JP2014194325A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve problems with conventional heating cookers that a heating target is heated based on the weight of the heating target and is not often appropriately heated and cooked depending on the form of the heating target (for example, whether the weight ratio of fat regions to the entire weight of a food item is high or whether the weight ratio of a container to the entire weight of the heating target consisting of a food item and the container is high).SOLUTION: A heating cooker comprises: an upper surface heating heater 5, a convection heater 6, and a high-frequency generator 7 for heating a heating target; an infrared sensor 13 for measuring a temperature of the heating target; an internal thermistor 14 for detecting an internal temperature of a heating chamber; a weight sensor 18 for measuring a weight of the heating target; a pressure sensor 19 for measuring an internal air pressure of the heating chamber; a shutter 21 for hermetically closing the heating chamber; and a control device 101 for controlling the heating means 5 to 7. The heating means are controlled for heating and cooking on the basis of a result of estimating a fat rate or container weight ratio of the heating target.

Description

  The present invention relates to a cooking device used for cooking food.

  In a conventional cooking device, a weight measuring means for measuring the weight of the object to be heated stored in the cabinet is provided, and the heating time is calculated based on the weight of the object to be heated measured by the weight measuring means, and cooking is performed. (For example, refer patent document 1).

Japanese Utility Model Publication No. 2-20005

In the conventional cooking device, since the heating time is set based on the weight of the object to be heated, cooking suitable for food cannot be performed.
For example, in the case of pork, the heated material is a mixture of parts with different specific gravities. For example, pork belly and pork peach lean meat have a fat percentage of 35% and the other has a fat percentage of 4%. , Cooking suitable for the heated object which is a mixture was not able to be performed.
Similarly, for example, in the case where the object to be heated is a container such as a dish with different specific gravities and the food contained in the container, the weight of the dish is once measured and stored in the cooker, and then the food is placed on the dish. It was necessary to heat the oven and it was time-consuming for the range user.

  As described above, the conventional cooking device is heated based on the weight of the object to be heated, and is composed of the form of the object to be heated (for example, the weight ratio of the fat portion in the food, the food and the container). Depending on the weight ratio of the container in the object to be heated, there is a problem that cooking is not properly performed.

  This invention was made | formed in order to solve the above subjects, and it aims at obtaining the heating cooker which can perform suitable heating corresponding to the form of to-be-heated material.

  In the heating cooker according to the present invention, the heating chamber for storing the object to be heated, the heating means for heating the object to be heated in the heating chamber, the weight detecting means for detecting the weight of the object to be heated, and the heating object Volume estimation means for estimating the volume, and control means for controlling the heating means based on the detection result of the weight detection means and the estimation result of the volume estimation means are provided.

  According to the cooking device according to the present invention, it is possible to perform cooking suitable for the object to be heated.

It is an external appearance perspective view of the heating cooker which shows Embodiment 1 of this invention. It is a center longitudinal cross-sectional view of the heating cooker which shows Embodiment 1 of this invention. It is a control block diagram of the heating cooker which shows Embodiment 1 of this invention. It is an oven control flowchart of the heating cooker which shows Embodiment 1 of this invention. It is a range control flowchart of the heating cooker which shows Embodiment 1 of this invention. It is a calculation result of the fat percentage of the heating cooker which shows Embodiment 1 of this invention. It is a calculation result of the container weight ratio of the heating cooker which shows Embodiment 1 of this invention. It is an oven control flowchart of the heating cooker which shows Embodiment 2 of this invention. It is a range control flowchart of the heating cooker which shows Embodiment 2 of this invention. It is a control flowchart of the heating system of the heating cooker which shows Embodiment 3 of this invention.

Embodiment 1 FIG.
Hereinafter, Embodiment 1 of the present invention will be described with reference to FIGS.
FIG. 1 shows an external perspective view of a heating cooker according to Embodiment 1 for carrying out the present invention, and FIG. 2 shows the center of the heating cooker according to Embodiment 1 for carrying out the present invention. A longitudinal cross-sectional view is shown.

  1 and 2, the heating cooker according to the first embodiment includes a main body 1 and a door 4 provided on the front surface of the main body 1. The main body 1 mainly includes a heating chamber 2 in which the food 3 is stored, an upper surface heater 5 as a heating means, a convection heater 6 and a high-frequency generator 7, an infrared sensor 13 for detecting the temperature of the food 3, and a heating chamber. 2, a thermistor 14 for detecting the temperature of the whole, a rail installation weight sensor 18a and a floor installation weight sensor 18b for measuring the weight of the object to be heated, a pressure sensor 19 for measuring the air pressure in the heating chamber 2, and a heating chamber 2 and an air supply pump 20 as pressurizing means for pressurizing the air in 2.

