JP2021032545A - Heating cooker - Google Patents

Abstract

To provide a heating cooker capable of enhancing original taste of a cooked object while having salt-reducing/deoiling functions in heating.SOLUTION: An oven range includes a cooking chamber 14 accommodating a cooked object S inside, an upper heater 18 and a hot air unit 24 for heating the heated object S, a mist supply device 43 atomizing water W to jet the mist M into the cooking chamber 14, inside temperature detection means 54 detecting a temperature inside of the cooking chamber 14, and a heating cooking control portion 67 controlling the upper heater 18, the hot air unit 24 and a water supply pump 47 of the mist supply device 43 for heating and cooking the cooked object S. The heating cooking control portion 67 is constituted to control the water supply pump 47 to jet the water W when the temperature in the cooking chamber 14 reaches a temperature T set in a menu of steam cooking, for example, 200°C.SELECTED DRAWING: Figure 9

Description

The present invention relates to a cooker such as a microwave oven that cooks an object to be cooked using superheated steam.

Conventionally, this type of cooking cooker is provided with a box body for accommodating food to be cooked, a steam generator for generating steam for heating the food, and a heating heater for heating the steam. Disclosed is that the food is cooked by ejecting the steam (superheated steam) heated by the above into the food through the ejection hole (for example, Patent Document 1).

Japanese Patent No. 3856788

The cooking device of Patent Document 1 can have a function of reducing salt and deoiling oil when the object to be cooked is heated. However, since the food is cooked by ejecting superheated steam onto the food to be cooked, the food to be cooked becomes watery due to excessive water content. In addition, since excess water remains in the cooking room, the amount of drainage increases, and it is troublesome to clean the water receiver and the cooking room. On the other hand, for example, when the food to be cooked is cooked in an oven, it becomes overheated and it is difficult to bake the food without burning. In any case, the original taste of the food to be cooked is good. In particular, it was difficult to bring out the original taste of vegetables.

In addition, users have requested a new and unprecedented attractive new menu for cooking cookers.

Therefore, in view of the above circumstances, the first object of the present invention is to provide a cooking cooker capable of bringing out the original deliciousness of the object to be cooked while having the functions of reducing salt and deoiling oil during heating. And.

The second purpose is to provide a cooking device that can create an attractive new menu that has never existed before.

In the present invention, a cooking room for accommodating a food to be cooked, a heating means for heating the food to be cooked, a mist supply means for ejecting water into the cooking room in the form of mist, and a temperature in the cooking room are used. A cooking control unit that controls the heating means and the mist supply means so as to cook the object to be cooked is provided, and the cooking control unit is provided in the cooking chamber. It is characterized in that the mist supply means is controlled so as to eject the water when the temperature reaches a predetermined temperature higher than 100 ° C.

According to the invention of claim 1, mist-like water is instantly vaporized into superheated steam, and the object to be cooked in the cooking chamber is heated with an appropriate amount of water molecules (superheated steam). It can have the function of oil. In addition, the original taste of the food to be cooked can be brought out by baking the food to be cooked.

According to the inventions of claims 2 and 3, it is possible to reduce the wateriness and bake deliciously as compared with the conventional steamed dishes using steam. Moreover, since the amount of water used can be halved, the amount of drain can be reduced and almost eliminated, and the water receiver and the kitchen can be easily maintained. Then, the cooking control unit sends a control signal to the pump driving means so as to supply a small amount of mist during heating in the oven, thereby reducing temperature unevenness during heating of the object to be cooked and cooking time of the object to be cooked. Can be shortened.

According to the invention of claim 4, the combination of the oven heating temperature and the water supply amount can be applied to various cooking menus, and a new attractive menu that has never existed can be created.

It is external perspective view of the cooking apparatus which shows one Embodiment of this invention. Same as above, it is a view seen from the front front when the door is opened. Same as above, it is a vertical cross-sectional view seen from the side surface. Same as above, it is a view seen from the front front with the cabinet and the rear plate of the oven removed. Same as above, it is a vertical sectional view of a main part of a microwave generator and its surroundings as seen from the side surface. The same is a schematic view showing the internal structure of the main body. (A) The same is a schematic view showing the structure of the mist supply device, and (B) is the same as above, the schematic view showing the structure of the main body at the time of mist ejection. Same as above, it is a block diagram which shows the main electrical composition. The same is a flowchart showing the operation of the main body when the steam cooking menu is selected. In the conventional method and the present embodiment, the transition between the temperature inside the cooking chamber when steam-heating the salt salmon, the detection temperature of the high temperature place and the low temperature place in the cooking room, and the voltage input to the heater driving means. It is a figure which compared the timing chart showing the above, and the finished temperature and the finished result of each part of the salted salmon after heating.

Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings.

First, the overall configuration of the microwave oven as a cooking cooker will be described with reference to FIGS. 1 to 7, and 1 is a main body formed in a substantially rectangular box shape, and this main body 1 is an outer shell of a microwave oven to be a product. A metal cabinet 2 is provided as a covering member. Reference numeral 3 denotes a door that can be opened and closed provided on the front surface of the main body 1.

The upper part of the door 3 is provided with a handle 4 for opening / closing operation, which is used when opening / closing the vertically opening door 3, and the lower part of the door 3 is an operation panel portion 5 for displaying, notifying, and operating. It has. In addition to the display means 6 for displaying the cooking setting contents and the progress status, the operation panel unit 5 is provided with the operation means 7 that enables various operation inputs related to cooking. Although not shown, an operation panel PC (printing circuit) board is arranged inside the door 3 on the rear side of the operation panel unit 5 in order to control the display means 6 and the operation means 7.

A water supply cassette 8 and a water receiver 9 that can be attached to and detached from the front surface of the main body 1 are respectively arranged in the lower part of the main body 1. The water supply cassette 8 is a bottomed container in which water to be liquid is put as a supply source of mist ejected from the mist supply device 43 described later. The water supply cassette 8 may be provided with a water temperature detecting means for detecting the temperature of the water. The water receiver 9 is a bottomed container that receives food waste, water droplets, steam, etc. from the main body 1.

The cabinet 2 forming the left and right side surfaces and the upper surface of the main body 1 covers the oven front plate 12 forming the front surface of the main body 1 and the rear surface of the main body 1 so as to cover the main body 1 and the oven bottom plate 11 forming the bottom surface of the microwave oven. It is provided between the oven rear plate 13 to be formed. Further, the main body 1 is provided with a cooking chamber 14 for accommodating an object S to be cooked and a thermistor 15 as a temperature detecting element for detecting the temperature of the cooking chamber 14. The front surface of the cooking room 14 reaches the front plate 12 of the oven and is opened for taking in and out the object S to be cooked, and this opening is opened and closed by the door 3. Further, the thermistor 15 serving as an internal temperature detecting means is arranged in the vicinity of the door 3 inside the cooking room 14.

The peripheral wall forming the inner surface of the cooking chamber 14 is composed of a ceiling wall 14a, a bottom wall 14b, a left side wall 14c, a right side wall 14d, and a back wall 14e. The back wall 14e of the cooking chamber 14 is provided with a suction port 16 in the center thereof, and a plurality of outlets 17 are provided around the suction port 16. Further, an upper heater 18 for a grill that radiates and heats the object S to be cooked from above the cooking room 14 is provided on the upper part of the main body 1 facing the dome-shaped ceiling wall 14a which is the upper wall surface of the cooking room 14. A microwave generator 19 including a magnetron is provided at the bottom of the main body 1 in order to supply microwaves, which are radio waves, into the cooking room 14. As a result, the object S to be cooked stored in the cooking chamber 14 is grill-heated from above by heat radiation accompanying the energization of the upper heater 18, and the inside of the cooking chamber 14 is energized by the microwave generator 19. Microwaves are radiated to the object to be cooked S housed in the above, and the object to be cooked S is heated in a microwave oven.

The left side wall 14c and the right side wall 14d of the cooking room 14 are provided with a pair of left and right shelf supports 22 in two upper and lower stages in order to store and hold the metal square plate 21 in a suspended state inside the cooking room 14. There is. The square plate 21 used here is formed by a bottomed concave shape having an open upper surface and a non-perforated housing portion 21A, and a flange portion 21B extending in the horizontal direction outside the upper end of the housing portion 21A. It is composed. Further, a vent hole 21C is formed in the flange portion 21B to allow hot air to flow through the square plate 21. FIG. 2 shows a state in which the flange portion 21B of the square plate 21 is placed on the lower shelf support 22 inside the cooking chamber 14 and the object to be cooked S is placed on the accommodating portion 21A. The plate 21 may be placed only on the upper shelf support 22, or two square plates 21 may be placed on the upper and lower shelf supports 22, respectively. Instead of the square plate 21, a grill net (not shown) Other accessories such as may be accommodated and retained. Further, in the microwave oven heating by the microwave generator 19 described above, a container capable of microwave oven heating the cooked object S inside the cooking chamber 14 without putting a square plate 21 or a grill inside the cooking chamber 14 (FIG. FIG. Can be cooked in a microwave oven (not shown).

