JP4465821B2 - Cooking equipment - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to a cooking device, and more particularly to superheated steam cooking in which a food to be cooked in an oven is cooked with superheated steam that is steam exceeding 100 ° C.
[0002]
[Prior art]
Conventionally, there has been Japanese Patent Application Laid-Open No. 8-49854 as a cooking device using superheated steam. As shown in FIG. 6, an evaporator 2 for evaporating water is provided at the bottom of the oven cabinet 1, the evaporator 2 is heated by an induction heating coil 3 to generate saturated water vapor, and infrared rays are sent to the oven cabinet. Saturated steam is further heated to superheated steam by infrared ray generating means 4 that radiates inside, and by using superheated steam as a heating medium, heat transfer rate from food to food can be increased and cooking time can be shortened It is.
[0003]
Japanese Patent Application Laid-Open No. 8-128649 discloses a cooking device for heating food with steam and radio waves. As shown in FIG. 7, a steam container 8 with a lid provided detachably between the high frequency generating means 6 in the heating chamber 5 and the food 7 by the high frequency generating means 6 for irradiating the heating chamber 5 with radio waves. The water inside is heated by radio waves, and the generated steam is discharged into the heating chamber 5 from the opening 9 to wrap the food in a high humidity atmosphere, and the evaporation of water from the food is prevented by radio wave heating and steam heating. Heating with a moist finish is performed.
[0004]
[Problems to be solved by the invention]
However, in the above-described conventional configuration, the cooking device shown in FIG. 6 requires an induction heating coil 3 for heating the bottom of the oven cabinet 1 separately from the infrared generating means 4 for heating the inside of the oven cabinet. When the water vaporized, mineral components such as calcium dissolved in water remained white as a scale at the bottom of the oven cabinet 1, and cleaning the oven cabinet 1 was difficult. 7 is easy to clean up because the steam container 8 can be removed. However, since the steam generated at 100 ° C. is not reheated, cooking with superheated steam is not possible, and steam is stored in the oven wall. There was a problem that the condensed water accumulated in the storage.
[0005]
Therefore, the present invention has an inexpensive structure, is easy to clean the scale and clean up the condensed water in the oven, has a short preheating time and cooking time, and is cooked in the oven with superheated steam that is water vapor exceeding 100 ° C. An object of the present invention is to provide an overheated steam cooker that quickly cooks food.
[0006]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, a cooking apparatus according to the present invention includes an oven for storing food to be cooked, high-frequency generating means for irradiating microwaves in the oven, and a waveguide for guiding the microwaves into the oven. An evaporation container formed of a low dielectric constant material detachably provided at the outlet of the tube, a blower for circulating the air in the oven cabinet, a heater for heating the oven cabinet wall, and a reflector provided so as to cover the heater And a cooking device comprising an air vent hole provided in the lower part of the oven chamber and a temperature sensor provided in the air vent hole to evaporate the water in the evaporation container by microwave dielectric heating to produce water vapor It is generated, until the detected temperature of the temperature sensor by the steam expel air in the oven chamber from the vent hole in the lower the oven chamber reaches a predetermined temperature The serial blower and stopped, the detected temperature of said temperature sensor is to steam and heated to superheated steam by the heater and a predetermined temperature.
[0007]
Thus, by installing the evaporation container at the outlet of the waveguide in the oven cabinet, water vapor can be generated at low cost without adding a very large configuration to the cooking device, and the air in the oven cabinet is circulated. And it can be made into superheated steam with the air blower and heater which are heated. Moreover, the scale can be easily cleaned by making the evaporation container detachable. Further, since the heater structure directly heats the warehouse wall, it is possible to prevent the vapor from condensing on the warehouse wall. Moreover, since the reflecting plate is provided so as to cover the heater, preheating can be performed in a short time.
