JPH0480523A - Microwave oven - Google Patents
Microwave ovenInfo
- Publication number
- JPH0480523A JPH0480523A JP19354690A JP19354690A JPH0480523A JP H0480523 A JPH0480523 A JP H0480523A JP 19354690 A JP19354690 A JP 19354690A JP 19354690 A JP19354690 A JP 19354690A JP H0480523 A JPH0480523 A JP H0480523A
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- rice
- lid
- heating
- bowl
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000010438 heat treatment Methods 0.000 claims abstract description 60
- 235000013305 food Nutrition 0.000 claims description 8
- 241000209094 Oryza Species 0.000 abstract description 58
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 58
- 235000009566 rice Nutrition 0.000 abstract description 58
- 238000010411 cooking Methods 0.000 abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 18
- 239000011347 resin Substances 0.000 abstract description 15
- 229920005989 resin Polymers 0.000 abstract description 15
- 238000000034 method Methods 0.000 abstract description 14
- 238000009835 boiling Methods 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 6
- 238000001514 detection method Methods 0.000 description 3
- 239000003989 dielectric material Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
Landscapes
- Control Of High-Frequency Heating Circuits (AREA)
- Electric Ovens (AREA)
Abstract
Description
【発明の詳細な説明】 (イノ産業上の利用分野 本発明は炊飯等を行う電子レンジに関する。[Detailed description of the invention] (Industrial application field The present invention relates to a microwave oven for cooking rice, etc.
(ロノ従来の技M・i
特願平1−334204号には電子レンジで炊飯を行う
構成が示されている。この炊飯は、誘電材料からなる丼
に米と適量の水を入れ共益をし。(Rono Conventional Techniques M・i Patent Application No. 1-334204 shows a configuration for cooking rice in a microwave oven. This rice cooking involves placing rice and an appropriate amount of water in a bowl made of dielectric material. .
この丼を加熱室内に収納してマイクロ波を加熱室内に供
給することにより、簡単に実行できる。上記炊飯の工程
としては、一般に、吸水工程、沸騰工程、沸騰持続工程
、むらし工程等があり、後の沸騰持続及びむらしの2工
程においてマイクロ波による加熱にヒータによる加熱を
併用するがマイクロ波加熱に替えてヒータ加熱を行うと
、炊飯の出来上がり状態が向上する。This can be easily carried out by storing this bowl in a heating chamber and supplying microwaves into the heating chamber. The above-mentioned rice cooking process generally includes a water absorption process, a boiling process, a boiling sustaining process, a shading process, etc. In the following two processes, boiling sustaining and shading, heating by a heater is used in combination with microwave heating. If heater heating is used instead of wave heating, the quality of cooked rice will improve.
ところで、上記丼に共益の他に樹脂性フィルムで蓋をし
ても炊飯を行えることが望まれるが、樹脂性フィルムで
蓋をした場合、炊飯の成る工程でヒータ加熱が行われた
時にその熱で樹脂性フィルムが溶け、炊飯の出来上がり
状態が悪くなる。By the way, it is desirable to be able to cook rice even if the above-mentioned bowl is covered with a resin film in addition to the common benefits, but if the lid is covered with a resin film, the heat will be absorbed when the heater is heated during the rice cooking process. The resin film will melt and the quality of the cooked rice will deteriorate.
(ハ)発明が解決しようとする課題
本発明は、丼等の容器に例えば共益をして炊飯する場合
、マイクロ波加熱の他にヒータ加熱を施して炊飯の出来
上がりを向上させ、一方、井等の容器に例えば樹脂性フ
ィルムで蓋をして炊飯する場合は、蓋が溶は炊飯の出来
上がりが悪くなる事態を未然に防ごうとするものである
。(c) Problems to be Solved by the Invention The present invention improves the quality of rice cooking by applying heater heating in addition to microwave heating when cooking rice in a container such as a bowl. When cooking rice with a lid on a container, for example, with a resin film, this is to prevent the lid from melting and resulting in poor cooked rice.
