Heating and conditioning device

Abstract

To beautifully perform cooking by properly managing a water component of a cooking object, and performing the cooking without scorching a surface.SOLUTION: A heating cooker 10 comprises a boxy box body 11 in which a cooking chamber 20 for accommodating a cooking object is disposed, and a measuring cup which can accommodate a prescribed quantity of water. A plurality of heaters and a vessel supplied with water which is accommodated in the measuring cup for producing steam in the cooking chamber 20 are disposed in the cooking chamber 20, a control unit for controlling operations of the plurality of heaters during a timer set time which is set in order to adjust the light and shade of the sear appearance of the cooking object is provided, steam is generated in the cooking chamber 20 from the vessel when heating by the plurality of heaters is performed at an early time of the timer set time, and the steam wraps around the cooking object.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a cooking device that supplies steam when cooking an object such as bread. [Background technology]

[0002] Known cooking devices include those that use only a heater and those that use a heater and a steam generator (such as a boiler) in addition to the heater (see, for example, Patent Documents 1 to 3). Depending on the food to be cooked, a cooking method in which steam is added during heating is also known. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 07-055155 [Patent Document 2] Japanese Patent Application Publication No. 08-128653 [Patent Document 3] Japanese Patent Application Publication No. 2014-023801 Summary of the Invention [Problem to be solved by the invention]

[0004] The above-mentioned cooking devices have the following problems. That is, when toasting bread, which is its main purpose, the moisture already contained in the bread evaporates during cooking, causing the texture and flavor to be lost. Also, just as a fragrant smell emanates from inside a toaster during cooking, the aroma of the butter contained in the bread itself escapes into the air as the moisture evaporates, significantly impairing the flavor.

[0005] Furthermore, when it comes to cooked bread or croissants, there is no way to heat them optimally, as the surface of the bread will burn before the inside of the bread is heated.

[0006] In addition, a water tank was required to supply water to the boiler, and if the water in the tank was not used up or if there was excess water in the boiler, it was necessary to clean it or discard the water for hygiene reasons.

[0007] SUMMARY OF THE INVENTION It is therefore an object of the present invention to provide a cooking device that can properly control the moisture content of food to be cooked and cook food without burning the surface, thereby producing delicious food.

[0008] Another object of the present invention is to provide a cooking device that has a steam function and can cook food while maintaining the hygienic condition of the food by using up all the water. [Means for solving the problem]

[0009] In order to solve the above problems and achieve the object, the cooking device of the present invention is configured as follows.

[0010] That is, a box-shaped housing in which a cooking chamber for accommodating food to be cooked is disposed, of a predetermined capacity A measuring cup is provided. The capacity is the amount of water that will be completely evaporated in a given steam time, A plurality of heaters and a dish-shaped container into which water contained in the measuring cup is supplied to generate steam in the cooking chamber are arranged within the cooking chamber, and a control unit is provided that controls the operation of the plurality of heaters for a timer setting time that is set by a timer that can be set to any time equal to or longer than the predetermined steam time in order to adjust the browning intensity of the object to be cooked, and when the object to be cooked is being heated by the plurality of heaters at the beginning of the timer setting time, heating of the water in the container is started, and the steam envelops the object to be cooked. The food to be cooked is toasted. It is characterized by: [Effects of the Invention]

[0011] According to the present invention, it is possible to cook delicious food by properly managing the moisture content of the food and cooking without burning the surface. Furthermore, while having a steam function, it is possible to cook food while properly maintaining the hygiene of the food by eliminating the need for a water tank and using up all the water. [Brief explanation of the drawings]

[0012] [Figure 1] 1 is a perspective view showing a cooking device according to a first embodiment of the present invention; [Figure 2] FIG. 2 is an explanatory diagram showing the internal structure of the cooking device. [Figure 3] FIG. 2 is an explanatory diagram showing a control device in the cooking device. [Figure 4] FIG. 2 is an explanatory diagram showing a cooking flow of the cooking device. [Figure 5] FIG. 10 is an explanatory diagram showing an example of control of cooking modes in a heating cooking flow. [Figure 6] FIG. 10 is an explanatory diagram showing another example of a cooking mode in the heating cooking flow. [Figure 7] FIG. 6 is a perspective view showing a main part of a cooking device according to a second embodiment of the present invention. [Figure 8] FIG. 6 is an explanatory diagram showing a cooking flow of a cooking device according to a second embodiment of the present invention. [Figure 9] FIG. 10 is a perspective view showing a main part of a cooking device according to a third embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0013] Figure 1 is an oblique view showing a heating and cooking device 10 according to a first embodiment of the present invention, Figure 2 is an explanatory diagram showing the internal structure of the heating and cooking device 10, Figure 3 is an explanatory diagram showing the control unit 100 in the heating and cooking device 10, Figure 4 is an explanatory diagram showing the heating and cooking flow of the heating and cooking device 10, Figure 5 is an explanatory diagram showing an example of a cooking mode of the heating and cooking flow, and Figure 6 is an explanatory diagram showing another example of a cooking mode of the heating and cooking flow.

