JP2010139087A - Cooking device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To suppress deterioration of an object to be heated by keeping a temperature of a heating chamber at a set temperature in operating a light irradiating means and to stably finish the object to be heated with high quality. <P>SOLUTION: This cooking device includes the heating chamber 14, the light irradiating means 16 for irradiating the object 12 to be heated with ultraviolet ray, a temperature detecting means 21 for detecting the temperature of the heating chamber 14, a temperature adjusting means 24 for keeping the heating chamber 14 at the set temperature, and a control means 26. As the control means 26 controls the temperature adjusting means 24 on the basis of a detection signal of the temperature detecting means 21 and keeps the heating chamber 14 at the set temperature, the object 12 can be stably finished with high quality. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a heating cooker that stably provides a high-quality heated object.

Conventionally, this type of cooking device includes a cooking device (for example, see Patent Document 1) including an ultraviolet irradiation device that irradiates an object to be heated in a heating chamber with ultraviolet light having a wavelength of 300 nm or less.
JP 2007-292353 A

  However, in the configuration of Patent Document 1, since the heat generated from the ultraviolet irradiation device increases the temperature of the heating chamber when irradiating the object to be heated with ultraviolet rays, the quality of the object to be heated may be lowered. In addition, since the reaction rate of the enzymatic reaction in the heated object varies depending on the atmospheric temperature, it is difficult to generate the heated object having a stable nutrient increasing effect by ultraviolet irradiation.

  The present invention solves the above-mentioned conventional problems, and includes a light irradiation means for irradiating ultraviolet light, a temperature detection means for detecting the temperature in the heating chamber, and a temperature adjusting means for changing the temperature in the heating chamber, It is an object of the present invention to provide a cooking device that performs temperature control of a heating chamber when irradiating an object to be heated with ultraviolet light, and stably finishes the object to be heated to a high quality.

  In order to solve the above-mentioned conventional problems, a heating cooker according to the present invention is a heating cooker for heating an object to be heated, a heating chamber for storing the object to be heated, and light for irradiating the object to be heated with ultraviolet light. Irradiation means, temperature detection means for detecting the temperature in the heating chamber, temperature adjustment means for varying the temperature in the heating chamber, control means for controlling the light irradiation means and the temperature adjustment means, and the control means Controls the temperature adjusting means based on the signal from the temperature detecting means to maintain the heating chamber at a set temperature.

  As a result, the temperature of the heating chamber can be kept constant by operating the temperature adjusting means, while the temperature of the heating chamber is raised by the heat generated by the light irradiation means during energization. Excessive reactions involved can be suppressed, and oxidation and deterioration can be suppressed, so that the object to be heated can be stably finished with high quality.

  The heating cooker of the present invention includes light irradiation means for irradiating ultraviolet light and temperature adjusting means for changing the temperature in the heating chamber, and stably maintaining the temperature of the heating chamber at a set temperature. High quality can be finished.

  1st invention detects the temperature in the heating chamber which heats a to-be-heated object, the heating chamber which accommodates a to-be-heated material, the light irradiation means to irradiate the said to-be-heated material with ultraviolet light, and the said heating chamber Temperature detecting means, temperature adjusting means for varying the temperature in the heating chamber, control means for controlling the light irradiation means and the temperature detecting means, and the control means based on a signal from the temperature detecting means. The temperature adjusting means is controlled to maintain the heating chamber at a set temperature.

  Thereby, it can prevent that the temperature of a heating chamber rises by the heat_generation | fever of the light irradiation means in electricity supply, and can finish a to-be-heated material stably to high quality.

  In the second invention, in particular, the temperature control means of the first invention controls the energization amount of the temperature adjusting means based on the signal of the temperature detecting means.

  As a result, when the temperature in the heating chamber rises quickly, such as in summer or when the room temperature is high, the energizing amount of the temperature adjusting means can be increased so that the heating chamber can quickly reach and maintain the set temperature. Heated products can be finished stably with high quality.

  In the third invention, in particular, the light irradiation means of the first invention emits a spectral wavelength of 300 to 400 nm.

  Thereby, the active ingredient of a to-be-heated material can be increased, preventing quality degradation.

  According to a fourth aspect of the invention, the heating cooker of the first aspect of the invention is provided with a heating means for heating an object to be heated, and the control means operates the heating means during or after the operation of the light irradiation means. is there.

  Thereby, the active ingredient of a to-be-heated material can be increased efficiently during cooking.

