Rotary cooker and rotary cooking method

Abstract

To improve efficiency in heating a food material.SOLUTION: A rotary cooker 100 comprises: a cooking container 2 being the container for storing a food material 8 and including a bottom surface part 21 and a side surface part 23; an infrared heater 7 arranged at a position opposing to the side surface part 23 on an outer side of the cooking container 2; and a drive section 5 for rotating the cooking container 2. The side surface part 23 is formed with a material for transmitting an infrared ray 9 to be emitted from the infrared heater 7. The infrared heater 7 radiates the infrared ray 9 to the food material 8 inside the rotating cooking container 2, so as to heat the food material 8.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a technique for cooking food by heating. [Background technology]

[0002] In the area of ​​cooking, the need for automatic cookers is increasing year by year, both for commercial use due to the current labor shortage situation and for home use to reduce the burden of housework.

[0003] For example, when using an automatic cooker to cook stir-fried dishes such as fried rice, it is necessary to optimize the heating efficiency and temperature control in order to reproduce the delicious taste of a human cook.A professional stir-fry dish relies on the powerful heat of a gas stove, and the pot is frequently and vigorously shaken to constantly stir the ingredients while cooking.

[0004] From the perspective of the physical phenomenon of heating, the heating of ingredients is limited to the exchange of heat through thermal conduction when the ingredients are in contact with the pot. This means that the bottom of the ingredients that are in contact with the pot are heated sufficiently, but the top of the ingredients that are not in contact with the pot are not heated easily. For these reasons, chefs constantly stir ingredients to ensure that the ingredients are heated evenly. Stirring is particularly important when cooking granular ingredients (such as rice) to ensure deliciousness. However, it is extremely difficult to faithfully mechanize this stirring action performed by a chef.

[0005] Drum-type rotating cooking devices are often used to replicate the stirring technique of a chef (see, for example, Patent Document 1). Specifically, Patent Document 1 discloses a drum-type rotating cooking device that cooks ingredients by rotating a drum-shaped pot with an opening at the front and heating the pot from below with a burner. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2021-137343 Summary of the Invention [Problem to be solved by the invention]

[0007] However, even with the technology of Patent Document 1, although the pan is rotated, the food is only heated for the moment that it is in contact with the pan, resulting in poor heating efficiency. In consideration of the above circumstances, the present invention aims to improve the efficiency of heating food. [Means for solving the problem]

[0008] [1] A rotating cooking utensil comprising a cooking vessel for containing ingredients, the cooking vessel including a bottom portion and a side portion, an infrared heater installed on the outside of the cooking vessel in a position facing the side portion, and a drive unit for rotating the cooking vessel, wherein the side portion is formed of a material that transmits infrared rays emitted by the infrared heater, and the infrared heater heats ingredients in the rotating cooking vessel by irradiating the infrared rays onto the ingredients.

[0009] [2] The rotating shaft connected to the bottom portion and the drive unit rotate the cooking container by rotating the rotating shaft, and the tilt angle of the rotating shaft is adjustable. [1] A rotating cooking utensil.

[0010] [3] The rotating cooking utensil of [1] or [2], wherein the cooking vessel has a convex portion formed integrally with the side portion on the inner peripheral surface of the side portion.

[0011] [4] The rotary cooking utensil of [3], wherein the convex portions are arranged in a plurality along the circumferential direction on the inner circumferential surface, and each of the convex portions is provided extending in a direction intersecting the circumferential direction on the inner circumferential surface.

[0012] [5] A rotary cooking method in which ingredients are heated using any of the rotary cooking appliances described in [1] to [4]. [Effects of the Invention]

[0013] According to the rotary cooking device and rotary cooking method of the present invention, it is possible to improve the efficiency of heating ingredients. [Brief explanation of the drawings]

[0014] [Figure 1] 1 is a schematic diagram showing the configuration of a rotary cooking device according to an example of the present embodiment. [Figure 2] 1 is a schematic diagram of a rotary cooking device according to an example of the present embodiment, viewed from a direction parallel to the rotation axis. [Figure 3] 1 is a schematic diagram showing a configuration of a cooking container according to an example of the present embodiment. [Figure 4] 10 is a schematic diagram showing the configuration of a rotary cooking device according to another example of the present embodiment. FIG. [Figure 5] 1 is a photograph of a rotary cooking device according to an embodiment. [Figure 6] 10 is a graph showing the measurement results of food temperature in the example. DETAILED DESCRIPTION OF THE INVENTION

[0015] 1 is a schematic diagram (side view) showing a rotary cooking utensil 100 according to one example of the present embodiment. The rotary cooking utensil 100 is a utensil that cooks food 8 by radiant heating of infrared rays.

