JP2011052852A - Microwave heating device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a microwave heating device capable of baking food in a state of being crispy on its surface and juicy inside while removing excess fat by heating the food by combining near infrared ray, far infrared ray and microwave, and preventing a surface of a heated object from being excessively browned. <P>SOLUTION: The optimum heating corresponding to a condition of food can be performed by an argon heater 40 generating near infrared ray hardly absorbing steam, a Milacron heater 21 generating far infrared ray, an output control means 13 switching power distribution circuits of the argon heater 20 and the Milacron heater 21 and controlling radiation wavelengths, and a pan 30 having a micro wave generating means 40 and an electric wave absorbing member 32. When a temperature of a cooking space is excessively increased, an atmospheric temperature can be decreased by a circulation fan 15 and a steam generating means 50, thus the food 12 can be prevented from being excessively baked and heated. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a microwave heating apparatus that cooks an object to be heated using a microwave, a radiation heater, and steam.

  Conventionally, a heating apparatus that heats an object to be heated from inside and outside using far infrared rays and near infrared rays is known (see, for example, Patent Document 1).

  In this heating apparatus, the steam supplied into the heating chamber is cooked in a heated state by the infrared ray generating means, and the heat transfer area is reduced by using infrared rays having a predetermined range of wavelengths, and the steam superheater Aiming for miniaturization and low pressure loss.

Japanese Patent No. 2897645

  However, in the heating apparatus with a steam generating function described in Patent Document 1 described above, the surface of the object to be heated is moistened by water vapor because the object to be heated is heated using water vapor that is heated by infrared rays. There was a problem that it was difficult to crisp the surface of the object to be heated.

  The present invention has been made to solve the conventional problems, and the surface of an object to be heated can be crisply burned by a heater. In addition, by providing infrared generation means that emits near-infrared rays with microwaves or short wavelengths, heating inside the food is promoted, and in combination with heating means that emits far infrared rays, the heat capacity is relatively large or the temperature is increased. Even when an object to be heated with low heat is fired, the inside of the food and the food surface are heated in a short time with good balance.

  It is another object of the present invention to provide a microwave heating apparatus that can change the degree of energy penetration into the vicinity of the surface of the object to be heated to increase or decrease the burnt color by controlling the wavelength of infrared rays. And

  The microwave heating device of the present invention includes a microwave generating means for outputting microwaves in a heating chamber that accommodates an object to be heated, and a microwave absorber that divides the heating chamber into upper and lower portions and can place the object to be heated. A first infrared generating means having a peak characteristic of a wavelength in the near infrared region that easily transmits water vapor; a second infrared generating means having a peak characteristic of a wavelength in the far infrared region; A wavelength control unit capable of changing the wavelength of the infrared generation unit to a peak characteristic in a far-infrared region; and an output control unit for controlling a ratio of energy outputs of the high frequency generation unit and the first and second infrared generation units. It has a configuration.

  With this configuration, the heating element provided on the dish is heated by microwaves, the object to be heated is baked by heat transfer from the dish, and a part of the microwave that is not absorbed by the dish heats the inside of the object to be heated. . In addition, the food is heated with near infrared rays that easily penetrate into the food from far infrared rays, and the food surface is heated with far infrared rays. In particular, microwaves and near infrared rays tend to raise the internal temperature of the object to be heated, and the surface is efficiently baked with far infrared rays.

  Further, when heating the object to be heated, water vapor is discharged from the object to be heated, and the atmosphere of the object to be heated is given an appropriate humidity. At this time, when heating is performed using near infrared rays that easily transmit water vapor, the water vapor in the atmosphere is difficult to be heated, and more energy reaches the object to be heated directly. For this reason, the surface is crisp and the contents can be cooked juicy.

  Furthermore, the microwave heating apparatus of the present invention includes a wavelength control unit, a high frequency generation unit, and the first and second infrared generation units capable of changing the wavelength of the first infrared generation unit to a peak characteristic in a far infrared region. Output control means to control the ratio of each energy output, so that there are various combinations such as the amount of radiant heating from above the food, the degree of penetration of radiant heating into the food, and the combination of heating with microwaves. Cooking using a heat source becomes possible.

  Furthermore, the microwave heating apparatus of the present invention includes a cold air supply means for supplying cold air by supplying outside air to the upper side of the heating chamber partitioned by a dish or stirring the air, and a steam supply means for lowering the vapor temperature of the atmosphere. ing.

  With this configuration, the temperature of the space above the heating chamber can be reduced, and the effect of radiant heating can be ensured to the maximum without stopping the radiating means with a safety device or the like. In addition, by reducing the amount of convective heat transfer to the food, it is possible to reduce scorching on the food surface.

  The present invention has a microwave generating means, a dish that absorbs microwaves and generates heat, a near infrared heating means that easily transmits water vapor, a far infrared heating means, and a wavelength variable means of these two infrared heating means. Thus, the heating element provided on the dish can be heated by microwaves, and the food can be baked from the bottom side of the dish by heat transfer from the dish, and the inside of the food can be heated.

