201223487 六、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（專利文獻〇 。 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2006-38315號公報（專利文獻2 【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15天 -5- 201223487 至3 5天之非常長的貯藏期間之問題。 又，在將以沸點以下之溫度的蒸氣調理之蔬菜作爲溫 蔬菜食用時，也有使用者操作操作子而重新輸入調理條件 之狀況，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100度以下的所定溫度帶之 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，本發明目的係提供在將以沸點以下之溫度的蒸氣 調理之蔬菜作爲溫蔬菜食用時，使用者不需操作操作子而 重新輸入調理條件，即可進行加熱的加熱調理器。 〔發明的效果〕 -6- 201223487 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100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，在將以沸點以下之溫度的蒸氣調理之蔬菜作爲溫 蔬菜食用時，不需重新輸入調理條件，即可進行加熱。 【實施方式】 以下，使用圖面來說明本發明的實施例。 (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來進行說明。 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。 201223487 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 5d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（operation 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。 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6)，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。 -8 - 201223487 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18，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30，於上方形成有上段部30a，於下方 形成有下段部30b。 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13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12ml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 -9- 201223487 )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 4 9並排於橫方向而略等間隔地形成，從右端 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51。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。該護蓋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1 4 係配設有貯水箱（water storage tank) 54。貯水箱54係 具有可收容約400ml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54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 water pump) 56，供水栗56被驅動時，則貯水箱54內的 -10- 201223487 水會被供給至蒸氣發生室41a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。 另一方面，於加熱室5的後壁側係配設有熱風循環機 構60。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、殼 體（casing) 65及風扇電動機（fan motor) 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 的旋轉軸插入殼體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 〇 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1 300W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5c中 ，在與熱風風扇61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 -11 - 201223487 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 ° 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 出開口部70，而藉由使排氣調節閘72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 19及檢測蒸氣發生容器41內之溫度的電熱調節器48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48係分別輸入溫度檢測 訊號》 -12 - 201223487 然後，於控制裝置8 0係連接操作面板8的顯示部1 0 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71的調節閘電動機78。 又’控制裝置80係具有記憶體（memory ) 80a，構 成爲預先記億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 )j 「低溫蒸煮（low— temperature steam)」與「自訂 溫度（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100度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 -13- 201223487 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 係記憶有「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。 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80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。 -14- 201223487 此係利用於用以烘培蛋糕（cake)及奶油泡芙（ cream puff)的殻（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41之電熱調節器48判斷 蒸氣發生室41a的溫度達到120度以上時，則驅動供水泵 56，開始從貯水箱54供給水至蒸氣發生容器41。 少量的水藉由供水泵56供給至蒸氣發生容器41時， 水係落下至蒸氣發生室41a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3 1 a與下段方盤3 1 b之間的蒸氣開口部 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。 -15- 201223487 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□ 68吹 出，而循環加熱室5內的空氣，提高加熱室5內的溫度。 藉由該熱風循環機構60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 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16，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（ -16- 201223487 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3〇b，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100 度爲止。 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5 6，開始蒸氣發生室41 a的供水。此時，控制裝置 8 0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 2 0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 -17- 201223487 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5c 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78，開放排出開口部70。藉此，加熱室5內的 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80a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。 -18- 201223487 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41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5 4供給水至蒸氣發生容器4 1。 少量的水藉由供水栗56供給至蒸氣發生容器41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 49，放出至加熱室5內。然後，控制裝置80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41a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40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， -19- 201223487 則停止蒸氣供給，打開蒸氣排氣機構7 1的排氣調節f ，將蒸氣放出至加熱室外。 如上所述，控制裝置8 0係利用執行「維他命C j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 明之資料來進行之方法，與該實驗資料（experim 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 進行實驗之資料，揭示將調理前的維他命C含有量作 ，藉由進行加熱調理，調理前的維他命C增加至哪種 的圖表（graph )。縱軸是揭示維他命C的增加率， 是揭示調理時間。再者，在此之維他命C係還原型維 C的資料。 觀看此實驗資料，在調理溫度20度至35度的條 揭示維他命C未超過1，而時間經過的話，維他命C 少。 又，可知即使是調理溫度50度至100度之條件 他命C含有量係相較於調理前減少。 再者，調理溫度是50度之狀況，在調理時間經兔 分鐘時，會成爲極大値，但是不會增加成調理前的維 C以上。 其中，可知關於調理溫度是40度、45度之條件 達設定溫度之加熱開始後，維他命C的含有量馬上會 。然後，漸漸增加而調理開始後經過1 〇分鐘時，維 i 72 增加 所判 ental 度而 爲1 程度 橫軸 他命 件， 會減 ，維 § 1 5 他命 ，到 增加 他命 -20- 201223487 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 有量成爲最大時，取出菠菜。 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。 -21 - 201223487 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3 〇g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 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 -22- 201223487 室內成爲飽和蒸氣狀態。所以’可提早維他命 到達極大之時間。 又，利用將調理物在所定時間放置於10 0 定溫度帶（菠菜室40度〜45度（參考圖7) 境內，可增加調理物的維他命C (在圖7的菠 室達到40度而從40度之溫度的加熱開始之： 左右之間），進而，調理物到達調理物的維他 所定時間帶（維他命C的含有量成爲「1」以 )時，藉由蒸氣發生裝置40停止蒸氣的供給 置調理物之加熱室內的蒸氣量’故可取出維他 之調理物。 又，在調理物到達調理物的維他命C增加 帶時，即使藉由蒸氣排氣機構71將加熱室5 排氣至加熱室5外，亦可在蒸氣的排氣後，取 增加之調理物。 使用者係如此在調理物的維他命C增加時 物，在調理物的維他命C減少至少於調理前之 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 使放置在不是蒸氣環境之常溫狀態，維他命C 地降低，故即使放置比較長之時間後，食用該 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 於40度〜45度的蒸氣環境內，包含於調理物 C的含有量 度以下之所 )的蒸氣環 菜，是加熱 ί 0分鐘程度 命C增加之 上之時間帶 ，而減低放 命C已增加 之所定時間 內的蒸氣， 出維他命c ，取出調理 前來食用， 調理物，即 亦不會急劇 調理物，使 〇 定時間放置 之菠菜的維 -23- 201223487 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30g與 4〇g的資料，但是在此揭示使用針對菠菜1把份（重量是 15g)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 物之維他命C的增加之有無者，以加熱室內的溫度成爲 4〇度與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41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4 2度。然後’以到達該4 2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4 2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》 -24- 201223487 又，將加熱室內溫度設定爲40度的實驗資料之狀 ，開始供給蒸氣（〇分）而預熱，加熱室內的溫度會在 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 物表面之一部份的溫度維持在40度時，維他命C含有 相較於生的狀態，會在「1 j倍附近推移，在經過1 〇分 時，維他命C開始增加。亦即，加熱室內到達40度（ ，以所定溫度開始加熱）而經過7分鐘時，維他命C會 加。 然後，在經過20分鐘時（從40度到達時間點係經 17分鐘時），維他命C的增加邁向極大，成爲1.45倍 値。 如此，即使是1把份量（1 5 g )的菠菜，藉由控制 氣發生裝置40,使調理物的一部份成爲所定溫度帶之 度或42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 加熱調理時，係到達42度後之0分以後，以40度加熱 理時，係到達40度後之7分以後，維他命C含有量不 降至1以下的範圍），如果停止「維他命C增加」選單 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 命C的含有量到達極大値的時間有不同之狀況，故藉由 先實驗來求出到達極大値之時間，在其所定時間附近停 況 理 量 鐘 即 增 過 之 蒸 40 度 調 會 的 他 預 止 -25- 201223487 「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40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71，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 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Π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 -26- 201223487 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40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5 0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。 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（〇分）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（50 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 蔔。 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 -27- 201223487 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 40即可。 如本實施例，藉由溫度感測器19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19 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1 9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 )， -28- 201223487 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5d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 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 -29- 201223487 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 與前述加熱器與前述蒸氣供給機構。前述調理控制手段， 係可進行設定用以使用蒸氣來加熱投入至前述調理室內之 調理物的第1調理條件的第1調理條件設定處理；及設定 用以使用微波來加熱投入至前述調理室內之調理物的第2 調理條件的第2調理條件設定處理者。又，於設定第1調 理條件時，係因應第1調理條件的設定結果，來執行以運 轉前述蒸氣供給機構，將蒸氣供給至前述調理室內之同時 ，依據來自前述庫內溫度感測器的輸出訊號，控制前述蒸 氣供給機構或前述加熱器的運轉狀態，一邊將前述調理室 內維持在水的沸點以下之溫度帶，一邊加熱投入至前述調 理室內之調理物的第1調理行程；於設定第2調理條件時 ，係因應第2調理條件的設定結果，來執行基於從前述磁 -30- 201223487 控管將微波照射至前述調理室內，加溫被投入前述調理室 內之調理物的第2調理行程者，可在第1調理行程的執行 中或停止時又或停止後，開始第2調理行程者。 圖13的外箱101係呈正面開口之四角箱狀者，具有 左側板 '右側板、底板、天板及後板。於該外箱1 0 1內部 係如圖14所示，固定有內箱102»該內箱1〇2係呈正面 開口之四角箱狀者，具有左側板、右側板 '底板、天板及 後板。該內箱1 02的內部空間係作爲正面開口之調理室 103而作用者，於調理室103係透過正面來放進拿出調理 物。 於外箱1 〇 1係如圖1 3所示，門蓋1 04以下端部之水 平軸爲中心而可旋動地安裝，門蓋104係在封閉調理室 103正面之垂直的封閉位置（參考圖13)及開放調理室 103正面之水平的開放位置（參考圖μ)之相互間，以軸 爲中心而可旋動操作。於外箱1 0 1係安裝有門蓋開關1 05 (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，基於門蓋開關丨〇5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1 04的開放狀態，依據門蓋開關1 05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 〇2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（raii — iike )的 上方盤支架106。該兩個上方盤支架1〇6係如圖15所示 -31 - 201223487 ，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 02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15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107。亦即，調理 室103係兩個方盤107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 ) 109，於風扇殼體 109內部係收容有循環風扇（circulation fan) 110。該循 環風扇110係從軸方向吸入空氣，並吐出至直徑方向之離 心形者，於循環風扇110係連結風扇電動機111的旋轉軸 。該風扇電動機1 1 1係以靜止狀態配置於外箱1 0 1的後板 及內箱1 02的後板相互間的空間部，循環風扇1 1 0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102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 112係圖16所示，以兩方盤107分別安裝 於調理室103內之狀態，位於兩方盤107相互間之方式來 佈局（layout)者，於吸氣口 1 12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 113係於厚度方向貫通內箱1〇2的後板之複數貫通孔 -32- 201223487 的集合體，在循環風扇u〇的旋轉狀態，如圖16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，又從風扇殼體109內通過排氣口 113，被排出 至調理室103內。 於風扇殼體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) 114。該 庫外加熱器114係基於循環風扇110將吸引至風扇殼體 109內之空氣，在風扇殼體109內加熱，使從排氣口 113 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1 1 4雙方運轉時，分別產生如圖1 6中箭頭所示， 沿著上段方盤1 07下面，從前流動至後之熱風，及沿著上 段方盤107上面，從後流動至前之熱風，及沿著下段方盤 107上面，從前流動至後之熱風，及沿著下段方盤107下 面，從後流動至前之熱風，而載置於兩方盤107上之兩調 理物係分別從上下兩側被加熱。利用該熱風之調理稱爲烘 烤調理。 於外箱101的底板及內箱102的底板相互間的空間部 係個別如圖1 6所示，以靜止狀態配置有延伸於前後方向 之導波管115，於導波管115的後端部係連接磁控管116 。該磁控管116係以靜止狀態配置於外箱101的右側板及 內箱1 02的右側板相互間的空間部，磁控管1 1 6的運轉時 ，微波會從磁控管116照射至導波管Π5內。於該導波管 1 1 5的前端部係形成有微波的照射口，導波管1 1 5的照射 -33- 201223487 口係從下方與內箱102的底板對向配置。該底板中對向於 照射口之部份係由可透過微波之耐熱玻璃（heat -resistant glass)所構成者，從磁控管116照射至導波管 1 15內之微波，係從導波管1 15的照射□，通過內箱102 之底板的一部份，照射至調理室103內。於該導波管115 的內部係收容有旋轉天線，旋轉天線係連結於天線電動機 (antenna motor) 117 (參考圖17)的旋轉軸。該天線電 動機117係以靜止狀態配置於外箱1〇1的底板及內箱102 的底板相互間的空間部，基於旋轉操作旋轉天線，而在導 波管Π 5內攪拌照射至調理室1 03內之微波。利用該微波 之調理稱爲微波調理。 、 於外箱1 0 1的底板及內箱1 02的底板相互間的空間部 ，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 18外部的抽水泵（lave out motor)所構成者，將栗電動機（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 0 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 -34- 201223487 度內部之相當於加熱來源的上蒸煮加熱器（steam heater )122，於蒸煮盒121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122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300W，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121係如圖15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 內箱102的左側板，突出於調理室1〇3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103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1 24之各前端部 。供水箱1 1 8、供水泵1 1 9、泵電動機1 20、蒸煮盒1 2 1、 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103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1 04係如圖1 3所示，固定有橫長之操作面板 -35- 201223487 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 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 131及取消開關132。開始開關131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 32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 33係顯示有用以通知使用者調理順序的導引訊息。 於外箱1 〇 1的右側板及內箱1 02的右側板板相互間的 -36- 201223487 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1 3 4。該控制電路1 3 4係具有C P U ( 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 136。電動機驅動電路135係將驅動電源施加至風扇電動 機1 1 1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 機1 1 1。加熱器驅動電路1 3 6係將驅動電源施加至庫外加 熱器.114者，控制電路134係基於ΟΝ/OFF控制（ON/ OFF control )加熱器驅動電路136，來控制庫外加熱器 1 14的發熱量。 於控制電路1 3 4係如圖1 7所示，連接有磁控管驅動 電路137及電動機驅動電路138。磁控管驅動電路137係 將驅動電源施加至磁控管1 1 6者，控制電路1 3 4係基於 ON/ OFF控制磁控管驅動電路137，來控制磁控管1 16的 輸出。電動機驅動電路1 3 8係將驅動電源施加至天線電動 機117者，控制電路134係基於電動機驅動電路138成爲 ON，使天線電動機1 1 7往一定方向，以一定速度運轉， 並基於電動機驅動電路138成爲OFF，停止運轉天線電動 -37- 201223487 機 1 17。 於控制電路1 3 4係如圖1 7所示，連接有電動機驅動 電路139、加熱器驅動電路140及電動機驅動電路141。 電動機驅動電路139係將驅動電源施加至泵電動機120者 ，控制電路134係基於電動機驅動電路139成爲ON，使 栗電動機120往一定方向，以一定速度運轉，並基於電動 機驅動電路139成爲OFF，停止運轉泵電動機120。加熱 器驅動電路140係將驅動電源施加至上蒸煮加熱器122者 ，控制電路134係基於ON/ OFF控制加熱器驅動電路 140，來控制上蒸煮加熱器122的發熱量。加熱器驅動電 路141係將驅動電源施加至下蒸煮加熱器123者，控制電 路134係基於ON/OFF控制加熱器驅動電路141，來控 制下蒸煮加熱器123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1 3 3者，控制電路1 3 4係基於ON / 0 F F控制L C D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！ 44 者。該蜂鳴器1 44係收容於外箱1 0 1的右側板及內箱1 〇2 的右側板相互間的空間部者，控制電路1 3 4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 -38- 201223487 測器145、食品溫度感測器146及蒸煮溫度感測器147( 相當於產生部溫度感測器）。庫內溫度感測器1 4 5係由配 置於調理室103內之電熱調節器所構成者，控制電路134 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 03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 34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 34係依據從蒸煮溫度感 測器147輸出之蒸煮溫度訊號，來檢測蒸煮盒121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 器。 於控制電路134的ROM151係如圖18 ( a)所示，預 先記錄有調理模式資料（cooking mode data)。該調理模 式資料係用以顯示於顯示器133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j 、「烘烤」、「高溫蒸煮」及「低溫蒸煮」。於控制 電路134的ROM 151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」 -39- 201223487 ，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「烫（boiled greens with dressing )筒蒿（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ROM 15 1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 3 3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「烫茼蒿」及「油菜與扇貝的中國風 味煮」加以設定。 於控制電路134的ROM1 51係如圖20所示，預先記 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ta 1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 -40- 201223487 化作用（毒性）之過氧化物（自由基）’尤其是 了消除過氧化物，發生還原力較強之維他命c。 菜具有被放置在受到強烈壓力（Stress )之環境 對抗環境壓力，會使氧的作用活性化’產生較多 物質之維他命C來保護自己的性質’依據對蔬菜 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 度，施加維他命增量處理的實驗結果。