JPH08296855A - High-frequency heater - Google Patents

Abstract

PURPOSE: To obtain a high-frequency heater capable of easily and satisfactorily thawing or steaming in cooking. CONSTITUTION: The high-frequency heater comprises a body 1, a heating chamber 5 provided in the body 1, high-frequency wave generating means 13 for emitting a high frequency wave to the chamber 5, a space for containing material to be cooked therein, and a water storage unit for generating steam by the high-frequency wave emitting to the periphery of the space. The material to be cooked is contained in a cooling implement containing vessel 26, and the material to be cooked is thawed by the high-frequency wave generated from the means 13 and the steam generated from the water unit by the wave.

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 device for cooking food, and more particularly, high-frequency heating capable of easily and satisfactorily performing defrosting and steaming of food by high-frequency heating or steam. It relates to the device.

[0002]

2. Description of the Related Art Microwave ovens equipped with a high-frequency heating device and microwave ovens equipped with a high-frequency heating device and a heater are convenient for reheating cooking of food and thawing cooking of frozen foods.
It is widely used as a cooking device for household use. 9 is a perspective view showing an example of a conventional microwave oven, and FIG. 10 is a vertical sectional view of FIG. Reference numeral 1 denotes a main body of a microwave oven which has a hollow rectangular parallelepiped shape and has an opening 2 for putting food in and out in front thereof.
Reference numeral 3 denotes an opening / closing door attached to the opening 2 of the main body 1 so as to be openable / closable, and 4 denotes a window provided in the opening / closing door 3 for seeing through the inside. Reference numeral 5 denotes a box-shaped heating chamber provided in the main body 1, which has an opening on the side of the opening / closing door 3 and is formed of a heat-resistant metallic material such as stainless steel that reflects high frequencies.

Reference numeral 6 denotes an operation portion provided on the front surface of the main body 1 adjacent to the opening / closing door 3, and is provided with a switch, a timer, a heating amount setting button and the like. 7 is a turntable rotatably attached to the bottom of the heating chamber 5, 8 is attached to the space between the bottom of the heating chamber 5 and the bottom of the main body 1,
A motor for rotating the turntable 7 during cooking, 9
Is a rotary shaft that connects the turntable 7 and the motor 8 and transmits the rotation of the motor 8 to the turntable 7. 10 is a substantially circular cooking dish made of heat-resistant glass, 11 is a defrosting net made of synthetic resin that transmits high frequencies, and the cooking dish 10 is placed on the turntable 7, and the defrosting net 11 is the cooking dish 1
0 is placed on. In addition, 12 is a cooking product placed on the defrosting net 11.

Reference numeral 13 denotes a high frequency generator attached to the side wall of the heating chamber 5 (side wall on the operating portion 6 side), 14 denotes a waveguide for guiding the high frequency generated by the high frequency generator 13 to the heating chamber 5, 1
Reference numeral 5 is an upper power supply port for supplying high frequency power from above the side wall of the heating chamber 5, and 16 is a lower power supply port for supplying high frequency power from below the side wall of the heating chamber 5. Reference numeral 17 denotes an inner exhaust port opened at an upper portion of a side wall of the heating chamber 5 (side wall opposite to the operation unit 6), and 18 is connected to the inner exhaust port 17 by an exhaust pipe to form a side wall of the main body 1 (operation unit 6).
An outer exhaust port, which is opened at the upper part of the side wall on the opposite side to the upper exhaust port, is provided between the inner exhaust port 17 and the outer exhaust port 18, and is a sensor for detecting steam or gas exhausted from the heating chamber 5. In addition, 20 is a control part which controls the output of the high frequency heating device 13.

The operation of the microwave oven configured as described above will be described. For example, when thawing frozen fish, which is frozen food, by a microwave oven, the cooking plate 10 is placed on the turntable 7, and the thawing net 11 on which the frozen fish is placed is placed thereon. Next, the opening / closing door 3 is closed, and a predetermined high frequency output, cooking time, etc. are set by the operation unit 6 to start cooking. By doing so, a predetermined high frequency is generated from the high frequency generator 13, is irradiated into the heating chamber 5 through the upper power supply port 15 and the lower power supply port 16, and is directly or reflected on the wall surface of the heating chamber 5 to hit the frozen fish. , Thaw. When the predetermined time has passed, the power is turned off and the thawing cooking is completed.

