JP2002090052A - Method of low temperature cooking and apparatus thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide the improved method of the cooking of such as boiling dry matters such as dried beans which requires a long time and which cannot be improved by the conventional method of cooking of such as reducing the salting time of pickles by the cytoclasis of vegetables for improving the permeation of seasoning material by freezing the vegetables using a refrigerator as cooking apparatus in the cooking at home. SOLUTION: The boiling time of immersion liquid type materials 51b of such as beans can be drastically reduced by cooking the material with the processing of causing cytoclasis with the repeated slow freezing and thawing of the immersion liquid materials 51b after the immersion of the dry matters such as dried beans at a predetermined temperature and for a predetermined time reducing the long immersing time.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-temperature cooking method by freeze-thaw for reducing the cooking time of stewed beans and the like, and an apparatus therefor.

[0002]

2. Description of the Related Art In modern society, convenience is required for all housework such as cleaning and washing. Especially in recent years, cooking is also required to be simple and fast, and cooking that takes a lot of time and effort is avoided, making it less likely to be cooked, and home cooking tends to be forgotten. The tendency is remarkable in beans dishes. In the past, beans cooked in each home were also slow and cumbersome, so they were less often cooked in everyday homes.

However, with the recent trend of health booms and ethnic foods, food manufacturers have developed convenient products such as seasoned boiled bean packs, boiled bean packs and canned foods that save the trouble of returning and boiling dried beans. Because of the fact that there have been many shops that handle bean dishes in various ways, such as side dishes,
Beans are being reviewed and there are signs that beans will be revived at home.
However, for housewives, seasoned boiled bean packs have a strong taste, so considering their health, it is difficult to arrange them on the table as they are, and boiled packs and canned foods are used as salads etc. There are many problems such as a large amount of boiled beans and a small amount of boiled beans.

[0004] Therefore, boiled dried beans individually for each household and store them in a refrigerator or a freezer can be used in daily homemade various home cooking. Its merits are great, such as adding color, widening the variety of dishes, and being useful for health. Therefore, there is a strong demand not only for stewed beans but also for shortening the time for stewed dishes.

In recent years, the development of refrigerators has been remarkable,
Refrigerator room, freezer room, vegetable room, partial, ice temperature, chilled,
There is a room such as an independent ice room, and various foods can be stored in the optimal room for each, and foods can be stored more deliciously, safely, hygienically, and efficiently for a long time. Although this has greatly improved our quality of life, refrigerators at this time have not yet changed their main purpose of storing food.

At present, a method of using this refrigerator for cooking is being studied. There are various operations in cooking, which can be broadly divided into two operations. One is a non-heating operation, which includes washing, dipping, cutting, crushing, grinding, stirring, mixing, squeezing, filtration, cooling, freezing, thawing, and coagulation. The other is a heating operation, which includes baking, frying, frying, steaming, boiling, and boiling. Most of the non-heating operation is often performed as a pretreatment of the heating operation, and is an important operation that greatly affects the subsequent heating operation and finish. Refrigerators often play the role of cooling, freezing, thawing, and coagulation during non-heating operations, and furthermore, by automatically performing these operations in combination, it is possible to save the trouble of pretreatment.

As a conventional technique for using a refrigerator as a cooking apparatus, there is Japanese Patent Application Laid-Open No. 4-73583, and the configuration thereof will be described below with reference to FIG.

[0008] Reference numeral 1 denotes a low-temperature cooking device for a freezer-refrigerator which is formed by partitioning a freezer compartment 2 and a refrigerator compartment 3 by partition walls. Reference numeral 4 denotes a low-temperature cooking chamber having a heat insulating material 5 on the outer periphery and a door 6 which can be opened and closed at the front opening. Reference numeral 11 denotes a compressor 7 in which the refrigerant is pressurized and the refrigerant liquefied in the condenser 8 is supplied to the expansion valve 9.
The cooling means comprises a cooler 10 which is cooled by being vaporized at a stretch. The cooling air cooled by the cooling means 11 is forcibly ventilated by the blowing means 12 and sent to the low-temperature cooking chamber 4 via the blowing path 13. Like that. Reference numeral 14 denotes a temperature control means such as a damper thermostat, which is provided in the air passage 13.
The low-temperature cooking chamber 4 is maintained at an appropriate temperature. Further, a heating means 17 including an upper heater 15 and a lower heater 16 is installed in the cooking chamber 4. Reference numeral 19 denotes a control panel for setting the temperature and time in the low-temperature cooking chamber 4 in accordance with the ingredients 18 in the low-temperature cooking chamber 4. By setting these keys, an appropriate control panel corresponding to each material or the like is set. Temperature control is performed. Therefore, the user puts the foodstuffs 18 into the low-temperature cooking chamber 4 and makes settings according to the foodstuffs 18 using the control panel 19, whereby the cooling means 1
The cold air cooled in 1 is blown by the blowing means 12 into the low-temperature cooking chamber 4.
Circulates inside, freezes the ingredients 18 for a certain period of time according to the setting,
After the protoplasm separation has taken place, a state is established in which the seasoning material can penetrate. Next, the food 18 is heated by the heating means 17 of the upper and lower heaters 15 and 16 to promote penetration of the immersed seasoning material. Therefore, it is possible to reduce the salting time of the pickles by creating the environment where the seasoning material can be permeated by freezing without adding salt so that the pickles can be reduced in salt and at the same time the cooking material can be easily penetrated. I can do it.

[0009]

However, the above-mentioned conventional structure is limited to pickled food as an ingredient, and the effect of shortening the pickling time by causing a protoplasmic separation in an ingredient originally containing water is caused. However, protoplasmic isolation is not effective for all foodstuffs, and moisture-free dry matter, such as dried beans, cannot reduce the boiling time.

[0010] In addition, there is a problem that cells are destroyed when freezing or heat treatment is performed in the early stage of preservation, and the preservation time is shortened. Was.

An object of the present invention is to solve the above-mentioned conventional problems, and an object of the present invention is to provide a low-temperature cooking method capable of stably softening a material to be cooked or a food material and an apparatus therefor.