該實驗結 始維他命增量處理前之生的茼蒿之維他命C含 1 〇〇，來測定停止維他命增量處理後之維他命C ，調理時間係分別以複數調理溫度而相互設定 1 〇分鐘。該維他命C含有量係使用維他命C測 定者，茼蒿的維他命C含有量係在調理溫度43 大，在調理溫度36.8度時降低至100%以下。圖 理溫度tal及ta2分別是食材的維他命C含有量 之極大値，圖20的限度溫度tbl及tb2分別是 含有量低於1〇〇之境界値。該等限度溫度tbl及 別是從對生的食材’以相互不同之複數調理溫度 他命增量處理的實驗結果所得者，相較於相同食 溫度，被設定爲較低。 圖20的供水時間Tal及Ta2分別是泵電動 運轉時間，相對於蒸煮盒1 2 1之水的注入量係因 間而設定。蒸煮調理時間Tb 1及Tb2分別是維 處理的所要時間’圖22的虛線係實驗性地揭示f 蔬菜係爲 亦即，蔬 時，爲了 之抗氧化 施加維他 數調理溫 果係將開 有量作爲 含有量者 爲相同的 定器所測 度成爲最 20的調 成爲最大 維他命C tb2亦分 ，施加維 材的調理 機120的 應供水時 他命增量 iflOOg 的 -41 - 201223487 茼蒿，施加維他命增量處理時的維他命 間的相關關係。依據該實驗結果，茼蒿 在「10分」成爲極大，經過「10分」 行而低下。蒸煮調理時間Tbl及Tb2 材，施加維他命增量處理之實驗結果所 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 所要時間。該加溫處理係可將施加維他 度的食材作爲溫蔬菜而食用般地加溫之 照射一定輸出600W的微波來進行。圖 對100g的茼蒿，依序施加維他命增量 實驗結果，茼蒿的維他命C含有量係因 而降低。微波調理時間Tel及Tc2是分 依序施加維他命增量處理及加溫處理的 食材的維他命C含有量係相較於開始維 生的狀態，設定爲存在於較高値之時間 控制電路134的ROM151係預先記 制電路1 3 4的C P U 1 5 0係利用基於控制 制風扇電動機〗1 1、庫外加熱器1 1 4、 電動機117、泵電動機120、上蒸煮加f 熱器123，而加熱調理，投入至調理室 以下，說明控制程式的詳細內容。 控制電路134的CPU150係在開草 的步驟（step ) S1，將RAM 152的調理 C含有量及經過時 的維他命C含有量 後，係因應時間進 分別是從對生的食 得者。設定爲食材 分別是加溫處理的 命增量處理之低溫 處理，利用對食材 2 2的實線係揭示 處理及加溫處理的 應加溫處理的進行 別從對生的食材， 實驗結果所得者， 他命增量處理前之 〇 錄有控制程式，控 程式來分別驅動控 磁控管1 1 6、天線 热器1 2 2下蒸煮加 1〇3內的調理物。 字電源時，在圖23 模式計數器N a重 -42- 201223487 設（reset)爲「0」，在步驟S2，將RAM152的調理選單 計數器Nb重設爲「0」。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，CPU150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 ROM151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。 CPU150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 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ROM151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j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 150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（ -43- 201223487 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S8，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 15 0係在步驟S8確定調理模式時，在步驟S9從 ROM1 5 1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133依據調理選單的檢測結果， 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「烫茼蒿」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」。 CPU 150係在步驟S9，顯示調理模式選擇畫面時，在 步驟S10判斷來自編碼器129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 -44- 201223487 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。 CPU150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 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 1 4，利用將因應調理選單計數器Nb之現 在計測結果的調理選單，記錄於調理選單確定區域，而確 定調理選單。亦即，在調理選單選擇畫面的顯示狀態下， 號碼盤1 27從非操作位置操作至按壓位置時，以白色顯示 之調理選單被記錄於調理選單確定區域，調理選單確定是 以白色顯示者。 CPU150係在步驟S14，確定調理選單時，在步驟 S 1 5判斷來自開始開關1 3 1的ON訊號之有無。在此，判 斷有來自開始開關1 3 1之ON訊號時，則轉變至步驟S 1 6 ，從RAM152的調理選單確定區域，檢測出調理選單的記 錄結果。然後，在步驟S 1 7從ROM 1 5 1檢測出因應調理選 -45 - 201223487 單之檢測結果的調理程式’在步驟S18執行因應調理程式 之檢測結果的處理。 1.關於調理選單「牛奶加溫」及「溫酒」 CPU 15 0係分別在選擇微波用的調理選單「牛奶加溫 」及「溫酒」時，執行共通的微波處理。該微波處理係因 應調理選單的選擇結果來分別設定磁控管Π6的輸出及調 理物的完成溫度，基於以因應設定結果的輸出來運轉磁控 管1 1 6，從磁控管1 1 6通過導波管1 1 5而將微波照射至調 理室103內者，在磁控管116的運轉時，使天線電動機 117往一定方向，以一定速度持續地被旋轉操作。CPU 150 係在磁控管1 1 6的運轉時，比較從食品溫度感測器1 46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r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 14係以從庫內溫度感測器145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ΟΝ/OFF控制者，在 -46 - 201223487 庫外加熱器114的運轉時，使風扇電動機111往一定方向 ，以一定速度持續地運轉。 CPU1 50係在庫外加熱器114的運轉時，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111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」 CPU 1 5 0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 門蓋開關1 〇 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 RAM263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 ROM1 5 1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，CPU 150係在步驟S25設定完成溫度時， 轉變至步驟S26。 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111。然後，轉變至步驟S27, 以預先記錄於 R0M151之運轉型式（operation pattern) -47 - 201223487 開始運轉庫外加熱器1 1 4。該運轉型式係不 (feedback control)而對庫外加熱器114施 ，調理室103內係基於分別運轉風扇電動機 熱器1 1 4，而利用熱風加熱。 CPU 150係在步驟S27開始運轉庫外加 在步驟S28，比較從庫內溫度感測器145輸 訊號與預先記錄於ROM151之預熱溫度。該 定爲低於高溫蒸煮用之所有調理溫度之任一 如100度），CPU150係在步驟S28，判斷 的檢測結果到達預熱溫度時，在步驟S29， ROM1 51之運轉型式來開始運轉上蒸煮加熱 驟S 3 0，以以預先記錄於ROM 1 5 1之運轉型 下蒸煮加熱器123。該等運轉型式係不進行 加驅動電源者，蒸煮盒1 2 1係基於上蒸煮加 蒸煮加熱器123分別因應運轉型式而運轉來 CPU150係在步驟S30，開始運轉下蒸 時，在步驟S31檢測旗標F1的設定狀態。 標F7被重設成OFF狀態時，則轉變至步驟 蒸煮溫度感測器147輸出之盒溫度訊號| ROM1 5 1之蒸發溫度。該蒸發溫度係設定成 1 2 1內之水，瞬間蒸發之一定値（例如i 2 〇 ! 係在判斷盒溫度訊號的檢測結果到達蒸發溫 S 3 3開始蒸煮盒1 2 1的溫度控制。.該溫度控 訊號的檢測結果收斂於蒸發溫度之方式，同 進行回授控制 加驅動電源者 1 1 1及庫外加 熱器1 14時， 出之庫內溫度 預熱溫度係設 的一定値（例 庫內溫度訊號 以預先記錄於 器122 ，在步 式來開始運轉 回授控制而施 熱器122及下 升溫。 煮加熱器1 2 3 在此，判斷旗 S32，比較從 辱預先記錄於 使注入蒸煮盒 変），CPU150 度時，在步驟 制係以盒溫度 時使上蒸煮加 -48- 201223487 熱器122及下蒸煮加熱器123成爲ΟΝ/OFF者，CPU150 係在步驟S33開始蒸煮盒121的溫度控制時，在步驟S3 4 將旗標F1設定成ON狀態（on — state )。 CPU150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100度者，CPU1 50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 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1 1 4成爲ON/ OFF者，CPU1 50係在步驟S37開始 庫外加熱器114的回授控制時，在步驟S38將旗標F1設 定成ON狀態。 CPU1 50係分別開始庫外加熱器114的回授控制、上 蒸煮加熱器122的回授控制與下蒸煮加熱器123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ROM 1 5 1之 一定停止時間，來反復運轉的間續運轉者，CPU 150係在 步驟S40開始運轉栗電動機140時，轉變至步驟S41。在 -49- 201223487 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121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110產生之空 氣流’循環於調理室103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 1 03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 與下蒸煮加熱器123而結束加熱調理。 4.關於調理選單「烫茼蒿」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 蒿」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「烫茼蒿」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103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 -50- 201223487 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RAM 1 52的旗標F0重 設成ON狀態。 CPU150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ROM15 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， CPU150係在步驟S57設定限度溫度tb時，轉變至步驟 S 5 8。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。 CPU 150係在步驟S59開始運轉下蒸煮加熱器123時 -51 - 201223487 ，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S6 1，停止運 轉額定輸出較小之下蒸煮加熱器1 2 3。然後，轉變至步驟 S62，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1 22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 機120的運轉係進行將泵電動機120以僅運轉供水時間 Ta的設定結果後，隔著預先記錄於ROM151之一定停止 時間，來反復運轉的間續運轉者，在泵電動機120的運轉 狀態’從供水泵1 1 9至蒸煮盒1 2 1內，一定量的水藉由以 一定時間間隔間續地注入而瞬間蒸發，而蒸氣從蒸煮盒 121內以蒸氣壓噴出至調理室1〇3內。 CPUI50係在步驟S63開始運轉泵電動機120時，在 步驟S64’往一定方向，以一定速度開始運轉風扇電動機 111’在步驟S65開始運轉庫外加熱器114。該庫外加熱 器1 14係以預先記錄於ROM1 51之運轉型式來運轉者，於 庫外加熱器1 1 4係不進行回授控制而施加驅動電源。在該 等風扇電動機1 1 1及庫外加熱器1 14之個別的運轉狀態， -52- 201223487 調理室103內的空氣與蒸氣一起被加熱， 會升溫。 CPU150係在步驟S65開始運轉庫外 在步驟S66，比較從庫內溫度感測器145 訊號與調理溫度ta的設定結果。在此， 號的檢測結果到達調理溫度ta的設定結 步驟S67，基於停止運轉庫外加熱器114 處理。在該庫外加熱器114的停止運轉狀 電動機11 1的運轉狀態間續地注入至調理 著空氣流，循環於調理室103內。 CPU150係在步驟S67停止運轉庫外 在步驟S68，將計時器（timer)重設成1 S 69比較計時器T的計測値與蒸煮調理時 果。該計時器係CPU 150利用以預先訂定 而定期啓動之計時器插入處理，來每次加 示調理室103內以升溫至調理溫度ta爲 〇 CPU 150係在步驟S69判定計時器T 蒸煮調理時間Tb的設定結果時，在步驟 內溫度感測器1 45輸出之庫內溫度訊號與 設定結果。在此，判斷「庫內溫度訊號2 正溫度△ t (例如2度）」時，則轉變至 停止泵電動機120的間續運轉，而中斷對 供水動作。該補正溫度△t係預先記錄於 而調理室1 03內 加熱器1 1 4時， 輸出之庫內溫度 判斷庫內溫度訊 果時，則轉變至 而開始蒸煮調理 態，蒸氣在風扇 室103內，而乘 加熱器1 1 4時， 「0」，並在步驟 :間Tb的設定結 之一定時間間隔 算單位値者，表 基準的經過時間 的計測値未到達 S70，比較從庫 $調理溫度ta的 調理溫度ta+補 步驟S71，基於 於蒸煮盒121的 ROM1 5 1之定數 -53- 201223487 ’在泵電動機1 2 0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。 CPU150係在步驟S70判斷不爲「庫內溫度訊號&調 理溫度ta +補正溫度At」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t a及限度溫度t b的設 定結果。在此’判斷「限度溫度tb S庫內溫度訊號^調理 溫度ta -補正溫度△(」時’則轉變至步驟S73，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12〇以僅運 轉供水時間Ta的設定結果後，僅停止運轉預先記錄於 ROM151之一定停止時間之步驟S63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 03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 50係在庫內溫度訊號的檢測結果下降至未滿限 度溫度tb時，在步驟S 72，判斷不爲「限度溫度tb $庫 內溫度訊號$調理溫度ta -補正溫度△ t」。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114。該庫外加熱器114的運轉係不進行回授 控制，而施加驅動電源者，CPU150係在步驟S80，開始 運轉庫外加熱器114時，轉變至步驟S8〗，停止運轉額定 -54- 201223487 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1 23的運轉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進行者，CPU 15 0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 ° CPU150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ROM1 5 1之補正時間ΛΤ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 蒸煮加熱器123，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11 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。 CPU150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S調理溫度ta—補正溫度△(」。然後，在步驟 S 73判斷旗標F0被設定爲ON狀態，在步驟S 75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 -55- 201223487 庫外加熱器114，在步驟S 77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147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 03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114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」。 CPU150係在步驟S69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26的步驟S85基於 分別停止運轉風扇電動機111、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S86基於僅鳴動蜂鳴器144預 先記錄於ROΜ 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。 CPU1 50係在轉變至步驟S87時，從ROM 1 5 1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 示器133。該調理導引係如圖19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，CPU 150係在圖 26的步驟S88顯示調理導引時，則轉變至步驟S89。 CPU150在轉變至步驟S89時，等待門蓋開關1〇5成 -56- 201223487 爲OFF。在此判斷門蓋開關105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1 03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103內，將門蓋104從開放狀態操作至封閉 狀態時，CPU 1 5 0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 CPU150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「0」。然後，轉變至步驟S93， 基於開始運轉磁控管116，開始加溫調理處理。該磁控管 116的運轉係以預先記錄於ROM151之一定輸出600W來 進行者，CPU150係在步驟S93開始運轉磁控管116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S 95，基於停止 運轉磁控管1 16而結束加溫調理處理。再者，步驟S6 8〜 步驟S85係相當於第1調理行程者，步驟S92〜步驟S95 係相當於第2調理行程者。 5.取消處理 CPU150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 -57- 201223487 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（Clear) 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116之加溫調理處理，而中途停止低溫蒸 煮處理。 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 「烫茼蒿」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， -58- 201223487 故於加溫調理時，可減低微波從調理室103內部洩漏至外 部之虞。 在分別選擇特定調理選單「烫茼蒿」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△ t〜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，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「烫茼蒿」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，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「烫 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 -59- 201223487 動蜂鳴器1 44，而通知使用者蒸煮調理已停止。爲此， 用者可從蜂鳴器1 44的鳴動音辨識蒸煮調理已停止，從 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 調理之狀態下，不被加溫而放置。基於在蒸煮調理停止 ，操作開始開關1 3 1而開始加溫調哩，故使用者可從調 室103內取出調理物，以自身步調進行對調理物施加預 準備後，以自身步調開始加溫調理。從特定調理選單「 茼蒿」及「油菜與扇貝的中國風味煮」中，選擇因應號 盤127的操作內容者，並於顯示器133顯示因應調理選 的選擇結果之調理導引，故不需要特別査看說明等書面 可調理出調理選單「烫茼蒿」及「油菜與扇貝的中國風 煮」。 於前述實施例 2中，亦可作爲控制電路134 CPU150在圖26的步驟S90檢測出來自門蓋開關105 ON訊號時，則不等待來自開始開關13 1的ON訊號， 步驟S 9 2將計時器重設爲「〇」，在步驟s 9 3開始加溫 理處理的構造。 (實施例3 ) 圖27係揭示控制電路134的CPU150切換成圖26 低溫蒸煮處理而執行低溫蒸煮處理者，CPU150係在圖 的步驟S69判斷計時器T的計測値到達蒸煮調理時間 的設定結果時，轉變至圖27的步驟S85，停止蒸煮調 使 調 ( 煮 後 理 先 烫 碼 單 而 味 的 的 在 調 的 25 Tb 理 -60- 201223487 處理。然後，在步驟s86鳴動蜂鳴器144 ’在步驟S92重 設計時器T，在歩驟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加熱調 理而自動開始加溫調理’故可在調理物的維他命C含有量 增加之狀態下，轉變至加溫調理。而且’在蒸煮調理中注 入調理室103內的蒸氣停留於調理室1〇3內之狀態下’開 始加溫調理，故可基於調理物被加溫調理’防止乾燥° 於前述實施例3中’基於在蒸煮調理的執行中’開始 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，開始 運轉磁控管1 1 6，開始加溫調理處理亦可。 (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151係分別開口於與風扇殼體109內部不同 之部份者’從內箱102的排氣口 113排出至調理室103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，CPU150係在步驟 S 9 1判斷開始開關丨3 ][成爲on時，轉變至步驟S 9 6，將 計時器T重設爲「0」。然後，在步驟S97往一定方向， -61 - 201223487 以一定速度開始運轉風扇電動機111，在步驟S98，比較 計時器T的計測値與預先記錄於ROΜ 1 5 1之排氣時間（例 如30秒）。在該風扇電動機111的運轉時，在門蓋1〇4 的封閉狀態下，循環風扇110進行旋轉，故在調理室103 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 151係構成排氣裝置者，風扇電動機ill係相 當於排氣裝置的驅動來源。 CPU150係在步驟S98判斷計時器Τ的計測値已到達 排氣時間時，則在步驟S 9 9基於停止運轉風扇電動機1 I 1 ，結束蒸氣的排出處理。然後，在步驟S 9 2將計時器Τ重 設成「〇」，在步驟S93以輸出600W開始運轉磁控管1 16 ，在計時器Τ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103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 34的 CPU150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1 3 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 -62- 201223487 電動機111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111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 151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。 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21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「烫茼蒿」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12〇 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。 -63- 201223487 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133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 27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 「烫茼蒿」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’控制泵電動機120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 1 2 0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控制庫外加熱器丨14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， -64- 201223487 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。 〔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。201223487 VI. 