TWI382827B - Heating the conditioner - Google Patents

Description

Heating conditioner

The present invention relates to a heating conditioner having a vapor supply means and a conditioning method for increasing vitamin C (Vitamin-C).

Research has been conducted to improve the nutritional value of ingredients.

For example, as a method of increasing the vitamin C of potato, it is proposed to store the potato in a storage tank whose average temperature can be rapidly cooled to a range of 7 degrees to minus 1 degree, and the content of ascorbic acid is exceeded. For example, Japanese Laid-Open Patent Publication No. 2001-275606 (Patent Document 1) discloses a method of increasing the amount of the vitamin C in the range of 15 days to 35 days.

Further, in the conventional heating conditioner, there is proposed a conditioner which supplies the vapor into the heating chamber without damaging the nutrient content of the conditioning material, for example, Japanese Patent Laid-Open Publication No. 2006-38315 (Patent Literature) 2).

However, in the method of increasing the vitamin C in Patent Document 1 and Patent Document 2, it is necessary to cool the conditioner to a high-volume storage in which the average temperature rapidly becomes in the range of 7 degrees to minus 1 degree.

In addition, there is a problem that it takes a very long storage period of 15 days to 35 days until the desired increase in vitamin C is achieved.

Further, when the steam-conditioned vegetable having a temperature lower than the boiling point is used as the warm vegetable, there is a case where the user operates the operator and re-inputs the conditioning condition, which is troublesome in operation.

The present invention has been made to solve the aforementioned problems, and an object of the invention is to provide a conditioning method and a heating conditioner which are easy to increase vitamin C.

In order to achieve the above object, an object of the present invention is to provide a heating conditioner comprising: a heating chamber for containing a conditioning material, and a vapor supply means for supplying steam to the heating chamber, and controlling means for controlling the The steam supply means; the control means is capable of controlling the steam supply means such that a part of the conditioner is maintained at a predetermined temperature band of 100 degrees or less of the vitamin C increase of the conditioner.

Further, an object of the present invention is to provide a conditioning method for increasing the vitamin C of a conditioning material, which is characterized in that a heating chamber for accommodating a conditioning material and a conditioner for supplying a vapor to the vapor supply means of the heating chamber are provided by The conditioning agent is placed in a vapor environment of a predetermined temperature zone below 100 degrees for a given period of time to increase the vitamin C of the conditioning material.

Further, an object of the present invention is to provide a heating conditioner which can be heated by inputting a conditioning condition without re-operation of an operator when a vegetable having a temperature adjusted to a temperature lower than the boiling point is used as a warm vegetable.

In accordance with an embodiment of the present invention, the conditioning material is placed in a vapor environment of a predetermined temperature zone below 100 degrees, under which the conditioning stress is imparted, thereby increasing the vitamin C of the conditioning material.

Moreover, according to another embodiment of the present invention, the steam is supplied into the heating chamber, and a vapor environment of a predetermined temperature band of 100 degrees or less is made in the heating chamber, and the conditioner pressure is applied in the environment, thereby increasing the vitamin of the conditioning material. C.

Further, when steam-conditioned vegetables having a temperature lower than the boiling point are used as warm vegetables, heating can be performed without re-entering the conditioning conditions.

Hereinafter, embodiments of the present invention will be described using the drawings.

(Example 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.

An 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 a heating chamber 5. Further, the front opening portion 5d of the heating chamber 5 has a rectangular shape that covers 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 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 10 is for displaying a selected conditioning method, a conditioning temperature, and the like.

Further, the door cover 6 is provided with a door-lock switch 11 (refer to FIG. 6) that locks the door cover 6, and the door cover lock switch 11 has a heating chamber 5 therein. At the time of high temperature, the door cover 6 cannot be opened, and the lock mechanism of the door cover 6 is locked.

Then, as shown in FIGS. 4 and 5, a space is provided between the outer box 2 and the inner box 4, and a right space 12 is provided on the right side of the inner box 4, and a left space 13 is provided on the left side. The lower side space 14 is provided in the lower part.

Further, as shown in FIG. 5, a machine room 15 is formed behind the heating chamber 5, and a magnetron 16 and a driving device 17 for the magnetron 16 are provided in the lower portion of the machine room 15.

The magnetron 16 is a microwave, and the generated microwave is supplied from the opening (not shown) to the waveguide 18 which is provided in the lower space 14 and extends in the center of the lower surface of the heating chamber 5. Inside 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 projection portion 30 is formed on both side walls, an upper portion 30a is formed above, and a lower portion 30b is formed below.

Further, 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 to the sliding portion 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. 2 and 3, 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.

The vapor generation containers 41 are formed, for example, by die-casting metal, for example, by die-casting aluminum.

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 terminals of the two steam heaters 44 are protruded from the vapor generation container 41, and electrically connected to the power source 81 (refer to FIG. 6).

Further, a water supply port is formed on the left side of the container body 42, and a pipe 55 is attached thereto.

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 generation container 41, three cylindrical vapor outlets 49 are arranged 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 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 capable of accommodating about 400 ml of water, and is configured to be detachable from the outer casing 2. The water storage tank 54 attached to the outer casing 2 is connected to the water supply port 47 of the steam generation container 41 via the pipe 55. The feed water pump 56 is connected to the middle of the tube 55, and when the water supply pump 56 is driven, the water in the storage tank 54 is supplied into the steam generation chamber 41a.

The steam generation container 40, the water storage tank 54, the pipe 55, the water supply pump 56, and the like constitute the steam 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, 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 the casing 65, and a fan motor 66 is attached to the machine room 15 on the rear side of the casing 65. The rotation shaft of the fan motor 66 is inserted into the casing 65, and the center boss of the hot air fan 61 is attached thereto, and the hot air fan 61 is rotationally driven.

Then, the hot air heater 62 is configured by two sheath heaters and is disposed to surround the peripheral portion of the hot air fan 61.

The hot air heater 62 composed of the two heaters is composed of a first hot air heater 63 and a second hot air heater 64 having different rated outputs, and the first hot air heater 63 and the second hot air heater 64 are provided. The power source 81 is independently connected, the first hot air heater 63 is configured to have a rated output of 1300 W, and the second hot air heater 64 is configured to have a rated output of 1000 W.

With respect to these, as shown in FIG. 2, in the rear wall 5c of the heating chamber 5, at a position corresponding to the central portion of the hot air fan 61, the suction port 67 for circulating air is formed by a plurality of small holes, and The position of the outside of the outer peripheral portion of the hot air fan 61 also forms a blow-out port 68 for circulating air by a plurality of small holes.

Further, the air outlet 68 is formed in a ring shape in accordance with the hot air heater 62.

In addition, the upper side square disk 31a and the lower side square disk 31b are arranged so as to block the suction port 67 from the upper and lower sides so as to block the suction port 67 and the air outlet 68 of the circulating air.

Further, as shown in FIG. 4, a discharge opening 70 is provided in the right side wall 5b in the heating chamber 5, and a vapor exhaust mechanism 71 is provided outside the right side wall 5b.

In the normal state, the exhaust ventilator 71 closes the discharge opening 70 by the plucking force of a spring (not shown), and the damper is rotated by the exhaust damper 72. The motor (damper drive motor) 78 is driven to rotate.

Next, the electrical connection of the microwave oven will be described.

Figure 6 is a block diagram showing a schematic electrical connection of a microwave oven.

The control unit 80 included in the microwave oven is connected to the operation unit 9 of the operation panel 8, the temperature sensor 19 for detecting the temperature in the heating chamber 5, and the thermistor 48 for detecting the temperature in the vapor generation container 41 and the supply. Power to the power supply 81 of the microwave oven.

In the operation unit 9, a signal for setting a conditioning method or the like is input to the control device, and the temperature sensor 19 and the thermistor 48 respectively input temperature detection signals.

Then, the control unit 80 is connected to the display unit 10 of the operation panel 8 and the drive unit 17 of the magnetron 16, and the steam heater 44 and the water supply pump 56 of the steam generator 40 are connected.

Further, the fan motor 66 connected to the hot air circulation mechanism 60 and the first hot air heater 63 and the second hot air heater 64 as the hot air heater 62 are connected. Further, a door closing switch 11 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 to store a list of control methods of the heating means in advance, and the directories are hierarchically stored and stored in the first hierarchical system as a directory item. The memory includes "microwave", "oven", "steam", "low-temperature steam" and "your-choice temperature" by setting these items. Select pre-programmed heating means for conditioning. For example, when "microwave" in the conditioning method item is selected, a "microwave cooking menu" for conditioning food by a magnetron is selected. In the case of "baking", the hot air generated by the hot air circulation mechanism is used to heat the room food "oven cooking menu", and in the "cooking" condition, the steam is selected. A "cooking conditioning menu" for conditioning foods by high-temperature steam from a device. In the case of the "low-temperature cooking", the steam is supplied from the steam generating device, and the heating chamber is heated to 100 degrees or less to heat the food. Furthermore, when "custom temperature" is selected, the state in which the conditioning temperature can be set is obtained.

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 an interval of 1 degree.

In addition, the other areas of the first level also have a menu of foods as a list of conditioning methods. Among them, under the "low temperature cooking", there is a menu of "vitamin C increase" in the layer.

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 described. Further, the weight of the conditioner is stored in the lower layer, and the conditioning method according to the weight is memorized.

Next, the action of the microwave oven of the above configuration will be described.

First, the door cover 6 is opened, and the conditioning material (not shown) is accommodated in the heating chamber 5. The user determines the conditioning method and heating conditions 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 is operated to instruct the start of heating, the control device 80 drives the magnetron 16 in accordance with a preset control program according to the set conditioning method and heating conditions. The steam generating device 40 and the hot air circulation mechanism 60 perform heating conditioning.

