JP2014088984A - High frequency heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a high frequency heating cooker performing heating by controlling supply of a microwave so that steam heating cooking by steam can be performed efficiently and evenly in a short period of time.SOLUTION: A control unit supplies steam to a heating region at an upper part of a heating chamber 2 which is partitioned by a heating plate 15 having a high frequency heating element in the heating chamber 2, on the basis of information regarding heating processing received by an operation panel, and steam heating cooking is performed by controlling supply of a microwave going into the heating region above the heating plate 15 and a microwave radiated to the high frequency heating element of the heating plate 15.

Description

  The present invention relates to a cooking device that dielectrically heats an object to be heated.

  A microwave oven, which is a typical microwave heating apparatus, can directly heat a food that is an object to be heated, and has become an indispensable device in daily life that does not require preparation of a pot or a pot. In recent years, the bottom of the space for storing foods has been flattened, and the width dimension is set to 400 mm or more, which is relatively larger than the depth dimension. The product with the has been put into practical use.

  In addition to the multi-functionality of microwave ovens, in addition to the so-called "warm" and "range cooking" functions that heat foods by radiating microwaves to conventional foods, the "grill cooking" function And those with a “steam cooking” function are on the market.

  In the “warm” and “range cooking” functions, high-frequency heat treatment is performed in a state where food or the like is placed on the bottom wall surface 6 of the heating chamber. That is, microwaves generated by a magnetron, which is a high-frequency generator, are radiated from the excitation unit into the heating chamber through the waveguide, and the food is heated by dielectric heating.

  In addition, when “grill cooking” is performed in a direct-fired manner, food (for example, fish, hamburger or gratin) is arranged on the heating pan, and the heating pan is supported by support portions provided on the left and right side walls of the heating chamber. Thus, the upper portion of the food is heated by the heater located above the food, and the microwave is radiated from below the heating pan to raise the temperature of the heating pan and heat the bottom of the food.

  In addition, “steam cooking” is a method of heating food with the latent heat of steam generated by boiling water (539 cal per gram), and since ancient times, steamed foods (eg, tea bowls) Steamed and steamed bread are being cooked. Steam cooking is characterized by not being dried because there is no uneven heating and water is added to the food to heat it.

  In microwave ovens that do not have steam generation means, the method of heating to steamed food with only high-frequency heating is called “range steaming”, and for example, chicken steaming or steaming steaming of alcohol is widely performed. . Recently, various types of silicon containers have become popular as steam containers for range heating.

  The advantage of high-frequency heating is that the heating time is fast. As a disadvantage, heating unevenness is likely to occur, and when it is overheated, the food is dried or hardened. Dumplings, shumai, Chinese buns, etc. are wrapped in starchy skin made mainly from flour, so high-frequency heating with microwaves is as moist and smooth and soft as if steamed in a steamer. It was difficult to finish.

  In view of this, a method has been devised in which a steam generating means is provided in a microwave oven, and steamed cooking is performed by heating food only by steam or by a combination of high-frequency heating and steam heating.

Conventionally, in order to perform steaming cooking, this type of high-frequency cooking device does not directly heat food using microwaves, but uses water generated in the heating chamber heated by microwaves. In addition, foods that have been cooked are proposed. This apparatus is provided with a heating element that absorbs microwaves and generates heat on the back surface of a water tray, and a food mounting plate that is made of a material that does not transmit microwaves and that has a hole that is permeable to vapor is disposed on the water tray. A steaming cooker provided with a lid formed from a material that does not transmit microwaves is provided (for example, see Patent Document 1).

  In addition, a steam generating means is provided outside the heating chamber of the microwave oven, and the generated steam is sent to the heating chamber and the steam is heated. There has been proposed a steamed cooking tool that supplies microwaves and heats the bottom surface of food that is in contact with the cooking plate with the surface of the cooking plate heated (see Patent Document 2, for example). .

Japanese Patent No. 4033778 JP2011-241987

  However, the conventional steaming utensil disclosed in Patent Document 1 has a food placing surface and a side wall, a tray formed of a microwave-permeable material that stores water therein, and the food placing A heating element that absorbs microwaves and generates heat that has a portion that is smaller than the food placement surface and is not disposed on the outer periphery on the back surface of the placement surface, and is placed in the tray to place food A metal food mounting table having a cooking surface and having a through-hole through which steam passes through the cooking surface is separated from the food mounting table by a distance that does not cause discharge, and covers the food on the food mounting table. And a lid formed of a material that does not transmit waves. And from the tray between the lid and the food mounting table and from the tray between the lid and the heating element, microwaves can enter into the tray, and the water stored in the tray is heated by microwaves. Since it was boiled, it took time until water vapor was generated. Further, in such a form, the food could not be directly heated at a high frequency.

  Furthermore, it is dedicated to steaming and not invented based on the idea of steaming and cooking, so the food table does not generate heat even when microwaves are radiated, and the surface that comes into contact with food is colored. I couldn't cook with steam.

