JPH094856A - High-frequency heater - Google Patents
High-frequency heaterInfo
- Publication number
- JPH094856A JPH094856A JP7155890A JP15589095A JPH094856A JP H094856 A JPH094856 A JP H094856A JP 7155890 A JP7155890 A JP 7155890A JP 15589095 A JP15589095 A JP 15589095A JP H094856 A JPH094856 A JP H094856A
- Authority
- JP
- Japan
- Prior art keywords
- food
- heating
- environment
- heating chamber
- adjusting means
- 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
Classifications
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/647—Aspects related to microwave heating combined with other heating techniques
- H05B6/6473—Aspects related to microwave heating combined with other heating techniques combined with convection heating
- H05B6/6479—Aspects related to microwave heating combined with other heating techniques combined with convection heating using steam
Landscapes
- Physics & Mathematics (AREA)
- Electromagnetism (AREA)
- Control Of High-Frequency Heating Circuits (AREA)
- Electric Ovens (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は多様な食品を良好な品質
を維持しつつ、すみやかに最適な温度に加熱調理する食
品加熱調理方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food cooking method for quickly cooking various foods while maintaining good quality and heating them to an optimum temperature.
【0002】[0002]
【従来の技術】従来この種の食品加熱方法としては、特
公昭55−51541号公報に記載の食品解凍式調理炉
が知られていた。以下、その構成について図8を参照し
ながら説明する。図8に示すように、従来の食品解凍式
調理炉は密閉自在な炉1内の天井2に攪拌器3を備え、
その近くにマグネトロン照射部4が配設される。炉1内
には着脱自在な食品載置棚5を有し、その下方に食品A
を浸漬できる取外し可能な水、油等の液入皿6が配さ
れ、さらにその下方にガス、電熱等の加熱器7が設けら
れる。これらマグネトロン照射部4および液入皿6と加
熱器7の組み合わせにより、上方からはマグネトロン照
射による加熱、下方からは沸騰水によるスチーム加熱を
併用できるものである。2. Description of the Related Art Conventionally, as a food heating method of this kind, a food defrosting type cooking furnace described in JP-B-55-51541 has been known. Hereinafter, the configuration will be described with reference to FIG. As shown in FIG. 8, a conventional food defrosting type cooking furnace is equipped with a stirrer 3 on a ceiling 2 in a hermetically sealed furnace 1.
The magnetron irradiation unit 4 is arranged in the vicinity thereof. In the furnace 1, there is a detachable food loading shelf 5, below which the food A
A removable liquid-filling tray 6 for water, oil, etc., in which water can be dipped, is arranged, and a heater 7 for gas, electric heat, etc. is further provided below it. By combining the magnetron irradiator 4 and the liquid dish 6 and the heater 7, heating by magnetron irradiation from above and steam heating by boiling water from below can be used together.
【0003】かかる構成により、冷凍食品の加熱に当た
っては、解凍の際に食品の細胞膜の破壊を生じる最大氷
結晶生成帯での停滞をなくし、ここをすみやかに通過さ
せることで旨味成分の流出が少なく、解凍むらもない均
一な解凍加熱が実現できる。最大氷結晶生成帯を通過す
る際の解凍条件は、内部加熱のマグネトロン照射と水蒸
気を発生せしめてスチーム加熱の併用を献立種別に対応
して選定することにより理想的な冷凍料理の解凍加熱仕
上げ(調理)ができる。また、この従来技術は多様な冷
凍食品の種類に対応してさまざまな加熱調理を可能にす
る。例えば、液入皿に油を入れてフライやてんぷら類の
冷凍調理食品をオイル解凍したり、液入皿を外して冷凍
パックのままマグネトロン照射と加熱器による熱風加熱
(天井の攪拌器で熱風を攪拌する)とを併用したりする
構成が開示されている。さらに水蒸気が発生するので冷
凍パン、冷凍ケーキ類の解凍、醗酵焼き上げの全工程の
パン、ケーキ加工器としても利用できる旨の記載があ
る。With such a constitution, when the frozen food is heated, the stagnation in the maximum ice crystal production zone which causes the destruction of the cell membrane of the food upon thawing is eliminated, and the frozen food is quickly passed therethrough, so that the umami component is less outflowed. Therefore, uniform thawing and heating without thawing unevenness can be realized. The thawing condition when passing through the maximum ice crystal formation zone is ideal for thawing and finishing of frozen food by selecting combination of internal heating magnetron irradiation and steam generation and steam heating according to the menu type. You can cook). In addition, this conventional technique enables various heat cooking corresponding to various kinds of frozen foods. For example, put oil in a liquid-filled dish to thaw frozen foods such as fried foods and tempura, or remove the liquid-filled dish and leave the frozen pack as it is with magnetron irradiation and hot air heating with a heater (heat air with a stirrer on the ceiling). It is disclosed that the composition is used together with (stirring). Furthermore, since steam is generated, there is a description that it can be used as a frozen bread, frozen cakes thaw, bread in all steps of fermentation and baking, and a cake processing device.
【0004】[0004]
【発明が解決しようとする課題】しかしながら、従来の
食品加熱方法では献立種別に対応してマグネトロン照射
とスチーム加熱の併用を選定したり、液入皿に油を入れ
てオイル解凍したり、液入皿を外してマグネトロン照射
と加熱器による熱風加熱とを併用したりする構成は開示
されているが、献立種別ごとにマイクロ波加熱とスチー
ム加熱を併用する際には最大氷結晶生成帯を如何にすみ
やかに通過させるかにのみ要点が置かれ、ここを通過し
た後、すなわち解凍後の加熱調理を上手に行うための工
夫に関しては何ら記載がない。However, in the conventional food heating method, the combination of magnetron irradiation and steam heating is selected according to the menu type, or oil is thawed by pouring oil into the liquid pan, A configuration is disclosed in which the dish is removed and the magnetron irradiation and hot air heating with a heater are used together, but when using microwave heating and steam heating together for each menu type, how to determine the maximum ice crystal formation zone The main point is placed only on how to quickly pass it, and there is no description about a device for successfully performing cooking after passing through it, that is, after thawing.
【0005】実際にさまざまな冷凍食品をスチームを発
生させながらマイクロ波加熱してみると、しゅうまいや
肉まんなどの蒸し料理はスチームが食品表面に水分を付
加し、マイクロ波のみで加熱するよりもしっとりと良好
な仕上がりとなるが、内部の具の方が外側の皮よりマイ
クロ波を吸収しやすいので具の温度だけが高くなり過ぎ
たり、フライ・てんぷら類の油ちょう済み冷凍食品の加
熱では食品の表面でスチームが凝縮するため衣がべたつ
いて本来のサクッとした食感を損なう、という課題を有
していた。また、焼成済み冷凍パンの加熱では天ぷらの
衣と同様に表面がべたついたり高温のスチームでパン生
地が過加熱し香りや食感を損ねた。さらにチョコレート
や砂糖などでコーティングした菓子パン類ではコーテイ
ングが溶けたり、つやが悪くなるという問題があった。Microwave heating of various frozen foods in which steam is actually generated shows that steamed foods such as steamed sardines and meat buns are more moist than steams in which water is added to the food surface and heated only by microwaves. However, since the inside ingredients are more likely to absorb microwaves than the outside skin, only the temperature of the ingredients becomes too high, and the temperature of the fried and tempura-frozen frozen foods is not enough to heat the food. There was a problem that the steam was condensed on the surface and the clothes became sticky, impairing the original crispy texture. Also, when the baked frozen bread was heated, the surface of the bread was sticky or steamed at a high temperature as in the tempura batter, and the bread dough was overheated, impairing the aroma and texture. In addition, sweet breads coated with chocolate, sugar, etc. had problems that the coating melted or the gloss became poor.