(ニ)課題を解決するための手段
本発明の電子レンジは、食品を容器に入れ蓋をした状態
で収納するための加熱室と、上記食品を加熱するための
マイクロ波加熱手段及びヒータ加熱手段と、上記蓋から
の赤外線を受ける赤外線温度センサと、制御手段とを備
え、この制御手段は、加熱開始当初の上記赤外線温度セ
ンサによる温度上昇度合が所定値へ到達したか否かを判
断する第1手段と、この第1手段が肯定判断をした場合
、以後の加熱において上記ヒータ加熱手段の駆動を禁止
する第2手段と、上記第1手段が否定判断をした場合、
以後の加熱において上;ピヒータ加熱手段の駆動を許容
する第3手段とを有することを特徴とする、
(ホ)作用
丼等の容器に例えば共益をして炊飯する場合、共益の熱
容量が影響−1蓋がら赤外線を受ける赤外線温度センサ
による温度上昇度合j=、容器内の米及び水の温度にそ
のまま追随せず[やがであって、加熱開始当初において
所定値へ到達せず、第1手段にて否定判断がなされる。(d) Means for Solving the Problems The microwave oven of the present invention includes a heating chamber for storing food in a container with a lid closed, a microwave heating means and a heater heating means for heating the food. and an infrared temperature sensor that receives infrared rays from the lid, and a control means, the control means having an infrared temperature sensor that determines whether or not the degree of temperature rise measured by the infrared temperature sensor at the beginning of heating has reached a predetermined value. one means; a second means for prohibiting the driving of the heater heating means in subsequent heating if the first means makes a positive determination; and when the first means makes a negative determination;
(e) When cooking rice in a container such as a rice bowl, for example, the heat capacity of the common rice has an influence - The degree of temperature rise j= determined by the infrared temperature sensor that receives infrared rays from one lid does not directly follow the temperature of the rice and water in the container. A negative judgment is made.
これにより、蓋は共益であることが自動的に判断さrt
たことになる。すると、第3手段にて以後の加熱におい
てヒータ加熱手段を駆動することが許容され、マイクロ
波加熱の他にヒータ加熱を施して炊飯が行われ、炊飯の
出来上がりが向上する。This automatically determines that the lid is a common property.
That means that. Then, the third means is allowed to drive the heater heating means in subsequent heating, and rice is cooked by applying heater heating in addition to microwave heating, improving the quality of rice cooking.
−・方、丼等の容器に例えば耐脂性)Iルムで蓋をして
炊飯する場合は、上記赤外線温度センサによる温度上昇
度合は、容器内の米及び水の温度に追随して大きく、加
熱開始当初において所定値へ到達することとなり、第1
手段にて肯定判断がなされる。これにより、蓋は樹脂性
フィルムであることが自動的に判断されたことになる。- When cooking rice with a lid on a container such as a bowl, for example, with a grease-resistant lume, the degree of temperature rise measured by the infrared temperature sensor is large, following the temperature of the rice and water in the container, and the heating The predetermined value will be reached at the beginning, and the first
An affirmative judgment is made based on the means. This means that it has been automatically determined that the lid is a resin film.
すると、第2手段にて以後の加熱においてヒータ加熱手
段を駆動することが禁止され、蓋が溶は炊飯の出来上が
りが悪くなる事態が未然に防止される。Then, the second means prohibits the heater heating means from being driven during subsequent heating, thereby preventing a situation in which the lid melts and the rice is not cooked well.
(へ)実施例
第1図は本発明実施例の電子レンジの正面を示し、電子
レンジ本体1の前面にドア2及び操作部3が設けられて
いる。この操作部3は複数のメニューキー4.4・・・
、スタートキー4a等を有する。(F) Embodiment FIG. 1 shows the front of a microwave oven according to an embodiment of the present invention, in which a door 2 and an operating section 3 are provided on the front of a microwave oven main body 1. This operation unit 3 has a plurality of menu keys 4.4...
, a start key 4a, etc.