  Further, by heating the food with near infrared rays that easily penetrate into the inside of the food from far infrared rays, and heating the food surface with far infrared rays, it is possible to efficiently heat radiation. Thereby, the water | moisture content of the foodstuff surface vicinity can be reduced rapidly, and the surface of a to-be-heated material can be baked crisply.

  Furthermore, the microwave heating apparatus of the present invention includes a wavelength control unit, a high frequency generation unit, and the first and second infrared generation units capable of changing the wavelength of the first infrared generation unit to a peak characteristic in a far infrared region. Output control means to control the ratio of each energy output, so that there are various combinations such as the amount of radiant heating from above the food, the degree of penetration of radiant heating into the food, and the combination of heating with microwaves. Cooking using a heat source becomes possible.

  Furthermore, the microwave heating apparatus of the present invention includes a cool air supply means for supplying outside air or stirring air to the upper side of the heating chamber partitioned by a dish, and a steam supply means for lowering the ambient temperature.

  With this configuration, the temperature of the space above the heating chamber can be reduced, and the effect of radiant heating can be ensured to the maximum without stopping the radiating means with a safety device or the like. In addition, by reducing the amount of convective heat transfer to the food, it is possible to reduce scorching on the food surface.

The block diagram which shows the state which divided the heating chamber up and down with the dish provided with the heat generating body Sectional view of the top plate cut Graph showing the ratio of water vapor absorption to light wavelength Circuit configuration diagram for controlling output ratio of first and second infrared ray generating means Sequence diagram showing output switching state of microwave control means and infrared ray generation means

  Hereinafter, a heating device with a steam generation function of an embodiment of the invention is explained using a drawing. FIG. 1 is a configuration diagram showing a state in which a heating chamber is partitioned up and down with a dish provided with a heating element, FIG. 2 is a cross-sectional view of a top plate cut off, and FIG. 3 absorbs water vapor with respect to the wavelength of light. FIG. 4 is a circuit configuration diagram for controlling the output ratio of the first and second infrared ray generating means, and FIG. 5 is a sequence diagram showing a switching state of outputs of the microwave control means and the infrared ray generating means.

  As shown in FIGS. 1 and 2, the microwave heating apparatus 10 according to the embodiment of the present invention includes a heating chamber 11, steam generating means 50 for generating steam in the heating chamber 11, and the steam shown in FIG. Argon heater 20, which is a first infrared ray generating means for generating near infrared rays that are easily transmitted, and miraclon heater 21 for generating far infrared rays are provided above heating chamber 11.

  The heating device 10 is a microwave oven that uses a method of rotating an antenna below the heating chamber, and supplies a high frequency from the lower side than the bottom surface 11a of the heating chamber 11 in which the food 12 that is the object to be heated is placed. The generating means 40 is included. A waveguide 42 that guides the high frequency generated from the magnetron 41 into the heating chamber 11 and a rotating antenna 43 that radiates radio waves to the heating chamber 11 are provided.

  Further, behind the partition plate 11 c in the back of the heating chamber 11, there is a communication path 14, a circulation fan 15, and a heater 16. The circulation fan 15 sucks air in the heating chamber 11 and heats it by the heater 16. The air heated from the discharge hole provided in the partition plate 11 c can be sent into the heating chamber 11. In addition, even when the heating chamber 11 is divided up and down by a dish 31 provided with a microwave absorber 31, the air in the heating chamber 11 can be agitated.

  Also, the argon heater 20 and the miraclon heater 21 are wired as shown in FIG. 4, and the wiring circuit configured in parallel as shown in FIG. 4A is switched in series by the wavelength control means in FIG. The wavelength of radiation generated by the heater 20 can be lengthened and varied in the far infrared region.

  At the same time, the wavelength of radiation generated by the miraclon heater 21 also becomes longer. By switching from (a) to (b), the resistance value of the heater increases, so that the current decreases. However, by operating the high-frequency generating means 40, the microwave heating element 31 provided on the dish 30 emits microwaves. It absorbs itself and generates heat, and the dish 30 is heated. Thereby, heat energy is transferred to the food 12 from the lower side of the food 12 and can be baked and heated from the bottom.

  An example of cooking will be described with reference to FIGS. 1, 4, and 5. The food 12 is placed on the dish 30, locked to the locking portion 17 of the heating chamber 11, the door (not shown) is closed, the operation portion (not shown) is operated, and cooking is started with the cooking start key. Then, the high frequency generating means 40 operates, and the microwave that has passed through the waveguide 42 from the magnetron 41 is radiated from the antenna 43 into the heating chamber 11 from the bottom surface 11a formed of a material having a small dielectric loss, and the radio wave of the dish 30 The absorber 31 generates heat, and the bottom surface of the food is heated by heat transfer from the metal dish 30.

  At the same time, microwaves wrap around the top of the dish 32 through the slits 32 provided around the grill dish to slightly heat the food 12.

