JP2015023901A - Cooking tool for high frequency heating device and high frequency heating device including the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To heat food having poor microwave absorption efficiency in a short time without burning it.SOLUTION: A cooking tool for a high frequency heating device includes: a heating container 30 formed by a member transmitting microwaves; and an absorption heating element 34 for absorbing microwave which is provided at least at a part of the heating container 30. The absorption heating element 34 is provided at a position which is close to a food placing position and which is heat conductive. A microwave absorption amount becomes smaller after the progress of heating than at an initial heating stage. When heating food 35 having a small microwave absorption amount, as the microwave absorption amount of the absorption heating element 34 is larger at initial heating time, mainly the absorption heating element 34 absorbs microwaves, and the heat is transferred by heat conduction for heating the food 35. After that, when the temperature of the food 35 increases, the microwave absorption amount by the absorption heating element 34 becomes smaller, so that the absorption heating element 34 transmits the microwaves and mainly the food 35 absorbs the microwaves for being heated.

Description

  The present invention relates to a cooking utensil for a high-frequency heating device that stores food to be heated at a high frequency, and a high-frequency heating device including the cooking utensil.

  Conventionally, this kind of cooking utensil for a high-frequency heating device is a plastic food container that is a microwave transmitting material, and the food in the food container is dielectrically heated by microwaves (for example, Patent Document 1). reference).

  In addition, an absorption heating element that generates heat at 200 ° C. to 300 ° C. is provided in a container having a heat insulating layer, and the absorption heating element absorbs microwaves at the same time that the food is directly heated by microwaves. Some of them generate heat and are heated by heat conduction (see, for example, Patent Document 2).

Japanese Utility Model Publication No. 62-141108 Japanese Patent Laid-Open No. 10-15068

  However, when trying to heat only with microwaves, due to the characteristics of microwaves, when heating a lightly loaded food, frozen food, or the like, the microwave absorption efficiency of the food was poor and could not be sufficiently heated in a short time.

  In addition, some microwave-absorbing heating elements that generate heat at high temperatures are used to bake foods. However, foods that require a large amount of heat and do not need to be baked to become hot. I was burned.

  The present invention solves the above-mentioned conventional problems, and is capable of heating a food that has low microwave absorption efficiency, such as a light-load food or a frozen food, and that does not need to be baked without burning, in a short time. It aims at providing the high frequency heating apparatus provided with the cooking utensil for heating devices, and this cooking utensil.

  In order to solve the above-described conventional problems, a cooking utensil for a high-frequency heating device according to the present invention includes a heating container formed of a member that transmits microwaves, and absorption heat generation that absorbs microwaves in at least a part of the heating container. The absorption heating element is provided at a position close to the food placement position and capable of conducting heat, and the amount of microwave absorption is smaller after the heating process than at the beginning of heating.

  This makes it possible to heat foods that have poor microwave absorption efficiency such as small-load foods and frozen foods and that do not need to be baked in a short time without scorching.

  In addition, the high-frequency heating apparatus provided with the cooking utensil of the present invention provides food with low microwave absorption efficiency such as small-load foods and frozen foods and foods that do not need to be colored in a short time. It can be heated without burning.

  The cooking utensil for the high-frequency heating device of the present invention and the high-frequency heating device equipped with the cooking utensil can burn foods that have low microwave absorption efficiency such as small-load foods and frozen foods and do not need to be baked in a short time. Without heating.

The perspective view showing the high frequency heating apparatus provided with the cooking appliance for high frequency heating apparatuses in Embodiment 1 of this invention. Front sectional drawing showing the high frequency heating apparatus provided with the cooking appliance for high frequency heating apparatuses in Embodiment 1 of this invention Front sectional drawing showing the cooking utensil for high frequency heating devices in Embodiment 1 of the present invention. The graph showing the relationship between the food load and the input to food in Embodiment 1 of the present invention Front sectional drawing showing the cooking utensil for high frequency heating devices in Embodiment 2 of the present invention. Front sectional drawing showing the cooking utensil for high frequency heating devices in Embodiment 3 of the present invention

  1st invention is equipped with the heating container formed with the member which permeate | transmits a microwave, and the absorption heat generating body which absorbs a microwave in at least one part of the said heating container, The said absorption heat generating body is a food mounting position. It is provided at a position where it is close and capable of conducting heat, and the amount of microwave absorption is smaller after the heating process than at the initial heating stage.

