JP2012042156A - Method of heating/cooking foods and heating cooker used for the same - Google Patents

Method of heating/cooking foods and heating cooker used for the same Download PDF

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JP2012042156A
JP2012042156A JP2010184929A JP2010184929A JP2012042156A JP 2012042156 A JP2012042156 A JP 2012042156A JP 2010184929 A JP2010184929 A JP 2010184929A JP 2010184929 A JP2010184929 A JP 2010184929A JP 2012042156 A JP2012042156 A JP 2012042156A
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heating
heated
temperature
cooking
heater
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Mariko Matsumoto
真理子 松本
Shigeyuki Nagata
滋之 永田
Tomoo Kobayashi
朋生 小林
Naoya Sugiyama
直也 杉山
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Mitsubishi Electric Home Appliance Co Ltd
Mitsubishi Electric Corp
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Mitsubishi Electric Home Appliance Co Ltd
Mitsubishi Electric Corp
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Abstract

PROBLEM TO BE SOLVED: To provide a method of heating and cooking food which can shorten a cooking time and reducing a time and effort of preparation before cooking and clearing up after cooking, and a heating cooker used for the method.SOLUTION: An object 30 to be heated is accommodated in a heating chamber 2 of the heating cooker. The heated object 30 is heated from the inside by a heated object internal heating means 6. Heating by the heated object internal heating means 6 is suspended when the temperature of the heated object 30 reaches a predetermined temperature or higher. The heated object 30 is heated from the outside by a heated object external heating means. Heating by the heating object external heating means is suspended when the temperature in the heating chamber 2 reaches a predetermined temperature or higher.

Description

本発明は、食品の加熱調理方法及びこれに使用する加熱調理器に係り、より詳しくは、食品を短時間で加熱調理することのできる加熱調理方法及びこれに使用する加熱調理器に関するものである。   The present invention relates to a food cooking method and a cooking device used therefor, and more particularly to a cooking method capable of cooking food in a short time and a cooking device used therefor. .

近年、社会情勢から家事労働の軽減が望まれており、食事も短時間でおいしく調理できることが必要とされ、例えば、夕方帰宅して約１時間で主食、おかず、汁物をそろえることが望まれている。また、昨今では、電子レンジによりマイクロ波で加熱する（以下、高周波加熱という）だけで食べられる食品も販売されているが割高であり、家庭にある食材で食事を作ることが望まれている。さらに、単身赴任者などの調理に不慣れな人は、外食や市販の弁当を食べることが多くなるため、栄養が偏ったり高い食費を払ったりすることになり、その上、必ずしも自分の食べたいものが食べられるわけではないので、ストレスも溜まることになる。   In recent years, there has been a demand for reduction of domestic labor due to social circumstances, and it is necessary to prepare meals in a short time. For example, it is desired to prepare staple food, side dishes and soup in about an hour after returning home in the evening. Yes. In addition, recently, foods that can be eaten simply by heating with microwaves in a microwave oven (hereinafter referred to as high-frequency heating) are also sold, but they are expensive, and it is desired to make meals using ingredients in the home. In addition, people who are not accustomed to cooking, such as single employees, often eat out and eat lunches on the market, which leads to uneven nutrition and high food costs. Can't be eaten, so you can get stress.

このような問題を解決するための加熱調理器に、単純な時間制御では高周波加熱が少なすぎて生焼けになったり、過加熱で乾燥状態になったりするため、食品温度を赤外線センサで検出して、第１の所定温度に達するまで最大能力で高周波加熱しその後低能力で高周波加熱し、第２の所定温度に達すると輻射加熱に切替えるようにしたものがある。また、高周波加熱と、バーナーなど電力を使わない輻射加熱を同時に行うようにしたものもある（例えば、特許文献１参照）。   In a heating cooker to solve such problems, since the high-frequency heating is too small with simple time control, it becomes burnt or becomes dry due to overheating, so the food temperature is detected with an infrared sensor. In some cases, high-frequency heating is performed at the maximum capacity until the first predetermined temperature is reached, then high-frequency heating is performed at a low capacity, and switching to radiation heating is performed when the second predetermined temperature is reached. In addition, there is a type in which high-frequency heating and radiation heating without using electric power such as a burner are performed simultaneously (for example, see Patent Document 1).

また、ハンバーグなどの調理の場合、まず輻射加熱で食品表面にこげ目をつけてから高周波加熱で内部まで加熱する調理方法がある（例えば、特許文献２参照）。   In the case of cooking such as a hamburger, there is a cooking method in which a food surface is first burnt by radiation heating and then heated to the inside by high-frequency heating (see, for example, Patent Document 2).

特開平０７−０６３３４５号公報（第３―７頁、図２、図５、図１０）JP 07-063345 (page 3-7, FIG. 2, FIG. 5, FIG. 10) 特開平０６−１９７７０８号公報（第２―３頁、図１−３）Japanese Patent Laid-Open No. 06-197708 (page 2-3, FIG. 1-3)

特許文献１の加熱調理器のように、高周波加熱を最大出力で加えることは、食品の量や含水率によっては過加熱を起こしやすく、食品が破裂して外観を損なったり、食品の一部が調理室内に飛散して汚損するおそれがあった。
また、高周波加熱とバーナーなどの輻射加熱手段を併用するためには、機器設備にガス配管が必要で、面倒であるばかりでなく機器設置場所の制約が大きく、利便性を損なうという問題があった。 Addition of high-frequency heating at the maximum output as in the cooking device of Patent Document 1 is likely to cause overheating depending on the amount and moisture content of the food. There was a risk of splashing and fouling in the cooking chamber.
In addition, in order to use high-frequency heating and radiation heating means such as a burner in combination, gas piping is required for the equipment, which is not only cumbersome, but also has a problem that the location of the equipment is large and the convenience is impaired. .

また、特許文献２の調理方法のように、先にヒータ加熱を行うと食品の表面がしっかり固まってしまうため、その後の高周波加熱時に、内部温度の上昇に伴って発生した蒸気の行き場がなくなり、食品の内圧が上るため食品が破裂して外観を損なったり、食品の一部が加熱炉内に飛散して汚損するおそれがあった。   In addition, like the cooking method of Patent Document 2, if the heater is heated first, the surface of the food is firmly solidified, so there is no place for steam generated as the internal temperature rises during subsequent high-frequency heating, Since the internal pressure of the food is increased, the food may be ruptured and the appearance may be deteriorated, or a part of the food may be scattered in the heating furnace and contaminated.

本発明は、上記の課題を解決するためになされたもので、調理時間を短縮し、調理前の下ごしらえや調理後の片付けの手間を減らすことのできる食品の加熱調理方法及びこれに使用する加熱調理器を提供することを目的とするものである。   The present invention has been made to solve the above-described problems, and a cooking method for foods that shortens cooking time and can reduce preparation time before cooking and cleaning up after cooking, and heating used in the cooking method. The object is to provide a cooker.

本発明に係る食品の加熱調理方法は、加熱調理器の加熱室内に被加熱物を収納して、該被加熱物を内部から加熱する被加熱物内部加熱手段によって加熱し、前記被加熱物の温度が所定温度以上になったときは、前記被加熱物内部加熱手段による加熱を停止して、該被加熱物を外部から加熱する被加熱物外部加熱手段により加熱し、前記加熱室内の温度が所定温度以上になったときは、前記被加熱物外部加熱手段による加熱を停止するようにしたものである。   The method of cooking food according to the present invention includes a heated object stored in a heating chamber of a heating cooker, and heated by a heated object heating means that heats the heated object from the inside. When the temperature becomes equal to or higher than a predetermined temperature, the heating by the heated object internal heating means is stopped, and the heated object is heated by the heated object external heating means that heats the heated object from the outside. When the temperature reaches a predetermined temperature or higher, heating by the heated object external heating means is stopped.

また、本発明に係る加熱調理器は、被加熱物を収納する加熱室と、前記被加熱物を内部から加熱する被加熱物内部加熱手段と、前記被加熱物を外側から加熱する被加熱物外部加熱手段と、前記被加熱物の温度を測定する被加熱物温度測定手段と、前記加熱室内の温度を測定する加熱室内温度測定手段と、前記被加熱物内部加熱手段の駆動状態から前記被加熱物外部加熱手段の駆動状態への切り替えを前記被加熱物温度測定手段の出力により制御する被加熱物内部加熱手段制御器と、前記被加熱物外部加熱手段の停止を前記加熱室内温度測定手段の出力により制御する被加熱物外部加熱手段制御器とを有するものである。   Moreover, the heating cooker according to the present invention includes a heating chamber for storing an object to be heated, an internal heating means for heating the object to be heated from the inside, and an object to be heated for heating the object to be heated from the outside. External heating means, heated object temperature measuring means for measuring the temperature of the heated object, heated room temperature measuring means for measuring the temperature in the heated chamber, and the driven state of the heated object internal heating means from the driving state of the heated object. Heated object internal heating means controller for controlling switching of the heated object external heating means to the driving state by the output of the heated object temperature measuring means, and stopping of the heated object external heating means for measuring the temperature in the heating chamber And an object-to-be-heated external heating means controller that is controlled by the output.

本発明によれば、短時間に食品を加熱調理することができ、その上、調理前の下ごしらえや調理後の後片付けの手間を減らすことのできる食品の加熱調理方法及びこれに使用する加熱調理器を得ることができる。   ADVANTAGE OF THE INVENTION According to this invention, the food cooking method which can heat-cook food in a short time, and can also reduce the effort of the preparation before cooking and the post-cleaning after cooking, and the heating cooker used for this Can be obtained.

本発明に係る食品の加熱調理方法に使用する加熱調理器の一実施の形態の扉を開いた状態を示す模式的説明図である。It is typical explanatory drawing which shows the state which opened the door of one Embodiment of the heating cooker used for the heat cooking method of the foodstuff which concerns on this invention. 図１の中央縦断面図である。It is a center longitudinal cross-sectional view of FIG. 本発明によるコンビネーション加熱の制御例を示すフローチャートである。It is a flowchart which shows the example of control of the combination heating by this invention. コンビネーション加熱の他の制御例を示すフローチャートである。It is a flowchart which shows the other example of control of combination heating. 本発明による加熱調理と従来の加熱調理との比較例を示す説明図である。It is explanatory drawing which shows the comparative example of the heat cooking by this invention, and the conventional heat cooking.

図１は本発明に係る食品の加熱調理方法に使用する加熱調理器の一実施の形態の扉を開いた状態を示す模式的説明図、図２は図１の中央縦断面図である。
両図において、１は前面が開口されて箱状に形成された加熱調理器の本体部、２は本体部１内に設けられ、前面が開口されて内部に被加熱調理食品３０（以下、被加熱物という）が収納される加熱室で、この加熱室２は脱臭塗料などが塗布された金属板を箱状に形成したものである。そして、加熱室２の後壁のほぼ中央部には吸気孔３が設けられており、下方の両側には排気孔４が設けられている。また、両側壁には対向して１段又は複数段の調理皿のスライドレール５が設けられている。 FIG. 1 is a schematic explanatory view showing a state in which a door of an embodiment of a heating cooker used in a food cooking method according to the present invention is opened, and FIG. 2 is a central longitudinal sectional view of FIG.
In both figures, 1 is a main body portion of a cooking device having a box shape with the front face open, 2 is provided in the main body portion 1, the front face is open, and the cooked food 30 (hereinafter referred to as “cooked food”) is opened inside. This heating chamber 2 is a metal plate coated with a deodorizing paint or the like formed in a box shape. An intake hole 3 is provided in a substantially central portion of the rear wall of the heating chamber 2, and exhaust holes 4 are provided on both lower sides. Moreover, the slide rail 5 of the cooking tray of 1 step | paragraph or several steps | paragraphs is provided facing both side walls.

６は加熱室２の側方に設けられた被加熱物内部加熱手段である高周波発生部で、マグネトロン７と、商用交流電源からの交流電力を変換してマグネトロン７に供給し、マグネトロン７を駆動させる電源回路部８とからなっている。
マグネトロン７は、マグネトロン７の下から加熱室２の床下に向って延在された導波管９の一端に連通し、導波管９の他端は加熱室２の下部に設けたアンテナ室１０に連通しており、導波管９はマグネトロン７から発振されたマイクロ波を、アンテナ室１０を介して加熱室２に導く。 Reference numeral 6 denotes a high-frequency generator that is an internal heating means provided on the side of the heating chamber 2, and converts the AC power from the magnetron 7 and the commercial AC power source to supply to the magnetron 7, thereby driving the magnetron 7. And a power supply circuit unit 8 to be operated.
The magnetron 7 communicates with one end of a waveguide 9 extending from the bottom of the magnetron 7 toward the floor of the heating chamber 2, and the other end of the waveguide 9 is an antenna chamber 10 provided at the lower portion of the heating chamber 2. The waveguide 9 guides the microwave oscillated from the magnetron 7 to the heating chamber 2 via the antenna chamber 10.

アンテナ室１０には、マイクロ波の進行方向を調節するアンテナ１１が設けられており、アンテナ１１はモータ１２により回転可能に構成されている。このように構成することにより、マグネトロン７から発振されたマイクロ波を加熱室２内に均一に放射し、加熱室２内に収納された被加熱物３０を均一に加熱する（以下、マイクロ波による加熱を高周波加熱という）ことができる。   The antenna chamber 10 is provided with an antenna 11 for adjusting the traveling direction of the microwave, and the antenna 11 is configured to be rotatable by a motor 12. With this configuration, the microwave oscillated from the magnetron 7 is uniformly radiated into the heating chamber 2, and the object to be heated 30 accommodated in the heating chamber 2 is heated uniformly (hereinafter referred to as microwaves). Heating can be referred to as high frequency heating).

１３は加熱室２の天井面に固定された被加熱物外部加熱手段の１つである上面加熱ヒータで、ニクロム線をマイカ板に巻き付けたものを鉄板に密着させたいわゆるフラットヒータで構成し、これにより、加熱室２を均一に加熱することができ、かつ清掃性がよいように構成されている。なお、この上面加熱ヒータ１３は上記の構造に限定するものではなく、例えば、ガラス管ヒータを用いて加熱する際の輻射成分を増加し、被加熱物３０の表面の加熱速度をより速め、例えば、被加熱物３０である肉の表面を焼き固めて肉汁に含まれるおいしさを逃がさずに調理できるようにしてもよく、さらに、より安価な加熱手段として、シーズヒータを用いてもよい。   13 is an upper surface heater that is one of the heating target external heating means fixed to the ceiling surface of the heating chamber 2, and is constituted by a so-called flat heater in which a nichrome wire is wound around a mica plate and closely adhered to an iron plate, Thereby, it is comprised so that the heating chamber 2 can be heated uniformly and cleaning property is good. The upper surface heater 13 is not limited to the above structure. For example, the radiant component at the time of heating using a glass tube heater is increased, and the heating rate of the surface of the object to be heated 30 is increased. The surface of the meat that is the object to be heated 30 may be baked and hardened so that it can be cooked without escaping the deliciousness contained in the gravy, and a sheathed heater may be used as a cheaper heating means.

１４は加熱室２の背面側に設けられたコンベクションヒータで、ファン１５と、加熱室２の後壁とファン１５との間に設けられたガラス管ヒータからなる送風空気加熱ヒータ１６とからなり、被加熱物外部加熱手段の１つを構成する。
このコンベクションヒータ１４は、ファン１５により加熱室２の後壁に設けた吸気口３から加熱室２内の空気を吸引し、この空気を送風空気加熱ヒータ１６で加熱し、これによって加熱された熱風を加熱室２の後壁に設けた排気孔４から加熱室２内に戻し、加熱室２内に収納された被加熱物３０を加熱する。 14 is a convection heater provided on the back side of the heating chamber 2, and includes a fan 15 and a blown air heater 16 comprising a glass tube heater provided between the rear wall of the heating chamber 2 and the fan 15. It constitutes one of the heating object external heating means.
The convection heater 14 sucks air in the heating chamber 2 from a suction port 3 provided on the rear wall of the heating chamber 2 by a fan 15, heats the air by a blown air heater 16, and hot air heated thereby Is returned to the heating chamber 2 through the exhaust hole 4 provided in the rear wall of the heating chamber 2, and the object to be heated 30 accommodated in the heating chamber 2 is heated.

