JP2007232320A - Heating cooking device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooking device which does not need complicated operation and heats an object to be heated by using a plurality of heating means to get a cooked state desired by a user. <P>SOLUTION: This heating cooking device comprises a heating chamber 3, a microwave generating means 5, a steam supplying means 9, a second heating means 20, a third heating means 22, a hot air supplying means 23, and a control means. As the heating means used in a final process of heating is selected according to an input final cooking condition, the object 2 to be heated is heated and cooked to the cooked state desired by the user without the need for the complicated operation. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a cooking device that heats an object to be heated in a finished state desired by a user using a plurality of heating means.

Conventionally, this type of cooker includes a steam generating heater composed of a steam generating main heater (700 W) and a steam generating sub heater (300 W), a gas heating main heater (1000 W), and a gas heating sub heater (300 W). There is a gas heating heater that uses each heater alone or in combination so that the total power consumption is less than or equal to the allowable power range per outlet (see, for example, Patent Document 1).
JP 2005-265341 A

  However, in the above conventional configuration, the user inputs heating conditions such as a heating method and energization time before heating, and the respective heaters are combined and controlled so that the total power consumption does not exceed the allowable power (1500 W). . For this reason, the user must understand the heating characteristics of the preselected heater and set the parameters while considering the effect on the object to be heated, resulting in problems such as complicated operation and skill. Have.

  The present invention solves the above-described conventional problems, and an object thereof is to provide a cooking device that can heat an object to be heated to a finished state desired by a user without requiring a complicated operation. And

  In order to solve the above-described conventional problems, a heating cooking apparatus according to the present invention generates a microwave that heats the object to be heated and a heating chamber that houses the object to be heated, and radiates the microwave into the heating chamber. Microwave generation means, radiant heating means for radiatively heating the object to be heated, hot air supply means for supplying hot air into the heating chamber, steam supply means for supplying steam into the heating chamber, and microwave generation means Control means for controlling the heating means, the hot air supply means, and the steam supply means, the control means according to the input condition of the heated object, the radiant heating means, the hot air supply means, and the steam Any of the supply means is used in the final heating step.

  Accordingly, the object to be heated can be heated to a finished state desired by the user without requiring a complicated operation.

  The heating cooking apparatus of the present invention uses a plurality of heating means by using any one of radiant heating means, hot air supply means, and steam supply means in the final heating process according to the input finished condition of the object to be heated. The object to be heated can be heated to a finished state desired by the user.

A first invention is a heating chamber for storing an object to be heated, a microwave generating means for generating a microwave for heating the object to be heated and radiating the microwave into the heating chamber, and radiating the object to be heated. Radiant heating means for heating; hot air supply means for supplying hot air into the heating chamber; steam supply means for supplying steam into the heating chamber; the microwave generating means; the heating means; the hot air supply means; Control means for controlling the supply means, and the control means uses any one of the radiant heating means, the hot air supply means, and the steam supply means in the final heating step in accordance with the finished condition of the input object to be heated. It is characterized by that. Accordingly, the object to be heated can be heated to a finished state desired by the user without requiring a complicated operation.

  According to a second aspect of the present invention, there is provided a heating chamber for storing an object to be heated, a microwave generating means for generating a microwave for heating the object to be heated and radiating the microwave into the heating chamber, and radiating the object to be heated. Radiant heating means for heating, hot air supply means for supplying hot air into the heating chamber, steam supply means for supplying steam into the heating chamber, a heated object mounting dish for generating heat by absorbing the microwave, Temperature detecting means for detecting the temperature of the dish to be heated, and control for controlling the microwave generating means, the radiant heating means, the hot air supplying means, and the steam supplying means based on a detection signal of the temperature detecting means. And the control means uses any one of the radiant heating means, the hot air supply means, and the steam supply means in the final heating step in accordance with the input completion condition of the object to be heated. Accordingly, the object to be heated can be heated to a finished state desired by the user without requiring a complicated operation.

  The third aspect of the invention is characterized in that, in particular, the temperature detection means of the second aspect of the invention transmits a change in temperature of the heated object placing tray as a detection signal to the control means in an initial step of heating. Thereby, the magnitude | size of a to-be-heated material can be detected, and the drive electric power and heating time which are required for cooking can be variably controlled.