Reference numeral 24 denotes a hot air unit for heating the oven, which is provided inside the main body 1 from the rear outside to the bottom of the cooking room 14. As a means for heating the object S to be cooked, the hot air unit 24 sends a convex casing 26 attached to the back wall 14e, a hot air heater 27 for heating air, and heated air into the cooking chamber 14 to circulate the hot air unit 24. It is generally composed of a hot air fan 28, an electric hot air motor 29 that rotates the hot air fan 28 in a predetermined direction, and a transmission mechanism 30 that transmits the driving force from the hot air motor 29 to the hot air fan 28. As an internal space between the back wall 14e and the casing 26, a hot air heater 27 and a hot air fan 28 are respectively arranged in the heating chamber 31 formed behind the outside of the cooking chamber 14, while the inside of the main body 1 is provided. A hot air motor 29 is arranged in the lower space 32 between the cooking chamber 14 and the oven bottom plate 11 formed in the oven. Then, the oven rear plate 13 is arranged at the rear part of the main body 1 so as to cover the entire hot air unit 24 from the rear side outside.

The hot air fan 28 of the present embodiment is provided as a so-called centrifugal fan that discharges air taken in in the axial direction in a radial direction perpendicular to the axial direction by centrifugal force during rotation, and the tubular hot air heater 27 is a hot air fan. It is arranged so as to surround the radial direction of 28. As the hot air heater 27, which is also a heat generating portion, for example, a sheathed heater, a mica heater, a quartz tube heater, a halogen heater, or the like is used. The suction port 16 and the hot air outlet 17 described above function as a ventilation unit that communicates between the cooking chamber 14 and the heating chamber 31.

Then, in the present embodiment, when the hot air fan 28 is rotationally driven with the energization of the hot air motor 29, the air sucked from the inside of the cooking room 14 through the suction port 16 is blown out in the radiation direction of the hot air fan 28 and energized. It is heated by the hot air heater 27, passes through the hot air outlet 17, and hot air is supplied into the cooking chamber 14. As a result, a path for circulating hot air inside and outside the cooking room 14 is formed, and the object S to be cooked in the cooking room 14 is heated by hot air convection.

Subsequently, as a heating means for heating the object S to be cooked, a microwave generator 19 as a microwave heating means and a detailed structure around the microwave generator 19 will be described. The bottom wall 14b of the cooking chamber 14 is configured by covering the upper surface opening of the concave antenna storage portion 35 formed in the metal plate material 34 with a bottom plate 36 such as a ceramic plate that can transmit microwaves. The metal plate material 34, which cannot transmit microwaves, integrally forms not only the peripheral portion of the bottom wall 14b but also the left side wall 14c, the right side wall 14d, and the back wall 14e. The inner surface of the surface is made of a material that does not allow microwaves to pass through.

The microwave generator 19 guides the microwave oscillated by the magnetron directly under the antenna housing portion 35 in the lower space 32 inside the main body 1 in addition to the magnetron (not shown) which is the source of the microwave. The wave tube 37, the antenna motor 38 arranged below the waveguide 37, and the antenna holder 39 whose lower end is arranged inside the waveguide 37 and attached and fixed to the rotating shaft of the antenna motor 38. A cylindrical cable shaft 40 that is inserted and fixed in the antenna holder 39, and an antenna 41 that is rotatably provided inside the antenna storage portion 35 with the upper end portion of the cable shaft 40 attached and fixed at the center thereof. Mainly composed. In a state where the upper surface opening of the antenna storage portion 35 is closed by the bottom plate 36, the entire antenna 41 is arranged parallel to the bottom plate 36 so as to face the flat plate-shaped bottom plate 36 forming the bottom wall 14b of the cooking chamber 14.

A mist ejection hole 44 communicating with the mist supply device 43 is provided on the left side wall 14c of the cooking chamber 14. As a mist supply means to the kitchen 14, a mist supply device 43 provided inside the main body 1 is connected between the nozzle 45 that makes the supplied liquid water into a mist shape, and the water supply cassette 8 and the nozzle 45. The water supply pipe 46 and the water supply pump 47 for guiding the water from the water supply cassette 8 to the nozzle 45 are provided, and a plurality of mist ejection holes 44 are provided so as to communicate with each other in the nozzle 45. With this configuration, compared to the conventional steam supply device that ejects saturated steam or superheated steam from the ejection hole into the cooking chamber, it is not necessary to install a steam engine that steams water W, so the cost is reduced. Can be done.

