JP6839808B2 - High frequency heating device and high frequency heating method - Google Patents

Description

The present invention relates to a high-frequency heating device and a high-frequency heating method, and more particularly to a high-frequency heating device and a high-frequency heating method using a high-frequency heating device as a cooking utensil for cooking by utilizing a dielectric heating phenomenon due to a high-frequency electric field.

In a microwave oven as a cooking utensil in a high-frequency heating device, the surface and the inside of the object to be heated are heated almost at the same time, so that all foods such as reheating cooked foods, thawing frozen foods, and boiling foods are heated. It is used in. In particular, it is widely used for heating foods in various dishes because the cooking time can be significantly shortened by using a microwave oven.

At home, a cooking method called "one-bowl cooking" is spreading as a cooking method that can easily cook in a short time and can significantly shorten the cooking time. This "one-bowl cooking" is basically a cooking method in which various ingredients are put into one bowl, heated, and mixed to easily prepare a desired dish in a short time. In such "one bowl cooking", a microwave oven is used as a cooking utensil.

Japanese Unexamined Patent Publication No. 2015-53206

As a cooking method similar to the above-mentioned "one-bowl cooking", for example, there are cooking methods such as instant noodles and instant soups on the market. In these cooking methods, a user puts a predetermined amount of hot water together with foodstuffs processed by freeze-drying or the like into a container, and the cooking method is completed after a lapse of a predetermined time. In addition, a cooking method has also been proposed in which water is placed in a container containing ingredients such as instant noodles and instant soup and heated using a microwave oven. However, when cooking using a microwave oven, there is a high possibility that the water will boil out of the container depending on the shape of the container and the amount of water in the container. In order to prevent such spillage, a configuration has been proposed in which the surface temperature of water in the container is detected and the heating output is controlled according to the detected surface temperature of water (see Patent Document 1).

However, the cooking performed in the "one-bowl cooking" using dielectric heating proposed by the inventors is a cooking method in which water is put in a container containing pre-cooked ingredients such as instant noodles and instant soup and simply heated. Is very different from. The "one-bowl cooking" performed in the high-frequency heating device according to the present invention is for making ordinary dishes such as cream stew, beef curry, and pasta by "one-bowl cooking", and the ingredients of the dishes are opened upward. The dish is placed in a bowl, and the dish is prepared by using at least dielectric heating in the heating chamber of the high-frequency heating device.

In "one bowl cooking", many ingredients are put into a container (bowl) at a time according to the number of people to be cooked and cooked, so the inside of the heating chamber of the cooking cooker (microwave oven) is a large container. It becomes a state filled with. In "one-bowl cooking", a large amount of ingredients that differ depending on the type of food are contained in one container according to the number of people. When such a container is dielectrically heated in a heating chamber of a cooking device (microwave oven), it is a big problem that foods such as broth and foodstuffs spill out from the container. For a container containing foods containing various types of broth and ingredients, simply detecting the surface temperature of the food in the container and adjusting the heating output according to the detected temperature will prevent the food from spilling out of the container. While preventing it, it was not possible to cook each dish optimally and make each dish delicious.

The present invention provides a high-frequency heating device capable of optimally heating selected dishes while preventing foods such as broth and ingredients from spilling out in a container (bowl) containing ingredients for various dishes. It provides a high frequency heating method.

The high-frequency heating device of one aspect according to the present invention solves the above-mentioned conventional problems.
A heating chamber where food contained in a container with an open top is placed,
An operation unit for inputting cooking conditions indicating the cooking contents of the food, and
A high frequency generator that generates high frequencies and
A high frequency supply unit that supplies the high frequency of the high frequency generation unit to the heating chamber,
A temperature detection unit that divides a temperature detection region for food contained in the container into a plurality of regions, detects the temperature in each of the divided regions, and outputs the detected temperature in each region as temperature detection information.
A heating control unit that controls the output of the high frequency generation unit is provided.
The heating control unit determines the boiling determination temperature according to the cooking content of the food, and in the temperature detection information from the temperature detection unit, the maximum temperature in the divided region of the food reaches the boiling determination temperature. At that time, it is configured to reduce the output of the high frequency generating unit.

One aspect of the high-frequency heating method according to the present invention solves the above-mentioned conventional problems.
A heating chamber where food contained in a container with an open top is placed,
An operation unit for inputting cooking conditions indicating the cooking contents of the food, and
A high frequency generator that generates high frequencies and
A high frequency supply unit that supplies the high frequency of the high frequency generation unit to the heating chamber,
A temperature detection unit that divides a temperature detection region for food contained in the container into a plurality of regions, detects the temperature in each of the divided regions, and outputs the detected temperature in each region as temperature detection information.
A high-frequency heating method in a high-frequency heating device including a heating control unit that controls the output of the high-frequency generation unit.
Determining the boiling determination temperature according to the cooking content of the food,
The temperature detection information from the temperature detection unit includes reducing the output of the high frequency generation unit when the maximum temperature in the divided region of the food reaches the boiling determination temperature.