[0012]

According to the first aspect of the present invention, the material to be cooked is softened by freezing the material to be cooked.

According to a second aspect of the present invention, there is provided a freezing step of freezing a material to be cooked to produce a frozen material, and a thawing process of melting the frozen material to produce a thawed material. By repeating the process once or more,
By repeatedly freezing and thawing the ingredients to be cooked during refrigerated storage, the protoplasmic separation is ensured even if the freezing temperature is not extremely low, and thawing is possible in a short time because the temperature is not extremely low Therefore, repetition of freezing and thawing becomes easy.

According to a third aspect of the present invention, the material to be cooked is refrigerated, and the freshness of the material to be cooked is maintained.
Cooking can be started when desired.

According to a fourth aspect of the present invention, the food material is pre-processed in a pre-processing step to be a material to be cooked, and the pre-processing is performed so that the freezing and thawing processes in the next step are effectively performed. In the process, seasoning with a seasoning and size cutting to an appropriate size are performed, so that the effect of permeation can be sufficiently exhibited and the finish is delicious.

According to a fifth aspect of the present invention, the processing temperature for preserving foodstuffs in the pretreatment step is controlled to 20 ° C. or more and 50 ° C. or less, so that the effect of immersion with water or a seasoning liquid is improved, and If so, water was sufficiently absorbed, and the fermentation treatment of the fermentation enzyme material was enabled.

According to a sixth aspect of the present invention, the pretreatment step is to immerse the food in water or a seasoning liquid.
By performing a water-absorbing process before the freezing process, the absorbed water causes cell destruction by freezing, and by performing the freezing process together with the liquid, the penetration into the broken portion is further improved. .

According to the invention of claim 7, the foodstuff is cereals such as rice, brown rice, beans and the like. In particular, cereals having a low water content are immersed in water or a seasoning liquid, and the water content is reduced in the pretreatment before the freezing treatment. Absorbing will surely cause cell destruction,
It brings out the effect of softening the ingredients.

[0019] The invention according to claim 8 is to irradiate the food or the material to be cooked with high frequency or microwave before the freezing process, thereby utilizing the penetration power of the high frequency or microwave into the food. Heating the inside of the food to be cooked not only suppresses enzymatic reactions, but also freezes and thaws, while cell destruction on the surface progresses relatively. Softening is promoted.

According to a ninth aspect of the present invention, the food material or the food material to be cooked is cut in advance to a thickness of 3 cm or less. It is like that.

According to a tenth aspect of the present invention, in the freezing step, the passage time in the maximum ice crystal temperature range from -1 ° C to -5 ° C is set to a freezing speed of 30 minutes or more. Slowing makes the ice crystals larger, increases the cell destruction rate and shortens the simmering time. The simmering time can be reduced to half or less than the case of simmering without pretreatment.

According to the eleventh aspect of the present invention, the freezing temperature zone in the freezing treatment step is set to -10 ° C or lower, and the freezing temperature is set to-
By setting the temperature to 10 ° C. or lower, most of the foodstuffs usually eaten can be completely frozen.

According to a twelfth aspect of the present invention, when the freezing step and the thawing step are repeated,
By storing in a temperature zone around 0 ° C., the preservation period can be extended, the thawing work is not required, and the food can be eaten as it is conveniently.

According to a thirteenth aspect of the present invention, there is provided a cooking chamber capable of storing foods and ingredients to be cooked and water or seasoning liquid, cooling means for the cooking chamber, heating means, and the cooling means and heating means. A temperature control means for controlling and maintaining the cooking chamber at a predetermined temperature; a control panel capable of setting the temperature, time, and number of repetitions of the temperature control means; and a cooking start button. With the temperature control means along the input setting conditions, the cooking chamber has a function of repeating the storage temperature zone, the freezing temperature zone, and the thawing temperature zone with the cooling means and the heating means, and the immersion cooking ingredients and water or seasoning liquid. Just press the cooking start button at the same time and the immersion liquid that has infiltrated the food and the material to be cooked will automatically freeze, causing cell destruction and expanding cell destruction. Complimentary wireless Internet access as, the greater the effect of shortening the stew time, to provide an apparatus which can be reduced to less than half the time simmer than when cooked without pretreatment.

The invention according to claim 14 has a microwave oven function capable of irradiating microwaves into the cooking chamber, and the plasma from the core tends to be insufficient by freeze-thaw processing due to the mounting of the microwave oven. It causes destruction and makes it possible to suppress the enzymatic reaction by heating,
Low temperature damage can also be suppressed.

According to a fifteenth aspect of the present invention, the cooking end time can be set on the control panel, and the start time of the freezing process is automatically set by back calculation of the cooking time. It does not enter the freezing process, keeps the cell free of destruction, and starts the freezing process by calculating the cooking end time backward, so that it is possible to avoid as much as possible to reduce the preservation of food due to cell destruction. .

[0027]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of a low-temperature cooking method and a low-temperature cooking apparatus according to the present invention will be described below with reference to FIGS. The same components as those in the related art are denoted by the same reference numerals, and detailed description is omitted.

(Embodiment 1) FIG. 1 is a longitudinal sectional view of a low-temperature cooking apparatus which is a refrigerator with freeze-thaw control according to Embodiment 1 of the present invention.

In FIG. 1, reference numeral 21 denotes an outer box 22 and an inner box 23.
And a low-temperature cooking device for a refrigerator including a freezing compartment 26 and a refrigerating compartment 25 which are defined and formed in a heat insulating material 24 filled between the two boxes 22 and 23. Reference numeral 27 denotes a low-temperature cooking chamber provided on one surface of the refrigerator compartment 25. Reference numeral 28 denotes a compressor of a refrigeration cycle provided at the bottom of the refrigerator main body 1, and reference numeral 29 denotes a cooling means including a cooler provided at the back of the freezing chamber 26.

Reference numeral 30 denotes a blower for forcing the cool air cooled by the cooling means 29 into the refrigeration room 25, freezing room 26, and low-temperature cooking room 27, and 31 denotes an electric fan provided at the entrance of the low-temperature cooking room 27. This is a damper thermo 31 as a damper device for adjusting the amount of cool air inflow by input, and is configured to open and close the damper 33 by the driving force of a motor 32.