[0016] As illustrated in Fig. 1, the rotary cooking utensil 100 according to this embodiment includes, for example, a cooking container 2, a rotating shaft 4, a driving unit 5, a holding mechanism 6, and an infrared heater 7. Fig. 2 is a schematic diagram of the rotary cooking utensil 100 of Fig. 1 as viewed from a direction parallel to the rotating shaft 4.

[0017] The cooking container 2 is a container for containing ingredients 8. The cooking container 2 of this embodiment includes a bottom portion 21, a side portion 23, and a protrusion 25. The side portion 23 is provided so as to protrude from the outer edge of the bottom portion 21. Typically, the shape of the side portion 23 is cylindrical. In other words, the bottom portion 21 is provided so as to cover one opening of the side portion 23. The shape of the side portion 23 is not limited to a cylindrical shape. Furthermore, the size of the side portion 23 is not particularly limited, but can be changed appropriately depending on the application because the rotary cooking utensil 100 is used for both home and commercial use.

[0018] In the example shown in Figures 1 and 2, the side surface portion 23 has an opening O on the side opposite to the bottom surface portion 21 (i.e., the upper surface side). Food ingredients 8 can be added through this opening O. The cooking vessel 2 may also have a lid (not shown) for appropriately opening and closing the opening O. In this embodiment, the side surface portion 23 has a tapered shape in which the diameter decreases from the opening O toward the bottom surface portion 21.

[0019] The infrared heater 7 is installed on the outside of the cooking vessel 2 at a position facing the side surface 23. Specifically, the infrared heater 7 is an irradiation device that irradiates infrared rays (wavelength 780 nm or more and 10 μm or less) 9. For example, the infrared heater 7 may be a halogen heater that uses a halogen bulb as a heating element, or a carbon heater that uses a carbon compound as a heating element.

[0020] The side surface portion 23 of the cooking container 2 is formed from a material that transmits the infrared rays 9 emitted by the infrared heater 7. Specifically, the side surface portion 23 is formed from a material that has a transmittance of 20% or more, preferably 50% or more, and more preferably 70% or more for the wavelength of the infrared rays 9 emitted by the infrared heater 7. Examples of such materials include quartz glass, borosilicate glass, sapphire glass, magnesium oxide, magnesium fluoride, and calcium fluoride. However, the material of the side surface portion 23 is not particularly limited as long as it can sufficiently transmit the infrared rays 9 from the infrared heater 7 and heat the food material 8.

[0021] As illustrated in Fig. 2, the protrusions 25 are portions that protrude from the inner peripheral surface of the side portion 23. Fig. 2 illustrates a configuration in which multiple (three) protrusions 25 are provided at predetermined intervals along the circumferential direction on the inner peripheral surface of the side portion 23. Typically, the multiple protrusions 25 are provided at equal intervals (at 120° intervals in the example of Fig. 2). From the perspective of thoroughly stirring the food material 8, it is preferable to provide two or more protrusions 25.

[0022] In this embodiment, the protrusions 25 are formed integrally with the side surface portions 23. That is, the protrusions 25 are formed continuously with the side surface portions 23 using the same material as the side surface portions 23 (a material that transmits infrared rays 9).

[0023] Fig. 3 is a side view focusing only on the cooking vessel 2 of this embodiment. For convenience, Fig. 3 illustrates only one protrusion 25. As illustrated in Fig. 3, each protrusion 25 is provided on the inner circumferential surface and extends in a direction intersecting (typically perpendicular to) the circumferential direction.