According to the present invention, it is provided a high-frequency heating device and a high-frequency heating method capable of performing optimum cooking according to a dish while preventing the object to be heated in a container containing various cooking ingredients from spilling over. Can be done.

A perspective view showing the appearance of a cooking device which is a high-frequency heating device according to the first embodiment of the present invention. A perspective view showing a state in which the door of the cooking cooker shown in FIG. 1 is opened. The block diagram which shows the main structure in the dielectric heating control in the heating cooker of Embodiment 1. A graph showing the transition of the temperature inside the heating chamber when, for example, "cream stew" of "one bowl cooking" is selected in the cooking device of the first embodiment. In the cooking apparatus of the first embodiment, for example, a flowchart showing the first half of a high-frequency heating sequence for a "cream stew" of "one bowl cooking". The flowchart showing the latter half of the high frequency heating sequence of FIG. 5 in the cooking apparatus of Embodiment 1.

The high-frequency heating device according to the first aspect of the present invention
A heating chamber where food contained in a container with an open top is placed,
An operation unit for inputting cooking conditions indicating the cooking contents of the food, and
A high frequency generator that generates high frequencies and
A high frequency supply unit that supplies the high frequency of the high frequency generation unit to the heating chamber,
A temperature detection unit that divides a temperature detection region for food contained in the container into a plurality of regions, detects the temperature in each of the divided regions, and outputs the detected temperature in each region as temperature detection information.
A heating control unit that controls the output of the high frequency generation unit is provided.
The heating control unit determines the boiling determination temperature according to the cooking content of the food, and in the temperature detection information from the temperature detection unit, the maximum temperature in the divided region of the food reaches the boiling determination temperature. At that time, it is configured to reduce the output of the high frequency generating unit.

In the high-frequency heating device according to the first aspect of the present invention configured as described above, cooking is performed while preventing foods such as broth and foodstuffs to be heated in a container containing various cooking ingredients. Optimal cooking can be performed according to the above.

In the high-frequency heating device of the second aspect according to the present invention, the heating control unit of the first aspect determines at least two temperatures having different values as the boiling determination temperature, and in the divided region of the food. Each time the maximum temperature reaches the boiling determination temperature, the output of the high frequency generating unit may be gradually reduced.

In the high-frequency heating device of the third aspect according to the present invention, the two temperatures of the boiling determination temperature in the second aspect are higher than the temperature at which the food starts to foam and the temperature at which the food starts to foam, and the boiling point of the food. It may be set to a lower temperature.

In the high-frequency heating device of the fourth aspect according to the present invention, the heating control unit in any one of the first to third aspects described above has a predetermined average temperature of the divided region of the food. The amount of the food may be detected based on the amount detection time when the amount detection temperature is reached and the cooking conditions, and the cooking end time for the food may be calculated according to the detected amount. ..

In the high-frequency heating device according to the fifth aspect of the present invention, the temperature detection unit in any one of the first to fourth aspects described the temperature detection target region in the upper open end portion of the container. It may be configured to include in.

The high-frequency heating method of the sixth aspect according to the present invention is
A heating chamber where food contained in a container with an open top is placed,
An operation unit for inputting cooking conditions indicating the cooking contents of the food, and
A high frequency generator that generates high frequencies and
A high frequency supply unit that supplies the high frequency of the high frequency generation unit to the heating chamber,
A temperature detection unit that divides a temperature detection region for food contained in the container into a plurality of regions, detects the temperature in each of the divided regions, and outputs the detected temperature in each region as temperature detection information.
A high-frequency heating method in a high-frequency heating device including a heating control unit that controls the output of the high-frequency generation unit.
Determining the boiling determination temperature according to the cooking content of the food,
The temperature detection information from the temperature detection unit includes reducing the output of the high frequency generation unit when the maximum temperature in the divided region of the food reaches the boiling determination temperature.

According to the high-frequency heating method of the sixth aspect according to the sixth aspect of the present invention configured in this way, cooking while preventing simmering broth, which is a heated object in a container containing various cooking ingredients, and food spillage of ingredients. Optimal cooking can be performed according to the above.

In the high-frequency heating method of the seventh aspect according to the present invention, in the sixth aspect, at least two temperatures having different values are determined as the boiling determination temperature, and the maximum temperature in the divided region of the food is the boiling. It may include gradually reducing the output of the high frequency generating unit each time the determination temperature is reached.

In the high-frequency heating method of the eighth aspect according to the present invention, in the seventh aspect, the two temperatures of the boiling determination temperature are higher than the temperature at which the food starts to foam and the temperature at which the food starts to foam. The temperature may be set lower than the boiling point.

