JPH0473583A - Cold/hot cooking device - Google Patents
Cold/hot cooking deviceInfo
- Publication number
- JPH0473583A JPH0473583A JP18344690A JP18344690A JPH0473583A JP H0473583 A JPH0473583 A JP H0473583A JP 18344690 A JP18344690 A JP 18344690A JP 18344690 A JP18344690 A JP 18344690A JP H0473583 A JPH0473583 A JP H0473583A
- Authority
- JP
- Japan
- Prior art keywords
- cooking chamber
- pickles
- heating
- freezing
- pickling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 35
- 239000000463 material Substances 0.000 claims abstract description 23
- 235000021110 pickles Nutrition 0.000 claims abstract description 20
- 238000005554 pickling Methods 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000007664 blowing Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 238000005057 refrigeration Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 abstract description 9
- 238000000926 separation method Methods 0.000 abstract description 7
- 239000004278 EU approved seasoning Substances 0.000 abstract description 3
- 238000009938 salting Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 3
- 239000012466 permeate Substances 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 235000008373 pickled product Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Devices That Are Associated With Refrigeration Equipment (AREA)
- Cold Air Circulating Systems And Constructional Details In Refrigerators (AREA)
- Control Of Temperature (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は漬け物を作る冷温調理装置に関するものである
。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a cold and hot cooking device for making pickles.
従来の技術
従来漬け物を作る際、漬け物の素材、例えば野菜に先ず
食塩を加え、浸透圧を利用して細胞内水分の脱水と原形
質分離を起すことにより、調味液を浸透させていた。Conventional technology When making pickles, salt was first added to the pickle material, such as vegetables, and the seasoning liquid was allowed to penetrate into the pickle by using osmotic pressure to cause dehydration of intracellular water and plasma separation.
尚、調味料が細胞内へ浸入する速度は野菜等を浸漬する
調味液の濃度が高く、温度が高いほど速やかであること
は、近来 貞 著「図解食品加工学」医歯薬出版株式会
社により公知である。It should be noted that the rate at which seasonings penetrate into cells is faster as the concentration and temperature of the seasoning liquid in which vegetables are soaked increases, according to Sada Chikaki's "Illustrated Food Processing Science" published by Ishiyaku Publishing Co., Ltd. It is publicly known.
又、一般家庭においては、請は物を漬ける際、確立され
た手法的なものが少なく主婦の勘と経験に依存する面が
大きかった。Furthermore, in ordinary households, there were few established methods for pickling things, and the process relied heavily on the housewife's intuition and experience.
発明が解決しようとする課題
しかし、上記のような従来例では、情は物を作る際に多
量の塩分を使っているので、近年問題視されている成人
病誘発の〜要因となる可能性もある。又、漬け物は一般
的に漬け込みに時間がかかると共に夏では５〜６時間、
冬は１４〜１５時間又小さいもの、軟らかいものについ
ては３〜４時間の浸漬を必要とする等、周囲温度への依
存性が高いにもかかわらず、温度的には未管理の状態で
あり、調理者の望む出来映えが望めないという問題点も
あった。Problems to be Solved by the Invention However, in the conventional example described above, a large amount of salt is used when making products, which may be a factor in the induction of adult diseases, which has been viewed as a problem in recent years. be. Also, pickled foods generally take a long time to pickle, and in summer it takes about 5 to 6 hours.
In winter, small and soft items require soaking for 14 to 15 hours, and 3 to 4 hours for small and soft items.Despite being highly dependent on ambient temperature, the temperature is not controlled. There was also the problem that the result was not what the cook wanted.
本発明の目的は上記のような問題点を解決するもので、
低塩化と調味液中に浸漬させる時間の短縮化を図ると共
に各押漬け物の素材に応じた調理を実現できる冷温調理
装置を提供しようとするものである。The purpose of the present invention is to solve the above problems,
It is an object of the present invention to provide a cold and hot cooking device which achieves low chloride content and shortens the time for immersion in a seasoning liquid, and which can realize cooking according to the material of each pickled product.
