JP3018734B2 - 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 cooking device using microwaves as a heating source, such as a microwave oven.

[0002]

2. Description of the Related Art As shown in FIG. 11, a conventional heating cooker of this type has a heating chamber 3 having a cooking round plate 2 on which a food 1 such as a food material is placed, and a heating chamber 3 for heating the food 1. A magnetron 4 for generating microwaves, which is a heating source for
It consisted of a waveguide 5 connecting the heating chamber 3 and the magnetron 4. Further, the post-shaped matching element 6 fixed in the waveguide is set in the waveguide so as to be in an optimum matching state for reheating cooking of commonly used food such as rice. Was.

[0003]

However, in the conventional configuration in which the post-shaped manching element 6 is fixed as described above, for example, the size and shape of the food 1 are reduced.
Because the cooking menu greatly changes, that is, the load in the heating chamber greatly changes according to the cooking menu, a state in which the munching is often shifted has occurred.
Such because the cooking was was carried out in a state, or generates a large uneven heating by cooking menu, worse heating efficiency of the microwave, or the cooking time is prolonged,
The magnetron of the source is abnormally heated by the reflected waves from the microwave heating chamber, damaging the magnetron,
There is a problem that microwaves concentrate on a part of the heating chamber due to misalignment with the cooked food, causing abnormal heating and damaging the heating chamber.

The present invention solves the above-mentioned conventional problems.
In, it operates at all times the optimum matching state with respect to food, that you provide a heating cooker having a reduced uneven heating
Aim .

[0005]

SUMMARY OF THE INVENTION In order to solve the above-mentioned conventional problems, a cooking device according to the present invention is provided with a heating chamber for cooking food having a cooking menu selection key and installed outside the heating chamber. It was composed of a heating source comprising a microwave source, a waveguide connecting the heating chamber and the heating source, the waveguide
A matching element movable in the road, and
A heating cooker comprising, on one side wall of the heat chamber, an infrared sensor for detecting a temperature of an arbitrary portion of the food during cooking, and controlling the matching element during cooking based on an output of the infrared sensor .

[0006]

SUMMARY OF invention are shorted with this configuration, it is possible to size of the food, for different cooking menu, such as shape, for detecting the surface temperature of the food in the infrared sensor disposed on the wall surface of the heating chamber Therefore, according to the surface temperature of the food, the post-shaped variable matching element is moved so that the uneven heating is reduced, so that the optimum matching state according to the food can be realized at all times. Cooking with less unevenness can be realized.

[0007]

Embodiments of the present invention will be described below with reference to the drawings. It should be noted that prior to the embodiment of the present invention,
Matching as a power supply that can heat any part
When using the element and the function of the weight sensor
A description will be given based on examples.

Reference Example 1 FIG. 1 is a front sectional view of a heating cooker based on this reference example , and FIG. 2 is a front view thereof. The same components as those in the conventional example are given the same numbers. Reference numeral 1 denotes a food such as a food material, 2 denotes a cooking round plate on which the food 1 is placed, 3 denotes a heating chamber for storing the food 1, and 4 denotes a microwave for heating the food 1. The magnetron 5 is a waveguide connecting the heating chamber 3 and the magnetron 4, and 6 is a movable variable matching element provided in the waveguide 5. 7, warm, thaw, drink,
A switch key for selecting a cooking menu such as vegetables is shown, 8 is a start key for starting cooking, and 9 is a display unit. The variable matching element 6 includes a waveguide 5
It was composed of a post-shaped protrusion having a diameter of about 15 mm and a height of 15 to 20 mm on a central ceiling (width: about 80 mm, height: 35 mm), and was movable about 80 mm. FIG. 3A shows an enlarged cross-sectional view of the waveguide 5, and FIG.
-X 'section is shown. Reference numeral 10 denotes a ceiling portion of the heating chamber 3 which also serves as a lower surface of the waveguide 5, and 11 denotes an upper surface of the waveguide 5. The matching element 6 was provided so that it could slide freely.

The matching element 6b indicated by a solid line indicates a position for realizing an optimum matching state for cooking under a medium load such as rice which is usually used frequently. A matching element 6a indicated by a broken line indicates a position for realizing a centralized matching state, and a matching element 6c indicated by a broken line.
Indicates a position for realizing a widely distributed matching state. FIGS. 4A, 4B and 4C show the results of defrosting frozen tuna (150 mm × 100 mm × 30 mmt) with the matching elements fixed at 6 a, 6 b and 6 c, respectively. Thawing was performed longer than the optimal cooking time and was performed until the surface was heated and discolored. In the same figure, the hatched portion indicates a portion where the surface of the frozen tuna has been discolored by being heated to a discoloration temperature or higher. As the matching element moves to 6a, 6b, 6c, it can be seen that the state of the centralized type is changed to the state of wide-area dispersion type. When the position of the matching element is 6a, the uneven heating becomes the largest. You can see that. Therefore, in the case of thawing cooking, the position of the matching element 6c is most suitable. However, the above result is the case of the present embodiment, and it differs depending on the geometric dimensions of the waveguide and the like, and a clear tendency is unknown.