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 to increase the vitamin C of potato, the proposal is to store the amount of ascorbic acid in the reservoir where the potato is collected to an average temperature and can be rapidly cooled to a range of 7 degrees to minus 1 degree. For example, Japanese Laid-Open Patent Publication No. 2001-275606 (Patent Document No. 2001-275606) is used in the previous heating conditioner. In the case of the invention, there is a method of supplying the steam to the inside of the heating chamber, which is a nutrient that does not damage the nutrients of the conditioner. For example, Japanese Patent Laid-Open Publication No. Hei. No. 2006-38315 (Patent Document 2) Solution to Problem] However, in the method of increasing vitamin C as in Patent Document 1 and Patent Document 2, it is necessary to cool the conditioner to a high-volume storage in which the average temperature rapidly becomes a range of 7 degrees to minus 1 degree. It takes a very long storage period of 15 days -5 to 201223487 to 35 days until the desired increase in vitamin C is achieved. Also, the steam will be conditioned at a temperature below the boiling point. When the dish is eaten as a warm vegetable, there is a case where the user operates the operator and re-enters the conditioning condition, which is troublesome in operation. The present invention has been made to solve the aforementioned problems, and the object of the invention is to provide a conditioning method which is easy to increase vitamin C and Heating the Conditioner. [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 Controlling the vapor supply means to the heating chamber and the control means; wherein the control means is capable of controlling a portion of the conditioning material to maintain a predetermined temperature band of 100 degrees or less of the vitamin C of the conditioning material Further, the object of the present invention is to provide a conditioning method for increasing the vitamin C of a conditioning material, comprising: a heating chamber for containing a conditioning material; and a conditioner for supplying a vapor to the heating chamber. a vapor ring of a predetermined temperature zone by placing the conditioning material at a predetermined time below 100 degrees In addition, the vitamin C of the conditioner can be increased. Further, the object of the present invention is to provide a method for re-entering the conditioning condition when the user does not need to operate the operator when the steam-conditioned vegetable having a temperature below the boiling point is used as the warm vegetable. A heating conditioner that can be heated. [Effect of the Invention] -6-201223487 According to an embodiment of the present invention, the conditioning material is placed in a vapor environment of a predetermined temperature zone of less than 100 degrees, and conditioning is provided in the environment. Stress, which can increase the vitamin C of the conditioning material. Further, according to other embodiments of the present invention, the vapor is supplied to the heating chamber to make a vapor environment of a predetermined temperature band of 100 degrees or less in the heating chamber. In this environment, the pressure of the conditioning material is increased, thereby increasing the vitamin C of the conditioning material. When the steam-conditioned vegetable having a temperature below the boiling point is used as the warm vegetable, the heating can be performed without re-inputting the conditioning conditions. [Embodiment] Hereinafter, embodiments of the present invention will be described using the drawings. (Embodiment 1) The description will be made with reference to Figs. 1 to 8 in which the heating conditioner of the present invention is applied to 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 leg portion 3 is provided on the lower surface of the bottom. 201223487 The inner box 4 having a front opening is provided inside the outer casing 2, and the inside of the inner box 4 is used as the 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 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. Further, the door cover 6 is provided with a door-lock switch 11 (refer to FIG. 6) for locking the door cover 6, and the door cover lock switch 11 is provided with a heating chamber 5 When the temperature is high, 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, a space is provided. The right side of the inner box 4 is provided with a right side space 1 2 'the left side space 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 , behind the heating chamber 5 A machine room 15 is formed, and a magnetron 16 and a drive unit 17 of the magnetron 16 are disposed in the lower portion of the machine room 15. -8 - 201223487 The magnetron 16 is a microwave, and the generated microwave system passes through the waveguide 18 which is disposed in the lower space 14 and extends in the center of the lower surface of the heating chamber 5, and is openable from the opening (not The illustration is supplied to the heating chamber 5. Further, a hot air circulation mechanism 60 to be described later is provided from the central portion of the machine room 15 to the central portion of the upper portion in the left-right direction. Further, 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, as shown in Fig. 3, in the heating chamber 5, a segment portion 30 having a projection shape is formed on both side walls, an upper portion 30a is formed above, and a lower portion 30b is formed below. Further, the square disk 31 for heating conditioning can be placed on the segment portion 30, and the upper square disk 31a and the lower square disk 31b are disposed, respectively. Any of the square disks 31 can be slidably moved on the segment 30, and can be taken out from the heating chamber 5 by sliding the square disk 31 in the direction of the front opening portion 5d. Then, as shown in Figs. As shown, the steam generating container 41 is disposed outside the left side wall 5a of the heating chamber 5 in the left space 13, and between the upper portion 30a and the lower portion 30b. As shown in Fig. 3, the steam generation container 41 is constituted by a container having an open right side in the drawing, and forms a vapor generation chamber 41a having a capacity of about 12 ml. These vapor generation containers 41 are formed, for example, by die-casting, for example, die-cast aluminum (-9-201223487). A steam heater 44 composed of two rod-shaped sheathed heaters is cast in the steam generating chamber 41a of the steam generating container 41. The two ends of the two 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 main body 42. There is a 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, in the side wall of the steam generating container 41, three cylindrical vapor outlets 49 are arranged side by side in the lateral direction and are formed at equal intervals, and protrude from the right end surface. Then, as shown in Fig. 3, three vapor opening portions 51 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 cover 52 has three cylindrical vapor ports 153 that communicate with the vapor opening portion 51. On the other hand, as shown in Fig. 3, a water storage tank 54 is disposed in the lower space 14 of the heating chamber 5. The water storage tank 54 has a size that can accommodate about 400 ml of water, and is configured to be detachable from the outer casing 2. The water storage tank 54 housed in the outer casing 2 is connected to the water supply port 47 of the steam generation container 41 via a pipe 5 5 '. When the water supply pump 56 is driven in the middle of the tube 55, the water supply pump 56 is driven, and the water in the storage tank 54 is supplied to the steam generation chamber 41a. 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. 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 composed of a hot air fan 61 and a hot-air heater 62, a casing 65, and a fan motor 66. Among them, 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 a center boss of the hot air fan 61 is attached thereto, and the hot air fan 61 is rotationally driven to form a crucible. Then, the hot air heater 6 2 is protected by two guards. The heater is configured 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 1,300 W, and the second hot air heater 64 is configured to have a rated output of 1 000 W. With respect to the 'rear wall 5c of the heating chamber 5 as shown in FIG. 2', 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. In the outer side of the outer circumference -11 - 201223487 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 discharge opening portion 70 by the plucking force of a spring (not shown), and the damper is rotated by the exhaust gas regulating gate 72. The motor (damper drive motor) 78 is driven to rotate. 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 that detects the temperature in the vapor generation container 41 and a power source 81 that supplies 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. The temperature sensor 19 and the thermistor 48 respectively input a temperature detection signal. -12 - 201223487 Then, the control panel 80 is connected to the operation panel. The display unit 10 of the 8 and the drive unit 17 of the magnetron 16 are connected to the steam heater 44 and the water supply pump 56 of the steam generator 40. 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 71 are also connected. Further, the control device 80 has a memory 80a, and is configured as a list of control methods for counting the heating means in advance. These directories are hierarchically stored and stored in the first hierarchical system as a directory item. The memory includes "range", "oven", "steam" j, "low-temperature steam" and "your-choice temperature", by setting these For the project, select the pre-programmed heating method for conditioning. For example, when selecting the "microwave" in the conditioning method, select the conditioning method for heating the food by the magnetron. "Microwave cooking menu" )". 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 method of conditioning "cooking conditioning" for heating food by high-temperature steam caused by the device. In the case of the "low-temperature cooking", the steaming device is supplied with steam from the steam generating device, and the heating chamber is heated to 100 degrees or less to heat the food. In addition, when "Custom Temperature" is selected, -13-201223487 is the state in which the conditioning 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 method of conditioning. Among them, under the "low temperature cooking", there is a menu of "vitamin c increase". In addition, in the lower layer of the "vitamin c increase", there are memories of greenish yellow vegetables such as spinach and paprika, and the method of conditioning is related to the memory. Further, the weight of the conditioner is stored in the lower layer, and is recorded. Recall the conditioning method based on this weight. Next, the action of the microwave oven of the above configuration will be described. First, the door cover 6' is opened to house a conditioning material (not shown) in the heating chamber 5. The user determines the conditioning method and heating conditions to be described later, and inputs "microwave", "cooking", and "baking" from the operation unit 9. The conditioning method of "low temperature cooking", heating conditions such as heating time and heating set temperature. Then, when the start switch in the operation unit 9 indicates that the heating is started, the control device 80 follows the preset control method and the heating condition, and follows the preset control program 'Drive the magnetron 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. -14- 201223487 This series is used for baking cakes and cream puffs, or for heating conditioning ("shuumai"; steamed dumpling) and steamed buns. At the start of the "cooking conditioning menu", the steam heater 44 is turned "turn-on". As a result, the steam generating container 41 performs heating. When the thermistor 48 provided in the steam generation container 41 determines that the temperature of the steam generation chamber 41a has reached 120 degrees or higher, the water supply pump 56 is driven to start supplying water from the storage tank 54 to the steam generation container 41. 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 steam generation chamber 41a and instantaneously evaporates. The vapor generated in the vapor generation chamber 41a passes through the vapor outlet 49, and is discharged from the vapor opening portion 51 between the upper square disk 3 1 a and the lower partial disk 3 1 b into the heating chamber 5. At this time, since the vapor outlet 49 and the vapor port 153 are cylindrical, the vapor-like arrow S 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 condensing effect of the contact 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 start of the "bake conditioning menu" is instructed, the fan motor 66 and the hot air heater 62 are energized. -15-201223487 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 5 in Fig. 5 . Then, the air is blown in the circumferential direction by the hot air fan 61, and heated by the hot air heater 62. The heated air is blown from the blow-out port 68 of the heating chamber rear wall 5c, and the air in the heating chamber 5 is circulated to increase 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 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 will be described. This is for example used for heating conditioning of milk and thawing of frozen foods. When the storage conditioning material is directly placed on the bottom of the heating chamber 5, and the start of 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. As shown in the figure, the microwave is uniformly irradiated into the heating chamber 5 to perform heating conditioning. Further, here, a superheated steam (SUperheated steam) is generated for setting the steam generating device 40 and the hot air circulating mechanism 60, and a conditioning menu for 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 (-16-201223487 hamburger). First, the upper segment 30a and the lower segment 30b are respectively placed in the upper portion 30a and the lower portion 3b 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, the "superheated steam conditioning menu" is selected by the operation unit 9 of the operation panel 8, and when the start instruction is received, the control device 80 issues a command in accordance with the predetermined program. First, the first hot air heater 63 and the second hot air heater 64 that supply electric power to the hot air circulation mechanism 60 drive the fan motor 66 to perform preheating in the heating chamber 5, and heat the inside of the heating chamber 5 to reach 100 degrees. until. 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 560 is driven to start the water supply to the steam generating chamber 41a. At this time, the control device 80 drives the water supply pump 56 such that the water of a predetermined capacity is supplied to the steam generation chamber 41a in a batch type (for example, every two seconds), and the water supply amount 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 vapor generation container 41' where the temperature rises to 120 degrees, the water system is dropped into the vapor generation chamber 41a, and instantaneously evaporates, and the vapor that reaches the vapor outlet 49 passes through the vapor outlet. -17-201223487 49, 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 out from the blower outlet 68 of the wall 5c of the heating chamber 5 into the heating chamber 5, and the superheated vapor can integrally cover the conditioning material 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 78 to open the discharge opening portion 70. Thereby, hot air, steam, and superheated steam in the heating chamber 5 are discharged from the discharge opening portion 71, and are exhausted to the outside of the inner box 4. Then, the exhaust port (not shown) provided in the outer casing 2 is exhausted to the outside of the outer casing 2, thereby ending the conditioning. Here, the description will be given of the situation in which the "low-temperature cooking" of the first-order stage is selected and the menu of the "vitamin C increase" of the second-order order is selected (referred to as the vitamin C addition menu). The "vitamin C increase" menu is based on the vitamin c increase method of the conditioner which is stored in the memory 80a, while the vitamin C of the conditioner is added, and the menu of the user's health is taken into consideration. After the "vitamin C increase" menu is selected, the food material stored in the memory 80a is selected, and the weight of the food material in the lower layer is selected to start. -18- 201223487 Here, as a conditioning agent 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 41 determines that the temperature of the steam generating chamber 4 1 a has reached 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. 