JP6681595B2 - Heating cooker and reheating method in heating cooker - Google Patents

Description

  The present invention relates to a heating cooker having a function of warming a food item to be heated by using at least one heating operation among various heating operations such as high-frequency heating, radiant heating, hot air circulation heating, and steam heating, and cooking. The present invention relates to a reheating method in a container.

  In the heating cooker, a heating cooking sequence (warming mode) is set to reheat and warm foods cooked by various cooking methods (eg, main foods such as rice and side foods such as simmered foods and fried foods). Has been done. By using this cooking sequence, it is possible to quickly heat the cooked food. In the heating cooker, it is necessary to efficiently heat the food according to the type of food that is the object to be heated, so the user is required to select the type of food, and the selected food type The food heating operation is performed by the heating and cooking sequence adapted to (for example, refer to Patent Document 1).

  Further, when heating the object to be heated in the heating cooker, depending on the temperature state of whether the object to be heated is frozen food, chilled food, or normal temperature (normal temperature) food, Since the heating and cooking sequence for the object to be heated is different, it has been proposed to detect the temperature state of the object to be heated before cooking with an infrared sensor (for example, refer to Patent Document 2).

JP, 2013-120004, A JP, 2016-138739, A

  As described above, in the heating cooker, when the food to be heated is heated, the type of the food and the temperature state of the food (frozen food / refrigerated food / normal temperature food) are determined before cooking, and the food is determined. It was configured to perform the heat treatment of the heating cooking sequence corresponding to.

  In recent years, in cookers, products that can perform multi-functional heating such as high-frequency heating, radiant heating, hot air circulation heating, and steam heating are provided, and various types of cooking, such as "simmering" and "cooking" are provided. It is possible to perform cooking such as "bake", "steam", "fry", and "boil" with one device.

  In a device that can perform various types of cooking in this way, the action of "reheating" the cooked food to warm it is frequently used, and it is not only simple warming, but also the optimum operation corresponding to that food. It is required to perform a heating operation to perform a reheat treatment for making the food delicious. For example, when warming "bread" as the object to be heated, it is necessary to make the outside crispy and the inside softer. Since "pan" as an object to be heated is often light as a load and becomes warm by heating for a short period of time, it tends to be overheated, and cooking that performs extremely delicate heat treatment under various conditions such as time and temperature. Had to use sequences.

  In addition, "bread" as an object to be heated includes various "breads". For example, roll bread, croissant, etc. have a relatively light load, so the heating time is short, and side dishes such as curry bread are loaded. Is relatively heavy, so it is necessary to lengthen the heating time. Further, in such a prepared bread, a special heating and cooking sequence needs to be performed in order to make the outside crispy and warm the inside. Furthermore, in the case of French bread, it is necessary to make the outside crispy and the inside firm, and a heating cooking sequence for performing a special heat treatment is used. In this way, it is necessary to use an appropriate cooking sequence according to the type of "bread", but even if the type of "bread" is specified, the light and heavy load of the "bread", that is, the "bread" If the amount is different, the heating time and the contents of the heat treatment will be greatly different. Therefore, in order to appropriately warm the "bread" that is the object to be heated and reheat the "bread" in a delicious manner, it is an important element to accurately grasp the amount of the "bread".

  In the present specification, "bread" will be described as an example of an object to be heated by reheating, but the object to be heated of the heating cooker of the present invention is not specified as "bread". Foods that are relatively light as a load and that need to be appropriately heat-treated according to their quantity, such as main foods such as rice, and side foods such as simmered foods and fried foods (croquette, tempura, etc.) Is also included as a target.

  The present invention, which is relatively light as a load, performs high-accuracy amount detection for an object to be heated that needs to be subjected to appropriate heat treatment according to the amount, and is suitable for the situation in the heating chamber. An object of the present invention is to provide a heating cooker capable of performing a reheating operation and a reheating method in the heating cooker.

The heating cooker according to one embodiment of the present invention is
A cooking dish on which the object to be heated is placed,
A heating chamber having a wall surface having a protruding portion for holding the cooking dish at a predetermined position;
An operation unit for setting cooking conditions for the object to be heated,
A heating unit for heating the object to be heated placed on the cooking dish in the heating chamber;
An internal temperature sensor that detects the internal temperature of the heating chamber,
A ceiling wall temperature sensor that is provided in the vicinity of the ceiling wall of the heating chamber and detects the temperature of the ceiling wall,
An infrared sensor that detects the temperature of the cooking dish and the object to be heated as a temperature detection target by dividing the temperature detection operation into a plurality of temperature detection regions, and outputs the detected temperature of each temperature detection region as temperature detection data.
Based on the temperature detection data from the inside temperature sensor, the ceiling wall temperature sensor, and the infrared sensor, and the cooking condition from the operation unit, the heating operation in the heating unit and the temperature detection operation of the infrared sensor. And a control unit for controlling
The control unit is configured to determine the environment inside the heating chamber based on temperature detection data from the inside temperature sensor, the ceiling wall temperature sensor, and the infrared sensor, and has a predetermined time interval. Based on temperature detection data of a temperature detection target acquired by at least two temperature detection operations performed by the infrared sensor, configured to determine the amount of the object to be heated placed on the cooking dish, The heating time in the heating unit is controlled according to the determination result of the environment and the determination result of the amount.

The reheating method in the heating cooker according to one embodiment of the present invention,
A cooking dish on which the object to be heated is placed,
A heating chamber having a wall surface having a protruding portion for holding the cooking dish at a predetermined position;
An operation unit for setting cooking conditions for the object to be heated,
A heating unit for heating the object to be heated placed on the cooking dish in the heating chamber;
An internal temperature sensor that detects the internal temperature of the heating chamber,
A ceiling wall temperature sensor that is provided in the vicinity of the ceiling wall of the heating chamber and detects the temperature of the ceiling wall,
An infrared ray that detects the temperature of the cooking dish and the object to be heated as temperature detection targets by dividing the temperature detection operation into a plurality of temperature detection areas at least twice and outputs the detected temperatures of the respective temperature detection areas as temperature detection data. A sensor,
Based on various temperature information from the inside temperature sensor, the ceiling wall temperature sensor, and the infrared sensor, and the cooking condition from the operation unit, the heating operation in the heating unit and the temperature detection operation of the infrared sensor. A reheating method in a heating cooker comprising:
When the reheating operation for the object to be heated is set in the operation unit, in the initial stage immediately after the start of the reheating operation, performing the first temperature detection operation by the infrared sensor,
Based on the temperature detection data from the inside temperature sensor, the ceiling wall temperature sensor and the infrared sensor, to determine the environment in the heating chamber,
Based on the temperature change of each temperature detection region in the temperature detection data of the temperature detection target acquired by executing the temperature detection operation at least twice with a predetermined time interval, the cooking dish is Determining the amount of the placed object to be heated.

  ADVANTAGE OF THE INVENTION According to this invention, with respect to the to-be-heated material which is comparatively light as a load and needs to perform a suitable heating operation according to the amount of load, highly accurate amount detection is performed and it responds to the situation in a heating chamber. It is possible to provide a heating cooker and a reheating method capable of performing the optimum reheating operation.

The perspective view which shows the external appearance of the heating cooker of Embodiment 1 which concerns on this invention. The perspective view which shows the state which the door in the heating cooker of FIG. 1 opened. Front sectional drawing which shows the inside of the heating chamber in the heating cooker of Embodiment 1. The figure which shows the viewing angle of the infrared sensor in the heating cooker of Embodiment 1. The figure which shows the example of the temperature detection area in the specific position of the infrared sensor with respect to the cooking plate in the heating cooker of Embodiment 1. Flowchart of "warming mode" for the object to be heated in the heating cooker according to the first embodiment. The flowchart which shows operation | movement of the temperature detection 1st stage in the heating cooker of Embodiment 1. Flowchart of quantity determination in high-frequency heating sequence in the heating cooker according to the first embodiment The table which showed the temperature detection data as an example in the heating cooker of Embodiment 1, and the comparison result of temperature detection data. Graph showing the transition of the minimum temperature rise value for "bread" at room temperature with different quantities for a specific "bread" type In the heating cooker according to the first embodiment, a table showing the temperature detection data acquired by the first swing motion, the temperature detection data acquired after a lapse of a certain time, and the temperature difference (temperature rise value) at that time. The heating cooker of Embodiment 1 WHEREIN: The flowchart of detection of the heating time in a high frequency heating sequence. In the heating cooker according to the first embodiment, a table showing temperature detection data at the time of ending the high frequency heating operation of the high frequency heating sequence. Flowchart showing a cooking sequence that is sequentially executed after the high-frequency heating operation in the high-frequency heating sequence is completed

First, various aspects of the heating cooker and the reheating method in the heating cooker of the present invention will be described.
The heating cooker according to the first aspect of the present invention is
A cooking dish on which the object to be heated is placed,
A heating chamber having a protrusion on the wall surface for holding the cooking dish in a predetermined position;
An operation unit for setting cooking conditions for the object to be heated,
A heating unit for heating the object to be heated placed on the cooking dish in the heating chamber,
An internal temperature sensor that detects the internal temperature of the heating chamber,
A ceiling wall temperature sensor that is provided near the ceiling wall of the heating chamber and detects the temperature of the ceiling wall,
An infrared sensor that detects the temperature of the cooking dish and the object to be heated as a temperature detection target by dividing the temperature detection operation into a plurality of temperature detection regions, and outputs the detected temperature of each temperature detection region as temperature detection data, and Based on the temperature detection data from the inside temperature sensor, the ceiling wall temperature sensor, and the infrared sensor, and the cooking condition from the operation unit, the heating operation in the heating unit and the temperature detection operation of the infrared sensor. A control unit for controlling the
The control unit is configured to determine the environment in the heating chamber based on the temperature detection data of the inside temperature sensor, the ceiling wall temperature sensor, and the infrared sensor, and is executed at a predetermined time interval. It is configured to determine the amount of the object to be heated placed on the cooking dish based on the temperature detection data of the temperature detection target acquired by at least two temperature detection operations by the infrared sensor, and to determine the environment. The heating time in the heating unit is controlled based on the result and the determination result of the amount.

