JPH09126474A - Culinary utensil for microwave oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To make it possible for one-time heating to produce scorches on both sides of an article of food, for the utensil to keep from cracking even under a sudden heating by a heat-evolving body, and for oily food to be dealt with by erecting a plurality of flat plate-shaped microwave-absorbent heat- evolving bodies in positional relations having them opposed to each other. SOLUTION: A fixing plate 1 is fitted over two flat plate-shaped microwave- absorbent heat-evolving bodies 3 in such a manner as to insert the heat-evolving bodies 3 respectively through slits 2 in the fixing plate 1. The fixing plate 1 is stopped at the positions of beams 4. The fixing plate 1 is placed across between the two beams 4, 4. An article of food to be cooked is deposited on the plate 1. By thus, sandwiching the food between the erected heat-evolving bodies 3 the microwave is made to impinge evenly on the two heat-evolving bodies 3 and, as a result, the food is heated evenly from the two sides. When oil tends to ooze out of the food in heating, such as chicken or fish to be grilled, with the heat-evolving bodies 3 set upright and cleared from the place of dripping of the oil, prevention can be achieved against fuming.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は電子レンジ内でマイクロ
波のエネルギーを吸収することにより、調理物の両面が
直接加熱されて焦げ目が付く電子レンジ用加熱調理器具
に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a microwave oven cooker in which microwave energy is absorbed in a microwave oven so that both sides of the cooked food are directly heated and browned.

【０００２】[0002]

【従来の技術】従来の電子レンジは、レンジ内で照射さ
れたマイクロ波が調理物中の水等の分子に吸収され、調
理物自体が直接加熱、調理されるので、調理物に焼き焦
げをつけることは不可能である。この欠点を解決する種
種の方法が提案されている。例えば、昭和６３年実用新
案登録願第９２３３１号に見られるように、マイクロ波
のエネルギーを吸収して発熱する発熱層を介して調理物
に焦げ目をつける発熱体に関するものや、あるいは同報
考案の詳細な説明の欄に記載の上記発熱体を利用した容
器がある。その他フェライト、炭化珪素等の焼結体ある
いはこれらを組み込んだ容器、耐熱性基材に金属、金属
酸化物を蒸着したもの、あるいは上記発熱物質をコーテ
ィングしたもの等がある。しかし、これらの発熱体は発
熱特性が悪く、焦げ目をつけるには至らなかったり、急
激な発熱により発熱体自体や発熱体を支持している容器
が熱衝撃で割れる等の問題点がある。また調理物にはお
にぎりやコロッケ、焼きとり、くし刺し芋等、一回の調
理で両面を焦がしたほうがよい食材が多いけれども、こ
れらの食材を調理するには片面ずつ二回に分けて調理す
る必要がある。焼きとりや焼き魚に代表されるように、
焦げると同時に油がでる食材はその油が高温状態の発熱
体と接すると多量の煙が出たり、また連続調理を行うと
油が炭化し乾燥した炭の固まりができる。この乾燥した
炭の固まりが電気導電性を持つようになると、マイクロ
波がこれに集中してスパークが生じる。時には油に引火
し非常に危険である。このように発熱体の発熱特性のみ
ならず、調理オペレーションにおいても安全で且つ簡便
で満足のいく電子レンジ用加熱調理器具はない。2. Description of the Related Art In a conventional microwave oven, microwaves radiated in the microwave oven are absorbed by molecules such as water in the cooked food, and the cooked food itself is directly heated and cooked. It is impossible to attach. Various methods have been proposed to overcome this drawback. For example, as seen in Utility Model Registration Application No. 92331 in 1988, a heating element that burns food through a heating layer that absorbs microwave energy to generate heat, There is a container using the heating element described in the section of detailed description. In addition, there are a sintered body of ferrite, silicon carbide or the like, a container incorporating these, a heat-resistant base material on which a metal or a metal oxide is vapor-deposited, or a heat-resistant material coated above. However, these heat-generating elements have poor heat-generating properties and cannot be browned, or the heat-generating element itself or a container supporting the heat-generating element is broken by thermal shock due to rapid heat generation. In addition, many foods such as rice balls, croquettes, bake, comb sashimi, etc. which should be scorched on both sides in one cooking are required, but it is necessary to cook these foods twice on each side. There is. As represented by grilled fish and grilled fish,
Foods that are burnt and oily at the same time produce a large amount of smoke when the oil comes in contact with a heating element in a high temperature state, and when continuously cooked, the oil is carbonized and dry charcoal is formed. When the dried coal mass becomes electrically conductive, microwaves concentrate on it and sparks occur. Sometimes oil ignites and is very dangerous. As described above, there is no heating cooker for a microwave oven which is safe, convenient and satisfactory not only in the heat generation characteristics of the heating element but also in the cooking operation.

【０００３】[0003]

【発明が解決しようとする課題】本発明はかかる問題点
に鑑みて成されたものでその目的とするところは、マイ
クロ波のエネルギーを吸収して発熱する発熱層を介して
調理物に焦げ目をつけることができる加熱調理器具にお
いて、一回の調理で両面を焦がし、且つ発熱体の急激な
発熱でも割れず、また油分の多い食材にも対応可能な使
用上安全な構造を持つ調理器具を提供することにある。SUMMARY OF THE INVENTION The present invention has been made in view of the above problems. An object of the present invention is to burn a cooked product through a heating layer that absorbs microwave energy to generate heat. Among the cookware that can be attached, we provide a cookware that burns both sides in one cooking, does not break even with the sudden heat generation of the heating element, and has a safe structure for use that can handle oily foods To do.

【０００４】[0004]

【課題を解決するための手段】上記課題は次の手段で解
決することが判明した。すなわち、It has been found that the above problems can be solved by the following means. That is,

【０００５】１．複数の平板状のマイクロ波吸収発熱体
が互いに向かい合うような位置関係で立設配置されてな
ることを特徴とする電子レンジ用調理器具。 ２．複数の平板状のマイクロ波吸収発熱体が互いに向か
い合うような位置関係で容器の上に立設配置され、かつ
該容器の底部に油溜めがもうけられてなる事を特徴とす
る電子レンジ用調理器具。 ３．上記複数の発熱体は２枚一組の組み合わせからな
り、各組み合わせの２枚は脚部が複数箇所で連結され、
該脚部連結部が容器の上に載置されることによって該容
器の上に立設されてなる２に記載の調理器具。 ４．上記立設された発熱体の脚部連結部に板状の固定プ
レートを嵌してなる３に記載の調理器具。 ５．上記容器あるいは固定具の材料の線熱膨脹係数が３
×１０^-6／℃以下である２〜４のいずれかに記載の電子
レンジ用調理器具。 ６．上記容器あるいは固定具の基本成分がコーディエラ
イトあるいはスポデュメンあるいはユークリプタイトあ
るいはアルミナス・キータイトあるいはチタン酸アルミ
ニウムあるいはリン酸ジルコニルである５に記載の電子
レンジ用調理器具。[0005] 1. A microwave oven cooker, wherein a plurality of flat plate microwave absorbing heat generating elements are vertically arranged so as to face each other. 2. A microwave oven cooker characterized in that a plurality of flat plate-shaped microwave absorption heating elements are vertically arranged on a container in a positional relationship such that they face each other, and an oil sump is provided at the bottom of the container. . 3. The plurality of heating elements are composed of a combination of two sheets, and two sheets of each combination have legs connected at a plurality of points,
3. The cooking utensil according to 2, wherein the leg connecting portion is erected on the container by being placed on the container. 4. 4. The cooking utensil according to 3, wherein a plate-shaped fixing plate is fitted to the leg connecting portion of the standing heating element. 5. The linear thermal expansion coefficient of the material of the container or fixture is 3
The cooking utensil for microwave ovens in any one of 2-4 which is x10 < ^-6 > / degreeC or less. 6. 6. The cooking utensil for a microwave oven according to 5, wherein the basic component of the container or the fixture is cordierite, spodumene, eucryptite, aluminous keatite, aluminum titanate or zirconyl phosphate.