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 to evaporate. The vapor generated in the vapor generation chamber 41a passes through the vapor outlet 49 and is discharged into the heating chamber 5. Then, the controller 80 supplies the steam to the heating chamber 5 in a state where the temperature in the heating chamber 5 reaches 40 degrees, and the heating chamber is in 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 41a and the supply of the steam are variably switched so that the heating chamber is maintained at 40 degrees' and maintained at the saturated vapor. The state is controlled in such a manner that the spinach is conditioned by a heat condensing effect in a 40-degree saturated steam atmosphere. Then, when the temperature sensor 19 detects 40 degrees and 5 minutes have elapsed, -19-201223487 stops the steam supply, and opens the exhaust gas adjustment f of the steam exhaust mechanism 7 1 to discharge the steam to the outside of the heating chamber. As described above, the control device 80 utilizes the menu of "vitamin Cj" to greatly increase the content of vitamin C in spinach. The method of conditioning vitamin C is based on pre-experimental data. The experimental data (experim data) will be explained with reference to Fig. 7. Fig. 7 shows the experiment of changing the temperature of various spines under the saturated steam of 40 g of spinach, revealing the content of vitamin C before conditioning, by performing Heat conditioning, which is the graph of the increase in vitamin C before conditioning. The vertical axis is to reveal the increase rate of vitamin C, which is to reveal the conditioning time. In addition, the vitamin C-reduced vitamin C data here. In this experimental data, the temperature of 20 to 35 degrees of conditioning temperature reveals that vitamin C does not exceed 1, and when time passes, vitamin C is less. Moreover, it is known that even the conditioning temperature is 50 degrees to 100 degrees. Compared with the conditioning before the reduction. In addition, the conditioning temperature is 50 degrees, when the conditioning time through the rabbit minutes, it will become a great flaw, but will not increase into the pre-conditioning dimension C In the above, it can be seen that the temperature of the conditioning temperature is 40 degrees, 45 degrees, and the content of vitamin C is immediately after the start of heating. Then, gradually increase and the dimension i 72 increases after 1 minute after the start of conditioning. The degree of the degree of the sentence is 1 degree, the horizontal axis of the life, will be reduced, the dimension § 1 5 his life, to increase his life -20- 201223487 C system increased to 40 at 40 degrees. 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, and the vitamin C content can be increased. When it is the biggest, take out the spinach. 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 conditioning 30 g and 40 g of spinach by steam of 40 degrees, and reveals a graph showing how much the vitamin C content before conditioning is increased as 1' after the conditioning of vitamin C. 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. -21 - 201223487 Accordingly, at 40g, the vitamin C system increased to 1 after 10 minutes. Up to 6th, it has reached a great level, and it increases to 1 when 30g's are 5 minutes. 5, up to the limit. For this reason, according to the data 'Take the spinach of 3 〇g', a 40-degree heating chamber environment is created by steam. When the temperature is raised from the supply steam to 40 degrees, the steam supply is stopped. 'End conditioning, which can be adjusted from the vitamin C content before conditioning to contain 1. 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 C which is increased by the vitamin C before conditioning, and it is convenient and simple for the user 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 -22-201223487 can be quickly turned into a saturated vapor state. So 'the early vitamins can reach a great time. In addition, by placing the conditioning material at a predetermined temperature for 10 minutes (in the spinach chamber 40 degrees to 45 degrees (refer to Figure 7), the vitamin C of the conditioning material can be increased (in the spin chamber of Figure 7, it reaches 40 degrees). When the heating of the temperature of 40 degrees starts: between the left and right sides, and further, when the conditioning material reaches the time zone of the vitamin of the conditioning material (the content of the vitamin C becomes "1"), the steam is stopped by the steam generating device 40. The amount of vapor in the heating chamber of the conditioning material is supplied. Therefore, the conditioning material of the vitamin can be taken out. Further, when the conditioning material reaches the vitamin C increasing zone of the conditioning material, the heating chamber 5 is exhausted even by the vapor exhausting mechanism 71. In addition to the heating chamber 5, an increased conditioning material may be taken after the vapor is vented. The user is so that when the vitamin C of the conditioning material is increased, the vitamin C in the conditioning material is reduced at least before conditioning. The vitamin C is added before the conditioning. In addition, the state in which the vitamin C is added from the conditioning room is placed in a normal temperature state other than the vapor environment, and the vitamin C is lowered. Therefore, even after a relatively long period of time, the user is eaten. A conditioner which is in a state in which the edible vitamin C has been increased, even if the conditioner containing spinach is contained in a vapor atmosphere of 40 to 45 degrees, the vapor contained in the conditioner C is less than or equal to the amount of the conditioner The ring dish is the time zone above the heating ί 0 minute increase in life C, and the steam that has been increased for a certain period of time has been reduced, vitamin C is removed, and the conditioning is taken out before conditioning, and the conditioning material is not sharp. Conditioning, so that the time of the spinach placed in the diarrhea - 23, 201223487 his life C will also increase 'the user can eat the vitamin c increased state of the conditioning. Further, the experimental data of the spinach of the above-mentioned Fig. 8 revealed the data limited to 30 g and 4 g, but the experimental data using the method of increasing the vitamin C for 1 part of spinach (weight 15 g) was disclosed (refer to Fig. 9). » Fig. 9 is the same as Fig. 7 and is measured for the reduced vitamin content. The vitamin C content before conditioning is taken as 1, and the increased rate of vitamin C after conditioning is set on the vertical axis. As the horizontal 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 the spinach was placed in the heating chamber 5 and subjected to low-temperature cooking conditioning, and the vapor was supplied to the heating chamber to confirm the increase in the vitamin C of the conditioning material. The temperature in the heating chamber was 4〇. Experiment with two conditions for degrees and 42 degrees. 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 generation container 41 is evaporated by heating, and the steam is supplied to the heating chamber (0 minutes). In 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, and then, while maintaining its predetermined temperature of 42 degrees, while gradually heating, after a lapse of 1 minute (from When the time reaches 4 2 degrees, 7 minutes, the vitamin C content will reach 1 _ 5 times the maximum 値. Then, it will continue to decline. -24- 201223487 In addition, the temperature of the heating chamber is set to 40 degrees, and the steam is supplied to the steam (furnace) to preheat. The temperature in the heating chamber will reach 40 degrees in a minute. After that, the temperature in the heating chamber is maintained at 40 degrees, and the temperature of one part of the surface of the object is maintained at 40 degrees. The vitamin C contains a state near the growth state, and it will pass in the vicinity of "1 j times. 1 When the time is divided, the vitamin C starts to increase. That is, when the heating chamber reaches 40 degrees (heating starts at the specified temperature), the vitamin C will increase after 7 minutes. Then, after 20 minutes (from 40 degrees to the arrival time) When the point is 17 minutes, the increase in vitamin C is very large and becomes 1. 45 times 値. Thus, even if a portion (15 g) of spinach is controlled by the gas generating device 40, a portion of the conditioning material is maintained at a predetermined temperature band or 42 degrees, and the vitamin of the conditioning material can be increased. C. In addition, the time zone in which the vitamin C is increased, that is, in the time zone in which the vitamin C content is 1 or more in Fig. 9 (when heated by 42 degrees, it is 0 degrees after reaching 42 degrees, 40 degrees later) When heating, the amount of vitamin C does not fall below 1 after 7 minutes after reaching 40 degrees. If the "vitamin C increase" menu is stopped, the conditioner with increased vitamin C can be taken out. 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 conditioning material. Therefore, the time to reach the maximum enthalpy is determined by the experiment first, and the time is stopped near the predetermined time. When the volume clock is increased by 40 degrees, he will stop the -25-201223487 "vitamin c increase" menu for heating conditioning, you can take a higher vitamin C content of the conditioning. In this case, as a method of stopping the heating conditioning, the steam generating device 40 may be stopped as in the description of the operation of the "vitamin c increasing" menu, 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 steam in the heating chamber 5 is discharged to the heating chamber by the driving vapor exhaust mechanism 71, and the heating conditioning for increasing the vitamin C can be stopped. Further, 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. Figure 10 is a red chilli used as a conditioning material by the foregoing examples. In the heating chamber 5, experimental data for increasing or decreasing the content of vitamin C were investigated. 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, the figure is a test material measured by the heating chamber 5 of the above-described embodiment using radish as a conditioning material. As a test of the temperature of the heating chamber filled with steam to 40 degrees, 50 degrees, 60 degrees, the experiment of the radish -26-201223487, cut into ginkgo leaf shape (ginkgo leaf shape cutting), the section is divided into 1 / 8 Shaped and measured 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 in vitamin C becomes a condition in which the maximum temperature is adjusted at 50 degrees, and 1-3 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. Therefore, it can be seen that not only yellow-green vegetables such as spinach and red pepper, but even yellowish vegetables such as radish, the vitamin C content increases. Furthermore, according to the experimental data, after the steam supply starts (division), until the heating chamber 5 reaches 50 degrees, 60 degrees, respectively, 4 minutes, 5 minutes, after which, after 12 to 13 minutes, the vitamin C is increased to "1" or more. Therefore, if a part of the conditioning material is maintained between 12 ° and 1 3 minutes in the predetermined temperature zone (near 50 degrees to 60 degrees), the temperature band is maintained, and if the conditioning is stopped, the vitamin C can be taken out. Radish with increased content. In addition, a part of the radish is maintained at 50 degrees, and after 15 minutes, the vitamin C content will reach a maximum of 値, so the supply of steam -27-201223487 is stopped at the time point, and the vapor is discharged. Get the radish with a high content of vitamin C. 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. . In this case, the vapor generating device 40 may be controlled such 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 the 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. Moreover, 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 sensing is performed. As an infrared ray sensor, the device 1 9 can directly detect the temperature of the conditioning material. At this time, the high-precision control of the "Vitamin C increase" menu can be performed. Further, in the same manner, a probe for detecting the temperature (Probe) is additionally provided, and -28-201223487 is used to contact the probe with the probe, and the direct temperature may be detected. 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. "In addition, for the vitamin C to increase the conditioning material, it is better to maintain the conditioning material in a saturated vapor environment. 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. The heated chamber is allowed to be in a slightly saturated vapor environment, after which a slightly saturated vapor environment can be maintained. Further, the steam generating device 40 may be controlled so that the increase in the vitamin C with respect to the temperature of the conditioning material becomes a temperature band in the vicinity of the temperature. 