また、加熱室２の中央奥上部には、加熱室２の床面中央を視野角中心とした被加熱物温度測定手段である赤外線センサ１７が設けられており、高周波加熱時などにおいて、１００℃以下で赤外線センサ１７の窓部が結露せず、温度検知できる状態で被加熱物３０の温度を検知し、その検知信号を後述の被加熱物内部加熱手段制御器へ送る。ここで検知できるのは、被加熱物３０の表面温度であるが、あらかじめ測定したデータなどから被加熱物３０の中心部の温度を推定できるようになっている。   In addition, an infrared sensor 17 serving as an object temperature measuring means having a viewing angle center at the center of the floor surface of the heating chamber 2 is provided at the center upper part of the heating chamber 2. In the following, the temperature of the object to be heated 30 is detected in a state where the window of the infrared sensor 17 is not condensed and the temperature can be detected, and the detection signal is sent to the controller for heating means inside the object to be heated which will be described later. What can be detected here is the surface temperature of the object to be heated 30, but the temperature at the center of the object to be heated 30 can be estimated from data measured in advance.

また、加熱室２の右奥部には、加熱室内温度測定手段である庫内サーミスタ１８が設けられており、この庫内サーミスタ１８は、オーブン加熱時やグリル加熱時など、加熱室２内が高温状態になったときにその温度を検知し、その検知信号を後述の被加熱物外部加熱手段制御器へ送る。
この庫内サーミスタ１８を加熱室２の右奥部に設けたのは、奥の方が外気の影響を受けにくいこと、加熱室２の右側に被加熱物内部加熱手段制御器と、被加熱物外部加熱手段制御器とを有する制御部のメイン基板が設置されているため、配線がより容易であり安価で済むためである。 Further, an in-house thermistor 18 that is a means for measuring the temperature in the inside of the heating chamber 2 is provided in the right back part of the heating chamber 2. The inside thermistor 18 is provided in the inside of the heating chamber 2 during oven heating or grill heating. When the temperature becomes high, the temperature is detected, and the detection signal is sent to a heated object external heating means controller described later.
The inside thermistor 18 is provided in the right rear part of the heating chamber 2 because the inner part is less susceptible to the influence of outside air, and the heated object internal heating means controller and the heated object are on the right side of the heating chamber 2. This is because the main board of the control unit having the external heating means controller is installed, so that wiring is easier and less expensive.

２０は加熱室２の横に設けられて加熱調理器の運転を操作する操作部で、電源のＯＮ−ＯＦＦスイッチや取消しボタン、自動メニューの選択ボタン、温度や加熱モードの選択スイッチなどが設けられており、また、加熱調理中の加熱室２内の温度、選択した加熱設定やメニューが視認できる表示部が備えられている。なお、図示してないが、この操作部２０の背面側には、メイン基板等からなる制御部が設けられている。なお、操作部２０の位置はこれに限定するものではなく、例えば扉２５に操作部２０の一部または全部を設置してもよい。これにより、扉を閉めたまま加熱延長などが行えるので使い勝手が向上する。   An operation unit 20 is provided on the side of the heating chamber 2 and controls the operation of the heating cooker. The operation unit includes a power ON-OFF switch, a cancel button, an automatic menu selection button, a temperature and heating mode selection switch, and the like. Moreover, the display part which can visually recognize the temperature in the heating chamber 2 during cooking, the selected heating setting, and a menu is provided. Although not shown, a control unit including a main board is provided on the back side of the operation unit 20. The position of the operation unit 20 is not limited to this, and for example, a part or all of the operation unit 20 may be installed on the door 25. As a result, the heating can be extended while the door is closed, so that the usability is improved.

２５は下部がヒンジを介して本体部１に連結され、本体部１の前面開口部を開閉する縦開きの扉で、この扉２５には被加熱物３０の加熱中に加熱室２内を見るための窓２６や、チョーク構造などの高周波漏洩低減手段２７等が設けられている。２８は扉２５の上部中央に設けられて、扉２５の開閉時に使用者が持つ取っ手である。なお、扉２５に設けた高周波漏洩低減手段２７は図示の方式に限定するものではなく、高周波の漏洩を防止できるものであればよい。   Reference numeral 25 denotes a vertically opened door whose lower part is connected to the main body 1 via a hinge and opens and closes the front opening of the main body 1. The door 25 looks inside the heating chamber 2 during heating of the object 30 to be heated. For this purpose, a high-frequency leakage reduction means 27 such as a choke structure or a window 26 is provided. A handle 28 is provided at the upper center of the door 25 and is held by the user when the door 25 is opened and closed. In addition, the high frequency leakage reduction means 27 provided in the door 25 is not limited to the system shown in the figure, and may be any device that can prevent high frequency leakage.

ここで、加熱室２内空間の高さＨは望ましくは１３５〜２２０ｍｍ、より望ましくは１３５〜１８０ｍｍ、さらに望ましくは１３５〜１６０ｍｍである。この高さは、加熱室２内に収納した被加熱物３０を出し入れするために、加熱室２内に手を入れて作業しやすい最低限の高さであり、例えば布巾で加熱室２内を清掃する際に手を上下回動させる作業を円滑に行なうための必要最低限の高さでもある。また、上面加熱ヒータ１３によって被加熱物３０の表面全体に良い焼き色をつけることが可能な高さであり、さらに、オーブンレンジの年間消費電力量を測る容器が収納できるギリギリの高さでもある。   Here, the height H of the space in the heating chamber 2 is desirably 135 to 220 mm, more desirably 135 to 180 mm, and still more desirably 135 to 160 mm. This height is the minimum height at which it is easy to work by putting a hand in the heating chamber 2 in order to take in and out the article 30 to be heated stored in the heating chamber 2. It is also the minimum height necessary for smoothly performing the operation of rotating the hand up and down during cleaning. Moreover, it is the height which can give good baking color to the whole surface of the to-be-heated material 30 with the upper surface heater 13, and is also the height which can accommodate the container which measures the annual power consumption of a microwave oven. .

加熱室２の横幅Ｗと奥行きＤは従来からある加熱調理機器と同程度の寸法であり、例えば、３１０Ｗ×３１０Ｄｍｍである。この寸法であれば、日常使用するもの、例えば、高さのあるものとしてマグカップ、横幅あるものとしてφ３００ｍｍの皿、幅も高さもあるものとして、オーブン用の鍋（例えばφ２００×９０Ｈｍｍ）やレンジ用の調理器具（炊飯器や蒸し鍋など）も入れることができる。また一般的な冷凍食品のパック、温めなおす必要のあるデリバリーのピザ、スポンジケーキ型なども問題なく入れることができる。   The width W and the depth D of the heating chamber 2 are the same dimensions as those of a conventional cooking device, for example, 310 W × 310 D mm. If it is this size, for everyday use, for example, a mug with a height, a plate with a width of φ300 mm, a plate with a width and height, a pan for an oven (for example, φ200 × 90Hmm) and a range Cooking utensils (rice cookers, steamers, etc.) can also be put in. Ordinary frozen food packs, delivery pizzas that need to be reheated, sponge cake molds, etc. can be added without problems.

また、加熱室２の高さＨが従来に比べ低いので奥が見づらくなるおそれがあるが、扉２５を開いたときに、扉２５の上面と加熱室２の床面がほぼフラットになるように構成しているので、加熱室２に収納した被加熱物３０を容易に取り出すことが出来る。なお、加熱室２の高さＨは、ほとんどの容器が収納でき、かつ省エネルギー性を維持できる高さであればよく、一定値に限定するものではない。   Moreover, since the height H of the heating chamber 2 is lower than the conventional one, it may be difficult to see the back, but when the door 25 is opened, the upper surface of the door 25 and the floor surface of the heating chamber 2 are substantially flat. Since it comprises, the to-be-heated material 30 accommodated in the heating chamber 2 can be taken out easily. In addition, the height H of the heating chamber 2 should just be a height which can accommodate most containers and can maintain energy saving property, and is not limited to a fixed value.

また、加熱調理器の本体部１の高さＨ1は望ましくは２３０〜３１５ｍｍ、より望ましくは２３０〜２７５ｍｍ、さらに望ましくは２３０〜２５５ｍｍである。横幅Ｗ1と奥行きＤ1は従来からある加熱調理機器と同程度の寸法であり、例えば、５００Ｗ1×３８０Ｄ1ｍｍである。ここで、加熱調理器の本体部１を設置する際は、一般的に消防法の制約で本体部１の外側上面から家具まで１０〜２０ｍｍの隙間を空ける必要があるため、一般的な背の高いレンジボード（レンジを設置できるスペースの高さは約５００ｍｍ）に設置不可の場合が多かった。 The height H 1 of the main body 1 of the cooking device is desirably 230～315Mm, more preferably 230～275Mm, more desirably 230～255Mm. The width W 1 and the depth D 1 are the same size as a conventional cooking device, for example, 500 W 1 × 380 D 1 mm. Here, when installing the main body 1 of the heating cooker, it is generally necessary to leave a gap of 10 to 20 mm from the outer upper surface of the main body 1 to the furniture due to restrictions of the Fire Service Law. In many cases, it could not be installed on a high range board (the height of the space where the range can be installed is about 500 mm).

しかしながら、本発明の加熱調理器の本体部１の高さ寸法であれば、レンジボードを選ばずに設置できる。また、この本体部１の高さＨ1は、スクエアタイプの炊飯器とほぼ同等の高さであり、配色など外観を統一することで、並べて設置したときにキッチンの統一感を向上させた意匠性向上を実現できる。さらに、本体部１の角１ａを湾曲させ、スクエアタイプの炊飯器と互いの意匠性をより近づけるような構成にしてもよい。なお、本体部１の高さは、加熱室２の高さを維持できるものであればよく、一定値に限定するものではない。 However, if it is the height dimension of the main-body part 1 of the heating cooker of this invention, it can install regardless of a range board. In addition, the height H 1 of the main body 1 is almost the same as that of a square-type rice cooker, and the design that improves the sense of unity of the kitchen when installed side by side by unifying the appearance such as the color scheme. Can be improved. Furthermore, you may make it the structure which curves the corner | angular 1a of the main-body part 1, and makes a square type rice cooker and a mutual design property closer. In addition, the height of the main-body part 1 should just be what can maintain the height of the heating chamber 2, and is not limited to a fixed value.

このように本体部１や加熱室２の容積を小さくすることにより、従来の加熱調理器よりも、少ないエネルギー量で被加熱物３０を加熱することができる。また、加熱室２内の温度上昇も早く、且つ加熱室２を設定温度で安定させやすくなる。これは、従来の加熱調理器と比べて本発明の加熱調理器は加熱室２や本体部１を小さく構成しているので、（１）無駄な加熱室２内空間への加熱が少なくなる、（２）加熱室２を構成する壁へ投入される熱容量が小さくなる、（３）加熱室２の壁面の面積が減り、加熱室２の外側壁面から外へ放熱する放熱量が減る、という効果が得られるからである。また、本体部１や加熱室２の熱容量が減ることにより、例えば加熱室２の予熱に時間かかる、加熱室２や本体部１が冷めにくい、という従来の加熱調理器のデメリットを軽減できる等の効果が得られる。   Thus, by reducing the volume of the main body 1 and the heating chamber 2, the object 30 can be heated with a smaller amount of energy than a conventional cooking device. Further, the temperature inside the heating chamber 2 rises quickly, and the heating chamber 2 is easily stabilized at the set temperature. This is because the heating cooker of the present invention is configured to make the heating chamber 2 and the main body part 1 smaller than the conventional heating cooker, and (1) less heating to the useless space in the heating chamber 2 is achieved. (2) The effect that the heat capacity input to the walls constituting the heating chamber 2 is reduced, (3) the area of the wall surface of the heating chamber 2 is reduced, and the amount of heat released from the outer wall surface of the heating chamber 2 is reduced. This is because Moreover, by reducing the heat capacity of the main body 1 and the heating chamber 2, for example, it is possible to reduce the disadvantages of the conventional heating cooker that it takes time to preheat the heating chamber 2, and the heating chamber 2 and the main body 1 are difficult to cool down. An effect is obtained.

次に、扉２５について、詳細に説明をする。扉２５は、図示しないヒンジによって、本体部１の前面側（つまりは使用者側）に縦開きに開けることができる。このように扉２５を構成することにより、扉２５を開けるのに必要な力が少なくて済む。また、本体部１の高さが低いので、扉２５が開いたときに従来の加熱調理器よりも扉２５が手前に出てくる幅が狭いため、使用者は加熱室２内の奥まで手が届きやすく、これにより被加熱物３０の出し入れが容易になり、また、加熱室２内の清掃性が向上する。   Next, the door 25 will be described in detail. The door 25 can be opened vertically on the front side (that is, the user side) of the main body 1 by a hinge (not shown). By configuring the door 25 in this way, less force is required to open the door 25. Further, since the height of the main body 1 is low, the width of the door 25 coming out toward the front is narrower than that of the conventional cooking device when the door 25 is opened. This makes it easier for the object to be heated 30 to be taken in and out, and the cleanability of the heating chamber 2 is improved.

この場合、取っ手２８は扉２５の上方に設置してあればよく、例えば、両手を使って開けられるように扉２５の上方の左右、または使用者が開けやすいように扉２５上面の端から端まで亘って設置してもよい。なお、扉２５の左右に取っ手２８を設けた場合は、高温になりやすい扉２５の上方に設ける場合よりもやけどのおそれが少なくてよい。また、取っ手２８を凸状に構成することにより、本体部１や扉２５に直接触れないで扉２５を開けることができ、これによってやけどなどのおそれを減らすことができる。また、取っ手２８を凸状に構成することにより、扉２５内に形成される高周波漏洩低減手段２７を設置するスペースが取りやすいというメリットもある。   In this case, the handle 28 only needs to be installed above the door 25. For example, the left and right above the door 25 so that it can be opened using both hands, or from the end of the upper surface of the door 25 so that the user can easily open it. You may install up to. In addition, when the handle 28 is provided on the left and right sides of the door 25, there is less risk of burns than when the handle 28 is provided above the door 25, which is likely to become hot. Further, by forming the handle 28 in a convex shape, the door 25 can be opened without directly touching the main body 1 or the door 25, thereby reducing the risk of burns and the like. Further, by forming the handle 28 in a convex shape, there is also an advantage that a space for installing the high frequency leakage reduction means 27 formed in the door 25 can be easily taken.

また、扉２５の別形態として、扉２５の厚みよりも取っ手２８の凸状部分を厚くし、扉２５を開けたときに上突起となるようにしてもよい。これにより、加熱室２内のものを取り出す際に、使用者の腕が直接扉２５の加熱室２側に当たることがなく、やけどの心配が軽減される。また、加熱室２内の被加熱物３０が扉２５上を滑って外へ出てくることを防止できる。さらに、扉２５の別形態として、取っ手２８をくぼみ状に形成してもよい。これにより、取っ手２８に手をかけやすく、また意匠的にすっきりして見えてよい。ここでくぼみ状の取っ手２８は、凸状の場合と同様に、扉２５の中央あるいは扉２５の左右側面にあってもよいし、扉２５の横幅いっぱいに設けてもよい。   As another form of the door 25, the convex portion of the handle 28 may be thicker than the thickness of the door 25, and the upper protrusion may be formed when the door 25 is opened. Thereby, when taking out the thing in the heating chamber 2, a user's arm does not hit the heating chamber 2 side of the door 25 directly, and the worry of a burn is reduced. Moreover, it can prevent that the to-be-heated material 30 in the heating chamber 2 slips on the door 25 and comes out. Further, as another form of the door 25, the handle 28 may be formed in a hollow shape. Thereby, it is easy to put the hand on the handle 28 and the design may be neatly seen. Here, the concave handle 28 may be provided at the center of the door 25 or the left and right side surfaces of the door 25 as in the case of the convex shape, or may be provided over the full width of the door 25.

