JP2007327700A5 - - Google Patents

Description

Cooking equipment

  The present invention relates to a cooking device that quickly cooks various heated items while maintaining a good state.

  Conventionally, this type of cooking device has high-frequency generating means for outputting a high frequency in a heating chamber that accommodates an object to be heated, and can efficiently heat the object to be heated in the heating chamber in a short time. Therefore, it rapidly spread as a microwave oven which is a cooking device such as food. Also, in microwave ovens, in order to achieve more delicious cooking, water is filled into the heating chamber to prevent drying of the object to be heated by heating, or by supplying moisture to the object to be heated. Developments such as improving the efficiency of heating, making the temperature inside the heating chamber uniform with the latent heat of water vapor, and shortening the cooking time are generally performed. These are generally called high-frequency heating devices with a steam generation function. It is.

  The high-frequency heating device in Patent Document 1 allows precise adjustment of the humidity by allowing the water vapor necessary for cooking to quickly evaporate with an evaporation device, reducing cooking loss time, and performing radio frequency cooking at moderate humidity for various cooking. It is a first object to provide a simple high-frequency heating device.

FIG. 8 shows a conventional high-frequency heating apparatus. As shown in FIG. 8, a heating chamber 71 that heats an object to be heated, high-frequency generating means 72 that is coupled so as to irradiate the heating chamber with radio waves, and heating that evaporates water that supplies water vapor into the heating chamber. An evaporator 74 having means 73; a water supply part 75 for supplying water to the evaporator; a water amount adjusting means 76 for adjusting the amount of water in the water supply part; and a water reservoir 77 for storing water in the water supply part; Measuring means 78 for measuring the humidity in the heating chamber and a control unit (not shown) are provided, and the control unit controls the amount of water in the water supply unit 75 in accordance with the measured value from the measuring means 78. The evaporation amount of the evaporation device 74 is controlled to adjust the humidity in the heating chamber 71. In addition, the control unit is configured to control the humidity in the heating chamber 71 before and after saturated steam, and the control unit is configured to start irradiation of radio waves after the humidity in the heating chamber exceeds a certain value after cooking is started. Yes.
JP-A-8-178298

  However, in the above apparatus, it is very difficult to perform wet heating of the object to be heated optimally by finely controlling the humidity in the heating chamber. Depending on the temperature of the water vapor or the surface temperature of the object to be heated, Since the amount of water vapor condensing varies greatly, for example, when the temperature is low, such as a frozen object to be heated, water is added by 10% or more in a very short time with water vapor at 100 ° C. Compared with the case where a to-be-heated material is high temperature, it may become 10 times or more of hydration rate.

  Therefore, it is difficult to obtain an optimal amount of water for various objects to be heated, and the finish is never satisfactory.

  In view of the above-mentioned conventional problems, the problem to be solved by the present invention lies in the combined use of water vapor heating and microwave heating, and it is possible to improve the object to be heated by controlling water vapor and microwave more effectively. It is in providing the apparatus which heat-cooks.

  In addition, it is intended to realize ideal cooking by controlling optimum steam heating and microwave heating according to the cooking characteristics of the frozen heated object and various heated objects. .

In order to solve the above-described problems, a heating cooking apparatus according to the present invention includes a heating chamber that houses and heats an object to be heated, steam generation means that generates water vapor to be supplied to the heating chamber, and microwaves in the heating chamber. Irradiating microwave generating means and control means for controlling and heating the steam generating means and the microwave generating means according to the object to be heated, and the control means while the object to be heated is at a negative temperature, Heated only with water vapor, and when the object to be heated has been thawed and the frozen state has melted and the object to be heated has turned to a substantially positive temperature, it is heated with water vapor and microwaves, and the temperature of the object to be heated is the wall surface of the heating chamber. From the point of time when the temperature rises to the same level as this, the cooking device is configured to heat with low-power steam and high-power microwaves .

  As in the above-described invention, by using steam heating and microwave heating in an optimum combination according to the type and state of the object to be heated, steam and microwave are most efficiently heated against the object to be heated. By the way, it is excellent in short-time heating and energy efficiency, and heating while preventing evaporation of the moisture of the heated object prevents food drying due to heating and realizes cooking with the best ideal finish state it can.

