JP2936966B2 - Cooking device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating and cooking apparatus such as a microwave oven for cooking an object to be heated such as food with electric or gas energy.

[0002]

2. Description of the Related Art Conventionally, as a cooking device such as a microwave oven, for example, one having a configuration shown in FIG. 5 has been put to practical use.

FIG. 5 is a sectional view showing the structure of a microwave oven. In FIG. 1, a food 3 is placed inside a housing 1 on a turntable 2 which is a food placing portion for performing dielectric heating. The oven 4 is provided with a heater 5 for heating the food 3 by generating an infrared ray by heating the upper surface of the oven 4 and giving a radiation energy of an infrared wavelength to the food 3 as shown by an arrow in the figure. On the other hand, the heater 6 provided below the turntable 2 is a so-called sheath heater, which heats the air in the oven 4 and gives the food 3 heating energy via the air. Reference numeral 7 denotes a motor for driving the turntable. Further, a magnetron 8 which is a radio wave heating means for radio wave heating by a high frequency radio wave of 2450 MHz is provided, and a radio wave is supplied to the oven 4 via a waveguide 9 to heat the food 3 by radio wave. The magnetron 8 is supplied with high-voltage power by the drive unit 10, oscillates, and generates the above-described high-frequency radio wave. Reference numeral 11 denotes a cooling fan for these heat-generating components.

Such a conventional microwave oven heats and cooks food by heating the inside of the food by dielectric heating of high-frequency radio waves, radiant heating near the surface layer by infrared rays, and heating by heat transfer from high-temperature air near the food. It is used for reheating (rewarming) food, cooking in an oven or grilling, etc., especially for reheating cold rice or soup or confectionery dishes such as cakes. It was a very suitable cooking device.

[0005]

On the other hand, dietary habits in recent years have changed greatly in response to changes in social situations.
In particular, advances in the manufacturing, preservation, and distribution techniques of frozen foods and refrigerated foods have greatly advanced the distribution and spread of cooked foods or equivalent foods. Therefore, the eating habits in recent years have been changed to simple and rational ones centered on cooked foods, and demands for cooking appliances have also changed to those centered on reheating cooking.

[0006] Under such circumstances, the conventional heating cooking device cannot perform sufficient reheating cooking due to its heating mechanism. That is, cooked foods are a wide variety such as oily foods such as fried, fried or tempura, vegetable foods such as raw vegetables and boiled vegetables, and boiled and steamed foods,
Simply heating to a predetermined temperature (for example, 100 ° C.) with a conventional cooking heating device such as radio wave heating or infrared radiation heating,
It is difficult to draw out the deliciousness of the ingredients and to perform healthy cooking while maintaining the nutrients alone, and a cooking apparatus capable of reheating suitable for various conditions of the ingredients is required.

[0007]

The present invention has the following arrangement to solve the above-mentioned problems. That is, an oven for storing an object to be heated, first radiating means for supplying radiant energy of visible light or shorter wavelength to the oven, and a second radiant means for supplying radiant energy of infrared light or longer wavelength to the oven. Radiating means, radio wave heating means for supplying dielectric heating radio waves to the oven, and a control unit for controlling them, wherein the control unit
The radiating means, the second radiating means, and the electric wave heating means are simultaneously or individually selectively operated to heat and cook the object to be heated.

The second configuration comprises a detecting section for detecting information on the object to be heated, such as initial conditions such as the type, initial temperature, shape, and weight of the object to be heated, and intermediate conditions during the heating process; A heating object determining unit configured to determine a heating processing condition of the heated object based on at least one signal of the detection unit and the operation command unit; and a control unit configured to control the first radiation based on a signal of the heated object determining unit. Means, the second radiation means, and the radio wave heating means are selectively operated.

In a third configuration, air heating means for heating the temperature of the air in the oven chamber and blowing hot air to the object to be heated is provided, and the first radiating means and the second radiating means are controlled by the control unit. Means and a radio wave heating means.

In a fourth configuration, a visible light generating means and an ultraviolet light generating means are provided in the first radiating means, and the object to be heated is irradiated with radiation energy of a visible light wavelength and energy of an ultraviolet light wavelength. I have.

