JPH07174342A - High-frequency heating cooker - Google Patents

Abstract

PURPOSE:To provide a high-frequency heating cooker having good efficiency, capable of easily discriminating the state of a cooking material without coming in contact with the cooking material, and capable of adjusting the heating time according to the state of the cooking material. CONSTITUTION:A heating chamber 3 for cooking a cooking material 4 such as foods, a wave-radiating part 1 for radiating electromagnetic wave to the cooking material 4 housed in the heating chamber, a waveguide 2 for guiding electromagnetic wave to be radiated from the wave radiating part 1, a rotary plate 5 on which the cooking material is placed, a rotary shaft 8 for rotatably supporting the rotary plate 5, a motor 7 for rotating the rotary shaft 8, and a vibration detector 10 for detecting reverberation vibration of the rotary plate are provided. And a discriminating part for discriminating the state of the cooking material on the basis of the signal of the vibration detector 10, and a control part for controlling the operating time of the wave radiating part on the basis of the result of the discriminating part are provided.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high frequency heating cooker for heating a food such as food by applying electromagnetic waves.

[0002]

2. Description of the Related Art A microwave oven, which is a typical high frequency heating device, has conventionally been constructed as shown in FIG. The radio wave emitted from the magnetron 1 as a radio wave radiating section is transmitted to the heating chamber 3 via the waveguide 2, and becomes a standing wave determined by the shapes of the heating chamber 3 and the food 4 such as food. Distribute in 3 and heat the cooked product 4. During heating and cooking, the rotary plate 5 was rotated by the rotary motor 7 via the rotary shaft 6 so that the food was uniformly heated. At this time, the control unit 10
Had operated the magnetron 1 so as to achieve an optimum finished state with respect to the weight of the food inputted in advance.

[0003]

However, in the above-mentioned conventional configuration, the control unit controls the operation time of the radio wave radiating section by the weight of the food regardless of whether the food is solid or liquid. Will be decided and heating cooking will be carried out. However, even if the weight is the same, the time to reach the optimum temperature differs depending on whether the food is a liquid such as miso soup or a solid such as rice. There was a problem that the optimum finished state could not be realized.

FIG. 10 shows the heating time and the temperature of the cooked food when the miso soup and rice are cooked. At this time, the initial temperature of the cooked food was 20 ° C. Furthermore, the weight of miso soup and rice were both 130 g, and the same containers of 70 g were used. From this result, the temperature rise is small in the case of miso soup even with the same weight. this is,
It is considered that radio waves are concentrated or reflected on the surface due to the influence of permittivity, electric resistance, ionic conductivity, or the salt content of miso soup. But,
In the case of rice, the above effect is small, so it is considered that the temperature rise is large compared to the case of miso soup, where the radio waves penetrate deep into the interior. That is, in the case of miso soup, the optimum finishing temperature was about 77 ° C. and the heating time required for it was about 120 seconds, whereas in the case of rice, the optimum finishing temperature was about 91 ° C. and the time required was about 90 seconds. Therefore, the temperature rise rate of rice was about 1.7 times larger than that of miso soup. For this reason, in the conventional high-frequency cooker, the time to reach the optimum temperature is different even for the same weight, so in order to prevent uneven production, the cooking time should be set between the times when the miso soup and rice are in the optimum finished state. , I was cooking. As a result, there was a problem that the rice was warmed too much and the miso soup had a slimy finish.

FIG. 11 shows the relationship between the cooking time and the output of the humidity sensor when the miso soup and rice are heated under the conditions shown in FIG. From the figure, steam is hardly generated in the case of rice, but steam is generated in a short time in the case of miso soup. It is considered that this is due to the fact that the miso soup is a liquid and that the surface is concentrated and heated due to the influence of salt and the like. Therefore, when the output of the humidity sensor reaches a certain level, the conventional high-frequency heating cooker that stops cooking will overheat in the case of rice and conversely will be a slimy finish in the case of miso soup. was there.

The present invention is to solve the above-mentioned problems. The state of the cooked food is discriminated without contact with the cooked food by using a vibration detector or a current detector, and the cooking time is adjusted so that the optimum temperature is obtained. By doing so, the aim is to always achieve the optimum finished state regardless of the state of the cooked food.

