JPH0379919A - High frequency wave heating and cooking device - Google Patents

Abstract

PURPOSE:To remove odor remained in a heating and cooking chamber, eliminate uncomfortable feeling caused by the remained odor and further to prevent a reduction in taste caused by odor transferred to a food, by a method wherein deodorizing coating is applied to an inner wall surface of the heating and cooking chamber. CONSTITUTION:Deodorizing coating 19 is applied to both right and left side wall surfaces and rear wall surface of inner wall surfaces of a heating and cooking chamber 3. As the deodorizing coating 19, gypsum neutralizing and decomposing odor substance and aqueous emulsion type agent including gypsum auxiliary agent or the like is preferably used. Since the odor substance is always decomposed by the gypsum, it is possible to continue an effect of deodorizing for a long period of time and further as a major substance, substance extracted from natural raw material can be used, this is quite harmless to a human body and animals. A coated film of deodorizing coating material 19 of aqueous emulsion type is more porous as compared with that of general acryic emulsion coating film, resulting in that odor may easily be adsorbed in the porous layer. Remained odor within the heating and cooking chamber 3 is removed by an adsorptive decomposition of remained odor substance through the coated film layer of the deodorizing coating, then uncomfort feeling of a user caused by the remained odor can be eliminated and a reduction in taste caused by the odor transferred to a food can be prevented.

Description

DETAILED DESCRIPTION OF THE INVENTION [Purpose of the Invention (Field of Industrial Application) The present invention relates to a high-frequency heating cooking apparatus that takes measures against odor that accumulates in a heating cooking chamber.

(Prior Art) Generally, a high-frequency cooking device heats food stored in a cooking chamber using high-frequency waves generated by a magnetron.

(Problems to be Solved and Attempted by the Invention) During cooking, gases such as steam containing odor components are generated from food, which adheres to the inner wall surface of the cooking chamber and remains as a residual odor for a long period of time. Therefore, when the door of the heating cooking chamber is opened, the residual odor causes discomfort to the user. Moreover, the residual odor of the previously cooked food is transferred to the food that is to be cooked later, and the flavor of the food is also impaired.

In addition, conventionally, in order to perform automatic cooking, a gas sensor is installed to detect gas such as steam generated from the food stored in the heating cooking chamber, and the heating time is controlled based on the detection result of this gas sensor. However, in addition to the gases generated from the food, the gas sensor also detects residual odors generated from the inner walls of the cooking chamber, resulting in lower detection accuracy and poor cooking quality. There is a problem with putting it away.

The present invention has been made in consideration of such circumstances, and therefore, its purpose is to provide a high-frequency heating cooking device that can eliminate the problem caused by residual odor in the heating cooking chamber.

[Structure of the Invention] (Means for Solving the Problems) The high-frequency heating cooking device of the present invention is characterized in that a deodorizing paint is applied to part or all of the inner wall surface of the heating cooking chamber.

In this case, a gas sensor may be provided to detect gas such as steam generated from the food stored in the cooking chamber, and the heating time may be controlled based on the detection result of this gas sensor.

(Function) Residual odor components are adsorbed and decomposed by the deodorizing paint applied to the inner wall surface of the cooking chamber. As a result, residual odors in the heating cooking chamber are removed, eliminating user discomfort caused by residual odors, and preventing deterioration of flavor due to transfer to food.
Furthermore, even when automatic cooking is performed using a gas sensor, the gas sensor detects only the gas generated from the food without detecting residual odors, improving detection accuracy and improving the quality of cooking. .

(Example) Hereinafter, an example of the present invention will be described based on FIGS. 1 to 5. Reference numeral 1 denotes an outer box of a high-frequency heating cooking device, and an inner box 2 disposed inside the outer box 1 serves as a heating cooking chamber 3. The front of the heating cooking chamber 3 is opened and closed by a door 4, and
An operation panel 5 provided on the front right side of the outer box 1 is provided with various operation keys 6 such as a start key. Furthermore, a rotating plate 7 is provided at the bottom of the heating cooking chamber 3, and this rotating plate 7 is rotationally driven by a motor 8 (see FIG. 2). On the other hand, a magnetron 10 is provided above the cooking chamber 3 via a waveguide 9. And magnetron 1
A cooling fan 11 is provided to cool the cooking chamber 3, and its cooling air is supplied into the cooking chamber 3 from the ventilation hole 12 on the right side of the cooking chamber 3, and from the exhaust hole 13 on the left side of the cooking chamber 3. The air is exhausted through an exhaust duct 14.