The heating chamber 2 is configured by forming a metal plate coated with deodorizing paint or the like into a box shape.
A door 4 is provided on the front surface of the main body 1, and the door 4 is provided with high-frequency leakage reduction means 4 b such as a window 4 a for viewing the inside of the heating chamber 2 during cooking and a choke structure. A convex handle 4c held by the user when the door 4 is opened and closed is provided in the center of the front surface of the door 4, and can be opened vertically on the front surface of the main body 1 (that is, the user side) by a hinge (not shown). By adopting such a configuration that opens the door 4, less force is required to open the door 4. The handle 4c only needs to be installed above the door 4. For example, the left and right sides of the door 4 can be opened with both hands, or the end of the top surface of the door 4 can be easily opened by the user. May be installed.

The upper surface heater 5 is one of heating means, and is fixed to the ceiling surface of the heating chamber 2. The upper surface heater 5 is formed of a so-called flat heater in which a nichrome wire is wound around a mica plate and is in close contact with an iron plate, so that the inside of the heating chamber 2 can be heated uniformly and has good cleaning properties. .
The convection heater 6 includes a fan 6a provided on the back surface of the heating chamber 2, and a blown air heater 6b composed of a glass tube heater attached near the fan 6a. The operation of the convection heater 6 is as follows. The air in the heating chamber 2 is sucked by the fan 6a from the suction hole 2b provided on the back of the heating chamber 2, and the air sucked from the suction hole 2b is heated by the blowing air heater 6b. The hot air heated by the blast air heater 6 b returns to the heating chamber 2 from the air supply hole 2 a provided on the back surface of the heating chamber 2, and heats the food 3 stored in the heating chamber 2.

  The high frequency generator 7 includes a magnetron 7a, which is a high frequency generator, and a power supply circuit 7b that drives, for example, full-wave rectification of AC power from a commercial AC power supply to the magnetron 7a. The magnetron 7 a is connected to one end of a waveguide 8 that extends from the magnetron 7 a toward the bottom of the heating chamber 2. On the other hand, the other end of the waveguide 8 is connected to an antenna chamber 9 provided in the lower portion of the heating chamber 2. The magnetron 7 a and the antenna chamber 9 are communicated with each other through the waveguide 8, and the microwave generated by the magnetron 7 a is guided to the antenna chamber 9 through the waveguide 8. An antenna 10 for adjusting the traveling direction of the microwave is provided in the antenna chamber 9, and the microwave guided to the antenna chamber 9 is radiated into the heating chamber 2 through the antenna 10. The antenna 10 is rotatably provided by a motor 11. With such a configuration, the microwave generated by the magnetron 7a is uniformly radiated into the heating chamber 2, and the heating cooker according to the first embodiment causes the food 3 placed in the heating chamber 2 to be radiated. It can be heated uniformly.

  The square plate slide rail 12 is provided in a convex shape on both side walls of the heating chamber 2. The infrared sensor 13 is provided on the side surface of the heating chamber 2 and detects the temperature of the food 3 in a non-contact manner. The internal thermistor 14 detects the temperature of the entire heating chamber 2 by measuring the air temperature in the right back of the heating chamber 2. Specifically, this is realized by evaluating in advance the correlation between the temperature measurement value by the internal thermistor 14 and the temperature distribution in the heating chamber 2 during heating. The internal thermistor 14 is provided on the right side because wiring is easier and less expensive because the inner side is less affected by outside air and the main board is installed on the right side. Although not shown, a cooling fan is disposed on the power / control board, and the power / control board including the high-frequency generator 7 is cooled by introducing outside air with the fan. Moreover, the infrared sensor 13 arrange | positioned in the vicinity of the ventilation port 15 is cooled by blowing this external air from the ventilation port 15 to the heating chamber 2. FIG. The air introduced into the heating chamber 2 from the blower port 15 is discharged to the outside from the exhaust port 16 together with smoke emitted from the food 3 at the time of grill cooking, for example.

  The shutter 17 is provided to shield the exhaust port 16. Although not shown, the same one is also provided in the blower port 15, and the heating chamber 2 is sealed by closing both shutters. As weight sensors for measuring the weight of the object to be heated, there are a rail installation weight sensor 18 a provided on the rail 12 and a floor installation weight sensor 18 b provided on the floor surface in the heating chamber 2. The pressure sensor 19 measures the air pressure in the heating chamber 2, that is, the air pressure, and is provided in the vicinity of the air blowing port 15, so that the temperature can be easily kept low, so that the sensor life can be kept long. Further, since it is close to a control board (not shown), it is the position where the wiring is the shortest and connection is easy and low cost. The air supply pump 20 pressurizes the air in the heating chamber 2 by supplying a predetermined amount of air to the heating chamber 2 after shielding the air blowing port 15 and the exhaust port 16 with a shutter.