FIG. 7A is a schematic view showing the structure of the mist supply device 43, and FIG. 7B is a schematic view showing the structure of the main body 1 at the time of mist ejection. Explaining the operation of the mist supply device 43 of the present embodiment with reference to FIGS. 7A and 7B, when the water supply pump 47 is driven with the water W contained in the water supply cassette 8, the water supply pump 47 supplies water. The water in the water supply cassette 8 is sucked up by using the pipe 46 and sent to the nozzle 45. The water W sent from the water supply cassette 8 is made into a mist by the nozzle 45, and as shown in FIG. 7B, the mist M is supplied from the mist ejection hole 44 to the inside of the cooking chamber 14. Therefore, if the temperature inside the cooking room 14 is higher than 100 ° C. at atmospheric pressure (hereinafter, the temperature value is the value of the temperature at atmospheric pressure and Mr. Se), this mist M is instantly vaporized in the cooking room 14. By becoming superheated steam, the object to be cooked S placed in the cooking chamber 14 is quickly and evenly heated with appropriate water molecules (superheated steam). The mist M may be configured to be ejected toward the object S to be cooked in the cooking chamber 14. Further, in the present embodiment, the mist ejection hole 44 and the nozzle 45 are arranged on the left side wall 14c, and a plurality of mist ejection holes 44 are provided. However, as shown in FIG. 7B, the mist ejection hole 44 and the nozzle 45 are cooked. It may be arranged on the right side wall 14d of the chamber 14, and may be configured so that only one mist ejection hole 44 is provided. Further, the nozzle 45 may be configured to be fixed to the outside of the right side wall 14d by, for example, an infrared sensor holder.

FIG. 8 illustrates the main electrical configuration of the microwave oven. In the figure, 51 is a control means composed of a microcomputer, and as is well known, the control means 51 includes a CPU as an arithmetic processing means, a memory as a storage means, a timer as a timekeeping means, and an input. It is equipped with an output device.

The input port of the control means 51 is configured by equipping the infrared sensor 53A, which is a detection element, with a swing mechanism in addition to the operation means 7 using the keys and the touch panel described above, and detects the temperature distribution in the entire kitchen 14. As a result, the temperature of the object to be cooked 53, which enables the surface temperature of the object to be cooked S housed therein to be detected by the infrared sensor 53A, and the temperature inside the chamber 14 such as the thermistor 15 for detecting the temperature inside the cooking chamber 14 are detected. The means 54, the hot air motor rotation detecting means 55 for detecting the rotation of the hot air motor 29, the door opening / closing detecting means 56 for detecting the open / closed state of the door 3, and the origin position of the antenna constituting the microwave generator 19 are detected. The antenna position detecting means 57 are electrically connected to each other.

In addition to the display means 6 described above, the output port of the control means 51 includes a microwave heating means 61 including a magnetron of the microwave generator 19 and a driving means thereof, an upper heater 18 for grill heating, and an oven heating. A heater driving means 62 such as a relay for passing and disconnecting the hot air heater 27, an antenna driving means 63 for rotationally driving an antenna that radiates microwaves in the cooking room 14, and a hot air motor 29 for rotationally driving the hot air motor 29. The hot air motor driving means 64 and the pump driving means 65 for operating the water supply pump 47 of the mist supply device 43 are electrically connected to each other.

The control means 51 includes an operation signal from the operation means 7, a food temperature detecting means 53, an internal temperature detecting means 54, a hot air motor rotation detecting means 55, a door opening / closing detecting means 56, and an antenna position detecting means. Upon receiving each detection signal from 57, the microwave heating means 61, the heater driving means 62, the antenna driving means 63, the hot air motor driving means 64, and the pump drive are performed at a predetermined timing based on the time counting from the time measuring means. The means 65 has a function of outputting a control signal for driving, and the display means 6 has a function of outputting a control signal for display. Such a function is realized by reading a program recorded in the memory as a storage medium by the control means 51. In particular, in the present embodiment, the control means 51 is used as a cooking control unit 67 and a display notification control unit 68. It has a program to make it work.

