WO2009151019A1

WO2009151019A1 - Cooking heater and cooking method

Info

Publication number: WO2009151019A1
Application number: PCT/JP2009/060429
Authority: WO
Inventors: 裕夫山川; 崇史常見; 学高橋; 誠一樋口; 正裕関根; 素直河合; 光義石田
Original assignee: 株式会社T.M.L; 埼玉県; 学校法人早稲田大学
Priority date: 2008-06-13
Filing date: 2009-06-08
Publication date: 2009-12-17
Also published as: JP5130363B2; JPWO2009151019A1

Abstract

Provided is a cooking heater for heating and cooking ingredients without causing heat denaturation which brings about deterioration in function, quality and tolerance of food while causing heat denaturation required for making the ingredients edible. A cooking heater (10) comprises a cooking compartment (12) provided with a cooking space (S) for containing ingredients (F), a boiler (14) for generating steam, first and second steam introduction pipes (41, 42) for spouting steam from the boiler (14) into the cooking compartment (12), and a control apparatus (55) for controlling introduction of steam into the cooking compartment (12). The cooking compartment (12) has an opening (38) communicating with the cooking space (S) and opening to the outside. The steam introduction pipes (41, 42) have a first spout (47) for spouting steam directly into the cooking space (S), and a second spout (48) for spouting steam to the vicinity of the opening (38), respectively. The control apparatus (55) regulates the flow rate of steam spouted from the spouts (47, 48) such that the cooking space (S) is filled with saturated moist air while maintaining the temperature in the cooking space (S) between 20-100°C.

Description

Cooking apparatus and cooking method

The present invention relates to a heating cooking apparatus and a heating cooking method, and more specifically, a heating cooking apparatus and a heating capable of causing mild heat denaturation at an optimum temperature to foods to obtain a high-nutrition, high-quality food. It relates to a cooking method.

Conventionally, a heating cooker that heats and cooks food using superheated steam at 100 ° C. or higher is known (see, for example, Patent Document 1). According to this cooking device, by placing the food in the superheated steam, the process of heating the food by the condensation heat generated by the contact of the superheated steam with the surface of the food, and the process of removing moisture from the surface of the food Then, the food is cooked.

In addition, a method of placing food in a space filled with saturated steam at 100 ° C. or lower and heating the food is disclosed (see Patent Document 2).
JP 2006-212037 A JP 2005-69550 A

However, since the heating cooker of Patent Document 1 uses superheated steam at 100 ° C. or higher, the tissue and cells in the food that existed before cooking are damaged, and the moisture and nutrient function As the components decompose and flow out, the moisture on the surface of the food is removed and dried, so that there is a problem that the best food quality cannot be obtained by cooking. As a result of intensive experimental research conducted by the present inventors, when heating a foodstuff, the heat denaturation of the foodstuff necessary for edibleness is sufficient at less than 100 ° C, whereas when it is 100 ° C or higher, the structure in the foodstuff and It was found that it causes unnecessary heat denaturation such as cell damage and decomposition of nutrient functional components. More specifically, when the temperature is lower than 100 ° C., heat denaturation occurs that causes gelatinization of starch, softening of fiber tissue, decomposition or inactivation of toxin (enzyme), molding due to protein denaturation, etc. It has been demonstrated that it causes thermal denaturation that leads to degradation and inactivation of the skin, decreased texture due to tissue disruption, and decreased stability during transportation and storage.

By the way, in the method disclosed in Patent Document 2, although the food is heated at 100 ° C. or lower, since the heat treatment is performed with saturated steam in which minute water droplets are not mixed, the surface of the food becomes easy to dry, There is a risk of causing damage to tissues and cells and loss of decomposition of nutrient functional components.

The present invention has been devised based on the above problems and knowledge, and its purpose is to improve the function and quality of food while causing heat denaturation necessary for edible food ingredients to be cooked. It is another object of the present invention to provide a cooking device and a cooking method capable of obtaining a food with high nutrition, high quality and high tolerance without causing thermal denaturation which causes a decrease in stability during transportation and storage.

