JP4585910B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker such as a microwave oven for cooking by supplying steam to an object to be cooked in a heating chamber.

  In a conventional cooking device of this type, as shown in Patent Document 1, a convection chamber having a convection fan and a convection heater that generate circulating air, and a suction provided in a boundary wall between the convection chamber and the heating chamber Some have a mouth and an outlet and a steam generation container for generating steam to be supplied into the heating chamber, and the steam generation container is provided in the vicinity of the suction port.

  Further, as shown in Patent Document 2, a high-frequency generator that radiates radio waves into the heating chamber, an evaporator that generates steam, a water supply unit that supplies water to the evaporator, a controller that controls water supply, and the like are provided. There is also a configuration in which cooking is performed by high frequency and steam in which a required water supply amount for each cooking is preset in the control means of the water supply unit.

  Furthermore, as shown in Patent Document 3, in a high-frequency heating apparatus with a steam generation function that measures the temperature of food by an infrared temperature sensor and controls heating, a high-frequency generator, an evaporating dish provided on the bottom of the heating chamber, and There is also a steam generator configured with a heater device, which is configured by embedding a sheathed heater in an aluminum die cast and directly attached to the back side of the evaporating dish.

JP 2004-316999 A JP 2004-028578 A JP 2004-278853 A

  In the above prior art, Patent Document 1 discloses a steam generation container that generates steam at the air suction port of the convection fan, that is, the air inflow side, so that the generated steam and the air flow flowing into the convection fan are provided. It is difficult to change the size of the steam.

  In addition, when the blast temperature by the convection fan is lower than the temperature of the high-temperature steam that is heated by the convection heater provided on the air outflow side of the convection fan and flows into the heating chamber, the steam may be condensed on the convection fan. The dew condensation water may adversely affect the fan motor, electronic parts, and the like.

  Furthermore, since the steam generation container is provided inside the convection chamber, it becomes difficult for the air flow to flow, leading to an increase in passage resistance and inhibiting the compactness of the convection chamber.

  Further, since the steam generation container is disposed in the vicinity of the convection fan, the heat of the steam generation container heated by the convection heater is taken away by the convection fan and the air flow, and the steam generation container is hardly heated.

  Furthermore, since the steam that has been overheated is only used for the heating effect on the object to be heated, the purpose is to drastically improve the cooking time, so other methods of using the generated steam are considered. Absent.

  Further, as another problem, since the steam generation container is provided in the vicinity of the suction port on the rear wall of the heating chamber, food debris and the like easily enter the steam generation container, and cleaning thereof is difficult.

  Furthermore, since the upper part of the steam generation container is open and water is dripped from the upper part, scattering of water droplets can be considered depending on the flow of hot air, and scales due to precipitation of hardness components etc. are likely to adhere to the convection chamber, Moreover, the problem that the cleaning property is also bad occurs.

  Next, what is shown in Patent Document 2 is provided with an evaporator that generates steam in the lower part of a room having a circulation fan, as in Patent Document 1, and the steam generated by the evaporator is placed on the air inflow side of the circulation fan. Because of the guidance, it is difficult to change the size of the steam.

  In addition, there are problems such as water droplet scattering due to condensation on the circulation fan, increased passage resistance of the air flow, and obstruction of the compactness of the room incorporating the circulation fan.

  Furthermore, in this patent document 2, various combinations of radio wave output and humidity according to the type of food are written in the semiconductor memory, and the necessary memory for cooking is called and executed. It is said that it is possible to cook finely, but even if the combination of radio wave output and humidity according to the type of food can be stored in the memory, the amount of food (eg food mass, how many servings) is not known There is a problem that heating control cannot be performed accurately. As a countermeasure, the user must manually input the amount of food or the heating time by manual operation, and for this purpose, the user must measure the amount of food with a scale or the like in advance. There is also a problem.

  Moreover, what is shown in patent document 3 is the method of measuring the temperature of a foodstuff with an infrared temperature sensor, and controlling heating as one of the said measures in the high frequency heating apparatus with a steam generation function, even if it does not know the quantity of foodstuff. is there.

  However, the following problems are pointed out in the specification of temperature measurement using an infrared temperature sensor in an environment where steam exists.

