JP7303007B2 - heating cooker - Google Patents

Description

TECHNICAL FIELD The present invention relates to a heating cooker such as an oven range for cooking food with heating means.

In recent years, there has been a demand for this type of heating cooker to quickly and easily heat and cook food according to the cooking menu desired by the user, who is the customer. As another request, there was a demand for quick, delicious, and health-conscious heat cooking in response to lifestyles where housework time is limited, such as working couples.

Patent Document 1 discloses an example of a heat cooker capable of efficiently performing heat cooking in a short time. Here, the object to be cooked, for example, steamed rice bowls, is placed on a square plate, placed in the cooking chamber, and after selecting the cooking menu of "steamed rice bowls" and instructing the start of cooking, the hot air unit After preheating is completed, steam is supplied from the steam supply device to the heating chamber, and when the heating area above the square dish is filled with steam, microwaves emitted from the microwave heating unit heat the square dish. A high-frequency heating element provided on the outer bottom surface of the cooker generates heat to accelerate the heating of the food to be cooked, thereby achieving uniform heating.

JP 2014-88984 A

In the heating cooker disclosed in Patent Document 1, steam and microwaves are supplied to the cooking chamber at the same time, so that quick and delicious cooking is realized. However, this requires a special square dish having a high-frequency heating element, and if the food is heated only by steam without using the square dish, the cooking of the food cannot be completed in a short time. .

In addition, in recent years, there is a desire to shorten and reduce housework time as much as possible. I was dissatisfied that I could not start eating right away.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a cooker capable of skillfully cooking as many dishes as possible within a user's desired time for housework.

The heating cooker of the present invention comprises microwave heating means for microwave heating an object to be cooked, selection means for selecting one or a plurality of cooking menus from among a plurality of cooking menus, and heating according to the selected cooking menu. and a control means for controlling the microwave heating means and an infrared sensor for detecting the temperature of the object to be cooked so that the object to be cooked is cooked by heating, and the plurality of cooking menus include , a time- saving cooking menu is included, and the time-saving cooking menu includes an early pickling cooking menu in which pickled ingredients and pickling juice are used as the objects to be cooked, and the ingredients are permeated with the pickling juice, and the control The means controls the microwave heating means to continuously perform the microwave heating at a first output until the pickling juice reaches a first temperature before boiling when the quick pickling cooking menu is selected. and starting and stopping the microwave heating at a second output that is lower than the first output so that the pickling juice is maintained near the first temperature. and a second step of controlling the microwave heating means, and the total time of the first step and the second step is within 6 minutes.

According to the present invention, when the quick pickling cooking menu, which is one of the time-saving cooking menus, is selected from among a plurality of cooking menus, the pickled ingredients and the pickling juice, which are the cooked items, are prepared before the pickling juice boils. After heating to the first temperature, the procedure of starting and stopping microwave heating at a second power, which is lower than the first power, is repeated so that the marinade is maintained near the first temperature. In this way, by intermittently heating the food by microwaves, the food is repeatedly heated to a high temperature and then to a low temperature.

BRIEF DESCRIPTION OF THE DRAWINGS It is an external appearance perspective view of the heating cooker which shows one Embodiment of this invention. Same as the above, it is the figure seen from the front front when the door was opened. Fig. 3 is a vertical cross-sectional view of the same as above, viewed from the side; It is a front view of a main body of the same as the above in the state which removed the cabinet. Fig. 3 is a schematic diagram showing the internal structure of the main body of the same; Fig. 2 is a vertical cross-sectional view of the microwave generator and its surroundings viewed from the side; FIG. 2 is a block diagram showing a main electrical configuration of the same; It is a graph which shows the relationship between the temperature of material and finishing time about chawanmushi cooking. 4 is a graph showing the relationship between the output of microwave heating over time and the temperature detected by the infrared sensor in the rice bowl steaming control unit of the present embodiment. It is the figure which compared the difference of the conventional heat cooker and the heat cooker of this embodiment about chawanmushi cooking. FIG. 5 is a diagram showing the passage of time from the preparation of steamed bowls to the start of meals when using a conventional heating cooker, the heating cooker of the present embodiment, and a conventional gas stove and steamer, respectively. 4 is a graph showing the relationship between the output of microwave heating over time and the temperature detected by the infrared sensor in the early pickling cooking control section of the present embodiment. FIG. 5 is a diagram comparing the difference between the conventional heating cooker and the heating cooker of the present embodiment in pickle cooking. FIG. 5 is a diagram comparing the difference between the conventional heat cooker and the heat cooker of the present embodiment in lightly pickled cooking. FIG. 10 is a diagram showing the passage of time from making pickles to starting a meal when using a conventional heating cooker, the heating cooker of the present embodiment, and a cast stove without using the conventional heating cooker. . FIG. 5 is a diagram showing the passage of time from making pickles to starting a meal when using a conventional heating cooker, the heating cooker of the present embodiment, a conventional instant base, and rice bran bed, respectively. 4 is a graph showing output of microwave heating over time in the appetizer cooking control section of the present embodiment. FIG. 4 is a diagram showing the passage of time until a plurality of snacks are prepared in the heating cooker of the present embodiment, and the items of snacks that can be cooked by the snack cooking control unit. FIG. 5 is a diagram showing a comparison of the cooking time by the conventional microwave oven and the cooking time by the microwave oven of the present embodiment with respect to the housework time that is usually spent for dinner.

DESCRIPTION OF THE PREFERRED EMBODIMENTS A preferred embodiment of a heating cooker according to the present invention will be described below with reference to the accompanying drawings. In addition, common reference numerals are given to common parts throughout these drawings.

1 to 19 show an embodiment in which the heating cooker of the present invention is applied to an oven range. First, referring to FIGS. 1 to 6, the overall configuration of the microwave oven will be described. Reference numeral 1 denotes a main body configured in the shape of a substantially rectangular box. A cabinet 2 made of A door 3 is provided on the front surface of the main body 1 and can be opened and closed.

The upper part of the door 3 is provided with a handle 4 for opening and closing the door 3, which opens and closes vertically. It has The operation panel unit 5 is provided with a display unit 6 for displaying cooking settings, progress, etc., and an operation unit 7 for enabling various operation inputs related to heat cooking. An operation panel PC (printed circuit) board (not shown) is arranged behind the operation panel unit 5 inside the door 3 in order to control the display means 6, the operation means 7, and the like.

At the lower part of the main body 1, a water supply cassette 8 and a water receiver 9 which can be attached and detached from the front surface of the main body 1 are arranged. The water supply cassette 8 is a container with a bottom that contains liquid water as a supply source of steam generated from a steam supply device 33, which will be described later. The water receiver 9 is another bottomed container for receiving food waste, water droplets, steam, etc. from the main body 1 .

A cabinet 2 forming the left and right side surfaces and the upper surface of the main body 1 includes an oven front plate 12 forming the front surface of the main body 1 and a rear surface of the main body 1 so as to cover the main body 1 and the oven bottom plate 11 forming the bottom surface of the heating cooker. is provided between the oven rear plate 13 forming the Further, the main body 1 is provided with a cooking chamber 14 for accommodating food S to be cooked and a thermistor 15 as a temperature detecting element for detecting the temperature inside the cooking chamber 14 . The front surface of the cooking chamber 14 reaches the oven front plate 12 and has an opening for taking in and out the food S to be cooked, and the opening is opened and closed by a door 3. - 特許庁Further, the thermistor 15 serving as a chamber internal temperature detecting means is arranged in the vicinity of the door 3 inside the cooking chamber 14 .