  Although not shown, there is an operation unit for operating the cooking device on the front surface of the door 4. The power on / off switch, cancel button, automatic menu selection button, temperature / heating mode selection switch, cooking in progress There is provided a display unit for visually checking the temperature in the heating chamber 2 and the selected heating setting and menu. In the vicinity of the high-frequency generator 7, there is a control board that controls the operation of the cooking device.

Next, the control configuration of the heating cooker according to the first embodiment will be described. FIG. 3 shows a control block diagram of the heating cooker in the first embodiment for carrying out the present invention.
In FIG. 3, power is supplied to the control device 101 and the power supply device 102 from the main board 100 that controls power on and off. The control device 101 controls the relay 106 according to the installation / input information input by the input means 104 in the operation panel 103, and generates high frequency for the top heater 5 and the convection heater 6 during oven heating, and during range heating. Control is performed so that power is supplied to the unit 7. In addition, the temperature information is simultaneously acquired from the infrared sensor 13 as the temperature detection means and the thermistor 14 in the cabinet, and the relay 106 is turned on / off to prevent excessive temperature rise in the cabinet temperature or food temperature. To implement. Further, the weight sensor 18 measures the weight of the object to be heated stored in the heating chamber 2, opens and closes the shutter 21 before and after the measurement of the air pressure in the heating chamber 2, and the pressure sensor 19 when the shutter 21 is closed and the heating chamber is sealed. The operation of the air supply pump 20 for measuring the air pressure of the heating chamber and supplying air to the sealed heating chamber is also performed according to an instruction from the control device 101. The result of operation, input information, and the like are notified by the notification means 105, and the state of the heating cooker is transmitted to the user. Here, the shutter 21 includes the shutter 17 of FIG. 2 and the shutter of the air outlet 15 (not shown).

Next, the oven heating control operation of the heating cooker in the first embodiment for carrying out the present invention will be described.
First, the case where a to-be-heated material is a mixture which consists of a fat part and other non-fat parts like edible meat is demonstrated. Here, the fat percentage is defined as the weight ratio of the fat portion to the total weight of the food that is to be heated.
Basically, the fat percentage of the food is estimated when the user selects oven or grill heating. This is because in the oven or grill heating, the meat is basically not heated in the container but heated on the grill plate on the top plate attached to the heating cooker. Meat with low fat is baked so that the surface does not scorch at a low temperature so that the surface does not become crumbly, and meat with high fat also aims to be fried while using the fat of the meat itself, so that the fat falls well Different heating control is required depending on the fat percentage of meat such as baking at high temperature.

FIG. 4 shows an oven control flowchart of the heating cooker in the first embodiment for carrying out the present invention.
In FIG. 4, in step S <b> 1, the food 3 is placed in the heating chamber 2 and the door 4 is closed, and in step S <b> 2, a heating method “oven” is selected by an operation unit (not shown) on the front surface of the door 4. Then, in step S3, the heating control is started by pressing a heating start button with an operation unit (not shown) on the front surface of the door 4, and in step S4, the shutter 17 of the exhaust port 16 and the shutter of the blower port 15 (not shown) are closed, The heating chamber 2 is sealed. The weight of the food 3 stored in the heating chamber 2 is measured by the weight sensor 18a or 18b. In step S5, the operation of the air supply pump 20 is started, and the time until the air supply amount predetermined in steps S6 and S7 is reached is counted and supplied. Thereby, the air in the heating chamber 2 is pressurized. When the supply of air is completed, the process proceeds to step S8, the air pressure after supply is measured, the remaining volume of the heating chamber 2 excluding the food 3 is estimated, and the volume of the food 3 is obtained. From the volume and weight of the food 3, the density of the predetermined fat part and the density of the non-fat part that is the other part, the fat percentage that is the weight ratio of the fat part in the whole food 3 is calculated and set in advance. Set the heating temperature and heating time according to the formula and table. In step S9, the shutter is opened so that smoke can be exhausted during heating, the food temperature is detected by the infrared sensor 13, and the internal temperature is detected by the internal thermistor 14, and an initial state before heating is started on a control board (not shown). Is stored in the storage unit. The oven is heated until the heating time set in step S10, the heating is ended in step S11, and the user is notified by a buzzer or a blinking display on the operation unit. The definition of each variable used in the flowchart of FIG. 4 is as follows.
That is, t [sec] is the current elapsed time integrated value, t_old [sec] is the elapsed time integrated value one step before, Δt [sec] is a preset time for one step, and t_end [sec] is the supply It's ki time.

