JP2002238755A - Food cooking method and cooking device - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To enable a roasting process and a ripening process to be continuously performed in the same cooking vessel. SOLUTION: A cooking container 1 for storing foods, a bottom heating means 3 capable of heating the bottom 21 side of the cooking vessel 1 by high frequency induction or gas or superheated steam, and an upper side of the cooking vessel 1 with respect to the bottom heating means 3 The side heating means 5 capable of heating the cooking vessel 1 above the bottom heating means 1 by supplying steam to the jacket 33 provided at the position, and the bottom heating means 3 being operated to operate the bottom heating means 3 on the bottom 21 side of the cooking vessel 1 And heating means for roasting the food in the cooking vessel 1, operating the bottom heating means 3 and the side heating means 5 to boil the roasted food in the same cooking vessel 1 and the control means 7; And the roasting step and the ripening step are continuously performed in the same cooking vessel 1.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to roasting of foodstuffs by so-called hybrid heating in which the bottom side of a cooking vessel is heated at high temperature by high frequency induction or gas or superheated steam, and the side is heated by steam having high calories. The present invention relates to a cooking method and a cooking apparatus for cooking foods, which are capable of continuously performing a treatment and a ripening treatment in the same cooking container.

[0002]

2. Description of the Related Art As a conventional method for cooking food by heating, for example, there is a method shown in FIG. FIG. 7 shows a method for making a curry sauce, for example. FIG.
FIG. 7A shows a roasting step, and FIG. 7B shows a boiled step.

In the roasting process shown in FIG. 7A, ingredients such as flour, edible oil and fat, curry powder, salt, sugar, seasonings and the like are measured in step S1, respectively, and step S2 is performed.
Formulated at After the preparation in step S2, the mixture is stored in a roasting pot in step S3, and the roasting process is performed by a high-temperature process.

Next, in the ripening step of FIG. 7 (b), the curry roe, water, seasonings and the like are put into a ripening pot after being weighed in step S5, and a ripening treatment is performed by heating with a high calorie. Manufacture the sauce.

[0005]

By the way, the roasting step requires a roasting pot by high-temperature heating, and the boiling step requires a boiling pot by high-calorie heating. For this reason,
Two types of kettles having different heat treatments had to be prepared for each of the roasting step and the boiling step. For this reason, after the roasting process in step S3, it is necessary to transfer the curry roe from the roasting pot to the boiled pot in step S5 and perform the boiling process, which is extremely complicated. In addition, when transferring curry roux from the roasting kettle to the boiled kettle, there is a possibility that a transfer error may be caused, and the yield of foodstuffs may be reduced.

[0006] The present invention provides a method and apparatus for heating and cooking food which enables so-called hybrid heating to continuously perform roasting treatment and ripening treatment in one cooking vessel. As an issue.

[0007]

According to a first aspect of the present invention, a bottom portion of a cooking container for storing foods can be heated by high frequency induction or bottom heating means using gas or superheated steam. The cooking vessel can be heated above the bottom heating means by a side heating means for supplying steam to a jacket provided at an upper side position of the cooking vessel, and the bottom heating means and the side heating means ,
A method of heating and cooking foods, each of which is separately controlled, wherein a first step of roasting solid ingredients in the cooking vessel or heating a liquid ingredient at a high temperature by heating the bottom heating means; and A second step of cooking the food in the cooking vessel by heating the bottom heating means and the side heating means, wherein the first step and the second step are continuously performed in the same cooking vessel. It is characterized by.

According to a second aspect of the present invention, there is provided a cooking vessel for accommodating foodstuffs, bottom heating means capable of heating the bottom side of the cooking vessel by high-frequency induction or gas or superheated steam, and the cooking vessel for the bottom heating means. Side heating means capable of supplying steam to a jacket provided at an upper side position to heat the cooking vessel above the bottom heating means, and operating the bottom heating means to operate a bottom side of the cooking vessel. And heating the solid ingredients in the cooking vessel or heating the liquid ingredients at a high temperature, and operating the bottom heating means and the side heating means to roast the ingredients in the same cooking vessel. It is characterized by comprising control means for performing a ripening treatment after the treatment or after the high-temperature heat treatment.

According to a third aspect of the present invention, there is provided the heating and cooking apparatus according to the second aspect, further comprising a stirring device capable of stirring the food in the cooking container with a stirring blade.