[0008]
And by providing an air vent hole in the lower part of the oven cabinet, water vapor having a specific gravity lower than that of air accumulates above the oven cabinet, and the air is expelled from the lower air vent hole. At this time, if the blower is stopped, air and steam are not mixed, so that air can be expelled efficiently.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The invention described in claim 1 is detachable from an oven for storing the food to be cooked, a high-frequency generating means for irradiating the microwave in the oven, and an outlet of the waveguide for guiding the microwave into the oven. An evaporation vessel formed of a low dielectric constant material provided in the above, a blower for circulating the air in the oven cabinet, a heater for heating the oven cabinet wall, a reflector provided to cover the heater, and the inside of the oven cabinet An air vent hole provided below, evaporating water in the evaporation container by microwave dielectric heating to generate water vapor, heating the water vapor by the heater to form superheated steam, Until the interior is filled, the output of the blower is stopped, and by installing the evaporation container at the outlet of the waveguide in the oven, the name of the microwave oven in general households A blower that circulates and heats the air in the oven chamber, can generate water vapor at low cost without adding a very large configuration to a cooking device in which a microwave oven and an oven function that are widely spread are integrated Superheated steam can be generated by a heater. Moreover, the scale can be easily cleaned by making the evaporation container detachable. Further, since the heater structure directly heats the warehouse wall, it is possible to prevent the vapor from condensing on the warehouse wall. Moreover, since the reflecting plate is provided so as to cover the heater, preheating can be performed in a short time.
[0010]
Then, steam is generated by microwaves, and the output of the blower is stopped until the steam fills the inside of the warehouse. Light air and heavy air are mixed without mixing the air and steam in the warehouse. It is designed to be expelled from the lower air vent hole and can be cooked in a short time with a small amount of steam.
[0011]
According to the second aspect of the present invention, the temperature detected by the temperature sensor rapidly increases when the vapor reaches the air vent hole. This is detected at the set temperature, and it is determined that water vapor has passed through the air vent hole. By reducing the output, the amount of steam generated can be reduced, the amount of steam ejected outside the oven can be reduced, and useless power and water can be prevented.
[0012]
【Example】
Superheated steam cooking fills the oven with superheated steam, which is water vapor exceeding 100 ° C, and cooks food to be cooked. When the food temperature is low, condensed water is generated on the food surface. The food surface can be heated rapidly and can be cooked without drying while condensing the food with condensed water. Moreover, since water vapor has a larger specific heat than air, water vapor is better for heat transfer to food. Furthermore, the superheated steam at a so-called reversal point of about 180 ° C. or higher can dry the food surface faster than air.
[0013]
Embodiments of the present invention will be described below with reference to the drawings.
[0014]
Example 1
FIG. 1 is a diagram illustrating a configuration of a cooking device according to Embodiment 1 of the present invention. Reference numeral 10 denotes a cooking device according to the present invention. 11 is an oven for storing the food to be cooked 12, and 13 is a high-frequency generating means for irradiating the oven 11 with microwaves. An evaporation container 16 formed of a low dielectric constant material is detachably installed at the outlet 15 of the waveguide 14 that guides the microwave into the oven chamber 11, and water in the evaporation container 16 is evaporated by dielectric heating of the microwave. Generate water vapor. A blower 17 that circulates the air in the oven cabinet 11 and heaters 18a, 18b, and 18c that heat the air in the oven cabinet 11 are installed, and the reflection plates 21a, 21b, and 21c are provided so as to cover them. Further, an air vent hole 19 is provided below the oven chamber 11, and a temperature sensor 20 for detecting steam is provided in the air vent hole 19. Reference numeral 22 provided in the oven cabinet 11 is a movable metal plate that changes the electric field strength distribution due to microwaves in the oven cabinet.
