200822892 九、發明說明 【發明所屬之技術領域】 本發明係關於具備蒸氣供給手段的加熱調理器及增加 維他命c ( Vitamin - C )的調理方法。 【先前技術】 習知已進行有提高食材的營養價値之硏究。 例如，作爲增加薯類之維他命C的方法，提案有將薯 類收藏至平均溫度可迅速地冷卻至7度至負（minus) 1 度之範圍的貯藏庫，貯藏抗壞血酸（ascorbic acid)含有 量超過初始値之1 5天至3 5天之間，然後流通出貨並加工 之維他命C的增加方法，例如，日本特開2001— 275606 號公報（專利文獻1 )。 又，於先前的加熱調理器中，提案有藉由將蒸氣供給 至加熱庫內，不破壞調理物的營養成分般地進行調理之調 理器，例如，日本特開2006 — 3 83 1 5號公報（專利文獻2 )° 又，例如，在日本特開平9 — 4849號公報（專利文獻 3)及日本特開平7— 293889號公報（專利文獻4)，提 案有從供水栗將水注入蒸煮盒（steam case )內，在蒸煮 盒內加熱水，據此產生蒸氣之構造。該等蒸煮盒係具有開 口於調理室內之噴出口，在蒸煮盒內產生之蒸氣係通過噴 出口’以蒸氣壓而供給至調理室內。在該等加熱調理器， 係將調理室內控制成沸點以下的溫度帶域，投入至調理室 -5- 200822892 內之調理物係以沸點以下之溫度的蒸氣來加熱。 【發明內容】 〔發明所欲解決之課題〕 然而，於如專利文獻1及專利文獻2之維他命C增加 方法中，需要可將調理物冷卻至平均溫度迅速成爲7度至 負1度之範圍的高額之貯藏庫。 又，有到達成所望之維他命C增加爲止’需要1 5天 至3 5天之非常長的貯藏期間之問題。 又，在專利文獻3及專利文獻4的構造’以沸點以下 之溫度的蒸氣調理之蔬菜會加熱不足，並不適合作爲溫蔬 菜來食用。所以，對於將以沸點以下之溫度的蒸氣調理之 蔬菜作爲溫蔬菜食用來說，使用者必須依據操作操作子重 新輸入調理條件，以新的調理條件再次加熱蔬菜，在操作 上比較麻煩。 本發明係用以解決前述問題而發明者，目的爲提供易 於增加維他命C的調理方法及加熱調理器。 〔用以解決課題之手段〕 爲了達成前述目的，本發明的目的係提供一種加熱調 理器，其特徵爲具備：加熱室，係收容調理物，及蒸氣供 給手段，係將蒸氣供給至該加熱室，及控制手段，係控制 該蒸氣供給手段；該控制手段，係能以調理物的一部份維 持在調理物的維他命C增加之1 〇 〇度以下的所定溫度帶之 -6 - 200822892 方式’控制前述蒸氣供給手段。 又’本發明的目的係提供一種增加調理物之維他命c 的調理方法，其特徵爲：於具備收容調理物之加熱室，及 供給蒸氣至該加熱室之蒸氣供給手段的調理器中，藉由將 調理物在所定時間放置於100度以下之所定溫度帶的蒸氣 環境內，而可使調理物的維他命C增加。 又’本發明目的係提供不須重新輸入調理條件，即可 將以沸點以下之溫度來蒸煮調理之蔬菜，加熱至成爲適合 作爲溫蔬采而食用之狀態的加熱調理器。 〔發明的效果〕 依據本發明的一實施例，將調理物放置於1 00度以下 之所定溫度帶的蒸氣環境內，在該環境下賦予調理物壓力 (Stress )，可藉此增加調理物的維他命C。 又，依據本發明的其他實施例，將蒸氣供給至加熱室 內，於加熱庫內作出1〇〇度以下之所定溫度帶的蒸氣環境 ，在該環境下賦予調理物壓力，可藉此增加調理物的維他 命C 〇 又，本發明之另外實施例，不須重新輸入調理條件， 即可將以沸點以下之溫度來蒸煮調理之蔬菜，加熱至成爲 適合作爲溫蔬菜而食用之狀態。 【實施方式】 以下，使用圖面來說明本發明的實施例。 200822892 (實施例1 ) 參考揭示將本發明的加熱調理器適用於微波爐（ microwave oven)之一實施例的圖1至圖8來進fl說明。 圖1係微波爐的門蓋封閉之狀態的前視圖。圖2係以 門蓋開放之狀態揭示之前視圖。圖3係縱斷前視圖。圖4 係橫斷前視圖。圖5係縱斷側視圖。圖6係電性構造圖。 圖7係揭示各溫度之調理物的維他命C增加率之資料（ data )。圖8係揭示各重量之調理物的維他命c增加率之 資料。 如圖1、2所示，微波爐的本體1係以外廓是矩形狀 的外箱2形成，於底部下面設置有腳部3 ° 於外箱2的內部係設置有正面開口之內箱4，將該內 箱4的內部作爲加熱室5。又，該加熱室5的前面開口部 5 d係呈涵蓋本體1之正面幾近全面之大小的矩形狀。 然後，於本體1之正面係將加熱室5的前面開口部 5d設置可開關之門蓋6。該門蓋6係經由未圖示之鉸鏈部 (hinge portion)，於本體1之前下部，可動於上下方向 地被樞支。 又，於門蓋6的正面部係如圖1所示，於上部設置有 把手部7之同時，於下部設置具有複數操作部9及顯示部 10的操作面板（〇Peration Panel) 8。該操作面板8，操作 部9是選擇設定加熱調理器的調理方法等者，顯示部1〇 是用以顯示選擇之調理方法及調理溫度等者。 -8- 200822892 又，於該門蓋6係設置有將門蓋6鎖上（lock)之門 蓋封鎖開關（door— lock switch) 11 (參考圖Ο ’該門 蓋封鎖開關1 1係具有以加熱室5內是高溫時則無法開放 門蓋6之方式，鎖上門蓋6之封鎖機構（lock mechanism )° 然後，在外箱2與內箱4之間係如圖4、圖5所示’ 設置有空間，於內箱4的右方係設置有右側空間1 2 ’於 左方係設置有左側空間1 3，於下方係設置有下側空間1 4 〇 又，如圖5所示，於加熱室5的後方形成機械室1 5 ，於該機械室15係在下部設置有磁控管（magnetron) 16 與該磁控管16的驅動裝置17。 該磁控管16係發生微波（microwave)者，該發生之 微波係通過設置於下側空間1 4，延伸在加熱室5下面中 央之導波管1 8，可從開口部（未圖示）供給至加熱室5 內。 又，從機械室15的中央部涵蓋至上部係在左右方向 之中央部，設置有後述之熱風循環機構60。 進而，於機械室1 5上部係設置有測定加熱室5內的 溫度與被加熱物的溫度之溫度感測器（temperature sensor )1 9 (相當於溫度檢測手段）。 另一方面，於加熱室5內係如圖3所示，在兩側壁形 成有突起狀的段部3 0，於上方形成有上段部3 0a，於下方 形成有下段部30b。 200822892 又，構成爲可於其段部30上載置加熱調理用的方盤 31，分別配置上段方盤31a與下段方盤31b。 ' 該等方盤31任一皆可滑動移動於段部30上（sliding shift )，藉由使方盤31滑動移動於前面開口部5d方向， 可從加熱室5取出。 然後，如圖2、3所示，位於左側空間1 3之加熱室5 的左側壁5a外側，上段部30a與下段部30b之間’配設 ， 有蒸氣發生容器41。 如圖3所示，蒸氣發生容器41係以圖示右側開口之 容器構成，形成容量12 ml程度的蒸氣發生室41a。 該等蒸氣發生容器41係例如以金屬壓鑄（die-casting metal)，例如由銘壓鑄（die — casting aluminum )所構成。 於蒸氣發生容器41的蒸氣發生室41a上下係鑄入有 兩個棒狀的護套加熱器（sheathed heater )所構成之蒸氣 ( 用加熱器44。該兩個蒸氣用加熱器44係兩端的端子由蒸 氣發生容器41突出，電性獨立而連接電源81(參考圖6 )° 又，於容器本體42的圖示左側係形成供水口，於此 安裝有管（pipe) 55。 又，於蒸氣發生室41a上部係安裝有檢測蒸氣發生容 器41之溫度的電熱調節器（thermistor ) 48。 另一方面，於蒸氣發生容器41的側壁係3個筒狀的 蒸氣吹出口 49並排於橫方向而略等間隔地形成，從右端 -10- 200822892 面突出。 然後，如圖3所示，於加熱室5的左側壁5 a係形成 • 有對應蒸氣吹出口 49之3個蒸氣開口部5 1。又，於加熱 室5之左側壁5a內側係安裝有覆蓋蒸氣開口部51週緣的 護蓋（cover) 52。該護S 52係具有連通於蒸氣開口部51 之3個筒狀的蒸氣口 153° 另一方面，如圖3所示，於加熱室5的下側空間14 f 係配設有貯水箱（water storage tank) 54。貯水箱54係 具有可收容約4 0 0 m 1的水之大小，構成爲可裝卸於外箱2 。裝著於外箱2之貯水箱5 4係經由管5 5，連接蒸氣發生 容器41的供水口 47。於管55的途中係連接供水泵（feed w a t e r p u m p ) 5 6，供水栗5 6被驅動時，則貯水箱5 4內的 水會被供給至蒸氣發生室4 1 a內。 由該等蒸氣發生容器41、貯水箱54、管55及供水泵 56等構成蒸氣發生容器40。 i 另一方面，於加熱室5的後壁側係配設有熱風循環機 構6 0。如圖5所示，該熱風循環機構60係以熱風風扇（ hot — air fan) 61 與熱風加熱器（hot - air heater ) 62、殻 體（casing) 65及風扇電動機（fan mo tor ) 66所構成， 其中’熱風風扇61使用離心風扇（centrifugal fan)。 該熱風風扇61係被殼體65覆蓋，於該殼體65後側 之機械室15係安裝有風扇電動機66。該風扇電動機66 的旋轉軸插入殻體65內，於此安裝熱風風扇61的中心輪 轂部（center boss)，旋轉驅動該熱風風扇61般地構成 -11 - 200822892 然後，熱風加熱器6 2係以兩個護套加熱器構成’以 包圍熱風風扇61的周圍部之方式來配設。 由該兩條加熱器所構成之熱風加熱器62係以額定輸 出不同之第1熱風加熱器63與第2熱風加熱器64所構成 ，該等第1熱風加熱器63與第2熱風加熱器64係分別獨 立連接電源81，第1熱風加熱器63係以1300W的額定輸 出所構成，第2熱風加熱器64係以1 000W的額定輸出所 構成。 相對於該等，如圖2所示，於加熱室5的後壁5 c中 ，在與熱風風扇6 1的中央部對應之位置，循環空氣的吸 入口 67藉由多數小孔而形成，而在較熱風風扇61的外週 部外側之位置，同樣藉由多數小孔形成循環空氣的吹出口 68 〇 又，吹出口 68係對應熱風加熱器62般地，配置成環 狀而形成。 再者，關於前述之上段方盤31a與下段方盤31b，則 以遮斷循環空氣的吸入口 67與吹出口 68之方式，從上下 挾持吸入口 67般地配置。 又進而，如圖4所示，於加熱室5內的右側壁5 b係 設置有排出開口部70，於其右側壁5b外側係設置有蒸氣 排氣機構7 1。 該蒸氣排氣機構71係在通常時，排氣調節閘（ exhaust dumper) 72利用彈簧（未圖示）的彈撥力封閉排 -12- 200822892 出開口部7 0，而藉由使排氣調節閘7 2旋動之調節閘電動 機（damper drive motor) 78的驅動而旋轉移動。 接著，針對微波爐的電性連接加以說明。 圖6係揭示微波爐之槪略電性連接的區塊圖（block diagram ) 〇 於微波爐具備之控制裝置80，係連接有前述之操作 面板8的操作部9、檢測加熱室5內之溫度的溫度感測器 1 9及檢測蒸氣發生容器41內之溫度的電熱調節器4 8以 及供給電源至微波爐的電源8 1。 在操作部9，將設定調理方法等之訊號輸入至控制裝 置，溫度感測器1 9及電熱調節器4 8係分別輸入溫度檢測 訊號。 然後，於控制裝置8 0係連接操作面板8的顯示部10 及磁控管16的驅動裝置17之同時，又連接有蒸氣發生裝 置40的蒸氣用加熱器44及供水泵56。 進而，連接於熱風循環機構60的風扇電動機66及作 爲熱風加熱器62之第1熱風加熱器63與第2熱風加熱器 64。又，亦連接關閉門蓋6之開閉的門蓋封鎖開關1 1與 蒸氣排氣機構7 1的調節閘電動機78。 又，控制部80係具有記憶體（memory ) 80a，構成 爲預先記憶加熱手段的控制方法之目錄（list )，該等目 錄係被層階化而記憶，於第1層階係作爲目錄項目而記憶 有「微波（range)」「烘烤（oven)」「蒸煮（steam) 」「低溫蒸煮（low — temperature steam)」與「自訂溫 -13- 200822892 度（your — choice temperature)」，藉由設定該等項目， 選擇預先程式化（program )之加熱手段來進行調理。例 如，選擇調理方法項目中之「微波」時，則選擇藉由磁控 管來加熱食品的調理方法「微波調理選單（microwave cooking menu)」。又在「烘烤」之狀況，則選擇藉由熱 風循環機構產生之熱風來加熱室食品的調理方法「烘烤調 理選單（oven cooking menu)」，在「蒸煮」之狀況，則 選擇藉由蒸氣發生裝置所致之高溫蒸氣（high -temperature steam)來加熱食品的調理方法「蒸煮調理選 單」。「低溫蒸煮」之狀況，則選擇從蒸氣發生裝置供給 蒸氣，使加熱室成爲1 〇〇以下來加熱食品的調理方法「低 溫蒸煮調理選單」。再者，選擇「自訂溫度」時，則成爲 可設定調理溫度之狀態。 又，位於第1層階之下位的第2層階係以用以設定作 爲加熱條件之調理溫度的目錄來構成，能以1度間隔來設 定30度至250度。 再者，第1層階之其他區域係亦記憶有作爲調理方法 之目錄的複數料理選單，其中，於「低溫蒸煮」之下位層 係計有「維他命C增加」的料理選單。 又，於該「維他命C增加」的下位層係記憶有菠菜及 紅辣椒（paprika )等之綠黃色蔬菜的調理物’記憶有關 於其之調理方法。進而，於該下位層係記憶有調理物的重 量，又記憶依據該重量的調理方法。 接著，針對前述構造的微波爐之作用加以敘述。 -14- 200822892 首先，打開門蓋6，將未圖示之調理物收容至加熱室 5內’使用者決定後述之調理方法與加熱條件，從操作部 9輸入操作「微波」、「蒸煮」、「烘烤」、「低溫蒸煮 」的調理方法及加熱時間、加熱設定溫度等之加熱條件。 然後，操作操作部9中之開始開關（starting switch )’指示加熱開始時，控制裝置8 0係依據被設定之調理 方法及加熱條件，遵從預先設定之控制程式（control program)，驅動磁控管16、蒸氣發生裝置40及熱風循 環機構60而執行加熱調理。 在此，首先針對設定一邊將蒸氣供給至加熱室5內， 一邊執行加熱調理的調理選單（以下，稱爲「蒸煮調理選 單」）時的動作加以說明。 此係利用於用以烘培蛋糕（cake )及奶油泡芙（ cream puff)的殼（puff shell)，或是燒賣（“shuumai”； steamed dumpling)及包子等的加熱調理。 指示「蒸煮調理選單」的開始時，則蒸氣用加熱器 44成爲ON「turn— on」。結果，蒸氣發生容器41進行加 熱。然後，設置於蒸氣發生容器4 1之電熱調節器48判斷 蒸氣發生室4 1 a的溫度達到1 20度以上時，則驅動供水泵 5 6，開始從貯水箱5 4供給水至蒸氣發生容器4 1。 少量的水藉由供水泵5 6供給至蒸氣發生容器4 1時， 水係落下至蒸氣發生室4 1 a內，瞬間蒸發。 在該蒸氣發生室41a發生之蒸氣係通過蒸氣吹出口 49，從上段方盤31a與下段方盤31b之間的蒸氣開口部 -15- 200822892 51放出至加熱室5內。此時，因爲蒸氣吹出口 49及蒸氣 口 153是筒狀，故蒸氣係如圖的箭頭S’被放出至相對於 加熱室5的左壁部爲略垂直之方向。 然後，載置於加熱室5內的調理物，藉由接觸蒸氣之 熱凝縮效果，加熱調理物。 接著，針對設定一邊將熱風循環供給至加熱室5內’ 一邊執行加熱調理的調理選單（以下’稱爲「烘烤調理選 單」）時的動作加以說明。 此係例如使用於土司（toast )及肉類的烘烤（roast )等的加熱調理。 指示「烘烤調理選單」的開始時’則將風扇電動機 66與熱風加熱器62加以通電。 藉此，風扇電動機66係旋轉驅動熱風風扇61 ’熱風 風扇61係如圖5箭頭Μ所示’從加熱室後壁5 c吸入加 熱室5內的空氣。 然後，藉由熱風風扇61往圓週方向送風’藉由熱風 加熱器62加熱。 藉由該被加熱之空氣從加熱室後壁5c的吹出口 68吹 出，而循環加熱室5內的空氣’提局加熱室5內的溫度。 藉由該熱風循環機構6 0的動作’調理物被強制對流 加熱。又，此時，加熱室5內亦進行熱風加熱器62的熱 輻射所致之加熱。 進而，針對設定執行藉由微波來加熱調理加熱室5內 之調理物的調理選單（以下’稱爲「微波調理選單」）時 -16- 200822892 的動作加以說明。 此係例如利用於牛奶的加溫及冷凍食品的解凍等之加 熱調理。 於加熱室5底部直接載置收容調理物，指示「微波調 理選單」的開始時，則驅動磁控管1 6，微波通過導波管 18，從加熱室5下方藉由旋轉天線（rotating antenna ’未 圖示），微波均勻地照射至加熱室5內，進行加熱調理。 進而在此，針對設定倂用蒸氣發生裝置40與熱風循 環機構60來產生過熱蒸氣（superheated steam)，並以 該過熱蒸氣來執行調理物之加熱調理的調理選單（以下， 稱爲「過熱蒸氣調理選單」）時的動作加以說明。 該過熱蒸氣選單係例如使用於烘烤全雞及漢堡（ hamburger )之加熱等的加熱調理。 首先，於加熱室5內的上段部30a與下段部30b，分 別裝載（set)上段方盤30a及下段方盤30b。 然後，於上段方盤31a及下段方盤31b，載置收容調 理物。 接著，藉由操作面板8的操作部9，選擇「過熱蒸氣 調理選單」’接受開始指示時，控制裝置80係依據所定 程式，發出指令。 首先’供給電力給熱風循環機構60的第1熱風加熱 器63與第2熱風加熱器64之同時，驅動風扇電動機66 ’進行加熱室5內的預熱，將加熱室5內加熱至到達i 〇〇 度爲止。 -17- 200822892 接著，使蒸氣發生裝置40的蒸氣用加熱器44發熱， 使蒸氣發生室41a到達120度爲止之高溫。然後，驅動供 水泵56，開始蒸氣發生室41a的供水。此時，控制裝置 8〇係以所定容量的水以間歇式（例如，每隔兩秒）供給 至蒸氣發生室41a之方式，驅動供水泵56，每次的供水 量係因應「過熱蒸氣調理選單」的種類來控制。例如，分 別設定用以烘培蛋糕及奶油泡芙之「過熱蒸氣調理選單」 設定時的每次供水量是〇.5ml，燒賣及包子等之「過熱蒸 氣調理選單」設定時的每次供水量是1.0ml。 然後，藉由將少流量的水供給至溫度上升至1 20度爲 止之蒸氣發生容器41，水係落下至蒸氣發生室41a內而 瞬間蒸發，到達蒸氣吹出口 49之蒸氣係通過蒸氣吹出口 49，從蒸氣口 153放出至加熱室5內。 充滿加熱室內的蒸氣係從位於加熱室5的後壁5 c之 吸入口 67，吸入熱風循環機構60，在熱風循環機構60內 ，蒸氣藉由熱風加熱器62而成爲過熱。 然後，蒸氣成爲過熱而溫度漸漸上升，成爲飽和溫度 以上之過熱蒸氣。 該飽和溫度以上的過熱蒸氣係從加熱室5之後壁5 c 的吹出口 68吹出至加熱室5內，過熱蒸氣可整體地覆蓋 調理物，來進行過熱蒸氣調理。 又，該等調理方法的調理時間結束時，各種加熱手段 成爲OFF (turn— off)，藉由控制裝置80旋轉驅動調節 閘電動機7 8，開放排出開口部70。藉此，加熱室5內的 -18- 200822892 熱風、蒸氣、過熱蒸氣係從排出開口部71排出’排氣至 內箱4外。然後，從設置於外箱2之排氣口（未圖示）’ 排氣至外箱2外，因而結束調理。 在此，針對選擇記憶於第1層階之「低溫蒸煮」’且 選擇第2層階之「維他命C增加」的料理選單之狀況（稱 爲維他命C增加選單）加以說明。 該「維他命C增加」之料理選單係利用執行記憶於記 憶體8 0 a之調理物的維他命C增加方法，一邊增加調理物 的維他命C，一邊進行調理之考慮到使用者之健康的料理 選單，在選擇該「維他命C增加」選單之後，選擇記憶於 記憶體80a之食材，進而選擇其下位層之該食材的重量而 開始，藉此執行。 在此，作爲增加維他命C的調理物，針對使用綠黃色 蔬菜之菠菜（40g)的調理方法加以說明。 首先，將40g的菠菜載置於加熱室。然後，藉由操作 部9選擇「低溫蒸煮」一「維他命C增加」一「菠菜」一 「40g」而開始。 於是，控制裝置80係依據記憶於記憶體80a之「增 加菠菜40g之維他命c的調理方法程式」來執行。 首先，蒸氣用加熱器44成爲ON，將蒸氣發生容器 4 1予以加熱。 然後，設置於蒸氣發生容器4 1之電熱調節器48判斷 蒸氣發生室4 1 a的溫度達到8 0度時，則驅動供水泵5 6， 開始從貯水箱54供給水至蒸氣發生容器4 1。 -19- 200822892 少量的水藉由供水泵5 6供給至蒸氣發生容器4 1時， 水係落下至蒸氣發生室41a內而蒸發。 在該蒸氣發生室41a發生之蒸氣係通過蒸氣吹出口 4 9，放出至加熱室5內。然後，控制裝置8 0係到加熱室 5內的溫度到達40度爲止，接連將蒸氣供給至加熱室5 內，使加熱室內成爲飽和蒸氣之狀態。 然後，如加熱室內的溫度到達40度而溫度感測器1 9 檢測出時，則可變地切換蒸氣發生室4 1 a的溫度與蒸氣的 供給，使加熱室內維持在40度，且維持在飽和蒸氣之狀 態般地控制，藉此菠菜在4 0度之飽和蒸氣之環境下，藉 由熱凝縮效果來進行調理。 然後，從溫度感測器1 9檢測出40度經過5分鐘時， 則停止蒸氣供給，打開蒸氣排氣機構7 1的排氣調節閘72 ，將蒸氣放出至加熱室外。 如上所述，控制裝置80係利用執行「維他命C增加 」之選單，可大大地提升菠菜之維他命C的含有率。 該增加維他命C的調理方法係依據藉由預先實驗所判 明之資料來進行之方法，與該實驗資料（experimental data ) —起參考圖7說明其根據。 圖7係將菠菜40g在飽和蒸氣下改變各種調理溫度而 進行實驗之資料，揭示將調理前的維他命C含有量作爲1 ，藉由進行加熱調理，調理前的維他命C增加至哪種程度 的圖表（graph )。縱軸是揭示維他命C的增加率，橫軸 是揭示調理時間。再者，在此之維他命C係還原型維他命 -20 - 200822892 C的資料。 觀看此實驗資料，在調理溫度2 0度至3 5度的條件， 揭示維他命C未超過1，而時間經過的話，維他命C會減 少〇 又，可知即使是調理溫度50度至100度之條件，維 他命C含有量係相較於調理前減少。 再者，調理溫度是5 0度之狀況，在調理時間經過1 5 分鐘時，會成爲極大値，但是不會增加成調理前的維他命 C以上。 其中，可知關於調理溫度是40度、45度之條件，到 達設定溫度之加熱開始後，維他命C的含有量馬上會增加 。然後，漸漸增加而調理開始後經過1 〇分鐘時，維他命 C係在40度增加至1.25，在45度增加至1.3而接近最大 値，之後急劇地減少。 據此，在該調理條件，揭示相較於調理前之菠菜的維 他命C含有量，可形成含有1.25、1.3倍之維他命C的菠 菜。 亦即，依據該實驗資料，可知菠菜係在某所定溫度環 境中以低溫蒸煮加熱調理時，會發生維他命C增加之現象 ，又，在該所定溫度環境，維持加熱的話，經過所定時間 時，則會發生維他命C急劇地減少之現象。 爲此，藉由將「維他命C增加」選單的程式依據該實 驗資料，設定爲供給蒸氣而以所定環境溫度來熱凝縮加熱 ，在維他命C成爲極大時則停止調理’可在維他命C含 -21 - 200822892 有量成爲最大時，取出疲菜。 所以，藉由使用者食用該狀態之菠菜，相較於調理前 之菠菜，可食用維他命C增加之菠菜，對於使用者提供健 康（healthy )的調理物。 又，在此，說明改變菠菜的重量，求取維他命C之增 加率的實驗資料。 圖8係將30g與40g之菠菜，藉由40度的蒸氣來調 理之實驗資料，揭示將調理前的維他命C含有量作爲1， 調理後的維他命C增加至哪種程度的圖表。再者，在此之 維他命C係組合還原型與氧化型之總合維他命C含有量 的資料。縱軸是揭示維他命C的增加率，橫軸是揭示調理 時間。 據此，在40g，維他命C係在經過10分鐘時，增加 至1.6爲止，達到極大値，在30g，係經過5分鐘時，增 加至1 .5爲止，達到極大値。 爲此，依據該資料，調理30g的菠菜時，係藉由蒸氣 來製造出40度的加熱室環境，從供給蒸氣，加熱調理器 達到40度而經過5分鐘時，則停止蒸氣的供給，結束調 理，藉此可從調理前之維他命C含有量調理成含有1 .5倍 之維他命C的菠菜。 如此，基於藉由將菠菜等之綠黃色蔬菜的調理物，在 所定溫度之低溫蒸氣環境中調理並賦予壓力，而維他命C 增加之實驗資料，以加熱調理器設定蒸氣所致之調理，故 使用者係可易於調理出較調理前之維他命C增加之維他命 -22- 200822892 c，對於使用者來說，可方便簡單地攝取維他命C。 又，以維他命C增加之所定溫度來加熱時，發現了到 達極大値之時間，而經過其所定時間時，則停止蒸氣的供 給，結束調理，故使用者係可時用維他命C成爲極大時之 調理物，可攝取更多的維他命C。 尤其，調理物是綠黃色蔬菜之狀況，利用以加熱室內 的溫度成爲40度至50度之方式來供給蒸氣，可增加調理 物的維他命C。 又進而，將蒸氣供給手段，由蒸氣發生容器、加熱前 述蒸氣發生容器之蒸氣用加熱器及供水至前述蒸氣發生室 內之供水泵來構成，並從前述蒸氣發生容器將蒸氣供給至 加熱室，故可接連將蒸氣供給至加熱室，可迅速地使加熱 室內成爲飽和蒸氣狀態。所以，可提早維他命c的含有量 到達極大之時間。 又，利用將調理物在所定時間放置於1 0 0度以下之所 定溫度帶（菠菜室40度〜45度（參考圖7))的蒸氣環 境內，可增加調理物的維他命C (在圖7的菠菜，是加熱 室達到4 0度而從4 0度之溫度的加熱開始之1 〇分鐘程度 左右之間），進而，調理物到達調理物的維他命c增加之 所定時間帶（維他命C的含有量成爲「1」以上之時間帶 )時，藉由蒸氣發生裝置40停止蒸氣的供給’而減低放 置調理物之加熱室內的蒸氣量，故可取出維他命C已增加 之調理物。 又，在調理物到達調理物的維他命C增加之所定時間 -23- 200822892 帶時，即使藉由蒸氣排氣機構71將加熱室5內的蒸氣， 排氣至加熱室5外，亦可在蒸氣的排氣後’取出維他命C 增加之調理物。 使用者係如此在調理物的維他命C增加時’取出調理 物，在調理物的維他命C減少至少於調理前之前來食用’ 藉此可攝取較調理前增加之維他命C。 又，從調理室取出維他命C增加之狀態的調理物’即 使放置在不是蒸氣環境之常溫狀態，維他命C亦不會急劇 地降低，故即使放置比較長之時間後，食用該調理物’使 用者亦可食用維他命C已增加之狀態的調理物。 又，即使藉由將包含菠菜的調理物，在所定時間放置 於40度〜45度的蒸氣環境內，包含於調理物之菠菜的維 他命C也會增加，故使用者可食用該維他命C增加之狀 態的調理物。 又，前述圖8之菠菜的實驗資料係揭示限定於3 0g與 4 0g的資料，但是在此揭示使用針對菠菜1把份（重量是 1 5 g )之維他命C之增加方法的實驗資料（參考圖9)。 該圖9係與圖7相同，針對還原型維他命含有量來加 以測定，將調理前的維他命C含有量作爲1，將調理後的 維他命C之增加率設定於縱軸，將調理經過時間作爲橫軸 。與圖7不同之部份係將橫軸的開始時間（〇分）作爲將 蒸氣供給至加熱室的開始時間點之處。 在該實驗’利用將1把份的菠菜收納於前述加熱室5 並進行低溫蒸煮調理，將蒸氣供給至加熱室內，確認調理 -24- 200822892 物之維他命C的增加之有無者，以加熱室內的溫度成爲 40度與42度之方式，針對兩個條件進行實驗。 在將加熱室內溫度設定爲42度的實驗資料之狀況， 被供給至蒸氣發生容器4 1內的水利用加熱而蒸發，開始 將其蒸氣供給至加熱室（0分），將加熱室內預熱後經過 3分鐘，加熱室會到達42度。然後，以到達該42度之所 定溫度來開始加熱之後，維他命C含有量會急劇開始增加 〇 接著，一邊維持其所定溫度42度，一邊漸漸加熱時 ，在經過1 〇分鐘之時間點（從到達42度時間點經過7分 鐘時），維他命C含有量會到達1 · 5倍之極大値。而之後 會漸漸持續下降。 又，將加熱室內溫度設定爲40度的實驗資料之狀況 ，開始供給蒸氣（〇分）而預熱，加熱室內的溫度會在3 分鐘後到達40度。 之後，將加熱室內維持所定溫度的40度，並將調理 物表面之一部份的溫度維持在40度時，維他命C含有量 相較於生的狀態，會在「1」倍附近推移，在經過1 〇分鐘 時，維他命C開始增加。亦即，加熱室內到達40度（即 ，以所定溫度開始加熱）而經過7分鐘時，維他命C會增 加。 然後，在經過2 0分鐘時（從4 0度到達時間點係經過 17分鐘時），維他命C的增加邁向極大，成爲1.45倍之 値。 •25- 200822892 如此，即使是1把份量（15 g)的菠菜，藉由控制蒸 氣發生裝置40，使調理物的一部份成爲所定溫度帶之40 度或4 2度般地維持，亦可增加調理物的維他命C。 又，維他命C增加之所定時間帶，亦即，於圖9中， 在維他命C含有量成爲1以上之範圍的時間帶（以42度 加熱調理時，係到達42度後之0分以後，以40度加熱調 理時，係到達40度後之7分以後，維他命C含有量不會 降至1以下的範圍），如果停止「維他命C增加」選單的 加熱調理，則可取出維他命C增加之調理物。 尤其，因爲已知因應調理溫度及調理物的重量，維他 命C的含有量到達極大値的時間有不同之狀況，故藉由預 先實驗來求出到達極大値之時間，在其所定時間附近停止 「維他命C增加」選單的加熱調理時，可取出維他命C 含有量更高之調理物。 此時，作爲停止加熱調理的方法，如以前述「維他命 c增加」選單的動作說明般，停止蒸氣發生裝置40亦可 ，減低蒸氣發生裝置4 0之對加熱室內的蒸氣供給量亦可 。例如，延遲供水泵5 6之間歇驅動的時機，藉此可減低 從蒸氣發生室41a至加熱室5內的蒸氣供給量。 又，相同地，以「維他命C增加」選單的動作說明般 ，利用驅動蒸氣排氣機構7 1，將加熱室5內之蒸氣，排 出至加熱室內，停止增加維他命C之加熱調理亦可。 增加維他命C的調理物 -26- 200822892 又’因爲本發明者係菠菜之外，進行增加各種調理物 之維他命C的實驗，故針對以下該等實驗結果所得之資料 加以說明。 圖1 0係作爲調理物使用紅辣椒，藉由前述實施例的 加熱室5，調查維他命c含有量之增減的實驗資料。此係 將紅辣椒直接以1個體不使用容器而放置在加熱室中央所 測定者。再者，在此之維他命C係表示還原型維他命C。 觀察此實驗資料，在將加熱室5內之蒸氣環境溫度設 定爲40度、42度時，可知維他命C含有量會增加。 又，圖1 1係作爲調理物使用蘿蔔（radish)，藉由前 述實施例的加熱室5所測定之實驗資料。作爲將充滿蒸氣 之加熱室內的溫度改變成40度、50度、60度而實驗之蘿 蔔，係切成銀杏葉狀（ginkgo leaf shape cutting)，將剖 面分割成1 / 8之形狀者，並於加熱室內測定。 再者，縱軸的維他命 C係揭示還原型維他命（ reduced vitamin)，橫軸的調理經過時間係將開始時間（ 〇分）作爲將蒸氣供給至加熱室的開始時間點。 據此可知，將加熱室內的溫度設定爲4 0度時，維他 命C含有量雖然減少，但是，在50度、60度時會增加。 此時，40度、50度、60度內，維他命C的增加成爲 極大之溫度是以50度調理之條件，1.3倍亦可增加維他命 C的含有量。爲此，只要以蘿蔔的一部份維持在該50度 進的溫度帶之方式來控制蒸氣發生裝置40，則可於蘿蔔 取得極大之維他命C含有量。 -27- 200822892 所以’可知不僅如菠菜、紅辣椒之黃綠色蔬菜，即使 如蘿蔔之淡黃色蔬菜，維他命c含有量也會增加。 再者’依據該實驗資料，在蒸氣供給開始（0分）後 ，至加熱室5到達50度、60度爲止，分別經過4分鐘、 5分鐘，之後，在12〜13分鐘後維他命C增加至「1」以 上。 因此，將調理物的一部份，在到達所定溫度帶（5 0 度附近〜60度附近）之1 2〜1 3分鐘之間，維持其溫度帶 後，停止調理的話，則可取出維他命C的含有量增加之蘿 荀。 又，蘿蔔的一部份維持在5 0度而經過1 5分鐘後，維 他命C含有量會到達極大値，故利用在其時間點來停止蒸 氣的供給，並排出蒸氣，可取得維他命C的含有量極大的 蘿蔔。 如上所述，測定維他命C增加之調理物，藉由利用預 先實驗來掌握該調理物的維他命C增加之蒸氣環境中之 1〇〇度以下之所定溫度帶，可設定因應調理物之「維他命 C增加」選單，藉由執行該選單，可提供使用者維他命c 增加之健康的調理物。亦即，因應調理物的種類’利用變 更並設定維他命C增加之所定溫度帶及維他命C增加之 所定時間帶，能針對菠菜、紅辣椒、蘿蔔等之各種調理物 ，提供維他命C增加之調理物。 此時，以調理物的一部份維持在調理物的維他命c增 加之100度以下的所定溫度帶之方式’控制蒸氣發生裝置 -28- 200822892 4 0即可。 如本實施例，藉由溫度感測器1 9來測定加熱室5內 的溫度，推測溫度感測器1 9之加熱室5內的檢測溫度成 爲調理物之一部份的溫度之溫度亦可。此時，加熱室5內 的溫度與調理物之表面溫度一致。再者，溫度感測器1 9 所檢測之加熱室內的溫度即使是高於維他命C增加之所定 溫度帶的溫度，只要調理物的一部份維持在所定溫度帶即 可〇 又，將溫度感測器19作爲紅外線感測器（infrared ray sensor )，直接檢測調理物的溫度亦可。此時，可執 行「維他命C增加」選單之高精度的控制。 又，相同地，另外設置檢測溫度之探針（probe )， 使探針接觸調理物，檢測直接溫度亦可。 之外，對於爲了將調理物的一部份維持在所定溫度帶 ，藉由蒸氣發生裝置40控制蒸氣的供給即可，但是，同 時驅動熱風風扇6 1，將加熱室內的溫度均勻化地控制亦 可。 再者，對於增加調理物之維他命c來說’將調理物維 持在飽和蒸氣環境爲佳。此係於蒸氣發生裝置40中，藉 由持續供給蒸氣至加熱室5內，在加熱室5內之空氣會從 前面開口部5 d與門蓋6之間的間隙等被擠出去，藉此可 使加熱室內成爲略飽和蒸氣環境’之後亦可維持略飽和蒸 氣環境。 又，以維持在相對於調理物的溫度之維他命C的增加 -29- 200822892 成爲極大附近的溫度帶之方式，控制蒸氣發生裝置40亦 可。如上所述，菠菜之狀況係以45度附近之溫度調理， 蘿蔔之狀況係以5 0度附近之溫度調理時，可於其調理物 中取得含有極大之維他命C的調理物。 又，在本實施例，以操作部9具有「低溫蒸煮」調理 的設定，可在其下位層選擇「維他命C增加」之料理選單 之方式來構成，但是，如圖12所示，於操作部9設置直 接選擇執行「維他命C增加」之料理選單的專用鍵（ dedicated key) 9a亦可。然後，每按下該維他命C的專 用鍵，「菠菜」、「紅辣椒」、「蘿蔔」的顯示係以該順 序切換顯示於顯示部10，在顯示所希望之調理物時，藉 由按下開始鍵而開始該當調理物之維他命C增加的調理方 法般地構成亦可。 (實施例2 ) 接著，參考圖13至圖29來說明不須重新輸入調理條 件’即可將以沸點以下之溫度來蒸煮調理之蔬菜，加熱至 成爲適合作爲溫蔬菜而食用之狀態的調理方法之實施例。 作爲實施本實施例之調理方法的加熱調理器，其特徵 爲具備：調理室，係投入調理物；磁控管，係將微波照射 至前述調理室內；電性加熱器，係加熱前述調理室內；蒸 氣供給機構，係將蒸氣供給至前述調理室內；庫內溫度感 測器（interior temperature sensor)，係檢測前述調理室 內的溫度；及調理控制手段，係分別運轉控制前述磁控管 -30- 200822892 與前述加熱器與前述蒸氣供給機構。前述調理控 係可進行設定用以使用蒸氣來加熱投入至前述調 調理物的第1調理條件的第1調理條件設定處理 用以使用微波來加熱投入至前述調理室內之調理 調理條件的第2調理條件設定處理者。又，於設 理條件時，係因應第1調理條件的設定結果，來 轉前述蒸氣供給機構，將蒸氣供給至前述調理室 ，依據來自前述庫內溫度感測器的輸出訊號，控 氣供給機構或前述加熱器的運轉狀態，一邊將前 內維持在水的沸點以下之溫度帶，一邊加熱投入 理室內之調理物的第1調理行程；於設定第2調 ，係因應第2調理條件的設定結果，來執行基於 控管將微波照射至前述調理室內，加溫被投入前 內之調理物的第2調理行程者，可在第1調理行 中或停止時又或停止後，開始第2調理行程者。 圖1 3的外箱1 0 1係呈正面開口之四角箱狀 左側板、右側板、底板、天板及後板。於該外箱 係如圖14所示，固定有內箱102。該內箱1021 開口之四角箱狀者，具有左側板、右側板、底板 後板。該內箱1 〇2的內部空間係作爲正面開口 103而作用者，於調理室103係透過正面來放進 物。 於外箱101係如圖13所示，門蓋104以下 平軸爲中心而可旋動地安裝，門蓋104係在封 制手段， 理室內之 ;及設定 物的第2 定第1調 執行以運 內之同時 制前述蒸 述調理室 至前述調 理條件時 從前述磁 述調理室 程的執行 者，具有 1 0 1內部 係呈正面 、天板及 之調理室 拿出調理 端部之水 閉調理室 -31 - 200822892 103正面之垂直的封閉位置（參考圖13 )及開放調理室 1 03正面之水平的開放位置（參考圖1 4 )之相互間，以軸 爲中心而可旋動操作。於外箱1〇1係安裝有門蓋開關105 (參考圖17 )。該門蓋開關105係由自己回復型（Self Return Type)之按鍵開關（push switch)所構成者，在 門蓋1 04的封閉狀態，基於門蓋開關1 05的操作子藉由門 蓋104被操作於按壓位置而門蓋開關105成爲ON，在門 蓋104的開放狀態，依據門蓋開關105的操作子突出於非 操作位置而門蓋開關105成爲OFF。 於內箱1 02的左側板及內箱1 02的右側板係個別如圖 14所示，形成延伸於前後方向之導軌狀（rail — like )的 上方盤支架106。該兩個上方盤支架106係如圖15所示 ，相互對向配置於左右方向者，於兩上方盤支架106係可 裝卸地載置有共通之方盤107。於內箱102的左側板及內 箱1 0 2的右側板係個別如圖1 4所示，形成延伸於前後方 向之導軌狀的下方盤支架108。該兩個下方盤支架108係 如圖1 5所示，相互對向配置於左右方向者，於兩下方盤 支架108係可裝卸地載置有共通之方盤1〇7。亦即，調理 室1 〇 3係兩個方盤1 0 7於上下方向相互隔著間隔，可裝卸 地安裝者。 於內箱102的後板係如圖16所示，固定有位於調理 室103的外部之風扇殼體（fan casing) 1〇9，於風扇殼體 109內部係收容有循環風扇（circulation fan) 110。該循 ί哀風扇110係從軸方向吸入空氣，並吐出至直徑方向之離 -32- 200822892 心形者，於循環風扇1 1 〇係連結風扇電動機n丨的旋轉軸 。該風扇電動機1 1 1係以靜止狀態配置於外箱i 0 i的後板 及內箱1 02的後板相互間的空間部，循環風扇i i 〇係基於 風扇電動機111的旋轉軸旋轉，與旋轉軸爲一體地旋轉。 於內箱1 0 2的後板係如圖14所示，形成有吸氣口 112。該吸氣口 112係於厚度方向貫通內箱102的後板之 複數貫通孔的集合體者，與循環風扇110的中央部對向配 置。該吸氣口 1 1 2係圖1 6所示，以兩方盤1 〇7分別安裝 於調理室1 〇 3內之狀態，位於兩方1 0 7相互間之方式來佈 局（layout)者，於吸氣口 112的外週部係如圖14所示 ，形成有包圍吸氣口 112之圓環狀的排氣口 113。該排氣 口 1 13係於厚度方向貫通內箱102的後板之複數貫通孔的 集合體，在循環風扇1 1 〇的旋轉狀態，如圖1 6中箭頭所 示，調理室103內的空氣從吸氣口 112被吸引至風扇殼體 109內，又從風扇殻體109內通過排氣口 113，被排出至 調理室103內。 於風扇殻體109內部係如圖14所示，固定有相當於 加熱器之圓環狀的庫外加熱器（exterior heater ) 1 1 4。該 庫外加熱器1 1 4係基於循環風扇1 1 〇將吸引至風扇殼體 109內之空氣，在風扇殻體1〇9內加熱，使從排氣口 1 13 排氣至調理室103內的空氣熱風化者，在兩方盤107分別 安裝於調理室103內之狀態下’在風扇電動機111及庫外 加熱器114雙方運轉時’分別產生如圖16中箭頭所示， 沿著上段方盤1 〇 7下面，從前流動至後之熱風’及沿著上 -33- 200822892 段方盤1 07上面，從後流動至前之熱風，及沿著下 1 07上面，從前流動至後之熱風，及沿著下段方盤 面，從後流動至前之熱風，而載置於兩方盤107上 理物係分別從上下兩側被加熱。利用該熱風之調理 烤調理。 於外箱1 0 1的底板及內箱1 02的底板相互間的 係個別如圖1 6所示，以靜止狀態配置有延伸於前 之導波管1 1 5，於導波管1 1 5的後端部係連接磁控 。該磁控管1 1 6係以靜止狀態配置於外箱1 0 1的右 內箱1 02的右側板相互間的空間部，磁控管1 1 6的 ，微波會從磁控管1 1 6照射至導波管1 1 5內。於該 1 1 5的前端部係形成有微波的照射口，導波管1 1 5 口係從下方與內箱102的底板對向配置。該底板中 照射口之部份係由可透過微波之耐熱玻璃（ resistant glass)所構成者，從磁控管116照射至 1 1 5內之微波，係從導波管1 1 5的照射口，通過內 之底板的一部份，照射至調理室1 03內。於該導波 的內部係收容有旋轉天線，旋轉天線係連結於天線 (antenna motor) 117(參考圖 17)的旋轉軸。該 動機1 1 7係以靜止狀態配置於外箱1 〇 1的底板及內 的底板相互間的空間部，基於旋轉操作旋轉天線， 波管1 1 5內攪拌照射至調理室1 〇3內之微波。利用 之調理稱爲微波調理。 於外箱1 0 1的底板及內箱1 02的底板相互間的 段方盤 107下 之兩調 稱爲烘 空間部 後方向 管116 側板及 運轉時 導波管 的照射 對向於 heat — 導波管 箱102 管115 電動機 天線電 箱102 而在導 該微波 空間部 -34- 200822892 ，係如圖1 6所示，可裝卸地收容有供水箱1 1 8。該供水 箱1 1 8是貯留水者，於供水箱1 1 8係如圖1 5所示，連接 供水泵1 1 9的吸水□。該供水泵1 1 9係由將供水箱1 1 8內 部的水，抽出至供水箱 1 1 8外部的抽水泵（lave out motor )所構成者，將泵電動機（pump motor) 120 (參考 圖1 7 )作爲驅動來源而作動。於該供水泵1 1 9的排水口 係如圖15所示，連接有呈中空狀之鋁壓鑄製的蒸煮盒 1 2 1 (相當於蒸氣產生部）。該蒸煮盒1 2 1係以靜止狀態 配置於外箱1 〇 1的左側板及內箱1 02的左側板相互間的空 間部，供水泵1 1 9從供水箱1 1 8內抽出之水，會以供水泵 119的突出壓力，注入至蒸煮盒121內部。 於蒸煮盒1 2 1的上端部係如圖1 5所示，鑄入位於厚 度內部之相當於加熱來源的上蒸煮加熱器（steam heater )1 22，於蒸煮盒1 2 1的下端部，係鑄入位於厚度內部之 相當於加熱來源的下蒸煮加熱器123。該等上蒸煮加熱器 122及下蒸煮加熱器123,係分別以從供水泵119注入蒸 煮盒121內之水會蒸發之方式，使蒸煮盒121升溫者，呈 直線地延伸於前後方向之棒狀。該上蒸煮加熱器1 22的額 定輸出被設定爲900W，下蒸煮加熱器123的額定輸出被 設定爲30 0W，上蒸煮加熱器122及下蒸煮加熱器123係 可以相互不同之發熱量來運轉。該上蒸煮加熱器122係相 當於加熱來源。 於蒸煮盒1 2 1係如圖1 5所示，於前後方向固定有相 互並排一列之複數管124’複數管124之各前端部係貫通 -35- 200822892 內箱102的左側板，突出於調理室l〇3內。該等複數管 124係分別配置於上方盤支架106及下方盤支架108相互 間者，在蒸煮盒121內產生之蒸氣係分別通過複數管124 ，以蒸氣壓噴出至調理室1〇3內。該等複數管124係相當 於噴出口者，於複數管124的前端部係被覆有共通之護蓋 125。該護蓋125係容許從複數管124分別噴出蒸氣者， 從使用者無法在視覺上辨識地覆蓋複數管124之各前端部 。供水箱〗18、供水泵119、泵電動機120、蒸煮盒121、 上蒸煮加熱器122、下蒸煮加熱器123及複數管124，係 構成將蒸氣供給至調理室1 0 3內的蒸氣供給機構者，將利 用蒸氣之調理稱爲蒸煮調理。 於門蓋104係如圖13所示，固定有橫長之操作面板 126，於操作面板126係可操作地安裝有號碼盤（dial ) 127。該號碼盤127係分別相當於調理模式（cooking mode)選擇用的操作子及調理選單選擇用的操作子，可 以軸128爲中心旋轉操作。該軸128係在門蓋104的封閉 狀態下，延伸於前後方向者，號碼盤127係沿著軸128， 可滑動於前方的非操作位置及後方的按壓位置之相互間。 於該號碼盤127係分別連結編碼器（encoder) 129 (參考 圖17 )的操作子及決定開關（decision switch) 130 (參 考圖17)的操作子，編碼器129係每於號碼盤127的旋 轉量到達預先訂定之單位角度，輸出1個脈衝訊號（ pulse signal)。決定開關130係由自己回復型的按鍵開 關所構成者，在號碼盤1 27停止於非操作位置之狀態成爲 -36- 200822892 OFF，基於號碼盤127從非操作位置被滑動操作至按壓位 置而成爲ON。 於操作面板126係如圖13所示，安裝有開始開關 1 3 1及取消開關1 3 2。開始開關1 3 1係以因應調理選單的 選擇結果之內容，用以開始加熱調理者，相當於操作子。 取消開關1 3 2係分別於加熱調理的開始前取消調理選單的 選擇結果時及加熱調理的開始後途中停止加熱調理時進行 操作者，開始開關1 3 1及取消開關1 3 2係分別由自己回復 型的按鍵開關所構成。於操作面板1 26係安裝有顯示器 1 3 3。該顯示器1 3 3係由液晶顯示器所構成者，於顯示器 1 3 3係顯示有用以通知使用者調理順序的導引訊息。 於外箱1 0 1的右側板及內箱1 02的右側板板相互間的 空間部，係如圖1 7所示，以靜止狀態配置有主體構成微 電腦之控制電路134。該控制電路134係具有CPU ( central processing unit) 150、ROM ( read only memory ) 151 及 RAM ( random access memory)者，門蓋開關 105 、編碼器129、決定開關130、開始開關131及取消開關 1 32係分別連接控制電路1 34。該控制電路係分別相當於 調理選單選擇手段、調理控制手段及記錄手段者，於控制 電路134係連接電動機驅動電路135及加熱器驅動電路 1 3 6。電動機驅動電路1 3 5係將驅動電源施加至風扇電動 機111者，控制電路134係基於電動機驅動電路135成爲 ON，使風扇電動機111往一定方向，以一定速度運轉， 並基於電動機驅動電路135成爲OFF，停止運轉風扇電動 -37- 200822892 機1 1 1。加熱器驅動電路1 3 6係將驅動電源施 熱器1 14者，控制電路134係基於ON / OFF j OFF control )加熱器驅動電路 136，來控制 1 14的發熱量。 於控制電路1 3 4係如圖1 7所示，連接有 電路1 3 7及電動機驅動電路1 3 8。磁控管驅動 將驅動電源施加至磁控管1 1 6者，控制電路 ON/ OFF控制磁控管驅動電路137，來控制磁 輸出。電動機驅動電路1 3 8係將驅動電源施加 機1 1 7者，控制電路1 3 4係基於電動機驅動電 ON，使天線電動機117往一定方向，以一定 並基於電動機驅動電路138成爲OFF，停止運 機 1 1 7。 於控制電路134係如圖17所示，連接有 電路139、加熱器驅動電路140及電動機驅動 電動機驅動電路1 3 9係將驅動電源施加至泵電 ，控制電路1 3 4係基於電動機驅動電路1 3 9尽 泵電動機120往一定方向，以一定速度運轉， 機驅動電路139成爲OFF，停止運轉泵電動機 器驅動電路1 40係將驅動電源施加至上蒸煮加 ，控制電路134係基於ON/ OFF控制加熱 140，來控制上蒸煮加熱器122的發熱量。加 路1 4 1係將驅動電源施加至下蒸煮加熱器1 23 路134係基於ON/ OFF控制加熱器驅動電路 加至庫外加 空制（ON/ 庫外加熱器 磁控管驅動 電路1 3 7係 1 3 4係基於 控管116的 至天線電動 路138成爲 速度運轉， 轉天線電動 電動機驅動 電路1 4 1。 動機120者 3爲ON，使 並基於電動 丨1 2 0。加熱 熱器122者 器驅動電路 熱器驅動電 者，控制電 141 ，來控 -38- 200822892 制下蒸煮加熱器i 23的發熱量。 於控制電路 134係如圖 17所示，連接有 LCD ( liquid crystal display)驅動電路 142 及蜂鳴器（buzzer) 驅動電路143。LCD驅動電路142係將驅動電源施加至顯 示器133者，控制電路134係基於ON/ OFF控制LCD驅 動電路142，來控制顯示器133的顯示內容。蜂鳴器驅動 電路1 43係將驅動電源施加至相當於通知器的蜂鳴器者。 該蜂鳴器1 44係收容於外箱1 0 1的右側板及內箱1 02的右 側板相互間的空間部者，控制電路1 34係分別基於在加熱 調理的結束時及加熱調理的中斷時，驅動蜂鳴器驅動電路 143，從蜂鳴器144輸出通知聲音。 於控制電路1 3 4係如圖1 7所示，連接有庫內溫度感 測器1 45、食品溫度感測器1 46及蒸煮溫度感測器1 47 ( 相當於產生部溫度感測器）。庫內溫度感測器1 45係由配 置於調理室1 〇 3內之電熱調節器所構成者，控制電路1 3 4 係基於從庫內溫度感測器145輸出之庫內溫度訊號，來檢 測調理室1 03內的溫度之庫內溫度。