Heating cooking apparatus of the present invention, can minimize the drying of the object to be heated by microwaves, heating while preventing evaporation of moisture of the object to be heated to prevent drying of the food by heating, short It is possible to realize cooking with the best ideal finish in time .

According to a first aspect of the present invention, there is provided a heating chamber for storing and heating an object to be heated, steam generating means for generating water vapor to be supplied to the heating chamber, microwave generating means for irradiating the heating chamber with microwaves, Control means for controlling the steam generation means and the microwave generation means according to the object to heat cooking, and the control means heats the object to be heated only with water vapor while the object to be heated has a negative temperature, and defrosts the object to be heated. From the time when the frozen state melts and the heated object turns to a substantially positive temperature, it is heated by steam and microwaves, and the temperature of the heated object rises to the same level as the temperature of the wall of the heating chamber, By using a cooking device that heats with low-power steam and high-power microwaves, cooking can be performed in a short time and in a good finished state.

  That is, until the temperature of the object to be heated is substantially plus temperature, the object to be heated is sufficiently hydrated with water vapor, and then the amount of water added to the object to be heated is extremely reduced, that is, the object to be heated. While the temperature of the water rises to the same level as the temperature of the wall surface of the heating chamber, water and water are heated evenly by water vapor and microwave, and finally, the water is heated to the inside by microwave while being wetted by water vapor. Drying of the object to be heated by microwaves can be minimized, and heating while preventing the evaporation of moisture from the object to be heated prevents food from drying by heating, and cooking with a good finish in a short time Can be realized.

According to a second aspect of the invention, there is provided a heating chamber for storing and heating an object to be heated, a steam generating means for generating water vapor to be supplied to the heating chamber, a microwave generating means for irradiating the heating chamber with microwaves, Control means for controlling the steam generating means and the microwave generating means to cook according to the object, the control means changing the object to be heated from a minus temperature to a plus temperature, and the temperature of the object to be heated is the heating chamber By heating with only steam while heating to the same level as the temperature of the wall, and then heating with a high-power microwave, the object to be heated is fully hydrated and the ideal finish Good cooking can be done.

  That is, until the amount of water added to the object to be heated is extremely reduced, that is, while the temperature of the object to be heated rises to the same level as the temperature of the wall surface in the heating chamber, the object to be heated is sufficiently added with water vapor. When the moisture distribution of the object to be heated becomes almost uniform, uniform heating without temperature unevenness by microwaves can minimize the drying of the object to be heated by microwaves. Since it can be heated evenly with sufficient water added, it can be cooked in an ideal finished state.

The third aspect of the invention, in particular the first or second inventions, the control means and when the object to be heated is turned from minus temperature plus temperature, and the temperature of the wall surface of the temperature the heating chamber of the object to be heated the same When the temperature rises to a certain level, a large amount of condensed water accumulates on the bottom surface of the heating chamber by the heating cooking device that heats the condensed water generated on the wall surface of the heating chamber for a predetermined time by the microwave. Can be prevented from dripping onto the floor surface outside the apparatus, and cooking without requiring a user to perform troublesome work can be performed.

According to a fourth aspect of the invention, in particular, in any one of the first to third aspects of the invention, the control means is a heating cooking apparatus that is controlled to reduce the output of the steam generation means as the heating time elapses and to increase the microwave output. Therefore, while the temperature of the object to be heated is low, the object to be heated is sufficiently hydrated with water vapor, and the whole object to be heated is uniformly heated by microwave heating as the water absorption is saturated. Drying of heated products can be minimized, and heating is performed while preventing evaporation of moisture in the heated object, preventing food from drying due to heating, and an ideal finish depending on the type of heated object It can realize cooking in good condition.