[0007]

In order to solve the above-mentioned problems, the high-frequency heating cooker of the present invention has the structure described later.

That is, a heating chamber for cooking food, a radio wave radiating part for radiating electromagnetic waves to the food stored in the heating chamber, and a guide for guiding the electromagnetic waves radiated from the radio wave radiating part into the heating chamber. A wave tube, a rotary plate for setting food, a rotary shaft that rotatably supports the rotary plate, a motor that rotates the rotary shaft, and a vibration detector that detects reverberant vibration of the rotary plate, A configuration is provided that includes a determination unit that determines whether the food is liquid or solid based on a signal from the vibration detector, and a control unit that controls the operation time of the radio wave emission unit based on the result of the determination unit.

Further, a heating chamber for heating and cooking the food, a radio wave radiating unit for radiating electromagnetic waves to the food stored in the heating chamber, and a guide for guiding the electromagnetic waves radiated from the radio wave radiating unit into the heating chamber. A wave tube, a rotary plate for setting food, a rotary shaft for rotatably supporting the rotary plate, a motor for rotating the rotary shaft, a weight sensor for detecting the weight of the food, and the weight A calculation unit that calculates the signal of the sensor, a determination unit that determines whether the food is liquid or solid based on the signal of the weight sensor, and the operation time of the radio wave emission unit is controlled by the results of the calculation unit and the determination unit. And a control unit that operates.

Further, a heating chamber for heating and cooking the food, a radio wave radiating part for radiating electromagnetic waves to the food stored in the heating chamber, and a guide for guiding the electromagnetic waves radiated from the radio wave radiating part into the heating chamber. A wave tube, a rotary plate for setting food, a rotary shaft for rotatably supporting the rotary plate, a motor for rotating the rotary shaft, a current detector for detecting a current of the motor, and the current A discrimination unit that discriminates whether the food is liquid or solid based on the current change signal of the detector, a weight sensor that is provided below the rotary shaft to detect the weight of the food, and a signal from the weight sensor. And a control unit that controls the operation time of the radio wave emission unit based on the results of the calculation unit and the determination unit.

Further, the vibration detector detects reverberant vibration after the cooking is rotated in one direction and stopped for a certain period of time, and the discrimination unit discriminates whether the cooking is liquid or solid. And

Further, the signal detector detects reverberant vibration after the cooked product is rotated in one direction for a certain period of time and then is rotated in the opposite direction and stopped. It is configured to discriminate between the solid state and the solid state.

[0013]

The high-frequency heating cooker of the present invention gives vibration to the cooking product by stopping the rotation of the cooking product, and the time change of the vibration generated at that time is detected by the vibration detector, the current detector, or the weight sensor. By doing so, it is possible to determine whether the food is liquid or solid. That is, if the food is a liquid, the vibration generated when the rotation is stopped continues for a long time, and if the food is a solid, the vibration disappears in a short time. As a result, since the state of the cooked product can be determined, the cooking time can be adjusted according to the state of the cooked product, so that the optimum finished state can be achieved.

[0014]

Embodiments of the present invention will be described below with reference to the drawings.

(Embodiment 1) FIG. 1 is a front sectional view of a high frequency heating cooker according to the present invention. The same numbers are given to the same components as the conventional example. The radio wave emitted from the magnetron 1 as the radio wave radiating section is introduced into the heating chamber 3 through the waveguide 2 and heats the food 4 to be cooked. At this time, the vibration detector 8 detects the reverberant vibration of the rotating dish 5. The vibration at this time was given by setting the cooked food 4 on the rotating dish 5 which stopped rotating by the motor 7. Further, the discriminating unit 9 discriminates the state of the food by the time change of the reverberant vibration obtained from the vibration detector 8, and the control unit 10 controls the time for operating the radio wave emitting unit from the result of the discriminating unit 9.