第2図及び第3図は上記電子レンジの内部構造を示し、
電子レンジ本体1内に加熱室5が形成されている。この
加熱室5内においては、マイクロ波加熱手段即ちマグネ
トロン6から供給されるマイクロ波にて食品のマイクロ
波加熱が実行されるとともに、ヒータ7及びファン8か
らなるヒータ加熱手段即ち熱風循環装置9から供給され
る熱風にて食品の熱風加熱が実行される。そして、上記
加熱室5の上壁5aの外側には食品部分からの赤外線を
受ける赤外線温度センサ10が設けられており、上記加
熱室5の側壁3bには加熱室5内の温度を検知するサー
ミスタ11が設けられており、また上記加熱室5の排気
路】2には加熱室5内の湿度を検知する絶対湿度センサ
13が設けられている。2 and 3 show the internal structure of the microwave oven,
A heating chamber 5 is formed within the microwave oven main body 1. In this heating chamber 5, microwave heating of the food is carried out using microwaves supplied from a microwave heating means, that is, a magnetron 6, and a heater heating means, that is, a hot air circulation device 9 consisting of a heater 7 and a fan 8, is used to heat the food. Hot air heating of the food is performed using the supplied hot air. An infrared temperature sensor 10 that receives infrared rays from the food portion is provided on the outside of the upper wall 5a of the heating chamber 5, and a thermistor that detects the temperature inside the heating chamber 5 is provided on the side wall 3b of the heating chamber 5. 11, and an absolute humidity sensor 13 for detecting the humidity inside the heating chamber 5 is provided in the exhaust path 2 of the heating chamber 5.
第4図は上記電子レンジの回路を示し、電子レンジの制
御を司るマイクロコンピュータ等からなる制御部】4が
設けられている。この制御部14は、上記操作部3がら
の操作情報と、上記赤外線温度センサ10、サーミスタ
11、絶対湿度センサ13の検知情報を入力し、これら
情報に基づいて上記マグネトロン6及び熱風循環装置9
の駆動を制御する。FIG. 4 shows a circuit of the microwave oven, in which a control section 4 consisting of a microcomputer or the like is provided for controlling the microwave oven. The control section 14 inputs operation information from the operation section 3 and detection information from the infrared temperature sensor 10, thermistor 11, and absolute humidity sensor 13, and based on these information, the magnetron 6 and the hot air circulation device 9
control the drive of the
而して、約1□72カツプの少量の米<8og)で炊飯
を行うに際しては、この少量の米と適量の水(120c
c)を、第2図及び第3図の如く、誘電材料からなる丼
】5に入れ同じ誘電材料からなる共益16をして上記加
熱室5内に収納する。Therefore, when cooking rice with a small amount of rice (<8 og), approximately 1□72 cups, use this small amount of rice and an appropriate amount of water (120 c).
c) is placed in a bowl 5 made of a dielectric material as shown in FIGS. 2 and 3, and a common dish 16 made of the same dielectric material is placed in the heating chamber 5.
そして、上記操作部3にて炊飯のメニューキー4を操作
してスタートキー4aを操作する。すると、上記制御部
14は、自身に組み込まれた制御プログラムに基づいて
炊飯制御を行う。Then, the user operates the rice cooking menu key 4 on the operation unit 3 and operates the start key 4a. Then, the control section 14 performs rice cooking control based on the control program built into itself.
第5図はこの制御プログラムの流れを示し、まず、制御
部14はS1ステツプにて、第1吸水工程のためのマイ
クロ波出力280W及び時間2分を指定して、このマイ
クロ波出力280Wを出すべく上記マグネトロン6を駆
動制御し、S2ステ・ンプにて上記時間2分が経過する
のを待つ。この間、上記赤外線温度センサ10にて10
秒経過時の温度t1及び2分経過時の温度t2を検知す
る。FIG. 5 shows the flow of this control program. First, in step S1, the control unit 14 specifies a microwave output of 280 W and a time of 2 minutes for the first water absorption process, and outputs the microwave output of 280 W. The magnetron 6 is driven and controlled as much as possible, and in step S2, the time 2 minutes is waited for to elapse. During this time, the infrared temperature sensor 10
The temperature t1 when seconds have passed and the temperature t2 when two minutes have passed are detected.