  That is, when the steam fills the heating chamber, the infrared temperature sensor measures not the temperature of the object to be heated (the food to be cooked) but the temperature of the suspended particles of the steam existing between the object and the object to be heated. become. For this reason, it becomes impossible to accurately measure the temperature of the object to be heated. Then, the heating control performed based on the temperature detection result of the infrared temperature sensor does not operate normally, for example, when problems such as insufficient heating and excessive heating occur, especially when performing automatic cooking performed in a sequential procedure, It means that the process proceeds to the next step with poor heating, which cannot be dealt with by simple reheating, cooling, etc., and cooking may end in failure.

  For this reason, in cooking using steam, it is very difficult to accurately measure the temperature of the cooking object in the heating chamber using an infrared temperature sensor, and the infrared temperature sensor cannot be used as a heating control means. There is a problem.

  The present invention aims to solve at least one of the above problems.

In order to solve the above-mentioned problems, in claim 1, a heating chamber for storing a cooking object, a heating means for heating the heating chamber, a steam generating means for generating water vapor, and impacting the water vapor to crush finely Air blowing means having a crushing means to perform , a magnetron that is a heating source of the range cooking,
A waveguide that guides the microwave generated by the magnetron to the heating chamber; and a hot air supply unit configured by the heating unit, the blowing unit, and a duct covering them, and the outlet of the steam generation unit the tip, the air blowing means is opened to blow towards the air stream flowing out of the blower means from the tip of the outlet steam supplied toward the inside of the hot air supply means of the steam generating unit blown toward the air flow flowing out, finely crushed water vapor in the impact, is heated by the heating means provided crushed water vapor in the hot air supply unit and superheated steam, superheated steam mixed with air stream Is supplied into the heating chamber through blowout holes made up of a number of punching holes provided at positions facing the heating means .

  Further, in claim 2, the water vapor supplied from the steam generating means is blown toward the air flow immediately after flowing out from the air blowing means to be collided. It is supplied to the heating chamber.

According to a third aspect of the present invention, the diameter of the outlet of the steam generating means is 1 to 3 mm and the number is 2 to 4 .

  Further, according to claim 4, the water vapor mixed with the air flow includes at least both ultra fine water vapor of less than about 1000 nanometers and fine water vapor of the order of micrometer or more and about 1 micrometer or more. The cooked food is mainly moisturized and humidified by permeating the super fine water vapor into the food to be cooked, and the latter fine water vapor is mainly adhered to and condensed on the cooked food surface. Is to cook.

  According to a fifth aspect of the present invention, the apparatus includes a mass detection unit that detects the mass of the object to be cooked and a control unit that adjusts the amount of water vapor supplied into the heating chamber. The amount of water vapor supplied from the means is controlled, and an appropriate amount of water vapor corresponding to the cooking content of the object to be cooked is supplied into the heating chamber.

  According to a sixth aspect of the present invention, the non-rotating table placed on the bottom surface of the heating chamber for placing the food to be cooked, the mass detecting means for detecting the mass of the food to be cooked, and the amount of water vapor supplied into the heating chamber are adjusted. Control means for detecting the mass of the food to be cooked on the table by the mass detection means, and controlling the amount of water vapor supplied from the steam generating means by the control means based on the detected value. An appropriate amount of water vapor according to the temperature is supplied into the heating chamber.

  Further, in claim 7, a non-rotating table placed on the bottom surface of the heating chamber for placing the food to be cooked, and a plurality of pieces installed on the lower surface of the table so as to support the table and detecting the mass of the food to be cooked. Mass detecting means, and a control means for adjusting the amount of water vapor supplied into the heating chamber, detecting the mass of the object to be cooked on the table by the sum of the plurality of mass detecting means, and controlling means based on the detected value By controlling the amount of water vapor supplied from the steam generating means, an appropriate amount of water vapor according to the cooking content of the object to be cooked is supplied into the heating chamber.

  Further, in claim 8, a non-rotating table placed on the bottom surface of the heating chamber for placing the food to be cooked, a hot air supply means comprising heating means for circulating the heated air in the heating chamber and a blowing means, Crushing means composed of means, a plurality of mass detection means installed on the lower surface of the table so as to support the table and detecting the mass of the object to be cooked, and control means for adjusting the amount of water vapor supplied into the heating chamber And detecting the mass of the object to be cooked on the table by the sum of the plurality of mass detection means, and controlling the amount of water vapor supplied from the steam generation means by the control means based on the detected value, and hot air supply means The steam is further heated and crushed by the heating means and the crushing means, and an appropriate amount of water vapor according to the cooking content of the cooking object is supplied into the heating chamber.