Next, the fat percentage estimation method will be described in detail using equations (1) to (4). Here, the density Rou_fat of the fat part is calculated as 900.7 [kg / m ³ ], and the density Rou_meat of other non-fat parts is calculated as 1100.0 [kg / m ³ ].
A food 3 having a fat rate Rate_fat [wt%] and a weight W_food [kg] is placed in a heating chamber 2 having a volume V_oven [m ³ ] and sealed, and the air pressure P1 [Pa] is measured.

First, the atmospheric pressure P1 [Pa] at the factory that manufactures the cooking device according to the first embodiment is equivalent to the atmospheric pressure P2 [Pa] at the place where the heating cooking device according to the first embodiment is used. An estimation method assuming the case of In the state where only the top plate is put in the heating chamber 2 before shipment of the product in the factory (= the food volume is 0 [m ³ ] and the internal volume of the heating chamber 2 is V_even — 0 [m ³ ]), the pressure sensor 19 in the factory The atmospheric pressure P1 [Pa] measured in step 1 (measured and stored in the storage unit of the control board), the oven capacity V_even — 0 [m ³ ] with only the top plate inserted, and the air supply amount ΔV [m ³ ] of the air supply pump ], P2_even — 0 [Pa] calculated from the constant product of pressure and volume (PV = const.) According to Boyle's law in equation (1) is stored in the storage unit of the control board. This reduces the computational load of the microwave oven.
P2_even_0 = P1 × (V_even_0 + ΔV) / V_even_0 (1)

Next, a calculation method for estimating the fat percentage of the food 3 in the environment used by the user will be described.
The food 3 whose fat percentage Rate_fat [wt%] is unknown is put into the heating chamber 2, and the weight W_food [kg] of the food 3 is measured by the weight sensor 18a or 18b. The atmospheric pressure P1 [Pa] at the factory where the cooking device according to the first embodiment is manufactured is equivalent to the atmospheric pressure P2 [Pa] at the place where the heating cooking device according to the first embodiment is used. Therefore, P2 is not measured with the atmospheric pressure P2 = P1 at the user use place. P1 stored on the substrate is calculated as P2. Next, air of a constant amount ΔV [m ³ ] is supplied to the sealed heating chamber 2 by the air supply pump 20, and the air pressure P 2 _even_mes [Pa] in the heating chamber 2 at this time is measured to determine the volume of the food 3. The removed oven remaining volume V_even_mes [m ³ ] is calculated by Equation (2), and the volume of the food is calculated by Equation (3). Based on this result, the fat rate Rate_fat [wt%] of the food 3 is calculated by Equation (4). Formula (4) is a formula widely used as the Siri formula for calculating the body fat percentage of the human body, and is a formula for calculating the body fat percentage based on the body density obtained from the human body weight and the human body volume. It can be applied to food. When calculated based on the equation (4), for example, a correlation graph as shown in FIG. 6 is obtained with 300 g of meat.
V_even_mes = ((P2_even_0−P1) × V_even_0)
/ (P2_even_mes-P1) (2)
V_food_mes = V_even−V_even_mes Expression (3)
Rate_fat = (4.95 / ((W_food × 10 ³ )
/ (V_food_mes × 10 ⁶ )) − 4.5) × 100 (4)

  Next, the case where a to-be-heated material is a mixture which consists of a foodstuff and the container into which this foodstuff is put is demonstrated. Here, the ratio of the weight of the container to the total weight of the object to be heated is defined as the container weight ratio. Basically, it is necessary to estimate the container weight ratio when the range heating is selected. This is because in the range heating, the food 3 is basically heated in a container, and it is required to be heated to an appropriate temperature without depending on the amount of food rather than removing fat.

FIG. 5 shows a range control flowchart of the heating cooker in the first embodiment for carrying out the present invention. Note that the same step numbers are assigned to the same operation control as the oven heating control of FIG.
In FIG. 5, in step S1, an object to be heated (a container made of food 3 and ceramics) is placed in the heating chamber 2 and the door 4 is closed. In step S <b> 12, the heating method “range” is selected by an operation unit (not shown) on the front surface of the door 4. In step S3, heating control is started by pressing a heating start button with an operation unit (not shown) on the front surface of the door 4. In step S13, the shutter 17 of the exhaust port 16 and the shutter of the blower port 15 (not shown) are closed, the heating chamber 2 is sealed, and the weight of the object to be heated stored in the heating chamber 2 is measured by the weight sensor 18a or 18b. In step S5, the operation of the air supply pump 20 is started, and the time until the air supply amount predetermined in steps S6 and S7 is reached is counted and supplied. When the supply of air is completed, the process proceeds to step S14, where the air pressure after the supply of air is measured to estimate the remaining volume excluding the object to be heated in the heating chamber 2, and the volume of the object to be heated is obtained. The container weight ratio is calculated from the volume and weight of the object to be heated, the density of the predetermined food and the density of the container, and the heating time corresponding to the container weight ratio is set from a preset formula or table. In step S9, the shutter is opened so that steam can be discharged during heating, the food temperature is detected by the infrared sensor 13, and the internal temperature is detected by the internal thermistor 14. On the control board (not shown) as an initial state before the heating is started. Is stored in the storage unit. The range is heated up to the heating time set in step S15, the heating is terminated in step S11, and the user is notified by a buzzer or a blinking display on the operation unit. The definition of variables used in the flowchart of FIG. 5 is the same as that of FIG.