[0014] The heating cooking device 10 comprises a rectangular box-shaped housing 11, a rectangular parallelepiped cooking chamber 20 arranged within the housing 11 and containing the food to be cooked, a heater unit 30 arranged within the cooking chamber 20, a boiler (steam generator) 40 arranged within the cooking chamber 20, and a control unit 100 that controls the operation of the heater unit 30 and the boiler 40.

[0015] An opening / closing door 12 is provided on the front of the housing 11, and an operation unit 13 is provided on the front of this opening / closing door 12. The operation unit 13 is provided with an input unit 14 for setting the heating time and switching the cooking mode, and an alarm unit 15 such as an LED or buzzer.

[0016] A water tray 21 is provided at the top of cooking chamber 20. A water guide path 50 is provided inside housing 11 to guide water W from water tray 21 to boiler vessel 41, which will be described later. Water guide path 50 includes a first guide portion 51 that guides water W diagonally downward from the bottom of water tray 21 toward the upper part of the outer surface of cooking chamber 20, and a second guide portion 52 that guides water vertically from the upper part of the outer surface of cooking chamber 20 toward the lower part of the outer surface, leading to boiler vessel 41.

[0017] The water tray 21 is capable of holding a predetermined amount (e.g., 10 cc) of water W, and is formed so that the water W held in a measuring cup M of a predetermined amount can be received and flowed into the water guide path 50 without overflowing. The predetermined amount is determined to be an amount that can be completely evaporated in a predetermined steam time (e.g., 1 minute) when the boiler heater 42 described below is energized.

[0018] A metal grill 22 on which food to be cooked is placed is provided substantially horizontally on the middle level of the cooking chamber 20. Furthermore, an internal thermistor (temperature sensor) 24 is provided within the cooking chamber 20.

[0019] The heater section 30 includes an upper surface heater 31 arranged at the upper part of the cooking chamber 20 and a lower surface heater 32 arranged at the lower part.

[0020] The boiler 40 is formed in a dish shape and includes a boiler container 41 located below the grill 22 and a boiler The boiler includes a boiler heater 42 for heating the boiler container 41, and a boiler thermistor (temperature sensor) 43 attached to the boiler container 41. The boiler container 41 has a capacity of a predetermined amount (for example, 10 cc) or more.

[0021] The control unit 100 includes a control device 110 that issues operational commands, performs calculations, and performs detections using a program for executing the heating and cooking flow shown in Figure 4, for example, and a power supply device 120 that independently energizes the upper surface heater 31, the lower surface heater 32, and the boiler heater 42.

[0022] The control device 110 is provided with inputs from the internal thermistor 24 and the boiler thermistor 43, an input from the input unit 14, an output to the notification unit 15, and an output to the power supply device 120. The control device 110 also causes the boiler container 41 to generate steam for at least a predetermined steam time (for example, one minute) from the start of cooking.

[0023] The power supply device 120 is provided with a first relay 121, a second relay 122, and a third relay 123 connected to the upper surface heater 31, the lower surface heater 32, and the boiler heater 42, respectively.

[0024] In the cooking device 10 configured as described above, cooking is performed as follows. First, the door 12 is opened, and a predetermined amount (10 cc) of water W is poured into the water tray 21. By using a measuring cup with a predetermined capacity (10 cc), it is easy to pour only the predetermined amount. The water W poured into the water tray 21 is guided through the water guide path 50 to the boiler container 41. Next, an item to be cooked, such as bread, is placed on the grill 22, and the door 12 is closed.

[0025] As a cooking setting, a cooking mode is selected (ST10), and a timer setting is performed (ST11). The timer setting can be set to any time between a minimum of 1 minute and a maximum of 15 minutes, and the degree of browning can be adjusted. This starts cooking (ST12), and boiler control and heating control are performed.

[0026] In boiler control, the third relay 123 is first activated, and power is applied to the boiler heater 42 (ST20), heating the water W in the boiler container 41 and turning it into steam, which fills the cooking chamber 20. The steam envelops the food items, making it difficult for the moisture in the food items to evaporate. Note that while water W remains, the boiler thermistor 43 does not exceed 100°C. When all the water W evaporates and runs out, the temperature of the boiler container 41 rises sharply, and when the boiler thermistor 43 indicates 120°C or higher (ST21), it is determined that the water W has run out, and the control device 110 instructs the power supply device 120 to open the third relay 123 and stop powering the boiler heater 42 (ST23).

