JP2007003136A5

JP2007003136A5 -

Info

Publication number: JP2007003136A5
Application number: JP2005185894A
Authority: JP
Filing date: 2005-06-27
Publication date: 2007-08-23

Claims

加熱室内に収容される被調理物を加熱する手段として、マグネトロンを熱源とするレンジ加熱手段と、第一のヒータとファンとそれらを覆うダクトで構成される熱風オーブン加熱手段と、第二のヒータを熱源とするグリル加熱手段と、水蒸気を発生する蒸気発生手段と第一のヒータにより生成された高温水蒸気による加熱手段の４つの加熱手段を備え、前記蒸気発生手段をダクトの外側に設け、蒸気発生手段から供給される水蒸気をファンから流出する空気流に向けて噴き付け、ダクト内において空気流と混合した水蒸気を第一のヒータにより加熱して高温水蒸気を生成し、該高温水蒸気を加熱室内に供給することを特徴とする加熱調理器。 As means for heating the cooking object accommodated in the heating chamber, a range heating means using a magnetron as a heat source, a hot air oven heating means comprising a first heater, a fan, and a duct covering them, and a second heater A heating means, a steam generating means for generating water vapor, and a heating means using high-temperature steam generated by a first heater, the steam generating means being provided outside the duct, The steam supplied from the generating means is sprayed toward the air flow flowing out from the fan, the steam mixed with the air flow in the duct is heated by the first heater to generate high-temperature steam, and the high-temperature steam is heated in the heating chamber A cooking device characterized by being supplied to

加熱室内に収容される被調理物を加熱する手段として、マグネトロンを熱源とするレンジ加熱手段と、第一のヒータとファンとそれらを覆うダクトで構成される熱風オーブン加熱手段と、第二のヒータを熱源とするグリル加熱手段と、水蒸気を発生する蒸気発生手段と第一のヒータにより生成された高温水蒸気による加熱手段の４つの加熱手段を備え、さらに、被調理物の質量を検出する質量検出手段と、前記４つの加熱手段を制御する制御手段を備え、蒸気発生手段をダクトの外側に設け、蒸気発生手段から供給される水蒸気をファンから流出する空気流に向けて噴き付け、ダクト内において空気流と混合した水蒸気を第一のヒータにより加熱して高温水蒸気を生成し、該高温水蒸気を加熱室内に供給する構成とし、前記質量検出手段の質量検出値に基づいて制御手段によって４つの加熱手段の少なくとも一つの出力を制御し、被調理物の調理内容に応じた最適加熱制御を行うことを特徴とする加熱調理器。 As means for heating the cooking object accommodated in the heating chamber, a range heating means using a magnetron as a heat source, a hot air oven heating means comprising a first heater, a fan, and a duct covering them, and a second heater Mass heating detection means for detecting the mass of the food to be cooked, comprising four heating means, a grill heating means using as a heat source, a steam generating means for generating steam, and a heating means using high-temperature steam generated by the first heater And a control means for controlling the four heating means, the steam generating means is provided outside the duct, and the water vapor supplied from the steam generating means is sprayed toward the air flow flowing out of the fan. The water vapor mixed with the air flow is heated by a first heater to generate high temperature water vapor, and the high temperature water vapor is supplied into the heating chamber. At least to control one output, cooking device and performs optimum control heating according to the cooking contents of the food of the four heating means by the control means based on the detected value.