Next, matching elements 6a, 6b, 6c
5 are shown in FIG. 5, and a 200 cc water load is placed on the center of the cooking pan 2, and the temperature rise when heated is shown in FIG. In the figure, the horizontal axis indicates the position of the matching element, and the vertical axis indicates the rate of temperature rise per minute. From this result, for liquid foods such as drinks and alcoholic beverages, the centralized matching state shown at the position 6a of the matching element is wider than that of the widely distributed type shown at the position 6c of the matching element. This indicates that the efficiency is significantly higher. Therefore, in the case of a drink or the like, the position of the matching element 6a is most suitable, and it can be seen that the cooking time greatly varies.

Next, the results of cooking the vegetables are shown in Table 1. Normally, the cooking keys for vegetables are divided into three cooking keys: root vegetables such as potatoes, flower vegetables such as cauliflower, and leaf vegetables such as spinach. Therefore, the matching elements were fixed at the positions 6a, 6b and 6c, respectively, and about 150 g of each vegetable was cooked with each cooking key. The cooking results were judged comprehensively by comparing the cooking time, the overall softness of the vegetables, the distribution of the degree of discoloration, and the like, and evaluated in three stages of △, Δ, and ×. From this result,
It can be seen that the centralized matching state is suitable for root vegetables such as potatoes having a large density, and the widely dispersed matching state is suitable for leaf vegetables such as spinach having a large volume.

[0012]

[Table 1]

As described above, it can be seen that there is an optimum location for the position of the matching element according to the cooking menu. By setting the position of the matching element at an optimum location, the heating efficiency can be improved and the cooking time can be shortened. In addition, by setting the position of the matching element at an optimum location, unevenness of the heating distribution can be eliminated, and the cooked food can be cooked uniformly.

Reference Example 2 FIG. 6 is a front sectional view of a heating cooker according to this reference example . In FIG. 1, reference numeral 13 denotes a weight sensor provided under the cooking pan 2 for detecting the weight of the food 1. 1
Reference numeral 4 denotes a mechanism for moving the matching element according to the selected cooking menu and the weight detected by the weight sensor 13. For example, if the cooking menu is a drink and the detected weight value is 300 g or less, it is considered one cup,
In the normal case, it is placed at the center of the cooking round plate 2. Therefore, at this time, the matching element is moved to the position 6a, and the centralized matching state is set. When the detected weight value is 300 g or more and 600 g or less, it is determined that the number of cups is about two, and usually two cups are placed side by side in the center. Therefore, at this time, the matching element is moved to the position 6b, and an intermediate matching state is set. Further, when the detected weight value is 600 g or more, it is determined that there are a plurality of cups.
They are placed side by side. Therefore, at this time, the matching element is moved to the position 6c, and a wide-range distributed matching state is set.

As described above, in the case of a cooking menu such as a drink, even if the cooking menu is the same, the matching state is changed from the centralized type to the widely distributed type with an increase in the weight of the food, that is, the matching element. When the position is moved from 6a to 6c together with the weight of the food, the heating efficiency is improved and the cooking time is shortened. In addition, advantages such as uniform heating distribution can be obtained.

The same was observed for relatively dense vegetables such as root vegetables and flower vegetables. For the leafy vegetables, even if the weight of the food was relatively light, the volume was large (the density was small). Therefore, in consideration of the unevenness of the heating distribution, the wide-dispersion type matching state was better. Therefore, even with the same cooking menu, it is better to move the position of the matching element according to the weight of the food.
A better matching state can be realized.

Embodiment 1 FIG. 7 is a front sectional view of a heating cooker according to an embodiment of the present invention. In FIG. 7, reference numeral 15 denotes an infrared sensor provided on the ceiling, which is one side wall of the heating chamber, for detecting the surface temperature of the food. The viewing angle of the infrared sensor 15 indicated by a broken line 16 in the figure was set to be large enough to cover the entire surface of the round plate. Waveguide structure and the variable matching element 6 was set to Reference Example 1 and the same configuration.

FIG. 8 shows a case where the matching element 6 is moved and fixed, and the frozen tuna fillets (150 mm × 100 m
3 shows the surface state of the food 1 when thawing (m × 30 mmt). The thawing cooking was made longer than the optimum cooking time, and was carried out until the surface was heated and discolored, so that uneven heating was observed well by the infrared sensor 15. In the same figure, the hatched portion indicates a portion where the surface of the frozen tuna fillet has been discolored by being heated to a discoloration temperature or higher. This result was in good agreement with the result obtained by the infrared sensor 15. From this thawing result, the centralized matching state as matching elements 6a, 6b, moves 6 c, shows that we change the matching condition of the wide range distributed, if the position of the matching element is a 6a It can be seen that the heating unevenness is the largest, and the heating unevenness is the smallest when the position of the matching element is 6c . Therefore, in the case of thawing cooking,
The case where the position of the matching element is 6c is most suitable. By moving the matching in this way, it is possible to reduce uneven heating.