In the high-frequency heating method of the ninth aspect according to the present invention, in any one of the sixth to eighth aspects described above, the average temperature of the divided region of the food reaches a predetermined quantity detection temperature. Detecting the amount of the food based on the amount detection time and the cooking conditions at the time of
It may include calculating the cooking end time for the food according to the detected amount.

The high-frequency heating method according to the tenth aspect of the present invention may include the upper open end portion of the container in the temperature detection target region in any one of the sixth to ninth aspects described above. ..

Hereinafter, a heating cooker having a dielectric heating function as an embodiment according to the high-frequency heating device of the present invention will be described with reference to the attached drawings. The high-frequency heating device of the present invention is not limited to the configuration described in the following embodiments, but is configured based on a technical idea equivalent to the technical idea described in the following embodiments. It includes a heating device, for example, a heating device having at least one function in various heating functions such as heat conduction, hot air circulation, heat radiation, and steam, in addition to a configuration having only a function of dielectric heating. The numerical values, shapes, configurations, steps, and the order of steps shown in the following embodiments are examples, and do not limit the present invention. Among the components in the following embodiments, the components not described in the independent claims indicating the highest level concept are described as arbitrary components.

<< Embodiment 1 >>
Hereinafter, the cooking device 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 cooking utensil according to the first embodiment. FIG. 2 is a perspective view showing a state in which the door of the cooking device of FIG. 1 is opened.

As shown in FIGS. 1 and 2, the cooking cooker of the first embodiment is configured such that the front opening of the heating chamber 2 provided inside the cooker main body 1 can be opened and closed by the door 3. A handle 3a is provided at the upper end of the door 3, and the user holds 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 sealed by closing the door 3, and the food to be heated arranged inside the heating chamber 2 is cooked in a substantially sealed state.

As shown in FIG. 1, on the front of the cooking cooker, an operation unit for setting various cooking conditions such as cooking temperature setting, cooking time setting, and type of object to be heated is set on a door 3 that opens upward. 4 is provided. Further, the operation unit 4 provided on the front surface of the cooking cooker has a display portion for displaying various cooking conditions, a heating state during cooking, and the like.

The heating means (heating unit) in the heating cooker of the first embodiment is a high-frequency heating unit that radiates a high frequency inside the heating chamber 2 to dielectrically heat the object to be heated (food) arranged in the heating chamber. In addition, a flat heater heating unit provided in a portion of the heating chamber 2 including the ceiling wall to radiately heat the inside of the heating chamber, a steam heating unit for injecting steam into the heating chamber to steam-heat the object to be heated, and heating. An example will be described in which a hot air circulation heating unit is provided in which hot air is convected inside the room to heat the object to be heated with hot air. However, as the heating means in the high-frequency heating device of the present invention, at least a configuration provided with a high-frequency heating unit for performing dielectric heating may be sufficient.

As described above, the cooking device of the first embodiment is provided with a plurality of heating parts, and the user selects a desired heating part, or the user sets the cooking contents and / or cooking conditions. By selecting, an appropriate heating unit is selected. The user places the food to be heated inside the heating chamber 2 of the cooking cooker, closes the door 3, selects / sets the heating unit, cooking conditions, cooking contents, etc. in the operation unit 4, and starts the start button. The cooking operation is started by pressing. The operation unit 4 is composed of a touch screen for selecting / setting and displaying various information.

FIG. 3 is a block diagram showing a main configuration in dielectric heating control in the cooking device of the first embodiment. As shown in FIG. 3, the cooking device of the first embodiment includes cooking conditions, cooking contents, etc. set in the operation unit 4, for example, identification of the heating unit, identification of the object to be heated, type of cooking, and the like. The heating control unit 5 into which various selected / set information is input, the high frequency generation unit 6 that is driven and controlled by the heating control unit 5 to generate high frequencies, and the high frequency of the high frequency generation unit 6 are guided and supplied to the heating chamber 2. At least a high frequency supply unit 7 and a temperature detection unit 8 for detecting the temperature of the heating chamber 2 are provided. The temperature detection unit 8 in the first embodiment is an area in which an object to be heated can be placed in addition to the temperature sensor (for example, a thermistor) for detecting the temperature inside the refrigerator, as will be described later. An infrared sensor (IR sensor) 9 that detects the temperature of the entire surface in the area where the object to be heated can be placed is included. Further, in the heating cooker of the first embodiment, the temperature detection unit 8 includes an environmental temperature sensor (for example, a thermistor) that detects the environmental temperature of the place where the infrared sensor 9 is provided. The environmental temperature information detected by the environmental temperature sensor is for calibrating the temperature detected by the infrared sensor 9 according to the environmental temperature. As described above, in the heating control unit 5, in addition to the temperature detection information from the infrared sensor 9 regarding the area where the object to be heated can be arranged inside the heating chamber 2, the temperature information inside the refrigerator and the environmental temperature information are the temperature detection unit. It is input from 8.

