JP2827860B2 - Induction heating cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high frequency heating cooker for heating a food such as food by applying an electromagnetic wave thereto.

[0002]

2. Description of the Related Art A microwave oven, which is a typical high-frequency heating apparatus, conventionally has a configuration as shown in FIG. Radio waves emitted from the magnetron 1 as a radio wave radiating part are transmitted to the heating chamber 3 via the waveguide 2 and become standing waves determined by the shapes of the heating chamber 3 and the food 4 such as food. 3 and heat the food 4. During the heating and cooking, the rotating plate 5 was rotated by the rotating motor 7 via the rotating shaft 6 so that the food was heated uniformly. At this time, the control unit 10
Has operated the magnetron 1 so as to obtain an optimum finish with respect to the weight of the food previously input.

[0003]

However, in the above-mentioned conventional configuration, the operating time of the radio wave radiating unit is controlled by the control unit only by the weight of the food regardless of whether the food is solid or liquid. Is determined, and heating cooking is performed. However, even if the food is the same weight, the time to reach the optimum temperature differs between the case where the food is a liquid such as miso soup and the case where the food is a solid such as rice. However, there is a problem that an optimum finished state cannot be realized.

[0004] Fig. 10 shows the heating time and the temperature of the cooked food when miso soup and rice are cooked. At this time, the initial temperature of the food was 20 ° C. Further, the miso soup and the rice were both weighed 130 g, and each of the containers used was 70 g. From this result, even with the same weight, the temperature rise is small in the case of miso soup. this is,
It is considered that radio waves are concentrated or reflected on the surface due to the influence of dielectric constant, electric resistance, ionic conductivity or the like, or the effect of salt content of miso soup. But,
In the case of rice, since the above-mentioned influence is small, it is considered that the temperature rise is larger than that in the case of miso soup where radio waves enter deeply. That is, in the case of miso soup, the optimum finishing temperature was about 77 ° C. and the heating time required for it was about 120 seconds, whereas in the case of rice, the optimum finishing temperature was about 91 ° C. and the time required was about 90 seconds. Therefore, the temperature rise rate of rice was about 1.7 times as large as that of miso soup. For this reason, in the conventional high-frequency heating cooker, the time to reach the optimum temperature is different even with the same weight, so in order to prevent unevenness in the finish, the cooking time should be between the time when the miso soup and rice are in the optimal finish state. I was cooking. As a result, there was a problem that the rice was too warm and the miso soup was in a slimy finish.

FIG. 11 shows the relationship between cooking time and the output of the humidity sensor when miso soup and rice are warmed up under the conditions shown in FIG. According to the figure, steam is hardly generated in the case of rice, but steam is generated in a short time in the case of miso soup. This is considered to be due to the effect that the miso soup is a liquid, and that the surface is concentrated and heated due to the influence of salt and the like. Therefore, when the output of the humidity sensor reaches a certain level, the conventional high-frequency heating cooker that stops cooking is overheated in the case of rice, and conversely, in the case of miso soup, it becomes a lukewarm finished state. was there.

The present invention solves the above-mentioned problems, and determines the state of the food without contact with the food using a vibration detector or a current detector, and adjusts the cooking time so as to obtain an optimal temperature state. Therefore, an object of the present invention is to always realize an optimal finished state regardless of the state of the food.

[0007]

In order to solve the above-mentioned problems, a high-frequency heating cooker according to the present invention has a configuration described later.

That is, a heating chamber for heating and cooking the food, a radio wave radiating section for radiating an electromagnetic wave to the food stored in the heating chamber, and a guide for guiding the electromagnetic wave radiated from the radio wave radiating section into the heating chamber. Wave tube, a rotating dish for installing the food, a rotating shaft that rotatably supports the rotating dish, a motor that rotates the rotating shaft, and a vibration detector that detects reverberation vibration of the rotating dish, The apparatus includes a discriminating unit for discriminating whether the food is liquid or solid based on a signal from the vibration detector, and a control unit for controlling an operation time of the radio wave radiating unit based on a result of the discriminating unit.

