JP2008241062A - Heating cooker - Google Patents

Heating cooker Download PDF

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JP2008241062A
JP2008241062A JP2007078494A JP2007078494A JP2008241062A JP 2008241062 A JP2008241062 A JP 2008241062A JP 2007078494 A JP2007078494 A JP 2007078494A JP 2007078494 A JP2007078494 A JP 2007078494A JP 2008241062 A JP2008241062 A JP 2008241062A
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heating
wavelength
infrared
heating chamber
food
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JP2008241062A5 (en
Inventor
Masamitsu Kondo
正満 近藤
Yu Kawai
祐 河合
Noriyuki Komeno
範幸 米野
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Panasonic Holdings Corp
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Matsushita Electric Industrial Co Ltd
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Priority to JP2007078494A priority Critical patent/JP2008241062A/en
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    • 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
    • H05B6/72—Radiators or antennas
    • H05B6/725—Rotatable antennas

Abstract

<P>PROBLEM TO BE SOLVED: To solve a problem that it is difficult to quickly and uniformly heat a food surface as a lamp heater radiates the light of wavelength absorbing moisture vapor to a heating chamber. <P>SOLUTION: The surface of food 11 can be uniformly heated with little temperature irregularity while providing a food 11 surface with crispness, by irradiating the infrared ray of wavelength area penetrating through moisture vapor into the heating chamber 14 from a plurality of lamp heaters 17. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

本発明は、被加熱体をオーブン加熱やグリル加熱や電波加熱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 heats an object to be heated by oven heating, grill heating, or radio wave heating.

代表的な水蒸気や熱風や電波により加熱調理できる加熱装置であるオーブン電子レンジは、被加熱体である食品を一つの加熱装置で加熱できるので、なべや釜や蒸し器等を準備する必要がない簡便さにより生活上の不可欠な機器になっている。   The oven microwave oven, which is a heating device that can be cooked with typical steam, hot air, or radio waves, can heat the food that is the object to be heated with a single heating device, so there is no need to prepare a pan, kettle, steamer, etc. It has become an indispensable device in daily life.

また、オーブン電子レンジは食品を加湿器で発生した水蒸気で加湿しながらヒータ等で均一に加熱する構成となっており、水蒸気が過熱水蒸気になるまでヒータで加熱し食品に凝縮潜熱を与えかつ食品表面に結露した水で塩分や油分を滴下させた後マイカ等の面状ヒータや光ランプヒータで加熱し表面を温めヘルシーな調理が出来るようになっていた（例えば、特許文献１参照）。
特許第２８９７６４５号公報 In addition, the oven microwave oven is configured to uniformly heat the food with a heater or the like while humidifying the food with the water vapor generated by the humidifier. After dripping salt or oil with water condensed on the surface, the surface was heated with a planar heater such as mica or a light lamp heater to warm the surface (see Patent Document 1, for example).
Japanese Patent No. 2897645

しかしながら、図６に示す前記従来の加熱調理装置は、吸い込み口１と吹き出し口２を有するオーブン庫３と、吸い込み口１と吹き出し口２を連通する循環風路４と、循環風路４内の空気を吸い込み口１から吹き出し口２へ循環させる送風機５と、循環風路４内に蒸気を供給する蒸気発生手段６と、２．５μｍ以上３μｍ以下の範囲に存在する一つの波長の赤外線を中心に輻射する赤外線発生手段７を持った蒸気過熱器８とからなる構造をしている。   However, the conventional cooking device shown in FIG. 6 includes an oven 3 having a suction port 1 and a blow-out port 2, a circulation air passage 4 communicating the suction port 1 and the blow-out port 2, and the circulation air passage 4. A fan 5 that circulates air from the inlet 1 to the outlet 2, steam generating means 6 that supplies steam into the circulation air passage 4, and infrared light having a single wavelength in the range of 2.5 μm to 3 μm. It has the structure which consists of the steam superheater 8 with the infrared rays generation means 7 which radiates to.