  In the fourth aspect of the invention, in particular, the control means of the third aspect of the invention can vary the driving power of the microwave generation means, the radiant heating means, the hot air supply means, and the steam supply means based on the detection signal of the temperature detection means. It is characterized by controlling. This eliminates the need for the user to adjust the heating time even if the size of the object to be heated changes, thereby realizing a simple operation.

  In the fifth aspect of the invention, particularly the steam supply means of the first or second aspect of the invention comprises steam heating means for converting saturated steam into superheated steam. Thereby, since the food texture at the time of completion of a to-be-heated material changes, a to-be-heated material can be brought closer to the completion state which a user desires.

  According to a sixth aspect of the invention, in particular, when the control means of the first or second aspect of the invention is such that the completed condition of the input object to be heated is “harder” than “standard” during the driving time of the radiation heating means and the hot air supply means Is characterized in that the driving ratio of the radiant heating means is increased. Accordingly, the object to be heated can be heated to a finished state desired by the user without requiring a complicated operation.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a front sectional view of a cooking device according to Embodiment 1 of the present invention, FIG. 2 is a sectional side view of the cooking device, FIG. 3 is an enlarged view of a main part of the cooking device, and FIGS. These are explanatory drawings which show an example of the heating control of the heating cooking apparatus in Embodiment 1 of this invention.

  1-3, the heating cooking apparatus 1 is provided with a heating chamber 3 in which an object to be heated 2 is stored. The heating chamber 3 is provided with a heated object placing tray 4 on which the heated object 2 is placed. The to-be-heated object mounting tray 4 has a configuration in which a metal and a material that generates heat by absorbing microwaves (for example, a ferrite material) are bonded together.

  The microwave generation means 5 supplies microwaves to the heating chamber 3 via the waveguide 6 and the radiation antenna 7. The radiating antenna 7 radiates microwaves into the heating chamber 3 while being rotated by a motor 8 or stopped at a specific place for a predetermined time.

  A steam supply means 9 for supplying steam is disposed at the left back bottom of the heating chamber 3. The steam supply means 9 includes an evaporating dish 10 that is concave and serves as an evaporation source, a first heating means 11 (steam generating means) that heats the evaporating dish 10 from below, and a steam lid 12 that covers the evaporating dish 10. .

  The water in the water tank 13 is supplied to the evaporating dish 10 from the water supply means 16 through the water supply pipe 14 and the water supply port 15. A plurality of apertures 17, 18 are provided on the left surface of the heating chamber 3, and the apertures 17 and 18 are communicated with each other via a connecting means 19 disposed outside the heating chamber 3. The opening portion 17 is an opening portion through which steam generated by the steam supply means 9 is sent, and the other opening portion 18 blows the steam flowing from the opening portion 17 through the connecting means 19 into the heating chamber 3. It is an opening part for taking out.

  A second heating means 20 (steam heating means) for heating the saturated steam from the steam supply means 9 to superheated steam is disposed in the middle of the connecting means 19.

  The steam lid 12 has a shape having a first space 21 in which the steam supply means 9 and the opening portion 17 communicate with each other, and is detachably mounted at a predetermined position in the heating chamber 3. On the upper wall surface of the heating chamber 3, third heating means 22 (radiant heating means) for radiatively heating the article 2 to be heated is disposed. A hot air supply means 23 for supplying hot air to the heating chamber 3 is disposed on the inner surface of the heating chamber 3.

  The hot air supply means 23 is composed of a fourth heating means 24, an air blowing means 25, and a second space 26, and the air in the second space 26 is heated by the fourth heating means 24, and the air blowing means 25 is heated. The air in the second space 26 is blown into the heating chamber 3.

  The temperature detection means 27 detects the temperature of the object to be heated 2 or the heating chamber 3 being heated. The control means (not shown) includes a microwave generation means 5, a steam supply means 9, a water supply means 16, based on an operation input signal from an operation section (not shown), a detection signal from the temperature detection means 27, and the like. The operations of the second heating unit 20, the third heating unit 22, the hot air supply unit 23, and the fourth heating unit 24 are controlled.

  Heating (control) conditions and desired finished conditions are temporarily or permanently stored in storage means (not shown) integrated with the control means. Although not particularly illustrated, the operation unit is provided with a display unit, an automatic or manual heating operation key, a heating start / cancel key, and the like.

  On the bottom surface of the heating chamber 3, when the object to be heated is heated only by the microwave heating means 5, a placing means 28 for placing a container in which the object to be heated 2 is placed is disposed.