In a fifth configuration, all the heating means of the air heating means, the first radiating means, the second radiating means, and the radio wave heating means are provided at least at a position above the mounting table of the object to be heated. It is configured to be exposed to the oven.

In a sixth configuration, a mirror surface for reflecting the radiant energy of the first radiating means or a reflecting means similar thereto is provided on at least the upper surface of the oven to reflect the radiant energy of visible light or a shorter wavelength. .

In a seventh configuration, the first and second radiating means are constituted by a single radiating means, and power adjusting means for adjusting the amount of power supplied to the radiating means is provided. The configuration is such that the wavelength of the radiant energy is adjusted.

[0014]

According to the above construction, the cooking device of the present invention has the following functions.

That is, an oven, first radiation means for supplying radiant energy of visible light or shorter wavelength, second radiant means for supplying radiant energy of infrared ray or longer wavelength, and radio wave heating means The control unit controls the first radiating unit, the second radiating unit, and the radio wave heating unit simultaneously or individually and selectively heats and heats the object to be heated.
The wavelength of the heating energy supplied to the object to be heated is adjusted according to the conditions such as the shape and the storage state, and the heating process is optimally selected to achieve the desired cooking completion state according to the object to be heated. I do.

[0016] In addition, there is provided a detecting section for detecting information on an object to be heated, an operation command section, and a means for determining an object to be heated for determining heating conditions of the object to be heated. With the configuration in which the control unit selectively operates the first radiating unit, the second radiating unit, and the radio wave heating unit based on the signal of the determining unit, the type and temperature of the object to be heated are automatically determined based on the operation of the operator. The heating energy is adjusted to the wavelength corresponding to the conditions such as the shape, the storage state, and the like, and the heating process is optimally selected so that the desired cooking completion state corresponding to the object to be heated is obtained.

Further, there is provided air heating means having a third structure for heating the temperature of the air in the oven chamber and blowing hot air to the object to be heated, and the control section controls the first radiating means and the second radiating means. , And a structure that is selectively operated together with the radio wave heating means, to perform heat transfer heating to the object to be heated by hot air and to promote the heat transfer, and to apply heat to the object according to conditions such as the type, temperature, shape, and storage state of the object to be heated. The wavelength of the heating energy supplied to the object to be heated is adjusted, and the heating process is optimally selected so as to achieve a desired cooking completion state in accordance with the object to be heated, and heating is performed.

In the fourth structure, the first radiating means is provided with a visible light generating means and an ultraviolet light generating means, and the object to be heated is irradiated with the radiation energy of the visible light wavelength and the energy of the ultraviolet light wavelength. In particular, heat energy to be sterilized or modified by radiant energy in the ultraviolet region wavelength, and then heating energy to be supplied to the material to be heated according to conditions such as the type, temperature, shape, and storage state of the material to be heated Is adjusted, and the heating process is optimally selected so as to achieve a desired cooking completion state according to the object to be heated, followed by heating and cooking.

Further, all the heating means of the air heating means, the first radiating means, the second radiating means, and the radio wave heating means of the fifth configuration are provided at least at a position above the mounting table of the object to be heated. With the configuration facing the oven, the installation structure to the oven can be simplified even if many of these heating means are provided, and unnecessary heating of the turntable, the bottom of the oven, etc. is reduced and the heating efficiency is increased. The wavelength of the heating energy supplied to the object to be heated is adjusted according to conditions such as the type, temperature, shape, and storage state of the object to be heated, and the heat treatment process is in a desired cooking completed state according to the object to be heated. Cooking to choose the best.

According to a sixth aspect of the present invention, a mirror surface for reflecting the radiant energy of the first radiating means or a reflecting means similar thereto is provided on at least the upper surface of the oven to reflect the radiant energy of visible light or a shorter wavelength. In particular, it prevents short-wavelength radiant energy from heating oven walls other than the object to be heated, enabling efficient heating, and
The wavelength of the heating energy supplied to the object to be heated is adjusted according to conditions such as the type, temperature, shape, and storage state of the object to be heated, and the heat treatment process is in a desired cooking completed state according to the object to be heated. Cooking to choose the best.