したがって食品へ十分な量の過熱水蒸気を加えるとオーブン庫３は過熱水蒸気で覆われ食品表面では過熱水蒸気が凝縮し結露水で覆われ脱油、減塩できる。しかしながらこの加熱調理装置は、赤外線発生手段７からの赤外線を上記に吸収させてこれを効率よく過熱させることに利用しており、光の波長が水蒸気を透過しにくい領域であるため食品を短時間でパリッとした仕上がり感にしたり、焦げ目をつけたりすることが困難であるという課題があった。また、赤外線発生手段７がオーブン庫３に対して均一に発生する具体構成が開示していないため均一加熱による食品の出来映え向上が困難であった。   Therefore, when a sufficient amount of superheated steam is added to the food, the oven cabinet 3 is covered with the superheated steam, and the superheated steam is condensed on the food surface and covered with the dew condensation water, so that deoiling and salt reduction can be performed. However, this cooking device uses the infrared rays from the infrared ray generating means 7 to absorb the above and efficiently superheats them. Since the wavelength of the light is a region that does not easily transmit water vapor, However, there was a problem that it was difficult to make a crisp finish or to burnt. Moreover, since the specific structure which the infrared rays generation means 7 generate | occur | produces uniformly with respect to the oven store | warehouse | chamber 3 is not disclosed, it was difficult to improve the quality of food by uniform heating.

本発明は、前記従来の課題を解決するもので、水蒸気を透過しやすい複数の赤外線を輻射する赤外線発生装置を用いることで、食品を素早く均一に加熱し食品表面をパリッとできる加熱調理装置を提供することを目的とする。   The present invention solves the above-described conventional problems, and uses a heating and cooking apparatus that can quickly and uniformly heat food and crispy the food surface by using an infrared generator that radiates a plurality of infrared rays that easily transmit water vapor. The purpose is to provide.

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、ある特定の波長の光を発生する副数本の赤外線発生手段と、食品を加熱する加熱室と、加熱室内部に電波を発生する電波発生手段と、水蒸気を発生する蒸気発生手段と、加熱室内の空気を加熱する空気加熱手段と、赤外線発生手段が水蒸気に吸収されにくい波長である１．５μｍ以上１．７μｍ未満もしくは、２．０μｍ以上２．３μｍ未満もしくは、３．４μｍ以上４．５μｍ未満の少なくともいずれか一つ以上の波長を発生する赤外線を輻射し加熱室内に存在する被加熱体を加熱し調理を行う構成としている。   In order to solve the above-mentioned conventional problems, the cooking device according to the present invention includes sub-infrared generating means for generating light of a specific wavelength, a heating chamber for heating food, and a radio wave in the heating chamber. A radio wave generating means for generating, a steam generating means for generating water vapor, an air heating means for heating the air in the heating chamber, and a wavelength at which the infrared ray generating means is not easily absorbed by water vapor is 1.5 μm or more and less than 1.7 μm, or As a configuration for cooking by heating an object to be heated existing in a heating chamber by radiating infrared rays generating at least one wavelength of 2.0 μm or more and less than 2.3 μm or 3.4 μm or more and less than 4.5 μm Yes.

これによって、水蒸気に吸収されず透過しやすい波長の赤外線が加熱室の被加熱体へ均
一に輻射されることから、加熱室に置かれた被加熱体をより素早く均一に加熱でき食品表面がパリッと仕上がり焦げ目も素早く付けることが可能となる。 As a result, infrared light having a wavelength that is not absorbed by water vapor and is easily transmitted is uniformly radiated to the heated body in the heating chamber, so that the heated body placed in the heating chamber can be heated more quickly and uniformly. It is possible to quickly apply the burnt finish.

本発明の加熱調理装置によれば、幾つか存在する水蒸気に吸収されにくい波長の赤外線を輻射することで、食材表面のパリッと感を出すことができると共に温度ムラの少ない均一加熱ができる。また、均一加熱による効率のよい加熱をすることができることから、省エネルギー性能の優れた加熱調理装置を提供できる。   According to the cooking device of the present invention, by radiating infrared rays having a wavelength that is difficult to be absorbed by some existing water vapor, the surface of the food can be crisp and uniform heating with less temperature unevenness can be achieved. Moreover, since the efficient heating by uniform heating can be performed, the heating cooking apparatus excellent in energy saving performance can be provided.