  The heating cooker according to the first aspect configured as described above is relatively light as a load, and it is necessary to perform an appropriate heating operation according to the amount of the load, such as a "bread". Such foods can be detected accurately and the "warming" operation, which is the optimum reheating operation according to the situation in the heating chamber, can be performed, and foods that the user feels delicious can be made. it can.

  In the heating cooker according to the second aspect of the present invention, the control unit according to the first aspect is based on a temperature change at a predetermined time in each temperature detection region of the temperature detection data from the infrared sensor. Alternatively, the amount of the object to be heated may be determined.

  In the heating cooker according to the third aspect of the present invention, the control unit according to the second aspect has an average value of temperature changes when a predetermined time elapses in each temperature detection region of the temperature detection data from the infrared sensor. Is larger than the first small amount judgment threshold value, and the minimum temperature difference of the temperature change at the elapse of a predetermined time in each temperature detection region is larger than the second small amount judgment threshold value, the quantity of the object to be heated is “small amount”. It may be configured to determine that.

  In a heating cooker according to a fourth aspect of the present invention, the control unit according to any one of the first to third aspects described above is provided in each temperature detection area of the temperature detection data from the infrared sensor. The quantity of the object to be heated may be determined based on the time when the predetermined temperature is reached.

  A heating cooker according to a fifth aspect of the present invention, when a reheating operation for an object to be heated is set in the operation unit in any one of the first to fourth aspects, In the initial stage immediately after the start of the heating operation, the infrared sensor may perform the first temperature detection operation.

  In the heating cooker according to the sixth aspect of the present invention, the reheating operation for the "bread" is set as the object to be heated in the operation unit according to any one of the first to fifth aspects. In this case, the infrared sensor may perform the second temperature detection operation within 40 seconds after the start of the reheating operation.

In a heating cooker according to a seventh aspect of the present invention, the cooking dish according to the first aspect has a heating element that absorbs microwaves to generate heat.
The heating unit radiates microwaves into the heating chamber, dielectrically heats the heating element of the cooking dish, and a high-frequency heating unit that heats the object to be heated placed on the cooking dish,
A heater heating unit that is provided on the ceiling wall of the heating chamber and performs radiant heating on the object to be heated placed on the cooking dish,
A steam heating unit that performs steam heating on the object to be heated placed on the cooking dish by ejecting steam into the heating chamber,
When the reheating operation for the "bread" is set as the object to be heated in the operation unit, the control unit controls the heating operation by the high-frequency heating unit, the heating operation by the steam heating unit, and the heating operation by the heater heating unit. May be configured to be sequentially executed.

  In the heating cooker according to an eighth aspect of the present invention, the control unit according to the seventh aspect detects each temperature of the temperature detection data from the infrared sensor when the heating operation is performed by the high frequency heating unit. When the minimum temperature difference of the temperature change in the area after the lapse of a predetermined time reaches a predetermined value and the minimum value of the temperature detection area in the temperature detection data reaches a predetermined value, the heating operation by the high frequency heating unit is performed. You may comprise so that it may stop and it may transfer to the heating operation by the said steam heating part of the next step.

  In a heating cooker according to a ninth aspect of the present invention, the control unit according to the eighth aspect is based on a heating operation time in the high-frequency heating unit, and thereafter, the steam heating unit and the heater heating unit. It may be configured to determine the time of the heating operation in.

In a heating cooker according to a tenth aspect of the present invention, the heating unit according to the ninth aspect circulates hot air in the heating chamber, with respect to the object to be heated placed on the cooking dish. Further equipped with a convection heating unit that performs hot air circulation heating,
The control unit controls to perform the heating operation by the convection heating unit next to the heating operation by the heater heating unit according to the type of “bread” as the object to be heated, and the heating operation in the high-frequency heating unit. The heating operation time by the convection heating unit may be determined based on the time.

The reheating method in the heating cooker according to the eleventh aspect of the present invention is
A cooking dish on which the object to be heated is placed,
A heating chamber having a protrusion on the wall surface for holding the cooking dish in a predetermined position;
An operation unit for setting cooking conditions for the object to be heated,
A heating unit for heating the object to be heated placed on the cooking dish in the heating chamber,
An internal temperature sensor that detects the internal temperature of the heating chamber,
A ceiling wall temperature sensor that is provided near the ceiling wall of the heating chamber and detects the temperature of the ceiling wall,
An infrared ray that detects the temperature of the cooking dish and the object to be heated as temperature detection targets by dividing the temperature detection operation into a plurality of temperature detection areas at least twice and outputs the detected temperatures of the respective temperature detection areas as temperature detection data. A sensor, and various temperature information from the inside temperature sensor, the ceiling wall temperature sensor, and the infrared sensor, and based on the cooking condition from the operation unit, the heating operation in the heating unit, and the infrared sensor A reheating method in a heating cooker including a control unit for controlling a temperature detection operation, wherein the reheating method comprises:
When the reheating operation for the object to be heated is set in the operation unit, in the initial stage immediately after the start of the reheating operation, performing the first temperature detection operation by the infrared sensor,
Based on the temperature detection data from the inside temperature sensor, the ceiling wall temperature sensor and the infrared sensor, to determine the environment of the heating chamber,
Based on the temperature change of each temperature detection region in the temperature detection data of the temperature detection target acquired by executing the temperature detection operation at least twice with a predetermined time interval, the cooking dish is Determining the amount of the placed object to be heated.

  According to the reheating method in the heating cooker of the eleventh aspect configured as described above, the object to be heated that is relatively light as a load and needs to perform an appropriate heating operation according to the amount of the load, For example, it is possible to detect the quantity of food such as "bread" with high accuracy and perform the "warming" operation, which is the optimum reheating operation according to the situation in the heating chamber. You can make food that you feel.

  A reheating method in a heating cooker according to a twelfth aspect of the present invention is the reheating method according to the eleventh aspect, wherein an average value of temperature changes after a predetermined time elapses in each temperature detection region of the temperature detection data from the infrared sensor. Is larger than the first small amount determination threshold value, and the minimum temperature difference of the temperature change after the elapse of a predetermined time in each temperature detection region is larger than the second small amount determination threshold value, the quantity of the object to be heated is “small amount”. The determination may be included.

  A reheating method in a heating cooker according to a thirteenth aspect of the present invention is the reheating method according to the eleventh aspect or the twelfth aspect, when a predetermined temperature is reached in each temperature detection region of the temperature detection data from the infrared sensor. Determining the amount of the object to be heated based on time.

  A reheating method for a heating cooker according to a fourteenth aspect of the present invention is the reheating method for a "bread" as an object to be heated in the operating section, in any one of the eleventh to thirteenth aspects. When the operation is set, the second temperature detection operation by the infrared sensor may be executed by 40 seconds after the start of the reheating operation.

A reheating method in a heating cooker according to a fifteenth aspect of the present invention is the eleventh aspect, wherein the cooking dish has a heating element that absorbs microwaves to generate heat.
The heating unit radiates microwaves into the heating chamber, dielectrically heats the heating element of the cooking dish, and a high-frequency heating unit that heats the object to be heated placed on the cooking dish,
A heater heating unit that is provided on the ceiling wall of the heating chamber and performs radiant heating on the object to be heated placed on the cooking dish,
A heating cooker comprising: a steam heating unit that ejects steam into the heating chamber to perform steam heating on the object to be heated placed on the cooking dish;
When the reheating operation for the "bread" as the object to be heated is set in the operation section, the heating operation by the high frequency heating section, the heating operation by the steam heating section, and the heating operation by the heater heating section are sequentially executed. , May be included.

  A reheating method in a heating cooker according to a sixteenth aspect of the present invention is the reheating method according to the fifteenth aspect, wherein each temperature of the temperature detection data from the infrared sensor is detected when the heating operation is performed by the high frequency heating unit. When the minimum temperature difference of the temperature change in the area after the lapse of a predetermined time reaches a predetermined value and the minimum value of the temperature detection area in the temperature detection data reaches a predetermined value, the heating operation by the high frequency heating unit is performed. Stopping and shifting to the heating operation by the steam heating unit in the next stage may be included.

