JP2006292235A

JP2006292235A - Heating cooker

Info

Publication number: JP2006292235A
Application number: JP2005111977A
Authority: JP
Inventors: Akiyoshi Fukumoto; 明美福本; Shigetoshi Kanazawa; 成寿金澤; Tomotaka Nobue; 等隆信江; Koji Yoshino; 浩二吉野
Original assignee: Matsushita Electric Industrial Co Ltd
Current assignee: Panasonic Holdings Corp
Priority date: 2005-04-08
Filing date: 2005-04-08
Publication date: 2006-10-26

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker capable of performing heating cooking while suitably wetting a cooking object by supplying refined steam to the cooking object. <P>SOLUTION: This heating cooker comprises a heating chamber 4 for storing the cooking object 3, a heating means 6, a steam generating means, a refining means 11, and a control means 15. Since the cooking object 3 can be heated and cooked while being suitably wetted by blowing the refined steam into the heating chamber 4, the quality of the cooking object 3 after the heating cooking is improved. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

本発明は、加熱室に蒸気を投入する加熱調理装置に関するものである。 The present invention relates to a cooking device that puts steam into a heating chamber.

従来、この種の加熱調理装置には、調理室内を加湿する加湿装置を設け、被加熱物の種類に応じて加熱調理中におけるセンサの検出出力に基づき加湿装置を駆動制御するようにしている（例えば、特許文献１参照）。 Conventionally, this type of cooking device is provided with a humidifying device that humidifies the cooking chamber, and the humidifying device is driven and controlled based on the detection output of the sensor during cooking according to the type of the object to be heated ( For example, see Patent Document 1).

図５は、特許文献１に記載された従来の加熱調理装置を示すものである。図５に示すように、ケース１０１の側面板には加湿用の開口部１０２が形成されており、その外側には加湿装置たる超音波加湿装置１０３が配設されている。この超音波加湿装置１０３は加湿用の水を収容する水タンク部１０４と超音波で水を励振する励振部１０５とからなり、開口部１０２を介して調理室１０６に水蒸気を導入するようになっている。
特開平５−５２３４２号公報 FIG. 5 shows a conventional cooking device described in Patent Document 1. As shown in FIG. As shown in FIG. 5, a humidifying opening 102 is formed in the side plate of the case 101, and an ultrasonic humidifying device 103 serving as a humidifying device is disposed outside the humidifying opening 102. The ultrasonic humidifier 103 includes a water tank unit 104 that stores humidifying water and an excitation unit 105 that excites water with ultrasonic waves, and introduces water vapor into the cooking chamber 106 through the opening 102. ing.
JP-A-5-52342

しかしながら、前記従来の構成では、超音波で水蒸気を発生させるため、加熱工程が進行し被加熱物の温度が水蒸気の温度より高くなると、水蒸気は被加熱物の表面に結露せず、湿潤効果は認められない。また、水蒸気の粒子径を変化させることができないため、水蒸気の粒子径が大きい場合には水蒸気は被加熱物表面にとどまる。そのため、水蒸気が内部に浸透せず被加熱物の表面が必要以上に結露し、被加熱物の品質を低下させるなどの課題を有していた。 However, in the conventional configuration, since water vapor is generated by ultrasonic waves, when the heating process proceeds and the temperature of the object to be heated becomes higher than the temperature of the water vapor, the water vapor does not condense on the surface of the object to be heated, and the wetting effect is unacceptable. In addition, since the water vapor particle size cannot be changed, the water vapor remains on the surface of the object to be heated when the water vapor particle size is large. For this reason, water vapor does not penetrate into the interior, and the surface of the object to be heated is dewed more than necessary, which causes problems such as reducing the quality of the object to be heated.

本発明は、前記従来の課題を解決するもので、微細化した蒸気を被加熱物に供給し、被加熱物を適度に湿潤しながら加熱調理を行い、加熱後の被加熱物の品質を向上させることを目的とする。 The present invention solves the above-mentioned conventional problems, and supplies refined steam to the object to be heated, cooking while heating the object to be heated moderately, and improving the quality of the object to be heated after heating. The purpose is to let you.