第１の発明の加熱調理装置は、特定の波長の光を発生する副数本の赤外線発生手段と、食品を加熱する加熱室と、赤外線発生手段が加熱室内に存在する水蒸気に吸収されにくい波長の赤外線を輻射し加熱室内に存在する被加熱体を加熱し調理を行う構成としている。   The cooking device according to the first aspect of the invention is a sub-infrared generating means for generating light of a specific wavelength, a heating chamber for heating food, and a wavelength at which the infrared generating means is not easily absorbed by water vapor present in the heating chamber. It is set as the structure which radiates this infrared rays and heats the to-be-heated body which exists in a heating chamber, and cooks.

これによって、被加熱体が加熱されるにつれ被加熱体自身から水蒸気が加熱室に充満する。このとき赤外線発生手段から発生した赤外線が水蒸気に吸収されにくいことから、食品に直接赤外線を輻射することができ、食品表面の温度を素早く上昇させ、省エネルギー性能の優れた加熱調理装置を提供できる。   Thereby, as the heated body is heated, the heating chamber is filled with water vapor from the heated body itself. At this time, since the infrared rays generated from the infrared ray generating means are not easily absorbed by water vapor, the infrared rays can be directly radiated to the food, the temperature of the food surface can be quickly raised, and a cooking device having excellent energy saving performance can be provided.

第２の発明の加熱調理装置は、特に第１の発明において、赤外線発生手段が発生する赤外領域の波長が１．５μｍ以上１．７μｍ未満もしくは、２．０μｍ以上２．３μｍ未満もしくは、３．４μｍ以上４．５μｍ未満の少なくともいずれか一つ以上の波長を発生する構成としている。   In the cooking device according to the second aspect of the invention, particularly in the first aspect, the wavelength of the infrared region generated by the infrared ray generating means is 1.5 μm or more and less than 1.7 μm, 2.0 μm or more and less than 2.3 μm, or 3 It is set as the structure which generate | occur | produces at least any 1 or more wavelength of 4 micrometers or more and less than 4.5 micrometers.

これによって、赤外線発生手段から発生した赤外線が水蒸気に吸収されにくい周波数の波長を選択して輻射することから、波長域の違う遠赤外線効果の差が生じ焦げの濃淡を調整でき、食品表面の温度を素早く上昇させ、省エネルギー性能の優れた加熱調理装置を提供できる。   As a result, the infrared ray generated from the infrared ray generating means radiates by selecting the wavelength of the frequency at which it is difficult for the water vapor to be absorbed. Can be quickly raised to provide a cooking device with excellent energy saving performance.

第３の発明の加熱調理装置は、特定の波長の光を発生する副数本の赤外線発生手段と、食品を加熱する加熱室と、加熱室内部に電波を発生する電波発生手段と、水蒸気を発生する蒸気発生手段と、加熱室内の空気を加熱する空気加熱手段と、赤外線発生手段が加熱室内に存在する水蒸気に吸収されにくい波長である１．５μｍ以上１．７μｍ未満もしくは、２．０μｍ以上２．３μｍ未満もしくは、３．４μｍ以上４．５μｍ未満の少なくともいずれか一つ以上の波長を発生する赤外線を輻射し前記加熱室内に存在する被加熱体を加熱し調理を行う構成としている。   A cooking device according to a third aspect of the invention comprises a sub-number of infrared generation means for generating light of a specific wavelength, a heating chamber for heating food, a radio wave generation means for generating radio waves in the heating chamber, and water vapor. Steam generating means to be generated, air heating means for heating the air in the heating chamber, and a wavelength at which the infrared generating means is not easily absorbed by water vapor existing in the heating chamber is 1.5 μm or more and less than 1.7 μm or 2.0 μm or more Infrared rays that generate at least one wavelength of less than 2.3 μm or less than 3.4 μm and less than 4.5 μm are radiated to heat the object to be heated in the heating chamber for cooking.