【０００６】[0006]

【作用】一回の調理で両面を焦がすためには、調理物を
発熱体で挟む構造とする必要がある。調理物を載置する
ように上下二枚の発熱体で挟む構造は、例えばレンジ内
のマイクロ波が上方から来る場合、マイクロ波は上の発
熱体を通り、次に調理物、最後に下の発熱体に達する
が、最初に上方の発熱体がマイクロ波を吸収し発熱する
ため、調理物および下方の発熱体にマイクロ波が十分に
達する事ができずに調理物の中心部が冷たいままであっ
たり、また下方の発熱体が発熱せずに片面しか焦げ目が
付かなかったりする。これを回避するためには上下発熱
体と調理物のマイクロ波の吸収バランスを考慮して器具
を設計するしかない。即ち、調理物の種類や大きさ毎に
上下発熱体の量や大きさ等を変化させることになり、実
際的には不可能な作業となる。しかしながら、本発明は
発熱体を立てる構造とすることで上記問題は非常に簡単
に回避できる。つまり、立てて配設（立設）した発熱体
で調理物を挟む構造にすると、マイクロ波は両面の発熱
体にむらなく当たり、これによって被調理物も両面から
むらなく加熱されることとなる。しかも発熱体を複数枚
立設することで多量の調理物を一度に加熱調理できる。
発熱体は互いに向かい合うように立てて配設（立設）で
きればいかなる構造でも良い。好ましくは２枚一組の組
み合わせにし、２枚を互いに向き合わせ、下端を少なく
とも２箇所連結、固定する構造が良い。いわゆるコの字
型の構造であり、連結、固定部を下にして立てることが
できる。この状態で発熱体間の隙間に被調理物を差し込
むと、被調理物を発熱体で挟んで立てることができ、被
調理物は両面の発熱体からむらなく加熱されることとな
る。発熱体の形状には特別な制限はなく、平板状であれ
ば、板、網、いかなるものでも良い。In order to burn both sides by cooking once, it is necessary to have a structure in which the food is sandwiched between heating elements. The structure of sandwiching the cooking object between the upper and lower two heating elements is, for example, when the microwave in the range comes from above, the microwave passes through the upper heating element, then the cooking object, and finally the lower one. Although it reaches the heating element, the upper heating element first absorbs microwaves and generates heat, so that the microwaves cannot reach the cooked material and the lower heating element sufficiently, and the center of the cooked food remains cold. Or, the lower heating element does not generate heat and only one side is burnt. In order to avoid this, there is no choice but to design the appliance in consideration of the upper and lower heating elements and the microwave absorption balance of the food. That is, the amount and size of the upper and lower heating elements are changed depending on the type and size of the cooked food, which is an operation that is practically impossible. However, in the present invention, the above problem can be avoided very easily by adopting a structure in which the heating element is set up. In other words, if the cooking object is sandwiched between the heating elements arranged upright (standing), the microwaves hit the heating elements on both sides evenly, and thus the cooking object is evenly heated from both sides. . Moreover, a large amount of food can be cooked at once by arranging a plurality of heating elements upright.
The heating elements may have any structure as long as they can be placed upright (standing) so as to face each other. It is preferable to use a combination of two sheets so that the two sheets face each other and the lower ends are connected and fixed at at least two positions. It is a so-called U-shaped structure and can be erected with the connecting and fixing parts facing down. When the food to be cooked is inserted into the space between the heating elements in this state, the food to be cooked can be sandwiched between the heating elements and can be stood upright, and the objects to be cooked can be uniformly heated by the heating elements on both sides. The shape of the heating element is not particularly limited and may be a plate, a net or any other shape as long as it is a flat plate.