  Next, an example of the control of the meat grill heating will be described with reference to FIG. 4 and FIG.

  The user selects and inputs a desired completion condition of the object to be heated from the operation unit. In the present embodiment, the finished conditions are three conditions of “hard”, “standard”, and “soft”, and heating is performed in the initial, middle, and final three steps.

First, the case where the completion condition is “standard” will be described. When the object to be heated 2 is placed on the object to be heated placing plate 4 and heating is started from the operation unit, the control means is the microwave generating means 5, the motor 8, the first heating means 11, the water feeding means 16, and the second heating means. 20, the operation of the third heating means 22 and the hot air supply means 23 is started.

  The steam of the steam supply means 9 can be heated to overheated steam at 100 ° C. or higher by the second heating means 20. In heating with superheated steam, unlike the radiant heating and convection heating, the heated object 2 is baked into a porous shape. By making it porous, it is possible to finish it with a light and crunchy texture.

  As a feature of the superheated steam, when the surface temperature of the object to be heated 2 is 100 ° C. or less, the steam condenses on the surface, and when the surface temperature of the object to be heated 2 reaches 100 ° C., the surface of the object to be heated 2 is dried. . The condensation effect on the surface of the article to be heated 2 at low temperature can be expected to be the same in saturated steam. Therefore, when only the water supply effect by condensation of steam is expected, the second heating means 20 need not necessarily be operated. Absent. Either saturated steam or superheated steam can be baked softly using the condensation effect of the steam by putting it into the heating chamber 3 when the object 2 is in a low temperature state.

  When heating is started, the control means energizes the microwave generation means 5 and supplies the microwaves to the heating chamber 3. The microwave supplied to the heating chamber 3 is absorbed by the heated object mounting tray 4 to generate heat, and a part of the heat moves from the surface of the heated object mounting dish 4 to the heated object 2. The heated object 2 is fired at a portion in contact with the heated object placing tray 4.

  Further, the whole object to be heated 2 is fired by the third heating means 22 or the hot air supply means 23. The temperature detection means 27 measures the initial temperature of the article to be heated 2 and the article to be heated 4, and measures the temperature of the article to be heated 4 at a certain time in the initial heating process. The control means calculates the rate of temperature rise Δt of the article to be heated 4.

The heating rate Δt ₀ (stored in advance) of the heated object placing tray 4 when the reference amount of the heated object 2 is heated with the reference microwave output is compared with the heating rate Δt during cooking. . When Δt is smaller than Δt _0, it is determined that the amount of the heated object 2 placed on the heated object placing tray 4 is larger than the reference. On the other hand, when Δt is larger than Δt _0, it is determined that the amount of the object to be heated 2 is smaller than the reference amount. This eliminates the need for the user to adjust the heating time even if the size of the object to be heated changes, thereby realizing a simple operation.

  When the amount of the object to be heated 2 can be determined, the control means calculates the approximate total heating time of the object to be heated 2, and at the same time, the steam supply means 9 and the second heating means 20 based on the finished conditions input before cooking. The driving time of the third heating means 22 and the hot air supply means 23 is calculated.

The control means determines which of the third heating means 22 and the hot air supply means 23 is used for the final heating process based on the completion condition selected and input from the operation unit. When the estimated total heating time has elapsed, the control means determines whether the detection signal of the temperature detection means 27 has reached the specified temperature, and if it has reached the specified temperature, the cooking is ended. If the detection signal of the temperature detection means 27 has not reached the specified temperature even after the total heating time as a guide has elapsed, the heating time is extended.

Next, “hardening” heating control will be described with reference to FIG. In the case of “hardening”, the amount of heat received from the surface in the final heating step is set to be larger than the “standard” firing conditions. In order to increase the amount of heat received from the surface than this “standard”, the rate of radiant heating in the final process is increased. By extending the radiant heating, that is, the driving time of the third heating means 22, the surface of the article to be heated 2 is thermally denatured, and the meat juice is reduced and the tissue is dense, that is, it is baked tightly.

At the same time, the oil from the meat is easily removed by deformation due to heat denaturation. Moreover, since the heating time of the 3rd heating means 22 which is a radiant heating means is long, the final temperature of the to-be-heated material 2 becomes higher than other conditions.