Further, in the case of ordinary cooking other than frozen foods, the cooking plate 10 is placed on the turntable 7 and the food 12 is placed on it, and a predetermined high frequency output and cooking time are set by the operating section 6. Set and start cooking. Thus
A predetermined high frequency is generated from the high-frequency heating device 13, is irradiated into the heating chamber 2 through the upper power supply port 15 and the lower power supply port 16, and is directly or reflected on the wall surface of the heating chamber 5 to be cooked 12
And heat it. Steam and gas are generated as the cooked food 12 is heated.
A sensor 19 provided between the outside exhaust port 18 and the outside exhaust port 18 detects the heating condition of the cooked food 12. Then, the output of the high frequency generator 13 is controlled by the control unit 20, and the sensor 1
Cooking is completed when the value of 9 reaches a predetermined set value or when a predetermined cooking time elapses.

FIG. 12 is a perspective view showing an example of a conventional steam oven in a partially cut state. Reference numeral 1 is a main body of a steam oven, 3 is an opening / closing door which is openably and closably attached to an opening of the main body 1, 5 is a heating chamber provided in the main body 1 and made of a heat-resistant metal material such as stainless steel, and 6 is a main body 1 is an operation unit in which a switch, a timer and the like are attached at a position adjacent to the opening / closing door 3 on the front surface of 1. Reference numeral 21 is a water tank provided in the main body 1, 22 is a steam generator made of a heat-resistant and corrosion-resistant metallic material such as stainless steel, and 23 is a sheath heater for heating the steam generator 22 to generate steam. Reference numeral 24 is a water injection pipe for injecting water from the water storage tank 21 into the steam generator 22, and 25 is an air supply pipe for sending steam from the steam generator 22 to the heating chamber 5.

[0008] For example, when cooking chawanmushi using the steam oven configured as described above, the prepared chawanmushi material is put in a container and placed in the heating chamber 5, the opening / closing door 3 is closed, and a predetermined operation is made by the operating portion 6. Set the cooking time and start cooking. By doing so, the sheath heater 23 is energized to heat the steam generator 22, and the water in the steam generator 22 is heated to generate steam. This steam is sent to the heating chamber 5 through the air supply pipe 25, and heats and cooks the chawanmushi material. When the water in the steam generator 22 decreases, the water stored in the water storage tank 21 is automatically injected into the steam generator 22 through the water injection pipe 24, and a constant amount of steam is continuously supplied to the heating chamber 5. Sent to. When a predetermined time has passed, the power is turned off, and the cooking of the steamed egg steaming is completed.

[0009]

The conventional high-frequency heating device having the above-mentioned structure has the following problems. First, problems with the microwave oven (FIGS. 9 and 10) will be described. Frozen foods and chilled foods such as Shumai, Gyoza, Chinese steamed buns, etc. are originally steamed and eaten, and if this is directly heated at high frequency, the surface moisture dries and the texture becomes unpleasant Because of this, it may not be heated uniformly.

For this reason, in order to cook well at high frequency, spray mist to prevent drying, or in the case of frozen food, soak it in water and then wrap it in a heat-resistant dish and wrap it. In the case of Chinese steamed bun, it was necessary to take the paper at the bottom, wrap it one by one, wrap it one by one and put it directly on the cooking dish 10 for heating and cooking, and after the completion of cooking, steam the bun for 2-3 minutes. Also, when making chawanmushi, it was necessary to cover it with aluminum foil to prevent the formation of nests on the surface, weaken the range and heat while watching the situation. Furthermore, when defrosting the thawed product,
The thawed state varies depending on the shape, size, placement position, etc., and it is difficult to thaw the entire thawed product uniformly, uneven thawing is likely to occur, and there is a case where it is partially boiled.

On the other hand, when cooking in a steam oven (FIG. 11), steam cooking can be done well, but the structure of the apparatus becomes complicated and the cost becomes high.

The present invention has been made to solve the above problems, and an object of the present invention is to obtain a high-frequency heating device that can easily and satisfactorily perform thawing and steaming.