In the cooking device of the first embodiment, various information such as cooking conditions and cooking contents set in the operation unit 4 are input to the heating control unit 5, and when cooking by dielectric heating, a high frequency is generated. The high frequency generating unit 6 is controlled, and the object to be heated (food) in the heating chamber 2 is cooked according to the set cooking conditions and the like. In addition to the high-frequency heating unit that performs dielectric heating, the heating cooker of the first embodiment is provided with a flat heater unit that performs radiant heating, a steam heating unit that heats steam, and a hot air circulation heating unit that heats hot air. These heating units are appropriately driven according to various information such as set cooking conditions and cooking contents. In the following description of cooking in the cooking device of the first embodiment, an example in which a high-frequency heating unit that performs dielectric heating is used as a heating source will be described.

The high frequency generated in the high frequency generation unit 6 has a configuration in the high frequency supply unit 7 that is radiated into the heating chamber 2 by a high frequency radiation means such as a rotating antenna via a waveguide. A rotating antenna, which is a high-frequency radiating means for radiating high frequencies inside the heating chamber 2, is arranged directly below the center of the bottom surface of the heating chamber 2. The antenna according to the first embodiment has a configuration in which the high frequency radiation direction has directivity and can radiate circularly polarized waves directly above the antenna. Therefore, in the antenna of the first embodiment, a rotation mechanism is provided so that the high frequency can be uniformly radiated inside the heating chamber 2, and the radiation port of the antenna is rotated, and the antenna is directly above the antenna. The structure is such that circularly polarized waves are radiated to the arranged object to be heated and dielectric heating is performed.

Inside the cooker main body 1, the heating chamber 2 for storing food to be heated is divided into five surfaces, a left and right side surface, a top surface, a bottom surface, and a back surface, and a door 3 provided in an opening on the front side. It is composed of. In the cooking apparatus of the first embodiment, the opening side of the heating chamber 2 is the front side (user side), the back side is the back side, the top side is the upper side, and the bottom side is the lower side. When viewed from the front side, the right side is called the right side and the left side is called the left side.

In the heating cooker of the first embodiment, in addition to the dielectric heating, the grill plate used for grill cooking that directly heats the food to be heated by heat radiation or the like, and the heating chamber 2 by hot air heating or the like. It has a configuration in which an oven plate used for oven cooking, in which food is cooked by raising the temperature inside the oven, is used. Therefore, in order to support each dish such as a grill dish and an oven dish, a plurality of support protrusions extending horizontally in the front-rear direction are provided on the right side surface and the left side surface, which are the side surfaces of the heating chamber 5, (in the first embodiment). Is provided in 3 stages), and each dish in the heating chamber can be installed at the optimum position for cooking and heating according to the set cooking conditions.

As described above, in the heating cooker of the first embodiment, the heating control unit 5 is a temperature detection unit that detects the temperature of the object to be heated (food) arranged in the area where the object to be heated can be arranged in the heating chamber. The temperature detection information from the infrared sensor (IR sensor) 9 of 8 is input. The infrared sensor 9 has a configuration capable of detecting the temperature of the object to be heated inside the heating chamber 2 through an opening formed in the upper center of the right side surface constituting the heating chamber 2. In the infrared sensor 9, eight infrared detection elements are arranged in one row (1 × 8 eyes), and these infrared detection elements are arranged in eight rows (8 × 8 eyes: 64 regions) to form a two-dimensional matrix. It is arranged. The infrared sensor 9 is an area sensor that detects the temperature in the temperature detection region. The temperature detection region is divided into 64 regions, the temperature is detected for each divided region, and the detected temperature for each region is used as temperature detection information. It is a configuration to output. The infrared sensor 9 configured in this way can detect the temperature of the object to be heated in the area where the object to be heated can be arranged inside the heating chamber 2.

In the heating cooker of the first embodiment, the infrared sensor 9 detects the temperature of the area to be heated in the heating chamber 2 through an opening formed in the upper center of the right side surface of the heating chamber 2, and is an area sensor. The bottom surface (area where the object to be heated) of the heating chamber 2 is divided into 64 parts and the temperature is detected by one temperature detection operation by the infrared sensor 9. Further, the infrared sensor 9 in the cooking device of the first embodiment is configured to be able to swing in the vertical direction, and swings the temperature at at least two positions, the first position and the second position. It is possible to perform detection. In the cooking device of the first embodiment, heating control is performed for one temperature detection operation by the infrared sensor 9 (temperature detection only at the first position) and a temperature detection operation at two locations by a swinging operation. It can be performed by the switching control in the unit 5. In FIG. 3, two temperature detection target regions by the temperature detection operation by the infrared sensor 9 are schematically shown by arrows indicating the viewing angle. Note that FIG. 3 shows an example in which a container 10 containing food to be "one-bowl cooked" is arranged as an object to be heated inside the heating chamber 2 of the cooking device.