[0015]
With this configuration, it is possible to construct a cooking device using superheated steam at a low cost without adding a very large configuration to a heating cooker in which an oven function is integrated with a microwave oven that is widely spread in the name of an ordinary microwave oven. it can. First, the walls of the oven cabinet 11 are preheated by the heaters 18a, 18b, 18c and the blower 17, and the inside of the oven cabinet 11 is also heated by the air circulated by the blower 17. If the wall of the oven chamber 11 is kept at 100 ° C. or higher, water always exists in a gas when the temperature exceeds 100 ° C. at 1 atm. Therefore, even if a large amount of steam is generated in the chamber, Condensation can be prevented and there is no need to install a dew condensation receiver. Since the heaters 18a, 18b, and 18c directly heat the walls of the oven cabinet 11, and the reflectors 21a, 21b, and 21c do not increase the heat capacity of the walls of the oven cabinet 11 and do not allow the heat to escape to the outside, the oven cabinets The temperature of the wall 11 can be raised quickly and preheating can be completed quickly.
[0016]
When the wall of the oven chamber 11 reaches 100 ° C. or higher, the blower 17 is stopped, the food to be cooked 12 is put, and the water in the evaporation container 16 is boiled by the high frequency generating means 13 to generate steam. Since the evaporation container 16 is formed of a low dielectric constant material, the evaporation container 16 itself is not heated by microwaves, and only the internal water is heated by microwaves, so that heating efficiency is good and the amount of water is reduced. There is no fear that the evaporation container 16 is baked and overheated. By installing the evaporation container 16 at the outlet 15 of the waveguide in the oven chamber, only the water in the evaporation container can be obtained even though both the food to be cooked 12 and the water in the evaporation container 16 are in the oven chamber 11. Microwave heating can be performed selectively. By making the evaporation container 16 detachable, cleaning is easy even if mineral components such as calcium dissolved in water remain in the evaporation container 16 as a scale.
[0017]
When water becomes water vapor, the volume becomes about 1700 times. The oven cabinet 11 itself has a structure in which a gap is eliminated so that water vapor does not leak, and a packing (not shown) is provided on the door to close the gap. Here, by providing the air vent hole 19 in the lower part of the oven cabinet 11, water vapor having a specific gravity lower than that of the air is accumulated above the oven cabinet 11, and the air is expelled from the lower air vent hole 19. At this time, if the blower 17 is stopped, air and steam are not mixed, so that air can be expelled efficiently. The ejection of steam from the air vent hole 19 indicates that the inside of the oven chamber 11 is filled with the steam.
[0018]
As shown in FIG. 2, the temperature 23 of the temperature sensor 20 rapidly increases when the vapor reaches the air vent hole 19. This is detected at the set temperature 24, and it is determined that the water vapor has passed through the air vent hole 19 and the output of the microwave is reduced, so that the amount of generated steam is reduced and the amount of steam ejected outside the oven chamber 11 is reduced. Reduce and prevent useless power and water usage.
[0019]
The steam at 100 ° C. generated in the oven 11 is further heated by the blower 17 and the heaters 18a, 18b, and 18c that circulate in the oven to form superheated steam, and the food to be cooked is wrapped and cooked. Steamed dishes can be made at 100 to 110 ° C, tempura can be reheated at about 200 ° C, and baked goods can be made at about 250 ° C.
[0020]
When the movable metal plate 22 provided in the oven chamber 11 is used, when the evaporation container 16 is placed at a location different from the outlet 15 of the waveguide 14, the microwave is concentrated on the evaporation container 16 or the food 12. Can be adjusted.
[0021]
(Example 2)
FIG. 3 is a diagram showing the configuration of the cooking device according to Embodiment 2 of the present invention. Although FIG. 3 is a side view, the same components in FIG. The evaporation container 16 is configured to move up and down by a movable means 25 that is a motor provided outside the oven.
[0022]
By moving the evaporation container 16, microwaves can be switched between the evaporation container 16 and the food 12 for irradiation. Ingredients with large thickness such as Chinese steamed buns take cooking time to raise the temperature to the center only by heating from the surface with superheated steam, but the inside is heated in the middle or in advance by dielectric heating, and then superheated steam cooking is done If you go, you can cook in a short time.