Reference numeral 34 denotes a discharge duct for guiding cool air from the blower 30 to the low-temperature cooking chamber 27, and 35 denotes a low-temperature cooking chamber 27.
This is a suction duct for returning cold air whose inside has been cooled to the cooling means 29.

FIG. 2 is a longitudinal sectional view showing the internal structure of the low-temperature cooking chamber of the refrigerator according to the first embodiment of the present invention, and FIG. 3 is a perspective view of the low-temperature cooking chamber.

2 and 3, reference numeral 36 denotes an outer box made of synthetic resin, 37 denotes an inner box made of metal such as stainless steel plate,
It comprises a curved reflecting plate 38, a bottom plate 39 disposed below the reflecting plate 38 and a substantially U-shaped side plate 40 connected to the two plates 38, 39 on three sides.

A container 51a is set in the low-temperature cooking chamber 27 for cooking foods such as beans and materials to be cooked.
51b is a foodstuff set in 51a. A door 41 is provided at the front opening of the inner box 37 so as to be openable and closable. The door 41 has a double structure made of a synthetic resin having an air layer formed to enhance heat insulation. It consists of.

Reference numeral 42 denotes a heating means using a radiant heater 43 made of a quartz glass tube which is provided at a predetermined interval so as to face the reflection plate 38 of the inner box 37, and emits far infrared rays of about 5 μm or more. Although it radiates well, for example, the surface may be baked and painted with a ceramic paint containing silicon or the like as a main component to further enhance the radiation efficiency of far-infrared rays.

Reference numeral 52 denotes a temperature sensor, such as a thermistor, which is brought into close contact with the center of the back surface of the bottom plate 39 in a thermally conductive manner. Reference numeral 44 denotes a cotton-like heater that is thermally conductively adhered to the back surface of the bottom plate 39 with an aluminum foil or the like. Reference numeral 45 denotes a burn prevention defense mounted to cover the radiant heater 43 at regular intervals. It is a net. Reference numeral 46 denotes a heat insulating material inserted between the outer box 36 and the inner box 37, and a discharge air passage 4 communicating with the discharge duct 34 and the damper thermo 31 at an upper portion thereof.
7. A suction air passage 48 communicating with the suction duct 35 is formed at the rear.

Reference numeral 49 denotes the inside of the low-temperature cooking chamber 27 and the discharge air passage 4
7 are formed in the reflection plate 38 of the inner box 37 so as to communicate with the suction port 7, and the suction port 50 formed in the side plate 40 of the inner box 37 is connected to the inside of the low-temperature cooking chamber 27 and the suction air passage 48. Mouth.

The temperature of the food is indirectly detected by the first temperature sensor 52, and the time until the temperature rises to a predetermined temperature is used as information, and the subsequent cooling time, heating time and its pattern are automatically determined. Is determined, and the second temperature sensor 53 detects the room temperature in the low-temperature cooking room,
After completion of the low-temperature cooking, the food is maintained at a low temperature range of -3C to 3C suitable for storage of food.

Reference numeral 54 denotes a magnetron 55 and a waveguide 5
6 and the antenna 57, 2.47 in the low-temperature cooking chamber 27.
It is a microwave oven function that irradiates microwaves of GHz,
When the door 41 is opened, the switch 58 is operated regardless of the driving condition of the microwave oven, so that irradiation can be stopped from the viewpoint of safety.

FIG. 4 is a control panel of a low-temperature cooking room of the low-temperature cooking device according to the first embodiment of the present invention.

In FIG. 4, reference numeral 60 denotes a control panel provided on a part of the outer shell of the refrigerator body 1, which is used by a user to select a desired food, such as beans, rice, meat, fish, natto, miso, salad, and stew. Ingredient setting key 6 for selecting cooking of ingredients, etc.
1, or a cooking method setting key 6 for selecting a desired cooking method, for example, low-temperature cooking, fermentation, aging, microwave oven
2, and a start button 63 for starting or stopping cooking, fermentation and aging, a timer 64 for setting a cooking time,
There is provided a take-out lamp 65 for notifying that a product in the low-temperature cooking chamber 27 has been taken out, and an aging storage lamp 66 and a storage lamp 67 which flash simultaneously with the completion sound of the cooking and are turned on during storage at an appropriate temperature (aging).

FIG. 5 is a block diagram showing control means according to the first embodiment of the present invention.

In FIG. 5, reference numeral 73 denotes a temperature control means composed of a microcomputer or the like. The input terminal of the temperature control means 73 detects the temperature in the low-temperature cooking chamber 27 to control the operation of the compressor 28 and the blower 30. Food temperature detecting means 71 having the first temperature sensor 52, and the indoor temperature detecting means 7 comprising the second temperature sensor 53
2. The start button 63 is connected, and the output terminals are the compressor 28, the blower 30, the damper thermo 31, the radiant heater 43 as the heating means 42, the heater 44, and the microwave oven 54 for irradiating microwaves for preprocessing. Driving means 74, 75, 76, such as electromagnetic relays for driving the
77, 78 and 79 are connected. When the low-temperature cooking starts, the radiation heater 43 on the upper surface of the heating means 42 and the heating heater 44 on the bottom surface start heating, and the low-temperature cooking damper thermo 31 is opened to continuously operate the blower 30.

The operation will be described with reference to time charts and flowcharts shown in FIGS.

FIG. 6 is a graph showing a set value of a low-temperature cooking chamber temperature and a time chart according to Embodiment 1 of the present invention, and FIG. 7 is a flowchart of low-temperature cooking chamber control.

The flow of the preparation for preparing the cooked soybean dishes will be described sequentially from the pretreatment step, taking soybean as an example.

First, in step 1, soybeans and water were placed in a container 51a.
And placed at the approximate center of the bottom plate 39. If left as it is, the low-temperature cooking chamber 27 is cooled to the storage temperature zone of 0 ° C., so that the food is cooled to near the temperature.

Next, in STEP2, the cooking operation is started by turning on the start button 63. When the cooking control is started, first, in STEP3, the temperature in the pretreatment process is started.