【0006】ここで従来の加熱についての概念を図を参
照しながら説明する。図9は従来のスチーム加熱におい
て加熱室内の環境と食品の加熱状態を示す線図であり、
横軸が加熱開始からの経過時間、縦軸が加熱室内の温度
・湿度および食品の加熱状態である。食品の最適な加熱
状態が考慮されることがなかったので、蒸しもの料理は
別だが、過大な湿度が食品に不必要に水分を付加し、ま
た過大な雰囲気温度が食品の温度を適正なレベルよりも
上昇させてしまい、その出来映えを損ねていたのであ
る。マイクロ波加熱とスチーム加熱との併用を提案した
上記の発明も、かかる課題を孕んだままであった。Here, the concept of conventional heating will be described with reference to the drawings. FIG. 9 is a diagram showing the environment in the heating chamber and the heating state of food in the conventional steam heating,
The horizontal axis represents the elapsed time from the start of heating, and the vertical axis represents the temperature / humidity in the heating chamber and the food heating state. Except for steamed dishes, the optimum heating condition of the food was not taken into consideration, but excessive humidity added unnecessary moisture to the food, and excessive atmospheric temperature caused the food temperature to exceed the proper level. It had also risen, impairing its workmanship. The above-mentioned invention, which proposes the combined use of microwave heating and steam heating, still has such problems.
【0007】また、図10は従来のマイクロ波加熱にお
ける加熱室内の環境と食品の加熱状態を示す線図であ
り、横軸が加熱開始からの経過時間、縦軸が加熱室内の
温度・湿度および食品の加熱状態である。従来のマイク
ロ波加熱では加熱室内の環境に注意が払われることはな
く、温度の低い乾いた加熱室に食品が放り込まれるた
め、食品の水分は大気中に失われ、またせっかく上昇し
た食品の温度は一方で食品表面から冷たい大気と熱交換
され、低下してしまっていた。FIG. 10 is a diagram showing the environment inside the heating chamber and the heating state of food in the conventional microwave heating. The horizontal axis indicates the elapsed time from the start of heating, and the vertical axis indicates the temperature / humidity in the heating chamber. The food is heated. With conventional microwave heating, no attention is paid to the environment inside the heating chamber, and since the food is thrown into a dry heating chamber with a low temperature, the water content of the food is lost to the atmosphere and the temperature of the food rises. On the other hand, heat was exchanged from the food surface to the cold atmosphere, and the temperature had dropped.
【0008】本発明は、このような従来の課題を解消す
るもので、これらは食品の加熱仕上がり状態と加熱室内
の環境の不一致に原因があった、との発見に基づくもの
である。The present invention solves these conventional problems, and is based on the finding that they were caused by the inconsistency between the heated finish of food and the environment inside the heating chamber.
【0009】そこで、加熱室内の環境を食品が最適に加
熱調理された状態での食品の温度、水分量を維持できる
ような環境、つまり食品の加熱完了時の食品近傍の環境
と略一致させることで、加熱調理進行中に食品から熱や
水分を奪われることなく、逆に過大な温度に達したり、
水分が付加し過ぎることもなく、また、加熱調理が完了
した時点では食品と加熱室の環境との間での熱や水分の
移動がない最適な状態の加熱調理が実現できる。Therefore, the environment inside the heating chamber is made to be substantially the same as the environment in which the temperature and water content of the food can be maintained when the food is optimally cooked, that is, the environment near the food when the food is completely heated. Therefore, while heat cooking is in progress, heat or moisture is not taken from the food, and on the contrary, it reaches an excessive temperature,
It is possible to realize an optimal cooking condition in which heat and moisture do not move between the food and the environment of the heating chamber when the cooking process is completed without adding too much moisture.
【0010】本発明は、加熱室内の環境、特に温度と湿
度を食品の加熱完了時の食品近傍の環境に合わせるよう
調整し、マイクロ波加熱を行い冷凍食品のみならず多様
な食品を出来たてに近い良好な状態にすみやかに加熱調
理することを第1の目的とする。The present invention prepares not only frozen foods but also various foods by performing microwave heating by adjusting the environment in the heating chamber, especially the temperature and humidity to the environment near the foods when the foods are completely heated. The first purpose is to quickly heat and cook to a good condition close to.
【0011】また第2の目的は加熱室の環境を食品の加
熱完了時の食品近傍の環境に合わせるよう調整し、食品
に照射するマイクロ波出力を加熱中に可変することで、
食品の外側と内部の温度上昇の均衡をはかり、適温でか
つ良好な状態に加熱調理することである。A second object is to adjust the environment of the heating chamber to match the environment near the food when the food is completely heated, and to change the microwave output applied to the food during heating.
It is to cook the food at an appropriate temperature and in a good condition by balancing the temperature rise inside and outside the food.
【0012】本発明の第3の目的は加熱終了後食品を加
熱室から取り出すまでは食品の加熱完了状態を暫時保持
することである。A third object of the present invention is to hold the heating completion state of the food for a while after the completion of heating until the food is taken out of the heating chamber.
【0013】本発明の第4の目的は加熱室の環境を直接
観測しながら、この結果をフィードバックすることで加
熱室の環境を確実に制御することである。A fourth object of the present invention is to reliably control the environment of the heating chamber by directly observing the environment of the heating chamber and feeding back the result.
【0014】[0014]
【課題を解決するための手段】本発明は第1の目的を達
成するために食品を収容する加熱室と、前記加熱室内の
環境を変化させる環境調整手段と、食品にマイクロ波を
照射するマイクロ波発生手段と、前記環境調整手段とマ
イクロ波発生手段を制御する制御部とを備え、前記制御
部は食品に応じて前記環境調整手段を制御して前記加熱
室内の環境を食品の加熱完了時の食品近傍の環境に合わ
せるよう調整し、前記マイクロ波発生手段により食品に
マイクロ波を照射する。なお、環境調整手段は加熱室内
の温度と湿度とを変化させる手段を有する。In order to achieve the first object of the present invention, a heating chamber for accommodating food, an environment adjusting means for changing the environment in the heating chamber, and a microwave for irradiating the food with microwaves are provided. Wave generation means, comprising a control unit for controlling the environment adjustment unit and the microwave generation unit, the control unit controls the environment adjustment unit according to the food, the environment in the heating chamber when the heating of the food is completed. The food is irradiated with microwaves by the microwave generation means, adjusted so as to match the environment near the food. The environment adjusting means has means for changing the temperature and humidity in the heating chamber.