[High frequency heating sequence in "one bowl cooking"]
As an example of the object to be heated in the cooking device of the first embodiment configured as described above, cooking in a specific dish by "one bowl cooking" will be described.

The "one-bowl cooking" described in the first embodiment is a cooking method using a heating cooker (microwave oven) that performs dielectric heating as a cooking utensil, and basically various types are contained in one container (bowl). It is a cooking method that prepares a desired dish simply by adding the ingredients (including liquid ingredients and solid ingredients), heating for a predetermined time, and mixing. Hereinafter, cooking in a high-frequency heating sequence in "one-bowl cooking" will be described using specific dishes.

In the cooking device of the first embodiment, for example, all the ingredients of the "cream stew" are put in a large container (bowl) 10 that can be stored inside the heating chamber 2, and the upper part of the container (bowl) 10 is opened. Wrapped in a transparent film for food packaging so as to cover the part is described as a food to be "cooked in one bowl". Here, as the ingredients for the "cream stew", the ingredients for four servings are stored in the container 10, and the ingredients are stored close to the upper edge portion which is the upper open end of the container 10. A case where 10 is wrapped with a thin film and cooked will be described.

FIG. 4 is an example of a graph showing the transition of the temperature inside the heating chamber 2 when "cream stew" of "one bowl cooking" is selected as the cooking content in the cooking device of the first embodiment. As shown in the graph of FIG. 4, in the initial stage of "cream stew" of "one bowl cooking", cooking is performed at the first high frequency output (for example, 800 W) which is the maximum output (first cooking stage P1). .. In the first cooking stage P1, the average temperature of 64 regions is calculated based on the temperature detection information detected by the infrared sensor 9 at predetermined time intervals, for example, every 1.0 seconds. This average temperature substantially corresponds to the temperature of the food in the heating chamber. When the calculated average temperature reaches a predetermined temperature (quantity detection temperature), for example, 65 ° C., the inventors have found that the arrival time (quantity detection time) at that time has a proportional relationship according to the amount of food. I found out. In the quantity detection, if the quantity detection time is long, the quantity is considered to be large, and if the quantity detection time is short, the quantity is considered to be small.

Based on the result of the quantity detection, the end time (T) of cooking the cooked content (cream stew) of the food is calculated. The formula for calculating the end time is represented by (T = A * K + B). In this formula, "A" is the quantity detection time when the quantity is detected, and "K" and "B" are constants preset according to the cooking content of the food.

The calculated end time is set in the heating control unit 5 of the cooking device as the ending time of the high-frequency heating sequence for the cooking content of the food, that is, the ending time of the cooking. Immediately after the amount is detected, the stage shifts to the next second cooking stage P2. In the second cooking stage P2, cooking is performed at a lower output (second high frequency output: for example, 600 W) than the first high frequency output in the first cooking stage P1 in the previous stage. In the second cooking stage P2, a temperature detection operation accompanied by a swinging operation by the infrared sensor 9 is performed at predetermined time intervals shorter than those in the first heating cooking stage P1, for example, every 0.5 seconds. The temperature detection operation accompanied by the swinging operation by the infrared sensor 9 may be continuously performed during the period during which the high frequency heating sequence is executed.

In the cooking after the second cooking stage P2, the food may boil and boil out from the container (bowl). Therefore, the boiling is determined and the heating output is adjusted based on the result. In FIG. 4, the temperature level of the symbol F1 is the temperature at which the food starts to foam, and the temperature level of the symbol F1 to the temperature level (boiling point) of the symbol F2 is the temperature range in which the food may boil. ..

In the cooking device of the first embodiment, when a dish is specified (selected) such as "cream stew" of "one bowl cooking", the temperature at which the first boiling determination is performed for the dish (the first). Two temperatures are set: one boiling determination temperature) and the temperature at which the second boiling determination is performed (second boiling determination temperature). The first boiling determination temperature and the second boiling determination temperature are determined by the infrared sensor 9 in order to prevent the food in the container (bowl) from boiling and spilling the food from the container in the cooking of the dish. This is the temperature at which the first boiling determination and the second boiling determination are performed twice based on the temperature detection information regarding the detected food.