2 and 3, the elapsed time and the rotating plate 5 as a result of measuring the vertical vibration of the rotating plate 5 using a laser range finder as the vibration detector 8 in the high-frequency heating cooker of the present invention shown in FIG. The relationship between the vibrations (up and down movement of the rotating dish) of the

FIG. 2 shows the vibration (vertical movement) of the rotary plate 5 detected by the vibration detector 10 when 130 g of miso soup (liquid) was added to a 70 g container to make a total of 200 g. For 7 seconds after the start of measurement, the rotating dish 5 is stationary,
The vertical movement of the rotating plate 5 is also not seen. But then 10
When the rotating dish was rotated about once in one direction in one second, the vertical movement of the rotating dish fluctuated almost in a sine curve. Further, when the rotation was stopped about 17 seconds after the start of the measurement, the rotating dish vibrated up and down like a wave. In order to make this vibration easier to see, the vertical movement of the rotating dish after the rotation is stopped is enlarged and shown below. From this figure, even after the rotation has stopped
The rotating dish vibrated up and down, and the amplitude of the vertical movement decreased with time, but the frequency was almost constant.

In FIG. 3, 1 rice (solid) was added to a 70 g container.
The vertical movement of the rotary plate 5 detected by the vibration detector 10 when 30 g is added to make the total 200 g is shown. For 7 seconds after the start of measurement, the rotary dish 5 is stationary, and no vertical movement of the rotary dish is observed. However, when the rotary dish was rotated so as to rotate once in one direction for 10 seconds, the vertical movement of the rotary dish fluctuated in a substantially sine curve as in the case of the liquid shown in FIG. When the rotation was stopped about 17 seconds after the start of the measurement, the rotary table oscillated slightly up and down, but it was almost stationary. In order to make it easier to see the vibration after the rotation is stopped, the vertical movement of the rotating dish after the rotation is stopped is enlarged and shown below. As shown in this figure, after the rotation has stopped, the rotating dish hardly vibrates up and down.

According to these results, the vibration state after the object is vibrated changes depending on the state of the cooked food, and it greatly continues forever in the case of miso soup (liquid) and almost continuously in the case of rice (solid). do not do. As a result, it was possible to easily discriminate by only detecting the vibration.

Conventionally, when a liquid cooked product such as miso soup and a solid cooked product such as rice are put in a 70 g container and the total amount is 200 g, the time required to reach the optimum finished state is shown in FIG. Because it is different as shown,
In the case of conventional miso soup, the time for operating the radio wave radiation part was set to be halfway between the time required to reach the optimum finishing temperature for conventional miso soup and rice.

However, as described above, since the state of the cooked product can be easily discriminated, in the present invention, for example, when the cooked product is 130 g and the container is 70 g,
It is 15% longer than the conventional cooking time (radio wave radiation section operating time) of 105 seconds.
% By shortening it, the cooked product could be in the optimum finished state. That is, by setting the heating time longer for liquids and shorter for solids depending on the state of the cooked product, it was possible to always obtain the optimum finished state regardless of the state of the cooked product.

(Embodiment 2) FIG. 4 shows the vibration when the rotating dish is rotated in one direction for about 10 seconds and then in the opposite direction for about several seconds to increase the vibration applied to the food. An enlarged view is shown. The above figure shows the result when 130g of miso soup (liquid) is added to a 70g container to make a total of 200g, and the lower figure shows the case of adding 130g of rice (solid) to a 70g container to make a total of 200g. Is shown. As a result, in the case of miso soup (liquid), when it was rotated only in one direction, the amplitude increased about twice as much as in FIG. 2, but in the case of rice (solid), the effect was almost seen. There wasn't. As a result, rotating the cooking product in one direction for a certain period of time, and then rotating it in the opposite direction and stopping it was more effective in determining the state of the cooking product.

Since the state of the cooked food can be determined more accurately as described above, the same as in the first embodiment, namely,
Depending on the state of the cooked food, the heating time was longer for liquids and shorter for solids, so that the optimum finished state could always be obtained regardless of the state of the cooked foods.

(Embodiment 3) FIG. 5 shows a configuration diagram of a high-frequency heating cooker in which a weight sensor 11 is used as a vibration detector 8. The weight sensor 11 as the vibration detector 10 has a diameter of about 3
Two 0 mm alumina substrates (thickness: about 0.5 mm to 0.7 mm)
(mm) whose peripheral portion was fixed with an adhesive layer, and a circular electrode (diameter: about 11 mm) was formed in the center portion of the inner surface thereof. At this time, the distance between both electrodes was set to about 45 μm. The weight of the object placed on the rotary dish 5 is transmitted to the lower alumina substrate via the rotary shaft 8. This force deforms the alumina substrate. This deformation changes the capacitance formed by the two circular electrodes, and the weight of the object is detected as a change in capacitance. This electrostatic capacitance was detected as a frequency using a CR oscillator.