Further, in the seventh configuration, the first and second radiating means are constituted by a single radiating means, and a power adjusting means for adjusting the amount of power supplied to the radiating means is provided. By adjusting the wavelength of radiant energy,
From a single radiating means, the power is increased to radiate energy of a wavelength corresponding to the first radiating means, while the power is reduced to radiate energy of a wavelength corresponding to the second radiating means. Therefore, since it is a single radiation means, the structure of the heating apparatus can be simplified, and the wavelength of the heating energy supplied to the object to be heated is adjusted according to conditions such as the type, temperature, shape, and storage state of the object to be heated. Then, the heating process is optimally selected and cooked so as to be in a desired cooking completion state according to the object to be heated.

[0022]

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

FIG. 1 is a block diagram showing one embodiment of the present invention. In FIG. 1, a food 21 that is an object to be heated stored in an oven 20 includes a first radiating unit 23, a second radiating unit 24, and an air heating unit 2 controlled by a control unit 22.
5. Heating energy is supplied by the radio wave heating means 26. The control unit 22 includes a heated object determination unit 27.
, A signal for heating and cooking the object to be heated 21 for determining the heating operation of the plurality of heating means described above is received, and the heating operation of these heating means is controlled. The object-to-be-heated determining means 27 receives an operation signal (food 2
1 for detecting known information and desired finishing conditions input by an operator and information relating to food 21
9, the type, size, weight, shape, initial temperature, storage of the food 21 by inputting the detection signal (information on the food 21 that the operator cannot input as the command signal from the operation command unit 28 or input is troublesome) It is configured to receive information on conditions and the like and command information on a desired finished state as a purpose of heating and cooking, and send a heating processing signal to be controlled to the control unit 22. Further, the first radiating means 23 is a very short wave radiating means 30 for radiating radiation energy having a wavelength in the ultraviolet region.
And short-wave radiating means 31 for radiating radiant energy having a wavelength in the visible light region, and a configuration capable of selectively and independently irradiating the food with the energy in the visible light region and the energy in the visible light region. It has become.

With the heating and cooking apparatus having such a configuration, the food 21 is subjected to the heating process by selecting the most preferable heating means based on information on the state such as the type and initial temperature and the finished state desired by the operator. be able to.

Among the heating means, the radiant energy generated by the first radiating means 23 is equal to or less than the wavelength in the visible light range, so that the energy reaches a deep portion of the food 21 as compared with the second radiating means 24. . That is, the radiant energy of the second radiant means 24 is absorbed by a relatively surface layer portion of the food 21, whereas the radiant energy of the first radiant means 23 reaches a considerably deep portion of the food 21 and is absorbed. . The electric wave heating means 26 heats a deeper portion of the food 21 than the first radiating means 23. Therefore, by these heating means, the food 21 can perform the most optimal heating cooking according to the initial state and the desired finished state.

FIG. 2 is a schematic view for explaining the above-mentioned heating mechanism, and those having the same reference numerals as those in FIG. 1 are the corresponding components.
In FIG. 2, the heating energy given to the food 21 reaches the food 21 from the first radiating means 23, the second radiating means 24, the air heating means 25, and the radio wave heating 26 as shown by the arrow in the figure and is absorbed. Is done.

The air heating means 25 provides the food 21 with a heating mechanism for transmitting the thermal energy of the heated air by contact conduction. Therefore, this heating energy is absorbed by the outermost surface of the food 21. Next, the radiation energy (energy in the infrared region wavelength) of the second radiation means 24 is absorbed in the vicinity of the surface layer of the food 21 as shown in FIG. Since the radiant energy of the first radiating means 23 is radiant energy of a wavelength in the visible light region and is about 1 μm or less, it reaches a position deeper than the second radiating means 24 as shown in FIG. 2 and is absorbed. Further, the radio wave heating means 26 is 2450 as is well known.
The heating energy is given to the food 21 by the dielectric heating action by the high frequency electric field of MHz. Therefore, as shown in FIG. 2, the food reaches the position deeper than the first radiation means 23 and is absorbed by the food 21. As is apparent from the difference in the energy reaching depth in the food shown in the schematic diagram, each of the heating means 23 to 26 has a different heating energy absorption mechanism from the food 21. Therefore, by combining these heating means from the viewpoint of the wavelength of the heating energy to constitute the heating process of the food 21, the optimal heating process according to the type and the initial temperature of the food 21, or the initial state such as the shape and the weight. Can be realized, and as a result, heating cooking that can achieve the most desirable finished state can be performed. For example, heating cooking by the first radiating means 23, which has less energy absorption on the surface of the food, is suitable for heating cooking that desirably has less brown spots on the surface or heating cooking that suppresses discoloration of vegetables. Also,
The heating cooking by the second radiating means 24 is suitable for the heating cooking of the toast or the like in which the surface brown is important. Furthermore, air heating means 2 is used for cooking sweets such as large cakes and cookies.
Atmospheric heating according to 5 is suitable. The radio wave heating means 26 is suitable for simply warming rice or the like.