In the first boiling determination, foaming starts, that is, when boiling starts to occur, and at this time, the thermal power adjustment in the first stage is performed. In the second boiling determination, it is a time when there is a high possibility that a spill will finally occur, and in order to prevent the spill, a second stage of thermal power adjustment is performed. The two different temperature settings are set so that the boiling state can be maintained without spilling, as well as the effect of preventing spilling. If the heat is adjusted to a weak heat that does not cause spills in order to prevent spills, the boiling state cannot be maintained, the food cannot be boiled sufficiently, and cooking takes too much time. Occurs. By setting two different temperatures, it is possible to adjust the optimum heating power for the food at the optimum timing without spilling the food, and it is possible to realize the ideal workmanship.

As shown in the graph of FIG. 4, the first boiling determination temperature is set to the temperature at which the food starts to foam (F1), the second boiling determination temperature is higher than the first boiling determination temperature, and the boiling point of the food (F2). Set to a lower temperature. After the first boiling determination and the second boiling determination of the high-frequency heating sequence are performed, the heating output is gradually reduced according to the specified (selected) cooking content, as will be described later.

The first boiling determination is performed when the maximum temperature of the food reaches the first boiling determination temperature in the detected temperature information regarding the food detected by the infrared sensor 9. When the maximum temperature of the food detected by the infrared sensor 9 reaches the first boiling determination temperature, the process shifts from the second cooking stage P2 to the third cooking stage P3. In the third cooking stage P3, the on / off duty ratio of the heating output (for example, the maximum output of 600 W) is changed to reduce the heating output.

Next, in the third cooking stage P3, when the maximum temperature of the food detected by the infrared sensor 9 reaches the second boiling determination temperature, the process shifts to the fourth cooking stage P4. In the fourth cooking stage P4, the on / off duty ratio of the heating output (for example, the maximum output of 600W) is changed to further reduce the heating output. The fourth cooking stage P4 is continued until the cooking end time calculated for the food, and the cooking is completed.

As described above, the two temperatures of the first boiling determination temperature and the second boiling determination temperature are preset in consideration of the boiling temperature in the specified (selected) cooking content (cooking: food). The first boiling determination temperature is lower than the second boiling determination temperature, and the second boiling determination temperature is set to a temperature close to the boiling temperature of the dish (food). For example, when the dish (food) is "cream stew", the first boiling determination temperature is 85 ° C. and the second boiling determination temperature is 90 ° C. Further, as a specific example, when the dish (food) is "beef curry", the first boiling determination temperature is 88 ° C., the second boiling determination temperature is 93 ° C., and the dish (food) is In the case of "pasta", the first boiling determination temperature is 80 ° C. and the second boiling determination temperature is 90 ° C. As described above, the second boiling determination temperature is higher than the first boiling determination temperature, and is set to a temperature close to the boiling temperature in consideration of the boiling temperature of the dish (food).

As described above, by performing the cooking of the high-frequency heating sequence on the food in the cooking device of the first embodiment, the food is not boiled out of the container, and the optimum cooking according to the selected dish is performed. It can be performed.

5 and 6 are flowcharts showing a specific high-frequency heating sequence in the cooking device of the first embodiment, showing a high-frequency heating sequence for “cream stew” of “one-bowl cooking”. FIG. 5 shows the first half of the high frequency heating sequence (first cooking stage P1 to second cooking stage P2), and FIG. 6 shows the second half of the high frequency heating sequence (second cooking stage P2 to fourth cooking). Stage P4) is shown.

In the cooking apparatus of the first embodiment, the user selects "cream stew" of "one bowl cooking" from the cooking menu (step 101), and presses the start button of the operation unit 4, so that the cooking operation is started. (Step 102). At the initial stage of the cooking operation, the maximum output is set to the first high frequency output (for example, 800 W) (step 103).

In step 104, the dish of the "cream stew" set in the "one bowl cooking" is specified. If the set dish is a dish other than "cream stew", for example, "beef curry", "pasta", etc., it is set as "No" in step 104, and the process proceeds to the next step 200, and "cream stew" is taken. Another dish other than "is identified, and the cooking stage of the identified other dish is performed. Here, "cream stew" is explained as a set dish, but the difference in another dish is the constant when calculating the cooking end time based on the amount detection, the boiling judgment temperature (2 temperatures), the set output, etc. Yes, the basic cooking flow in the high frequency heating sequence is the same.

In the flowchart shown in FIG. 5, when the set dish is "cream stew", the process proceeds from step 104 to step 105 to determine the first boiling determination temperature and the second boiling determination predetermined in the dish. Two temperatures are set.

In step 106, the average temperature of the food is calculated based on the temperature detection information detected by the infrared sensor 9. As the average temperature of the food calculated at this time, the average temperature of the temperature detection information (64 regions) detected by the infrared sensor 9 is used in principle, but the temperature inside the refrigerator due to continuous cooking or the like in the initial environment where the cooking operation is started. When is higher than the standard temperature, the area of the food may be specified based on the rate of temperature rise from the initial environment from the temperature detection information detected by the infrared sensor 9, and the average temperature of the specified area may be used. ..