On the other hand, the operation signal from the operation key 6 is inputted manually to the control circuit 15, which controls the operation of the magnetron 10 by cutting off the relay drive filter 16 and turning on and off the relay contact 17. . In this case, a gas sensor 18 is provided within the exhaust duct 14, and an output signal of this gas sensor 18 is manually input to the control circuit 15. When automatic cooking is performed, control is performed as follows based on the output of this gas sensor 18. That is, FIG. 4 shows the change over time in the output voltage of the gas sensor 18 during cooking.
t1 seconds (approx. 10~) from the start of cooking (pressing the start key)
16 seconds), heating cooking 3 is performed by operating only the cooling fan 11.
A refresh operation is performed to ventilate the inside and exhaust the residual gas in the heating cooking chamber 3. At this time, the output voltage of the gas sensor 18 increases as the gas concentration in the cooking chamber 3 decreases. Then, after the refresh operation, the magnetron 10
is operated to generate high frequency waves and heat the food in the heating cooking chamber 3. After this heating starts, gas such as steam is not generated from the food for a while, and the output voltage of the gas sensor 18 continues to rise due to the ventilation effect of the cooling fan 11, but eventually as heating progresses, steam and other gases are generated from the food. When gas is generated and the gas concentration within the cooking chamber 3 increases, the output voltage of the gas sensor 18 begins to decrease. At this time, the microcomputer of the control circuit 15 stores the maximum value v max of the output voltage of the gas sensor 18 . Thereafter, a time point t2 when the output voltage of the gas sensor 18 has decreased by a predetermined value α from the maximum value V max is detected, and the heating time up to that point T''t,
- Find t2. Then, the heating time T is multiplied by a constant β to calculate the additional heating time βT, and the cooking ends at time t when time βT has elapsed from time t2.

Therefore, in this embodiment, the inner wall surface of the heating cooking chamber 3 (inner box 2
A deodorizing paint 19 is applied to both the left and right side surfaces and the back surface of the inner surface. As the deodorizing paint 19, it is preferable to use a water-based emulsion type paint that contains enzymes, enzyme auxiliaries, etc. that neutralizes and decomposes odor components (for example, the product name "Sarayaka AJ" manufactured by Kawakami Paint Co., Ltd.) .Since odor components are constantly broken down by enzymes, the deodorizing effect can be sustained over a long period of time.Furthermore, since the main component of the enzyme can be extracted from natural materials, it has the advantage of being completely harmless to humans and animals. In addition, the coating film of the water-based emulsion type deodorizing paint 19 is more porous than a general acrylic emulsion coating, and odors are easily absorbed into the porous layer.In this example, , deodorizing paint 1
In order to enlarge the coating area of the heating cooking chamber 3, the inner wall surface of the heating cooking chamber 3 is formed in a corrugated shape as shown in FIG.

With such a configuration, the odor in the cooking chamber 3 is adsorbed by the porous layer of the deodorizing paint, and the enzyme decomposes the odor component and deodorizes it, and the auxiliary agent further promotes the deodorizing effect. will be done.

For this reason, as shown in Fig. 5, the odor concentration in the heating cooking chamber 3 decreases quickly compared to the conventional method, and the residual odor in the heating cooking chamber 3 is removed, making it difficult to use the cooking chamber due to the residual odor. This eliminates the discomfort experienced by people, and prevents deterioration of flavor due to transfer to food. Moreover, since the user does not need to remove residual odor components by wiping or the like, the user is freed from the hassle of cleaning. Furthermore, since the deodorizing paint 19 can obtain a deodorizing effect by the action of enzymes at room temperature, unlike the case where an oxidation catalyst is used as a deodorizing device, for example, there is no need for separate parts such as a heater, and the structure is extremely simple. It is simple and can reduce costs.