  Further, in the conventional steamed ware cooker disclosed in Patent Document 2, a steam generating means that faces a steam outlet for spraying steam into a heating chamber, and a high-frequency heating element that generates heat by absorbing microwaves are provided on the back surface. A steamer composed of a saucer and a metal lid, provided with a steam port for guiding water vapor ejected from the steam spout, and when the control unit selects a menu for cooking dumplings by the operation unit Operates the steam generation means, supplies the steam into the steamer, then operates the range heating means while supplying the steam to heat the tray, and finally stops the supply of the steam to stop the range heating means It is described that the pan is heated to cook at a high temperature.

  However, it is necessary to cover the grill pan lid with a steam port for conducting water vapor before heating, and the state of the food being heated cannot be visually confirmed.After cooking, the steaming utensil must be taken out of the heating chamber and the lid opened. It must be easy to use.

  Moreover, since it heats with a lid | cover, there exist restrictions that the area which can be mounted in a grill pan, and the height of a foodstuff are restrictions, A big food cannot be stored and only a low bulk thing can be heated.

  In addition, microwaves are difficult to be supplied in the heating space (inside the steamer) that consists of the grill pan and grill pan lid, but in such a configuration, the microwaves are used only to heat the heating pan. It was not possible to directly heat food and condensed water in the heating space with microwaves.

  The present invention solves the above-mentioned conventional problems, and can be shared during grill cooking, and uses a heating pan with a simple configuration that does not require a lid, and effectively controls the supply of water vapor and microwaves. Therefore, an object of the present invention is to provide a high-frequency heating cooking apparatus that can quickly and easily prepare steamed dishes and steamed dishes with a good finish.

  In order to solve the conventional problems, a high-frequency cooking apparatus according to the present invention includes a heating chamber for storing an object to be heated, microwave generation means for generating a microwave to be supplied to the heating chamber, and the heating chamber. A shape that partitions in the vertical direction, has a high-frequency heating element that absorbs the microwaves and generates heat on the outer bottom surface, a heating dish on which an object to be heated is placed, a locking means that supports the heating dish, and the heating An excitation unit provided on one side wall of the heating chamber below the dish, a water vapor generation device, and a water vapor generated by the water vapor generation device provided on the upper side of the heating plate are ejected into the heating chamber. A water vapor ejection hole; an operation unit that inputs information related to the heat treatment for the object to be heated; and a control unit that controls a heating operation for the object to be heated based on the information related to the heat treatment received by the operation unit. In the obtained high-frequency cooking apparatus, the control means operates the steam generator to supply steam into the heating chamber when the selection of steamed dishes is received by the operation unit, and then generates microwaves. Operating the means to control the high-frequency heating element on the bottom surface of the heating dish and the object to be heated placed on the heating dish at the same time to control steaming without coloring the object to be heated, Is.

  Further, the high-frequency heating cooking apparatus of the present invention has a heating chamber for storing an object to be heated, microwave generation means for generating a microwave to be supplied to the heating chamber, and a shape that partitions the heating chamber in the vertical direction, A high-frequency heating element that absorbs microwaves and generates heat is provided on the outer bottom surface, a heating dish on which an object to be heated is placed, a plurality of locking means that support the heating dish, and a lower side than the heating dish An excitation section provided on one side wall of the heating chamber, a water vapor generation device, a water vapor ejection hole provided above the heating dish and for ejecting water vapor generated by the water vapor generation device into the heating chamber; A high-frequency cooking apparatus comprising: an operation unit that inputs information related to a heat treatment for a heated object; and a control unit that controls a heating operation for the object to be heated based on the information related to the heat treatment received by the operation unit. The control means operates when the steam generator is selected by the operation unit to operate the steam generator to supply steam into the heating chamber, and then operate the microwave generator. After heating the high-frequency heating element on the bottom surface of the heating dish and the object to be heated placed on the heating dish to evaporate the water accumulated in the heating dish, the microwave generating means is further operated for a predetermined time, and the heating is performed. The temperature of the dish is raised to over 100 ° C., and the bottom of the object to be heated is colored to be controlled to perform steamed cooking.

  The high-frequency heating cooking apparatus of the present invention cooks steamed dishes or steamed dishes with a good finish in a short time by using a heating dish, filling steam in the heating chamber and heating together with microwave heating. Can do.

The perspective view at the time of the door showing the high frequency heating cooking apparatus concerning Embodiment 1 of this invention being opened The perspective view which looked at the high frequency heating cooking apparatus from which the outer box of FIG. 1 was removed from the steam generation part side The perspective view at the time of the door of the high frequency heating cooking apparatus of FIG. 2 being opened Sectional drawing which cut | disconnected the high frequency heating cooking apparatus of FIG. 1 back and forth (direction which goes to the back of a heating chamber from the front part of a high frequency heating cooking apparatus) Functional block diagram showing the configuration of the high-frequency cooking apparatus of FIG. Explanatory drawing which shows the temperature change of a heating chamber and to-be-heated material at the time of steaming cooking using the apparatus of FIG. Explanatory drawing which shows the temperature change of a heating chamber and a to-be-heated material at the time of steamed baked cooking using the apparatus of FIG.

