JP4739688B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device, for example, a cooking device that can be used for fermentation of bread dough.

For fermentation of bread dough, since yeast, which is a living organism, is used, the fermentation state becomes worse if the temperature and humidity in the heating chamber are too high or too low. Therefore, in the conventional cooking device without a steam function, the user manually adjusts the humidity by spraying in the heating chamber, but the management of temperature and humidity is complicated.
For this reason, a microwave oven capable of adjusting humidity by spraying steam into the heating chamber has been developed (see, for example, Patent Document 1).

FIG. 6 shows a microwave oven 100 which is a heating device disclosed in Patent Document 1. A heating chamber 101 is provided inside the microwave oven 100, and a door (not shown) is provided at the front opening so as to be freely opened and closed. Heaters 102 and 102 as heating means are provided at the upper and lower portions of the heating chamber 101, respectively, and a cooking plate 103 is provided between them. A magnetron 104, a humidity sensor 105, a thermistor 106, and the like are provided on the upper surface wall 101a of the heating chamber 101, and an exhaust port 107 is provided. The side wall 101 b of the heating chamber 101 is provided with one end portion 108 a of the steam conduit 108 that is open, and the other end portion 108 b is open to the tank 109. The tank 109 is provided with a heater 110. A control device (not shown) for controlling the magnetron 104, the humidity sensor 105, the thermistor 106, the heater 110 serving as a heating means, and the like is provided.
JP 58-31931 A (FIG. 2)

  By the way, in the microwave oven 100 mentioned above, while measuring the humidity in the heating chamber 101 with the humidity sensor 105, the control part controls the heater 110 based on this measurement result, and the amount of steam injected into the heating chamber 101 is determined. It adjusts so that the inside of the heating chamber 101 becomes a desired humidity. That is, since water is boiled in the tank 109 which is a separate chamber and steam is injected into the heating chamber 101, the temperature of the steam is substantially the boiling temperature. Therefore, since this high-temperature steam is injected into the heating chamber 101, there is a disadvantage that the temperature in the heating chamber 101 rises and fermentation proceeds too much.

  This invention is made | formed in view of the problem mentioned above, The objective is to provide the heating cooker which can be made into a desired humidity and temperature in a heating chamber for a short time.

The amended part of the amendment dated December 7, 2009 has been underlined.
A heating cooker that can be used for fermentation of bread dough and the like by supplying steam to a heating chamber that houses an object to be heated,
In-compartment heating means for heating the heating chamber, water supply means for supplying water into the heating chamber, a reservoir for storing the water in the heating chamber, and reservoir heating for heating the water in the reservoir Means, a controller for controlling the internal heating means, the water supply means and the reservoir heating means, an internal temperature detecting means for detecting the internal temperature of the heating chamber, and detecting the temperature of the reservoir Storage portion temperature detecting means, and air blowing means for blowing air into the heating chamber,
The control unit controls the storage unit heating unit and the water supply unit so as not to keep boiling water in the storage unit based on the internal temperature .
Further, the air blowing means is controlled to bring the inside temperature into a state suitable for fermentation based on the temperature detected by the inside temperature detecting means .
Further, two reservoir temperature control levels based on the temperature detected by the reservoir temperature detecting means are provided, and the first level is controlled at the first level, and the subsequent level is controlled at the second level lower than the first level .
Further, two internal temperature control levels based on the temperature detected by the internal temperature detecting means are provided, ie, a first level and a second level lower than the first level, and are higher than the first level of the internal temperature control level . The storage section heating means and the internal heating means are turned off at the internal temperature, and the internal heating means are turned on at an internal temperature lower than the second level of the internal temperature control level.
Further, the internal heating means is turned off for a predetermined time from the start, and the reservoir heating means is turned on until the reservoir temperature reaches the first level, and after the reservoir temperature reaches the first level, the reservoir heating means. Is off.
Further, after the predetermined time, the storage heating means is turned on and the storage section heating means is turned off until the storage section temperature is lowered to the second level, and then the storage section at the second level of the storage section temperature. The heating means is on / off controlled.
Further, the inside heating means turned on after the predetermined time is turned off after the inside temperature reaches the second level of the inside temperature, and then the inside temperature rises due to the influence of the storage section heating means. When the temperature reaches the first level, the storage unit heating means and the internal heating means are turned off while the internal temperature is higher than the first level.
Further, when the internal temperature falls below the first level of the internal temperature control level, the storage portion heating means is controlled to be turned on / off again, and the internal heating means is controlled at the second level of the internal temperature control level. On / off control.
Furthermore, the cooking device according to the present invention is provided with two reservoir temperature control levels based on the temperature detected by the reservoir temperature detecting means, and is initially controlled at the first level, and thereafter the first level lower than the first level. It is characterized by control at two levels .
Furthermore, two internal temperature control levels based on the temperature detected by the internal temperature detection means are provided, and the control level of the reservoir heating means is the highest control level among the internal temperature control levels. The part heating means is controlled .