Next, a method for estimating the container weight ratio of the object to be heated (food and container) will be described in detail using equations (5) to (7). Here, the food density Rou_food is calculated as 1100.0 [kg / m3], and the container density Rou_cera is calculated as 2900 [kg / m3] corresponding to the ceramic density. It is to obtain and store the air pressure P2_mo_0 [Pa] in the heating chamber 2 by operating the air supply pump with the volume V_mo_0 [m ³ ] in a state where nothing is put into the heating chamber 2 before shipment of products from the factory. It is the same as that of Formula (1).

Next, a calculation method for estimating the container weight ratio of the object to be heated in the environment used by the user will be described.
The weight W_foodcera [kg] of the object to be heated whose container weight rate Rate_cera [wt%] is unknown is measured by the weight sensor 18 a or 18 b, and the air pressure P1 [Pa] before supply is measured by the pressure sensor 19. Next, air of a certain amount ΔV [m ³ ] is supplied to the sealed heating chamber 2 by the air supply pump 20, and the air pressure P2_mo_mes [Pa] in the heating chamber 2 at this time is measured to measure the volume of the object to be heated. The remaining volume V_mo_mes [m ³ ] excluding is calculated by the equation (5), and the volume of the heated object is calculated by the equation (6). Based on this result, the container weight ratio Rate_cera [wt%] occupied by the container to the weight W_foodcera [kg] of the object to be heated is calculated by Expression (7). At this time, since the container is equivalent to the ceramic density and is greatly different from the food density, the formula for calculating the body fat percentage such as the Siri formula cannot be applied. For this reason, the container weight ratio Rate_cera [wt%] is obtained from the weight W_foodcera [kg] and the volume V_foodcera_mes [m ³ ] of the object to be heated, for example, using a plane equation. The constant applied to each variable is a value calculated in advance for the sample food and the container to be used and recorded in the storage unit of the control board. When calculated based on the equation (7), for example, a correlation graph as shown in FIG. 7 is obtained between the total weight of the container and the food of 0.5 to 1 kg. If the total weight is divided in a certain range and a calculation formula corresponding to the division is provided, detection with higher accuracy can be performed.
V_mo_mes = ((P2_mo_0−P1) × V_mo_0)
/ (P2_mo_mes-P1) (5)
V_foodcera_mes = V_mo−V_mo_mes Expression (6)
Rate_cera = 103 × W_foodocera-2122666
× V_foodcera_mes + 75 (7)

  Note that, in the above, the object to be heated is, for example, a mixture composed of a fat part and other non-fat parts like edible meat, and the object to be heated is a mixture composed of a food and a container in which the food is put. As described above, it goes without saying that other materials may be used as long as the objects to be heated are composed of parts having specific gravity. In the case of heating a mixture composed of two kinds of parts having different specific gravities, the part ratio that is the weight ratio of one of the parts in the non-heated material is estimated. For example, if the object to be heated is fish, salmon and sword fish have a lot of fat and salmon has a small amount of fat. Therefore, if the heating cooker of the present embodiment is used, appropriate heating is possible.

Embodiment 2. FIG.
Hereinafter, Embodiment 2 of the present invention will be described with reference to FIGS. 1 to 3, 8, and 9. In addition, since the structure of the heating cooker shown in FIGS. 1-3 is not changed from Embodiment 1, description is abbreviate | omitted.

  In the first embodiment, the simplest method for estimating the fat percentage and the container weight percentage is applied to the cooking device. However, in the method of measuring and storing in advance before product shipment, when the atmospheric pressure P1 [Pa] in the factory that manufactures the cooker is different from the atmospheric pressure P2 [Pa] in the user's area (for example, If the factory is flat, but the user's living area is high), errors will occur. In the second embodiment, a control method for performing all measurements in the user's usage environment in order to avoid the error will be described.