  According to a first aspect of the present invention, there is provided a heating chamber for storing an object to be heated, a microwave generating means for generating a microwave to be supplied to the heating chamber, and a shape for partitioning the heating chamber in a vertical direction to absorb the microwave. A heating plate that has a high-frequency heating element that generates heat on the outer bottom surface, places a heated object on it, locking means that supports the heating plate, and one side wall of the heating chamber below the heating plate. Information on the heat treatment for the object to be heated, the excitation unit provided, the water vapor generation device, the water vapor ejection holes provided on the upper side of the heating pan for ejecting the water vapor generated by the water vapor generation device to the heating chamber In the high-frequency cooking apparatus, the control unit includes: an operation unit that inputs the control unit; and a control unit that controls a heating operation for the object to be heated based on information on the heat treatment received by the operation unit. When the selection of steamed dishes is accepted by the operation unit, the steam generator is operated to supply steam into the heating chamber, and then the microwave generating means is operated to operate the high frequency of the bottom surface of the heating dish. The heating element and the heated object placed on the heating pan are controlled to be steamed and cooked simultaneously.

  As a result, the object to be heated is not directly steamed and cooked with steam, but the object to be heated is directly heated at high frequency by microwave heating in the heating area filled with steam, so that the microwave propagating in the space filled with steam propagates. Since the speed is reduced, the temperature of the object to be heated rises more uniformly, and the steaming cooking time can be shortened.

  In addition, since the heating dish is heated by microwave heating, heating from the bottom of the object to be heated is promoted, and compared to the upper surface exposed to the water vapor of the object to be heated, the temperature rises because the water vapor is in direct contact with the heating dish. It is possible to increase the temperature of the bottom of the object to be heated which is difficult, eliminate the difference in temperature between the upper and lower sides, wrap the entire object to be heated at a uniform temperature, and perform steam cooking with a good finish in a short time.

  According to a second aspect of the present invention, a heating chamber for storing an object to be heated, a microwave generating means for generating a microwave to be supplied to the heating chamber, and a shape for partitioning the heating chamber in a vertical direction absorb the microwave. Provided on one side wall of the heating chamber below the heating dish, a heating dish having a high-frequency heating element that generates heat on the outer bottom surface, a heating dish on which an object to be heated is placed, a locking means that supports the heating dish Information about the heat treatment for the object to be heated, the water vapor generating device, the water vapor generating device, the water vapor ejection hole provided above the heating pan for ejecting the water vapor generated by the water vapor generating device to the heating chamber, and In the high-frequency cooking apparatus including an input operation unit and a control unit that controls a heating operation for the object to be heated based on information on the heat treatment received by the operation unit, the control unit includes: When selection of steamed baked food is accepted by the operation unit, the steam generator is operated to supply steam into the heating chamber, and then the microwave generator is operated to generate high-frequency heat at the bottom surface of the heating dish. The body and the object to be heated placed on the heating pan are heated at the same time to evaporate water accumulated in the heating pan, and then the microwave generating means is operated for a predetermined time to raise the temperature of the heating pan to over 100 ° C. Then, the bottom surface of the object to be heated is colored so that it is controlled to be steamed.

With this configuration, the object to be heated is not steamed and cooked only with water vapor, but the object to be heated is directly heated at high frequency by microwave heating in a heating area filled with water vapor. Since the propagation speed becomes slow, the temperature of the object to be heated rises more uniformly, and the steaming cooking time can be shortened.

  Moreover, since the heating dish is heated by microwave heating, the bottom surface of the object to be heated can be quickly heated and burnt, and the bottom surface can be baked crisply and steamed and cooked with a good finish can be performed in a short time. .

  Moreover, 3rd invention contains what the heating pan comprised with the material which does not permeate | transmit a microwave.

  With this configuration, the high frequency heating element provided on the outer bottom surface of the heating dish effectively absorbs microwaves, so that the high frequency heating element generates heat rapidly, and the heat can be efficiently conducted to the heating dish.

  In addition, the fourth invention includes an exciter configured with a rotating antenna having strong directivity.

  With this configuration, the microwaves radiated to the heating chamber are concentrated on the heating element provided on the outer bottom surface of the heating dish, or dispersed so that the wrapping around the heating dish increases. It can be controlled effectively according to.

  Further, the fifth invention includes an apparatus provided with radiant heat supply means for heating an object to be heated by heat radiation different from that of microwaves in an upper part of the heating chamber.