この温度t2の検知とともに上記時間2分が経過するが
、この時間経過に伴って制御部14は次いでS3ステツ
プを実行する。同ステップにて制御部14は、上記マグ
ネトロン駆動による加熱開始当初における上記赤外線温
度センサ10の検知温度上昇度合が所定値に到達したか
否かを判断する。具体的には、上記lO秒経過時から2
分経過時までの所要時間1分50秒の間の、検知温度上
昇幅FI2−11)が、所定幅18℃に到達したか否か
を判断する。When the temperature t2 is detected, the above-mentioned time of 2 minutes passes, and as this time elapses, the control section 14 then executes step S3. In the same step, the control unit 14 determines whether the degree of temperature rise detected by the infrared temperature sensor 10 at the beginning of heating by the magnetron drive has reached a predetermined value. Specifically, from the time when the above 10 seconds have passed, 2
It is determined whether the detected temperature increase width FI2-11) has reached a predetermined width of 18° C. during the required time of 1 minute and 50 seconds until the minute elapses.
ここで、丼15に上述のように共益16かりであると、
赤外線温度センサ10は共益16から赤外線を受ける状
態にあり、二の場合共MIGの熱容量が影響L、赤外線
温度センサ10による検知温度上昇幅(t2−+11i
は丼15内の米及び水の温度にそのまま追随せず第6図
破線の如く小さく、加熱開始当初において所定幅18℃
へ到達しない。Here, if the rice bowl 15 has a common benefit of 16 as mentioned above,
The infrared temperature sensor 10 is in a state where it receives infrared rays from the common benefit 16, and in both cases, the heat capacity of the MIG is the influence L, and the temperature rise range detected by the infrared temperature sensor 10 (t2-+11i
does not directly follow the temperature of the rice and water in the bowl 15, but is small as shown by the broken line in Figure 6, and at the beginning of heating, the temperature is 18°C.
does not reach.
従って、今の場合、上記S3ステツプでは制御部14は
否定判断をなす。この時丼15になされた蓋は共益16
であることが自動的に判断されたことになる。Therefore, in the present case, the control section 14 makes a negative determination in step S3. At this time, the lid placed on bowl 15 is common interest 16.
It is automatically determined that this is the case.
このような判断がなされると、制御部14は以後の説明
から分かる通り、その後の加熱において上記熱風循環装
置9の駆動を許容する。When such a determination is made, the control unit 14 allows the hot air circulation device 9 to be driven in the subsequent heating, as will be understood from the following explanation.
まず、S4ステ・/プにて制御部14は第2吸水工程の
ためのマイクロ波出力90〜°、時間8分及び温度50
℃を指定−1このマイクロ波出力90Wで赤外線温度セ
ンサ10の検知温度が50℃に維持されるように上記マ
グネトロン6を駆動制御し、次のS5ステツプにて上記
時間8分が経過するのを待つ。この時、米は60〜65
℃に維持され、米の吸水が促進される。First, in step S4, the control unit 14 sets the microwave output to 90°, the time to 8 minutes, and the temperature to 50° for the second water absorption step.
-1 With this microwave output of 90W, the magnetron 6 is driven and controlled so that the temperature detected by the infrared temperature sensor 10 is maintained at 50°C, and in the next step S5, the above-mentioned time of 8 minutes has elapsed. wait. At this time, rice is 60-65
It is maintained at ℃ to promote water absorption of rice.
この時間経過がなされると、制御部14は続いてS6ス
テノプにて沸騰工程のためのマイクロ波出力500W、
温度95℃及び電圧1vを指定し、このマイクロ波出力
500〜Vを出すべく上記マグネトロン6を駆動制御す
る。制御部14は次いでS7、S8ステツプにて各々、
赤外線温度センサ1oの検知温度が上記温度95℃に到
達するのを待ち、また絶対湿度センサ13の検知湿度(
を圧)が上記温度t、1の検知時の値からIV−41昇
するのを待つ。After this time period has elapsed, the control unit 14 continues to operate the S6 stenopan with a microwave output of 500 W for the boiling process.
A temperature of 95° C. and a voltage of 1 V are specified, and the magnetron 6 is driven and controlled to output this microwave output of 500 to 50 V. The control unit 14 then performs the following steps in steps S7 and S8.