FIGS. 9 (a) and 9 (b) show the results of thawing and cooking frozen frozen seaweed 17 and frozen tuna fillet 18. In FIG. 6A, the hatched portion indicates that the surface temperature is 60 ° C.
The portions that have risen as described above are shown. In FIG. 4B, the hatched portions indicate portions where the surface temperature has increased and the color has changed. In this case, the thawing cooking was performed such that the variable matching element 6 was moved in conjunction with the monitoring result of the infrared sensor 15. In other words, if the temperature around the food becomes too high,
The variable matching element 6 is moved toward 6a, and if the temperature of the central portion of the food is too high, the variable matching element 6 is moved toward 6d. From these results, it can be seen that the frozen sumi 17 and the frozen tuna fillet 18 were uniformly thawed and cooked.

FIGS. 12 (a) and 12 (b) show, for comparison, the results of thawing frozen frozen seaweed 17 and frozen tuna fillet 18 using a conventional heating cooker having a fixed matching element 6. FIG. Each thawing was carried out longer than the optimum cooking time, so that large uneven heating was detected. In FIG. 6A, the hatched portion indicates that the surface temperature is 60.
Shows the part where the temperature has risen above ℃. In FIG. 3B, the hatched portions indicate portions where the surface temperature has increased and the color has changed. In the conventional heating cooker, it can be seen that the periphery of the food is thawed more strongly.

Embodiment 2 FIG. 10 is a front sectional view of a heating cooker according to another embodiment of the present invention. Different from FIG. 7 of the first embodiment, the infrared sensor 15 is configured by a one-dimensional line sensor 19, and the viewing angle 16
Of the cooking round plate 2 as shown by a broken line 20, and a rotation motor 21 was attached so as to rotate the cooking round plate 2. The output of the infrared sensor 19 is processed in conjunction with the rotation of the cooking round plate 2. As a result, the same effect as in Example 1 was obtained.

[0022]

According to the heating cooker of the present invention as described above, according to the present invention, the following effects can Ru obtained.

A movable projection is provided in a waveguide connecting the heating chamber and the heating source to form a variable matching element. The variable matching element is linked to the output of the infrared sensor, that is, the surface temperature of the food. by moved, it is possible to carry out the cooking in an optimal matching state in the food, (1) order to be able to uniformly heat depending on the food, it can be cooked heat distribution uniformly .

(2) Since an optimum matching state can be realized according to the food, the reflected wave can be reduced, and the magnetron is not abnormally heated and the magnetron is not damaged.

(3) Since microwaves can be efficiently absorbed by the food, a part of the heating chamber is abnormally heated.
No heat is generated and the heating chamber is not damaged.

[Brief description of the drawings]

FIG. 1 is a front sectional view of a heating cooker as a reference example of the present invention.

FIG. 2 is a front view of a cooking device as a reference example of the present invention.

FIG. 3 is an enlarged sectional view of a main part as a reference example of the present invention.

FIG. 4 is a characteristic diagram as one reference example of the present invention.

FIG. 5 is a characteristic diagram as one reference example of the present invention.

FIG. 6 is a front sectional view of a cooking device as another reference example of the present invention.

FIG. 7 is a front sectional view of a heating cooker according to one embodiment of the present invention.

FIG. 8 is a characteristic diagram of the cooking device ;

FIG. 9 is another characteristic diagram of the cooking device .

FIG. 10 is a front sectional view of a cooking device according to another embodiment of the present invention.

FIG. 11 is a front sectional view of a conventional cooking device.

FIG. 12 is a characteristic diagram of the cooking device;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cooking thing 3 Heating chamber 4 Magnetron (microwave heating source) 5 Waveguide 6 Matching element 13 Weight sensor 15 Infrared sensor 19 One-dimensional line sensor

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-62-169937 (JP, A) JP-A-59-14298 (JP, U) JP-A-57-185196 (JP, U) (58) Investigation Field (Int.Cl. ⁷ , DB name) F24C 7/02 310 F24C 7/02 330 H05B 6/74

Claims (2)

(57) [Claims] A heating chamber for heating and cooking the food;
A microwave heating source installed outside the room;
And a waveguide connecting to the heating source.
A movable matching element, and one of the heating chambers.
Detects the temperature of any part of the food during cooking on the side wall
An infrared sensor, based on the output of the infrared sensor
And the matching element is controlled during cooking.
Heat cooker. 2. A turntable for placing foods in a heating chamber.
And the infrared sensor is a one-dimensional line sensor.
The cooking device according to claim 1, wherein the cooking device comprises: