JP2007010164A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker capable of performing proper heating cooking in accordance with selected cooking contents. <P>SOLUTION: This heating cooker comprises a range heating means for heating by magnetron, a grill heating means having a first heater, and an oven heating means having a fan for sending the air heated by a second heater, and a steam heating means superheating the steam generated by a steam generating means, as heating means for heating a cooked object received in a heating chamber. This heating cooker further comprises a control portion for controlling these heating means, and an operating portion connected with the control portion, and the control portion controls the heating in accordance with the cooking content selected by the operating portion by combining the range heating means, the oven heating means, the grill heating means and the steam heating means. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a cooking device such as a microwave oven that automatically cooks ceramic dishes.

  Conventionally, when a pottery menu is selected in a heating cooker, after cooking the inside of the object to be cooked by range heating, it can be cooked by combining heater heating, or after preheating the interior, Is stored in a heating chamber so that cooking can be performed only with high-temperature steam heating means.

JP 09-079589 A Japanese Patent Laid-Open No. 2005-061816

In the above prior art, cooking is performed by combining heater heating after range heating. When cooking such as grilled dishes, such as grilled chicken herbs, the cooked food itself generates heat, so the penetration of the amount of heat into the cooked food is large, heating it more than necessary, Subsequent heating of the heater gives a baked color, but it evaporates the water and dries the food. For this reason, the food to be cooked evaporates and loses its softness and juiciness.

  In addition, in the method of preheating the interior and then storing the object to be cooked in the heating chamber and cooking with only the high temperature steam heating means, the heating chamber needs to be preheated in order to generate high temperature steam in the heating chamber. It takes a lot of cooking time. In addition, since cooking is performed only by high-temperature steam heating, when cooking such as chicken herb grilling, the surface of the object to be cooked is not easily colored, and it is not possible to produce a crispy texture. Moreover, in the cooking of grilled food, the heating time is adjusted according to the amount, and optimum heating control is required.

  In order to solve the above-mentioned problems, the present invention provides a cooking device that cooks a grilled dish in a healthy and delicious manner.

  In order to solve the above-mentioned problems, a cooking device according to the present invention is a heating means for heating an object to be cooked accommodated in a heating chamber, a range heating means for heating by a magnetron, and a grill heating means having a first heater. And an oven heating means having a fan for blowing the air heated by the second heater, and a steam heating means for overheating the steam generated by the steam generating means, and a controller for controlling these heating means And an operation unit connected to the control unit, wherein the control unit is selected by the operation unit by combining the range heating unit, the oven heating unit, the grill heating unit, and the steam heating unit. Heating control is performed according to the cooking contents.

  According to the above configuration, for example, when performing grilled dishes, heat can be appropriately applied to the inside of the cooking object, and the surface of the cooking object can be finished to a desired baking level.

  In addition, the cooking device according to the present invention cooked pottery dishes such as grilled chicken herbs by using a range heating means and a grill heating means in parallel when a grilled dish course was selected. In this case, the inside of the object to be cooked is heated by the range heating, and the outside is heated by the heater in parallel, so that the heater is heated up while heating the object to be cooked, the heater starts up quickly, and there is no uneven heating. Cook while keeping uniform.

  In addition, the heating cooker of the present invention, when a grilled food course is selected, heats the heating chamber using hot air oven heating means, then heats it with steam heating means, and then heats it with grill heating means. By performing the heating, the object to be cooked can be heated and the heating chamber can be warmed so that the heating by the superheated steam can be effectively performed. Also, by heating the heating chamber to a predetermined high temperature by oven heating and incorporating a heating pattern with high-temperature steam, it is possible to dissolve and remove excess fat inside the object to be cooked by high-temperature steam heating with high thermal energy. .

  Furthermore, the heating cooker of the present invention, when the grilled food course is selected, after using the range heating means and the grill heating means in parallel, raises the temperature of the heating chamber using the oven heating means, By heating with the steam heating means, the inside of the food to be cooked is heated with high-temperature steam, and the contents of the food to be cooked are discharged from the food to be cooked in a short time, while the food to be cooked is discharged. Can prevent drying.

  As mentioned above, according to this invention, suitable cooking according to the selected cooking content can be performed.