さらに、扉２５の別形態として、扉２５を横開きにしてもよい。これにより、加熱室２内への被加熱物３０の出し入れが容易になる。ここで、取っ手２８の形状や位置は上述のような位置に設ければよい。また、扉２５の別形態として、扉２５を開けたときに被加熱物３０を戴置している棚が、前方にスライドできるように構成してもよい。これにより、加熱調理前後の被加熱物３０の出し入れがスムーズになり、特に加熱調理後に加熱室２の熱くなっている壁面に接触するおそれがなくなるため安全である。このスライドは自動で行えるようにしてもよい。さらに扉２５の別形態として、扉２５と被加熱物３０を戴置する棚を一体に形成し、扉２５を手前にスライドして開いたときに、加熱室２に収納された被加熱物３０も一緒に引き出せるように構成してもよい。これにより被加熱物３０の出し入れ性が向上する。   Further, as another form of the door 25, the door 25 may be opened sideways. Thereby, taking in / out of the to-be-heated material 30 in the heating chamber 2 becomes easy. Here, the shape and position of the handle 28 may be provided at the positions as described above. Moreover, as another form of the door 25, when the door 25 is opened, the shelf on which the article to be heated 30 is placed may be slid forward. Thereby, the to-be-heated object 30 before and behind cooking becomes smooth, and since there is no possibility of contacting the hot wall surface of the heating chamber 2 especially after cooking, it is safe. This slide may be automatically performed. Further, as another form of the door 25, a shelf on which the door 25 and the object to be heated 30 are placed is integrally formed, and the object to be heated 30 accommodated in the heating chamber 2 is opened when the door 25 is slid forward. May be configured to be pulled out together. Thereby, the taking in / out property of the to-be-heated material 30 improves.

次に、本発明に係る加熱調理器の加熱動作について説明する。本発明の加熱調理器が有する加熱方法としては、高周波発生部６を用いた高周波加熱、上面加熱ヒータ１３を用いたオーブン加熱、およびコンベクションヒータ１４を用いたグリル加熱の３つを備えており、更に高速調理機能として、高周波加熱とオーブン加熱又はグリル加熱を同時に行うハイブリッド加熱を備えている。   Next, the heating operation of the heating cooker according to the present invention will be described. The heating method of the heating cooker of the present invention includes three methods: high-frequency heating using the high-frequency generator 6, oven heating using the top heater 13, and grill heating using the convection heater 14. Furthermore, as a high-speed cooking function, it is equipped with hybrid heating that simultaneously performs high-frequency heating and oven heating or grill heating.

上記の高周波加熱、オーブン加熱、グリル加熱は、従来の加熱調理器でも備えているが、本発明の加熱調理器の加熱室２の形状を用いることにより、以下の様な効果を得ることができる。まず、高周波加熱では、従来の加熱調理器と比較して、加熱室２の容積を小さくすることにより、マイクロ波が加熱室２内を多重反射するので、加熱室２内に収納された被加熱物３０を効率良く加熱することができる。次に、オーブン加熱では、従来の加熱調理器と比較して、加熱室２の高さを低くすることにより、被加熱物３０と上面加熱ヒータ１３との距離が短くなり、高温の輻射熱を被加熱物３０へ当てることができるので、被加熱物３０に容易に焦げ目をつけることが出来る。最後に、グリル加熱では、従来の加熱調理器と比較して、加熱室２の容積を小さくすることにより、対流する空気の総量が減るので、より速く加熱室２内の空気を加熱することができる。このように、従来の加熱調理器と比較して、本発明の加熱調理器は加熱能力が大幅に向上している。   Although the above-described high-frequency heating, oven heating, and grill heating are also provided in a conventional cooking device, the following effects can be obtained by using the shape of the heating chamber 2 of the heating cooking device of the present invention. . First, in high-frequency heating, the microwave is subjected to multiple reflections in the heating chamber 2 by reducing the volume of the heating chamber 2 as compared with a conventional cooking device, so that the heated object stored in the heating chamber 2 is heated. The object 30 can be efficiently heated. Next, in oven heating, by reducing the height of the heating chamber 2 as compared with a conventional cooking device, the distance between the object to be heated 30 and the upper surface heater 13 is shortened, and high temperature radiant heat is applied. Since it can be applied to the heated object 30, the object to be heated 30 can be easily burnt. Finally, in grill heating, since the total amount of convection air is reduced by reducing the volume of the heating chamber 2 as compared with the conventional cooking device, the air in the heating chamber 2 can be heated more quickly. it can. Thus, compared with the conventional heating cooker, the heating cooker of this invention has improved the heating capability significantly.

この高加熱性能の加熱調理器を用いて、各種調理メニューを実現する加熱手段として、高周波加熱とオーブン加熱又はグリル加熱などの上面加熱ヒータ１３やコンベクションヒータ１４による加熱の組み合わせ（以下、ヒータ加熱）を同時に行うコンビネーション加熱について説明する。コンビネーション加熱とは、マイクロ波によって被加熱物３０の内部から加熱する高周波加熱後に、輻射や熱風によって被加熱物３０の表面から加熱するヒータ加熱を行うことにより、被加熱物３０を先に挙げたように短時間で、または手間を省いて加熱調理できるという効果を得ることが出来るのである。   As a heating means for realizing various cooking menus using this high-heating cooking device, a combination of high-frequency heating and heating by the top heater 13 or convection heater 14 such as oven heating or grill heating (hereinafter referred to as heater heating). The combination heating performed simultaneously will be described. The combination heating means that the object to be heated 30 is first mentioned by performing heater heating that heats the surface of the object to be heated 30 by radiation or hot air after high-frequency heating that is heated from inside the object to be heated 30 by microwaves. Thus, it is possible to obtain an effect that cooking can be performed in a short time or without labor.

また、コンビネーション加熱を行うことにより、前出の調理メニュー以外にも以下の様な効果も得られる。
例えば、加熱調理済みのフライや春巻きなどをあたためる場合、高周波加熱のみであたためると、衣の中の食材を加熱したときに出る水分が周囲の衣に移り、衣がべちゃべちゃになることがある。また、ヒータ加熱のみであたためる場合には中心まで加熱される間に表面が焦げてしまったり、表面を焦がさないようにアルミホイルにくるんで中まで温めてからホイルを開いて表面の水分を飛ばすなどの手間が必要だったりする。
これに対して、コンビネーション加熱の場合は、高周波加熱では主に衣の中の食材を温め、ヒータ加熱では主に衣表面を加熱して、衣の中の食材から衣に移った余分な水分を蒸発させてサクサクした状態に仕上げることができるので、従来より美味しく加熱調理済みのフライをあたためることが出来る。 In addition to the above cooking menu, the following effects can be obtained by performing combination heating.
For example, when warming cooked fries or spring rolls, if only high-frequency heating is used, moisture generated when the ingredients in the clothing are heated may move to the surrounding clothing, and the clothing may become messy. is there. If the heater is heated only, the surface may be burned while it is heated to the center, or it will be wrapped in an aluminum foil so that the surface will not be burned. I need time and effort.
On the other hand, in the case of combination heating, high-frequency heating mainly heats the ingredients in the clothing, and heater heating mainly heats the clothing surface to remove excess moisture transferred from the ingredients in the clothing to the clothing. Since it can be evaporated and finished in a crisp state, it is possible to warm the cooked fried food more deliciously than before.

また、例えば、低温状態の食材である冷凍食品を温める場合、コンビネーション加熱を行うことにより、冷凍食品の内と外から加熱することが出来るので、従来よりも速くまた均一に加熱することができる。さらに、表面が焦げ易く固まり易い食材をあたためる場合も、同様に従来よりも速くまた均一に加熱することができる。   Also, for example, when warming a frozen food that is a low-temperature food, it can be heated from inside and outside of the frozen food by performing combination heating, so that it can be heated faster and more uniformly than before. Further, when heating the food that is easily burnt and hardened, it can be heated faster and more uniformly than before.

次に、コンビネーション加熱の制御例を、図３のフローチャートを参照して説明する。
先ず、被加熱物３０を加熱室２内に入れ、扉２５を閉じる。次に、操作部２０で「コンビネーション加熱」を選択し、加熱スタートボタンをＯＮする。これにより、高周波発生部６により高周波加熱が開始され、被加熱物３０全体が温められる（ステップＳ−１）。そして、赤外線センサ１７による被加熱物３０の検出温度Ｔfoodがあらかじめ設定された温度Ｔ1、すなわち、後述の各メニューで示された温度範囲である例えば５０℃以上になったときは（ステップＳ−２）、高周波加熱をＯＦＦし（ステップＳ−３）、輻射加熱（ヒータ加熱）に切り替える（ステップＳ−４）。 Next, a control example of combination heating will be described with reference to the flowchart of FIG.
First, the article 30 to be heated is placed in the heating chamber 2 and the door 25 is closed. Next, “combination heating” is selected on the operation unit 20, and the heating start button is turned on. Thereby, high frequency heating is started by the high frequency generation part 6, and the to-be-heated material 30 whole is warmed (step S-1). When the detection temperature T food of the object 30 to be heated by the infrared sensor 17 becomes a preset temperature T 1 , that is, for example, 50 ° C. or more, which is a temperature range indicated by each menu described later (step S). -2), high-frequency heating is turned off (step S-3), and switched to radiation heating (heater heating) (step S-4).

そして、庫内サーミスタ１８で検出された加熱室２内の温度Ｔroomを引数として関数ｆで算出した値が、あらかじめ設定された値α以上になったときは（ステップＳ−５）、ヒータ加熱を停止し、加熱調理が終了する。ここで、あらかじめ設定された値αは、例えば、あらかじめ実験などで求めた被加熱物３０の表面や内部の温度、外観の変化などに基づいて、庫内サーミスタ１８の検出温度やその温度の時間的変化割合との関係から関数ｆにより導き出された数値である。なお、上記の説明では温度検知としたがこれに限定するものではなく、あらかじめ設定した条件、例えば固定時間、あらかじめ設定した温度に達した時点、あらかじめ設定した温度に達してから所定時間経過後、などでもよい。
度やその温度の時間的変化割合との関係から導き出された数値である。 When the value calculated by the function f using the temperature T room in the heating chamber 2 detected by the internal thermistor 18 as an argument becomes equal to or higher than a preset value α (step S-5), the heater heating is performed. To stop cooking. Here, the preset value α is, for example, the temperature detected by the internal thermistor 18 or the time of the temperature based on changes in the surface, internal temperature, appearance, etc. of the object 30 to be heated obtained in advance through experiments or the like. It is a numerical value derived by the function f from the relationship with the dynamic change rate. In the above description, temperature detection is used, but the present invention is not limited to this. Pre-set conditions, for example, a fixed time, when a preset temperature is reached, after a predetermined time has elapsed after reaching a preset temperature, Etc.
This is a numerical value derived from the relationship between the temperature and the time change rate of the temperature.

また、ヒータ加熱を行う加熱手段の別形態として、上面加熱ヒータ１３に加えて、加熱室２の床面に下加熱ヒータを取り付けた構成にしてもよい。これにより被加熱物３０を上下方向から輻射加熱することができ、被加熱物３０の上下方向の加熱ムラを減らすことが出来る。また、加熱室２の床面は被加熱物３０を入れた容器と接触することから、下加熱ヒータとして、ＩＨコイルを用いた誘導加熱を利用してもよい。この場合、容器を直に加熱するので加熱室２床面の温度が上がりにくく、調理後の清掃時にやけどをするおそれが少なくなる。また、フライパン調理のイメージに近くなるので、使用者がフライパンを用いたときの経験に基づいて調理作業を円滑に行うことが出来る。さらに、加熱室２側面に加熱手段としてヒータを設けてもよい。これにより、万が一、ヒータが加熱室２内に脱落しても、中の被加熱物３０は損傷することがない。   As another form of the heating means for heating the heater, a configuration in which a lower heater is attached to the floor surface of the heating chamber 2 in addition to the upper surface heater 13 may be adopted. Thereby, the to-be-heated object 30 can be radiantly heated from the up-down direction, and the heating unevenness of the to-be-heated object 30 in the up-down direction can be reduced. Moreover, since the floor surface of the heating chamber 2 is in contact with the container in which the object 30 is placed, induction heating using an IH coil may be used as the lower heater. In this case, since the container is heated directly, the temperature of the floor surface of the heating chamber 2 is unlikely to rise, and the risk of burns during cleaning after cooking is reduced. Moreover, since it becomes close to the image of frying pan cooking, cooking work can be smoothly performed based on the experience when the user uses the frying pan. Furthermore, a heater may be provided on the side surface of the heating chamber 2 as a heating means. As a result, even if the heater falls into the heating chamber 2, the object 30 to be heated is not damaged.

上記の説明では高周波加熱のみで被加熱物３０を加熱したのち、ヒータ加熱を行う場合を示したが、最初から高周波加熱とヒータ加熱を同時に行ってもよい。すなわち、図４のフローチャ−トで示すように、加熱室２内に入れられた被加熱物３０を、高周波加熱と火力Ｗ1のヒータ加熱により加熱し（ステップＳ−１１）、赤外線センサ１７による検出温度Ｔfoodがあらかじめ設定された温度Ｔ1以上になったときは（ステップＳ−１２）、高周波加熱を停止すると共に、ヒータ加熱の火力をＷ1からＷ2に切り換え（ステップＳ−１３）、ヒータ加熱に切り替える（ステップＳ−１４）。
そして、庫内サーミスタ１８で検出された加熱室２内の温度Ｔroomを引数として関数ｆで算出した値が、あらかじめ設定された値β以上になったときは（ステップＳ−１５）、ヒータ加熱を停止し、加熱調理が終了する。ここで、あらかじめ設定された値βは、前出の図３における値αと同様の手順で求めておいた値である。なお、上記の説明では温度検知としたがこれに限定するものではなく、あらかじめ設定した条件、例えば固定時間、あらかじめ設定した温度に達した時点、あらかじめ設定した温度に達してから所定時間経過後、などでもよい。 In the above description, the heater 30 is heated after the object 30 is heated only by high frequency heating. However, high frequency heating and heater heating may be performed simultaneously from the beginning. That is, as shown in the flowchart of FIG. 4, the object to be heated 30 placed in the heating chamber 2 is heated by high-frequency heating and heating with a heating power W 1 (step S-11). When the detected temperature T food becomes equal to or higher than the preset temperature T 1 (step S-12), the high-frequency heating is stopped and the heating power of the heater heating is switched from W 1 to W 2 (step S-13). Then, switching to heater heating is performed (step S-14).
When the value calculated by the function f using the temperature T room in the heating chamber 2 detected by the internal thermistor 18 as an argument becomes equal to or higher than a preset value β (step S-15), the heater is heated. To stop cooking. Here, the preset value β is a value obtained in the same procedure as the value α in FIG. In the above description, temperature detection is used, but the present invention is not limited to this. Pre-set conditions, for example, a fixed time, when a preset temperature is reached, after a predetermined time has elapsed after reaching a preset temperature, Etc.

これにより、被加熱物３０のみでなく、機体の加熱室２構成部分がある程度温まるため、ヒータ加熱に切り替え後の機体、特にヒータ部の温度立ち上げが速くなるので、高周波加熱をＯＦＦしてヒータ加熱のみに切り替わった後の加熱時間が短くて済む。
また、高周波加熱の途中で、庫内温度上昇の加速やヒータ切り替え時のヒータ温度上昇の加速などを目的にして、間歇的にヒータ加熱を行ってもよい。
さらに、被加熱物３０全体を内部と外部からの接触加熱を同時に行うことでさらに高速化を図ってもよい。これは例えば、マイクロ波を照射しながらヒータ加熱をする、マイクロ波で発熱するプレートに載せて調理するなどである。 As a result, not only the object to be heated 30 but also the heating chamber 2 constituting part of the airframe warms to some extent, so that the temperature rise of the airframe after switching to heater heating, particularly the heater portion, becomes faster. The heating time after switching to heating only can be short.
In addition, heater heating may be intermittently performed during the high-frequency heating for the purpose of accelerating the rise in the internal temperature or accelerating the rise in the heater temperature when the heater is switched.
Further, the whole object to be heated 30 may be further heated by simultaneously performing contact heating from the inside and the outside. For example, heating is performed while irradiating microwaves, and cooking is performed on a plate that generates heat by microwaves.

また、食品全体の加熱を高周波加熱としたが特にそれに限定するものではなく、例えば食品に通電して起きる自己発熱によるジュール加熱などを用いてもよい。
さらに、外部からの加熱はヒータ加熱としたが、特にヒータに限定するものではなく、送風を使ったコンベクション加熱や過熱蒸気による加熱などを用いてもよい。 Further, although the heating of the whole food is high-frequency heating, it is not particularly limited thereto, and for example, Joule heating by self-heating generated by energizing the food may be used.
Furthermore, although the heating from the outside is the heater heating, it is not particularly limited to the heater, and convection heating using air blow or heating with superheated steam may be used.