課題を解決するための手段
上記目的達成のため本発明は、漬け物の素材と調味材料
とが収納できる調理室と、この調理室外に設けた冷却手
段と、圧縮機等を有する冷凍サイクルと、前記冷却手段
により冷却された空気を前記調理室内に送風する送風手
段と、この送風手段による送風を制御して前記調理室内
を適温に維持させる温度制御手段と、前記調理室内に設
けた加熱手段と、漬け物の素材、漬け方のメニュー、数
量等を選択できる操作パネルと、前記漬り方のメニュー
で選択された調理工程に応じて前記冷凍サイクル、送風
手段、温度制御手段及び加熱手段の作動時間を制御する
時間制御装置とを備えた冷温調理装置とした。Means for Solving the Problems To achieve the above objects, the present invention provides a cooking chamber in which pickling materials and seasoning materials can be stored, a cooling means provided outside the cooking chamber, a refrigeration cycle having a compressor, etc. a blowing means for blowing air cooled by the cooling means into the cooking chamber; a temperature control means for controlling the air blowing by the blowing means to maintain the inside of the cooking chamber at an appropriate temperature; and a heating means provided in the cooking chamber; An operation panel that allows you to select the pickling material, pickling method menu, quantity, etc., and controlling the operating time of the freezing cycle, ventilation means, temperature control means, and heating means according to the cooking process selected in the pickling method menu. This is a cold/hot cooking device equipped with a time control device.
作用
本発明は上記のような構成をとったので、冷凍サイクル
の冷却手段で冷却された空気を調理室内へ送り送風手段
で循環させることにより収納した漬け物の素材を凍結さ
せて原形質分離を起させることができる。そして−旦原
形質分離を起した後、温度制御手段や加熱手段により調
理室内を昇温させ調味材料が漬け物の素材へ浸透するの
を促進する。又、一定時間適温で漬け込んだ後、冷却す
ることにより漬け物のつかり過ぎを防止し、低温下で熟
成が行われる。Function Since the present invention has the above-described configuration, air cooled by the cooling means of the refrigeration cycle is sent into the cooking chamber and circulated by the blowing means, thereby freezing the stored pickled material and causing plasma separation. can be done. After the plasma separation has occurred, the temperature inside the cooking chamber is raised using a temperature control means or a heating means to promote permeation of the seasoning material into the pickling material. In addition, after pickling at an appropriate temperature for a certain period of time, the pickles are cooled to prevent them from becoming overly soaked, and ripening is carried out at low temperatures.
実施例
以下、本発明の一実施例としての冷温調理装置を第１図
に従い説明する。EXAMPLE Hereinafter, a cold and hot cooking apparatus as an example of the present invention will be described with reference to FIG.
１は冷温調理装置で、この実施例では冷凍冷蔵庫を用い
た。２は冷凍室、３は冷蔵室で、区画壁によって区画さ
れている。４は調理室で、外周に御所熱材５を有し、前
面開口部に開閉自在の扉６を備えている。′７は圧縮機
、８は冷却手段で、これら７．８その他連結管等により
冷凍サイクルを構成している。９は送風手段で、前記冷
却手段８で冷却された冷気を強制通風させ、送風路１０
を介してｎ５＋記調理室４へ冷気を送るよう連通してい
る。1 is a cold/temperature cooking device, and in this example, a refrigerator-freezer was used. 2 is a freezing room, and 3 is a refrigerating room, which are divided by partition walls. Reference numeral 4 denotes a cooking chamber, which has a heating material 5 on its outer periphery and a door 6 that can be opened and closed at its front opening. 7 is a compressor, 8 is a cooling means, and these 7.8 and other connecting pipes constitute a refrigeration cycle. Reference numeral 9 denotes an air blowing means for forcing the cold air cooled by the cooling means 8 to pass through the air passage 10.
The cold air is communicated to the cooking chamber 4 via the n5+ cooking chamber 4.
１１はダンパーサ−干等の温度制御手段で、前記送風路
１０に設けられ、調理室４を適温に維持するようにして
いる。Reference numeral 11 denotes a temperature control means such as a damper, which is installed in the air passage 10 and maintains the cooking chamber 4 at an appropriate temperature.
１２．１３はヒーター等の加熱手段で、前記調理室４内
に設置されている。１５は操作パネルである。12 and 13 are heating means such as heaters, which are installed in the cooking chamber 4. 15 is an operation panel.
漬け物の素材１４は使用者が選択した操作パネルＩ５の
指令により、各調理工程に応じてタイマ等の時間制御装
置（図示せず）が稼動し適温に管理されると共に調理す
るようになっている。The pickling material 14 is cooked at an appropriate temperature by operating a timer or other time control device (not shown) according to each cooking process according to commands from the operation panel I5 selected by the user. .
第２図に示したのは、操作パネル１５の拡大平面図であ
り、１６は漬け物の素材名を示す。１７はメニューで、
漬け力の種類を示す。１８は数量で、漬け物の素材の量
を設定するキーである。これらのキーを設定することに
より、各材料等に応じた適切な温度管理が行われる。What is shown in FIG. 2 is an enlarged plan view of the operation panel 15, and 16 indicates the names of pickled ingredients. 17 is the menu,
Indicates the type of pickling strength. 18 is a quantity, which is a key for setting the amount of pickled ingredients. By setting these keys, appropriate temperature management is performed according to each material.