(1) In order to achieve the above object, the present invention provides a cooking chamber provided with a cooking space for storing ingredients to be cooked, steam generating means for generating steam, and steam from the steam generating means. In the cooking device comprising a steam flow path leading into the cooking chamber, and a control means for controlling the introduction of steam from the steam generating means into the cooking chamber,
The cooking chamber includes an opening that opens to the outside through the cooking space,
The steam flow path includes a first jet nozzle that jets the steam directly into the cooking space, and a second jet nozzle that jets the steam in the vicinity of the opening,
The control means includes a temperature / humidity detection unit that detects the temperature and humidity in the cooking space, and steam from the first and second outlets according to the temperature and humidity detected by the temperature / humidity detection unit. A flow rate adjusting unit for adjusting the jet flow rate of
In the flow rate adjustment unit, while maintaining the temperature in the cooking space at a preset temperature of 20 ° C. or more and less than 100 ° C., the cooking space is maintained in a state filled with saturated humid air, A configuration is adopted in which the flow rate of the vapor from the first and second ejection ports is adjusted.

(2) Moreover, in the said flow volume adjustment part, the humidity in the said cooking space is controlled by adjusting the jet flow rate of the steam from the said 1st jet nozzle, and the jet of steam from the said 2nd jet nozzle The temperature of the cooking space is controlled by adjusting the flow rate.

(3) Here, it is preferable to adjust the flow rate of the vapor from the first and second ejection ports with a time difference.

(4) Moreover, the said cooking chamber is provided with a baffle member between the said opening part and the said cooking space, The said baffle member applies the said vapor | steam after applying the vapor | steam from a said 2nd jet nozzle. It is preferable to employ a configuration that is arranged so as to lead to the cooking space.

(5) Furthermore, it is preferable to employ a configuration in which an inert gas introduction unit that introduces an inert gas into the cooking space is further provided.

(6) Here, the opening may be provided on the lower side of the cooking space, while the inert gas introduction unit may be provided on the upper side of the cooking space.

(7) Moreover, the heating cooking method which concerns on this invention puts a foodstuff in saturated humid air 20 degreeC or more and less than 100 degreeC produced | generated by condensing steam, and heats the said foodstuff with the thermal energy at the time of the said condensation The method of cooking is taken.

In the present specification and claims, “saturated humid air” means humid air containing fine water droplets within a range of humidity of 90% to 100% under atmospheric pressure. Means air in which a part of the air is condensed and vapor and minute water droplets are mixed, and the humidity is in the range of 90% to 100%.

According to the configuration of (1), since the steam ejected from the second ejection port is exposed to the outside air through the opening, the temperature is lowered, and a part of the steam is condensed and contains minute water droplets. Introduced into the cooking space. In the cooking space, generation of saturated humid air at a preset temperature of 20 ° C. or more and less than 100 ° C. with a relatively simple configuration by adjusting the flow rate of the steam from the first and second jet ports. Is possible. When cooking the food using the saturated humid air generated in this way, a large amount of heat energy, which is the heat of condensation that is generated sequentially when the steam condenses in the contact area with the food, is sequentially transferred to the food via the micro water droplets. Will be. Conventional heat transfer heating using direct fire, steam, etc. requires a considerable temperature difference at the heat transfer interface in order to efficiently transfer heat, and the heat denaturation necessary for making edible even inside the food. In order to achieve this, it is necessary to contact a food with a heat source of 100 ° C. or higher. However, according to the present invention, cooking by the condensed heat energy sequentially generated at the contact portion with the food is performed, so even if the temperature difference at the heat transfer interface is reduced compared to the conventional heat transfer heating, The heat denaturation necessary for edible formation can be achieved, and efficient heat transfer can be performed to the food material. As a result, even with saturated humid air of less than 100 ° C., it is possible to bring about the thermal denaturation necessary to edible up to the inside of the food, and since the minute water droplets are mixed in the steam, the surface of the food is difficult to dry. Thus, it is possible to prevent damage to tissues and cells in the vicinity of the surface and decomposition loss of functional nutrient components, and provide high-nutrition and high-quality food. In addition, since the surface structure of the food material is not exposed to a high temperature and the surface structure is not damaged as compared with the conventional case, the quality deterioration with time can be suppressed and the quality of the food can be maintained for a long time. In addition, when the food after cooking is frozen, cell destruction is less likely to occur, and water separation at the time of thawing does not occur.

By configuring as described in (2) above, it becomes possible to generate saturated humid air of less than 100 ° C. with a relatively simple configuration.