[0010]

According to the first aspect of the present invention, the bottom side of the cooking container for accommodating the food can be heated by bottom heating means using high-frequency induction or gas or superheated steam. The cooking vessel can be heated above the bottom heating means by the side heating means for supplying steam to the jacket toward the upper side position, and the bottom heating means and the side heating means are separately provided. A method of heating and cooking food to be controlled, wherein in the first step, the solid food in the cooking vessel can be roasted or the liquid food can be heated at a high temperature by heating the bottom heating means. In the second step, the food can be boiled after the roasting treatment or the high-temperature heating treatment by heating the bottom heating means and the side heating means. And such a 1st process and a 2nd process can be performed continuously in the same cooking container. Therefore, it is possible to omit the operation of transferring the foodstuff after the roasting treatment or the high-temperature heating treatment from the roasting kettle or the high-temperature heating kettle to the boiled kettle as in the related art, and it is possible to greatly improve the work efficiency. . In addition, it is possible to prevent a transfer error or the like when transferring the food after roasting or high-temperature heat treatment from the roasting pot or high-temperature heating pot to the boiled pot, thereby improving the yield of the food as a whole. Can be. further,
Since the danger associated with the transfer of high-temperature ingredients can be eliminated, it is not necessary to take various protective measures, and the work can be performed easily.

According to the second aspect of the present invention, there is provided a cooking vessel for accommodating ingredients, a bottom heating means capable of heating the bottom side of the cooking vessel by high-frequency induction or gas or superheated steam, and the cooking means for the bottom heating means. Side heating means for supplying steam to a jacket provided at the upper position of the vessel to heat the cooking vessel above the bottom heating means, and operating the bottom heating means to operate the bottom of the cooking vessel. The side is heated, the solid food in the cooking vessel is roasted or the liquid food is heated to a high temperature, and the bottom heating means and the side heating means are operated to roast the food in the same cooking vessel. Since the control means performs the boiling process after the roasting process or the high-temperature heating process, the first step and the second step can be performed in the same cooking vessel, and the working efficiency can be greatly improved. In addition, the step of transferring the foodstuff after the roasting treatment or the high-temperature heating treatment to the boiled pot or the high-temperature heating pot can be omitted, and transfer mistakes and the like can be prevented. Therefore, the yield of food materials can be greatly improved as a whole. further,
Since the danger associated with the transfer of high-temperature ingredients can be eliminated, it is not necessary to take various protective measures, and the work can be performed easily.

According to the invention of claim 3, in addition to the effect of the invention of claim 2, a stirrer capable of stirring the ingredients in the cooking vessel with stirring blades is provided, so that the roasting treatment or the high-temperature heating treatment and the boiling are performed. Ripening can be performed reliably.

[0013]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS (First Embodiment) FIG. 1 is an overall schematic diagram of a food cooking apparatus according to a first embodiment of the present invention. The food cooking device of FIG. 1 utilizes so-called hybrid heating. As shown in FIG. 1, the food cooking device of the present embodiment includes a cooking container 1.
, Bottom heating means 3, side heating means 5, control means 7
And

The cooking vessel 1 includes a heating pot 9 and a stirring shaft 11.
, A support rod 13, a cutter shaft 15 and a screw shaft 17. The heating pot 9 has a cylindrical body portion 19 and a hemispherical bottom portion 21 integrally formed.

A lid 23 is attached to the upper end of the heating pot 9. The lid 23 is divided, for example, at the center in the direction perpendicular to the paper surface, and is composed of a fixed portion and a movable portion, and both are connected by a hinge. A handle (not shown) is attached to the movable portion, and the handle can be gripped to open the movable portion upward with the hinge as a fulcrum.

The agitating shaft 11 has a working part whose heating part is a heating pot 9.
And is rotatably driven by a not-shown rotary drive unit, for example, a motor attached to the upper part of the heating pot 9.

The support rod 13 is attached to the stirring shaft 11, and at least the bottom portion 21 is rotated by rotation of the stirring shaft 11.
A stirring blade 25 that scrapes and slides the inner surface is provided at a predetermined position at a predetermined interval.

The cutter shaft 15 is provided with a cutter support in the heating pot 9 along a vertical direction, for example, a vertical direction, and is rotatably supported. The cutter shaft 1
Reference numeral 5 is connected to the conduction case 27 side and is driven by a motor (not shown). The cutter shaft 15 is provided with a cutter 29 at a lower end. The cutter 29 is disposed below the inside of the bottom 21 of the heating pot 9 and is disposed close to the support rod 13.