As described above, each of the heating means 23 to 25 is configured to be freely selected and used as a heating means in accordance with the state of the food, because of its unique heating mechanism. Of course, it is natural that the two or three heating means can be simultaneously heated or sequentially heated temporally, and it depends on the conditions such as the type, initial temperature, weight, and shape of the food 21. Therefore, comprehensive simultaneous or sequential heating cooking can be performed so that optimum heating cooking can be performed. Therefore, it is possible to perform heating cooking most suitable for various prepared foods. That is, it is possible to realize heating cooking that effectively brings out the taste of the cooked food, or heating cooking that modifies or maintains the components of the food (eg, vitamins, fibers, and oil components) to be healthy.

FIG. 3 is a sectional view of the configuration of the heating and cooking apparatus according to the present invention, and components having the same reference numerals as those in FIGS. 1 and 5 are corresponding components.

In FIG. 3, a heating means storage section 33 is provided on the upper surface of the oven 20 and partitioned by a shield member 32. The first radiating means 23, which is composed of the extremely short wave radiating means 30 and the short wave radiating means 31, and the second radiating means. Means 24, air heating means 2
5a and 25b are stored. The radio wave heating means 26 is configured to supply high frequency radio waves from the side of the oven 20 through the waveguide 9 as shown in FIG.
3. The second radiating means 24 and the air heating means 25a, 25b are configured to be isolated from high frequency radio waves. These heating means perform the heating and cooking operation described with reference to the block diagram of FIG. On the upper surface and side surfaces of the oven 20, there are provided mirror members 34, 35a, and 35b, which reflect the short-wavelength radiant energy generated by the first radiating means or have a surface state equivalent thereto, so that the short-wavelength radiant energy is high. It is transmitted and absorbed by the food 21 with efficiency. Of course, a reflection member may be provided on the bottom surface of the turntable 2 or the oven 20 if necessary for higher efficiency.

As a detector for detecting state information of the food 21, a non-contact sensor 29b for detecting information such as the shape, color and temperature of the food 21 in a non-contact manner and a weight sensor 29a for detecting the weight thereof are provided. Food (heated object) discriminating means 2
7 to send the detection signal. The control unit 22 and the food discriminating means 27 can be easily realized by an electronic control circuit centered on a semiconductor element having a logical operation function such as a microcomputer, so that the detailed configuration is not disclosed, but as shown in the figure. With the configuration in which a signal from the operation command unit 28 is provided to the electronic control circuit, the heating cooking device in FIG.
The heating cooking operation described with reference to the block diagram can be performed, and a heating cooking device that performs optimal heating cooking according to the type of cooked food and the like and realizes deliciousness and health can be provided.

FIG. 4 is a sectional view showing the construction of another embodiment of the present invention, and the same reference numerals as those in FIG. 3 denote corresponding components.

In FIG. 4, first and second radiating means 2
3 and 24 are constituted by a single multi-wavelength radiation means 36. The multi-wavelength radiating means 36 is configured such that the power supply is adjusted by the power adjusting means 37. When large power is supplied by the power adjusting means 37, the multi-wavelength radiating means 36 becomes high in temperature and generates short-wavelength radiant energy, and the temperature becomes low as the supplied power decreases, so that the wavelength of the radiant energy becomes long. Therefore, the control unit 2
Since the power adjusting means 37 controls and adjusts the supplied power according to the control signal from the control unit 2, the multi-wavelength radiating means 36 selectively gives radiant energy of various wavelengths to the food 21 according to the control signal of the control unit 22. Thus, it is possible to provide a heating and cooking apparatus that performs the heating and cooking operation described in the block diagram of FIG. 1 and performs optimal heating and cooking according to the type of cooked food, and realizes deliciousness and health.