これによって、電波加熱や空気加熱により被加熱体が加熱されるにつれ被加熱体自身から発生する水蒸気や、蒸気発生手段で強制的に発生する水蒸気が加熱室に充満する。このとき赤外線発生手段から発生した赤外線が水蒸気に吸収されにくいことから、このような環境下でも食品に直接赤外線を輻射することができ、食品表面の温度を素早く上昇させ、優れた熱調理装置を提供できる。   As a result, as the heated body is heated by radio wave heating or air heating, the heating chamber is filled with water vapor generated from the heated body itself or water vapor that is forcibly generated by the steam generating means. At this time, since the infrared rays generated from the infrared ray generating means are not easily absorbed by water vapor, the infrared rays can be directly radiated to the food even in such an environment, the temperature of the food surface is quickly raised, and an excellent heat cooking device is provided. Can be provided.

第４の発明の加熱調理装置は、特に第３の発明において、加熱室内部に挿入し被加熱体を加熱する際に電波により発熱する発熱体を貼り付けた皿で調理を行う構成としている。   The cooking device according to the fourth aspect of the invention is particularly configured in the third aspect of the invention so that cooking is performed in a dish to which a heating element that generates heat by radio waves is attached when the article to be heated is inserted into the heating chamber and heated.

これによって、発熱体が電波により発熱し皿表面にも水蒸気を透過しやすい波長の光が到達し、皿温度が効率よく上昇し被加熱体が皿を介して下からも加熱されることで食品上表面だけでなく下側からも加熱し食品表面の温度を素早く上昇させ、省エネルギー性能の優れた加熱調理装置を提供できる。   As a result, the heating element generates heat by radio waves, and light having a wavelength that easily allows water vapor to pass through the surface of the dish reaches. The dish temperature rises efficiently and the heated object is heated from below through the dish. By heating not only from the upper surface but also from the lower side, the temperature of the food surface can be quickly raised, and a cooking device excellent in energy saving performance can be provided.

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. In addition, this invention is not limited by this embodiment.

（実施の形態１）
図１と図２は請求項１と請求項２に係る代表的な加熱調理装置である電子レンジの構成図で、図１は庫内正面から見た断面図、図２は上面の天板をカットした断面図である。さらに図３は光の波長に対する水蒸気の光を吸収する割合を示すグラフの図である（関信弘
伝熱工学 森北出版株式会社1988.5.20. P178 図6.21より）。 (Embodiment 1)
1 and 2 are configuration diagrams of a microwave oven that is a typical cooking device according to claims 1 and 2, FIG. 1 is a cross-sectional view seen from the front of the interior, and FIG. It is sectional drawing cut. Further, FIG. 3 is a graph showing the ratio of the absorption of water vapor to the wavelength of light (from Nobuhiro Seki, Heat Transfer Engineering, Morikita Publishing Co., Ltd., 1988.5.20. P178, Figure 6.21).

本実施の形態は、二つのアンテナを回転させる方式を用いた電子レンジであり、被加熱体である食品１１を置く載置台１２よりも下側からマイクロ波を供給するために、代表的なマイクロ波発生手段であるマグネトロン１３を右側に設けた例であり、マグネトロン１３から発生したマイクロ波を加熱室１４内に導く導波管１５と、電波を加熱室１４へ発生させる回転アンテ１６を設けている。そして特に本実施の形態においては、加熱室上部に複数の赤外線発生手段であるランプヒータ１７を設け、この各ランプヒータ１７と、マグネトロン１３を制御手段１８で制御し、ランプヒータ１７が食品自身より発生した水蒸気に、幾つか存在する吸収されにくい波長の赤外線を輻射し加熱室１４内に存在する水蒸気を透過して食品１１に当てて調理を行う構成としている。複数の波長を発生するランプヒータ１７が発生する赤外線の波長が図３に示す水蒸気吸収率が低い領域の波長である１．５μｍ以上１．７μｍ未満もしくは、２．０μｍ以上２．３μｍ未満もしくは、３．４μｍ以上４．５μｍ未満のいずれか一つの波長を発生するように前記制御手段１８が各ランプヒータ１７を制御する構成としている。   The present embodiment is a microwave oven using a method of rotating two antennas, and is a typical microwave for supplying microwaves from below the mounting table 12 on which the food 11 that is a heated object is placed. This is an example in which a magnetron 13 that is a wave generating means is provided on the right side, and a waveguide 15 that guides microwaves generated from the magnetron 13 into the heating chamber 14 and a rotating antenna 16 that generates radio waves to the heating chamber 14 are provided. Yes. In particular, in the present embodiment, a plurality of lamp heaters 17 as infrared ray generating means are provided in the upper part of the heating chamber, and the lamp heaters 17 and the magnetron 13 are controlled by the control means 18, and the lamp heaters 17 are controlled by the food itself. The generated water vapor is radiated with several existing infrared rays having wavelengths that are difficult to be absorbed, and the water vapor existing in the heating chamber 14 is transmitted to the food 11 for cooking. The wavelength of infrared rays generated by the lamp heater 17 that generates a plurality of wavelengths is 1.5 μm or more and less than 1.7 μm, or 2.0 μm or more and less than 2.3 μm, which is the wavelength in the region where the water vapor absorption rate is low as shown in FIG. The control means 18 controls each lamp heater 17 so as to generate any one wavelength of 3.4 μm or more and less than 4.5 μm.