[0024] The length L25 of the convex portion 25 (the length in the direction perpendicular to the circumferential direction of the inner peripheral surface) is not particularly limited, but from the viewpoint of sufficiently stirring the food material 8, it is preferably at least 1 / 2 times, and more preferably at least 2 / 3 times, the length L23 of the outer peripheral surface. The height of the convex portion 25 (height from the inner peripheral surface of the side wall portion) is not particularly limited, but from the viewpoint of sufficiently stirring the food material 8, it is preferably at least 1 / 50 times and at most 1 / 5 times, and more preferably at least 1 / 20 times and at most 1 / 10 times, the diameter of the storage portion (the equivalent circular diameter if the storage portion is not cylindrical).

[0025] However, the number and shape of the protrusions 25 are not limited to the above examples. In addition, it is not essential that the protrusions 25 be formed integrally with the side surface portion 23, or that the cooking vessel 2 have the protrusions 25.

[0026] The material forming the bottom surface 21 of the cooking vessel 2 is not particularly limited. That is, the bottom surface 21 may be formed from the same material as the side surface 23 (a material that transmits infrared rays 9), or may be formed from a material (such as metal or resin) that does not transmit infrared rays 9. However, if an infrared heater 7 is also provided at a position opposite the bottom surface 21, it is preferable to form the bottom surface 21 from a material that transmits infrared rays 9.

[0027] The holding mechanism 6 is a mechanism for rotatably holding the cooking vessel 2. First, the rotating shaft 4 (an axis extending in a direction parallel to the central axis of the side portion 23) is connected to the bottom surface 21 of the cooking vessel 2. The rotating shaft 4 is an axial member and is arranged to pass through the center of the bottom surface 21. The holding mechanism 6 rotatably holds the rotating shaft 4. That is, the cooking vessel 2 connected to the rotating shaft 4 is rotatably held by the holding mechanism 6. As can be understood from the above explanation, the cooking vessel 2 rotates around an axis passing through the center of the bottom surface 21. The rotation speed range is, for example, 5 to 30 rpm.

[0028] In this embodiment, the holding mechanism 6 has a configuration including a support portion 61 and a swinging portion 63, but the configuration of the holding mechanism 6 is not limited to this example as long as it can rotatably hold the cooking vessel 2. The swinging portion 63 is provided so as to protrude from the flat bottom surface portion 21. The rotating shaft 4 is rotatably connected to the swinging portion 63.

[0029] The swinging unit 63 is a mechanism that supports the rotating shaft 4 so that the tilt angle of the rotating shaft 4 can be adjusted. In other words, the tilt angle of the cooking vessel 2 is adjustable. For example, if the angle parallel to the horizontal axis is 0°, the swinging unit 63 can hold the rotating shaft 4 at any angle between 0° and 90° relative to the horizontal axis. By being able to adjust the tilt angle of the rotating shaft 4, it is possible to set an optimal tilt angle depending on, for example, the type of food or the amount of ingredients 8.

[0030] The rotating shaft 4 is rotated by a driving unit 5 (e.g., a motor). Therefore, the cooking vessel 2 connected to the rotating shaft 4 also rotates. In other words, the driving unit 5 is a mechanism for rotating the cooking vessel 2. For example, the driving unit 5 is connected to the end of the rotating shaft 4 opposite to the end on the bottom surface 21 side.

[0031] In this embodiment, the infrared heater 7 is installed on the same surface of the support portion 61 as the surface on which the swinging portion 63 is provided, at a position facing the side surface portion 23. As illustrated in Fig. 4, multiple (four in Fig. 4) infrared heaters 7 may be installed along the circumferential direction of the side surface portion 23. By installing multiple infrared heaters 7, it is possible to increase the heating opportunity and thus the heating speed.

[0032] The infrared heater 7 irradiates the food material 8 in the rotating cooking container 2 with infrared rays 9, thereby heating the food material 8. The infrared rays 9 emitted from the infrared heater 7 pass through the side surface portion 23 and are irradiated onto the food material 8. The infrared rays are then absorbed by the food material 8 and converted into heat, raising the temperature of the food material 8. In other words, the food material 8 is heated.

[0033] As shown in FIG. 1, when the cooking container 2 rotates, the food 8 in the cooking container 2 rotates while adhering to the side surface 23, and after rotating to a certain angle, the food 8 may separate from the side surface 23 and become suspended in the air. In a rotating cooking utensil in which the side surface of the cooking container is made of a material that is opaque to infrared rays and the food is heated by heating the cooking container (for example, the configuration of Patent Document 1), the food can only be heated for the moment it is in contact with the cooking container, and food suspended in the air cannot be heated. Therefore, food suspended in the air in the cooking container is cut off from the means of heat conduction, so it is not heated and its temperature continues to drop. In other words, there is a problem of poor heating efficiency.

