inside the refrigerator without losing the heat of vaporization from the meat. As a result, the fibers of the meat are softened even in the meat, the meat is prevented from drying out, and the meat is finished moist.

The finishing process in FIG. 5 shows the case where the food 31 is beef, but in the case of pork, the steam generator 21 operates so that the internal temperature of the pork can be maintained at 66° C. or higher for 30 minutes or longer. . Similarly, when the food 31 is chicken, the steam generator 21 operates so that the internal temperature of the chicken can be maintained at 60° C. or higher for 30 minutes or longer.

(Advantages of heating cooker 1)
In the heating cooker 1, in the initial heating step, the steam generator 21 supplies superheated steam to the inside of the heating chamber 12 so that the temperature inside the heating chamber 12 rises to the temperature at which the surface of the food 31 (meat) is grilled. . Next, in the forced cooling process, the steam generator 21 supplies non-superheated steam to the inside of the heating chamber 12 so that the temperature inside the heating chamber 12 is lowered to a temperature higher than the finish temperature of cooking the meat. Further, in the subsequent steaming step (temperature natural drop step), the steam generator 21 stops operating, and the internal temperature drops to the finishing temperature of the meat due to natural drop.

As a result, the heat cooker 1 can automatically cook the meat from grilling the surface of the meat at a high temperature to warming the inside of the meat to an appropriate temperature at a low temperature. In this case, the heating cooker 1 forcibly lowers the internal temperature of the heating chamber 12 in the forced cooling process. Therefore, even if the food 31 is thin, it is possible to prevent the situation where the inside of the food 31 is overcooked, and the food 31 can be cooked well regardless of the shape of the food 31, such as thin and thick.

In addition, in the steaming process, the temperature inside the chamber is not simply lowered by natural cooling, but the steam supplied in the forced cooling process is retained in the heating chamber 12. Since the meat is steamed by the action of preheating and steam, the heat can be quickly transferred to the inside of the meat, and the heat can be slowly transferred to the inside of the meat.

In addition, in the cooking device 1, in the finishing process, the steam generator 21 supplies non-superheated steam into the heating chamber 12 so that the temperature inside the heating chamber 12 maintains the finish temperature. As a result, in the finishing process, the interior of the food 31 can be reliably maintained at the finishing temperature regardless of the shape and size of the food 31, and the fibers of the food 31 can be softened to prevent the food 31 from drying. , the food 31 can be finished moist.

[Embodiment 2]
Other embodiments of the invention are described below. For convenience of description, members having the same functions as those of the members described in the above embodiments are denoted by the same reference numerals, and description thereof will not be repeated.

In Embodiment 1, only the steam generator 21 is operated in the initial heating step, but the air heater 22 may be used together. In this case, the internal temperature can be raised to the predetermined temperature (first target temperature) more quickly than when only the steam generator 21 is operated. Also, in the initial heating step, only the air heating device 22 may be operated.

Moreover, in Embodiment 1, only the water vapor generator 21 is operated in the finishing process, but similarly, the air heater 22 may be used together. In this case, it is easier to control the internal temperature than when only the steam generator 21 is operated. Also, in the finishing process, only the air heating device 22 may be operated.

However, in order to prevent the food 31 from drying (prevent evaporation of water from the food 31) and to maintain the internal temperature of the food 31, it is preferable to use the steam generator 21 together. In the finishing process, a case where only the air heating device 22 was actually used and a case where both the air heating device 22 and the water vapor generator 21 were actually used were compared. As a result, when only the air heating device 22 is used, the finishing temperature of the food 31 tends to decrease. On the other hand, when the air heater 22 and the steam generator 21 were used together, it was easy to maintain the temperature of the food 31 .

The configuration shown above can be similarly applied to other heat cookers in the third embodiment and below.

[Embodiment 3]
Further embodiments of the invention are described below. For convenience of description, members having the same functions as those of the members described in the above embodiments are denoted by the same reference numerals, and description thereof will not be repeated.

(Cooling part of heating cooker 2)
FIG. 7 is a schematic longitudinal sectional view of the heating cooker 2 of this embodiment. FIG. 8 is a block diagram showing the configuration of a control device provided in the heating cooker 2. As shown in FIG.

As shown in FIG. 7 , the heating cooker 2 has a vent (ventilation path) 51 passing through the heating chamber peripheral wall portion 20 , and has a damper 52 for opening and closing the vent 51 in the vent 51 . The damper 52 is driven by a damper driving section 53 (see FIG. 8) to perform opening and closing operations. The damper drive unit 53 is composed of, for example, a stepping motor. The control unit 41 controls the operation of the damper driving unit 53 in addition to the steam generator 21 and the air heating device 22 .