Here, first, the operation when the steam is supplied to the heating chamber 5 while setting the conditioning menu for heating conditioning (hereinafter referred to as "cooking conditioning menu") will be described.

This is used for heating the cake or the puff shell of the cream puff, or by heating ("shuumai"; steamed dumpling) and steamed buns.

When the start of the "cooking conditioning menu" is instructed, the steam heater 44 is turned "turn-on". As a result, the steam generation container 41 is heated. 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 into the heating chamber 5 from the vapor opening portion 51 between the upper square disk 31a and the lower square disk 31b. At this time, since the vapor outlets 49 and the vapor ports 153 are cylindrical, the steam-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 thermal condensation effect of the vapor.

Next, the operation when the hot air is circulated into the heating chamber 5 while the hot air is being circulated, and the conditioning menu for heating conditioning (hereinafter referred to as "bake conditioning menu") is 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.

Thereby, the fan motor 66 rotationally drives the hot air fan 61, and 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 M in FIG.

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 air outlet 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 used, for example, 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 is generated by using the steam generating device 40 and the hot air circulation mechanism 60, and a conditioning menu for performing heating conditioning of the conditioning material is performed by the superheated steam (hereinafter, referred to as "superheated steam conditioning menu" The action at the time of ") is explained.

The superheated steam menu is used, for example, for heating conditioning such as baking of whole chickens and hamburgers.

First, the upper segment 30a and the lower segment 30b are respectively placed in the upper portion 30a and the lower portion 30b in the heating chamber 5.

Then, the 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 56 is driven to start the water supply to the steam generation 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 intermittently (for example, every two seconds), and the amount of water supplied per time is in response to the "superheated steam conditioning menu". The kind to control. For example, the amount of water supplied per time is set to 0.5ml for the "superheated steam conditioning menu" for baking cakes and cream puffs. The amount of water supplied per time for the "superheated steam conditioning menu" for sizzling and steamed buns is 1.0ml.

Then, by supplying the water having a small flow rate to the steam generation container 41 whose temperature has risen to 120 degrees, the water is dropped into the vapor generation chamber 41a and instantaneously evaporated, and the vapor that has reached the vapor outlet 49 passes through the vapor outlet 49. It is discharged from the vapor port 153 into the heating chamber 5.

The vapor filled in the heating chamber is sucked into the hot air circulation mechanism 60 from the suction port 67 located at 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 steam having a saturation temperature or higher is blown out from the air outlet 68 of the rear wall 5c of the heating chamber 5 into the heating chamber 5, and the superheated steam can integrally cover the conditioning material to perform superheated steam conditioning.

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 70. Thereby, hot air, steam, and superheated steam in the heating chamber 5 are discharged from the discharge opening 71, and are exhausted to the outside of the inner box 4. Then, 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 state in which the "low-temperature cooking" of the first-order stage is selected and the "vitamin C increase" of the second-order stage is selected (referred to as the vitamin C increase menu).

The "vitamin C increase" menu is based on the vitamin C increase method of the conditioner which is stored in the memory 80a, and the vitamin C of the conditioner is added while conditioning the user's healthy food menu. 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.

Here, as a conditioning material which increases vitamin C, the conditioning method of the spinach (40 g) using green yellow vegetables is demonstrated.

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 41 is heated.

Then, when the thermistor 48 provided in the steam generation container 41 determines that the temperature of the steam generation chamber 41a has reached 80 degrees, 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 vapor generation chamber 41a and evaporates.

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 control device 80 supplies the vapor 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, and the heating chamber is maintained at 40 degrees, and maintained at a saturated vapor. It is controlled in a state where the spinach is conditioned by a heat condensing effect in a 40 degree saturated steam atmosphere.

Then, when the temperature sensor 19 detects that 40 degrees have elapsed for 5 minutes, the steam supply is stopped, and the exhaust gas adjusting gate 72 of the steam exhaust mechanism 71 is opened to discharge the steam to the outside of the heating chamber.

As described above, the control device 80 can greatly increase the content of vitamin C in spinach by using the menu of "vitamin C increase".

The conditioning method for increasing vitamin C is based on the method determined by the prior experiment, and the basis of the experimental data is explained with reference to FIG. 7 together with the experimental data.

Fig. 7 is a graph showing an experiment conducted by changing 40 g of spinach under various conditions of saturated steam, and revealing a graph in which the amount of vitamin C before conditioning is taken as 1, and the degree of vitamin C before conditioning is increased by heating conditioning. (graph). The vertical axis reveals the rate of increase of vitamin C, and the horizontal axis reveals the conditioning time. Furthermore, here is the information on the vitamin C-reduced vitamin C.

Watching this experimental data reveals that the temperature of the temperature is 20 to 35 degrees, revealing that the vitamin C does not exceed 1, and the vitamin C is reduced when the time passes.

Further, it is understood that even in the condition of the conditioning temperature of 50 to 100 degrees, the vitamin C content is decreased as compared with the conditioning.

Furthermore, the conditioning temperature is 50 degrees, and it will become a maximum value after 15 minutes of conditioning time, but it will not increase to more than the vitamin C before conditioning.

Among them, it is known that the conditioning temperature is 40 degrees and 45 degrees, and the content of vitamin C immediately increases after the heating to the set temperature is started. Then, gradually increasing, and after 10 minutes after the start of conditioning, the vitamin C system increased to 1.25 at 40 degrees, increased to 1.3 at 45 degrees and approached the maximum value, and then drastically decreased.

Accordingly, under the conditioning conditions, it was revealed that spinach having 1.25 and 1.3 times the vitamin C was formed as compared with the vitamin C content of the spinach before conditioning.

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 is increased. When it is the biggest, take out the spinach.

Therefore, by the user eating the spinach in this state, compared to the spinach before conditioning, the spinach with increased vitamin C can be eaten to provide a healthy conditioning to the user.

Here, the experimental data for changing the weight of the spinach and obtaining the increase rate of the vitamin C will be described.

Fig. 8 is a graph showing the experimental data of 30 g and 40 g of spinach, which were conditioned by steam of 40 degrees, and revealed a graph showing the amount of vitamin C before conditioning as 1 and the degree of vitamin C after conditioning. Furthermore, here, the vitamin C is a combination of a combination of a reduced type and an oxidized type of vitamin C content. The vertical axis reveals the rate of increase of vitamin C, and the horizontal axis reveals the conditioning time.

Accordingly, at 40 g, the vitamin C system increased to 1.6 after 10 minutes passed, and reached a maximum value, and reached a maximum value at 30 g after 5 minutes, when it was increased to 1.5.

Therefore, according to this data, when 30 g of spinach is prepared, a heating chamber environment of 40 degrees is produced by steam, and when the steam is supplied and the temperature is raised to 40 degrees, the supply of steam is stopped, and the supply of steam is stopped. Conditioning, which can be adjusted from the vitamin C content before conditioning to spinach containing 1.5 times vitamin C.

In this way, the conditioning material based on the greenish yellow vegetables such as spinach is conditioned and stressed 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.

Further, when heating at a predetermined temperature at which the vitamin C is increased, the time until the maximum value is reached is found, and when the predetermined time elapses, the supply of the vapor is stopped, and the conditioning is terminated, so that the user can use the vitamin C to become extremely large. Conditioner, you can take more vitamin C.

In particular, the conditioner is a greenish-yellow vegetable, and the vapor is supplied in such a manner that the temperature in the heating chamber becomes 40 to 50 degrees, and the vitamin C of the conditioner can be increased.

Further, the steam supply means is configured by a steam generating container, a steam heater for heating the steam generating container, and a water supply pump for supplying water to the steam generating chamber, and supplies the steam from the steam generating container to the heating chamber. The steam can be supplied to the heating chamber in succession, and the heating chamber can be quickly brought into a saturated vapor state. Therefore, the content of vitamin C can be advanced to a great extent.

In addition, the vitamin C of the conditioning substance can be increased by using the conditioning material in a predetermined temperature zone of 100 degrees or less (the spinach chamber is 40 degrees to 45 degrees (refer to FIG. 7)). It is between the temperature of 40 degrees and the temperature of 40 degrees from the temperature of 40 degrees, and the time when the conditioner reaches the pH of the conditioner increases (the content of vitamin C becomes "1"). In the case of the above time zone, the supply of steam is stopped by the steam generating device 40, and the amount of vapor in the heating chamber in which the conditioner is placed is reduced, so that the conditioner in which the vitamin C has been increased can be taken out.

Moreover, even when the conditioning material reaches the predetermined time zone in which the vitamin C of the conditioning material increases, even if the vapor in the heating chamber 5 is exhausted to the heating chamber 5 by the vapor exhausting mechanism 71, the vapor may be exhausted. , take out the conditioning added by vitamin C.

When the vitamin C of the conditioner is increased, the conditioner is taken out and consumed before the vitamin C of the conditioner is reduced at least before the conditioning, thereby ingesting the vitamin C which is increased before the conditioning.

Moreover, when the conditioning substance in which the vitamin C is added from the conditioning chamber is placed in a normal temperature state other than the vapor environment, the vitamin C does not drastically decrease, so even if it is left for a long period of time, the conditioning substance is consumed. It can also be used as a conditioning substance in which the vitamin C has increased.

Moreover, even if the conditioner containing spinach is placed in a steam environment of 40 to 45 degrees for a predetermined period of time, the vitamin C contained in the spinach of the conditioner increases, so that the user can consume the vitamin C. State conditioning.

Further, the experimental data of the spinach of Fig. 8 described above is limited to data of 30 g and 40 g, but experimental materials using a method of increasing the amount of vitamin C for 1 part of spinach (weight: 15 g) are disclosed herein (refer to Fig. 9).

