HEATING COOKER AND COOKING METHOD USING HEATING

The present invention allows the taste of the food ingredients to be brought out without complicating a work of a user. A heating part (20) heats the inside of a heating furnace (S) for which the food ingredients (OB) are disposed. In a range for which an internal temperature of the food ingredients...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	RITSUYA YAMAMOTO, AIKO MORI
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BLASTING DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION ELECTRIC COMMUNICATION TECHNIQUE ELECTRICITY HEATING LIGHTING MEASURING MEASURING QUANTITY OF HEAT MEASURING TEMPERATURE MECHANICAL ENGINEERING OTHER DOMESTIC STOVES OR RANGES PHYSICS PICTORIAL COMMUNICATION, e.g. TELEVISION RANGES TESTING THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR VENTILATING WEAPONS
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Beschreibung
Zusammenfassung:	The present invention allows the taste of the food ingredients to be brought out without complicating a work of a user. A heating part (20) heats the inside of a heating furnace (S) for which the food ingredients (OB) are disposed. In a range for which an internal temperature of the food ingredients is equal to or greater than a first reference temperature and less than or equal to a second reference temperature, a control part (50) allows the heating part to be controlled so that the protein denaturation operation is performed wherein a rate of increase of the internal temperature of the food ingredients is equal to or greater than that of a reference rate. 사용자의 작업을 복잡하게 하지 않으면서 식재료의 맛을 이끌어 낸다. 가열부(20)는 식재료(OB)가 배치되는 가열고(S)의 내부를 가열한다. 제어부(50)는 상기 식재료의 내부 온도가 제1 기준 온도 이상 제2기준 온도 이하인 범위에서, 상기 식재료의 내부 온도의 상승 속도가 기준 속도 이상이 되는 단백질 변성 운전이 실행되도록 상기 가열부를 제어한다.