  As a result, when heating a lightly loaded food with a small amount of microwave absorption, the absorption heating element absorbs microwaves mainly during the initial heating, because the absorption heating element absorbs microwaves. When heat is transferred by heat conduction and the temperature of the food is raised after that, the amount of microwave absorption by the absorption heating element decreases, so the absorption heating element transmits microwaves, and the food is mainly microwaved. By absorbing and heating, foods with low microwave absorption efficiency such as small-load foods and frozen foods that do not need to be baked can be heated in a short time without scorching.

  In a second aspect of the invention, in particular, in the first aspect of the invention, the absorption heating element contains a heat generation material having a Curie point temperature that is a temperature at which food is not burnt, and the heat generation material has a microwave absorption amount equal to or lower than the Curie point temperature. In many cases, the amount of microwave absorption is low above the Curie point temperature, so the absorption heating element absorbs microwaves and heats the food by heat conduction until the temperature of the absorption heating element rises to the Curie point temperature of the heat generating material. When the heating material is heated up to the Curie point temperature, the amount of microwave absorption by the absorption heating element decreases, so the absorption heating element transmits microwaves and the food mainly absorbs the microwave and heats it. As a result, microwave absorption efficiency such as food with low load or frozen food is poor, and food that does not need to be baked can be heated in a short time without scorching. Heating materials with different Curie point temperatures are appropriately selected depending on the foods to be heated, and heating at the initial stage mainly by heat conduction from the absorption heating element and heating by the microwave after the absorption heating element reaches the Curie point temperature are arbitrarily selected An optimum heating pattern can be obtained.

  According to a third aspect of the invention, in particular, in the first or second aspect of the invention, the Curing point temperature of the heat generating material is set to be equal to or lower than the heat resistance temperature of the heating container, so that the heating element is excessively heated and the heating container is damaged. Can be prevented.

In a fourth aspect of the invention, in particular, in any one of the first to third aspects of the invention, the heating container is formed of a bag-like sheet, and the Curie point temperature of the heat generating material is set to a heat resistant temperature of the sheet or less. As a result, the heating container is small and light, so that it is easy to carry, the storage property in a storage place such as a refrigerator is improved, and it is possible to prevent the absorption heating element from being excessively heated and damaging the sheet.

  According to a fifth aspect of the present invention, there is provided a double container having a heating container formed of a member that transmits microwaves and a food placed in the heating container, wherein at least a part of the heating container transmits microwaves and has a hollow portion. Provided with a wall structure, water as an absorption heating element is stored in the hollow portion, and the water stored in the hollow portion is provided at a position where heat can be conducted close to the food placement position, and microwave absorption amount However, there is less after heating than from the beginning of heating.

  As a result, when heating a small-load food with a low amount of microwave absorption, the amount of microwave absorption of water during initial heating is large, so water mainly absorbs microwaves and transfers heat to the food by heat conduction. After heating, when the food temperature rises, water evaporates and becomes vapor, and the amount of microwave absorption decreases, so that the microwave is transmitted and the food mainly absorbs the microwave and is heated, Microwave absorption efficiency such as small-load foods and frozen foods, foods that do not need to be baked can be heated in a short time without scorching, and further heated by using water as an absorption heating element The amount of water stored in the hollow part is appropriately adjusted depending on the foodstuff, and it is possible to arbitrarily switch between heating mainly due to heat conduction from water in the initial stage and heating mainly due to microwaves after water evaporation has progressed. It can be obtained heating pattern.

  A sixth aspect of the present invention is a heating container formed of a member that transmits microwaves, a food is placed in the heating container, and at least a part of the heating container is provided with a porous body that transmits microwaves, Water that is an absorption heating element is stored in the porous body, and the water stored in the porous body is provided in a position close to the food placement position and capable of conducting heat, and the microwave absorption amount is at the initial stage of heating. It will be less after heating.

  As a result, when heating a small-load food with low microwave absorption, the amount of microwave absorption of water is large during initial heating, so water mainly absorbs microwaves and transfers heat to the food by heat conduction. When the food is heated and then the temperature of the food rises, the water evaporates and leaves the heating container, so that the amount of microwave absorption in the heating container decreases, so that the microwave is transmitted and the food mainly absorbs the microwave. By heating, microwave absorption efficiency such as food with low load and frozen food is bad and food that does not need to be baked can be heated in a short time without scorching. By using it, the amount of water to be included in the porous body is appropriately adjusted depending on the food to be heated, and heating in the initial stage mainly by heat conduction from the water and heating by the microwave after water evaporation progresses arbitrarily. For example, it is possible to obtain an optimum heating pattern in accordance with the food.