Measurement results of the vibration detector 8 when the rotary dish is rotated in one direction for 10 seconds and then rotated in the opposite direction and stopped using the high frequency heating cooker shown in FIG. 5 in FIG. That is, an enlarged view of the detected frequency is shown. Above is 70
Add 130 g of miso soup (liquid) to a container of g, total 200
In the case where the weight is set to g, the following figure shows the result in the case where 130 g of rice (solid) is added to a 70 g container and the total weight is set to 200 g. As a result, in the case of liquid, the frequency fluctuates by about 20 Hz, whereas in the case of solid, almost no change is observed. That is, the solid and the liquid can be discriminated by observing the change of the frequency, and the same result as that of the second embodiment is obtained.

As a result, as described in Examples 1 and 2, the heating time is set longer for liquids and shorter for solids depending on the state of the cooked food, so that the heating time is always optimized regardless of the state of the cooked food. I was able to get a good finish. Also,
By using both the weight sensor and the vibration detector, it was possible to save the time and effort of inputting the weight of the food.

(Embodiment 4) FIG. 7 shows a high-frequency cooker for an object using a current detector for detecting a current flowing through a motor for detecting vibration of a rotary dish. Even after the motor has stopped, the rotation shaft of the motor rotates due to the vibration of the cooking product, and a current is generated in the motor by electromagnetic induction. Therefore, the rotation of the rotating shaft of the motor can be detected by detecting this current.

Measurement of the current detector 13 when the rotary dish 5 is rotated in one direction for 10 seconds and then rotated in the opposite direction and stopped by using the high-frequency heating cooker shown in FIG. 8 in FIG. An enlarged view of the results is shown. The above figure shows a case where 130g of miso soup (liquid) is added to a 70g container so that the total amount is 200g, and the figure below is 130g of rice (solid) in a 70g container.
In addition, the result when the total amount is 200 g is shown. As a result, the vibration detector 8 is used as the second embodiment.
Similar results were obtained when using the range finder and the weight sensor shown in 3 and 3.

As a result, as described in Embodiments 1, 2 and 3, the heating time is made longer for liquids and shorter for solids depending on the state of the cooked food, regardless of the state of the cooked food. I was always able to get the optimal finish.

Even when the vibration detector detects the vibration of the cooking product itself instead of the vertical movement of the dish, the same effect as in the case of the third embodiment can be obtained, and the vibration of the cooking product itself can be obtained. Since the state of the cooked product can also be determined by directly detecting it, as described in Examples 1, 2 and 3, the heating time can be made longer for liquids and shorter for solids according to the state of the cooked products. We were able to always obtain the optimum finished condition regardless of the condition of the food.

As described above, by using a range finder, a weight sensor, a current detector or the like as the vibration detector, the state of the cooked food can be easily discriminated without being in contact with the cooked food. The cooking time was adjusted according to the condition, and the optimum finished condition could be obtained.

[0032]

As described above, according to the high frequency heating cooker of the present invention, the following effects can be obtained.

(1) Since the vibration after the cooking product is rotated in one direction for a certain time and stopped is different depending on the condition of the cooking product, the vibration is detected by the vibration detector, and the discrimination unit detects the cooking product. Since the state can be easily discriminated, by adjusting the heating time by the control unit according to the state of the cooked product, it is possible to always provide the optimum finished state regardless of the state of the cooked product.

(2) By rotating the cooking product in one direction for a certain period of time and then rotating it in the opposite direction and stopping it, a large vibration can be obtained, so that the state of the cooking product can be determined more efficiently and accurately. Therefore, by adjusting the cooking time with the control unit, a more optimal finished state can be provided regardless of the state of the food.

(3) Since the weight sensor also serves as the vibration detector, the state of the food to be cooked can be discriminated and it is not necessary to input the weight of the food to be cooked. Therefore, the cooking time can be adjusted by the control unit. It can provide a more optimal finish regardless of the condition of the product.