Wait for the temperature detected by the infrared temperature sensor 1o to reach the above-mentioned temperature of 95°C, and wait until the detected temperature of the absolute humidity sensor 13 (
Wait for the temperature (pressure) to rise by IV-41 from the value at the time of detection of the temperature t,1.
上記温度95℃への到達または上記1vの上昇がなされ
ると、制御部14は次の89ステツプにて沸騰持続工程
のためのマイクロ波出力250W、熱風循環装置9のヒ
ータ7の出カフ00W、時間10分を指定し、マイクロ
波出力250Wを出すべく上記マグネトロン6を駆動制
御するとともにヒータ出カフ 00 Wを出すべく上記
熱風循環装置9を駆動制御する。制御部14はその後S
10ステツプにて上記時間10分が経過するのを待つ。When the temperature reaches 95°C or increases by 1V, the control unit 14 in the next 89 steps increases the microwave output of 250W for the boiling sustaining step, the output of the heater 7 of the hot air circulation device 9 of 00W, A time of 10 minutes is specified, and the magnetron 6 is driven and controlled to output a microwave output of 250 W, and the hot air circulation device 9 is driven and controlled to output a heater output of 00 W. The control unit 14 then
Wait for the above time of 10 minutes to elapse in 10 steps.
この時、炊飯温度は約98℃に維持され、澱粉のα化が
なされる。At this time, the cooking temperature is maintained at about 98°C, and the starch is gelatinized.
上記時間10分が経過すると、制御部14はS11ステ
ツプにてむらし工程のためのヒータ出力1200W、温
度130℃、時間5分を指定し、ヒータ出力1200
Wでサーミスタ11の検知温度が130℃に維持される
ように上記熱風循環装置9を駆動制御し、次の512ス
テツプにて上記時間5分が経過するのを待つ。この時、
余分な水分が蒸発し、水っぽさがなくなる。When the above-mentioned time of 10 minutes has elapsed, the control unit 14 specifies a heater output of 1200 W, a temperature of 130° C., and a time of 5 minutes for the uneven process in step S11, and the heater output is increased to 1200 W.
The hot air circulation device 9 is driven and controlled by W so that the temperature detected by the thermistor 11 is maintained at 130° C., and in the next step 512, the above-mentioned time of 5 minutes is waited for. At this time,
The excess water will evaporate and the wateriness will disappear.
以上で約1 、/ 2カンプの少量の米の炊飯が終了す
るが、この炊飯にあっては熱風循環装置9の駆動が許容
されてマイクロ波加熱に熱風加熱が併用され、この併用
が大きく影響し、炊飯の出来上がりはかなり良い状態と
なる。This completes the cooking of a small amount of rice of about 1 or 2 kamp, but in this rice cooking, the hot air circulation device 9 is allowed to be driven, and hot air heating is used in combination with microwave heating, and this combination has a large effect. However, the cooked rice will be in a very good condition.
次に、第2図及び第3図の如く丼15に樹脂性フィルム
17で蓋をした状態にて、約1□′2カツプの少量の米
での炊飯を行う場合について説明する。Next, a case will be described in which a small amount of rice, approximately 1□'2 cups, is cooked with the bowl 15 covered with a resin film 17 as shown in FIGS. 2 and 3.
この場合は、制御部14は一ト述の如<53ステツプま
では実行するが、S3ステツプにて青定判断をなすため
、その後513ステツプ以降を実行する。In this case, the control section 14 executes steps up to <53 as described above, but since it makes a green decision determination in step S3, it then executes steps 513 and thereafter.
即ち、丼15に上述のように樹脂性フィルム】7で蓋が
しであると、上記赤外線温度センサ10は樹脂性フィル
ム17から赤外線を受けるもこのフィルムの熱容量は小
さくてさほど影響せず、赤外線温度センサ10による検
知温度上昇幅(12−tl)は丼15内の米及び水の温
度にそのまま追随し第6図実線の如く大きく、加熱開始
当初において所定幅18℃に到達する。これにより、今
の場合、S3ステツプでは制御部14は肯定判断をなす
。この時丼15になされた蓋は樹脂性フィルム17であ
ることが自動的に判断されたことになる。That is, when the bowl 15 is covered with the resin film 7 as described above, the infrared temperature sensor 10 receives infrared rays from the resin film 17, but the heat capacity of this film is small and does not affect the infrared rays much. The temperature rise width (12-tl) detected by the temperature sensor 10 directly follows the temperature of the rice and water in the bowl 15, and is large as shown by the solid line in FIG. 6, reaching a predetermined width of 18° C. at the beginning of heating. As a result, in this case, the control section 14 makes an affirmative determination in step S3. At this time, it is automatically determined that the lid placed on the bowl 15 is the resin film 17.