[0013]

A high frequency heating apparatus according to the present invention is configured as follows. (1) A water storage which has a main body, a heating chamber provided in the main body, a high-frequency generator for irradiating the heating chamber with a high-frequency wave, and a space portion for accommodating a cooking product inside, and which generates steam around the space portion by high-frequency irradiation. A cooking-product storage container having a portion, storing the cooking-product in the cooking-product storage container, and cooking the cooking product by the high frequency generated by the high-frequency generation means and the steam generated from the water storage part by the high frequency. It was done.

(2) In the high-frequency heating device according to (1), the water storage part is provided so as to be connected to the side surface outer peripheral part and the bottom part of the space part.

(3) In the high frequency heating apparatus according to the above (2), the water storage part is formed by an outer wall and an inner wall lower than the water storage part, a steam generating port is provided on the upper part of the water storage part, and a lid is provided on the upper part of the outer wall and a central part. A guide cylinder with a discharge port in the vicinity is detachably installed on the upper part of the inner wall, and a steam discharge port is provided on the bottom to form a cooking container, and the steam generated in the water storage part is discharged from the steam generation port. It is designed to be discharged through the steam discharge port through the space.

(4) In the high-frequency heating apparatus according to (3), the vicinity of the discharge port of the guide tube is inclined downward toward the center of the discharge port.

(5) In the high frequency heating apparatus according to the above (1), the water storage portion is provided on the side surface outer peripheral portion of the space portion, and
The bottom of the food container is opened.

(6) In the high-frequency heating apparatus according to the above (5), the upper part of the water storage portion formed by the outer wall and the inner wall lower than the outer wall is projected to form a substantially inverted bowl shape, and the steam generating port is provided on the upper part. At the same time, a lid is provided on the upper part of the outer wall and a steam outlet is provided in the lower part of the water storage part to form a cooking container, and the steam generated in the water storage part is passed from the steam generation port to the space part and discharged from the steam discharge port. It was done like this.

(7) In the high frequency heating apparatus according to the above (3), (4) and (6), an openable and closable shutter is provided at the vapor outlet.

(8) In the high-frequency heating device according to (1), the peripheral wall of the food container is formed of a water storage part and a non-water storage part.

(9) In the high frequency heating device according to the above (1), the food container is formed of a high frequency permeable material.

(10) In the high frequency heating apparatus according to (1) above, an antibacterial agent is mixed in the material of the food container.

(11) In the high frequency heating apparatus according to the above (1), the food container is provided with a scale for indicating a predetermined amount of water required for cooking.

[0024]

The operation of each of the means for solving the above problems will be described by giving the same numbers to the numbers. (1) The cooked food is stored in the cooking chamber in the cooking chamber. When the cooking container is irradiated with a high frequency from the high frequency generating means, the high frequency is mostly absorbed by the water in the water reservoir, and a part of the transmitted high frequency hits the cooking. Then, as the heating progresses, the water in the water storage portion further boils and steam is generated, and this steam is sent to the space portion, and the high frequency and steam perform thawing cooking, steam cooking, and the like of the food.

(2) The water in the water storage portion provided at the outer peripheral portion of the side surface and the bottom portion of the space portion is boiled to generate steam, and this steam is sent to the space portion, and the high frequency and steam thaw and cook the food.
Steam cooking is performed. Further, the lower surface of the cooked food is also heated by the high temperature water in the water storage section provided at the bottom.

(3) A food product is stored in the food product storage container and placed in the heating chamber to heat the food product storage container. By doing so, the water in the water storage part provided on the side surface outer peripheral part and the bottom part of the space part is boiled to generate steam, and this steam is sent from the steam generation port to the space part through the discharge port of the guide tube, and the steam is discharged. It is discharged to the outside through the outlet. At this time, defrosting and steaming of the food are performed in the space by high frequency waves and steam. Further, the lower surface of the cooked food is also heated by the high temperature water in the water storage section provided at the bottom.

(4) A food product is stored in the food product storage container and placed in a heating chamber to heat the food product storage container. By doing so, the water in the water storage portion provided on the outer periphery of the side surface and the bottom portion of the space portion is boiled to generate steam, and this steam passes through the discharge port of the guide cylinder whose peripheral portion is inclined downward from the steam generation port to the space portion. It is easily sent to the outside through the steam outlet. At this time, in the space portion, defrosting and steaming of the food to be cooked are promoted by the high frequency and steam. Further, the lower surface of the cooked food is also heated by the high temperature water in the water storage section provided at the bottom.