前記従来の課題を解決するために、本発明の加熱調理装置は、被加熱物を収納する加熱室と、前記加熱室内に供給する蒸気を発生する蒸気発生手段と、前記蒸気を微細化する微細化手段と、前記蒸気発生手段と前記微細化手段とを制御する制御手段を備え、前記制御手段は被加熱物に応じて前記微細化手段の動作を制御するとしたものである。 In order to solve the above-described conventional problems, a heating cooking apparatus according to the present invention includes a heating chamber for storing an object to be heated, steam generating means for generating steam to be supplied into the heating chamber, and a finer for miniaturizing the steam. And a control means for controlling the vapor generating means and the miniaturizing means, and the control means controls the operation of the miniaturizing means in accordance with the object to be heated.

これによって、微細化した蒸気が被加熱物に供給され、被加熱物を適度に湿潤しながら加熱調理を行うことができる。一方、微細化させない蒸気を供給することもでき、この場合、被加熱物の表面に蒸気を結露させて被加熱物を効果的に蒸すことができる。 Thereby, the refined steam is supplied to the object to be heated, and cooking can be performed while the object to be heated is appropriately moistened. On the other hand, steam that is not miniaturized can also be supplied. In this case, steam can be condensed on the surface of the object to be heated, and the object to be heated can be effectively steamed.

本発明の加熱調理装置は、微細化した蒸気が被加熱物に供給され、被加熱物を適度に湿潤しながら加熱調理を行うことができる。 In the heating and cooking apparatus of the present invention, refined steam is supplied to an object to be heated, and cooking can be performed while the object to be heated is appropriately moistened.

第１の発明は、被加熱物を収納する加熱室と、前記加熱室内に供給する蒸気を発生する蒸気発生手段と、前記蒸気を微細化する微細化手段と、前記蒸気発生手段と前記微細化手段とを制御する制御手段を備え、前記制御手段は被加熱物に応じて前記微細化手段の動作を制御することにより、微細化した蒸気が被加熱物に供給され、被加熱物を適度に湿潤しながら加熱調理を行うことができる。また、微細化させない蒸気を供給することもでき、この場合、被加熱物の表面に蒸気を結露させて被加熱物を効果的に蒸すことができる。 1st invention is the heating chamber which accommodates to-be-heated material, the steam generation means which generate | occur | produces the vapor | steam supplied in the said heating chamber, the refinement | miniaturization means which refine | miniaturizes the said steam, the said steam generation means, and the said refinement | miniaturization Control means for controlling the means, and the control means controls the operation of the miniaturization means in accordance with the object to be heated, so that the refined steam is supplied to the object to be heated, and the object to be heated is appropriately controlled. Heat cooking can be performed while wet. Further, steam that is not miniaturized can be supplied. In this case, the steam can be condensed on the surface of the object to be heated, and the object to be heated can be effectively steamed.

第２の発明は、特に、第１の発明の加熱室は、蒸気を吹出す吹出口を設け、微細化手段は、蒸気発生手段と吹出口の間に設置することにより、発生した蒸気を確実に微細化して加熱室に投入することができる。 In the second aspect of the invention, in particular, the heating chamber of the first aspect of the invention is provided with an outlet for blowing out the steam, and the miniaturization means is installed between the steam generating means and the outlet, thereby ensuring the generated steam. Can be made fine and put into a heating chamber.

第３の発明は、特に、第２の発明の微細化手段は、吹出口の近傍に配置することにより、微細化した蒸気を確実に加熱室に投入することができるので、被加熱物を適度にかつ効果的に湿潤しながら加熱調理を行うことができる。 In the third aspect of the invention, in particular, the finer means of the second aspect of the invention can be reliably put into the heating chamber by arranging the finer means in the vicinity of the air outlet. Heat cooking can be performed while being wet and effective.

第４の発明は、特に、第２の発明の吹出口は、加熱室の高さ方向における上部に設けることにより、微細化した蒸気が加熱室内に長時間滞留するため、微細化した蒸気が被加熱物に作用する時間を長くすることができる。 According to the fourth aspect of the invention, in particular, the outlet of the second aspect is provided at the upper part in the height direction of the heating chamber, so that the refined steam stays in the heating chamber for a long time. The time that acts on the heated object can be lengthened.

第５の発明は、特に、第２の発明の吹出口は、加熱室側に蒸気の噴射方向を特定させる噴射ガイドを設けることにより、微細化した蒸気を特定領域（通常は被加熱物の収納領域）に集中させて噴射することができる。 In the fifth aspect of the invention, in particular, the blowout port of the second aspect of the invention provides an injection guide for specifying the injection direction of the vapor on the heating chamber side, so that the refined vapor is stored in a specific region (usually containing an object to be heated). It is possible to inject by concentrating on the area.