FIG. 8 shows an oven control flowchart of the heating cooker in the second embodiment for carrying out the present invention. In addition, the same step number is attached | subjected to the thing of the same operation control as FIG.
In FIG. 8, food 3 is put into the heating chamber 2 in step S1 and the door 4 is closed. In step S2, a heating method “oven” is selected by an operation unit (not shown) on the front surface of the door 4. Then, in step S3, the heating control is started by pressing a heating start button with an operation unit (not shown) on the front surface of the door 4, and in step S16, the shutter 17 of the exhaust port 16 and the shutter of the blower port 15 (not shown) are closed. Measure the air pressure before supplying air. The heating chamber 2 is hermetically sealed, the weight of the food 3 stored in the heating chamber 2 is measured by the weight sensor 18a or 18b, and the volume of the food 3 when the fat percentage is regarded as 0 is calculated. The remaining volume of air and the air pressure after supply are estimated. Hereinafter, the definitions of variables used in steps S5 to S11 and the flowchart of FIG. 8 are the same as those in FIG.

Next, the fat percentage estimation method will be described in detail using equations (8) to (11). Here, the density Rou_fat of the fat part is calculated as 900.7 [kg / m ³ ], and the density Rou_meat of the other part is calculated as 1100.0 [kg / m ³ ].

A food product 3 having a weight W_food [kg] and a fat rate Rate_fat [wt%] is placed in a heating chamber 2 having a volume V_even [m ³ ] and sealed, and the air pressure P2 [Pa] is measured.

When the food 3 having an unknown fat rate Rate_fat [wt%] of the food 3 is put into the heating chamber 2, the weight W_food [kg] of the food 3 is measured by the weight sensor 18a or 18b. The remaining volume V_even_sup [m ³ ] of the heating chamber 2 is calculated from the volume V_food_sup [m ³ ] of the food 3 calculated on the assumption that the fat percentage is 0, and the air supply pump 20 enters the food having the volume V_food_sup with the volume V_food_sup. The air pressure P2_even_sup [Pa] in the heating chamber 2 when air of a certain amount ΔV [m ³ ] is supplied to the sealed heating chamber 2 is calculated by the equation (8).

In Equation (1), the air pressure when the air supply pump 20 is operated in a state where nothing is in the heating chamber 2 is estimated from Boyle's law. This is because it is the easiest to measure. In the environment actually used by the user, there is a high possibility that the work of measuring the air pressure with the heating chamber 2 empty in advance is likely to be bothersome, so it was devised as a method that can be measured during a series of cooking operations by the user. Is a calculation method using equation (8).
P2_even_sup = P2 × (V_even_sup + ΔV)
/ V_even_sup (8)

Next, air of a certain amount ΔV [m ³ ] is supplied to the sealed heating chamber 2 by the air supply pump 20, and the air pressure P2_mes [Pa] in the heating chamber 2 at this time is measured to determine the volume of the food 3 The removed oven remaining volume V_even_mes [m ³ ] is calculated by Equation (9), and the volume V_food_mes of the food 3 is calculated by Equation (10). The fat percentage Rate_fat [wt%] is calculated by the equation (11). Equations (10) and (11) are the same as equations (3) and (4) shown in the first embodiment.
V_even_mes = ((P2_even_sup-P2)
* V_even_sup) / (P2_even_mes-P2) ... Formula (9)
V_food_mes = V_even−V_even_mes (10)
Rate_fat = (4.95 / ((W_food × 10 ³ )
/ (V_food_mes × 10 ⁶ )) − 4.5) × 100 (11)

  Next, the range heating control operation of the heating cooker according to the second embodiment of the present invention will be described. FIG. 9 shows a range control flowchart of the heating cooker in the second embodiment for carrying out the present invention. In addition, the same step number is attached | subjected to the thing of the same operation control as the range heating control of FIG.

  In FIG. 9, in step S <b> 1, an object to be heated (a container made of food 3 and ceramics) is placed in the heating chamber 2 and the door 4 is closed. In step S <b> 12, the heating method “range” is selected by an operation unit (not shown) on the front surface of the door 4. Then, in step S3, heating control is started by pressing a heating start button on the operation unit (not shown) on the front surface of the door 4, and in step S17, the shutter 17 of the exhaust port 16 and the shutter of the blower port 15 (not shown) are closed, Measure the air pressure before supplying air. The heating chamber 2 is hermetically sealed, the weight sensor 18a or 18b is used to measure the weight of the object to be heated, and the food volume when the container weight ratio is considered to be 0 (= food only) is calculated. Thus, the remaining volume of the heating chamber 2 and the air pressure after supplying air are estimated. Step S5 and subsequent steps are the same as those in FIG. In addition, the definition of the variable used in the flowchart of FIG. 9 is the same as FIG.

  Next, the container weight ratio estimation method will be described in detail using Expressions (12) to (15). Here, the food density Rou_food is calculated as 1100.0 [kg / m3], and the container density Rou_cera is calculated as 2900 [kg / m3] corresponding to the ceramic density.