食品溫度感測器1 46 係由將調理室1 0 3之底面整面設定爲檢測區域之紅外線溫 度感測器所構成者，控制電路1 3 4係依據從食品溫度感測 器1 46輸出之紅外線訊號，來檢測調理物的表面溫度之食 品溫度。蒸煮溫度感測器1 47係由配置於蒸煮盒1 2 1內之 電熱調節器所構成者，控制電路1 3 4係依據從蒸煮溫度感 測器1 47輸出之蒸煮溫度訊號，來檢測蒸煮盒！ 2 1內的溫 度之盒溫度。該蒸煮溫度感測器1 47係相當於盒溫度感測 -39- 200822892 器。 於控制電路134的ROM151係如圖18 ( a)所示，預 先§5錄有調理模式資料（cooking mode data)。該調理模 式資料係用以顯示用以選擇調理模式之調理模式選擇畫面 的顯示資料，於調理模式資料係設定有「微波」、「烘烤 」、「高溫蒸煮」及「低溫蒸煮」。於控制電路134的 ROM151係如圖18 ( b )所示，預先記錄有調理選單資料 。該調理選單資料係用以於顯示器1 33顯示用以選擇調理 選單之調理選單選擇畫面的顯示資料，利用於調理模式「 微波」，分別編排調理選單「牛奶加溫」及「溫酒」，於 調理模式「烘烤」，分別編排調理選單「蘋果派（apple pie )」及「蛋糕」，於調理模式「高溫蒸煮」，分別編 排調理選單「烤全雞（barbecue of the cock)」及「漢堡 」，於調理模式「低溫蒸煮」，分別編排調理選單「燙（ boiled greens with dressing )茼蒿(garland chrysanthemum )」及「油菜（小松菜 “komatsu— na” ； a kind of Chinese cabbage )與扇貝（scallop )的中國風味煮（dish simmered in Chinese food)」來加以設定。於控制電路 134的ROM151係如圖19(b)所示，預先記錄有調理導 引資料。該調理導引資料（cooking guide data)係用以於 顯示器1 33顯示調理方法的顯示資料，分別對於低溫蒸煮 用的調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」 加以設定。 於控制電路134的ROM 151係如圖20所示，預先記 -40- 200822892 錄有低溫蒸煮處理資料。該低溫蒸煮處理資料係用以使用 調理模式「低溫蒸煮」來調理調理物的調理條件，於特定 調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」，分 別編排有調理溫度ta、限度溫度tb、供水時間Ta及蒸煮 調理時間Tb而加以設定。調理溫度tal係用以使茼蒿的 維他命C含有量相較於生的狀態增加的溫度，調理溫度 ta2係用以使油菜的維他命C含有量相較於生的狀態增加 的溫度。該等調理溫度tal及ta2係依據分別對生的食材 ，以相互不同之複數調理溫度施加維他命增量處理而測定 之實驗値，所謂維他命增量處理係指在包含水蒸氣之40 度的環境下，將食材放置所定時間（expose )的處理。 一般來說，公知生物是藉由生體活動發生具有強烈氧 化作用（毒性）之過氧化物（自由基），尤其是蔬菜係爲 了消除過氧化物，發生還原力較強之維他命C。亦即，蔬 菜具有被放置在受到強烈壓力（stress )之環境時，爲了 對抗環境壓力，會使氧的作用活性化，產生較多之抗氧化 物質之維他命C來保護自己的性質，依據對蔬菜施加維他 命增量處理，可使蔬菜含有之維他命C增加。 圖2 1係揭示對生的茼蒿，以相互不同之複數調理溫 度，施加維他命增量處理的實驗結果。該實驗結果係將開 始維他命增量處理前之生的茼蒿之維他命C含有量作爲 1〇〇，來測定停止維他命增量處理後之維他命C含有量者 ，調理時間係分別以複數調理溫度而相互設定爲相同的 1 〇分鐘。該維他命C含有量係使用維他命C測定器所測 200822892 定者，茼蒿的維他命C含有量係在調理溫度43度成爲最 大，在調理溫度36.8度時降低至100%以下。圖20的調 ‘ 理溫度tal及ta2分別是食材的維他命C含有量成爲最大 之極大値，圖20的限度溫度tbl及tb2分別是維他命C 含有量低於1〇〇之境界値。該等限度溫度tbl及tb2亦分 別是從對生的食材，以相互不同之複數調理溫度’施加維 他命增量處理的實驗結果所得者，相較於相同食材的調理 i 溫度，被設定爲較低。 圖20的供水時間Tal及Ta2分別是泵電動機120的 運轉時間，相對於蒸煮盒1 2 1之水的注入量係因應供水時 間而設定。蒸煮調理時間Tbl及Tb2分別是維他命增量 處理的所要時間，圖22的虛線係實驗性地揭示對1〇〇 g的 茼蒿，施加維他命增量處理時的維他命C含有量及經過時 間的相關關係。依據該實驗結果，茼蒿的維他命C含有量 在「10分」成爲極大，經過「10分」後，係因應時間進 \ 行而低下。蒸煮調理時間Tbl及Tb2分別是從對生的食 材，施加維他命增量處理之實驗結果所得者。設定爲食材 的維他命C含有量成爲極大之時間。 圖20的微波調理時間Tel及Tc2分別是加溫處理的 所要時間。該加溫處理係可將施加維他命增量處理之低溫 度的食材作爲溫蔬菜而食用般地加溫之處理，利用對食材 照射一定輸出600W的微波來進行。圖22的實線係揭示 對l〇〇g的茼蒿，依序施加維他命增量處理及加溫處理的 實驗結果，茼蒿的維他命C含有量係因應加溫處理的進行 -42- 200822892 而降低。微波調理時間Tel及Tc2是分別從對生的食材， 依序施加維他命增量處理及加溫處理的實驗結果所得者， 食材的維他命C含有量係相較於開始維他命增量處理前之 生的狀態，設定爲存在於較高値之時間。 控制電路1 3 4的ROM 1 5 1係預先記錄有控制程式，控 制電路1 3 4的CPU 1 5 0係利用基於控制程式來分別驅動控 制風扇電動機1 1 1、庫外加熱器1 1 4、磁控管1 1 6、天線 電動機117、泵電動機120、上蒸煮加熱器122下蒸煮加 熱器123，而加熱調理，投入至調理室103內的調理物。 以下，說明控制程式的詳細內容。 控制電路134的CPU150係在開啓電源時，在圖23 的步驟（step ) S1，將RAM 152的調理模式計數器Na重 設（reset)爲「0」，在步驟S2，將RAM152的調理選單 計數器Nb重設爲「〇」。該等調理模式計數器Na及調理 選單計數器Nb係分別依據從編碼器129輸出之脈衝訊號 ，用以計測號碼盤127的操作量者，CPU1 50係在步驟S2 重設調理選單計數器Nb時，則轉變至步驟S3，依據 ROM1 51的調理模式資料，顯示調理模式選擇畫面。該調 理模式選擇畫面係於上下方向4段配列有文字「微波」、 文字「高溫蒸煮」及文字「低溫蒸煮」者，在步驟S3以 白色的色彩顯示，文字「微波」之剩下文字「烘烤」與文 字「低溫蒸煮」係分別以黑色的色彩顯示。 CPU 150係在步驟S3，於顯示器133顯示調理模式選 擇畫面時，在步驟S4判斷來自編碼器129的脈衝訊號之 -43- 200822892 有無。在此，判斷有來自編碼器129之脈衝訊號時，則轉 變至步驟S5 ’將預先記錄於R〇Ml 5 1之單位値，加算至 調理模式計數器Na。然後，轉變至步驟S6，將文字「微 波」、文字「烘烤」、文字「高溫蒸煮」及文字「低溫蒸 煮」中，因應調理模式計數器Na的加算結果之1個文字 ，以白色的色彩顯示，並將剩下3個文字分別以黑色的色 彩顯示。亦即，在調理模式選擇畫面的顯示狀態下，旋動 操作號碼盤127時，文字「微波」〜文字「低溫蒸煮」中 ，因應號碼盤127的操作量之1個文字是以白色的色彩顯 示，剩下3個文字分別以黑色的色彩顯示。 CPU 15 0係在步驟S4判斷無來自編碼器129之脈衝訊 號時，則在步驟S7判斷來自決定開關130的ON訊號（ ON signal)之有無。在此，判斷有來自決定開關130之 ON訊號時，則轉變至步驟S 8，利用將因應調理模式計數 器Na之現在計測結果的調理模式，記錄於調理模式確定 區域，而確定調理模式。例如，在文字「高溫蒸煮」以白 色的色彩顯示之狀態下，號碼盤1 27從非操作位置操作至 按壓位置時，則在調理模式決定區域記錄調理模式「高溫 蒸煮」，在文字「低溫蒸煮」以白色的色彩顯示之狀態下 ，號碼盤1 27從非操作位置操作至按壓位置時，則在調理 模式決定區域記錄調理模式「低溫蒸煮」。 CPU 150係在步驟S8確定調理模式時，在步驟S9從 ROM1 51的調理選單資料檢測出因應調理模式的確定結果 之調理選單，並於顯示器1 3 3依據調理選單的檢測結果， -44- 200822892 顯示調理選單選擇畫面。該調理選單選擇畫面係以文字於 上下方向複數段配列因應調理模式之選擇結果的複數調理 選單’在步驟S9以白色的色彩顯示複數調理選單中預先 決定之一，剩下以黑色的色彩顯示。例如，在調理模式「 低溫蒸煮」的確定狀態，選擇調理選單「燙茼蒿」及「油 菜與扇貝的中國風味煮」，於上段以白色的色彩顯示調理 選單「燙茼蒿」，於下段以黑色的色彩顯示「油菜與扇貝 的中國風味煮」。 CPU150係在步驟S9，顯示調理模式選擇畫面時，在 步驟S 1 0判斷來自編碼器1 29的脈衝訊號之有無。在此， 判斷有來自編碼器1 29之脈衝訊號時，則轉變至步驟S 1 1 ，將單位値加算至調理選單計數器Nb。然後，轉變至步 驟S12，將顯示於顯示器133之複數調理選單中，因應調 理選單計數器Nb的加算結果之1個文字，以白色的色彩 顯示，並將剩下的文字以黑色的色彩顯示。亦即，在調理 選單選擇畫面的顯示狀態下，旋動操作號碼盤127時，複 數調理選單中，因應號碼盤127的操作量之1個文字是以 白色的色彩顯示，剩下的文字以黑色的色彩顯示。例如， 在顯示「低溫蒸煮」用的調理選單「燙茼蒿」及「油菜與 扇貝的中國風味煮」之狀態下，依據旋動操作號碼盤127 ，交互將「燙茼蒿」的色彩及「油菜與扇貝的中國風味煮 」的色彩切換成白色。 CPU 150係在步驟S10判斷無來自編碼器129之脈衝 訊號時，則在步驟S 1 3判斷來自決定開關1 3 0的ON訊號 -45- 200822892 之有無。在此，判斷有來自決定開關1 3 0之ON 則轉變至步驟S 1 4，利用將因應調理選單計數器 在計測結果的調理選單’記錄於調理選單確定區 定調理選單。亦即’在調理選單選擇畫面的顯示 號碼盤1 2 7從非操作位置操作至按壓位置時’以 之調理選單被記錄於調理選單確定區域’調理選 以白色顯示者。 CPU150係在步驟 S14，確定調理選單時 S 1 5判斷來自開始開關1 3 1的ON訊號之有無。 斷有來自開始開關1 3 1之ON訊號時，則轉變至 ，從RAM 152的調理選單確定區域，檢測出調理 錄結果。然後，在步驟S 1 7從ROM 1 5 1檢測出因 單之檢測結果的調理程式，在步驟S 1 8執行因應 之檢測結果的處理。 1 ·關於調理選單「牛奶加溫」及「溫酒」 CPU150係分別在選擇微波用的調理選單「 」及「溫酒」時，執行共通的微波處理。該微波 應調理選單的選擇結果來分別設定磁控管116的 理物的完成溫度，基於以因應設定結果的輸出來 管1 1 6，從磁控管1 1 6通過導波管1 1 5而將微波 理室103內者，在磁控管116的運轉時，使天 1 1 7往一定方向，以一定速度持續地被旋轉操作 係在磁控管1 1 6的運轉時，比較從食品溫度感測 訊號時， Nb之現 域，而確 狀態下， 白色顯示 單確定是 ，在步驟 在此，判 步驟S 1 6 選單的記 應調理選 調理程式 牛奶加溫 處理係因 輸出及調 運轉磁控 照射至調 線電動機 。CPU150 器146輸 -46- 200822892 出之食品溫度訊號與完成溫度的設定結果，在判斷食品溫 度訊號的檢測結果到達完成溫度的設定結果時，則基於分 別停止運轉磁控管1 1 6及天線電動機1 1 7，結束加熱調理 2. 關於調理選單「蘋果派」及「蛋糕」 CPU 150係分別在選擇烘烤用的調理選單「蘋果派」 及「蛋糕」時，執行共通的烘烤處理。該烘烤處理係因應 調理選單的選擇結果來設定調理溫度及完成溫度，並分別 運轉風扇電動機111及庫外加熱器114者。該庫外加熱器 1 1 4係以從庫內溫度感測器1 4 5輸出之庫內溫度訊號收斂 於調理溫度的設定結果之方式，被ON/ OFF控制者，在 庫外加熱器114的運轉時，使風扇電動機ni往一定方向 ，以一定速度持續地運轉。 CPU1 50係在庫外加熱器1 14的運轉時，比較從食品 溫度感測器1 4 6輸出之食品溫度訊號與完成溫度的設定結 果，在判斷食品溫度訊號的檢測結果到達完成溫度的設定 結果時，則基於分別停止運轉風扇電動機1 1 1及庫外加熱 器1 1 4，結束加熱調理。 3. 關於調理選單「烤全雞」及「漢堡」 CPU1 50係分別在選擇高溫蒸煮用的調理選單「烤全 雞」及「漢堡」時，執行共通的高溫蒸煮處理。圖24係 詳細揭示高溫蒸煮處理，CPU 150係在步驟S21判斷來自 -47- 200822892 門蓋開關1 0 5之ON訊號之有無。在此’在判斷從門蓋開 關105輸出有ON訊號時，則轉變至步驟S22 ’並將 RAM2 63的旗標（flag) F1及RAM152的旗標F2分別重 設成OFF狀態（off — state )。然後，在步驟S23設定供 水時間，在步驟S24設定調理溫度，在步驟S25設定完成 溫度。該等供水時間〜完成溫度係利用分別從預先記錄於 ROM151之複數選擇項中，選擇因應調理選單的選擇結果 而加以設定者，CPU150係在步驟S25設定完成溫度時’ 轉變至步驟S 2 6。 CPU150在轉變至步驟S26時，往一定方向，以一定 速度開始運轉風扇電動機1 1 1。然後，轉變至步驟S27， 以預先記錄於ROM151之運轉型式（operation pattern) 開始運轉庫外加熱器1 1 4。該運轉型式係不進行回授控制 (feedback control )而對庫外加熱器1 14施加驅動電源者 ，調理室1 03內係基於分別運轉風扇電動機1 1 1及庫外加 熱器1 1 4，而利用熱風加熱。 CPU150係在步驟S27開始運轉庫外加熱器1 14時， 在步驟S28，比較從庫內溫度感測器145輸出之庫內溫度 訊號與預先記錄於ROM1 5 1之預熱溫度。該預熱溫度係設 定爲低於高溫蒸煮用之所有調理溫度之任一的一定値（例 如100度），CPU 150係在步驟S28，判斷庫內溫度訊號 的檢測結果到達預熱溫度時，在步驟S29，以預先記錄於 ROM151之運轉型式來開始運轉上蒸煮加熱器122，在步 驟S30，以以預先記錄於ROM151之運轉型式來開始運轉 -48- 200822892 下蒸煮加熱器123。該等運轉型式係不進行回授控制而施 加驅動電源者，蒸煮盒121係基於上蒸煮加熱器122及下 蒸煮加熱器1 23分別因應運轉型式而運轉來升溫。 CPU150係在步驟S30，開始運轉下蒸煮加熱器123 時，在步驟S3 1檢測旗標F1的設定狀態。在此，判斷旗 標F7被重設成OFF狀態時，則轉變至步驟S32，比較從 蒸煮溫度感測器1 47輸出之盒溫度訊號與預先記錄於 R0M151之蒸發溫度。該蒸發溫度係設定成使注入蒸煮盒 121內之水，瞬間蒸發之一定値（例如120度），CPU1 50 係在判斷盒溫度訊號的檢測結果到達蒸發溫度時，在步驟 S 3 3開始蒸煮盒1 2 1的溫度控制。該溫度控制係以盒溫度 訊號的檢測結果收斂於蒸發溫度之方式，同時使上蒸煮加 熱器122及下蒸煮加熱器123成爲ON/OFF者，CPU150 係在步驟S 3 3開始蒸煮盒1 2 1的溫度控制時，在步驟S 3 4 將旗標F1設定成ON狀態（on — state)。 CPU 150係在步驟S31判斷旗標F1是ON狀態或在步 驟S32判斷盒溫度訊號的檢測結果未到達蒸發溫度時，則 在步驟S35判斷旗標F2的設定狀態。在此，判斷旗標F2 被重設成OFF狀態時，則轉變至步驟S36，比較從庫內溫 度感測器1 45輸出之庫內溫度訊號與調理溫度的設定結果 。該高溫蒸煮用的所有調理溫度係分別設定爲高於水的沸 點之1〇〇度者，CPU150係在判斷庫內溫度訊號的檢測結 果到達調理溫度的設定結果時，則轉變至步驟S37，開始 庫外加熱器1 1 4的回授控制。該回授控制係以庫內溫度訊 -49- 200822892 號的檢測結果收斂於調理溫度的設定結果之方式，使庫外 加熱器114成爲ΟΝ/OFF者’ CPU150係在步驟S37開始 庫外加熱器1 1 4的回授控制時，在步驟S3 8將旗標F 1設 定成ON狀態。 C PU 150係分別開始庫外加熱器1 14的回授控制、上 蒸煮加熱器1 22的回授控制與下蒸煮加熱器1 23的回授控 制時，在步驟S39分別判斷旗標F1及旗標F2被設定爲 ON狀態。在此時係轉變至步驟S40，開始運轉泵電動機 120。該泵電動機120的運轉係進行將泵電動機120以僅 運轉供水時間的設定結果後，隔著預先記錄於ROM1 51之 一定停止時間，來反復運轉的間續運轉者，C P U 1 5 0係在 步驟S40開始運轉泵電動機140時，轉變至步驟S41。在 該泵電動機1 2 0的運轉狀態，從供水泵1 1 9以一定時間間 隔間續地注入一定量的水至蒸煮盒1 2 1內，而因接觸蒸煮 盒121的內面而瞬間蒸發。該蒸氣係從蒸煮盒121內以蒸 氣壓噴出至調理室103內，而乘著循環風扇11〇產生之空 氣流，循環於調理室1 03內。該蒸氣係基於藉由庫外加熱 器114加熱，成爲超過1〇〇度之過熱蒸氣，來加熱調理室 103內的調理物。 CPU 150在轉變至步驟S41時，比較從食品溫度感測 器146輸出之食品溫度訊號與完成溫度的設定結果。在此 ’判斷食品溫度訊號的檢測結果到達完成溫度的設定結果 時，則轉變至步驟S42，並基於分別停止運轉風扇電動機 11、庫外加熱器114、泵電動機120、上蒸煮加熱器122 -50- 200822892 與下蒸煮加熱窃1 2 3而結束加熱調理。 4·關於調理選單「燙茼蒿」及「油菜與扇貝的中國風味 煮」 CPU 150係分別在選擇低溫蒸煮用的調理選單「燙茼 高」及「油菜與扇貝的中國風味煮」時，執行共通的低溫 蒸煮處理。該等調理選單「燙茼蒿」及「油菜與扇貝的中 國風味煮」係分別相當於特定調理選單者，圖25及圖26 係分別詳細揭示低溫蒸煮處理。該低溫蒸煮處理係依序進 行將調理室103內維持在包含蒸氣之40度程度之庫內溫 度的蒸煮調理及將微波照射至調理室1 〇 3內的微波調理者 ，蒸煮調理係相當於第1調理行程，微波調理係相當於第 2調理行程。再者，該蒸煮調理係使調理室內的環境成爲 飽和蒸氣狀態爲佳。 CPU150係在圖25的步驟.S51判斷來自門蓋開關105 之ON訊號之有無。在此，判斷從自門蓋開關1 〇 5有輸出 ON訊號時，則轉變至步驟S52，將RAM152的旗標F0重 設成ON狀態。 CPU1 50係在步驟S52重設旗標F0時，在步驟S53 設定供水時間Ta，在步驟S54設定蒸煮調理時間Tb，在 步驟S55設定微波調理時間Tc。接著，在步驟S56設定 調理溫度ta，在步驟S57設定限度溫度tb。該等供水時 間Ta〜限度溫度tb係利用分別從ROM 1 5 1的低溫蒸煮處 理資料中，選擇因應調理選單的選擇結果而加以設定者， -51 - 200822892 CPU 150係在步驟S57設定限度溫度tb時，轉變至步驟 S58。該等供水時間Ta、蒸煮調理時間Tb、調理溫度ta 與限度溫度tb係分別相當於第1調理條件者，微波調理 時間Tc係相當於第2調理條件者。 CPU150係在轉變至步驟 S58時，以預先記錄於 ROM151之預熱用的運轉型式開始運轉上蒸煮加熱器122 。然後，轉變至步驟S59，以預先記錄於ROM151之預熱 用的運轉型式開始運轉下蒸煮加熱器123。該等預熱用的 運轉型式係不對對象物進行回授控制而施加驅動電源者， 蒸煮盒121係基於上蒸煮加熱器122及下蒸煮加熱器123 分別以運轉型式發熱來加熱。 CPU150係在步驟S59開始運轉下蒸煮加熱器123時 ，在步驟S60，比較從蒸煮溫度感測器147輸出之盒溫度 訊號與蒸發溫度（例如1 20度）。在此，判斷盒溫度訊號 的檢測結果到達蒸發溫度時，則轉變至步驟S61，停止運 轉額定輸出較小之下蒸煮加熱器1 23。然後，轉變至步驟 S 62，開始額定輸出較大之上蒸煮加熱器122的回授控制 。該回授控制係以盒溫度訊號的檢測結果收斂於蒸發溫度 之方式，ON/ OFF控制上蒸煮加熱器122者，蒸煮盒121 到達蒸發溫度爲止係使用上蒸煮加熱器122及下蒸煮加熱 器1 23雙方來加熱，在到達蒸發溫度後係主體使用上蒸煮 加熱器122來維持蒸發溫度。 CPU150係在步驟S62，開始上蒸煮加熱器122的回 授控制時，在步驟S63開始運轉泵電動機120。該泵電動 -52- 200822892 機120的運轉係進行將泵電動機12〇以僅運轉供 Ta的設定結果後，隔著預先記錄於R〇Ml 5 1之一 時間’來反復運轉的間續運轉者，在泵電動機1 20 狀態，從供水泵1 1 9至蒸煮盒1 2 1內，一定量的水 一定時間間隔間續地注入而瞬間蒸發，而蒸氣從 1 2 1內以蒸氣壓噴出至調理室1 〇 3內。 CPU 150係在步驟S63開始運轉泵電動機120 步驟S64，往一定方向，以一定速度開始運轉風扇 111，在步驟S65開始運轉庫外加熱器114。該庫 器1 14係以預先記錄於ROM1 5 1之運轉型式來運轉 庫外加熱器1 1 4係不進行回授控制而施加驅動電源 等風扇電動機111及庫外加熱器114之個別的運轉 調理室1 03內的空氣與蒸氣一起被加熱，而調理室 會升溫。 CPU150係在步驟S65開始運轉庫外加熱器11 在步驟S66，比較從庫內溫度感測器145輸出之庫 訊號與調理溫度ta的設定結果。在此，判斷庫內 號的檢測結果到達調理溫度ta的設定結果時，則 步驟S67，基於停止運轉庫外加熱器114而開始蒸 處理。在該庫外加熱器1 1 4的停止運轉狀態，蒸氣 電動機1 1 1的運轉狀態間續地注入至調理室1 03內 著空氣流，循環於調理室1 0 3內。 CPU150係在步驟S67停止運轉庫外加熱器11 在步驟S68，將計時器（timer )重設成「0」，並 水時間 定停止 的運轉 藉由以 蒸煮盒 時，在 電動機 外加熱 者，於 。在該 狀態， 103內 4時， 內溫度 溫度訊 轉變至 煮調理 在風扇 ，而乘 4時， 在步驟 -53- 200822892 s 69比較計時器T的計測値與蒸煮調理時間Tb的設定結 果。該計時器係CPU 1 5 0利用以預先訂定之一定時間間隔 而定期啓動之計時器插入處理，來每次加算單位値者，表 示調理室1 〇 3內以升溫至調理溫度t a爲基準的經過時間 〇 CPU 150係在步驟S69判定計時器τ的計測値未到達 蒸煮調理時間Tb的設定結果時，在步驟S 7 〇，比較從庫 內溫度感測器1 45輸出之庫內溫度訊號與調理溫度ta的 設定結果。在此，判斷「庫內溫度訊號2調理溫度ta +補 正溫度△ t (例如2度）」時，則轉變至步驟s 71，基於 停止泵電動機1 20的間續運轉，而中斷對於蒸煮盒丨2 1的 供水動作。該補正溫度△ t係預先記錄於ROM 1 5 1之定數 ，在泵電動機1 20的間續運轉已停止之狀態下，則基於從 蒸煮盒121至調理室103的蒸氣之注入動作中斷，而調理 室103內的溫度會下降。 CPU 150係在步驟S70判斷不爲「庫內溫度訊號g調 理溫度ta +補正溫度△ t」時，在步驟S72，分別比較庫 內溫度訊號的檢測結果與調理溫度ta及限度溫度tb的設 定結果。在此，判斷「限度溫度tb S庫內溫度訊號S調理 溫度t a —補正溫度△ t」時，則轉變至步驟S 7 3，判斷旗 標F0的設定狀態。在判斷該旗標F0被重設成OFF狀態 時，則轉變至步驟S74，再度開始泵電動機120的運轉。 該泵電動機120的運轉再開係以與將泵電動機120以僅運 轉供水時間Ta的設定結果後，僅停止運轉預先記錄於 -54- 200822892 R Ο Μ 1 5 1之一定停止時間之步驟S 6 3相同條件進行者，調 理室103內係基於不運轉庫外加熱器114，而於調理室 1 〇 3內使蒸氣循環，維持包含調理溫度ta的設定結果之溫 度帶域「調理溫度ta—補正溫度At〜調理溫度ta+補正 溫度△ t」。 CPU 1 5 0係在庫內溫度訊號的檢測結果下降至未滿限 度溫度t b時’在步驟S 7 2，判斷不爲「限度溫度t b $庫 內溫度訊號S調理溫度ta-補正溫度At」。此時係轉變 至步驟S80，以預先記錄於ROM151之運轉型式開始運轉 庫外加熱器1 1 4。該庫外加熱器1 1 4的運轉係不進行回授 控制，而施加驅動電源者，CPU 1 5 0係在步驟S 8 0，開始 運轉庫外加熱器1 1 4時，轉變至步驟S 8 1，停止運轉額定 輸出較大之上蒸煮加熱器122。然後，轉變至步驟S82， 開始運轉額定輸出較小之下蒸煮加熱器123。該下蒸煮加 熱器123的運轉係以從蒸煮溫度感測器147輸出之盒溫度 訊號收斂於蒸發溫度之方式來進行者，CPU 150係在步驟 S 82開始下蒸煮加熱器123的回授控制時，轉變至步驟 S83 ° CPU 150係在轉變至步驟S83時，基於從供水時間Ta 讀設定結果減去預先記錄於ROM151之補正時間△ T來修 正供水時間Ta。然後，轉變至步驟S84，將旗標F0設定 爲ON狀態。亦即，在將調理室103的庫內溫度下降至無 法使維他命C增加之限度溫度tb時，則停止運轉額定輸 出較大之上蒸煮加熱器122，單獨運轉額定輸出較小之下 -55- 200822892 蒸煮加熱器1 23，相較於庫內溫度未降至未滿限度溫度tb 之通常狀態，基於從供水泵1 1 9注入少量的水至蒸煮盒 121內，而從蒸煮盒121注入少量的蒸氣至調理室103內 。在該狀態下，基於運轉庫外加熱器114,從蒸煮盒121 內注入至調理室103內之蒸氣藉由庫外加熱器114加熱， 調理室103內的溫度會從現在値上升。 CPU 150係在調理室103內的溫度超過限度溫度tb的 設定結果時，在步驟S72，判斷爲「限度溫度tbS庫內溫 度訊號^調理溫度ta -補正溫度△ t」。然後，在步驟 S 73判斷旗標F0被設定爲ON狀態，在步驟S75基於於 供水時間Ta的減算結果加上補正時間△ T，使供水時間 Ta恢復成初始的設定結果。接著，在步驟S76停止運轉 庫外加熱器1 1 4，在步驟S 7 7停止運轉額定輸出較小之下 蒸煮加熱器123，在步驟S78開始運轉額定輸出較大之上 蒸煮加熱器122。該上蒸煮加熱器122係以從蒸煮溫度感 測器1 47輸出之盒溫度訊號收斂於蒸發溫度之方式來回授 控制者，CPU 150係在步驟S78開始上蒸煮加熱器122的 回授控制時，轉變至步驟S79，將旗標F0重設成OFF狀 態。亦即，在調理室1 〇3的庫內溫度恢復成限度溫度tb 以上的通常狀態時，基於不運轉庫外加熱器1 1 4而於調理 室103內使蒸氣循環，維持「調理溫度ta-補正溫度At 〜調理溫度ta +補正溫度△ t」。 C P U 1 5 0係在步驟S 6 9判斷計時器T的計測値到達蒸 煮調理時間Tb的設定結果時，則在圖2 6的步驟s 8 5基於 -56- 200822892 分別停止運轉風扇電動機11、庫外加熱器114、泵電動機 120、上蒸煮加熱器122與下蒸煮加熱器123而結束蒸煮 調理處理。然後，在步驟S 8 6基於僅鳴動蜂鳴器1 4 4預先 記錄於ROM 1 5 1之鳴動時間（例如3秒），通知使用者蒸 煮調理處理已結束，而轉變至步驟S87。 CPU150係在轉變至步驟S87時，從ROM151的調理 導引資料，檢測出因應調理選單的設定結果之調理導引。 然後，轉變至步驟S 8 8，將調理導引的檢測結果顯示於顯 不器1 3 3。該調理導引係如圖1 9所示，告知使用者蒸煮 調理處理結束後之調理物的處理方法者，C P U 1 5 0係在圖 2 6的步驟S 8 8顯示調理導引時，則轉變至步驟s 8 9。 CPU150在轉變至步驟S89時，等待門蓋開關105成 爲OFF。在此判斷門蓋開關1〇5成爲OFF時係轉變至步 驟S90，等待門蓋開關105成爲ON。亦即，使用者將門 蓋1 04從封閉狀態操作至開放狀態，從調理室丨〇 3內取出 調理物，將因應調理導引之處理施加於調理物，並將調理 物放回調理室1 03內，將門蓋1 04從開放狀態操作至封閉 狀態時，CPU 150係依序判斷門蓋開關1〇5的OFF及門蓋 開關105的ON，從步驟S89及步驟S90轉變至步驟S91 〇 CPU 150在轉變至步驟S91時，等待開始開關131成 爲ON。在此判斷開始開關1 3 1成爲ON時係轉變至步驟 S92，將計時器T重設成「〇」。然後，轉變至步驟S93, 基於開始運轉磁控管1 1 6，開始加溫調理處理。該磁控管 -57- 200822892 116的運轉係以預先記錄於ROM151之一定輸出600W來 進行者，CPU 150係在步驟S93開始運轉磁控管1 16時， 轉變至步驟S94，比較計時器T的計測値與微波調理時間 Tc的設定結果。在此，判斷計時器T的計測値到達微波 調理時間tc的設定結果時，則轉變至步驟S95，基於停止 運轉磁控管116而結束加溫調理處理。再者，步驟S68〜 步驟S 8 5係相當於第1調理行程者，步驟s 9 2〜步驟S 9 5 係相當於第2調理行程者。 5 .取消處理 CPU 150係在操作取消開關132時，啓動取消處理。 該取消處理係相較於主處理、微波處理、烘烤處理、高溫 蒸煮處理、低溫蒸煮處理與計時器插入處理，是被設定較 高之優先順位者，在操作取消開關1 3 2時，即使是執行主 處理〜計時器插入處理時，亦須中途停止現在執行中的處 理，啓動取消處理。 CPU150係在啓動取消處理時，清除（ciear) RAM152 之所有設定結果，將指標（pointer )重設成初始値。該初 始値係用以執行步驟S1者，例如，在分別操作取消開關 132在圖26的步驟S89等待門蓋104的開放之待機中、 在圖26的步驟S90等待門蓋104的封閉之待機中及在圖 26的步驟S91等待開始開關130的操作之待機中時，不 執行驅動磁控管1 1 6之加溫調理處理，而中途停止低溫蒸 煮處理。 -58- 200822892 依據前述實施例2，可發揮以下效果。 在分別選擇特定調理選單「燙茼蒿」及「油菜與扇貝 的中國風味煮」時，則分別自動計設定供水時間Ta、蒸 煮調理時間Tb、微波調理時間Tc、調理溫度ta與限度溫 度tb，並依據供水時間Ta、蒸煮調理時間Tb、調理溫度 ta與限度溫度tb之各設定結果，執行蒸煮調理，依據微 波調理時間Tc的設定結果，執行加溫調理。爲此，不須 重新輸入調理條件，即可將被蒸煮調理之蔬菜，加熱至成 爲適合作爲溫蔬菜而食用之狀態。分別選擇特定調理選單 「燙茼蒿」及「油菜與扇貝的中國風味煮」時，係在蒸煮 調理已停止後，開始加溫調理。爲此，於蒸煮調理中，附 著於門蓋1 04之露水因爲於加溫調理中藉由微波被加熱， 故於加溫調理時，可減低微波從調理室1 03內部洩漏至外 部之虞。 在分別選擇特定調理選單「燙茼蒿」及「油菜與扇貝 的中國風味煮」時，係作爲蒸煮調理用的調理條件，設定 包含調理物之維他命C增加率成爲極大之極大値ta而預 先訂定之溫度帶域「調理溫度ta-補正溫度At〜調理溫 度ta+補正溫度△ t」，並以來自庫內溫度感測器145的 輸出訊號收斂於「調理溫度ta -補正溫度△ t〜調理溫度 ta+補正溫度At」之方式，控制泵電動機120的運轉狀 態，故可利用蒸煮調理來大幅提高蔬菜的維他命C含有量 〇 在分別選擇特定調理選單「燙茼蒿」及「油菜與扇貝 -59- 200822892 的中國風味煮」時，係作爲蒸煮調理用的調理條件，以調 理物之維他命C增加率成爲極大之方式，設定預先訂定之 蒸煮調理時間Tb，因應蒸煮調理時間Tb的設定結果來執 行蒸煮調理，故由此觀點亦可利用蒸煮調理處理來大幅提 高蔬菜的維他命C含有量。在分別選擇特定調理選單「燙 茼蒿」及「油菜與扇貝的中國風味煮」時，係作爲加溫調 理用的調理條件，以調理物之維他命C含有量相較於生的 狀態變成較高之方式，設定預先訂定之微波調理時間Tc ，因應微波調理時間Tc的設定結果來執行加溫調理，故 亦相較於生的狀態，可將維他命C含有量被提高之蔬菜， 加熱成適合作爲溫蔬菜來食用之狀態。 在蒸煮調理處理已停止時，基於開始加溫調理前，鳴 動蜂鳴器1 44，而通知使用者蒸煮調理已停止。爲此，使 用者可從蜂鳴器1 44的鳴動音辨識蒸煮調理已停止，從調 理室 1〇3 取出調理物，對調理物施加預先準備（ preliminary arrangements)，故可防止調理物在已被蒸煮 調理之狀態下，不被加溫而放置。基於在蒸煮調理停止後 ，操作開始開關1 3 1而開始加溫調哩，故使用者可從調理 室1 03內取出調理物，以自身步調進行對調理物施加預先 準備後，以自身步調開始加溫調理。從特定調理選單「燙 茼蒿」及「油菜與扇貝的中國風味煮」中，選擇因應號碼 盤127的操作內容者，並於顯示器133顯示因應調理選單 的選擇結果之調理導引，故不需要特別查看說明等書面而 可調理出調理選單「燙茼蒿」及「油菜與扇貝的中國風味 -60- 200822892 煮」。 於前述實施例 2中，亦可作爲控制電路 CPU 150在圖26的步驟S90檢測出來自門蓋開關 ON訊號時，則不等待來自開始開關13 1的ON訊 步驟S92將計時器重設爲「〇」，在步驟S93開始 理處理的構造。 (實施例3 ) 圖27係揭示控制電路134的CPU150切換成圈 低溫蒸煮處理而執行低溫蒸煮處理者，CPU 150係3 的步驟S69判斷計時器T的計測値到達蒸煮調理 的設定結果時，轉變至圖27的步驟S85，停止蒸 處理。然後，在步驟S 8 6鳴動蜂鳴器144，在步驟 設計時器T，在步驟S93開始運轉磁控管116。 依據前述實施例3，可發揮以下效果。 在蒸煮調理停止時，係不進行加溫調理之外的 理而自動開始加溫調理，故可在調理物的維他命C 增加之狀態下，轉變至加溫調理。而且，在蒸煮調 入調理室1 〇 3內的蒸氣停留於調理室1 〇 3內之狀態 始加溫調理，故可基於調理物被加溫調理’防止乾 於前述實施例3中’基於在蒸煮調理的執行中 運轉磁控管1 1 6，開始加溫調理處理亦可。 於前述實施例3中’基於蒸煮調理停止之同時 運轉磁控管1 1 6，開始加溫調理處理亦可。 1 34 的 105的 號，在 加溫調 j 26的 E圖25 ί間Tb 煮調理 S92重 加熱調 含有量 理中注. 下，開 燥。 ，開始 ，開始 -61 - 200822892 (實施例4 ) 於內箱102的左側板及內箱102的後板個別如圖28 所示，形成由複數貫通孔所構成之蒸氣排出口 151。該等 兩蒸氣排出簍1 5 1係分別開口於與風扇殼體1 09內部不同 之部份者，從內箱1 02的排氣口 1 1 3排出至調理室1 03內 的風之一部份係分別從兩蒸氣排出口 151通過內箱102及 外箱1 〇 1相互間的空間部，被排出至外箱1 0 1的外部。 圖29係揭示控制電路134的CPU150切換成圖26的 低溫蒸煮處理而執行低溫蒸煮處理者，CPU 150係在步驟 S91判斷開始開關131成爲ON時，轉變至步驟S96，將 計時器T重設爲「0」。然後，在步驟S97往一定方向， 以一定速度開始運轉風扇電動機1 1 1，在步驟S98，比較 計時器T的計測値與預先記錄於ROM 1 5 1之排氣時間（例 如30秒）。在該風扇電動機1 1 1的運轉時，在門蓋104 的封閉狀態下，循環風扇1 1 0進行旋轉，故在調理室1 0 3 內殘存有蒸氣時，蒸氣係從兩蒸氣排出口 151被排出至外 箱101的外部。該等循環風扇110、風扇電動機111與兩 蒸氣排出口 1 5 1係構成排氣裝置者，風扇電動機1 1 1係相 當於排氣裝置的驅動來源。 CPU 150係在步驟S98判斷計時器T的計測値已到達 排氣時間時，則在步驟S99基於停止運轉風扇電動機1 1 1 ，結束蒸氣的排出處理。然後，在步驟S92將計時器T重 設成「〇」，在步驟S93以輸出600W開始運轉磁控管116 -62- 200822892 ，在計時器T的計測値到達微波調理時間Tc的設定結果 爲止，將微波照射至調理室103內。 依據前述實施例4，可發揮以下效果。 因爲基於在停止蒸煮調理後，開始運轉風扇電動機 1 1 1，並開始將殘留於調理室1 03內之蒸氣，強制地排氣 至調理室1 03外的排氣處理，而在停止排氣處理後，開始 加溫調理，故可抑制調理物因爲殘留於調理室1 03內之蒸 氣的影響而成爲黏狀。 於前述實施例 4中，亦可作爲控制電路 1 3 4的 CPU 150在圖29的步驟S90檢測出來自門蓋開關105的 ON訊號時，則不等待來自開始開關13 1的ON訊號，在 步驟S96將計時器T重設爲「0」，在步驟S97開始風扇 電動機1 1 1之運轉的構造。 於前述實施例4中，亦可作爲將用以從調理室1 03內 排出蒸氣之風扇電動機1 1 1的運轉時間，因應調理選單的 設定結果而可變的構造。 於前述實施例4中，對於兩蒸氣排出口 1 5 1之個別， 設置可在封閉蒸氣排出口 1 5 1之封閉狀態及開放蒸氣排出 口 151之開放狀態之相互間移動的調節閘（dumper)，將 兩調節閘連結於共通之電性驅動來源亦可。此構造之狀況 ，基於在蒸煮調理處理中及加溫調理處理中分別將調節閘 操作成封閉狀態，而分別封閉兩蒸氣排出口 1 5 1，基於在 排氣處理中將調節閘操作成開放狀態，而開放兩蒸氣排出 口爲佳。 -63- 200822892 於前述各實施例2〜4中，將低溫蒸煮處理資料的調 理溫度ta設定爲水的沸點以下且維他命C增量的溫度亦 可。例如在茼蒿之狀況，係如圖2 1所示，因爲在調理溫 度「37度〜47度」的範圍內，維他命C會增加，故在調 理溫度「37度〜47度」的範圍內，設定調理溫度tal，在 選擇調理選單「燙茼蒿」之狀況，係以來自庫內溫度感測 器145的輸出訊號收斂於「調理溫度ta-補正溫度At〜 調理溫度ta+補正溫度At」之方式，控制泵電動機120 的運轉狀態。在該構造之狀況，基於蔬菜被蒸煮調理而蔬 菜的維他命C會增量，基於蔬菜被加溫調理而加溫，故不 需重新輸入調理條件，可使維他命C增量之接近生的狀態 之蔬菜，加熱成作爲溫蔬菜而食用的狀態。 於前述各實施例2〜4中，在蒸煮調理停止時，開始 加溫調理前，於顯示器1 3 3顯示「蒸煮調理已經停止」等 之訊息亦可。 於前述各實施例2〜4中，亦可作爲在蒸煮調理已停 止之狀態下，基於號碼盤1 2 7從非操作位置被操作至按壓 位置，而開始加溫調理的構造。 於前述各實施例2〜中，亦可分別設置用以選擇調理 模式的專用操作子及用以選擇調理選單的專用操作子。 於前述各實施例2〜4中，亦可使用可控制速度之泵 電動機120。在此構造之狀況，在分別選擇特定調理選單 「燙茼蒿」及「油菜與扇貝的中國風味煮」時，以從庫內 溫度感測器1 4 5輸出之庫內溫度訊號收斂於調理溫度ta -64- 200822892 的設定結果之方式，控制泵電動機1 2 0的旋轉速度亦可。 亦即’亦可作爲在蒸煮調理處理，連續地運轉泵電動機 120的構造。 於前述各實施例2〜4中，在分別選擇特定調理選單 「燙茼蒿」及「油菜與扇貝的中國風味煮」時，以從庫內 溫度感測器1 45輸出之庫內溫度訊號收斂於調理溫度ta 的設定結果之方式，ON/ OFF控制庫外加熱器114亦可 〇 於前述各實施例2〜4中，蒸氣供給機構及蒸煮盒係 亦可以1個來構成。 於前述各實施例2〜4中，蒸氣供給機構係只要爲可 將蒸氣供給至調理室103內的構造，不需要管124亦可， 例如，亦可作爲從相當於蒸氣產生部之蒸煮盒，直接供給 蒸氣至調理室內部的構造。 除此之外，本發明係並不限定於前述實施例，在實施 時，在不脫離本發明得要旨之範圍，可進行各種變更來實 施。 【圖式簡單說明】 〔圖1〕適用本發明之微波爐的門蓋封閉之狀態的前 視圖。 〔圖2〕適用本發明之微波爐的門蓋開放之狀態的前 視圖。 〔圖3〕·微波爐的縱斷前視圖。 •65- 200822892 〔圖4〕微波爐的橫斷俯視圖。 〔圖5〕微波爐的縱斷側視圖。 〔圖6〕揭示槪略電性構造的區塊圖。 〔圖7〕揭示各溫度之調理物（菠菜）的維他命C增 加率之資料。 〔圖8〕揭示各重量之調理物（菠菜）的維他命C增 加率之資料。 〔圖9〕揭示各溫度之調理物（菠菜1把）的維他命 C增加率之資料。 〔圖1 0〕揭示各溫度之調理物（紅辣椒）的維他命C 增加率之資料。 〔圖1 1〕揭示各溫度之調理物（蘿蔔）的維他命C 增加率之資料。 〔圖1 2〕操作部的詳細圖。 〔W 1 3〕揭示本發明之實施例2的圖（以門蓋的封 閉狀態來揭τκ加熱調理器之外觀的圖）。 〔圖 1 4〕[、,如 ^門蓋的開放狀態來揭示加熱調理器之外 觀的圖。 〔圖 1 5〕fxr ^ Μ鬥蓋的去除狀態來揭示加熱調理器之內 部構造的圖。 〔圖1 6〕擒< @力加熱調理器之內部構造的剖面圖。 〔圖1 7〕擒^ Μ $電性構造的區塊圖。 〔圖1 8〕φ哀〜— 胃力記錄於控制電路之控制資料的圖。 〔圖1 9〕擒< ^ $記錄於控制電路之控制資料的圖。 -66 - 200822892 〔圖2 0〕揭示記錄於控制電路之控制資料的圖。 〔圖21〕揭示維他命C之增加率及調理溫度的相關 關係的圖。 〔圖22〕揭示維他命C之增加率及調理時間的相關 關係的圖。 〔圖23〕揭示控制電路之主處理的流程圖。 〔圖24〕揭示控制電路之高溫蒸煮處理的流程圖。 〔圖25〕揭示控制電路之低溫蒸煮處理的流程圖。 〔圖26〕揭示控制電路之低溫蒸煮處理的流程圖。 〔圖27〕揭示實施例3之圖26的相當圖。 〔圖28〕揭示實施例4之圖14的相當圖。 〔圖29〕圖26的相當圖。 【主要元件符號說明】 第1實施例： 1 :本體 2 :外箱 3 :腳部 4 :內箱 5 :加熱室 5 a :左側壁 5 b ·右側壁 5 c :後壁 5d :前面開口部 -67- 200822892 6 :門蓋 7 :把手部 8 :操作面板 8a :維他命C增加鍵 9 :操作部 1 〇 :顯示部 1 1 :門蓋封鎖開關 1 2 :右側間隙空間 1 3 :左側間隙空間 1 4 :下側間隙空間 15 :機械室 1 6 :磁控管 1 7 :驅動裝置 1 8 :導波管 1 9 :溫度感測器 3 0 :段部 3 0 a :上段部 30b :下段部 3 1 :方盤 3 1 a :上段方盤 3 1 b :下段方盤 40 :蒸氣發生裝置 41 :蒸氣發生容器 41a :蒸氣發生室 -68- 200822892 44 :蒸氣用加熱器 47 :供水口 4 8 :電熱調節器 49 :蒸氣吹出口 52 :護蓋 53 :蒸氣口 5 4 :水箱 55 :管 5 6 ·供水栗 60 :熱風循環機構 61 :熱風風扇 62 :熱風加熱器 63 :第1熱風加熱器 64 :第2熱風加熱器 65 :殼體 6 6 :風扇電動機 6 7 :吸入口 68 :吹出口 70 :排出開口部 7 1 :蒸氣排氣機構 72 :排氣調節閘 80 :控制裝置 8〇a :記憶體 81 :電源 -69 200822892 第2〜4實施例： 1 〇 3 :調理室 104 :門蓋 1 1 1 :風扇電動機（驅動來源） 1 1 4 :庫外加熱器（加熱器） 1 1 6 :磁控管 121:蒸煮盒（蒸氣產生部） 122 :上蒸煮加熱器（加熱來源） 127 :號碼盤（操作子） 1 3 1 :開始開關（操作子） 1 3 3 :顯示器 1 3 4 :控制電路（包含調理選單選擇手段、調理控制 手段、記錄手段） 144 :蜂鳴器（通知器） 145 :庫內溫度感測器 1 47 :蒸煮溫度感測器（產生部溫度感測器）200822892 IX. Description of the Invention [Technical Field of the Invention] The present invention relates to a heating conditioner having a vapor supply means and a conditioning method for increasing vitamin C (vitamin-C). [Prior Art] Conventional studies have been conducted to improve the nutritional price of food ingredients. For example, as a method of increasing the vitamin C of potato, it is proposed to store the potato in a storage tank whose average temperature can be rapidly cooled to a range of 7 degrees to minus 1 degree, and the content of ascorbic acid is exceeded. For example, Japanese Laid-Open Patent Publication No. 2001-275606 (Patent Document 1) discloses a method of increasing the amount of vitamin C which is shipped and processed in the first half of the day. Further, in the conventional heating conditioner, there has been proposed a conditioner which supplies steam into a heating chamber and conditioned without damaging the nutrient content of the conditioning material, for example, Japanese Patent Laid-Open Publication No. 2006-0383-15 (Patent Document 2) In addition, Japanese Laid-Open Patent Publication No. Hei 9-48849 (Patent Document 3) and JP-A-H07-293889 (Patent Document 4) propose that water is poured from a water supply pump into a cooking box ( In the steam case, water is heated in the cooking box, thereby generating a vapor structure. The cooking boxes have a discharge port opened in the conditioning chamber, and the vapor generated in the cooking box is supplied to the conditioning chamber by vapor pressure through the ejection port. In these heating conditioners, the conditioning chamber is controlled to a temperature zone below the boiling point, and the conditioning material introduced into the conditioning chamber -5 - 200822892 is heated by steam at a temperature below the boiling point. [Problems to be Solved by the Invention] However, in the method of increasing the vitamin C in Patent Document 1 and Patent Document 2, it is necessary to cool the conditioner to an average temperature which rapidly becomes 7 degrees to minus 1 degree. High-value storage. In addition, there is a problem that it takes a very long storage period of 15 days to 35 days until the desired increase in vitamin C is achieved. Further, in the structure of Patent Document 3 and Patent Document 4, vegetables which are steam-conditioned at a temperature lower than the boiling point are insufficiently heated, and are not suitable for consumption as a warm vegetable. Therefore, in the case of using a steam-conditioned vegetable having a temperature below the boiling point as a warm vegetable, the user must re-input the conditioning condition according to the operation operation, and reheat the vegetable under the new conditioning condition, which is troublesome in operation. The present invention has been made by the inventors for solving the aforementioned problems, and an object thereof is to provide a conditioning method and a heating conditioner which are easy to increase vitamin C. [Means for Solving the Problems] In order to achieve the above object, an object of the present invention is to provide a heating conditioner comprising: a heating chamber for containing a conditioning material, and a vapor supply means for supplying steam to the heating chamber And controlling means for controlling the vapor supply means; the control means is capable of maintaining a portion of the conditioning material at a predetermined temperature band below 1 〇〇 of the increase in vitamin C of the conditioning material - 200822892" The aforementioned steam supply means is controlled. Further, the object of the present invention is to provide a method for conditioning vitamin C which increases the conditioning material, which is characterized in that a heating chamber for containing a conditioning material and a conditioning device for supplying a vapor to the vapor supply means of the heating chamber are provided by The conditioning agent is placed in a vapor environment of a predetermined temperature zone below 100 degrees for a given period of time to increase the vitamin C of the conditioning material. Further, the object of the present invention is to provide a heating conditioner which can be cooked and conditioned at a temperature lower than the boiling point without being re-inputted with the conditioning conditions, and heated to a state suitable for consumption as a warm vegetable. [Effect of the Invention] According to an embodiment of the present invention, the conditioning material is placed in a vapor atmosphere of a predetermined temperature zone of less than 100 degrees, and a conditioning pressure (Stress) is imparted in the environment, thereby increasing the conditioning property. Vitamin C. Moreover, according to another embodiment of the present invention, the steam is supplied into the heating chamber, and a vapor environment of a predetermined temperature band of 1 degree or less is made in the heating chamber, and the conditioning material is pressurized under the environment, thereby increasing the conditioning material. Vitamin C Further, in another embodiment of the present invention, the vegetables which have been conditioned at a temperature below the boiling point can be heated to a state suitable for consumption as a warm vegetable without re-entering the conditioning conditions. [Embodiment] Hereinafter, embodiments of the present invention will be described using the drawings. 