【0015】さらに加熱方法をコード化して入力する入
力手段と、入力されるコードに対応する環境調整手段と
マイクロ波発生手段の制御データを記憶する記憶手段と
を有し、制御部は前記入力手段より入力された指令に基
づいて前記記憶手段を検索し、前記制御データを読み出
して前記環境調整手段および前記マイクロ波発生手段を
これら制御データに基づいて制御し、前記加熱室内の環
境を食品の加熱完了時の食品近傍の環境に合わせるよう
調整し、前記マイクロ波発生手段により食品にマイクロ
波を照射するよう構成する。Further, it has an input means for coding and inputting a heating method, an environment adjusting means corresponding to the inputted code, and a storage means for storing control data of the microwave generating means, and the control section has the input means. The storage means is searched based on a command inputted from the control means, the control data is read out, the environment adjusting means and the microwave generating means are controlled based on these control data, and the environment in the heating chamber is heated. The food is irradiated with microwaves by the microwave generation means, adjusted to match the environment near the food at the time of completion.
【0016】記憶手段には環境調整手段を制御するデー
タが時系列的にもしくはある数式で蓄えられ、制御部は
この蓄えられた時系列データに則るかもしくはある数式
を演算して得た時系列データに則り、環境調整手段を制
御して加熱室の環境を食品の加熱完了時の食品近傍の環
境に合わせるよう調整する。Data for controlling the environment adjusting means is stored in the storage means in a time series or by a certain mathematical expression, and the control unit follows the stored time series data or calculates a certain mathematical expression. According to the series data, the environment adjusting means is controlled to adjust the environment of the heating chamber to match the environment near the food when heating of the food is completed.
【0017】本発明は第2の目的を達成するために、制
御部は食品の加熱の進行に応じてマイクロ波発生手段へ
の給電を変化させるよう構成する。この際、マイクロ波
発生手段への給電のしかたは、入力された加熱方法のコ
ードに対応して記憶手段の中に環境調整手段の制御のし
かたとともに記憶されている。In order to achieve the second object of the present invention, the control unit is configured to change the power supply to the microwave generation means according to the progress of heating of the food. At this time, the method of supplying power to the microwave generation means is stored in the storage means together with the method of controlling the environment adjustment means in correspondence with the input heating method code.
【0018】コード化された加熱方法の第1の方法とし
て、制御部は食品に応じて加熱の開始とともに環境調整
手段を制御して加熱室内の環境を食品の加熱完了時の食
品近傍の環境に合わせるよう調整し、マイクロ波発生手
段への給電を前記環境調整手段が所定値に達する前に食
品の加熱が完了しない値に選択するよう構成する。As a first method of the coded heating method, the control unit controls the environment adjusting means at the start of heating according to the food so that the environment in the heating chamber is set to the environment near the food when the heating of the food is completed. The microwave power generation means is adjusted so as to match with each other, and the power supply to the microwave generation means is selected to a value at which heating of food is not completed before the environment adjustment means reaches a predetermined value.
【0019】コード化された加熱方法の第2の方法とし
て、制御部は食品に応じて加熱調理の前半にはマイクロ
波発生手段への給電を休止し、環境調整手段へ通電して
加熱室内の環境を食品の加熱完了時の食品近傍の環境に
合わせるよう調整し、加熱調理の後半には前記マイクロ
波発生手段への給電を開始するよう構成する。As a second method of the coded heating method, the control unit suspends the power supply to the microwave generating means in the first half of the cooking depending on the food and energizes the environment adjusting means to turn on the inside of the heating chamber. The environment is adjusted to match the environment near the food when the food is completely heated, and power supply to the microwave generation means is started in the latter half of the cooking.
【0020】コード化された加熱方法の第3の方法とし
て、制御部は食品に応じて加熱調理の前半には環境調整
手段への通電を休止し、マイクロ波発生手段をある出力
で動作させ、加熱調理の後半には前記環境調整手段に通
電して加熱室内の環境を食品の加熱完了時の食品近傍の
環境に合わせるよう調整し、前記マイクロ波発生手段へ
の給電を前半よりは低減させるよう構成する。As a third method of the coded heating method, the control section suspends the energization to the environment adjusting means in the first half of cooking according to the food and operates the microwave generating means at a certain output, In the latter half of heating and cooking, the environment adjusting means is energized to adjust the environment in the heating chamber to match the environment near the food when the food is completely heated, and the power supply to the microwave generating means is reduced from the first half. Configure.
【0021】コード化された加熱方法の第4の方法とし
て、制御部は食品に応じてマイクロ波発生手段への給電
を停止した後も、所定の時間だけ環境調整手段への通電
を継続し、完了報知を遅延するよう構成する。As a fourth method of the coded heating method, the control section continues energizing the environment adjusting means for a predetermined time even after stopping the power supply to the microwave generating means according to the food, It is configured to delay the completion notification.
【0022】本発明は第3の目的を達成するために、制
御部はマイクロ波発生手段への給電を停止した後も、加
熱室の開口を閉塞する扉体が開放されるまでは環境調整
手段への通電を継続するよう構成する。In order to achieve the third object of the present invention, the control unit, even after the power supply to the microwave generating means is stopped, is continued until the door body for closing the opening of the heating chamber is opened. It is configured to continue energization to.
【0023】本発明は第4の目的を達成するために、加
熱室の環境を検出する環境検出手段を有し、この環境検
出手段により加熱室内の環境を検出し、前記環境調整手
段の作動を調整するよう構成する。In order to achieve the fourth object, the present invention has an environment detecting means for detecting the environment of the heating chamber, the environment detecting means detects the environment of the heating chamber, and operates the environment adjusting means. Configure to adjust.
【0024】[0024]
【作用】本発明は上記した構成によって、入力手段より
入力された加熱方法に従い、記憶手段の中にあらかじめ
定められた加熱条件に則り、環境調整手段とマイクロ波
発生手段とを制御して加熱室内の環境を、食品の加熱完
了時の食品近傍の環境にあわせるよう調整するので、食
品が加熱の進行とともに熱を奪われたり逆に過大な温度
に達したりすることを抑制でき、また水分を失うことも
過剰に付加することもないので、冷凍食品のみならず多
様な食品を出来たてに近い良好な状態にすみやかに加熱
調理することができるものである。According to the present invention, according to the above-mentioned structure, according to the heating method inputted from the input means, the environment adjusting means and the microwave generating means are controlled in accordance with the heating condition predetermined in the storage means to control the heating chamber. Since the environment of is adjusted to match the environment near the food when the food is heated, it is possible to prevent the food from losing heat as it heats, or conversely reaching an excessive temperature, and to lose water. Therefore, it is possible to quickly heat and cook not only frozen foods but also various foods in a good condition close to that of fresh foods.
【0025】さらに、マイクロ波出力を可変したり環境
調整を行うタイミングを選択できるので、食品の外側と
内部の温度上昇の均衡がはかれ加熱ムラのない、適温で
かつ良好な状態に加熱調理することができるものであ
る。Furthermore, since the microwave output can be varied and the timing for adjusting the environment can be selected, the temperature rises on the outside and inside of the food are balanced, and the food is cooked at a suitable temperature and in a good condition without uneven heating. Is something that can be done.
【0026】また、加熱終了後加熱室の扉体を開放する
までは環境調整手段への通電を継続するので、食品の加
熱完了状態を暫時保持することができるものである。Further, since the energization of the environment adjusting means is continued until the door of the heating chamber is opened after the heating is completed, the heating completion state of the food can be maintained for a while.
【0027】また、加熱室の環境を直接検出すること
で、あらかじめ定められた状態に確実に加熱室の環境を
調整することができるものである。Further, by directly detecting the environment of the heating chamber, it is possible to reliably adjust the environment of the heating chamber to a predetermined state.