【０００７】調理直後の発熱体は熱いために、間に挟ま
れた被調理物は取り出しにくい場合がある。このような
場合、２枚の発熱体の隙間に板状の固定プレートを嵌め
こみ、つまり、少なくとも２枚の発熱体を差し込めるス
リットのあるプレートを、立設した２枚の発熱体の上か
ら嵌め込むと、プレートは２枚の発熱体の間にすっぽり
とはまり、発熱体を連結固定する梁の位置で止まる。つ
まり２枚の発熱体の梁の間にプレートの板がかけ渡され
た状態となり、被調理物を隙間にいれると、被調理物は
このかけ渡されたプレート板の上に載置されることとな
る。調理後、このプレート板を持ち上げる。板に載った
調理物も一緒に上がり、調理物は熱い発熱体に触れるこ
となく外に取り出すことができることとなる。プレート
とこれを発熱体に嵌め込む状態を図１、２に例示する。
１はプレート、２はスリット、３は発熱体、４は梁であ
る。プレートのスリットに発熱体を差し込んで、２枚の
発熱体にプレートを嵌めこむ。プレートは梁の位置の所
で止まる。梁と梁の間にプレートがかけ渡された状態に
なる。被調理物はこのプレートの上に載置される。梁と
梁にかけ渡されるプレートは、図２の場合のように、一
部が切れかがれていても良い。この切欠部から調理中に
でてきた油が下に垂れ落ちる。Since the heating element immediately after cooking is hot, it may be difficult to take out the food to be cooked between the heating elements. In such a case, a plate-like fixed plate is fitted in the gap between the two heating elements, that is, a plate with a slit into which at least two heating elements can be inserted is provided from above the two heating elements that are installed upright. When fitted, the plate fits snugly between the two heating elements and stops at the beam that connects and fixes the heating elements. In other words, when the plate of the plate is bridged between the beams of the two heating elements and the cooked object is placed in the gap, the cooked object is placed on this bridged plate. Becomes After cooking, lift this plate. The food on the plate also goes up, and the food can be taken out without touching the hot heating element. A plate and a state in which the plate is fitted into a heating element are illustrated in FIGS.
Reference numeral 1 is a plate, 2 is a slit, 3 is a heating element, and 4 is a beam. Insert the heating element into the slit of the plate and fit the plate into the two heating elements. The plate stops at the position of the beam. The plate is bridged between the beams. The food to be cooked is placed on this plate. The beams and the plates spanning the beams may be partially cut off, as in the case of FIG. The oil that comes out of this notch during cooking drips down.

【０００８】焼きとりや焼き魚等油が出やすい食材（油
ちょう食品）を調理する場合は、発熱体が立設構造であ
り、油の落下位置に発熱体がないために発煙の発生が防
止できるので、調理時にレンジから煙が立つことが少な
い。また、発熱体の下方に油溜めを有する容器を配設す
ると油ちょう食品から発生する油は常にこの油溜めに溜
まる。この状態で連続して調理を繰り返すと油の温度が
上がり油は次第に蒸発するが新たに油ちょう食品から油
が供給されるので、油が炭化しにくく、仮に一部が炭化
しても油で浸された状態となり、導電性が付与されな
い。従って油が炭化し乾燥状態で堆積しないので、スパ
ークの発生やこれに伴う引火の危険性が全くない。油溜
めの形状は特に限定されず、上述したスパーク発生が防
止できればよいが、好ましくは円錐や角錐の錐状、半球
のようなＲを持つ形状が良い。容器に発熱体を載置した
状態、容器に発熱体とプレートを載置した状態を図３、
４に示す。５は容器、６は容器底部の油溜めである。When cooking foods (oiled foods) such as grilled fish and grilled fish where oil tends to come out, the heating element has an upright structure, and since there is no heating element at the oil drop position, smoke generation can be prevented. , Smoke rarely comes out of the stove when cooking. Further, if a container having an oil sump is arranged below the heating element, the oil generated from the oiled food is always accumulated in this oil sump. When cooking is repeated continuously in this state, the temperature of the oil rises and the oil gradually evaporates, but since oil is newly supplied from the oiled food, it is difficult to carbonize the oil, and even if part of it is carbonized It is soaked and does not have conductivity. Therefore, since the oil is carbonized and does not accumulate in a dry state, there is no danger of sparks or associated ignition. The shape of the oil sump is not particularly limited as long as the above-described spark generation can be prevented, but it is preferably a cone, a pyramid of pyramids, or a shape having R such as a hemisphere. FIG. 3 shows a state where the heating element is placed in the container, and a state where the heating element and the plate are placed in the container.
It is shown in FIG. Reference numeral 5 is a container, and 6 is an oil sump at the bottom of the container.