The cooking control unit 67 mainly controls the operation of each part related to cooking of the object S to be cooked, and when it receives an operation signal accompanying the operation of the operation means 7, it receives a detection signal from the door open / close detection means 56. When it is determined that the door 3 is closed, the microwave heating means 61, the heater driving means 62, the antenna driving means 63, the hot air motor driving means 64, and the pump driving means 65 depend on the operation signal. A control signal is sent to control the cooking of the object S to be cooked in the cooking chamber 14. Further, a plurality of cooking menus are stored in the memory in advance as cooking information including the material of the object S to be cooked and the heating conditions for executing various cooking, and the cooking control unit 67 is an operation means. When the menu selection setting means 7A incorporated in 7 is appropriately operated, one or a plurality of cooking menus selected from the cooking menus are set as specific cooking menus to be cooked from now on, and a predetermined cooking menu according to the cooking menu is set. The structure is such that the object to be cooked S is automatically cooked according to the procedure.

Specifically, the menu selection setting means 7A is provided on the surface of the LED display which is the display means 6, and is a touch key which enables a specific menu to be selected from a plurality of menus displayed on the LED display. When a specific menu is selected and pressed by the operation of the touch key, the specific menu is set and stored by the cooking control unit 67, and the object to be cooked S is in a predetermined procedure according to the specific menu. It is composed of a start key to start cooking. It should be noted that this is just an example, and the configuration of the menu selection setting means 7A is not particularly limited.

Next, the operation of the microwave oven having the above configuration will be described in detail. With the food S to be cooked in the cooking room 14 in advance, the door 3 is closed while holding the handle 4 by hand, and a specific cooking menu is selected and operated by the menu selection setting means 7A or the like. When the start of cooking is instructed, the control signal generated corresponding to the selected cooking menu is output from the output port of the control means 51 at a predetermined timing according to the control program embedded in the memory of the control means 51, and the cooked menu is received. The cooked food S is cooked.

Here, for example, when the oven heating menu is selected, the cooking control unit 67 receives a detection signal from the internal temperature detecting means 54 and drives the heater so that the inside of the cooking chamber 14 is heated to a set temperature. A control signal is sent to the means 62 and the hot air motor driving means 64, respectively, to control the power transmission and disconnection of the hot air heater 27 and the hot air motor 29. As a result, the rotational force generated in the hot air motor 29 is transmitted to the hot air fan 28, the hot air fan 28 rotates inside the heating chamber 31, and the rotation speed is increased to the heating cooking control unit 67 by the hot air motor rotation detecting means 55. It is captured. Further, by the rotation of the hot air fan 28, the air sucked into the heating chamber 31 from the cooking chamber 14 through the suction port 16 is sent to the hot air heater 27 side, and the heated air is sent to the cooking chamber 14 as hot air through the outlet 17. By supplying, the object S to be cooked in the cooking chamber 14 is heated by hot air convection.

When the range cooking menu is selected, the cooking control unit 67 receives the detection signal from the cooking object temperature detecting means 53, and the antenna position detecting means so that the cooking object S is heated to the set temperature. While confirming the origin position of the antenna 41 by the detection signal from 57, an appropriate control signal is sent to the microwave heating means 61 and the antenna driving means 63, respectively. As a result, the magnetron and the antenna 41 of the microwave generator 19 operate, the microwave generated from the surface of the rotating antenna 41 is supplied into the cooking chamber 14, and the object S in the cooking chamber 14 is heated at high frequency. Will be done.

Further, when the grill cooking menu is selected, the cooking control unit 67 receives the detection signal from the internal temperature detecting means 54, and the heater driving means 62 is heated so that the inside of the cooking chamber 14 is heated to the set temperature. Controls the power transmission and disconnection of the upper heater 18, and the object S to be cooked in the cooking chamber 14 is grill-heated from above.

Here, the operation when the menu of steamed cooking (steam cooking) using mist superheated steam is selected will be described based on the flowchart of FIG. When the menu selection setting means 7A selects and operates the steam cooking menu in step S0 and instructs the start of cooking of the object S to be cooked, the process proceeds to step S1.

In step S1, the timer of the control means 51 starts timing, and the cooking control unit 67 receives the detection signal from the internal temperature detecting means 54, and the temperature T set in the cooking chamber 14 is 200 ° C. The heater driving means 62 controls the power transmission / disconnection of the upper heater 18 so that the temperature is heated to (hereinafter, the temperature value is the temperature value in Celsius). When the lower heater is provided in the main body 1, the cooking control unit 67 sets the inside of the cooking room 14 by controlling the power transmission / disconnection by the heater driving means 62 in addition to the upper heater 18. It may be configured to be heated to the temperature of 200 ° C. Further, in the present embodiment, the temperature inside the cooking chamber 14 is raised by the above-mentioned grill heating, but as described in Example 1 described later, even if the temperature inside the cooking chamber 14 is raised by the above-mentioned oven heating. Good.