第６の発明は、特に、第５の発明の噴射ガイドは、噴出開口面積を吹出口の開口面積より小さくすることにより、蒸気の噴出速度を早くでき、加熱室内に蒸気をすばやく拡散させることができ、被加熱物全体に微細化した蒸気を満遍なく供給できる。 In the sixth aspect of the invention, in particular, the jet guide of the fifth aspect of the invention can reduce the jet opening area smaller than the opening area of the blow outlet, thereby increasing the steam jet speed and quickly diffusing the steam into the heating chamber. This makes it possible to supply the vaporized steam evenly over the entire object to be heated.

第７の発明は、被加熱物を収納する加熱室と、前記加熱室内に供給する蒸気を発生する蒸気発生手段と、前記蒸気を微細化する微細化手段と、前記加熱室内に供給するマイクロ波を発生するマイクロ波発生手段と、前記蒸気発生手段と前記放電部と前記マイクロ波発生手段を制御する制御手段を備え、前記制御手段は被加熱物に応じて前記蒸気発生手段と前記微細化手段と前記マイクロ波発生手段のそれぞれの動作を制御することにより、微細化した蒸気とマイクロ波を任意の組み合わせで加熱調理に使用できるので、冷凍食材や冷蔵食材などの各種の被加熱物の状態に応じた加熱調理を行うことができる。 According to a seventh aspect of the present invention, there is provided a heating chamber for storing an object to be heated, a steam generating means for generating steam to be supplied into the heating chamber, a miniaturizing means for miniaturizing the steam, and a microwave supplied to the heating chamber. And a control means for controlling the steam generation means, the discharge section, and the microwave generation means, the control means according to the object to be heated. And by controlling each operation of the microwave generating means, it is possible to use refined steam and microwaves for heating cooking in any combination, so that it can be in the state of various heated objects such as frozen foods and refrigerated foods The corresponding cooking can be performed.

第８の発明は、被加熱物を収納する加熱室と、前記加熱室内に供給する蒸気を発生する蒸気発生手段と、前記蒸気を微細化する微細化手段と、前記加熱室内に供給するマイクロ波を発生するマイクロ波発生手段と、前記加熱室あるいは前記被加熱物の温度を検知する温度検知手段と、前記蒸気発生手段と前記微細化手段と前記マイクロ波発生手段を制御する制御手段を備え、前記制御手段は前記温度検知手段の検知信号により前記蒸気発生手段と前記微細化手段と前記マイクロ波発生手段のそれぞれの動作を制御することにより、加熱に伴う被加熱物の状態に応じて、微細化した蒸気とマイクロ波を任意の組み合わせで加熱調理に使用することができる。 According to an eighth aspect of the present invention, there is provided a heating chamber for storing an object to be heated, a steam generating means for generating steam supplied into the heating chamber, a miniaturizing means for miniaturizing the steam, and a microwave supplied into the heating chamber. A microwave generation means for generating the temperature, a temperature detection means for detecting the temperature of the heating chamber or the object to be heated, a control means for controlling the vapor generation means, the miniaturization means, and the microwave generation means, The control means controls each operation of the steam generation means, the miniaturization means, and the microwave generation means according to the detection signal of the temperature detection means, so that the fineness can be adjusted according to the state of the object to be heated accompanying heating. Steam and microwave can be used for cooking in any combination.

第９の発明は、特に、第７または８の発明の加熱室は、蒸気を吹出す吹出口を設け、微細化手段は、蒸気発生手段と吹出口の間に設置することにより、発生した蒸気を確実に微細化して加熱室に投入することができる。 In the ninth aspect of the invention, in particular, the heating chamber of the seventh or eighth aspect of the invention is provided with a blowout outlet for blowing out steam, and the refinement means is installed between the steam generation means and the blowout opening to generate the generated steam. Can be reliably refined and put into the heating chamber.

第１０の発明は、特に、第７または８の発明の制御手段は、被加熱物の温度が０度以下の場合、マイクロ波発生手段の動作を優先させることにより、被加熱物の内部をマイクロ波で効率よく加熱することができる。 According to a tenth aspect of the invention, in particular, when the temperature of the object to be heated is 0 degrees or less, the control means of the seventh or eighth aspect of the invention prioritizes the operation of the microwave generating means, It can be heated efficiently with waves.