The vent 51, the damper 52, and the damper driving section 53 function as a cooling section (ventilation cooling section) that performs a forced cooling process. Other configurations of the heating cooker 2 are the same as those of the heating cooker 1 .

(Operation of heating cooker 2)
FIG. 9 is a flow chart showing the operation of the heating cooker 2. As shown in FIG.

In the heating cooker 1, in the forced cooling process, the steam generator 21 supplies non-superheated steam to the inside of the heating chamber 12, thereby forcibly lowering the temperature inside the chamber. On the other hand, in the heating cooker 2, in the forced cooling process, the damper 52 is opened to allow heat to escape from the inside of the heating chamber 12 to the outside of the heating chamber 12, thereby forcibly lowering the temperature inside the heating chamber.

Therefore, in the forced cooling step (S15) shown in FIG. 9, the damper 52 is opened, and when the forced cooling step ends and the steaming step (S16) begins, the damper 52 is closed. It should be noted that the forced cooling process (duration of the open state of the damper 52) may be appropriately adjusted (for example, adjusted to about 10 minutes). Other operations of the heating cooker 2 are the same as those of the heating cooker 1 . Moreover, the advantages of the heating cooker 2 are the same as those of the heating cooker 1 .

In the above example, the damper 52 is uniformly closed during the steaming process. However, if the meat (food 31) is thin, heat may pass through the meat during the steaming process. Therefore, in such a case, the damper 52 may be opened for an appropriate time (for example, a part of the time or the entire time of the steaming process) during the steaming process (setting of detailed mode described below). Such opening/closing setting of the damper 52 is performed, for example, by the user's input to the operation panel 13, or by determining the thickness of the meat (food 31) by image recognition in the heating cooker 2 (operation of the control unit 41). You can do it. For example, if the thickness of meat is Acm or more, the standard mode is set, and if the thickness is less than Acm, the fine mode is set. This also applies to the heating cooker 3 that opens and closes a damper 62, which will be described later.

[Embodiment 4]
Further embodiments of the invention are described below. For convenience of description, members having the same functions as those of the members described in the above embodiments are denoted by the same reference numerals, and description thereof will not be repeated.

(Cooling part of heating cooker 3)
FIG. 10 is a schematic longitudinal sectional view of the heating cooker 3 of this embodiment. FIG. 11 is a block diagram showing the configuration of a control device provided in the heating cooker 3. As shown in FIG.

As shown in FIG. 10, in the heating cooker 3, the heating chamber 12 has a first heating chamber 12a and a second heating chamber 12b above and below. The first heating chamber 12a on the upper side and the second heating chamber 12b on the lower side are connected by a communication pipe (air passage) 61, and a damper 62 for opening and closing the communication pipe 61 is provided inside the communication pipe 61. It is The damper 62 is driven by a damper driving section 63 (see FIG. 11) to perform opening and closing operations. The damper drive unit 63 is composed of, for example, a stepping motor. The control unit 41 controls the operation of the damper driving unit 63 in addition to the steam generator 21 and the air heating device 22 .

The first heating chamber 12a is a main heating chamber (heating chamber), and the second heating chamber 12b is a sub-heating chamber. For normal cooking, the first heating chamber 12a is used.

The communication pipe 61, the damper 62 and the damper driving section 63 function as a cooling section (ventilation cooling section) that performs a forced cooling process. Other configurations of the heating cooker 3 are the same as those of the heating cooker 1 .

(Operation of heating cooker 3)
A flowchart showing the operation of the heating cooker 3 is the same as the flowchart of FIG. 9 showing the operation of the heating cooker 2 . However, the damper for S15 and S16 is the damper 62 .

In the heating cooker 1, in the forced cooling process, the steam generator 21 supplies non-superheated steam to the inside of the heating chamber 12, thereby forcibly lowering the temperature inside the chamber. On the other hand, in the heating cooker 3, in the forced cooling process, the damper 62 is opened to allow the heat of the first heating chamber 12a in which the food 31 is cooked to escape to the second heating chamber 12b. (the temperature of the first heating chamber 12a) is forcibly lowered. Other operations of the heating cooker 3 are the same as those of the heating cooker 1 . Moreover, the advantages of the heating cooker 3 are the same as those of the heating cooker 1 .

However, in the forced cooling process performed by the heating cooker 3, since the steam in the first heating chamber 12a does not escape to the outside of the heating cooker 3, there is an advantage that the steam shortage is less likely to occur in the steaming process.

