WO2018155024A1 - マイクロ波加熱装置およびマイクロ波加熱方法 - Google Patents

マイクロ波加熱装置およびマイクロ波加熱方法 Download PDF

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Publication number
WO2018155024A1
WO2018155024A1 PCT/JP2018/001494 JP2018001494W WO2018155024A1 WO 2018155024 A1 WO2018155024 A1 WO 2018155024A1 JP 2018001494 W JP2018001494 W JP 2018001494W WO 2018155024 A1 WO2018155024 A1 WO 2018155024A1
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WO
WIPO (PCT)
Prior art keywords
temperature
cooking
microwave
temperature information
microwave heating
Prior art date
Application number
PCT/JP2018/001494
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English (en)
French (fr)
Japanese (ja)
Inventor
富美子 高山
木下　学
Original Assignee
パナソニックＩｐマネジメント株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Priority to CN201880009430.6A priority Critical patent/CN110234931A/zh
Publication of WO2018155024A1 publication Critical patent/WO2018155024A1/ja

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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/02—Stoves or ranges heated by electric energy using microwaves
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/66—Circuits
    • H05B6/68—Circuits for monitoring or control

Definitions

  • the present disclosure relates to a microwave heating apparatus such as a microwave oven and a heating method in the microwave heating apparatus.
  • One-bowl cooking has become widespread in ordinary households.
  • One-bowl cooking is a cooking method in which a desired dish can be easily prepared in a short time by simply heating the ingredients in one cooking container with a microwave and mixing them after heating.
  • Patent Document 1 relates to a method of cooking instant noodles in a container with a microwave oven. Specifically, Patent Document 1 discloses detecting the surface temperature of the water in the cooking container and controlling the heating output in accordance with the temperature in order to prevent spilling from the cooking container. .
  • the microwave heating apparatus includes a heating chamber, an operation display unit, a microwave generation unit, a microwave supply unit, a temperature detection unit, and a control unit.
  • the heating chamber houses cooking containers.
  • the operation display unit sets cooking contents.
  • the microwave generator generates microwaves.
  • the microwave supply unit supplies the microwave generated by the microwave generation unit to the heating chamber.
  • the temperature detection unit includes a plurality of infrared sensors and outputs a plurality of temperature information detected by the plurality of infrared sensors.
  • a control part controls a microwave generation part based on cooking contents and a plurality of temperature information.
  • the control unit further sets at least two reference temperatures according to the cooking content.
  • the microwave generator reduces the heating output each time information obtained from the plurality of temperature information reaches each of at least two reference temperatures.
  • FIG. 1 is a perspective view illustrating an appearance of a heating cooker according to an embodiment of the present disclosure.
  • FIG. 2 is a perspective view of the cooking device of the present embodiment with the door opened.
  • FIG. 3 is a block diagram relating to a control system for microwave heating in the cooking device of the present embodiment.
  • FIG. 4 is a diagram showing the transition of the temperature inside the heating chamber in one-bowl cooking.
  • FIG. 5 is a flowchart showing processing (first half) in one-bowl cooking.
  • FIG. 6 is a flowchart showing a process (second half) in one-bowl cooking.
  • the microwave heating apparatus includes a heating chamber, an operation display unit, a microwave generation unit, a microwave supply unit, a temperature detection unit, and a control unit.
  • the heating chamber houses cooking containers.
  • the operation display unit sets cooking contents.
  • the microwave generator generates microwaves.
  • the microwave supply unit supplies the microwave generated by the microwave generation unit to the heating chamber.
  • the temperature detection unit includes a plurality of infrared sensors and outputs a plurality of temperature information detected by the plurality of infrared sensors.
  • a control part controls a microwave generation part based on cooking contents and a plurality of temperature information.
  • the control unit further sets at least two reference temperatures according to the cooking content.
  • the microwave generator reduces the heating output each time information obtained from the plurality of temperature information reaches each of at least two reference temperatures.
  • the information obtained from the plurality of temperature information is the highest temperature among the plurality of temperature information.