A peripheral wall forming the cooking chamber 14 consists of a ceiling wall 14a, a bottom wall 14b, a left wall 14c, a right wall 14d, and an inner wall 14e. A back wall 14e of the cooking chamber 14 has a suction port 16 at its center, and a plurality of outlets 17 around the suction port 16.例文帳に追加In addition, facing the dome-shaped ceiling wall 14 a serving as the upper wall surface of the cooking chamber 14 , a grill top as a heating means for radiantly heating the food S to be cooked from above the cooking chamber 14 is provided on the upper part of the main body 1 . A heater 18 is provided, and a microwave generator 19 including a magnetron or the like is provided at the bottom of the main body 1 to supply microwaves, which are radio waves, into the cooking chamber 14 . As a result, the object to be cooked S stored in the cooking chamber 14 is grill-heated from above by heat radiation accompanying the energization of the upper heater 18 , and the energization of the microwave generator 19 causes the interior of the cooking chamber 14 to be heated. Microwaves are radiated to the object S to be cooked which is housed in the container, and the object to be cooked S is microwave-heated.

A left side wall 14c and a right side wall 14d of the cooking chamber 14 are provided with a pair of left and right shelf supports 22 in two stages in order to store and hold a metal square plate 21 in a suspended state inside the cooking chamber 14. there is The square plate 21 used here is composed of an accommodating portion 21A formed in a bottomed concave shape with an open upper surface and without holes in the rest, and a flange portion 21B extending horizontally outward from the upper end of the accommodating portion 21A. be done. A vent hole 21C is formed in the flange portion 21B to allow hot air to flow through the square plate 21. As shown in FIG. FIG. 2 shows a state in which the flange portion 21B of the square plate 21 is placed on the lower shelf support 22 inside the cooking chamber 14, and the object to be cooked S is placed on the storage portion 21A. The plate 21 may be placed only on the upper shelf support 22, or two square plates 21 may be placed on the upper and lower shelf supports 22 respectively. ) and other accessories can be stored and held. In the microwave heating described above, the object to be cooked S is placed in a microwave-heatable container (not shown) inside the cooking chamber 14 without placing the square plate 21 or the gridiron inside the cooking chamber 14. can be heated and cooked.

Numeral 24 denotes a hot air unit for oven heating provided inside the main body 1 from the rear to the bottom outside the cooking chamber 14 . The hot air unit 24 serves as means for heating the object S to be cooked, and includes a convex casing 26 attached to the back wall 14e, a hot air heater 27 for heating air, and a heated air that is fed into the cooking chamber 14 and circulated. A hot air fan 28 , an electric hot air motor 29 that rotates the hot air fan 28 in a predetermined direction, and a transmission mechanism 30 that transmits the driving force from the hot air motor 29 to the hot air fan 28 . A hot-air heater 27 and a hot-air fan 28 are respectively disposed in a heating chamber 31 formed in the exterior rear of the cooking chamber 14 as an internal space between the inner wall 14e and the casing 26. A hot air motor 29 is disposed in a lower space 32 between the cooking chamber 14 and the oven bottom plate 11 . An oven rear plate 13 is arranged at the rear portion of the main body 1 so as to cover the entire hot air unit 24 from the outside of the rear side.

The hot-air fan 28 of this embodiment is provided as a so-called centrifugal fan that takes in air in the axial direction and discharges it in a radial direction perpendicular to the axial direction by centrifugal force during rotation. It is arranged around 28 radial directions. The hot air heater 27, which is also a heat generating part, uses, for example, a sheathed heater, a mica heater, a quartz tube heater, a halogen heater, or the like. The suction port 16 and the hot air outlet 17 described above function as a ventilation section that communicates between the cooking chamber 14 and the heating chamber 31 .

In the present embodiment, when the hot-air fan 28 is driven to rotate as the hot-air motor 29 is energized, the air sucked from the inside of the cooking chamber 14 through the suction port 16 is blown out in the radial direction of the hot-air fan 28, thereby energizing the hot-air fan 28. The hot air is heated by the hot air heater 27 and supplied into the cooking chamber 14 through the hot air outlet 17 . As a result, a path for circulating hot air inside and outside the cooking chamber 14 is formed, and the object to be cooked S in the cooking chamber 14 is heated by hot air convection.

The left side wall 14 c of the cooking chamber 14 is provided with a steam ejection hole 34 communicating with the steam supply device 33 . A steam supply device 33 provided inside the main body 1 as a means for heating the object to be cooked S includes a hollow metallic evaporation container 35, a water supply pipe 36 connected between the water supply cassette 8 and the evaporation container 35, Evaporation heater 37 such as a sheathed heater attached to evaporation container 35, water supply pump 38 for introducing water from water supply cassette 8 into evaporation container 35, container temperature detection means 39 for detecting temperature inside evaporation container 35, etc. , and has a plurality of steam ejection holes 34 communicating with the inside of the evaporation container 35 . In this embodiment, when the water supply pump 38 is driven while water is stored in the water supply cassette 8, the water sent from the water supply cassette 8 is heated to a predetermined temperature by energization of the heater 37 for evaporation. The steam is led into the evaporation container 35 and vaporized, and saturated steam or superheated steam is supplied to the inside of the cooking chamber 14 through the steam ejection holes 34 . As a result, the object to be cooked S placed in the cooking chamber 14 is steam-cooked.

Next, as a heating means for heating the object S to be cooked, the microwave generator 19 as a microwave heating means and the detailed configuration of the periphery thereof will be described. The bottom wall 14b of the cooking chamber 14 is constructed by covering the top opening of the concave antenna housing portion 42 formed in the metal plate material 41 with a bottom plate 43 such as a ceramic plate through which microwaves can pass. The metal plate material 41 which is impermeable to microwaves integrally forms not only the peripheral portion of the bottom wall 14b, but also the left side wall 14c, the right side wall 14d, and the inner wall 14e. The inner surface of is made entirely of a microwave-impermeable material.

The microwave generator 19 includes a magnetron (not shown) serving as a microwave supply source, and a conductor in the lower space 32 inside the main body 1 that guides the microwaves oscillated by the magnetron directly below the antenna housing portion 42 . A wave tube 45, an antenna motor 46 disposed below the waveguide 45, and an antenna holder 47 whose lower end is disposed inside the waveguide 45 and fixed to the rotating shaft of the antenna motor 46. , a cylindrical cable shaft 48 inserted and fixed in the antenna holder 47, and an antenna 49 to which the upper end of the cable shaft 48 is attached and fixed at the center thereof and which is rotatably provided inside the antenna housing portion 42. Mainly composed of When the top opening of the antenna housing portion 42 is closed by the bottom plate 43, the entire antenna 49 is arranged parallel to the flat bottom plate 43 forming the bottom wall 14B of the cooking chamber 14, facing the bottom plate 43.