Further, in the next step S2, the cooking control unit 67 determines whether or not the temperature inside the cooking chamber 14 has reached 200 ° C. based on the detection signal from the temperature detecting means 54 inside the cooking chamber 14. When the cooking control unit 67 determines that the temperature inside the cooking room 14 has not reached 200 ° C. (“No” in step S2), the process proceeds to step S1 and the cooking control unit 67 is inside the cooking room 14. The heater driving means 62 controls the power transmission / disconnection of the upper heater 18 so that the temperature is heated to 200 ° C. On the other hand, when the cooking control unit 67 determines that the temperature inside the cooking chamber 14 has reached 200 ° C. (“Yes” in step S2), the process proceeds to step S3.

In step S3, the cooking control unit 67 sends a control signal to the pump driving means 65 to control the operation of the water supply pump 47 incorporated in the mist supply device 43. As a result, water W is ejected from the mist ejection hole 44 into the cooking chamber 14 to supply the mist M. When the mist M is supplied to the inside of the cooking chamber 14, the inside of the cooking chamber 14 is heated to 200 ° C., so that the mist M is instantly vaporized into superheated steam. Further, the mist M that has not been vaporized at this time also evaporates when it comes into contact with any of the walls 14a to 14e of the cooking chamber 14, and vaporizes into superheated steam. As a result, the object S to be cooked in the cooking chamber 14 is quickly and evenly heated by appropriate water molecules (superheated steam).

At this time, the amount of water W ejected at one time is calculated as follows. Here, the amount of heat required to evaporate 1 g of water into a gas is 2.256 kJ, the amount of heat required to raise the temperature of 1 g of water by 1 ° C is 4.186 J / (g · K), and in an environment where water is evaporated. It is assumed that the specific heat of a certain air humidity of 100% is 1.030 kJ / kg · K, and the density of air ^{in 1 m 3 is 1.293 kg / m 3} .

When the capacity V of the cooking room 14 inside the main body 1 is 26 liters, the temperature T set in the steam cooking menu is 200 ° C, and the temperature of water W is 20 ° C, ^{the air in 1 m 3} is raised by 1 ° C. The energy required to make it work is given by the formula (1).
(Equation 1)
The amount of heat released when 1 liter of air drops from 200 ° C to 100 ° C is given by the formula (2).
(Equation 2)
Here, the amount of heat required for vaporizing 1 g of water at 20 ° C. is given by the formula (3).
(Equation 3)
Therefore, the amount of air at 200 ° C required to vaporize 1 g of water at 20 ° C is given by the formula (4).
(Equation 4)
Further, the amount of heat released when the air in the cooking chamber 14 having a capacity V of 26 liters drops from 200 ° C. to 100 ° C. is given by the formula (5).
(Equation 5)
Therefore, the amount of water that can be vaporized by this amount of heat is given by the formula (6).
(Equation 6)
Therefore, in the case of the above conditions, in step S3, the cooking control unit 67 controls the operation of the water supply pump 47 so as to eject water W of 1.33 ml or less, which is the upper limit of vaporization. The cooking control unit 67 may be configured so that the amount of water W ejected at one time can be set by the user within a range not exceeding the upper limit.

Returning to the flowchart of FIG. 9, the mist M is supplied to the inside of the cooking chamber 14 in step S3, and then the process proceeds to step S4. In step S4, the cooking control unit 67 determines whether or not the selected steam cooking menu has finished cooking based on the signal from the timer of the control means 51. When the timer of the control means 51 is still timing and the cooking control unit 67 determines that the selected steam cooking menu has not finished cooking (“No” in step S4), the process proceeds to step S1. .. Here, since the mist M is vaporized in step S3 to become superheated steam, the temperature inside the cooking chamber 14 at this time is lower than 200 ° C., so that the cooking control unit 67 again moves the cooking chamber. The heater driving means 62 controls the power transmission / disconnection of the upper heater 18 so that the inside of the 14 is heated to 200 ° C. Then, the cooking control unit 67 repeats the operations of steps S1 to S4 described above until the timer of the control means 51 ends. At this time, the time from ejecting the water W in step S3 to ejecting the water W again in step S3 is set, and in the present embodiment, when the temperature inside the refrigerator is maintained at 200 ° C. Water W is set to be ejected in step S3 once a minute. The cooking control unit 67 may be configured so that the user can set the time until the water W is ejected.

On the other hand, if the timer of the control means 51 has finished timing and the cooking control unit 67 determines that the selected steam cooking menu has finished cooking (“Yes” in step S4), step S5. After the transition, the cooking of the object S to be cooked is completed.