According to the configuration of (3) above, since the non-interference control is performed in which the timing of the humidity control by the first ejection port and the timing of the temperature control by the second ejection port are shifted, the humidity control and the temperature control are mutually performed. The problem that it becomes difficult to control humidity and temperature in a cooking space by interfering with each other can be avoided.

With the configuration (4), the steam from the second jet outlet is prevented from being directly injected into the cooking space with a simple configuration, and is introduced through the steam jetted from the second jet outlet and the opening. Therefore, the contact time with the outside air can be lengthened, and the low-temperature air can be reliably introduced into the cooking space. In addition, the moist air having a low temperature is gently introduced into the cooking space and diffused, and the environment in the cooking space can be homogenized and stabilized.

According to the configuration of (5), since the inert gas is introduced into the cooking space, the cooking space can be brought into a low oxygen state, chemical oxidation during cooking of food, coloring by enzymes, generation of odorous substances Etc., and quality deterioration of foodstuffs after cooking can be prevented.

According to the configuration of (6) above, the inert gas is supplied from the upper side of the cooking space, and the low specific gravity inert gas is filled from the upper part of the cooking space, so that oxygen having a relatively high specific gravity exists in the cooking space. Can be discharged from the opening, and the inert gas can be efficiently filled into the cooking space.

According to the method (7), unlike the conventional heat transfer heating using steam, the food in the saturated humid air in which minute water droplets are mixed in the steam is heated by the condensation heat generated when the saturated humid air is generated. Therefore, as described above, while causing heat denaturation necessary for edible food ingredients, the food ingredients to be cooked are not subject to heat denaturation, which reduces the function, quality and resistance of food. A food product that provides nutrition, high quality and high tolerance can be obtained.

The schematic block diagram of the heat cooking apparatus which concerns on this embodiment. The schematic front view of the cooking chamber which comprises the said heating cooking apparatus. FIG. 2 is a schematic sectional view taken along line AA in FIG. 1. The schematic partial enlarged view for demonstrating the flow of the saturated vapor | steam near an open part. The schematic sectional front view which shows the area | region of the left half of the heat cooking apparatus which concerns on a modification. FIG. 6 is a schematic sectional view taken along line BB in FIG. 5.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

FIG. 1 shows a schematic configuration diagram of a cooking device according to the present embodiment. In this figure, the cooking device 10 serves as a cooking chamber 12 provided with a cooking space S in which a food F to be cooked is stored, and steam generating means for generating steam supplied into the cooking chamber 12. A boiler 14, a steam flow path 16 that guides steam from the boiler 14 into the cooking chamber 12, and a control unit 17 that controls introduction of steam from the boiler 14 into the cooking chamber 12 are configured.

As shown in FIGS. 1 to 3, the cooking cabinet 12 is disposed on the bottom side of the main body 19, a hollow box-type main body 19 whose bottom side is open, a leg body 20 that supports the main body 19 from below. In addition, a food installation body 22 on which the food S to be cooked is installed, and an elevating means 23 that raises and lowers the food installation body 22.

The main body 19 includes a top wall 25 located on the upper end side,

side walls

26 and 26 connected to the left and right ends of the top wall 25, a front wall 27 and a rear wall 28 connected to the front and rear ends of the top wall 25 and the side wall 26. And the bottom side is an open space 30.

The food installation body 22 is fixed along the outer periphery of the end member 34, the plate-shaped end member 34 fixed along the outer periphery of the table 33, the substantially rectangular plate-like table 33 on which the food F is placed. And a plate-like baffle member 36. The baffle members 36 are fixed at a plurality of upper and lower portions on the surface of the end member 34 opposite to the table 33, and are arranged so as to extend in the horizontal direction.