  7th invention is a high frequency heating apparatus provided with the cooking appliance for high frequency heating apparatuses of any one of 1st-6th.

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

(Embodiment 1)
FIG. 1 is a perspective view showing a high-frequency heating device provided with a cooking utensil for a high-frequency heating device according to Embodiment 1 of the present invention.

  In the figure, a door 5 is provided on the front surface of the high-frequency heating device 1 so that it can be opened and closed in the vertical direction, and an operation display unit 28 that allows a user to set a cooking menu and cooking time is provided. A safety switch (not shown) for stopping the operation of each heat source of the heating device 1 is provided. A heating container 30 is placed inside the high-frequency heating device 1.

  FIG. 2 is a front sectional view showing the high-frequency heating device provided with the cooking utensil for the high-frequency heating device in Embodiment 1 of the present invention.

  In FIG. 2, a high-frequency heating apparatus 1 includes a heating chamber 2 in which the surface of an aluminum-plated steel sheet is coated with fluorine, a mounting table 3 that is fixed to the heating chamber 2 below the heating chamber 2 and is formed of crystallized glass, and a heating chamber. Two heating chamber heaters 4 are provided parallel to the depth direction in the vicinity of the top surface. Among these three heating chamber heaters 4, the wavelength peak value of the heating chamber heater 4 disposed in the center is shorter than the wavelength peak values of the other two heating chamber heaters 4.

  The wall surface of the heating chamber 2 is grounded by an earth cord (not shown), and a rail 12 that holds a mounting plate (not shown) integrally formed with the heating chamber 2 is also grounded.

  In the present embodiment, the heating chamber 2 is subjected to fluorine coating that facilitates wiping off dirt on the wall surface. However, enamel coating or other heat-resistant coating may be performed. Stainless steel can also be used as the material.

  A circulation fan 7 that stirs and circulates the air in the heating chamber 2 is provided behind the heating chamber 2. A convection heater 8 as an indoor air heater that heats the air circulating in the heating chamber 2 is provided so as to surround the circulation fan 7. Near the center of the rear surface of the heating chamber 2, a plurality of intake vent holes 16 that intake air from the heating chamber 2 side to the circulation fan 7 side, and conversely, a plurality of airflows that blow air from the circulation fan 7 side to the heating chamber 2 side. A ventilation hole 17 is provided to distinguish the formation area.

  Below the left side of the heating chamber 2 is an intake hole 13 for taking in air from a fan (not shown) for cooling the magnetron 6, the control means 10 and the like, and below the right rear surface of the heating chamber 2 is heated. An exhaust hole 29 for discharging the air in the chamber 2 to the outside is provided. Each ventilation hole 13, 16, 17, 29 is formed with many punching holes.

  On the right side of the heating chamber 2 are an infrared sensor 15 for detecting the temperature of the food 35 in the heating chamber 2 through a detection hole 27 provided on the wall surface of the heating chamber 2, and an internal thermistor 9 for detecting the internal temperature. , Provided.

  In the lower left part of the heating chamber 2, a magnetron 6 that is a microwave generating means of about 90 mm × 80 mm as viewed from the left is provided in the horizontal direction, and an internal passage is formed in a substantially L shape by bending an aluminum-plated steel plate. Connected to the waveguide 14. A rotating antenna 11 made of aluminum is connected to the motor 18 as a radio wave agitating means near the center of the heating chamber 2 in the horizontal direction.

  The magnetron 6, the rotating antenna 11, the motor 18, and the waveguide 14 are provided on the lower surface of the heating chamber 2. However, the magnetron 6, the rotating antenna 11, the motor 18, and the waveguide 14 are not limited to this, and can be provided on the heating chamber 2 and on the side surface. Can be set in the direction.

On the left side of the heating chamber 2, a steam generator 20, a water storage chamber 19 formed by aluminum die casting that stores water for generating steam, and an opening of the water storage chamber 19 with a packing (not shown) interposed therebetween A water storage chamber cover 22 formed by aluminum die casting is provided. And it is cast in the aluminum die-casting of the water storage chamber 19 in the substantially horizontal direction near the center with respect to the height direction of the water storage chamber 19, and heats the water storage chamber 19 to generate steam to generate a straight line of 650W. A first steam generating heater 24 composed of a sheathed heater, and provided in a substantially horizontal direction above the first steam generating heater 24, are similarly cast into an aluminum die cast of the water storage chamber 19, and the water storage chamber 19 is A second steam generating heater 25 configured by a linear sheathed heater with an output of 350 W that generates steam by heating is provided.