これによって３本のランプヒータ１７からは水蒸気吸収率が低い領域の波長である１．５μｍ以上１．７μｍ未満もしくは、２．０μｍ以上２．３μｍ未満もしくは、３．４μｍ以上４．５μｍ未満のいずれか一つの波長の赤外線が加熱室１４内に放射され、この赤外線が水蒸気に吸収されることなくこれを透過して食品１１を輻射加熱することになる。その結果、加熱室１４に置かれた食品１１を直接より素早く均一に加熱できる。また、赤外線が食品１１表面に直接輻射されるようになると食品１１表面がパリッと仕上がり焦げ目も素早く付けることが可能となる。   As a result, from the three lamp heaters 17, the wavelength in the region where the water vapor absorption rate is low is 1.5 μm or more and less than 1.7 μm, 2.0 μm or more and less than 2.3 μm, or 3.4 μm or more and less than 4.5 μm. Infrared rays having one wavelength are radiated into the heating chamber 14, and the infrared rays are not absorbed by the water vapor and pass through it to radiately heat the food 11. As a result, the food 11 placed in the heating chamber 14 can be directly and quickly heated more uniformly. Further, when infrared rays are directly radiated on the surface of the food 11, the surface of the food 11 is finished crisply, and it is possible to quickly apply the burnt eyes.

（実施の形態２）
本実施の形態は請求項３にかかわる発明について説明する。図４は請求項３に係る代表的な加熱調理装置である電子レンジの構成図で、庫内側面から見た断面図である。なお、第１の実施の形態と同一構造のものは同一符号を付与し、説明を省略する。 (Embodiment 2)
In this embodiment, the invention according to claim 3 will be described. FIG. 4 is a configuration diagram of a microwave oven as a typical cooking device according to claim 3, and is a cross-sectional view seen from the inner side surface of the refrigerator. In addition, the thing of the same structure as 1st Embodiment gives the same code | symbol, and abbreviate | omits description.

図４において、第１の実施の形態の構成と異なるところは、加熱室１４内の下部側に蒸気発生手段１９を設け、更に背面側には空気加熱装置である連通路２０と循環ファン２１とヒータ２２を設けたことである。   In FIG. 4, the difference from the configuration of the first embodiment is that steam generating means 19 is provided on the lower side in the heating chamber 14, and further, on the back side, a communication path 20 that is an air heating device and a circulation fan 21. The heater 22 is provided.