而して、513ステ・ノブ以降の実行がなされるのであ
るが、この場合、制御部14は以後の説明から分かる通
り、その後の加熱において上記熱風循環装置9の駆動を
禁止する。Thus, the operations after step 513 are executed, but in this case, as will be understood from the following explanation, the control unit 14 prohibits the hot air circulation device 9 from being driven in the subsequent heating.
まず、S13ステツプにて制御部14は第2吸水工程の
ためのマイクロ波出力90W、時間8分及び温度60℃
を指定し、このマイクロ波出力90Wで赤外線温度セン
サ10の検知温度が60℃に維持されるように上記マグ
ネトロン6を駆動制御し、次の514ステツプにて上記
時間8分が経過するのを待つ。この時、米は60〜65
℃に維持され、米の吸水が促進される。First, in step S13, the control unit 14 sets the microwave output to 90 W, the time to 8 minutes, and the temperature to 60° C. for the second water absorption step.
is specified, and the magnetron 6 is driven and controlled so that the temperature detected by the infrared temperature sensor 10 is maintained at 60° C. with this microwave output of 90 W, and in the next step 514, the above-mentioned time of 8 minutes has elapsed. . At this time, rice is 60-65
It is maintained at ℃ to promote water absorption of rice.
この時間経過がなされると、制御部14はS15ステツ
プにて沸騰工程のためのマイクロ波出力500W、温度
103℃及び電圧1vを指定し、このマイクロ波出力5
00Wを出すべく上記マグネトロン6を駆動制御する。When this time period has elapsed, the control unit 14 specifies a microwave output of 500 W, a temperature of 103° C., and a voltage of 1 V for the boiling process in step S15.
The magnetron 6 is driven and controlled to output 00W.
制御部14は次いで516.517ステツプにて各々、
赤外線温度センサ10の検知温度が上記温度105℃に
到達するのを待ち、また絶対湿度センサ13の検知;3
度(を圧)が上記温度t1の検知時の値から1v上昇す
るのを待つ。The control unit 14 then performs the following steps in steps 516 and 517, respectively.
Wait for the temperature detected by the infrared temperature sensor 10 to reach the above temperature of 105°C, and also detect the temperature by the absolute humidity sensor 13; 3
Wait for the temperature (pressure) to rise by 1V from the value at the time of detection of the temperature t1.
上記温度105℃への到達または上記IVの上昇がなさ
れると、制御部14は518ステツプにて沸騰持続工程
のためのマイクロ波出力140〜“、時rjJ 15分
を指定し、マイクロ波出力140Wを出すべく上記マグ
ネトロン6を駆動制御する。制御部14はその後S19
ステツプにて上記時間15分が経過するのを待つ。この
時、炊飯温度は約98℃に維持され、澱粉のα化がなさ
れる。When the above-mentioned temperature reaches 105°C or the above-mentioned IV increases, the control unit 14 specifies a microwave output of 140 to 15 minutes and a time rjJ of 15 minutes for the boiling sustaining process in step 518, and sets the microwave output to 140W. The magnetron 6 is driven and controlled in order to output the above.The control section 14 then performs S19.
Wait for the above 15 minutes to elapse in step. At this time, the cooking temperature is maintained at about 98°C, and the starch is gelatinized.
上記時間15分が経過すると、制御部14はS20ステ
ツプにてむらし工程のためのマイクロ液出カフ0W、時
間5分を指定し、マイクロ液出カフ0Wを出すべくマグ
ネトロン6を駆動制御し、次の521ステツプにて上記
時間5分が経過するのを待つ。二の時、余分な水分が蒸
発し、水っぽさがなくなる。When the above-mentioned time of 15 minutes has elapsed, the control unit 14 specifies the micro liquid output cuff 0W and a time of 5 minutes for the smearing process in step S20, and drives and controls the magnetron 6 to release the micro liquid output cuff 0W. In the next step 521, it waits for the above-mentioned time of 5 minutes to elapse. At the second stage, the excess water evaporates and the wateriness disappears.