In a fifth aspect of the invention, in particular, in any one of the first to fourth aspects of the invention, the object to be heated is placed and detachably disposed above the bottom surface of the heating chamber at a predetermined interval. and置皿mounting for dividing the space of the heating chamber, and a vapor transport means for feeding than the previous described置皿above the heating chamber space steam generated in the steam onset generating means provided, heating for heating an object The cooking device divides the space in the heating chamber into a space above the mounting plate and a space other than that by installing the mounting plate, and supplies steam to the heating chamber space above the mounting plate, thereby heating cooking. The temperature increase rate in the heating chamber due to heating can be increased without increasing the heating capacity such as narrowing the space in the heating chamber used for heating and increasing the output of the heater.

The sixth aspect of the invention is, in particular mounting置皿the fifth invention, by constituting a ceramic material or heat resistant resin material passes through the microwave, it is possible to increase the rate of temperature increase of the heating chamber by steam, micro Because it can be cooked using a wave, by performing uniform heating without temperature unevenness by microwaves, drying of the object to be heated by the microwave can be minimized, and after sufficiently heating the object to be heated Since it is heated without unevenness, it is possible to quickly perform cooking with a good ideal finish.

In the seventh aspect of the invention, in particular, the mounting tray of the fifth aspect is made of a metal that reflects microwaves, so that the temperature rise rate in the heating chamber due to water vapor can be increased, and heating is performed using microwaves. When the condensed water in the room is heated and evaporated, cooking with an ideal finished state can be performed without the microwaves reaching the object to be heated and adversely affecting the finish.

According to the eighth aspect of the invention, in particular, the placing pan of the sixth or seventh aspect is provided with a member that generates heat by absorbing microwaves. By providing a preheating step for heating and raising the atmospheric temperature in the heating chamber and heating the heated object with water vapor, it becomes difficult for water vapor to condense on the heating chamber wall surface, and the heating efficiency of the heated object is improved. In addition, the object to be heated can be burnt by heating from the lower side by heat conduction, and cooking with an ideal finished state can be performed according to the type of object to be heated.

According to a ninth aspect of the present invention, in particular, as a preheating means in the heating chamber according to the fifth aspect of the present invention, an upper heater is provided above the heating chamber, so that the preheating plate is preheated before the object to be heated is heated. By providing a process and heating the heated object with water vapor after raising the atmospheric temperature in the heating chamber, it becomes difficult for water vapor to condense on the heating chamber wall surface, and the heating efficiency of the heated object can be increased, Further, the object to be heated can be burnt by heating from above and below, and cooking with an ideal finished state can be performed according to the type of object to be heated.

According to a tenth aspect of the invention, in particular, in the fifth aspect of the invention, the space in the heating chamber is divided into three by the placing plate according to the type of the heated object, so that the vapor density is high depending on the type of the heated object. Depending on the case where it is preferable and the case where it is not preferable, the optimal wet heating becomes possible, and cooking with an ideal finished state can be performed according to the type of the object to be heated.

An eleventh aspect of the invention, particularly vapor transport means of the fifth invention, by deriving the generated steam to the heated outdoor from the heating chamber, to have a vapor transport line for introducing into the heating chamber again into the steam flow path This eliminates the adhesion of dirt such as splashes generated from the scale and the object to be heated, so that clean steam cooking and heating can be maintained.

  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. Further, in the description of the present embodiment, parts having the same configuration and the same operational effects are denoted by the same reference numerals, and redundant description will not be given.

(Embodiment 1)
FIG. 1 is a cross-sectional view of a high-frequency heating device according to Embodiment 1 of the present invention, and FIG. 2 is an enlarged cross-sectional view of a main part of the high-frequency heating device.

As shown in FIG. 1, the heating chamber 1 is electromagnetically closed by each wall surface formed of a metal material, and forms a substantially rectangular heated object storage space 2 that is a heating chamber for storing the heated object. Yes. A placing plate 3 made of a non-conductive material on which the article to be heated is placed is disposed on the bottom surface of the article to be heated storage space 2. A radiation antenna 5 that radiates microwaves is disposed below the mounting plate 3 at a substantially central portion of the bottom wall surface 4 that forms the heating chamber 1. The radiating antenna 5 is disposed on the end side of a waveguide 6 that transmits microwaves, and a magnetron 7 that is a microwave generating means for generating microwaves is provided on the other end side of the waveguide 6.