The radiant heater 43 and the heater 44 as the heating means 42 are continuously energized, and the food material 51b in the container 51a is supplied.
The temperature of the immersion cooking material in which the beans are immersed in the seasoning liquid is raised. At this time, when a sensing signal from the second temperature sensor 53 provided in the low-temperature cooking chamber 51a is applied to the temperature control means 73, the temperature control means 73 converts the signal data into the setting data 30.
℃, the temperature in the low-temperature cooking chamber 27 is set temperature 30 ℃
Is exceeded, the radiation heater 4 as the heating means 42
3 and the heater 44 are turned off, the damper thermo 31 is forcibly opened, the blower 30 is forcibly operated, and cool air is introduced into the low-temperature cooking chamber 27.
Decrease the temperature inside. Thereafter, when the temperature in the room is cooled below the set temperature, the radiation heater 43 and the heater 44 as the heating means 42 are turned on again. Therefore, by repeating these steps, the temperature in the low-temperature cooking chamber 27 is always set at 30 ° C. set as the pretreatment step.
Is controlled within the appropriate temperature range.

Then, in STEP 6, it is determined whether or not the time of the pretreatment step has passed 6 hours.
Wait at TEP6. If it is determined in STEP 6 that 6 hours have elapsed, the heat retention is ended, and the food material 51b becomes a material to be cooked, and the freezing process and the thawing process of the next process are automatically performed.

In the first embodiment, soaking of soybeans at a temperature of 30 ° C. for 6 hours prevents excessive or insufficient soaking and facilitates subsequent boiling operation. The appropriate temperature is 20 ° C or more and 50 ° C or less, and if the immersion is performed at a low temperature of 20 ° C or less, for example, 10 ° C to 15 ° C, the necessary immersion time becomes as long as 20 hours or more. When immersed at a high temperature of 50 ° C. or more, soybeans are easily broken down.

Next, in the freezing treatment step, in STEP 7, the radiation heater 43 and the heater 44 of the heating means 42 are turned off.
F, the damper thermo 31 is forcibly opened, the blower 30 is forcibly operated, and cool air is introduced into the low-temperature cooking chamber 27 to lower the temperature in the low-temperature cooking chamber 27. At this time, by setting the temperature in the low-temperature cooking chamber 27 to −15 ° C., the time for automatically passing through the maximum ice crystal formation zone from 0 ° C. to −5 ° C. becomes 30 minutes or more.

Generally, the passage time of the maximum ice crystal formation zone is 1
It is said that if it is less than 5 minutes, there is less cell damage,
Slow freezing over 30 minutes or more extends cell damage. Increased cell damage can greatly reduce the boil time after soy immersion.

After that, when the room temperature is cooled below the set temperature in STEP 8, the radiant heater 42 and the heater 44 are turned on again. Therefore, by repeating these steps, cell damage is enlarged. Boiling time after soybean immersion is greatly reduced by increasing cell damage.
Thereafter, when the room temperature is cooled below the set temperature in STEP 8, the radiant heater 42 and the heater 44
Is turned on. Therefore, by repeating these steps, the temperature in the room is always controlled within an appropriate temperature range as the freezing process.

Then, in STEP 10, it is determined whether or not two hours have elapsed. If not, the process waits in STEP 9. If it is determined in STEP 9 that two hours have elapsed, the freezing process is terminated, and the next melting process is automatically performed.

In STEP 11 of the melting process, the radiant heater 43 and the heater 44 of the heating means 42 are again driven by the driving means 76 and 77 to raise the temperature of the low-temperature cooking chamber 27.

In STEP 12, the container 5 in the low-temperature cooking chamber 27 is
When a sensing signal from a second temperature sensor 53 provided below 1a is applied to temperature control means 73, temperature control means 7
3 compares the signal data with the set data 5 ° C., and when it exceeds 5 ° C., turns off the radiation heater 43 and the heater 44 as the heating means 42 and forcibly opens the damper thermo 31 to forcibly operate the blower 30. Then, cool air is introduced into the low-temperature cooking chamber 27 to lower the temperature in the low-temperature cooking chamber 27. Thereafter, when the temperature in the room is cooled below the set temperature, the radiation heater 43 and the heater 44 as the heating means 42 are turned on again. Therefore, by repeating these steps, the temperature in the low-temperature cooking chamber 27 is always controlled within the appropriate temperature range of the melting condition.

In STEP 13, the temperature was maintained at 5 ° C.
At TEP14, it is determined that two hours have elapsed. In the thawing process, the frozen material frozen in the freezing process is thawed to form a thawed material, thereby further promoting permeation of water and seasoning liquid into the thawed material.

Further, in the freezing step, STEP7, STE
P8, STEP9, STEP10, and S of the melting process
By repeating STEP 11, STEP 12, and STEP 13, the cell damage is further increased, and the effect of reducing the boiling time after soybean immersion is increased.

In STEP 14, the STE of the freezing process
P7, STEP8, STEP9, STEP10, and STEP11, STEP12, STEP13 of the melting process
It is determined whether or not three cycles have been performed, and whether or not each time for performing the freezing process and the thawing process has passed 2 hours. If not, the process waits in STEP14. When it is determined in STEP 14 that three cycles have elapsed, the cooking is finished, and the take-out lamp 65 is output together with the end sound.
Flashes.

After the cooking is completed, STEP 15
The storage temperature is set at 0 ° C, soaked soybeans can be stored for a long period of time, no thawing is required, and when the user wants to use it, boil only the amount they want to use and make various dishes I can do it.

In the first embodiment, the set temperature of the freezing process is set to -15 ° C. and the set temperature is set to 2 hours. However, the set temperature is temporarily set to -3 ° C. which is the center temperature of the maximum ice crystal formation temperature zone. Then, by cooling to −15 ° C., it is also possible to extend the retention time in the maximum ice crystal formation temperature range and further promote cell destruction, and it is not limited to 2 hours at −15 ° C. .

Although the set temperature in the thawing process is set to 5 ° C., the temperature is not limited to 5 ° C. as long as the immersion material liquid frozen in the freezing process is thawed.