200822892 (Embodiment 1) Reference is made to the description of the heating conditioner of the present invention applied to Figs. 1 to 8 of an embodiment of a microwave oven. Fig. 1 is a front view showing a state in which a door cover of a microwave oven is closed. Fig. 2 is a front view showing the state in which the door cover is open. Figure 3 is a longitudinal front view. Figure 4 is a cross-sectional front view. Figure 5 is a longitudinal side view. Figure 6 is an electrical construction diagram. Figure 7 is a graph showing the rate of increase in vitamin C of the conditioning at each temperature. Figure 8 is a graph showing the rate of increase in vitamin C for each weight of the conditioner. As shown in FIGS. 1 and 2, the main body 1 of the microwave oven is formed by a rectangular outer casing 2, and a foot portion 3 is provided on the lower surface of the bottom portion. The inner box 4 having a front opening is provided inside the outer casing 2, and The inside of the inner box 4 serves as a heating chamber 5. Further, the front opening portion 5d of the heating chamber 5 has a rectangular shape covering the entire front surface of the body 1. Then, the front opening portion 5d of the heating chamber 5 is provided with a switchable door cover 6 on the front side of the main body 1. The door cover 6 is pivotally supported in the vertical direction at a lower portion of the front portion of the main body 1 via a hinge portion (not shown). Further, as shown in Fig. 1, the front portion of the door cover 6 is provided with a handle portion 7 at the upper portion, and an operation panel (〇Peration Panel) 8 having a plurality of operation portions 9 and a display portion 10 is provided at the lower portion. In the operation panel 8, the operation unit 9 is a method of selecting and setting a heating conditioner, and the display unit 1 is for displaying a selected conditioning method, conditioning temperature, and the like. -8- 200822892 Further, the door cover 6 is provided with a door-lock switch 11 for locking the door cover 6 (refer to the figure Ο 'The door cover lock switch 1 1 has heating When the door 5 is at a high temperature, the door cover 6 cannot be opened, and the lock mechanism of the door cover 6 is locked. Then, between the outer box 2 and the inner box 4, as shown in FIG. 4 and FIG. 5, The space is provided on the right side of the inner box 4 with a right space 1 2 'the left side is provided with a left side space 1 3 , and the lower side is provided with a lower side space 1 4 〇 again, as shown in FIG. 5, in the heating chamber A mechanical chamber 15 is formed at the rear of the fifth portion, and a magnetron 16 and a driving device 17 for the magnetron 16 are disposed at the lower portion of the mechanical chamber 15. The magnetron 16 is a microwave. The generated microwave system is provided in the lower space 14 and the waveguide tube 18 extending in the center of the lower surface of the heating chamber 5 can be supplied from the opening (not shown) to the heating chamber 5. Further, the mechanical chamber 15 is provided. The central portion covers the center portion in the left-right direction from the upper portion, and is provided with a hot air circulation mechanism 60 to be described later. A temperature sensor 19 (corresponding to a temperature detecting means) for measuring the temperature in the heating chamber 5 and the temperature of the object to be heated is provided in the upper portion of the machine room 15. On the other hand, in the heating chamber 5 As shown in Fig. 3, a projection portion 30 is formed on both side walls, an upper portion 30a is formed above, and a lower portion 30b is formed below. Further, 200822892 is configured to be placed on the segment 30. The square plate 31 for heating conditioning is disposed with the upper square disk 31a and the lower square disk 31b, respectively. 'Each of the square disks 31 can be slidably moved on the sliding portion 30 by sliding the square disk 31 In the direction of the front opening portion 5d, it can be taken out from the heating chamber 5. Then, as shown in Figs. 2 and 3, the left side wall 5a of the heating chamber 5 located in the left space 13 is disposed between the upper portion 30a and the lower portion 30b. The steam generating container 41 is formed of a container having a right opening as shown in Fig. 3, and forms a steam generating chamber 41a having a capacity of about 12 ml. The steam generating container 41 is, for example, die-casted by metal. (die-casting metal), for example by the pressure A die is formed by casting. A vapor composed of two rod-shaped sheathed heaters is cast in the steam generating chamber 41a of the steam generating container 41 (the heater 44 is used. The terminals of the steam heaters 44 are protruded from the steam generating container 41, and electrically connected to the power source 81 (refer to FIG. 6). Further, a water supply port is formed on the left side of the container body 42, and a tube is installed there. (pipe) 55. Further, a thermistor 48 for detecting the temperature of the steam generating container 41 is attached to the upper portion of the steam generating chamber 41a. On the other hand, three cylindrical vapor outlets 49 are formed in the side wall of the steam generating container 41 in the lateral direction and are formed at equal intervals, and protrude from the right end -10- 200822892. Then, as shown in Fig. 3, three vapor openings 5 1 corresponding to the vapor outlets 49 are formed in the left side wall 5a of the heating chamber 5. Further, a cover 52 covering the periphery of the vapor opening portion 51 is attached to the inside of the left side wall 5a of the heating chamber 5. The guard S 52 has three cylindrical steam ports 153 that communicate with the steam opening portion 51. On the other hand, as shown in Fig. 3, a water storage tank (water tank) is disposed in the lower space 14f of the heating chamber 5. Storage tank) 54. The water storage tank 54 has a size capable of accommodating water of about 4,000 m1 and is detachably attached to the outer casing 2. The water storage tank 524 attached to the outer casing 2 is connected to the water supply port 47 of the steam generating container 41 via the pipe 55. When the water supply pump (feed w a t e r p u m p ) is connected to the middle of the tube 55, when the water supply pump 56 is driven, the water in the water storage tank 54 is supplied into the steam generating chamber 4 1 a. The vapor generation container 40, the water storage tank 54, the tube 55, the water supply pump 56, and the like constitute the vapor generation container 40. i On the other hand, a hot air circulation mechanism 60 is disposed on the rear wall side of the heating chamber 5. As shown in FIG. 5, the hot air circulation mechanism 60 is a hot air fan 61 and a hot air heater 62, a casing 65, and a fan motor (fan mo tor) 66. In the configuration, the 'hot air fan 61 uses a centrifugal fan. The hot air fan 61 is covered by a casing 65, and a fan motor 66 is attached to the machine room 15 on the rear side of the casing 65. The rotating shaft of the fan motor 66 is inserted into the casing 65, and the center boss of the hot air fan 61 is mounted thereon, and the hot air fan 61 is rotationally driven to constitute a -11 - 200822892. Then, the hot air heater 6 2 is The two sheath heaters are configured to be disposed so as to surround the peripheral portion of the hot air fan 61. The hot air heater 62 composed of the two heaters is composed of a first hot air heater 63 and a second hot air heater 64 having different rated outputs, and the first hot air heater 63 and the second hot air heater 64 are provided. The power source 81 is independently connected, the first hot air heater 63 is configured to have a rated output of 1300 W, and the second hot air heater 64 is configured to have a rated output of 1 000 W. With respect to these, as shown in FIG. 2, in the rear wall 5c of the heating chamber 5, at a position corresponding to the central portion of the hot air fan 61, the suction port 67 for circulating air is formed by a plurality of small holes, and At the position outside the outer peripheral portion of the hot air fan 61, the air outlet 68 is formed by a plurality of small holes, and the air outlet 68 is formed in a ring shape corresponding to the hot air heater 62. In addition, the upper side square disk 31a and the lower side square disk 31b are arranged such that the suction port 67 of the circulating air is blocked from the suction port 67 so as to block the suction port 67 of the circulating air. Further, as shown in Fig. 4, the right side wall 5b in the heating chamber 5 is provided with a discharge opening portion 70, and a steam exhausting mechanism 71 is provided outside the right side wall 5b. When the steam exhaust mechanism 71 is normally used, the exhaust dumper 72 closes the opening portion 70 by the plucking force of a spring (not shown), and the exhaust regulating valve is provided. 7 2 Rotating movement of the damper drive motor 78 is driven. Next, the electrical connection of the microwave oven will be described. 6 is a block diagram showing a schematic electrical connection of a microwave oven. The control device 80 provided in the microwave oven is connected to the operation portion 9 of the operation panel 8 described above, and detects the temperature of the temperature in the heating chamber 5. The sensor 19 and a thermistor 48 for detecting the temperature in the vapor generation container 41 and a power source 81 for supplying power to the microwave oven. In the operation unit 9, a signal for setting a conditioning method or the like is input to the control device, and the temperature sensor 19 and the thermistor 48 respectively input temperature detection signals. Then, the control unit 80 is connected to the display unit 10 of the operation panel 8 and the drive unit 17 of the magnetron 16, and the steam heater 44 and the water supply pump 56 of the steam generating device 40 are connected. Further, the fan motor 66 connected to the hot air circulation mechanism 60 and the first hot air heater 63 and the second hot air heater 64 as the hot air heater 62 are provided. Further, a door closing switch 1 1 for closing the opening and closing of the door cover 6 and a regulating brake motor 78 of the steam exhausting mechanism 7 1 are also connected. Further, the control unit 80 has a memory 80a, and is configured to store a list of control methods of the heating means in advance, and the directories are stored in a hierarchical manner, and the first hierarchical system is used as a directory item. Memory includes "range", "oven", "steam", "low-temperature steam" and "your- choice temperature". By setting these items, a pre-programmed heating means is selected for conditioning. For example, when "microwave" in the conditioning method item is selected, the microwave processing menu "microwave cooking menu" for heating food by a magnetron is selected. In the case of "baking", the hot air generated by the hot air circulation mechanism is used to heat the room food "oven cooking menu", and in the "cooking" condition, the steam is selected. A "cooking conditioning menu" for conditioning foods by high-temperature steam. In the case of the "low-temperature cooking", the steam is supplied from the steam generating device, and the heating chamber is heated to a temperature of 1 Torr or less to adjust the "low-temperature cooking conditioning menu". In addition, when "Custom Temperature" is selected, the temperature can be set. Further, the second-order step located below the first level is constituted by a table for setting the conditioning temperature as the heating condition, and can be set at 30 degrees to 250 degrees at intervals of one degree. In addition, the other areas of the first level also have a menu of foods as a list of conditioning methods. Among them, under the "low temperature cooking", there is a menu of "vitamin C increase". Further, in the lower layer of the "vitamin C increase", the conditioning material of the green-yellow vegetables such as spinach and paprika is memorized, and the method of conditioning is related to it. Further, the weight of the conditioner is stored in the lower layer, and the conditioning method according to the weight is memorized. Next, the action of the microwave oven of the above configuration will be described. -14- 200822892 First, the door cover 6 is opened, and the conditioning material (not shown) is accommodated in the heating chamber 5. The user determines the conditioning method and heating conditions described later, and inputs "microwave" and "cooking" from the operation unit 9. Heating conditions such as "baking" and "low temperature cooking", heating time, heating set temperature, etc. Then, when the start switch of the operation operation unit 9 indicates that the heating is started, the control device 80 drives the magnetron according to the preset control method and the heating condition in accordance with a preset control program. 16. The steam generating device 40 and the hot air circulation mechanism 60 perform heating conditioning. Here, the operation when the steam is supplied to the heating chamber 5 and the conditioning menu for heating conditioning (hereinafter referred to as "cooking conditioning menu") is first described will be described. This is used for the heating of the cake shell and cream puff, or the heat treatment of "shuumai" (steamed dumpling) and steamed buns. When the start of the "cooking conditioning menu" is instructed, the steam heater 44 is turned "turn-on". As a result, the steam generating container 41 performs heating. Then, when the thermistor 48 provided in the steam generating container 4 1 determines that the temperature of the steam generating chamber 4 1 a has reached 1 to 20 degrees or more, the water supply pump 5 6 is driven to start supplying water from the water storage tank 54 to the steam generating container 4 . 1. When a small amount of water is supplied to the steam generation container 41 by the water supply pump 56, the water falls into the vapor generation chamber 41a, and evaporates instantaneously. The vapor generated in the vapor generation chamber 41a passes through the vapor outlet 49, and is discharged into the heating chamber 5 from the vapor opening portion -15-200822892 51 between the upper square disk 31a and the lower square disk 31b. At this time, since the vapor outlets 49 and the vapor ports 153 are cylindrical, the arrow S' in the form of a vapor is discharged to a direction slightly perpendicular to the left wall portion of the heating chamber 5. Then, the conditioning material placed in the heating chamber 5 is heated by the heat condensation effect of the vapor. Next, an operation when a conditioning menu (hereinafter referred to as "bake conditioning menu") for performing heating conditioning while supplying hot air to the inside of the heating chamber 5 is set will be described. This is used, for example, for heating conditioning such as toast and roasting of meat. When the "bake conditioning menu" is started, the fan motor 66 and the hot air heater 62 are energized. Thereby, the fan motor 66 rotationally drives the hot air fan 61. The hot air fan 61 sucks the air in the heating chamber 5 from the heating chamber rear wall 5c as indicated by an arrow 如图 in Fig. 5 . Then, the air is blown in the circumferential direction by the hot air fan 61, and is heated by the hot air heater 62. The heated air is blown from the air outlet 68 of the rear wall 5c of the heating chamber, and the air in the heating chamber 5 is circulated to raise the temperature in the heating chamber 5. By the action of the hot air circulation mechanism 60, the conditioning material is forced to convectively heat. Further, at this time, heating by the heat radiation of the hot air heater 62 is also performed in the heating chamber 5. Further, an operation of -16-200822892 when the conditioning menu for conditioning the conditioning material in the heating chamber 5 (hereinafter referred to as "microwave conditioning menu") is heated by microwaves is set. This is for example used for heating conditioning of milk and thawing of frozen foods. The receiving conditioning material is directly placed on the bottom of the heating chamber 5, and when the "microwave conditioning menu" is instructed, the magnetron 16 is driven, the microwave passes through the waveguide 18, and the rotating antenna is rotated from below the heating chamber 5. Not shown), the microwaves are uniformly irradiated into the heating chamber 5 to perform heating conditioning. Further, here, a superheated steam is generated by setting the steam generating device 40 and the hot air circulating mechanism 60, and a conditioning menu for performing heating conditioning of the conditioning material is performed by the superheated steam (hereinafter, referred to as "superheated steam conditioning" The action at the time of "Menu" is explained. The superheated steam menu is used, for example, for heating conditioning such as baking of whole chickens and hamburgers. First, the upper segment 30a and the lower segment 30b are respectively placed in the upper portion 30a and the lower portion 30b in the heating chamber 5. Then, the container conditioning material is placed on the upper square disk 31a and the lower square disk 31b. Next, when the "superheated steam conditioning menu" is selected to receive the start instruction by the operation unit 9 of the operation panel 8, the control device 80 issues a command in accordance with the predetermined program. First, while supplying the electric power to the first hot air heater 63 of the hot air circulation mechanism 60 and the second hot air heater 64, the fan motor 66' is driven to perform preheating in the heating chamber 5, and the heating chamber 5 is heated to reach i. Until now. -17- 200822892 Next, the steam of the steam generator 40 is heated by the heater 44 to bring the steam generating chamber 41a to a high temperature of 120 degrees. Then, the water supply pump 56 is driven to start the water supply to the steam generation chamber 41a. At this time, the control device 8 drives the water supply pump 56 so that the water of a predetermined capacity is supplied to the steam generation chamber 41a intermittently (for example, every two seconds), and the amount of water supply per time is in response to the "superheated steam conditioning menu". The type is controlled. For example, the amount of water supplied per time for setting the "superheated steam conditioning menu" for baking cakes and cream puffs is 〇. 5ml, the "superheated steam conditioning menu" for the sale and bun, etc., is set to 1. 