FIG. 7 shows the main electrical configuration of the microwave oven. In the figure, reference numeral 51 denotes a control means constituted by a microcomputer. As is well known, the control means 51 includes a CPU as arithmetic processing means, a memory as storage means, a timer as timekeeping means, an input Equipped with an output device.

The input port of the control means 51 is provided with the above-described operation means 7 using keys or a touch panel, container temperature detection means 39 incorporated in the steam supply device 33, and an infrared sensor 53A as a detection element equipped with a swing mechanism. an infrared sensor 53A configured to detect the temperature distribution in the entire cooking chamber 14 to detect the surface temperature of the food S contained therein; inside temperature detection means 54 such as a thermistor 15 for detecting the temperature inside 14; hot air motor rotation detection means 55 for detecting rotation of the hot air motor 29; door open/close detection means 56 for detecting the open/closed state of the door 3; Antenna position detection means 57 for detecting the origin positions of the antennas constituting the microwave generator 19 are electrically connected to each other.

In addition to the display means 6 described above, the output port of the control means 51 has a microwave heating means 61 including a magnetron of the microwave generator 19 and its driving means, an upper heater 18 for grill heating, and an oven heating means. Heater driving means 62 such as a relay for turning on and off the hot air heater 27 and the evaporating heater 37 for heating steam, and an antenna driving means 63 for rotating and driving the antenna that radiates microwaves into the cooking chamber 14 Then, a hot-air motor drive means 64 for rotating the hot-air motor 29 and a pump drive means 65 for operating the water supply pump 38 of the steam generator 33 are electrically connected.

The control means 51 receives an operation signal from the operation means 7, the container temperature detection means 42, the cooking object temperature detection means 53, the internal temperature detection means 54, the hot air motor rotation detection means 55, and the door open/close detection means. 56 and each detection signal from the antenna position detection means 57, the microwave heating means 61, the heater driving means 62, the antenna driving means 63, and the hot air motor are operated at a predetermined timing based on the timing from the timing means. It has a function of outputting a driving control signal to the driving means 64 and the pump driving means 65 and outputting a display control signal to the display means 6 . These functions are realized by the control means 51 reading a program recorded in the memory as a storage medium. It has a program that lets you

The cooking control section 67 mainly controls the operation of each section related to the cooking of the food item S. Upon receiving an operation signal associated with the operation of the operating means 7, a detection signal from the door opening/closing detection means 56 is received. , when it is determined that the door 3 is closed, the microwave heating means 61, the heater driving means 62, the antenna driving means 63, the hot air motor driving means 64, and the pump driving means 65 are operated according to the operation signal. to control the cooking of the food S in the cooking chamber 14 by sending a control signal to . In this embodiment, a plurality of cooking menus are stored in advance in the memory as cooking information including the ingredients of the object S to be cooked and the heating conditions for executing heat cooking. When the menu selection setting means 7A incorporated in the means 7 is appropriately operated, one or a plurality of cooking menus selected from among them are set as a specific cooking menu to be heat-cooked from now on, and the cooking menu is followed. The food S to be cooked is automatically cooked by a predetermined procedure.

In particular, in this embodiment, among the plurality of cooking menus stored in the memory, it is possible to cook and process ingredients as the object to be cooked S within 30 minutes in total, instead of thawing or warming frozen food or warming already cooked food. Three or more types of time-saving cooking menus that can be cooked with heat are included. Here, as an example of the time-saving cooking menu, an egg, soup stock, and ingredients mixed together are cooked to heat and steamed in a short time. A pickle time-saving cooking menu (hereinafter referred to as a "second time-saving cooking menu") for making pickles in a short time by permeating the pickle material and the pickling juice containing the pickle material and vinegar as the object to be cooked S, A salted yoghurt lightly pickled cooking menu (hereinafter, referred to as (referred to as a "third time-saving cooking menu") and a snack time-saving cooking menu (hereinafter referred to as a "fourth time-saving cooking menu") for cooking one or a plurality of materials to prepare snacks in a short time.

The time from the start of heating to the end of heating for making chawanmushi according to the first time-saving cooking menu, that is, the total cooking time is set to 12 minutes. The total cooking time for making pickles according to the second time-saving cooking menu is set to 4 minutes. The total cooking time for making lightly pickled salted yoghurt according to the third time-saving cooking menu is set to 6 minutes. The total cooking time for making appetizers according to the fourth time-saving cooking menu is set to 1 minute. Therefore, for example, when the first time-saving cooking menu to the fourth time-saving cooking menu are selected one by one, the total time required for cooking each material in the selected four time-saving cooking menus is 23 minutes within 30 minutes. Become. In addition to the above-described menu selection means 7 that can be manually operated by the user, the selection means for such a time-saving cooking menu is automatically selected by the heat cooking control unit 67 by default when the power is turned on to the microwave oven. A function of selecting a time-saving cooking menu may be included.

The heat cooking control unit 67 is a time-saving cooking control unit corresponding to three or more types of time-saving cooking menus included in a plurality of cooking menus. 73 respectively.

When the first time-saving cooking menu is selected by the menu selection means 7A or the like, the steamed rice bowl cooking control unit 71 increases or decreases the heating output to the material to be the object to be cooked S with the passage of time from the start of heating. The amount of heating of the object S to be cooked is adjusted so that the detected temperature of the object to be cooked S detected by the infrared sensor 53A of the object temperature detecting means 53 is 70° C., and the object to be cooked is cooked within 12 minutes from the start of heating. It controls the microwave generator 19 so that the heating of the object S is stopped and completed. When the second time-saving cooking menu or the third time-saving cooking menu is selected by the menu selection means 7A or the like, the quick pickling cooking control unit 72 prepares the food S, which is a mixture of the material detected by the infrared sensor 53A and the pickling juice. After heating the object to be cooked S so that the detected temperature reaches a temperature lower than the boiling temperature before the pickling juice boils, the heating of the object to be cooked S is stopped, and the temperature of the object to be cooked S is reduced. It controls the microwave generator 19 so as to repeat the lowering procedure. When the fourth time-saving cooking menu is selected by the menu selection means 7A or the like, the appetizer cooking control unit 73 heats the material to be the food S to be cooked with the first output, and after that, when the first time elapses from the start of heating. Alternatively, when the detected temperature of the object to be cooked S detected by the infrared sensor 53A reaches a predetermined temperature, the object to be cooked S is heated with a second output different from the first output, and within one minute from the start of heating It controls the microwave generator 19 so as to stop and complete the heating of the object S to be cooked.

The menu selection setting means 7A is specifically provided on the surface of the LED display serving as the display means 6, and is a touch key that enables selection of a specific menu from a plurality of menus displayed on the LED display. When the touch key is pressed while a specific menu is selected, the specific menu is set and stored by the cooking control unit 67, and the food S to be cooked is processed in a predetermined procedure according to the specific menu. and a start key for starting cooking. However, this is only an example, and the configuration of the menu selection setting means 7A is not particularly limited.

Next, the operation of the microwave oven having the above configuration will be described in detail with reference to FIGS. 8 to 19. FIG. With the food S to be cooked in advance in the cooking chamber 14, the door 3 is closed while gripping the handle 4, and after a specific cooking menu is selected by the menu selection setting means 7A or the like, the food S to be cooked is placed. When the start of cooking is instructed, a control signal generated corresponding to the selected cooking menu is output at a predetermined timing from the output port of the control means 51 according to the control program incorporated in the storage section of the control means 51, The food S to be cooked is cooked.