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 of the vitamin C of the conditioning material. (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 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 and the heater And the aforementioned steam supply mechanism. The conditioning control means is configured to set a first conditioning condition setting process for heating the first conditioning condition of the conditioning material introduced into the conditioning chamber using steam; and setting the heating to be applied to the conditioning chamber using microwaves The second conditioning condition of the second conditioning condition of the conditioning material is set by the processor. Further, when the first conditioning condition is set, the steam supply means is operated to supply the steam to the conditioning chamber in response to the setting result of the first conditioning condition, and the output from the internal temperature sensor is used. a signal for controlling the operation state of the steam supply means or the heater, while maintaining the temperature in the conditioning chamber below the boiling point of water, and heating the first conditioning stroke of the conditioning material into the conditioning chamber; In the conditioning condition, based on the setting result of the second conditioning condition, the second conditioning stroke by which the microwave is irradiated into the conditioning chamber from the magnetic -30-201223487 control tube and heated into the conditioning chamber in the conditioning chamber is performed. The second conditioning stroke can be started during or after the execution of the first conditioning stroke. The outer casing 101 of Fig. 13 is a square box having a front opening, and has a left side panel, a right side panel, a bottom panel, a sky panel, and a rear panel. As shown in FIG. 14, the inner box 101 is fixed with an inner box 102»the inner box 1〇2 is a square box having a front opening, and has a left side plate, a right side plate, a bottom plate, a sky plate and a rear plate. board. The inner space of the inner box 012 acts as a conditioning chamber 103 having a front opening, and the conditioning chamber 103 is placed through the front surface to put in and take out the conditioning material. The outer casing 1 〇 1 is rotatably mounted centering on the horizontal axis of the lower end of the door cover 104, as shown in Fig. 13. The door cover 104 is in a vertical closed position on the front side of the closed conditioning chamber 103 (refer to Fig. 13) and the horizontal open positions (see Fig. μ) of the front surface of the open conditioning chamber 103 are mutually rotatable about the axis. A door cover switch 1 05 is attached to the outer case 1 0 1 (refer to FIG. 17). 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 丨〇5 is performed by the door cover 104. When the door cover switch 105 is operated, the door cover switch 105 is turned on, and in the open state of the door cover 104, the door cover switch 105 is turned off in accordance with the operation of the door cover switch 105. The upper plate of the inner case 102 and the right side plate of the inner case 1 〇 2 are individually formed as shown in Fig. 14 to form an upper disk holder 106 extending in the front-rear direction. The two upper disk holders 1 to 6 are arranged in the right and left direction as shown in Fig. 15, and the common upper trays 106 are 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 to form a lower tray holder 108 extending in the front and rear directions. As shown in Fig. 15, the two lower disk holders 108 are disposed to face each other in the right and left direction, and a common square disk 107 is detachably mounted on the lower disk holders 108. That is, the conditioning chamber 103 is a detachable mounter in which the two square disks 107 are 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 109 located outside the conditioning chamber 103, and a circulation fan 110 is housed inside the fan casing 109. The circulation fan 110 sucks air from the axial direction and discharges it to the center in the radial direction, and the circulation fan 110 connects the rotation shaft of the fan motor 111. The fan motor 1 1 1 is disposed in a space between the rear plate of the outer casing 110 and the rear plate of the inner casing 102 in a stationary state, and the circulation fan 110 is rotated by the rotation axis of the fan motor 111, and The rotating shaft rotates integrally. 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 air intake port 112 is shown in FIG. 16 and is placed in the conditioning chamber 103 in a state in which the two square disks 107 are respectively placed in a state in which the two disk plates 107 are disposed between each other, and is disposed outside the air intake port 12 As shown in FIG. 14, the peripheral portion is formed with an annular exhaust port 113 that surrounds the intake port 112. The exhaust port 113 is an assembly of a plurality of through-holes -32 - 201223487 that penetrates the rear plate of the inner box 1 厚度 2 in the thickness direction, and is in a state of rotation of the circulation fan u ,, as shown by an arrow in FIG. 16 , the conditioning chamber 103 The inside air is sucked into the fan casing 109 from the intake port 112, 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 heater 114 corresponding to a heater is fixed. The external heater 114 is heated in the fan casing 109 based on the air that the circulation fan 110 sucks into the fan casing 109, and the air is exhausted from the exhaust port 113 to the air in the conditioning chamber 103. When the two parallel disks 107 are respectively mounted in the conditioning chamber 103, when both the fan motor 111 and the external heater 1 1 4 are operated, respectively, as shown by the arrows in FIG. 16 and along the upper square plate 107. The hot air flowing from the front to the rear, and along the upper side of the upper tray 107, from the rear to the front hot air, and along the lower side of the square plate 107, from the front to the back of the hot air, and along the lower section of the tray 107, From the rear to the former hot air, the two conditioning materials placed on the two square disks 107 are heated from the upper and lower sides, respectively. The conditioning using this hot air is called baking conditioning. The space between the bottom plate of the outer casing 101 and the bottom plate of the inner casing 102 is partially as shown in Fig. 16. The waveguide tube 115 extending in the front-rear direction is disposed in a stationary state at the rear end portion of the waveguide 115. The magnetron 116 is connected. The magnetron 116 is disposed in a space between the right side plate of the outer case 101 and the right side plate of the inner case 101 in a stationary state. When the magnetron 116 is operated, the microwave is irradiated from the magnetron 116 to the magnetron 116. The waveguide tube is inside the tube 5. An irradiation port for the microwave is formed at the front end portion of the waveguide 1 15 , and the irradiation of the waveguide 1 115 is disposed opposite to the bottom plate of the inner case 102 from below. The portion of the bottom plate facing the illumination port is made of microwave-resistant heat-resistant glass, and the microwave from the magnetron 116 to the waveguide 1 15 is from the waveguide. The illumination □ of 1 15 is irradiated into the conditioning chamber 103 through a portion of the bottom plate of the inner box 102. A rotating antenna is housed inside the waveguide 115, and the rotating antenna is coupled to a rotating shaft of an antenna motor 117 (refer to FIG. 17). The antenna motor 117 is disposed in a space between the bottom plate of the outer casing 1〇1 and the bottom plate of the inner casing 102 in a stationary state, and rotates the antenna in a rotating operation to be stirred and irradiated to the conditioning chamber in the waveguide 15. Microwave inside. The conditioning using this microwave is referred to as microwave conditioning. The space between the bottom plate of the outer box 101 and the bottom plate of the inner box 102 is as 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 1 8 to the outside of the water supply tank 1 18 , and a pump motor 120 (refer to FIG. ) 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 disposed in a space portion between the left side plate of the outer box 010 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 112 is shown in Fig. 15 and cast into a steam heater 122 corresponding to a heating source inside the thickness of -34 - 201223487, at the lower end of the cooking box 121. The lower cooking heater 123, which is located inside the thickness and corresponds to a heating source, 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 122 is set to 900 W, and the rated output of the lower cooking heater 123 is set to 300 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. In the cooking box 121, as shown in Fig. 15, a plurality of tubes 124 are arranged side by side in the front-rear direction, and the front ends of the plurality of tubes 124 pass through the left side plate of the inner box 102 and protrude into the conditioning chamber 1〇3. 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 is discharged into the conditioning chamber 103 by vapor pressure through the plurality of tubes 124. 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 1 24 are not visually recognized by the user. The water supply tank 1 18, the water supply pump 1 1 9 , the pump motor 1 20, the cooking box 1 2 1 , the upper cooking heater 122 'the lower cooking heater 123 and the plurality of tubes 124 are configured to supply steam into the conditioning chamber 103 The steam supply mechanism refers to the conditioning using steam as cooking conditioning. As shown in FIG. 13 , the door cover 104 is fixed with a horizontally long operation panel -35-201223487 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 decision switch 130 is constituted by a self-recovery type of key switch, and is turned OFF when the dial 1 27 is stopped at the non-operating position, and is turned ON when the dial 127 is slid from the non-operating position to the pressed position. As shown in Fig. 13, the operation panel 126 is provided with a start switch 131 and a cancel switch 132. The start switch 131 is configured to respond to the selection result of the conditioning menu to start heating the conditioner, which is equivalent to the operator. Cancel switch 1 32 is the operator who cancels the selection result of the conditioning menu before the start of heating conditioning and stops the heating conditioning when the heating conditioning starts. The start switch 1 3 1 and the cancel switch 1 3 2 are respectively replied by themselves. The type of button switch is composed. 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 1 33 displays a navigation message useful for notifying the user of the conditioning sequence. The space of the -36-201223487 space between the right side panel of the outer box 1 〇1 and the right side board of the inner box 012 is as shown in Fig. 17. The control circuit 1 3 4 of the main body is configured in a stationary state. . The control circuit 134 has 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 cancellation. Switch 1 32 is connected to 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 11 1 , and the control circuit 134 turns on the motor drive circuit 135 to operate the fan motor 111 at a constant speed in a certain direction, and is turned off based on the motor drive circuit 135. , stop the fan motor 1 1 1 from running. The heater drive circuit 1 3 6 applies the drive power to the external heater. 114, the control circuit 134 controls the amount of heat generated by the external heater 1 14 based on the ON/OFF control heater drive circuit 136. The control circuit 134 is connected to a magnetron drive circuit 137 and a motor drive circuit 138 as shown in FIG. The magnetron drive circuit 137 applies a drive power to the magnetron 1 1 6 , and the control circuit 1 34 controls the output of the magnetron 16 based on the ON/OFF control magnetron drive circuit 137. The motor drive circuit 138 applies a drive power to the antenna motor 117. The control circuit 134 turns on the motor drive circuit 138, causes the antenna motor 1 1 7 to operate at a constant speed in a certain direction, and based on the motor drive circuit 138. Turn OFF and stop the antenna electric -37- 201223487 Machine 1 17. As shown in Fig. 17, a control circuit 134 is connected to a motor drive circuit 139, a heater drive circuit 140, and a motor drive circuit 141. The motor drive circuit 139 applies a drive power to the pump motor 120. The control circuit 134 is turned on based on the motor drive circuit 139, and the pump motor 120 is operated at a constant speed in a certain direction, and is turned off based on the motor drive circuit 139. The pump motor 120 is operated. The heater drive circuit 140 applies a drive power to the upper cooking heater 122, and the control circuit 134 controls the heater drive circuit 140 based on the ON/OFF to control the amount of heat generated by the upper cooking heater 122. The heater drive circuit 141 applies a drive power to the lower cooking heater 123, and the control circuit 134 controls the heater drive circuit 141 based on the ON/OFF control to control the amount of heat generated by the lower cooking heater 123. As shown in Fig. 17, the control circuit 134 is connected to an LCD (liquid crystal display) driving circuit 142 and a buzzer driving circuit 143. The LCD driving circuit 142 applies a driving power source to the display device 132, and the control circuit 134 controls the L C D driving circuit 142 based on the ON / 0 F F to control the display content of the display 133. The buzzer drive circuit 1 43 applies the drive power to the buzzer equivalent to the notifier! 44 people. The buzzer 1 44 is housed in a space between the right side plate of the outer case 10 1 and the right side plate of the inner case 1 〇 2, and the control circuit 1 3 4 is based on the end of the heating conditioning and the heating conditioning, respectively. At the time of interruption, the buzzer drive circuit 143 is driven to output a notification sound from the buzzer 144. The control circuit 1 3 4 is connected to the internal temperature sense-38-201223487 detector 145, the food temperature sensor 146 and the cooking temperature sensor 147 (corresponding to the generating part temperature sensor) as shown in FIG. ). The internal temperature sensor 1 4 5 is composed of a thermistor disposed in the conditioning chamber 103, and the control circuit 134 detects the conditioning chamber 1 based on the internal temperature signal output from the internal temperature sensor 145. The temperature inside the library within 03. The food 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 34 is based on the infrared signal output from the food temperature sensor 1 46. To detect the temperature of the food at 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 34 detects the cooking temperature in the cooking box 121 based on the cooking temperature signal output from the cooking temperature sensor 147. The temperature of the box temperature. The cooking temperature sensor 1 47 is equivalent to a cartridge temperature sensor. In the ROM 151 of the control circuit 134, as shown in Fig. 18 (a), cooking mode data is previously recorded. The conditioning mode data is used to display the display data of the conditioning mode selection screen for selecting the conditioning mode on the display 133. The conditioning mode data is set to "microwave j, "baking", "high temperature cooking" and "low temperature cooking". . In the ROM 151 of the control circuit 134, as shown in Fig. 18 (b), the processing menu data is recorded in advance. The conditioning menu data 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 separately arrange the conditioning menus "milk warming" and "warm wine". Conditioning mode "bake", arrange the conditioning menus "apple pie" and "cake" respectively, in the conditioning mode "high temperature cooking" -39- 201223487, arrange the conditioning menu "barbecue of the cock" And "Hamburger" 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) Set with scallop's dish simmered in Chinese food. The ROM 15 1 of the control circuit 134 is shown in Fig. 19 (b), and the conditioning guide data is recorded in advance. The cooking guide data is used to display the display data of the conditioning method on the display 133, and is set for the conditioning menus "hot sage" and "Chinese style cooking of rapeseed and scallops" for low-temperature cooking. The ROM 1 51 of the control circuit 134 is shown in Fig. 20, and low temperature cooking processing data is recorded in advance. 