上記の実施例において、使用者が操作パネルＩ５を用い
て漬け物の素材１４の内から一つを選択し、メニュー１
７から漬け方の種類を選択し、数量１８から量を設定す
ることにより、冷却手段８で冷却された冷気が送風手段
９で調理室４内へ循環させられ、設定に応じて一定時間
漬け物の素材１４を凍結し１、原形質分離を起させた後
、調味材料へ浸透できる状態を形成する。次にヒータ等
の加熱手段１２．１３により、噴は物の素材１４等を昇
温さセ、浸漬された調味材料の浸透を促進する。従って
、食塩を加えなくても凍結によって調理材料が浸透でき
るよう原形質分離を起し、漬け物の減塩化が図れると同
時に、調理材料の浸透し易い環境を形成することにより
、清げ込み時間の短縮が図れる。In the above embodiment, the user selects one of the pickle materials 14 using the operation panel I5, and selects one from the menu 1.
By selecting the type of pickling method from 7 and setting the amount from quantity 18, the cold air cooled by the cooling means 8 is circulated into the cooking chamber 4 by the blowing means 9, and the material for pickling is kept for a certain period of time according to the settings. After freezing 14 and causing plasma separation, a state is formed in which it can permeate into seasoning materials. Next, heating means 12, 13 such as heaters raise the temperature of the material 14, etc., to promote penetration of the soaked seasoning material. Therefore, even without adding salt, freezing causes plasma separation so that cooking ingredients can permeate, reducing salt content in pickles.At the same time, by creating an environment where cooking ingredients can easily permeate, the cleaning time can be reduced. It can be shortened.
又、一定時間昇温し漬り込みを完了した後、再び圧縮機
７、冷却器８等の冷凍サイクルの運転をしたり、送風手
段９等の作用により、漬け物の素材１４等が冷却され、
漬かりすぎ（過醗酵）を防止し、常に失敗のない漬け物
を作ることが可能となつた・
発明の効果
上記のように本発明によると、冷凍サイクルの運転によ
って漬け物の素材を凍結することにより、調味材料の浸
透に不可欠である原形質分離を起すことができ、従来例
のような食塩の添加が必要でなくなり、漬け物の減塩化
が図れるようになった・
又、送風手段の送風を制御する 度制御手段や加熱手段
を用いて加熱することにより、漬け物の漬け時間を短縮
することができる。Further, after the temperature has been raised for a certain period of time and pickling has been completed, the refrigeration cycle of the compressor 7, cooler 8, etc. is operated again, and the pickling material 14 etc. are cooled by the action of the blower means 9 etc.
It has become possible to prevent over-pickling (over-fermentation) and always make pickles without failure. Effects of the Invention As described above, according to the present invention, by freezing the pickle material by operating the refrigeration cycle, Plasma separation, which is essential for the permeation of seasoning ingredients, can occur, making it unnecessary to add salt as in conventional methods, making it possible to reduce the amount of salt in pickles.In addition, the ventilation of the ventilation means can be controlled. By heating using temperature control means or heating means, the pickling time of pickles can be shortened.
さらに、従来主婦の勘や経験等に頼る部分の大きかった
漬け物の製造を失敗なく気軽に作ることができる等の効
果がある。Furthermore, there are effects such as the ability to easily make pickles without making mistakes, which traditionally relied heavily on the intuition and experience of housewives.
第１図は本発明の一実施例を示す調理室を内蔵した冷凍
冷蔵庫の断面図、第２図は操作パネルの拡大平面図であ
る。FIG. 1 is a cross-sectional view of a refrigerator-freezer with a built-in cooking chamber showing one embodiment of the present invention, and FIG. 2 is an enlarged plan view of an operation panel.