9 is the same as that of FIG. 7, and the vitamin content of the reduced vitamin is measured, and the vitamin C content before conditioning is set to 1, the rate of increase of the vitamin C after conditioning is set to the vertical axis, and the conditioning time is taken as the horizontal direction. axis. The difference from Fig. 7 is that the start time (0 minutes) of the horizontal axis is taken as the starting time point at which the steam is supplied to the heating chamber.

In this experiment, one portion of the spinach was stored 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 40 degrees. Experiment with two conditions in a manner of 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), and the heating chamber is preheated and then passed. 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.

Then, while gradually heating up while maintaining the predetermined temperature of 42 degrees, the vitamin C content reached a maximum of 1.5 times at the time of 10 minutes (from 7 minutes after reaching the 42-degree time point). And then it will continue to decline.

Further, when the temperature of the heating chamber was set to 40 degrees, the supply of steam (0 minutes) was started and the temperature was preheated, and the temperature in the heating chamber reached 40 degrees after 3 minutes.

After that, when the heating chamber is maintained at a predetermined temperature of 40 degrees and the temperature of one part of the surface of the conditioning material is maintained at 40 degrees, the vitamin C content is shifted by "1" times compared with the raw state. After 10 minutes, the vitamin C began to increase. That is, when the heating chamber reaches 40 degrees (that is, heating starts at a predetermined temperature), the vitamin C increases when it passes for 7 minutes.

Then, after 20 minutes (from the time when the 40-degree arrival time point is 17 minutes), the increase in vitamin C is extremely large, becoming 1.45 times.

Thus, even if a portion (15 g) of spinach is controlled by the steam generating device 40, a portion of the conditioning material is maintained at 40 degrees or 42 degrees of the predetermined temperature band, and the vitamin C of the conditioning material can be increased. .

In addition, in the time zone in which the vitamin C is increased, that is, in the time zone in which the vitamin C content is in the range of 1 or more (when heated at 42 degrees, it is 0 minutes after reaching 42 degrees, When the temperature is 40 degrees, the vitamin C content will not fall below 1 after 7 minutes after reaching 40 degrees. If the heating of the "vitamin C increase" menu is stopped, the conditioning of vitamin C can be taken out. Things.

In particular, since it is known that the time at which the content of vitamin C reaches the maximum value differs depending on the conditioning temperature and the weight of the conditioning material, the time to reach the maximum value is determined by a preliminary experiment, and the vicinity of the predetermined time is stopped. When the vitamin C is added to the heating conditioning of the menu, the conditioning substance with higher vitamin C content can be taken out.

At this time, as a method of stopping the heating conditioning, as in the description of the operation of the "vitamin C increase" menu, the steam generating device 40 may be stopped, and the amount of steam supplied to the heating chamber by the steam generating device 40 may be reduced. For example, the timing of intermittent driving of the water supply pump 56 is delayed, whereby the amount of steam supplied from the steam generating chamber 41a to the heating chamber 5 can be reduced.

In the same manner, in the same manner as the operation of the "vitamin C increase" menu, the 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.

Increase the amount of vitamin C conditioning

Further, since the inventors of the present invention conducted experiments for increasing the vitamin C of various conditioning materials in addition to spinach, the information obtained by the following experimental results will be described.

Fig. 10 is an experimental data for investigating the increase or decrease of the content of vitamin C by using the red pepper as a conditioning material by the heating chamber 5 of the foregoing embodiment. In this case, the 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.

Observing the experimental data, when the temperature of the vapor atmosphere in the heating chamber 5 was set to 40 degrees and 42 degrees, the content of vitamin C was increased.

Further, Fig. 11 shows experimental data measured by the heating chamber 5 of the above-described embodiment using radish as a conditioning material. As a radish experimented by changing the temperature in a heating chamber filled with steam to 40 degrees, 50 degrees, and 60 degrees, it is cut into ginkgo leaf shape cutting, and the cross section is divided into 1/8 shapes, and Determined in a heating chamber.

Further, the vitamin C system on the vertical axis reveals reduced vitamin, and the conditioning time of the horizontal axis is the start time (0 minute) as the starting time point at which the vapor is supplied to the heating chamber.

From this, it can be seen that when the temperature in the heating chamber is set to 40 degrees, the vitamin C content is decreased, but it is increased at 50 degrees and 60 degrees.

At this time, within 40 degrees, 50 degrees, and 60 degrees, the increase of vitamin C becomes a condition that the temperature is adjusted to 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 band 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 light yellow vegetables such as radish, the vitamin C content will increase.

Furthermore, according to the experimental data, after the steam supply starts (0 minutes), the heating chamber 5 reaches 50 degrees and 60 degrees, respectively, after 4 minutes, 5 minutes, and then, after 12 to 13 minutes, the vitamin C is increased to 12 minutes. "1" or more.

Therefore, if a part of the conditioning material is maintained in the temperature zone between 12 and 13 minutes in the predetermined temperature zone (near 50 degrees to 60 degrees), and the conditioning is stopped, the content of vitamin C can be taken out. Increase the radish.

Moreover, a part of the radish is maintained at 50 degrees, and after 15 minutes, the vitamin C content reaches a maximum value, so that the supply of vitamin C can be obtained by stopping the supply of steam at the time point and discharging the vapor. Radishes.

As described above, the vitamin C-adjusted conditioner can be set to determine the "vitamin C increase" of the conditioning material by using a predetermined temperature band of 100 degrees or less in the vapor environment in which the vitamin C of the conditioner is increased by a preliminary experiment. The menu, by executing this menu, provides a healthy conditioning product with increased vitamin C. That is, in response to the type of the conditioning substance, the temperature band of the vitamin C increase and the time zone of the vitamin C increase can be used to provide a vitamin C-increasing conditioning agent for various conditioning substances such as spinach, red pepper, and radish. .

At this time, the vapor generating device 40 may be controlled such that a part of the conditioning material is maintained at a predetermined temperature band of 100 degrees or less in which the vitamin C of the conditioning material is increased.

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 may be a temperature of a part of the conditioning material. At this time, the temperature in the heating chamber 5 coincides with the surface temperature of the conditioning material. Furthermore, the temperature in the heating chamber detected by the temperature sensor 19 is even 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.

Further, the temperature sensor 19 may be used as an infrared ray sensor to directly detect the temperature of the conditioning material. At this time, high-precision control of the "vitamin C increase" menu can be performed.

Further, in the same manner, a probe for detecting the temperature is additionally provided, and the probe is brought into contact with the conditioning material to detect the direct temperature.

In addition, in order to maintain a part of the conditioning material in a predetermined temperature zone, the supply of steam may be controlled by the steam generating device 40, but the hot air fan 61 may be driven at the same time to uniformly control the temperature in the heating chamber. .

Furthermore, for vitamin C which increases the conditioning material, it is preferred 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 amount of vitamin C with respect to the temperature of the conditioning material is extremely large. 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 in 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. 9Set the dedicated key 9a that directly selects the menu for performing the "vitamin C increase". Then, each time the dedicated key of the vitamin C is pressed, the display of "spinach", "red pepper", and "radish" is switched and displayed on the display unit 10 in this order, and when the desired conditioner is displayed, by pressing It is also possible to start the key and start the conditioning method in which the vitamin C of the conditioner is increased.

(Example 2)

Next, an embodiment of a conditioning method in which a vegetable which has been conditioned by boiling at a temperature lower than the boiling point and which is heated to a state suitable for being eaten as a warm vegetable can be described without referring to FIG. 13 to FIG.

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, according to the setting result of the second conditioning condition, the second conditioning stroke based on the conditioning of the microwave into the conditioning chamber and the heating of the conditioning material into the conditioning chamber is performed. 1 When the conditioning stroke is executed or stopped, or after stopping, the second conditioning stroke is started.

The outer casing 101 of Fig. 13 is a box having a square opening with a front opening, and has a left side panel, a right side panel, a bottom panel, a sky panel, and a rear panel. Inside the outer casing 101, as shown in Fig. 14, the inner casing 102 is fixed. The inner box 102 is a box having a square opening with a front opening, and has a left side panel, a right side panel, a bottom panel, a sky panel, and a rear panel. The inner space of the inner box 102 acts as a conditioning chamber 103 having a front opening, and the conditioning chamber 103 passes through the front surface to put in and take out the conditioning material.

As shown in FIG. 13, the outer casing 101 is rotatably mounted centering on the horizontal axis of the lower end of the door cover 104, and the door cover 104 is in a vertical closed position (refer to FIG. 13) which closes the front surface of the conditioning chamber 103 (see FIG. 13). The horizontal open positions (refer to FIG. 14) on the front side of the open conditioning chamber 103 are mutually rotatable about the axis. A door cover switch 105 (refer to FIG. 17) is attached to the outer case 101. The door cover switch 105 is constituted by a self-return type (Self Return Type) push switch. In the closed state of the door cover 104, the operation of the door cover switch 105 is operated by the door cover 104. When the door is closed, 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 protruding from the inoperative position.

The left side plate of the inner box 102 and the right side plate of the inner box 102 are individually formed as a rail-like upper disc holder 106 extending in the front-rear direction as shown in FIG. As shown in FIG. 15, the two upper disk holders 106 are disposed to face each other in the right and left direction, and a common square disk 107 is detachably mounted on the two upper disk holders 106. As shown in Fig. 14, the left side plate of the inner box 102 and the right side plate of the inner box 102 are formed as a lower rail bracket 108 extending in the front-rear direction. 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 two 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 a centrifugal shape in the radial direction, and the circulation fan 110 connects the rotation shaft of the fan motor 111. The fan motor 111 is disposed in a space between the rear plate of the outer casing 101 and the rear plate of the inner casing 102 in a stationary state, and the circulation fan 110 rotates based on the rotation axis of the fan motor 111, and rotates integrally with the rotation shaft.