  A reheating method in a heating cooker according to a seventeenth aspect of the present invention is the reheating method according to the sixteenth aspect, based on a time of a heating operation in the high-frequency heating unit, and thereafter, the heater heating unit and the steam heating unit. Determining the time of the heating operation in.

A reheating method in a heating cooker according to an eighteenth aspect of the present invention is the reheating method according to the seventeenth aspect, wherein the heating unit circulates hot air in the heating chamber and is placed on the cooking dish. A heating cooker further comprising a convection heating unit for performing hot air circulation heating on an object to be heated,
Depending on the type of "bread" as the object to be heated, next to the heating operation by the heater heating unit, control for performing the heating operation by the convection heating unit, and the time of the heating operation in the high-frequency heating unit are performed. Based on the above, determining the time of the heating operation by the convection heating unit may be included.

  Hereinafter, an embodiment showing a heating cooker and a reheating method in the heating cooker according to the present invention will be described in detail with reference to the drawings as appropriate. It should be noted that the numerical values, shapes, configurations, steps, order of steps, and the like shown in the following embodiments are merely examples, and do not limit the present invention. Among the constituent elements in the following embodiments, constituent elements that are not described in the independent claims showing the highest concept are described as arbitrary constituent elements.

  In the heating cooker of the following embodiments, a heating cooker having a microwave high-frequency heating function, a heater heating function by radiant heating of a heater, a convection heating function by circulating hot air, and a steam heating function by steam will be described. However, this configuration is an example, and the present invention is not limited to the configurations described in the following embodiments. The heating cooker of the present invention, in addition to the configuration of the following embodiments, a heating cooker independently having a high-frequency heating function, a heater heating function, a convection heating function, and a steam heating function, or respectively. The present invention includes a heating cooker that combines the functions of the above, or various heating cookers configured based on a technical idea equivalent to the technical features described in the following embodiments.

<< Embodiment 1 >>
Hereinafter, the heating cooker according to the first embodiment of the present invention will be described with reference to the accompanying drawings. FIG. 1 is a perspective view showing the appearance of the heating cooker according to the first embodiment. FIG. 2 is a perspective view showing a state where the door of the heating cooker shown in FIG. 1 is opened.

  As shown in FIGS. 1 and 2, the heating cooker is configured such that a front opening of a heating chamber 2 provided inside a cooker body 1 can be opened and closed by a door 3. A handle 3a is provided at an upper end portion of the door 3, and a user grips the handle 3a to rotate the door 3 to open and close the front opening of the heating chamber 2 upward. The inside of the heating chamber 2 is substantially closed by closing the door 3, and the food, which is the object to be heated, placed inside the heating chamber 2 is cooked in a substantially closed state.

  As shown in FIG. 1, on the front surface of the heating cooker, an operating part for setting various cooking conditions such as a cooking temperature setting, a cooking time setting, and a type of an object to be heated is provided on a door 3 having an upper opening. 4 are provided. The operation unit 4 provided on the front surface of the heating cooker has a display unit for displaying various cooking conditions and a heating state during heating.

  As the heating means (heating unit) in the heating cooker according to the first embodiment, a flat heater unit 10 provided in a portion including the ceiling wall of the heating chamber 2 for radiative heating, a high frequency heating for dielectric heating by radiating microwaves. A unit 11, a steam heating unit 12 that heats food with steam, and a hot air circulation unit 13 that circulates and heats hot air inside the heating chamber 2 are provided.

  The flat heater unit 10 has a flat heater having a two-divided structure on the inner side and the outer side, and can be appropriately switched according to cooking conditions and the like. The high-frequency heating unit 11 has an antenna that radiates microwaves provided under the bottom wall of the heating chamber 2, and the directional antenna radiates microwaves in a desired direction inside the heating chamber 2. It is a composition. The steam heating unit 12 has a water tank inside the cooker body 1, water generated from the water tank is heated to a high temperature by two types of steam heaters in the boiler, and the generated steam is generated in the heating chamber 2. It is the composition which is intensively injected inside. In the steam heating unit 12 configured in this way, it is possible to perform cooking using steam heating with different outputs. The hot air circulation unit 13 heats the air sucked from the heating chamber 2 by a back heater provided on the back side of the heating chamber 2 to form hot air, and returns the hot air to the inside of the heating chamber 2 to heat the heating chamber 2. 2 is a configuration in which hot air circulation heating is performed inside.

  As described above, the heating cooker according to the first embodiment is provided with a plurality of heating units, and the user selects the desired heating unit, or the user selects the cooking contents and / or cooking conditions. A suitable heating unit is selected by selection. The user arranges the food, which is the object to be heated, inside the heating chamber 2 of the heating cooker, closes the door 3, sets the heating unit, cooking contents, cooking conditions, etc. in the operation unit 4, and presses the start button. By doing so, the cooking operation is started.

  As shown in FIG. 2, the heating cooker according to the first embodiment is configured so that the cooking dish 5 on which the food to be heated is placed can be housed inside the heating chamber 2. The cooking plate 5 has protrusions 6 (6a, 6b, 6c) formed on the side walls on both sides of the heating chamber 2 so that the cooking plate 5 can be arranged in the upper stage, the middle stage, or the lower stage inside the heating chamber 2. The cooking dish 5 is configured to slide on the upper surface of the opposing protruding portion 6 and to be arranged in the upper stage (6a), the middle stage (6b), or the lower stage (6c) of the heating chamber 2. That is, a plurality of steps (projections 6) capable of supporting the cooking dish 5 are formed on the side walls on both sides of the heating chamber 2.

  In the cooking dish 5 arranged inside the heating chamber 2, a heating element is attached to the surface opposite to the surface on which food is placed. The heating element absorbs microwaves and generates heat, and ferrite or the like is used. In the first embodiment, an example in which ferrite is embedded in the cooking dish 5 as a heating element will be described. However, the heating element may be any element that absorbs microwaves to generate heat. It may be formed by coating on the back surface of. Further, the main material of the cooking dish 5 may be any one as long as it has excellent heat conduction, and may be made of metal or ceramic.

  In the first embodiment, the cooking plate 5 is supported by the protrusion 6 formed at a predetermined position on the side wall of the heating chamber 2. However, the cooking plate 5 is provided inside the heating chamber 2 at a predetermined position. The configuration may be such that it is placed at the position, for example, a configuration in which it is hung from the ceiling wall, or a configuration is possible in which the cooking dish is provided with legs projecting downward and is placed on the bottom surface of the heating chamber 2.

  The antenna of the high-frequency heating unit 11 that radiates microwaves inside the heating chamber 2 is arranged immediately below the substantial center of the bottom surface of the heating chamber 2. The antenna in the first embodiment has a configuration in which the microwave radiation direction is directional and circularly polarized waves can be radiated directly above the antenna. Therefore, in the antenna according to the first embodiment, the rotation mechanism is provided to rotate the radiation port of the antenna so that the microwaves can be uniformly radiated inside the heating chamber 2, and the antenna directly above the antenna is provided. A circularly polarized wave is also radiated to the heating element of the cooking dish 5 arranged in the above position to perform dielectric heating.

  As described above, the food serving as the object to be heated placed on the cooking dish 5 housed in the heating chamber 2 has a high temperature due to the heat of the heating element dielectrically heated by the microwave. In addition to being heated and cooked by the first embodiment, in the configuration of the first embodiment, the flat heater unit 10 provided on the ceiling wall of the heating chamber 2 heats the upper surface of the food that is the object to be heated placed on the cooking dish 5. This is a possible configuration.

  An interior lamp for illuminating the inside of the heating chamber 2 is provided on the wall surface of the heating chamber 2. The door 3 is provided with heat-resistant transparent glass so that the internal state of the heating chamber 2 closed by the door 3 can be confirmed.

  As the temperature detecting means in the heating cooker according to the first embodiment, the inside temperature sensor 7 for detecting the inside temperature of the heating chamber 2 (heating chamber temperature), for example, the thermistor is the inner side of the ceiling wall of the heating chamber 2. Is projected on. Further, in the heating cooker according to the first embodiment, an infrared sensor (IR sensor) 8 is provided to detect the temperature of the object to be heated in the heating chamber 2. The infrared sensor 8 is provided in a substantially central upper portion of a side wall on the right side of the heating chamber 2, and is configured to detect the temperature of a specific temperature detection target inside the heating chamber 2.

  In addition, in the heating cooker according to the first embodiment, the infrared sensor 8 will be described as being provided in the upper part of the center of the right side wall of the heating chamber 2. However, the infrared sensor 8 may be disposed at the heating chamber 2 The arrangement is not limited to the arrangement position of the first embodiment as long as the arrangement can detect the temperature of the specific temperature detection target inside.

  Further, in the heating cooker according to the first embodiment, the ceiling wall temperature sensor 9 is provided as a temperature detecting means for detecting the temperature of the ceiling wall provided with the flat heater unit 10. The ceiling wall temperature sensor 9 is provided on the upper side of the ceiling wall and is provided near the flat heater unit 10.