Here, for example, when an oven heating menu is selected, the heat cooking control unit 67 receives a detection signal from the internal temperature detection means 54 and drives the heater so that the interior of the cooking chamber 14 is heated to the set temperature. A control signal is sent to the means 62 and the hot-air motor driving means 64 to control the ON/OFF of the hot-air heater 27 and the hot-air motor 29 . As a result, the rotational force generated in the hot-air motor 29 is transmitted to the hot-air fan 28, and the hot-air fan 28 rotates inside the heating chamber 31. At the same time, the air sucked into the heating chamber 31 from the cooking chamber 14 through the suction port 16 is sent to the energized hot air heater 27 side, and the air heated here is supplied to the cooking chamber 14 through the blowout port 17 as hot air. , the object to be cooked S in the cooking chamber 14 is heated by hot air convection.

Further, when a menu of steam cooking using steam (steam cooking) is selected, the heat cooking control section 67 receives a detection signal from the container temperature detection means 39 and adjusts the inside of the evaporation container 35 to a predetermined temperature. , and sends control signals to at least the heater driving means 62 and the pump driving means 65 to control the operation of the water supply pump 38 incorporated in the steam supply device 33 and the ON/OFF of the evaporation heater 37 . As a result, saturated steam or superheated steam is jetted into the cooking chamber 14 from the steam jetting holes 34 to steam the food S in the cooking chamber 14 .

When the microwave cooking menu is selected, the heating control unit 67 receives the detection signal from the cooking object temperature detecting means 53 and detects the antenna position so that the cooking object S is heated to the set temperature. Appropriate control signals are sent to the microwave heating means 61 and the antenna driving means 63, respectively, while confirming the origin position of the antenna based on the detection signal from the means 57. FIG. As a result, the magnetron and the antenna of the microwave generator 19 are operated, and microwaves generated from the surface of the rotating antenna are supplied into the cooking chamber 14, and the object to be cooked S in the cooking chamber 14 is heated by high frequency. .

Further, when the grill cooking menu is selected, the heat cooking control section 67 receives a detection signal from the internal temperature detecting means 54 and controls the upper heater 18 so that the interior of the cooking chamber 14 is heated to the set temperature. The supply of electricity is controlled, and the food S to be cooked in the cooking chamber 14 is grill-heated from above.

In addition to these various types of heat cooking, in this embodiment, the steamed rice bowl cooking control unit 71, which is a time-saving cooking control means incorporated in the heat cooking control unit 67, the early pickling cooking control unit 72, and the snacks cooking control unit 73 By continuously operating any one of them, it is possible to heat and cook three or more food items S within a total of 30 minutes. Hereinafter, a series of procedures for heat cooking by the time-saving cooking control means will be described in detail.

First, the steamed rice bowl cooking control unit 71 of this embodiment will be described. FIG. 8 shows the relationship between the temperature of the material and the finishing time when the above-mentioned materials for chawanmushi are placed in a container, placed on a steaming plate (not shown), and steamed under predetermined conditions. is shown. Also shown here are the external appearance and the hardness of the gel at the time of completion of the chawanmushi. In the figure, "85°C", "90°C", "95°C", and "100°C" indicate the temperature right above the steam plate, and the higher the temperature, the higher the cooking temperature.

In order to cook delicious chawanmushi in a short period of time, it is important to finish by heating at an appropriate temperature so that the egg liquid, which is a mixture of egg and dashi, does not boil or become solid. . Generally, the concentration of the egg fluid for solidifying the egg fluid is said to be 20% to 25%. 23%. When the concentration of the egg liquid is 25% or more, conversely, it becomes difficult to harden when the salt concentration becomes low.

In addition, in order to harden the egg liquid quickly, the heating temperature for chawanmushi is raised by 5°C from the conventional temperature. In the conventional low-temperature steaming method, the temperature in the vicinity of the steam plate is 78 to 85 ° C., but in the cooking method of the present embodiment, the temperature in the vicinity of the steam plate is Heat and cook to 80-90°C. As shown in FIG. 8, when the material is steamed and heated so that the temperature near the top of the steaming plate is 85 ° C. (see symbol “X1”), an extremely good appearance is obtained, but after 20 minutes It takes 30 minutes to finish cooking, and you can't finish cooking in a short time. On the other hand, when the material is steamed and heated so that the temperature near the top of the steaming plate is raised by 5 ° C to 90 ° C (see symbol "X2"), the finish time is about 12 minutes while maintaining a good appearance. can be shortened to If the material is steamed and heated so that the temperature near the top of the steaming plate reaches 95° C. or 100° C., the product can be finished in a short time, but the appearance is bad and the taste is impaired.

Furthermore, in the present embodiment, the infrared sensor 53A of the cooking object detection means 53 detects the heating amount of the material to be the heating object S in order to prevent the egg liquid from boiling soot or from solidifying. to control.

FIG. 9 shows the relationship between the output of microwave heating by the bowl-steamed cooking control unit 71 of the present embodiment and the temperature detected by the infrared sensor 53A over time. In the figure, when the first time-saving cooking menu for chawanmushi cooking is selected by the menu selection setting means 7A or the like and the start of cooking for chawanmushi is instructed, the chawanmushi cooking control unit 71 of the present embodiment Only the microwave generator 19 among the heating means mounted on the cooking apparatus is controlled so that the temperature detected by the infrared sensor 53 for detecting the temperature of the object to be cooked S itself becomes a predetermined temperature T1 (=70° C.). First, the food S placed in the cooking chamber 14 is heated and cooked with a first output W1 of, for example, 600 W, then with a second output W2 of, for example, 100 W, and further with a third output W3 of, for example, 200 W. . The predetermined temperature T1 of 70.degree. C. corresponds to a temperature of 80 to 90.degree. Further, the total time of the range heating time P1 by the first output W1, the range heating time P2 by the second output W2, and the range heating time P3 by the third output W3, that is, the heating is stopped from the start of the heating. The total heating time (= P1 + P2 + P3) until the cooking is completed is within 12 minutes. By performing such control by the chawanmushi cooking control unit 71, the egg juice and ingredients, which are the object to be cooked S, are appropriately microwave-heated at three stages of output so as not to cause soot boiling, and finally It is possible to solidify in a short time of 12 minutes or less and finish delicious chawanmushi.

As a first condition, the steamed rice bowl cooking control unit 71 sets a time limit from when the temperature detected by the infrared sensor 53A reaches a predetermined temperature T1 after the start of cooking and heating of the steamed rice bowl accompanying the operation of the start key described above, or a preset time limit. The microwaves are continuously supplied to the food S to be cooked at the first output W1 until the food S is microwave-heated. When the first condition is met, the process of microwave heating with the first output W1, that is, the first process ends at time P1, the microwave generator 19 stops microwave heating of the food S, and then the following is satisfied. The second process of microwave heating by the second output W2 starts.