以上で約エフ/2カツプの少量の米の炊飯が終了するが
、この炊飯にあっては熱風循環装置9の駆動が禁止され
てマイクロ波加熱だけが行われ、熱風加熱を併用する場
合に比べて炊飯の出来上がり状態は若干劣る。しかるに
、熱風加熱が行ノつれないことにより、井15の蓋とし
てなされた樹脂性フィルム17が溶けるのが抑制され、
炊飯の出来上がりが不所望に悪くなる事態が未然に防止
される。即ち、…脂性フィルム17が溶けると、そこか
らの水分の蒸発が著しく、芯のある御飯ができてしまう
。This completes the cooking of a small amount of rice (approximately F/2 cups), but in this rice cooking, the operation of the hot air circulation device 9 is prohibited and only microwave heating is performed, compared to when hot air heating is also used. However, the quality of the cooked rice is slightly inferior. However, since the hot air heating does not continue, melting of the resin film 17, which is used as a lid for the well 15, is suppressed.
A situation where the finished product of cooked rice deteriorates undesirably can be prevented. That is, when the greasy film 17 melts, water evaporates significantly, resulting in rice with a core.
今や明ら“力・な如く、上記実施例において、S3ステ
ツプは本発明の第1手段に相当し、S4〜S12ステン
プは本発明の第3手段に相当し、S】3〜521ステツ
プは本発明の第2手段に相当する。It is now clear that in the above embodiment, step S3 corresponds to the first means of the present invention, steps S4 to S12 correspond to the third means of the present invention, and steps S3 to S521 correspond to the third means of the present invention. This corresponds to the second means of the invention.
尚、上記実施例の如<1//2カツプの米で炊飯を行う
場合と、1カツプの米で別途炊飯を行う場合についての
、温度上昇幅(t2−tl)を求めるに、法衣の通りと
なる。但し、1カツプ炊飯の場合は井15に替えて内容
積の大きい誘電体製のキャセロールが用いられる。In addition, to calculate the temperature rise width (t2-tl) when cooking rice with <1/2 cup of rice as in the above example and when separately cooking rice with 1 cup of rice, use becomes. However, in the case of cooking one cup of rice, a dielectric casserole with a large internal volume is used instead of the well 15.
(トラ発明の効果
本発明によれば、丼等の容器に例えば共益をLで炊飯す
る場合、マイクロ波加熱の他にヒータ加熱を施すことが
でき炊飯の出来上がりを向上できるとともに、丼等の容
器に例えば樹脂性フィルムで蓋をして炊飯する場合は、
蓋が溶は炊飯の出来上がりが悪くなる事態を未然に防ぐ
ことができる。(Effects of the Invention According to the present invention, when cooking rice in a container such as a bowl using L, it is possible to apply heater heating in addition to microwave heating, improving the quality of the rice cooking, and For example, when cooking rice with a lid covered with a resin film,
If the lid is melted, you can prevent the rice from becoming poorly cooked.
図面は本発明実施例の電子レンジに係り、第1図は正面
図、第2図は正面断面図、第3図は側面断面図、第4図
は回路図、第5図は制御プログラムの流れ図、第6図は
炊飯時の温度特性図である。
5・・・加熱室、6・・・マグネトロン、9・・・熱風
循環装置、10・・・赤外線温度センサ、14・・・制
御部、15・・・丼、16・・・共益、17・・・樹脂
性フィルム。The drawings relate to a microwave oven according to an embodiment of the present invention, and FIG. 1 is a front view, FIG. 2 is a front sectional view, FIG. 3 is a side sectional view, FIG. 4 is a circuit diagram, and FIG. 5 is a flowchart of a control program. , FIG. 6 is a temperature characteristic diagram during rice cooking. 5... Heating chamber, 6... Magnetron, 9... Hot air circulation device, 10... Infrared temperature sensor, 14... Control unit, 15... Bowl, 16... Common benefit, 17. ...Resin film.