  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)
1 is a schematic view of a heating cooker according to Embodiment 1 of the present invention, FIG. 2 is a central sectional view according to Embodiment 1 of the present invention, and FIG. 3 is a partial enlarged view of a main part according to Embodiment 1 of the present invention. FIG.

  As shown in FIGS. 1 to 3, the heating cooker according to the present embodiment has a main body 11 with a door portion 13 for inserting and removing the article to be heated 12 and a heating chamber 14 for containing the article to be heated 12 incorporated therein. It is. The heating means 15 (heating means 15a, 15b) is used when the object to be heated 12 in the heating chamber 14 is heated by radiant heat or convection heat.

  The light irradiation means 16 is composed of, for example, a black light, an ultraviolet lamp, an LED, or the like, and irradiates the object 12 in the heating chamber 14 with light having a spectral wavelength of 300 to 400 nm via the cover 17. The cover 17 is made of a material (for example, quartz glass) that is transparent and mainly transmits the ultraviolet wavelength region. The object to be heated 12 is placed on the mounting table 18, and is driven up and down or rotated by a motor 20 through a shaft 19.

  The temperature detection means 21 detects the temperature of the article 12 to be heated and the atmospheric temperature of the heating chamber 14 using, for example, a thermistor or an infrared sensor.

  A safety switch 22 is disposed near the opening of the door portion 13 of the heating chamber 14 and detects whether the door portion 13 is open or closed. A shielding means 23 made of, for example, a material that reflects electromagnetic waves or ultraviolet light is attached to the door 13 on the heating chamber 14 side.

  The temperature adjusting means 24 is composed of a compressor (not shown), a cooler (not shown), and the like, and blows cold air to the heating chamber 14 via the cold air outlet 25. The cold air outlet 25 is disposed above the heating chamber 14.

  The control unit 26 controls the operation of the heating unit 15, the light irradiation unit 16, and the temperature adjustment unit 24 based on detection signals from the temperature detection unit 21 and the safety switch 22.

  The operation and action of the cooking device having the above configuration will be described below.

  When cooking is started, the control unit 26 confirms that the door 13 is in the closed state based on the signal from the safety switch 22 and then starts the operations of the heating unit 15, the light irradiation unit 16, and the temperature detection unit 21. When the door portion 13 is in the open state, the control means 26 notifies the user without starting the operation of each means in order to prevent the ultraviolet light from leaking from the heating chamber 14. Note that the notification means is not limited.

  Further, when the door 13 is opened while the light control means 16 is operating, the control means 26 promptly stops the operation of the light irradiation means 16 by a signal from the safety switch 22. A film-shaped or plate-shaped shielding means 23 made of a material that reflects, blocks, or absorbs ultraviolet light is attached to the door portion 13. When the door part 13 is comprised with glass etc., it can prevent the ultraviolet light leaking through the glass of the door part 13 and improving safety. In the present embodiment, the shielding means 23 is disposed on the heating chamber 14 side, but can also be attached to the outside of the door portion 13.

  The control means 26 operates the light irradiation means 16 for a predetermined time. The light irradiation means 16 irradiates light having a spectral wavelength of 300 to 400 nm. Even at wavelengths shorter than this wavelength band, protein denaturation is caused, but by selectively using this wavelength band, it is possible to activate the enzyme while preventing deterioration of the components of the heated object due to ultraviolet light.

  The light irradiation means 16 continues operation | movement until the predetermined time set and input before heat cooking passes, or the to-be-heated material 12 reaches predetermined temperature. When the light irradiation means 16 irradiates the object to be heated 12 with ultraviolet light, the enzyme contained in the object to be heated 12 is activated and affects the taste of proteins, amino acids, peptides, etc. included in the object to be heated 12. Umami is increased because it decomposes to low molecular components. Therefore, the to-be-heated material after cooking can be finished in high quality.

  The temperature detection means 21 detects the atmospheric temperature in the heating chamber 14 and the temperature of the object to be heated 12. Based on the detection signal from the temperature detection means 21, the control means 26 operates the temperature adjustment means 24 when the heating chamber 14 is higher than the set temperature. The temperature adjusting means 24 generates cold air and sends the cold air from the cold air outlet 25 to the heating chamber 14. The temperature of the heating chamber 14 is quickly maintained at the set temperature by the cold air from the cold air outlet 25. The cold air outlet 25 is disposed above the heating chamber 14.