  • one of the at least two reference temperatures is a temperature at which bubbles start to occur in the cooking container, and the at least two reference temperatures are the same.
  • the other is the temperature between one of the at least two reference temperatures and the boiling point of water.
  • the controller is configured to control the cooking container based on the time required for the average temperature of the plurality of temperature information to reach a predetermined temperature.
  • the amount of the foodstuff inside is detected, and the cooking end time is calculated according to the amount.
  • the infrared sensor moves the visual field so as to detect temperature information of the entire upper part of the cooking container.
  • microwave heating method of the sixth aspect of the present disclosure cooking contents are set, a plurality of temperature sensors are detected by a plurality of infrared sensors, at least two reference temperatures are set according to the cooking contents, and a plurality of temperatures is set. Each time the information obtained from the information reaches each of at least two reference temperatures, the heating power is reduced.
  • the information obtained from the plurality of temperature information is the highest temperature among the plurality of temperature information.
  • one of the at least two reference temperatures is a temperature at which bubbles start to occur in the cooking container, and the at least two reference temperatures are the same.
  • the other is the temperature between one of the at least two reference temperatures and the boiling point of water.
  • the microwave heating method of the ninth aspect of the present disclosure based on the time required for the average temperature of the plurality of temperature information to reach a predetermined temperature, The amount is detected, and the cooking end time is calculated according to the amount.
  • the microwave heating method of the tenth aspect of the present disclosure in order to detect a plurality of temperature information, the visual field of the infrared sensor is detected so as to detect the temperature information of the entire upper part of the cooking container. Move.
  • the embodiment is a specific example of the present disclosure. Numerical values, shapes, configurations, steps, order of steps, and the like shown in the embodiments are examples, and do not limit the present disclosure.
  • FIG. 1 is a perspective view showing an appearance of the heating cooker 1 according to the present embodiment.
  • FIG. 2 is a perspective view of the cooking device 1 with the door opened.
  • the heating cooker 1 has a heating chamber 2 provided inside the main body and a door 3 provided at the front opening of the heating chamber 2.
  • the door 3 has a hinge (not shown) provided at the lower part thereof, and has a handle 3a provided at the upper part thereof.
  • the door 3 is provided with an operation display unit 4 that is a touch panel that integrally performs setting operations such as cooking temperature, cooking time, and type of an object to be heated, and display of setting contents.
  • FIG. 3 is a block diagram related to a control system for microwave heating in the heating cooker 1.
  • the heating cooker 1 includes a control unit 5, a microwave generation unit 6, a microwave supply unit 7, and a temperature detection unit 8 for controlling microwave heating.
  • the microwave generator 6 is composed of a magnetron or the like and generates microwaves.
  • the microwave supply unit 7 includes a waveguide and a rotating antenna (both not shown), propagates the generated microwave to the rotating antenna, and radiates the propagated microwave to the heating chamber 2 by the rotating antenna. To do.
  • Rotating antenna is provided substantially below the center of the mounting surface of the heating chamber 2 on which the object to be heated is mounted.
  • the rotating antenna has directivity with respect to the radiation direction and has a configuration for generating circularly polarized waves provided on the upper portion of the antenna. With this configuration, the microwave supply unit 7 can heat the object to be heated more uniformly.
  • the temperature detector 8 includes an infrared sensor 9, an internal temperature sensor (not shown), and an environmental temperature sensor (not shown).
  • the infrared sensor 9 is provided outside the heating chamber 2 and detects the temperature inside the heating chamber 2 through an opening provided in the upper part of the right side surface of the heating chamber 2.
  • the infrared sensor 9 has 64 infrared detection elements arranged in a matrix of 8 rows ⁇ 8 columns. Thereby, the infrared sensor 9 virtually divides the mounting surface of the heating chamber 2 into sections of 8 rows ⁇ 8 columns, and detects temperature information of each section.
  • the infrared sensor 9 is supported by a horizontal axis.