0ml. Then, by supplying a small amount of water to the steam generation container 41 whose temperature has risen to 1200 degrees, the water is dropped into the steam generation chamber 41a and instantaneously evaporated, and the vapor that reaches the vapor outlet 49 passes through the vapor outlet 49. It is discharged from the vapor port 153 into the heating chamber 5. The vapor filled in the heating chamber is sucked into the hot air circulation mechanism 60 from the suction port 67 of the rear wall 5c of the heating chamber 5, and in the hot air circulation mechanism 60, the steam is superheated by the hot air heater 62. Then, the steam becomes superheated and the temperature gradually rises to become superheated steam having a saturation temperature or higher. The superheated vapor above the saturation temperature is blown from the blower outlet 68 of the wall 5c of the heating chamber 5 to the heating chamber 5, and the superheated vapor can integrally cover the conditioner to perform superheated steam conditioning. Further, when the conditioning time of the conditioning methods is completed, the various heating means are turned OFF, and the control device 80 rotationally drives the adjustment gate motor 798 to open the discharge opening portion 70. Thereby, -18-200822892 hot air, steam, and superheated steam in the heating chamber 5 are discharged from the discharge opening 71 and are exhausted to the outside of the inner box 4. Then, it is exhausted from the exhaust port (not shown) provided in the outer casing 2 to the outside of the outer casing 2, thereby ending the conditioning. Here, the description will be given of the situation in which the menu of the "low-temperature cooking" of the first-order stage is selected and the "vitamin C increase" of the second-order stage is selected (referred to as the vitamin C addition menu). The "vitamin C increase" menu is a menu that takes into account the vitamin C of the conditioner in memory and increases the vitamin C of the conditioner while taking care of the user's healthy menu. After selecting the "vitamin C increase" menu, the food stored in the memory 80a is selected, and the weight of the food material in the lower layer is selected to start, thereby performing. Here, as a conditioning material for increasing vitamin C, a method of conditioning spinach (40 g) using greenish yellow vegetables will be described. First, 40 g of spinach was placed in a heating chamber. Then, the operation unit 9 selects "low temperature cooking" - "vitamin C increase" - "spinach" - "40g". Then, the control device 80 is executed in accordance with the "conditioning method for increasing the vitamin C of spinach 40g" stored in the memory 80a. First, the steam heater 44 is turned on, and the steam generation container 4 1 is heated. Then, when the thermistor 48 provided in the steam generating container 4 1 determines that the temperature of the steam generating chamber 4 1 a reaches 80 degrees, the water supply pump 5 6 is driven to start supplying water from the water storage tank 54 to the steam generating container 41. -19- 200822892 When a small amount of water is supplied to the steam generation container 41 by the water supply pump 56, the water falls into the vapor generation chamber 41a and evaporates. The vapor generated in the vapor generation chamber 41a is discharged into the heating chamber 5 through the vapor outlet port 49. Then, the controller 80 is placed in the heating chamber 5 until the temperature in the heating chamber 5 reaches 40 degrees, and the steam is continuously supplied into the heating chamber 5 to bring the heating chamber into a state of saturated steam. Then, when the temperature in the heating chamber reaches 40 degrees and the temperature sensor 19 detects it, the temperature of the steam generating chamber 4 1 a and the supply of the steam are variably switched, so that the heating chamber is maintained at 40 degrees and maintained at The state of the saturated vapor is controlled in such a manner that the spinach is conditioned by the heat condensing effect in an environment of saturated steam of 40 degrees. Then, when the temperature sensor 19 detects 40 degrees and elapses for 5 minutes, the steam supply is stopped, and the exhaust gas adjusting gate 72 of the vapor exhaust mechanism 7 1 is opened to discharge the steam to the outside of the heating chamber. As described above, the control device 80 can greatly increase the content of vitamin C in spinach by using the menu of "vitamin C increase". The conditioning method for increasing vitamin C is based on the data determined by the prior experiment, and the basis of the experimental data is explained with reference to Fig. 7. Fig. 7 is a graph showing experiments in which 40 g of spinach is subjected to various conditioning temperatures under saturated steam, and a graph showing the degree of vitamin C before conditioning is determined by heating and conditioning the amount of vitamin C before conditioning. (graph). The vertical axis reveals the rate of increase in vitamin C, and the horizontal axis reveals the conditioning time. Furthermore, here is the information on the vitamin C-reduced vitamin -20 - 200822892 C. Watching this experimental data, in the condition of conditioning temperature of 20 degrees to 35 degrees, reveals that vitamin C does not exceed 1, and time passes, vitamin C will reduce 〇, and even if the conditioning temperature is 50 degrees to 100 degrees, The vitamin C content is reduced compared to pre-conditioning. Furthermore, the conditioning temperature is 50 degrees, and when the conditioning time passes for 15 minutes, it will become extremely embarrassing, but will not increase to more than the vitamin C before conditioning. Among them, it is known that the conditioning temperature is 40 degrees and 45 degrees, and the content of vitamin C immediately increases after the heating to the set temperature is started. Then, gradually increase and the vitamin C system increases to 40 at 40 degrees after 1 minute of conditioning. 25, increased to 45 at 45 degrees. 3 and close to the maximum 値, then sharply reduced. Accordingly, in the conditioning conditions, it is revealed that the vitamin C content of the spinach before conditioning can be formed to contain 1. 25, 1. 3 times the vitamin C spinach. That is to say, according to the experimental data, it can be seen that when the spinach cuisine is heated and regulated by low-temperature cooking in a certain temperature environment, the phenomenon of increase of vitamin C occurs, and in the predetermined temperature environment, if the heating is maintained, the predetermined time is passed. A phenomenon in which vitamin C is drastically reduced. For this reason, the program for increasing the "vitamin C" menu is based on the experimental data, and is set to supply steam to be heat-condensed and heated at a predetermined ambient temperature. When the vitamin C becomes extremely large, the conditioning is stopped. - 200822892 When the amount becomes the maximum, take out the tired vegetables. Therefore, by the user eating the spinach in this state, the spinach with an increase in vitamin C can be eaten compared to the spinach before conditioning, and a healthy conditioning is provided to the user. Here, the experimental data for changing the weight of the spinach and obtaining the increase rate of the vitamin C will be described. Fig. 8 is a graph showing the experimental data of 30 g and 40 g of spinach, which were adjusted by steam of 40 degrees, and revealed a graph in which the vitamin C content before conditioning was taken as 1, and the amount of vitamin C after conditioning was increased. Further, here, the vitamin C is a combination of the reduced-and-oxidized type of vitamin C content. The vertical axis reveals the rate of increase in vitamin C, and the horizontal axis reveals the conditioning time. Accordingly, at 40 g, the vitamin C system increased to 1. Up to 6th, it reached a great 値, at 30g, it increased to 1 after 5 minutes. 5, up to the limit. Therefore, according to this data, when 30 g of spinach is prepared, a heating chamber environment of 40 degrees is produced by steam, and when the steam is supplied and the temperature is raised to 40 degrees, the supply of steam is stopped, and the supply of steam is stopped. Conditioning, which can be adjusted to contain 1 from the vitamin C content before conditioning. 5 times the vitamin C spinach. In this way, based on the conditioning of the greenish yellow vegetables such as spinach, the conditioning is carried out in a low temperature vapor environment at a predetermined temperature, and the experimental data of increasing the vitamin C is adjusted by the heating conditioner to set the vapor, so that it is used. It is easy to adjust the vitamin 22-200822892 c which is more vitamin C than before conditioning. For the user, it is convenient and simple to take vitamin C. In addition, when heating at a predetermined temperature at which the vitamin C is increased, it is found that the time until the maximum time is reached, and when the time is set, the supply of the steam is stopped, and the conditioning is terminated, so that the user can use the vitamin C when it is extremely large. Conditioner, you can take more vitamin C. In particular, the conditioner is a greenish-yellow vegetable, and the vapor is supplied by heating the temperature in the heating chamber at 40 to 50 degrees to increase the vitamin C of the conditioning material. Further, the steam supply means is configured by a steam generating container, a steam heater for heating the steam generating container, and a water supply pump for supplying water to the steam generating chamber, and supplies the steam from the steam generating container to the heating chamber. The steam can be supplied to the heating chamber in succession, and the heating chamber can be quickly brought into a saturated vapor state. Therefore, the content of vitamin C can be advanced to a great extent. In addition, the vitamin C of the conditioning substance can be increased by placing the conditioning material in a predetermined temperature zone (40 degrees to 45 degrees (see Figure 7) of the spinach chamber) for a predetermined period of time (in Figure 7). The spinach is between the temperature of the heating chamber reaching 40 degrees and the temperature from the temperature of 40 degrees is about 1 minute, and then the temperature of the conditioner reaches the time limit of the increase of vitamin C in the conditioning material (the content of vitamin C) When the amount becomes "1" or more, the steam supply device 40 stops the supply of steam, and the amount of vapor in the heating chamber in which the conditioning material is placed is reduced. Therefore, the conditioning material in which the vitamin C has been increased can be taken out. Moreover, when the conditioning material reaches the time period of the increase of the vitamin C of the conditioning material -23-200822892, even if the vapor in the heating chamber 5 is exhausted to the heating chamber 5 by the vapor exhausting mechanism 71, the vapor may be in the vapor. After the exhaust, 'take out the vitamin C to increase the conditioning. The user thus removes the conditioning agent as the vitamin C of the conditioning material increases, and consumes the vitamin C of the conditioning material at least before conditioning before conditioning. This allows for the intake of vitamin C which is increased prior to conditioning. Moreover, the conditioner which takes out the state in which the vitamin C is increased from the conditioning chamber' does not drastically lower even if it is placed in a normal temperature state other than the vapor environment, so even if it is left for a relatively long period of time, the conditioner is consumed. It can also be used as a conditioning substance in which the vitamin C has increased. Moreover, even if the conditioner containing spinach is placed in a steam environment of 40 to 45 degrees for a predetermined period of time, the vitamin C contained in the spinach of the conditioner increases, so that the user can consume the vitamin C. State conditioning. Further, the experimental data of the spinach of the above-mentioned Fig. 8 reveals the data limited to 30 g and 40 g, but the experimental data using the method of increasing the vitamin C for 1 part (weight: 15 g) of spinach is disclosed here (Reference) Figure 9). 9 is the same as that of FIG. 7, and the vitamin content of the reduced vitamin is measured, and the vitamin C content before conditioning is set to 1, the rate of increase of the vitamin C after conditioning is set to the vertical axis, and the conditioning time is taken as the horizontal direction. axis. The portion different from Fig. 7 is the starting time (minutes) of the horizontal axis as the starting time point at which the steam is supplied to the heating chamber. In this experiment, a portion of spinach was placed in the heating chamber 5 and subjected to low-temperature cooking conditioning, and steam was supplied to the heating chamber to confirm the presence or absence of the increase in vitamin C in the conditioning -24-200822892. The temperature was changed to 40 degrees and 42 degrees, and experiments were performed for two conditions. In the case of the experimental data in which the temperature in the heating chamber is set to 42 degrees, the water supplied to the steam generating container 4 1 is evaporated by heating, and the steam is started to be supplied to the heating chamber (0 points), and the heating chamber is preheated. After 3 minutes, the heating chamber will reach 42 degrees. Then, after the heating is started at the predetermined temperature of 42 degrees, the vitamin C content starts to increase sharply. Then, while maintaining the predetermined temperature of 42 degrees, gradually heating up, after a lapse of 1 minute (from arrival) At the 42-degree time point, 7 minutes, the vitamin C content will reach 1.5 times the maximum. And then it will continue to decline. In addition, the state of the experimental data in which the temperature in the heating chamber is set to 40 degrees is started, and the supply of steam (half) is started, and the temperature in the heating chamber reaches 40 degrees after 3 minutes. After that, when the heating chamber is maintained at a predetermined temperature of 40 degrees and the temperature of one part of the surface of the conditioning material is maintained at 40 degrees, the vitamin C content is shifted by "1" times compared with the raw state. After 1 minute, vitamin C began to increase. That is, when the heating chamber reaches 40 degrees (i.e., heating starts at a predetermined temperature), vitamin C increases as time passes for 7 minutes. Then, after 20 minutes (from the arrival time of 40 degrees, 17 minutes), the increase of vitamin C is very large, becoming 1. 45 times more. • 25- 200822892 In this way, even a portion (15 g) of spinach, by controlling the vapor generating device 40, maintains a portion of the conditioning material at 40 degrees or 42 degrees in the predetermined temperature band. Increase the vitamin C of the conditioning substance. Further, in the time zone in which the vitamin C is increased, that is, in the time zone in which the vitamin C content is in the range of 1 or more (when heated at 42 degrees, it is 0 minutes after reaching 42 degrees, When the temperature is 40 degrees, the vitamin C content will not fall below 1 after 7 minutes after reaching 40 degrees. If the heating of the "vitamin C increase" menu is stopped, the conditioning of vitamin C can be taken out. Things. In particular, it is known that the time required for the content of vitamin C to reach a maximum enthalpy varies depending on the conditioning temperature and the weight of the conditioner. Therefore, the time to reach the maximum enthalpy is determined by a preliminary experiment, and the vicinity of the predetermined time is stopped. When the vitamin C is added to the heating conditioning of the menu, the conditioning substance with higher vitamin C content can be taken out. In this case, as a method of stopping the heating conditioning, as in the description of the operation of the "vitamin c increase" menu, the steam generating device 40 may be stopped, and the amount of steam supplied to the heating chamber by the steam generating device 40 may be reduced. For example, the timing of intermittent driving of the water supply pump 56 is delayed, whereby the amount of steam supplied from the steam generating chamber 41a to the heating chamber 5 can be reduced. In the same manner, in the same manner as the operation of the "vitamin C increase" menu, the vapor in the heating chamber 5 is discharged to the heating chamber by the driving vapor exhaust mechanism 171, and the heating treatment for increasing the vitamin C can be stopped. The addition of vitamin C to the conditioning material -26- 200822892 In addition, since the inventors of the present invention conducted experiments for increasing the vitamin C of various conditioning materials in addition to spinach, the data obtained from the following experimental results will be described. Fig. 10 shows experimental data on the increase and decrease of the content of vitamin C by using the red chilled pepper as a conditioning material by the heating chamber 5 of the foregoing embodiment. This is a method in which red pepper is directly placed in the center of the heating chamber without using a container. Furthermore, the vitamin C line here represents reduced vitamin C. When this experimental data was observed, when the temperature of the vapor atmosphere in the heating chamber 5 was set to 40 degrees and 42 degrees, the content of vitamin C was increased. Further, Fig. 11 is an experimental data measured by the heating chamber 5 of the above-described embodiment using radish as a conditioning material. As a radish experimented by changing the temperature in a heating chamber filled with steam to 40 degrees, 50 degrees, and 60 degrees, it is cut into ginkgo leaf shape cutting, and the cross section is divided into 1 / 8 shapes, and Determined in a heating chamber. Further, the vitamin C system on the vertical axis reveals reduced vitamin, and the conditioning time of the horizontal axis is the start time (minute) as the starting time point at which the vapor is supplied to the heating chamber. From this, it is understood that when the temperature in the heating chamber is set to 40 degrees, the vitamin C content is decreased, but it is increased at 50 degrees and 60 degrees. At this time, within 40 degrees, 50 degrees, and 60 degrees, the increase of vitamin C becomes a condition that the maximum temperature is adjusted by 50 degrees. 