【0028】[0028]
【実施例】以下、本発明の実施例を図面を参照しながら
説明する。図4は本発明の食品加熱方法に係わる加熱装
置の外観図である。本体8の前面には扉体9が開閉自在
に軸支され、食品が収容される加熱室の開口を閉塞して
いる。操作盤10には入力手段たる加熱指令キー11が
配され、一桁あるいは数桁で入力されるコードが食品の
種類や分量、保存温度(冷凍かチルド保存かなど)、加
熱完了温度など、加熱法を決定するための情報を制御部
に指令する。制御部の動作は後述する。本体の右側面に
は給水タンク12が着脱自在に配設される。Embodiments of the present invention will be described below with reference to the drawings. FIG. 4 is an external view of a heating device according to the food heating method of the present invention. A door 9 is rotatably supported on the front surface of the main body 8 to close an opening of a heating chamber in which food is stored. The operation panel 10 is provided with a heating command key 11 as an input means, and a code input with one digit or several digits can be used for heating such as food type and quantity, storage temperature (freezing or chilled storage), heating completion temperature, etc. The control unit is instructed to provide information for determining the law. The operation of the control unit will be described later. A water supply tank 12 is detachably arranged on the right side surface of the main body.
【0029】図5は加熱室の正面断面図であり、加熱室
13にはマイクロ波を照射するマイクロ波発生手段であ
るマグネトロン14と、環境調整手段である蒸気発生器
15とが結合されている。蒸気発生器15はボイラ16
と超音波振動子を有する霧化器17、調温ヒータ18か
ら構成され、給水タンク12よりボイラ16に給水され
る水を霧化器17が細かな水滴にして放散させ、調温ヒ
ータ18がこの霧化された微小な水滴を加熱して所望の
温度に上昇せしめる。霧化器17の作動制御と調温ヒー
タ18の入力制御によって蒸気発生器15は所望の温
度、所望の湿度を備えた空気を作り出すことができる。
食品19は多数の小孔もしくはスリットを有する載置皿
20上に載置される。FIG. 5 is a front sectional view of the heating chamber. In the heating chamber 13, a magnetron 14 which is a microwave generating means for irradiating a microwave and a steam generator 15 which is an environment adjusting means are connected. . The steam generator 15 is a boiler 16
And an ultrasonic vibrator having an ultrasonic vibrator, and a temperature control heater 18. The water supplied to the boiler 16 from the water supply tank 12 is dissipated by the atomizer 17 into fine water droplets, and the temperature control heater 18 The atomized minute water droplets are heated to raise the temperature to a desired temperature. By controlling the operation of the atomizer 17 and the input control of the temperature control heater 18, the steam generator 15 can produce air having a desired temperature and a desired humidity.
The food 19 is placed on a plate 20 having a large number of small holes or slits.
【0030】図6は制御システム構成を示すブロック図
であり、制御部21は加熱指令キー11から入力された
加熱指令コードを解読し、記憶手段たるメモリ22から
指定された加熱条件を読み出す。加熱条件としては蒸気
発生器15の制御データ、すなわち霧化器17の作動制
御と調温ヒータ18の入力制御を示すデータと、マグネ
トロン14への給電条件を示すデータとが記憶されてい
る。制御部21はこれら読み出された制御データに基づ
いて、霧化器17と調温ヒータ18、マグネトロン14
への給電を制御して、加熱室13内に導入される蒸気の
温度と湿度、マイクロ波出力をあらかじめ定められたよ
うに制御する。FIG. 6 is a block diagram showing the configuration of the control system. The control unit 21 decodes the heating command code input from the heating command key 11 and reads the designated heating condition from the memory 22 as a storage means. As heating conditions, control data of the steam generator 15, that is, data indicating operation control of the atomizer 17 and input control of the temperature control heater 18, and data indicating power supply conditions to the magnetron 14 are stored. Based on the read control data, the controller 21 controls the atomizer 17, the temperature controller 18, the magnetron 14
The power supply to the heating chamber 13 is controlled to control the temperature and humidity of the steam introduced into the heating chamber 13 and the microwave output as predetermined.
【0031】食品はその種類により電波の浸透距離や誘
電損失係数が異なるため温度上昇のしかたに特徴があ
り、経験から概ね3グループに分類できる。図7はマイ
クロ波加熱において食品の断面の加熱状態を示す線図で
あり、図(a)は内部と端部が比較的均一に温度上昇す
るもの例えばパスタや米飯などであり、図7の図(b)
は内部が端部より先に熱くなるもの例えばえびの天ぷら
や小型のパン、シュウマイなどであり、図7の図(c)
は内部より端部が先に熱くなるもの例えばハンバーグや
カレーなどである。以下、本発明の実施例を図1、図2
および図3を参照しながら説明する。Foods are characterized by the temperature rise because the penetration distance of radio waves and the dielectric loss coefficient differ depending on the type of food, and can be roughly classified into three groups based on experience. FIG. 7 is a diagram showing a heating state of a cross section of food in microwave heating, and FIG. 7A is a diagram in which the temperature rises relatively uniformly inside and at the ends, such as pasta and cooked rice. (B)
Is the one whose inside heats earlier than the end, such as shrimp tempura, small bread, Shumai, etc., FIG. 7 (c)
Is one whose end is heated earlier than the inside, such as hamburger or curry. Hereinafter, embodiments of the present invention will be described with reference to FIGS.
Also, description will be made with reference to FIG.
【0032】図1は前記図7の図(a)で説明した内部
と端部が比較的均一に温度上昇する食品の加熱方法を示
す図であり、図(a)は本発明における加熱中の加熱室
内の温度と食品温度を示す線図であり、図(b)は加熱
室内の湿度の推移を、図(c)ではマイクロ波出力の状
態をそれぞれ表している。図(a)において冷凍温度
(−20℃)からスタートした食品の温度は最大氷結晶
生成帯(−5〜−1℃)まではマイクロ波をわずかしか
吸収しないので緩やかに温度上昇する。最大氷結晶生成
帯ではエネルギーを氷の融解に消費されるため若干の時
間を経て通過する(時点A)。次いで時点Aを過ぎる
と、食品は急激にマイクロ波を吸収するようになり食品
温度は急上昇し始める。図(a)・図(b)において加
熱室の温度・湿度が加熱完了状態に達するのに若干の時
間を要するので環境調整が完了するまでに加熱調理が終
了しないよう図(c)におけるマイクロ波出力は食品に
応じて調整する。なお食品の内部と端部の温度上昇が比
較的均一な食品では時点A以後さらに低出力に絞る必要
はない。加熱室内は加熱完了状態に応じて環境調整され
ているので食品は蒸気の潜熱により表面から程良く温め
られる。同時にマイクロ波により内部からも加熱される
ので加熱調理終了時には食品の内部と端部がバランス良
く適温に、しかもすみやかに温度上昇している。食品の
表面の水分が適度に保たれのでパスタや米飯が乾燥した
りパサついたり逆にベタついたりすることなく良好な状
態に加熱調理ができる。FIG. 1 is a diagram showing a method of heating foods in which the temperature inside and the end thereof are relatively uniformly increased as described with reference to FIG. 7A, and FIG. It is a diagram which shows the temperature in a heating chamber and food temperature, FIG.6 (b) represents the transition of the humidity in a heating chamber, and FIG.6 (c) represents the state of a microwave output, respectively. In FIG. 5A, the temperature of the food starting from the freezing temperature (−20 ° C.) absorbs only a small amount of microwaves up to the maximum ice crystal formation zone (−5 to −1 ° C.), so the temperature gradually rises. In the maximum ice crystal production zone, energy is consumed for melting the ice, and therefore it passes after some time (time point A). Then, after the time point A, the food rapidly absorbs microwaves and the food temperature starts to rise rapidly. It takes some time for the temperature / humidity of the heating chamber to reach the heating completion state in FIGS. (A) and (b), so that the heating and cooking should not be completed before the environmental adjustment is completed. The output is adjusted according to the food. For foods in which the temperature rises inside and at the ends of the food are relatively uniform, there is no need to further reduce the output after time point A. Since the environment inside the heating chamber is adjusted according to the heating completion state, the food is warmed moderately from the surface by the latent heat of steam. At the same time, the inside of the food is heated in a well-balanced manner at the end of the cooking because the microwave is also heated from the inside, and the temperature rises promptly. Since the water content on the surface of the food is kept moderate, the pasta and cooked rice can be cooked in a good condition without being dry or dry or conversely sticky.
【0033】図2は前記図7の図(b)で説明した中央
部が端部よりも先に温度上昇する食品の加熱方法を示す
図であり、図(a)は本発明における加熱中の加熱室内
の温度と食品温度を示す線図であり、図b)は加熱室内の
湿度の推移を、図(c)ではマイクロ波出力の状態をそ
れぞれ表している。冷凍温度(−20℃)からスタート
した食品はもし最初からマイクロ波を照射すると食品の
中央に電波が浸透して中央から先に温まるので図(a)
・図(b)に示すように加熱室内の温度と湿度を即座に
加熱完了状態に調整し、まず環境と食品の温度差により
食品表面にスチームを凝縮させ環境の温度により水分の
膜を形成させる。このように食品表面が解けかけたとこ
ろ(時点A)で図(c)に示すようにマイクロ波加熱を
開始すると、凍結状態ではあまり吸収されないマイクロ
波の一部が食品の表面層でも吸収されるようになり食品
は内外からバランス良く加熱される。そのためシュウマ
イでは口に入れた時は適温だったのに噛んだとき中の方
が熱すぎるというようなことがなく全体に均一に温める
ことができる。さらに表面はしっとりとおいしくしあが
る。FIG. 2 is a diagram showing a method for heating foods in which the temperature in the central portion rises before the temperature in the end portion explained in FIG. 7 (b). FIG. It is a diagram showing the temperature in the heating chamber and the food temperature, FIG. B) shows the transition of the humidity in the heating chamber, and FIG. For foods starting from the freezing temperature (-20 ℃), if microwaves are irradiated from the beginning, radio waves penetrate into the center of the food and heat from the center to the front.
・ As shown in Fig. (B), the temperature and humidity in the heating chamber are immediately adjusted to the heating completion state, and steam is first condensed on the food surface due to the temperature difference between the environment and the food, and a moisture film is formed according to the temperature of the environment. . When microwave heating is started at the time when the surface of the food is about to dissolve (time A) as shown in FIG. 7C, a part of the microwave that is not absorbed so much in the frozen state is also absorbed by the surface layer of the food. As a result, the food is heated in good balance from inside and outside. For this reason, Shumai has a proper temperature when it is put in the mouth, but when chewed, the inside is not too hot and the whole can be heated uniformly. Furthermore, the surface is moist and delicious.
【0034】焼成済み冷凍パンでは内部の過加熱がない
のでパン生地の弾力や香りが保たれ、皮もべたつくこと
なく焼き立てのようにしあがる。えびの天ぷらでは衣と
えびがほぼ同じ温度にしあがるのでえびが過加熱になら
ずに柔らかく旨味がある。衣にえびの水分が移行してベ
タついてしまうというようなことがなく良好な加熱調理
ができる。Since the baked frozen bread does not have overheating inside, the elasticity and aroma of the bread dough can be maintained and the skin can be baked up without stickiness. In shrimp tempura, the batter and shrimp rise to almost the same temperature, so the shrimp is soft and delicious without overheating. Good heat cooking is possible without the sticky water of the shrimp transferring to the clothes.
【0035】なお実験によれば、加熱調理完了直後はマ
イクロ波のみで加熱したのもよりも衣がしっとりしてい
るのだが、漸次余分な水分は蒸発し食卓に供する頃には
天ぷらの衣らしくカラッと仕上がった。また、これらの
食品はマイクロ波のみで加熱した場合に比べ加熱前と加
熱後の重量減少が少ないことが実験により確認されてい
る。According to the experiment, the clothes are moisturized immediately after the cooking is completed, as compared with the case where the microwaves are only heated, but the excess water gradually evaporates, and when the food is served on the table, it looks like tempura. It was crisp. In addition, it has been confirmed by experiments that the weight loss of these foods before and after heating is less than that in the case of heating only by microwaves.
【0036】図3は前記図7の図(c)で説明した端部
が中央部よりも先に温度上昇する食品の加熱方法を示す
図であり、図(a)は本発明における加熱中の加熱室内
の温度と食品温度を示す線図であり、図(b)は加熱室
内の湿度の推移を、図(c)ではマイクロ波出力の状態
をそれぞれ表している。図(a)において冷凍温度(−
20℃)からスタートした食品の温度は最大氷結晶生成
帯(−1〜−5℃)を若干の時間を経て通過する(時点
A)。加熱の開始からこの時点Aまでは、食品はマイク
ロ波をわずかしか吸収せず、また食品内部へのマイクロ
波の浸透も良好なので、図(c)に示すようにマイクロ
波出力は前半には高い出力で凍結した食品に照射され
る。この際マイクロ波の食品内部への浸透をよくするた
めにできるだけ食品の表面が解けたり水分を吸着しない
ようにすることが大切である。したがって食品が部分的
に溶け始める(時点A)までは図(b)に示すように加
熱室内の温度と湿度の調整は控える。すなわち、解凍は
食品の凍結時には特に深くまで浸透するマイクロ波加熱
に主に担わせ、温度、蒸気は抑制する。FIG. 3 is a diagram showing a method for heating a food whose end portion explained in FIG. 7 (c) rises in temperature earlier than the central portion, and FIG. 3 (a) shows the heating method according to the present invention. It is a diagram which shows the temperature in a heating chamber and food temperature, FIG.6 (b) represents the transition of the humidity in a heating chamber, and FIG.6 (c) represents the state of a microwave output, respectively. In the figure (a), the freezing temperature (-
The temperature of the food starting from 20 ° C passes through the maximum ice crystal formation zone (-1 to -5 ° C) after some time (time A). From the start of heating to this time point A, the food absorbs only a small amount of microwaves and the penetration of microwaves into the food is good, so the microwave output is high in the first half as shown in Fig. (C). The frozen food is irradiated at the output. At this time, in order to improve the penetration of microwaves into the food, it is important that the surface of the food is not melted or absorbs water as much as possible. Therefore, until the food partially begins to melt (time A), the temperature and humidity inside the heating chamber are not adjusted as shown in FIG. That is, the thawing is mainly carried out by microwave heating which penetrates deep into food when it is frozen, and suppresses temperature and steam.