  Further, a steam generating means 8 is disposed on the left bottom of the heating chamber 1. As shown in FIG. 2, the steam generating means 8 includes a water reservoir recess 9, a water heating unit 10 that heats the water reservoir recess 9 from below, and a water reservoir recess temperature detector 11 that detects the temperature of the water reservoir recess 9. Further, the water storage tank 12 and a pump 15 for supplying water from the water storage tank 12 to the water reservoir recess 9 through the water supply pipe 13 and the water supply port 14 are provided.

  Further, a plurality of steam flow opening portions 20 and 21 are arranged above and below the left side surface of the heating chamber 1. The plurality of steam flow opening portions 20 and 21 are connected to each other via a connecting means 22 which is a steam transfer means outside the heating chamber 1. The steam flow opening 20, which is at least one of the plurality of steam flow openings 20, 21, is an intake port for taking in water vapor generated by the steam generation means 8, and one of the steam flow openings 20, 21. The opening 21 is a blower outlet that blows water vapor that has flowed through the connecting means 22 into the heating chamber 1.

  Further, a steam flow means 23 is provided in order to allow the water vapor generated by the steam generation means 8 to flow through the steam flow opening 20. As shown in FIG. 2, the steam flow means 23 includes a steam lid 24 and a packing 25 made of an elastic material provided on the periphery thereof. The steam flow means 23 has a shape having a space 26 for connecting the steam generation means 8 and the steam flow opening 20 inside thereof, and is detachably mounted at a predetermined position in the heating chamber 1 so that the water vapor is received. I try not to leak.

  The mounting tray 30 that is detachable from the heating chamber 1 is made of a metal that reflects microwaves, and is stored in the heated object storage space 2 so that the inside of the heating chamber 1 is divided into two. A small heating space 31 is formed above 30. The mounting tray 30 is made of a material that transmits microwaves. Further, the steam flow opening portion 21 is arranged so as to blow water vapor into the small heating space 31. Further, a planar upper heating heater 32 as a preheating means for the heating chamber 1 is provided on the outer upper wall surface of the heating chamber 1.

  In addition, support portions 33 and 34 for supporting the mounting plate 30 are arranged in two stages on both side wall surfaces of the heating chamber 1, and the heating chamber 1 is ½ and １ ／ as a small heating space 31. The volume can be adjusted, so that it can be divided into three parts.

  The radiation antenna 5 is driven to rotate by a motor 40. Further, a temperature detecting means 41 for detecting the temperature in the heated object storage space 2, and an infrared detecting means 43 for detecting the surface temperature by detecting the amount of infrared rays emitted from the surface of the heated object through the transmission hole 42, and Is provided. In addition to the temperature detection means 41 and the infrared detection means 43, the detection means related to the heating information sensing for effectively performing the heating control can be accompanied by a means for detecting the humidity in the heating chamber 1 and the like.

  The control means 50 is mainly composed of a microcomputer and its peripheral circuits, and operates and stops the entire apparatus based on an operation input signal from an operation unit (not shown) and signals from each of the detection means described above. As well as controlling the operations of the magnetron 7 that is the microwave generating means, the water heating means 10 that is the heating means of the steam generating means 8, and the like, the optimum water vapor and microwave are controlled according to the object to be heated. A program for executing a control flow for cooking while supplying to the heating chamber 1 is basically incorporated.

And the control means 50 memorize | stores heating conditions, control conditions, etc. temporarily or permanently in the memory | storage means (integrated with a control means), especially when a to-be-heated material is minus temperature (0 degreeC is included). Is heated with steam and microwave from the time when the object to be heated is melted and the frozen state is melted and the frozen state is melted, and the object to be heated turns to a substantially positive temperature (above 0 ° C.). A program for executing a control flow for heating with low-power steam and high-power microwave from the time when the temperature rises to the same level as the temperature of the wall surface of the heating chamber (detailed control flow is described below) Built in.

  In addition, the control means 50 uses the microwave to heat the heating chamber 1 at the time when the object to be heated changes from a minus temperature to a plus temperature and when the temperature of the object to be heated rises to the same level as the temperature of the wall surface of the heating chamber. A program for executing a control flow for heating and controlling the condensed water generated on the inner wall surface for a predetermined time is incorporated. Moreover, the control means 50 incorporates the program which performs the control flow which reduces the output of the steam generation means 8 with heating time progress, and controls heating so that a microwave output may be raised.