第１１の発明は、特に、第７または８の発明の制御手段は、加熱室内に蒸気を供給する初期段階に、微細化手段を同時に所定時間動作させることにより、被加熱物への湿潤を促進させるとともにマイクロ波の定在波が発生することを抑えることができるため、加熱むらを解消することができる。 In the eleventh aspect of the invention, in particular, the control means of the seventh or eighth aspect of the invention promotes the wetting of the object to be heated by simultaneously operating the miniaturization means for a predetermined time in the initial stage of supplying steam into the heating chamber. In addition, since generation of a standing wave of microwaves can be suppressed, uneven heating can be eliminated.

以下、本発明の実施の形態について、図面を参照しながら説明する。なお、この実施の形態によって本発明が限定されるものではない。 Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

（実施の形態１）
図１は、本発明の第１の実施の形態における加熱調理装置の正面断面図、図２は図１の加熱調理装置の平面断面図、図３は図１の加熱調理装置の部分拡大図である。 (Embodiment 1)
1 is a front sectional view of a cooking device according to the first embodiment of the present invention, FIG. 2 is a plan sectional view of the cooking device of FIG. 1, and FIG. 3 is a partially enlarged view of the cooking device of FIG. is there.

図１〜３において、本発明の加熱調理装置の本体１には、被加熱物３を出し入れする扉２が取り付けられるとともに被加熱物３を収納する加熱室４が組み込まれている。気流発生手段５は、一端が加熱室４と連通しており加熱室４内に気流を発生させる。気流発生手段５には加熱室４の気流を循環させる、あるいは外気を取り入れる切り替え手段を設けている（図示していない）。加熱手段６は、加熱室４内の空気や蒸気あるいは被加熱物３を加熱する際に使用する。加熱室４には、加熱室４の湿度を検知する湿度検知手段７と加熱室４の温度あるいは被加熱物３の温度を検知する温度検知手段８も配設されている。 1 to 3, a main body 1 of the cooking device according to the present invention is provided with a heating chamber 4 in which a door 2 for taking in and out the object to be heated 3 is attached and in which the object to be heated 3 is accommodated. One end of the air flow generating means 5 communicates with the heating chamber 4 and generates an air flow in the heating chamber 4. The airflow generation means 5 is provided with a switching means (not shown) for circulating the airflow in the heating chamber 4 or taking in outside air. The heating means 6 is used when heating the air or steam in the heating chamber 4 or the object to be heated 3. The heating chamber 4 is also provided with humidity detecting means 7 for detecting the humidity of the heating chamber 4 and temperature detecting means 8 for detecting the temperature of the heating chamber 4 or the temperature of the article 3 to be heated.

蒸気発生手段９からの蒸気は、蒸気通流管を経て蒸気吹出口１０を介して加熱室４へ吹出される。蒸気吹出口１０と蒸気発生手段９の間の蒸気通流管内にはその蒸気通流管内で放電を生じさせる微細化手段１１が配設されており、蒸気発生手段９から発生した蒸気の粒子を放電（好ましくは直流アーク放電）などを利用して微細化する。蒸気吹出口１０には、加熱室４側に蒸気の噴射方向を特定する噴射ガイド１２が取り付けられている。 The steam from the steam generating means 9 is blown out to the heating chamber 4 via the steam outlet 10 through the steam flow pipe. In the steam flow pipe between the steam outlet 10 and the steam generation means 9, there is disposed a finer means 11 for generating a discharge in the steam flow pipe, and the steam particles generated from the steam generation means 9 are collected. It refines | miniaturizes using discharge (preferably direct-current arc discharge) etc. An injection guide 12 that specifies the injection direction of the steam is attached to the steam outlet 10 on the heating chamber 4 side.

また、蒸気発生手段９は、貯水手段１３、水加熱手段１４から構成される。 Further, the steam generating means 9 includes a water storage means 13 and a water heating means 14.

制御手段１５は、操作部（図示していない）からの操作入力信号や各検知手段からの信号に基づき、気流発生手段５、加熱手段６、蒸気発生手段９、微細化手段１１、噴射ガイド１２などの動作を制御する。加熱条件、制御条件などは、記憶手段（制御手段１５と一体）に一時的あるいは恒久的に記憶される。操作部には表示部、自動加熱操作キー、手動加熱設定キー、加熱開始キーなどが配設される。 The control means 15 is based on an operation input signal from an operation unit (not shown) or a signal from each detection means, an airflow generation means 5, a heating means 6, a steam generation means 9, a miniaturization means 11, and an injection guide 12. Control the operation. The heating conditions, control conditions, etc. are temporarily or permanently stored in the storage means (integrated with the control means 15). The operation unit includes a display unit, an automatic heating operation key, a manual heating setting key, a heating start key, and the like.