With this configuration, it is possible to prevent dew condensation on the upper wall surface by preheating the upper wall surface of the heating chamber, and it is possible to color the upper surface of the object to be heated. Further, the sixth aspect of the present invention provides convection supplied to the heating chamber. Including convection heat supply means for generating heat.

  According to this configuration, each wall surface of the heating chamber can be preheated to prevent dew condensation on each wall surface, and further, after the supply of water vapor in the heating chamber is reduced, it can be baked with convection heat.

  Moreover, 7th invention includes what was provided with the circulation fan which stirs and circulates the gas of a heating chamber.

  With this configuration, the water vapor filled in the heating chamber can be stirred to make the vapor concentration uniform, or the heating chamber temperature can be made uniform.

  According to an eighth aspect of the present invention, there is provided temperature detecting means for detecting a temperature, and the control unit is configured to use the microwave generating means and the water vapor generating means or the radiant heat supply means based on the temperature detected by the temperature detecting means. Including one for controlling at least one of the heat supply means and the circulation fan.

  With this configuration, it is possible to switch the control of the heating means at the optimum timing during heating, and even if the heating conditions such as the amount of the object to be heated and the temperature at the start change, it can cope with good cooking well Yes.

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

(Embodiment 1)
FIG. 1 is a perspective view when the door of the high-frequency cooking device according to the present invention is opened, and FIG. 2 is a perspective view of the high-frequency cooking device from which the outer box is removed according to the embodiment of the present invention. FIG. 3 is a perspective view when the door of FIG. 2 is opened.

  1 to 3, a heating chamber 2 that is a heating space is provided in the high-frequency heating cooking apparatus main body 1. The heating chamber 2 is configured to have a substantially rectangular parallelepiped appearance, and has a door 3 that is an open / close wall surface that allows a heated object to be taken in and out of the heating chamber 2, so that the supplied microwaves are substantially confined in the interior. Is formed. The operation panel 4 that is an operation unit is provided, for example, on the side of the door 3 on the front surface of the high-frequency heating cooking apparatus main body 1, and includes a start switch 5a for instructing the start of heating, a cancel switch 5b for instructing the end of heating, and a display. The part 5c is provided with a dial 5d for selecting an automatic cooking program prepared in advance or performing a manual operation. A high-frequency excitation unit 7 for supplying power to the heating chamber 2 is provided at a substantially central portion of the bottom wall surface 6 (below the sealing means 11).

  Further, the magnetron 8 that is a high-frequency generating means generates a microwave that feeds power to the heating chamber 2. Then, the microwave generated from the magnetron 8 is transmitted through the waveguide 9 and guided to the excitation unit 7. The excitation unit 7 is formed of a radiation antenna having directivity by a rotationally driven waveguide-shaped configuration that radiates microwaves into the heating chamber 2. Further, the output shaft of the motor 10 which is a driving means for rotating and driving the radiation antenna is inserted and assembled into the coupling shaft of the radiation antenna of the excitation unit 7.

  Further, a sealing means 11 made of a ceramic or glass-based low-loss dielectric material and capable of easily transmitting microwaves is provided immediately above the radiation antenna that is the excitation unit 7.

  On the right side wall 12 and the left side wall 13 of the heating chamber 2, upper stage locking means 16a, 16b for supporting a heating dish 15 having a high frequency heating element 14 on the outer bottom surface, middle stage locking means 17a, 17b, lower stage locking are provided. Means 18a and 18b are provided.

  A radiant heat supply means 19 is provided above the heating chamber 2, a convection heat supply means 21 and a circulation fan 22 are provided outside the back side wall 20, and a water tank 23 for generating water vapor is provided below the sealing means 11. The water in the tank 23 is sent by a pump motor to a water vapor generating unit 24 provided outside the left side wall 13 of the heating chamber 2, heated to become water vapor, the volume expands, and the water vapor is ejected through the water vapor introducing pipe 25. It is ejected from the hole 26 into the heating chamber 2 and supplied. The control unit 27 can output a control signal based on information input by the user from the operation unit disposed on the operation panel 4 provided in the high-frequency heating cooking apparatus main body 1.

  Next, the operation and action of the high-frequency cooking device of the present invention having the above configuration will be described.

  Handmade Shumai, which is an object to be heated, is placed on a metal heating pan 15 having a high-frequency heating element 14 on the outer bottom surface, and is locked to the upper locking means 16a and 16b of the heating chamber 2. When the automatic cooking program “handmade Shumai” is selected with the dial 5d provided on the operation panel 4 and the start switch 5a is turned on, the control unit 27 controls the energization of the water vapor generation unit 24 according to the control program stored in advance. Water vapor is generated, and water vapor is ejected from the water vapor ejection hole 26 via the water vapor introduction pipe 25 and supplied to the heating chamber 2. At this time, the heating pan 15 partitions the heating chamber 2 up and down, and the heating area above the heating pan 15 can have a capacity of about 1/3 of the normal capacity.