  According to the first aspect of the present invention, the water vapor supplied from the steam generating means is blown toward the air flow flowing out from the air blowing means, and the water vapor is finely crushed by the impact, and the water vapor mixed with the air flow is put into the heating chamber. Because it is supplied, the water vapor is ejected from the steam generating means, and the supplied water vapor can be generated into fine water vapor on the order of micrometer to nanometer, and in the unlikely event that fine water droplets that could not be evaporated from the steam generating means are ejected in a mist form. However, since it is finely pulverized by crushing means, etc., mist of the order of micrometer to nanometer can be generated at the same time. Both high-efficiency cooking of food to be cooked with fine steam above the order can be realized at the same time.

  Further, according to claim 2, the air blowing means is also used as the crushing means, and the water vapor supplied from the steam generating means collides with the air flow flowing out from the air blowing means and is disturbed to give impact and generate fine water vapor. By doing so, quick moisturization of the food to be cooked and high efficiency heating cooking of the food to be cooked can be realized at the same time. In addition, this can lead to a reduction in the water vapor generation mechanism and cost.

According to the third aspect of the present invention, the water vapor ejection speed can be controlled .

  Furthermore, according to claim 4, not only the generated fine water vapor is used for heating the cooking object, but also the super fine water vapor can be used for moisturizing the cooking object, The application range of the use of the generated water vapor can be expanded.

  According to claim 5, the configuration according to claims 1 to 4 is also applied to a microwave oven that rotates and puts the food to be cooked on a round table. Since the corresponding amount of water vapor can be supplied and controlled, optimal cooking using steam can be realized. Of course, it goes without saying that cooking using the mass detection means can realize the best heating control capable of sufficiently covering the problems of the infrared temperature sensor.

  According to claim 6, the structure according to claims 1 to 4 can be applied to a turntableless microwave oven in which the table on which the food is placed does not rotate, and the same effect as described above can be obtained. I can do it.

  Furthermore, according to claim 7 and claim 8, for example, the weight of the food to be cooked on the table is detected by the sum of the three mass detection means, and the control means supplies the steam generation means from the detected value. The amount of water vapor that can be controlled can be controlled, and the placement position on the table on which the food item is placed can be specified from the ratio of the output value of the mass detection means, so that the water vapor is efficiently directed toward the food item. It becomes possible to spray.

  Hereinafter, the cooking device of the present invention will be described taking an electric microwave oven having high-frequency heating means composed of a magnetron or the like as an example. In addition, this invention is applicable also to heating cookers, such as an electric oven and a microwave oven.

  FIG. 1 is a side sectional view of an electric microwave oven according to the present invention.

  FIG. 2 is a perspective view of the electric microwave oven as viewed from the back side, and shows a state where a cover 35 as an outer frame is removed in front of the main body.

  The main body 1 of the electric microwave oven includes a heating chamber 2 for storing an object to be cooked 4 such as food to be cooked, a non-rotating table 3 for placing the object to be cooked 4 provided on the bottom surface 2c of the heating chamber 2, Consists of a hot air unit 5 that circulates hot air through the heating chamber 2, a magnetron 6 that serves as a heating source for range cooking, a waveguide 7 that guides microwaves, a rotating antenna 8 that irradiates the heating chamber 2 with microwaves, an antenna motor 9, and the like. Has been.

  Since the magnetron 6, the waveguide 7, the rotating antenna 8, the antenna motor 9 and the like are already known, detailed description thereof will be omitted, but these components are shown in the heating chamber 2 and the main body 1 as shown in the figure. It is arranged in the machine room between the bottom.

  The hot air unit 5 used for oven cooking constitutes a hot air supply means, and includes a duct 5a, a blower means 10 such as a fan that is rotatably provided substantially in the center of the duct 5a, and an outer periphery of the blower means 10. The heating means 12 such as a heater provided on the upper and lower sides of the airflow, the fan motor 11 attached to the duct 5a, and the like are disposed on the back wall of the main body 1.

  Also, the back wall of the heating chamber 2 is provided with a plurality of punching holes 2a and blowout holes 2b. The suction holes 2a are formed in the substantially central portion of the blowing means 10, that is, in the airflow suction hole 2a. The blowout holes 2 b are provided at positions facing the upper and lower heating means 12.

  Further, an openable / closable door 36 is provided in front of the main body 1 to allow the food 4 to be taken in and out.