これにより蒸気発生手段１９もしくは食品１１自身より発生した多量の水蒸気が加熱室１４内に充満した場合でも、吸収されにくい波長の赤外線を輻射することで水蒸気を透過して赤外線が食品１１に当たることになり、加熱室１４に置かれた食品１１を直接より素早く均一に加熱できる。また、赤外線が食品１１表面に直接輻射されるようになると食品１１表面がパリッと仕上がり焦げ目も素早く付けることが可能となる。これは従来の蒸気供給中のヒータによる加熱では困難であった食品表面にきれいな焦げ目をつけることが可能になることを意味し、新たな調理レシピが加わることになる。またヒータ２２で加熱した高温空気を循環ファン２１で加熱室１４へ送風することで、食品１１をオーブン加熱することができ、同時にランプヒータ１７で上から赤外線輻射による加熱を併用することで
効率よく食品１１を加熱することができる。 As a result, even when a large amount of water vapor generated from the steam generating means 19 or the food 11 itself is filled in the heating chamber 14, the infrared light hits the food 11 by transmitting the water vapor by radiating infrared light having a wavelength that is not easily absorbed. Thus, the food 11 placed in the heating chamber 14 can be directly and quickly heated more uniformly. Further, when infrared rays are directly radiated on the surface of the food 11, the surface of the food 11 is crisp and it is possible to quickly apply the burnt eyes. This means that it is possible to give a clean burnt surface to the food surface, which has been difficult with heating with a heater during conventional steam supply, and a new cooking recipe will be added. In addition, the hot air heated by the heater 22 is blown to the heating chamber 14 by the circulation fan 21, so that the food 11 can be heated by the oven, and at the same time, the lamp heater 17 can be used efficiently together with heating by infrared radiation from above. The food 11 can be heated.

（実施の形態３）
本実施の形態は請求項４にかかる発明について説明する。図５は本発明の第３の実施の形態における庫内側面から見た断面図である。なお、第１の実施の形態と同一構造のものは同一符号を付与し、説明を省略する。 (Embodiment 3)
In this embodiment, the invention according to claim 4 will be described. FIG. 5 is a cross-sectional view of the third embodiment of the present invention as viewed from the inner side surface. In addition, the thing of the same structure as 1st Embodiment gives the same code | symbol, and abbreviate | omits description.

図５において、第１の実施の形態の構成と異なるところは、加熱室１４内部に着脱可能な皿２３を設け、皿２３下部に電波により発熱する発熱体であるフェライトゴム２４を貼り付けた構成としている。   In FIG. 5, the difference from the configuration of the first embodiment is that a removable tray 23 is provided inside the heating chamber 14, and a ferrite rubber 24 that is a heating element that generates heat by radio waves is attached to the bottom of the plate 23. It is said.

以上の構成で、その動作、作用について説明する。電波によりフェライトゴム２４が発熱し食品１１が皿２３を介して下からも加熱されることで食品１１上表面だけでなく下側からも加熱させて食品１１全体の温度を素早く上昇させ、省エネルギー性能の優れた加熱調理装置を提供できる。ここで、発熱体の材料をフェライトゴム２４として説明したがフェライトゴム２４以外の発熱体を皿下部に貼り付けた構成としても同様の効果を発揮できる。   The operation and action of the above configuration will be described. The ferrite rubber 24 generates heat by the radio wave and the food 11 is heated from below through the dish 23, so that the temperature of the whole food 11 is quickly raised by heating not only the upper surface of the food 11 but also energy saving performance. Can be provided. Here, although the material of the heating element has been described as the ferrite rubber 24, the same effect can be exhibited even when the heating element other than the ferrite rubber 24 is attached to the lower part of the dish.

なお、上記各実施の形態では、二つのアンテナ６を回転させてマイクロ波を放射させる構成としているが、いずれの実施の形態の場合も一つのアンテナ６を回転させてマイクロ波を放射させる構成でも同様の効果を発揮することが出来る。同様に、マイクロ波が発生しない構成であっても、上からのランプヒータ１７の赤外線加熱効果に関しては同様の効果を発揮できる。更にまた同様に、三本のランプヒータ１７の内ひとつのランプヒータ１７を１．５μｍ以上１．７μｍ未満の波長とし、残り二本を２．０μｍ以上２．３μｍ未満もしくは、３．４μｍ以上４．５μｍ未満の波長を輻射するランプヒータ１７とすることで、波長域の違う遠赤外線効果の差が生じ焦げの濃淡を調整でき、同様の効果を発揮することができる。このように複数存在する水蒸気を透過しやすい波長領域を複数本のランプヒータ１７と組み合わせる場合が存在するが、これらにおいても同様の効果を発揮できるものである。さらに、三本のランプヒータ１７を用いた場合について説明したが三本以上のランプヒータ１７を用いる構成としても同様の効果を発揮することが出来る。   In each of the above embodiments, the two antennas 6 are rotated to emit microwaves. However, in any of the embodiments, the one antenna 6 is rotated to emit microwaves. The same effect can be exhibited. Similarly, even in a configuration in which microwaves are not generated, the same effect can be exhibited with respect to the infrared heating effect of the lamp heater 17 from above. Further, similarly, one of the three lamp heaters 17 has a wavelength of 1.5 μm or more and less than 1.7 μm, and the remaining two lamps are 2.0 μm or more and less than 2.3 μm, or 3.4 μm or more and 4 or more. By using the lamp heater 17 that radiates a wavelength of less than 0.5 μm, the difference in far-infrared effect in different wavelength regions can be produced, and the darkness and darkness can be adjusted, and the same effect can be exhibited. As described above, there are cases where a plurality of wavelength regions that easily transmit water vapor are combined with a plurality of lamp heaters 17, and in these cases, the same effect can be exhibited. Furthermore, although the case where three lamp heaters 17 are used has been described, the same effect can be achieved even when three or more lamp heaters 17 are used.