  Further, a steam introduction path 23 formed by a silicone tube having an inner diameter of φ10 mm provided on the top surface of the water storage chamber 19 and supplying steam to the side surface above the heating chamber 2, and the heating chamber 2 connected to the steam introduction path 23. A steam outlet 21 that blows steam upward into the heating chamber 2 at an angle of approximately 30 ° obliquely downward with respect to the horizontal direction, and a reservoir thermistor that detects the temperature of the reservoir above the second steam generating heater 25. 26 is provided.

  In the present embodiment, the first steam generating heater 24 and the second steam generating heater 25 have two linear sheathed heaters having a total output of 1000 W, a lower output of 650 W, and an upper output of 350 W. Used, heater combination with a total output other than 1000W depending on the shape of the water storage chamber 19 and the required amount of steam, a combination of heaters with the same output, three or more or only one heater, U instead of linear It is also possible to use a letter-shaped or L-shaped heater, a heater configuration with high output at the top and low output at the bottom.

  Further, in the present embodiment, the steam introduction path 23 and the steam outlet 21 are formed in a circular cross section above the top surface of the water storage chamber 19, but may be elliptical or rectangular. Although one steam outlet 21 is provided above the side surface of the heating chamber 2, it may be anywhere as long as it can be supplied to the heating chamber 2 even on the top surface or the bottom surface. In addition, the longest inner dimension of the hole of the steam outlet 21 is preferably 1/2 or less of the wavelength of the microwave so that the microwave does not leak. In the present embodiment, the wavelength of the microwave is about 120 mm, and is preferably 60 mm or less. .

  In order to reduce scale adhesion, the inner surface of the water storage chamber 19 or the inner surface of the water storage chamber cover 22 may be coated with fluorine, silicone, or the like.

  Further, when the water level detecting means is used, the scale is attached and the sensitivity is lowered, and in the worst case, the water level cannot be detected. However, by using the temperature detecting means such as the water reservoir thermistor 26, the scale is attached. Even if it adheres, the temperature can not be detected, so the scale is highly reliable.

  Control means 10 is provided below the waveguide 14, and the magnetron 6, the motor 18, the circulation fan 7, each heater, each thermistor, the infrared sensor 15, and a water supply pump (not shown) according to the selection of the user's cooking menu. The operation display unit 28, the interior lamp (not shown), and the like are controlled.

  A heating container 30 is mounted on the mounting table 3 in the heating chamber 2.

  FIG. 3 is a front cross-sectional view showing the cooking utensil for the high-frequency heating device according to Embodiment 1 of the present invention.

  In FIG. 3, the outer shell shape of the heating container 30 is formed in a cylindrical shape, and the lid 31 is configured to be removable from the main body 32. The lid 31 is made of a heat-resistant polypropylene resin having a heat-resistant temperature of 120 ° C. that allows microwaves to pass therethrough, and a knob 33 is provided at a substantially central portion integrally with the lid 31 to facilitate the attachment / detachment of the lid 31.

  The main body 32 is also formed of a heat-resistant polypropylene resin having a heat-resistant temperature of 120 ° C. that transmits microwaves, and an absorption heating element 34 that generates heat by absorbing the microwave is provided integrally with the main body 32 at the bottom of the main body 32. The food 35 is placed on the absorption heating element 34. In the absorption heating element 34, ferrite having a Curie point temperature of about 100 ° C. is kneaded into silicone rubber.

  In this embodiment, the lid 31 and the main body 32 are made of a heat-resistant polypropylene resin having a heat-resistant temperature of 120 ° C., but may have heat resistance equal to or higher than the Curie point temperature of the ferrite in the absorption heating element 34. For example, the heat-resistant temperature may not be 120 ° C., and any other material may be used as long as it is a material that transmits microwaves.

  Further, if a heat insulating material such as foamed resin or resin containing glass fiber is used as the material of the heating container 30, the heat of the food 35 is difficult to escape to the outside during and after heating, and cooking for a short time is possible. Can be kept warm after cooking.

  Moreover, the outer shell shape of the heating container 30 should just be a shape which can accommodate the foodstuffs 35, such as a rectangular parallelepiped shape and a cone shape besides the column shape.

  In the present embodiment, the case where the food 35 is placed on the absorption heating element 34 has been described. However, the present invention is not limited to this, and the absorption heating element 34 is provided in at least a part of the heating container 30. The relationship between the mounting position of the absorption heating element 34 and the placement position of the food 35 may be a close positional relationship so that heat generated in the absorption heating element 34 can be conducted to the food.