In step 107, when the calculated average temperature of the food reaches a preset amount detection temperature, for example, 65 ° C., the amount of the food is detected based on the arrival time (quantity detection time) at that time. In step 108, as described above, the end time of cooking for the food (cream stew) is calculated (T = A * K + B). In addition, "T" is the end time of cooking, "A" is the amount detection time when the amount is detected, and "K" and "B" are constants preset according to the cooking content (cooking) of the food. Is.

Immediately after the quantity detection in step 109, the heating output is controlled from the first high frequency output (800W) to the second high frequency output (600W), the heating output is reduced, and cooking is performed in the second cooking stage P2. The flowcharts after the second cooking stage P2 are shown in FIG.

In the second cooking stage P2 in the high-frequency heating sequence, when the maximum temperature of the food reaches the first boiling determination temperature in the temperature detection information about the food detected by the infrared sensor 9, the first boiling determination is performed ( Step 110 in FIG. 6). In the first boiling determination, when the maximum temperature detected in the food in the container (bowl) reaches a predetermined temperature (first boiling determination temperature: temperature at which foaming starts (F1)), the food (cream stew) is boiled over. The heating output is lowered because it is close to the temperature at which

For example, when a liquid food such as "cream stew" in a container (bowl) is wrapped in a container 10 and cooked by dielectric heating, the liquid food starts to foam and the food moves along the inner surface of the container 10. In some cases, it may rise along the inner surface of the container 10 and reach the upper edge of the container 10 in contact with the wrapped film. In such a case, since the food is dielectrically heated at the upper edge portion of the container and its vicinity, the temperature of the food at the upper edge portion of the container 10 and its vicinity becomes sharply higher than that of the food in other regions. .. As a result, the inventors have confirmed that if the temperature of the upper edge portion of the container 10 becomes too high compared to other regions in the food, there is a high possibility that the food will boil out from the container 10 even in the wrapped state.

Therefore, in the "one bowl cooking" in the first embodiment, the infrared sensor 9 can reliably detect the temperature of everything including the upper edge portion (outer peripheral portion) of the container (bowl) 10 housed in the heating chamber 2. Is configured to swing. Further, in the "one-bowl cooking" in the first embodiment, in consideration of the temperature at which boiling may occur in the food, two boiling determination temperatures are set in advance as the temperature for performing the boiling determination twice, and infrared rays are used. When the maximum temperature of the food (including the upper edge portion of the container 10 and its vicinity) reaches the boiling determination temperature based on the temperature detection information of the entire food (including the temperature of the container 10) from the sensor 9. It is configured to make a boiling judgment and reduce the heating output.

When the first boiling determination is detected as described above, for example, the on / off duty ratio at the maximum output of 600 W is changed to reduce the heating output and shift to the third cooking stage P3 (step). 111). For example, the on / off duty ratio of the heating output is set to 10 (ON): 6 (OFF) to reduce the heating output to about 350 W.

Further, in the third cooking stage P3, when the maximum temperature of the temperature detection information from the infrared sensor 9 reaches the second boiling determination temperature, the second boiling determination is performed (step 112 in FIG. 6). In the second boiling determination, similarly to the first boiling determination described above, in "one bowl cooking", a temperature at which a higher possibility of boiling occurs in the food is set in advance as a temperature for performing the second boiling determination, and an infrared sensor is used. Based on the temperature detection information from 9, when the maximum temperature of the food (including the upper edge portion of the container 10 and its vicinity portion) reaches the second boiling determination temperature, the second boiling determination is performed. ing. When the second boiling determination is detected, for example, the on / off duty ratio at the maximum output of 600 W is changed to reduce the heating output and shift to the fourth cooking stage P4 (step 113). For example, the duty ratio of the heating output on / off is set to 6 (ON): 10 (OFF), and the heating output is reduced to about 200 W.

In step 115, the end time (T) of cooking for the food (cream stew) calculated in step 108 is detected (step 114), and the high frequency heating sequence in the “one bowl cooking” is ended (high frequency). Output stop: Step 115).

As described above, the heating cooker which is the high-frequency heating device of the first embodiment has a configuration in which the temperature of the area where the object to be heated can be arranged in the heating chamber is constantly measured, and is based on the time when the temperature reaches a predetermined temperature. The amount of food in the container (bowl) to be heated is detected to determine the end time of cooking for the food. Further, in the high-frequency heating device of the first embodiment, at least two boiling determination temperatures are set in consideration of the boiling temperature of the food in the container, and every time the maximum temperature of the food in the container reaches the boiling determination temperature. In addition, it has a configuration in which the heating output is gradually reduced to prevent boiling over from the container.