(5) The water in the water storage portion provided on the outer periphery of the side surface of the space portion is boiled to generate steam, and this steam is sent to the space portion, and the high frequency and steam are used to thaw and steam the cooked food. Is done.

(6) The cooked product storage container is placed on the cooked product and placed in the heating chamber to heat the cooked product storage container. In this way, the water in the water storage part provided on the outer periphery of the side surface of the space part boils to generate steam, and this steam is sent to the space part through the steam generation port in the upper part of the water storage part, and in this space part. Thaw cooking and steam cooking are performed with steam and high frequency, and steam is discharged to the outside through a steam discharge port provided at the bottom of the water storage section.

(7) When the opening area of the steam discharge port is reduced by the shutter, the internal pressure in the cooking product storage chamber rises and the cooking product is exposed to the pressure and steam to heat the inside of the cooking product.

(8) Cooking is performed by the steam generated in the water storage tank and the high frequency waves passing through it, and by the high frequency wave passing through the non-water storage tank.

(9) When the cooking-product storage container formed of a high-frequency permeable material is heated by high-frequency waves, the cooking-product storage container is not heated and can be taken out of the heating chamber by hand after cooking.

(10) Due to the antibacterial agent mixed in the food storage container, germs do not adhere to the food storage container.

(11) The predetermined amount of water required for defrosting and steaming is detected by the scale provided on the food container.

[0035]

【Example】

Embodiment 1 FIG. 1 is a vertical sectional view of a first embodiment of the present invention, FIG. 2 is a perspective view of a main part of FIG. 1, and FIG. 3 is a vertical sectional view of FIG. Note that FIG.
The same or corresponding parts as in FIG. 11 are designated by the same reference numerals and the description thereof will be omitted. Reference numeral 26 denotes a food storage container placed on the turntable 7 for thawing and steaming, which is formed by molding a high frequency transparent transparent synthetic resin such as polypropylene resin. And in the center, the cooking storage room 2
The outer wall 28 is formed on the outer side, and the inner wall 29 formed lower than the outer wall 28 is provided on the inner side. The outer wall 28 and the inner wall 29
And a thickness t (for example, 5
mm) of the side wall water storage portion 30 and the bottom portion 3 having a predetermined thickness.
Bottom side water storage part 3 connected to the side wall water storage part 30 provided in 1
2 are provided.

33 is a steam generating port provided in the upper portion of the side wall water storage unit 30, 34 is a plurality of steam discharging ports provided in the bottom of the food container 26, and 35 is an opening area of the steam discharging port 34. It is a shutter that can be changed. 36
Is an umbrella-shaped guide cylinder that covers the upper part of the food storage chamber 27 and inclines downward toward the peripheral part, has a steam outlet 37 in the center, and is detachably attached to the upper part of the inner wall 29. Three
Reference numeral 8 denotes an umbrella-shaped lid portion that covers the upper portion of the food container 26 and is inclined downward toward the peripheral portion, and is detachably attached to the upper portion of the outer wall 28.

In this embodiment, the opening areas of the steam generation port 33, the steam discharge port 34 and the steam discharge port 37 are substantially the same,
The shutter 35 can be used to adjust the area of the steam outlet 34. Further, the food storage container 26 is formed in a cylindrical shape substantially concentric with the cooking plate in the heating chamber 5, and its diameter is made slightly smaller than the diameter of the cooking plate so that the height from the cooking plate to the ceiling is high. It is formed to have a size slightly lower than the height, and has a size that can be accommodated in the heating chamber 5.

The operation of the present embodiment configured as described above will be described. First, the cooked food 12 is prepared using the cooked food container 26.
In the case of thawing, the cooked food 12 is stored in the cooked food storage chamber 27 from the top as it is on the market without wrapping it with a wrap or the like, that is, in the styrene tray. Then, predetermined water is put in the side wall water storage part 30 (bottom surface water storage part 32) of the cooking product storage container 26 to set the guide cylinder 36 and the lid part 38, and the cooking product storage container 26 is placed on the cooking plate of the heating chamber 5. It is placed and heated at high frequency by the same procedure as in the case of the conventional example, and then thawed and cooked.

At this time, since the thickness t of the side wall water storage section 30 is formed to a thickness (5 mm in this embodiment) through which the high frequency wave passes properly, the high frequency wave first hits the water in the side wall water storage section 30, and the high frequency wave Most of the high frequencies are absorbed, and a part of the transmitted high frequency hits the cooking product 12. The high frequency at this time is
It is preferably 200 W or less. In this way, the high frequency is not applied to the cooked product 12 continuously, but to the cooked product 12 as if the output was weak.