また、上記の説明では、加熱量向上のために加熱室２の高さを低くした場合を示したが、これに限定するものではなく、従来の加熱室２のサイズで被加熱物３０と上面加熱ヒータ１３との距離を小さくするために、上面加熱ヒータ１３を上下させたり、被加熱物を載置したトレイを上下させたりする機構を設けてもよい。なお、コンビネーション加熱時の高周波加熱からヒータ加熱への切り替えを、赤外線センサ１７による被加熱物３０の温度測定による場合を示したが、例えば、重量センサを設け、重量センサによる被加熱物３０の検出重量と、庫内サーミスタ１８で測定した温度から被加熱物３０の初期温度を推定し、加熱時間を設定するなど、他の手段を用いてもよい。また、高周波加熱からヒータ加熱への切り替えをユーザーが手動で設定した時間で切り替えるようにしてもよい。これによりユーザーは好みの加熱状態に微調整して仕上げることができる。   In the above description, the case where the height of the heating chamber 2 is lowered in order to improve the heating amount is shown. However, the present invention is not limited to this. In order to reduce the distance from the heater 13, a mechanism for moving the upper surface heater 13 up and down and moving up and down the tray on which the object to be heated is placed may be provided. In addition, although the case where the temperature measurement of the to-be-heated object 30 by the infrared sensor 17 was switched from the high frequency heating at the time of combination heating was shown, for example, a weight sensor is provided and the to-be-heated object 30 is detected by the weight sensor. Other means such as estimating the initial temperature of the article 30 to be heated from the weight and the temperature measured by the internal thermistor 18 and setting the heating time may be used. Further, switching from high-frequency heating to heater heating may be switched at a time manually set by the user. This allows the user to fine tune to the desired heating state and finish.

本発明に係る加熱調理器によれば、調理時間を短縮し加熱調理する前の下ごしらえの手間を軽減することができる調理方法を得ることができる。より具体的には、食材を生や冷凍など、そのままでは食べられない状態から１５分以内に主菜、副菜として提供できる加熱調理方法や、冷や飯の上に生の食材（例えば生の豚肉＋醤油＋生姜、生のカット野菜＋生溶き卵など）を乗せて加熱調理することで、１５分以内に主食とおかずを提供できる加熱調理方法を実現することができる。   According to the cooking device according to the present invention, it is possible to obtain a cooking method that can shorten the cooking time and reduce the labor of preparation before cooking. More specifically, the cooking method can be provided as a main dish or side dish within 15 minutes from the state that the ingredients cannot be eaten as they are, such as raw or frozen, or raw ingredients (for example, raw pork + By cooking with soy sauce + ginger, raw cut vegetables + raw melted eggs, etc., a cooking method that can provide staple food and side dishes within 15 minutes can be realized.

次に、本発明に係る加熱調理器を使用した各種の被調理物の加熱調理について説明する。なお、以下に説明する各種の被調理物の加熱調理は、制御部に設定され操作部２０のメニューキーを操作することにより、簡単に実施することができる。   Next, cooking of various cooking objects using the cooking device according to the present invention will be described. In addition, the cooking of the various to-be-cooked objects demonstrated below can be easily implemented by operating the menu key of the operation part 20 set to a control part.

（１）主として短時間でできる調理
〈ハンバーグ（肉がメインの料理）〉
みじん切りにした生玉ねぎと牛乳につけてふやかしたパン粉と、つなぎの卵を生ひき肉に混ぜ、小判型にする。このとき、牛乳は多めにしておくことで、肉のたんぱく質が加熱により変性収縮しても肉ほど大きく変性収縮しないたんぱく質を混ぜておくことになるので、従来の牛乳はパン粉を湿らせる程度の量しか使わないレシピに比べて全体的にハンバーグの形状が崩れることなく、柔らかく仕上げることができる。なお、同様の効果を持つものとして牛乳の代わりに豆乳を使用してもよい。耐熱皿にトマトソースをしき、その上に小判型にしたハンバーグダネと付け合せ用の生野菜（例えばパプリカの千切り）を乗せ、肉中心まで肉が変性する程度約４０〜７０℃、望ましくは５０〜７０℃の範囲にあるように高周波加熱して、その後肉や野菜表面に軽くこげ色がつく程度、すなわち表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。このような加熱方式であれば、ハンバーグにかけるソースや付け合せの野菜も同時にできるので、全体として時短になる。 (1) Cooking in a short time <Hamburg (meat is the main dish)>
Mix raw minced onion, breaded crumbs with milk, and spliced egg into raw minced meat. At this time, by adding a large amount of milk, even if the protein of the meat is denatured and contracted by heating, it will be mixed with a protein that does not denature and contract as much as the meat, so conventional milk is an amount enough to moisten the bread crumbs Compared to recipes that only use it, the overall shape of the hamburger can be kept soft without losing shape. In addition, you may use soymilk instead of milk as what has the same effect. Put a tomato sauce on a bakeware dish, put a hamburger sauce made in oval shape on it and raw vegetables for garnishing (for example, shredded paprika), about 40-70 ° C., preferably 50- High-frequency heating is performed so as to be in the range of 70 ° C., and then the heater is heated so that the surface of the meat or vegetable is lightly darkened, that is, the surface is about 150 ° C. or higher and lower than 200 ° C. With such a heating method, sauce and garnished vegetables can be made at the same time, so the overall time is shortened.

従来の加熱方法であるオーブンやグリルでは食品表面からの加熱だけで、食品内部は熱伝導でのみ熱移動があるので、食品の中心まで十分加熱するためには低温で長時間加熱し、または、蒸し器で蒸したり火の通りにくい食材のみをフライパンで調理しておくなど、別手段で食品を内部まで加熱しておき、オーブンやグリルで強い火力で焼き目だけをつけるなど、時間や手間のかかる作業が必要とされたが、これを解消できる。また、従来の加熱方法としてレンジのみで加熱する場合を考えると、食品中の水分が沸騰すると、食品の中心から加熱されているために短時間で多量の水分が逃げて食感を悪くするおそれがあり、その上焼き色をつけるには特殊な加熱シートを用意するなど手間がかかった。本発明によれば水沸騰の温度１００℃未満で高周波加熱を止めるため、乾燥を抑制しつつ焼き色をつけることができる。   In conventional ovens and grills, only heating from the surface of the food, the inside of the food has heat transfer only by heat conduction, so in order to sufficiently heat the center of the food, heat at a low temperature for a long time, or It takes time and effort to heat the food to the inside by another means, such as cooking only the ingredients that are steamed with a steamer or difficult to fire, etc. Work was required, but this can be solved. In addition, considering the case of heating only with a range as a conventional heating method, if the water in the food boils, it is heated from the center of the food, so that a large amount of water escapes in a short time and the texture may be deteriorated However, it took time and effort to prepare a special heating sheet. According to the present invention, since high-frequency heating is stopped at a water boiling temperature of less than 100 ° C., it is possible to give a baked color while suppressing drying.

高周波加熱を上記温度に設定したのは、あらかじめ肉全体に火が通っていないと時短にならないためであり、肉を構成する筋繊維たんぱく質の変性が始まるとされる４０℃を下限値とした。ただし、肉のうまみであるイノシン酸分解酵素が変性して失活する温度は５０℃付近といわれているため、それ以上にレンジで急速に加熱することで肉中のうまみ成分損失が少なくよりおいしい状態にすることができる。また、肉温度７０℃というのはステーキでいえばミディアムくらいで中心まで火は通っているがジューシー感は大きく損なわれない温度である。この温度を上限として、後は強い火力ですばやく肉表面を加熱して香ばしい焦げ目をつけるとジューシーで香ばしい肉料理ができる。   The reason why the high-frequency heating is set to the above temperature is that the time is not shortened unless the whole meat is ignited in advance, and the lower limit is set to 40 ° C. at which denaturation of the muscle fiber protein constituting the meat starts. However, it is said that the temperature at which inosinic acid-degrading enzyme, which is the flavor of meat, is denatured and inactivated is around 50 ° C. Can be in a state. In addition, the meat temperature of 70 ° C is a medium temperature for steaks, and it can be cooked to the center, but the juicy feeling is not greatly impaired. With this temperature as the upper limit, the meat surface can be quickly heated with a strong heating power to create a savory scorch.

このとき、よい香りをつけるためには、一般的に３種類の化学変化、すなわち、糖類のカラメル化、脂肪の分解によるディープフライフレーバーの生成、アミノカルボニル反応によるメラノイジン生成である。糖類のカラメル化は、１００℃以上で変化し始めた分子形態が１８０℃くらいになるとカラメル状になりきつね色のよい色とよい香りが出る。しかし、２００℃以上になると炭化して苦くまずい味といわゆる不快な焦げ臭さとなるため、１８０℃以上２００℃未満の温度にすることが望ましい。肉はたんぱく質が主成分であるがグリコーゲンなどの糖類が存在するし、今回の調理にあるつけ合わせの野菜やソースの中にも糖類が含まれ、それぞれにこの変化が起きる。   At this time, in order to give a good scent, there are generally three types of chemical changes, namely caramelization of sugars, formation of deep-fried flavor by the decomposition of fat, and melanoidin formation by aminocarbonyl reaction. Caramelization of sugars is caramel-like when the molecular form that has begun to change at 100 ° C or higher reaches about 180 ° C, giving a good color and a good scent. However, when the temperature is 200 ° C. or higher, the carbonization causes a bad bitter taste and a so-called unpleasant burning odor. Meat is mainly composed of protein, but sugars such as glycogen are present, and sugar is also included in the vegetables and sauces that are included in the cooking this time, and this change occurs in each.

次に、脂肪の分解によるディープフライフレーバーの生成であるが、これは、脂肪が加熱されて起きる化学反応により分解された一部の脂肪成分が香気成分となることで独特のおいしそうな香りを発する現象である。１５０℃以上で発生し、１７０〜１８０℃が適温とされている。また、脂質も２００℃以上になると炭化して苦くまずい味といわゆる不快な焦げ臭さとなるため、少なくとも１５０℃以上２００℃未満、望ましくは１７０℃以上２００℃未満の温度にするのがよい。なお、脂肪は肉だけでなく、量や性質に差異はあるものの魚や植物にも含まれるため、今回の調理にあるつけ合わせの野菜やソースの中にも脂質が含まれ、それぞれにこの変化が起きる。   Next is the generation of deep-fried flavors by breaking down fat. This is because some fat components decomposed by the chemical reaction that occurs when fat is heated become aroma components, giving it a unique and delicious fragrance. It is a phenomenon that occurs. It is generated at 150 ° C. or higher, and a suitable temperature is 170 to 180 ° C. In addition, when the lipid becomes 200 ° C. or higher, it becomes carbonized and has a bad bitter taste and a so-called unpleasant burning odor. Therefore, the temperature should be at least 150 ° C. or higher and lower than 200 ° C., preferably 170 ° C. or higher and lower than 200 ° C. Since fat is not only meat, but also contained in fish and plants, although there are differences in quantity and nature, the vegetables and sauces that are included in this cooking also contain fat, and this change occurs in each. Get up.

最後にアミノカルボニル反応であるが、これは、糖類とアミノ酸またはたんぱく質が一緒に存在する状態で１５０℃以上に加熱されたときに様々な種類のメラノイジンができることで、このメラノイジンはきつね色でよい香りがする。しかし、これも２００℃以上になると炭化して苦くまずい味といわゆる不快な焦げ臭さとなるため、１５０℃以上２００℃未満の温度にすることが望ましい。糖類や脂質同様、量の差こそあれあらゆる食品に糖とアミノ酸またはたんぱく質が含まれておりこの変化が起きる。   Finally, the aminocarbonyl reaction, which is a fragrance that can be dark in color due to the formation of various types of melanoidins when heated to 150 ° C or higher in the presence of sugars and amino acids or proteins. I will. However, if it becomes 200 ° C. or higher, it becomes carbonized and has a bad bitter taste and a so-called unpleasant burning odor. Therefore, it is desirable to set the temperature to 150 ° C. or higher and lower than 200 ° C. Like saccharides and lipids, this change occurs because sugars and amino acids or proteins are included in any food, regardless of the amount.

この場合、ヒータ加熱時に食品の中心温度が７５℃以上である状態を１分間保つようにしてもよい。それにより様々な雑菌が安全レベルまで確実に死滅させることができる。これは、厚生労働省食中毒防止のために作成した「大量調理施設衛生管理マニュアル」で、から揚げの加熱終了時の鶏肉中心温度が７５℃以上に達してから１分後であることに拠る。また、その他にも食味向上のために肉中の脂肪が溶けている状態になる温度以上にすることも挙げられる。例えば鶏で３０〜３２℃、豚で３３〜４６℃、牛で４０〜５０℃、羊で４４〜５５℃で脂肪が溶けるため、本加熱方式であれば十分な加熱条件であることがわかる。また、加熱調理した皿のままテーブルに持ってこられるため、食事の用意が簡便化され、フライパンなど調理器具の洗い物も少なくてすむ。また、ハンバーグのタネを一流のレストランシェフしか扱えないような柔らかさにしても形をきれいに保ったまま加熱できるので、家庭で簡単にご馳走レベルのハンバーグができる。   In this case, the state where the center temperature of the food is 75 ° C. or higher may be maintained for 1 minute when the heater is heated. Thereby, various germs can be surely killed to a safe level. This is based on the Ministry of Health, Labor and Welfare Ministry of Health, Labor and Welfare's “Manufacturing Sanitation Management Manual”, which is 1 minute after the chicken center temperature at the end of fried cooking reaches 75 ° C or higher. In addition, the temperature may be raised to a temperature at which the fat in the meat is dissolved to improve the taste. For example, fat melts at 30-32 ° C. for chickens, 33-46 ° C. for pigs, 40-50 ° C. for cattle, and 44-55 ° C. for sheep. In addition, since the cooked dishes are brought to the table as they are, the preparation of meals is simplified, and less cooking utensils such as a frying pan are required. Even if the hamburger seeds are soft enough that only a first-class restaurant chef can handle them, they can be heated while keeping the shape clean, so you can easily make a hamburger at a treat level at home.

〈鮭とホタテのホットマリネ（魚がメインの料理）〉
ビニール袋に角切りにした生鮭と生ホタテと色々な調味料と香辛料（塩、胡椒、オリーブオイル、ドライガーリック、レモンなど）を入れ、軽く混ぜて１５分くらい放置する。このとき、レモンがｐＨを下げてアミン類を中和するので魚の生臭みを抑制する。このときレモンでなく酢を添加しても同様の効果が得られる。一般的には酢を入れて加熱すると揮発してしまうので加熱最後に入れるが、今回は短時間加熱なので酢の成分が加熱終了まで残っており、芯まで酢がしみこむので従来より臭みを抑制できる。 <Hot marinade of salmon and scallops (fish is the main dish)>
Put a piece of ginger and scallops in a plastic bag and various seasonings and spices (salt, pepper, olive oil, dried garlic, lemon, etc.), mix lightly and leave for about 15 minutes. At this time, the lemon lowers the pH and neutralizes the amines, thereby suppressing the fishy odor. At this time, the same effect can be obtained by adding vinegar instead of lemon. Generally, when vinegar is added and heated, it will volatilize, so it is added at the end of the heating, but this time it is heated for a short time, so the vinegar component remains until the end of heating, so the vinegar soaks into the core and can suppress odor than before .

耐熱カップ（シリコン製など）に入れて生ハーブ（ディルの葉など）を乗せ、鮭とホタテが変性し始める程度約４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、その後カップ内の調味液が軽く沸騰する程度までヒータ加熱する。高周波加熱終了時の温度であるが、魚は４０〜５０℃の温度帯で組織が非常に柔らかく崩れやすくなるので、その温度上昇がなるべく早くなるように加熱する必要があることによる。   Place in a heat-resistant cup (such as silicon) with raw herbs (such as dill leaves) and heat at about 40-70 ° C, preferably 50-70 ° C, so that the straw and scallops begin to denature, then cup Heat the heater to such an extent that the seasoning liquid boils lightly. Although it is the temperature at the end of the high-frequency heating, the fish is very soft and easily collapses in the temperature range of 40 to 50 ° C., so it is necessary to heat the fish so that its temperature rises as soon as possible.