Although the number of repetitions was set to 3 cycles,
It is effective even once, and cell destruction is promoted by repeating the number more times, and is not limited to three cycles.

Further, a radiation heater 43 is used as the heating means 42.
Although the heating means 44 is used, the heating means 42 may be heated by introducing cold air of about 5 ° C. of the refrigerator 26 without using a heater. If there is enough time for the melting process, spontaneous melting can be used. Utilizing a heater simply improves the time efficiency. In the first embodiment, soybean is used as a raw material to be subjected to the pretreatment step of immersing in water or a seasoning liquid. However, the same effect can be obtained with cereals such as dried rice, beans such as brown rice and red beans. It is.

Although the storage temperature at the time of completion of the freeze-thaw cooking was set at 0 ° C., if the temperature was in the range of −3 ° C. to 3 ° C., the storage stability was good, and the food was not frozen. It is a temperature zone where eating is possible without adverse effects.

By performing the above-described treatment, the time required to make the cooked beans, which was conventionally 6 hours, is reduced to 3 hours by half, and the effect of energy saving as well as time reduction cannot be overlooked.

(Embodiment 2) FIG. 8 is a graph showing a set temperature and a time chart of a low-temperature cooking chamber in a second embodiment of the present invention, and FIG. 9 is a flowchart of low-temperature cooking chamber control in the same manner.

The preparation process of preparing a stewed radish dish by processing radish as a food material and performing a freezing process and a thawing process will be described sequentially from the pretreatment process. In addition, the configuration of the low-temperature cooking device that is a freezer with freeze-thaw cooking, and
The configuration of the low-temperature cooking chamber, the outline of the control panel, and the block diagram showing the control means are the same as those in the first embodiment, and are denoted by the same reference numerals, and detailed description is omitted.

First, in step 1, 5 pieces of radish, which had been sliced and peeled to a thickness of 2 cm, were wrapped in a wrap, and the container 51a
And placed at the approximate center of the bottom plate 39 of the low-temperature cooking cabinet 27.

Then, in STEP 2, a stewed ingredient is selected by the ingredient selection key 61.

Next, in STEP 3, the cooking method setting key 62 is used to select low-temperature cooking and a microwave oven, and the start button 63 is turned ON. Thereby, the stewed material processing including the preprocessing of the microwave oven is started.

When the cooking control is started, the microwave oven 55 is first operated in STEP4, and operates at 2.47 GHz at 600 W.
Of the low-temperature cooking chamber 27 for one minute which is the set value.
Is irradiated. Low-temperature cooking room 27 by microwave irradiation
The cooked material 51b of the radish inside is heated from the center.

Next, in the freezing treatment step, in STEP 5, the radiant heater 43 and the heater 44 of the heating means 42 are turned off.
The damper thermostat 31 is forcibly opened while the air conditioner is kept at F, and the blower 30 is forcibly operated to introduce cool air into the low-temperature cooking chamber 27 to lower the temperature in the low-temperature cooking chamber 27. At this time, by setting the temperature in the low-temperature cooking chamber 27 to −15 ° C., the time for automatically passing through the maximum ice crystal formation zone from 0 ° C. to −5 ° C. is 3 hours.
0 minutes or more. Generally, it is said that if the passage time of the maximum ice crystal formation zone is within 15 minutes, the cell damage is small, and the cell damage is expanded by slow freezing over 30 minutes or more. Due to the increased cell damage, there is a large difference in the degree of penetration of radish after treatment.

After that, when the room temperature is cooled below the set temperature in STEP 6, the radiant heater 42 and the heater 44 are turned on. Therefore, by repeating these steps, cell damage is enlarged. Then, STEP7
When the temperature in the room is cooled below the set temperature, the radiation heater 42 and the heater 44 are turned on again. Therefore, the room temperature is always controlled within the appropriate temperature range by these steps. Then, in STEP8, it is determined whether or not two hours have elapsed. If not, the process waits in STEP8. When it is determined in STEP 8 that the time has elapsed, the heat retention is ended, and the melting process is automatically performed.

In the melting step, the radiation heater 43 and the heater 44 of the heating means 42 are driven again by the driving means 76 and 77 in STEP 9 to raise the temperature of the low-temperature cooking chamber 27.

In STEP 10, when a sensing signal from the second temperature sensor 53 provided in the low-temperature cooking chamber 51a is applied to the temperature control means 73, the temperature control means 73 compares the signal data with the set data 5 ° C. When the temperature exceeds 5 ° C., the radiation heater 43 and the heater 44 as the heating means 42 are turned off, the damper thermo 31 is forcibly opened, the blower 30 is forcibly operated, and cool air is introduced into the low-temperature cooking chamber 27. The temperature in the low-temperature cooking chamber 27 is reduced. Thereafter, when the temperature in the room is cooled below the set temperature, the radiation heater 43 and the heater 44 as the heating means 42 are turned on again.

Therefore, by repeating these steps, the temperature in the low-temperature cooking chamber 27 is always controlled within an appropriate temperature range. In STEP 11, 5 ° C. is stored,
At TEP14, it is determined that two hours have elapsed. In the thawing process, the frozen material frozen in the freezing process is thawed to form a thawed material, thereby further expanding cell damage.

Further, STEP 5 and STE of the freezing process
P6, STEP7, STEP8, and ST of the melting process
By repeating EP9, STEP10, and STEP11, cell damage is expected to be larger,
The effect of reducing the time for boiling radish is increased. STEP
In step 14, in the freezing process, STEP5, STEP6, S
STEP7, STEP8, and STEP9 of the melting process,
It is determined whether or not STEP 10 and STEP 11 have been performed for three cycles, and whether or not each time for performing the freezing process and the thawing process has passed 2 hours. If not, the process waits in STEP 14. When it is determined in STEP 14 that the time has elapsed, the heat retention ends and the take-out lamp 65 flashes with an end sound.

Furthermore, in STEP 15, since the radish is stored at 0 ° C., the immersed radish can be stored for a long period of time, and no thawing is required. Various dishes can be made.