[0027] If the boiler thermistor 43 does not exceed 120°C, it is measured whether or not one minute has elapsed (ST22). If one minute has elapsed, the process proceeds to ST23, and if not, the process returns to ST21.

[0028] In the heating control, the first relay 121 and the second relay 122 are operated in a heating pattern according to the selected cooking mode, and power is supplied to the upper surface heater 31 and the lower surface heater 32 to start cooking (ST30). Figures 5 and 6 show an example of the heating pattern.

[0029] When the time elapsed since the start of heating has reached the timer set time (for example, 10 minutes) (ST31), power supply to the upper surface heater 31 and the lower surface heater 32 is stopped (ST32), and cooking is terminated.

[0030] As described above, according to the cooking device 10 of this embodiment, a predetermined amount of water W can be completely evaporated within a predetermined time from the start of cooking, so no water W remains after cooking. Furthermore, because only a small amount of water W is required for cooking, it is sufficient to replenish the water every time cooking is performed, and no water tank is required. Therefore, the water W is always fresh and hygienic.

[0031] Furthermore, for food items, supplying steam for the first minute or so of cooking and then heating it afterwards is more effective than supplying steam continuously throughout cooking or at the end of cooking, as it prevents moisture from escaping from the food items, suppresses oxidation of the food items, and gives the surface a crispy texture, making the food items more delicious. For this reason, this method is suitable for food items such as croissants.

[0032] Furthermore, when cooking food such as toast, the moisture already contained in the bread does not evaporate during cooking, so the texture and flavor are not compromised. The flavor is also maintained by not losing the aroma of the butter contained in the bread itself as the moisture evaporates. Furthermore, there was no optimal way to heat bread or croissants, as the surface would burn before the inside of the bread was heated. However, with the heating cooking device 10, it is possible to heat the inside of the bread without burning the surface.

[0033] Fig. 7 is a perspective view showing a state in which the opening and closing door 12 of a cooking apparatus 10A according to a second embodiment of the present invention is removed, and Fig. 8 is an explanatory diagram showing the cooking flow of the cooking apparatus 10A. In Fig. 7, parts with the same functions as those in Figs. 1 and 2 are given the same reference numerals, and detailed description thereof will be omitted.

[0034] The heating cooking device 10A comprises a rectangular box-shaped housing 11, a rectangular parallelepiped cooking chamber 20A arranged within the housing 11 and containing the food to be cooked, a heater unit 30 arranged within the cooking chamber 20A, a boiler (steam generator) 40A arranged next to the cooking chamber 20A, and a control unit 100A that controls the operation of the heater unit 30 and the boiler 40A.

[0035] In the cooking chamber 20A, instead of the water tray 21 and the water guide passage 50, a water tank 200 having a capacity of, for example, 1000 cc and a water supply valve 210 provided at the bottom of the water tank 200 are provided.

[0036] The water supply valve 210 is configured to measure a predetermined amount (for example, 10 cc) of water W and supply it to the boiler container 41. The predetermined amount is determined to be an amount that can be completely evaporated in a predetermined steam time (for example, 1 minute) when the boiler heater 42 described below is energized.

[0037] The boiler 40A is provided below the water tank 200 and includes a boiler container 41, a boiler heater 42 that heats the boiler container 41, and a boiler thermistor (temperature sensor) 43 attached to the boiler container 41. The boiler container 41 has a capacity of a predetermined amount (for example, 10 cc) or more.

[0038] The control unit 100A has the functions of issuing operation commands, performing calculations, and detecting operations by using a program for executing the cooking flow shown in FIG. 8, for example.

[0039] In the cooking device 10A configured as described above, cooking is performed as follows: First, the door 12 is opened, and water W close to the upper capacity limit of the tank (e.g., 800 cc) is poured into the water tank 200. Next, an item to be cooked, such as toast, is placed on the grill 22, and the door 12 is closed.

[0040] As a cooking setting, a cooking mode is selected (ST40), and a timer setting is performed (ST41). The timer setting can be set to any time between a minimum of 1 minute and a maximum of 15 minutes, and the degree of browning can be adjusted. This starts cooking (ST42), and boiler control and heating control are performed.