For this reason, the supplied water vapor will be filled in about 2 minutes. If the water vapor supply is further continued, the temperature of the heating region continues to rise, and the saturated water vapor concentration increases until it reaches approximately 100 ° C. The object to be heated is heated from the surface by the latent heat of water vapor, and the temperature rises with time. At the same time, the water vapor condenses on the surface of the object to be heated to form condensed water, and a hot water film is formed on the surface. In a high temperature environment and in the presence of water, Shumai's skin made of starch is completely gelatinized, transparent and shiny, and is heated to a smooth texture.

  On the other hand, the temperature rise is slower at the center of the object to be heated and at the bottom surface that does not come into direct contact with the steam.

  In addition, heating unevenness due to water vapor spouted to the heating region above the heating pan 15 also occurs somewhat. Therefore, when energization control is performed on the magnetron driving power source and microwaves are generated by the magnetron 8, the microwaves guided to the waveguide 9 are radiated from the radiation antenna of the excitation unit 7 into the heating chamber 2.

  A part of the radiated microwave is absorbed by the high-frequency heating element 14 provided on the outer bottom surface of the heating pan 15 to generate heat, and the bottom surface of the object to be heated is heated by conduction heat. Further, the water condensed in the heating pan 15 is conductively heated and re-evaporated.

  Then, using the directivity of the radiating antenna that is the excitation unit 7, the radiated microwaves are brought into contact with the heating dish 15, the right side wall 12, the left side wall 13, the inner wall surface of the back side wall 20, and the door 3. The rotational position of the radiating antenna is controlled so as to go more into the heating area above the heating dish 15 from the gap, and the heated microwave directly heats the object to be heated with much moisture on the surface. Further, the condensed water accumulated in the heating pan 15 is heated and re-evaporated. The upper heating region partitioned by the heating pan 15 is filled with water vapor at a high concentration, and the propagation speed of the microwave propagating through the space filled with water vapor is slow. For this reason, the effective propagation wavelength of the high frequency propagating around the object to be heated becomes small, the heating of the object to be heated is promoted, and uniform heating becomes possible.

  FIG. 6 shows temperature changes of the food, the heating chamber 2 and the heating dish 15 when the handmade shumai is heated. The thin line represents only the water vapor, and the thick line represents the temperature change when heated with the water vapor and microwave of the present application. In addition, the temperature change during microwave heating cooking was measured with the optical fiber thermometer.

  In the initial stage of heating, steam is heated, and after 8 minutes, the heating is switched to microwave heating.

  When the heating chamber becomes approximately 100 ° C. and the water vapor is sufficiently filled and switched to microwave heating, the heating pan 15 suddenly generates heat and rises in temperature, and the temperature at the bottom of the food (food temperature 2 in the figure) is efficient. It rises well.

  As described above, after heating with water vapor and the surface of the object to be heated is gelatinized, heating with microwaves shortens the heating time and allows good steaming without temperature unevenness.

(Embodiment 2)
Dumplings, which are to be heated, are placed on a metal heating pan 15 provided with a high-frequency heating element 14 on the outer bottom surface, and locked to the upper locking means 16a, 16b of the heating chamber 2. When the automatic cooking program “steamed gyoza” is selected with the dial 5d provided on the operation panel 4 and the start switch 5a is turned on, the control unit 27 controls the energization of the water vapor generating unit 24 according to a previously stored control program. Steam is generated, and steam is ejected from the steam ejection hole 26 via the steam introduction pipe 25 and supplied to the heating chamber 2. At this time, the heating pan 15 partitions the heating chamber 2 up and down, and the heating area above the heating pan 15 can be set to about 1/3 of the normal capacity.

For this reason, the supplied water vapor will be filled in about 2 minutes. If the water vapor supply is further continued, the temperature of the heating region continues to rise, and the saturated water vapor concentration increases until the temperature of the heating region reaches approximately 100 ° C. The object to be heated is heated from the surface by the latent heat of water vapor,
The temperature increases with time. At the same time, the water vapor condenses on the surface of the object to be heated to form condensed water, and a hot water film is formed on the surface. In a high temperature environment and in the presence of water, the dumpling skin made of starch is completely gelatinized, transparent and shiny, and is heated to a smooth texture.

  On the other hand, the temperature of the center of the object to be heated and the bottom surface that does not come into contact with steam is lower than that of the surface, and the bottom surface of the dumpling is not baked or burnt. Some heating unevenness is caused by the location of the dumplings.

  Therefore, when the magnetron drive power supply is energized and microwaves are generated by the magnetron 8, the microwaves guided to the waveguide 9 are radiated from the radiating antenna as the excitation unit 7 into the heating chamber 2.