The screw shaft 17 is arranged vertically in the heating pot 9 and is rotatably supported. The screw shaft 17 is connected to the transmission case side, and is driven by a motor (not shown). A screw blade 31 is attached to the screw shaft 17 as a spiral portion.

The cooking vessel 1 having such a configuration is hybrid-heated by the bottom heating means 3 and the side heating means 5.

The bottom heating means 3 is constituted by a high-frequency heating coil, and its overall shape is arranged in accordance with the spherical shape of the bottom 21.

The side heating means 5 has a jacket 33 provided on the upper side at an outer position toward the outer periphery of the cooking vessel 1 with respect to the bottom heating means 3. The jacket 33 is provided from the bottom 21 to the body 19, and is provided over the entire circumference. In the side heating means 5, steam can be supplied to the jacket 33 to heat the cooking vessel 1 above the bottom heating means 3.

The control means 7 activates the bottom heating means 3 to heat the bottom 21 side of the cooking vessel 1 and roast foods in the cooking vessel 1. Control means 7
Is to operate the bottom heating means 3 and the side heating means 5 to boil the roasted food in the same cooking vessel 1. That is, the control means 7 includes a controller 35, a drive circuit 37, a steam source 39, and a water source 41.

The controller 35 is constituted by a microcomputer or the like, and controls the drive circuit 37, the steam source 39, the water source 41, and each motor on the conduction case side.

The drive circuit 37 is constituted by an inverter, and is adapted to supply a high-frequency current to the high-frequency heating coil of the bottom heating means 3. The steam source 39 is connected to the jacket 5 via a steam pipe 43 and a merge pipe 45. Accordingly, the steam source 39 can supply steam into the jacket 33 through the steam pipe 43 and the merge pipe 45 under the control of the controller 35. The water source 41 is connected to the jacket 33 via a water pipe 47 and a junction pipe 45. Therefore, the water source 41 can supply water into the jacket 33 through the water pipe 47 and the junction pipe 45 under the control of the controller 35. The water accumulated in the jacket 33 can be drained appropriately by a water pipe 49.

As described above, in the cooking device using the hybrid heating, the high frequency current is supplied to the bottom heating means 3 through the drive circuit 37 under the control of the controller 35, so that the bottom 21 is opposed to the bottom heating means 3 at the portion facing the bottom heating means 3.
An eddy current can be generated at the bottom, and the bottom 21 can be heated. Thereby, the foodstuff in the bottom part 21 can be heated and cooked at a high temperature. Also, the controller 35
Control, the steam pipe 43 from the steam source 39 and the merging pipe 4
When steam is supplied into the jacket 33 via the heater 5, the side of the heating pot 9 can be heated at a high calorie by the steam.

The water source 4 is controlled by the controller 35.
The heating state of the side heating means 5 can be adjusted by supplying water into the jacket 33 from 1 through the water pipe 47 and the junction pipe 45. The temperature of the steam from the steam source 39 and the water from the water source 41 can be adjusted and supplied to the jacket 33.

By controlling each motor on the side of the transmission case 27 under the control of the controller 35, the stirring shaft 11, the cutter shaft 15, and the screw shaft 17 can be rotated appropriately. Under the control of the controller 35, a high-frequency current is applied from the drive circuit 37 to the bottom heating means 3 so that the food in the cooking vessel 1 is heated to a high temperature by roasting a solid food or a liquid food such as oil. Can be heated at a high temperature.

Further, by supplying high-frequency current to the bottom heating means 3 and supplying steam into the jacket 33 from the steam source 39 at the same time, the roasting process is performed in the heating pot 9 of the same cooking vessel 1 by high calorie heating. Alternatively, the food material after the high-temperature heat treatment can be boiled and ripened.

FIG. 2 shows a flowchart of a method of heating and cooking the food to be subjected to the roasting and boiling processes. FIG. 2 shows an example of making a curry sauce. However, it can be applied not only to brown sauce and white horse that need to make roux, but also to roasted meat sauce with garlic roasting flavor and to make soup with miso. It is. Furthermore, the present invention can be applied to the case of making various seasonings such as sauces and sauces. In place of the solid roasting process, a configuration in which a liquid material such as oil is subjected to a high-temperature heat treatment, followed by a ripening treatment may be employed.