Claims (1)
加熱室と、上記食品を加熱するためのマイクロ波加熱手
段及びヒータ加熱手段と、上記蓋からの赤外線を受ける
赤外線温度センサと、制御手段とを備え、この制御手段
は、加熱開始当初の上記赤外線温度センサによる温度上
昇度合が所定値へ到達したか否かを判断する第1手段と
、この第1手段が肯定判断をした場合、以後の加熱にお
いて上記ヒータ加熱手段の駆動を禁止する第2手段と、
上記第1手段が否定判断をした場合、以後の加熱におい
て上記ヒータ加熱手段の駆動を許容する第3手段とを有
することを特徴とする電子レンジ。(1) A heating chamber for storing food in a container with the lid closed; microwave heating means and heater heating means for heating the food; and an infrared temperature sensor that receives infrared rays from the lid; and a first means for determining whether the degree of temperature rise measured by the infrared temperature sensor at the beginning of heating has reached a predetermined value, and when the first means makes an affirmative determination. , a second means for prohibiting driving of the heater heating means during subsequent heating;
and third means for allowing the heater heating means to be driven in subsequent heating if the first means makes a negative determination.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP19354690A JP2828744B2 (en) | 1990-07-20 | 1990-07-20 | microwave |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP19354690A JP2828744B2 (en) | 1990-07-20 | 1990-07-20 | microwave |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0480523A true JPH0480523A (en) | 1992-03-13 |
JP2828744B2 JP2828744B2 (en) | 1998-11-25 |
Family
ID=16309867
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP19354690A Expired - Fee Related JP2828744B2 (en) | 1990-07-20 | 1990-07-20 | microwave |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2828744B2 (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH09190930A (en) * | 1996-09-20 | 1997-07-22 | Toshiba Corp | Semiconductor circuit |
EP0786190A1 (en) * | 1993-11-01 | 1997-07-30 | Quadlux, Inc. | Method and apparatus of cooking food in a lightwave oven |
US5883362A (en) * | 1988-05-19 | 1999-03-16 | Quadlux, Inc. | Apparatus and method for regulating cooking time in a lightwave oven |
US6011242A (en) * | 1993-11-01 | 2000-01-04 | Quadlux, Inc. | Method and apparatus of cooking food in a lightwave oven |
JP2016022073A (en) * | 2014-07-17 | 2016-02-08 | 株式会社ハーマン | grill |
WO2020166409A1 (en) * | 2019-02-15 | 2020-08-20 | パナソニックIpマネジメント株式会社 | Microwave treatment device |
-
1990
- 1990-07-20 JP JP19354690A patent/JP2828744B2/en not_active Expired - Fee Related
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5883362A (en) * | 1988-05-19 | 1999-03-16 | Quadlux, Inc. | Apparatus and method for regulating cooking time in a lightwave oven |
EP0786190A1 (en) * | 1993-11-01 | 1997-07-30 | Quadlux, Inc. | Method and apparatus of cooking food in a lightwave oven |
EP0786190A4 (en) * | 1993-11-01 | 1997-07-30 | ||
US6011242A (en) * | 1993-11-01 | 2000-01-04 | Quadlux, Inc. | Method and apparatus of cooking food in a lightwave oven |
JPH09190930A (en) * | 1996-09-20 | 1997-07-22 | Toshiba Corp | Semiconductor circuit |
JP2016022073A (en) * | 2014-07-17 | 2016-02-08 | 株式会社ハーマン | grill |
WO2020166409A1 (en) * | 2019-02-15 | 2020-08-20 | パナソニックIpマネジメント株式会社 | Microwave treatment device |
CN113330821A (en) * | 2019-02-15 | 2021-08-31 | 松下知识产权经营株式会社 | Microwave processing apparatus |
JPWO2020166409A1 (en) * | 2019-02-15 | 2021-12-09 | パナソニックIpマネジメント株式会社 | Microwave processing equipment |
Also Published As
Publication number | Publication date |
---|---|
JP2828744B2 (en) | 1998-11-25 |
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