  In addition, as the food 35, for example, several shumai and dumplings can be considered for small-load foods, and for example, frozen rice and frozen pasta can be considered for frozen foods. Absent.

  About the high frequency heating apparatus provided with the cooking appliance for high frequency heating apparatuses comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  When the microwave heating mode is selected and determined by the user, the microwave is emitted from the magnetron 6, and the microwave passes through the waveguide 14 and is applied to the rotating antenna 11. Then, microwaves are supplied from the rotating antenna 11 rotated by the motor 18 into the heating chamber 2 while being stirred. Most microwaves pass through the heating container 30 and are directly absorbed by the food 35 or absorbed by the absorption heating element 34. The absorption heating element 34 generates heat by the absorbed microwave and heats the food 35 by heat conduction.

  FIG. 4 is a graph showing the relationship between the food load and the input to the food in Embodiment 1 of the present invention.

  Here, the amount of microwaves absorbed by the food 35 differs depending on the dielectric constant, dielectric loss angle, mass, and volume of the food 35. The amount of absorption is reduced, and the input to the food 35 is reduced as in the case of a small load in FIG. In addition, frozen food 35 such as frozen food has a small dielectric constant and dielectric loss angle and a small amount of absorption.

  That is, when heating a lightly loaded food or frozen food, if the absorption heating element 34 is not provided, the food 35 hardly absorbs microwaves and is not heated. However, when the absorption heating element 34 is provided, the absorption heating element 34 absorbs microwaves that are not absorbed by the food 35, heats the food 35 by heat conduction, and the food under high load in FIG. Like the input to, it becomes possible to increase the input to the food as a total.

Then, as the heating progresses and the temperature of the absorption heating element 34 approaches 100 ° C., which is the Curie point temperature of ferrite, the magnetic characteristics governing the absorption of the microwave are reduced, and the amount of absorption of the microwave is reduced. Thus, the heat generation stops at about 100 ° C. and the temperature is maintained. As a result,
The food 35 is heated to 100 ° C. or higher and does not burn.

  Furthermore, especially in the case of frozen foods, when the heating proceeds, the frozen portion melts, and the dielectric constant and dielectric loss angle are generally larger than in the frozen state, so that the amount of food 35 that directly absorbs microwaves. Increases heating efficiency.

  As described above, in the present embodiment, the heating container 30 made of a member that transmits microwaves, the absorption heating element 34 that absorbs microwaves in at least a part of the heating container 30, and close to the absorption heating element 34. The absorption heating element 34 has a characteristic that the microwave absorption amount is large in the initial stage of heating, and the microwave absorption amount is reduced as the heating proceeds, and the food 35 having a small microwave absorption amount is heated. In this case, since the amount of microwave absorption of the absorption heating element 34 is large at the time of initial heating, the absorption heating element 34 mainly absorbs the microwave and transfers heat to the food 35 by heat conduction, and then heats the food 35. When the temperature rises, the amount of absorption of microwaves by the absorption heating element 34 decreases, so that the absorption heating element 34 transmits microwaves, and the food 35 mainly absorbs microwaves and is heated. Poor load food and frozen food such as a microwave absorption efficiencies can be heated without burnt in a short time the food is not necessary to attach the browned.

  Further, the absorption heating element 34 contains ferrite having a Curie point temperature at which the food 35 does not burn. Ferrite has a large amount of microwave absorption below the Curie point temperature, and below the Curie point temperature, the amount of microwave absorption is small. Therefore, mainly while the temperature of the absorption heating element 34 rises to the Curie point temperature of the ferrite. When the absorption heating element 34 absorbs microwaves, transfers heat to the food 35 by heat conduction and heats, and then raises the ferrite temperature to the Curie point temperature, the amount of microwave absorption by the absorption heating element 34 decreases, The absorption heating element 34 transmits microwaves, and the food 35 mainly absorbs microwaves and is heated, so that the microwave absorption efficiency of food 35, frozen foods and the like is low, and it is necessary to give a baked color. No food 35 can be heated in a short time without burning.

  Further, ferrites having different Curie point temperatures are appropriately selected depending on the food to be heated, and heating by heat conduction mainly from the absorption heating element 34 in the initial stage and mainly after the absorption heating element 34 reaches the vicinity of the Curie point temperature. The heating pattern according to the food 35 can be obtained by arbitrarily switching between the heating by the wave.

  Furthermore, by setting the Curie point temperature of the ferrite to be equal to or lower than the heat resistance temperature of the heating container 30, it is possible to prevent the absorption heating element 34 from being excessively heated and damaging the heating container 30.