  At this time, the rotational position of the radiation antenna is controlled so that more radiation is radiated toward the high-frequency heating element 14 provided on the outer bottom surface of the heating dish 15 by using the directivity of the radiation antenna that is the excitation unit 7. The high-frequency heating element 14 generates heat rapidly, and the temperature of the heating pan 15 rises to approximately 100 ° C. When the condensed water accumulated in the heating dish 15 is vigorously evaporated and the water in the heating dish 15 runs out, the temperature of the heating dish 15 rises again, and reaches several hundreds of degrees after a few minutes. In this way, the bottom surface of the object to be heated that is in contact with the heating dish 15 is heated and burnt fragrantly with scorching on the surface as if it were steamed and cooked on an iron plate or a frying pan.

  Further, a part of the microwave goes around the heating area above the heating dish 15 from the gap between the heating dish 15 and the right side wall 12, the left side wall 13, the inner wall surface of the rear side wall 20 and the door 3. The upper heating region partitioned by the heating pan 15 is filled with water vapor at a high concentration, and the propagation speed of the microwave propagating through the space filled with water vapor is slow. For this reason, the effective propagation wavelength of the high frequency propagating around the object to be heated is reduced, the uniform heating of the object to be heated is promoted, and further, excess water adhering to the surface of the object to be heated and accumulated in the heating dish 15 Condensed water can be re-evaporated.

  FIG. 7 shows temperature changes of the food, the heating chamber 2 and the heating dish 15 when the steamed baked dumplings are heated.

  In the initial stage of heating, heating is performed with steam, and after 6 minutes, switching to microwave heating is performed. When the heating chamber becomes approximately 100 ° C. and is switched to microwave heating when the water vapor is filled, the temperature of the heating pan 15 which has been warmed only to 100 ° C. or less rapidly rises to reach approximately 100 ° C. Although microwave heating is continued, the temperature is maintained at approximately 100 ° C. while water accumulated in the heating pan 15 is present, and when the water is not evaporated, the heating pan 15 rises again to a temperature of several tens of degrees Celsius. .

  As described above, after heating with water vapor and the surface of the object to be heated is gelatinized, by heating with microwaves, the upper skin of the dumpling is moist and softly steamed, and then the bottom of the dumpling is scorched and is good. Steamed cooking can be done in a short time.

(Embodiment 3)
A large chunk of meat to be heated is placed on a heating pan 15 having a high-frequency heating element 14 on the outer bottom surface and locked to the middle locking means 17a, 17b of the heating chamber 2. When the automatic cooking program “steamed pig” is selected with the dial 5d provided on the operation panel 4 and the start switch 5a is turned ON, the control unit 27 controls the energization of the water vapor generating unit 24 according to a previously stored control program to generate water vapor. Then, water vapor is ejected from the water vapor ejection hole 26 via the water vapor introduction pipe 25 and supplied to the heating chamber 2. At this time, the heating pan 15 partitions the heating chamber 2 up and down, and the heating area above the heating pan 15 can be set to about a half of the normal capacity. For this reason, the supplied water vapor is filled in about 3 minutes. In the case of a large mass of pork, it takes several tens of hours to heat the internal temperature to 75 ° C. or higher when the steam is steamed only with steam. If the heating area is filled with water vapor, the supply amount of water vapor is reduced, and water vapor and microwaves are simultaneously supplied to efficiently heat the inside and outside of the food. In this way, the temperature of the heating region continues to increase little by little, and the saturated water vapor concentration gradually increases until the temperature of the heating region reaches approximately 100 ° C., and an effective high-frequency wave that propagates around the object to be heated. The propagation wavelength changes little by little, and the object to be heated can be uniformly heated while changing the propagation wavelength.

(Embodiment 4)
A fish, which is an object to be heated, is placed on a heating dish 15 having a high-frequency heating element 14 on the outer bottom surface and is locked to the upper locking means 16a and 16b of the heating chamber 2. When the automatic cooking program “Steamed fish” is selected with the dial 5d provided on the operation panel 4 and the start switch 5a is turned on, the control unit 27 controls the energization of the water vapor generating unit 24 according to a previously stored control program to generate water vapor. Then, water vapor is ejected from the water vapor ejection hole 26 via the water vapor introduction pipe 25 and supplied to the heating chamber 2. Next, when a magnetron drive power supply is energized and a microwave is generated by the magnetron 8, the microwave guided to the waveguide 9 is radiated from the radiation antenna serving as the excitation unit 7 into the heating chamber 2.

  At this time, the rotational position of the radiating antenna is controlled so as to be radiated more by the high frequency heating element 14 provided on the outer bottom surface of the heating pan 15 by using the directivity of the radiating antenna which is the excitation unit 7. As a result, the heating pan 15 rapidly generates heat and heats the bottom surface of the fish. Furthermore, the control unit 27 controls energization of the radiant heat supply means 19 provided in the upper part of the heating chamber 2 to radiately heat the upper surface of the fish. After steaming the fish softly, you can cook a savory grilled fish with a soft texture by giving the top surface a beautiful grilled color.