In the heating cooker configured as described above, the object to be heated is accommodated in the heating chamber, the heating chamber is heated to a predetermined temperature by the internal heating means, and is supplied to the reservoir in the heating chamber by the water supply means. The water is heated by the reservoir heating means to supply steam. At this time, the control unit controls the storage unit heating unit and the water supply unit based on the internal temperature detected by the internal temperature detection unit, and prevents the water in the storage unit from continuing to boil. Supply. That is, by supplying steam that has not boiled, steam is supplied without increasing the temperature in the heating chamber, so that it is possible to prevent fermentation from proceeding excessively and perform appropriate fermentation. Here, the control of the reservoir heating means can be performed by PWM (pulse width modulation). In addition, the reservoir heating means can be controlled on / off or by inverter control.
Then, two control levels of the reservoir heating means are provided, and the reservoir heating means is controlled at a high level at the first first level to rapidly heat the water in the reservoir, and thereafter lower than the first level. The second level is controlled so that a predetermined amount of steam is supplied.
Then, according to the temperature detected by the internal temperature detection means, the storage section heating means is controlled at the higher internal temperature control level of the two internal temperature control levels, and the steam temperature is minimized while minimizing the internal temperature rise. Maximize supply.
And it provided with the ventilation means which ventilates in a heating chamber, According to the detection temperature of the internal temperature detection means, the internal temperature was suitable for fermentation in the lower internal temperature control level of two internal temperature control levels The air blowing means is controlled to make the state.

  Further, in the heating cooker according to the present invention, the control unit controls the water supply unit and the storage unit heating unit so as to maintain a state in which the water in the storage unit is not continuously boiled after boiling once. In addition, the interior temperature is controlled to a desired temperature by the interior heating means based on the temperature detected by the interior temperature detection means.

  In the heating cooker configured as described above, the control unit controls the water supply unit and the storage unit heating unit so that the water in the storage unit does not continue to boil after the temperature of the water in the storage unit has boiled once. Therefore, it is possible to prevent the steam temperature from rising and to prevent the internal temperature from rising due to the supply of steam. Moreover, since the control part controls the inside heating means based on the temperature detected by the inside temperature detecting means, the inside temperature can be controlled to a desired temperature.

  According to the present invention, the temperature in the heating chamber can be quickly increased to a desired temperature, and the steam is supplied without increasing the temperature in the heating chamber by supplying the non-boiling steam. Proper fermentation can be performed by preventing excessive progress.

  DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments according to the present invention will be described in detail with reference to the drawings. FIG. 1 is a configuration diagram viewed from the front of a general microwave oven having a steam function as an embodiment of a heating cooker according to the present invention, and FIG. 2 is a configuration diagram viewed from the side of the microwave oven of FIG. 3 is a block diagram showing the configuration and control system of the control unit, FIG. 4 is a graph showing the contents of control by the control unit, and FIG. 5 is a comparison table showing fermentation states by steam fermentation control for each heating source.

