JP2007292353A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker capable of increasing nutrients in a heated object. <P>SOLUTION: This heating cooker comprising a heating chamber 2 receiving the heated object 8, a heating device heating the heated object 8, and a control device 20 controlling the heating cooker as a whole, further comprises an ultraviolet ray irradiation device 11 irradiating ultraviolet ray of wavelength 300 nm or less to the heated object 8 in the heating chamber 2. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a cooking device having functions other than cooking.

  In a conventional cooking device, a heating lamp is equipped with a germicidal lamp, and ultraviolet light is irradiated from the germicidal lamp to sterilize the object to be heated when cooking for a long time, such as thawing, or applied to the heating chamber. Some have a function of utilizing a photocatalyst and oxidatively decomposing dirt substances (for example, see Patent Documents 1 and 2).

Japanese Patent Laid-Open No. 6-2858 (page 2-5, FIG. 1) Japanese Patent Laid-Open No. 9-89267 (page 2-7, FIG. 1)

  In the conventional cooking device, there was no function to increase the nutrients of the food that is the object to be heated.

  This invention was made | formed in order to solve the above subjects, and it aims at providing the heating cooker which can increase the nutrient in a to-be-heated material.

  A heating cooker according to the present invention includes a heating chamber that houses a heated object, a heating device that heats the heated object, and a control device that controls the entire heating cooker. The apparatus is equipped with an ultraviolet irradiation device that irradiates the object to be heated with ultraviolet rays having a wavelength of 300 nm or less.

  According to the present invention, since the ultraviolet irradiation device for irradiating ultraviolet rays with a wavelength of 300 nm or less to the object to be heated in the heating chamber is provided, it is possible to increase vitamin D as a nutrient with respect to the food as the object to be heated. It becomes possible.

Embodiment 1 FIG.
FIG. 1 is a perspective view of a heating cooker with a door opened in an embodiment for carrying out the present invention. An example of the cooking device is a microwave oven, and FIG. 1 is a perspective view of the microwave oven.

  The main body 1 of the cooking device includes a heating chamber 2 inside, and a door 3 that can be opened and closed is provided on the front surface thereof. The door 3 is provided with a glass 4 as a visual window through which the inside of the heating chamber 2 can be seen. In addition, an operation panel 5 is provided on the front surface of the main body 1, and an operation unit including an operation button 6 and a menu key 7 for performing cooking is configured. A magnetron (not shown) is installed on the back surface of the heating chamber 2, and from this magnetron via a waveguide (not shown) and a rotating antenna (not shown) installed at the bottom of the heating chamber 2, A microwave is supplied to the inside 3 of the heating chamber 2 so that the object to be heated 8 in the heating chamber 2 is heated by dielectric heating. In addition, when performing grilled food cooking or the like, cooking is performed by radiant heating or convection heating by a heater (not shown) installed on the top or back of the heating chamber 2. The magnetron and the heater constitute a heating device.

  Further, the wall surface of the heating chamber 2 is provided with an arrangement recess 10 that opens to the heating chamber 2 side and forms an arrangement space on the back side of the heating chamber 2. An ultraviolet irradiation device 11 that irradiates the heated object 8 with ultraviolet rays is provided. The glass 4 installed on the door 3 is made of ultraviolet cut glass that does not transmit ultraviolet rays, and the ultraviolet rays irradiated into the heating chamber 2 do not leak out of the heating chamber 2, and the user receives ultraviolet rays. It is the structure which is not irradiated.

  Here, the effect | action with respect to a foodstuff when a foodstuff is irradiated with an ultraviolet-ray is demonstrated. When food is irradiated with ultraviolet rays, a substance in the pre-vitamin D production stage called provitamin D reacts to produce vitamin D. Provitamin D is contained in many mushrooms and blue fishes, and is particularly effective for irradiation to mushrooms and blue fishes. Vitamin D has a function of helping calcium absorption in the body, and is one of very important nutrients that has an effect of promoting bone growth and strengthening bone. In addition to ingestion by meals, production under the skin by sunbathing is also effective for vitamin D intake. In this example, the amount of vitamin D in the object to be heated 8 is increased by utilizing the effect of increasing the amount of vitamin D by ultraviolet irradiation.

FIG. 2 is a perspective view showing the structure around the ultraviolet irradiation device 11 of FIG. 1, and is a view of the ultraviolet irradiation device 11 and its surroundings from the back side of the wall surface of the heating chamber 2.
A shutter 12 capable of opening and closing the opening surface 10a is provided on the opening surface 10a of the arrangement recess 10 in which the ultraviolet irradiation device 11 is provided. The shutter 12 is slid by the rotation of the motor 13 so as to open and close the opening surface 10 a of the arrangement recess 10. A reflection plate 10b made of a mirror metal is provided on the entire inner surface of the arrangement recess 10 so as to surround the ultraviolet rays so as not to leak to other parts. This is because ultraviolet rays deteriorate the resin and so on, so as not to affect other parts such as a heating cooker main body casing made of resin.