(Embodiment 5)
On the heating pan 15 having the high-frequency heating element 14 on the outer bottom surface, the steamed steamed rice, which is the object to be heated, is placed and locked to the middle locking means 17a, 17b of the heating chamber 2. When the automatic cooking program “chawanmushi” is selected with the dial 5d provided on the operation panel 4 and the start switch 5a is turned on, the control unit 27 controls energization of the radiant heat supply means 19 according to the control program stored in advance. The upper surface of the heating chamber 2 is preheated.

  Further, the convection heat supply means 21 and the circulation fan 22 are energized to preheat the entire heating chamber 2. By preheating the heating chamber, it is possible to suppress the water vapor from condensing on the wall surface of the heating chamber and the heating pan 15, and to efficiently heat the object to be heated when the water vapor is supplied. As in the case of tea steaming, the object to be heated that has entered the container is not damaged even if it is heated with convection heat or radiant heat for a short time. When the preheating is completed at a temperature suitable for heating the steamed steamed steam, the control unit 27 controls the energization of the water vapor generation unit 24 to generate water vapor, and the water vapor is discharged from the water vapor ejection hole 26 via the water vapor introduction pipe 25. Is supplied to the heating chamber 2.

  At this time, the heating pan 15 divides the heating chamber 2 into upper and lower portions, and the heating area above the heating pan 15 can be set to about a half of the normal capacity. For this reason, the supplied water vapor is filled in about 3 minutes. When the heating area is filled with water vapor, the supply amount of water vapor is reduced, and when steam and microwaves are simultaneously supplied and heated, the tea steamer is efficiently heated from inside and outside. The upper heating area partitioned by the heating pan 15 is filled with water vapor at a high concentration, and the propagation speed of the microwave propagating through the space filled with water vapor is slow. For this reason, the effective propagation wavelength of the high frequency propagating around the object to be heated becomes small, the heating of the object to be heated is promoted, and uniform heating becomes possible.

  Further, by appropriately energizing the circulation fan 22 and stirring the water vapor in the heating chamber 2, uneven heating due to the temperature difference between the upper and lower sides and the place where the plurality of tea steamers are placed can be improved, and more uniform heating can be performed.

  As described above, by heating with the radiant heat supply means 19 and the convection heat supply means 21 and preheating the heating chamber 2, heating with steam and microwaves shortens the heating time, and good tea steaming without temperature unevenness. Can cook. Further, since heating can be performed while suppressing the amount of water vapor generated, the capacity of the water tank 23 can be reduced, and the amount of condensed water remaining in the heating chamber 2 can be reduced.

  In addition, since the steamed egg yolk is over about 85 ° C., the smooth texture will be lost. Therefore, by controlling the temperature detection means 28 so that the temperature of the heating area is kept constant, the finish will be good. it can.

(Embodiment 6)
Handmade Shumai, which is an object to be heated, is placed on a metal heating pan 15 provided with a high-frequency heating element 14 on the outer bottom surface, and is locked to the upper locking means 16a and 16b of the heating chamber 2. When the automatic cooking program “handmade Shumai” is selected with the dial 5d provided on the operation panel 4 and the start switch 5a is turned on, the control unit 27 controls the energization of the water vapor generation unit 24 according to a previously stored control program. Then, steam is generated, and steam is ejected from the steam ejection hole 26 via the steam introduction pipe 25 and supplied to the heating chamber 2. At this time, the heating pan 15 partitions the heating chamber 2 up and down, and the heating area above the heating pan 15 can be set to about 1/3 of the normal capacity. For this reason, the supplied water vapor will be filled in about 2 minutes.

  If the water vapor supply continues further, the temperature of the heating region continues to rise, and the saturated water vapor concentration increases until the temperature of the heating region reaches approximately 100 ° C. The temperature detection means 28 is provided inside the heating chamber 2, and when the temperature of the heating chamber reaches approximately 100 ° C., the magnetron driving power source is energized and the heating means is switched so that the magnetron 8 generates microwaves. Even when the amount of the object to be heated is larger than that controlled by the time stored in advance, or when the temperature is low and the temperature rise of the heating chamber is slow, the temperature detection means 28 makes the heating chamber temperature approximately 100 ° C. After confirming the above, it is possible to switch to microwave heating, and a stable finish that is hardly affected by the quantity and the start temperature can be obtained.

  Furthermore, in a cold environment, the temperature detection means 28 detects that the heating region temperature at the start of heating is lower than a certain level, and controls the rotating antenna so that the microwave is concentrated on the heating pan, and the microwave is By radiating, it is possible to control the food to be heated by supplying water vapor after heating the heating pan to prevent condensation.