3 times can also increase the content of vitamin C. For this reason, as long as a portion of the radish is maintained at the temperature of 50 degrees to control the vapor generating device 40, a large amount of vitamin C can be obtained in the radish. -27- 200822892 Therefore, it is known that not only yellow-green vegetables such as spinach and red pepper, but even light yellow vegetables such as radish, the vitamin C content will increase. Furthermore, according to the experimental data, after the steam supply starts (0 minutes), the heating chamber 5 reaches 50 degrees and 60 degrees, respectively, after 4 minutes, 5 minutes, after which, after 12 to 13 minutes, the vitamin C is increased to "1" or more. Therefore, a part of the conditioning material can be taken out after maintaining the temperature band between 12 and 13 minutes after reaching the predetermined temperature band (near 50 degrees to 60 degrees), and then stopping the conditioning. The increase in the content of the radish. In addition, a part of the radish is maintained at 50 degrees, and after 15 minutes, the vitamin C content reaches a maximum amount, so that the supply of vitamin C can be obtained by stopping the supply of steam at the time point and discharging the vapor. A huge amount of radish. As described above, the vitamin C can be set to determine the "vitamin C" of the conditioning substance by using a predetermined temperature band of less than 1 degree in the vapor environment in which the vitamin C of the conditioning substance is increased by using a preliminary experiment. By adding the menu, by executing this menu, a healthy conditioning product with increased vitamin C can be provided. That is, in response to the type of the conditioning material, the temperature band of the increase in vitamin C and the time zone for increasing the vitamin C can be used to provide a vitamin C-increasing conditioning agent for various conditioning substances such as spinach, red pepper, and radish. . At this time, it is sufficient to control the vapor generating device -28-200822892 4 0 in such a manner that a part of the conditioning material is maintained at a predetermined temperature band in which the vitamin c of the conditioning material is increased by 100 degrees or less. As in the present embodiment, the temperature in the heating chamber 5 is measured by the temperature sensor 19, and it is estimated that the temperature detected in the heating chamber 5 of the temperature sensor 19 becomes a temperature of a part of the conditioning material. . At this time, the temperature in the heating chamber 5 coincides with the surface temperature of the conditioning material. Furthermore, even if the temperature in the heating chamber detected by the temperature sensor 19 is higher than the temperature of the predetermined temperature band in which the vitamin C is increased, as long as a part of the conditioning material is maintained at the predetermined temperature band, the temperature is sensed. The detector 19 is used as an infrared ray sensor to directly detect the temperature of the conditioning material. At this time, high-precision control of the "vitamin C increase" menu can be performed. Further, in the same manner, a probe for detecting the temperature is additionally provided, and the probe is brought into contact with the conditioning material to detect the direct temperature. In addition, in order to maintain a part of the conditioning material in a predetermined temperature zone, the supply of steam may be controlled by the steam generating device 40, but the hot air fan 61 is simultaneously driven to control the temperature in the heating chamber evenly. can. Furthermore, it is preferred to maintain the conditioning material in a saturated vapor environment for increasing the vitamin C of the conditioning material. In the steam generating device 40, by continuously supplying the steam into the heating chamber 5, the air in the heating chamber 5 is squeezed out from the gap between the front opening portion 5d and the door cover 6, and the like. It is also possible to maintain a slightly saturated vapor environment after the heating chamber has become a slightly saturated vapor environment. Further, it is also possible to control the vapor generating device 40 in such a manner that the increase in the vitamin C with respect to the temperature of the conditioning material -29-200822892 becomes a temperature band in the vicinity. As described above, the condition of the spinach is adjusted at a temperature of around 45 degrees, and when the condition of the radish is adjusted at a temperature of around 50 degrees, a conditioner containing a large amount of vitamin C can be obtained from the conditioner. Further, in the present embodiment, the operation unit 9 has a setting of "low-temperature cooking" conditioning, and a menu of "vitamin C increase" can be selected in the lower layer. However, as shown in FIG. 9 Set the dedicated key 9a that directly selects the menu for the "vitamin C increase". Then, each time the dedicated key of the vitamin C is pressed, the display of "spinach", "red pepper", and "radish" is switched and displayed on the display unit 10 in this order, and when the desired conditioner is displayed, by pressing It is also possible to start the key and start the conditioning method in which the vitamin C of the conditioner is increased. (Example 2) Next, a conditioning method in which a vegetable which has been cooked and conditioned at a temperature lower than the boiling point and which is heated to a state suitable for use as a warm vegetable can be described without referring to FIG. 13 to FIG. An embodiment. The heating conditioner for carrying out the conditioning method of the present embodiment is characterized in that: a conditioning chamber is provided for inputting a conditioning object; a magnetron is for irradiating microwaves into the conditioning chamber; and an electric heater is for heating the conditioning chamber; a steam supply mechanism for supplying steam to the conditioning chamber; an interior temperature sensor for detecting a temperature in the conditioning chamber; and a conditioning control means for separately controlling the magnetron 30 - 200822892 And the aforementioned heater and the aforementioned steam supply mechanism. The conditioning control system may be configured to set a first conditioning condition setting process for heating the first conditioning condition to be applied to the conditioning material using steam, and to heat the second conditioning conditioning conditioning condition into the conditioning chamber using microwaves. Condition setting handler. Further, in the setting condition, the steam supply means is rotated in response to the setting result of the first conditioning condition, and steam is supplied to the conditioning chamber, and the gas supply mechanism is controlled based on an output signal from the temperature sensor in the interior. Or the operating state of the heater, while maintaining the temperature band below the boiling point of water in the front portion, and heating the first conditioning stroke of the conditioning material into the conditioning chamber; setting the second tuning is based on the setting of the second conditioning condition As a result, a second conditioning stroke that irradiates the microwaves into the conditioning chamber based on the control tube and warms the pre-injected conditioning material can be performed, and the second conditioning can be started in the first conditioning line or at the stop or after stopping. The person who is on the trip. The outer box 10 1 of Fig. 13 is a four-corner box with a front opening, a left side panel, a right side panel, a bottom panel, an atrium panel and a rear panel. In the outer casing, as shown in Fig. 14, the inner casing 102 is fixed. The inner box 1021 has a rectangular box shape with a left side plate, a right side plate, and a bottom plate rear plate. The inner space of the inner box 1 〇 2 acts as a front opening 103, and the conditioning chamber 103 is placed through the front surface to place the object. As shown in FIG. 13, the outer casing 101 is rotatably mounted around the lower shaft of the door cover 104, and the door cover 104 is installed in the sealing means, and the second setting of the setting is performed. The executor of the magnetic conditioning chamber from the simultaneous steaming of the conditioning chamber to the conditioning conditions described above has a water closure of the conditioning chamber at the front, the sky and the conditioning chamber. Conditioning chamber -31 - 200822892 103 The vertical closed position of the front side (refer to Fig. 13) and the horizontal open position of the front side of the open conditioning chamber 103 (refer to Fig. 14) are mutually rotatable about the axis. A door cover switch 105 (refer to FIG. 17) is attached to the outer casing 1〇1. The door cover switch 105 is composed of a self-return type (Self Return Type) push switch. In the closed state of the door cover 104, the operation of the door cover switch 105 is controlled by the door cover 104. When the door cover 104 is opened, the door cover switch 105 is turned on, and the door cover switch 105 is turned off in accordance with the operation of the door cover switch 105 in the open state. The left side plate of the inner box 102 and the right side plate of the inner box 102 are individually formed as shown in Fig. 14 to form a rail-like upper tray holder 106 extending in the front-rear direction. As shown in Fig. 15, the two upper disk holders 106 are disposed to face each other in the right and left direction, and a common square disk 107 is detachably mounted on the upper disk holders 106. The left side plate of the inner box 102 and the right side plate of the inner box 102 are individually formed as shown in Fig. 14, and a lower tray holder 108 extending in the front and rear direction is formed. The two lower tray holders 108 are arranged to face each other in the right and left direction as shown in Fig. 15. The common lower tray holders 108 are detachably mounted with the common square disks 1〇7. That is, the conditioning chamber 1 〇 3 is a pair of square disks 107 which are detachably spaced apart from each other in the vertical direction. As shown in FIG. 16, the rear panel of the inner box 102 is fixed with a fan casing 1〇9 located outside the conditioning chamber 103, and a circulation fan 110 is housed inside the fan casing 109. . The ventilating fan 110 draws air from the axial direction and discharges it to a diameter of -32 - 200822892, and connects the rotating shaft of the fan motor n 于 to the circulating fan 1 1 . The fan motor 1 1 1 is disposed in a space between the rear plate of the outer casing i 0 i and the rear plate of the inner casing 102 in a stationary state, and the circulation fan ii is rotated and rotated based on the rotation axis of the fan motor 111. The shaft rotates in one piece. The rear plate of the inner box 102 is formed with an intake port 112 as shown in Fig. 14 . The intake port 112 is disposed in an aggregate of a plurality of through holes penetrating through the rear plate of the inner box 102 in the thickness direction, and is disposed to face the central portion of the circulation fan 110. The intake port 1 1 2 is shown in FIG. 16 , and is laid in a state in which the two disks 1 〇 7 are respectively mounted in the conditioning chamber 1 〇 3, and the layout is located between the two sides. As shown in FIG. 14, the outer peripheral portion of the intake port 112 is formed with an annular exhaust port 113 that surrounds the intake port 112. The exhaust port 136 is an aggregate of a plurality of through holes penetrating through the rear plate of the inner box 102 in the thickness direction, and the air in the conditioning chamber 103 is rotated in the state of the circulating fan 1 1 , as indicated by an arrow in FIG. The air intake port 112 is sucked into the fan casing 109, and is discharged from the inside of the fan casing 109 through the exhaust port 113 to the inside of the conditioning chamber 103. Inside the fan casing 109, as shown in Fig. 14, an annular heater 1 1 4 corresponding to a heater is fixed. The external heater 1 14 is heated in the fan casing 1〇9 based on the circulating fan 1 1 吸引, and is exhausted from the exhaust port 1 13 into the conditioning chamber 103. In the air heat weatherer, when the two square disks 107 are respectively mounted in the conditioning chamber 103, 'when both the fan motor 111 and the external heater 114 are operated, respectively, respectively, as shown by the arrows in FIG. 16, along the upper side. Below the tray 1 〇7, the hot air flowing from the front to the rear, and along the upper plate of the upper-33-200822892 section, the hot air from the rear to the front, and the hot air flowing from the front to the lower one. And along the lower side of the disk surface, from the rear to the front of the hot air, and placed on the two sides of the tray 107, the physical system is heated from the upper and lower sides. Use this hot air conditioning to bake conditioning. The bottom plate of the outer box 101 and the bottom plate of the inner box 102 are individually shown in Fig. 16. The waveguide tube 1 1 5 extending in the front is arranged in a stationary state, and the waveguide 1 1 5 The rear end is connected to the magnetron. The magnetron 1 16 is disposed in a space portion between the right side plates of the right inner case 102 of the outer case 10 1 in a stationary state, and the microwaves are from the magnetron 1 1 6 Irradiation into the waveguide 1 1 5 . A microwave irradiation port is formed in the front end portion of the 115, and the waveguide 1 115 is disposed to face the bottom plate of the inner case 102 from below. The portion of the bottom plate in which the irradiation port is formed by a microwave-resistant glass, is irradiated from the magnetron 116 to the microwave in the 1150, and is emitted from the irradiation port of the waveguide 11.5. A portion of the inner bottom plate is illuminated into the conditioning chamber 103. A rotating antenna is housed inside the guided wave, and the rotating antenna is coupled to a rotating shaft of an antenna motor 117 (refer to Fig. 17). The motive 1 17 is placed in a space between the bottom plate of the outer casing 1 〇1 and the bottom plate in a stationary state, and the antenna is rotated by the rotation operation, and the wave tube 1 15 is stirred and irradiated into the conditioning chamber 1 〇3. microwave. The conditioning utilized is referred to as microwave conditioning. The two sides of the bottom plate 107 between the bottom plate of the outer box 101 and the bottom plate of the inner box 102 are called the drying space portion, and the side plate of the rear direction tube 116 and the operation of the waveguide are opposite to the heat. The waveguide box 102 tube 115 is connected to the motor antenna box 102, and the microwave space portion -34-200822892 is shown in Fig. 16. The water supply tank 1 18 is detachably housed. The water supply tank 1 18 is a water storage tank, and the water supply tank 1 18 is connected to the water supply □ of the water pump 1 19 as shown in Fig. 15 . The water supply pump 1 1 9 is composed of a pump out motor that draws water inside the water supply tank 1 18 to the outside of the water supply tank 1 1 8 , and pumps a pump 120 (refer to FIG. 1 ) 7) Act as a source of drive. The drain port of the water supply pump 1 19 is connected to a hollow die-casting retort 1 1 1 (corresponding to a steam generating portion) as shown in Fig. 15 . The retort 1 1 1 is placed in a space between the left side plate of the outer box 1 〇1 and the left side plate of the inner box 012 in a stationary state, and the water pump 1 1 9 draws water from the water supply tank 1 1 8 . The inside of the cooking box 121 is injected with the protruding pressure of the water supply pump 119. The upper end portion of the cooking box 1 21 is as shown in Fig. 15, and is cast into a steam heater 1 22 corresponding to a heating source inside the thickness, at the lower end of the cooking box 112. A lower cooking heater 123 corresponding to the heating source located inside the thickness is cast. The upper cooking heater 122 and the lower cooking heater 123 respectively expand the retort 121 so that the water heated in the retort 121 from the water supply pump 119 evaporates in a straight line extending in the front-rear direction. . The rated output of the upper cooking heater 1 22 is set to 900 W, and the rated output of the lower cooking heater 123 is set to 30 0 W, and the upper cooking heater 122 and the lower cooking heater 123 can be operated with different heat generation amounts. The upper cooking heater 122 is equivalent to a heating source. The retort 1 1 1 is fixed as shown in FIG. 15 , and a plurality of tubes 124 are arranged in a row in the front-rear direction. The front ends of the plurality of tubes 124 are connected to the left side plate of the inner box 102 of the -35-200822892, protruding from the conditioning. Room l〇3. The plurality of tubes 124 are disposed between the upper tray holder 106 and the lower tray holder 108, respectively, and the vapor generated in the cooking box 121 passes through the plurality of tubes 124 and is ejected into the conditioning chamber 1〇3 by vapor pressure. The plurality of tubes 124 are equivalent to the discharge port, and the front end portion of the plurality of tubes 124 is covered with a common cover 125. The cover 125 allows the steam to be ejected from the plurality of tubes 124, and the front end portions of the plurality of tubes 124 are not visually recognized by the user. The water supply tank 18, the water supply pump 119, the pump motor 120, the cooking box 121, the upper cooking heater 122, the lower cooking heater 123, and the plurality of tubes 124 constitute a steam supply mechanism for supplying steam into the conditioning chamber 103. The conditioning using steam is called cooking conditioning. As shown in Fig. 13, the door cover 104 is fixed with a horizontally long operation panel 126, and a dial 127 is operatively mounted on the operation panel 126. The dial 127 is equivalent to an operator for selecting a cooking mode and an operator for selecting a conditioning menu, and can be rotated about the axis 128. The shaft 128 is in the closed state of the door cover 104 and extends in the front-rear direction. The dial 127 is along the shaft 128 and is slidable between the front non-operating position and the rear pressing position. The dial 127 is coupled to an operator of an encoder 129 (refer to FIG. 17) and an operator of a decision switch 130 (refer to FIG. 17), and the encoder 129 is rotated by the dial 127. The quantity reaches a predetermined unit angle and outputs a pulse signal. The determination switch 130 is composed of a self-recovery type of key switch, and is turned off from -36 to 200822892 when the dial 1 27 is stopped at the non-operating position, and is turned from the non-operating position to the pressing position by the dial 127. ON. As shown in FIG. 13, the operation panel 126 is equipped with a start switch 1 3 1 and a cancel switch 1 3 2 . The start switch 1 3 1 is used to start the heating of the conditioner in response to the selection result of the conditioning menu, which is equivalent to the operator. Cancel the switch 1 3 2, respectively, when the selection result of the conditioning menu is canceled before the start of the heating conditioning and when the heating conditioning is stopped on the way to the start of the heating conditioning, the operator starts the switch 1 3 1 and cancels the switch 1 3 2 respectively A reply type switch. A display 1 3 3 is mounted on the operation panel 1 26. The display 13 3 is composed of a liquid crystal display, and the display 13 3 displays a navigation message useful for notifying the user of the conditioning sequence. The space between the right side panel of the outer box 101 and the right side panel of the inner box 102 is as shown in Fig. 17, and the control circuit 134 of the main body constituting the microcomputer is disposed in a stationary state. The control circuit 134 includes a CPU (Central Processing Unit) 150, a ROM (read only memory) 151, and a RAM (random access memory), a door cover switch 105, an encoder 129, a decision switch 130, a start switch 131, and a cancel switch 1. The 32 series are connected to the control circuit 134, respectively. The control circuit corresponds to the conditioning menu selection means, the conditioning control means, and the recording means, and the control circuit 134 is connected to the motor drive circuit 135 and the heater drive circuit 136. The motor drive circuit 135 applies a drive power to the fan motor 111, and the control circuit 134 turns on the motor drive circuit 135, causes the fan motor 111 to operate at a constant speed in a certain direction, and is turned off based on the motor drive circuit 135. , stop the fan electric -37- 200822892 machine 1 1 1. The heater drive circuit 136 drives the power heater 14 and the control circuit 134 controls the amount of heat generated by the heater drive circuit 136 based on the ON/OFF j OFF control. The control circuit 134 is connected to the circuit 137 and the motor drive circuit 138 as shown in Fig. 17. Magnetron Drive The drive power is applied to the magnetron 1 1 6 and the control circuit ON/OFF controls the magnetron drive circuit 137 to control the magnetic output. The motor drive circuit 1 3 8 drives the power supply application unit 1 1 7 , and the control circuit 1 3 4 turns off the antenna motor 117 in a certain direction, and the motor drive circuit 138 is turned off in a certain direction, and stops. Machine 1 1 7. As shown in FIG. 17, the control circuit 134 is connected to the circuit 139, the heater drive circuit 140, and the motor drive motor drive circuit 139. The drive power is applied to the pump power, and the control circuit 134 is based on the motor drive circuit 1. 