【０００９】上述したプレートや油溜めを有する容器が
直接発熱体と接する場合は、これらは発熱体の発熱で急
激な温度変化に曝される。従って、これらは熱衝撃や繰
り返し調理での熱疲労に耐える材料で作製する必要があ
る。調理物に焦げ目をつけるためには少なくとも３００
℃以上の温度が必要と考えられ、この温度差で長期間使
用に耐えうる材料は、その熱膨脹係数が３×１０^-6／℃
以下であることが必要である。容器として製造や経済性
を考慮すると、具体的にはコーディエライトあるいはス
ポデュメンあるいはユークリプタイトあるいはアルミナ
ス・キータイトあるいはチタン酸アルミニウムあるいは
リン酸ジルコニルである。これらは基本的な成分であ
り、他の成分はその熱膨脹係数が３×１０^-6／℃以下と
なるような範囲で適宜添加できる。When the above-mentioned plate or container having an oil reservoir directly contacts the heating element, these are exposed to a rapid temperature change due to the heat generated by the heating element. Therefore, they must be made of a material that can withstand thermal shock and thermal fatigue during repeated cooking. At least 300 to brown the food
It is considered that a temperature of ℃ or higher is required, and a material that can withstand long-term use due to this temperature difference has a coefficient of thermal expansion of 3 × 10 ^-6 / ℃.
It must be: Considering production and economy as a container, specifically, it is cordierite, spodumene, eucryptite, aluminous keatite, aluminum titanate, or zirconyl phosphate. These are basic components, and other components can be appropriately added within a range such that the coefficient of thermal expansion is 3 × 10 ⁻⁶ / ° C. or less.

【００１０】[0010]

【実施例】線径０．８ｍｍ、目開き１０ｍｍで横１４０
ｍｍ、縦８０ｍｍの金網にＦｅ3Ｏ4 粉末を無機バイン
ダーと混合して膜厚が約０．５ｍｍになるようにコーテ
ィングし、乾燥後５００℃で焼成を行い発熱体とした。
プレートは厚み約５ｍｍ、直径２００ｍｍの円盤に、直
径２ｍｍの穴を４箇所開けたもの（Ａ）、この４箇所の
穴を結ぶ長方形で穴抜きしたもの（Ｂ）を用いた。油溜
めを有する容器は、油溜めの形状は錐型およびＲ型を用
いた。発熱体、プレート、油溜めを有する容器を種種組
み合わせ、おにぎり、焼きとりを５００Ｗの電子レンジ
でそれぞれ連続１０回の調理を行った。尚発熱体は２枚
とし、これを立設したものと調理物を横に寝かせた２枚
の発熱体で上下に挟むようにしたもの（載置）とした。
結果を表１にまとめた。Example: Wire diameter 0.8 mm, opening 10 mm, width 140
Fe3O4 powder was mixed with an inorganic binder on a wire net having a size of 80 mm and a length of 80 mm to form a coating having a film thickness of about 0.5 mm, which was dried and baked at 500 ° C. to obtain a heating element.
The plate used was a disc having a thickness of about 5 mm and a diameter of 200 mm, in which four holes having a diameter of 2 mm were drilled (A), and a rectangular plate connecting the four holes was punched (B). For the container having the oil sump, the shape of the oil sump was a cone shape and an R shape. A heating element, a plate, and a container having an oil sump were combined in various kinds, and rice balls and baking were continuously performed 10 times in a 500 W microwave oven. The number of heating elements was two, and the heating element was placed upright and the heating element sandwiched between the two heating elements lying sideways (placed).
The results are summarized in Table 1.

【００１１】[0011]

【表１】 [Table 1]

【００１２】本発明の立設による調理容器を用いた場合
に比べ、載置する方法では、調理物の片面しか焦げず、
また調理物の内部が冷たかった。更に焼きとりの場合
は、プレートと発熱体が焼きとりから出る油と接しない
構造でしかも油溜めを有する容器を使用したとき、発煙
が少なくスパークもない安全な調理容器が提供できる。Compared with the case where the standing cooking container of the present invention is used, the placing method burns only one side of the cooked product,
Also, the inside of the food was cold. Further, in the case of baking, when a container having a structure in which the plate and the heating element do not come in contact with oil coming out of the baking and having an oil sump is used, a safe cooking container which emits less smoke and does not spark can be provided.