  The operation unit includes a display unit, an automatic heating operation key, a manual heating setting key, a heating start key, and the like.

  The heating cooking method of the heating cooking apparatus of the high frequency heating apparatus in Embodiment 1 of this invention comprised as mentioned above is demonstrated.

  When the user instructs the control means 50 to operate the object to be heated and the heating condition suitable for the menu by operating the operation unit, the mounting plate 3 in the object to be heated storage space 2 or small heating Heating of the object to be heated placed on the placing tray 30 in the space 31 is started. The control unit 50 starts controlling the operations of the magnetron 7 and the water heating unit 10 which are the microwave generation units according to the heating conditions.

  When thawing the frozen object to be heated, the control means 50 first energizes the water heating means 10 and simultaneously receives the detection signal of the infrared detection means 43, and differs from the ambient temperature by the detection signal of the infrared detection means 43. Detects that there is an object to be heated in the temperature range. Furthermore, energization of the water heating means 10 is continued until the water in the steam generating means 8 reaches 100 ° C. in response to a signal from the water reservoir recess temperature detecting means 11.

  When the steam generated by the steam generating means 8 fills the space 26 and the steam pressure gradually rises, the steam flow opening part 20 passes through the connecting means 22 and the steam flow opening part 21 performs small heating. It is blown out into the space 31. The shape and angle of the steam flow opening 21 are optimally designed so that the steam that blows out preferentially strikes the object to be heated. The steam generating means 8 can vary the amount of generated steam according to the amount of water supplied by the operation of the water heating means 10 or the operation of the pump 15.

  And the control means 50 discriminate | determines the temperature distribution in the presence area of a to-be-heated object every moment based on the detection signal of the infrared detection means 43, and when the temperature of a to-be-heated object exceeds 0 degreeC which turns into a substantially plus temperature. The magnetron 7 is operated according to the type of the object to be heated, and at the same time, the input power of the water heating means 10 is reduced and both are heated. Or you may continue energizing, without reducing the input electric power of the water heating means 10 continuously.

  Then, the heating by both the microwave and the water vapor by the control means 50 starts from the time when the object to be heated turns to a substantially positive temperature after the signals from the temperature detecting means 41 and the infrared detecting means 43 are taken in. While the temperature rises to the same level as the temperature of the wall surface of the heating chamber 1, heating is performed with low-power steam and high-power microwaves.

Finally, when the temperature of the object to be heated reaches a predetermined value based on the detection signal of the infrared detection means 43, the input to the magnetron 7 and the water heating means 10 is stopped, and the cooking completion notification is sent to the user. Do.

  If all of the water in the water reservoir recess 9 evaporates, the temperature of the water reservoir recess 9 exceeds a predetermined temperature, and the water reservoir recess temperature detection means 11 detects that the temperature of the water reservoir recess 9 exceeds a predetermined temperature, and the water heating means 10 is turned off.

  FIG. 3 is a sequence diagram showing the operating state of each component when cooking using a frozen meat bun as an object to be heated in the above cooking method, and FIG. 4 shows the weight change characteristics of the frozen meat bun at this time. FIG. 5 is a graph showing the surface temperature of frozen meat buns.

  FIG. 3 shows the operation relationship (ON-OFF) between steam and microwave with respect to the heating time of the heating cooking apparatus in the present embodiment for cooking as described above, and 9 minutes after the start of cooking in the entire heating process 10 minutes. Is heated only with steam, and then the input to the water heating means 10 is lowered and heated with steam and microwave for 1 minute.

  As shown in FIG. 4 and FIG. 5, the meat noodles showed a 4% weight increase in the first minute, and the surface temperature of the meat noodles at this time was 15 ° C. In this heating process, the meat mass has the largest increase in weight in the temperature range from minus temperature to room temperature (about 20 ° C.), which correlates with the relationship between the center temperature and the weight change characteristic of the meat steamer shown in FIG. .