  As a result, the temperature of the heating chamber 14 can be adjusted efficiently by moving the cool air downward. In addition, it is also possible to provide a ventilation means (not shown) such as a fan separately and circulate the air in the heating chamber 14 to further increase the efficiency. In addition, when the temperature of the heating chamber 14 does not decrease with the amount of cold air blown at the initial setting, the control unit 26 increases the amount of energization of the temperature adjusting unit 24 so as to lower the amount of cold air blown out or the temperature of the cold air. Take control.

  By operating the light irradiation means 16, the temperature of the air in the heating chamber 14 may rise due to the heat generated by the light emission of the light irradiation means 16. When the temperature of the heating chamber 14 rises, the temperature of the article to be heated 12 on the mounting table 18 also gradually rises, causing an enzyme reaction, an oxidation reaction, or the like. Moreover, since the reaction rate also changes depending on the temperature of the article 12 to be heated, it becomes difficult to maintain stable quality. Therefore, the quality of the article to be heated 12 obtained by irradiating with ultraviolet light also becomes unstable.

  Since the atmosphere in the heating chamber 14 can be kept at the set temperature by the temperature adjusting means 24, the reaction when irradiated with ultraviolet light can be kept constant, and the quality can be stabilized.

  When the temperature of the heating chamber 14 is lower than the set temperature, the heating means 15 is energized for a predetermined time, and the temperature of the heating chamber 14 is raised to the set temperature so that a stable quality can be maintained.

  The control means 26 irradiates the object to be heated 12 with ultraviolet light for a predetermined time, stops the operation of the temperature adjusting means 24, and then heats the object to be heated 12 by the heating means 15. The heating means 15 heats the article to be heated 12 with radiant heat or convection heat. When heating, the heating means 15 and the light irradiation means 16 can be used in combination. However, the total power used by the heating means 15 and the light irradiation means 16 is controlled within a range that does not exceed the total power used by the apparatus. When used in combination, the umami component can continue to be increased during heating until the enzyme and the article to be heated 12 undergo thermal denaturation.

  However, the operation of the light irradiation means 16 can be stopped and the heating means 15 can be used alone. The heating time is input in advance as the time or baking temperature, or is the time until the article to be heated 12 reaches a predetermined temperature. When the heating is completed, the control unit 26 stops the operation of the heating unit 12 and the light irradiation unit 16 and notifies the user using a display unit, a notification sound, or the like. The notification method is not limited.

  As described above, according to the present embodiment, it is possible to perform cooking while irradiating the object to be heated with ultraviolet light of 300 to 400 nm and increasing the taste of the object to be heated.

  In addition, although one light irradiation means 16 is mounted on the top surface of the heating chamber 14 in a spherical configuration, the mounting position is not limited, and a tubular configuration may be used, and a plurality of units may be mounted. Absent. It is also possible to adopt a configuration in which the irradiation direction can be freely changed by a motor or the like.

  Further, although not described in this embodiment mode, microwave irradiation means for irradiating microwaves or the like can be mounted. At this time, it is possible to cook the object to be heated using not only the heating means 15 but also only the microwave.

  As described above, the heating cooker according to the present invention increases the taste of a heated object by irradiating the heated object with 300 to 400 nm ultraviolet light before or during heating. Since the temperature of an object can be controlled, it is effective for cooking devices such as a microwave oven, a microwave oven, and a grill.

Schematic of the heating cooker in Embodiment 1 of the present invention Central sectional view of the cooking device Partial enlarged view of the main part of the cooking device

Explanation of symbols

DESCRIPTION OF SYMBOLS 12 To-be-heated object 14 Heating chamber 15 Heating means 16 Light irradiation means 21 Temperature detection means 24 Temperature adjustment means 26 Control means

Claims (4)

In a heating cooker for cooking the object to be heated, a heating chamber for storing the object to be heated, a light irradiation means for irradiating the object to be heated with ultraviolet light, a temperature detecting means for detecting the temperature in the heating chamber, A temperature adjusting means for changing the temperature in the heating chamber; and a control means for controlling the light irradiation means and the temperature adjusting means. The control means controls the temperature adjusting means based on a signal from the temperature detecting means. A heating cooker that maintains the heating chamber at a set temperature. The cooking device according to claim 1, wherein the control means controls the energization amount of the temperature adjusting means based on a signal from the temperature detecting means. The cooking device according to claim 1, wherein the light irradiation means emits a spectral wavelength of 300 to 400 nm. The cooking device according to claim 1, wherein the cooking device includes a heating unit that heats an object to be heated, and the control unit operates the heating unit during or after the operation of the light irradiation unit.

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