In the second step, the amount of heating to the food S to be cooked is reduced from the immediately preceding first output W1 (that is, W1>W2) so that soot boiling does not occur in the food S to be cooked, as the second condition , when the temperature detected by the infrared sensor 53A drops to a predetermined temperature T1 (=70° C.), microwave heating of the food S is started with the second output W2, and the third condition is that the temperature detected by the infrared sensor 53A When the temperature rises to a predetermined temperature T1 (=70°C), the microwave heating of the food S is stopped, and the temperature of the food S placed in the cooking chamber 14 is maintained at around 70°C. The second process ends at time P2, the microwave generator 19 stops heating the object S in the microwave, and then the third process of microwave heating by the third output W3 starts.

In the third step, in order to finish the food S to be steamed in a bowl, the amount of heating to the food S is increased from the second output W2 immediately before, but the food to be cooked is more than the first output W1 immediately after the start of heating. The second condition is that the temperature detected by the infrared sensor 53A is set to a predetermined temperature T1 ( = 70°C), microwave heating of the object S to be cooked is started with the output W3. Microwave heating to the object S is stopped, and the temperature of the object S to be cooked put in the cooking chamber 14 is maintained at around 70°C. The third process ends when the time P3 has elapsed, and the heating and cooking of the object S to be cooked in a bowl-steamed manner by the bowl-steamed cooking control unit 71 is completed.

Here, the temperature condition for starting microwave heating of the food S and the temperature condition for stopping microwave heating of the food S are both set to the same predetermined temperature T1 of 70°C. However, this temperature condition may be different.

FIG. 10 compares the total cooking time from heating to completion, and the difference in accessories and control between the conventional microwave oven and the microwave oven of the present embodiment for chawanmushi cooking.

In the same figure, the conventional microwave oven detects the temperature inside the cooking chamber 14 with the internal temperature detecting means 54, and the steam supplied from the steam supply device 33 and the hot air are adjusted so that the detected temperature becomes 85°C. The hot air supplied from the unit 24 is used to heat and cook the food S at a low temperature. The total cooking time is 25 minutes in this low-temperature steam-based heating. In addition, in order to supply steam to the object S to be cooked, the square plate 21 must be placed in the cooking chamber 14, and water supply to the water supply cassette 8 is also required.

On the other hand, in the steam range of the present embodiment, the temperature of the food S to be cooked is detected by the infrared sensor 53A of the food detection means 53 instead of the internal temperature detection means 54, and the temperature detected by the infrared sensor 53A is 70°C. ℃, the rice bowl steaming control unit 71 controls the temperature of the object S to be cooked by microwave heating by the microwave generator 19 . As a result, the total cooking time can be shortened to 12 minutes without impairing the finish of chawanmushi. In addition, since accessories such as the square plate 21 are not used in microwave heating, the troublesome additional washing of accessories like the conventional microwave oven can be eliminated.

FIG. 11 shows the passage of time from the preparation of steamed rice bowl to the start of a meal when using a conventional gas stove and a steamer in addition to the conventional microwave oven described above and the microwave oven of this embodiment. It is a thing. As shown in the figure, in recent lifestyles, it is desired that meal preparation, which is housework time, be completed within 40 minutes, and pre-cooking preparation and cooking within 30 minutes.

With a conventional microwave oven, it takes 28 minutes to make a bowl and start eating, including the time to prepare the ingredients. In addition, with conventional cooking using a steamer and a gas stove, the total cooking time itself is 12 minutes, but it takes time to prepare and clean up afterward, and it takes 23 minutes to start eating. Therefore, there is not enough time to create another item within the desired housework time.

On the other hand, the microwave oven of this embodiment can prepare the chawanmushi in 17 minutes by adding the preparation time (5 minutes) for the ingredients to start eating. As a result, there is time to prepare another dish during the desired housework time (seasonal production), and user merits such as being able to enjoy a leisurely meal at home can be obtained. In addition, the time for housework can be reduced by about 30%, it is safe without using gas or hot water, and the temperature control of the part to be cooked S by the infrared sensor 53A ensures perfect cooking.

Next, the early pickling cooking control unit 72 of the present embodiment will be described. In a conventional microwave oven, pickled ingredients and pickle juice are placed in the cooking chamber 14 as the food S to be cooked, and the food to be cooked is steamed at the low temperature described above so that the temperature detected by the internal temperature detecting means 54 is 70°C. By cooking S for 20 minutes, a cooking menu was installed to create, for example, "cucumber pickled in Szechuan" or "pickled orange vegetables." However, in such a cooking method, it is necessary to soak the ingredients in the pickling juice for one hour or more after cooking.

Therefore, the inventor of the present application clarified from the theory of cooking science why it is possible to make pickles faster with microwave heating than with conventional steam or hot air convection (or grill) heating.

When pickles are heated, the function of the cell membrane is reduced, and the taste permeates quickly. In other words, the higher the temperature, the faster the flavor permeates through the relaxation of the macromolecules of the food material and the diffusion of the taste molecules in the food material. However, depending on the material, for example, cucumbers will boil and change color at about 70 ° C, so it is necessary to set an appropriate heating temperature depending on the material used (55 ° C to 75 ° C for cucumbers, preferably 60°C). In addition, according to the theory of cooking science, the osmotic pressure of the cell walls of common vegetables is around 10 atm. Become. In addition, drying, heating, cutting, pressurization, etc. of raw vegetables accelerates their penetration into the material. Therefore, it is possible to adjust the temperature of the object S to be cooked by the temperature detected by the infrared sensor 53A with a heating amount that does not allow the material to be boiled, and to raise the temperature of the object S to be cooked by microwave heating and then cool it down. If possible, I thought that the soaking of the pickle juice into the material would be better, so that pickles could be made in a short time. Based on this idea, it is possible to make delicious instant pickles in a short time by heating the ingredients of vegetables and the pickling liquid in the oven under appropriate control. It is also possible to make pickles.

FIG. 12 shows the relationship over time between the output of microwave heating by the early pickling cooking control section 72 and the temperature detected by the infrared sensor 53A in this embodiment. In the figure, the early pickling cooking control unit 72 of the present embodiment selects the second time-saving cooking menu for speed pickle cooking or the third time-saving cooking menu for lightly pickled salted yogurt with the menu selection setting means 7A. When the start of early pickling cooking is instructed, only the microwave generator 19 among the heating means mounted on the microwave oven is controlled to keep the temperature of the object S to be cooked high, while a certain temperature is In order not to exceed, the detection temperature T11 of the infrared sensor 53A that detects the temperature of the object to be cooked S itself is 70 ° C. when the second time-saving cooking menu is selected, and the third time-saving cooking menu is selected. The object to be cooked S placed in the cooking chamber 14 is heated and cooked so that the temperature becomes 60° C. when the temperature is set to 60° C. The temperature condition of 70 ° C. here is the upper limit temperature at which the acidity of the vinegar contained in the pickle juice does not fly off in speed pickle cooking, and the carrot, which is the main ingredient of pickles, is cooked and cannot be boiled. temperature. In addition, the temperature condition of 60°C is the upper limit temperature at which the yogurt contained in the pickling juice does not separate and has a sour taste in lightly pickled salted yogurt, and the cucumber, which is the main ingredient of pickles, is boiled. This is the upper limit temperature at which discoloration does not occur.