This microwave oven 10 is a heating cooker capable of supplying steam to a heating chamber 12 that houses an object to be heated 11, and includes a heater 13 that is an internal heating means for heating the inside of the heating chamber 12, and a heating chamber 12 A tank 15 and a water supply pump 16 which are water supply means for supplying water 14 to the tank, an evaporating dish 17 which is a storing part for storing the water 14 in the heating chamber 12, and a reservoir for heating the water 14 in the evaporating dish 17. A storage section heating section 18 that is a section heating means, a control section 19 that controls the heater 13, the feed water pump 16 and the storage section heating section 18, and an internal thermistor that is an internal temperature detection section that detects the internal temperature of the heating chamber 12. 20. In addition, a reservoir thermistor 21 serving as a reservoir temperature detecting means for detecting the temperature of the evaporator 17 is provided on the outer surface of the evaporator tray 17 serving as a reservoir.
The reservoir temperature detecting means may directly measure the water temperature, or may be disposed near the evaporating dish to measure the steam temperature.

  As shown in FIGS. 1 and 2, the microwave oven 10 has, for example, a rectangular main body 22 and has a heating chamber 12 inside. A door (not shown) is provided at the front opening of the main body 22 so as to be openable and closable so that the heating chamber 12 can be sealed. An infrared sensor 26 is provided on the top wall 12a of the heating chamber 12 so that the initial temperature in the heating chamber 12 can be measured. The infrared sensor 27 cannot accurately measure the temperature after the heating chamber 12 is filled with steam. The side wall 12b of the heating chamber 12 is provided with an internal thermistor 20 as an internal temperature detection means for detecting the temperature in the heating chamber 12, and the control unit is configured to always detect the temperature in the heating chamber 12. 19 is fed back.

The heaters 13 serving as the internal heating means are disposed at the upper and lower portions of the heating chamber 12, and a shelf 23 and a cooking dish 24 on which foods, bread dough, and the like, which are the objects to be heated 11, are provided. ing. A convection heater 25 is provided on the back wall 12 c of the heating chamber 12, and a fan 26 is provided behind the convection heater 25 as a blowing means.
As a result, the heating chamber 12 can heat the heated object 11 by forcibly convection of hot air with the convection heater 25 and the fan 26 in addition to the upper and lower heaters 13 and 13. The fan 26 can also be used to diffuse the steam supplied to the heating chamber 12.

  An evaporating dish 17, which is a storage unit for storing the water 14 in the heating chamber 12, is provided in the lower portion of the heating chamber 12. The evaporating dish 17 stores a small amount of water 14 of, for example, about 20 cc, and is evaporated in a short time by a reservoir heating unit 18 provided on the lower side of the evaporating dish 17. . The reservoir heating unit 18 is provided in contact with the lower surface of the evaporating dish 17 and is not evenly and suddenly passed through an aluminum die-cast main body heated by a heating element such as a nichrome wire. 17 is heated to prevent the water 14 from boiling locally.

  In a room 28 adjacent to the side surface of the heating chamber 12, a tank 15 and a water supply pump 16 are accommodated, and water 14 stored in the tank 15 is evaporated by the water supply pump 16 through the pipe 16a in the heating chamber 12. It is supplied to the dish 17. Therefore, the water 14 supplied to the evaporating dish 17 is water before being heated, and is generally at a temperature lower than the temperature in the heating chamber 12.

  As shown in FIG. 3, the control unit 19 receives a detection signal from the internal thermistor 20 and the storage thermistor 21, compares the reference temperature 29 for comparing the reference temperature, the water supply control unit 30 that controls the water supply pump 16, and the storage A storage unit heating control unit 31 that controls the internal heating unit 18, an indoor heating control unit 32 that controls the heater 13 that is the internal heating means, and the like. A magnetron 33 is provided on the upper surface wall 12a of the heating chamber 12, and heating by microwaves is possible.

Next, the contents of control by the control unit 19 will be described based on FIG. In fermentation in bread making, the fermentation time (approximately the time when the dough swells 2.5-3 times) varies greatly depending on the kneading temperature when kneading the dough, so if the kneading temperature is 27 ° C, for example, It is necessary to keep the temperature constant around 30 ° C. which is the optimum fermentation temperature . The point of bread making is that the bread dough is successfully fermented by yeast, and the relationship between fermentation temperature and time is the most important.
For example, if the fermentation time is too long and overfermentation occurs in the first fermentation of the bread dough, the bread dough is too bulging. When this dough is baked, it does not have a delicious baked color, becomes rough and heavy, and sometimes has a bad odor. Also, if the temperature of the fermentation is too high, the bread dough will swell up too much, just like overfermentation. When such bread dough is baked, the baking color does not stick and it becomes heavy and crumbly bread, sometimes producing a foul odor.
This is because the temperature range in which yeast bacteria are most actively propagated has been deviated. For example, some cells die if they reach 60 ° C. or higher. Moreover, about humidity, about 80% is desirable and it is the point that the dough surface is not dried. If the dough surface dries out, the swelling will be poor, the skin will become thick, and good bread will not be produced.