As the heating progresses, the side wall water storage section 30
Water in the (bottom surface water storage section 32) boils and steam is generated. The steam is sent from the steam discharge port 37 of the guide cylinder 36 to the cooked food storage chamber 27 through the steam generating port 33 formed between the guide cylinder 36 and the lid 38. Then, the entire surface of the cooked food 12 is hit and the thawing is promoted from the outside of the cooked food 12.
Further, the steam filled in the food storage chamber 27 is discharged to the outside of the food storage container 26 through the steam outlet 34. Further, dew condensation occurs on the inner wall 29 of the cooking container 26 due to steam. Since these steam and condensed water also absorb the high frequency, the high frequency is more gently applied to the cooked food 12. On the other hand, the bottom surface of the cooked food 12 is the bottom portion 31.
Since it is placed on the inner wall 29 of No. 3, it is heated by the high temperature water in the bottom surface water storage unit 32.

When steam cooking is performed using the food container 26, it is the same as when the food 12 is thawed. At this time, if the opening area of the steam outlet 34 is reduced by the shutter 35. Since the internal pressure in the food storage chamber 27 rises, pressure is applied to the food 12 and steam hits, so that the inside of the food 12 is heated.

Therefore, according to the present embodiment, in the case of performing the thawing cooking using the food storage container 26, the food storage chamber 2
Due to the steam filled in 7, the gentle high frequency and the high temperature water in the bottom surface water storage section 32, the food 12 can be uniformly thawed without boiling and a good thaw cooking is possible. At this time, if the high frequency that hits the cooked food 12 is 200 W or less, the thawing can be performed well.

Further, according to the present embodiment, when steam cooking is performed using the food container 26, as in the conventional case, a fog is blown, frozen foods are dipped in water, or wrapped one by one. Not only can you save time, but also 2-3 after cooking.
You can save the trouble of steaming, and finish it well. Moreover, since the surface of the cooked product 12 is not dried, the texture is improved. Further, the high frequency is absorbed by the water in the side wall water storage part 30, the steam at the time of boiling, and the condensed water, and the high frequency is gently applied to the cooked food 12 as if the high frequency low output is continuously applied. There is no need to use a foil lid, and there is no void on the surface.

Further, according to the present embodiment, since the food container 26 is molded from a high-frequency transparent synthetic resin such as polypropylene resin, the heat conduction is small and it is difficult to heat it. It does not get hot and can be taken out of the heating chamber 5 by hand even after cooking is over, it can be washed with water after use, it is easy to clean and does not get bacteria, and you should cook while watching the inside. You can

Further, according to this embodiment, the food container 26 has a circular shape which is substantially concentric with the cooking plate of the microwave oven, and is slightly smaller than the cooking plate. Since it is formed to be slightly lower than the height from the ceiling to the ceiling, it is easy to align when the food storage container 26 is placed in the center of the cooking dish, and the hand may touch the ceiling or the side wall of the heating chamber 5. It is easy to put in and take out because it does not exist, and it is easy to use.
In addition, since the cross-sectional shape of the food container 26 is circular, the side wall water storage section 30 has no corners, and therefore the corner heating caused by high frequency heating is eliminated.

Example 2 In the first example, the food storage container 26 was molded from a high-frequency transparent transparent synthetic resin such as polypropylene resin, but in the second example of the present invention, cooking is further performed. An antibacterial agent is mixed in the material of the article storage container 26. Examples of the antibacterial agent include antibacterial Zeomic, which is an inorganic antibacterial agent containing an antibacterial metal such as silver, copper, or zinc, and can be mixed as a powder into the material of the food container 26. Therefore, according to the present embodiment, since the antibacterial agent is mixed in the food container 26, the cleaning property is good and it is difficult for bacteria to attach.