  • the infrared sensor 9 is driven by a motor (not shown), the visual field of the infrared sensor 9 moves upward (see FIG. 3).
  • the infrared sensor 9 can detect temperature information of the entire upper portion of the bowl 10.
  • this operation is referred to as a swing operation of the infrared sensor 9.
  • the internal temperature sensor (not shown) is composed of a thermistor and detects the atmospheric temperature in the heating chamber 2.
  • An environmental temperature sensor (not shown) is composed of a thermistor, and detects the environmental temperature of the place where the infrared sensor 9 is disposed. The temperature information detected by the infrared sensor 9 is calibrated based on the environmental temperature detected by the environmental temperature sensor.
  • the control unit 5 controls the microwave generation unit 6 according to the cooking content set by the operation display unit 4 and the temperature information detected by the temperature detection unit 8.
  • one-bowl cooking for preparing a cream stew by simply putting ingredients in one cooking container (bowl 10), heating for a predetermined time, and mixing after heating will be described.
  • FIG. 4 shows the transition of the inside temperature of the heating chamber 2 during one-bowl cooking for cream stew.
  • summary of the one-bowl cooking of this Embodiment is demonstrated.
  • the microwave generation unit 6 when the one-bowl cooking of the cream stew is started, first, in the first stage P1, the microwave generation unit 6 generates the microwave of the first output (800 W) which is the maximum output.
  • the control unit 5 calculates an average value (hereinafter referred to as an average temperature) of temperature information detected by 64 infrared detection elements included in the infrared sensor 9 every predetermined time (1.0 second).
  • the inventors have found that the time until the average temperature reaches the predetermined temperature (65 ° C.) from the start of heating is proportional to the amount of food.
  • detecting the amount of food based on the time until the average temperature reaches the predetermined temperature is called amount detection.
  • the predetermined temperature is referred to as a quantity detection temperature
  • the time required for the average temperature to reach the quantity detection temperature is referred to as a quantity detection time.
  • Control unit 5 calculates cooking end time T based on the result of the amount detection.
  • the control unit 5 shifts the process to the second stage P2.
  • the microwave generator 6 generates a microwave having a second output (600 W) lower than the first output.
  • the infrared sensor 9 performs temperature detection while performing a swing operation every predetermined time (0.5 seconds) shorter than in the case of the first stage P1.
  • the temperature F1 represents the temperature at which bubbles start to occur in the broth in the bowl 10
  • the temperature F2 represents the boiling point of water.
  • the control unit 5 when the average temperature exceeds the quantity detection temperature, the control unit 5 performs the first boiling determination and the second boiling determination in order to prevent spilling.
  • the first boiling determination is performed in order to detect the timing when bubbles start to be generated in the bowl 10.
  • the second boiling determination is performed to detect the timing immediately before boiling occurs in the bowl 10.
  • the controller 5 sets the first reference temperature for the first boiling determination and the second reference temperature for the second boiling determination.
  • the first reference temperature is a temperature at which bubbles start to occur in the bowl 10.
  • the second reference temperature is lower than the boiling point of water but higher than the first reference temperature.
  • the first reference temperature is set to 85 ° C. and the second reference temperature is set to 90 ° C. for cream stew cooking.
  • the first reference temperature is set to 88 ° C and the second reference temperature is set to 93 ° C.
  • the first reference temperature is set to 80 ° C and the second reference temperature is set to 90 ° C.
  • the process proceeds from the second stage P2 to the third stage P3.
  • control unit 5 shifts the process to the fourth stage P4.
  • a microwave having a fourth output (average of about 200 W) lower than the third output is supplied to the heating chamber 2.
  • the heating output is reduced stepwise. As a result, inadequate cooking or cooking delay due to excessive reduction in heating output can be avoided along with prevention of spillage.
  • the fourth stage P4 ends when the calculated cooking end time T has elapsed.
  • the inventors confirmed the following facts.
  • the food may rise along the inner surface of the bowl 10 due to bubbles generated in the bowl 10 and reach the upper edge of the bowl 10. is there.