  First, set two or more control levels of the reservoir heating unit 18 (here, for example, two, one is a high first level for boiling, the other is a low second level for fermentation), The heating chamber 12 is quickly filled with humidity by controlling the steam heater, which is the reservoir heating unit 18, at a high first level (storage unit thermistor level (a)) for boiling for 1 minute from the start.

  After the inside humidity is filled for about 1 minute, it is suitable for fermentation based on the detection signal from the inside thermistor 20 or the detection signal from the inside thermistor 20 and the reservoir thermistor 21, for example. On / off control of the reservoir heating unit 18 is performed at the second and subsequent reservoir thermistor (b) levels lower than the first reservoir thermistor (a) level so as to maintain the humidity (80% to 85%). . Thereby, it controls so that the water of the evaporating dish 17 does not boil. At the same time, the convection heater 25 as the internal heating means is turned on to increase the internal temperature, and for example, the temperature is increased to 30 ° C to 35 ° C suitable for fermentation. The circulation fan 26 is appropriately increased or decreased or turned off so as to equalize the internal temperature and the internal humidity.

After determining that the internal temperature has reached an appropriate temperature based on the detected temperature from the internal thermistor 20, the upper and lower heaters 13 and the convection heater 25 are turned off, and the storage unit is set so that the internal temperature is within a range suitable for fermentation. The reservoir heating section 18 is controlled to be turned on / off and the strength of the fan 26 is controlled at the thermistor (b) level.
When the temperature detected by the internal thermistor 20 is significantly reduced, the convection heater 25 is turned on to increase the internal temperature.

  Even if control is performed so that the water in the reservoir heating unit 18 does not boil at the reservoir thermistor (b) level, the internal temperature gradually rises, so the reservoir thermistor (c), (d) level 18 and the fan 26 are controlled. By carrying out like this, while maintaining the humidity in a warehouse at the humidity suitable for fermentation, temperature can also be maintained at the temperature suitable for fermentation.

FIG. 5 shows a fermentation state by steam fermentation control for each heating source.
In the microwave fermentation by the magnetron 33, the humidity is insufficient and the humidity state in the cabinet is not preferable. Moreover, it is difficult to maintain the internal temperature, and the internal temperature state is not so preferable. Therefore, it is difficult to keep the proper humidity and temperature in the cabinet constant, which is not preferable for overall evaluation.

  In the heater fermentation by the convection heater 25, the humidity is insufficient and the humidity state inside the cabinet is not preferable, but it is easy to maintain the temperature inside the cabinet and the temperature state inside the cabinet is good. Therefore, when using a cooking device, it is a general method, and the humidity is adjusted by the user spraying the lack of humidity into the cabinet. It can be said that the overall evaluation is not very favorable.

  In steam fermentation, it is easy to supply an appropriate amount of steam and the internal humidity state is good, but it is difficult to maintain the internal temperature, and the internal humidity state is not preferable. Therefore, it can be said that the overall evaluation is not very preferable.

  In the case of heater fermentation + steam, sufficient steam is supplied and humidity control by the equipment is possible, and the humidity state in the cabinet is good. Moreover, since it is difficult to maintain the internal temperature uniformly due to a plurality of heating sources and boiling energy for generating steam, it is not preferable in that the internal temperature state is kept constant. As an overall evaluation, it can be said that it is not preferable because it is difficult to control the internal temperature.

  In the case of heater fermentation + stirring (fan) + steam, sufficient steam is supplied and humidity control by the equipment is possible, and the humidity state in the cabinet is good. Moreover, since the optimal control of the internal temperature by an apparatus is possible, the internal temperature state is favorable. Therefore, it can be said that it is preferable for the overall evaluation.