Embodiment 3 FIG. 4 is a vertical sectional view of a third embodiment of the present invention. In the first embodiment (FIGS. 1 to 3), the guide tube 36 is formed in an umbrella shape having the steam discharge port 37 in the center and descending and inclined toward the peripheral portion. The periphery of the outlet 37 is further inclined downward toward the center to form a recess near the center of the guide cylinder 36. Therefore, the cross-sectional shape of the guide tube 36 is, as shown in FIG.
It has a shape having two substantially V-shaped facing surfaces on both sides of 7 as a center. Since the operation of this embodiment is the same as that of the first embodiment, the description thereof will be omitted. According to the present embodiment, since the periphery of the steam outlet 37 is inclined downward toward the cooked product 12 side, the steam flow is more likely to hit the cooked product 12, and the thawing or the like shown in the first embodiment is performed. Is further promoted.

Embodiment 4 FIG. 5 is a perspective view of a fourth embodiment of the present invention, and FIG. 6 is a vertical sectional view thereof. In the first embodiment (FIGS. 1 to 3), the bottom portion 31 is provided in the food storage container 26, and the side wall water storage portion 3 is provided there.
Although the bottom surface water storage portion 32 connected to 0 is provided, in this embodiment, the bottom portion 31 (bottom surface water storage portion 32) is eliminated and the lower portion is opened,
The cooking product 12 placed on the cooking dish 10 is formed in a dome shape so that the cooking product 12 can be directly covered from above. More specifically, a protruding portion 39 that protrudes upward is provided near the center of the upper surface, a lid 38 is attached near the tip of the protruding portion 39, and the lower surface is formed into an inverted bowl shape, and the side wall water storage portion 30 is provided. The food storage container 26 is supported at the lower part of the. In addition, 34 is a steam discharge port provided in the lower part of the side wall water storage part 30 at regular intervals along the circumferential direction.

The operation of this embodiment having the above-described structure is as follows.
This is almost the same as the case shown in the first embodiment. But,
The vapor that evaporates and rises in the side wall water storage portion 30 is projected portion 39.
Turned downwards with and cooked food 1 placed on the cooking plate 10
2, the food 12 is steamed here and then discharged through the steam outlet 34 to the outside. Therefore, according to this embodiment, since the bottom portion (bottom surface water storage portion) is not provided,
The cooked food 1 with the cooked food storage container 26 placed on the cooking dish 10
It is only necessary to cover 2 and the structure is simple, and the same effect as in the case of the first embodiment can be obtained.

Embodiment 5 FIG. 7 is a perspective view of the fifth embodiment of the present invention. The side wall of the dome-shaped food container 26 shown in the fourth embodiment (FIGS. 5 and 6) is composed of a double wall consisting of an outer wall 28 and an inner wall 29, and a side wall between both walls 28, 29. Although the water storage portion 30 is provided, in this embodiment, the outer wall 28 and the inner wall 29 are provided.
It is composed of a side wall water storage part 30 having a heavy wall structure and a non-water storage part 40 in which the outer wall 28 and the inner wall 29 are integrated to eliminate the side wall water storage part 30. The side wall water storage part 30 and the non-water storage part 40 each have a substantially isosceles triangular shape bent in the direction of the protrusion 39, and each of the side wall water storage part 30 and the non-water storage part 40 has a cooking container 2
6 are provided alternately along the outer circumference of 6.

In this case, it is not necessary to pay attention to the thickness of the side wall water storage part 30, and when high frequency heating is performed by putting a predetermined amount of water in the side wall water storage part 30, the high frequency output that hits the cooked material 12 is 20.
The composition ratio of the side wall water storage section 30 and the non-water storage section 40 may be determined so that it becomes approximately 0 W. The operation of the present embodiment configured as described above is almost the same as that shown in the first embodiment. However, only the vapor that evaporates and rises in the side wall water storage portions 30 provided alternately turns downward at the projecting portion 39, moves toward the cooked food 12 placed on the cooking dish 10, and moves to the cooked food 12 Hit The high frequency output at this time is about 200W. Therefore, according to the present embodiment, it is possible to obtain the same effect as the case shown in the first embodiment.

Sixth Embodiment FIG. 8 is a perspective view of a sixth embodiment of the present invention. In this embodiment, the amount of water in the side wall water storage part 30 of the cooking product storage container 26 shown in the fourth embodiment (FIGS. 5 and 6) can always be determined. That is, 41 is the food storage container 2
With the water amount scale provided on the inner wall 29 or the outer wall 28 of 6,
The amount of water required for defrosting and steaming is shown. The water amount scale 41 is a scale that is obtained by a test for determining the correlation between the amount of the cooking product 12 and the required water amount in the thawing cooking and the steam cooking. In this embodiment, for example, scales of 100 g, 200 g, and 300 g are taken from the bottom so that the amount of water remaining in the cooking utensil body 26 can be detected.