In this way, in the present embodiment, the mist M is instantly vaporized into superheated steam, and the object S to be cooked in the cooking chamber 14 is quickly and evenly heated with appropriate water molecules (superheated steam). It can have the function of reducing salt and deoiling during heating, similar to the conventional steamed food using steam that ejects saturated steam or superheated steam. Further, by baking the cooked food S in a charred state, the original deliciousness of the cooked food S, particularly the original deliciousness of vegetables, can be brought out. And since water W of 1.33 ml or less, which is the upper limit that can be vaporized, is ejected as mist M, it is possible to reduce the wateriness and bake deliciously as compared with the conventional steamed dishes using steam. Further, since the amount of water W used can be halved, the amount of drain can be reduced and almost eliminated, and the water receiver 9 and the cooking room 14 can be easily maintained.

Further, when oven heating is used for the internal heating in step S1, the combination of the oven heating temperature and the supply amount of mist M, that is, the supply amount of water W can be applied to various cooking menus, which is an unprecedented appeal. You can create a new menu.

Since the cooking control unit 67 is configured so that the user can set the amount of water W ejected at one time within a range not exceeding the upper limit, for example, a small amount of mist M is supplied when the oven is heated. By sending a control signal to the pump driving means 65 by the cooking control unit 67, it is possible to reduce the temperature unevenness during heating of the object S to be cooked and to shorten the cooking time of the object S to be cooked.

Next, the results of the heating test between the recipe for steam cooking in the microwave oven of the present embodiment and the recipe for steam cooking in the conventional microwave oven will be described with reference to FIG. FIG. 10 shows, for each of these recipes, the internal temperature T in the cooking chamber 14 detected by the thermistor 15 which is the internal temperature detecting means 54, and the detected temperature of the high temperature place in the cooking chamber 14 measured this time. This _{is a comparison of the timing chart showing the transition between t 1} and the detected temperature t _{2 in} a low temperature place and the voltage V input to the heater driving means 62 or the steam heating means of the conventional oven range. The finished temperature and the finished result of each part of the two slices of salt salmon fillet after heating detected by the infrared sensor 53A which is the detecting means 53 are also compared.

Common to these recipes, the set temperature is 250 ° C., and the salted salmon, which is the object to be cooked S, is heated so that the total heating time is 18 minutes. This is because the traditional recipe is preheated for 11 to 16 minutes at 300 degrees for steam-heated cooking menus and preheated for 11 to 16 minutes at 250 degrees for oven-heated cooking menus. Each value was adopted because it is cooked in. Further, in the microwave oven of the present embodiment, oven heating is used for heating the inside of the oven in step S1 described in FIG. 9, and in step S2, _{it is determined whether or not the detection temperature t 1} has reached 250 ° C., and the detection temperature is detected. When t ₁ is maintained at 250 ° C., water W is set to be ejected in step S3 once a minute.

As a comparison result of FIG. 10, in the steam cooking of the microwave oven of the present embodiment and the steam cooking of the conventional microwave oven, the internal temperature T, the detected temperature t ₁ , the detected temperature t _{2 in} a low temperature place, and the voltage V The result is almost the same. In conventional microwave oven steam cooking, the temperature of the first slice of salted salmon fillet is 95 ° C, 89 ° C, 96 ° C, and the temperature of the second slice of salted salmon fillet is 96 ° C, 93 ° C, 92 ° C. Yes, all were moist and baked. On the other hand, in the steam cooking of the microwave oven of the present embodiment, the temperature of the first slice of salt salmon fillet is 88 ° C, 85 ° C, 86 ° C, and the temperature of the second slice of salt salmon fillet is 81 ° C, 84 ° C. , 83 ° C, and all were moist and baked. From this, it is said that the steam cooking in the microwave oven of the present embodiment can bake the salted salmon to a charcoal, and the salted salmon can be cooked to the same degree as the conventional recipe of steam cooking in the microwave oven. I was able to confirm the effect of.

As described above, in the oven range of the present embodiment, the cooking chamber 14 that houses the object S to be cooked, the upper heater 18 and the hot air unit 24 as the heating means for heating the object S to be cooked, and the cooking chamber 14 A mist supply device 43 as a mist supply means for ejecting water W into a mist-like mist M, an internal temperature detecting means 54 for detecting the temperature inside the cooking chamber 14, and an object S to be cooked are cooked. The upper heater 18, the hot air unit 24, and the cooking control unit 67 that controls the water supply pump 47 of the mist supply device 43 are provided, and the cooking control unit 67 has a predetermined temperature in the cooking chamber 14 higher than 100 ° C. The water supply pump 47 is configured to control the water supply pump 47 so as to eject water W when the temperature T set in the steam cooking menu, which is the temperature of the above, reaches, for example, 200 ° C.