  • the heating is further continued, the food that has reached the vicinity of the upper edge of the bowl 10 is rapidly heated. In this case, even if the bowl 10 is covered with a film, there is a high possibility that spilling will occur.
  • the infrared sensor 9 always detects the temperature together with the swing operation so that the temperature of the entire bowl 10 including the vicinity of the upper edge can be detected.
  • FIG. 5 and FIG. 6 are flowcharts showing processing in one-bowl cooking for making a cream stew.
  • FIG. 5 shows the first half of the process
  • FIG. 6 shows the second half of the process.
  • FIG. 5 shows the flow of the process of the one bowl cooking of this Embodiment.
  • step S101 the user operates the operation display unit 4 to select one-bowl cooking of cream stew as cooking contents from the cooking menu.
  • step S102 the user operates the operation display unit 4 to start cooking.
  • step S103 when the microwave generation unit 6 generates the microwave of the first output (800 W), the first stage P1 starts.
  • step S104 if the selected cooking content is a cream stew, the control unit 5 shifts the process to step S105, and if the selected cooking content is a dish other than the cream stew (beef curry, pasta, etc.), To step S200.
  • the cream stew beef curry, pasta, etc.
  • step S200 regarding cooking of other dishes will be omitted.
  • the cooking of other dishes requires a constant for calculating the cooking end time T, the reference temperature, the output level of the microwave, and the like, which are different from the cooking of the cream stew.
  • the basic processing flow is common.
  • step S105 the first reference temperature and the second reference temperature are set to predetermined temperatures for cooking the cream stew.
  • step S106 the average temperature is calculated based on the temperature information detected by the infrared sensor 9.
  • the control unit 5 specifies the location of the food based on the temperature increase rate from the cooking start time regarding the temperature information detected by the infrared sensor 9.
  • the average temperature is an average value of the temperatures of the identified food places.
  • step S107 the control unit 5 repeatedly determines whether or not the average temperature has reached the quantity detection temperature (65 ° C.). When the average temperature reaches the quantity detection temperature (65 ° C.), the processing shifts from the first stage P1 to the second stage P2.
  • step S108 the control unit 5 detects the amount of the food based on the amount detection time, and calculates the cooking end time T for the cream stew.
  • step S109 the microwave generator 6 generates a microwave having a second output (600 W) lower than the first output.
  • the infrared sensor 9 performs temperature detection while performing a swing operation every predetermined time (0.5 seconds) shorter than in the case of the first stage P1.
  • step S110 the control unit 5 repeatedly determines whether or not the maximum temperature has reached the first reference temperature as the first boiling determination. When the maximum temperature reaches the first reference temperature, the process proceeds from the second stage P2 to the third stage P3.
  • step S112 the controller 5 repeatedly determines whether or not the maximum temperature has reached the second reference temperature as the second boiling determination. When the maximum temperature reaches the second reference temperature, the process proceeds from the third stage P3 to the fourth stage P4.
  • step S114 Wait until cooking end time T has elapsed in step S114.
  • the heating output is stopped in step S115.
  • the present disclosure can be applied to a microwave heating apparatus such as a microwave oven.

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  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Control Of High-Frequency Heating Circuits (AREA)
  • Electric Ovens (AREA)
PCT/JP2018/001494 2017-02-24 2018-01-19 マイクロ波加熱装置およびマイクロ波加熱方法 WO2018155024A1 (ja)

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CN201880009430.6A CN110234931A (zh) 2017-02-24 2018-01-19 微波加热装置及微波加热方法

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JP2017033944A JP6839808B2 (ja) 2017-02-24 2017-02-24 高周波加熱装置および高周波加熱方法
JP2017-033944 2017-02-24

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JP7198977B2 (ja) * 2019-03-14 2023-01-05 パナソニックＩｐマネジメント株式会社 高周波加熱装置および高周波加熱方法

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JP2002334776A (ja) * 2001-05-09 2002-11-22 Toshiba Corp 加熱調理器
JP2003294242A (ja) * 2002-04-01 2003-10-15 Matsushita Electric Ind Co Ltd 加熱調理装置およびその加熱調理方法

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TW201832615A (zh) 2018-09-01
JP6839808B2 (ja) 2021-03-10
CN110234931A (zh) 2019-09-13
TWI683599B (zh) 2020-01-21
JP2018138861A (ja) 2018-09-06

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