FIG. 3 is a control block diagram of the heating cooker according to the first embodiment of the present invention.
The control device 20 includes a microcomputer, and includes a CPU, a RAM that stores various data, and a ROM (none of which is shown) that stores software (program) for operating the cooking device. An operation unit is connected to the control device 20, and input information set by the operation unit is transmitted to the control device 20, and the control device 20 performs heating, ultraviolet irradiation device 11, and motor 13 based on the input information. Control.

Next, the operation of the cooking device will be described. FIG. 4 is a flowchart showing a flow of operation of the cooking device.
When the menu key 7 for designating a specific menu among the plurality of menu keys 7 provided in the operation unit is pressed (S1), the control device 20 can increase the amount of vitamin D in the selected menu. It is determined whether or not the menu uses a simple material (S2). As mentioned above, there are mushrooms and green fishes that can increase the amount of vitamin D. In step S2, for example, “mushroom pizza” is determined as YES, and “hot rice” is determined as “No”. For this determination, a table stored in advance in the ROM of the control device 20 is referred to. That is, for example, for each menu, a table in which whether or not the menu is a menu including a material that is effective for ultraviolet irradiation (for each menu, the UV is previously determined according to whether or not the menu includes a material that is effective for UV irradiation. A table in which the irradiation device 11 is set to ON or OFF may be registered in advance, and this table is referred to.

  When it is determined that the selected menu is not a menu using a material capable of increasing vitamin D (S2-NO), UV irradiation is not performed and cooking by the heating device is performed. On the other hand, if it is determined in step S2 that the menu uses a material capable of increasing vitamin D (S2-YES), the motor 13 is rotated to open the shutter 12, and then the ultraviolet irradiation device 11 is turned on ( S3), for example, irradiate ultraviolet rays only for 10 minutes (S4). When 10 minutes have elapsed, the ultraviolet irradiation device 11 is turned off (S5) and the motor 13 is rotated to close the shutter 12, and then the heating device (heater or magnetron) is turned on to perform normal heating cooking. (S6). Thus, in this example, the ultraviolet irradiation sequence is added before cooking only when necessary.

  Note that it is desirable to use the ultraviolet irradiation device 11 having a peak wavelength of 300 nm or less, preferably about 250 nm. Further, the ultraviolet irradiation time is desirably 10 minutes or less. The reason for this will be described using the following experimental results.

  FIG. 5 is a diagram showing the results showing the difference in vitamin D increase effect depending on the irradiation wavelength. Here, the results are shown in the case where 50 g (about 4 pieces) of fresh shiitake mushrooms obtained at the same production site and at the same time are used as samples, and the ultraviolet rays are irradiated when the ultraviolet ray output is about 2 W.

From the individual difference, the irradiation time vs. increase width does not increase uniformly, but the difference in the increase effect depending on the lamp type used in the ultraviolet irradiation device 11 is clear. When a lamp having a peak at a wavelength of 250 nm is used, the effect appears from only about 5 minutes from the start.
The lamp used for the test emits a wavelength of about ± 50 nm across the peak wavelength, and the lamp of 350 nm peak has a wavelength of about 300 nm to 400 nm observed. From the results of FIG. 5, the effect of increasing vitamin D was not obtained with a 350 nm peak lamp. Therefore, it is difficult to expect an effect at 300 nm or more, and it is necessary to irradiate a remarkably long time even if it is effective. Therefore, sufficient effects can be obtained in a short time by irradiating ultraviolet rays having a peak of 300 nm or less, preferably 250 nm.

  Regarding the irradiation time, in a lamp having a peak at a wavelength of 250 nm, the amount of vitamin D is about 60 μg / 100 mg when the irradiation time is 10 minutes. The amount of vitamin D can be further increased by further increasing the irradiation time. However, it is not preferable that the daily intake of vitamin D is too high, and since the longer the lamp fever time leads to a decrease in the lifespan, from the viewpoint of the appropriate intake of vitamin D and the lamp life The irradiation time is preferably within 10 minutes.

  Thus, according to this Embodiment 1, since the amount of vitamin D in the to-be-heated material 8 can be increased by irradiating the to-be-heated material 8 with an ultraviolet-ray using the ultraviolet irradiation device 11, this heating cooker It becomes possible to take vitamin D effectively by eating the food cooked using. Therefore, it works particularly effectively for elderly people who have fewer opportunities to go out and become weakened by age. In addition, mushrooms and green fish that are likely to become target foods are often used for Japanese foods that are generally preferred by elderly people, and are therefore well suited to the taste of eating habits.

  Moreover, the shutter 12 which opens and closes the opening surface 10a of the arrangement | positioning recessed part 10 is provided, the shutter 12 is opened just before the ultraviolet irradiation device 11 is turned ON (S3), and heating cooking is performed (S5), Since the shutter 12 is closed and the ultraviolet irradiation device 11 is shielded from the heating chamber 2, steam, gas, and food generated from the heated object 8 installed in the heating chamber 2 by the shutter 12 as the shielding mechanism. It becomes possible to protect the ultraviolet irradiation device 11 from scattering of debris. In addition, when cooking using a heater (not shown), heat can be prevented from flowing into the heating chamber 2 which reaches 300 ° C., and the longevity of the ultraviolet irradiation device 11 can be maintained.