  FIG. 1 is a perspective view seen from the front side of an electric microwave oven in one embodiment of the present invention, and FIG. 2 is a state in which the door 52 of the electric microwave oven of FIG. 1 is opened.

  An operation panel 6 is provided below the door 52, and the operation panel 6 includes an operation unit 60 and a display unit 62. The operation unit 60 is provided with a key 63 for which a menu for manual cooking is determined, a menu not provided on the key 63, a selection means 61 for selecting a heating intensity, and the like.

  FIG. 3 is a side sectional view of the electric microwave oven of FIG. 4 is a rear perspective view of the electric microwave oven of FIG. 1 and 2 show a state where the cover 51 constituting the outer frame shown in FIGS. 3 and 4 is removed.

  The illustrated electric microwave oven includes a heating chamber 7 for storing a cooking object 71 such as food to be cooked, a non-rotating table 70 for placing the cooking object 71 provided on the bottom surface of the heating chamber 7, and the heating chamber 7. A hot air unit 9 that circulates hot air to the inside, a magnetron 20 that oscillates microwaves that is a heating source for range cooking, an inverter power supply 23 that controls the output of microwaves oscillated from the magnetron 20, and a microwave that oscillates from the magnetron 20 are heated in the heating chamber. 7 is provided with a waveguide 25 leading to 7, a rotating antenna 57 and an antenna motor 22 for stirring the microwave irradiated to the heating chamber 7.

  In the range heating, the cooking object 71 placed on the table 70 is heated by microwaves. Therefore, the to-be-cooked object 71 is positively heated by molecular / atomic vibrations such as moisture.

  Components such as the magnetron 20, the waveguide 25, the rotating antenna 57, and the antenna motor 22 are arranged in the machine chamber 2 between the heating chamber 7 and the bottom of the main body as shown in the figure.

  In the electric microwave oven, in order to heat the heating chamber 7 with a heater, an electric heater 10 is installed as a first heater at least outside the upper wall surface of the heating chamber 7. The electric heater 10 can perform grill cooking or oven cooking by heating the wall surface of the heating chamber 7 and increasing the temperature in the heating chamber 7 by radiant heat passing through the wall surface.

  The illustrated microwave oven includes a hot air unit 9 that can use hot air, together with an electric heater 10 that uses radiant heat, and supplies hot air to the heating chamber 7 for use in cooking.

  The hot air unit 9 mainly used for oven cooking is provided in a fan unit 30 such as a fan that is rotatably provided in the center of the heating chamber 7, and below the outer periphery of the fan unit 30, that is, on the outflow side of the air flow. The electric heater 12 that is the second heater and the fan motor 32 connected to the blower 30 are arranged on the back wall 75 of the heating chamber 7.

  The back wall 75 of the heating chamber 7 is provided with vent holes 72 a and 72 b made up of a number of punching holes, and the vent hole 72 b for sucking the air in the heating chamber 7 is formed at the substantially central portion of the blowing means 30. A ventilation port 72a for blowing hot air into the heating chamber 7 is provided at an outer peripheral position so as to surround the ventilation port 72b.

  Further, an openable / closable door 52 is provided in front of the heating chamber 7 for taking in and out the food 71.

  The electric microwave oven of the present embodiment is a so-called turntableless microwave oven in which there is no rotating table in the center of the heating chamber 7. The illustrated turntableless microwave oven has a configuration in which a table 70 is supported by weight detection means 8a, 8b, and 8c. For example, the heating time during range heating is determined based on the weight detection result of the cooking object 71. .

  Steam generating means 35 is installed on the back surface of the hot air unit 9 and includes a container for storing water, a heater for heating the container, a temperature detector (not shown) such as a thermistor, and the like.

  Here, the water storage container is made of, for example, an aluminum material such as aluminum die-casting or a metal material that is not easily rusted such as stainless steel, and the heater is made of a sheathed heater or the like embedded in the meat part of the container. However, it is preferable to reduce the heat capacity of the container in order to shorten the heating time.

  Further, the heater of the steam generating means 35 desirably has a power consumption of about 500 W to 1000 W in order to shorten the temperature raising time in the same manner.