[Embodiment 5]
Further embodiments of the invention are described below. For convenience of description, members having the same functions as those of the members described in the above embodiments are denoted by the same reference numerals, and description thereof will not be repeated.

(Forced cooling process)
In the above embodiments, in the forced cooling step, (1) supply of non-superheated steam from the steam generator 21, or (2) opening of the air passage (vent 51, communicating pipe 61) by opening the dampers 52, 62 The internal temperature of the heating chamber 12 is lowered by either opening.

However, the operation (1) (first mode) or the operations (1) and (2) (second mode) may be selected according to the thickness of the meat (food 31). In this case, the selection of the first mode or the second mode is made, for example, by user input to the operation panel 13 or determination of the thickness of the meat (food 31) by image recognition in the heating cooker 2 (control unit 41 operation).

Specifically, the selection is such that the first mode is set for meat with a thickness of Acm or more, and the second mode is set for meat with a thickness of less than Acm. According to such a configuration, in the process (steaming process) after the forced cooling process, when cooking thin meat, by selecting the second mode, the grilled layer on the surface of the meat is thickened (the surface of the meat hardening) and the meat becoming too dry can be prevented.

[Example of realization by software]
The control blocks (especially the control unit 41) of the heating cookers 1 to 3 may be implemented by logic circuits (hardware) formed in an integrated circuit (IC chip) or the like, or may be implemented by software.

In the latter case, the heating cookers 1 to 3 are equipped with computers that execute instructions of programs, which are software for realizing each function. This computer includes, for example, at least one processor (control device) and at least one computer-readable recording medium storing the program. In the computer, the processor reads the program from the recording medium and executes it, thereby achieving the object of the present invention. As the processor, for example, a CPU (Central Processing Unit) can be used. As the recording medium, a "non-temporary tangible medium" such as a ROM (Read Only Memory), a tape, a disk, a card, a semiconductor memory, a programmable logic circuit, or the like can be used. In addition, a RAM (Random Access Memory) for developing the above program may be further provided. Also, the program may be supplied to the computer via any transmission medium (communication network, broadcast wave, etc.) capable of transmitting the program. Note that one aspect of the present invention can also be implemented in the form of a data signal embedded in a carrier wave in which the program is embodied by electronic transmission.

〔summary〕
A heating cooker according to aspect 1 of the present invention includes a heating chamber in which food is placed, a temperature detection unit that detects the internal temperature of the heating chamber, and a heating unit that heats the food placed inside the heating chamber. and,
a cooling unit that performs a cooling operation to lower the temperature inside the refrigerator; an initial heating step that raises the temperature inside the refrigerator to a first target temperature by the heating unit after starting cooking of the food; and a control unit that operates the heating unit and the cooling unit so as to perform a forced cooling step of lowering the temperature below the first target temperature.

In the heating cooker according to aspect 2 of the present invention, in aspect 1, the heating unit and the cooling unit generate superheated steam during the initial heating step, and the superheated steam during the forced cooling step. It is also possible to include a steam generator that generates steam at a temperature lower than the temperature of the steam generator.

In the heating cooker according to aspect 3 of the present invention, in the above aspect 2, the first mode or the second mode can be selected as the operation of the forced cooling step, and the cooling unit includes the inside of the heating chamber and the heating A ventilation cooling unit having a damper for opening and closing an air passage with the outside of the warehouse, and a damper driving unit for driving the damper, wherein the control unit operates only the steam generating unit when the first mode is selected. operating the damper driving section so that the water vapor generating section and the ventilation cooling section are operated when the second mode is selected, and the damper is in an open state when the ventilation cooling section operates. It is good also as a structure controlled.

A heating cooker according to aspect 4 of the present invention is the heating cooker according to aspect 1, wherein the cooling unit, as the cooling unit that performs the cooling operation, is a damper that opens and closes an air passage between the inside of the heating chamber and the outside of the heating chamber. and a damper drive unit for driving the damper, wherein the control unit controls the damper to be closed during the initial heating step and the damper to be opened during the forced cooling step. The damper driving section may be controlled so as to

In the cooking device according to aspect 5 of the present invention, in any one aspect of aspects 1 to 4, when the internal temperature has decreased to a second target temperature after the forced cooling step, the control unit The heating unit may be operated such that the temperature in the cold storage chamber maintains the second target temperature.