The rear plate of the inner box 102 is formed with an intake port 112 as shown in FIG. The intake port 112 is an assembly of a plurality of through holes that penetrate the rear plate of the inner box 102 in the thickness direction, and is disposed to face the central portion of the circulation fan 110. The intake port 112 is a state in which the two square disks 107 are respectively mounted in the conditioning chamber 103, and the layout is disposed between the two disks 107 so as to be laid out on the outer periphery of the intake port 112. As shown in FIG. 14, the part is formed with an annular exhaust port 113 that surrounds the intake port 112. The exhaust port 113 is an aggregate of a plurality of through holes penetrating through the rear plate of the inner box 102 in the thickness direction. In the state of rotation of the circulation fan 110, as shown by the arrow in FIG. 16, the air in the conditioning chamber 103 is sucked from the air inlet. 112 is attracted into the fan casing 109, and is discharged from the inside of the fan casing 109 through the exhaust port 113 to 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 114 are operated, respectively, as shown by the arrows in FIG. 16, along the lower side of the upper square plate 107, the flow flows from the front to the front. The hot air afterwards, along the upper side of the upper square plate 107, flows from the rear to the front hot air, and along the upper side of the lower square plate 107, flows from the front to the rear hot air, and flows down the lower side of the square plate 107, from the rear to the The former hot air, and the two conditioning materials placed on the two square disks 107 are respectively heated from the upper and lower sides. The conditioning using this hot air is called baking conditioning.

As shown in FIG. 16, the space portion between the bottom plate of the outer casing 101 and the bottom plate of the inner casing 102 is disposed in a stationary state with a waveguide 115 extending in the front-rear direction, and is disposed 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 casing 101 and the right side plate of the inner box 102 in a stationary state. When the magnetron 116 is in operation, microwaves are radiated from the magnetron 116 to the waveguide. 115 inside. An irradiation port for microwaves is formed at a front end portion of the waveguide 115, and an irradiation port of the waveguide 115 is disposed to face the bottom plate of the inner case 102 from below. The portion of the bottom plate facing the irradiation opening is made of microwave-resistant heat-resistant glass, and the microwave from the magnetron 116 to the waveguide 115 is from the waveguide 115. The illumination port 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 101 and the bottom plate of the inner casing 102 in a stationary state, and rotates the antenna based on the rotation operation to agitate the microwaves in the conditioning chamber 103 in the waveguide 115. The conditioning using this microwave is referred to as microwave conditioning.

As shown in FIG. 16, the space between the bottom plate of the outer casing 101 and the bottom plate of the inner casing 102 is detachably housed in the water supply tank 118. The water supply tank 118 is a water storage tank, and the water supply tank 118 is connected to the water suction port of the water supply pump 119 as shown in FIG. The water supply pump 119 is constituted by a pump out motor that draws water inside the water supply tank 118 to the outside of the water supply tank 118, and operates a pump motor 120 (refer to FIG. 17) as a driving source. . As shown in FIG. 15, the drain port of the water supply pump 119 is connected to a hollow die-casting cooker 121 (corresponding to a steam generating portion). The retort 121 is placed in a space between the left side plate of the outer box 101 and the left side plate of the inner box 102 in a stationary state, and the water pumped from the water supply tank 118 by the water supply pump 119 is pressurized by the water supply pump 119. It is injected into the inside of the cooking box 121.

The upper end portion of the cooking box 121 is cast into a steam heater 122 corresponding to a heating source inside the thickness as shown in Fig. 15, and is cast in the lower end portion of the cooking box 121 to be inside the thickness. It corresponds to the lower cooking heater 123 of the heating source. 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. 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.

As shown in FIG. 15, the cooking box 121 is fixed with a plurality of tubes 124 arranged in parallel in the front-rear direction, and the front end portions of the plurality of tubes 124 pass through the left side plate of the inner box 102 and protrude into the conditioning chamber 103. The plurality of tubes 124 are disposed between the upper tray holder 106 and the lower tray holder 108, respectively. The vapor generated in the cooking box 121 passes through the plurality of tubes 124 and is ejected into the conditioning chamber 103 by vapor pressure. The plurality of tubes 124 correspond to the outlets, and the front end portion of the plurality of tubes 124 is covered with a common cover 125. The cover 125 allows the vapor to be ejected from the plurality of tubes 124, and the front end portions of the plurality of tubes 124 are not covered by the user from the visual recognition. The water supply tank 118, the water supply pump 119, the pump motor 120, the retort 121, the upper cooking heater 122, the lower cooking heater 123, and the plurality of tubes 124 constitute a steam supply mechanism that supplies steam into the conditioning chamber 103, and is utilized. The conditioning of steam is called cooking conditioning.

As shown in FIG. 13, the door cover 104 is fixed with a horizontally long operation panel 126, and a dial 127 is operatively mounted on the operation panel 126. The dial 127 is equivalent to an operator for selecting a cooking mode and an operator for selecting a conditioning menu, and the axis 128 can be rotated centrally. 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 amount reaches a predetermined unit angle and outputs a pulse signal. The determination switch 130 is constituted by a self-recovery type of key switch, and is turned OFF when the dial 127 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 equipped 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. The cancel switch 132 is respectively performed when the selection result of the conditioning menu is canceled before the start of the heating conditioning and when the heating conditioning is stopped in the middle of the start of the heating conditioning, and the start switch 131 and the cancel switch 132 are respectively returned by the self-recovery type key switch. Composition. A display 133 is mounted on the operation panel 126. The display 133 is composed of a liquid crystal display, and the display 133 displays a navigation message useful for notifying the user of the order of conditioning.

As shown in FIG. 17, the space between the right side plate of the outer case 101 and the right side plate of the inner case 102 is a control circuit 134 in which the main body constitutes a microcomputer. The control circuit 134 includes a CPU (central processing unit) 150, a ROM (read only memory) 151, and a RAM (random access memory), a door cover switch 105, an encoder 129, a decision switch 130, a start switch 131, and a cancel switch 132. The control circuit 134 is connected to each other. The control circuit is equivalent to the conditioning menu selection means, the conditioning control means, and the recording means, and the control circuit 134 is connected to the motor drive circuit 135 and the heater drive circuit 136. The motor drive circuit 135 applies a drive power to the fan motor 111. The control circuit 134 is turned on based on the motor drive circuit 135, and the fan motor 111 is operated at a constant speed in a predetermined direction, and is turned off based on the motor drive circuit 135. The fan motor 111 is operated. The heater drive circuit 136 applies a drive power to the external heater 114. The control circuit 134 controls the heat generation of the external heater 114 based on the ON/OFF control heater drive circuit 136. .

As shown in FIG. 17, the control circuit 134 is connected to a magnetron drive circuit 137 and a motor drive circuit 138. The magnetron drive circuit 137 applies a drive power to the magnetron 116, and the control circuit 134 controls the output of the magnetron 116 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 117 to operate at a constant speed in a certain direction, and turns off based on the motor drive circuit 138. The antenna motor 117 is operated.

As shown in FIG. 17, the 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 driving circuit 140 applies a driving power source to the upper cooking heater 122, and the control circuit 134 controls the heater driving 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) drive circuit 142 and a buzzer drive circuit 143. The LCD driving circuit 142 applies a driving power source to the display 133, and the control circuit 134 controls the LCD driving circuit 142 based on the ON/OFF to control the display content of the display 133. The buzzer drive circuit 143 applies a drive power source to the buzzer 144 corresponding to the notifier. The buzzer 144 is housed in a space between the right side plate of the outer box 101 and the right side plate of the inner box 102, and the control circuit 134 drives the buzzing based on the end of the heating conditioning and the interruption of the heating conditioning, respectively. The driver circuit 143 outputs a notification sound from the buzzer 144.

As shown in FIG. 17, the control circuit 134 is connected to an internal temperature sensor 145, a food temperature sensor 146, and a cooking temperature sensor 147 (corresponding to a generating portion temperature sensor). The internal temperature sensor 145 is composed of a thermistor disposed in the conditioning chamber 103. The control circuit 134 detects the temperature in the conditioning chamber 103 based on the internal temperature signal output from the internal temperature sensor 145. The temperature inside the library. The food temperature sensor 146 is composed of an infrared temperature sensor that sets the entire bottom surface of the conditioning chamber 103 as a detection area, and the control circuit 134 detects the conditioning according to the infrared signal output from the food temperature sensor 146. The temperature of the food at the surface temperature of the object. The cooking temperature sensor 147 is composed of a thermistor disposed in the cooking box 121, and the control circuit 134 detects the temperature in the cooking box 121 based on the cooking temperature signal output from the cooking temperature sensor 147. temperature. The cooking temperature sensor 147 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 recorded in advance. 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", "baking", "high temperature cooking" and "low temperature cooking". . In the ROM 151 of the control circuit 134, as shown in Fig. 18 (b), the conditioning menu data is recorded in advance. The conditioning menu data is used to display the display data of the conditioning menu selection screen for selecting the conditioning menu on the display 133, and is used in the conditioning mode "microwave" to separately arrange the conditioning menus "milk warming" and "warm wine" for conditioning. In the mode of "bake", the menus "apple pie" and "cake" are arranged separately. In the conditioning mode "high temperature cooking", the conditioning menus "barbecue of the cock" and "burger" are arranged separately. In the conditioning mode "low temperature cooking", arrange the conditioning menu "boiled greens with dressing" (garland chrysanthemum) and "canola (komatsu-na); a kind of Chinese cabbage) and scallop "Dish simmered in Chinese food" is set. In the ROM 151 of the control circuit 134, as shown in Fig. 19 (b), 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 menu "hot sage" and "Chinese cuisine of rapeseed and scallop" for low-temperature cooking.