In the food cooking method according to the embodiment of the present invention, as shown in FIG. 2, the roasting step S21 as the first step is performed.
And the boiling step S22 as the second step are continuously performed in the same cooking vessel. The roasting step S2
In step 1, in step S211, flour, edible oil and fat, curry powder, salt, sugar, seasonings, and the like are measured.
Next, in step S212, the weighed flour or the like is prepared.

In step S213, the blended flour and the like are put into the cooking container 1 shown in FIG. After the introduction, the bottom heating means 3 is heated by the control of the controller 35, and the food in the cooking container is roasted. In the roasting step, the stirring shaft 11 is rotated, and the ingredients during the roasting process can be stirred. Curry roe is made by the roasting process in step S213.

Next, in step S221, water, seasonings and the like are put into the same cooking container 1 after being measured. This input is performed by the drive circuit 37 under the control of the controller 35.
The operation is performed by temporarily stopping the bottom heating means 3 via. In addition, when the cooking container 1 is supported via a measuring device using a load cell or the like, water, a seasoning, and the like can be directly charged into the cooking container 1 while checking the measurement output from the load cell. Next, under the control of the controller 35, a high-frequency current is applied to the bottom heating means 3 via the drive circuit 37, and the steam source 39 is controlled to perform the ripening process in the ripening step of step S221. In the boiling process, the stirring shaft 11, the cutter shaft 15, the screw shaft 17 and the like can be appropriately rotated to stir the ingredients during the boiling process. Curing sauce can be made by this boiling process.

As described above, in the embodiment of the present invention, both the roasting step S21 and the boiling step S22 can be performed in the same cooking vessel 1, and the curry roe is transferred from the roasting pot to the boiled pot as in the related art. This eliminates the need for steps such as performing the above steps, thereby greatly improving workability. In addition, since the step of transferring curry roe and the like from the roasting kettle to the boiled kettle can be omitted, transfer mistakes and the like can be prevented, and as a whole, the yield of food materials can be significantly improved. Furthermore, since the danger associated with the transfer of the hot food can be eliminated, it is not necessary to take various protective measures, and the operation can be performed easily.

FIG. 3 shows an embodiment according to a modification of the cooking device used in the first embodiment. The components corresponding to those in the above embodiment will be described with the same reference numerals. 3, the cutter shaft 15 and the screw shaft 17 of FIG. 1 are omitted. Therefore, FIG. 3 shows the motor 51 of the stirring shaft 11. 3, the roasting step S21 and the ripening step S22 can be performed continuously in the same cooking vessel 1 by the method shown in FIG. (Second Embodiment) FIG. 4 is a partially cutaway schematic view of a heating cooking device according to a second embodiment. The components corresponding to those in the first embodiment will be described with the same reference numerals.
In the second embodiment, the heating pot 9A of the cooking container 1A is formed in a drum shape, the body 19A forms a part of a spherical surface, and the bottom 21A is formed in a plane. The stirring shaft 11A is disposed horizontally, and a stirring blade 25A is attached to the stirring shaft 11A via a support rod 13A. The stirring blade 25A is
The one corresponding to the trunk 19A and the one corresponding to the bottom 21A are provided. The stirring shaft 11A is driven to rotate by a motor (not shown), and the motor is controlled by a controller 35.

The high-frequency heating coil of the bottom heating means 3A is provided from a flat bottom 21A to a fixed lower part of the spherical body 19A. Also, side heating means 5A
The jacket 33A is provided on the entire circumference along the body 19A above the bottom heating means 3A.

Therefore, also in the present embodiment, the roasting step S21 and the ripening step S22 are performed by the high-temperature heating by the bottom heating means 3A and the high calorie heating of the steam by the side heating means 5A by the heating and cooking method shown in FIG. Can be continuously performed in the same cooking container 1A. (Third Embodiment) FIG. 5 is a schematic diagram of a cooking device according to a third embodiment of the present invention. The components corresponding to those of the first embodiment will be described with the same reference numerals. The apparatus shown in FIG. 5 is different from the apparatus shown in FIG. 1 in that the cutter shaft 15 and the screw shaft 17 are omitted, and the stirring shaft 11B is horizontally arranged. With respect to the stirring shaft 11B, the support rod 13B
The stirring blade 25B is attached via the. Stirring shaft 1
1B is linked to a motor (not shown). The motor is controlled by the controller 35.