In the second embodiment, the processing time of the microwave oven is set to one minute. However, if the processing time is long, the internal heating proceeds and the radish is destroyed. If the processing time is short, the effect of softening is reduced. In the microwave treatment, only the freezing and thawing treatments are repeated so that only the cells on the surface are easily destroyed, and a considerable amount of freezing time is required to exert the effect of cell destruction to the inside. In addition, in the microwave treatment, only the epidermis tends to be hardened, so the cell surface is effectively destroyed by freezing and the synergistic effect of the treatment is exerted, and the whole radish is improved as a material that is soft and easily permeated. .
In fact, the foodstuff that had been subjected to the freeze-thaw treatment had the same soaking and softness in half the time as the foodstuff that had not been subjected to the freeze-thaw treatment.

Although the thickness of the radish was 2 cm,
When the thickness is more than m, the material itself becomes a heat insulating layer and the internal processing is not sufficiently performed. Therefore, it is effective to cut the thickness of the material to be cooked to 3 cm or less.

Although the number of repetitions is set to 3 as in the first embodiment, the effect is effective even once, and cell destruction is promoted by repeating the number more times, and is not limited to 3 cycles. .

Although the microwave of 2.45 GHz is used in the second embodiment, the heating from the inside can be performed by heating with the high frequency of 960 MHz, and the synergistic effect with the freeze-thaw cooking can be exhibited.

In the second embodiment, radish is used as a food material, but ginseng, potato, onion, and the like can be used for stewed dishes by similar processing.

(Embodiment 3) Next, a process of freezing and thawing cut carrots and cut cabbage to produce a new sense of salad as a food material will be described.

FIG. 10 is a graph showing a set value of a low-temperature cooking chamber temperature and a time chart according to Embodiment 3 of the present invention, and FIG. 11 is a flowchart of low-temperature cooking chamber control similarly.

The configuration of the low-temperature cooking apparatus, which is a freezer with freeze-thaw cooking, the configuration of the low-temperature cooking chamber, the outline of the control panel, and the block diagram showing the control means are the same as those in the first embodiment. The same reference numerals are given and detailed description is omitted.

First, carrots and cabbage shredded in STEP 1 are wrapped in plastic wrap, placed in a container 51a, and placed almost at the center of the bottom plate 39 of the low-temperature cooking cabinet 27. And S
In TEP2, the cut salad is selected with the foodstuff selection key 61.

Next, in STEP 3, low-temperature cooking is selected with the cooking method setting key 62, and a timer is set at 6:00 pm on the following day for the cooking end time.
By turning on 3, cooking is started.

When the cooking control is started, the freezing processing time is 2 hours, the thawing processing time is 2 hours, and the number of cycles is 2 in the case of cut salad. It can be done in 8 hours by back calculation, and freezing cooking starts at 10 am the next day.

Therefore, in STEP4, the storage operation is performed at 0 ° C. until 10:00 a.m. the next day by the timer control.

At 10:00 a.m. the next day, the freezing process starts, and as in the first and second embodiments, in STEP7,
The radiation heater 43 and the heater 44 of the heating means 42 are set to O
The FF is performed, the damper thermo 31 is forcibly opened, the blower 30 is forcibly operated, and cool air is introduced into the low-temperature cooking chamber 27 to lower the temperature in the low-temperature cooking chamber 27.

At this time, the temperature in the low-temperature cooking chamber 27 is reduced by -15.
By setting the temperature to 0 ° C, the time for automatically passing through the maximum ice crystal formation zone from 0 ° C to -5 ° C becomes 30 minutes or more. Generally, it is said that if the passage time of the maximum ice crystal formation zone is within 15 minutes, the cell damage is small, and the cell damage is expanded by slow freezing over 30 minutes or more. By increasing cell damage, carrots and cabbage can be moderately softened, and intracellular extracts can enhance the taste of the salad and provide a new sense of salad.

After that, when the room temperature is cooled below the set temperature in STEP 8, the radiant heater 42 and the heater 44 are turned on again. Therefore, by repeating these steps, cell damage is enlarged. Then, STE
When the room temperature is cooled below the set temperature in P9,
The radiation heater 42 and the heater 44 are turned on again.
Therefore, the room temperature is always controlled within the appropriate temperature range by these steps. Then, in STEP 8, it is determined whether or not two hours have elapsed.
Wait at 8. When it is determined in STEP 10 that the time has elapsed, the heat retention ends, and the melting process is automatically performed.

In the melting process, in step 11, the radiant heater 43 and the heater 44 of the heating means 42 are driven again by the driving means 76 and 77, and the temperature of the low-temperature cooking chamber 27 is raised. In STEP 13, when a sensing signal from the second temperature sensor 53 provided in the low-temperature cooking chamber 51a is applied to the temperature control means 73, the temperature control means 73 compares the signal data with the set data 5 ° C. If it exceeds, the radiation heater 43 and the heater 44 as the heating means 42
Is turned off, the damper thermo 31 is forcibly opened, the blower 30 is forcibly operated, and cool air is introduced into the low-temperature cooking chamber 27 to lower the temperature in the low-temperature cooking chamber 27. Thereafter, when the temperature in the room is cooled below the set temperature, the radiation heater 43 and the heater 44 as the heating means 42 are turned on again. Therefore, by repeating these steps, the temperature in the low-temperature cooking chamber 27 is always controlled within an appropriate temperature range. 5 ° C in STEP13
Is determined, and it is determined in STEP 14 that two hours have elapsed.
In the thawing process, the frozen material frozen in the freezing process is thawed to form a thawed material, thereby further expanding cell damage.

Further, STEP7 and STE of the freezing process
P8, STEP9, STEP10, and S of the melting process
Repeating STEP 11, STEP 12, and STEP 13 is expected to further increase the cell damage, thereby increasing the effect of reducing the time for boiling radish. ST
In EP14, in the freezing process, STEP7, STEP7
8, STEP9, STEP10, and ST of the melting process
It is determined whether EP11, STEP12, and STEP13 have been performed for two cycles, and whether each time for performing the freezing process and the thawing process has passed 2 hours. If not, the process waits in STEP14.