(4) Since the state of the cooked food can be discriminated by detecting the electric current of the motor with the current detector, the cooking time can be adjusted by the control unit so that the cooked food can be optimized regardless of the state of the cooked food. You can provide the finished state.

[Brief description of drawings]

FIG. 1 is a configuration diagram of a high-frequency heating cooker according to an embodiment of the present invention.

[Fig. 2] Heating characteristic diagram of the same high-frequency heating cooker

[Fig. 3] Heating characteristic diagram of the high-frequency heating cooker

FIG. 4 is a heating characteristic diagram of a high-frequency heating cooker according to another embodiment of the present invention.

FIG. 5 is a configuration diagram of a high frequency heating cooker according to another embodiment of the present invention.

FIG. 6 is a heating characteristic diagram of the high-frequency heating cooker.

FIG. 7 is a configuration diagram of a high frequency heating cooker according to another embodiment of the present invention.

FIG. 8 is a heating characteristic diagram of the high-frequency heating cooker.

FIG. 9 is a block diagram of a conventional high-frequency heating cooker.

FIG. 10 is a heating characteristic diagram of a conventional high frequency heating cooker.

FIG. 11 is a heating characteristic diagram of a conventional high frequency heating cooker.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Radio wave radiating part 2 Waveguide 3 Heating chamber 4 Cooking product 5 Rotating dish 6 Rotating shaft 7 Motor 8 Vibration detector 9 Discriminating part 10 Control part 11 Weight sensor 12 Computing part 13 Current detector

Claims (5)

[Claims] 1. A heating chamber for cooking food, a radio wave radiating unit for radiating electromagnetic waves to the food stored in the heating chamber, and a guide for guiding electromagnetic waves radiated from the radio wave radiating unit into the heating chamber. A wave tube and a rotating dish for setting food
A rotary shaft that rotatably supports the rotary plate, a motor that rotates the rotary shaft, a vibration detector that detects reverberant vibration of the rotary plate, and a food product in a liquid or solid state depending on a signal from the vibration detector. A high-frequency cooker comprising: a determination unit that determines whether or not the control unit controls the operation time of the radio wave emission unit based on the result of the determination unit. 2. A heating chamber for heating and cooking food, a radio wave radiating unit for radiating electromagnetic waves to the food stored in the heating chamber, and a guide for guiding the electromagnetic waves radiated from the radio wave radiating unit into the heating chamber. A wave tube and a rotating dish for setting food
A rotary shaft that rotatably supports the rotary dish, a motor that rotates the rotary shaft, a weight sensor that detects the weight of the food, and a calculation unit that calculates a signal from the weight sensor.
High frequency heating comprising a discriminating section for discriminating whether the food is liquid or solid based on the signal from the weight sensor, and a control section for controlling the operating time of the radio wave emitting section according to the result of the arithmetic section and the discriminating section. Cooking device. 3. A heating chamber for heating cooking food, a radio wave radiating unit for radiating electromagnetic waves to the cooking food stored in the heating chamber, and a guide for guiding the electromagnetic waves radiated from the radio wave radiating unit into the heating chamber. A wave tube and a rotating dish for setting food
A rotary shaft that rotatably supports the rotary plate, a motor that rotates the rotary shaft, a current detector that detects a current of the motor, and a liquid-like or solid-state food product according to a current change signal of the current detector. A determination unit for determining whether or not, a weight sensor provided below the rotary shaft for detecting the weight of the food, a calculation unit for calculating a signal from the weight sensor, and a result of the calculation unit and the determination unit According to the above, a high-frequency heating cooker including a control unit that controls the operating time of the radio wave radiating unit. 4. The reverberant vibration after the cooking product is rotated in one direction and stopped for a certain period of time is detected by the vibration detector, and the discrimination unit discriminates whether the cooking product is liquid or solid. Item 1
Alternatively, the high-frequency heating cooker according to claim 2 or claim 3. 5. A reverberant vibration after the cooked product is rotated in one direction for a certain period of time and then in the opposite direction and stopped, is detected by the vibration detector, and the cooked product is in a liquid state by the calculation unit. The high-frequency heating cooker according to claim 1, 2 or 3, which determines whether it is solid or solid.