Specifically, when the start of cooking is instructed by the start key after the second time-saving cooking menu or the third time-saving cooking menu is selected, the early pickling cooking control unit 72 first outputs a first output of, for example, 600 W. At W11, and then at a second output W12 of, for example, 400 W, the food S placed in the cooking chamber 14 is cooked. In addition, the total time P11 for microwave heating by the first output W11 and the time P12 for microwave heating by the second output W12, that is, the total heating time from the start of heating until the completion of cooking by stopping heating (= P11+P12) shall be within 4 minutes when the second time-saving cooking menu is selected, and shall be within 6 minutes when the third time-saving cooking menu is selected. By performing such control by the early pickling cooking control unit 72, the pickled ingredients and the pickling juice, which are the items to be cooked S, are appropriately microwave-heated, and finally pickles can be cooked within 4 minutes, and lightly pickled can be cooked within 6 minutes. It will be possible to complete it on time and make it into delicious pickles and light pickles.

As a first condition, the early pickling cooking control unit 72 sets the temperature detected by the infrared sensor 53A to a predetermined temperature T11 (70° C. for pickles, shallow Microwaves are continuously supplied to the food S to be cooked S at the first output W11 until the temperature reaches 60° C. for pickling or until a preset time limit is reached, and the food S to be cooked S is microwave-heated. When the first condition is satisfied, the process of microwave heating by the first output W11, that is, the first process ends at time P11, the microwave generator 19 stops the microwave heating of the food S, and then The second process of microwave heating by the second output W12 starts.

In the second process, the amount of heating of the food S to be cooked is reduced from the previous first output W11 (that is, W11>W12), and as the second condition, the temperature detected by the infrared sensor 53A is lowered to a predetermined temperature T11. Then, the second output W12 starts microwave heating of the object S to be cooked, and the third condition is to stop the microwave heating of the object S when the temperature detected by the infrared sensor 53A rises to a predetermined temperature T11 to maintain the object to be cooked S placed in the cooking chamber 14 at around a predetermined temperature. Accordingly, in the second step, the detected temperature of the object S to be cooked reaches a first temperature T21 that is higher than the predetermined temperature T11 but lower than the boiling temperature before the pickling juice boils. is heated by the heating amount of the first output W11 or the second output W12, the range heating of the object to be cooked S is stopped, and the detected temperature of the object to be cooked S is set to a second temperature lower than the predetermined temperature T11. The procedure for decreasing to T22 is repeated. The second process ends when time P12 elapses, whereupon the heat cooking for pickling or lightly pickling the food S by the early pickling cooking control unit 72 is completed.

Here, the temperature condition for starting microwave heating of the food S and the temperature condition for stopping microwave heating of the food S are both set to the same predetermined temperature T11 of 70°C. However, this temperature condition may be different. Also, the predetermined temperature T11 may be in the range of 75.degree. C. to 55.degree.

FIG. 13 compares the total cooking time from heating to completion, and the difference in accessories and control between the conventional microwave oven and the microwave oven of the present embodiment for pickle cooking.

In the same figure, the conventional microwave oven detects the temperature inside the cooking chamber 14 with the internal temperature detection means 54, and the steam supplied from the steam supply device 33 and the hot air are adjusted so that the detected temperature becomes 70°C. Hot air supplied from the unit 24 or heat radiation from the upper heater 18 is used to heat and cook the food S at a low temperature. In this low-temperature steam heating, the total cooking time is 20 minutes, and including the time for cooling the food S after that, it takes 1 hour and 20 minutes to serve the food as a meal. In addition, in order to supply steam to the object S to be cooked, the accessory square plate 21 and grill must be placed in the cooking chamber 14, and water supply to the water supply cassette 8 is also required.

On the other hand, in the steam range of the present embodiment, the temperature of the food S to be cooked is controlled by the early pickling cooking control unit 72 by range heating by the range generator 19 so that the temperature detected by the infrared sensor 53A is 70°C. ing. As a result, the total cooking time can be shortened to 4 minutes without impairing the finish of the pickles, and the time until serving as a meal can be shortened to 34 minutes including the time for cooling the food S after that. Furthermore, since accessories such as a square plate 21 and a gridiron are not used in microwave heating, the trouble of washing accessories such as conventional microwave ovens can be eliminated.

FIG. 14 compares the total cooking time from heating to completion, and the difference in accessories and control between the conventional microwave oven and the microwave oven of the present embodiment for lightly pickled food.

In the same figure, the conventional microwave oven performs low-temperature steaming for a total cooking time of 20 minutes by the same heat cooking as the above-mentioned pickles, and then the pickled material as the cooking object S is soaked in the pickle juice. It takes 2 hours and 20 minutes to serve it as a meal. In addition, the square plate 21 and the gridiron as accessories must be placed in the cooking chamber 14, and water supply to the water supply cassette 8 is also required.

On the other hand, in the steam range of this embodiment, the temperature of the food S to be cooked is controlled by the early pickling cooking control unit 72 by range heating by the range generator 19 so that the temperature detected by the infrared sensor 53A is 60°C. ing. As a result, the total cooking time can be shortened to 6 minutes without impairing the finish of lightly pickled vegetables, and the time to serve as a meal can be shortened to 36 minutes including the time for cooling the food S after that. Furthermore, since accessories such as a square plate 21 and a gridiron are not used in microwave heating, the trouble of washing accessories such as conventional microwave ovens can be eliminated.

FIG. 15 shows the passage of time from making pickles to starting a meal when using a gas stove without using the conventional microwave oven and the microwave oven of this embodiment, in addition to the conventional microwave oven described above. Each is shown. As described above, it is desired that the preparation of meals, which is housework time, be completed within 40 minutes, and the pre-cooking preparation and cooking should be completed within 30 minutes.

In a conventional microwave oven, it takes 25 minutes to make pickles, including the time to prepare the ingredients, and then 1 hour and 25 minutes to start eating, including the time to cool the pickling liquid. also hangs. In addition, in the conventional cooking method of heating the pickling liquid on a gas stove and pickling the ingredients, it takes 45 minutes to prepare the ingredients, heat the pickling liquid, and then cool the pickling liquid, after which the vegetables are further pickled. It takes as long as one night. Therefore, there is not enough time to create another item within the desired housework time.

On the other hand, the microwave oven of this embodiment can make pickles in 9 minutes by adding the preparation time (5 minutes) for the ingredients, and it takes 39 minutes, including the time to cool the pickling liquid. You can start eating. As a result, there is time to prepare another dish during the desired housework time (seasonal production), and user merits such as being able to enjoy a leisurely meal at home can be obtained. In addition to halving the housework time, the infrared sensor 53A controls the temperature of the part S to be cooked, so that the product can be cooked without any failures. .

In addition to the above-described conventional microwave oven and the microwave oven of this embodiment, FIG. 16 shows a cooking method that does not use a conventional microwave oven. It shows the passage of time from the preparation of pickles to the start of eating.

In a conventional microwave oven, it takes 25 minutes to make light pickles, including the time to prepare the ingredients, and 2 hours and 25 minutes to start eating, including the time to marinate the ingredients. also hangs. In addition, in the conventional cooking method of pickling the ingredients in the instant base (pickled juice), it takes 38 minutes to prepare the ingredients, put the ingredients in a bag, rub it with the instant base, and marinate it. With the floor cooking method, it takes 3 hours and 5 minutes to prepare the ingredients and soak them in the ingredients. Therefore, there is not enough time to create another item within the desired housework time.