In this case, since the mist M is instantly vaporized into superheated steam and the object S to be cooked in the cooking chamber 14 is heated with an appropriate amount of water molecules (superheated steam), it has a function of reducing salt and deoiling oil during heating. be able to. Further, by baking the cooked food S in a charred state, the original taste of the cooked food S can be brought out.

Further, in the microwave oven of the present embodiment, the upper limit of the amount of water W ejected by the mist supply device 43 at one time is the capacity V of the cooking room 14, the temperature T set in the steam cooking menu, and the temperature of the water W. The cooking control unit 67 is configured so that the amount of water W ejected at one time can be set within a range not exceeding the upper limit.

For example, when the capacity V of the kitchen 14 is 26 liters, the set temperature T is 200 ° C., and the temperature of water W is 20 ° C., water W of 1.33 ml or less, which is the upper limit of vaporization, is ejected at one time. The cooking control unit 67 controls the operation of the water supply pump 47. Therefore, it is possible to reduce the wateriness and bake deliciously as compared with the conventional steamed dishes using steam. Further, since the amount of water W used can be halved, the amount of drain can be reduced and almost eliminated, and the water receiver 9 and the cooking room 14 can be easily maintained. Then, for example, the cooking control unit 67 sends a control signal to the pump driving means 65 so as to supply a small amount of mist M when heating the oven, thereby reducing the temperature unevenness during heating of the object S to be cooked and The cooking time of the object S to be cooked can be shortened.

Further, in the microwave oven of the present embodiment, the cooking control unit 67 controls the mist supply device 43 to eject water W a plurality of times, and when the inside of the cooking chamber 14 is maintained at the set temperature T, the mist The cooking control unit 67 is configured so that the time from when the supply device 43 ejects the water W to when it is ejected again can be set.

In this case, as compared with the conventional steamed dish using steam, the wateriness can be reduced and the dish can be baked deliciously. Further, since the amount of water W used can be halved, the amount of drain can be reduced and almost eliminated, and the water receiver 9 and the cooking room 14 can be easily maintained.

Further, the microwave oven of the present embodiment employs a hot air unit 24 which is an oven heating means for convection-heating the object S to be cooked as a heating means, and employs the oven heating temperature and the supply amount of mist M, that is, water W. It can be applied to various cooking menus in combination with the supply amount of, and it is possible to create an attractive new menu that has never existed before.

The present invention is not limited to the above embodiment, and various modifications can be made without departing from the spirit of the present invention. For example, since the mist supply device 43 of the present embodiment does not have a significant structural change from the conventional steam supply device, for example, a nozzle 45 may be added to exert the same effect as the microwave oven of the present embodiment. Further, the configuration and shape of each part of the mist supply device 43 and the like are not limited to those shown in the drawings, and can be changed as appropriate.

1 Microwave oven body (cooker)
14 Cooking room 18 Upper heater (heating means)
24 Hot air unit (heating means, oven heating means)
43 Mist supply device (mist supply means)
47 Water supply pump (mist supply means)
54 Internal temperature detecting means 67 Cooking control unit M Mist S Food to be cooked T Set temperature V Cooking room capacity W Water

Claims (4)

A cooking room that houses the food to be cooked,
A heating means for heating the object to be cooked and
A mist supply means for ejecting water into the cooking chamber in the form of mist,
An internal temperature detecting means for detecting the temperature in the cooking chamber and
A cooking control unit that controls the heating means and the mist supply means so as to cook the object to be cooked is provided.
The cooking control unit is a cooking device that controls the mist supply means so as to eject the water when the temperature in the cooking chamber reaches a predetermined temperature higher than 100 ° C. The upper limit of the amount of water ejected by the mist supply means at one time is determined by the capacity of the cooking room, the predetermined temperature, and the temperature of the water.
The cooking cooker according to claim 1, wherein the cooking control unit is configured so that the amount of water ejected at one time can be set within a range not exceeding the upper limit. The cooking control unit controls the mist supply means to eject the water a plurality of times.
It is characterized in that the cooking control unit is configured so that when the cooking chamber is maintained at the predetermined temperature, the time from the ejection of the water to the ejection of the water can be set by the mist supply means. The cooking device according to claim 1 or 2. The heating cooker according to any one of claims 1 to 3, wherein the heating means is an oven heating means for heating the object to be cooked by hot air convection.