3 9 The pump motor 120 is operated at a constant speed in a certain direction, the machine drive circuit 139 is turned OFF, and the pump motor drive circuit is stopped. The drive power is applied to the upper cooking, and the control circuit 134 is heated based on the ON/OFF control. 140, to control the amount of heat generated by the cooking heater 122. Addition 1 4 1 applies the driving power to the lower cooking heater 1 23 134 is based on the ON/OFF control heater drive circuit added to the library plus air (ON / external heater magnetron drive circuit 1 3 7 The system 1 3 4 is operated at a speed based on the control unit 116 to the antenna electric path 138, and the antenna electric motor drive circuit 14 1 is turned on. The motor 3 is turned ON, and the electric motor is turned on. The driver circuit driver drives the electric controller to control the electric power 141 to control the heat generation of the cooking heater i 23. The control circuit 134 is connected to the liquid crystal display (LCD) as shown in FIG. The circuit 142 and the buzzer drive circuit 143. The LCD drive circuit 142 applies a drive power to the display 133, and the control circuit 134 controls the display of the display 133 based on the ON/OFF control LCD drive circuit 142. The sounding driver circuit 143 applies a driving power source to a buzzer corresponding to the notifier. The buzzer 1 44 is housed between the right side plate of the outer box 110 and the right side plate of the inner box 102. Space department, control The circuit 1 34 drives the buzzer driving circuit 143 based on the end of the heating conditioning and the interruption of the heating conditioning, respectively, and outputs a notification sound from the buzzer 144. The control circuit 1 3 4 is as shown in FIG. An internal temperature sensor 1 45, a food temperature sensor 1 46, and a cooking temperature sensor 1 47 (corresponding to a generating temperature sensor) are connected. The internal temperature sensor 1 45 is configured for conditioning. In the case of the thermistor in the chamber 1 〇3, the control circuit 134 detects the temperature in the chamber of the conditioning chamber 103 based on the temperature signal output from the internal temperature sensor 145. The temperature sensor 1 46 is composed of an infrared temperature sensor that sets the entire bottom surface of the conditioning chamber 103 as a detection area, and the control circuit 134 is based on the infrared light output from the food temperature sensor 1 46. a signal to detect the food temperature of the surface temperature of the conditioning material. The cooking temperature sensor 1 47 is composed of a thermistor disposed in the cooking box 121, and the control circuit 1 3 4 is based on sensing from the cooking temperature. The cooking temperature signal output by the device 1 47 is checked. The temperature of the box is measured in the temperature of the box. The cooking temperature sensor 1 47 is equivalent to the box temperature sensing -39-200822892. The ROM 151 of the control circuit 134 is as shown in Fig. 18 (a). The cooking mode data is recorded in advance § 5. The conditioning mode data is used to display the display data of the conditioning mode selection screen for selecting the conditioning mode, and the microwave mode and baking are set in the conditioning mode data system. "High temperature cooking" and "low temperature cooking". In the ROM 151 of the control circuit 134, as shown in Fig. 18 (b), the conditioning menu data is recorded in advance. The conditioning menu information is used to display the display data of the conditioning menu selection screen for selecting the conditioning menu on the display 1 33, and is used in the conditioning mode "microwave" to arrange the conditioning menus "milk warming" and "warm wine" respectively. Conditioning mode "Bake", arrange the conditioning menus "apple pie" and "cake" respectively, in the conditioning mode "high temperature cooking", arrange the conditioning menu "barbecue of the cock" and "burger" respectively In the conditioning mode "Low-temperature cooking", arrange the conditioning menu "Boiled greens with dressing" (garland chrysanthemum) and "canola (komatsu-na); a kind of Chinese cabbage) and scallop Dish simmered in Chinese food to set. In the ROM 151 of the control circuit 134, as shown in Fig. 19 (b), the conditioned guide data is recorded in advance. The cooking guide data is used to display the display data of the conditioning method on the display 1 33, and is set for the conditioning menus "Sweet Artemisia" and "Chinese cuisine of rapeseed and scallops" for low temperature cooking. The ROM 151 of the control circuit 134 is as shown in Fig. 20, and the low-temperature cooking processing data is recorded in advance -40-200822892. The low-temperature cooking data is used to adjust the conditioning conditions of the conditioning materials using the conditioning mode "low-temperature cooking". The conditioning menus "hot sage" and "Chinese cuisine of rapeseed and scallops" are arranged with conditioning temperature ta and limits. The temperature tb, the water supply time Ta, and the cooking conditioning time Tb are set. The conditioning temperature tal is a temperature for increasing the vitamin C content of Artemisia scoparia compared to the state of growth, and the conditioning temperature ta2 is a temperature for increasing the vitamin C content of rapeseed compared to the state of growth. The conditioning temperatures tal and ta2 are experimentally determined by applying a vitamin increment treatment to the ingredients of the respective raw materials at different conditioning temperatures. The so-called vitamin incremental treatment refers to an environment containing 40 degrees of water vapor. , the processing of placing the ingredients for the specified time (expose). In general, known organisms are peroxides (free radicals) which have strong oxidizing action (toxicity) by biological activities, and in particular, vegetables are used to eliminate peroxides, and vitamin C having a strong reducing power occurs. That is, when the vegetables are placed in an environment under strong stress, in order to combat the environmental stress, the action of oxygen is activated, and more antioxidant C is produced to protect the nature of the vegetables. The application of vitamin incremental treatment can increase the vitamin C contained in vegetables. Fig. 2 1 shows the experimental results of the artificial germination of the genus Artemisia scoparia, which are treated with different pH adjustments. The result of this experiment is to determine the vitamin C content of the gerbera sinensis before the start of the vitamin incremental treatment, and to determine the vitamin C content after stopping the vitamin increment treatment. The conditioning time is based on the complex conditioning temperature. Set to the same 1 minute. The vitamin C content was measured using a vitamin C tester. 200822892 The vitamin C content of Artemisia selengensis was the highest at a conditioning temperature of 43 degrees, and the conditioning temperature was 36. Reduced to less than 100% at 8 degrees. The temperature tal and ta2 of Fig. 20 are the maximum enthalpy of the vitamin C content of the foodstuff, respectively, and the limit temperatures tb1 and tb2 of Fig. 20 are the boundary 値 of the vitamin C content of less than 1 分别, respectively. The limit temperatures tbl and tb2 are also obtained from the experimental results of the application of vitamin increments at the complex temperature of the opposite ingredients, respectively, compared to the conditioning temperature of the same food, which is set lower. . The water supply times Tal and Ta2 of Fig. 20 are the operation times of the pump motor 120, respectively, and the injection amount of the water with respect to the cooking box 1 2 1 is set in accordance with the water supply time. The cooking conditioning time Tbl and Tb2 are the time required for the vitamin incremental treatment, respectively. The dotted line in Fig. 22 experimentally reveals the correlation between the vitamin C content and the elapsed time when applying the vitamin increment treatment to the 1 〇〇g of the genus Artemisia argyi. . According to the results of the experiment, the vitamin C content of Artemisia scoparia was extremely large at "10 points", and after "10 points", it was lowered in response to time. The cooking conditioning time Tbl and Tb2 are obtained from the experimental results of the vitamin-increasing treatment of the raw materials. The vitamin C content set as the ingredients becomes a great time. The microwave conditioning times Tel and Tc2 of Fig. 20 are the desired times of the warming process, respectively. This warming treatment can be carried out by heating the food having a low temperature of the vitamin-increase treatment as a warm vegetable, and irradiating the food with a microwave having a constant output of 600 W. The solid line of Fig. 22 reveals the results of the experimental application of the vitamin increment treatment and the warming treatment on the 〇〇g of the genus Artemisia argyi, and the vitamin C content of the sage is decreased in response to the warming treatment -42-200822892. The microwave conditioning time Tel and Tc2 are obtained from the experimental results of the vitamin-increment treatment and the warming treatment, respectively. The vitamin C content of the food is compared with that before the start of the vitamin increment treatment. The status is set to exist at a higher time. The ROM 1 5 1 of the control circuit 134 is pre-recorded with a control program, and the CPU 150 of the control circuit 134 drives and controls the fan motor 1 1 1 and the external heater 1 1 4 by using a control program. The magnetron 146, the antenna motor 117, the pump motor 120, and the upper cooking heater 122 are cooked under the cooking heater 123, and are heated and conditioned to be supplied to the conditioning material in the conditioning chamber 103. The details of the control program will be described below. The CPU 150 of the control circuit 134 resets the conditioning mode counter Na of the RAM 152 to "0" at step S1 of FIG. 23 when the power is turned on. In step S2, the conditioning menu counter Nb of the RAM 152 is set. Reset to "〇". The conditioning mode counter Na and the conditioning menu counter Nb are respectively used to measure the operation amount of the dial 127 according to the pulse signal output from the encoder 129, and the CPU1 50 changes when the conditioning menu counter Nb is reset in step S2. To step S3, the conditioning mode selection screen is displayed in accordance with the conditioning mode data of the ROM 1 51. The conditioning mode selection screen is displayed with the characters "microwave", the text "high temperature cooking" and the text "low temperature cooking" in the upper and lower directions, and is displayed in white color in step S3, and the remaining characters of the text "microwave" are "baked". "Baked" and the text "Low-temperature cooking" are displayed in black color. When the CPU 150 displays the conditioning mode selection screen on the display 133 in step S3, it determines whether or not -43-200822892 of the pulse signal from the encoder 129 is present in step S4. Here, when it is judged that there is a pulse signal from the encoder 129, the process shifts to step S5', and the unit 预先 previously recorded in R〇M1 5 1 is added to the conditioning mode counter Na. Then, the process proceeds to step S6, and the text "microwave", the text "baking", the text "high-temperature cooking", and the text "low-temperature cooking" are displayed in white color in accordance with one of the addition results of the conditioning mode counter Na. And the remaining 3 characters are displayed in black color. That is, in the display state of the conditioning mode selection screen, when the operation dial 127 is rotated, in the character "microwave" to the text "low temperature cooking", one character corresponding to the operation amount of the dial 127 is displayed in white color. The remaining 3 characters are displayed in black color. When the CPU 150 determines in step S4 that there is no pulse signal from the encoder 129, it determines in step S7 whether or not the ON signal from the decision switch 130 is present. Here, when it is judged that there is an ON signal from the decision switch 130, the process proceeds to step S8, and the conditioning mode is determined by recording the conditioning mode corresponding to the current measurement result of the conditioning mode counter Na in the conditioning mode determining area. For example, in the state where the character "high temperature cooking" is displayed in white color, when the dial 1 27 is operated from the non-operating position to the pressing position, the conditioning mode "high temperature cooking" is recorded in the conditioning mode determining area, and the text "low temperature cooking" In the state of displaying in white color, when the dial 1 27 is operated from the non-operating position to the pressing position, the conditioning mode "low temperature cooking" is recorded in the conditioning mode determining area. When determining the conditioning mode in step S8, the CPU 150 detects the conditioning menu corresponding to the determination result of the conditioning mode from the conditioning menu data of the ROM 1 51 in step S9, and according to the detection result of the conditioning menu on the display 1 3 3, -44- 200822892 The conditioning menu selection screen is displayed. The conditioning menu selection screen is a plurality of pre-determined menus in which the text is arranged in the upper and lower directions in a plurality of stages in accordance with the selection result of the conditioning mode. In step S9, one of the plurality of conditioning menus is pre-determined in the white color display, and the remaining color is displayed in black color. For example, in the deterministic state of the conditioning mode "low-temperature cooking", select the conditioning menu "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops". In the upper section, the conditioning menu "Sweet Artemisia" is displayed in white color, and the black color is in the lower part. The color shows "Chinese cuisine of rapeseed and scallops". When the CPU 150 displays the conditioning mode selection screen in step S9, it determines whether or not the pulse signal from the encoder 1 29 is present in step S10. Here, when it is judged that there is a pulse signal from the encoder 1 29, the process shifts to step S 1 1 , and the unit 値 is added to the conditioning menu counter Nb. Then, the process shifts to step S12, where a character of the addition result of the menu counter Nb is adjusted in the plural conditioning menu displayed on the display 133, displayed in white color, and the remaining characters are displayed in black color. That is, in the display state of the conditioning menu selection screen, when the operation dial 127 is rotated, in the plural conditioning menu, one character corresponding to the operation amount of the dial 127 is displayed in white color, and the remaining characters are in black. The color display. For example, in the state of displaying the "low-temperature cooking" conditioning menu "hot sage" and "Chinese cuisine of rapeseed and scallops", according to the rotary operation dial 127, the color of "hot sage" and "canola" are interactively The color of the Chinese flavor of scallops is switched to white. When the CPU 150 determines in step S10 that there is no pulse signal from the encoder 129, it determines in step S136 whether or not the ON signal -45-200822892 from the decision switch 130 is present. Here, it is judged that the transition from the decision switch 130 is shifted to step S1 4, and the conditioning menu is determined by recording the conditioning menu for the measurement result counter in the conditioning menu. That is, 'when the display dial 1 2 7 of the conditioning menu selection screen is operated from the non-operating position to the pressing position', the conditioning menu is recorded in the conditioning menu determination area', and the white display is selected. When the CPU 150 determines the conditioning menu in step S14, S1 5 determines whether or not the ON signal from the start switch 131 is present. When the ON signal from the start switch 1 31 is broken, the transition is made to the adjustment menu from the RAM 152 to determine the adjustment result. Then, in step S17, the conditioning program for the detection result of the single detection is detected from the ROM 151, and the processing corresponding to the detection result is executed at step S18. 1 · About the conditioning menu "Milk warming" and "Warm wine" CPU150 performs common microwave processing when selecting the conditioning menu " " and "Warm" for microwave. The microwave should adjust the selection result of the menu to respectively set the completion temperature of the physical control of the magnetron 116, and based on the output corresponding to the set result, the tube 1 1 6 is passed from the magnetron 1 1 6 through the waveguide 1 1 5 When the magnetizing chamber 103 is operated, when the magnetron 116 is operated, the day 1 1 7 is rotated in a certain direction and continuously rotated at a constant speed during the operation of the magnetron 1 16 to compare the temperature from the food. When the signal is sensed, the current field of Nb, in the true state, the white display list is determined to be, in the step here, the step S 1 6 of the menu is selected to adjust the conditioning program, the milk heating process is due to the output and the adjustment of the running magnetic Control the illumination to the wire motor. CPU150 146-46-200822892 The result of setting the food temperature signal and the completion temperature, when determining that the detection result of the food temperature signal reaches the setting result of the completion temperature, the magnetron 1 1 6 and the antenna motor are respectively stopped based on the operation. 1 1 7, end heating conditioning 2. About the conditioning menus "Apple Pie" and "Cake" The CPU 150 performs a common baking process when selecting the baking menu "Apple Pie" and "Cake" for baking. This baking process sets the conditioning temperature and the completion temperature in accordance with the selection result of the conditioning menu, and operates the fan motor 111 and the external heater 114, respectively. The external heater 1 14 is operated by the ON/OFF controller in the manner that the internal temperature signal output from the internal temperature sensor 1 4 5 converges to the conditioning temperature. At this time, the fan motor ni is continuously operated at a constant speed in a certain direction. When the CPU 1 50 is in operation of the external heater 1 14 , the result of setting the food temperature signal and the completion temperature output from the food temperature sensor 146 is compared, and when the detection result of the food temperature signal reaches the setting result of the completion temperature is determined. Then, the heating and conditioning are terminated based on the stop operation of the fan motor 1 1 1 and the external heater 1 1 4, respectively. 