[0034] In contrast, the rotary cooking device 100 of this embodiment can radiate heat not only the food 8 in contact with the inner circumferential surface of the cooking container 2, but also the food 8 floating in the air. Therefore, the food 8 can be kept heated at all times. In other words, the heating efficiency can be improved.

[0035] In this embodiment, the protrusions 25 are formed integrally with the side surface 23 on the inner circumferential surface of the side surface 23 of the cooking vessel 2, which has the advantage that the protrusions 25 do not block the irradiation of the infrared rays 9 to the food ingredients 8, compared to a configuration in which the protrusions 25 are formed from a material that does not transmit the infrared rays 9. Furthermore, in this embodiment, the protrusions 25 are provided to extend in a direction that intersects the circumferential direction, so that the food ingredients 8 in the cooking vessel 2 can be sufficiently stirred.

[0036] The rotary cooking utensil 100 according to this embodiment can be used for a variety of dishes, and is particularly suitable for dishes that require sufficient stirring of the ingredients 8 (for example, fried rice or pilaf).

[0037] The present invention can also be conceived as a rotary cooking method for heating ingredients using the rotary cooking device 100 described above. [Example]

[0038] The present invention will be described in detail below with reference to examples, although the present invention is not limited to these examples.

[0039] Figure 5 shows a photograph of the rotating cookware used in the examples and comparative examples. In the examples, a borosilicate glass Φ55 / Φ75 tapered tube was used as the side of the cooking vessel. A rice cake with a temperature sensor inserted (not in contact with the tapered tube) was placed in the glass cylinder, and the temperature history was measured after the start of infrared heating. Infrared rays were irradiated from the underside of the tapered tube by an infrared heater. Mochi size: 20 x 20 x 20 mm Start time: approx. 30℃ Heating conditions: 1000W Room temperature: 22℃

[0040] On the other hand, as a comparative example, the inner surface of the tapered tube was covered with aluminum foil (a material that does not transmit infrared rays), and rice cakes were added under the same conditions as in the example. In the comparative example, the surface temperature of the aluminum foil was also measured in addition to the temperature of the rice cakes. The results are shown in Figure 6.

[0041] As shown in Figure 6, the temperature of the aluminum foil surface in the comparative example continued to rise from the start of heating, but the temperature inside the rice cake inside barely rose. In other words, it can be seen that food ingredients that are not in contact with the aluminum foil are not heated. On the other hand, in the example, infrared rays reach the inside of the tapered tube, heating and a temperature rise were confirmed. As described above, it was confirmed that the present invention has significantly superior heating capacity compared to the comparative example. [Explanation of symbols]

[0042] 2: Cooking container 4: Rotation axis 5: Drive unit 6: Retention mechanism 7: Infrared heater 8: Ingredients 9: Infrared 21: Bottom part 23: Side part 25: Convex part 61: Support part 63: Swinging part 100: Rotating cookware O: Opening

Claims

1. a cooking vessel for containing food ingredients, the cooking vessel including a bottom portion and a side portion; an infrared heater installed outside the cooking container at a position facing the side surface; a drive unit for rotating the cooking vessel, the side surface portion is formed of a material that transmits infrared rays emitted by the infrared heater, The infrared heater heats the food in the rotating cooking container by irradiating the food with infrared rays. Rotating cookware.

2. a rotation shaft connected to the bottom surface portion; The drive unit rotates the rotation shaft to rotate the cooking vessel, The tilt angle of the rotation shaft is adjustable.

2. The rotary cooking appliance of claim 1.

3. The cooking vessel has a protrusion formed integrally with the side surface on the inner circumferential surface of the side surface.

2. The rotary cooking appliance of claim 1.

4. The convex portion is provided on the inner peripheral surface along a circumferential direction, Each of the protrusions is provided on the inner circumferential surface so as to extend in a direction intersecting the circumferential direction.

4. The rotary cooking appliance of claim 3.

5. A rotary cooking method for heating ingredients using the rotary cooking implement according to any one of claims 1 to 4.

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