以上のように構成された加熱調理装置について、以下その動作、作用を説明する。 About the cooking device comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

まず、操作部からの操作により被加熱物３の加熱を開始すると、制御手段１５は加熱手段６、湿度検知手段７、温度検知手段８、蒸気発生手段９、噴射ガイド１２の動作を開始する。制御手段１５は、加熱室４の湿度を検知する湿度検知手段７、温度検知手段８の検知信号に基づいて、蒸気発生手段９の動作を制御する。蒸気発生手段９は発生蒸気量を可変できる。 First, when heating of the article to be heated 3 is started by an operation from the operation unit, the control unit 15 starts operations of the heating unit 6, the humidity detection unit 7, the temperature detection unit 8, the steam generation unit 9, and the injection guide 12. The control unit 15 controls the operation of the steam generation unit 9 based on detection signals from the humidity detection unit 7 and the temperature detection unit 8 that detect the humidity of the heating chamber 4. The steam generating means 9 can vary the amount of generated steam.

制御手段１５は、温度検知手段８の検知信号により、周囲の温度と異なる温度領域あるいは一定時間加熱後に温度上昇が認められた領域に被加熱物があると検知する。被加熱物の位置を検知すると制御手段１５は噴射ガイド１２を被加熱物の方向に蒸気が吹出されるように制御する。噴射ガイド１２の開口面積は、蒸気吹出口１０の開口面積より小さい構成となっており、被加熱物３に蒸気を集中的に当てることができる。このことより、被加熱物３の湿潤効果を上げることができるものである。蒸気発生手段９において発生した蒸気は、蒸気吹出口１０から加熱室４に吹出される。 Based on the detection signal of the temperature detection means 8, the control means 15 detects that there is an object to be heated in a temperature area different from the ambient temperature or an area where a temperature increase is recognized after heating for a certain period of time. When the position of the object to be heated is detected, the control means 15 controls the spray guide 12 so that steam is blown in the direction of the object to be heated. The opening area of the injection guide 12 is configured to be smaller than the opening area of the steam outlet 10, and the steam can be concentrated on the article 3 to be heated. Thus, the wetting effect of the article to be heated 3 can be increased. The steam generated in the steam generating means 9 is blown out from the steam outlet 10 into the heating chamber 4.

発生蒸気量は、水加熱手段１４の入力電力を可変することで制御する。加熱室４の湿度が既定値より低い場合は、蒸気発生手段９から発生する蒸気量を増やし乾燥を防ぐ。一方、加熱室４の湿度が既定値に達すると蒸気発生手段９の動作を停止し、被加熱物３がべたつくのを防ぐ。また、温度検知手段８の信号に基づいて被加熱物の量を判定し、被加熱物３の量が多い場合には発生蒸気量を既定量よりも増加させる。 The amount of generated steam is controlled by varying the input power of the water heating means 14. When the humidity of the heating chamber 4 is lower than the predetermined value, the amount of steam generated from the steam generating means 9 is increased to prevent drying. On the other hand, when the humidity of the heating chamber 4 reaches a predetermined value, the operation of the steam generating means 9 is stopped to prevent the article to be heated 3 from sticking. Further, the amount of the object to be heated is determined based on the signal from the temperature detecting means 8, and when the amount of the object to be heated 3 is large, the generated steam amount is increased from a predetermined amount.

微細化手段１１は蒸気発生手段９で発生した蒸気を微細化する。通常、微細化手段１１を使用しない場合、蒸気粒子は発生直後は粒子径が小さいが、徐々に粒子同士が互いに凝集して粒子径が大きくなる。一方、微細化手段１１を使用した場合、微細化手段１１の放電によって生じた互いに反発する核に水分子が凝集する。水分子が凝集した核が互いに反発しあうため、蒸気粒子がさらに凝集するのを防ぐことができる。このため、粒子の微細化状態を保つことができるものである。微細化手段１１は、放電時間を可変することにより蒸気量に対応した微細化の制御をすることができる。 The miniaturization means 11 refines the steam generated by the steam generation means 9. Usually, when the refinement means 11 is not used, the particle size of the vapor particles is small immediately after generation, but the particles gradually aggregate to increase the particle size. On the other hand, when the miniaturization means 11 is used, water molecules aggregate in repulsive nuclei generated by the discharge of the miniaturization means 11. Since nuclei in which water molecules are aggregated repel each other, vapor particles can be prevented from further aggregating. For this reason, the refinement | miniaturization state of particle | grains can be maintained. The miniaturization means 11 can control the miniaturization corresponding to the amount of steam by changing the discharge time.