  The main body 1 of the electric microwave oven in FIGS. 1 and 2 is a so-called turntableless microwave oven in which there is no rotating table in the center of the heating chamber 2.

  Here, 13 is a steam generating means, which is composed of a container 13a to which water is supplied, a heater 13b for heating the container 13a, a temperature detector (not shown) such as a thermistor, and the like. It is disposed between the unit 5 and the back wall of the main body 1.

  Further, the container 13a is made of an aluminum material such as aluminum die cast, or a metal material that is hard to rust, such as stainless steel, and the heater 13b is made of a sheathed heater embedded in the meat portion of the container 13a. However, the container 13a and the heater 13b are not necessarily limited to these configurations, and the container 13a preferably has a small heat capacity in order to shorten the temperature raising time, and more desirably the weight of the container 13a is about 100 g to 200 g. Good. In addition, the heater 13b preferably has a power consumption of about 500 W to 1000 W at a voltage of 100 V in order to shorten the heating time.

  In this way, by setting the mass and power consumption to the above-described numerical values, the temperature raising time until the steam generating means 13 reaches a predetermined temperature can be reduced to about 30 seconds to 1 minute or less.

  Of course, the container 13a and the heater 13b do not need to be limited to these specifications and numerical values, and the container 13a and the heater 13b may be divided into a plurality of parts. Moreover, if the outer wall of the steam generating means 13 is covered with a heat insulating material to suppress heat dissipation to the surroundings, the temperature rise time is shortened, leading to improvement in heating efficiency / energy saving.

  Water is supplied to the container 13 a from a water tank 14 provided in the main body 1 through a water pump 15 and a water pipe 34. Here, as water, in view of hygiene, tap water containing some chlorine components is desirable. Further, the water tank 14, the water pump 15, and the water pipe 34 need not be limited to the positions shown in FIGS. In particular, the water tank 14 is preferably located at a position where it can be easily taken out from the front of the main body 1, and the bottom, top, or side of the main body 1 is good so that it can be seen from the front of the main body 1.

  Reference numeral 18 denotes a steam outlet, which is connected to the steam generating means 13, and its tip is opened so as to blow toward the air flow flowing out from the blower means 10. Most preferably, the air flow is blown toward the air flow immediately after flowing out from the blowing means 10 and is opened so as to collide with the air flow. Further, the size and number of the diameters of the air outlets 18 are parameters for controlling the water vapor ejection speed. In the present invention, the diameter is preferably 1 to 3 mm and the number is preferably 2 to 4.

When oven cooking using hot air is performed in the turntableless electric microwave oven having the hot air unit 5 configured as described above, the following is executed in the present invention.
(1) When the hot air unit 5 is operated, the air blowing means 10 is turned on, and the inflow air 16 sucked into the hot air unit 5 from the heating chamber 2 through the suction hole 2 a is rotated at a high speed by the rotation of the air blowing means 10. And flows out of the blowing means 10 vigorously.
(2) In the steam generating means 13, the heater 13b is turned on and the temperature of the container 13a is started to rise.
(3) When the container 13a approaches a predetermined temperature, a predetermined amount of water is supplied from the water tank 14 through the water pipe 34 to the steam generating means 13 by the water pump 15. An example of the predetermined temperature is equal to or higher than a saturation temperature at which water boils and evaporates, and is preferably about 150 ° C. to 250 ° C., but may be 150 ° C. or lower or 250 ° C. or higher.