An object to be heated (food 3 and container) whose container weight rate Rate_cera [wt%] is unknown is placed in the heating chamber 2 of the volume V_mo [m ³ ] and sealed, and the weight of the object to be heated is measured by the weight sensor 18a or 18b. W_foodcera [kg] is measured, and the air pressure P2 [Pa] before air supply is measured. Then, the weight W_foocera [kg] of the heated object is all food, that is, the remaining volume V_mo_sup of the heating chamber 2 from the heated object volume V_foodcera_sup [m ³ ] calculated assuming that the container weight ratio is 0 (= food only). [M ³ ] is calculated. The air pressure P2_mo_sup [Pa] in the heating chamber 2 when air of a certain amount ΔV [m ³ ] is supplied to the sealed heating chamber 2 by the air supply pump 20 is calculated by the equation (12).
P2_mo_sup = P2 × (V_mo_sup + ΔV)
/ V_mo_sup (12)

Next, air of a certain amount ΔV [m ³ ] is supplied to the sealed heating chamber 2 by the air supply pump 20, and the air pressure P2_mo_mes [Pa] in the heating chamber 2 at this time is measured to measure the food 3 and the container. The remaining volume V_mo_mes [m ³ ] excluding the volume is calculated by Equation (13). The volume of the heated object composed of the food and the container is calculated by the equation (14), and based on the result, the container weight ratio Rate_cera [wt%] occupied by the container to the weight W_foocera [kg] of the heated object is calculated by the equation (15). ). Equations (14) and (15) are the same as Equations (6) and (7) shown in the first embodiment.
V_mo_mes = ((P2_mo_sup−P2) × V_mo_sup)
/ (P2_mo_mes-P2) ... Formula (13)
V_foodcera_mes = V_mo−V_mo_mes Equation (14)
Rate_cera = 103 × W_foodocera-2122666
× V_foodcera_mes + 75 (15)

Embodiment 3 FIG.
Hereinafter, Embodiment 3 of the present invention will be described with reference to FIGS. 1 to 3 and FIG. 10. In addition, since the structure of the heating cooker shown in FIGS. 1-3 is not changed from Embodiment 1, description is abbreviate | omitted.

In setting steps S10 and S15 of the heating method in the first and second embodiments, either the range or the oven is used. In the third embodiment, by using both the heating method of the range and the oven in accordance with the fat percentage of the food, it is possible to perform heating appropriate for the food in a shorter time than the heating time of the oven alone. Is described.
When using both the range and oven heating methods, the range is heated until the food temperature reaches a certain temperature, and after that, only oven heating is performed. Is a short heating method.

FIG. 10 shows a control flowchart of the heating method of the heating cooker in the third embodiment for carrying out the present invention. Although the description of the second embodiment is used as the fat percentage estimation method, the method of the first embodiment may be used.
In FIG. 10, the food 3 is put into the heating chamber 2 and the door 4 is closed at step S1. In step S18, a heating method with automatic switching between range heating and oven heating, for example, “range grill” or the like is selected by an operation unit (not shown) on the front surface of the door 4. Hereinafter, Steps S3, 16, and 5-9 are the same as those in FIG. In step S19, range heating is performed for a set time corresponding to the fat percentage, and in step S20, switching to oven heating is performed. Then, after the oven heating for the specified time, the user is notified of the heating end in step S11 with a notification sound or the like. In this heating method, the range and the oven are operated after the fat percentage of the food is estimated, but the fat viscosity decreases and the spillage tends to flow out quickly due to high temperature inside the food, so it is determined that the fat percentage is high. In such a case, fat removal can be promoted by switching to oven heating after increasing the temperature to the center of the food by lengthening the range heating time. At this time, further oil removal may be promoted by extending the oven heating time. If the fat percentage is low, shortening the range heating time and switching to oven heating at a lower temperature up to the food center will cause the surface to be baked and solidified in a state in which moisture outflow due to food tissue denaturation is suppressed. A juicy finish is obtained. At this time, the surface may be finished in a softer state by shortening the oven heating time. Note that the definitions of variables used in the flowchart of FIG. 10 are the same as those in FIG.

  In the above first to third embodiments, the initial temperature and weight of the food 3 may be determined once, but may be performed a plurality of times in order to obtain more accuracy. Alternatively, a certain temperature increase rate may be set, and the initial temperature or amount of the food 3 may be determined based on the time required for the temperature increase.

  Although the food 3 is heated in the oven and the oven, it is obvious that the food 3 can be applied to a grill that is heater heating without temperature control, hybrid cooking that heats the heater while irradiating microwaves, and the like.