また、表面が焦げるまで加熱していないのは、一般的に魚は肉よりも筋肉の結合組織であるコラーゲン量が少なく、また、加熱されると筋隔あるいは筋周膜がゼラチン化するため組織がばらばらになりやすい。すなわち煮崩れしやすいため、水分や脂質が抜けやすく加熱しすぎるとパサパサになるためである。このため、従来の加熱方法で生じる問題点はハンバーグの項で示したのと同様であるが、より顕著になると考えられる。本発明の加熱方法によれば、加熱時間が長いとパサパサになりやすい生鮭や硬くなりやすいホタテを柔らかく仕上げることができる。   In addition, fish are not heated until the surface is scorched. Generally, fish has less collagen content, which is a connective tissue of muscle than meat, and when heated, tissue is gelatinized because the muscle septum or pericardium is gelatinized. Tends to fall apart. In other words, it is easy to boil down, so that moisture and lipids are easily removed, and if heated too much, it becomes papasa. For this reason, although the problem which arises with the conventional heating method is the same as that shown by the term of the hamburger, it is thought that it becomes more remarkable. According to the heating method of the present invention, when the heating time is long, it is possible to softly finish the ginger that tends to become crumbly and the scallop that tends to become hard.

〈鶏松風焼き（卵がメインの料理）〉
卵に、キッチンペーパーに包んで放置して水気を切った木綿豆腐、鶏ひき肉、色々な調味料や香辛料（味噌、砂糖、みりん、醤油、ヨーグルト、生姜など）を潰し混ぜて深さのある耐熱容器に流しいれる。この料理は、一般的には卵と鶏肉のみを用い豆腐は使わない。しかし、豆腐はハンバーグの項で説明した牛乳や豆乳と同様に、加熱のみでは変性収縮しづらいたんぱく質でできているため、これを混ぜることで柔らかく仕上げることができる。 <Chicken pine style grilled (eggs are the main dishes)>
Deeply heat-resistant by crushing and mixing cotton tofu, minced chicken, various seasonings and spices (miso, sugar, mirin, soy sauce, yogurt, ginger, etc.) wrapped in kitchen paper and dried in kitchen paper It is poured into a container. This dish generally uses only eggs and chicken and no tofu. However, as with the milk and soy milk described in the section of hamburger, tofu is made of a protein that is difficult to denature and shrink by heating alone, so it can be softened by mixing it.

次に、表面に胡麻をふって卵液やひき肉が変性する程度約４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、その後表面に軽くこげ色がつく程度、すなわち、表面が約１５０℃以上２００℃未満で中心温度が１００℃未満、望ましくは８０℃以上９０℃未満になるようにヒータ加熱する。肉の変性と温度の関係はハンバーグと同じだが、卵は６５〜７０℃までが半熟状態で８０℃以上になると全熟となる。このため高周波加熱で肉がジューシーで、卵にもおおむね火が通っている状態にするためには上記温度を目標にすることが望ましい。   Next, the surface is coated with sesame seeds so that the egg liquid or minced meat is denatured at about 40 to 70 ° C., preferably 50 to 70 ° C., and then the surface is lightly darkened. The heater is heated so that the center temperature is about 150 ° C. or more and less than 200 ° C. and the center temperature is less than 100 ° C., preferably 80 ° C. or more and less than 90 ° C. The relationship between the denaturation of meat and the temperature is the same as in hamburgers, but eggs become fully mature when they reach a temperature of 65 to 70 ° C in a semi-ripe state and become 80 ° C or higher. For this reason, it is desirable to set the above temperature as a target in order to obtain a state in which the meat is juicy by high-frequency heating and the eggs are generally cooked.

また、卵は１００℃で完全に沸騰し内部に激しくすがたち水分蒸発も多くなるので避けるべきであり、全熟した卵は９０℃以上になるとさらに硬くなるため、ヒータ加熱は卵全熟から硬くなりすぎない温度にとどめることが望ましい。なお、ヒータ加熱時の表面温度設定や食品の中心温度が７５℃以上である状態を１分間保つことを推奨することなどもハンバーグの項と同様である。さらに、このような加熱方法であれば、従来オーブンなどで焼く方法では２５分程度かかったのに対して約半分の時間でできるため加熱時間を大幅に短縮できる。また、短時間加熱であるためにあまり水分がとばず、焼きたてでも冷めてからでもジューシーな食感が楽しめる。   In addition, eggs should be completely boiled at 100 ° C and violently inside, but moisture evaporation should be avoided. Fully ripe eggs become harder at 90 ° C and higher. It is desirable to keep it at a temperature that does not become too hard. As in the case of the hamburger, it is also recommended to set the surface temperature during heating of the heater and to maintain the state where the center temperature of the food is 75 ° C. or higher for 1 minute. Furthermore, with such a heating method, the heating time can be greatly shortened because it can be done in about half the time compared with the conventional baking method, which takes about 25 minutes. In addition, since it is heated for a short time, it does not absorb much moisture, and you can enjoy a juicy texture even after it has been baked or cooled.

〈焼きりんご（野菜、果物がメインの料理）〉
生のりんごは丸ごと使い、芯をくりぬいてシナモンシュガーとバターを詰める。これを、４０〜７０℃、望ましくは５０〜７０℃の範囲で、例えば触って少し熱く感じる程度の温度まで高周波加熱し、その後表面に軽く焼き色がつく、すなわち表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。従来はりんご表面を焦がし過ぎず芯まで加熱するために、例えばオーブンの設定温度２００℃くらいで２５〜３０分加熱する必要があった。しかし、本発明の加熱方法であれば加熱時間は約１０分程度と約１／２の短時間ですむ。 <Grilled apples (vegetables and fruits are the main dishes)>
Use the whole raw apple, hollow out the core and stuff it with cinnamon sugar and butter. This is subjected to high-frequency heating in the range of 40 to 70 ° C., preferably 50 to 70 ° C., for example, to a temperature at which it feels slightly hot when touched, and then the surface is lightly baked, that is, the surface is about 150 ° C. to 200 ° C. Heat the heater to less than Conventionally, in order to heat the apple surface to the core without being too scorched, it has been necessary to heat the apple surface at a set temperature of about 200 ° C. for 25 to 30 minutes, for example. However, with the heating method of the present invention, the heating time is about 10 minutes, which is about a half of the time.

加熱の設定温度であるが、焼きりんごのように果物や野菜を加熱する場合、歯ざわりが柔らかくなることが好まれるが、あまりぐちゃぐちゃと歯ごたえがなさ過ぎるものも好まれない。これは、あまり細胞破壊を進めることなく植物を構成する細胞壁と細胞壁の間にあり細胞同士を結合しているペクチンを水に溶けやすい状態とし、トロリとした食感を感じやすくする状態にすることであると考えられる。そこで、高周波加熱終了時の温度は、りんごを常温以上でかつ細胞破壊が少なくペクチンが溶出しやすい温度、例えば４０〜７０℃程度まで急速に立ち上げるものとして設定した。なお、ヒータ加熱時の表面温度設定はハンバーグの項に同様である。   Although it is the set temperature for heating, when heating fruits and vegetables like baked apples, it is preferred that the texture becomes soft, but those that are too messy and too crunchy are not preferred. This is to make the pectin, which is between the cell walls that make up the plant and that binds the cells, easily dissolve in water without making much progress on cell destruction, making it easy to feel the trolley texture. It is thought that. Therefore, the temperature at the end of the high-frequency heating was set so that the apple was rapidly raised to a temperature higher than normal temperature and with less cell destruction and easy elution of pectin, for example, about 40 to 70 ° C. The setting of the surface temperature at the time of heating the heater is the same as that for the hamburger item.

また、加熱時間が短く細胞破壊が抑制されるため、液胞内のフェノール類がポリフェノールオキシダーゼにより酸化重合して褐色になることも減り、さらにりんごの果皮に含まれる色素の加熱分解も抑制されるので、従来の加熱調理方法では全体的に薄茶色やにごった赤黒い色になっていたものが、明るいりんご本来の赤みを残した美しい外観を維持できる。これにより、外観が美しく、かつ食感も適度に加熱した果物特有のむっちり感とりんごらしい歯ざわりの残るおいしい焼きりんごができる。   In addition, since the heating time is short and cell destruction is suppressed, the phenols in the vacuole are less oxidized and polymerized by polyphenol oxidase to become brown, and further, the thermal decomposition of the pigment contained in the apple peel is also suppressed. As a result, the conventional heat cooking method, which is generally light brown or muddy reddish black, can maintain a beautiful appearance with the original redness of a bright apple. This makes it possible to produce delicious baked apples with a beautiful appearance and a fruity texture with a moderately heated texture and an apple-like texture.

〈ブラウニー（主に小麦粉を使った膨化する料理）〉
ボールにバターを入れて混ぜ、クリーム状になったら砂糖を加えて混ぜてから溶き卵、牛乳を３回ぐらいに分けて少しづつ入れよく混ぜ、輪切りにしたバナナと砕いた胡桃を入れ、さらに混ぜる。そこにココアとホットケーキミックスをふるいながら加えて切り混ぜていく。それをケーキ型に流しいれて表面に輪切りにしたバナナと砕いた胡桃を乗せて、生地に触って少し熱い程度、すなわち約５０〜７０℃、望ましくは約６０℃まで高周波加熱し、その後表面が軽く焦げる程度、すなわち表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。 <Brownies (expanding dishes mainly using flour)>
Add butter to the bowl, mix with sugar, add sugar, mix the melted egg and milk into 3 portions, mix well, add bananas and crushed walnuts, and mix. . Add the cocoa and hot cake mix to it and mix. Put the bananas and crushed walnuts on the surface after flowing into a cake mold, touch the dough and heat it to a little hot, ie about 50-70 ° C, preferably about 60 ° C. Heat the heater so that it burns lightly, that is, the surface is about 150 ° C. or higher and lower than 200 ° C.

一般に、小麦粉を使った生地のたんぱく質は約６０℃付近から熱変性が始まり、８０℃付近でグルテンが熱変性し凝固してしまい、また、デンプン糊化温度は約５２〜６３℃である。従って、スポンジ状のケーキを作りたいときは、でんぷんの糊化が始まり、かつグルテンの変性が始まってから完了するまでの間はある程度時間をかけて加熱して、生地内に発生したガス圧によるグルテン膜の伸展とデンプンの糊化による膨化した生地組織の骨格形成を行う必要がある。これらのことから、時短のために生地のでんぷんの糊化やたんぱく質変性開始温度までレンジですばやく均等に生地を高周波加熱し、その後グリルで膨化を促進できるようにした。表面の温度設定はハンバーグの項と同じである。このような加熱方法であれば、オーブンで長時間加熱しなくてもふっくらしたケーキを作ることができる。   In general, the protein of dough using wheat flour begins to be heat-denatured at about 60 ° C., gluten is heat-denatured and solidified at about 80 ° C., and the starch gelatinization temperature is about 52 to 63 ° C. Therefore, when you want to make a sponge-like cake, gelatinize the starch and heat up over a period of time from the start of gluten denaturation until it is completed, depending on the gas pressure generated in the dough It is necessary to form a skeleton of the expanded dough structure by extending the gluten film and gelatinizing starch. From these facts, due to the short time, high-frequency heating of the dough quickly and evenly in the range up to the gelatinization of the starch of the dough and the protein denaturation start temperature, and then the expansion was promoted by the grill. The temperature setting on the surface is the same as the hamburger term. With such a heating method, a plump cake can be made without heating in an oven for a long time.

〈ジャガイモのチーズはさみ焼き（いもがメインの調理）〉
耐熱カップ（シリコン製など）にスライサーで薄く切った生のジャガイモとチーズを交互に重ね入れ、最上段がチーズになるようにしてその上にバターを乗せ、約４０〜７０℃、望ましくは約６０〜７０℃まで高周波加熱し、その後軽く焼き色がつく程度、すなわち表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。レンジで上述の温度まで加熱するのは、いもの軟化抑制酵素の働きを阻止するためである。 <Potato cheese scissors (potato is the main cooking)>
Raw potatoes and cheese sliced thinly with a slicer in a heat-resistant cup (such as silicon) are alternately stacked, and the butter is placed on the top so that it becomes cheese, about 40-70 ° C., preferably about 60 High-frequency heating to ˜70 ° C., followed by heating with a heater so that the color is slightly baked, that is, the surface is about 150 ° C. or higher and lower than 200 ° C. The reason why the range is heated to the above temperature is to prevent the action of the softening inhibitory enzyme of the potato.

この酵素は、細胞壁組織内に含まれるペクチンメチルエステラーゼのことであり、６０〜７０℃で顕著な作用が見られる。これは、細胞同士の接着剤の役割を果たすペクチン質の脱メチル化を起こしてペクチン鎖のカルボキシル基の間でカルシウムイオンやマグネシウムイオンとの架橋結合を形成するため、いもの組織を硬くし軟化しにくくしてしまう。この酵素の働く温度帯をなるべくすばやく通り過ぎ高温化することで酵素を失活させてしまうことでペクチン質の分解または溶解を促進し、柔らかく火の通ったジャガイモ料理ができる。また、グリルなどで同様の調理をすると約２５〜３０分かかるため、一般的には糊化したデンプンに保護するためビタミンＣが壊れにくいといわれているジャガイモでも損失が大きくなると考えられるが、本発明によれば約５分程度で加熱できるので、加熱時間の短縮と併せてよりビタミンＣの残存率が高くなる。   This enzyme is pectin methylesterase contained in cell wall tissue, and a remarkable effect is observed at 60 to 70 ° C. This causes demethylation of pectin, which acts as an adhesive between cells, and forms a cross-linking bond between calcium ions and magnesium ions between the carboxyl groups of the pectin chain. It becomes difficult to do. By passing through the temperature range where this enzyme works as quickly as possible and deactivating the enzyme, the decomposition or dissolution of the pectin is promoted, and a soft and cooked potato dish can be made. Moreover, since it takes about 25-30 minutes to cook the same on a grill etc., it is thought that the loss will increase even for potatoes, which are generally said to be hard to break vitamin C to protect against gelatinized starch. According to the invention, since heating can be performed in about 5 minutes, the residual ratio of vitamin C becomes higher together with shortening of the heating time.

〈焼きおにぎり（主に米飯を使った料理）〉
凍ったままの白飯のおにぎりの表面に醤油をつけ、飯が溶けて触って少し熱く感じる程度、すなわち約５０〜７０℃、望ましくは約６０℃まで高周波加熱し、その後表面が軽く焦げる程度、すなわち表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。高周波加熱温度の設定は、凍結で抑制されている米デンプンの老化温度帯をすばやく通過するためである。その後のヒータ加熱温度設定に関しては、ハンバーグなどの項に記載されたのと同じである。このような加熱方法であれば、一般的なオーブントースターなどで冷凍おにぎりを焼きおにぎりにするためには約１３〜１６分かかるとされていたものが約半分の時間で加熱できる。また、レンジでのみ暖め直すと手に取るともろく崩れやすくなっているおにぎりを短時間で簡単に食べやすい状態にすることができる。 <Yaki Onigiri (mainly cooked rice)>
Soy sauce is added to the surface of the frozen white rice balls, the rice melts and touches and feels a little hot, that is, about 50-70 ° C., preferably about 60 ° C., and then the surface is lightly burned. Heat the heater so that the surface is about 150 ° C. or higher and lower than 200 ° C. The setting of the high-frequency heating temperature is to quickly pass the aging temperature zone of rice starch that is suppressed by freezing. The subsequent heater heating temperature setting is the same as that described in the section such as the hamburger. If it is such a heating method, in order to make a frozen rice ball into a grilled rice ball with a general oven toaster or the like, what is supposed to take about 13 to 16 minutes can be heated in about half the time. In addition, the rice balls that are crumbly and easy to crumble when picked up only in the range can be easily eaten in a short time.