The predetermined amount of water varies depending on the food to be cooked 4 and its cooking menu, but is preferably about 5 cc / min to 20 cc / min.
(4) When water is supplied to the steam generating means 13, the supplied water comes into contact with the inner wall of the container 13a kept at a high temperature and instantly boils and evaporates to generate saturated water vapor. Saturated water vapor has a saturation temperature of 100 ° C. under atmospheric pressure. In the present embodiment, in steps (2) to (4), the steam generating means 13 is first heated up in the container 13a to reach a predetermined temperature, and then a small amount of water is continuously added to the steam generating means 13. Alternatively, the method of intermittently supplying and instantaneously boiling and evaporating is taken, but as another method, a predetermined amount of water is first stored in the steam generating means 13, and then the stored steam generating means 13 is used. There is no problem even if the temperature is raised and water is gradually evaporated.
(5) Since the evaporated saturated water vapor 19 expands to about 1600 times the volume of water, the water vapor 19 is ejected vigorously from the air outlet 18 which is the steam outlet of the steam generating means 13. As described above, the size and number of the air outlets 18 are parameters for controlling the ejection speed of the water vapor 19. In the present invention, the diameter of the air outlet 18 is 1 to 3 mm, and the number is 2 to 4. Is desirable.
(6) The steam 19 ejected from the steam generating means 13 collides with the high-speed outflow wind 17 immediately after exiting from the air blowing means 10 generated in (1) to give an impact force. The contained large-diameter water vapor is further finely crushed. Note that the water vapor 19 ejected from the steam generating means 13 is not the high-speed outflow air 17 immediately after exiting from the air blowing means 10, but the air flow outlet end side, for example, in FIG. The water vapor 19 ejected from the blowout port 18 may be blown against the tip end side of the blade portion of the blowing means 10 by making the positional relationship in the height direction of 10 approach. Further, the positional relationship between the steam generating means 13 and the air blowing means 10 may remain the same as in FIG. 1, and a tube may be connected to the air outlet 18 and the water vapor 19 may be guided to the air blowing means 10 by the tube as described above.

Therefore, in this invention, the ventilation means 10 comprised with a radial fan etc. is a crushing means which crushes water vapor | steam finely, and the water vapor | steam 19 supplied from the steam generation means 13 is the front-end | tip part periphery of the blade | wing part of the ventilation means 10, or It is characterized in that the water vapor 19 is impacted and crushed finely by violently colliding with the high-speed outflow air 17 (air flow) immediately after flowing out from the blowing means 10. Here, the type of the air blowing means 10 may not be a radial fan but may be a cross flow fan, a sirocco fan, a turbo fan, or the like.
(7) The water vapor having different diameters generated by (6) is then heated by the heating means 12 in the hot air unit 5 and becomes high-temperature hot air containing a lot of fine water vapor 20 and the like, and is heated from the blowout hole 2b. It is supplied to the chamber 2 and the food 4 to be cooked.

  The temperature of the high-temperature hot air containing a large amount of fine water vapor 20 and the like heated by the heating means 12 can be about 100 ° C. to 350 ° C., but more preferably 200 ° C. when oven cooking is considered in this embodiment. To about 300 ° C. is preferable.

Further, the heated and crushed fine water vapor 20 of the present invention includes at least nanometer order [water molecule size of about 0.3 nanometer (nm) to less than 1000 nm] ultrafine water vapor and micrometer order. It is characterized by containing both fine water vapor of [about 1 micrometer (μm)] or more. Of course, in the case where fine water droplets on the order of several tens to several hundreds of micrometers which are not completely evaporated in the steam generating means 13 are contained in the steam 19 and ejected, or the steam 19 ejected from the steam generating means 13 is immediately after that. In some cases, the water droplets are rapidly cooled to become fine water droplets, but any of the fine water droplets can be further finely crushed by the blowing means 10 and the heating means 12 which are the crushing means of the present invention.
(8) The fine water vapor 20 (containing nanometer-order ultrafine water vapor and micrometer-order or more fine water vapor) generated by the above (1) to (7) is to be cooked in the heating chamber 2. The following effects are obtained as shown in FIG.

  That is, one is that the ultrafine water vapor 20a of the smallest nanometer order contained in the fine water vapor 20 penetrates into the cooking object 4 and is humidified by replenishing the cooking object 4 with water. And moisturize. This is because the size of the ultrafine water vapor on the order of nanometers is smaller than the fineness of the dough such as the surface layer of the object 4 to be cooked, so that it can easily penetrate from the surface layer of the object 4 to the inside.

  On the other hand, the fine water vapor 20b having a slightly larger diameter than micrometer order contained in the fine water vapor 20 contacts and adheres to the surface of the object 4 to be cooked, and condenses on the surface of the object 4 to be cooked at a low temperature. Therefore, large heating energy is generated and efficient heating is performed. That is, the to-be-cooked object 4 is efficiently cooked by the latent heat of condensation generated when the fine water vapor 20 b becomes the condensed water droplets 21. Of course, the two effects of the fine water vapor 20 of the present invention described above are the main effects, and other effects may be produced, or two kinds of water vapor may complement each other.

  In the steps (1) to (4), the order of each step may be changed.