In the ROM 151 of the control circuit 134, as shown in Fig. 20, 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 ta1 is a temperature at which the vitamin C content of the sage is increased compared to the state of the living, and the conditioning temperature ta2 is a temperature at which the vitamin C content of the rape is increased compared to the state of the living. The conditioning temperatures ta1 and ta2 are experimental values determined by applying a vitamin increment treatment to the respective ingredients of the respective raw materials, and the so-called vitamin incremental treatment refers to an environment containing 40 degrees of water vapor. , the processing of placing the ingredients for the specified time (expose).

In general, known organisms are peroxides (free radicals) which have strong oxidative action (toxicity) by biological activity, and in particular, vegetables are used to eliminate peroxides, and vitamin C having a strong reducing power occurs. That is, when vegetables are placed in a stress-stressed environment, in order to combat environmental stress, the action of oxygen is activated, and more antioxidant substances are produced to protect their properties. The application of vitamin incremental treatment can increase the vitamin C contained in vegetables.

Fig. 21 is a view showing the experimental results of the treatment of the raw Artemisia scoparia with different pH adjustment temperatures and application of vitamin increment. The result of the experiment is to determine the vitamin C content after stopping the vitamin increment treatment by taking the vitamin C content of the sage of the sage which was born before the vitamin increment treatment, and the conditioning time is set to the mutual conditioning temperature by the complex conditioning temperature. The same 10 minutes. The vitamin C content was measured by using a vitamin C measuring device, and the vitamin C content of Artemisia selengensis was the maximum at a conditioning temperature of 43 degrees, and decreased to 100% or less at a conditioning temperature of 36.8 degrees. The conditioning temperatures ta1 and ta2 of Fig. 20 are the maximum values of the vitamin C content of the foodstuff, respectively, and the limit temperatures tb1 and tb2 of Fig. 20 are the boundary values of the vitamin C content of less than 100, respectively. The limit temperatures tb1 and tb2 are also obtained from the opposite ingredients of the opposite ingredients, and the results of the experiment of applying the vitamin increment treatment are set to be lower than the conditioning temperature of the same food.

The water supply times Ta1 and Ta2 of FIG. 20 are the operation times of the pump motor 120, respectively, and the injection amount of the water with respect to the cooking box 121 is set according to the water supply time. The cooking conditioning time Tb1 and Tb2 are the time required for the vitamin incremental treatment, respectively, and the broken line of Fig. 22 experimentally reveals the correlation between the vitamin C content and the elapsed time when 100 g of the Artemisia selengensis is subjected to the vitamin increment treatment. According to the results of the experiment, the vitamin C content of Artemisia selengensis was extremely large at "10 points", and after "10 points", it was lowered in response to the time. The cooking conditioning time Tb1 and Tb2 are obtained from the experimental results of the vitamin-increasing treatment of the opposite ingredients. The amount of vitamin C set as the ingredient becomes a great time.

The microwave conditioning times Tc1 and Tc2 of Fig. 20 are the desired times of the warming process, respectively. This warming treatment can be carried out by heating a low-temperature food material to which a vitamin-increase treatment is applied as a warm vegetable, and irradiating the food with a microwave having a constant output of 600 W. The solid line of Fig. 22 reveals the experimental results of applying vitamin uptake treatment and warming treatment to 100 g of Artemisia selengensis, and the vitamin C content of Artemisia selengensis is reduced in response to the progress of the warming treatment. The microwave conditioning time Tc1 and Tc2 are obtained from the experimental results of the vitamin-incremental treatment and the warming treatment, respectively. The vitamin C content of the food is compared with that before the start of the vitamin increment treatment. Status, set to the time that exists at a higher value.

The ROM 151 of the control circuit 134 has a control program recorded in advance, and the CPU 150 of the control circuit 134 drives and controls the fan motor 111, the external heater 114, the magnetron 116, the antenna motor 117, the pump motor 120, and the upper portion by using a control program. The cooking heater 123 is steamed under the cooking heater 122, and is heated and conditioned to be supplied to the conditioning material in the conditioning chamber 103. The details of the control program will be described below.

The CPU 150 of the control circuit 134 resets the conditioning mode counter Na of the RAM 152 to "0" at step S1 of FIG. 23 when the power is turned on. In step S2, the conditioning menu counter Nb of the RAM 152 is heavy. Set 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 whether or not the pulse signal from the encoder 129 is present in step S4. Here, when it is determined that there is a pulse signal from the encoder 129, the process proceeds to step S5, and the unit value previously recorded in the ROM 151 is added to the conditioning mode counter Na. Then, the process proceeds to step S6, and the text "microwave", the text "baking", the text "high-temperature cooking", and the text "low-temperature cooking" are displayed in white color in accordance with one of the addition results of the conditioning mode counter Na. And the remaining 3 characters are displayed in black color. That is, in the display state of the conditioning mode selection screen, when the operation dial 127 is rotated, in the character "microwave" to the text "low temperature cooking", one character corresponding to the operation amount of the dial 127 is displayed in white color. The remaining 3 characters are displayed in black color.

When the CPU 150 determines in step S4 that there is no pulse signal from the encoder 129, it determines in step S7 whether or not the ON signal from the decision switch 130 is present. When it is determined that there is an ON signal from the determination 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 determination area. For example, when the dial "high temperature cooking" is displayed in white color, when the dial 127 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" is written. In the state of displaying in white color, when the dial 127 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 150 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 151 in step S9, and the conditioning menu selection screen is displayed on the display 133 based on the detection result of the conditioning menu. The conditioning menu selection screen is a plural conditioning menu in which the selection result of the conditioning mode is arranged in a plurality of paragraphs in the up and down direction, 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 color. For example, in the deterministic state of the conditioning mode "low-temperature cooking", select the conditioning menu "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops". In the upper section, the white color is used to display the conditioning menu "Sweet Artemisia", which is black 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 129, the process proceeds to step S11, and the unit value is added to the conditioning menu counter Nb. Then, the process proceeds to step S12, and a character displayed on the multi-control menu of the display 133 is displayed in white color in accordance with the one of the addition results of the menu counter Nb, and the remaining characters are displayed in black color. That is, in the display state of the conditioning menu selection screen, when the operation dial 127 is rotated, in the plural conditioning menu, one character corresponding to the operation amount of the dial 127 is displayed in white color, and the remaining characters are in black. The color display. For example, in the state of displaying the "low-temperature cooking" conditioning menu "hot sage" and "Chinese cuisine of rapeseed and scallops", according to the rotary operation dial 127, the color of "hot sage" and "canola" are interactively The color of the Chinese flavor of scallops is switched to white.

When the CPU 150 determines in step S10 that there is no pulse signal from the encoder 129, it determines whether or not the ON signal from the decision switch 130 is present in step S13. Here, when it is determined that there is an ON signal from the determination switch 130, the process proceeds to step S14, and a conditioning menu for determining the current measurement result of the conditioning menu counter Nb is recorded in the conditioning menu determination area to determine the conditioning menu. That is, in the display state of the conditioning menu selection screen, when the dial 127 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 white.

When the CPU 150 determines the conditioning menu in step S14, it determines whether or not the ON signal from the start switch 131 is present in step S15. Here, when it is determined that there is an ON signal from the start switch 131, the process proceeds 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 conditioning program for the detection result of the conditioning menu 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"

The CPU 150 performs common microwave processing when selecting the conditioning menus "milk warming" and "warm wine" for microwaves. The microwave processing sets the output of the magnetron 116 and the completion temperature of the conditioning object according to the selection result of the conditioning menu, and operates the magnetron 116 based on the output corresponding to the setting result, and passes the waveguide 115 from the magnetron 116. When the microwave is irradiated 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 during the operation of the magnetron 116, and determines the setting result of the food temperature signal to the completion temperature when the detection result of the food temperature signal is reached. The magnetron 116 and the antenna motor 117 are stopped, and the heating conditioning is terminated.

2. About the conditioning menu "Apple Pie" and "Cake"

The CPU 150 executes a common baking process when selecting the baking menus "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 114 is configured such that the internal temperature signal output from the internal temperature sensor 145 converges to the conditioning temperature, and is turned ON/OFF by the ON/OFF controller to cause the fan to operate during the operation of the external heater 114. The motor 111 is continuously operated at a constant speed in a certain direction.

The CPU 150 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 that the detection result of the food temperature signal reaches the completion temperature when the detection result of the food temperature signal is reached. The fan motor 111 and the external heater 114 are stopped, and the heating conditioning is terminated.

3. About the conditioning menu "Roasted Whole Chicken" and "Hamburger"

The CPU 150 performs a common high-temperature cooking process when selecting the conditioning menus "roasted whole chicken" and "hamburger" for high-temperature cooking. Fig. 24 is a view showing the high temperature cooking process in detail, and the CPU 150 determines in step S21 whether or not the ON signal from the door cover switch 105 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 reset to the OFF state (off-state), respectively. 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 151, and the selection result is made in accordance with 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 114 is started to operate in an operation pattern previously recorded in the ROM 151. This operation type is a method in which a drive power is applied to the external heater 114 without performing feedback control, and the inside of the conditioning chamber 103 is heated by hot air based on the operation of the fan motor 111 and the external heater 114, respectively.

When the CPU 150 starts the operation of the external heater 114 in step S27, the CPU 150 compares the internal temperature signal output from the internal temperature sensor 145 with the preheating temperature previously recorded in the ROM 151 in step S28. The preheating temperature is set to be lower than a certain value (for example, 100 degrees) of any of the conditioning temperatures for high temperature cooking, and the CPU 150 determines in step S28 that the detection result of the temperature signal in the library reaches the preheating temperature in the step. At S29, the upper cooking heater 122 is started to operate in the operation mode previously recorded in the ROM 151, and in step S30, the lower cooking heater 123 is started to operate in the operation mode previously recorded in the ROM 151. These operating modes are those in which the driving power is applied without feedback control, and the cooking box 121 is operated by the upper cooking heater 122 and the lower cooking heater 123 in accordance with the operation mode to increase the temperature.