If it is determined in STEP 14 that the elapsed time has elapsed, the heat retention is terminated, and the end lamp 65 is output together with an end sound.
Flashes. Further, in STEP 15, since the cut vegetables are stored at 0 ° C., the cut vegetables can be stored for a long period of time, and the labor for thawing is not required.

Although the number of repetitions was set to 2 cycles, the effect is effective even once, and cell destruction is promoted by repeating the number more times, and is not limited to 2 cycles.

[0100] Usually, frozen and thawed vegetables are relatively rotten and easily oxidized because the cells are damaged, but the preservability is remarkably enhanced by cooking according to the time to eat.

As described above, in the refrigerator of this embodiment, a pretreatment step of immersing a stewed cooking material such as beans in water or a seasoning liquid to form an immersion liquid, and freezing the immersion liquid of the material to form a frozen material A freezing step and a thawing step of thawing the frozen material, wherein the freezing step and the thawing step are repeated one or more times,
There is an effect that the immersion time for dried beans or the like having a long immersion time can be shortened, and the simmering time after immersion can be shortened. Further, as an added value, it can be used for the production of natto using cooked soybeans and the production of fermented foods such as yogurt and bread dough.

[0102]

As described above, according to the first aspect of the present invention,
In the invention of the present invention, the material to be cooked can be softened by freezing, and cooking with an unprecedented texture can be realized and the eating habits can be enriched.

[0103] The invention according to claim 2 comprises a freezing step of freezing the material to be cooked into a frozen material, and a thawing process of melting the frozen material into a thawed material. By repeating the process once or more,
By repeatedly freezing and thawing the ingredients to be cooked during refrigerated storage several times, it ensures the separation of the protoplasm even if the freezing temperature is not extremely low, and it is easy to thaw because it is not extremely low. Freezing and thawing can be easily repeated. This low-temperature cooking method focuses on the effect of non-heating operations on heating operations, and aims to reduce the time required for subsequent heating operations by automatically performing non-heating operations in a refrigerator in combination. And In particular, for cooking in which a stewed cooking material such as beans is immersed in water or a seasoning liquid and then boiled, by adding an operation of keeping the temperature constant during the immersion and repeatedly performing freezing and thawing after the immersion, the immersion time is reduced. This has the effect of shortening the time required for subsequent boiling.

According to the third aspect of the present invention, the ingredients stored are pre-processed in the pre-processing step to obtain the material to be cooked, and the freezing processing and the thawing processing in the next step are performed effectively. And seasoning with seasonings and cutting the size to a suitable size,
It makes the soaking effect more than enough and finishes deliciously.

According to the fourth aspect of the present invention, since the material to be cooked is refrigerated, the freshness of the material to be cooked is maintained, and cooking can be started when desired.

According to a fifth aspect of the present invention, the processing temperature for preserving foodstuffs in the pretreatment step is controlled to 20 ° C. or more and 50 ° C. or less, and the immersion effect with water or seasoning liquid is improved, If so, water was sufficiently absorbed, and the fermentation treatment of the fermentation enzyme material was enabled. In addition, fermentation treatment of fermentation enzyme material was enabled. According to the present invention, it is possible to provide a temperature range of 20 ° C. to 40 ° C., which is expected to be the most difficult to secure and control the temperature range at home, which can be added to cooking, natto, yogurt, amazake, Fermented foods such as miso and cheese can be easily handmade at home. Thereby, in addition to the pleasure of handmade fermented foods, it is possible to incorporate home-made homemade health foods with no additives, reduced salt, and reduced sugar into the daily diet.

According to a sixth aspect of the present invention, the pretreatment step is to immerse the food in water or a seasoning liquid.
By performing a water-absorbing process before the freezing process, the absorbed water causes cell destruction by freezing, and by performing the freezing process together with the liquid, the penetration into the broken portion is further improved. .

According to a seventh aspect of the present invention, the food is cereals such as rice, brown rice, beans and the like. In particular, cereals having a low water content are immersed in water or a seasoning liquid to remove water in the pretreatment before the freezing treatment. Adsorption has the effect of reliably destroying the protoplasm and making the food soft.

The invention according to claim 8 is characterized in that the foodstuffs being stored are:
Or, by irradiating the cooked material with high frequency or microwave before the freezing process, the enzyme reaction is suppressed only by heating the food or the inside of the cooked food using the penetrating power of high frequency or microwave. Rather, freezing and thawing promote the uniform softening of the whole foodstuff, while treating the central part in advance, while the cytoplasm is relatively destroyed on the surface.

According to the ninth aspect of the present invention, the food or the food to be cooked is cut in advance to a thickness of 3 cm or less, the influence of the food itself serving as the heat insulating layer is reduced, and the freezing and thawing of the central portion is efficiently performed. It is something that can be done well.

According to a tenth aspect of the present invention, in the freezing treatment step, the passage time in the maximum ice crystal temperature range from -1 ° C to -5 ° C is set to a freezing speed of 30 minutes or more. By slowing down, the size of the ice crystals becomes larger, the cytoplasmic destruction rate is increased, and the effect of shortening the boiling time is obtained.
The simmering time can be reduced to half or less than when simmering without pretreatment.

According to the eleventh aspect of the present invention, the freezing temperature zone in the freezing treatment step is set to -10 ° C or lower, and the freezing temperature is set to -10 ° C.
By setting the temperature to 10 ° C. or lower, most foods usually eaten can be completely frozen.

According to the twelfth aspect of the present invention, when the freezing step and the thawing step are repeated,
By storing in a temperature zone around 0 ° C., the preservation period can be extended, the thawing work is not required, and the food can be eaten as it is conveniently.