蒸気を微細化することで、被加熱物３表面への結露は少ないが蒸気を内部まで侵入させることができる。また、蒸気の粒子径を可変し、被加熱物３の状態に応じた粒子径の蒸気を投入させることができるものである。蒸し調理では微細化手段を動作させず、蒸気の粒子径の大きい蒸気（いわゆる湯気）を用い、蒸気から被加熱物３への熱量を増やし加熱促進する。一方、被加熱物３の温度上昇を抑えながら水分を供給する場合や少量の蒸気を被加熱物３の表面全体に付着させる場合は微細化手段を動作させて粒子径を小さくする。 By miniaturizing the steam, there is little condensation on the surface of the article 3 to be heated, but the steam can penetrate into the interior. In addition, the vapor particle diameter can be varied, and steam having a particle diameter according to the state of the article to be heated 3 can be introduced. In steam cooking, the refinement means is not operated, and steam having a large steam particle diameter (so-called steam) is used to increase the amount of heat from the steam to the article 3 to be heated. On the other hand, when supplying moisture while suppressing the temperature rise of the article to be heated 3 or when attaching a small amount of vapor to the entire surface of the article to be heated 3, the micronizing means is operated to reduce the particle size.

以上のように、被加熱物３の状態に応じて蒸気を微細化することにより加熱調理した被加熱物３の品質を向上させることができる。 As mentioned above, the quality of the to-be-heated to-be-heated material 3 cooked by refine | purifying a vapor | steam according to the state of the to-be-heated material 3 can be improved.

（実施の形態２）
図４は、本発明の第２の実施の形態における加熱調理装置の側面断面図である。図４において、図１〜３と作用を同じくするものは同じ番号で表示することとする。 (Embodiment 2)
FIG. 4 is a side cross-sectional view of the cooking device according to the second embodiment of the present invention. In FIG. 4, those having the same functions as those in FIGS.

図４において、加熱調理装置の本体１には、マイクロ波を発生するマイクロ波発生手段１６が配設される。また、被加熱物を載置する載置皿１７はモータ１８により回転駆動される構成としている。本実施の形態において、マイクロ波発生手段１６は加熱室４の底部に配設されているが、この場所に限るものではない。 In FIG. 4, a microwave generating means 16 for generating a microwave is disposed in the main body 1 of the cooking device. Further, the mounting tray 17 on which the object to be heated is mounted is configured to be rotated by a motor 18. In the present embodiment, the microwave generating means 16 is disposed at the bottom of the heating chamber 4, but is not limited to this location.

制御手段１５は、温度検知手段８の検知信号により被加熱物３の加熱条件つまり加熱手段６と蒸気発生手段９とマイクロ波発生手段１６の通電組み合わせを制御する。温度検知手段８が被加熱物３の温度が０度以下であると判断した場合、制御手段１５はマイクロ波発生手段１６を他の加熱手段６より優先的に動作させる。これにより、凍結した被加熱物３の内部温度を早く上昇させることができる。 The control unit 15 controls the heating condition of the article 3 to be heated, that is, the energization combination of the heating unit 6, the steam generation unit 9, and the microwave generation unit 16 based on the detection signal of the temperature detection unit 8. When the temperature detection means 8 determines that the temperature of the article to be heated 3 is 0 degrees or less, the control means 15 causes the microwave generation means 16 to operate with priority over the other heating means 6. Thereby, the internal temperature of the frozen to-be-heated material 3 can be raised rapidly.

また、制御手段１５は、加熱調理の初期段階において、蒸気発生手段９と微細化手段１１を同時に所定時間動作させる。蒸気を加熱室４内に充満させた後、その充満状態が時間的に変化することで、マイクロ波の定在波が発生することを抑えることができ、被加熱物の加熱むらを解消することができる。 Moreover, the control means 15 operates the steam generation means 9 and the miniaturization means 11 simultaneously for a predetermined time in the initial stage of cooking. After the steam is filled into the heating chamber 4, it is possible to suppress the occurrence of microwave standing waves by changing the filling state with time, and to eliminate uneven heating of the object to be heated. Can do.