When the CPU 150 starts the operation of the lower cooking heater 123 in step S30, the CPU 150 detects the setting state of the flag F1 in step S31. Here, when the judgment flag F7 is reset to the OFF state, the process proceeds to step S32, and the cartridge temperature signal output from the cooking temperature sensor 147 is compared with the evaporation temperature previously recorded in the ROM 151. The evaporating temperature is set to a certain value (for example, 120 degrees) in which the water injected into the cooking box 121 is instantaneously evaporated. The CPU 150 starts the temperature of the cooking box 121 in step S33 when it is determined that the detection result of the cartridge temperature signal reaches the evaporating temperature. control. The temperature control is such that the upper cooking heater 122 and the lower cooking heater 123 are turned ON/OFF when the detection result of the cartridge temperature signal converges to the evaporation temperature, and the CPU 150 starts the temperature control of the cooking cartridge 121 in step S33. The flag F1 is set to an 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. Here, when the determination flag F2 is reset to the OFF state, the process proceeds to step S36, and the setting result of 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, the CPU 150 determines that the detection result of the temperature signal in the library reaches the setting result of the conditioning temperature, and then shifts to step S37 to start the library. Feedback control of the heater 114. The feedback control system causes the external heater 114 to be turned ON/OFF so that the detection result of the temperature signal in the library converges to the setting result of the conditioning temperature, and the CPU 150 starts the feedback control of the external heater 114 in step S37. At this time, the flag F1 is set to the ON state in step S38.

When the CPU 150 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 to ON status. 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 a continuous operation in which the pump motor 120 repeats the operation by a predetermined stop time recorded in the ROM 151 after the setting of the water supply time of the pump motor 120, and the CPU 150 starts the operation of the pump in step S40. At the time of the motor 140, the process proceeds to step S41. In the operating state of the pump motor 120, a certain amount of water is continuously injected into the retort 121 from the water supply pump 119 at regular intervals, and instantaneously evaporates by contact with the inner surface of the retort 121. This vapor is ejected from the inside of the cooking box 121 by vapor pressure into the conditioning chamber 103, and is circulated in the conditioning chamber 103 by the air flow generated by the circulation fan 110. The vapor is heated by the external heater 114 to be superheated steam exceeding 100 degrees 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. Here, 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 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 cuisine of rapeseed and scallops"

The CPU 150 performs a common low-temperature cooking process when selecting the conditioning menu "hot sage" for low-temperature cooking and "Chinese-style cooking of rapeseed and scallops". The conditioning menus "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops" are equivalent to specific conditioning menus, respectively, and Figures 25 and 26 disclose the low-temperature cooking treatments in detail. 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 and microwave conditioning system are equivalent to the second conditioning stroke. Further, the cooking conditioning system preferably makes the environment in the conditioning chamber into 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 105, the process proceeds to step S52, and the flag F0 of the RAM 152 is reset to the ON state.

When the CPU F resets the flag F0 in step S52, the CPU 150 sets the water supply time Ta in step S53, sets the cooking conditioning time Tb in step S54, and sets the microwave conditioning time Tc in step S55. Next, the conditioning temperature ta is set in step S56, and the limit temperature tb is set in step S57. The water supply time Ta to the limit temperature tb is set by selecting the result of the selection of the conditioning menu from the low-temperature cooking processing data of the ROM 151. When the CPU 150 sets the limit temperature tb in step S57, the CPU 150 shifts to step S58. The water supply time Ta, the cooking conditioning time Tb, the conditioning temperature ta, and the limit temperature tb are respectively equivalent to the first conditioning conditions, and the microwave conditioning time Tc is equivalent to the second conditioning condition.

When the CPU 150 shifts to step S58, the upper cooking heater 122 is started to operate in the operation mode for preheating recorded in the ROM 151. Then, the process proceeds to step S59, and the lower cooking heater 123 is started to operate in advance in the operation mode for preheating of the ROM 151. The preheating operation type is a method in which the driving power is applied without feedback control of the object, and the cooking box 121 is heated by the operation type heat generation based on the upper cooking heater 122 and the lower cooking heater 123, respectively.

When the CPU 150 starts the operation of the lower cooking heater 123 in step S59, the cartridge temperature signal and the evaporation temperature (for example, 120 degrees) output from the cooking temperature sensor 147 are compared in step S60. Here, when it is judged that the detection result of the cartridge temperature signal reaches the evaporation temperature, the process proceeds to step S61, and the cooking heater 123 having the lower rated output is stopped. Then, the process shifts to step S62 to start the feedback control of the cooking heater 122 above the rated output. The feedback control system converges on the evaporation temperature by the detection result of the cartridge temperature signal, and controls the upper cooking heater 122 ON/OFF, and the upper cooking heater 122 and the lower cooking heater 123 are used when the retort 121 reaches the evaporation temperature. Both sides heat up, and after reaching the evaporation temperature, the main body uses the cooking heater 122 to maintain the evaporation temperature.

When the CPU 150 starts the feedback control of the upper cooking heater 122 in step S62, the CPU 150 starts the operation of the pump motor 120 in step S63. 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 121, a certain amount of water is instantaneously ejected by intermittent injection at regular intervals, and the vapor is ejected from the inside of the retort 121 by vapor pressure into the conditioning chamber 103.

When the CPU 150 starts to operate the pump motor 120 in step S63, the CPU 150 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 external heater 114 is operated by an operation type previously recorded in the ROM 151, and the external heater 114 is supplied with a drive power without performing feedback control. In the respective operating states of the fan motor 111 and the external heater 114, the air in the conditioning chamber 103 is heated together with the steam, and the inside of the conditioning chamber 103 is heated.

When the CPU 150 starts the operation of the external heater 114 in step S65, the CPU 150 compares the setting result of the internal temperature signal and the conditioning temperature ta output from the internal temperature sensor 145 in step S66. When it is determined that the detection result of the temperature signal in the library reaches the setting result of the conditioning temperature ta, the process proceeds to step S67, and the cooking conditioning process is started based on the shutdown of the external heater 114. In the stopped operation state of the external heater 114, the steam is continuously injected into the conditioning chamber 103 between the operating states of the fan motor 111, and is circulated in the conditioning chamber 103 by the air flow.

When the CPU 150 stops the operation of the external heater 114 in step S67, the timer is reset to "0" in step S68, and the measurement result of the timer T and the setting result of the cooking conditioning time Tb are compared in step S69. . The timer system CPU 150 displays the elapsed time based on the temperature rise to the conditioning temperature ta in the conditioning chamber 103 by adding the unit value every time by the timer insertion processing that is periodically started at predetermined time intervals.

When the CPU 150 determines in step S69 that the measured value of the timer T has not reached the setting result of the cooking conditioning time Tb, the CPU 150 compares the setting result of the internal temperature signal and the conditioning temperature ta output from the internal temperature sensor 145 in step S70. When it is determined that "the internal temperature signal ≧ conditioning temperature ta + correction temperature Δt (for example, 2 degrees)", the process proceeds to step S71, and the water supply operation to the cooking box 121 is interrupted based on the stop operation of the pump motor 120. . The correction temperature Δt is recorded in advance in the ROM 151, and in the state where the continuous operation of the pump motor 120 is stopped, the injection operation of the vapor from the retort 121 to the conditioning chamber 103 is interrupted, and the conditioning chamber 103 is interrupted. The temperature will drop.

When the CPU 150 determines in step S70 that it is not "the internal temperature signal ≧ conditioning temperature ta + correction temperature Δt", in step S72, the CPU 150 compares the detection result of the internal temperature signal with the processing result of the conditioning temperature ta and the limit temperature tb. When the "limit temperature tb" temperature signal ≦ conditioning temperature ta-correction temperature Δt" is determined, the process proceeds to step S73, and the setting state of the flag F0 is determined. When it is judged that the flag F0 is reset to the OFF state, the process proceeds to step S74, and the operation of the pump motor 120 is resumed. The operation of the pump motor 120 is performed under the same conditions as the step S63 of stopping the operation of the pump motor 120 only after the supply time Ta of the operation of the pump motor 120 is stopped, and the processing is performed only in the step S63 of the predetermined stop time of the ROM 151. When the external heater 114 is not operated, the vapor is circulated in the conditioning chamber 103, and the temperature range "conditioning temperature ta-correction temperature Δt to conditioning temperature ta+correction temperature Δt" including the setting result of the conditioning temperature ta is maintained.

When the CPU 45 detects that the detection result of the temperature signal in the library has fallen to the less than the limit temperature tb, the CPU 150 determines in step S72 that it is not the "limit temperature tb" internal temperature signal ≦ conditioning temperature ta-correction temperature Δt". At this time, the process shifts 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 external 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 S81 to stop the operation. Heater 122. Then, the process proceeds to step S82, and the cooking heater 123 whose rated output is smaller is started to be started. The operation of the lower cooking heater 123 is performed such that the cartridge temperature signal output from the cooking temperature sensor 147 converges to the evaporation temperature, and the CPU 150 shifts when the feedback control of the cooking heater 123 is started in step S82. Go to step S83.