  Moreover, the heater type of the upper surface heater 5 is not limited. For example, the radiation component at the time of heating using a glass tube heater is increased, the heating speed of the surface of the food 3 is further increased, for example, the meat surface is baked and hardened. You may enable it to cook without escaping the deliciousness contained in gravy. A sheathed heater may be used as a cheaper heating means. Further, the high-frequency leakage reduction means 4b provided in the door 4 is not limited to the method of the first embodiment, and may be any device that can prevent high-frequency leakage. The heating of the food 3 is not particularly limited to the embodiment, and for example, Joule heating by self-heating generated by energizing the food 3 may be used.

  In all the embodiments described above, the volume estimation method has been described by measuring the pressure when air is supplied by the supply pump, and estimating the volume. However, the present invention is not limited to this. For example, it can be estimated from the degree of change in the pressure drop in the heating chamber 2 using a vacuum pump. Alternatively, the heating chamber 2 may be sealed and a certain amount of harmless gas (N 2, O 2, etc.) may be sent into the heating chamber 2 and the volume estimated from the gas concentration. Further, a speaker that emits low frequency sound and a microphone that measures sound pressure may be provided, and the volume may be estimated from the change in sound pressure. In addition, the volume may be estimated from the detection value of the image sensor. With this method, the heating chamber 2 does not need to be sealed.

In addition, in the Example of this specification, although the pressure sensor was provided in the ventilation port vicinity, if there exists another suitable position, it is obvious that you may install there.
Further, the amount of air supply when estimating the volume is not limited, and any amount may be used as long as the change in pressure and the food volume ratio can be clarified.

  Further, in this specification, the weight sensor is provided for each position where food is placed, but the weight sensor may be attached to the legs of the main body of the heating cooker and the difference in weight of the whole may be measured. As a result, there are advantages that the number of weight sensors used is reduced and that a cheaper sensor having no high temperature resistance can be used.

  Further, by providing a “grease removal mode” button, the user may be left to select the present embodiment. Thereby, since what kind of finish the user expects can be recognized before cooking, a clearer satisfaction can be provided for the finished state.

  Moreover, the said Example can acquire the same effect, if the substantially airtight container and the means which can heat the storage thing accommodated in the container are attached. For example, there are an oven toaster, a fish roaster, a rice cooker, a grilled fish provided in a gas stove, an IH cooking heater, and the like, which are the same cooking device.

DESCRIPTION OF SYMBOLS 1 Main body, 2 Heating chamber, 3 Foodstuffs, 5 Top surface heater, 6 Convection heater, 6a Fan, 6b Blow air heater, 7 High frequency generating part, 7a Magnetron, 7b Power supply circuit, 13 Infrared sensor, 14 Inside thermistor Blower, 16 Exhaust, 17 Shutter, 18a Rail installation weight sensor, 18b Floor installation weight sensor, 19 Pressure sensor, 20 Air supply pump, 101 Control device

Claims (6)

A heating chamber for storing an object to be heated;
Heating means for heating the object to be heated in the heating chamber;
Weight detection means for detecting the weight of the object to be heated;
Volume estimation means for estimating the volume of the object to be heated;
Control means for controlling the heating means based on the detection result of the weight detection means and the estimation result of the volume estimation means;
A cooking device equipped with. The control means includes
A fat percentage that is a weight ratio of a fat portion in the heated object is estimated from a detection result of the weight detection means and an estimation result of the volume estimation means, and control is performed based on the fat percentage. The cooking device according to claim 1. The control means includes
A container weight ratio that is a weight ratio of a container in the heated object is estimated from a detection result of the weight detection means and an estimation result of the volume estimation means, and control is performed based on the container weight ratio. The cooking device according to claim 1. The volume estimation means includes
Sealing means for sealing the heating chamber;
A pressurizing means for pressurizing the air inside the heating chamber;
Air pressure detection means for detecting the air pressure in the heating chamber;
With
The volume of the object to be heated is estimated by detecting an increase in air pressure in the heating chamber by the pressurizing means after the sealing of the heating chamber by the sealing means, and estimating the volume of the object to be heated. The heating cooker according to any one of 3 above. The volume estimation means includes
Sealing means for sealing the heating chamber;
Decompression means for decompressing the air inside the heating chamber;
An air pressure detecting means for detecting the air pressure in the heating chamber,
The volume of the object to be heated is estimated by detecting a decrease in air pressure in the heating chamber by the pressure reducing means after the sealing of the heating chamber by the sealing means, and estimating the volume of the object to be heated. The cooking device according to any one of the above. An air outlet for sending air into the heating chamber;
An exhaust port for discharging the air in the heating chamber,
The sealing means includes an air outlet shielding means for shielding the air outlet;
An exhaust port shielding means for shielding the exhaust port;
A heating cooker according to claim 4 or 5, comprising:

Images