3. About the conditioning menus "Roasted Whole Chicken" and "Hamburger" The CPU1 50 series performs a common high-temperature cooking process when selecting the conditioning menus "Roasted Whole Chicken" and "Hamburger" for high-temperature cooking. Fig. 24 is a view showing the high temperature cooking process in detail, and the CPU 150 determines in step S21 whether or not the ON signal from the door cover switch 105 of -47-200822892 is present. Here, when it is judged that the ON signal is output from the door cover switch 105, the process proceeds to step S22', and the flag F1 of the RAM 2 63 and the flag F2 of the RAM 152 are respectively reset to the OFF state (off - state). . Then, the water supply time is set in step S23, the conditioning temperature is set in step S24, and the completion temperature is set in step S25. These water supply time to completion temperature systems are respectively selected from the plurality of selection items previously recorded in the ROM 151, and are selected in accordance with the selection result of the conditioning menu, and the CPU 150 changes to the step S26 when the setting completion temperature is set in step S25. When the CPU 150 shifts to step S26, the fan motor 11 1 is started to operate at a constant speed in a certain direction. Then, the process proceeds to step S27, and the external heater 1 1 4 is started to operate in advance in the operation pattern of the ROM 151. This operation type is to apply a driving power to the external heater 1 14 without performing feedback control, and the conditioning chamber 103 is based on the operation of the fan motor 1 1 1 and the external heater 1 1 4, respectively. Heated with hot air. When the CPU 150 starts the operation of the external heater 1 14 in step S27, in step S28, the internal temperature signal output from the internal temperature sensor 145 and the preheating temperature previously recorded in the ROM 1 51 are compared. The preheating temperature is set to be lower than any one of all the conditioning temperatures for high temperature cooking (for example, 100 degrees), and the CPU 150 is determined in step S28 to determine that the detection result of the temperature signal in the library reaches the preheating temperature. In step S29, the upper cooking heater 122 is started to be operated in advance in the operation mode of the ROM 151, and in step S30, the cooking heater 123 is started to operate in the operation mode of the ROM 151 in advance to start operation -48-200822892. These operating modes are those in which the driving power is applied without feedback control, and the cooking box 121 is operated by the upper cooking heater 122 and the lower cooking heater 1 23 in accordance with the operation mode to increase the temperature. When the CPU 150 starts the operation of the lower cooking heater 123 in step S30, the CPU 150 detects the setting state of the flag F1 in step S31. Here, when the judgment flag F7 is reset to the OFF state, the process proceeds to step S32, and the cartridge temperature signal output from the cooking temperature sensor 1 47 is compared with the evaporation temperature previously recorded in the ROM 151. The evaporating temperature is set such that the water injected into the cooking box 121 is instantaneously evaporated (for example, 120 degrees), and the CPU 1 50 starts the cooking box in step S3 3 when the detection result of the box temperature signal reaches the evaporating temperature. 1 2 1 temperature control. The temperature control is such that the upper cooking heater 122 and the lower cooking heater 123 are turned ON/OFF by the detection result of the cartridge temperature signal, and the CPU 150 starts the cooking box 1 2 1 in step S 3 3 . At the time of temperature control, the flag F1 is set to the ON state (on_state) in step S34. When the CPU 150 determines in step S31 that the flag F1 is in the ON state or determines in step S32 that the detection result of the cartridge temperature signal has not reached the evaporating temperature, the CPU 150 determines the setting state of the flag F2 in step S35. When the judgment flag F2 is reset to the OFF state, the process proceeds to step S36, and the result of setting the internal temperature signal and the conditioning temperature output from the internal temperature sensor 145 is compared. When all the conditioning temperatures for the high-temperature cooking are set to be higher than the boiling point of the water, the CPU 150 determines that the detection result of the temperature signal in the library reaches the setting result of the conditioning temperature, and then proceeds to step S37 to start. Feedback control of the external heater 1 1 4 . The feedback control system causes the external heater 114 to become the ΟΝ/OFF by the detection result of the temperature measurement in the library temperature -49-200822892, so that the external heater 114 becomes the ΟΝ/OFF. When the feedback control of 1 14 is performed, the flag F 1 is set to the ON state in step S38. When the C PU 150 starts the feedback control of the external heater 1 14 , the feedback control of the upper cooking heater 1 22, and the feedback control of the lower cooking heater 1 23, respectively, the flag F1 and the flag are determined in step S39. The flag F2 is set to the ON state. At this time, the process shifts to step S40, and the pump motor 120 is started to operate. The operation of the pump motor 120 is performed by repeating the operation of the pump motor 120 with the set time of only the water supply time, and the operation is repeated for a certain stop time recorded in the ROM 1 51 in advance, and the CPU 150 is in the step. When S40 starts to operate the pump motor 140, the process proceeds to step S41. In the operating state of the pump motor 120, a certain amount of water is continuously injected into the retort 1 1 1 from the water supply pump 1 19 for a certain period of time, and instantaneously evaporates by contact with the inner surface of the retort 121. The vapor is ejected from the inside of the cooking box 121 to the inside of the conditioning chamber 103 at a vapor pressure, and is circulated in the conditioning chamber 103 by the air flow generated by the circulating fan 11?. The vapor is heated by the external heater 114 to be superheated steam exceeding 1 degree to heat the conditioning material in the conditioning chamber 103. When the CPU 150 shifts to step S41, the result of setting the food temperature signal and the completion temperature output from the food temperature sensor 146 is compared. When it is determined that the detection result of the food temperature signal reaches the setting result of the completion temperature, the process proceeds to step S42, and the fan motor 11, the external heater 114, the pump motor 120, and the upper cooking heater 122-50 are respectively stopped based on the operation. - 200822892 End the heating conditioning with the next cooking heat stealing 1 2 3 . 4. About the conditioning menu "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops" The CPU 150 system performs common when selecting the conditioning menu "hot simmering" for low-temperature cooking and "Chinese-style cooking of rapeseed and scallops". Low temperature cooking treatment. The conditioning menus "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops" are equivalent to specific conditioning menus. Figure 25 and Figure 26 respectively disclose the low-temperature cooking treatment. The low-temperature cooking treatment sequentially performs a cooking conditioning in which the temperature in the conditioning chamber 103 is maintained at a temperature of 40 degrees including steam, and a microwave conditioner that irradiates the microwave into the conditioning chamber 1 〇3, and the cooking conditioning system is equivalent to the first 1 conditioning stroke, microwave conditioning is equivalent to the second conditioning stroke. Further, the cooking conditioning system preferably makes the environment in the conditioning chamber a saturated vapor state. CPU 150 is in the steps of Figure 25. S51 judges the presence or absence of the ON signal from the door cover switch 105. Here, when it is judged that there is an output ON signal from the door cover switch 1 〇 5, the process proceeds to step S52, and the flag F0 of the RAM 152 is reset to the ON state. When the CPU F1 resets the flag F0 in step S52, the water supply time Ta is set in step S53, the cooking conditioning time Tb is set in step S54, and the microwave conditioning time Tc is set in step S55. Next, the conditioning temperature ta is set in step S56, and the limit temperature tb is set in step S57. The water supply time Ta to the limit temperature tb is set by selecting the result of the selection of the conditioning menu from the low-temperature cooking processing data of the ROM 151, and the CPU 150 sets the limit temperature tb in step S57. When it is time, the process moves to step S58. The water supply time Ta, the cooking conditioning time Tb, the conditioning temperature ta, and the limit temperature tb are respectively equivalent to the first conditioning conditions, and the microwave conditioning time Tc is equivalent to the second conditioning condition. When the CPU 150 shifts to step S58, the upper cooking heater 122 is started to operate in the pre-heating operation mode previously recorded in the ROM 151. Then, the process proceeds to step S59, and the cooking heater 123 is started to operate in a pre-heating operation mode previously recorded in the ROM 151. These preheating operation modes are those in which the driving power is applied without feedback control of the object, and the cooking box 121 is heated by the operation type heat generation based on the upper cooking heater 122 and the lower cooking heater 123, respectively. When the CPU 150 starts the operation of the lower cooking heater 123 in step S59, the cartridge temperature signal and the evaporation temperature (e.g., 1 20 degrees) output from the cooking temperature sensor 147 are compared in step S60. Here, when it is judged that the detection result of the cartridge temperature signal reaches the evaporating temperature, the process proceeds to step S61, and the cooking heater 1 23 whose operating output is smaller is stopped. Then, the process shifts to step S62 to start the feedback control of the cooking heater 122 above the rated output. The feedback control system converges to the evaporating temperature by the detection result of the box temperature signal, and controls the upper cooking heater 122 by ON/OFF, and the upper cooking heater 122 and the lower cooking heater 1 are used when the cooking box 121 reaches the evaporating temperature. The two sides heat up, and after reaching the evaporation temperature, the main body uses the cooking heater 122 to maintain the evaporation temperature. When the CPU 150 starts the feedback control of the upper cooking heater 122 in step S62, the CPU 150 starts the operation of the pump motor 120 in step S63. In the operation of the pump electric-52-200822892, the operation of the machine 120 is performed after the pump motor 12 is set to operate only for Ta, and then the operator is repeatedly operated by the time "recorded at one time of R?M1 5 1". In the state of the pump motor 1 20, from the water supply pump 1 1 9 to the cooking box 1 2 1 , a certain amount of water is continuously injected at a certain time interval to instantaneously evaporate, and the vapor is ejected from the vapor in 1 1 1 to the conditioning. Room 1 〇3. The CPU 150 starts the operation of the pump motor 120 in step S63, and starts the operation of the fan 111 at a constant speed in a certain direction, and starts the operation of the external heater 114 in step S65. The library 1 14 operates the external heater 1 1 4 in an operation mode recorded in advance in the ROM 1 51. The operation conditioning of the fan motor 111 and the external heater 114 such as a drive power source is not performed without feedback control. The air in chamber 103 is heated together with the vapor, and the conditioning chamber heats up. The CPU 150 starts the operation of the external heater 11 in step S65. In step S66, the setting result of the library signal and the conditioning temperature ta output from the internal temperature sensor 145 is compared. When it is judged that the detection result of the internal number has reached the setting result of the conditioning temperature ta, the steaming process is started based on the stop operation of the external heater 114 in step S67. In the stopped operation state of the external heater 1 14, the operating state of the steam motor 1 1 1 is continuously injected into the conditioning chamber 103 to circulate in the conditioning chamber 103. The CPU 150 stops the operation of the external heater 11 in step S67. In step S68, the timer is reset to "0", and the operation of stopping the water time is performed by heating the outside of the motor by the cooking box. . In this state, at 4 o'clock in 103, the internal temperature temperature is switched to the cooking conditioning in the fan, and when multiplied by 4, the setting of the timer T and the cooking conditioning time Tb are compared in step -53-200822892 s 69. The timer system CPU 150 uses a timer insertion process that is periodically started at a predetermined time interval, and adds a unit to each time, indicating that the temperature in the conditioning chamber 1 〇3 is based on the temperature rise to the conditioning temperature ta. When the time 〇CPU 150 determines in step S69 that the measurement 値 of the timer τ has not reached the setting result of the cooking conditioning time Tb, in step S7, the internal temperature signal and the conditioning output from the internal temperature sensor 145 are compared. The setting result of the temperature ta. When it is judged that "the internal temperature signal 2 conditioning temperature ta + correction temperature Δt (for example, 2 degrees)", the process proceeds to step s 71, and the continuation of the pump motor 1 20 is stopped, and the cooking box is interrupted. 2 1 water supply action. The correction temperature Δ t is recorded in advance in the ROM 1 5 1 , and in the state where the continuous operation of the pump motor 1 20 is stopped, the injection operation of the vapor from the cooking box 121 to the conditioning chamber 103 is interrupted. The temperature inside the conditioning chamber 103 will drop. When the CPU 150 determines in step S70 that it is not "in-chamber temperature signal g conditioning temperature ta + correction temperature Δt", in step S72, the CPU 150 compares the detection result of the temperature signal in the library with the setting result of the conditioning temperature ta and the limit temperature tb. . When the "limit temperature tb S internal temperature signal S conditioning temperature t a - correction temperature Δ t" is determined, the process proceeds to step S73, and the setting state of the flag F0 is determined. When it is judged that the flag F0 is reset to the OFF state, the process proceeds to step S74, and the operation of the pump motor 120 is resumed. After the operation of the pump motor 120 is reopened and the pump motor 120 is set to operate only for the water supply time Ta, only the step S 6 3 of the certain stop time recorded in advance at -54 - 200822892 R Ο Μ 1 5 1 is stopped. Under the same conditions, in the conditioning chamber 103, the vapor is circulated in the conditioning chamber 1 〇3 based on the operation of the external heater 114, and the temperature band including the conditioning temperature ta is set to maintain the temperature ta-correcting temperature. At ~ conditioning temperature ta + correction temperature Δ t". When the detection result of the temperature signal in the library drops to the less than the limit temperature t b in the CPU 150, it is judged that the limit temperature t b $ the temperature signal S in the library is the temperature ta-correction temperature At. At this time, the process shifts to step S80, and the external heater 1 1 4 is started to operate in the operation mode previously recorded in the ROM 151. The operation of the external heater 1 14 does not perform feedback control, and when the driving power is applied, the CPU 150 is in step S80, and when the external heater 1 1 4 is started, the process proceeds to step S8. 1. Stop the operation of the cooking heater 122 with a larger rated output. Then, the process proceeds to step S82, and the cooking heater 123 whose rated output is smaller is started to be started. The operation of the lower cooking heater 123 is performed such that the cartridge temperature signal output from the cooking temperature sensor 147 converges to the evaporation temperature, and the CPU 150 starts the feedback control of the cooking heater 123 in step S82. The process proceeds to step S83. When the CPU 150 changes to step S83, the water supply time Ta is corrected based on the correction time ΔT previously recorded in the ROM 151 minus the read result from the water supply time Ta. Then, the process proceeds to step S84, and the flag F0 is set to the ON state. That is, when the temperature in the chamber of the conditioning chamber 103 is lowered to the limit temperature tb at which the vitamin C cannot be increased, the cooking heater 122 having a larger rated output is stopped, and the rated output of the single operation is smaller than -55- 200822892 The cooking heater 1 23, injecting a small amount of water from the cooking box 121 based on the injection of a small amount of water from the water supply pump 1 1 9 into the normal state of the unfilled temperature tb compared to the temperature inside the chamber. The vapor is passed into the conditioning chamber 103. In this state, based on the operation of the external heater 114, the steam injected into the conditioning chamber 103 from the retort 121 is heated by the external heater 114, and the temperature in the conditioning chamber 103 rises from now on. When the temperature of the temperature in the conditioning chamber 103 exceeds the limit temperature tb, the CPU 150 determines "the limit temperature tbS internal temperature signal ^ conditioning temperature ta - correction temperature Δt" in step S72. Then, it is judged in step S73 that the flag F0 is set to the ON state, and in step S75, based on the subtraction result of the water supply time Ta plus the correction time ΔT, the water supply time Ta is restored to the initial setting result. Next, in step S76, the operation of the external heater 1 1 4 is stopped, and in step S7 7, the cooking heater 123 having the lower rated output is stopped, and in step S78, the cooking heater 122 is operated at a higher rated output. The upper cooking heater 122 circulates to the controller in such a manner that the cartridge temperature signal output from the cooking temperature sensor 1 47 converges to the evaporation temperature, and the CPU 150 starts the feedback control of the cooking heater 122 in step S78. The process moves to step S79, and the flag F0 is reset to the OFF state. In other words, when the temperature in the chamber of the conditioning chamber 1 〇3 returns to the normal state of the limit temperature tb or more, the steam is circulated in the conditioning chamber 103 without operating the external heater 1 1 4, and the "conditioning temperature ta- is maintained." Correction temperature At ~ conditioning temperature ta + correction temperature Δ t". When the CPU 150 determines that the measurement result of the timer T reaches the setting result of the cooking conditioning time Tb in step S669, the fan motor 11 and the library are respectively stopped based on -56-200822892 in step s 8 of Fig. 26 The outer heater 114, the pump motor 120, the upper cooking heater 122, and the lower cooking heater 123 terminate the cooking conditioning process. Then, in step S86, based on the ringing time (e.g., 3 seconds) in which the buzzer 1 4 4 is previously recorded only in the ROM 1 51, the user is notified that the steaming conditioning process has ended, and the process proceeds to step S87. When the CPU 150 shifts to step S87, the conditioning guidance data from the ROM 151 is detected, and the conditioning guidance corresponding to the setting result of the conditioning menu is detected. Then, the process shifts to step S8 8, and the detection result of the conditioning guide is displayed on the display unit 13 3 . The conditioning guide system is shown in FIG. 19, and the user is informed of the processing method of the conditioning object after the cooking conditioning process is finished. When the CPU 150 displays the conditioning guidance in step S 8 8 of FIG. 26, the transformation is performed. Go to step s 8 9. When the CPU 150 shifts to step S89, it waits for the door cover switch 105 to be OFF. When it is judged that the door cover switch 1〇5 is turned OFF, the process proceeds to step S90, and the door cover switch 105 is turned ON. That is, the user operates the door cover 104 from the closed state to the open state, removes the conditioning material from the conditioning chamber 丨〇3, applies the treatment according to the conditioning guide to the conditioning material, and returns the conditioning material to the conditioning chamber. When the door cover 104 is operated from the open state to the closed state, the CPU 150 sequentially determines the OFF of the door cover switch 1〇5 and the ON of the door cover switch 105, and shifts from step S89 and step S90 to step S91. When the process proceeds to step S91, the wait start switch 131 is turned ON. When it is judged that the start switch 1 3 1 is turned ON, the process proceeds to step S92, and the timer T is reset to "〇". Then, the process proceeds to step S93, and the warming conditioning process is started based on the start of the operation of the magnetron 116. The operation of the magnetron-57-200822892 116 is performed by a predetermined output 600W recorded in the ROM 151. When the CPU 150 starts to operate the magnetron 16 in step S93, the CPU 150 shifts to step S94 to compare the timer T. The setting result of the measurement of the enthalpy and the microwave conditioning time Tc is measured. When it is determined that the measurement 値 of the timer T has reached the setting result of the microwave conditioning time tc, the process proceeds to step S95, and the heating and conditioning process is terminated based on the stop operation of the magnetron 116. Further, steps S68 to S8 5 correspond to the first conditioning stroke, and steps s 9 2 to S 9 5 correspond to the second conditioning stroke. 