【0037】次いで時点Aを過ぎると、溶けた部位と未
解凍の部位を混在したまま、食品は急激にマイクロ波を
吸収するようになる。既述したように解けた部位(水
分)は凍った部位の数倍〜数十倍もの誘電損失を示すた
め解けた部位と未解凍の部位とで温度差が大きくなる。
そこで図(c)に示すようにマイクロ波出力は全出力の
数分の一にまで低減され温度の高い部位から低い部位へ
熱伝導させながら加熱を続行する。加熱室内の温度およ
び湿度は図(a)および図(b)に示すようにこの時点
Aより食品の加熱完了状態に調整して蒸気により食品の
表面を包み込むように加熱して内部の温度が上昇するの
を助ける。さらに図(a)で表面温度が加熱完了温度に
達しても(時点B)内部の温度が低い場合には図(c)
のように時点Bでマイクロ波照射を終了し、図(a)、
(b)のように調温・調湿を続行して内部の温度が上昇
するのを待つ。このようにしてハンバーグやカレーでは
端部が過加熱になり硬くなったり煮詰まったりするのを
防ぎながら内部まで適温に温めることができる。Next, after the time point A, the food rapidly absorbs microwaves while the melted portion and the unthawed portion are mixed. As described above, the thawed portion (moisture) exhibits a dielectric loss several times to several tens of times that of the frozen portion, so that the temperature difference between the thawed portion and the unthawed portion becomes large.
Therefore, as shown in FIG. 7C, the microwave output is reduced to a fraction of the total output, and heating is continued while conducting heat from a high temperature portion to a low temperature portion. As shown in FIGS. (A) and (b), the temperature and humidity inside the heating chamber are adjusted to the heating completion state of the food from this point A, and the steam is heated so as to wrap the surface of the food and the internal temperature rises. Help to do. Further, in the case where the surface temperature reaches the heating completion temperature in the figure (a) (time point B), when the internal temperature is low, the figure (c)
Microwave irradiation is completed at time B as shown in FIG.
Continue temperature control and humidity control as shown in (b) and wait until the internal temperature rises. In this way, the inside of the hamburger steak or curry can be warmed to an appropriate temperature while preventing its end from being overheated and hardened or boiled.
【0038】また、加熱完了後(時点C)加熱室の扉体
を開けて食品を取り出すまでは環境調整のみ続行して温
まった食品が出来映えを損なうことなく保温することも
できる。After the heating is completed (time C), only the environment adjustment is continued until the door of the heating chamber is opened and the food is taken out, so that the warmed food can be kept warm without impairing the performance.
【0039】加熱指令キーから入力されるコードにより
制御部は食品の種類や分量、開始温度(冷凍かチルド保
存かなど)、加熱完了温度などに対応する蒸気発生器と
マグネトロンの制御データをメモリを検索して読み出す
ことができるので、これに基づいて刻々と制御を実行す
ればよい。The control unit stores in memory the control data of the steam generator and magnetron corresponding to the type and amount of food, the starting temperature (whether frozen or chilled storage), the heating completion temperature, etc. according to the code input from the heating command key. Since it can be searched and read out, the control may be executed momentarily based on this.
【0040】なお、本実施例ではセンサなどの検知手段
を設けず、入力手段より入力された加熱方法に従い、記
憶手段の中にあらかじめ定められた加熱条件に則り、加
熱を進める構成を示したが、加熱室の環境を計測し、蒸
気発生器への給電をフィードバックする検知手段を設け
ても良い。かかる検知手段としては温度検知手段や湿度
検知手段がある。In this embodiment, the detection means such as a sensor is not provided, and the heating is advanced according to the heating method input from the input means according to the heating condition predetermined in the storage means. A detection means for measuring the environment of the heating chamber and feeding back the power supply to the steam generator may be provided. Examples of such detection means include temperature detection means and humidity detection means.
【0041】また、環境調整手段である蒸気発生器も実
施例に揚げた構成に限定されるものではない。ボイラに
投げ込みヒータあるいはボイラの外壁にシーズヒータを
ロウづけしたスチーマももちろん適用可能である。Further, the steam generator, which is an environment adjusting means, is not limited to the configuration of the embodiment. Of course, a heater thrown into the boiler or a steamer having a sheathed heater brazed to the outer wall of the boiler is also applicable.
【0042】[0042]
【発明の効果】以上の説明から明らかなように、本発明
は下記の効果を奏する。As is apparent from the above description, the present invention has the following effects.
【0043】(1)食品を収容する加熱室と、前記加熱
室内の環境を変化させる環境調整手段と、食品にマイク
ロ波を照射するマイクロ波発生手段と、前記環境調整手
段とマイクロ波発生手段を制御する制御部とを備え、前
記制御部は食品に応じて前記環境調整手段を制御して前
記加熱室内の環境を食品の加熱完了時の食品近傍の環境
に合わせるよう調整し、前記マイクロ波発生手段により
食品にマイクロ波を照射する構成なので、冷凍食品のみ
ならず多様な食品を出来たてに近い良好な状態にすみや
かに加熱調理することができる。(1) A heating chamber for containing food, an environment adjusting means for changing the environment in the heating chamber, a microwave generating means for irradiating the food with microwaves, the environment adjusting means and the microwave generating means. A control unit for controlling, the control unit controls the environment adjusting means according to the food to adjust the environment in the heating chamber to match the environment near the food at the time of completion of heating of the food, and the microwave generation Since the food is irradiated with microwaves by means, it is possible to quickly heat and cook not only frozen foods but also various foods in a good condition close to freshly made.
【0044】(2)環境調整手段は加熱室内の温度と湿
度とを変化させる手段を有するので、加熱室内の温度と
湿度を食品の加熱完了時の食品近傍の環境に合わせるよ
う調整でき、食品は食品を取り巻く環境に熱や水分を奪
われることなく速やかに加熱調理される。また、食品は
加熱室内の温度により過加熱になったり、湿度により過
剰な水分が付加されることなく良好な状態に加熱調理で
きる。(2) Since the environment adjusting means has means for changing the temperature and humidity inside the heating chamber, the temperature and humidity inside the heating chamber can be adjusted to match the environment near the food when heating of the food is completed. The environment surrounding food is quickly heated and cooked without losing heat and moisture. Further, the food can be cooked in a good condition without being overheated due to the temperature inside the heating chamber or adding excessive water due to humidity.
【0045】(3)制御部は食品を加熱の進行に応じて
マイクロ波発生手段への給電を変化させる構成なので食
品に応じて加熱中のマイクロ波出力を変化させ、食品の
表層と内部の温度上昇の均衡をはかることで温度むらを
なくし、適温で良好な状態に加熱調理することができ
る。(3) Since the control unit is configured to change the power supply to the microwave generation means according to the progress of heating the food, the microwave output during heating is changed according to the food, and the temperature of the surface layer and the inside of the food is changed. By balancing the rise, it is possible to eliminate uneven temperature and cook at a suitable temperature and in a good condition.
【0046】(4)加熱方法がコード化して入力され、
このコードに対応する加熱条件が記憶されており、また
環境を調整するデータが時系列的にもしくはある数式で
蓄えられ、この蓄えられた時系列データに則るかもしく
はある数式を演算して得た時系列データに則り、加熱室
の環境をあらかじめ定められた状態になるよう制御でき
るので、センサ等を用いなくとも加熱室の環境を指令さ
れた食品の加熱の進行に合わせてあらかじめ定められた
状態に制御できる。(4) The heating method is coded and input,
The heating condition corresponding to this code is stored, and the data for adjusting the environment is stored in time series or by a certain mathematical formula, and is obtained according to the stored time series data or by calculating a certain mathematical formula. Since the environment of the heating chamber can be controlled to a predetermined state according to the time series data, the environment of the heating chamber can be set in advance according to the progress of the commanded food heating without using a sensor or the like. You can control the state.