〈焼き野菜〉
ナスの場合は丸ごと、ズッキーニや玉ねぎなどは適当な大きさに輪切りにしてから、４０〜７０℃、望ましくは５０〜７０℃の範囲で、例えば触って少し熱く感じる程度の温度まで高周波加熱し、その後表面に軽く焼き色がつく、すなわち表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。この温度設定は、焼きりんごの項に記載の内容と同じである。このような加熱方法であれば加熱が短時間ですむために、野菜の細胞破壊を抑制できるので野菜の風味や栄養素を大きく損なうことなく味が濃縮された、焦げ臭くないおいしい焼き野菜を食べることができる。また、フライパンで調理加熱したものと異なり油を使っていないので、例えば油を吸いやすく加熱するとあっという間に柔らかくべたべたになってしまうナスも、歯ごたえを残したまま健康的に食べることができる。 <Baked vegetables>
In the case of eggplant, the whole zucchini and onions are cut into appropriate sizes, and then heated in a high temperature to a temperature that feels a little hot when touched, for example, in the range of 40-70 ° C, preferably 50-70 ° C, Thereafter, the surface is lightly baked, that is, the heater is heated so that the surface has a temperature of about 150 ° C. or higher and lower than 200 ° C. This temperature setting is the same as that described in the section of baked apples. With such a heating method, heating can be done in a short period of time, so cell destruction of vegetables can be suppressed, so you can eat delicious grilled vegetables that are concentrated without losing the flavor and nutrients of vegetables and that are not burnt. . Also, unlike oil cooked and heated in a frying pan, it does not use oil, so for example, eggplant that becomes soft and sticky quickly when heated easily can be eaten healthily with its chewy texture.

〈鰻と筍の卵鍋焼き〉
バターを塗った深い耐熱容器にくし型に切った筍と約２ｃｍ角に切った鰻の蒲焼を並べ、調味した卵液（割りほぐした卵にかつおだし顆粒、水、烏賊塩辛、淡口醤油、みりんなどを混ぜたもの）を流しいれて、卵液が変性する程度約４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、その後表面に軽くこげ色がつく程度、すなわち表面が約１５０℃以上２００℃未満で中心温度が１００℃未満、望ましくは８０℃以上９０℃未満になるようにヒータ加熱する。この温度設定理由は、鶏松風焼きの項と同じである。このような加熱方法であれば、従来オーブンなどで焼く方法では２５分程度かかったのに対して約半分の時間でできるため時短できる。また、短時間加熱であるためにあまり水分がとばず、焼きたてでも冷めてからでもジューシーな食感が楽しめる。
以上のように、本発明に係る加熱調理方法によれば、オーブンやグリルを使う調理と比較して、加熱時間をほぼ半減またはそれ以下に短縮することができる。 <Fried egg pot with salmon and salmon>
A deep heat-resistant container with butter and a bowl of rice cake cut in a comb shape and a bowl of firewood cut into 2cm squares, seasoned egg liquid (split egg with bonito dashi granules, water, squid salt, spicy soy sauce, mirin, etc.) About 40-70 ° C., preferably 50-70 ° C., and then the surface is lightly darkened, that is, the surface is about 150 Heating is performed so that the center temperature is less than 100 ° C., desirably 80 ° C. or more and less than 90 ° C. The reason for this temperature setting is the same as that for chicken pine style grilling. Such a heating method can save time because it can be done in about half the time compared with the conventional baking method, which takes about 25 minutes. In addition, since it is heated for a short time, it does not absorb much moisture, and you can enjoy a juicy texture even after it has been baked or cooled.
As described above, according to the cooking method according to the present invention, the heating time can be reduced to almost half or less as compared with cooking using an oven or a grill.

（２）主として健康的な調理
〈厚切りとんかつ〉
厚さ２ｃｍの分厚いとんかつを作る。厚さ２ｃｍの豚ロース生肉に塩胡椒し、小麦粉をまぶしてから卵液につけサラダ油を混ぜた乾燥パン粉をつけてなじませるために少し置く。その後、肉中心まで肉が変性する程度約４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、その後、表面の衣に軽くこげ色がつく程度、すなわち表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。 (2) Mainly healthy cooking <Thick cut tonkatsu>
Make a thick tonkatsu with a thickness of 2cm. Add 2cm thick raw pork loin with salt and pepper, sprinkle with flour, put on egg liquid and dry bread crumb mixed with salad oil. Thereafter, high-frequency heating is performed in the range of about 40 to 70 ° C., preferably 50 to 70 ° C., so that the meat is denatured to the center of the meat, and then the surface garment is lightly darkened, that is, the surface is about 150 ° C. to 200 ° C. Heat the heater to below ℃.

従来の加熱方法の問題点や上記温度設定の根拠はハンバーグレシピと同じである。また、従来の加熱方法の課題としてレンジのみで加熱する場合を考えると、衣で肉を覆うなどして食品中心から加熱する料理の場合、食品中の水分が急激に沸騰すると、食品表面から外に逃げていきにくくなり、衣が爆発して加熱室２内が汚損されるおそれがあるが、本加熱方法であれば、水沸騰の温度１００℃未満で高周波加熱を止めるためそのような問題は回避できる。また、揚げ油が不要で衣が油を大量に吸わないので健康的である。以上のことから本方法であれば、分厚い肉なのに誰でも失敗なく中心まで火を通し、かつ衣の水分を飛ばしてカリッとした食感の衣のとんかつを作ることができる。また、揚げ油が不要なので油の用意や後始末なども不要で手間も削減される。   The problems of the conventional heating method and the grounds for the temperature setting are the same as those for the hamburger recipe. In addition, considering the case of heating only with a range as a problem of the conventional heating method, in the case of cooking that heats from the food center by covering the meat with clothes, etc., if the water in the food boils suddenly, it will be removed from the food surface. It is difficult to escape and the clothes may explode and the inside of the heating chamber 2 may be polluted. However, in this heating method, such a problem is caused because the high-frequency heating is stopped at a water boiling temperature of less than 100 ° C. Can be avoided. It is also healthy because no fried oil is required and the garment does not absorb a large amount of oil. From the above, with this method, even though it is a thick meat, anyone can make a tonkatsu with a crunchy texture by igniting the center without fail and by blowing off the moisture of the clothes. In addition, since no frying oil is required, preparation of oil and cleaning up are unnecessary and labor is reduced.

〈ささみ大葉フライ〉
鶏ささみ生肉に塩をしてから酒をふり少し置く。次に、小麦粉をまぶしてから卵液につけサラダ油を混ぜた乾燥パン粉をつけてなじませるために少し置く。その後、肉中心まで肉が変性する程度約４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、ついで、衣表面に軽くこげ色がつく程度、すなわち表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。高周波加熱温度やヒータ加熱温度の設定理由は厚切りとんかつの項と同じである。 <Sasami large leaf fly>
Salt the raw chicken fillet and add a little sake. Next, sprinkle the flour, put it in the egg liquid, put on the dry bread crumbs mixed with salad oil, and put it a little to get familiar. Thereafter, it is heated at a high frequency in the range of about 40 to 70 ° C., preferably 50 to 70 ° C., so that the meat is denatured to the center of the meat, and then the surface of the clothes is lightly darkened, that is, the surface is about 150 ° C. or more and 200 ° C. Heat the heater to less than The reason for setting the high-frequency heating temperature and the heater heating temperature is the same as that for the thick cut tonkatsu.

このような加熱方法であれば、揚げ油が不要で衣が油を大量に吸わないため健康的である。また、過加熱気味にすることがない加熱方法なので肉からの水分蒸発量も少なくできるため、脂肪が少なく長時間加熱でパサパサになりがちな鶏ささみ肉でもしっとり仕上げることができ、かつ衣の水分を飛ばしてカリッとした状態に作ることができる。また、揚げ油が不要なので油の用意や後始末なども不要であり、手間も削減される。   Such a heating method is healthy because no frying oil is required and the garment does not absorb a large amount of oil. In addition, since it is a heating method that does not make it overheated, the amount of moisture evaporation from the meat can be reduced, so even chicken breast meat that tends to become papasa by heating for a long time can be moistened, and moisture of the clothes can be It can be made crisp by skipping. In addition, since no frying oil is required, preparation of oil and cleanup are unnecessary, and labor is reduced.

〈厚揚げはさみ焼き〉
厚揚げは半分に切り、真ん中に切込みを入れる。みじん切りにして少しレンジにかけた玉ねぎと牛乳につけてふやかしたパン粉と、粗みじんにした野菜とひき肉を混ぜ冷蔵庫で少し落ち着かせる。このタネを厚揚げの切り込みの中に詰め、肉が変性する程度約４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、その後厚揚げ表面に軽くこげ色がつく程度、すなわち、表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。高周波加熱温度やヒータ加熱温度の設定理由はハンバーグの項と同じである。このような加熱方法であれば、揚げ油が不要で豆腐や具材が油を大量に吸わないので健康的である。また、分厚い厚揚げにタップリ肉を挟んであっても生焼けになることがなく、誰でも気軽に作ることができる。また、揚げ油が不要なので油の用意や後始末なども不要であり、手間も削減される。 <Thick fried scissors>
Cut deep-fried chicken in half and make a cut in the middle. Mix chopped onions and breadcrumbs that have been added to the milk, and crushed vegetables and minced meat. This seed is stuffed into deep-fried cuts, heated to about 40-70 ° C., preferably 50-70 ° C. to the extent that the meat is denatured, and then lightly darkened on the deep-fried surface, Heat the heater so that the surface is about 150 ° C. or higher and lower than 200 ° C. The reason for setting the high-frequency heating temperature and the heater heating temperature is the same as that for the hamburger term. Such a heating method is healthy because fried oil is unnecessary and tofu and ingredients do not absorb a large amount of oil. In addition, even if tapping meat is sandwiched between thick fried chicken, it will not be baked and anyone can make it easily. In addition, since no frying oil is required, preparation of oil and cleanup are unnecessary, and labor is reduced.

〈レンコンはさみ揚げ〉
鶏ひき肉、生姜、葱、醤油をよく混ぜ、厚さ約１５ｍｍに切ったレンコンの間に挟む。小麦粉と水をよく混ぜた衣をつけ、鰹節を表面いっぱいにまぶしてからスプーンで油を回しかけ、肉中心まで肉が変性する程度約４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、その後鰹節に軽くこげ色がつく程度、すなわち表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。高周波加熱温度やヒータ加熱温度の設定理由はハンバーグの項と同じである。このような加熱方式であれば、揚げ油が不要で衣が油を大量に吸わないため健康的である。また、分厚いレンコンも誰でも失敗なく火を通し、かつ衣の一部である鰹節が油の中で散ってはさみ揚げ自身が台無しになることもなく作ることができる。また、揚げ油が不要なので油の用意や後始末なども不要であり、作りやすい。 <Fried lotus root scissors>
Mix well with minced chicken, ginger, salmon, and soy sauce, and sandwich between lotus roots cut to a thickness of about 15 mm. Put on clothes that are well mixed with flour and water, sprinkle bonito all over the surface, sprinkle the oil with a spoon, high frequency in the range of about 40-70 ° C, preferably 50-70 ° C, so that the meat is denatured to the center of the meat Then, the heater is heated so that the bonito is lightly darkened, that is, the surface is about 150 ° C. or higher and lower than 200 ° C. The reason for setting the high-frequency heating temperature and the heater heating temperature is the same as that for the hamburger term. Such a heating method is healthy because no frying oil is required and the garment does not absorb a large amount of oil. Thick lotus roots can also be made without any failure, and without the bonito that is part of the garment being scattered in the oil, the scissors fried themselves are not spoiled. Also, since no frying oil is required, oil preparation and cleanup are unnecessary and easy to make.

〈ごぼうと人参のかき揚げ風〉
ボウルに桜海老と色々な調味料入り衣材料（小麦粉、かつおだし顆粒、塩など）を入れ、ピーラーで薄くむくように切ったごぼうとにんじんを混ぜ、耐熱容器に入れて油を回しかける。触って少し熱く感じる程度約４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、その後厚揚げ表面に軽くこげ色がつく程度、すなわち、表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。高周波加熱温度やヒータ加熱温度の設定理由はハンバーグの項と同じである。このような加熱方法によれば、揚げ油が不要で衣が油を大量に吸わないため健康的である。また、揚げ油が不要なので油の用意や後始末なども不要であり、手間も軽減される。
本発明に係る加熱調理方法によれば、油で揚げる調理と比較して、仕上がった食品が大量の油を含むことがないため健康的である。 <Deep-fried burdock and carrots>
Put sakura shrimp and various seasoning-enriched ingredients (flour, bonito granule, salt, etc.) in a bowl, mix burdock and carrot cut into thin strips with a peeler, put in a heat-resistant container and sprinkle the oil. About 40 to 70 ° C., preferably about 50 to 70 ° C., preferably about 50 to 70 ° C., and then lightly darkened on the deep-fried surface, that is, the surface becomes about 150 ° C. or higher and lower than 200 ° C. Heat the heater. The reason for setting the high-frequency heating temperature and the heater heating temperature is the same as that for the hamburger term. According to such a heating method, fried oil is unnecessary and the garment does not absorb a large amount of oil, which is healthy. In addition, since no frying oil is required, preparation of oil and cleaning up are unnecessary, and labor is reduced.
According to the cooking method according to the present invention, the finished food does not contain a large amount of oil as compared to cooking fried in oil, which is healthy.

（３）主として調理時間が短縮され、手間のかからない調理
〈スパニッシュオムレツ〉
ボールに、カットした生野菜、例えば玉ねぎ・ピーマン・パプリカなどと、ベーコン、溶いた生卵、生クリームを入れてよく混ぜ、コンソメと塩コショウで味付けをした卵液を作る。次に、耐熱皿にバターを塗り、よく混ぜた卵液を流し入れ、卵液が変性する程度約４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、その後表面に軽くこげ色がつく程度、すなわち、表面が約１５０℃以上２００℃未満で中心温度が１００℃未満、望ましくは８０℃以上９０℃未満になるようにヒータ加熱する。この温度設定理由は、鶏松風焼きの項と同じである。 (3) Cooking that requires less cooking time and hassle-free <Spanish omelet>
In a bowl, add the cut raw vegetables, such as onions, peppers, and paprika, and bacon, melted raw eggs, and fresh cream, mix well, and make an egg liquid seasoned with consomme and salt and pepper. Next, apply butter to a heat-resistant dish, pour well mixed egg liquid, heat at high frequency in the range of about 40-70 ° C, preferably 50-70 ° C, so that the egg liquid is denatured, and then lightly dark brown on the surface The heater is heated to such a degree that the surface is about 150 ° C. or higher and lower than 200 ° C. and the center temperature is lower than 100 ° C., preferably 80 ° C. or higher and lower than 90 ° C. The reason for this temperature setting is the same as that for chicken pine style grilling.

一般的なオーブン調理の場合は、オーブンで約２５分程度加熱しなくてはならないが、本発明によれば約１０分程度でできるため加熱時間を大幅に短縮することができる。また、一般的には、野菜を一度フライパンで炒めて冷ましてから卵に入れなくてはならず、卵液調理前に手間がかかるし調理後はフライパンも洗わなくてはならないが、本発明の加熱方法であればこのような工程を省略できるので、加熱調理時間の短縮は勿論、調理手順も簡略化できる。   In general oven cooking, it must be heated in an oven for about 25 minutes, but according to the present invention, it can be done in about 10 minutes, so that the heating time can be greatly shortened. In general, vegetables must be fried in a frying pan and allowed to cool before being put into the egg. It takes time before cooking the egg liquid, and the frying pan must be washed after cooking. Since such a process can be omitted if it is a heating method, the cooking procedure can be simplified as well as shortening the cooking time.

〈ズッキーニとパプリカのトマトドリア〉
深い耐熱容器に、冷や飯と水煮角切りトマト缶と切って塩胡椒して水気を切った色々な生野菜（ズッキーニ、パプリカ、玉ねぎなど）と、色々な調味料（コンソメ顆粒、塩、胡椒、赤ワインなど）をよく混ぜて入れ、表面にチーズを乗せ、４０〜７０℃、望ましくは５０〜７０℃の範囲で、例えば触って少し熱く感じる程度の温度まで高周波加熱し、その後表面に軽く焼き色がつく、すなわち、表面が約１６０℃以上２００℃未満になるようにヒータ加熱する。この温度設定は、焼きりんごの項に記載の内容と同じである。 <Zucchini and paprika tomato doria>
In a deep heat-resistant container, chilled rice and boiled chopped tomato cans, cut with salt and pepper and drained various vegetables (zucchini, paprika, onion, etc.) and various seasonings (consomme granules, salt, pepper, Red wine, etc.) is mixed well, cheese is placed on the surface, high-frequency heated to a temperature that feels a little hot when touched, for example, in the range of 40-70 ° C, preferably 50-70 ° C, and then lightly baked on the surface The heater is heated so that the surface has a temperature of about 160 ° C. or higher and lower than 200 ° C. This temperature setting is the same as that described in the section of baked apples.