The food material installation body 22 configured in this manner is located under the main body 19 through the open space 30 and the cooking position of the food F located inside the main body 19 (see FIG. 1) through the open / close means 23. It raises / lowers between the taking in / out position (see FIG. 2) of the food F located outside. In addition, the food installation body 22 has a planar size smaller than the planar size of the open space 30, and the opening 38 that opens between the inside and outside of the main body 19 when in the cooking position of FIG. It is formed along the inner circumference on the bottom side. Therefore, at the heating cooking position, a space surrounded by the walls 25 to 28 of the main body 19 and the food installation body 22 becomes the cooking space S, and the cooking space S is opened to the outside through the opening 38, The opening 38 allows the outside air to be introduced into the cooking space S and the air in the cooking space S to be discharged. In addition, between the inner peripheral part of the main body 19 and the outer peripheral part of the food material installation body 22, an open flow path 40 connected from the opening 38 to the cooking space S is formed, and the baffle member 36 is It arrange | positions in the middle of the open flow path 40, and becomes a size which does not obstruct | occlude the said open flow path 40 completely.

As the elevating means 23, a known device is used that allows the food installation body 22 to move up and down using an actuator such as a motor, a cylinder (not shown), and the device configuration is not the gist of the present invention. Detailed description is omitted. In addition to the electric type using an actuator, a manual type using a mechanism such as a handle, a belt, or a gear can be adopted as the lifting means 23.

The boiler 14 has a known structure and generates saturated water vapor. In addition, as a steam generation means, as long as saturated water vapor | steam can be generated, it is also possible to substitute for apparatuses and apparatuses other than the boiler 14. FIG.

As shown in FIG. 1, the steam flow path 16 includes first and second

steam introduction pipes

41 and 42 disposed on the upper and lower sides inside the main body 19, the boiler 14, and the first and second steam. First and

second pipes

44 and 45 connected between the

introduction pipes

41 and 42 are provided.

The first and second

steam introduction pipes

41 and 42 are each provided in a frame shape extending along the inner periphery of the main body 19, and the first steam that ejects saturated steam from the boiler 14 into the main body 19. And the

2nd jet nozzles

47 and 48 are formed at fixed intervals. That is, the first outlet 47 formed in the first steam introduction pipe 41 located on the upper side of the main body 19 is provided so as to jet saturated steam directly from above the cooking space S. As shown in FIG. 4, the second ejection port 48 formed in the second steam introduction pipe 42 located on the lower side ejects saturated steam into the open flow path 40 toward the baffle member 36. Is provided.

As shown in FIG. 1, the control means 17 includes a temperature / humidity sensor 50 as a temperature / humidity detection unit that is disposed in the main body 19 and detects the temperature and humidity in the cooking space S, and the first and second sensors. Control equipment for controlling the operation of the first and second valves 52 and 53 based on the detection values of the first and second valves 52 and 53 provided in the middle of the

pipes

44 and 45 and the temperature and humidity sensor 50. 55. Here, the first and second valves 52 and 53 and the control device 55 are configured to supply saturated steam from the first and

second ejection ports

47 and 48 according to the temperature and humidity detected by the temperature and humidity sensor 50. It functions as a flow rate adjustment unit that adjusts the ejection flow rate.

The control device 55 is configured by software and / or hardware, and includes a plurality of program modules and / or processing circuits such as a processor. In the control device 55, the inside of the cooking space S is saturated humid air while maintaining the temperature in the cooking space S at a preset temperature (hereinafter referred to as “set temperature”) of 20 ° C. or more and less than 100 ° C. The first and second valves 52 and 53 are appropriately switched so as to maintain the filled state, and the flow rate of the saturated steam from the first and

second jet ports

47 and 48 is adjusted.

Next, the operation of the cooking device 10 will be described.

First, the table 33 is lowered to the loading / unloading position of the food F in FIG. 2, and the food F to be cooked is placed on the table 33. And if the raising / lowering means 23 is operated, the table 33 will raise and will enter into the main body 19, and will stop the raise, when the heating cooking position of the foodstuff F of FIG. 1 is reached. In this state, as shown in FIGS. 1 and 3, an opening 38 that opens to the outside is formed around the food installation body 22 including the table 33 in the bottom side portion of the main body 19. . Therefore, as will be described later, it is possible to ventilate the cooking space S between the cooking space S in the main body 19 and the outside through the opening 38 while cooking the food F.