【００１３】[0013]

【発明の効果】以上述べたように、マイクロ波のエネル
ギーを吸収して発熱調理する調理器具において、一回の
調理で両面を焦がし、また油分の多い食材にも対応可能
で安全且つ簡便な構造を持つ調理器具を提供できる。Industrial Applicability As described above, in a cooking appliance that absorbs microwave energy and cooks with heat, both sides are burnt by one cooking, and it is possible to handle food with a lot of oil. Can provide cooking utensils with.

【図面の簡単な説明】[Brief description of the drawings]

【図１】図１はプレートとこれを発熱体に嵌め込む状態
の説明図である。FIG. 1 is an explanatory view of a plate and a state where the plate is fitted into a heating element.

【図２】図２はプレートとこれを発熱体に嵌め込む状態
の説明図である。FIG. 2 is an explanatory view of a plate and a state where the plate is fitted into a heating element.

【図３】図３は容器に発熱体を載置した状態の説明図で
ある。FIG. 3 is an explanatory diagram of a state where a heating element is placed on the container.

【図４】図４は容器に発熱体とプレートを載置した状態
の説明図である。FIG. 4 is an explanatory diagram showing a state where a heating element and a plate are placed on a container.

【符号の説明】[Explanation of symbols]

１ プレート ２ スリット ３ 発熱体 ４ 梁 ５ 容器 ６ 容器底部の油溜め 1 plate 2 slit 3 heating element 4 beam 5 container 6 oil sump at the bottom of the container

Claims (6)

【特許請求の範囲】[Claims] 【請求項１】 複数の平板状のマイクロ波吸収発熱体が
互いに向かい合うような位置関係で立設配置されてなる
ことを特徴とする電子レンジ用調理器具。1. A cooking utensil for a microwave oven, wherein a plurality of flat plate-shaped microwave absorption heating elements are vertically arranged so as to face each other. 【請求項２】 複数の平板状のマイクロ波吸収発熱体が
互いに向かい合うような位置関係で容器の上に立設配置
され、かつ該容器の底部に油溜めがもうけられてなるこ
とを特徴とする電子レンジ用調理器具。2. A plurality of plate-shaped microwave absorption heating elements are vertically arranged on a container in a positional relationship so as to face each other, and an oil sump is provided at the bottom of the container. Cookware for microwave oven. 【請求項３】 上記複数の発熱体は２枚一組の組み合わ
せからなり、各組み合わせの２枚は脚部が複数箇所で連
結され、該脚部連結部が容器の上に載置されることによ
って該容器の上に立設されてなる請求項２に記載の調理
器具。3. The plurality of heating elements are composed of a combination of two sheets, and the legs of the two sheets of each combination are connected at a plurality of points, and the leg connecting portions are placed on the container. The cooking utensil according to claim 2, wherein the cooking utensil is erected on the container. 【請求項４】 上記立設された発熱体の脚部連結部に板
状の固定プレートを嵌してなる請求項３に記載の調理器
具。4. The cooking utensil according to claim 3, wherein a plate-shaped fixing plate is fitted to the leg connecting portion of the standing heating element. 【請求項５】 上記容器あるいは固定具の材料の線熱膨
脹係数が３×１０^-6／℃以下である請求項２〜４のいず
れかに記載の電子レンジ用調理器具。5. The cooking utensil for a microwave oven according to claim 2, wherein the material of the container or the fixture has a linear thermal expansion coefficient of 3 × 10 ⁻⁶ / ° C. or less. 【請求項６】 上記容器あるいは固定具の基本成分がコ
ーディエライトあるいはスポデュメンあるいはユークリ
プタイトあるいはアルミナス・キータイトあるいはチタ
ン酸アルミニウムあるいはリン酸ジルコニルである請求
項５に記載の電子レンジ用調理器具。6. The cooking utensil for a microwave oven according to claim 5, wherein the basic component of the container or the fixture is cordierite, spodumene, eucryptite, aluminous keatite, aluminum titanate or zirconyl phosphate.