なお、蒸気発生手段９と微細化手段１１は操作部などから任意に組み合わせて動作させることもできる。また、蒸気は蒸気加熱手段を設け、１００℃以上の過熱蒸気とすることも可能である。このとき、蒸気温度を検知する蒸気温度検知手段を設けても構わない。過熱蒸気を利用する場合、微細化手段１１の動作は停止できる。また、蒸気発生手段９は加熱室４外に設置したが、加熱室４内に蒸気発生手段を別に設置してもかまわない。 The steam generation means 9 and the miniaturization means 11 can be operated in any combination from the operation unit or the like. Further, the steam may be a superheated steam at 100 ° C. or higher by providing a steam heating means. At this time, a steam temperature detecting means for detecting the steam temperature may be provided. When using superheated steam, the operation of the miniaturization means 11 can be stopped. Moreover, although the steam generation means 9 is installed outside the heating chamber 4, the steam generation means may be separately installed in the heating chamber 4.

また、水加熱手段１４を独立させ、貯水手段１３の水を送水手段（図示していない）や送水管（図示していない）などを介して水加熱手段１４へ送って蒸気を発生させる構成としても構わないものとする。なお、蒸発量の制御は、貯水手段１３からの送水量を可変して対応させてもよい。加熱室４に吹出す蒸気は、微細化手段１１と連結した管と微細化手段１１と連結していない管をそれぞれ設け、加熱室４に蒸気を投入する場合は２つの管を通った蒸気を混合して加熱室４へ吹出す構成としても構わない。 Further, the water heating means 14 is made independent, and the water in the water storage means 13 is sent to the water heating means 14 via a water supply means (not shown) or a water supply pipe (not shown) to generate steam. It does not matter. The evaporation amount may be controlled by varying the amount of water supplied from the water storage means 13. The steam blown into the heating chamber 4 is provided with a pipe connected to the miniaturization means 11 and a pipe not connected to the miniaturization means 11, respectively. It may be configured to mix and blow out to the heating chamber 4.

さらにまた、本実施の形態では、加熱手段６は加熱室４の上面しか図示していないが、下面や背面に配設することも可能である。加熱手段６、蒸気吹出口１０、微細化手段１１の設置数は１つに限るものではなく、複数配設することも可能である。 Furthermore, in the present embodiment, the heating means 6 is shown only on the upper surface of the heating chamber 4, but it can also be disposed on the lower surface or the back surface. The number of installation of the heating means 6, the steam blower outlet 10, and the refinement | miniaturization means 11 is not restricted to one, It is also possible to arrange two or more.

以上のように、本発明にかかる加熱調理装置は、微細化した蒸気を被加熱物３に噴射しながら加熱調理を行い、加熱後の被加熱物の品質を向上させることができるので、電子レンジ、オーブンレンジ、オーブンあるいはグリラーなどと複合させた調理装置の加熱調理にも有効であり、特に、オーブンレンジにおける被加熱物の加熱調理に適している。 As described above, the cooking device according to the present invention can perform cooking while injecting fine steam to the article to be heated 3 and improve the quality of the article to be heated. It is also effective for cooking by a cooking device combined with a microwave oven, an oven, a griller, or the like, and is particularly suitable for cooking food to be heated in the microwave oven.

本発明の実施の形態１における加熱調理装置の正面断面図Front sectional drawing of the heat cooking apparatus in Embodiment 1 of this invention. 同加熱調理装置の平面断面図Plan sectional view of the cooking device 同加熱調理装置の部分拡大図Partial enlarged view of the cooking device 本発明の実施の形態２における加熱調理装置の正面断面図Front sectional view of a cooking device according to Embodiment 2 of the present invention. 従来の加熱調理装置の概略断面図Schematic cross-sectional view of a conventional cooking device

符号の説明Explanation of symbols

３被加熱物
４加熱室
６加熱手段
８温度検知手段
９蒸気発生手段
１０蒸気吹出口
１１微細化手段
１２噴射ガイド
１５制御手段
１６マイクロ波発生手段 DESCRIPTION OF SYMBOLS 3 To-be-heated object 4 Heating chamber 6 Heating means 8 Temperature detection means 9 Steam generation means 10 Steam outlet 11 Refinement means 12 Injection guide 15 Control means 16 Microwave generation means

Claims

被加熱物を収納する加熱室と、前記加熱室内に供給する蒸気を発生する蒸気発生手段と、前記蒸気を微細化する微細化手段と、前記蒸気発生手段と前記微細化手段とを制御する制御手段を備え、前記制御手段は被加熱物に応じて前記微細化手段の動作を制御する加熱調理装置。 Control for controlling a heating chamber for storing an object to be heated, steam generating means for generating steam to be supplied into the heating chamber, miniaturizing means for miniaturizing the steam, and the steam generating means and the miniaturizing means. A cooking apparatus for controlling the operation of the miniaturization means in accordance with the object to be heated.