A heating chamber for heating and cooking the food, a radio wave radiating section for radiating electromagnetic waves to the food contained in the heating chamber, and a guide for guiding the electromagnetic wave radiated from the radio wave radiating section into the heating chamber. A corrugated tube, a rotating dish for installing the food, a rotating shaft for rotatably supporting the rotating dish, a motor for rotating the rotating shaft, a weight sensor for detecting a weight of the food, and the weight A calculation unit for calculating a signal from the sensor; a determination unit for determining whether the food is liquid or solid based on the signal from the weight sensor; and an operation time of the radio wave radiating unit controlled based on a result of the calculation unit and the determination unit. And a control unit that performs the control.

A heating chamber for heating and cooking the food, a radio wave radiating section for radiating electromagnetic waves to the food stored in the heating chamber, and a guide for guiding the electromagnetic wave radiated from the radio wave radiating section into the heating chamber. A corrugated tube, a rotating plate for installing food, a rotating shaft for rotatably supporting the rotating plate, a motor for rotating the rotating shaft, a current detector for detecting a current of the motor, and the current A determination unit that determines whether the food is liquid or solid based on a current change signal of a detector, a weight sensor provided at a lower portion of the rotating shaft that detects the weight of the food, and a signal from the weight sensor. And a control unit that controls the operation time of the radio wave radiating unit based on the results of the calculating unit and the determination unit.

Further, a reverberation vibration after the food is rotated in one direction for a predetermined time and stopped is detected by the vibration detector, and the determination unit determines whether the food is liquid or solid. And

Further, the cooking object is rotated in one direction for a certain period of time, and then the reverberation vibration after being rotated and stopped in the opposite direction is detected by the signal detector. Or a solid state.

[0013]

In the high frequency heating cooker of the present invention, the food is vibrated by stopping the rotation of the food, and the time change of the generated vibration is detected by a vibration detector, a current detector, or a weight sensor. This makes it possible to determine whether the food is liquid or solid. That is, if the food is liquid, the vibration generated when the rotation is stopped continues for a long time, and if the food is solid, it disappears in a short time. As a result, the state of the cooked food can be determined, and the cooking time can be adjusted according to the state of the cooked food. As a result, an optimum finished state can be implemented.

[0014]

Embodiments of the present invention will be described below with reference to the drawings.

(Embodiment 1) FIG. 1 is a front sectional view of a high frequency heating cooker according to the present invention. The same components as those in the conventional example are given the same numbers. Radio waves emitted from the magnetron 1 as a radio wave radiating unit are introduced into the heating chamber 3 via the waveguide 2 and heat the food 4. At this time, the reverberation vibration of the rotating plate 5 is detected by the vibration detector 8. The vibration at this time was given by installing the food 4 on the rotating plate 5 which stops rotating by the motor 7. Further, the discriminating unit 9 discriminates the state of the cooked food based on the time change of the reverberation vibration obtained from the vibration detector 8, and the control unit 10 controls the time for operating the radio wave radiating unit based on the result of the discriminating unit 9.

FIGS. 2 and 3 show the elapsed time and the rotation of the rotating plate 5 as a result of measuring the vertical vibration of the rotating plate 5 using a laser distance meter as the vibration detector 8 in the high-frequency cooking device of the present invention shown in FIG. The vibration (vertical movement of the rotating plate) is shown.

FIG. 2 shows the vibration (vertical movement) of the rotating plate 5 detected by the vibration detector 10 when 130 g of miso soup (liquid) is added to a 70 g container so that the total amount becomes 200 g. For 7 seconds after the start of the measurement, the rotating plate 5 is in a stationary state,
No vertical movement of the rotating plate 5 is observed. However, the subsequent 10
When the rotating plate was rotated so as to make one rotation in one direction per second, the vertical movement of the rotating plate fluctuated almost in a sine curve. When the rotation was stopped about 17 seconds after the start of the measurement, the rotating plate vibrated up and down in a wavy manner. In order to make this vibration more visible, the vertical movement of the rotating plate after rotation has been stopped is shown in an enlarged manner below. From this figure, even after the rotation has stopped,
The rotating dish vibrated up and down, and the amplitude of the up and down movement decreased with time, but the frequency was almost constant.

In FIG. 3, rice (solid) is placed in a 70 g container.
The vertical movement of the rotating plate 5 detected by the vibration detector 10 when 30 g is added to make the total 200 g is shown. For 7 seconds after the start of the measurement, the rotating plate 5 is stationary, and no vertical movement of the rotating plate is observed. However, when the rotating dish was rotated so as to make one rotation in one direction for 10 seconds thereafter, the vertical movement of the rotating dish fluctuated almost in a sine curve, as in the case of the liquid shown in FIG. When the rotation was stopped about 17 seconds after the start of the measurement, the turntable vibrated slightly up and down, but was almost still. In order to make it easier to see the vibration after the rotation is stopped, the vertical movement of the rotating plate after the rotation is stopped is enlarged below. According to this figure, after the rotation is stopped, the rotating plate hardly vibrates up and down.

According to these results, the vibration state after the object is vibrated changes depending on the state of the cooked food, and largely continues in the case of miso soup (liquid) and almost continuously in the case of rice (solid). do not do. As a result, discrimination could be made simply by detecting the vibration.

Conventionally, for example, when 130 g of a liquid cooked product such as miso soup and 130 g of a solid cooked product such as rice are put in a 70 g container and the total is 200 g, the time required to reach the optimum finish is shown in FIG. Because it is different as shown,
In the case of the conventional miso soup, the time for activating the radio wave radiating section is set in the middle of the time for the conventional miso soup and rice to reach the optimum finishing temperature.

However, as described above, since the state of the food can be easily determined, in the present invention, for example, when the food is 130 g and the container is 70 g,
It is 15% longer than the conventional cooking time (operating time of the radio wave radiating unit) of 105 seconds, and is 15% for solid food such as rice.
By reducing the percentage by%, it was possible to bring the food to an optimum finish. In other words, by setting the heating time to be longer for liquid and shorter for solid according to the state of the food, an optimum finished state can always be obtained regardless of the state of the food.

(Embodiment 2) In FIG. 4, in order to increase the vibration applied to the food, the rotating plate is rotated in one direction for about 10 seconds and then stopped in the opposite direction for about several seconds to stop the vibration. FIG. The upper figure shows the result when 130 g of miso soup (liquid) is added to a 70 g container to make a total of 200 g. The lower figure shows the result when 130 g of rice (solid) is added to a 70 g container to make a total of 200 g. Is shown. As a result, in the case of miso soup (liquid), when rotated only in one direction, the amplitude is increased about twice as compared with FIG. 2, but in the case of rice (solid), almost no effect is observed. Did not. As a result, rotating the food in one direction for a certain period of time and then rotating the food in the opposite direction to stop the food was more effective in determining the state of the food.

Since the state of the food can be determined more accurately, the same as in the first embodiment, that is,
Depending on the state of the food, by setting the heating time longer if the liquid is liquid and shorter if the liquid is solid, an optimal finished state can always be obtained regardless of the state of the food.

(Embodiment 3) FIG. 5 shows a configuration diagram of a high-frequency heating cooker in which a weight sensor 11 is used as the vibration detector 8. The weight sensor 11 as the vibration detector 10 has a diameter of about 3
Two alumina substrates of 0 mm (thickness of about 0.5 mm to 0.7 mm)
mm), the periphery of which was fixed with an adhesive layer, and a circular electrode (diameter: about 11 mm) was formed at the center of the inner surface. At this time, the distance between both electrodes was about 45 μm. The weight of the object placed on the rotating plate 5 is transmitted to the lower alumina substrate via the rotating shaft 8. The alumina substrate is deformed by this force. Due to this deformation, the capacitance formed by the two circular electrodes changes, and the weight of the object is detected as a change in the capacitance. This capacitance was detected as a frequency using a CR transmitter.

FIG. 6 shows the measurement results of the vibration detector 8 when the rotating dish is rotated in one direction for 10 seconds and then stopped in the opposite direction using the high-frequency cooking device shown in FIG. That is, an enlarged view of the detected frequency is shown. The above figure shows 70
Add 130g of miso soup (liquid) to a container of 2g, and add a total of 200g.
g, the lower figure shows the result in the case of adding 130 g of rice (solid) to a 70 g container to make the total 200 g. As a result, while the frequency fluctuates by about 20 Hz in the case of a liquid, almost no change is observed in the case of a solid. In other words, by observing the change in frequency, it was possible to discriminate between a solid and a liquid, and the same result as in the second embodiment was obtained.

As a result, as described in the first and second embodiments, the heating time is set to be longer for liquids and shorter for solids depending on the state of the food, so that the heating time is always optimal regardless of the state of the food. A good finish was obtained. Also,
The combined use of the weight sensor and the vibration detector also has the advantage of eliminating the trouble of inputting the weight of the food one by one.

(Embodiment 4) FIG. 7 shows a high-frequency cooking device for heating an object using a current detector for detecting a current flowing to a motor for detecting vibration of a rotating dish. Even after the motor stops, the rotating shaft of the motor rotates due to the vibration of the food, and a current is generated in the motor by electromagnetic induction. Accordingly, the rotation of the rotating shaft of the motor can be detected by detecting this current.

FIG. 8 shows the measurement of the current detector 13 when the rotating dish 5 is rotated in one direction for 10 seconds and then stopped in the opposite direction using the high-frequency cooking device shown in FIG. An enlarged view of the result is shown. The upper figure shows 130 g of miso soup (liquid) added to a 70 g container to make a total of 200 g. The lower figure shows 130 g of rice (solid) in a 70 g container.
In addition, the results when the total is 200 g are shown. As a result, the vibration detector 8 is used as the second embodiment.
The same results were obtained as when the distance meter and the weight sensor shown in FIGS.

As a result, as described in Embodiments 1, 2 and 3, the heating time is set longer for liquids and shorter for solids, regardless of the state of the food, depending on the state of the food. An optimal finish was always obtained.

When the vibration detector detects the vibration of the food itself instead of the above-mentioned vertical movement of the plate, the same effect as that of the third embodiment can be obtained. Since the state of the cooked food can also be determined by direct detection, as described in the first, second, and third embodiments, the heating time according to the state of the cooked food is set to be longer for liquid and shorter for solid. Regardless of the state of the food, the optimum finished state was always obtained.

As described above, by using a distance meter, a weight sensor, a current detector, or the like as the vibration detector, the state of the cooked food can be easily determined in a non-contact state with the cooked food. The cooking time was adjusted according to the state, and an optimum finished state could be obtained.

[0032]

As described above, according to the high frequency heating cooker of the present invention, the following effects can be obtained.

(1) After the food is rotated in one direction for a certain period of time, the vibration after stopping is different depending on the state of the food, so that the vibration is detected by the vibration detector, and the discrimination unit detects the vibration. Since the state can be easily determined, by adjusting the heating time by the control unit according to the state of the food, an optimum finished state can be always provided regardless of the state of the food.

(2) By rotating the food in one direction for a certain period of time and then rotating it in the opposite direction and stopping it, a large vibration can be obtained, so that the state of the food can be determined more efficiently and accurately. Therefore, by adjusting the cooking time by the control unit, a more optimal finished state can be provided regardless of the state of the food.

(3) By using the vibration detector as a weight sensor, the state of the cooked food can be determined, and it is not necessary to input the weight of the cooked food. Therefore, the cooking time can be adjusted by the control unit to adjust the cooking time. Regardless of the state of the object, a more optimal finished state can be provided.

(4) The state of the cooked food can be determined by detecting the current of the motor with the current detector. Therefore, by adjusting the cooking time by the control unit, a more optimal state can be obtained regardless of the state of the cooked food. Can provide the finished state.

[Brief description of the drawings]

FIG. 1 is a configuration diagram of a high-frequency heating cooker according to one embodiment of the present invention.

FIG. 2 is a heating characteristic diagram of the high-frequency heating cooker.

FIG. 3 is a heating characteristic diagram of the high-frequency heating cooker.

FIG. 4 is a heating characteristic diagram of a high-frequency heating cooker according to another embodiment of the present invention.

FIG. 5 is a configuration diagram of a high-frequency heating cooker according to another embodiment of the present invention.

FIG. 6 is a heating characteristic diagram of the high-frequency heating cooker.

FIG. 7 is a configuration diagram of a high-frequency heating cooker according to another embodiment of the present invention.

FIG. 8 is a heating characteristic diagram of the high-frequency heating cooker.

FIG. 9 is a configuration diagram of a conventional high-frequency heating cooker.

FIG. 10 is a heating characteristic diagram of a conventional high-frequency cooking device.

FIG. 11 is a heating characteristic diagram of a conventional high-frequency heating cooker.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Radio wave radiating part 2 Waveguide 3 Heating chamber 4 Cooking thing 5 Rotating dish 6 Rotating shaft 7 Motor 8 Vibration detector 9 Judgment part 10 Control part 11 Weight sensor 12 Calculation part 13 Current detector

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) F24C 7/02 310 F24C 7/02 315

Claims (5)

(57) [Claims] A heating chamber for heating and cooking the food; a radio wave radiating section for radiating an electromagnetic wave to the food stored in the heating chamber; and a guide for guiding the electromagnetic wave radiated from the radio wave radiating section into the heating chamber. A corrugated tube, a rotating dish for installing food,
A rotating shaft that rotatably supports the rotating plate, a motor that rotates the rotating shaft, a vibration detector that detects reverberation vibration of the rotating plate, and a cooking object that is in a liquid state or a solid state according to a signal of the vibration detector. A high-frequency heating cooker comprising: a determination unit that determines whether the operation is performed; and a control unit that controls an operation time of the radio wave emission unit based on a result of the determination unit. 2. A heating chamber for heating and cooking the food, a radio wave radiating section for radiating an electromagnetic wave to the food stored in the heating chamber, and a guide for guiding the electromagnetic wave radiated from the radio wave radiating section into the heating chamber. A corrugated tube, a rotating dish for installing food,
A rotation shaft that rotatably supports the rotation plate, a motor that rotates the rotation shaft, a weight sensor that detects the weight of the food, and a calculation unit that calculates a signal of the weight sensor,
High frequency heating comprising: a discriminating unit for discriminating whether the food is liquid or solid based on a signal from the weight sensor; and a control unit for controlling an operation time of the radio wave radiating unit based on a result of the calculating unit and the discriminating unit. Cooking device. 3. A heating chamber for heating and cooking the food, a radio wave radiating section for radiating an electromagnetic wave to the food stored in the heating chamber, and a guide for guiding the electromagnetic wave radiated from the radio wave radiating section into the heating chamber. A corrugated tube, a rotating dish for installing food,
A rotating shaft that rotatably supports the rotating plate, a motor that rotates the rotating shaft, a current detector that detects a current of the motor, and a food that is in a liquid state or a solid state according to a current change signal of the current detector. A determination unit for determining whether the weight of the food is provided at a lower portion of the rotating shaft, a calculation unit for calculating a signal from the weight sensor, and a result of the calculation unit and the determination unit And a control unit for controlling the operation time of the radio wave radiating unit. 4. A method according to claim 1, wherein said vibration detector detects reverberation vibration after rotating the food in one direction for a predetermined time and stopping the food, and determining whether the food is liquid or solid by the determination unit. Item 1
A high frequency heating cooker according to claim 2 or claim 3. 5. The reverberation vibration after the food is rotated in one direction for a predetermined time and then stopped in the opposite direction is detected by the vibration detector. The high-frequency heating cooker according to claim 1, wherein the cooker determines whether the cooker is in a solid state.