  Thus, in order to wet the heated object in a frozen state with water vapor more efficiently, the amount of water to be heated can be increased as the temperature difference between the heated object and water vapor increases. Therefore, when the object to be heated is at a minus temperature, heating with only water vapor can increase the rate of water addition and the amount of water added, and the wet effect is greater. And if the temperature of a to-be-heated material rises to the same temperature as the temperature of the wall surface in a heating chamber, the amount of water to a to-be-heated material will fall extremely, and the amount of water will become zero soon.

  According to the above thawing cooking method, when the object to be heated has a negative temperature, the heating by the condensation heat on the surface of the object to be heated by the steam has a larger absolute heating amount to the object to be heated than the heating by the microwave. . This is because when the object to be heated is at a minus temperature, the microwave hardly penetrates into the object to be heated. Conventionally, a method of gradually thawing by reducing the microwave output has to be used. Therefore, it can be said that the heating efficiency of the object to be heated is better when steam that can be heated at the maximum output from the beginning of heating is used.

  Therefore, in this embodiment, until the temperature of the object to be heated reaches approximately a positive temperature, the object to be heated is sufficiently moistened with water vapor, and then, when the temperature of the object to be heated changes to a substantially positive temperature, In addition, since it is further wetted or heated to the inside by microwave while being wetted with water vapor, it is possible to minimize the drying of the heated object by the microwave, while preventing the evaporation of the moisture of the heated object By heating, the food can be prevented from being dried by heating, and the most ideal finished cooking can be realized.

  In addition, as a characteristic of microwave heating, when the temperature of the object to be heated is low, such as in a frozen state, or when the moisture distribution of the object to be heated is not uniform, the microwaves are concentrated on a part, and thus uneven heating tends to occur. It has a problem.

However, in the present embodiment, while the object to be heated rises to the same level as the temperature of the wall surface of the small heating space 31, heating is performed only with water vapor, and then heating cooking is performed with high-power microwaves while being wetted with water vapor. By adopting the method, the water to be heated is sufficiently absorbed by water vapor until the amount of water added to the material to be heated is extremely reduced, that is, while the temperature of the heated object is increased to the same as the temperature of the wall surface in the heating chamber. When the water distribution of the object to be heated is almost uniform, by performing uniform heating without temperature unevenness by microwave, drying of the object to be heated by microwave can be minimized. Since the object to be heated is sufficiently hydrated and heated without unevenness, it is possible to perform cooking with an ideal finished state.

  Further, as the heating time with water vapor increases, the air in the heated object storage space 2 or the small heating space 31 becomes saturated, and a part of the water vapor is condensed on the wall surface of the heating chamber.

  However, in this embodiment, the amount of condensation on the wall surface of the heating chamber when the object to be heated changes from a minus temperature to a plus temperature and when the temperature of the object to be heated rises to the same level as the temperature of the wall surface of the heating chamber 1. Since the condensed water generated on the wall surface in the heating chamber 1 by microwaves is heated for a predetermined time at a timing when the amount of water increases, a large amount of condensed water accumulates on the bottom surface in the heating chamber 1 and the floor outside the apparatus from the gap of the door It can prevent dripping on a surface or the like, and can perform cooking without forcing the user to perform troublesome work.

  Moreover, in this Embodiment, since the mounting tray 30 is comprised with the metal which reflects a microwave, while being able to raise the temperature rise rate in the heating chamber 1 by water vapor | steam, it heats using a microwave When the dew condensation water in the chamber 1 is heated and evaporated, it is possible to perform cooking with good ideal finish without causing microwaves to reach the object to be heated and adversely affecting the finish.

  In addition, if the upper heating heater 32 is energized for a certain period of time as preheating of the heating chamber 1 before the steam is blown into the heated object storage space 2 or the small heating space 31, the steam to the top surface of the heating chamber 1 is heated. It is possible to suppress / prevent dew condensation.

  Further, the control means 50 in the present embodiment heats the object to be heated only with water vapor while the temperature of the object to be heated is negative, and the object to be heated turns to a substantially positive temperature as the object to be heated is defrosted and the frozen state is melted. Although heating is performed with water vapor and microwave from the time point, even if heating is performed with only one of water vapor and microwave, the same effect as the present embodiment can be expected.