The heating cooker of the first embodiment has been described with a configuration capable of swinging using an infrared sensor 9 provided with 64 infrared detection elements arranged in a two-dimensional 8 × 8 matrix. However, in the present invention, the entire temperature of the large container (bowl) placed in the heating chamber may be set as the temperature detection target, and the overall temperature of the food in the container may be detected. It is not limited.

Although the present invention has been described in the embodiment with a certain degree of detail, the disclosure content of the embodiment should be changed in the details of the configuration, and the combination and order of each element in the embodiment may be changed. It can be realized without departing from the claimed scope and ideas of the present invention.

The present invention can provide a high-frequency heating device and a high-frequency heating method that can easily and deliciously prepare a desired dish without causing spillage in food contained in a container, and is highly versatile and useful. Is.

1 Cooker body 2 Heating chamber 3 Door 4 Operation unit 5 Heating control unit 6 High frequency generation unit 7 High frequency supply unit 8 Temperature detection unit 9 Infrared sensor

Claims (10)

A heating chamber where food contained in a container with an open top is placed,
An operation unit for inputting cooking conditions indicating the cooking contents of the food, and
A high frequency generator that generates high frequencies and
A high frequency supply unit that supplies the high frequency of the high frequency generation unit to the heating chamber,
By dividing the temperature detection target region with respect to the food contained in the container into a plurality of detected temperature for each divided region, swing operable temperature to output a detection temperature of each region as a temperature detection information With the detector
A heating control unit that controls the output of the high frequency generation unit is provided.
The heating control unit determines the boiling determination temperature according to the cooking content of the food, and when the divided region of the food reaches a predetermined quantity detection temperature lower than the boiling determination temperature, the amount of the food After detecting, when the maximum temperature in the divided region of the food reaches the boiling determination temperature in the temperature detection information from the temperature detection unit, the high frequency generation unit is more than the amount of the food is detected. a configured high-frequency heating apparatus so as to reduce the output of,
The temperature detection unit is a high-frequency heating device that detects the temperature by swinging at predetermined time intervals shorter than the time when the boiling determination temperature is reached . The heating control unit determines at least two temperatures having different values as the boiling determination temperature, and gradually outputs the output of the high frequency generating unit each time the maximum temperature in the divided region of the food reaches the boiling determination temperature. The high frequency heating device according to claim 1, which is configured to reduce the temperature. The high-frequency heating device according to claim 2, wherein the two boiling determination temperatures are set to a temperature at which the food starts to foam and a temperature higher than the temperature at which the food starts to foam and lower than the boiling point of the food. Said heating control unit, the amount the average temperature of the divided region of the food to detect the quantity of the food on the basis of said cooking conditions as quantity detection time when it reaches the said quantity detected temperature, sensed The high-frequency heating device according to any one of claims 1 to 3, which is configured to calculate the cooking end time for the food product accordingly. The high-frequency heating device according to any one of claims 1 to 4, wherein the temperature detection unit is configured to include an upper open end portion of the container in a temperature detection target region. A heating chamber where food contained in a container with an open top is placed,
An operation unit for inputting cooking conditions indicating the cooking contents of the food, and
A high frequency generator that generates high frequencies and
A high frequency supply unit that supplies the high frequency of the high frequency generation unit to the heating chamber,
By dividing the temperature detection target region with respect to the food contained in the container into a plurality of detected temperature for each divided region, swing operable temperature to output a detection temperature of each region as a temperature detection information a detection unit,
A high-frequency heating method in a high-frequency heating device including a heating control unit that controls the output of the high-frequency generation unit.
The boiling determination temperature is determined according to the cooking content of the food, and the amount of the food is detected when the divided region of the food reaches a predetermined quantity detection temperature lower than the boiling determination temperature .
In the temperature detection information from the temperature detection unit, when the maximum temperature in the divided region of the food reaches the boiling determination temperature, the output of the high frequency generation unit is reduced as compared with the case where the amount of the food is detected. thing,
The high-frequency heating method includes that, when the temperature detection unit reaches the boiling determination temperature, the temperature is detected by swinging the head at predetermined time intervals shorter than the time when the quantity detection temperature is reached. .. At least two temperatures having different values are determined as the boiling determination temperature, and the output of the high frequency generator is gradually reduced each time the maximum temperature in the divided region of the food reaches the boiling determination temperature. The high frequency heating method according to claim 6, which includes. The high-frequency heating method according to claim 7, wherein the two boiling determination temperatures are set to a temperature at which the food starts to foam and a temperature higher than the temperature at which the food starts to foam and lower than the boiling point of the food. Sensing the amount of said food based on said cooking conditions as quantity detection time when the average temperature of the divided region of the food product has reached the quantity detected temperature,
The high-frequency heating method according to any one of claims 6 to 8, wherein the cooking end time for the food is calculated according to the detected amount. The high-frequency heating method according to any one of claims 6 to 9, wherein the upper open end portion of the container is included in the temperature detection target region.

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