Embodiment 2. FIG.
FIG. 6 is a perspective view around the ultraviolet irradiation device 11 in the heating cooker according to the second embodiment of the present invention. In FIG. 6, the same parts as those in FIG.
In the second embodiment, one end of the arrangement space of the ultraviolet irradiation device 11 is connected to the opening 30a opened in the wall surface of the heating chamber 2, and the other end extends in the direction along the back side of the wall surface of the heating chamber 2. The light guide tube 30 is located at a position not facing the opening 30a. The ultraviolet irradiation device 11 is disposed in a portion of the arrangement space constituted by the light guide tube 30 that does not face the heating chamber 2, that is, in this example, the end of the arrangement space opposite to the heating chamber 2. is doing. In addition, the inner surface of the light guide tube 30 is finished to a mirror surface so that the ultraviolet light of the ultraviolet irradiation device 11 can be efficiently guided into the heating chamber 2 without leaking to other portions.

  By configuring in this way, the same effects as those of the first embodiment can be obtained, and the ultraviolet irradiation device 11 is arranged at a position not directly facing the opening 30a of the heating chamber 2, so that heat, It is possible to greatly reduce the probability of scattering of steam, food waste, etc. to the ultraviolet irradiation device 11.

  Further, by passing cooling air of a magnetron (not shown) that oscillates microwaves installed on the back side through the light guide tube 30, cooling of the magnetron, cooling of the ultraviolet irradiation device 11, It is possible to exert effects such as steam discharge.

It is a perspective view of an example of the heating cooker which shows Embodiment 1 of this invention. It is a perspective view which shows the structure of the ultraviolet irradiation device 11 periphery of FIG. It is a control block diagram of the heating cooker of Embodiment 1 of the present invention. It is a flowchart which shows the flow of operation | movement of the heating cooker of Embodiment 1 of this invention. It is the graph which compared the vitamin D increase effect by the ultraviolet irradiation wavelength of this invention. It is a principal part perspective view of Embodiment 2 of this invention.

Explanation of symbols

1 body, 2 heating chamber, 3 door, 4 glass, 5 operation panel, 6 operation button, 7 menu key, 8 object to be heated, 10 placement recess, 10a opening surface, 10b reflector, 11 UV irradiation device, 12 shutter , 13 motor, 20 control device, 30 light guide tube, 30a opening.

Claims (11)

In a heating cooker comprising a heating chamber for storing an object to be heated, a heating device for heating the object to be heated, and a control device for controlling the entire heating cooker,
A cooking device comprising an ultraviolet irradiation device that irradiates an object to be heated in the heating chamber with ultraviolet rays having a wavelength of 300 nm or less.   In the initial stage of cooking, the control device does not turn on the heating device but turns on the ultraviolet irradiation device to only irradiate the object to be heated, and after a predetermined time has elapsed, turns off the ultraviolet irradiation device and turns on the heating device. The heating cooker according to claim 1, wherein heating is started.   A plurality of menu keys for specifying the type of cooking is provided, and the control device controls the ultraviolet irradiation device only when the menu selected by the operation of the menu key is a menu including a material that is effective for ultraviolet irradiation. The cooking device according to claim 1 or 2, wherein the cooking device is turned on.   The control device performs ON / OFF of the ultraviolet irradiation device for each menu based on a table in which the ultraviolet irradiation device is turned on or off in advance depending on whether the menu includes a material that is effective for ultraviolet irradiation. The cooking device according to claim 3.   The cooking device according to claim 4, wherein the menu including a material effective for ultraviolet irradiation is a menu including fish and mushrooms.   The cooking device according to any one of claims 1 to 5, wherein the ultraviolet irradiation time is within 10 minutes.   The wall surface of the heating chamber has an installation recess that opens to the heating chamber side and forms an installation space for the ultraviolet irradiation device, and the entire inner surface of the installation recess is made of a mirror metal. The cooking device according to any one of claims 1 to 6.   One end is connected to the opening portion opened to the wall surface of the heating chamber, the light guide tube extends in a direction along the back surface of the wall surface of the heating chamber, and the other end is located at a position not facing the opening portion, 7. The ultraviolet irradiating device is disposed in a portion of the arrangement space of the ultraviolet irradiating device constituted by the light guide tube that does not face the heating chamber. The cooking device described.   The cooking device according to claim 8, wherein the inner surface of the light guide tube is a mirror surface.   10. The heating chamber is provided with a door that can be opened and closed, and the door is provided with a visual recognition window through which the heating chamber can be seen, and ultraviolet light cut glass is used for the visual recognition window. The cooking device according to any one of the above. A shielding mechanism that shields the ultraviolet irradiation device from heat, steam and food splashes from the heating chamber is provided, and the ultraviolet irradiation device is shielded from the heating chamber by the shielding mechanism when the heating device is ON. The cooking device according to any one of claims 1 to 10.

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