The operation of this embodiment constructed as described above is as follows.
This is similar to the case shown in the first embodiment. However, in addition to this, the amount of water is regulated by looking at the water amount scale 41 and decreasing the amount of water when the amount of the cooked product 12 is small and increasing the amount of water when the amount of the cooked product 12 is large. Therefore,
According to this embodiment, a prescribed amount of water can be added using the water amount scale 41 in automatic cooking or the like in which weight change is detected and controlled, so stable thawing and cooking can be performed. It is possible to obtain the same effect as that shown in the first embodiment.

Example 7 In the first to sixth examples, the case where the cross sectional shape of the food container 26 is formed to be substantially circular is shown, but in the present embodiment, the cross sectional shape of the food container 26 is shown. Is configured to have an almost oval shape. Note that the cross-sectional shape may be other shapes, for example, an elliptical shape, a quadrangular shape, or a rectangular shape. Further, the overall shape may be, for example, a conical shape, a cylindrical shape, a pyramidal shape, or a prismatic shape.

[0055]

As is apparent from the above description, according to the present invention, the following effects can be obtained. In addition,
In the explanation, the same number as the claim number is attached to describe the effect of each claim. (1) Water containing a main body, a heating chamber provided in the main body, a high-frequency generating unit for irradiating the heating chamber with high-frequency waves, and a space portion for accommodating food to be cooked therein and generating steam around the space portion by high-frequency irradiation A cooking container having a portion, the cooking product is stored in the cooking container, and cooking is performed by the high frequency generated by the high frequency generating means and the steam generated from the water storage section by the high frequency. did. For this reason, it is possible to thaw uniformly and satisfactorily in thawing cooking, and to finish it well in steaming cooking, which saves the time and effort of cooking as a whole, and is good in cleanability and usability.

(2) The water storage portion is arranged so as to be connected to the side surface outer peripheral portion and the bottom portion of the space portion. Therefore, the food to be cooked is heated by the high frequency waves from the side wall water storage section and is also heated by the hot water at the bottom, which saves the time and effort of cooking and is convenient.

(3) The water storage part is formed by the outer wall and the inner wall lower than that, and the steam generating port is provided on the upper part of the water storage part.
A lid is provided on the upper part of the outer wall and a guide tube having a discharge port near the center is detachably provided on the upper part of the inner wall, and a steam discharge port is provided on the bottom part to form a food storage container. The steam is configured to pass from the steam generation port, the discharge port, the space portion, and the steam discharge port. For this reason, in thawing cooking, a part of the cooked food can be uniformly and satisfactorily thawed without boiling, and in steam cooking, the texture is also good, and it is possible to save the time and effort of cooking as a whole and it is easy to use. .

(4) The vicinity of the discharge port of the guide tube is configured to be inclined downward toward the center of the discharge port. For this reason, the steam generated from the water storage portion easily hits the cooked food, and thawing is promoted.

(5) The water storage portion was provided on the outer peripheral portion of the side surface of the space portion, and the bottom portion of the food container was opened. For this reason, it suffices to cover the food container with the food container, and the structure is simple.

(6) The upper part of the water storage part formed by the outer wall and the inner wall lower than it is projected to form a substantially inverted bowl shape, and a steam generating port is provided on the upper part of the water storage part. Discharge ports are respectively provided in the lower part of the water storage unit to form a cooking product storage container, and steam generated in the water storage unit is configured to pass from the steam generation port to the space part and to be discharged from the steam discharge port. For this reason, it suffices to cover the cooked food container with the cooked food container by holding the upper protruding portion, and the structure is simple.

(7) Since the vapor discharge port is provided with a shutter that can be opened and closed and the opening area can be reduced by the shutter, the internal pressure can be raised to heat the inside of the cooked food.

(8) The peripheral wall of the food container is composed of a water storage part and a non-water storage part. Therefore, the time and effort for cooking are saved, the usability is good, and the designability is improved.

(9) The food storage container was made of a high-frequency transparent material. For this reason, the cooking container itself is not heated even by high-frequency heating, and can be held in the hand and taken out immediately after heating, and when transparent, it is possible to cook while watching the inside.