When the CPU 150 shifts to step S83, the water supply time Ta is corrected based on the correction time ΔT previously recorded in the ROM 151 from the water supply time Ta reading setting result. Then, the process proceeds to step S84, and the flag F0 is set to the ON state. That is, when the temperature in the chamber of the conditioning chamber 103 is lowered to the limit temperature tb at which the vitamin C cannot be increased, the cooking heater 122 having a larger rated output is stopped, and the cooking heater having a smaller rated output is operated. 123, a small amount of vapor is injected from the retort 121 into the conditioning chamber 103 based on the normal state in which the temperature inside the chamber has not fallen to the unfilled temperature tb, based on the injection of a small amount of water from the water supply pump 119 into the retort 121. In this state, based on the external heater 114, the steam injected into the conditioning chamber 103 from the retort 121 is heated by the external heater 114, and the temperature in the conditioning chamber 103 rises from the current value.

When the temperature in the conditioning chamber 103 exceeds the setting result of the limit temperature tb, the CPU 150 determines "the limit temperature tb" the temperature signal ≦ conditioning temperature ta-correction temperature Δt" in step S72. Then, it is judged in step S73 that the flag F0 is set to the ON state, and in step S75, based on the subtraction result of the water supply time Ta plus the correction time ΔT, the water supply time Ta is restored to the initial setting result. Next, in step S76, the operation of the external heater 114 is stopped, and in step S77, the cooking heater 123 having the lower rated output is stopped, and in step S78, the cooking heater 122 having the larger rated output is started. 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 shifts to the feedback control of the upper cooking heater 122 in step S78. In step S79, the flag F0 is reset to the OFF state. In other words, when the internal temperature of the conditioning chamber 103 is restored 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-correcting temperature Δt is maintained. ~ Conditioning temperature ta + correction temperature Δt".

When the CPU 150 determines in step S69 that the measured value 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 (for example, 3 seconds) in which the buzzer 144 is only recorded in advance in the ROM 151, the user is notified that the cooking conditioning process has ended, and the process proceeds to step S87.

When the CPU 150 shifts to step S87, the conditioning guidance data of the ROM 151 is detected, and the conditioning guidance corresponding to the setting result of the conditioning menu is detected. Then, the process proceeds to step S88, 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, the CPU 150 waits for the door cover switch 105 to be turned OFF. 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 puts the conditioning material back into the conditioning chamber 103, and the door cover When the operation is performed from the open state to the closed state, the CPU 150 sequentially determines that the door cover switch 105 is OFF and the door cover switch 105 is turned on, and the process proceeds from step S89 and step S90 to step S91.

When the CPU 150 shifts to step S91, the CPU 150 waits for the start switch 131 to be turned ON. When it is determined that the start switch 131 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 measured value of the timer T with the microwave conditioning time. Tc setting result. When it is determined that the measured value 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 of the operation of the magnetron 116. Further, steps S68 to S85 correspond to the first conditioning stroke, and steps S92 to S95 correspond to the second conditioning stroke.

5. Cancel processing

The CPU 150 activates the cancel processing when the cancel switch 132 is operated. The cancellation processing is a higher priority priority than the main processing, the microwave processing, the baking processing, the high temperature cooking processing, the low temperature cooking processing, and the timer insertion processing, and is executed even when the cancel switch 132 is operated. When the main processing to the timer insertion processing is performed, the processing currently being executed must be stopped midway to start the cancel processing.

The CPU 150 clears all the setting results of the RAM 152 at the time of the start cancel processing, and resets the pointer to the initial value. The initial value is used to execute step S1. For example, in the standby operation of the operation 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, so that when the temperature is adjusted, the leakage of the microwave from the inside of the conditioning chamber 103 to the outside can be reduced.

When selecting the specific conditioning menus "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops", the conditioning conditions for cooking conditioning are set, and the rate of increase of vitamin C containing the conditioning substance is set to a maximum value ta and is predetermined. The temperature band "conditioning temperature ta-correction temperature Δt ~ conditioning temperature ta + correction temperature Δt", and the output signal from the internal temperature sensor 145 converges to "conditioning temperature ta-correction temperature Δt ~ conditioning temperature ta + By correcting the temperature Δt", the operation state of the pump motor 120 is controlled, so that the vitamin C content of the vegetables can be greatly improved by the cooking conditioning.

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 vitamin C increasing rate of the conditioning material becomes a great way to set a predetermined cooking conditioning. At the time Tb, the cooking conditioning is performed in accordance with the setting result of the cooking conditioning time Tb. Therefore, it is also possible to greatly increase the vitamin C content of the vegetables by the cooking conditioning treatment. When selecting the specific conditioning menus "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops", it is used as a conditioning condition for warming conditioning, and the vitamin C content of the conditioning material becomes higher than that of the raw state. In the method, the predetermined microwave conditioning time Tc is set, and the warming conditioning is performed according to the setting result of the microwave conditioning time Tc, so that the vegetable having the vitamin C content increased can be heated to be suitable as the temperature compared with the raw state. The state of vegetables to eat.

When the cooking conditioning treatment has stopped, the buzzer 144 is turned on before the warming conditioning is started, and the user is notified that the cooking conditioning has stopped. To this end, the user can recognize that the cooking conditioning has stopped from the buzzer sound of the buzzer 144, remove the conditioning material from the conditioning chamber 103, and preply arrange the conditioning material, thereby preventing the conditioning material from being cooked and conditioned. In the state, it is not placed warmed. After the cooking conditioning is stopped, the operation start switch 131 is started to start the warming adjustment. Therefore, the user can take out the conditioning material from the conditioning chamber 103, prepare the conditioning material in advance at a self-step, and start the heating conditioning at his own pace. . From the specific conditioning menus "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops", the operator who responds to the operation of the dial 127 is selected, and the guidance guide for the selection result of the conditioning menu is displayed on the display 133, so no special need is required. Check the instructions and other written instructions to adjust the menu "Spicy Artemisia" and "Chinese-style cooking of rapeseed and scallops".

In the foregoing embodiment 2, when the CPU 150 as the control circuit 134 detects the ON signal from the door switch 105 in step S90 of FIG. 26, it does not wait for the ON signal from the start switch 131, and the timer is heavy in step S92. When it is set to "0", the structure of the warming conditioning process is started in step S93.

(Example 3)

27 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 changes when the measurement result of the timer T reaches the setting result of the cooking conditioning time Tb in step S69 of FIG. To step S85 of Fig. 27, the cooking conditioning treatment is stopped. Then, the buzzer 144 is turned on in step S86, the timer T is reset in step S92, and the magnetron 116 is started to operate in step S93.

According to the foregoing embodiment 3, the following effects can be exhibited.

When the cooking conditioning is stopped, the heating conditioning is started without heating conditioning, and the conditioning can be automatically started. Therefore, the temperature can be changed to the heating conditioning while the vitamin C content of the conditioning material is increased. Further, in the state in which the steam injected into the conditioning chamber 103 is left in the conditioning chamber 103 during the cooking conditioning, the temperature adjustment is started, so that the conditioning material can be warmed and adjusted to prevent drying.

In the foregoing embodiment 3, based on the execution of the cooking conditioning, the magnetron 116 is started to be operated, and the heating conditioning treatment may be started.

In the foregoing embodiment 3, the magnetron 116 is started to be operated while the cooking conditioning is stopped, and the heating conditioning treatment may be started.

(Example 4)

As shown in Fig. 28, the left side plate of the inner box 102 and the rear plate of the inner box 102 are each formed with a vapor discharge port 151 composed of a plurality of through holes. The two vapor discharge ports 151 are respectively opened in a different portion from the inside of the fan casing 109, and a part of the wind discharged from the exhaust port 113 of the inner box 102 to the conditioning chamber 103 is respectively discharged from the two vapors. The outlet 151 is discharged to the outside of the outer casing 101 through the space between the inner box 102 and the outer box 101.

29 is a diagram showing that the CPU 150 of the control circuit 134 switches to the low-temperature cooking process of FIG. 26 and executes the low-temperature cooking process. When the CPU 150 determines in step S91 that the start switch 131 is turned on, the CPU 150 shifts to step S96 to reset the timer T to " 0". Then, in step S97, the fan motor 111 is started to operate at a constant speed in a certain direction, and in step S98, the measured value of the timer T is compared with the exhaust time (for example, 30 seconds) previously recorded in the ROM 151. During the operation of the fan motor 111, the circulation fan 110 rotates in the closed state of the door cover 104. Therefore, when steam remains in the conditioning chamber 103, the vapor is discharged from the two vapor discharge ports 151 to the outer casing 101. external. The circulation fan 110, the fan motor 111, and the two vapor discharge ports 151 constitute an exhaust device, and the fan motor 111 corresponds to a drive source of the exhaust device.

When the CPU 150 determines in step S98 that the measured value of the timer T has reached the exhaust time, the CPU 150 stops the operation of the steam discharge based on the stop operation of the fan motor 111 in step S99. Then, the timer T is reset to "0" in step S92, and the magnetron 116 is started to operate at output 600W in step S93, and the microwave is irradiated until the measurement value of the timer T reaches the setting result of the microwave conditioning time Tc. Inside the conditioning chamber 103.

According to the foregoing embodiment 4, the following effects can be exhibited.

Since the fan motor 111 is started to operate after the cooking is stopped, the steam remaining in the conditioning chamber 103 is forcibly exhausted to the exhaust treatment outside the conditioning chamber 103, and after the exhaust treatment is stopped, the addition is started. Since the temperature is adjusted, it is possible to suppress the conditioning material 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, the CPU 150 does not wait for the ON signal from the start switch 131, and the timer is set in step S96. When T is reset to "0", the structure of the operation of the fan motor 111 is started in step S97.

In the fourth embodiment, the operation time of the fan motor 111 for discharging the steam 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, and the two adjustments are performed. The gates are connected to a common electrical drive source. The condition of this configuration is based on the fact that the regulating gates are respectively closed in the cooking conditioning treatment and the warming conditioning treatment, and the two vapor discharge ports 151 are respectively closed, based on the operation of the regulating gates in the exhaust processing, and It is better to open two steam outlets.