Therefore, also in this embodiment, by controlling the bottom heating means 3 and the side heating means 5, the roasting step S21 and the boiling step S22 can be performed in the same cooking vessel 1 as in the method of FIG. Can be performed continuously. (Fourth Embodiment) FIG. 6 shows a fourth embodiment of the present invention. The components corresponding to those of the first embodiment will be described with the same reference numerals. In the present embodiment, a pot 9C is used as the cooking container 1C. The pot 9C integrally includes a flat bottom portion 21C and a body portion 19C which rises vertically in a cylindrical shape through a curved surface portion on the bottom portion 21C.

In the present embodiment, the bottom heating means 3
C is a gas using gas, and an inner nozzle 53 and an outer nozzle 55 are arranged below the bottom 21C. The bottom heating means 3C is arranged in a cover 57 provided on the bottom 21C side of the pan 9C.

The inner nozzle 53 and the outer nozzle 55 are connected to a control valve 63 by gas pipes 59 and 61.
The control valve 63 is connected to a gas supply source 65. The control valve 63 is controlled by a drive circuit 37C.

In this embodiment, the controller 35
The opening degree of the control valve 63 is adjusted by the control of the drive circuit 37C by the
The gas is selectively supplied to the inner nozzle 53 and the outer nozzle 55 via the, and the bottom 21C of the pan 9C can be heated at a high temperature by the gas.

Also in this embodiment, the bottom heating means 3C
And high-calorie heating using steam from the side heating means 5 to perform hybrid heating, and the roasting step S21 and the boiling step S22 are continuously performed in the same cooking vessel 1C by the heating and cooking method of FIG. Can be done

In the embodiment shown in FIG. 6, it is a matter of course that a stirring device can be provided.

[Brief description of the drawings]

FIG. 1 is an overall schematic diagram of a heating cooking device according to a first embodiment of the present invention.

FIG. 2 is a flowchart of a heating cooking method according to the first embodiment.

FIG. 3 is an overall schematic diagram of a cooking device according to an embodiment of a modification of the first embodiment.

FIG. 4 is an overall schematic diagram of a heating cooking device according to a second embodiment of the present invention.

FIG. 5 is an overall schematic diagram of a cooking device according to a third embodiment of the present invention.

FIG. 6 is an overall schematic diagram of a heating cooking device according to a fourth embodiment of the present invention.

FIG. 7 shows a conventional method, wherein (a) is a roasting step and (b)
3 is a flowchart showing each of the boiling steps. ,

[Explanation of symbols]

 1, 1B, 1C Cooking container 3, 3A, 3C Bottom heating means 5, 5A Side heating means 7 Control means S21 Roasting step (first step) S22 Boiling step (second step)

 ──────────────────────────────────────────────────の Continued on the front page F term (reference) 4B035 LP02 LP06 LP21 LT01 LT02 LT06 4B036 LE02 LF05 LP01 LP02 LT01 LT02 4B054 AA03 AA16 AB01 AB20 BA05 BA10 BA12 BB12 CD02 CH02 CH11

Claims (3)

[Claims] 1. A jacket provided on the bottom side of a cooking vessel containing foodstuffs, which can be heated by bottom heating means using high-frequency induction or gas or superheated steam, and provided at an upper position of the cooking vessel with respect to the bottom heating means. The cooking vessel can be heated above the bottom heating means by side heating means for supplying steam to the food, and the bottom heating means and the side heating means are separately controlled. A first step of roasting solid food in the cooking container or heating liquid food at a high temperature by heating the bottom heating means; and the bottom heating means and the side heating means. And b. Heating the food in the cooking vessel to ripen the food ingredients, wherein the first step and the second step are continuously performed in the same cooking vessel. 2. A cooking container for accommodating ingredients, bottom heating means capable of heating the bottom side of the cooking container by high-frequency induction or gas or superheated steam, and an upper position of the cooking container with respect to the bottom heating means. A side heating means capable of heating the cooking vessel above the bottom heating means by supplying steam to the provided jacket; and operating the bottom heating means to heat the bottom side of the cooking vessel and perform the cooking. Roasting the solid foodstuff in the container or heating the liquid foodstuff to high temperature, operating the bottom heating means and the side heating means, after the roasting processing in the same cooking vessel or at high temperature heating An apparatus for heating and cooking food, comprising control means for boiling foods after the treatment. 3. The food cooking apparatus according to claim 2, further comprising a stirring device capable of stirring food in the cooking container with stirring blades.