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 ta 1 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, a known organism produces a peroxide (free radical) having a strong oxygen-40-201223487 (toxicity) by biological activity, especially the elimination of peroxide, and a vitamin C having a strong reducing power. . The dish has been placed in an environment under intense stress (Stress) to counteract environmental stress, which will activate the action of oxygen to produce vitamin C, which is a substance that protects its own nature. The vitamin c increases. Fig. 2 1 shows the experimental results of the application of vitamin increment treatment to the different plants of Artemisia selengensis. In this experiment, the vitamin C of Artemisia selengensis, which was produced before the vitamin incremental treatment, contained 1 〇〇 to determine the vitamin C after stopping the vitamin increment treatment. The conditioning time was set to 1 〇 minutes by the complex conditioning temperature. The vitamin C content was measured using a vitamin C. The vitamin C content of Artemisia selengensis was 43 at the conditioning temperature and 36 at the conditioning temperature. Reduced to less than 100% at 8 degrees. The texture temperatures tal and ta2 are the maximum contents of the vitamin C content of the foodstuff, respectively, and the limit temperatures tb1 and tb2 of Fig. 20 are the boundaries of the content of less than 1 分别, respectively. The limit temperature tbl and the results obtained from the experimental results of the differential processing of the opposite ingredients from the opposite ingredients are set lower than the same food temperature. The water supply times Tal and Ta2 of Fig. 20 are the pump electric operation time, respectively, and are set with respect to the injection amount of the water in the cooking box 112. The cooking conditioning time Tb 1 and Tb2 are the required time for the dimensional treatment, respectively. The dotted line of Fig. 22 experimentally reveals that the vegetable system is, that is, when the vegetable is used, the antioxidant is applied to the antioxidant to adjust the temperature. As the content of the same amount of the device, the measurement becomes the maximum of 20, and the maximum vitamin C tb2 is also divided. When the conditioner 120 is applied with the material, the water supply is increased by iflOOg -41 - 201223487 Artemisia argyi, vitamin application is applied. The correlation between vitamins during volume processing. According to the results of the experiment, Artemisia scoparia became extremely large at "10 points" and was lowered after "10 points". The cooking time Tbl and Tb2 of the cooking time, and the vitamin C content of the experimental result of the vitamin addition treatment became a great time. The time required for the microwave conditioning times Tel and Tc2 of FIG. This warming treatment can be carried out by irradiating the food to which the vitamin is applied as a warm vegetable, and irradiating the microwave with a constant output of 600 W. Figure For the 100 g of Artemisia selengensis, the vitamins were added in sequence. The experimental results showed that the vitamin C content of Artemisia selengensis decreased. The microwave conditioning time Tel and Tc2 are the ROM 151 of the time control circuit 134 which is present in the higher time than the state in which the vitamin C content of the food which is sequentially subjected to the vitamin increment treatment and the warming treatment is compared with the state in which the vitamin C is started. The CPU 150 of the pre-recording circuit 1 3 4 is heated and conditioned by using a control-based fan motor 11 1 , an external heater 1 1 4 , an electric motor 117, a pump motor 120, and an upper cooking and heating unit 123. Put it into the conditioning room below to explain the details of the control program. The CPU 150 of the control circuit 134 is in the step S1 of the grass opening, and the content of the conditioning C of the RAM 152 and the content of the vitamin C at the time of passing through are respectively dependent on the time. It is set as the low-temperature treatment of the raw materials for the processing of the heating process, and the raw materials for the processing of the ingredients and the warming treatment of the heating treatment are carried out, and the results of the experiment are obtained. Before the incremental processing, the control program is recorded, and the control program drives the magnetron 1 1 6 and the antenna heater 1 2 2 to cook and add 1 to 3 of the conditioner. In the word power supply, the mode counter N a is reset to "0" in Fig. 23, and in step S2, the conditioning menu counter Nb of the RAM 152 is reset to "0". 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. When the CPU 150 resets the conditioning menu counter Nb in step S2, the CPU 150 changes to In step S3, the conditioning mode selection screen is displayed according to the conditioning mode data of the ROM 151. 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, the CPU 150 determines the presence or absence of the pulse signal from the encoder 129 in step S4. Here, when it is judged that there is a pulse signal from the encoder 129, the process proceeds to step S5, and the unit 预先 previously recorded in the ROM 151 is added to the conditioning mode counter Na. Then, the process proceeds to step S6, and the characters "microwave", the text "bake", the text "high-temperature cooking", and the text "low-temperature cooking j" are displayed in white color in accordance with the addition result of the conditioning mode counter Na. And the remaining three characters are displayed in black color. That is, in the display state of the conditioning mode selection screen, when the dial 127 is rotated, the text "microwave" ~ text "low temperature cooking", the number is One character of the operation amount of the disk 127 is displayed in white color, and the remaining three 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 (-43-201223487 ON signal) from the decision switch 130 is present. 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 the CPU 15 determines the conditioning mode in step S8, the conditioning menu of the determination result of the conditioning mode is detected from the conditioning menu data of the ROM 1 51 in step S9, and the conditioning menu selection is displayed on the display 133 according to the detection result of the conditioning menu. Picture. The conditioning menu selection screen is a plurality of conditioning menus in which the text is arranged in the upper and lower directions in accordance with the selection result of the conditioning mode, and one of the plurality of conditioning menus is pre-determined in the white color display in step S9, and the remaining color is displayed in black. 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 129 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 ' to add the unit 値 to the conditioning menu counter Nb. Then, the transition to step-44-201223487 step S12' will be displayed in the plural conditioning menu of the display 133, in accordance with the processing result of the adjustment result of the menu counter Nb, displayed in white color, and the remaining text is black. The color display. 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 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 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 S1 4, and the conditioning menu is determined by the conditioning menu for the current measurement result of the conditioning menu counter Nb, and the conditioning menu is determined. That is, in the display state of the conditioning menu selection screen, when the dial 1 27 is operated from the non-operating position to the pressing position, the conditioning menu displayed in white is recorded in the conditioning menu determination area, and the conditioning menu is determined to be displayed in white. When the CPU 150 determines the conditioning menu in step S14, it determines in step S15 whether or not the ON signal from the start switch 131 is present. Here, when it is judged that there is an ON signal from the start switch 131, the process shifts to step S16, and the recording result of the conditioning menu is detected from the conditioning menu determination area of the RAM 152. Then, in step S17, the processing program for detecting the detection result of the selection -45 - 201223487 is detected from the ROM 151, and the processing corresponding to the detection result of the conditioning program is executed in step S18. 1. About the conditioning menu "Milk warming" and "Warm wine" CPU 15 0 performs a common microwave processing when selecting the microwave conditioning menu "Milk warming" and "Warm wine". The microwave processing sets the output of the magnetron Π6 and the completion temperature of the conditioning object according to the selection result of the conditioning menu, and operates the magnetron 1 1 6 based on the output corresponding to the setting result, and passes through the magnetron 1 16 When the waveguide 1 115 is irradiated with microwaves into the conditioning chamber 103, the antenna motor 117 is continuously rotated at a constant speed in a certain direction during the operation of the magnetron 116. The CPU 150 compares the setting results of the food temperature signal and the completion temperature outputted from the food temperature sensor 146 when the magnetron 1 16 is in operation, and determines that the detection result of the food temperature signal reaches the setting result of the completion temperature. Then, based on stopping the operation of the magnetron 1 1 6 and the antenna motor 1 1 7 respectively, the heating conditioning is terminated. About the conditioning menus "Apple Pie" and "Cake" The CPU 150 performs a common baking process when selecting the baking menu r 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 configured by the ΟΝ/OFF controller in the manner that the internal temperature signal output from the internal temperature sensor 145 converges to the conditioning temperature, at -46 - 201223487 During the operation, the fan motor 111 is continuously operated at a constant speed in a certain direction. The CPU 1 50 compares the setting results of the food temperature signal and the completion temperature outputted from the food temperature sensor 146 during the operation of the external heater 114, and determines the setting result of the food temperature signal to the completion temperature when based on the setting result of the food temperature signal. The fan motor 111 and the external heater 1 1 4 are stopped, respectively, and the heating conditioning is terminated. 3. About the conditioning menus "Roasted Whole Chicken" and "Hamburger" CPU 1 5 0 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 1 〇 5 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 263 and the flag F2 of the RAM 152 are respectively reset to the 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. The water supply time to the completion temperature are selected from the plurality of selection items previously recorded in the ROM 1 51, and the selection result is selected according to the selection result of the conditioning menu. When the CPU 150 sets the completion temperature in step S25, the CPU 150 shifts to step S26. . When the CPU 150 shifts to step S26, the fan motor 111 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 be operated in advance in the operation pattern -47 - 201223487 of the ROM 151. This operation type is applied to the external heater 114 without feedback control, and the inside of the conditioning chamber 103 is heated by hot air based on the operation of the fan motor heaters 114. The CPU 150 starts the operation of the library in step S27. In step S28, the transmission signal from the internal temperature sensor 145 and the preheating temperature previously recorded in the ROM 151 are compared. This is set to be lower than any of the conditioning temperatures for high-temperature cooking, such as 100 degrees. The CPU 150, in step S28, determines that the detection result reaches the preheating temperature, and in step S29, the operating mode of the ROM 1 51 starts to operate and cook. The step S 3 0 is heated to the cooking heater 123 of the operation type previously recorded in the ROM 1 51. If the operation type is not to apply the driving power, the cooking box 1 2 1 is operated in accordance with the operation type of the upper cooking and cooking heater 123, and the CPU 150 is in the step S30 to start the operation and steaming, and the flag is detected in the step S31. The setting status of the standard F1. When the flag F7 is reset to the OFF state, it shifts to the evaporation temperature of the cartridge temperature signal | ROM1 5 1 outputted by the cooking temperature sensor 147. The evaporation temperature is set to 1 2 1 of water, and a certain amount of instantaneous evaporation (for example, i 2 〇 ! is determined by the temperature of the detection of the temperature signal of the cartridge to reach the evaporation temperature S 3 3 to start the temperature control of the cooking box 1 2 1 . The detection result of the temperature control signal converges to the evaporation temperature, and when the feedback control plus the driving power source 1 1 1 and the external heater 1 14 are performed, the temperature preheating temperature in the library is set to be constant (example) The temperature signal in the library is pre-recorded in the device 122, and the feedback control is started in the step and the heater 122 is heated up. The cooking heater 1 2 3 Here, the flag S32 is judged, and the comparison is recorded in advance. The cooking box 変), when the CPU is 150 degrees, when the temperature of the box is set to the temperature of the box, the upper cooking plus -48-201223487 heater 122 and the lower cooking heater 123 are turned on/off, and the CPU 150 starts the cooking box 121 in step S33. 