  Next, “soft” heating control will be described with reference to FIG. In the case of “soft”, the amount of heat received from the surface in the final heating step is less than the “standard” firing conditions. In order to reduce the amount of heat received from the surface than this “standard”, the rate of convection heating in the final process is increased. By increasing the driving time of the convection heating, that is, the hot air supply means 23, deformation due to heat denaturation is reduced, water retention is increased and soft baking is performed. Moreover, since the heating time of the 3rd heating means 22 which is a radiation heating means is short, the final temperature of the to-be-heated material 2 becomes lower than other conditions.

  In the case of “hard” or “soft” heating, not only the time distribution of radiant heating and convection heating is changed, but also the heating time is set longer than the “standard” total heating time, It may be possible to adopt a control that shortens the time.

  The steam supply means 9 can be used in combination with any of the input conditions of “hard”, “standard”, and “soft”. However, in the case of “hard”, the amount of input steam is reduced and “soft” is selected. In this case, if the amount of input steam is increased, it can be baked to a state closer to the desired result.

  When the surface is baked in a porous manner, the heating rate of superheated steam is increased over radiant heating or convection heating. It is also possible to separately provide an operation key for selecting a desired surface state.

  In addition, the to-be-heated material mounting tray 4 becomes a structure which can be used even when the microwave generation means 5 is not used.

  When the object to be heated 2 is placed on a normal container and heated, the object to be heated 2 is placed on the mounting means 28 so that the object to be heated 2 is caused by the microwave radiated from the microwave generating means 5. Dielectrically heated.

  As described above, the cooking device according to the present invention uses a radiant heating means, a hot air supply means, and a steam supply means in the final process of heating in accordance with the input final conditions of the object to be heated. Since the object to be heated can be heated to a finished state desired by the user using this heating means, it is also effective for a cooking device combined with a microwave oven or the like.

Front sectional drawing of the heat cooking apparatus in Embodiment 1 of this invention. Side sectional view of the cooking device Enlarged view of the main part of the cooking device Explanatory drawing which shows an example "hardening" of the heating control of the heating cooking apparatus in Embodiment 1 of this invention Explanatory drawing which shows an example "soft" of the heating control of the heating cooking apparatus in Embodiment 1 of this invention

Explanation of symbols

2 Heated object 3 Heating chamber 4 Heated object placing tray 5 Microwave generating means 9 Steam supply means 20 Second heating means (steam heating means)
22 Third heating means (radiant heating means)
23 Hot air supply means 27 Temperature detection means

Claims (6)

A heating chamber for storing an object to be heated; a microwave generating means for generating a microwave for heating the object to be heated; and radiating the microwave into the heating chamber; and a radiation heating means for radiantly heating the object to be heated. Control for controlling hot air supply means for supplying hot air into the heating chamber, steam supply means for supplying steam into the heating chamber, microwave generation means, heating means, hot air supply means and steam supply means And the control means uses any one of the radiant heating means, the hot air supply means, and the steam supply means in the final heating process in accordance with the input finish condition of the object to be heated. A heating chamber for storing an object to be heated; a microwave generating means for generating a microwave for heating the object to be heated; and radiating the microwave into the heating chamber; and a radiation heating means for radiantly heating the object to be heated. , Hot air supply means for supplying hot air into the heating chamber, steam supply means for supplying steam into the heating chamber, a heated object placing dish that absorbs the microwaves and generates heat, and a heated object placing dish Temperature detecting means for detecting the temperature of the gas, and on the basis of a detection signal of the temperature detecting means, the microwave generating means, the radiation heating means, the hot air supply means, and a control means for controlling the steam supply means, The control means is a cooking apparatus that uses any one of the radiant heating means, the hot air supply means, and the steam supply means in the final heating process according to the input condition of the heated object.
The heating cooking apparatus according to claim 2, wherein the temperature detection unit transmits a temperature change of the object to be heated tray as a detection signal to the control unit in an initial heating process. The cooking apparatus according to claim 3, wherein the control means variably controls the driving power of the microwave generation means, the radiant heating means, the hot air supply means, and the steam supply means based on a detection signal of the temperature detection means. The cooking apparatus according to claim 1 or 2, wherein the steam supply means includes steam heating means for converting saturated steam into superheated steam. The control means increases the drive ratio of the radiant heating means when the completed condition of the input object to be heated is "hard" rather than "standard" in the drive time of the radiant heating means and the hot air supply means. The cooking apparatus according to claim 1, wherein the driving ratio of the hot air supply means is increased when the softness is “softer”.

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