| 摘要 |
PROBLEM TO BE SOLVED: To provide a heating cooker capable of carrying out cooking without leaving a fishy smell by reducing a thawing time. SOLUTION: This heating cooker is provided with: a cooking chamber 3 for housing a food product 18; a circulation fan 9 for circulating and running an air flow in the cooking chamber 3; a heater 8 for heating the air flow; and a steam generator 10 for supplying and mixing the steam in the air flow. The cooker is so structured as to be able to arbitrarily select a first heating process for setting the temperature of the circulating air flow below the denaturation temperature of protein in the food product 18 and a second heating process for setting it above a temperature at which fat in the food product 18 is thermally decomposed. For instance, when the food product 18 such as frozen raw fish or the like is thawed, if the first heating process is selected, the fat dissolved in the food product 18 never soaks through a denatured protein layer, and when the second heating process is then selected for heating cooking of the food product 18, the temperature in the cooking chamber 3 is raised to a value for sufficiently decomposing the fat, whereby optimum cooking can be carried out without leaving a fishy small nor impairing flavor or texture. COPYRIGHT: (C)2006,JPO&NCIPI
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