  Further, the control means 50 in the present embodiment heats the object to be heated only with water vapor while the object to be heated has a minus temperature, and the object to be heated has been defrosted and the frozen state has melted, so that the object to be heated has turned to a substantially plus temperature. From the time, while the temperature of the object to be heated rose to about the same as the temperature of the wall surface of the heating chamber, it was heated by both water vapor and microwave, but the object to be heated turned from minus temperature to plus temperature, When the temperature of the heating chamber rises to the same level as the temperature of the wall surface of the heating chamber, it is expected that the same effect as this embodiment can be expected even if heating is performed only with water vapor and then heating is performed with high-power microwaves. It can be done.

(Embodiment 2)
FIG. 7 shows a cross-sectional view of the high-frequency heating device according to Embodiment 2 of the present invention. In the present embodiment, the same elements as those in the first embodiment are denoted by the same reference numerals, and the description thereof is omitted.

The high-frequency heating device in the present embodiment is different from the first embodiment in the configuration of the mounting tray 60. As shown in the figure, the mounting tray 60 is stored in the heated object storage space 2 to form a small heating space 31 above the mounting tray 60. The mounting tray 60 is made of a ceramic or heat-resistant resin material whose surface is coated with a fluororesin, and has a structure in which a heating element 61 that absorbs microwaves and generates heat is formed on the bottom surface, and is placed on the mounting tray 60 by the heating element 61. The heated object can be cooked. The heating element 61 is composed of a porous sintered body based on silicon carbide, titanium oxide, graphite, activated carbon or the like. As the heat generation characteristics, for example, microwave power 500 W
Is irradiated for 2 minutes to reach a temperature of about 250 ° C. or higher.

  The cooking operation of the high-frequency heating device according to Embodiment 2 of the present invention configured as described above will be described.

  When thawing the frozen object to be heated, the control means 50 first energizes the magnetron 7, the water heating means 10, and the heater 32 and simultaneously takes in the detection signal of the infrared detection means 42, and uses the detection signal of the infrared detection means 42. Detecting that there is an object to be heated in a temperature range different from the ambient temperature. Furthermore, energization of the water heating means 10 is continued until the water in the steam generating means 8 reaches 100 ° C. in response to a signal from the water reservoir recess temperature detecting means 11. Then, the microwave from the energized magnetron 7 does not heat the object to be heated so as to be structurally obvious, but is applied to the heating element 61 on the outer bottom surface of the mounting tray 60, and the heating element 61 is heated. Then, the temperature of the mounting tray 60 rises, and the temperature of the wall surface of the small heating space 31 rises by the heater 32. Eventually, when the steam generated by the steam generating means 8 fills the space 26 and the steam pressure gradually increases, from the steam flow opening part 21 through the connection means 22 from the steam flow opening part 20. It is blown out into the small heating space 31. The discharged water vapor is not condensed on the wall surface of the small heating space 31 having a high temperature, but is preferentially condensed on the object to be heated.

  If all of the water in the water reservoir recess 9 evaporates, the temperature of the water reservoir recess 9 exceeds a predetermined temperature, and the water reservoir recess temperature detection means 11 detects that the temperature of the water reservoir recess 9 exceeds a predetermined temperature, and the water heating means 10 is turned off.

  With the above configuration, a preheating step for heating the wall surface of the mounting plate 60 and the small heating space 31 in advance before heating the object to be heated with water vapor is provided, and the atmosphere temperature in the heating chamber is increased before the object is heated. By heating the heated object with water vapor, it is difficult for the water vapor to condense on the wall surface of the heating chamber, so that the heating efficiency of the heated object can be increased. In addition, it is possible to perform heat cooking with an ideal finished state according to the type of the object to be heated.

  In addition, since the condensed water in the heating chamber is heated and evaporated using microwaves, when cooking an object to be heated that is not originally heated by microwaves, the microwaves reach the object to be heated and are concentrated due to concentration of heat. It is possible to perform heat cooking with a good finished state without adversely affecting the quality.