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 100 degrees of the boiling point of the water, and the CPU 1 50 determines that the detection result of the temperature signal in the library reaches the setting result of the conditioning temperature, the process proceeds to step S37 to start the library. Feedback control of the external heater 1 14 . The feedback control system causes the external heater 1 1 4 to be ON/OFF by the detection result of the temperature signal in the library converges to the setting result of the conditioning temperature, and the CPU 1 50 starts the external heater 114 in step S37. At the time of feedback control, the flag F1 is set to the ON state in step S38. When the CPU 1 50 starts the feedback control of the external heater 114, the feedback control of the upper cooking heater 122, and the feedback control of the lower cooking heater 123, respectively, it is determined in step S39 that the flag F1 and the flag F2 are set. It is in 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 the pump motor 120 after the setting of the water supply time only, and the operation is repeated until the predetermined stop time of the ROM 1 51 is recorded in advance. 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 in the period of -49-201223487, a certain amount of water is continuously injected into the cooking box 121 from the water supply pump 1 19 at regular intervals, and is instantaneously contacted by the inner surface of the cooking box 121. evaporation. 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 the air flow generated by the circulation fan 110 is circulated in the conditioning chamber 103. The vapor is heated by the external heater 114 to become a superheated vapor of more than 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, the upper cooking heater 122, and the lower portion are respectively stopped based on the operation. The heater 123 is cooked to end the heating conditioning. 4. About the conditioning menu "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops" CPU 150 series performs common low-temperature cooking when selecting the conditioning menu "hot sage" and "Chinese cuisine of rapeseed and scallops" for low-temperature cooking. deal with. 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 the cooking conditioning in the conditioning chamber 103 at a temperature of 40 degrees including the vapor and the microwave conditioning in which the microwave is irradiated into the conditioning chamber 103. The cooking conditioning system is equivalent to the first conditioning. The stroke, microwave conditioning system is equivalent to the -50-201223487 2 conditioning stroke. Further, the cooking conditioning system preferably makes the environment in the conditioning chamber a saturated vapor state. The CPU 150 determines the presence or absence of the ON signal from the door cover switch 105 in step S51 of Fig. 25 . Here, when it is judged that there is an output ON signal from the door cover switch 1〇5, the flow shifts to step S52' to reset the flag F0 of the RAM 1 52 to the ON state. When the CPU F resets the flag F0 in step S52, the water supply time Ta is set in step S53, and the cooking conditioning time Tb' is set in step S54. The microwave conditioning time Tc is set in step S55. Next, the conditioning temperature ta is set in step S56, and the limiting 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 15 1 , and when the CPU 150 sets the limit temperature tb in step S57, the CPU 150 shifts to step S 5 . 8. 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. The CPU 150 starts the operation of the lower cooking heater 123 in step S59 -51 - 201223487, and compares the cartridge temperature signal and the evaporation temperature (for example, 1 20 degrees) output from the cooking temperature sensor 147 in step S60. Here, when it is judged that the detection result of the cartridge temperature signal reaches the evaporating temperature, the process shifts to step S6 1, and the cooking heater 1 2 3 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 controls the upper cooking heater 122 by ON/OFF in the manner that the detection result of the cartridge temperature signal converges to the evaporation temperature, and the cooking heater 121 and the lower cooking heater are used until the evaporation box 121 reaches the evaporation temperature. 1 23 is heated by both sides, and after the evaporation temperature is reached, 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. The operation of the pump motor 120 is performed by the pump motor 120 after the setting of the water supply time Ta by the pump motor 120, and the intermittent operation is repeated for a certain stop time recorded in the ROM 151 in advance. 'From the water supply pump 119 to the retort 1 1 1 , a certain amount of water is instantaneously evaporated by intermittent injection at regular intervals, and the vapor is ejected from the retort 121 by vapor pressure to the conditioning chamber 1 〇 3 Inside. When the CPUI 50 starts to operate the pump motor 120 in step S63, the CPU motor 50 starts operating the fan motor 111' at a constant speed in a predetermined direction in step S64', and starts the operation of the external heater 114 in step S65. The out-of-stock heater 1 14 is operated by an operation type previously recorded in the ROM 1 51, and the external heater 1 14 is supplied with a drive power without feedback control. In the respective operating states of the fan motor 1 1 1 and the external heater 1 14 , the air in the conditioning chamber 103 is heated by the air in the -52 - 201223487, and the temperature is raised. The CPU 150 starts the operation of the external library in step S65, and compares the setting results of the signal from the internal temperature sensor 145 and the conditioning temperature ta. Here, the detection result of the number reaches the setting of the conditioning temperature ta, step S67, and the processing is performed based on the shutdown of the external heater 114. The operation of the external heater 114 is continued to be injected into the conditioning air flow between the operating states of the motor 11 and circulated in the conditioning chamber 103. The CPU 150 stops the operation of the library in step S67. In step S68, the timer is reset to 1 S 69 to compare the measurement 计时器 of the timer T with the cooking conditioning result. The timer system CPU 150 uses the timer insertion processing that is periodically started in advance to initialize the temperature in the conditioning chamber 103 to the conditioning temperature ta. The CPU 150 determines the timer T cooking conditioning time in step S69. When the result of Tb is set, the temperature sensor and the setting result output by the temperature sensor 145 are outputted in the step. When the "in-compartment temperature signal 2 positive temperature Δt (for example, 2 degrees)" is judged, the shift to the stop pump motor 120 is stopped, and the water supply operation is interrupted. When the correction temperature Δt is previously recorded in the heater 1 1 4 in the conditioning chamber 103, when the temperature in the library is judged to be the temperature in the library, the temperature is changed to the cooking state, and the steam is in the fan chamber 103. When the heater is 1 1 4, "0", and the unit is calculated at a certain time interval between the steps of Tb setting, the measurement of the elapsed time of the table reference 値 does not reach S70, and the temperature from the library is adjusted. The conditioning temperature ta of the ta + the filling step S71, based on the number of the ROM1 5 1 of the cooking box 121 -53 - 201223487 'in the state in which the continuous operation of the pump motor 1 2 0 has been stopped, based on the conditioning from the cooking box 121 to the conditioning The injection of steam into the chamber 103 is interrupted, and the temperature in the conditioning chamber 103 is lowered. When the CPU 150 determines in step S70 that it is not "in-chamber temperature signal & conditioning temperature ta + correction temperature At", in step S72, the CPU 150 compares the detection result of the internal temperature signal with the setting result of the conditioning temperature t a and the limit temperature t b . Here, 'determination of the limit temperature tb S internal temperature signal ^ conditioning temperature ta - correction temperature Δ (", then the process goes to step S73, and the setting state of the flag F0 is judged. It is judged that the flag F0 is reset to OFF. In the state, the process proceeds to step S74, and the operation of the pump motor 120 is resumed. The operation of the pump motor 120 is re-opened and the pump motor 12 is turned on to set the water supply time Ta. Only the stop operation is recorded in advance in the ROM 151. In the same condition as in step S63 of the constant stop time, in the conditioning chamber 103, the steam is circulated in the conditioning chamber 103 based on the operation of the external heater 114, and the temperature band including the setting result of the conditioning temperature ta is maintained. The conditioning temperature ta_correction temperature At to the conditioning temperature ta+correction temperature Δt". When the detection result of the temperature signal in the library drops to the under-limit temperature tb, the CPU 1 50 determines in step S72 that it is not the limit temperature tb $ The internal temperature signal θ - the correction temperature Δ t ” is changed to step S80, and the external heater 114 is started to operate in the operation mode previously recorded in the ROM 151. When the operation of the heater 114 is not performed, if the drive power is applied, the CPU 150 starts the operation of the external heater 114 in step S80, and then shifts to step S8, and stops the operation of the rated -54 - 201223487. The cooking heater 122 is topped up. Then, the process proceeds to step S82, and the operation of the lower cooking heater 123»the lower cooking heater 123 is started to output the temperature signal from the cooking temperature sensor 1 47. In the manner of convergence to the evaporating temperature, the CPU 150 changes to step S83 when the feedback control of the cooking heater 123 is started in step S82. The CPU 150 is based on the reading from the water supply time Ta when the transition to step S83 is made. The setting result is subtracted from the correction time 预先 previously recorded in the ROM 1 51 to correct the water supply time Ta. Then, the process proceeds to step S84, and the flag F0 is set to the ON state. That is, the temperature inside the conditioning chamber 103 is lowered to When the limit temperature tb of the vitamin C cannot be increased, the cooking heater 122 having a larger rated output is stopped, and the cooking heater 123 having a smaller rated output is operated separately, compared to the internal temperature of the library. The degree is not lowered to the normal state of the underfill temperature tb, and a small amount of steam is injected from the retort 121 into the conditioning chamber 103 based on the injection of a small amount of water from the water supply pump 11 into the retort 121. In this state, based on The external heater 114 is operated, and the steam injected into the conditioning chamber 103 from the cooking chamber 121 is heated by the external heater 114, and the temperature in the conditioning chamber 103 rises from now on. The temperature of the CPU 150 in the conditioning chamber 103 When the setting result of the limit temperature tb is exceeded, it is determined in step S72 that "the limit temperature tbS internal temperature signal S conditioning temperature ta - correction temperature Δ (". 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 -55 - 201223487 external heater 114 is stopped, and in step S77, the cooking heater 123 is stopped at the lower rated output, and the cooking heater 122 is started to operate at a higher rated output in step S78. The upper cooking heater 122 circulates to the controller in such a manner that the cartridge temperature signal output from the cooking temperature sensor 147 converges to the evaporation temperature, and the CPU 150 changes when the feedback control of the cooking heater 122 is started in step S78. Go to step S79 to reset the flag F0 to the OFF state. In other words, when the temperature in the chamber of the conditioning chamber 103 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 114, and the "conditioning temperature ta - the correction temperature At" is maintained. ~ Conditioning temperature ta + correction temperature △ t". When the CPU 150 determines in step S69 that the measurement 値 of the timer T has reached the setting result of the cooking conditioning time Tb, the CPU 150 stops operating the fan motor 111, the external heater 114, the pump motor 120, and the upper cooking heating in step S85 of Fig. 26 . The appliance 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 144 is only pre-recorded at RO Μ 1 51, the user is notified that the cooking conditioning process has ended, and the process proceeds to step S87. When the CPU 1 50 transitions to step S87, the conditioning guidance data from the ROM 1 5 1 is detected, and the conditioning guidance corresponding to the setting result of the conditioning menu is detected. Then, the process proceeds to step S8, and the detection result of the conditioning guide is displayed on the display 133. As shown in Fig. 19, the conditioning guide system informs the user of the processing method of the conditioning material after the completion of the cooking conditioning process, and when the CPU 150 displays the conditioning guidance in step S88 of Fig. 26, the process proceeds to step S89. When the CPU 150 shifts to step S89, it waits for the door cover switch 1〇5 to be OFF-56-201223487. When it is judged that the door cover switch 105 is 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 103, applies a treatment according to the conditioning guide to the conditioning material, and returns the conditioning material to the conditioning chamber 103. 