  In addition, as a material of the heating container 30, a bag-like sheet having a heat resistance equal to or higher than the Curie point temperature of the ferrite in the absorption heating element 34 without using a solid material that is not easily deformed, for example, a thickness of 0.degree. You may package with a 1 mm polypropylene sheet.

  The heating container 30 is formed of a bag-shaped sheet, and the Curie point temperature of the ferrite is set to be equal to or lower than the heat resistance temperature of the sheet, so that the heating container 30 becomes smaller and lighter and becomes easier to carry, and can be stored in a storage place such as a refrigerator. It is also possible to prevent the sheet from being damaged due to excessive heating of the absorption heating element 34.

  In the present embodiment, the absorption heating element 34 is provided at the bottom of the main body 32. However, the absorption heating element 34 may be provided on the side surface of the main body 32 or the lid 31, and the main body 32 or the lid without directly contacting the food. Even if it is provided so as to be embedded outside or inside 31, it is sufficient if heat is transmitted to the food by heat conduction.

In addition, since the burning temperature varies depending on the food 35, the ferrite of the absorption heating element 34 having a different Curie point temperature can be appropriately selected depending on the food 35 to be heated.

  Further, after the food 35 is heated once, the absorption heating element 34 itself has a temperature of about 100 ° C. When the food 35 is heated for the second time and thereafter by this heat storage action, the second and subsequent times. The heating time can be shorter than the first time.

(Embodiment 2)
Next, the high frequency heating apparatus provided with the cooking appliance for high frequency heating apparatuses in Embodiment 2 of this invention is demonstrated. Hereinafter, differences from the configuration and operation of the first embodiment will be mainly described, and the same components as those of the first embodiment will be denoted by the same reference numerals and detailed description thereof will be omitted.

  FIG. 5: shows front sectional drawing showing the cooking utensil for high frequency heating apparatuses in Embodiment 2 of this invention.

  In FIG. 5, the main body 32 has a hollow portion 36 throughout from the side surface to the bottom portion, and at least a part of the heating container 30 is provided with a double-wall structure having a hollow portion 36 that transmits microwaves. The hollow portion 36 is filled with water 37, which is a microwave absorption heating element, and a food 35 is placed on the bottom. The lid 31 is provided with a passage 38 so as not to block the upper end of the hollow portion 36 of the main body 32.

  About the high frequency heating apparatus provided with the cooking appliance for high frequency heating apparatuses comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  When the microwave heating mode is selected and determined by the user, the microwave is emitted from the magnetron 6, and the microwave passes through the waveguide 14 and is applied to the rotating antenna 11. Then, the microwave is supplied into the heating chamber 2 while being stirred by the rotating antenna 11 rotated by the motor 18. Most of the microwaves are absorbed by the food 35 directly through the heating container 30 or absorbed by the water 37. The water 37 generates heat by the absorbed microwave and heats the food 35 through the main body 32 by heat conduction.

  Here, the amount of microwaves absorbed by the food 35 differs depending on the dielectric constant, dielectric loss angle, mass, and volume of the food 35. The amount of absorption is reduced, and the input to the food 35 is reduced as in the case of a small load in FIG. In addition, frozen food 35 such as frozen food has a small dielectric constant and dielectric loss angle and a small amount of absorption.

  That is, when heating the lightly loaded food or frozen food, if the absorption heating element 34 is not provided, the food 35 hardly absorbs microwaves and is not heated. However, when the absorption heating element 34 is provided, the absorption heating element 34 absorbs microwaves that are not absorbed by the food 35, heats the food 35 by heat conduction, and the high load of FIG. It is possible to increase the input to the food as a total like the input to the food.

  In addition, since the water 37 is filled not only on the bottom surface of the heating container 30 but also on the side surface, it is possible to absorb microwaves from the side surface.

  And when a heating process progresses and the temperature of the water 37 rises to about 100 degreeC which is a boiling point, the water 37 will begin to evaporate. When it becomes vapor, the dielectric constant decreases, so that the amount of absorption of microwaves is reduced, and since it is not heated any more, it is maintained at about 100 ° C., which is about the boiling point. As a result, the food 35 is heated to 100 ° C. or higher and does not burn.

  In addition, especially in the case of frozen foods, the frozen portion melts as the heating process proceeds, and the food directly absorbs microwaves because the dielectric constant and dielectric loss angle are larger than in the frozen state. The amount is increased and the heating efficiency is improved.