By the way, when automatically cooking based on the output voltage of the gas sensor 18, in the conventional structure, it is necessary to use the gas sensor to detect not only the gas generated from the food but also the residual odor generated from the inner wall surface of the cooking chamber. (Because the gas concentration increases by the amount of residual odor), the output voltage of the gas sensor decreases overall as shown by the two-dot chain line in Figure 4, making it impossible to obtain a normal detection state and causing additional heating. There is a problem in that the time βT becomes inappropriate and the quality of the cooking deteriorates.

In this regard, in this embodiment, since the deodorizing paint 19 is applied to the inner wall surface of the heating cooking chamber 3, the residual odor components are absorbed by the deodorizing paint 19.
It is adsorbed and decomposed by the coating layer 9, and the concentration of residual odor gas in the cooking chamber 3 is significantly reduced. Therefore, only the gas emitted from the food can be detected by the gas sensor 18, the gas detection accuracy is greatly improved, and the additional heating time β
T becomes appropriate and the quality of cooking improves.

In addition, in the above embodiment, in order to expand the application area of one deodorizing paint, the side and back surfaces of the inner box 2 are formed in a corrugated shape, so even if the inner box 2 is made of a thin plate, sufficient rigidity can be ensured. It becomes possible to reduce material costs and weight.

Note that the shape of the inner box 2 may be formed into an angular waveform as shown in FIG. However, the intended purpose of the present invention can also be achieved by applying a deodorizing paint to the inner surface of the inner box formed of a flat plate similar to the conventional one.

Also, the parts to which one deodorizing paint is applied on the inner wall surface of the heating cooking chamber 3 are the top and bottom surfaces and the back surface as shown in FIG. 7, or the left and right surfaces and the top surface as shown in FIG. As shown in FIG. 9, it may be on both the left and right sides and the bottom surface, or as shown in FIG. 10, it may be on four sides, top, bottom, left and right, or of course, it may be on the entire surface.

[Effects of the Invention] As is clear from the above description, the present invention applies a deodorizing paint to part or all of the inner wall surface of the heating cooking chamber, so that residual odor components are adsorbed and decomposed by the coating layer of the deodorizing paint. The residual odor in the heating cooking chamber is removed, and the user's discomfort due to the residual odor can be eliminated, and the flavor of the food can be prevented from deteriorating due to the floating device.

In this case, in automatic cooking based on the output of a gas sensor that detects gases such as steam generated from food, the gas sensor can only detect gases generated from food without detecting residual odors. , the detection accuracy is improved and the quality of cooking can be improved.

[Brief explanation of drawings]

1 to 5 show an embodiment of the present invention,
Figure 1 is a perspective view of the overall appearance, Figure 2 is a diagram showing the electrical configuration, Figure 3 is a cross-sectional view of the inner box, Figure 4 is a diagram showing changes over time in the output voltage of the gas sensor, and Figure 2 is a diagram showing the electrical configuration. Figure 5 is a diagram of changes in odor concentration over time. FIG. 6 is a view corresponding to FIG. 3 showing another embodiment of the inner box, and FIGS. 7 to 10 are perspective views showing the parts to which the deodorizing paint is applied in different embodiments. In the drawing, 2 is an inner box, 3 is a heating cooking chamber, 10 is a magnetron, 15 is a control circuit, 18 is a gas sensor, and 19 is a deodorizing paint.

Claims (1)

[Scope of Claims] 1. A high-frequency cooking device for high-frequency heating of food in a cooking chamber, characterized in that a deodorizing paint is applied to part or all of the inner wall surface of the cooking chamber. . 2. Claim 1, characterized in that a gas sensor is provided to detect gas such as steam generated from the food stored in the heating cooking chamber, and the heating time is controlled based on the detection result of this gas sensor. High frequency heating cooking equipment.