  Thus, by setting the mass and power consumption to the above values, the temperature raising time until the steam generating means 35 reaches a predetermined temperature can be reduced to about 30 seconds to 1 minute or less.

  Of course, the container and the heater need not be limited to this specification or numerical value, and may be divided into a plurality of parts. Further, when the outer wall of the steam generating means 35 is covered with a heat insulating material to suppress heat radiation to the surroundings, the temperature raising time can be shortened, leading to improvement in heating efficiency / energy saving.

  As shown in FIG. 4, the supply of water to the steam generating means 35 is performed by supplying water from a water supply means 36 such as a water tank provided below the heating chamber 7 to a water supply means 37 such as a pump and a water pipe 39 a connecting them. Through 39b. Here, as water, in view of hygiene, tap water containing some chlorine components is desirable.

  Further, the water supply means 36, the water supply means 37, and the water pipe 39 need not be limited to the positions shown in FIGS. In particular, the water supply means 36 is preferably located at a position where it can be easily removed from the front of the main body, and the bottom surface, the upper surface, or the side surface of the door 52 is good so that it can be seen from the front of the main body. In FIG. 4, the water pipe 39 is drawn out of the apparatus for easy understanding.

  Here, the steam heating is to supply the steam generated by the steam generating means 35 to the heating chamber 7, and has a function of supplying moisture to the cooking object 71, or steam cooking can be performed.

  Further, in this embodiment, in order to superheat the steam generated by the steam generating means 35 and perform high-temperature steam heating, the steam is blown from the steam generating means 35 to the hot air unit 9 and the steam flows out from the blower means 30. It is configured to blow against the air flow.

  For this reason, water vapor is superheated by the heater 12 and blown into the heating chamber 7 as high-temperature steam.

  Here, most preferably, if water vapor is blown toward the air flow immediately after flowing out from the blowing means 30 and collides with the air flow, the water vapor is impacted and finely crushed to form finer water molecules. Thus, the cooking object 71 can be cooked by heating.

  The operation panel 6 provided below the door 52 will be described in detail with reference to FIG. The operation panel 6 includes an operation unit 60 and a display unit 62. Selection means 61a and 61b for selecting a menu and a heating intensity that are not provided on the key 63 for which a menu for manual cooking is determined, a key 64 for performing heating cooking, and the like. Is provided. Here, the selection means 61a shown in FIG. 5 is described as a dial type, and 61b is described as an up / down key type, but it is not necessary to limit to these methods.

  The display unit 62 is provided with selection state display units 66a and 66b for displaying the state selected by the selection means 61a and 61b.

  Here, the selection means 61a shown in FIG. 5 performs menu selection based on the numbers displayed on the door printing unit 65 and the display unit 62. However, the menu name may be scrolled. Alternatively, the number arranged on the outer periphery of the dial type selection means 61a may be directly designated by the dial as the selection state display portion 66b.

  A control means 27 for controlling the operation unit 60 and the display unit 62 is disposed in the machine room 2.

  As described above, in a turntableless type electric microwave oven having a hot air unit 9 configured to be able to perform range heating, heater heating, and high temperature steam heating, when cooking pottery, for example, chicken also performs herb baking, In the present invention, the following heating control is executed by the user's procedure.

  First, the case where the user selects herb grilling as the cooking object 71 as the cooking course will be described.

  As the user prepares, the chicken meat is cut in a thick place, and salted pepper and several kinds of herbs are sprinkled on the heating chamber 7 where the cooking object 71 provided on the bottom is placed. A grill net 76 that is used to remove fat in grilled food cooking or the like is placed on the table 70 that is not to be cooked, and an object to be cooked 71 is placed thereon.

  When the door 52 is closed, the herb grilling course of the grilled dish is set from the menu, and the start key 64 of the operation panel 6 is operated, the cooking by the control unit 27 is started.

  In the conventional pottery cooking course, as shown in FIG. 6, after cooking the inside of the object to be cooked by the range heating, the cooking of the pottery can be performed by combining the heater heating, or the range heating as shown in FIG. There is such a thing that, after preheating the interior without being performed, the object to be cooked is accommodated in a heating chamber and can be cooked only by the high-temperature steam heating means.