(10) Since the antibacterial agent is mixed in the material of the food container, it is difficult for bacteria to attach and the cleanliness can be maintained.

(11) Since the food storage container is provided with a scale for indicating a predetermined amount of water required for cooking, a predetermined amount of water can be added by using the scale, and stable cooking can be detected.

[Brief description of drawings]

FIG. 1 is a vertical sectional view of a first embodiment of the present invention.

FIG. 2 is a perspective view of a main part of FIG.

FIG. 3 is a vertical cross-sectional view of FIG.

FIG. 4 is a vertical cross-sectional view of a third embodiment of the present invention.

FIG. 5 is a perspective view of a fourth embodiment of the present invention.

FIG. 6 is a vertical sectional view of FIG.

FIG. 7 is a perspective view of a fifth embodiment of the present invention.

FIG. 8 is a perspective view of a sixth embodiment of the present invention.

FIG. 9 is a perspective view showing an example of a conventional microwave oven.

10 is a vertical cross-sectional view of FIG.

FIG. 11 is a perspective view showing an example of a conventional steam oven.

[Explanation of symbols]

1 main body of high frequency heating device, 5 heating chamber, 12 cooked foods, 13 high frequency generator, 26 cooked food container, 2
7 cooking storage room, 28 outer wall, 29 inner wall, 30 side wall water storage part, 31 bottom part, 32 bottom surface water storage part, 33 steam generation port, 34 steam discharge port, 35 shutter, 37
Steam outlet, 40 water reservoir, 41 water scale.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Katsuyoshi Yamada 1728 Omaeda, Omaeda, Hanazono-cho, Oza-gun, Saitama 1 Mitsubishi Electric Home Equipment Co., Ltd.

Claims (11)

[Claims] 1. A main body, a heating chamber provided in the main body, a high-frequency generating unit for irradiating the heating chamber with high-frequency waves, and a space portion for accommodating food to be cooked therein. A cooking product storage container having a water storage unit that generates steam is provided, and the cooking product storage container is used to store the cooking product, and the high frequency generated by the high frequency generator and the steam generated from the water storage unit by the high frequency generate A high-frequency heating device characterized in that it is adapted to cook foods. 2. The high-frequency heating device according to claim 1, wherein the water storage portion is provided so as to be connected to the side surface outer peripheral portion and the bottom portion of the space portion. 3. A guide cylinder having a water reservoir formed by an outer wall and an inner wall lower than the outer wall, a steam generating port provided at an upper portion of the water reservoir, a lid at an upper portion of the outer wall, and a discharge port near a central portion of the guide tube. In addition to being provided detachably on the upper part of the inner wall, a steam discharge port is provided on the bottom part to form a cooking product storage container, and steam generated in the water storage part is passed from the steam generation port to the space part through the discharge port. The high-frequency heating device according to claim 2, wherein the high-frequency heating device is configured to discharge the steam from a steam discharge port. 4. The high-frequency heating device according to claim 3, wherein the vicinity of the discharge port peripheral portion of the guide tube is inclined downward toward the center of the discharge port. 5. The high-frequency heating apparatus according to claim 1, wherein the water storage portion is provided on the side surface outer peripheral portion of the space portion, and the bottom portion of the food container is opened. 6. A water storage part formed by an outer wall and an inner wall lower than the outer wall is projected into an almost inverted bowl shape, and a steam generating port is provided on the upper part, and a lid is provided on the upper part of the outer wall. Discharge ports are respectively provided in the lower part of the water storage unit to form a cooking product storage container, and steam generated in the water storage unit is passed through the space from the steam generation port to be discharged from the steam discharge port. The high frequency heating device according to claim 5. 7. The high-frequency heating apparatus according to claim 3, wherein the vapor discharge port is provided with a shutter that can be opened and closed. 8. The high frequency heating apparatus according to claim 1, wherein the peripheral wall of the food container is formed by a water storage part and a non-water storage part. 9. The high-frequency heating apparatus according to claim 1, wherein the food container is made of a high-frequency transparent material. 10. The high-frequency heating apparatus according to claim 1, wherein an antibacterial agent is mixed in the material of the food container. 11. The high-frequency heating device according to claim 1, wherein a scale for indicating a predetermined amount of water required for cooking is provided on the food storage container.