このような加熱方法によれば、グラタンなどと同様にオーブンで３０分以上かけて作るドリアが非常に短い時間で作ることができる。また、オーブントースターで作ると時間は短くなるが、その前段階で具材に火を通しておくために鍋でゆでたりフライパンで別途炒めておく必要がある。本発明の加熱方法によればこの工程を省略できるので、加熱調理時間が短縮されるばかりでなく、調理手順も簡略化できる。なお、野菜は例示したものに限定するものではないし、また、これに肉や魚、その加工品（例えばベーコンやカニの缶詰など）を入れてもおいしく仕上げることもできる。   According to such a heating method, a doria made in an oven for 30 minutes or more can be made in a very short time as in the case of gratin or the like. In addition, although it takes less time to make it with an oven toaster, it is necessary to boil it in a pan or fry it separately in a frying pan in order to keep the ingredients on fire in the previous stage. According to the heating method of the present invention, since this step can be omitted, not only the cooking time is shortened but also the cooking procedure can be simplified. In addition, vegetables are not limited to what was illustrated, and also meat, fish, and the processed goods (for example, canned bacon and crab etc.) can also be deliciously finished in this.

〈タンドリー風チキン〉
すりおろした生姜、にんにく、玉ねぎ、りんごと２〜３ｃｍ角に切った生の鶏肉とヨーグルトや様々な調味料（カレー粉、ガラムマサラ、クミン、蜂蜜、塩、レモン汁、ケチャップ、水など）とを混ぜ合わせ、深めの耐熱皿に表面がなるべく平らになるように入れ、肉が変性する程度、約４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、その後、表面に軽くこげ色がつく程度、すなわち表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。このような加熱方法であれば、加熱調理中に鶏肉に味がしみこむので、一般的な手法として知られているヨーグルトと調味料を混ぜた液に事前に２時間以上も鶏肉を漬け込むという手順が必要なくなるため、手間や時間を省いて酸味のあるカレー風味の鶏肉料理を作ることができる。また、タンドールで焼く必要もないので鶏肉が硬くならず、噛む力の弱くなったお年寄りでもおいしくエスニック料理を楽しむことができる。 <Tandoori Chicken>
Grated ginger, garlic, onion, raw chicken and yogurt cut into 2-3cm squares and various seasonings (curry powder, garam masala, cumin, honey, salt, lemon juice, ketchup, water, etc.) Mix and place in a deep bakeware so that the surface is as flat as possible, heat at high frequency in the range of about 40-70 ° C, preferably 50-70 ° C, so that the meat is denatured, and then lightly darken the surface Heating is performed so that the surface is at a temperature of about 150 ° C. or higher and lower than 200 ° C. With such a heating method, the chicken tastes soaked during cooking, so the procedure of soaking chicken for more than two hours in advance in a mixture of yogurt and seasonings known as a general technique Since it is no longer necessary, it can save time and effort to make sour curry-flavored chicken dishes. In addition, chicken does not become hard because it does not need to be baked in tandoor, and even elderly people with weak chewing ability can enjoy delicious ethnic dishes.

〈野菜の肉巻き〉
色々な調味料（塩胡椒、またはみりんと醤油など）であらかじめ味付けした薄切り肉で長さ５ｃｍに切った色々な生野菜（長ネギ、にんじん、エリンギ、アスパラなど）を巻き、耐熱皿に並べて、肉が変性し野菜が触って温かく感じる程度、すなわち約４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、その後、表面に軽くこげ色がつく程度、すなわち表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。 <Vegetable vegetable meat>
Wrap various raw vegetables (long onion, carrot, eringi, asparagus, etc.) cut into 5cm long slices of meat that have been seasoned in advance with various seasonings (such as salt and pepper or mirin and soy sauce) and place them on a heat-resistant dish. Is heated to a high temperature in the range of about 40 to 70 ° C., preferably 50 to 70 ° C., and then the surface is lightly darkened, that is, the surface is about 150 ° C. to 200 ° C. Heat the heater to below ℃.

従来の加熱方法の問題点や上記温度設定の根拠は肉に関しては、豚肉のハンバーグやしょうが焼き丼、野菜に関しては、焼きりんごのレシピと同じである。一般的にオーブンやオーブントースターで加熱する場合は、前段階で具材である野菜類に火を通しておくために鍋でゆでたりフライパンで別途炒めておく必要があるが、本発明の加熱方法であればこのような工程を省略できるので、加熱調理時間を短縮することができると共に調理手順も簡略化できる。また、このような加熱方法であれば、野菜や肉の収縮が少なくジューシーでおいしい状態に仕上げることができる。なお、野菜は例示したもので限定するものではないし、また、表面に風味のアクセントとなるソースやマヨネーズ・チーズなどを振りかけて加熱しても同様の効果が得られることは自明である。
本発明の加熱調理方法によれば、従来、一度フライパン調理した具材を混ぜてオーブンやグリルで作る料理や、下ごしらえの段階で味をなじませる料理を、下ごしらえ不要による省力化と加熱時間がほぼ半減、またはそれ以下にすることができ、調理手順も簡素化できる。 The problems of the conventional heating method and the grounds for the above temperature setting are the same as the recipe for baked apples for meat, pork hamburger and ginger potato, and vegetables. In general, when heating in an oven or oven toaster, it is necessary to boil it in a pan or stir it separately in a frying pan in order to keep the vegetables that are ingredients in the previous stage, but in the heating method of the present invention, Since such a process can be omitted, the cooking time can be shortened while the cooking time can be shortened. In addition, with such a heating method, it is possible to produce a juicy and delicious state with little shrinkage of vegetables and meat. Note that the vegetables are not limited to those exemplified, and it is obvious that the same effect can be obtained even if the surface is sprinkled with sauce, mayonnaise, cheese or the like that gives a flavor accent.
According to the cooking method of the present invention, conventionally, cooking that has been once cooked in a frying pan and cooked in an oven or grill, or cooking that makes the taste familiar at the stage of preparation, labor saving and heating time are almost unnecessary. It can be halved or less, and the cooking procedure can be simplified.

（４）主として手間を省ける調理
〈豚肉のしょうが焼き丼（肉がメインの料理）〉
生姜と色々な調味料（醤油、みりんなど）とを混ぜた生の豚薄切り肉を、丼に盛った冷や飯の上に乗せ、豚肉が変性する程度約４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、豚肉に軽く焼き色がつく程度、すなわち、表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。このような加熱方法であれば、出来上がったものはおかずと主食が出来上がった状態でそのまま食卓に出せて簡便である。また、肉はグリルのみで調理したものに比べ、ドリップ流出が少なく肉も硬くならず口当たりがよい。さらに、短時間で加熱できるので、生姜の香気成分が残って香りもよく、肉の収縮も小さく見た目にもおいしそうな状態を提示できる。 (4) Cooking that saves time and effort <Grilled pork ginger (meat is the main dish)>
Raw pork sliced meat mixed with ginger and various seasonings (soy sauce, mirin, etc.) is placed on cold rice cooked in a bowl, and the degree of pork denaturation is about 40-70 ° C, preferably 50-70 ° C In the range, the heater is heated so that the pork is lightly browned, that is, the surface is about 150 ° C. or higher and lower than 200 ° C. If it is such a heating method, the completed thing can be put on the table as it is in the state which the staple food was completed, and it is easy. Also, compared to meat cooked only on the grill, the drip outflow is less and the meat is not hard and has a good taste. Furthermore, since it can be heated in a short time, the aroma component of the ginger remains, the aroma is good, the meat contraction is small, and a state that looks delicious can be presented.

実際に、本発明の加熱方法によって肉の状態がどれほど変化するかを従来例と比較して評価検討した結果を以下に説明する。厚さ２０ｍｍの牛肉を約５０ｍｍ角、重量約５０ｇにカットして、従来方法としては、（１）レンジ出力７００Ｗ加熱、（２）グリル（上ガラス管＋下シーズヒータで計１．１ｋＷ）加熱、（３）過熱蒸気加熱の３方法で、食品の中心温度が７０℃になるまで加熱した。これらと、本発明の加熱方法（肉中心温度５０℃までレンジ７００Ｗ加熱した後、肉中心温度７０℃までグリル（上ガラス管＋下シーズヒータで計１．１ｋＷ）加熱）との実験結果を、加熱時間、重量減少率（＝肉汁が逃げた）、肉の収縮率で比較した。肉はいずれも冷蔵庫から取り出し調整し同一の皿に乗せ加熱し加熱終了直後に肉表面、中心温度および加熱前後で肉重量と肉の収縮が顕著にみられた高さ寸法を測定した。   Actually, the results of evaluating and examining how much the state of the meat changes by the heating method of the present invention compared to the conventional example will be described below. Cut 20mm thick beef into about 50mm square and weight about 50g. Conventional methods are (1) Heating range output 700W, (2) Grilling (upper glass tube + lower sheathed heater, total 1.1kW) heating (3) Heating was performed until the center temperature of the food reached 70 ° C. by three methods of superheated steam heating. Experimental results of these and the heating method of the present invention (after heating the range 700 W to the meat center temperature 50 ° C. and then heating the grill to the meat center temperature 70 ° C. (total 1.1 kW with the upper glass tube + lower sheath heater)) Comparison was made by heating time, weight reduction rate (= meat escaped) and meat shrinkage. All the meat was taken out from the refrigerator, adjusted and placed on the same dish and heated. Immediately after the heating, the meat surface, the central temperature, and the height dimension at which the meat shrinkage was noticeable before and after the heating were measured.

図５にこれらのデータを示す。外観上「焼けた」印象があるのは、（２）のグリル加熱及び本発明の加熱方法の場合である。（１）のレンジ加熱は高周波加熱ムラにより一部赤い部分が残り、（３）の過熱蒸気加熱では蒸した肉のように表面が水分で覆われ、焦げ色はつかなかった。食感は「焼けた」感じのあるものの方が香ばしさが加わっていた。なお、（１）のレンジ加熱では肉からかなり水分が抜けて硬くなったように感じられた。また、（３）の過熱上記加熱の場合は、全体的にぱさついて感じられた。   FIG. 5 shows these data. The appearance of “burned” in the appearance is the case of (2) grill heating and the heating method of the present invention. In the range heating of (1), part of the red portion remained due to the high frequency heating unevenness, and in the superheated steam heating of (3), the surface was covered with moisture like steamed meat and did not burn. The texture of “burnt” was more fragrant. In addition, in the range heating of (1), it was felt that moisture was considerably removed from the meat and became hard. Moreover, in the case of the above-mentioned heating (3) overheating, it was felt as a whole.

また、このときの重量減少率は、少ない順に、本発明の加熱方法及び（３）の過熱蒸気加熱の場合が２６．３％、（１）のレンジ加熱の場合が２９．７％、（２）のグリル加熱の場合が３６．３％であり、グリルのみで加熱するよりも高周波加熱を併用するほうが肉汁が保持されやすいことを示している。これは（３）の過熱蒸気加熱以外は加熱時間によることが大きく、加熱時間は、（１）のレンジ加熱の場合０．７分＜本発明の加熱方法の場合６．８分＜（２）のグリル加熱の場合９．７分＜（３）の過熱蒸気加熱の場合が１５．５分であった。（３）の過熱蒸気加熱の場合は、肉の外から水分が供給されて肉の表面で水分が凝縮することから、肉の水分が蒸散しにくかったものと考えられる。   Moreover, the weight reduction rate at this time is 26.3% for the heating method of the present invention and the superheated steam heating of (3), 29.7% for the range heating of (1), and (2 ) In the case of grill heating is 36.3%, which indicates that meat juice is more easily retained when high-frequency heating is used in combination than heating only with the grill. This is largely due to the heating time except for the superheated steam heating of (3), and the heating time is 0.7 minutes for the range heating of (1) <6.8 minutes for the heating method of the present invention <(2) In the case of the grill heating, the case of 9.7 minutes <(3) of the superheated steam heating was 15.5 minutes. In the case of (3) superheated steam heating, moisture is supplied from the outside of the meat and the moisture is condensed on the surface of the meat, so it is considered that the moisture of the meat was difficult to evaporate.

また、このときの肉収縮率は、（３）の過熱蒸気加熱の場合２０．５％＞（２）のグリル加熱の場合１６．６％＞（１）のレンジ加熱の場合１２．７％＞本発明の加熱方法の場合６．６％であった。肉の収縮はある一定条件下の温度にさらされた時間に関係し、周囲の温度条件には関係しないので、高温暴露時間の最も長かった（３）の過熱蒸気加熱の場合が肉が最も収縮したものと考えられる。このため組織は硬くなり水分の減少率が小さくても全体的に舌触りの悪いパサパサした食感になったと思われる。   Further, the meat shrinkage at this time is 20.5% in the case of superheated steam heating in (3)> 16.6% in the case of grill heating in (2)> 12.7% in the case of range heating of (1)> In the case of the heating method of the present invention, it was 6.6%. Since the shrinkage of meat is related to the time of exposure to temperature under certain conditions and not to ambient temperature conditions, the meat is most shrunk in the case of superheated steam heating (3), which has the longest high temperature exposure time. It is thought that. For this reason, it seems that the tissue became hard, and even if the rate of decrease in moisture was small, the texture was generally harsh.

本調理は丼に個別に生の食材を乗せていくだけなので、家族個別に好みの食材で丼メニューを１度の加熱で同時に作ることができる。今回提示したのは豚肉のしょうが焼きであるが、生の鶏肉や牛肉などを乗せても同様の調理ができる。また、飯が冷凍でも飯の解凍・加熱と生肉の加熱が同時にできるので、不意の来客時などでも短時間で簡単に食事を提供できる。   In this cooking, the raw food is simply put on the bowl individually, so the family can make a bowl menu with the favorite ingredients at the same time by heating once. The pork ginger is presented here, but the same cooking can be done with raw chicken and beef. In addition, even if the rice is frozen, the food can be thawed / heated and the raw meat can be heated at the same time.

〈カレー風味のメカジキソテー〉
ビニール袋の中に塩、胡椒、カレー粉、小麦粉などの調味料や衣材料を入れてよく振り混ぜておき、そこにペーパータオルで水気を取ったメカジキを入れて全体にまぶす。次に、そのメカジキにスプーンでオリーブオイルを回しかけ、魚肉が変性し始める程度、約４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、その後表面に軽くこげ色がつく程度、すなわち、表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。加熱温度設定は、ハンバーグや鮭とホタテのホットマリネの項と同じである。 <Curry-flavored swordfish>
Put salt, pepper, curry powder, flour and other seasonings and clothing materials in a plastic bag and shake well. Put a damp swordfish with a paper towel and cover the whole. Next, sprinkle olive oil with a spoon over the swordfish, so that the fish meat begins to denature, high-frequency heating in the range of about 40-70 ° C, preferably 50-70 ° C, and then lightly darken the surface, That is, the heater is heated so that the surface is about 150 ° C. or higher and lower than 200 ° C. The heating temperature setting is the same as that for the hamburger, salmon and scallop hot marinade.