  As described above, the heating and cooking apparatus according to the present invention performs cooking by combining steam heating and microwave heating in an optimum ratio according to the type and state of the object to be heated, so that high-speed and highly efficient heating is possible. Therefore, it is useful as a cooking device combined with a microwave oven, an microwave oven, an oven or a griller for adding steam.

Sectional drawing of the high frequency heating apparatus in Embodiment 1 of this invention The expanded sectional view of the principal part of the high frequency heating apparatus in Embodiment 1 of this invention The sequence diagram which showed the operation | movement of the steam and microwave of the high frequency heating apparatus in Embodiment 1 of this invention The graph which showed the weight change of frozen meat bun when cooking with water vapor in the high frequency heating apparatus in Embodiment 1 of this invention The graph which showed the surface temperature of the frozen meat bun when cooking with water vapor in the high frequency heating apparatus in Embodiment 1 of this invention The graph which showed the relationship between the center temperature of a meat bun and weight change at the time of cooking with steam in the high frequency heating apparatus in Embodiment 1 of this invention Sectional drawing of the high frequency heating apparatus in Embodiment 2 of this invention Sectional view of a conventional high-frequency heating device

1 Heating chamber 7 Magnetron (microwave generation means)
8 Steam generation means 12 Water storage tank 22 Connection means (steam transfer means or steam transfer path)
23 Steam flow means 30, 60 Placement plate 31 Small heating space 32 Heater (preheating means)
50 Control means 61 Heating element (member)

Claims (11)

A heating chamber that houses and heats the object to be heated, steam generating means for generating water vapor to be supplied to the heating chamber, microwave generating means for irradiating the heating chamber with microwaves, and the steam according to the object to be heated And a control means for controlling and heating the microwave generating means, and the control means heats the object to be heated only with water vapor while the object to be heated is at a minus temperature, and the thaw of the object to be heated proceeds and the frozen state is melted. When the object to be heated is heated to a substantially positive temperature, it is heated by steam and microwaves, and when the temperature of the object to be heated rises to the same level as the temperature of the wall of the heating chamber, A cooking device that heats by output microwaves . A heating chamber that houses and heats the object to be heated, steam generating means for generating water vapor to be supplied to the heating chamber, microwave generating means for irradiating the heating chamber with microwaves, and the steam according to the object to be heated Generating means and control means for controlling and heating the microwave generating means, the control means the object to be heated changes from a minus temperature to a plus temperature, the temperature of the object to be heated is the same as the temperature of the wall surface of the heating chamber. A cooking device that heats only with water vapor while it rises to a certain extent , and then heats it with high-power microwaves. Control means, at the time when the object to be heated and the time of switches from a negative temperature plus temperature, the temperature of the heated object rises to the same level as the temperature of the wall of the pressurized hot chamber by microwaves, of the heating chamber The cooking apparatus according to claim 1 or 2, wherein the dew condensation water generated on the wall surface is controlled to be heated for a predetermined time . The cooking device according to any one of claims 1 to 3, wherein the control unit performs heating control so as to reduce the output of the steam generation unit and increase the microwave output as the heating time elapses . Place the object to be heated and place it at a predetermined interval above the bottom surface of the heating chamber so as to be detachable so as to divide the space in the heating chamber, and steam generated by the steam generating means The steam cooking apparatus according to any one of claims 1 to 4 , wherein a steam transfer means is provided for supplying the steam into the heating chamber space above the placing plate to heat the object to be heated . The cooking apparatus according to claim 5 , wherein the mounting dish is made of a ceramic material or a heat-resistant resin material that transmits microwaves . The cooking apparatus according to claim 5 , wherein the mounting dish is made of a metal that reflects microwaves. The cooking apparatus according to claim 6 or 7 , wherein the placing dish is provided with a member that absorbs microwaves and generates heat . The cooking apparatus according to claim 5 , wherein an upper heater is provided above the heating chamber as preheating means in the heating chamber . The cooking apparatus according to claim 5 , wherein the space in the heating chamber is divided into three parts by the mounting plate according to the type of the object to be heated . Vapor transport means derives the heated outdoor and generated steam from the heating chamber, cooking equipment according to claim 5 having a vapor transport line for introducing into the heating chamber again.