After completing the setting of the food F as described above, the temperature in the cooking space during cooking is set to 20 ° C. or more and less than 100 ° C. When a switch (not shown) is turned on, saturated steam from the boiler 14 is The first and

second steam pipes

44 and 45 are led to the first and second

steam introduction pipes

41 and 42 and ejected from the first and

second ejection ports

47 and 48. At this time, saturated steam from the first jet outlet 47 located on the upper side is directly jetted into the cooking space S, but saturated steam from the second jet outlet 48 located on the lower side is two in FIG. As indicated by the dotted line, the cooking space is ejected from the gap A between the inner peripheral portion of the main body 19 and the baffle member 36 after being ejected toward the baffle member 36 in the open flow path 40 and hitting the baffle member 36. S is ejected. In this process, outside air is introduced into the open channel 40 from the opening 38, and the saturated vapor ejected from the second ejection port 48 is cooled and condensed in the open channel 40, and becomes minute. It is supplied to the cooking space S as saturated moist air containing water droplets. At this time, the saturated steam ejected from the second ejection port 48 hits the baffle member 36 without being directly ejected into the cooking space S and stays in the open flow path 40 in a low temperature atmosphere for a certain period of time. For this reason, the above-mentioned condensation is performed effectively, and moreover, it is gently supplied into the cooking space S as saturated humid air and contributes to the homogenization of the atmosphere of the cooking space S. The saturated moist air thus guided to the cooking space S is appropriately mixed with the saturated steam ejected from the first ejection port 47, and saturated moist air having a set temperature of less than 100 ° C. is generated in the cooking space S. Will be. At this time, the control device 55 performs humidity control for adjusting the humidity of the cooking space S and temperature control for adjusting the temperature of the cooking space S. Specifically, the humidity control is performed by operating the first valve 52 and adjusting the flow rate of the saturated steam from the first outlet 47 in accordance with the relative humidity of the cooking space S detected by the temperature / humidity sensor 50. By doing so, the relative humidity in the cooking space S is maintained at a specified value between 90% and 100%. That is, when the minute water droplets of the saturated moist air in the cooking space S become excessive, saturated steam is ejected from the first jet port 47, and the wetness degree of the air in the cooking space S is reduced to the specified value. maintain. On the other hand, the temperature control adjusts the ejection flow rate of the saturated steam from the second ejection port 48 by operating the second valve 53 according to the temperature in the cooking space S detected by the temperature / humidity sensor 50. Thus, the cooking space S is maintained at the set temperature. That is, when the temperature detected by the temperature / humidity sensor 50 rises above the set temperature, the flow rate of the saturated steam from the second outlet 48 is decreased, and conversely, the temperature / humidity sensor 50 detects the temperature. When the temperature drops below the set temperature, the flow rate of the saturated steam from the second jet port 48 is increased. The humidity control and the temperature control are performed with a time difference so as not to interfere with each other, and the ejection flow rate from the second ejection port 48 is relatively larger than the ejection flow rate from the first ejection port 47. To be done.

Therefore, according to such an embodiment, the saturated steam ejected from the second ejection ports 48 that are relatively more numerous than the first ejection ports 47 changes the flow direction by the baffle member 36, while saturated humid air. As a result, the atmosphere of the cooking space S is stabilized, and a saturated humid air of 20 ° C. or more and less than 100 ° C. can be generated in the cooking space S with a relatively simple configuration. .

Further, according to an experimental study conducted by the present inventors, a cooking method using the cooking device 10, that is, cooking by placing the food F in saturated humid air of 20 ° C. or more and less than 100 ° C. The cooking method is sufficient to edible starch, fiber, and protein in food F, and can prevent tissue and cell damage and loss of nutritional functional components compared to other cooking methods. Proven to produce high quality, high nutrition, high quality food. This will be described in detail below.

Example 1
Using the cooking device 10 of the same principle as in this embodiment, about 188 grams of spinach, after cooking at the time and temperature required for edible cooking, store refrigerated, 1 day, 5 days, 10 days after cooking Each mass was measured and the mass ratio (%) to the mass (188 grams) before cooking was determined.

(Comparative Example 1)
About the same amount of spinach as in Example 1, after cooking, time required for edible, in the same manner as in Example 1, measure the mass after 1 day, 5 days, and 10 days after cooking, respectively, the mass before cooking The mass ratio (%) to was determined.

(Comparative Example 2)
About the same amount of spinach as in Example 1, after steaming for the time required for edible, in the same manner as in Example 1, the masses after 1 day, 5 days, and 10 days after cooking were measured, and the mass before cooking. The mass ratio (%) to was determined.