  FIG. 4 shows another embodiment of the present invention, which is a turntableless type electric microwave oven as in FIG. 1, but the table 3 placed on the bottom surface of the heating chamber 2 is separated from the heating chamber 2. The mass detection means 22 that measures the weight of the object to be cooked 4 under the table 3 is a significant difference.

  According to this configuration, the weight of the object 4 to be cooked on the table 3 is detected by the mass detector 22, and the amount of water vapor 19 supplied from the steam generator 13 is controlled by the controller 27 based on the detected value. A feature is that an appropriate amount of fine water vapor 20 corresponding to the cooking content of the object to be cooked 4 can be supplied into the heating chamber 2.

  FIG. 5 is an example of the mass detection means 22 and is a detection means whose measurement principle is a capacitance type. The capacitance type mass detection means 22 is composed of a movable electrode 28 and a fixed electrode 29 made of a thin metal material, and is attached to the heating chamber bottom surface 2c.

  Here, the fixed electrode 29 and the movable electrode 28 face each other substantially in parallel to hold a predetermined gap, that is, the detection space 30, and a capacitor is formed between the fixed electrode 29 and the movable electrode 28 and mounted on the table 3. The change in the detection space 30 between the movable electrode 28 that moves in accordance with the weight of the placed cooking object 4 and the stationary electrode 29 that is stationary is converted into a change in capacitance, and the change in capacitance changes. The weight of the object to be cooked 4 is calculated from the detection. The mass detecting means 22 in the present invention is not limited to the capacitance type, and may be a strain type or an optical sensor.

  6 is a schematic plan view of the heating chamber bottom surface 2c of the electric microwave oven 1 having the mass detection means 22 of FIG. 4 as viewed from above. In the present embodiment, three mass detection means 22 are installed in the lower part of the table 3, and the mass detection means 22a at the rear center of the heating chamber bottom surface 2c and the mass detection means at the front left side of the heating chamber bottom surface 2c. The table 3 is stably supported at three points by 22b and the mass detection means 22c on the front right side of the heating chamber bottom surface 2c. The support of the table 3 by the mass detection means 22 is not necessarily limited to three points, and may be four points, and may be support by other numbers.

  4 and 6, the signal lines extending from the mass detection means 22 to the control means 27 are the mass detection signal 23, and the signal lines extending from the control means 27 to the rotating antenna 9 are the antenna control signal 24 and the control means 27, respectively. From the control unit 27 to the heating unit 12 and the signal line from the control unit 27 to the magnetron 6 from the control unit 27 to the heating unit 12. The outgoing signal line is the heating amount control signal 40. Note that signal lines and power lines other than the detection signals and control signals shown here are omitted.

  Next, in the turntableless type microwave oven 1 having the mass detecting means 22 and the hot air unit 5 shown in FIGS. 4 to 6, an automatic cooking method will be specifically described with reference to the flowchart of FIG.

<Step 1>
First, the door 36 is opened, the food item 4 is placed on the table 3, and the door 36 is closed. Then, the type of food and the contents of the cooking menu are manually input using a dial or button (not shown) on the operation panel. In addition, in the cooking appliance which can recognize a to-be-cooked object etc. automatically, this step 1 may be abbreviate | omitted.

<Step 2>
After confirming the contents of the cooking menu, etc., manually enter the start (start) of cooking using the dial or buttons. In addition, you may perform these manual input by remote control operation in the cooking-by-heating machine which can be performed with a remote control instead of on the operation panel of the main body 1. FIG.

<Step 3>
When the operation of step 2 is finished, the control means 27 of the microwave oven 1 issues a command, and the mass detection means 22 automatically detects the mass of the food item (food) 4. That is, in the microwave oven 1 of the present embodiment, the weight of the cooking object 4 is automatically detected, so the user manually inputs the weight information of the cooking object 4 (how many grams, how many servings, how many) Etc.), it is not necessary for the user to measure the weight of the object to be cooked 4 in advance or manually input the weight information.

In the present embodiment, the mass detection of the object 4 is automatically performed as follows.
(1) The weights Wa, Wb, and Wc at the respective support points are detected by the three mass detectors 22a, 22b, and 22c provided at the lower portion of the table 3.
(2) The weight of the object to be cooked 4 on the table 3 is calculated by the sum (W = Wa + Wb + Wc) of the three mass detectors 22a, 22b, 22c.

<Step 4>
In step 1, the type of food and cooking menu contents are found. In step 3, the weight of the food (cooking object) 4 is found. Therefore, the heating time is determined based on these pieces of information. The setting of the main heating time is also automatically calculated and determined by the control means 27 and the like.