  Further, when the water 37 evaporates and becomes steam, it fills the heating container 30 through the passage 38. This also has the effect that the food 35 can be heated with steam. The lid 31 and the main body 32 are not mechanically fixed so that the steam escapes so that the heating container 30 does not explode when filled with steam. Of course, a vapor escape hole may be provided in advance in the lid 31 or a part of the main body 32.

  As described above, in the present embodiment, the heating container 30 made of a member that transmits microwaves, and the food 35 is placed in the heating container 30, and at least a part of the heating container 30 transmits microwaves and is hollow. The hollow portion 36 stores water 37 as an absorption heating element. The water 37 has a large amount of microwave absorption in the initial stage of heating, and the water 37 evaporates as the heating proceeds. When the food 35 has a characteristic that the amount of microwave absorption decreases and the amount of microwave absorption is small, the water 37 absorbs the microwave mainly because the amount of microwave absorption of the water 37 is large at the initial heating. When the food 35 is heated by transferring heat to the food 35 and then heated, the water 37 evaporates and becomes steam, and the amount of microwave absorption decreases.

  For this reason, the microwave 35 is transmitted and the food 35 mainly absorbs the microwave and is heated, so that the microwave absorption efficiency such as the food 35 or the frozen food with a small load is poor, and the food 35 that does not need to be colored. Can be heated in a short time without scorching, and by using water for the absorption heating element 34, the amount of water stored in the hollow portion is appropriately adjusted by the food to be heated, and heating by heat conduction mainly from water in the initial stage After the evaporation of water progresses, the heating by microwaves can be arbitrarily switched to obtain an optimum heating pattern according to the food 35.

  In the present embodiment, water 37 is used, but water other than water may be used as long as it is a liquid that easily absorbs microwaves.

(Embodiment 3)
Next, the high-frequency heating device provided with the cooking utensil for the high-frequency heating device in Embodiment 3 of the present invention will be described. Hereinafter, differences from the configuration and operation of the first or second embodiment will be mainly described, and the same components as those of the first or second embodiment will be denoted by the same reference numerals and detailed description thereof will be omitted.

  FIG. 6: shows front sectional drawing showing the cooking utensil for high frequency heating apparatuses in Embodiment 3 of this invention.

  In FIG. 6, the main body 32 is formed of a polypropylene porous body, and the porous body is impregnated with water. Note that a material other than polypropylene may be used as long as it is a porous material that transmits microwaves. Similarly, the lid 31 may be formed of a polypropylene porous body and impregnated with water.

  About the high frequency heating apparatus provided with the cooking appliance for high frequency heating apparatuses comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

When the microwave heating mode is selected and determined by the user, the microwave is emitted from the magnetron 6, and the microwave passes through the waveguide 14 and is applied to the rotating antenna 11. Then, the microwave is supplied into the heating chamber 2 while being stirred from the rotating antenna 11 rotated by the motor 18. Most microwaves pass through the heating container 30 and are absorbed directly into the food 35 or absorbed into the water in the main body 32. The main body 32 generates heat by the absorbed microwave, and heats the food 35 by heat conduction.

  Here, the amount of microwaves absorbed by the food 35 varies depending on the dielectric constant, dielectric loss angle, mass, and volume of the food 35. If the food is the same, the smaller the food with the smaller mass and volume, the greater the absorption. The amount is reduced, and the input to the food 35 is reduced as in the case of a small load in FIG. In addition, frozen food 35 such as frozen food has a small dielectric constant and dielectric loss angle and a small amount of absorption.

  That is, when heating a lightly loaded food or frozen food, if there is no absorption heating element 34, the food 35 hardly absorbs microwaves and is not heated, but by providing the absorption heating element 34, the absorption heating element 34 is Microwaves that are not absorbed by 35 are absorbed, and the food 35 is heated by heat conduction to increase the input to the food 35 as a whole, such as the input to the food 35 at the time of high load in FIG. It becomes possible.

  When the heating proceeds and the temperature of the main body 32 rises to about 100 ° C., which is the boiling point, the water in the main body 32 evaporates and begins to separate from the main body 32. When the impregnated water is reduced by evaporation, the amount of microwave absorption is reduced, and since it is not heated any more, it is maintained at about 100 ° C., which is approximately the boiling point. This prevents the food 35 from being heated to 100 ° C. or higher and scorching.

  Furthermore, especially in the case of frozen food, when the heating proceeds, the frozen portion melts, and the dielectric constant and dielectric loss angle are generally larger than in the frozen state. Therefore, the amount of food 35 that directly absorbs microwaves. Increases heating efficiency.