When the predetermined time T1 elapses, the high frequency heating means stops, and the first and second infrared ray generating means operate in the state of FIG. In this state, a near infrared ray that hardly absorbs water vapor having a center wavelength of 1.6 μm is emitted from the first infrared ray generating means arranged at the center, and a far infrared ray having a center wavelength of 4 to 5 μm provided on the end side. The upper surface of the food 12 is baked and heated. At this time, in the cooking space above the dish 30, the ambient temperature rises significantly.

  When the predetermined time T2 further elapses, the infrared ray generating means is temporarily stopped, and the electric circuit of the infrared ray generating means is switched to the output control means of the control means 13 as shown in FIG. If it becomes like this, the wavelength of the infrared rays radiated | emitted from the argon heater 20 will become large, and will become the wavelength of the far-infrared centering on 3-3.2 micrometer from the wavelength centered on the near infrared rays.

  Further, the wavelength of infrared rays emitted from the miraclon heater 21 also becomes longer. At this time, although power consumption is reduced, the high frequency generating means 40 can be added by the reduced amount, and heating can be performed in a space where the ambient temperature has increased simultaneously from the upper surface and the lower surface. At this time, the food 12 can be gradually heated, and when the food is meat or the like, it can be baked and cooked while carefully removing excess fat. Moreover, it can heat by suppressing the reattachment of the flowed-out fat by heating a lower surface.

  In addition, a temperature sensor 18 is provided for detecting the atmospheric temperature of the space obtained by dividing the heating chamber 11 by the plate 30. When the temperature sensor 18 exceeds a predetermined temperature t1, the circulation fan 15 is operated to suck the air in the heating chamber 11 into the suction port. Stir from the outlet 11b to the outlet 11c as shown by the arrow 15a. Thereby, each of the space divided into the upper and lower parts by the plate 30 is agitated integrally, and as a result, the temperature of the space above the plate 30 is lowered.

  Thereby, the excessive burning at the time of the upper surface baking heating at the time of cooking can be suppressed. In addition, depending on the type of food to be cooked, when the predetermined temperature reaches t2, the steam generating means 50 is operated, and saturated steam is sent from the bottom surface side of the heating chamber 11 through the slit 32 on the plate 30 as indicated by an arrow 51. It can supply to the divided space.

  Thereby, the atmospheric temperature of space falls with saturated steam. Thereby, it can prevent that the surface of the foodstuff 12 burns excessively.

  As described above, the microwave heating apparatus according to the present invention can simultaneously heat the surface and the inside by the near infrared heater and the far infrared heater that transmit steam, and can perform the baking and heating in a short time. Further, by increasing the wavelengths of the near-infrared heater and the far-infrared heater, it is possible to supply radiant energy to the surface layer of the object to be heated, thereby making it easier to burn.

  In addition, when the bottom surface is to be fired, the bottom surface can be burned by emitting microwaves. If the ambient temperature rises further, steam can be added or steam can be generated to reduce the ambient temperature and prevent scorching. It is useful as a heating device with a function.

10 Microwave heating device 11 Heating chamber 12 Food (object to be heated)
13 Control means (output control means)
DESCRIPTION OF SYMBOLS 15 Circulation fan 20 Argon heater 21 Miraclone heater 30 Dish 32 Radio wave absorber 40 High frequency generation part 50 Steam generation means

Claims (4)

Microwave generating means for outputting microwaves into a heating chamber that houses the object to be heated, a dish having a microwave absorber that partitions the heating chamber vertically and on which the object to be heated can be placed, and transmits water vapor The first infrared ray generating means having a peak characteristic of the wavelength of the near infrared region, the second infrared ray generating means having the peak characteristic of the wavelength of the far infrared region, and the wavelength of the first infrared ray generating means being far Microwave heating provided with wavelength control means capable of changing the infrared region to peak characteristics, and output control means for variably controlling the ratio of the respective energy outputs of the high frequency generation means and the first and second infrared generation means apparatus. When cooking an object to be heated on a plate, after the near infrared ray is radiated and cooked by the infrared ray generating means, the wavelength control means switches the wavelength to the far infrared region, and the output control means generates a high frequency simultaneously. The microwave heating apparatus according to claim 1, wherein the ratio of the output of energy is controlled by. A temperature detecting means for detecting an atmospheric temperature of the upper space when the heating chamber is partitioned vertically by a dish, and a cold air supplying means for supplying cold air to the space formed by the first infrared ray generating means and the dish. The microwave heating apparatus according to claim 1 or 2, wherein the cold air supply means is operated when the atmospheric temperature of the space exceeds a predetermined value. A temperature detecting means for detecting an atmospheric temperature of the upper space when the heating chamber is partitioned up and down by a dish, and steam generation for supplying steam to the space formed by the infrared generating means and the dish, The microwave heating apparatus according to any one of claims 1 to 3, wherein the steam generating means is operated when an atmospheric temperature exceeds a predetermined value.