加熱室は、蒸気を吹出す吹出口を設け、微細化手段は、蒸気発生手段と吹出口の間に設置した請求項１に記載の加熱調理装置。 The heating cooking apparatus according to claim 1, wherein the heating chamber is provided with an air outlet that blows out steam, and the finer means is installed between the steam generating means and the air outlet.

微細化手段は、吹出口の近傍に配置した請求項２に記載の加熱調理装置。 The heat cooking apparatus according to claim 2, wherein the finer means is disposed in the vicinity of the air outlet.

吹出口は、加熱室の高さ方向における上部に設けた請求項２に記載の加熱調理装置。 The heat cooking apparatus according to claim 2, wherein the air outlet is provided at an upper portion in the height direction of the heating chamber.

吹出口は、加熱室側に蒸気の噴射方向を特定させる噴射ガイドを設けた請求項２に記載の加熱調理装置。 The cooking apparatus according to claim 2, wherein the blower outlet is provided with an injection guide for specifying a steam injection direction on the heating chamber side.

噴射ガイドは、噴出開口面積を吹出口の開口面積より小さくした請求項５に記載の加熱調理装置。 The cooking apparatus according to claim 5, wherein the spray guide has a spray opening area smaller than an opening area of the blower outlet.

被加熱物を収納する加熱室と、前記加熱室内に供給する蒸気を発生する蒸気発生手段と、前記蒸気を微細化する微細化手段と、前記加熱室内に供給するマイクロ波を発生するマイクロ波発生手段と、前記蒸気発生手段と前記微細化手段と前記マイクロ波発生手段を制御する制御手段を備え、前記制御手段は被加熱物に応じて前記蒸気発生手段と前記微細化手段と前記マイクロ波発生手段のそれぞれの動作を制御する加熱調理装置。 A heating chamber for storing an object to be heated, a steam generating means for generating steam to be supplied into the heating chamber, a miniaturizing means for miniaturizing the steam, and a microwave generation for generating microwaves to be supplied into the heating chamber And means for controlling the steam generating means, the miniaturizing means, and the microwave generating means, and the control means is configured to control the steam generating means, the miniaturizing means, and the microwave generating according to an object to be heated. A cooking device for controlling each operation of the means.

被加熱物を収納する加熱室と、前記加熱室内に供給する蒸気を発生する蒸気発生手段と、前記蒸気を微細化する微細化手段と、前記加熱室内に供給するマイクロ波を発生するマイクロ波発生手段と、前記加熱室あるいは前記被加熱物の温度を検知する温度検知手段と、前記蒸気発生手段と前記微細化手段と前記マイクロ波発生手段を制御する制御手段を備え、前記制御手段は前記温度検知手段の検知信号により前記蒸気発生手段と前記微細化手段と前記マイクロ波発生手段のそれぞれの動作を制御する加熱調理装置。 A heating chamber for storing an object to be heated, a steam generating means for generating steam to be supplied into the heating chamber, a miniaturizing means for miniaturizing the steam, and a microwave generation for generating microwaves to be supplied into the heating chamber Means, temperature detecting means for detecting the temperature of the heating chamber or the object to be heated, control means for controlling the steam generating means, the micronizing means, and the microwave generating means, and the control means includes the temperature A cooking apparatus for controlling each operation of the steam generating means, the miniaturizing means and the microwave generating means according to a detection signal of the detecting means.

加熱室は、蒸気を吹出す吹出口を設け、微細化手段は、蒸気発生手段と吹出口の間に設置した請求項７または８に記載の加熱調理装置。 The heating cooking apparatus according to claim 7 or 8, wherein the heating chamber is provided with an outlet for blowing out steam, and the finer means is installed between the steam generating means and the outlet.

制御手段は、被加熱物の温度が０度以下の場合、マイクロ波発生手段の動作を優先させた請求項７または８に記載の加熱調理装置。 The cooking device according to claim 7 or 8, wherein the control means gives priority to the operation of the microwave generation means when the temperature of the object to be heated is 0 degrees or less.

制御手段は、加熱室内に蒸気を供給する初期段階に、微細化手段を同時に所定時間動作させた請求項７または８に記載の加熱調理装置。 The cooking apparatus according to claim 7 or 8, wherein the control means operates the micronization means simultaneously for a predetermined time in an initial stage of supplying steam into the heating chamber.