  In the heating cooker according to the first embodiment, various temperature detection data from the temperature detecting means is input to the control unit (for example, a microcomputer) 15 provided in the cooker main body 1. In the heating cooker according to the first embodiment, the control unit 15 identifies the heating cooking sequence based on the cooking content, the cooking condition, and the like set by the operation unit 4, and performs the optimum cooking for the object to be heated (food). Is configured to do.

  FIG. 3 is a front sectional view showing the inside of the heating chamber 2 in the heating cooker according to the first embodiment. Inside the heating chamber 2 shown in FIG. 3, the cooking dish 5 is supported by the middle protruding portion 6 (6b), and the cooking dish 5 is in the middle position. As shown in FIG. 3, an infrared sensor (IR sensor) 8 is provided above the side wall of the heating chamber 2, and a specific temperature detection target inside the heating chamber 2 is a temperature detection region. The infrared sensor 8 is an area sensor having a temperature detection area divided into 64 areas as a visual field range obtained by one temperature detection. The infrared sensor 8 according to the first embodiment has a rotation mechanism that swings up and down, and performs a temperature detection operation that swings up and down at a predetermined angle. This temperature detecting operation is a scanning operation for detecting temperature at three positions, a low position (L), a middle position (M), and a high position (H), and at each position (L, M, H). Each temperature in the 64 temperature detection region is detected. As a result, the temperature of almost all regions inside the heating chamber 2 in the heating cooker according to the first embodiment can be detected. In addition, in the first embodiment, the infrared sensor 8 is described as having a configuration in which the temperature detection is performed at three positions of the low position (L), the middle position (M), and the high position (H), but in the present invention, The temperature detection sensor, which is an infrared sensor, is not limited to the configuration of the first embodiment as long as the temperature detection sensor can detect the temperature of almost all regions inside the heating chamber.

  FIG. 4 shows a case where the infrared sensor 8 swings up and down and detects the temperature in the heating chamber at three positions, a low position (L), a middle position (M), and a high position (H). It is a figure which shows a viewing angle. 4A shows the view angle when the infrared sensor 8 is in the low position (L), (b) shows the view angle when it is in the middle position (M), and (c) shows the high position (H). Is the viewing angle at. As shown in FIG. 4, when the cooking dish 5 is arranged at the middle position (6b) of the heating chamber 2, the visual field range when the infrared sensor 8 is in the low position (L) is the placing surface of the cooking dish 5. It does not cover the entire food items (including tall food items). Therefore, in the configuration of the first embodiment, the infrared sensor 8 swings vertically (see (b) and (c) of FIG. 4), and the infrared sensor 8 is placed on the upper portion of the food having a height. It is configured to be included in the visual field range.

  FIG. 5 shows an example of the temperature detection area when the infrared sensor 8 has a specific viewing angle (L position, M position, H position) with respect to the cooking plate 5 that is the temperature detection target inside the heating chamber 2. The shape is shown. FIG. 5A shows an example of the temperature detection area of the cooking dish 5 at the viewing angle when the infrared sensor 8 is in the low position (L). FIG. 5B shows an example of the temperature detection region for the cooking dish 5 when the infrared sensor 8 is in the middle position (M), and (c) shows the cooking dish 5 when it is in the high position (H position). 3 shows an example of a temperature detection region for the. As shown in FIG. 5, in the plurality of temperature detection regions by the infrared sensor 8, the temperature detection region close to the infrared sensor 8 (right side in FIG. 5) becomes smaller, and becomes larger as the distance from the infrared sensor 8 increases. In the configuration of the first embodiment, since the infrared sensor 8 is arranged on the upper right side of the heating chamber 2, the temperature detection area on the right side of the placing surface of the cooking dish 5 is small and becomes larger toward the left side. As a result, in the temperature detection data of the infrared sensor 8, even if foods of the same size are placed on the right side and the left side of the placing surface of the cooking plate 5, the food on the right side has a higher temperature than the food on the left side. It will be included in the detection area. That is, when the temperature detection data from the infrared sensor 8 is used as it is, it is erroneously determined that the food on the right side has a larger shape than the food on the left side and the amount is large. Therefore, in the configuration of the first embodiment, the temperature detection data from the infrared sensor 8 is calibrated regarding the position to detect the quantity of the food that is the object to be heated placed on the cooking dish 5. Is going.

  In addition, in the configuration of the first embodiment, in addition to the vertical swing motion, the horizontal swing motion is performed so that the temperature detection target of the infrared sensor 8 is the entire mounting surface of the cooking dish 5. It may be configured to do so.

[Warm mode]
Hereinafter, in the heating cooker according to the first embodiment, the operation of the “warming mode”, which is a specific reheating operation for the food (“bread”) that is the object to be heated, will be described. Regarding the "warming mode", the reheating operation and the reheating method will be specifically described using specific numerical values as an example.

  In the following "warming mode", "bread" will be described as an example of food to be heated. If the object to be heated is "bread", especially when a small amount of "bread" is to be warmed, the initial stage of the "warming mode" will be used to prevent overheating due to high frequency heating by microwaves. When it is detected that the amount of "bread" of the object to be heated is "small amount", it is possible to perform the cooking sequence in the special "warming mode" for the "small amount" of "bread". is necessary. Therefore, in the "warming mode" in the heating cooker according to the first embodiment, the amount detection of whether or not the object to be heated is "small amount" is performed at an initial stage, for example, within at least 40 seconds from the start of the "warming mode". Is going.

  FIG. 6 is a flowchart of the “warming mode” for the “bread” as the object to be heated in the heating cooker according to the first embodiment. As shown in FIG. 6, in the heating cooker according to the first embodiment, four sequences (P1 to P4) are sequentially executed in the "warming mode" for the "bread". P1 is a high-frequency heating sequence for performing dielectric heating with microwaves, P2 is a steam heating sequence for performing steam heating with steam, P3 is a heater heating sequence for performing radiant heating (grill heating) by the flat heater unit 10 provided on the ceiling wall, and P4 is a convection heating sequence in which hot air is circulated in the heating chamber 2 to perform hot air circulation heating (oven heating).

  Further, in the high-frequency heating sequence P1 in the heating cooker according to the first embodiment, the temperature detection information from the plurality of temperature detection means is used to determine the environment of the heating chamber 2 (inside the chamber) and the amount of the heated object. , And the heating time in the subsequent cooking sequence are detected.

[Environmental judgment in high-frequency heating sequence P1]
Hereinafter, in the heating cooker according to the first embodiment, a specific operation in the "warming mode" for deliciously warming "bread" as the object to be heated will be described. In the "warming mode" for the "bread" that is the object to be heated, the cooking plate 5 on which the "bread" is placed is supported by the protrusion 6 of the middle stage 6b of the heating chamber 2 and It is housed inside. At this time, the “bread” is arranged in the central portion of the placing surface of the cooking plate 5.

  Since "bread", which is a food as an object to be heated, includes various "breads", it is necessary to perform a cooking sequence suitable for the "bread" to be heated. In order to warm all "breads" in the "warming mode", the inventors classify the types of "breads" into three, and use a cooking sequence that operates at different heating times for each classification. We have found that it is necessary to use. In addition, it was discovered that accurate determination of the amount of "bread" to be heated at an early stage is an important factor in determining the heating time in each cooking sequence. The types of "bread" that the inventors have classified into three are, for example, "sided bread (first bread)" such as "curry bread", "wiener bread", and "pizza bread", and "butter roll", There are three types: "roll bread (second bread)" such as "croissant" and "French bread (third bread)" such as "Batar" and "bourg".

  Therefore, in the heating cooker according to the first embodiment, when the "bread" is reheated in the "warming mode", the user first performs an operation of specifying the type of the "bread". . That is, the user uses three types of "side dish (first bread)", "roll bread (second bread)" and "French bread (third bread)" in the heating cooker according to the first embodiment. To choose from.

  When the "warming mode" for "pan" is specified after the type of "bread" is selected, the current internal temperature of the heating chamber 2 (internal temperature) detected by the internal temperature sensor 7 is acquired. (See step 101 in FIG. 7 described later). Acquisition of the internal temperature is performed immediately after the start of the "warm mode", for example, within 3 seconds after the start of the "warm mode". Three seconds after the start, the first high-frequency heating sequence P1 starts. In the high-frequency heating sequence P1, the temperature detection first stage T1 starts at the same time as the microwave dielectric heating.

  FIG. 7 is a flowchart showing the operation of the temperature detection first stage T1. The operation in the temperature detection first stage T1 determines the temperature state in each part of the heating chamber 2 (environment determination).

  In step 102, the temperature of the ceiling wall of the heating chamber 2 heated by the flat heater unit 10 is acquired. Next, in steps 103 to 105, temperature detection data at three positions (L, M, H) by the swinging motion of the infrared sensor (IR sensor) 8 is acquired. At this time, the temperature detection data of the 64 temperature detection regions (8 × 8) is acquired at the respective viewing angles of the L position, the M position, and the H position. Further, the temperature of the cooking plate 5 on which the "bread" is placed is calculated from the temperature detection data from the infrared sensor 8 (step 106).