<Step 5>
If cooking is not performed using steam, step 5 is not necessary. However, in cooking using steam as in this embodiment, the type of cooking object 4, the cooking menu, and the weight of cooking object 4 are the same. The steam generation amount is automatically calculated and determined based on the heating time. The steam generation amount can be controlled, for example, by controlling the amount of water supplied to the steam generation unit 13 by the control unit 27. The temperature control of hot air and steam is performed by the heating means 12 and 13b.

<Step 6>
The calculation and determination of the various amounts are automatically performed almost instantaneously, and then cooking using steam is automatically started. The amount of steam generated during cooking is appropriately controlled by the control means 27 in accordance with information such as the type of cooking object 4, cooking menu, and mass. There are cooking that continuously generates steam from the steam generating means 13, cooking that generates steam intermittently, cooking that requires a steam generation amount of about 5 cc / min, and cooking that requires about 20 cc / min. is there. The hot air temperature is also controlled at a temperature suitable for oven cooking, for example, about 200 ° C. to 300 ° C. In addition, when it is not oven cooking which requires high temperature hot air here (for example, range cooking), the heating means 12 which comprises the hot air unit 5 should just be turned off, and only the ventilation means 10 should just be turned on, Even in that case, ventilation means 10 serves as a crushing means, and water vapor is subdivided and refined.

  The relationship between the information such as the type of cooking object 4, the cooking menu, and the mass, and various control quantities such as the amount of steam generated and the hot air temperature, is stored in advance in the control means 27 of the microwave oven 1. It can be calculated from the calculation based on it.

<Step 7>
The cooking using the steam started in step 6 is performed over a predetermined time (the heating time determined in step 6).

<Step 8>
And when predetermined time (heating time) passes, cooking will be complete | finished and a user will be notified of completion | finish.

  In addition to the cooking method described above, the configuration of the present invention can further perform the following. That is, after the weights Wa, Wb, Wc at the respective support points are detected by the three mass detectors 22a, 22b, 22c provided at the lower part of the table 3, the three mass detectors 22a, 22b are detected. , 22c (W = Wa + Wb + Wc) to calculate the weight of the object 4 to be cooked on the table 3, and the ratio of the detected values of the weights Wa, Wb, Wc at the three supporting points (weight Since the position where the object 4 is placed can be calculated from the method of application), it is possible to concentrate and spray the fine water vapor 20 toward the placement position. It is also possible to irradiate the microwaves in a concentrated manner by controlling the rotation (including stopping).

  In addition, in order to concentrate and spray the fine water vapor 20 on the mounting position as described above, in FIG. 1, FIG. 4, etc., the fine water vapor 20 is detected in the hot air unit 5 immediately before the blowout hole 2 b to the heating chamber 2. It is necessary to provide flow control means (not shown) for controlling the flow based on the placed position. The flow control means may be an electric louver or the like.

  Further, the cooking flow described in FIG. 7 may be performed manually. That is, in steps 3, 4, and 5, the weight, heating time, and steam amount of the object to be cooked 4 are manually input using a dial, a button, or the like.

  FIG. 8 shows another embodiment of the present invention. Unlike the above-described embodiment, FIG. 8 shows a turntable type electric microwave oven in which a rotary table 32 provided in the center of the heating chamber 2 rotates. Has as in the example.

  The hot air unit 5 and the steam generating means 13 are the same as those shown in FIGS. 1 and 4, and the microwave emitted from the magnetron 6 is irradiated to the object 4 to be cooked from the side surface of the heating chamber 2 through the waveguide 7. .

  The rotary table 32 is rotated by a table motor 33 at a lower portion thereof, and one mass detection means 22 is installed at the coaxial end portion thereof. The mass detection means 22 is placed on the rotary table 32. The weight of the food 4 can be detected, and the mass detection signal 23 is sent to the control means 27. The cooking method is the same as that described in FIG.