In the heating cooker according to aspect 6 of the present invention, in the above aspect 1 or 4, the heating unit includes a steam generating unit that generates steam having a temperature lower than that of superheated steam, and the control unit includes the forced cooling step The water vapor generating unit may be operated so that a temperature maintenance step is performed in which the internal temperature is maintained at the second target temperature when the internal temperature is later lowered to the second target temperature. .

In the heating cooker according to aspect 7 of the present invention, in aspect 1 or 4, the heating unit includes a steam generating unit that generates steam at a temperature lower than that of superheated steam, and an air heating unit that heats air, The controller controls the water vapor so that a temperature maintaining step of maintaining the internal temperature at the second target temperature is performed when the internal temperature decreases to the second target temperature after the forced cooling step. The configuration may be such that the generating section and the air heating section are operated.

A heat cooking method according to aspect 8 of the present invention includes, after the start of cooking, an initial heating step of raising the internal temperature of a heating chamber in which food is placed to a first target temperature, and after the initial heating step, the chamber and a forced cooling step of forcibly lowering the internal temperature below the first target temperature.

In the heat cooking method according to aspect 9 of the present invention, in the above aspect 8, when the inside temperature is lowered to the second target temperature after the forced cooling step, the inside temperature is maintained at the second target temperature. The heating chamber may be configured to include a temperature maintaining step of supplying steam to the heating chamber and heating the air in the heating chamber.

The heating cooker according to each aspect of the present invention may be realized by a computer. In this case, the computer is operated as each part (software element) provided in the heating cooker to make the heating cooker a computer. A program for a heating cooker that is realized by using a computer, and a computer-readable recording medium recording the same also fall within the scope of the present invention.

The present invention is not limited to the above-described embodiments, but can be modified in various ways within the scope of the claims, and can be obtained by appropriately combining technical means disclosed in different embodiments. is also included in the technical scope of the present invention. Furthermore, new technical features can be formed by combining the technical means disclosed in each embodiment.

1 to 3 heating cooker 11 front door 12 heating chamber 12a first heating chamber (heating chamber)
12b Second heating chamber 13 Operation panel 14 Display unit 17 Start key 19 Water supply tank 20 Heating chamber peripheral wall 21 Steam generator (heating unit, cooling unit, steam generating unit)
22 Air heating device (heating section, air heating section)
25 steam supply hole 26 heater 27 fan 28 partition wall 29 heating chamber 30 heated air supply hole 31 food 41 control unit 42 temperature sensor (temperature detection unit)
51 vent (air passage, ventilation cooling part)
52, 62 Damper (ventilation cooling part)
53, 63 damper drive unit 61 communication pipe (air passage, air cooling unit)

Claims (4)

a heating chamber for placing food;
a temperature detection unit that detects the internal temperature of the heating chamber;
a heating unit that heats food placed inside the heating chamber;
a cooling unit that performs a cooling operation to lower the internal temperature;
After starting cooking of the food, an initial heating step of raising the temperature inside the refrigerator to a first target temperature by the heating unit, and a forced cooling step of lowering the temperature inside the refrigerator below the first target temperature by the cooling unit. a control unit for operating the heating unit and the cooling unit such that
The heating unit and the cooling unit include a steam generating unit that generates superheated steam during the initial heating step and generates steam at a temperature lower than that of the superheated steam during the forced cooling step,
A first mode or a second mode can be selected as the operation of the forced cooling step,
The cooling unit includes a damper that opens and closes an air passage between the inside of the heating chamber and the outside of the heating chamber, and a ventilation cooling unit that has a damper driving unit that drives the damper,
The control unit operates only the water vapor generation unit when the first mode is selected, operates the water vapor generation unit and the ventilation cooling unit when the second mode is selected, and operates the ventilation A heating cooker, wherein the damper driving section is controlled so that the damper is in an open state when the cooling section operates. The control unit controls the heating so that, when the internal temperature of the cold storage is lowered to the second target temperature after the forced cooling step, a temperature maintaining step of maintaining the internal temperature of the cold storage at the second target temperature is performed. 2. The heating cooker according to claim 1, wherein the part is operated. The control unit performs the temperature maintenance step of maintaining the inside temperature at the second target temperature when the inside temperature drops to the second target temperature after the forced cooling step. 2. The heating cooker according to claim 1 , wherein the steam generator is operated. The heating unit includes an air heating unit that heats air ,
The controller controls the water vapor so that a temperature maintaining step of maintaining the internal temperature at the second target temperature is performed when the internal temperature decreases to the second target temperature after the forced cooling step. 2. The heating cooker according to claim 1 , wherein the generating section and the air heating section are operated.

Images