  In step 107, whether or not the detected internal temperature (step 101) is lower than a threshold temperature (low temperature environment specified temperature) that defines the inside of the heating chamber 2 as a “low temperature environment”, for example, 20 ° C. It is determined whether or not less than. When the internal temperature is lower than the low temperature environment specified temperature (for example, 20 ° C.), it is determined to be the “low temperature environment”, and the subsequent “low temperature environment” heating and cooking sequence in the “warming mode” is executed.

  In step 108, the detected internal temperature (step 101) is equal to or higher than the low temperature environment specified temperature, and is lower than the threshold temperature (normal environment specified temperature) that defines the “normal environment” inside the heating chamber 2. It is determined whether or not, for example, it is lower than 60 ° C. When the temperature inside the refrigerator is lower than the normal environment specified temperature (for example, 60 ° C.), it is determined to be the “normal environment”, and the subsequent “normal environment” heating and cooking sequence in the “warming mode” is executed.

  In step 109, the detected internal temperature (step 101) is equal to or higher than the normal environmental regulation temperature, and the temperature information of the ceiling wall of the heating chamber 2 detected by the ceiling wall temperature sensor 9 (step 102) is used. It is determined whether the heating cooker is in a state after cooking such as oven cooking. It is determined whether or not the ceiling wall temperature is lower than a threshold temperature (after-cooking environment specified temperature) that defines the “after-cooking environment”, for example, less than 100 ° C. When the ceiling wall temperature is lower than the post-cooking environment specified temperature (for example, 100 ° C.), it is determined to be the “post-cooking environment” and the heating cooking sequence of the “post-cooking environment” in the “warming mode” thereafter is performed. Run.

  In step 110, it is determined whether the cooking plate temperature calculated in step 106 is a “high temperature environment” immediately after heating cooking (eg, grill cooking) or a “semi-high temperature environment”. In step 110, whether the temperature is a “high temperature environment” or a “quasi high temperature environment” depending on whether the temperature is lower than a threshold temperature (semi high temperature environment specified temperature) that defines the “semi high temperature environment”, for example, less than 60 ° C. Is being determined. When the cooking dish temperature is lower than the semi-high temperature environment specified temperature (for example, 60 ° C.), it is determined to be the “quasi-high temperature environment”, and the subsequent “warming mode” heating cooking sequence is executed. On the other hand, when the cooking plate temperature is equal to or higher than the semi-high temperature environment specified temperature (for example, 60 ° C.), it is determined that the “high temperature environment” is set, and the heating cooking sequence of the “high temperature environment” in the “warming mode” thereafter is performed. Run.

  As described above, in the temperature detection first stage T1, in the initial stage of the high frequency heating operation (for example, the period between 4 seconds and 8 seconds from the start), the “environment determination” is performed and the “warming mode” is set. It is determined whether the inside of the heating chamber 2 to be performed is a “low temperature environment”, a “normal environment”, a “post-cooking environment”, a “semi-high temperature environment”, or a “high temperature environment”. In the present embodiment, the case where the result of the environment determination is not specified is the case where the result of the environment determination is the “normal environment”, which will be described below.

[Quantity determination in high-frequency heating sequence P1]
FIG. 8 is a flow chart of quantity determination in the high-frequency heating sequence P1, showing the operations of the temperature detection second stage T2 and the temperature detection third stage T3. In the temperature detection second stage T2 and the temperature detection third stage T3, the quantity determination is performed. First, it is determined whether or not the "bread" that is the object to be heated is a "small quantity" (quantity determination 1 ) Is performed, and then a more detailed amount determination (amount determination 2) is performed. The flowchart shown in FIG. 8 follows the temperature detection first stage T1 shown in FIG. In the operation of the temperature detection second stage T2 and the temperature detection third stage T3, the high frequency heating operation continues.

(Quantity judgment 1)
As shown in FIG. 8, the temperature detection second stage T2 starts after a lapse of a predetermined time from the start of the "warming mode" heating cooking sequence, and for example, 40 seconds after the "warming mode" starts. It is executed by the time elapsed, and is preferably executed within 20 to 30 seconds from the start. The first operation in the temperature detection second stage T2 is acquisition of temperature detection data at three positions (L, M, H) by a swinging operation which is a temperature detection operation of the infrared sensor (IR sensor) 8. The temperature detection data is acquired for the second time by the swinging operation of the infrared sensor 8 executed in the temperature detection second stage T2. Similar to the swinging motion (steps 103 to 105 in FIG. 7), which is the first temperature sensing motion, the swinging motion of the infrared sensor 8 causes 64 temperature sensing regions at each of the L position, the M position, and the H position. (8 × 8) temperature detection data is acquired (steps 201 to 203 in FIG. 8).

  In step 204, each temperature detection data of the L position, M position, and H position acquired by the first swing motion and each temperature detection of the L position, M position, and H position acquired by the second swing motion. The average of the rising values is calculated by comparing each with the data.

  Hereinafter, the calculation method in step 204 will be described by showing specific temperature detection data. Of course, the present invention is not limited to the numerical values of this specific example.

  FIG. 9 shows temperature detection data as an example of the L position, the M position, and the H position obtained by the swinging motion that is the first and second temperature detection motions in the heating cooker according to the first embodiment. It is a table showing a comparison result of the temperature detection data. FIG. 9A shows the temperature detection data of the 64 temperature detection regions at the L position, the M position, and the H position acquired by the first swing motion. FIG. 9B shows the temperature detection data of the 64 temperature detection regions at the L position, the M position, and the H position acquired by the second swing motion. The first swinging motion is performed about 6 seconds after the heating sequence of the "warming mode" is started in the temperature detecting first stage T1, and the second swinging motion is performed by the temperature detecting second stage. It was performed about 30 seconds after the start on stage T2. FIG. 9C shows a temperature difference (temperature rise value) obtained by comparing the temperature detection data acquired by the first swing motion and the second swing motion.

  As shown in the first temperature detection data of FIG. 9A, there is a region where the temperature is lower than other regions. That is, the shaded region (temperature detection region of 24 ° C. or lower) in FIG. 9A is a region where the temperature is clearly lower than the other regions. This indicates that the food (“bread”) that is the object to be heated is placed on the cooking dish 5. As described above, the cooking plate 5 has a heating element embedded in its mounting surface, and the heating element absorbs microwaves and immediately generates heat. Therefore, when the high frequency heating operation is started, the cooking dish 5 is immediately heated and the temperature rises. However, when the object to be heated (“bread”) is present on the placing surface of the cooking plate 5, the temperature rise in the region where the object to be heated is suppressed is suppressed. Therefore, from the information of each temperature detection area in the first temperature detection data, it is possible to confirm the area where the object to be heated (“bread”) is placed on the cooking dish 5. Note that in FIG. 9A, the positions of the temperature detection regions of 24 ° C. or less, which are shaded in the temperature detection data of the L position, the M position, and the H position, are moved, but this is shown in FIG. This is because the viewing angles at the L position, the M position, and the H position are different, and the temperature detection regions are different, as shown in FIG.

  In the heating cooker according to the first embodiment, in each of the 64 temperature detection regions detected at the L position, the M position, and the H position, the valid region that is considered to be valid as the temperature detection data of the quantity determination 1 is specified. As shown in FIG. 4 described above, at the viewing angle of the infrared sensor 8 at the L position, the M position, and the H position, the region that is off the placement surface of the cooking dish 5 is included in the temperature detection region. Therefore, in the quantity determination 1, for example, in the 64 temperature detection regions at the L position, the M position, and the H position detected by the second swinging motion shown in (b) of FIG. The temperature detection area of the area (hatched area) is used as effective temperature detection data of the temperature detection target.

  FIG. 9C shows a temperature difference between the temperature detection data of the first time (after about 6 seconds) and the second time (after about 30 seconds) in the specific region of the temperature detection target shown in FIG. 9B ( Temperature rise value). In the temperature difference data shown in FIG. 9C, the average temperature difference (DTave) of the specific region at the L position is “18 ° C.”, and the average temperature difference (DTave) of the specific region at the M position is “18 ° C.” C. ", and the average temperature difference (DTave) of the specific region at the H position was" 16.degree. C. ". Therefore, in this example, the total average value (“three-point average”: total DTave) obtained by combining the average temperature differences at the three positions of the L position, the M position, and the H position was “17 ° C.”.

  In step 204 of FIG. 8, as described above, the temperature detection data of the L position, the M position, and the H position acquired by the first swinging motion and the L position, M acquired by the second swinging motion. The temperature detection data at the position and the temperature detection data at the H position are compared with each other, and the total average value of the increased values (“three-point average”: (total DTave)) is calculated.

  Next, in steps 205 to 206, based on the calculated result, the amount of whether the “bread” that is the object to be heated is a “small amount” of “bread” or a “normal” “bread” Judgment 1 is performed. In step 205, the total average value of temperature differences (total DTave) calculated in step 204 is compared with a predetermined threshold value (first small amount determination threshold value). Further, in step 206, if the total average value of the temperature differences (total DTave) in step 205 is larger than a predetermined first small amount determination threshold value, for example, 15 ° C., infrared rays at a certain time point (for example, 35 seconds later) In the temperature detection data when the sensor 8 is at the M position, the minimum temperature difference (minimum temperature increase value) is compared with a predetermined threshold value (second small amount determination threshold value). In step 206, when the minimum temperature difference (minimum temperature increase value) at the M position is equal to or greater than the predetermined second small amount determination threshold value, for example, 10 ° C. or more, the “pan” that is the object to be heated is “small amount”. Is determined (“small amount determination”). When the "pan" of the object to be heated is "small amount determination", it jumps over the subsequent "quantity determination 2" stage and shifts to the next temperature detection fourth stage T4 in which "heating time detection" is performed.