It is side surface sectional drawing of the electric type microwave oven of this invention. It is the perspective view which looked at the electric type microwave oven of Drawing 1 from the back. It is a schematic diagram of the water vapor | steam effect | action to the to-be-cooked thing of this invention. It is side surface sectional drawing of the electric type microwave oven which has a mass detection means of this invention. It is side surface sectional drawing of the electrostatic capacitance type mass detection means of this invention. It is a block diagram which supports three points | pieces with the mass detection means of this invention. It is a flowchart of the cooking method of this invention. It is side surface sectional drawing of the turntable type microwave oven of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Main body 2 Heating chamber 2a Suction hole 2b Blowout hole 3 Table 5 Hot air unit 10 Blowing means 12 Heating means 13 Steam generating means 18 Outlet 19 Water vapor 20 Fine water vapor 21 Condensed water droplet 22 Mass detection means 27 Control means

Claims (8)

A heating chamber for storing the food,
Heating means for heating the heating chamber;
Steam generating means for generating water vapor;
An air blowing means having a crushing means for impacting water vapor and crushing it finely ;
Magnetron, which is a heating source for range cooking,
A waveguide for guiding the microwave generated by the magnetron to the heating chamber;
The heating means, the air blowing means, and hot air supply means composed of a duct covering them ,
The tip of the outlet of the steam generating means is open so as to blow toward the air flow flowing out from the blowing means,
Sprayed toward the water vapor from the tip of the air outlet is supplied toward the inside of the hot air supply unit of the steam generator to the air stream flowing out of the blowing means, the water vapor and finely crushed by the impact,
The crushed steam heated by the heating means provided in said hot air supply means and superheated steam, outlet consisting of a number of punched holes provided superheated steam mixed with air flow at a position opposed to said heating means A heating cooker that is supplied into a heating chamber through a hole .   The steam supplied from the steam generating means is blown toward the air flow immediately after flowing out from the blowing means, and the water vapor is finely crushed by the impact, and the steam mixed with the air flow is supplied into the heating chamber. The cooking device according to claim 1. The cooking device according to claim 1, wherein the diameter of the outlet of the steam generating means is 1 to 3 mm and the number is 2 to 4.   The water vapor mixed with the air flow includes at least both ultrafine water vapor of less than about 1000 nanometers and fine water vapor of about 1 micrometer or more, and the former ultrafine water vapor is mainly used for cooking. The food to be cooked is moisturized and humidified by permeating into the food, and the food is cooked by attaching and condensing the latter fine water vapor mainly on the surface of the food to be cooked. The cooking device according to any one of claims 1 to 3.   A mass detecting means for detecting the mass of the object to be cooked and a control means for adjusting the amount of steam supplied into the heating chamber, and the amount of steam supplied from the steam generating means by the control means based on the detection value of the mass detecting means The heating cooker according to any one of claims 1 to 4, wherein an appropriate amount of water vapor corresponding to the cooking content of the cooking object is supplied to the heating chamber.   A non-rotating table placed on the bottom of the heating chamber for placing the food to be cooked, a mass detecting means for detecting the mass of the food to be cooked, and a control means for adjusting the amount of water vapor supplied into the heating chamber, The mass of the object to be cooked on the table is detected by the detecting means, the amount of water vapor supplied from the steam generating means is controlled by the control means based on the detected value, and an appropriate amount of water vapor according to the cooking content of the object to be cooked is obtained. The cooking device according to any one of claims 1 to 4, wherein the cooking device is supplied into a heating chamber.   A non-rotating table placed on the bottom surface of the heating chamber for placing the food to be cooked; a plurality of mass detecting means installed on the lower surface of the table for supporting the table; Control means for adjusting the amount of steam supplied to the room is detected, the mass of the cooking object on the table is detected by the sum of a plurality of mass detection means, and the control means supplies the steam generation means from the steam generation means. The heating cooker according to any one of claims 1 to 4, wherein an amount of water vapor is controlled to supply an appropriate amount of water vapor according to the cooking content of the cooking object into the heating chamber.   A non-rotating table placed on the bottom surface of the heating chamber to place the food to be cooked, a hot air supply means composed of a heating means and a blowing means for circulating heated air in the heating chamber, a crushing means consisting of a blowing means, A plurality of mass detecting means installed on the lower surface of the table so as to support the table and detecting the mass of the object to be cooked, and a control means for adjusting the amount of water vapor to be supplied into the heating chamber. The mass of the object to be cooked on the table is detected by the sum of the detection means, the amount of steam supplied from the steam generation means is controlled by the control means based on the detected value, and the heating means and crushing that constitute the hot air supply means The steam according to any one of claims 1 to 4, wherein the steam is further heated and crushed by the means, and an appropriate amount of steam according to the cooking content of the cooking object is supplied into the heating chamber. Heat cooker.

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