【0047】(5)食品ごとのマイクロ波出力の制御の
しかたは蒸気発生器の制御データとともにメモリ内に記
憶されるので、センサ等を用いなくとも食品の加熱の進
行に合わせてマイクロ波出力を制御できる。(5) Since the method of controlling the microwave output for each food is stored in the memory together with the control data of the steam generator, the microwave output can be adjusted according to the progress of heating of the food without using a sensor or the like. You can control.
【0048】(6)制御部は食品に応じて加熱の開始と
ともに環境調整手段を制御して加熱室内の環境を食品の
加熱完了時の食品近傍の環境に合わせるよう調整し、マ
イクロ波発生手段への給電を前記環境調整手段が所定値
に達する前に食品の加熱が完了しない値に選択する構成
なので、それぞれの食品の温度上昇に応じたマイクロ波
出力を選択でき良好に出来る最短時間で加熱できる。(6) The control unit controls the environment adjusting means at the start of heating according to the food, adjusts the environment in the heating chamber to the environment near the food when the food is completely heated, and sends it to the microwave generating means. Since the power supply is selected to a value at which the food heating is not completed before the environment adjusting means reaches a predetermined value, the microwave output corresponding to the temperature rise of each food can be selected and the heating can be performed in the shortest possible time. .
【0049】(7)制御部は食品に応じて加熱調理の前
半にはマイクロ波発生手段への給電を休止し、環境調整
手段へ通電して加熱室内の環境を食品の加熱完了時の食
品近傍の環境に合わせるよう調整し、加熱調理の後半に
は前記マイクロ波発生手段への給電を開始する構成なの
で、食品の内部の方が先に熱くなる食品では加熱調理の
前半は蒸気によって食品の外側を先に温度上昇させ、マ
イクロ波が外側で吸収されやすい状態にし、加熱の後半
では蒸気とマイクロ波によって食品の内部にマイクロ波
が集中するのを抑制しながら食品の内外側から適温に持
ち上げることができる。(7) The control unit suspends the power supply to the microwave generating means in the first half of cooking according to the food and energizes the environment adjusting means to change the environment in the heating chamber to the vicinity of the food when the food is completely heated. It is adjusted to match the environment of the above, and the power supply to the microwave generation means is started in the latter half of the cooking, so for foods where the inside of the food gets hot first, the first half of the cooking is steamed outside the food. First, the temperature is raised so that microwaves are easily absorbed on the outside, and in the latter half of heating, the microwaves are concentrated inside the food by steam and microwaves, while raising the temperature to the appropriate temperature from the inside and outside of the food. You can
【0050】(8)制御部は食品に応じて加熱調理の前
半には環境調整手段への通電を休止し、マイクロ波発生
手段をある出力で動作させ、加熱調理の後半には前記環
境調整手段に通電して加熱室内の環境を食品の加熱完了
時の食品近傍の環境に合わせるよう調整し、前記マイク
ロ波発生手段への給電を前半よりは低減させる構成なの
で食品の外側の方が先に熱くなる食品では加熱調理前半
は食品凍結時には内部まで浸透するマイクロ波加熱に主
に任せ、蒸気を抑制し、加熱むらが出やすい後半の加熱
調理では逆にマイクロ波の効果を抑制し、蒸気によって
食品を適温に持ち上げることができる。(8) The control unit suspends energization to the environment adjusting means in the first half of heating and cooking depending on the food, operates the microwave generating means at a certain output, and in the latter half of heating and cooking, the environment adjusting means. Is adjusted to match the environment inside the heating chamber to the environment near the food when heating of the food is completed, and the power supply to the microwave generation means is reduced compared to the first half, so the outside of the food is heated first. In the first half of the cooking process, the first half of the cooking is left to the microwave heating that permeates the inside of the food when it freezes to suppress steam, and in the latter half of the cooking where the uneven heating tends to occur, the effect of microwaves is suppressed and Can be raised to a suitable temperature.
【0051】(9)制御部は食品に応じてマイクロ波発
生手段への給電を停止した後も、所定の時間だけ環境調
整手段への通電を継続し、完了報知を遅延する構成なの
で、マイクロ波による食品の部分的な過加熱を生ずるこ
となく食品の内外の温度ムラを解消し良好な加熱調理が
実現できる。(9) Since the control section is configured to continue energizing the environment adjusting means for a predetermined time and delay the completion notification even after the power supply to the microwave generating means is stopped according to the food, It is possible to eliminate the temperature unevenness inside and outside the food without causing partial overheating of the food due to the above, and to realize good cooking.
【0052】(10)制御部はマイクロ波発生手段への
給電を停止した後も、加熱室の開口を閉塞する扉体が開
放されるまでは環境調整手段への通電を継続する構成な
ので、加熱調理終了後加熱室から食品を取り出すまで食
品を加熱完了状態のまま保つことができる。(10) Since the control unit is configured to continue energizing the environment adjusting unit even after the power supply to the microwave generating unit is stopped until the door that closes the opening of the heating chamber is opened. The food can be kept in the heating completed state until the food is taken out of the heating chamber after the cooking is completed.
【0053】(11)加熱室の環境を直接観測できるよ
うセンサを設け、この結果をフィードバックすることで
あらかじめ定めた加熱室の環境をより確実に制御するこ
とができる。(11) By providing a sensor for directly observing the environment of the heating chamber and feeding back the result, the environment of the heating chamber determined in advance can be controlled more reliably.
【図1】(a)本発明の第1の実施例を示す加熱室内の
温度と食品の加熱状態を示す線図 (b)同加熱室内の湿度を示す線図 (c)同マグネトロン出力の状態を示す線図FIG. 1A is a diagram showing a temperature in a heating chamber and a heating state of food according to a first embodiment of the present invention. FIG. 1B is a diagram showing humidity in the heating chamber. FIG. 1C is a state of the magnetron output. Diagram showing
【図2】(a)本発明の第2の実施例を示す加熱室内の
温度と食品の加熱状態を示す線図 (b)同加熱室内の湿度を示す線図 (c)同マグネトロン出力の状態を示す線図FIG. 2 (a) is a diagram showing the temperature in the heating chamber and the heating state of food according to the second embodiment of the present invention (b) is a diagram showing the humidity in the heating chamber (c) is the state of the magnetron output Diagram showing
【図3】(a)本発明の第3の実施例を示す加熱室内の
温度と食品の加熱状態を示す線図 (b)同加熱室内の湿度を示す線図 (c)同マグネトロン出力の状態を示す線図FIG. 3A is a diagram showing the temperature in the heating chamber and the heating state of food according to the third embodiment of the present invention. FIG. 3B is a diagram showing the humidity in the heating chamber. FIG. 3C is the state of the magnetron output. Diagram showing
【図4】同加熱装置の外観図FIG. 4 is an external view of the heating device.
【図5】同加熱室の正面断面図FIG. 5 is a front sectional view of the heating chamber.