Claims (1)
調理室外に設けた冷却手段と、圧縮機等を有する冷凍サ
イクルと、前記冷却手段により冷却された空気を前記調
理室内に送風する送風手段と、この送風手段による送風
を制御して前記調理室内を適温に維持させる温度制御手
段と、前記調理室内に設けた加熱手段と、漬け物の素材
、漬け方のメニュー、数量等を選択できる操作パネルと
、前記漬け方のメニューで選択された調理工程に応じて
前記冷凍サイクル、送風手段、温度制御手段及び加熱手
段の作動時間を制御する時間制御装置とを備えたことを
特徴とする冷温調理装置。A cooking chamber in which pickle materials and seasoning materials can be stored, a cooling means provided outside the cooking chamber, a refrigeration cycle having a compressor, etc., and a blowing means for blowing air cooled by the cooling means into the cooking chamber. a temperature control means for controlling the air blowing by the air blowing means to maintain the inside of the cooking chamber at an appropriate temperature; a heating means provided in the cooking chamber; and an operation panel for selecting pickling materials, pickling method menus, quantities, etc. and a time control device that controls the operating time of the freezing cycle, the blowing means, the temperature control means, and the heating means according to the cooking process selected in the pickling method menu.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18344690A JPH0473583A (en) | 1990-07-10 | 1990-07-10 | Cold/hot cooking device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18344690A JPH0473583A (en) | 1990-07-10 | 1990-07-10 | Cold/hot cooking device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0473583A true JPH0473583A (en) | 1992-03-09 |
Family
ID=16135917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP18344690A Pending JPH0473583A (en) | 1990-07-10 | 1990-07-10 | Cold/hot cooking device |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0473583A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0735458A (en) * | 1993-02-25 | 1995-02-07 | Samsung Electronics Co Ltd | Refrigerator capable of changing function of compartment and control method |
| JP2002090052A (en) * | 2000-09-19 | 2002-03-27 | Matsushita Refrig Co Ltd | Method of low temperature cooking and apparatus thereof |
| JP2002119224A (en) * | 2000-10-12 | 2002-04-23 | Matsushita Refrig Co Ltd | Method of cooking by changing temperature and refrigerator-freezer |
| JP2003056978A (en) * | 2001-08-08 | 2003-02-26 | Matsushita Refrig Co Ltd | Refrigerator with deep freezer |
| JP2007007966A (en) * | 2005-06-29 | 2007-01-18 | Jsp Corp | Method for detecting dislocation of printed mark of container, container molding sheet, and method for producing container having printed mark |
| CN1318814C (en) * | 2001-06-11 | 2007-05-30 | 松下冷机株式会社 | Refrigerator |
| JP2010085050A (en) * | 2008-10-01 | 2010-04-15 | Mitsubishi Electric Corp | Frozen storage device, refrigerator, and frozen storage method |
| JP2018064531A (en) * | 2016-10-21 | 2018-04-26 | パナソニックＩｐマネジメント株式会社 | Cooling cooking method and refrigerator |
| TWI701415B (en) * | 2018-06-06 | 2020-08-11 | 日商三菱電機股份有限公司 | refrigerator |
| JP7320896B1 (en) * | 2023-03-20 | 2023-08-04 | 株式会社八恵堂 | Pickle production method, program and pickle production device |
-
1990
- 1990-07-10 JP JP18344690A patent/JPH0473583A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0735458A (en) * | 1993-02-25 | 1995-02-07 | Samsung Electronics Co Ltd | Refrigerator capable of changing function of compartment and control method |
| JP2002090052A (en) * | 2000-09-19 | 2002-03-27 | Matsushita Refrig Co Ltd | Method of low temperature cooking and apparatus thereof |
| JP2002119224A (en) * | 2000-10-12 | 2002-04-23 | Matsushita Refrig Co Ltd | Method of cooking by changing temperature and refrigerator-freezer |
| CN1318814C (en) * | 2001-06-11 | 2007-05-30 | 松下冷机株式会社 | Refrigerator |
| JP2003056978A (en) * | 2001-08-08 | 2003-02-26 | Matsushita Refrig Co Ltd | Refrigerator with deep freezer |
| JP4682479B2 (en) * | 2001-08-08 | 2011-05-11 | パナソニック株式会社 | Freezer refrigerator |
| JP2007007966A (en) * | 2005-06-29 | 2007-01-18 | Jsp Corp | Method for detecting dislocation of printed mark of container, container molding sheet, and method for producing container having printed mark |
| JP2010085050A (en) * | 2008-10-01 | 2010-04-15 | Mitsubishi Electric Corp | Frozen storage device, refrigerator, and frozen storage method |
| JP2018064531A (en) * | 2016-10-21 | 2018-04-26 | パナソニックＩｐマネジメント株式会社 | Cooling cooking method and refrigerator |
| TWI701415B (en) * | 2018-06-06 | 2020-08-11 | 日商三菱電機股份有限公司 | refrigerator |
| JP7320896B1 (en) * | 2023-03-20 | 2023-08-04 | 株式会社八恵堂 | Pickle production method, program and pickle production device |
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