このような加熱方法であれば、フライパンを使わないため洗い物が少なくてすむ。また、魚を過加熱でパサパサにすることなく、ジューシーでおいしいフィッシュソテーが食べられる。この方法は味付けが和風、衣素材の有無、魚の種類（小魚、青魚、白身など）に関係なく、また肉でも同様の効果を得ることができるので、牛肉ステーキもできる。また、香味野菜を同時に焦がしすぎることなく短時間で加熱できるので、香りがよく残り魚の臭みを消しておいしく食べることができる。これは例えば白身魚の香草焼き（生のハーブを焦がすことなく最初から魚と一緒に加熱できる）、鯖の山椒焼き（実山椒を焦がすことなく最初から魚と一緒に加熱できる）、鯵のさんが焼き（たたきにした鯵と混ぜた生姜や葱などの生の香辛料を焦がすことなく一緒に加熱できる）、鶏肉のハーブチーズはさみ焼きなどの料理に有効である。また、ハンバーグなどのレシピと同様に、生野菜と同時に加熱する料理であれば、野菜や魚の皮が炭状にひどく焦げつくことなく、おいしく仕上げることができる。例えば鮭のチャンチャン焼きなどである。   Such a heating method requires less washing because a frying pan is not used. Also, you can eat juicy and delicious fish saute without overheating the fish. This method can produce beef steak because the same effect can be obtained with meat regardless of whether the seasoning is Japanese style, the presence or absence of clothing materials, the type of fish (small fish, blue fish, white meat, etc.). In addition, since the flavored vegetables can be heated in a short time without excessive scorching at the same time, the fragrance is good and the fish can be eaten deliciously with the smell of the fish gone. For example, white fish herb grilled (can be heated with fish from the beginning without scorching raw herbs), salmon roasted with salmon (can be heated with fish from the beginning without scorching the actual salmon), It is effective for cooking such as grilling (you can cook raw spices such as ginger and salmon mixed with bonito without burning) and chicken herb cheese. In addition, as with recipes such as hamburgers, a dish that is heated at the same time as raw vegetables can be deliciously finished without the vegetables and fish skins being burnt charcoal. For example, chan-chan grilled salmon.

〈焼きそば〉
一口大に切った生の豚バラ薄切り肉と、色々な生野菜（キャベツ、長ネギ、ピーマンなど）と、色々な調味料（酒、かつおだし顆粒、とんかつソース、油など）と、レンジで麺がほぐれる程度に軽く暖めた焼きそば用の麺とを深い耐熱容器に入れて混ぜ合わせ、諸機材が触って少し熱く感じる程度の４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、その後、表面の麺や野菜に軽く焼き色がつく、すなわち、表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。このような加熱方法であれば、フライパンを使わないため洗い物が少なくてすむ。また、麺や野菜を焦がし過ぎず、さらに、炒めるときの加熱ムラで野菜が生っぽいまま仕上がることもなくおいしく仕上げることができる。これは色々な焦がしがちな具材の入った麺料理で同様の効果を得られる。例えば、生の肉や野菜とカレー粉を混ぜて作る焼きうどん、チーズクリームを使うパスタ、トマトやガーリックを使ったペペロンチーノなどである。 <Fried noodles>
Raw pork belly sliced meat, various raw vegetables (cabbage, long onion, peppers, etc.), various seasonings (sake, bonito dashi granule, tonkatsu sauce, oil, etc.), noodles in the range Noodles for fried noodles that have been lightly warmed to the extent that they can be loosened are placed in a deep heat-resistant container and mixed. The noodles and vegetables on the surface are lightly baked, that is, the heater is heated so that the surface is about 150 ° C. or higher and lower than 200 ° C. Such a heating method requires less washing because a frying pan is not used. In addition, the noodles and vegetables are not burned too much, and furthermore, the vegetables can be finished deliciously without being finished raw due to uneven heating when fried. The same effect can be obtained with noodle dishes containing various ingredients that tend to burn. For example, baked udon made by mixing raw meat and vegetables with curry powder, pasta using cheese cream, peperoncino using tomato and garlic.

〈フレンチトースト〉
溶きほぐした卵に色々な調味料（生クリーム、牛乳、蜂蜜など）を混ぜて作った卵液に一晩フランスパンを浸し、バターを塗った耐熱皿に乗せ、卵液が変性する程度約４０〜７０℃、望ましくは５０〜７０℃の範囲で高周波加熱し、その後表面に軽くこげ色がつく程度、すなわち、表面が約１５０℃以上２００℃未満で中心温度が１００℃未満、望ましくは８０℃以上９０℃未満になるようにヒータ加熱する。この温度設定理由は、鶏松風焼きの項と同じである。このような加熱方法によれば、フライパンに多量の油を強いて焼くことがないので高カロリー食品とならずにすみ、また、フライパンを使わないので洗い物が少なくてすむ。 <French toast>
Soak the French bread overnight in egg liquid made by mixing various seasonings (fresh cream, milk, honey, etc.) to the melted egg, put it on a heat-resistant dish coated with butter, and about 40 ~ 70 ° C., preferably high-frequency heating in the range of 50-70 ° C., and then lightly darkened on the surface; Heat the heater to below 90 ° C. The reason for this temperature setting is the same as that for chicken pine style grilling. According to such a heating method, a large amount of oil is not forced and baked on the frying pan, so that it does not become a high-calorie food, and since no frying pan is used, less washing is required.

〈筍のつけ焼き〉
筍の上半分はくし型、下半分は輪切りに切って、ビニール袋に入れた色々な調味料（酒、醤油、かつおだし顆粒など）に３０分ぐらい漬け込んでから、４０〜７０℃、望ましくは５０〜７０℃の範囲で、例えば触って少し熱く感じる程度の温度まで高周波加熱して、その後表面に軽く焼き色がつく、すなわち表面が約１５０℃以上２００℃未満になるようにヒータ加熱する。この温度設定は、焼きりんごの項に記載の内容と同じである。このような加熱方法であれば、フライパンを使わず洗い物が少なくてすむ。 <Tsukiyaki of salmon>
Cut the upper half of the rice cake into a comb shape and cut the lower half into slices, soak it in various seasonings (sake, soy sauce, bonito granule, etc.) in a plastic bag for about 30 minutes, then 40-70 ° C, preferably 50 In the range of ˜70 ° C., for example, high-frequency heating is performed to a temperature at which the touch feels a little hot, and then the surface is lightly burnt, that is, the heater is heated so that the surface becomes about 150 ° C. or higher and lower than 200 ° C. This temperature setting is the same as that described in the section of baked apples. Such a heating method requires less washing without using a frying pan.

〈セットメニュー〉
上述のメニューをいくつか組み合わせ、１つの皿の上でコンビネーション加熱することで、友人を招いてのホームパーティなどでも手早く調理でき、皿を移し変えることなくすぐに提供できるので、調理者がパーティーの会話から外れ参加者が気まずい思いをすることもなく、暖かい様々な料理を食べることができる。このとき、鶏松風焼きやスパニッシュオムレツのように加熱前が液状であるものは、シリコンなどの素材でできた耐熱カップを使ってもよい。例えば、鮭とホタテのマリネ焼き＋焼き野菜、鶏はさみ焼き＋オムレツなど組み合わせである。短時間加熱なので食品の水分があまり抜けておらず、特に肉や魚は冷めても硬くならずおいしく食べられる。 <Set menu>
Combining several menus mentioned above and heating the combination on a plate allows for quick cooking even at home parties where friends are invited, and can be served immediately without changing the plate. You can eat a variety of warm dishes without going out of conversation and making participants feel uncomfortable. At this time, a heat-resistant cup made of a material such as silicon may be used for those that are liquid before heating, such as chicken pine style grilled or Spanish omelet. For example, marinade grilled salmon and scallops + grilled vegetables, chicken scissors grilled + omelet. Because it is heated for a short time, the food does not lose much moisture, and especially meat and fish can be eaten deliciously without becoming hard even when cooled.

〈弁当メニュー〉
上述のメニューをいくつか組み合わせ、一つの皿の上でコンビネーション加熱することで、朝忙しいときに短時間で何個もフライパンや鍋を使うことなく弁当のおかずができる。このとき、鶏松風焼きやスパニッシュオムレツのように加熱前が液状であるものはシリコンなどの素材でできた耐熱カップを使ってもよい。また、冷めてもおいしいように塩加減を濃くして調理してもよい。例えば、豚しょうが焼き＋オムレツ＋焼き野菜、鶏照り焼き＋ごぼうとにんじんのかき揚げ風、牛ステーキ＋チーズはさみ焼き＋焼き野菜などの組み合わせである。短時間加熱なので食品の水分があまり抜けておらず、特に肉は冷めても硬くならずおいしく食べられる。
本発明の加熱調理方法によれば、フライパンを使う調理では、従来のように鍋やフライパンなどの調理器具の洗いや後片付けの手間を省くことができる。 <Bento menu>
By combining several of the above menus and heating them in combination on a single plate, you can make a side dish for a lunch without using many pans or pans in a short time when you are busy in the morning. At this time, a heat-resistant cup made of a material such as silicon may be used if it is liquid before heating, such as chicken pine style grilled or Spanish omelet. In addition, the salt may be thickened and cooked so that it is delicious even when cooled. For example, pork ginger grill + omelet + grilled vegetables, chicken teriyaki + burdock and carrot fried style, beef steak + cheese scissors grilled + grilled vegetables. Because it is heated for a short time, the moisture of the food does not drain so much, especially when the meat is cooled, it does not become hard and can be eaten deliciously.
According to the cooking method of the present invention, in cooking using a frying pan, it is possible to save the trouble of washing and cleaning up cooking utensils such as a pan and a frying pan as in the past.

１ 加熱調理器の本体部、２ 加熱室、３ 吸気孔、４ 排気孔、６ 高周波発生部（被加熱物内部加熱手段）、７ マグネトロン、９ 導波管、１１ アンテナ、１３ 上部加熱ヒータ（被加熱物外部加熱手段）、１４ コンベクションヒータ（被加熱物外部加熱手段）、１７ 赤外線センサ（被加熱物温度測定手段）、１８ 庫内サーミスタ（加熱室内温度測定手段）、２０ 操作部、２５ 扉、３０ 被加熱物。   DESCRIPTION OF SYMBOLS 1 Main part of heating cooker, 2 Heating chamber, 3 Intake hole, 4 Exhaust hole, 6 High frequency generation part (internal heating means to be heated), 7 Magnetron, 9 Waveguide, 11 Antenna, 13 Upper heater (covered) Heated object external heating means), 14 convection heater (heated object external heating means), 17 infrared sensor (heated object temperature measuring means), 18 internal thermistor (heating room temperature measuring means), 20 operation section, 25 door, 30 Object to be heated.

Claims (5)

加熱調理器の加熱室内に被加熱物を収納して、該被加熱物を内部から加熱する被加熱物内部加熱手段によって加熱し、
前記被加熱物の温度が所定温度以上になったときは前記被加熱物内部加熱手段による加熱を停止して、該被加熱物を外部から加熱する被加熱物外部加熱手段により加熱し、
前記加熱室内の温度が所定温度以上になったときは、前記被加熱物外部加熱手段による加熱を停止することを特徴とする食品の加熱調理方法。 The object to be heated is stored in the heating chamber of the heating cooker, and heated by the object to be heated inside heating means for heating the object to be heated from the inside,
When the temperature of the object to be heated is equal to or higher than a predetermined temperature, the heating by the object to be heated is stopped, and the object to be heated is heated by an external heating means for heating the object to be heated from the outside.
When the temperature in the heating chamber becomes equal to or higher than a predetermined temperature, the heating by the external heating means for heating the object to be heated is stopped. 加熱調理器の加熱室内に被加熱物を収納して、該被加熱物を内部から加熱する被加熱物内部加熱手段と、該被加熱物を外部から加熱する火力Ｗ1の被加熱物外部加熱手段とによって加熱し、
前記被加熱物の温度があらかじめ設定した温度以上になったときは前記被加熱物内部加熱手段による加熱を停止すると共に、火力をＷ1からＷ2に切り換えた前記被加熱物外部加熱手段により加熱し、
前記加熱室内の温度があらかじめ設定した温度以上になったときは、前記被加熱物外部加熱手段による加熱を停止することを特徴とする食品の加熱調理方法。 An object to be heated is housed in a heating chamber of a heating cooker, and the object to be heated is heated from the inside, and the object to be heated is heated externally with a heating power W 1 to heat the object to be heated from the outside. Heating by means and
When the temperature of the object to be heated exceeds a preset temperature, heating by the object to be heated is stopped and heating is performed by the object to be heated externally by switching the heating power from W 1 to W 2. And
When the temperature in the heating chamber becomes equal to or higher than a preset temperature, the heating by the heated object external heating means is stopped. 前記加熱室の高さが１３５〜２２０ｍｍ、望ましくは１３５〜１８０ｍｍの加熱調理器を使用したことを特徴とする請求項１又は２記載の食品の加熱調理方法。   The food cooking method according to claim 1 or 2, wherein a heating cooker having a height of the heating chamber of 135 to 220 mm, preferably 135 to 180 mm is used. 被加熱物を収納する加熱室と、
前記被加熱物を内部から加熱する被加熱物内部加熱手段と、
前記被加熱物を外側から加熱する被加熱物外部加熱手段と、
前記被加熱物の温度を測定する被加熱物温度測定手段と、
前記加熱室内の温度を測定する加熱室内温度測定手段と、
前記被加熱物内部加熱手段の駆動状態から前記被加熱物外部加熱手段の駆動状態への切り替えを前記被加熱物温度測定手段の出力により制御する被加熱物内部加熱手段制御器と、
前記被加熱物外部加熱手段の停止を前記加熱室内温度測定手段の出力により制御する被加熱物外部加熱手段制御器とを有することを特徴とする加熱調理器。 A heating chamber for storing an object to be heated;
A heating object internal heating means for heating the heating object from the inside;
A heated object external heating means for heating the heated object from the outside;
A heated object temperature measuring means for measuring the temperature of the heated object;
Heating chamber temperature measuring means for measuring the temperature in the heating chamber;
A heating object internal heating means controller for controlling switching from a driving state of the heating object internal heating means to a driving state of the heating object external heating means by an output of the heating object temperature measuring means;
A heating cooker comprising: a heated object external heating means controller that controls stop of the heated object external heating means by an output of the heating chamber temperature measuring means. 前記加熱室の高さを、１３５〜２２０ｍｍ、望ましくは、１３５〜１８０ｍｍとしたことを特徴とする請求項４記載の加熱調理器。   The cooking device according to claim 4, wherein the heating chamber has a height of 135 to 220 mm, preferably 135 to 180 mm.
JP2010184929A 2010-08-20 2010-08-20 Method of heating/cooking foods and heating cooker used for the same Pending JP2012042156A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7398986B2 (en) 2020-03-10 2023-12-15 三菱電機株式会社 heating cooker

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JPS5272954A (en) * 1975-12-15 1977-06-18 Matsushita Electric Ind Co Ltd High frequency heating equipment
JPS5530157A (en) * 1978-08-24 1980-03-03 Sharp Kk High frequency heater with heater
JPS5813934A (en) * 1981-07-20 1983-01-26 Matsushita Electric Ind Co Ltd Composite heater
JPS58138928A (en) * 1982-02-12 1983-08-18 Sharp Corp Oven range
JPS5929924A (en) * 1982-07-17 1984-02-17 マイクロウエイブ・オ−ブンズ・リミテツド Microwave oven and method of cooking food
JPS60263035A (en) * 1984-05-31 1985-12-26 マイクロウエイブ・オーブンズ・リミテツド Electronic oven
JPH0763345A (en) * 1993-08-24 1995-03-07 Matsushita Electric Ind Co Ltd Heating cooker
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JPS5272954A (en) * 1975-12-15 1977-06-18 Matsushita Electric Ind Co Ltd High frequency heating equipment
JPS5530157A (en) * 1978-08-24 1980-03-03 Sharp Kk High frequency heater with heater
JPS5813934A (en) * 1981-07-20 1983-01-26 Matsushita Electric Ind Co Ltd Composite heater
JPS58138928A (en) * 1982-02-12 1983-08-18 Sharp Corp Oven range
JPS5929924A (en) * 1982-07-17 1984-02-17 マイクロウエイブ・オ−ブンズ・リミテツド Microwave oven and method of cooking food
JPS60263035A (en) * 1984-05-31 1985-12-26 マイクロウエイブ・オーブンズ・リミテツド Electronic oven
JPH0763345A (en) * 1993-08-24 1995-03-07 Matsushita Electric Ind Co Ltd Heating cooker
JP2003308961A (en) * 2002-04-15 2003-10-31 Matsushita Electric Ind Co Ltd High frequency heating equipment
JP2005019197A (en) * 2003-06-26 2005-01-20 Matsushita Electric Ind Co Ltd High frequency heating device

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7398986B2 (en) 2020-03-10 2023-12-15 三菱電機株式会社 heating cooker

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