  As described above, the high-frequency heating cooking apparatus according to the present invention can efficiently and uniformly heat the entire object to be heated by using both steam cooking and microwave heating to reduce time. It becomes. Furthermore, since the microwave supply amount and supply timing are controlled in accordance with the cooking method, a wide range of cooking can be performed with the same heating dish without using different heating dishes. Further, the present invention has an effect of reducing the amount of water used and the dew condensation water in the cabinet, and is useful in the field related to a high-frequency heating cooking apparatus that dielectrically heats an object to be heated.

DESCRIPTION OF SYMBOLS 1 High frequency heating cooking device body 2 Heating chamber 3 Door 4 Operation panel 5a Start switch 5b Cancel switch 5c Display part 5d Dial 6 Bottom wall surface 7 Excitation part 8 Magnetron 9 Waveguide 10 Motor 11 Sealing means 12 Right side wall 13 Left side wall 14 High frequency Heating element 15 Heating pan 16a, 16b Upper stage locking means 17a, 17b Middle stage locking means 18a, 18b Lower stage locking means 19 Radiant heat supply means 20 Back wall 21 Convective heat supply means 22 Circulating fan 23 Water tank 24 Water vapor generating part 25 Water vapor Introduction pipe 26 Water vapor ejection hole 27 Control unit 28 Temperature detection means

Claims (8)

A heating chamber for storing an object to be heated;
Microwave generating means for generating microwaves to be supplied to the heating chamber;
Locking means provided on opposite left and right side walls in the heating chamber;
A heating pan that is detachably supported by the locking means and partitions the heating chamber in the vertical direction;
A high-frequency heating element provided on the lower surface of the heating dish;
An excitation unit that radiates the microwave generated by the microwave generation means into the heating chamber space below the heating pan;
A steam generator,
A water vapor ejection hole that opens into the heating chamber space above the heating dish and ejects the water vapor generated by the water vapor generating device to the heating chamber;
An operation unit for inputting information on the heat treatment of the object to be heated;
In a high-frequency heating cooking apparatus comprising: a control unit that controls a heating operation for an object to be heated based on information on the heat treatment input by the operation unit.
The control unit supplies the water vapor into the heating chamber by driving the water vapor generation device when the information regarding the heat treatment input by the operation unit is information regarding steam cooking, and generates the microwave. A high-frequency heating cooking apparatus characterized by driving means to control the high-frequency heating element and the object to be heated placed on the heating pan to perform steaming cooking simultaneously. A heating chamber for storing an object to be heated;
Microwave generating means for generating microwaves to be supplied to the heating chamber;
Locking means provided on opposing side walls in the heating chamber;
A heating pan that is detachably supported by the locking means and partitions the heating chamber in the vertical direction;
A high-frequency heating element provided on the lower surface of the heating dish;
In the shape of partitioning the heating chamber in the up and down direction, the outer bottom surface has a high-frequency heating element that absorbs the microwave and generates heat, and a heating dish on which an object to be heated is placed;
Locking means for supporting the heating pan;
An excitation unit provided on one side wall of the heating chamber below the heating pan;
A steam generator,
A water vapor ejection hole for ejecting the water vapor generated by the water vapor generating device provided above the heating dish into the heating chamber;
An operation unit for inputting information on the heat treatment for the object to be heated;
In the high-frequency heating cooking apparatus provided with the control part which controls the heating operation with respect to the to-be-heated object based on the information about the heat treatment received by the operation part,
When the control unit receives selection of steamed baked food by the operation unit, the control unit operates the water vapor generation device to supply water vapor into the heating chamber, and operates microwave generation means to operate the heating dish. After the high-frequency heating element on the outer bottom surface and the object to be heated placed on the heating dish are heated simultaneously to evaporate the water accumulated in the heating dish, the microwave generating means is further operated for a predetermined time, and the heating dish is set to 100 A high-frequency heating cooking apparatus characterized in that the temperature is raised to more than 0 ° C., and the bottom of the object to be heated is colored so that steaming is performed. The high-frequency cooking apparatus according to claim 1 or 2, wherein the heating dish is made of a material that does not transmit microwaves. The high-frequency cooking apparatus according to claim 1 or 2, wherein the excitation unit is configured by a rotating antenna having strong directivity. The high-frequency cooking apparatus according to claim 1 or 2, further comprising radiant heat supply means for heating an object to be heated by heat radiation different from microwaves at an upper part of the heating chamber. The high frequency heating cooking apparatus according to claim 1 or 2, further comprising convection heat supply means for generating convection heat to be supplied to the heating chamber. The high frequency overheating cooking apparatus of Claim 1 or 2 provided with the circulation fan which stirs and circulates the gas of a heating chamber. Temperature detection means for detecting temperature is provided, and the control unit is one of the microwave generation means and water vapor generation means, or radiant heat supply means or convection heat supply means based on the temperature detected by the temperature detection means The high frequency heating cooking apparatus of any one of Claim 1 to 5 which controls the above.