[0041] In boiler control, the water supply valve 210 is opened (ST50), a predetermined amount of water W (e.g., 10 cc) corresponding to the cooking mode is supplied from the water tank 200 to the boiler vessel 41 (ST51), and the water supply valve 210 is closed (ST52). Then, by energizing the boiler heater 42 (ST53), the water W in the boiler vessel 41 is heated and turns into steam, which is then sprayed into the cooking chamber 20A. The steam envelops the food items, making it difficult for the moisture in the food items to evaporate. Note that while water W remains, the boiler thermistor 43 does not exceed 100°C. Once all the water W has evaporated, the temperature of the boiler vessel 41 rises sharply. When the boiler thermistor 43 indicates a temperature of 120°C or higher, it is determined that the water W has run out (ST54), and power to the boiler heater 42 is stopped (ST56).

[0042] If the boiler thermistor 43 does not exceed 120°C, it is measured whether or not the time set in the cooking mode has elapsed (ST55). If the time has elapsed, the process proceeds to ST56.

[0043] The heating control is the same as that of the cooking device 10 described above, and therefore a description thereof will be omitted.

[0044] As described above, according to the cooking apparatus 10A of the present embodiment, the predetermined amount of water W can be completely evaporated, so that no water W remains after cooking. Moreover, the water W required for cooking is supplied by the water supply valve 210 according to the cooking mode, so there is no need to replenish the water every time cooking is performed. Furthermore, the amount of water W required can be adjusted according to the cooking mode, so that it can also be used when the size or type of the food to be cooked changes.

[0045] Furthermore, for food items, supplying steam for the first minute or so of cooking and then heating it afterwards is more effective than supplying steam continuously throughout cooking or at the end of cooking, as it prevents moisture from escaping from the food items, suppresses oxidation of the food items, and gives the surface a crispy texture, making the food items more delicious. For this reason, this method is suitable for food items such as croissants.

[0046] In addition, the same effects as those of the cooking device 10 can be obtained.

[0047] Fig. 9 is a perspective view showing a cooking apparatus 10B according to a third embodiment of the present invention with the opening and closing door 12 removed. In Fig. 9, parts with the same functions as those in Fig. 7 are given the same reference numerals, and detailed description thereof will be omitted.

[0048] In the cooking device 10B, a boiler 40A is provided above the water tank 200. In this cooking device 10B, cooking can be performed in the same manner as in the cooking device 10A, and the same effects as those of the cooking device 10A can be obtained.

[0049] The present invention is not limited to the above-described embodiment. For example, in the above example, a boiler 40 is used as the steam generator, but steam may also be generated using an ultrasonic generator. The configuration of the heater unit 30 may be modified as appropriate depending on the size and shape of the cooking chamber 20, the type of food to be cooked, and the like. Furthermore, while the specified steaming time is set to one minute, it is not limited to this time and may be modified as appropriate depending on the size of the cooking chamber 20, the type of food to be cooked, and the like. Naturally, various other modifications are possible within the scope of the present invention. [Explanation of symbols]

[0050] 10,10A,10B Heating cooking device 11. Housing 12 Opening and closing doors 13 Control section 14 Input section 15. Information Department 20,20A Kitchen 21 Water tray 22 Grill 24 Internal thermistor (temperature sensor) 30 Heater section 31 Top heater 32 Bottom heater 40 Boiler (steam generator) 41 Boiler vessel 42 Boiler heater 43 Boiler thermistor (temperature sensor) 50 Waterway 100 control section 110 Control device 120 Power supply 200 water tank 210 Water supply valve W water

Claims

1. The cooking apparatus comprises a box-shaped housing having a cooking chamber therein for accommodating food to be cooked, and a measuring cup having a predetermined capacity; The capacity is the amount of water that will be completely evaporated in a given steam time, A plurality of heaters and a dish-shaped container into which the water contained in the measuring cup is supplied to generate steam in the cooking chamber are arranged within the cooking chamber, A control unit is provided that controls the operation of the plurality of heaters for a timer setting time set by a timer that can set any time equal to or longer than the predetermined steam time in order to adjust the browning of the object to be cooked, This heating cooking device is characterized in that heating of the water in the container begins when the object to be cooked is being heated by the multiple heaters at the beginning of the timer setting time, the water vapor envelops the object to be cooked, and the object to be cooked is toasted.

2. The plurality of heaters include an upper surface heater disposed in an upper portion of the cooking chamber and heating the object to be cooked from above, and a lower surface heater disposed in a lower portion of the cooking chamber and heating the object to be cooked from below, The cooking chamber is provided with a grill on which the food to be cooked is placed, The upper surface heater is located above the grill, 2. The cooking device according to claim 1, wherein the bottom heater is located below the grill.

3. 3. The cooking method according to claim 2, wherein the container is located below the grill. Device.

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