According to a thirteenth aspect of the present invention, there is provided a cooking chamber capable of storing foods and ingredients to be cooked and water or seasoning liquid, cooling means for the cooking chamber, heating means, and the cooling means and heating means. A temperature control means for controlling and maintaining the cooking chamber at a predetermined temperature; a control panel capable of setting the temperature, time, and number of repetitions of the temperature control means; and a cooking start button. With the temperature control means along the input setting conditions, the cooking chamber has a function of repeating the storage temperature zone, the freezing temperature zone, and the thawing temperature zone with the cooling means and the heating means, and the immersion cooking ingredients and water or seasoning liquid. Just press the cooking start button at the same time, and the immersion liquid that has permeated the ingredients and the ingredients to be cooked will automatically freeze, causing cell destruction and expanding cell destruction. Complimentary wireless Internet access as, the greater the effect of shortening the stew time, to provide an apparatus which can be reduced to less than half the time simmer than when cooked without pretreatment.

The invention according to claim 14 has a microwave oven function capable of irradiating microwaves into the cooking chamber, and the plasmolysis from the core, which tends to be insufficient by freezing and thawing due to the mounting of the microwave oven, , The enzymatic reaction can be suppressed by heating, and the low-temperature damage can be suppressed.

According to the present invention, the cooking end time can be set on the control panel, and the start time of the freezing process is automatically set by back calculation of the cooking time. Avoid the freezing process, keep the storage conditions for the required time, and start the freezing process by calculating the cooking end time, so avoid reducing the preservability of the food due to protoplasmic destruction as much as possible. Can be.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view showing an internal structure of a low-temperature cooking device according to a first embodiment of the present invention.

FIG. 2 is a longitudinal sectional view showing an internal structure of a low-temperature cooking chamber of the low-temperature cooking device according to the first embodiment of the present invention.

FIG. 3 is a perspective view of a low-temperature cooking chamber of the low-temperature cooking device according to the first embodiment of the present invention.

FIG. 4 is a front view of a display panel of a low-temperature cooking room of the low-temperature cooking device according to the first embodiment of the present invention.

FIG. 5 is a block diagram according to Embodiment 1 of the present invention.

FIG. 6 is a graph showing a set value of a low-temperature cooking room temperature of the low-temperature cooking device according to the first embodiment of the present invention.

FIG. 7 is a flowchart of low-temperature cooking chamber control of the low-temperature cooking device according to the first embodiment of the present invention.

FIG. 8 is a graph showing a set temperature of a low-temperature cooking room of the low-temperature cooking device according to the second embodiment of the present invention.

FIG. 9 is a flowchart of low-temperature cooking chamber control of the low-temperature cooking device according to Embodiment 2 of the present invention.

FIG. 10 is a graph showing a set temperature of a low-temperature cooking room of the low-temperature cooking device according to Embodiment 3 of the present invention.

FIG. 11 is a flowchart of low-temperature cooking chamber control of the low-temperature cooking device according to Embodiment 3 of the present invention.

FIG. 12 is a longitudinal sectional view of a conventional refrigerator.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 21 Low-temperature cooking apparatus 27 Low-temperature cooking room 29 Cooling means 51b Material to be cooked 42 Heating means 54 Microwave oven 60 Control panel 63 Cooking start button 73 Temperature control means

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) F24C 7/02 501 F24C 7/02 501C 4B035 F25D 11/00 101 F25D 11/00 101B 23/00 301 23 / 00 301E H05B 6/64 H05B 6/64 Z F term (reference) 3K090 AA20 AB02 BA01 EB14 3L045 AA02 BA06 DA01 EA01 KA09 MA02 MA12 NA21 3L086 AA01 BA03 CB05 CC10 DA26 DA29 4B020 LB27 LP03 LP19 4B033 LP01 LT01 LG01 LT01 4B035 LC11 LC12 LG33 LG34 LP16 LP25 LP43

Claims (15)

[Claims] 1. A low-temperature cooking method characterized by softening a material to be cooked by freezing the material to be cooked. 2. A freezing process of freezing a material to be cooked to produce a frozen material, and a thawing process of melting the frozen material to produce a thawed material, wherein the freezing process and the thawing process are repeated one or more times. A low-temperature cooking method characterized in that: 3. The low-temperature cooking method according to claim 2, wherein the material to be cooked is stored refrigerated. 4. The low-temperature cooking method according to claim 2, wherein the food material is pre-processed in a pre-processing step to be a raw material to be cooked. 5. The low-temperature cooking method according to claim 4, wherein the pretreatment step is a process of storing the food material in a temperature range of 20 ° C. or more and 50 ° C. or less. 6. The low-temperature cooking method according to claim 3, wherein the pretreatment step includes immersing the food material in water or a seasoning liquid. 7. The low-temperature cooking method according to claim 3, wherein the food is cereals such as rice, brown rice, and beans. 8. The low-temperature cooking according to claim 3, wherein the food or the material to be cooked is irradiated with a high frequency or microwave before the freezing process. Method. 9. Ingredients or ingredients to be cooked are preliminarily 3c.
The low-temperature cooking method according to any one of claims 1 to 8, wherein the method is cut to a thickness of not more than m. 10. The low-temperature cooking according to any one of claims 1 to 4, wherein in the freezing treatment step, the passage time at -1 to -5 ° C is a freezing speed of 30 minutes or more. Method. 11. The freezing temperature range of the freezing step is -10 ° C.
The low-temperature cooking method according to any one of claims 1 to 10, wherein: 12. The method according to claim 1, wherein the freezing step and the thawing step are repeated, and after completion of the thawing step, the sample is stored in a storage temperature zone around 0 ° C. The low-temperature cooking method according to the item. 13. A cooking chamber capable of storing food or a immersion cooking ingredient of a material to be cooked and water or a seasoning liquid, cooling means for the cooking chamber, heating means, and controlling the cooling means and heating means. It has a temperature control means for maintaining the cooking chamber at a predetermined temperature, a control panel capable of setting the temperature, time and the number of repetitions of the temperature control means, and a cooking start button. By temperature control means according to the conditions,
A low-temperature cooking device having a function of repeating a storage temperature zone, a freezing temperature zone, and a thawing temperature zone in a cooking chamber with cooling means and heating means. 14. The low-temperature cooking apparatus according to claim 13, further comprising a microwave oven function capable of irradiating microwaves into the cooking chamber. 15. The cooking end time according to claim 13, wherein the cooking end time can be set on the control panel, and the start time of the freezing process is automatically set by back calculation of the cooking time. Low-temperature cooking device.