加熱室内に収容される被調理物を加熱する手段として、マグネトロンを熱源とするレンジ加熱手段と、第一のヒータとファンとそれらを覆うダクトで構成される熱風オーブン加熱手段と、第二のヒータを熱源とするグリル加熱手段と、水蒸気を発生する蒸気発生手段と第一のヒータにより生成された高温水蒸気による加熱手段の４つの加熱手段を備え、さらに、加熱室の底面に設置されて被調理物を載置する回転しないテーブルと、該テーブルを支持するようにテーブル下面に設置されて被調理物の質量を検出する複数個の質量検出手段と、前記４つの加熱手段を制御する制御手段を備え、前記蒸気発生手段をダクトの外側に設け、蒸気発生手段から供給された水蒸気をファンから流出する空気流に向けて噴き付け、ダクト内において前記空気流と混合した水蒸気を第一のヒータにより加熱して高温水蒸気を生成し、該高温水蒸気を加熱室内に供給する構成とし、複数個の質量検出手段の総和によってテーブル上の被調理物の質量を検出し、該質量検出手段の質量検出値に基づいて前記制御手段により４つの加熱手段の少なくとも一つの出力を制御し、被調理物の調理内容に応じた最適加熱制御を行うことを特徴とする加熱調理器。 As means for heating the cooking object accommodated in the heating chamber, a range heating means using a magnetron as a heat source, a hot air oven heating means comprising a first heater, a fan, and a duct covering them, and a second heater There are four heating means: a grill heating means using as a heat source, a steam generating means for generating water vapor, and a heating means using high-temperature steam generated by the first heater, and further installed on the bottom surface of the heating chamber to be cooked A non-rotating table on which an object is placed; a plurality of mass detection means for detecting the mass of an object to be cooked installed on the lower surface of the table so as to support the table; and a control means for controlling the four heating means. The steam generating means is provided outside the duct, and water vapor supplied from the steam generating means is sprayed toward an air flow flowing out of the fan, The steam mixed with the stream is heated by the first heater to generate high-temperature steam, and the high-temperature steam is supplied into the heating chamber, and the mass of the food to be cooked on the table is determined by the sum of a plurality of mass detection means. Detecting and controlling at least one output of the four heating means by the control means based on the mass detection value of the mass detection means, and performing optimum heating control according to the cooking content of the cooking object. Cooking cooker.

生成される高温水蒸気には、少なくとも、約１０００ナノメートル未満の超微細な水蒸気と、約１マイクロメートル以上の微細な水蒸気の両方を含んでおり、前者の超微細な水蒸気を主に被調理物内に浸透させることで被調理物を保湿・加湿し、後者の微細な水蒸気を主に被調理物表面に付着・凝縮させることで被調理物を加熱調理することを特徴とする請求項１乃至請求項３のいずれかに記載の加熱調理器。 The generated high-temperature steam 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 cooked food is cooked by moisturizing and humidifying the cooked food by allowing it to penetrate into the inside, and cooking the cooked food by attaching and condensing the latter fine water vapor mainly on the cooked food surface. The heating cooker in any one of Claim 3.

被調理物を収容するとともに背面壁に吸込孔と吹出孔が設けられた加熱室と、A heating chamber that accommodates the object to be cooked and is provided with a suction hole and a blowout hole on the back wall;
前記吸込孔を通して前記加熱室から空気を吸い込むとともに前記吹出孔を通して前記加熱室に空気を吐き出すファンと、A fan that sucks air from the heating chamber through the suction hole and discharges air to the heating chamber through the blowing hole;
該ファンと前記吹出孔の間に設けられたヒータと、A heater provided between the fan and the blowout hole;
前記ファンと前記ヒータを覆うダクトと、A duct covering the fan and the heater;
該ダクトの外側に設けられ、前記ファンから前記ヒータに向かう流出風に蒸気を吹き付ける蒸気発生手段と、Steam generating means provided on the outside of the duct, for blowing steam to the outflow air from the fan toward the heater;
を具備することを特徴とする加熱調理器。A heating cooker comprising:

請求項５に記載の加熱調理器において、The cooking device according to claim 5,
前記蒸気発生手段が吹き付ける蒸気は飽和水蒸気であり、The steam sprayed by the steam generating means is saturated steam,
前記ヒータでさらに加熱されて前記吹出孔から吹き出す蒸気はナノメートルオーダの水蒸気を含む高温水蒸気であることを特徴とする加熱調理器。The heating cooker characterized in that the steam further heated by the heater and blown out from the blowing hole is high-temperature steam containing water vapor on the order of nanometers.

請求項６に記載の加熱調理器において、The heating cooker according to claim 6, wherein
前記蒸気発生手段は、The steam generating means includes
水が供給される容器と、A container to which water is supplied;
該容器を加熱する容器加熱ヒータと、A container heater for heating the container;
前記容器の温度を検出する温度検出器を有しており、Having a temperature detector for detecting the temperature of the container;
前記温度検出器で検出される前記容器の温度が１５０℃〜２５０℃のときに水配管から前記容器に水が供給され飽和水蒸気を発生させることを特徴とする加熱調理器。When the temperature of the said container detected by the said temperature detector is 150 to 250 degreeC, water is supplied to the said container from water piping, and a saturated water vapor | steam is generated.