The above results are shown in the following table.

From the above results, the ratio of the mass change of the ingredients in Example 1 cooked by the cooking method by the cooking apparatus 10 of the present embodiment is the ingredients in Comparative Examples 1 and 2 cooked by another cooking method. Obviously, it is less than the rate of mass change. That is, in the cooking method of the present invention, the mass change due to the tissue or cell damage or the outflow of moisture and nutritional functional components is reduced by cooking as compared with other cooking methods. It can be seen that the loss of nutrients and nutrient functional components over time can be suppressed, and a high-quality food that does not impair nutrients can be provided. Similar results were obtained for carrots and radishes when similar experiments were conducted.

That is, in the cooking method according to the present invention, the food is cooked at a temperature lower than 100 ° C., and the surface of the food is not exposed to a high temperature of 100 ° C. or higher. Ingredients can be cooked without breaking. In the present invention, the heat of condensation is generated when the saturated humid air is generated, and the food is cooked by being transferred to the food via the minute water droplets in the saturated humid air. For this reason, in the conventional cooking method by heat transfer heating, in order to make the inside of the food material edible, the surface side inevitably had to be at a high temperature of 100 ° C. or more, but more efficient heat transfer than before. It becomes possible, and even saturated humid air having a temperature of less than 100 ° C. is sufficient to make the inside of the food material edible.

In addition, in the heating cooking apparatus 10, the second outlet 48 is not limited to the position and aspect of the above embodiment, as long as steam can be ejected in the vicinity of the opening 38 so as to be easily exposed to the outside air. Regardless of the inside or outside of the main body 19, various positions and modes can be adopted.

Also, as shown in FIGS. 5 and 6, the arrangement of the baffle members 36 can be changed so that the baffle members 36 are separate from the table 33. The baffle member 36 in this modification is not attached to the end member 34, but is attached to a support member 61 made of a frame body arranged outward along the end member 34. The support member 61 is disposed in the opening 38 and is fixed to the side wall 26 by a fixing member 62 at several upper and lower portions. The baffle member 36 extends substantially horizontally from the support member 61 toward the side wall 26 so as not to completely close the open flow path 40. 5, a slight gap 63 is formed between the end member 34 and the support member 61 at the position of the table 33 indicated by the solid line in FIG. The raising / lowering of the table 33 is not hindered by the interference with the support member 61. The width of the gap 63 is minimized so as not to hinder the control of the temperature and humidity in the cooking space S. In addition, as long as the raising / lowering of the table 33 is not inhibited, the gap 63 may be sealed with a sealing material (not shown) to prevent the flow of air in the cooking space S through the gap 63.

According to this configuration, the baffle member 36 is fixed to the side wall 26 and is separate from the table 33, and therefore does not move as the table 33 moves up and down. Therefore, as shown by a two-dot chain line in FIG. 5, when the table 33 is in the loading / unloading position of the food F, the baffle member 36 cannot be exposed in the vicinity of the table 33, and the food F is unexpectedly damaged by the exposure. Damage to the apparatus including the baffle member 36 and the baffle member 36 can be prevented, and operational troubles when the food F is put in and out can be reduced. Further, when the height position of the table 33 can be adjusted, the relative positional relationship between the baffle member 36 and the second ejection port 48 can be made constant regardless of the height position of the table 33, and the table Even if 33 moves slightly above or below the position of the solid line in FIG. 5, the saturated vapor can be guided from the second ejection port 48 to the open flow path 40 in the same state regardless of the movement.

In addition, the baffle member 36 is different from the above embodiment as long as the flow direction of the saturated steam can be changed so that the saturated steam from the second ejection port 48 is not directly ejected into the cooking space S. It can be in shape and arrangement. Alternatively, the baffle member 36 can be omitted when the same effect as described above can be obtained by applying saturated steam from the second ejection port 48 to the inner wall of the main body 19 or the like.