On the other hand, in the microwave oven of this embodiment, adding the preparation time (5 minutes) for the ingredients, it is possible to make lightly pickled vegetables in 11 minutes. You can start your meal with As a result, there is time to prepare another dish during the desired housework time (seasonal production), and user merits such as being able to enjoy a leisurely meal at home can be obtained. In addition, the time for housework can be shortened to less than half, and the infrared sensor 53A controls the temperature of the part S to be cooked, so that the food can be cooked without failure. There is also the advantage of being able to cook another dish with the vegetables.

Next, the appetizer cooking control section 73 of this embodiment will be described. FIG. 17 shows the output of microwave heating by the appetizer cooking control section 73 over time. In the same figure, after the fourth time-saving cooking menu for snack cooking is selected by the menu selection setting means 7A or the like, the snack cooking control unit 73 of the present embodiment is instructed to start cooking snacks. Among the on-board heating means, only the microwave generator 19 is controlled, first with a first power W21 of e.g. The food S is heated and cooked. In addition, the total time P21 for microwave heating by the first output W21 and the time P22 for microwave heating by the second output W22, that is, the total heating time from the start of heating until the completion of cooking by stopping heating (= P21+P22) shall be within 1 minute. By performing such control by the side dish cooking control unit 73, the material of the side dish, which is the object to be cooked S, is appropriately microwave-heated at two stages of output, and the cooking of the side dish is finally completed within a short time of one minute. It will be possible to make it into a delicious snack.

As a first condition, the appetizer cooking control unit 73 continuously outputs the first output W21 until a preset time limit (for example, 20 seconds) is reached from the start of appetizer cooking associated with the operation of the start key described above. Microwaves are supplied to an object S to microwave the object S to be cooked. When the first condition is satisfied, the process of range heating with the first output W11, that is, the first process ends at time P21, and then the second process of range heating with the second output W12 starts.

In the second step, the heating amount of the food S to be cooked is reduced from the immediately preceding first output W21 (that is, W21>W22), and the food S to be cooked is continued to be microwave-heated, and the second condition is the second step When a preset time limit (for example, 40 seconds) is reached from the start of , the microwave heating of the food S is stopped. The second process ends when time P22 elapses, and the heat cooking of the food S to be cooked by the side dish cooking control section 73 to be side dishes is completed.

Note that the appetizer cooking control unit 73 here sets the first condition for switching from the first process to the second process and the second condition for ending the second process to complete the cooking and heating. Although it is judged only whether or not it has passed, when the detected temperature of the object to be cooked S detected by the infrared sensor 53A reaches a predetermined temperature, the first process to the second process takes precedence over the predetermined time limit. , or the second step may be terminated to complete the cooking. As a result, excessive microwave heating of the object S to be cooked can be prevented.

FIG. 18 shows the passage of time until a plurality of snacks are prepared and the items of snacks that can be cooked by the snack cooking control section 73 in the microwave oven of this embodiment. In the figure, in the microwave oven of the present embodiment, after the fourth time-saving cooking menu for appetizer cooking is selected by the menu selection setting means 7A or the like, when the start of appetizer cooking is instructed, the appetizer cooking control unit 73 , the object to be cooked S placed in the cooking chamber 14 can be microwave-heated within 1 minute to be finished as an appetizer dish. If it takes, for example, two minutes to prepare the material to be cooked S before cooking by the microwave oven, the preparation of the next appetizer dish is started while the cooking is being performed in the microwave oven. Therefore, it is possible to prepare appetizer dishes one after another every two minutes. In addition, if the preparation requires almost no time, it is possible to prepare appetizer dishes one after another every minute.

Here, the appetizer items that can be cooked within one minute by the appetizer cooking control unit 73 include "tomato cheese scrambled eggs" made of tomatoes, cheese, eggs, etc. "Chive balls" made from eggs, etc., "canned mackerel and cabbage curry flavor" made from mackerel taken out of canned mackerel, cabbage, curry powder, etc. Sweet and spicy bell peppers and jako are made with ingredients such as sugar; enoki butter and soy sauce is made with enoki mushrooms, chikuwa, butter and soy sauce; and so on. In particular, canned mackerel is said to be good for health as a food material rich in EPA (eicosapentaenoic acid), and it is possible to propose delicious, quick and healthy menus to users.

FIG. 19 shows a comparison of the cooking time by the conventional microwave oven and the cooking time by the microwave oven of this embodiment with respect to the time spent on dinner in general.

It is desired that the time spent on dinner, ie, the time spent on pre-cooking preparation and cooking, be less than 30 minutes. In the congested microwave oven, it took 25 minutes to create the chawanmushi by heating mainly with steam by low temperature steaming. On the other hand, in the microwave oven of the present embodiment, the temperature of the object S to be cooked is adjusted by the microwave heating by the range generator 19 so that the temperature detected by the infrared sensor 53A becomes 70°C. By performing the control, the time to make the chawanmushi was shortened to 12 minutes. This time is less than half of the recommended time for dinner, and the remaining time is used to create another side dish (jisan), allowing the family to enjoy a leisurely meal.

For example, after steamed rice bowl is prepared by the steamed rice bowl cooking control part 71, it is possible to prepare many snack dishes as a one-minute menu by the side dish cooking control part 73 within the desired time of dinner. As a result, other side dishes can be arranged on the dining table within the time available to enjoy the meal. Also, in the remaining time, not only steamed rice bowls and snacks, but also pickles and pickles can be deliciously cooked by the early pickling cooking control unit 72 within 30 minutes in total. The user's need for microwave ovens such as heating cookers is the speed of cooking, and besides thawing and warming frozen food and warming already cooked food, pickles and light pickles can be used easily and quickly for cooking. can appeal to users as a small innovation (technical innovation).

As described above, the microwave oven serving as the heating cooker of the present embodiment includes heating means for heating the object to be cooked S and selection means for selecting one or more cooking menus from among a plurality of cooking menus. Menu selection setting means 7A and control for controlling the heating means so that the food S placed in the cooking chamber 14 is cooked according to the cooking menu selected by the menu selection setting means 7A. means 51, and here, among a plurality of cooking menus that can be selected by the menu selection setting means 7A or the like, heating of ingredients as the object to be cooked S, not thawing or warming of frozen food, or warming of cooked food, is provided. Here, the first to fourth time-saving cooking menus are included as three or more time-saving cooking menus that allow the cooking process to be completed within 30 minutes in total.

In this case, when three or more time-saving cooking menus are selected from among a plurality of cooking menus, the food S to be cooked is cooked based on the selected time-saving cooking menu, and within 30 minutes desired by the user. All the heating and cooking of the object to be cooked S is completed. Therefore, it is possible to skillfully prepare as many dishes as possible within the housework time requested by the user.

Further, the microwave oven of this embodiment further includes an infrared sensor 53A for detecting the temperature of the object S to be cooked, and the heating means is a microwave heating device 19 serving as microwave heating means for heating the object S to be cooked by microwaves. The time-saving cooking menu includes a second time-saving cooking menu and a third time-saving cooking menu in which the pickled ingredients and the pickling juice are used as the object to be cooked S and the pickling juice permeates the ingredients. When the second time-saving cooking menu or the third time-saving cooking menu is selected, the control means 51 determines that the detected temperature of the cooking object S detected by the infrared sensor 53A is the first temperature before the pickling juice boils. Control the microwave heating device 19 so as to repeat the procedure of stopping the microwave heating and lowering the temperature of the object S to the second temperature T22 after microwave heating the object S to reach the temperature T21. An early pickling cooking control means 72 is provided.