  On the other hand, in step 205, if the total average value of the temperature differences (total DTave) is less than or equal to the predetermined first small amount determination threshold value (for example, 15 ° C. or less), the “bread” that is the object to be heated has a certain size. Therefore, it is determined that the temperature is suppressed and the bread is the “normal” size (“normal determination”). Further, in step 206, even when the minimum temperature difference (minimum temperature increase value) at the M position is smaller than the predetermined second small amount determination threshold value (for example, 10 ° C.), the “bread” that is the object to be heated has a certain size. And “normally determined” as being “bread” having a “normal” amount (step 207)

  The above steps 201 to 206 are "quantity determination 1" for determining whether or not the object to be heated is a "small amount" of "bread", and steps 207 to 209 perform more detailed amount determination ". Quantity determination 2 ".

(Quantity determination 2)
When the amount of the "bread" placed on the cooking plate 5 is large, the temperature rise in the temperature detection region where the "bread" is placed is suppressed. Therefore, with the temperature detection data at the M position acquired in step 104 of the first temperature detection first stage T1 as reference data, a predetermined temperature is detected in a specific temperature detection area in which “pan” is placed in the reference data. By detecting the time required to reach the (target temperature), it becomes possible to detect the amount of "bread" that is the object to be heated.

  In the quantity determination 2, the temperature detection data at the M position of the infrared sensor 8 which is detected moment by moment and the reference data are detected in order to detect one temperature detection area (one area) on which the "pan" is placed. The amount of "bread" is determined based on the comparison result and the transition of the minimum temperature rise value in the comparison result. FIG. 10 is a graph showing the transition of the minimum temperature rise value in the "side dish" at the normal temperature with different amounts in the same "side dish". In FIG. 10, the characteristic of the code A is the case where there is only one "Wiener Corne" at room temperature in the "side dish" (light weight). The characteristic of the code B is the case where there is one "curry bread" at room temperature in the "side dish" (medium amount). The characteristic of the code C is the case of two "curry pans" at room temperature (medium amount), the characteristic of the code D is the case of four "curry pans" at room temperature (weight), and the characteristic of the code E. Shows the case where there are six "curry breads" (super weight). As shown in FIG. 10, even in the same “side dish bread” (“Winner Corne”, “curry bread”), the transition of the minimum temperature rise value is significantly different if the size and the number are different. That is, since the amount of “bread” is different, the time for the minimum temperature rise value to reach the predetermined temperature (target temperature) is different.

  FIG. 11 shows the temperature detection data ((a) in FIG. 11) at the M position acquired by the first swing motion (after 4 seconds) in a certain “warming mode”, and the “warming mode” starts. It shows the temperature detection data at the M position ((b) of FIG. 11) and the temperature difference (temperature rise value) at that time ((c) of FIG. 11) acquired 64 seconds after. In the “bread” shown in the temperature detection data of FIG. 11, the minimum temperature difference (temperature rise value) reaches 20 ° C. 64 seconds after the start, as shown in (c) of FIG. In the heating cooker according to the first embodiment, as the target temperature with which the minimum temperature rise value is compared, for example, a temperature value of “20 ° C.” is used.

  In the heating cooker according to the first embodiment, the time until the minimum temperature rise value in the temperature detection data reaches “20 ° C.” of the target temperature is less than 60 seconds (shown by the characteristic A in FIG. 10). ) Is determined to be “light weight”, and when 60 seconds or more and less than 90 seconds (indicated by characteristics B and C in FIG. 10), “pan” is determined to be “medium amount” and 90 seconds is determined. In the above case (shown by the characteristic D in FIG. 10), “bread” is determined to be “weight”. Furthermore, if the target temperature does not reach the target temperature even if the minimum temperature rise value exceeds a predetermined time, for example, 2 minutes (shown by the characteristic E in FIG. 10), it is determined that the "bread" is "superweight". , The operation time of the heating operation in the following heating and cooking sequence is determined, and the heating operation is executed.

  In the table shown in FIG. 11, since the temperature detection data of the area surrounded by the oval indicates the temperature of the wall surface of the heating chamber 2 instead of the temperature of the cooking dish 5, it is excluded as the temperature detection data. There is. In this way, in the temperature detection area acquired by the infrared sensor (IR sensor) 8, when it is previously recognized that an area other than the object to be heated placed on the cooking dish 5 is detected, It can be excluded as unnecessary temperature detection data.

  In step 209 of FIG. 8, which is the final stage of the temperature detection third stage T3, as a result of the “environment determination” performed in the temperature detection first stage T1, the temperature detection second stage T2 and the temperature detection third stage T3 are detected. Each operation time of the heating unit in the heating cooking sequence is determined based on the result of the performed “quantity determination (quantity determination 1, amount determination 2)”. A plurality of thresholds for determining each operation time of the heating unit in the heating cooking sequence are based on the results of the “environment determination” and the “quantity determination”, for example, at the M position of the infrared sensor (IR sensor) 8. It is determined based on various information such as the value of the minimum temperature after the predetermined time and the value of the minimum temperature difference (minimum temperature increase value) after the predetermined time, the value of the internal temperature, and the power supply voltage information.

[Heating time detection in high-frequency heating sequence P1]
FIG. 12 is a flowchart of the detection of the heating time in the high frequency heating sequence P1, and shows the operation of the temperature detection fourth stage T4.

  In the temperature detection fourth stage T4, the infrared sensor 8 constantly performs the temperature detection operation at the M position, and the temperature detection data is sent to the control unit 15. In the control unit 15, the determination result of the "environment determination" performed in the temperature detection first stage T1 described above, the "quantity determination (quantity determination 1, amount determination performed in the temperature detection second stage T2 and the temperature detection third stage T3. 2) ”, the high frequency heating operation in the high frequency heating sequence P1 based on the value of the minimum temperature after a predetermined time at the M position of the infrared sensor 8 and the value of the minimum temperature difference (minimum temperature increase value) after the predetermined time. Detects the end time of. That is, together with the internal environment which is the result of the "environment determination", the "pan" which is the object to be heated which is the result of the "quantity determination 1" and the "quantity determination 2" is "small amount", "light weight", "medium". Based on the result determined as "amount", "weight", or "ultra-weight", "minimum detected temperature (MIN)" and "minimum temperature rise value (" The threshold value of the "increased value MIN)" is determined. In the control unit 15, the values of the determined threshold values (“minimum detected temperature (MIN)” and “minimum temperature rise value (rise value MIN)”) are constantly detected at the infrared sensor (IR sensor) at the M position. 8) When the temperature detection data from 8 is detected, the high frequency heating operation of the high frequency heating sequence P1 is ended.

  As an example, the case where the "bread" that is the object to be heated in the "normal environment" is determined to be the "medium amount" will be described. FIG. 13 shows temperature detection data when the high-frequency heating operation of the high-frequency heating sequence P1 is terminated when “pan” is determined to be “medium amount”. When “bread” is “medium”, for example, the threshold value of “minimum detected temperature (MIN)” is “53 ° C.” and the threshold value of “minimum temperature increase value (increased value MIN)” is 27 ° C. It is set in advance.

  FIG. 13A is an example of temperature detection data first (for example, 4 seconds later) detected at the M position in the temperature detection first stage T1 of a certain “warm mode”. In FIG. 13B, when “pan” is determined to be “medium amount”, a part of the temperature detection area in the temperature detection data of the M position has a predetermined “minimum detection temperature (MIN)”. This is an example after 81 seconds after the threshold “53 ° C.” is reached. Further, (c) of FIG. 13 is data showing the temperature difference (temperature rise value) from (a) to (b) of FIG. 13, and the “minimum temperature rise value (rise value MIN)” is “27 ° C.” It indicates that the threshold value of “” has been reached.

  As described above, in the heating cooker according to the first embodiment, in the temperature detection data from the infrared sensor 8 at the M position, the control unit 15 determines the “minimum detected temperature” that is predetermined according to the amount of “bread”. (MIN) ”and“ minimum temperature increase value (increased value MIN) ”are reached, and 81 seconds after the start of the“ warm mode ”in the example shown in FIG. Then, the high-frequency heating operation of the high-frequency heating sequence P1 is terminated, and the process proceeds to the next steam heating sequence P2. FIG. 14 is a flowchart showing a heating and cooking sequence that is sequentially executed after the high-frequency heating operation in the high-frequency heating sequence P1 is completed. As will be described later, when the high frequency heating sequence P1 is completed, the steam heating sequence P2 and the heater heating sequence P3 are executed, and the convection heating is performed next to the heater heating sequence P3 if necessary depending on the type of the object to be heated. The sequence P4 is executed.