以上のように本発明によれば、水蒸気を透過する赤外線領域の波長を輻射し被加熱体を均一に加熱することができるので、マイクロ波を使用する調理器具としての電子レンジ、オーブンレンジ、各種誘電体の加熱、解凍装置であるとか、乾燥装置などの工業分野での加熱装置、陶芸加熱、焼結あるいは生体化学反応等の用途にも適用できる。   As described above, according to the present invention, since the object to be heated can be uniformly heated by radiating the wavelength in the infrared region that transmits water vapor, the microwave oven, the microwave oven, and various types of cooking utensils that use microwaves. It can be applied to applications such as a dielectric heating and thawing apparatus, a heating apparatus in industrial fields such as a drying apparatus, ceramics heating, sintering, or biochemical reaction.

本発明の実施の形態１における加熱調理装置を正面から見た断面図Sectional drawing which looked at the heat cooking apparatus in Embodiment 1 of this invention from the front 同加熱調理装置の上面から見た断面図Sectional view seen from the top of the cooking device 光波長に対する水蒸気の吸収率を表す図The figure showing the absorption rate of water vapor with respect to light wavelength 同実施の形態２における加熱調理装置を側面から見た断面図Sectional drawing which looked at the heat cooking apparatus in Embodiment 2 from the side 同実施の形態３における加熱調理装置を側面から見た断面図Sectional drawing which looked at the heating cooking apparatus in Embodiment 3 from the side surface 従来の加熱調理装置の側面から見た断面図Sectional view seen from the side of a conventional cooking device

符号の説明Explanation of symbols

１１ 加熱室
１７ 赤外線発生手段
１３ 電波発生手段
１９ 蒸気発生手段
２０ 連通路
２１ 循環ファン
２２ ヒータ
２３ 皿
２４ 発熱体 DESCRIPTION OF SYMBOLS 11 Heating chamber 17 Infrared generation means 13 Radio wave generation means 19 Steam generation means 20 Communication path 21 Circulating fan 22 Heater 23 Dish 24 Heating element

Claims (4)