In each of the above-described Examples 2 to 4, the conditioning temperature ta of the low-temperature retort processing material may be set to a temperature equal to or lower than the boiling point of water and a temperature in which 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". At the temperature ta1, in the condition of selecting the conditioning menu "Sweet Artemisia", the output signal from the internal temperature sensor 145 converges to the "conditioning temperature ta-correction temperature Δt - conditioning temperature ta + correction temperature Δt". The operating state of the pump motor 120 is controlled. In the state of the structure, the vitamin C of the vegetable is increased based on the cooking condition of the vegetable, and the temperature is heated based on the warming and conditioning of the vegetable, so that it is not necessary to re-enter the conditioning condition, and the vitamin C increment can be brought close to the living state. The vegetables are heated to a state of being eaten as warm vegetables.

In each of the above-described Examples 2 to 4, when the cooking conditioning is stopped, 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, the heating and conditioning can be started by operating the dial 127 from the non-operating position to the pressing position in a state where the cooking conditioning is stopped.

In each of the foregoing Embodiments 2 to 2, a dedicated operator for selecting the conditioning mode and a dedicated operator for selecting the conditioning menu may be separately provided.

In each of the above embodiments 2 to 4, a pump motor 120 capable of controlling the speed can also be used. In the case of this configuration, when the specific conditioning menus "Sweet Artemisia scoparia" and "Chinese style cooking of rapeseed and scallops" are respectively selected, the internal temperature signal output from the internal temperature sensor 145 converges to the conditioning temperature ta. As a result, the rotational speed of the pump motor 120 can also be controlled. That is, it is also possible to have a configuration in which the pump motor 120 is continuously operated in the cooking conditioning treatment.

In each of the foregoing Examples 2 to 4, when the specific conditioning menus "Sweet Artemisia scoparia" and "Chinese flavor cooking of rapeseed and scallops" are respectively selected, the temperature signal output from the internal temperature sensor 145 is converged to the conditioning. The ON/OFF control of the external heater 114 may be performed as a result of setting the temperature ta.

In each of the above embodiments 2 to 4, the steam supply mechanism and the cooking box may be configured in one piece.

In each of the second to fourth embodiments, the steam supply mechanism is a structure that can supply steam into the conditioning chamber 103, and the tube 124 is not required. For example, the steam supply unit may be used as a cooking box corresponding to the steam generating unit. Directly supply steam to the structure inside the conditioning chamber.

In addition, the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the scope of the invention.

First embodiment:

1. . . Ontology

2. . . Outer box

3. . . Foot

4. . . Inner box

5. . . Heating chamber

5a. . . Left side wall

5b. . . Right side wall

5c. . . Back wall

5d. . . Front opening

6. . . Door cover

7. . . Handle

8. . . Operation panel

8a. . . Vitamin C increase key

9. . . Operation department

10. . . Display department

11. . . Door cover lock switch

12. . . Right gap space

13. . . Left gap space

14. . . Lower clearance space

15. . . Mechanical room

16. . . Magnetron

17. . . Drive unit

18. . . Waveguide

19. . . Temperature sensor

30. . . Segment

30a. . . Upper section

30b. . . Lower section

31. . . Square plate

31a. . . Upper square plate

31b. . . Lower square

40. . . Vapor generating device

41. . . Vapor generation container

41a. . . Vapor generation chamber

44. . . Steam heater

47. . . Water supply port

48. . . Thermistor

49. . . Vapor outlet

52. . . Cover

53. . . Vapor port

54. . . Water tank

55. . . tube

56. . . Water supply pump

60. . . Hot air circulation mechanism

61. . . Hot air fan

62. . . Hot air heater

63. . . First hot air heater

64. . . Second hot air heater

65. . . case

66. . . Fan motor

67. . . suction point

68. . . Blowout

70. . . Discharge opening

71. . . Vapor exhaust mechanism

72. . . Exhaust control brake

80. . . Control device

80a. . . Memory

81. . . power supply

Second to fourth embodiments:

103. . . Conditioning room

104. . . Door cover

111. . . Fan motor (drive source)

114. . . External heater (heater)

116. . . Magnetron

121. . . Cooking box (steam generation unit)

122. . . Cooking heater (heating source)

127. . . Dial (operator)

131. . . Start switch (operator)

133. . . monitor

134. . . Control circuit (including conditioning menu selection means, conditioning control means, recording means)

144. . . Buzzer (notifier)

145. . . Library temperature sensor

147. . . Cooking temperature sensor (generation temperature sensor)

150. . . CPU

151. . . ROM

152. . . RAM

Fig. 1 is 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 a door cover of a microwave oven to which the present invention is applied is opened.

[Fig. 3] A longitudinal front view of a microwave oven.

Fig. 4 is a transverse plan view of the microwave oven.

[Fig. 5] A longitudinal side view of a microwave oven.

Fig. 6 is a block diagram showing a schematic electrical structure.

[Fig. 7] Information showing the rate of increase in vitamin C of the conditioner (spinach) at each temperature.

[Fig. 8] Information showing the increase rate of vitamin C of each weight of the conditioner (spinach).

[Fig. 9] A data showing the rate of increase in vitamin C of the conditioner (1 spinach) at each temperature.

[Fig. 10] A data showing the rate of increase in vitamin C of the conditioner (red pepper) at each temperature.

[Fig. 11] Information showing the rate of increase in vitamin C 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 a heating conditioner in a closed state of a door cover).

[Fig. 14] A view showing the appearance of the heating conditioner in an open state of the door cover.

[Fig. 15] A view showing the internal configuration of the heating conditioner with the removed state of the door cover.

Fig. 16 is a cross-sectional view showing the internal structure of a heating conditioner.

[Fig. 17] A block diagram showing an electrical configuration.

[Fig. 18] A diagram showing control data recorded in a control circuit.

[Fig. 19] A diagram showing control data recorded in a control circuit.

[Fig. 20] A diagram showing control data recorded in a control circuit.

[Fig. 21] A graph showing the correlation between the increase rate of vitamin C and the conditioning temperature.

[Fig. 22] A graph showing the correlation between the increase rate of vitamin C and the conditioning time.

[Fig. 23] 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 a low temperature cooking process of the control circuit.

[Fig. 26] A flow chart showing a low temperature cooking process of a control circuit.

FIG. 27 is a view similar to FIG. 26 of Embodiment 3. FIG.

FIG. 28 is a view similar to FIG. 14 of Embodiment 4. FIG.

FIG. 29 is a view similar to FIG. 26. FIG.

Claims (6)

A heating conditioner comprising: a heating chamber for containing greenish yellow or light yellow vegetables such as spinach, radish, and sage, steam supply means for supplying steam to the heating chamber; and controlling means for controlling the steam supply And a magnetron for irradiating microwaves into the heating chamber; the control means performing the control of the magnetron and the steam supply mechanism according to separate operations to respond to greenish yellow or yellowish color of spinach, radish, and sage The type of the vegetable is maintained in a predetermined temperature band in which the vitamin C is increased by 60 degrees or less in comparison with the raw state, and the first conditioning stroke of the steam supply means is controlled, and the first conditioning stroke is executed. After the middle or stop, or after the stop, the second conditioning stroke of the green yellow or light yellow vegetables such as spinach, radish, and sage, which are put into the heating chamber by heating the microwaves into the heating chamber from the magnetron is performed. And the required time of the second conditioning stroke is in response to the green yellow of spinach, radish, sage, etc. which are put into the heating chamber The content of the vitamin C in the light yellow vegetable is higher than the state of the raw state, and is set to a predetermined value. The heating conditioner described in claim 1 of the patent application, wherein The control means starts the second conditioning stroke without performing the heating conditioning other than the second conditioning stroke after the stop of the first conditioning stroke. The heating conditioner according to claim 1, further comprising: a notifier for notifying that the first conditioning stroke has stopped; and the controlling means starting the first step after stopping the first conditioning stroke (2) Adjusting the stroke, and after stopping the first conditioning stroke, the notification device is used to notify that the first conditioning stroke has been stopped before starting the second conditioning stroke. The heating conditioner according to claim 1, further comprising: an operator that is operable by a user to start the second conditioning stroke; and the control means stops the first conditioning stroke Thereafter, a processor that judges whether or not the aforementioned operator is operated is performed, and the second conditioning stroke is started in accordance with the determination that the operator has been operated. The heating conditioner according to claim 1, wherein the recording means includes a plurality of conditioning conditions for preliminarily treating greenish yellow or light yellow vegetables such as spinach, radish, and sage, which are placed in the heating chamber. The menu item, and for the specific conditioning menu predetermined in the plural conditioning menu, records the display data for displaying the conditioning order. The operator is an operator operable, and is configured to select a conditioning menu from the plurality of conditioning menus, and to adjust the menu selection means, and select, from the plurality of conditioning menus, the operation content corresponding to the operation, and select the specific When the menu is adjusted, the display data for displaying the conditioning sequence is detected, and the display is displayed to display the detection result of the display data; the foregoing control means is based on the operation control to select the result of the conditioning menu in the magnetron and the steam supply mechanism. The green yellow or light yellow vegetables such as spinach, radish, and sage, which are put into the heating chamber, are heated in accordance with the selection result of the conditioning menu. The heating conditioner according to claim 1, further comprising: an exhaust device that discharges steam in the heating chamber to an outside of the heating chamber and has an electric driving source; and the control means After the first conditioning operation is stopped, the driving source of the exhaust device is started to operate, and the steam in the heating chamber is exhausted to the exhaust gas processor outside the heating chamber, and the exhaust gas is stopped. After the treatment, the second conditioning stroke is started.