Further, as shown in FIGS. 5 and 6, an inert gas introduction pipe 64 (inert gas introduction portion) capable of introducing the heated inert gas into the cooking space S is disposed above the cooking space S. You can also. The inert gas introduction pipe 64 is configured to eject an inert gas such as nitrogen gas and argon gas supplied from a gas supply device (not shown) from the gas ejection port 66 toward the cooking space S. Further, the inert gas introduction pipe 64 is arranged in the vicinity of the first steam introduction pipe 41 arranged on the upper side of the cooking space S, and is partitioned by the heat exchange plate 67 from the first steam introduction pipe 41. It has become. The heat exchange plate 67 is fixed to the top wall 25 so as to be in contact with or close to the first steam introduction pipe 41 and is heated by the first steam introduction pipe 41. The inert gas thus heated is heated to a temperature at which the food F is heated by heat radiation from the heat exchange plate 67. Thus, when the heated inert gas is ejected from the upper part of the cooking space S, the low-temperature air containing oxygen having a higher specific gravity than the inert gas causes the opening 38 below the cooking space S. The cooking space S is filled with an inert gas, and the cooking space S is in a low oxygen state. When the food F is cooked in this low oxygen state, chemical oxidation, coloring by enzymes, generation of odorous substances, and the like can be suppressed for the food F. The introduction of the inert gas into the cooking space S can be performed not only before cooking the food F, but also during cooking, in this case, the low oxygen state of the cooking space S during cooking is in this case. Can be maintained. In addition, it is good also as a structure which employ | adopts other heat exchange means, such as a heat exchanger which is not illustrated, and heats an inert gas to the heating temperature of the foodstuff F.

5 and 6, a mode in which the arrangement of the baffle members 36 is changed and a mode in which an inert gas introduction pipe 64 is newly provided are applied to the embodiment in FIG. 1 and the like. However, there is no necessity of coexisting these two modes, and either one of the modes can be applied.

In addition, the configuration of each part of the apparatus according to the present invention is not limited to the illustrated configuration example, and various modifications are possible as long as substantially the same operation is achieved.

10 Cooking device 12 Cooking chamber 14 Boiler (steam generating means)
16 Steam flow path 17 Control means 36 Baffle member 38 Opening part 47 1st jet outlet 48 2nd jet outlet 50 Temperature / humidity sensor (temperature / humidity detection part)
52 1st valve (flow rate adjustment part)
53 Second valve (flow rate adjuster)
55 Control equipment (flow rate adjustment part)
64 Inert gas introduction pipe (inert gas introduction part)
S Cooking space

Claims

A cooking chamber provided with a cooking space in which ingredients to be cooked are stored, steam generating means for generating steam, a steam flow path for introducing steam from the steam generating means into the cooking chamber, and the steam generation In a heating cooking apparatus comprising a control means for controlling the introduction of steam from the means into the cooking chamber,
The cooking chamber includes an opening that opens to the outside through the cooking space,
The steam flow path includes a first jet nozzle that jets the steam directly into the cooking space, and a second jet nozzle that jets the steam in the vicinity of the opening,
The control means includes a temperature / humidity detection unit that detects the temperature and humidity in the cooking space, and steam from the first and second outlets according to the temperature and humidity detected by the temperature / humidity detection unit. A flow rate adjusting unit for adjusting the jet flow rate of
In the flow rate adjustment unit, while maintaining the temperature in the cooking space at a preset temperature of 20 ° C. or more and less than 100 ° C., the cooking space is maintained in a state filled with saturated humid air, A cooking apparatus characterized by adjusting the flow rate of the steam from the first and second ejection ports.
The flow rate adjusting unit controls the humidity in the cooking space by adjusting the flow rate of the steam from the first jet port, and adjusts the flow rate of the steam from the second jet port. The heating cooking apparatus according to claim 1, wherein the temperature in the cooking space is controlled.
The cooking apparatus according to claim 2, wherein the adjustment of the flow rate of the steam from the first and second outlets is performed with a time difference.
The cooking chamber is provided with a baffle member between the opening and the cooking space, and the baffle member guides the steam to the cooking space after applying the steam from the second jet port. It is arrange | positioned at the heating cooking apparatus of Claim 1.
2. The cooking apparatus according to claim 1, further comprising an inert gas introduction unit for introducing an inert gas into the cooking space.
The cooking apparatus according to claim 5, wherein the opening is provided below the cooking space, and the inert gas introduction part is provided above the cooking space.
A cooking method characterized by placing food ingredients in saturated humid air of 20 ° C. or higher and lower than 100 ° C. generated by condensing steam, and cooking the food ingredients with heat energy at the time of condensation.