[Steam heating operation in steam heating sequence P2]
In the steam heating sequence P2, steam is used to prevent the "bread" that is the object to be heated from hardening or abnormally burning, thereby increasing the internal temperature. As the heating method of the steam heating operation of the steam heating sequence P2, the heater heating in the plane heater unit 10 (inner heater heating) is used together with the steam heating by the steam heating unit 12.

  The heating time in the steam heating operation of the steam heating sequence P2 is calculated based on the heating time of the high frequency heating operation in the high frequency heating sequence P1 described above. As described above, the heating time by the high-frequency heating operation is based on the temperature detection data by the infrared sensor 8, and is determined by the type set in the "bread" that is the object to be heated and the determined amount of the "bread". To be done. Basically, the heating time in the heating and cooking sequence changes according to the amount of bread, and the larger the amount, the longer the heating time. However, the heating time by the high-frequency heating operation varies greatly depending on the amount of "bread", but the heating time in the subsequent steam heating operation and flat heater heating operation is less dependent on the amount of "bread". Also, even when the amount of "bread" is large, the heating time has a limit.

  Therefore, the heating time (Tp2) in the steam heating operation can be determined by multiplying the heating time (Tp1) by the high frequency heating operation by a predetermined constant and adding it. For example, assuming that the heating time (Tp1) by the high frequency heating operation shown in FIG. 13 is “81 seconds”, the heating in the steam heating operation is calculated by the calculation formula of Tp1 “81 seconds” × Kp2 (constant) + Cp2 (constant). The time (Tp2) is calculated. However, when the calculated heating time (Tp2) in the steam heating operation exceeds the predetermined time limit, the heating time is set to the time limit. Kp2 (constant) and Cp2 (constant) in the above formula are constants that are predetermined according to the type and amount of "bread".

  As described above, in the steam heating operation, the longer the heating time (Tp1) in the high frequency heating operation, the longer the heating time (Tp2) in the steam heating operation within the time limit is corrected. . However, the heating time (Tp2) in the steam heating operation does not change as much as the heating time (Tp1) in the high frequency heating operation.

  When the heating time (Tp2) or the limit time in the calculated steam heating operation is reached, the control unit 15 shifts to the next heater heating sequence P3.

[Plane heater heating operation in heater heating sequence P3]
In the heater heating sequence P3, by using the plane heater of the plane heater unit 10 that constitutes the ceiling wall of the heating chamber 2, the top surface of the "bread" is properly crispy and finished to have a texture close to that immediately after baking. You can As a heating method for the flat heater heating operation, an inner heater and an outer heater that form the flat heater are used.

  The heating time (Tp3) in the planar heater heating operation of the heater heating sequence P3 is the same as the heating time (Tp2) in the steam heating operation of the steam heating sequence P2 described above, that is, the heating time (Tp1) of the high frequency heating operation in the high frequency heating sequence P1. ). However, in the planar heater heating operation, the result of the “environment determination” performed in the temperature detection first stage T1 of the high frequency heating sequence P1 and the value of the power supply voltage are taken into consideration together with the type and amount of the “pan” and the heating time. (Tp3) is determined.

  In the planar heater heating operation, as a result of the “environment determination” in the temperature detection first stage T1, for example, “low temperature environment”, “normal environment”, “post-cooking environment”, “semi-high temperature environment”, and “high temperature environment”. The determination result of is added to the determination of the heating time (Tp3). For example, in the heating cooker according to the first embodiment, when it is determined that “low temperature environment”, “normal environment” and “post-cooking environment”, the detected power supply voltage is multiplied by a correction constant. And a value obtained by multiplying the detected internal temperature by a correction constant and a value obtained by multiplying the heating time (Tp1) by the high frequency heating operation by a predetermined constant, the heating time ( Tp3) is determined. On the other hand, when it is determined that the temperature is "semi-high temperature environment" or "high temperature environment", it means that the temperature inside the refrigerator at the start of cooking (at the start of "warming mode") is high. A constant different from the constant for correction of the internal temperature when determined as "normal environment" and "environment after cooking" is used for multiplication, and the respective values are added, whereby "quasi-high temperature environment" and " The heating time (Tp3) when it is determined to be “high temperature environment” is determined.

  When the calculated heating time (Tp3) in the flat heater heating operation exceeds the predetermined time limit, the heating time (Tp2) is set to the time limit in the same manner as the setting of the heating time (Tp2) in the steam heating operation. It

  In the flat heater heating operation, when the temperature inside the refrigerator reaches a predetermined threshold temperature, in order to suppress the heating power of the flat heater and maintain the temperature inside the oven at a substantially constant temperature, for example, a flat surface using only the inner flat heater is used. Heater heating. The heating time (Tp3) in the flat heater heating operation also includes the time after the internal temperature reaches a predetermined threshold temperature and is switched to the inner flat heater, for example.

  As described above, in the flat heater heating operation, the correction is performed such that the heating time becomes shorter as the power supply voltage is higher (power supply voltage correction), and the heating time becomes shorter as the inside temperature is higher (warehouse). Internal temperature correction). Also in the flat heater heating operation, as in the steam heating operation, the longer the heating time (Tp1) in the high frequency heating operation, the longer the heating time (Tp3) in the flat heater heating operation is corrected.

  As described above, when the heating time (Tp3) in the planar heater heating operation ends, the flow moves to the next convection heating sequence P4 and the flow that ends the cooking, depending on the type and amount of “bread”. Divide. For example, depending on the type and state of the “bread”, the cooking conditions for the “bread” may be increased, for example, when the frozen bread has a crispy texture or when the internal temperature is raised to a predetermined temperature without burning the frozen bread. If it is necessary to satisfy the condition, the process moves to the next convection heating sequence P4.

  In the heating cooker according to the first embodiment, as a type of bread, “French bread” is transferred to the convection heating sequence P4, and the “side dish bread” and the “roll bread” require a crispy texture. In this case, or when it is necessary to raise the internal temperature to a predetermined temperature, the convection heating sequence P4 is followed by the heating and cooking sequence.

[Convection heating operation in convection heating sequence P4]
In the heating method of the convection heating operation, a heater for a circulation fan and a circulation fan for circulating hot air inside the heating chamber 2 are used. By circulating the hot air through the inside of the heating chamber 2 using the heater for the circulation fan and the circulation fan, the internal temperature of the “pan” is raised without burning the “pan” and the side of the “pan” and You can finish the top surface with a crispy texture.

  The heating time (Tp4) in the convection heating operation is calculated based on the heating time (Tp1) by the high-frequency heating operation in the high-frequency heating sequence P1, like the heating times (Tp2, Tp3) in the steam heating operation and the flat heater heating operation. It Also in the convection heating operation, the result of the “environment determination” performed in the temperature detection first stage T1 of the high-frequency heating sequence P1 and the detected value of the power supply voltage are taken into consideration together with the type and amount of the “pan” and the heating time. (Tp4) is determined.

  In the convection heating operation, as a result of the “environment determination” in the temperature detection first stage T1, for example, “low temperature environment”, “normal environment”, “post-cooking environment”, “semi-high temperature environment”, and “high temperature environment” The determination result is added to the determination of the heating time (Tp4). For example, when it is determined to be a "low temperature environment", a "normal environment", or a "post-cooking environment", the detected power supply voltage is multiplied by a constant for correction, and the detected internal temperature is corrected. It is determined by adding the value obtained by multiplying the constant of the above by the constant and the value obtained by multiplying the heating time (Tp1) by the high frequency heating operation by a predetermined constant. On the other hand, when it is determined that the temperature is the “quasi-high temperature environment” or the “high temperature environment”, the correction value predetermined by the constant for correcting the internal temperature is further added to the calculation of the heating time.

  When the calculated heating time (Tp4) in the convection heating operation exceeds a predetermined time limit, the heating time is set to the same as the setting of the heating time (Tp3) in the flat heater heating operation described above. It is set to the time limit.

  As described above, when the heating time (Tp4) in the convection heating operation ends, the cooking ends. As a result, the "bread" that is the object to be heated is reheated by the "warming mode" that is the optimum heating operation, and it is possible to create delicious "bread".

  As described above, according to the present invention, the environment in the heating chamber is determined for the object to be heated that is relatively light as a load and that needs to perform an appropriate heating operation according to the amount of the load, and A heating cooker capable of performing an optimum reheating operation for an object to be heated according to the situation of the heating chamber based on the result of the judgment by performing a highly accurate quantity determination on the object to be heated, and heating. A reheating method for a cooking device is provided.

  In the configuration of the first embodiment, an internal temperature sensor 7, a ceiling wall temperature sensor 9, and an infrared sensor 8 are provided in order to judge the environment inside the heating chamber 2, and these sensors 7, 8, 9 are provided. However, the present invention is not limited to such a configuration. For example, the ceiling wall temperature sensor 9 is not provided, and the environment of the ceiling wall previously acquired is determined. The environment determination may be performed by estimating the ceiling wall temperature based on the temperature rise characteristic and the temperature decrease characteristic and the temperature detection data from the inside temperature sensor 7.

  The present invention, in the heating cooking of reheating, to perform a highly accurate amount determination for the object to be heated, it is possible to perform the optimum reheating operation for the object to be heated according to the situation in the heating chamber, A heating cooker with high market value can be provided.