  In this embodiment, in order to cook the cooked dish with a good finish, as shown in FIG. 8, it is effective to raise the temperature of the food to be cooked uniformly and quickly by combining four heating means, and to give a solid baked color. Control heating.

  As the heating process, first, in order to raise the temperature of the object to be cooked 71 uniformly and to heat up the heater and speed up the start-up, both the range heating and the heater heating are performed simultaneously (the horizontal axis in FIG. 8). Represents the time axis, from Ts to T3).

  Since the maximum power amount is 1500 W in the household power source, both the range heating and the heater heating are performed at a low output. By performing the range heating and the heater heating in parallel, the cooking object 71 can be heated from inside and outside, and the time required for the subsequent heating process can be shortened. Moreover, especially in the to-be-cooked thing which has fat content inside, such as meat, the effect | action which begins to melt | dissolve the excess fat content in the inside is brought about.

When the object to be cooked 71 is sufficiently warmed, the range heating is stopped, and the internal heater temperature is increased from 100 ° C. to 150 ° C. by the oven heating with the hot air heater together with the upper heater heating, thereby drawing out the high temperature steam heating effect. The process for this is performed (T4 to T5). By stopping the range heating, the hot air heater can be heated at a high output for a short time. Moreover, by continuing the heating using the upper heater 10, the temperature in the heating chamber 7 can be raised to a temperature suitable for the next high-temperature steam heating more quickly. Convex-type oven heating to bake cooked material 71 to condense the protein on the surface of the food material and soak up umami components. Furthermore, by high-temperature steam heating, micrometer order or more (nano-order class, Water vapor (ideally about 1.5 nanometers ideally) contacts and adheres to the surface of the object to be cooked 71, and condenses on the surface of the object to be cooked 71 having a low temperature, thereby generating large heating energy and efficient. Heating is performed (T4 to T5).

  That is, the to-be-cooked item 71 is efficiently cooked by the latent heat of condensation generated when water vapor of micrometer order or less becomes condensed water droplets. In the case of the present embodiment, nano-order water vapor covers the object to be cooked 71, and the high-temperature superheated steam is to be cooked where the fat in the object to be cooked 71 is heated and easily melted in the previous step. By applying thermal energy to the inside of the object 71, the fat component having improved fluidity appears on the surface of the object to be cooked 71, and the fat component flows down together with the condensed water droplets.

  As a result, the excess fat is efficiently dissolved in a short time and baked while being removed, so that it does not escape the umami taste and remains soft and juicy. In addition, the amount of water vapor used by heating the to-be-cooked object 71 in the previous process is small, and an effective heat treatment can be performed.

  Moreover, the above heating process is effective not only for the fat content of the food to be cooked 71 but also for the salt content in the food to be cooked 71. It is also possible to obtain an effect that salt is dissolved in the condensed water having a low concentration by the permeated water vapor.

  The predetermined temperature of water vapor is not less than the saturation temperature at which water boils and evaporates, and is most preferably about 150 ° C. to 250 ° C., but depending on the situation, it may be 150 ° C. or less, or 250 ° C. or more and about 300 ° C. There is no problem.

  The predetermined amount of water varies depending on the food to be cooked 71 and its cooking menu, but is preferably about 5 cc / min to 20 cc / min.

  Finally, the surface of the object to be cooked 71 is baked firmly by heating the grill, and the burnt browning becomes crisp and has a crisp texture, resulting in a well-finished and well-baked dish (from T5 to Te). Since no heating means other than the upper heater 10 is used, high output heating can be performed.

  Here, in the present embodiment, the procedure of cooking in the cooking container with the amount corresponding to the automatic cooking is shown, but the heating time and the like are appropriately determined based on the weights detected by the illustrated weight detection means 8a, 8b, 8c. You may make it control so that it may be adjusted.

  As described above, according to the present embodiment, the combination of the four heating means allows the food to be cooked to be heated evenly and quickly, and the finish is excellent by the heating control in the optimum grilled dish that adds the brown color. You can make a pottery dish.

  In addition, a healthy grilled dish can be made by dissolving excess fat from the material.