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 goes 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 "0". Then, the process proceeds to step S93, and based on the start of operation of the magnetron 116, the warming conditioning process is started. The operation of the magnetron 116 is performed by a predetermined output of 600 W recorded in the ROM 151. When the CPU 150 starts to operate the magnetron 116 in step S93, the CPU 150 shifts to step S94 to compare the measurement 値 and the microwave conditioning time of the timer T. Tc setting result. 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 warming conditioning process is terminated based on the stop operation of the magnetron 16. Further, steps S6 8 to S85 correspond to the first conditioning stroke, and steps S92 to S95 correspond to the second conditioning stroke. 5. The cancel processing CPU 150 activates the cancel processing when the cancel switch 132 is operated. The cancel processing is compared with the main processing, the microwave processing, the baking processing, the high temperature -57-201223487 cooking processing, the low-temperature cooking processing, and the timer insertion processing, and is set to a higher priority position, and the operation cancel switch 1 3 At 2 o'clock, even if the main processing to the timer insertion processing is executed, the processing currently being executed must be stopped in the middle to start the cancel processing. 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 warming conditioning process of the drive magnetron 116 is not performed, and the low temperature cooking process is stopped midway. According to the foregoing embodiment 2, the following effects can be exhibited. 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, and the microwave is prevented from leaking from the inside of the conditioning chamber 103 to the outside when heated and adjusted. After that. 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 Δ t ~ conditioning temperature ta + correction temperature Δ t", and the output signal from the internal temperature sensor 145 converges to "conditioning temperature ta - correction temperature At ~ conditioning temperature ta + correction By controlling the operating state of the pump motor 120, the cooking temperature can be used to greatly increase the vitamin C content of the vegetables. When selecting the specific conditioning menus "Sweet Artemisia" and "Chinese cuisine of rapeseed and scallops" respectively. As a conditioning condition for cooking and conditioning, the vitamin C increasing rate of the conditioning material is greatly increased, and the pre-defined 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, so the viewpoint is also The cooking conditioning treatment can 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 mode, the predetermined microwave conditioning time Tc′ is set to perform the warming conditioning 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 sounded 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 chamber 1〇3, and pre-prepare the conditioning material, thereby preventing the conditioning material from being steamed. In the state of conditioning, it is not placed warmed. After the cooking conditioning is stopped, the operation start switch 131 is started, and the temperature adjustment is started. Therefore, the user can take out the conditioning material from the adjustment chamber 103, and pre-prepare the conditioning material at his own pace, and then start heating at his own pace. Conditioning. From the specific conditioning menus "Artemisia scoparia" and "Chinese flavor cooking of rapeseed and scallops", the operator who responds to the operation of the number 127 is selected, and the guidance guide for the selection result of the adjustment selection is displayed on the display 133, so no special investigation is required. Read the instructions and other written adjustments to the conditioning menu "Sweet Artemisia" and "Chinese style cooking of rapeseed and scallops". In the foregoing embodiment 2, when the control circuit 134 CPU 150 detects the signal from the door cover switch 105 ON in step S90 of FIG. 26, it does not wait for the ON signal from the start switch 13 1 , and the step S 9 2 resets the timer. When it is set to "〇", the structure of the warming process is started in step s 9.3. (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 of FIG. 26 and performs the low-temperature cooking process, the CPU 150 determines in the step S69 of the figure that the measurement 値 of the timer T reaches the setting result of the cooking conditioning time. , shifting to step S85 of Fig. 27, stopping the cooking and adjusting the adjustment (after the cooking is performed, the processing is performed in the 25 Tb -60 - 201223487. Then, the buzzer 144 is turned on in step s86). In step S92, the timer T is reset, and the magnetron 116 is started to operate in step S93. The following effects can be exerted according to the above-described embodiment 3'. When the cooking conditioning is stopped, the heating conditioning is started without heating conditioning. Heating conditioning can change to warming conditioning in the condition that the vitamin C content of the conditioning material increases. And 'the steam injected into the conditioning chamber 103 stays in the conditioning chamber 1〇3 during the cooking conditioning' Start heating conditioning, so it can be warmed based on the conditioning material 'preventing drying ° in the previous example 3 'based on the execution of cooking conditioning' start operation of the magnetron 1 1 6, start heating In the foregoing embodiment 3, the magnetron 1 1 6 is started to be operated while the cooking conditioning is stopped, and the heating conditioning treatment may be started. (Example 4) In the left side plate and the inner box 102 The rear plate of the tank 102 is formed as shown in Fig. 28, and forms a vapor discharge port 151 composed of a plurality of through holes. The two vapor discharge ports 151 are respectively opened in a different part from the inside of the fan casing 109. One of the winds discharged from the exhaust port 113 of the tank 102 into the conditioning chamber 103 is discharged from the two vapor discharge ports 151 through the space between the inner box 102 and the outer box 1 〇1, and is discharged to the outer box 10 Fig. 29 is a diagram showing that the CPU 150 of the control circuit 134 switches to the low temperature cooking process of Fig. 26 to execute the low temperature cooking process, and the CPU 150 determines the start switch 丨3 in step S9 1 [when it becomes on, the process shifts to step S. 9 6, resetting the timer T to "0". Then, in step S97, the fan motor 111 is started to run at a constant speed in -61 - 201223487, and in step S98, the measurement 値 of the timer T is compared with the pre-recording. Exhaust time at ROΜ 1 5 1 (example) 30 seconds) During the operation of the fan motor 111, the circulation fan 110 rotates in the closed state of the door cover 1〇4. Therefore, when steam remains in the conditioning chamber 103, the vapor is discharged from the two vapor discharge ports 151. The exhaust fan 110, the fan motor 111, and the two steam discharge ports 151 constitute an exhaust device, and the fan motor ill corresponds to a drive source of the exhaust device. The CPU 150 determines the timing in step S98. When the measurement 値 of the device has reached the exhaust time, the fan motor 1 I 1 is stopped based on the stop operation in step S9 9 to end the steam discharge process. Then, in step S9 2, the timer Τ is reset to "〇", and in step S93, the magnetron 1 16 is started to be outputted at 600 W, and after the measurement 値 of the timer 値 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 1 3 1 in step S96. The timer T is reset to "0", and the configuration of the operation of the fan-62-201223487 motor 111 is started in step S97. In the fourth embodiment, the operation time of the fan motor 111 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 material 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 conditioning is set in the range of the conditioning temperature "37 degrees to 47 degrees". The temperature tal is controlled by the output signal from the internal temperature sensor 145 converges to the "conditioning temperature ta - correction temperature At ~ conditioning temperature ta + correction temperature At" in the condition of selecting the conditioning menu "sweet sage". The operating state of the motor 12 。. In the state of the structure, the vitamin C of the vegetable is increased based on the cooking of the vegetables, and the temperature is heated based on the warming and conditioning of the vegetables, so that it is not necessary to re-enter the conditioning conditions, so that the vitamin C increment is close to the state of birth. The vegetables are heated to a state of being eaten as warm vegetables. In the above-mentioned Examples 2 to 4, when the cooking conditioning is stopped, the message "The cooking conditioning has stopped" or the like may be displayed on the display 133 before the warming 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 27 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 internal temperature signal output from the internal temperature sensor 145 is converged to the conditioning temperature ta. The manner of setting the result 'controls the rotational speed of the pump motor 120. That is, it is also possible to use the structure in which the pump motor 1 0 0 is continuously operated in the cooking conditioning treatment. In the above-mentioned respective embodiments 2 to 4, 'the specific conditioning menus "Sweet Artemisia" and "Chinese style of rapeseed and scallops" are respectively selected. In the case of "cooking", the internal temperature signal output from the internal temperature sensor 145 is converged to the setting result of the conditioning temperature ta. The ON/OFF control external heater 丨14 can also be used in the foregoing embodiments 2 In the case of ～4, the steam supply mechanism and the cooking box may be configured in one piece. In each of the above-described Embodiments 2 to 4, the vapor supply mechanism is a structure that can supply steam into the conditioning chamber 103, and the tube 124 is not required, and -64-201223487, for example, can also be generated from the equivalent steam. The cooking box of the ministry directly supplies 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] A longitudinal front view of a microwave oven. [Fig. 4] A transverse plan view of a 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.
〔圖11〕揭示各溫度之調理物（蘿蔔）的維他命C -65- 201223487 增加率之資料。 〔圖12〕操作部的詳細圖。 〔圖1 3〕揭示本發明之實施例2的圖（以門蓋的封 閉狀態來揭示加熱調理器之外觀的圖）。 〔圖1 4〕以門蓋的開放狀態來揭示加熱調理器之外 觀的圖。 〔圖15〕以門蓋的去除狀態來揭示加熱調理器之內 部構造的圖。 〔圖16〕揭示加熱調理器之內部構造的剖面圖。 〔圖17〕揭示電性構造的區塊圖。 〔圖1 8〕揭示記錄於控制電路之控制資料的圖。 〔圖1 9〕揭示記錄於控制電路之控制資料的圖。 〔圖20〕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2 5〕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1 4的相當圖。 〔圖29〕圖26的相當圖。 -66- 201223487 【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 5a :左側壁 5 b :右側壁 5 c :後壁 5.d :前面開口部 6 :門蓋 7 :把手部 8 :操作面板 8 a :維他命C增加鍵 9 :操作部 10 :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 -67- 201223487 1 7 :驅動裝置 18 :導波管 1 9 :溫度感測器 3 0 :段部 3 0a :上段部 3 0b :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 44 :蒸氣用加熱器 4 7 :供水口 48 :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 :供水泵 60 :熱風循環機構 61 :熱風風扇 6 2 :熱風加熱器 -68 201223487 63 :第1熱風加熱器 64 :第2熱風加熱器 65 :殼體 66 :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 8 1 :電源 第2〜4實施例： 1 〇 3 :調理室 104 :門蓋 111: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 34 :控制電路（包含調理選單選擇手段、調理控制 -69- 201223487 手段、記錄手段） 144 :蜂鳴器（通知器） 1 4 5 :庫內溫度感測器[Fig. 11] A data showing the increase rate of vitamin C-65-201223487 of the conditioner (radish) at each temperature. [Fig. 12] A detailed view of the operation unit. Fig. 13 is a view showing a second embodiment of the present invention (a view showing the appearance of the heating conditioner in a closed state of the door cover). [Fig. 14] The figure showing the appearance of the heating conditioner is revealed by the open state of the door cover. Fig. 15 is a view showing the inner structure of the heating conditioner in a state in which the door cover is removed. Fig. 16 is a cross-sectional view showing the internal structure of the heating conditioner. Fig. 17 is a block diagram showing an electrical structure. [Fig. 18] A diagram showing control data recorded in the control circuit. [Fig. 19] discloses a diagram of control data recorded in the control circuit. Fig. 20 is a diagram showing 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] 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. -66- 201223487 [Explanation of main component symbols] First embodiment: 1: Main body 2: Outer box 3: Foot 4: Inner box 5: Heating chamber 5a: Left side wall 5 b: Right side wall 5 c: Rear wall 5. d : front opening portion 6 : door cover 7 : handle portion 8 : operation panel 8 a : vitamin C increasing key 9 : operating portion 10 : display portion 1 1 : door cover blocking switch 1 2 : right gap space 1 3 : left side gap Space 1 4 : lower clearance space 15 : machine room 1 6 : magnetron -67 - 201223487 1 7 : drive unit 18 : waveguide 1 9 : temperature sensor 3 0 : section 3 0a : upper section 3 0b: lower section 3 1 : square disc 3 1 a : upper section square disc 3 1 b : lower section square disc 40 : steam generating device 41 : steam generating container 41 a : steam generating chamber 44 : steam heater 4 7 : water supply port 48 : Thermistor 49 : Steam outlet 52 : Cover 53 : Steam port 5 4 : Water tank 55 : Pipe 5 6 : Water supply pump 60 : Hot air circulation mechanism 61 : Hot air fan 6 2 : Hot air heater - 68 201223487 63 : 1 hot air heater 64: second hot air heater 65: housing 66: fan motor 6 7 : suction port 68: air outlet 70: discharge opening portion 7 1 : steam exhaust mechanism 72: exhaust Adjustment gate 80: Control device 8〇a: Memory 8 1 : Power supply 2 to 4 Embodiments: 1 〇 3: Conditioning chamber 104: Door cover 111: Fan motor (drive source) 1 1 4 : External heater ( Heater) 1 1 6 : Magnetron 121'·cooking box (vapor generation unit) 122 : Upper cooking heater (heating source) 127 : Dial (operator) 1 3 1 : Start switch (operator) 1 3 3 : Display 1 34 : Control circuit (including conditioning menu selection means, conditioning control -69 - 201223487 means, recording means) 144 : buzzer (notifier) 1 4 5 : internal temperature sensor
1 47 :蒸煮溫度感測器（產生部溫度感測器） 150 ： CPU 15 1： ROM 152 ： RAM -70-1 47 : Cooking temperature sensor (generation temperature sensor) 150 : CPU 15 1: ROM 152 : RAM -70-