5 . The cancel processing CPU 150 activates the cancel processing when the cancel switch 132 is operated. The cancellation processing is a higher priority priority than the main processing, microwave processing, baking processing, high temperature cooking processing, low temperature cooking processing, and timer insertion processing, even when the operation cancel switch 1 3 2 is operated, even if When the main processing to the timer insertion processing is executed, the processing currently in progress must be stopped midway, and the cancel processing is started. The CPU 150 clears all setting results of the RAM 152 at the time of the start cancel processing, and resets the pointer to the initial value. The initial tether is used to execute step S1. For example, in the standby operation of respectively operating the cancel switch 132 waiting for the opening of the door cover 104 in step S89 of Fig. 26, waiting for the closing of the door cover 104 in step S90 of Fig. 26 When waiting for the start of the operation of the start switch 130 in step S91 of Fig. 26, the temperature adjustment processing of the drive magnetron 1 16 is not performed, and the low temperature cooking process is stopped halfway. -58- 200822892 According to the foregoing embodiment 2, the following effects can be exerted. When selecting the specific conditioning menus "Sweet Artemisia" and "Chinese style cooking of rapeseed and scallops", the water supply time Ta, the cooking conditioning time Tb, the microwave conditioning time Tc, the conditioning temperature ta and the limit temperature tb are automatically set, respectively. According to the setting results of the water supply time Ta, the cooking conditioning time Tb, the conditioning temperature ta, and the limit temperature tb, the cooking conditioning is performed, and the heating conditioning is performed according to the setting result of the microwave conditioning time Tc. For this reason, the vegetables to be cooked and conditioned can be heated to a state suitable for use as warm vegetables without re-entering the conditioning conditions. When selecting the specific conditioning menus, "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops", the heating conditioning is started after the cooking conditioning has stopped. For this reason, in the cooking conditioning, the dew attached to the door cover 104 is heated by the microwave during the heating conditioning, so that when the temperature is adjusted, the leakage of the microwave from the inside of the conditioning chamber 103 to the outside can be reduced. When selecting the specific conditioning menus "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops", it is used as a conditioning condition for cooking conditioning, and the rate of increase of vitamin C containing the conditioning substance is extremely great. The temperature band "conditioning temperature ta - correction temperature At ~ conditioning temperature ta + correction temperature Δ t", and the output signal from the internal temperature sensor 145 converges to "conditioning temperature ta - correction temperature Δ t ~ conditioning temperature ta + correction The temperature At" controls the operation of the pump motor 120, so the cooking conditioning can be used to greatly increase the vitamin C content of the vegetables. The specific conditioning menus "Sweet Artemisia" and "Rapeseed and Scallop-59-200822892" are selected respectively. When the flavor is cooked, it is used as a conditioning condition for cooking and conditioning, and the vitamin C increasing rate of the conditioning material is extremely large, and the predetermined cooking conditioning time Tb is set, and the cooking conditioning time is performed in accordance with the setting result of the cooking conditioning time Tb. From this point of view, the cooking conditioning treatment can also be used to greatly increase the vitamin C content of vegetables. When selecting the specific conditioning menus "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops", it is used as a conditioning condition for warming conditioning, and the vitamin C content of the conditioning material becomes higher than that of the raw state. In the method, the predetermined microwave conditioning time Tc is set, and the warming conditioning is performed according to the setting result of the microwave conditioning time Tc, so that the vegetable having the vitamin C content increased can be heated to be suitable as the temperature compared with the raw state. The state of vegetables to eat. When the cooking conditioning treatment has stopped, the buzzer 1 44 is turned on before the warming conditioning is started, and the user is notified that the cooking conditioning has stopped. To this end, the user can recognize that the cooking conditioning has stopped from the buzzer sound of the buzzer 1 44, remove the conditioning material from the conditioning chamber 1〇3, and apply preliminary arrangements to the conditioning material, thereby preventing the conditioning material from being In the state of cooking and conditioning, it is not placed warmed. After the cooking conditioning is stopped, the operation start switch 131 is started to start the warming adjustment. Therefore, the user can take out the conditioning material from the conditioning chamber 103, and prepare the conditioning material in advance at a self-step, and start at his own pace. Warming conditioning. From the specific conditioning menus "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops", the operator who responds to the operation of the dial 127 is selected, and the guidance guide for the selection result of the conditioning menu is displayed on the display 133, so no special need is required. Check the instructions and other written instructions to adjust the conditioning menu "Roasted Artemisia" and "Chinese flavor of rapeseed and scallops - 60- 200822892". In the second embodiment, when the control circuit CPU 150 detects the ON signal from the door switch in step S90 of FIG. 26, it does not wait for the ON command from the start switch 13 1 to reset the timer to "〇". The configuration of the processing is started in step S93. (Embodiment 3) FIG. 27 is a diagram showing that when the CPU 150 of the control circuit 134 switches to the low-temperature cooking process and performs the low-temperature cooking process, the step S69 of the CPU 150 Series 3 determines that the measurement result of the timer T reaches the setting result of the cooking conditioning, and changes. To step S85 of Fig. 27, the steaming process is stopped. Then, the buzzer 144 is turned on in step S86, the timer T is designed in the step, and the magnetron 116 is started to operate in step S93. According to the foregoing embodiment 3, the following effects can be exhibited. When the cooking conditioning is stopped, the heating conditioning is automatically started without the addition of the conditioning, so that the temperature adjustment of the conditioning material can be changed to the heating conditioning. Moreover, the steam in the conditioning chamber 1 〇3 stays in the conditioning chamber 1 〇3, and the temperature conditioning is started, so that the conditioning can be warmed based on the conditioning to prevent drying in the foregoing embodiment 3 based on During the execution of the cooking conditioning, the magnetron 1 1 is operated, and the heating and conditioning treatment may be started. In the foregoing Example 3, the magnetron treatment was started while the magnetron conditioning was stopped, and the temperature adjustment treatment was started. 1 34 of the 105 number, in the warming adjustment j 26 of the E figure 25 ί between the Tb boil conditioning S92 heavy heating adjustment containing the amount of the note. Next, dry. (Starting from the beginning) - 61 - 200822892 (Embodiment 4) As shown in Fig. 28, the left side plate of the inner box 102 and the rear plate of the inner box 102 are each formed with a vapor discharge port 151 composed of a plurality of through holes. The two vapor discharge ports 151 are respectively opened in a portion different from the inside of the fan casing 109, and are discharged from the exhaust port 1 1 3 of the inner box 102 to one of the winds in the conditioning chamber 103. The parts are discharged from the two vapor discharge ports 151 through the space between the inner box 102 and the outer box 1 〇1, and are discharged to the outside of the outer box 010. 29 is a diagram showing that the CPU 150 of the control circuit 134 switches to the low-temperature cooking process of FIG. 26 and executes the low-temperature cooking process. When the CPU 150 determines in step S91 that the start switch 131 is turned on, the CPU 150 shifts to step S96 to reset the timer T. "0". Then, in step S97, the fan motor 1 1 is started to operate at a constant speed in a certain direction. In step S98, the measurement 値 of the timer T is compared with the exhaust time (e.g., 30 seconds) previously recorded in the ROM 1 51. During the operation of the fan motor 1 1 1 , the circulation fan 1 10 0 rotates in the closed state of the door cover 104. Therefore, when steam remains in the conditioning chamber 10 3 , the vapor is discharged from the two vapor discharge ports 151 . It is discharged to the outside of the outer case 101. The circulation fan 110, the fan motor 111, and the two steam discharge ports 151 constitute an exhaust device, and the fan motor 1 1 1 corresponds to a drive source of the exhaust device. When the CPU 150 determines in step S98 that the measurement 値 of the timer T has reached the exhaust time, the CPU 150 ends the operation of discharging the steam based on the stop operation of the fan motor 1 1 1 in step S99. Then, in step S92, the timer T is reset to "〇", and in step S93, the magnetrons 116-62-200822892 are started to be output 600W, and the measurement result of the timer T reaches the setting result of the microwave conditioning time Tc. The microwave is irradiated into the conditioning chamber 103. According to the foregoing embodiment 4, the following effects can be exhibited. Because after starting the operation of the fan motor 1 1 1 after stopping the cooking conditioning, the steam remaining in the conditioning chamber 103 is started to be forcibly exhausted to the exhaust treatment outside the conditioning chamber 103, and the exhaust treatment is stopped. Thereafter, the temperature adjustment is started, so that the conditioning material can be inhibited from becoming sticky due to the influence of the vapor remaining in the conditioning chamber 103. In the foregoing embodiment 4, when the CPU 150 as the control circuit 134 detects the ON signal from the door switch 105 in step S90 of FIG. 29, it does not wait for the ON signal from the start switch 13 1 in the step. In S96, the timer T is reset to "0", and the configuration of the operation of the fan motor 1 1 1 is started in step S97. In the fourth embodiment, the operation time of the fan motor 11 1 for discharging the vapor from the conditioning chamber 103 may be changed depending on the setting result of the conditioning menu. In the foregoing embodiment 4, for each of the two vapor discharge ports 151, a dumper that can move between the closed state of the closed vapor discharge port 151 and the open state of the open vapor discharge port 151 is provided. The two regulating gates may be connected to a common electrical driving source. The condition of this configuration is based on the fact that the regulating gate is operated in a closed state in the cooking conditioning treatment and the heating conditioning treatment, respectively, and the two vapor discharge ports are respectively closed, and the regulating gate is operated to be in an open state in the exhaust gas treatment. And open two steam outlets is better. In each of the above-mentioned Examples 2 to 4, the temperature ta of the low-temperature cooking treatment data is set to be equal to or lower than the boiling point of water and the temperature of the vitamin C is increased. For example, in the case of Artemisia scoparia, as shown in Fig. 21, since the vitamin C is increased in the range of the conditioning temperature "37 degrees to 47 degrees", the temperature is set in the range of "37 degrees to 47 degrees". The temperature tal is adjusted, and the condition of selecting the conditioning menu "hot sage" is controlled by the output signal from the temperature sensor 145 converges to the "conditioning temperature ta - correction temperature At ~ conditioning temperature ta + correction temperature At" The operating state of the pump motor 120. In the state of the structure, the vitamin C of the vegetable is increased based on the cooking condition of the vegetable, and the temperature is heated based on the warming and conditioning of the vegetable, so that it is not necessary to re-enter the conditioning condition, and the vitamin C increment can be brought close to the living state. The vegetables are heated to a state of being eaten as warm vegetables. In each of the above-described Examples 2 to 4, when the cooking conditioning is stopped, a message such as "cooking conditioning has stopped" may be displayed on the display 13 3 before the heating conditioning is started. In each of the above-described Embodiments 2 to 4, it is also possible to start the heating and conditioning based on the dial 1 1 7 being operated from the non-operating position to the pressing position in a state where the cooking conditioning has been stopped. In each of the foregoing embodiments 2 to #, a dedicated operator for selecting the conditioning mode and a dedicated operator for selecting the conditioning menu may be separately provided. In each of Embodiments 2 to 4 described above, a pump motor 120 having a controllable speed can also be used. In the case of this configuration, when the specific conditioning menus "Scented Artemisia scoparia" and "Chinese cuisine of rapeseed and scallops" are respectively selected, the temperature signal in the library outputted from the temperature sensor 1 5 5 converges to the conditioning temperature ta. The method of setting the result of -64-200822892 can also control the rotation speed of the pump motor 120. That is, it can also be used as a structure in which the pump motor 120 is continuously operated in the cooking conditioning treatment. In each of the above-mentioned Examples 2 to 4, when the specific conditioning menus "Sweet Artemisia scoparia" and "Chinese style cooking of rapeseed and scallops" are respectively selected, the internal temperature signal outputted from the internal temperature sensor 145 is converged to As a result of the setting of the temperature ta, the ON/OFF control outer heater 114 may be formed in each of the above embodiments 2 to 4, and the steam supply mechanism and the cooking box may be configured one by one. In each of the second to fourth embodiments, the steam supply mechanism is a structure that can supply steam into the conditioning chamber 103, and the tube 124 may not be required. For example, it may be used as a cooking box corresponding to the steam generating unit. Directly supply steam to the structure inside the conditioning chamber. The present invention is not limited to the embodiments described above, and various modifications can be made without departing from the scope of the invention. BRIEF DESCRIPTION OF THE DRAWINGS [Fig. 1] A front view showing a state in which a door cover of a microwave oven to which the present invention is applied is closed. Fig. 2 is a front view showing a state in which the door of the microwave oven to which the present invention is applied is opened. [Fig. 3] · Longitudinal front view of the microwave oven. • 65- 200822892 [Figure 4] Transverse top view of the microwave oven. [Fig. 5] A longitudinal side view of the microwave oven. [Fig. 6] A block diagram showing a slightly electrical structure. Fig. 7 is a view showing the increase rate of vitamin C of the conditioner (spinach) at each temperature. Fig. 8 is a view showing the increase rate of vitamin C of each weight of the conditioner (spinach). Fig. 9 is a view showing the increase rate of vitamin C of the conditioner (1 spinach) at each temperature. [Fig. 10] reveals the data of the increase rate of vitamin C of the conditioning material (red pepper) at each temperature. [Fig. 1 1] discloses the data of the increase rate of vitamin C of the conditioner (radish) at each temperature. [Fig. 1 2] Detailed view of the operation unit. [W 1 3] A diagram of a second embodiment of the present invention (a diagram showing the appearance of a τκ heating conditioner in a closed state of a door cover) is disclosed. [Fig. 1 4] [,, for example, the open state of the door cover reveals the view of the heating conditioner. [Fig. 15] The removal state of the fxr^ bucket cover reveals the internal structure of the heating conditioner. [Fig. 1 6] 擒 < Cross-sectional view of the internal structure of the @force heating conditioner. [Fig. 1 7] 擒^ Μ $ Block diagram of the electrical structure. [Fig. 1 8] φ 〜 ~ - The map of the control data of the gastric force recorded in the control circuit. [Fig. 1 9] 擒 < ^ $ A diagram of the control data recorded in the control circuit. -66 - 200822892 [Fig. 20] A diagram showing the control data recorded in the control circuit. Fig. 21 is a graph showing the correlation between the increase rate of vitamin C and the conditioning temperature. Fig. 22 is a graph showing the correlation between the increase rate of vitamin C and the conditioning time. Fig. 23 is a flow chart showing the main processing of the control circuit. Fig. 24 is a flow chart showing the high temperature cooking process of the control circuit. Fig. 25 is a flow chart showing the low temperature cooking process of the control circuit. [Fig. 26] A flow chart showing the low temperature cooking process of the control circuit. Fig. 27 is a view similar to Fig. 26 of the third embodiment. FIG. 28 is a view similar to FIG. 14 of Embodiment 4. FIG. 29 is a view similar to FIG. 26. [Description of main component symbols] First embodiment: 1 : Main body 2 : Outer box 3 : Foot 4 : Inner box 5 : Heating chamber 5 a : Left side wall 5 b · Right side wall 5 c : Rear wall 5d : Front opening -67- 200822892 6 : Door cover 7 : Handle portion 8 : Operation panel 8a : Vitamin C increase button 9 : Operation unit 1 〇 : Display unit 1 1 : Door cover lock switch 1 2 : Right clearance space 1 3 : Left clearance space 1 4 : lower clearance space 15 : machine room 1 6 : magnetron 1 7 : drive unit 1 8 : waveguide 1 9 : temperature sensor 3 0 : section 3 0 a : upper section 30b : lower section 3 1 : square plate 3 1 a : upper square plate 3 1 b : lower square plate 40 : steam generating device 41 : steam generating container 41 a : steam generating chamber - 68 - 200822892 44 : steam heater 47 : water supply port 4 8 : Thermistor 49 : Steam outlet 52 : Cover 53 : Steam port 5 4 : Water tank 55 : Tube 5 6 · Water supply pump 60 : Hot air circulation mechanism 61 : Hot air fan 62 : Hot air heater 63 : First hot air heater 64: second hot air heater 65: housing 6 6 : fan motor 6 7 : suction port 68 : air outlet 70 : discharge opening portion 7 1 : steam exhaust mechanism 72 : exhaust gas adjustment gate 80 : Control device 8 〇 a : Memory 81 : Power supply - 69 200822892 2nd to 4th embodiment: 1 〇 3 : Conditioning chamber 104 : Door cover 1 1 1 : Fan motor (drive source) 1 1 4 : External heating (heater) 1 1 6 : magnetron 121: cooking box (steam generation unit) 122 : upper cooking heater (heating source) 127 : dial (operator) 1 3 1 : start switch (operator) 1 3 3 : Display 1 3 4 : Control circuit (including conditioning menu selection means, conditioning control means, recording means) 144 : Buzzer (notifier) 145 : Internal temperature sensor 1 47 : Cooking temperature sensor ( Generator temperature sensor)
150 : CPU150 : CPU
151 ： ROM151 : ROM
152 ： RAM 70-152 : RAM 70-