  In addition, before heating the grill, the heating chamber is heated to a predetermined high temperature by hot-air oven heating, and a heating pattern using high-temperature steam is incorporated, so that extra heat inside the cooked food can be obtained by high-temperature steam heating with high thermal energy. It can melt and remove the fat, the inside is soft and juicy, the surface can be baked with a grilled color and finished with a crisp texture, the dish can be finished healthy and delicious, the taste of the ingredients Without sacrificing the ingredients, the inside is soft, the surface is crisp and the texture is crisp, and you can make delicious grilled dishes.

It is a front perspective view of the cooking-by-heating machine which removed the cover in one Example of this invention. It is a front perspective view in the door open state of the cooking-by-heating machine in one example of the present invention. It is side surface sectional drawing of the heating cooker in one Example of this invention. It is a back perspective view of the cooking-by-heating machine in one example of the present invention. It is an enlarged view of the operation part of the heating cooker in one Example of this invention. It is a heating pattern of the pottery cooking course in the conventional cooking device. It is a heating pattern of the pottery cooking course in the conventional cooking device. It is a heating pattern of the grilled food course in the heating cooker of this invention.

Explanation of symbols

2 machine room,
6 Operation panel,
7 Heating chamber,
8 weight detection means,
9 Hot air unit,
10 Electric heater,
12 Hot air heater,
20 Magnetron,
27 control means,
35 Steam generating means,
60 operation unit,
61a, 61b selection means,
62 display section,
65 Door printing part,
66a, 66b selection state display section,
70 tables,
71
76 Grilled net.

Claims (11)

  As heating means for heating an object to be cooked accommodated in a heating chamber, a range heating means for heating by a magnetron, a grill heating means having a first heater, and a fan for blowing air heated by the second heater Having an oven heating means, and a steam heating means for superheating the steam generated by the steam generating means, comprising a control part for controlling these heating means, and an operation part connected to the control part, The control unit combines the range heating unit, the oven heating unit, the grill heating unit, and the water vapor heating unit, and performs heating control according to the cooking content selected by the operation unit.   2. The cooking device according to claim 1, wherein when the grilled food course is selected by the operation unit, the control unit uses the range heating unit and the grill heating unit in parallel.   2. The cooking device according to claim 1, wherein when the grilled food course is selected by the operation unit, the control unit performs heating by the oven heating unit, and then heats by the steam heating unit and then the grill. A heating cooker that heats by heating means.   2. The cooking device according to claim 1, wherein when the cooked food course is selected by the operation unit, the control unit uses the oven heating unit after using the range heating unit and the grill heating unit in parallel. A heating cooker that performs heating by the steam heating means.   2. The cooking device according to claim 1, wherein when the cooked food course is selected by the operation unit, the control unit uses the oven heating unit after using the range heating unit and the grill heating unit in parallel. A heating cooker which performs heating by the steam heating means and then heating by the steam heating means.   2. The cooking device according to claim 1, further comprising mass detection means for detecting a mass of the food to be cooked, wherein when the grilled food course is selected by the operation unit, the control means controls the outputs of the four heating means. A heating cooker that performs heating control according to the cooking content of the object to be cooked based on the mass detection value of the mass detection means.   The cooking device according to claim 6, wherein a non-rotating table placed on the bottom surface of the heating chamber for placing an object to be cooked, and a plurality of mass detecting means on the lower surface of the table so as to support the table. When a grilled food course is selected by the operation unit, the mass of the cooked food on the table is detected by the sum of the plurality of mass detection means, and the mass detection value of the mass detection means is used. A heating cooker that performs heating control according to the cooking content of the cooking object.   7. The cooking device according to claim 6, wherein when the grilled food course is selected by the operation unit, the control unit uses the range heating unit and the grill heating unit in parallel.   7. The cooking device according to claim 6, wherein when the grilled food course is selected by the operation unit, the control unit performs heating by the oven heating unit, and then heats by the steam heating unit and then the grill. A heating cooker that heats by heating means.   The cooking device according to claim 6, wherein when the grilled food course is selected by the operation unit, the control unit uses the oven heating unit after using the range heating unit and the grill heating unit in parallel. A heating cooker that performs heating by the steam heating means.   The cooking device according to claim 6, wherein when the grilled food course is selected by the operation unit, the control unit uses the oven heating unit after using the range heating unit and the grill heating unit in parallel. A heating cooker which performs heating by the steam heating means and then heating by the steam heating means.

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