  In the case of heater fermentation + stirring (fan) + steam that does not boil, sufficient steam is supplied and humidity control by the equipment is possible, and the humidity state in the cabinet is good. Moreover, since it does not boil in the case of generation | occurrence | production of a vapor | steam, since optimal control of the chamber internal temperature becomes easy, the chamber internal temperature state is very favorable. Accordingly, it is possible to optimally and uniformly control the humidity, temperature, and time on the cooking device side by arbitrary setting, and it can be said that it is very preferable as an overall evaluation.

  As mentioned above, according to the microwave oven 10 which is the heating cooker mentioned above, while the temperature in the heating chamber 12 can be raised to desired temperature rapidly, by supplying the steam which is not boiling, the heating chamber 12 Since steam is supplied without increasing the temperature inside, it is possible to prevent fermentation from proceeding excessively and perform appropriate fermentation. Further, since the temperature of the steam is equal to or higher than the internal temperature, the temperature in the heating chamber 12 can be maintained at a predetermined temperature by adjusting the amount of the steam.

  In addition, the cooking device of this invention is not limited to embodiment mentioned above, A suitable deformation | transformation, improvement, etc. are possible.

It is the block diagram seen from the front of the common microwave oven which has a steam function which is embodiment of the heating cooker which concerns on this invention. It is the block diagram which looked at the microwave oven of FIG. 1 from the side. It is a block diagram which shows the structure and control system of a control part. It is a graph which shows the control content by a control part. It is a comparison table which shows the fermentation state by steam fermentation control classified by heating source. It is a block diagram which shows the conventional heating cooker.

10 Microwave oven (heating cooker)
11 Heated object 12 Heating chamber 13 Heater (inside heating means)
14 Water 15 Tank (Water supply means)
16 Water supply pump (water supply means)
17 Evaporating dish (reservoir)
18 Reservoir heating unit (reservoir heating means)
19 Control unit 20 Internal thermistor (internal temperature detection means)
21 Reservoir Thermistor (Reservoir Temperature Detector)
25 Convection heater (heating means in the cabinet)
26 Fan (Blowing means)

Claims (1)

A heating cooker that can be used for fermentation of bread dough and the like by supplying steam to a heating chamber that houses an object to be heated,
In-compartment heating means for heating the heating chamber, water supply means for supplying water into the heating chamber, a reservoir for storing the water in the heating chamber, and reservoir heating for heating the water in the reservoir Means, a controller for controlling the internal heating means, the water supply means and the reservoir heating means, an internal temperature detecting means for detecting the internal temperature of the heating chamber, and detecting the temperature of the reservoir Storage portion temperature detecting means, and air blowing means for blowing air into the heating chamber,
The control unit controls the storage unit heating unit and the water supply unit so as not to continue boiling water in the storage unit based on the internal temperature,
Based on the temperature detected by the internal temperature detection means, the air temperature is controlled so that the internal temperature is suitable for fermentation.
Two reservoir temperature control levels based on the temperature detected by the reservoir temperature detecting means are provided, controlled at the first level first, and thereafter controlled at a second level lower than the first level,
Two internal temperature control levels based on the temperature detected by the internal temperature detection means, the first level and the second level lower than the first level, are provided, and the internal temperature control level is higher than the first level of the internal temperature control level. The storage unit heating means and the internal heating means are turned off at a temperature, the internal heating means is turned on at an internal temperature lower than a second level of the internal temperature control level,
For a predetermined time from the start, the internal heating means is turned off and the reservoir heating means is turned on until the reservoir temperature reaches the first level, and after the reservoir temperature reaches the first level, the reservoir heating means is turned off. And
After the predetermined time, the internal heating means is turned on and the storage part heating means is turned off until the storage part temperature falls to the second level, and then the storage part heating means at the second level of the storage part temperature. On / off control,
The inside heating means turned on after the predetermined time is turned off after the inside temperature reaches the second level of the inside temperature, and then the inside temperature rises due to the influence of the storage portion heating means, and the inside temperature is reduced. When reaching the first level, the storage unit heating means and the internal heating means are turned off while the internal temperature is higher than the first level,
When the internal temperature falls below the first level of the internal temperature control level, the storage section heating means is turned on / off again and the internal heating means is turned on / off at the second level of the internal temperature control level. A cooking device characterized by being controlled off.

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