[0023]
(Example 3)
FIG. 4 is a diagram showing a configuration of a cooking device according to Embodiment 3 of the present invention. The same components as those in FIG. The high-frequency generators 13 and 113 and the outlets 15 and 115 of the waveguides 14 and 114 for irradiating microwaves are provided in two places in the oven, and the evaporation container 16 is installed at one of the waveguide outlets 15. It switches the microwave outlet.
[0024]
By switching between the high-frequency generating means 13 and 113, the microwave can be switched to the evaporation container 16 and the food 12 for irradiation, so that the same effect as in the second embodiment can be obtained.
[0025]
Example 4
FIG. 5 is a diagram showing a configuration of a cooking device according to Embodiment 4 of the present invention. The same components as those in FIG. In this configuration, the evaporation container 16 is provided on a turntable 26 provided in the cabinet.
[0026]
By controlling the position of the turntable 26, it is possible to irradiate the steam container 16 when the evaporation container 16 is stopped in front of the microwave outlet 15 and microwave the food 12 when speaking from the outlet 15. The same effect as in Example 2 can be obtained.
[0027]
【The invention's effect】
According to the present invention, by installing the evaporation container at the outlet of the waveguide in the oven cabinet, a cooking device in which a microwave oven and an oven function widely used under the name of an oven range are integrated into a general household are integrated. It is possible to generate water vapor at low cost without adding a very large structure, and it is easy to clean the scale by making the evaporation container detachable, and a blower and heater that circulates and heats the air in the oven cabinet Can be used as superheated steam. In order to prevent the vapor from condensing on the warehouse wall, a heater configuration that directly heats the warehouse wall is provided, and a reflector is provided to cover the heater, so that preheating can be performed in a short time.
[0028]
Then, steam is generated by microwaves, and the output of the blower is stopped until the steam fills the inside of the warehouse. Light air and heavy air are mixed without mixing the air and steam in the warehouse. It is designed to be expelled from the lower air vent hole and can be cooked in a short time with a small amount of steam.
[Brief description of the drawings]
FIG. 1 is a configuration diagram of a cooking device according to a first embodiment of the present invention. FIG. 2 is a diagram showing changes in temperature sensor of the heating cooking device due to steam. FIG. 3 is a diagram of a cooking device according to a second embodiment of the present invention. Configuration diagram [Fig. 4] Configuration diagram of a cooking device according to a third embodiment of the present invention [Fig. 5] Configuration diagram of a cooking device according to a fourth embodiment of the present invention [Fig. 6] Configuration diagram of a conventional cooking device [Fig. 7] Configuration of another conventional cooking device [Explanation of symbols]
DESCRIPTION OF SYMBOLS 10 Cooking apparatus 11 Oven box 13, 113 High frequency generation means 14, 114 Waveguide 15, 115 Exit of waveguide 16 Evaporating container 17 Blower 18a Heater 18b Heater 18c Heater 19 Air vent 20 Temperature sensor 21a Reflector 21b Reflector 21c Reflector 22 Movable metal plate 25 Movable means 26 Turntable

Claims (2)

Molded with an oven for storing the food to be cooked, high frequency generating means for irradiating microwaves into the oven, and a low dielectric constant material detachably provided at the exit of the waveguide that guides the microwaves into the oven. An evaporation container, a blower for circulating the air in the oven cabinet, a heater for heating the oven cabinet wall, a reflector provided so as to cover the heater, an air vent hole provided below the oven cabinet, In a cooking device including a temperature sensor provided in the air vent hole, water in the evaporation container is evaporated by dielectric heating of microwaves to generate water vapor, and the water vapor is released from the air in the lower part of the oven chamber. detection temperature of the temperature sensor by the hole expel air in the oven chamber is in the stopped state of the blower to a predetermined temperature, test of the said temperature sensor Temperature cooking apparatus as superheated steam by heating the steam by said blower and said heater and becomes the predetermined temperature. The cooking apparatus according to claim 1, wherein the high-frequency generating means reduces the output of the microwave when the temperature detected by the temperature sensor provided in the air vent hole reaches the predetermined temperature .

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