[0034]

As described above, the cooking device of the present invention has the following effects.

The control section controls the first radiating means, the second radiating means, and the radio wave heating means simultaneously or individually and selectively to heat and heat the object to be heated. The wavelength of the heating energy supplied to the object to be heated can be adjusted according to conditions such as the shape and the storage state. Therefore, especially oils, vegetables, baked goods,
The heat treatment process of cooked foods such as starch foods can be made into a heat cooking process that can reproduce health and taste according to their type, shape or amount, and it will be a cooking completion state desired by the user As described above, it is possible to realize a heating cooking device capable of optimally selecting and cooking by heating, so that a heating cooking device suitable for a recent or future dietary life can be provided.

In the second configuration, the control section selectively operates the first radiating means, the second radiating means, and the radio wave heating means based on a signal from the object to be heated determination means, so that the operation can be performed by the operator. Based on the heat treatment process of cooked foods, the heating energy of the desired wavelength is automatically adjusted to reproduce the health and taste according to their type, shape or amount, and according to the object to be heated It is possible to provide a heating cooking device capable of performing automatic heating cooking so as to attain a desired cooking completion state.

In the third structure, the heat transfer to the object to be heated by the air heating means is performed and promoted, and the object to be heated is controlled according to the conditions such as the type, temperature, shape, and storage state of the object to be heated. By adjusting the wavelength of the heating energy supplied to the food, the heating process is optimally selected so that the desired cooking completion state according to the object to be heated is obtained, and the heating process is performed. To adjust the heating energy to the desired wavelength so that health and taste can be reproduced according to the type, shape, or amount of the product, and to achieve faster cooking and mass cooking by heat transfer heating and its promotion. It is possible to provide a heating cooking device that can perform heating and cooking. Therefore, optimal heating and cooking of the cooked food can be performed at high speed and in large quantities.

In addition, the fourth configuration of irradiating the object with the radiation energy of the visible light wavelength and the energy of the ultraviolet light wavelength makes it possible to sterilize or modify the object by the radiation energy of the ultraviolet region wavelength. Performing, on that, the type of the object to be heated, temperature, shape, adjusting the wavelength of the heating energy supplied to the object to be heated according to conditions such as storage state,
It is possible to realize a heating cooking device capable of optimally selecting the heating process so as to be in a desired cooking completion state according to an object to be heated and performing heating cooking. Therefore, the heat treatment process of the cooked food is adjusted to the desired wavelength heating energy so that it can be reproduced with health and taste, and further sanitary according to their type, shape or amount, and optimal. A heating cooking device capable of performing heating cooking can be provided.

In the fifth configuration, all the heating means are provided at least above the mounting table of the object to be heated and are exposed to the oven, so that the structure is simplified and unnecessary portions are heated. The heating efficiency can be increased by reducing the heating efficiency.Moreover, the wavelength of the heating energy supplied to the object to be heated is adjusted according to conditions such as the type, temperature, shape, and storage state of the object to be heated, and the heat treatment process is performed. It is possible to provide a heating cooking device that can optimally select and cook by heating so as to obtain a desired cooking completion state according to an object to be heated.

Further, according to the sixth structure, a mirror surface or a reflecting means for reflecting the radiant energy of the first radiating means is provided on at least the upper surface of the oven, and reflects the radiant energy of visible light or shorter wavelength. In particular, it prevents radiation energy of a short wavelength from heating oven walls other than the object to be heated, thereby enabling efficient heating, and also allows the object to be heated according to conditions such as the type, temperature, shape, and storage state of the object to be heated. Provided is a heating cooking device that can adjust the wavelength of heating energy supplied to a heated object, and select and optimally perform a heat treatment process to achieve a desired cooking completion state according to an object to be heated. be able to. Therefore, the cooked food can be cooked efficiently and rich in health, and can be cooked while realizing the deliciousness. Therefore, a heating cooker capable of greatly improving the eating habits in recent years can be realized.

In the seventh structure, the first and second radiating means are constituted by a single radiating means, and the wavelength of the radiant energy is adjusted by adjusting the amount of supplied electric power. And adjusting the wavelength of heating energy supplied to the object to be heated according to conditions such as the type, temperature, shape, and storage state of the object to be heated, and performing the heat treatment process according to the object to be heated. It is possible to realize a heating cooking apparatus capable of optimally selecting and heating cooking to be in a completed state. Therefore, the cooked food can be cooked while being rich in health and realizing the deliciousness, and a cooking device capable of greatly improving the eating habits in recent years can be realized with a simple configuration. .

[Brief description of the drawings]

FIG. 1 is a block diagram of a cooking device according to an embodiment of the present invention.

FIG. 2 is a schematic view of a heating cooking mechanism of the heating cooking device.

FIG. 3 is a sectional view of the configuration of the cooking device.

FIG. 4 is a cross-sectional view illustrating the configuration of a cooking device according to another embodiment of the present invention.

FIG. 5 is a sectional view of the configuration of a conventional heating cooking device.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 20 Oven 21 Heated object 22 Control part 23 1st radiation means 24 2nd radiation means 25 Air heating means 26 Radio wave heating means 27 Heated object discriminating means 28 Operation command part 29 Detecting part 30 Ultraviolet ray generation means (extreme wave width emitting means 31) visible light generating means (short wave radiation means) 34, 35a, 35b reflecting means (reflecting member) 37 power adjusting means

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Miki Moriguchi 1006 Kazuma Kadoma, Kadoma City, Osaka Prefecture Matsushita Electric Industrial Co., Ltd. (56) References JP-A-2-263016 (JP, A) JP-A-57- 150731 (JP, A) JP-A-5-141666 (JP, A) JP-A-4-131623 (JP, A) JP-A-64-16508 (JP, U) (58) Fields investigated (Int. Cl. ⁶ , DB name) F24C 7/02 531 F24C 7/04 301

Claims (7)

(57) [Claims] 1. An oven for storing an object to be heated, a first radiating means for supplying radiant energy of visible light or shorter wavelength to the oven, and a radiant energy of infrared light or longer wavelength for the oven. Second
A radiating unit, a radio wave heating unit for supplying a dielectric heating radio wave to the oven, and a control unit for controlling the radio wave heating unit, and the control unit controls the first radiating unit, the second radiating unit, and the radio wave heating unit simultaneously. Alternatively, a heating cooking apparatus configured to selectively operate individually to heat the object to be heated. 2. A detecting section for detecting information on an object to be heated, such as an initial condition such as a type, an initial temperature, a shape, and a weight of the object to be heated, or an intermediate condition during a heating process; an operation commanding section; A heating object determining unit configured to determine a heating processing condition of the heated object based on at least one signal of the operation command unit;
The cooking device according to claim 1, wherein the radiating means, the second radiating means, and the radio wave heating means are selectively operated. 3. An air heating means for heating the temperature of the air in the oven storage and blowing hot air to the object to be heated to heat the object to be heated, and the control unit controls the first radiating means, the second radiating means, and the electric wave heating. 2. The cooking device according to claim 1, wherein the cooking device is selectively operated together with the means. 4. The apparatus according to claim 1, wherein said first radiating means includes a visible light generating means and an ultraviolet light generating means, and irradiates the object to be heated with radiation energy of a visible light wavelength and energy of an ultraviolet light wavelength. Cooking equipment. 5. A structure in which all heating means of an air heating means, a first radiating means, a second radiating means, and a radio wave heating means are provided at least at a position higher than a mounting table of an object to be heated, and face an oven. The heating and cooking device according to claim 3, wherein 6. The apparatus according to claim 1, wherein a mirror surface for reflecting the radiant energy of the first radiating means or a reflecting means equivalent thereto is provided on at least an upper surface of the oven, and the radiating energy of visible light or a shorter wavelength is reflected. Cooking device. 7. The first and second radiating means are constituted by a single radiating means, and a power adjusting means for adjusting an amount of electric power supplied to the radiating means is provided. The heating cooking device according to claim 1, wherein the heating cooking device is configured to be adjusted.