  Further, when the water 37 evaporates, it fills the heating container 30. This also has the effect that the food 35 can be heated with steam. The lid 31 and the main body 32 are not mechanically fixed so that the steam escapes so that the heating container 30 does not explode when filled with steam. Of course, a vapor escape hole may be provided in advance in the lid 31 or a part of the main body 32.

  As described above, in the present embodiment, the heating container 30 made of a member that transmits microwaves, and the food 35 is placed in the heating container 30, and at least a part of the heating container 30 is porous that allows microwaves to pass therethrough. The porous body contains water, which is an absorption heating element, and water absorbs a large amount of microwaves in the early stage of heating. When heating food 35 that has characteristics and low microwave absorption, the amount of microwave absorption of water during initial heating is large, so water mainly absorbs microwaves and transfers heat to food 35 by heat conduction. Then, when the temperature of the food 35 is raised, water evaporates and leaves the heating container 30, and the microwave absorption amount of the heating container 30 decreases.

  For this reason, the microwave 35 is permeated and the food 35 mainly absorbs the microwave and is heated, so that the microwave absorption efficiency such as the food 35 and the frozen food with a small load is poor and the food which does not need to be colored. 35 can be heated in a short time without scorching, and by using water as an absorption heating element, the amount of water contained in the porous body is appropriately adjusted according to the food to be heated. The heating pattern according to the food 35 can be obtained by arbitrarily switching between heating by heat conduction and heating mainly by microwaves after the evaporation of water proceeds.

  Although water is used in this embodiment mode, water other than water may be used as long as it is a liquid that easily absorbs microwaves.

  Further, by providing another member around the heating container 30 so as to prevent the vapor generated from the porous material from flowing out or coating, the vapor generated from the porous material may flow out to the outside. It fills in the heating container 30. Thereby, the food 35 can be heated with steam. The lid 31 and the main body 32 are not mechanically fixed, or a configuration in which a steam escape hole is provided in advance in the lid 31 or a part of the main body 32 so that the heating container 30 is filled with steam. Can be prevented from exploding.

  As described above, the cooking utensil for a high-frequency heating device according to the present invention can be applied to uses such as a microwave oven and an oven microwave oven as cooking utensils heated at a high frequency.

  In addition, the high-frequency heating device of the present invention can heat foods that have low microwave absorption efficiency such as small-load foods and frozen foods and that do not need to be baked without burning.

DESCRIPTION OF SYMBOLS 1 High frequency heating apparatus 30 Heating container 34 Absorption heating element 35 Foodstuff 36 Hollow part 37 Water

Claims (7)

A heating container formed of a member that transmits microwaves, and an absorption heating element that absorbs microwaves in at least a part of the heating container,
The said absorption heat generating body is provided in the position which can adjoin to the food mounting position, and can conduct heat, and the microwave absorption amount is the cooking utensil for a high frequency heating apparatus that the direction after heating progresses less than the initial stage of heating. The absorption heating element contains a heat generating material having a Curie point temperature at which the food is not burnt, and the heat generating material has a high microwave absorption amount below the Curie point temperature, and a low microwave absorption amount above the Curie point temperature. The cooking utensil for a high-frequency heating device according to claim 1. The cooking utensil for a high-frequency heating device according to claim 1 or 2, wherein a Curie point temperature of the heat generating material is equal to or lower than a heat resistant temperature of the heating container. The cooking device for a high-frequency heating device according to any one of claims 1 to 3, wherein the heating container is formed of a bag-like sheet, and the Curie point temperature of the heat generating material is equal to or lower than a heat resistant temperature of the sheet. A heating container formed of a member that transmits microwaves, and a food is placed in the heating container, and at least a part of the heating container is provided with a double wall structure having a hollow portion that transmits microwaves, The hollow part stores water as an absorption heating element,
The cooking utensil for a high-frequency heating apparatus in which the water stored in the hollow portion is provided at a position where heat can be conducted close to the food placement position, and the amount of microwave absorption is less after heating progress than at the beginning of heating. A heating container formed of a member that transmits microwaves, a food is placed in the heating container, and at least a part of the heating container is provided with a porous body that transmits microwaves. Water that is an absorption heating element is stored,
A cooking utensil for a high-frequency heating apparatus in which the water stored in the porous body is provided at a position where heat can be conducted close to the food placement position, and the amount of microwave absorption is less after heating progress than at the beginning of heating. The high frequency heating apparatus provided with the cooking appliance for high frequency heating apparatuses of any one of Claim 1 to 6.

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