DESCRIPTION OF SYMBOLS 1 Cooker main body 2 Heating chamber 3 Door 4 Operating part 5 Cooking plate 6 Protruding part 7 Internal temperature sensor 8 Infrared sensor 9 Ceiling wall temperature sensor 10 Flat heater unit 11 High frequency heating unit 12 Steam heating unit 13 Hot air circulation unit 15 Control part

Claims (18)

A cooking dish on which the object to be heated is placed,
A heating chamber having a protrusion on the wall surface for holding the cooking dish in a predetermined position;
An operation unit for setting cooking conditions for the object to be heated,
A heating unit for heating the object to be heated placed on the cooking dish in the heating chamber,
An internal temperature sensor that detects the internal temperature of the heating chamber,
A ceiling wall temperature sensor that is provided near the ceiling wall of the heating chamber and detects the temperature of the ceiling wall,
An infrared sensor for detecting the temperature of the cooking dish and the object to be heated as temperature detection targets by dividing the temperature detection operation into a plurality of temperature detection regions, and outputting the detected temperature of each temperature detection region as temperature detection data, and Based on the temperature detection data from the inside temperature sensor, the ceiling wall temperature sensor, and the infrared sensor, and the cooking condition from the operation unit, the heating operation in the heating unit and the temperature detection operation of the infrared sensor. A heating cooker including a control unit for controlling
The control unit is configured to determine the environment inside the heating chamber based on the temperature detection data of the inside temperature sensor, the ceiling wall temperature sensor, and the infrared sensor, and is executed with a predetermined time interval. It is configured to determine the amount of the object to be heated placed on the cooking dish based on the temperature detection data of the temperature detection target acquired by at least two temperature detection operations by the infrared sensor, The heating cooker configured to control the heating time in the heating unit according to the determination result of 1. and the determination result of the amount.   The said control part was comprised so that the quantity of the said to-be-heated object might be determined based on the temperature change at the time of predetermined time in each temperature detection area of the temperature detection data from the said infrared sensor. Heating cooker.   The control unit is configured such that the average value of the temperature change in each temperature detection region of the temperature detection data from the infrared sensor after a lapse of a predetermined time is larger than a first small amount determination threshold, and the temperature at a predetermined time in each temperature detection region. The heating cooker according to claim 2, which is configured to determine that the amount of the object to be heated is "small amount" when the minimum temperature difference of change is larger than the second small amount determination threshold value.   4. The control unit is configured to determine the quantity of the object to be heated, based on the time when a predetermined temperature is reached in each temperature detection region of the temperature detection data from the infrared sensor, any one of claims 1 to 3. The heating cooker according to 1 above.   When the reheating operation for the object to be heated is set in the operation unit, the first temperature detection operation by the infrared sensor is executed at an initial stage immediately after the start of the reheating operation. The cooking device according to any one of 1 to 4.   When the reheating operation for the "bread" is set as the object to be heated in the operation unit, the second temperature detection operation by the infrared sensor is executed by 40 seconds after the start of the reheating operation. The cooker according to any one of claims 1 to 5, which is configured. The cooking dish has a heating element that absorbs microwaves to generate heat,
The heating unit radiates microwaves into the heating chamber, dielectrically heats the heating element of the cooking dish, and a high-frequency heating unit that heats the object to be heated placed on the cooking dish,
A heater heating unit that is provided on the ceiling wall of the heating chamber and performs radiant heating on the object to be heated placed on the cooking dish,
A steam heating unit that performs steam heating on the object to be heated placed on the cooking dish by ejecting steam into the heating chamber,
When the reheating operation for the "bread" is set as the object to be heated in the operation unit, the control unit controls the heating operation by the high-frequency heating unit, the heating operation by the steam heating unit, and the heating operation by the heater heating unit. The cooking device according to claim 1, wherein the cooking device is configured to sequentially perform the steps.   The control unit, when performing the heating operation by the high-frequency heating unit, the minimum temperature difference of the temperature change after a predetermined time in each temperature detection region of the temperature detection data from the infrared sensor reaches a predetermined value, And when the minimum value of the temperature detection region in the temperature detection data reaches a predetermined value, the heating operation by the high-frequency heating unit is stopped, and the heating operation by the steam heating unit in the next stage is configured to move. The heating cooker according to claim 7.   The heating according to claim 8, wherein the control unit is configured to determine the time of the heating operation in the steam heating unit and the heater heating unit thereafter, based on the time of the heating operation in the high-frequency heating unit. Cooking device. The heating unit further comprises a convection heating unit that circulates hot air in the heating chamber and performs hot air circulation heating on the object to be heated placed on the cooking dish,
The control unit controls to perform the heating operation by the convection heating unit next to the heating operation by the heater heating unit according to the type of “bread” as the object to be heated, and the heating operation in the high-frequency heating unit. The heating cooker according to claim 9, wherein the heating cooker is configured to determine a time for a heating operation by the convection heating unit based on the time. A cooking dish on which the object to be heated is placed,
A heating chamber having a protrusion on the wall surface for holding the cooking dish in a predetermined position;
An operation unit for setting cooking conditions for the object to be heated,
A heating unit for heating the object to be heated placed on the cooking dish in the heating chamber,
An internal temperature sensor that detects the internal temperature of the heating chamber,
A ceiling wall temperature sensor that is provided near the ceiling wall of the heating chamber and detects the temperature of the ceiling wall,
An infrared ray that detects the temperature of the cooking dish and the object to be heated as temperature detection targets by dividing the temperature detection operation into a plurality of temperature detection areas at least twice and outputs the detected temperatures of the respective temperature detection areas as temperature detection data. A sensor, and various temperature information from the inside temperature sensor, the ceiling wall temperature sensor, and the infrared sensor, and based on the cooking condition from the operation unit, the heating operation in the heating unit, and the infrared sensor A reheating method in a heating cooker including a control unit that controls a temperature detection operation,
When the reheating operation for the object to be heated is set in the operation unit, in the initial stage immediately after the start of the reheating operation, performing the first temperature detection operation by the infrared sensor,
Based on the temperature detection data from the inside temperature sensor, the ceiling wall temperature sensor and the infrared sensor, to determine the environment of the heating chamber,
Based on the temperature change of each temperature detection region in the temperature detection data of the temperature detection target acquired by executing the temperature detection operation at least twice with a predetermined time interval, the cooking dish is A method of reheating in a heating cooker, comprising: determining the amount of the placed object to be heated.   The average value of the temperature change in each temperature detection region of the temperature detection data from the infrared sensor after a lapse of a predetermined time is larger than a first small amount determination threshold, and the minimum temperature difference of the temperature change in the temperature detection region after a lapse of the predetermined time. Is larger than a second small amount determination threshold value, it is determined that the amount of the object to be heated is "small amount", The reheating method in the heating cooker according to claim 11.   13. The heating cooker according to claim 11, further comprising: determining a quantity of the object to be heated based on a time when a predetermined temperature is reached in each temperature detection region of the temperature detection data from the infrared sensor. Heating method.   When the reheating operation for the "bread" is set as the object to be heated in the operation unit, the second temperature detection operation by the infrared sensor is executed by 40 seconds after the start of the reheating operation. The reheating method in the heating cooker according to any one of claims 11 to 13, which comprises: The cooking dish has a heating element that absorbs microwaves to generate heat,
The heating unit radiates microwaves into the heating chamber, dielectrically heats the heating element of the cooking dish, and a high-frequency heating unit that heats the object to be heated placed on the cooking dish,
A heater heating unit that is provided on the ceiling wall of the heating chamber and performs radiant heating on the object to be heated placed on the cooking dish,
A heating cooker comprising: a steam heating unit that ejects steam into the heating chamber to perform steam heating on the object to be heated placed on the cooking dish;
When the reheating operation for the "bread" as the object to be heated is set in the operation section, the heating operation by the high frequency heating section, the heating operation by the steam heating section, and the heating operation by the heater heating section are sequentially executed. The reheating method in the heating cooker according to claim 11, comprising:   At the time of performing the heating operation by the high-frequency heating unit, the minimum temperature difference of the temperature change in each temperature detection area of the temperature detection data from the infrared sensor after a predetermined time has reached a predetermined value, and the temperature detection data 16. The heating operation by the high-frequency heating unit is stopped and the heating operation by the steam heating unit in the next stage is started when the minimum value of the temperature detection region at reaches a predetermined value. Reheating method in heating cooker.   The reheating method in the heating cooker according to claim 16, further comprising: determining a time of a heating operation in the heater heating unit and the steam heating unit thereafter based on a time of a heating operation in the high frequency heating unit. The heating unit is a heating cooker further comprising a convection heating unit that circulates hot air in the heating chamber and performs hot air circulation heating on the object to be heated placed on the cooking dish,
Depending on the type of "bread" as the object to be heated, next to the heating operation by the heater heating unit, control for performing the heating operation by the convection heating unit, and the time of the heating operation in the high-frequency heating unit are performed. The method of reheating in a heating cooker according to claim 17, further comprising: determining a time of a heating operation by the convection heating unit based on the above.