特定の波長の光を発生する副数本の赤外線発生手段と、食品を加熱する加熱室と、前記赤外線発生手段が前記加熱室内に存在する水蒸気に吸収されにくい波長の赤外線を輻射し前記加熱室内に存在する被加熱体を加熱し調理を行う加熱調理装置。 A sub-number of infrared generating means for generating light of a specific wavelength, a heating chamber for heating food, and the infrared generating means radiates infrared light having a wavelength that is difficult to be absorbed by water vapor present in the heating chamber. A heating cooking device for cooking by heating a heated body present in the kitchen. 赤外線発生手段が発生する赤外領域の波長が１．５μｍ以上１．７μｍ未満もしくは、２．０μｍ以上２．３μｍ未満もしくは、３．４μｍ以上４．５μｍ未満の少なくともいずれか一つ以上の波長を発生する請求項１記載の加熱調理装置。 The wavelength of the infrared region generated by the infrared generation means is at least one wavelength of 1.5 μm or more and less than 1.7 μm, 2.0 μm or more and less than 2.3 μm, or 3.4 μm or more and less than 4.5 μm. The heating cooking apparatus of Claim 1 which generate | occur | produces. 特定の波長の光を発生する副数本の赤外線発生手段と、食品を加熱する加熱室と、前記加熱室内部に電波を発生する電波発生手段と、水蒸気を発生する蒸気発生手段と、前記加熱室内の空気を加熱する空気加熱手段と、前記赤外線発生手段が前記加熱室内に存在する水蒸気に吸収されにくい波長である１．５μｍ以上１．７μｍ未満もしくは、２．０μｍ以上２．３μｍ未満もしくは、３．４μｍ以上４．５μｍ未満の少なくともいずれか一つ以上の波長を発生する赤外線を輻射し前記加熱室内に存在する被加熱体を加熱し調理を行う加熱調理装置。 Sub-infrared generating means for generating light of a specific wavelength, a heating chamber for heating food, a radio wave generating means for generating radio waves in the heating chamber, a steam generating means for generating water vapor, and the heating An air heating means for heating indoor air, and a wavelength at which the infrared ray generating means is not easily absorbed by water vapor existing in the heating chamber, 1.5 μm or more and less than 1.7 μm, or 2.0 μm or more and less than 2.3 μm, or A heating and cooking apparatus that radiates infrared rays that generate at least one wavelength of 3.4 μm or more and less than 4.5 μm to heat a heated object existing in the heating chamber to perform cooking. 加熱室内部に挿入し被加熱体を加熱する際に電波により発熱する発熱体を貼り付けた皿で調理を行う請求項３記載の加熱調理装置。 The cooking apparatus according to claim 3, wherein cooking is performed in a dish to which a heating element that generates heat by radio waves is attached when the object to be heated is inserted into the heating chamber and heated.
JP2007078494A 2007-03-26 2007-03-26 Heating cooker Pending JP2008241062A (en)

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WO2009069293A1 (en) * 2007-11-27 2009-06-04 Panasonic Corporation Cooking device
WO2009075090A1 (en) * 2007-12-13 2009-06-18 Panasonic Corporation Cooking device
WO2009078160A1 (en) * 2007-12-19 2009-06-25 Panasonic Corporation Cooker
WO2009084171A1 (en) * 2007-12-27 2009-07-09 Panasonic Corporation Cooking device
WO2009084169A1 (en) * 2007-12-27 2009-07-09 Panasonic Corporation Cooking device
WO2009084170A1 (en) * 2007-12-27 2009-07-09 Panasonic Corporation Cooking device
JP2017178829A (en) * 2016-03-30 2017-10-05 株式会社ファンケル Tablet quickly disintegrable in oral cavity

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JP2002106851A (en) * 2000-09-27 2002-04-10 Matsushita Kotobuki Electronics Industries Ltd Heating cooker
JP2004294050A (en) * 2002-12-12 2004-10-21 Matsushita Electric Ind Co Ltd High-frequency heating cooker

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JPS643423A (en) * 1987-06-24 1989-01-09 Matsushita Electric Ind Co Ltd Heating cooker
JPH06241476A (en) * 1993-02-16 1994-08-30 Matsushita Electric Ind Co Ltd Heating device
JP2001263679A (en) * 2000-03-23 2001-09-26 Lg Electronics Inc Device and method for controlling halogen heater of microwave oven
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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009069293A1 (en) * 2007-11-27 2009-06-04 Panasonic Corporation Cooking device
WO2009075090A1 (en) * 2007-12-13 2009-06-18 Panasonic Corporation Cooking device
WO2009078160A1 (en) * 2007-12-19 2009-06-25 Panasonic Corporation Cooker
US8334488B2 (en) 2007-12-19 2012-12-18 Panasonic Corporation Cooker
WO2009084171A1 (en) * 2007-12-27 2009-07-09 Panasonic Corporation Cooking device
WO2009084169A1 (en) * 2007-12-27 2009-07-09 Panasonic Corporation Cooking device
WO2009084170A1 (en) * 2007-12-27 2009-07-09 Panasonic Corporation Cooking device
JP2017178829A (en) * 2016-03-30 2017-10-05 株式会社ファンケル Tablet quickly disintegrable in oral cavity

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