In this case, if the quick pickling cooking menu, which is one of the time-saving cooking menus, that is, the second time-saving cooking menu or the third time-saving cooking menu is selected from among the plurality of cooking menus, the material for the pickles, which is the food S to be cooked, is selected. After the pickling juice is microwave-heated to a first temperature T21 before the pickling juice boils, the procedure of stopping the microwave heating and lowering the pickling juice to a second temperature T22 is repeated. In this way, by intermittently heating the object to be cooked S in a high-temperature state and a low-temperature state, it is possible to promote the permeation of the pickling juice into the material and make delicious pickles in a short period of time. .

Further, the microwave oven of this embodiment further includes an infrared sensor 53A for detecting the temperature of the object S to be cooked, and the heating means is a microwave heating device 19 serving as microwave heating means for heating the object S to be cooked by microwaves. The time-saving cooking menu includes a cooking time-saving cooking menu for cooking ingredients to make chawan-steaming, that is, a first time-saving cooking menu, and the control means 51 selects the first time-saving cooking menu. Then, as the heating time elapses, the heating output to the object to be cooked S is increased or decreased by switching from the first output W1 to the third output W3 via the second output W2, and the object detected by the infrared sensor 53A is increased. The amount of heating to the object to be cooked S is adjusted so that the detected temperature of the object to be cooked S is 70° C., which is the predetermined temperature T1, and the heating is stopped and completed within 12 minutes from the start of heating. , a steamed rice bowl cooking control means 71 for controlling the microwave heating device 19 is provided.

In this case, when the steamed rice bowl steaming time-saving cooking menu, which is one of the time-saving cooking menus, is selected from among the plurality of cooking menus, that is, the first time-saving cooking menu, the detected temperature of the object to be cooked S detected by the infrared sensor 53A increases. , the amount of heating to the object to be cooked S is appropriately adjusted so as to reach the predetermined temperature T1 of 70° C., and the microwave heating is stopped and completed within 12 minutes from the start of heating. In this manner, the amount of heat applied to the object S to be cooked is appropriately adjusted based on the temperature detected by the infrared sensor 53A so that the object to be cooked S does not boil or solidify. By completing the cooking within 12 minutes by microwave heating, that is, microwave heating, it is possible to create delicious chawanmushi in a short time.

Further, the microwave oven of this embodiment further includes an infrared sensor 53A for detecting the temperature of the object S to be cooked, and the heating means is a microwave heating device 19 serving as microwave heating means for heating the object S to be cooked by microwaves. The time-saving cooking menu includes a snacks time-saving cooking menu that heats and cooks the material of the snacks as the object S to be cooked within one minute, that is, the fourth time-saving cooking menu. When the time-saving cooking menu is selected, the food S to be cooked is first microwave-heated with the first output W21, and after that, the food S to be cooked is detected by the infrared sensor 53A when the first time P21 elapses from the start of heating. When the detected temperature reaches a predetermined temperature, the object to be cooked S is continuously microwave-heated with a second output W22 different from the first output W21, and the microwave heating is stopped and completed within 1 minute from the start of heating. As shown, the side dish cooking control means 73 for controlling the microwave heating device 19 is provided.

In this case, when the snack time-saving cooking menu, which is one of the time-saving cooking menus, is selected from among the plurality of cooking menus, that is, the fourth time-saving cooking menu, after heating the object to be cooked S with the first output W21, the first A procedure is performed to continue heating with a second output W22 different from the output W21, and to stop and complete the microwave heating within one minute from the start of heating. In this way, by microwave-heating the object to be cooked S with two stages of output and completing the cooking within one minute, it is possible to prepare delicious snacks in a short time even in a situation where there is no time. become.

It should be noted that the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the scope of the present invention. In the present embodiment, all of the items S to be cooked include steamed rice bowls, pickles, lightly pickled vegetables, and snacks in a total of 30 minutes or less. Similarly, it may include a time-saving cooking menu that can be completed within 30 minutes in total, and the heat cooking is not limited to microwave heating using microwave heating means.

7A Menu selection setting means (selection means)
19 microwave generator (microwave heating means)
51 Control means 53A Infrared sensor 71 Chawanmushi cooking control section (chawanmushi cooking control means)
72 Early pickling cooking control unit (early pickling cooking control means )

Claims (5)

a microwave heating means for microwave - heating an object to be cooked;
selection means for selecting one or more cooking menus from among a plurality of cooking menus;
a control means for controlling the microwave heating means so that the food is cooked according to the selected cooking menu;
and an infrared sensor that detects the temperature of the food to be cooked ,
The plurality of cooking menus include a time-saving cooking menu ,
The time-saving cooking menu includes an early pickling cooking menu in which pickled ingredients and pickling juice are used as the objects to be cooked and the pickling juice is permeated into the ingredients,
When the early pickling cooking menu is selected, the control means
a first step of controlling the microwave heating means to continuously perform the microwave heating at a first output until the pickling juice reaches a first temperature before boiling;
The microwave heating means repeats the procedure of starting and stopping the microwave heating at a second output that is lower than the first output so that the pickling juice is maintained near the first temperature. and a second step of controlling the
A heating cooker , wherein the total time of the first process and the second process is within 6 minutes . a microwave heating means for microwave-heating an object to be cooked;
selection means for selecting one or more cooking menus from among a plurality of cooking menus;
a control means for controlling the microwave heating means so that the food is cooked according to the selected cooking menu;
and an infrared sensor that detects the temperature of the food to be cooked,
The plurality of cooking menus include a time-saving cooking menu,
The time-saving cooking menu includes a cooking time-saving cooking menu for steaming the ingredients to heat and cook the ingredients,
When the short-time cooking menu for steamed rice bowl is selected, the control means
a first step of controlling the microwave heating means to continuously perform the microwave heating at a first output until the chawanmushi reaches a second temperature for solidifying the egg liquid;
The microwave heating means to repeat the procedure of starting and stopping the microwave heating at a second output that is lower than the first output so that the chawanmushi is maintained near the second temperature. a second step of controlling
Repeat the procedure of starting and stopping the microwave heating at a third power that is lower than the first power and higher than the second power such that the chawanmushi is maintained near the second temperature. and a third step of controlling the microwave heating means,
A heating cooker , wherein the total time of the first process, the second process, and the third process is within 12 minutes . 3. The heating cooker according to claim 2 , wherein in the procedure for starting and stopping the microwave heating, the cycle of starting and stopping is shorter in the third step than in the second step. The plurality of cooking menus include three or more time-saving cooking menus that can heat and cook the materials as the objects to be cooked within a total of 30 minutes,
2. The heating cooker according to claim 1, wherein one of the time-saving cooking menus is the quick pickling cooking menu . The plurality of cooking menus include three or more time-saving cooking menus that can heat and cook the materials as the objects to be cooked within a total of 30 minutes,
3. The heating cooker according to claim 2, wherein one of the time-saving cooking menus is the bowl-steaming time-saving cooking menu .

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