【図6】同制御システムの構成を示すブロック図FIG. 6 is a block diagram showing the configuration of the control system.
【図7】食品の内部と表面のマイクロ波加熱温度上昇を
示す線図FIG. 7 is a diagram showing the microwave heating temperature rise inside and on the surface of food.
【図8】従来の食品解凍式調理炉の加熱室の正面断面図FIG. 8 is a front sectional view of a heating chamber of a conventional food defrosting type cooking furnace.
【図9】同加熱室内の温度と食品の加熱状態を示す線図FIG. 9 is a diagram showing the temperature inside the heating chamber and the heating state of food.
【図10】従来のマイクロ波加熱室内の温度と食品の加
熱状態を示す線図FIG. 10 is a diagram showing the temperature inside the conventional microwave heating chamber and the heating state of food.
11 加熱指令キー(入力手段) 13 加熱室 14 マグネトロン(マイクロ波発生手段) 15 蒸気発生器(環境調整手段) 21 制御部 23 温度センサ(環境検出手段) 24 湿度センサ(環境検出手段) 11 Heating Command Key (Input Means) 13 Heating Chamber 14 Magnetron (Microwave Generation Means) 15 Steam Generator (Environment Adjustment Means) 21 Control Unit 23 Temperature Sensor (Environment Detection Means) 24 Humidity Sensor (Environment Detection Means)
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 FI 技術表示箇所 H05B 11/00 7456−3K H05B 11/00 E ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI Technical display location H05B 11/00 7456-3K H05B 11/00 E
Claims (12)
環境を変化させる環境調整手段と、食品にマイクロ波を
照射するマイクロ波発生手段と、前記環境調整手段とマ
イクロ波発生手段を制御する制御部とを備え、前記制御
部は食品に応じて前記環境調整手段を制御して前記加熱
室内の環境を食品の加熱完了時の食品近傍の環境に合わ
せるよう調整し、前記マイクロ波発生手段により食品に
マイクロ波を照射する構成とした高周波加熱装置。1. A heating chamber for containing food, an environment adjusting means for changing the environment in the heating chamber, a microwave generating means for irradiating food with microwaves, and the environment adjusting means and the microwave generating means. And a control unit for controlling the environment adjusting unit according to the food to adjust the environment in the heating chamber to match the environment near the food at the time of completion of heating of the food, and the microwave generating unit. A high-frequency heating device configured to irradiate food with microwaves.
変化させる手段を有する請求項1記載の高周波加熱装
置。2. The high frequency heating apparatus according to claim 1, wherein the environment adjusting means has means for changing the temperature and humidity in the heating chamber.
ロ波発生手段への給電を変化させる構成とした請求項1
記載の高周波加熱装置。3. The control unit is configured to change the power supply to the microwave generation means according to the progress of heating of the food.
The high-frequency heating device as described.
と、入力されるコードに対応する環境調整手段とマイク
ロ波発生手段の制御データを記憶する記憶手段とを有
し、制御部は前記入力手段より入力された指令に基づい
て前記記憶手段を検索し、前記制御データを読み出して
前記環境調整手段および前記マイクロ波発生手段をこれ
ら制御データに基づいて制御し、前記加熱室内の環境を
食品の加熱完了時の食品近傍の環境に合わせるよう調整
し、前記マイクロ波発生手段により食品にマイクロ波を
照射する構成とした請求項1または請求項3のいずれか
1項に記載の高周波加熱装置。4. An input means for coding and inputting a heating method, an environment adjusting means corresponding to the inputted code, and a storage means for storing control data of the microwave generating means, and the control section has the input. The storage means is searched based on the command input from the means, the control data is read to control the environment adjusting means and the microwave generation means based on these control data, and the environment in the heating chamber is set to that of food. The high frequency heating apparatus according to claim 1, wherein the microwave generation means is configured to irradiate the food with microwaves, which is adjusted to match the environment near the food when heating is completed.
タが時系列的にもしくはある数式で蓄えられ、制御部は
この蓄えられた時系列データに則るかもしくはある数式
を演算して得た時系列データに則り、前記環境調整手段
を制御して加熱室の環境を食品の加熱完了時の食品近傍
の環境に合わせるよう調整する構成とした請求項4記載
の高周波加熱装置。5. The storage means stores data for controlling the environment adjusting means in time series or by a certain mathematical formula, and the control unit obtains the data according to the stored time series data or by calculating a certain mathematical formula. The high-frequency heating device according to claim 4, wherein the environment adjusting means is controlled according to the time-series data to adjust the environment of the heating chamber to match the environment near the food when heating of the food is completed.
環境調整手段を制御して加熱室内の環境を食品の加熱完
了時の食品近傍の環境に合わせるよう調整し、マイクロ
波発生手段への給電を前記環境調整手段が所定値に達す
る前に食品の加熱が完了しない値に選択する構成とした
請求項1記載の高周波加熱装置。6. The control unit controls the environment adjusting means at the start of heating according to the food to adjust the environment inside the heating chamber to the environment near the food when the heating of the food is completed, and controls the microwave generating means. The high frequency heating apparatus according to claim 1, wherein the power supply is selected to a value at which heating of the food is not completed before the environment adjusting means reaches a predetermined value.
マイクロ波発生手段への給電を休止し、環境調整手段へ
通電して加熱室内の環境を食品の加熱完了時の食品近傍
の環境に合わせるよう調整し、加熱調理の後半には前記
マイクロ波発生手段への給電を開始する構成とした請求
項3記載の高周波加熱装置。7. The control unit suspends power supply to the microwave generation means in the first half of cooking according to the food and energizes the environment adjusting means to change the environment in the heating chamber to the vicinity of the food when the food is completely heated. The high frequency heating apparatus according to claim 3, wherein the microwave heating means is adjusted so as to match the environment, and power supply to the microwave generation means is started in the latter half of cooking.
環境調整手段への通電を休止し、マイクロ波発生手段を
ある出力で動作させ、加熱調理の後半には前記環境調整
手段に通電して加熱室内の環境を食品の加熱完了時の食
品近傍の環境に合わせるよう調整する構成とし、前記マ
イクロ波発生手段への給電を前半よりは低減させた請求
項3記載の高周波加熱装置。8. The control unit suspends energization to the environment adjusting means in the first half of heating and cooking according to the food, operates the microwave generating means at a certain output, and controls the environment adjusting means in the latter half of heating and cooking. The high-frequency heating device according to claim 3, wherein the environment inside the heating chamber is adjusted to match the environment near the food when heating of the food is completed by supplying electricity to reduce the power supply to the microwave generation means from the first half.
への給電を停止した後も、所定の時間だけ環境調整手段
への通電を継続し、完了報知を遅延する構成とした請求
項1記載の高周波加熱装置。9. The control unit is configured to continue energizing the environment adjusting means for a predetermined time and delay the completion notification even after the power supply to the microwave generating means is stopped according to the food. The high-frequency heating device described.
停止した後も、加熱室の開口を閉塞する扉体が開放され
るまでは環境調整手段への通電を継続する構成とした請
求項1記載の高周波加熱装置。10. The control unit is configured to continue energizing the environment adjusting means even after the power supply to the microwave generating means is stopped until the door body closing the opening of the heating chamber is opened. 1. The high frequency heating device according to 1.
有し、この環境検出手段により加熱室内の環境を検出
し、前記環境調整手段の作動を調整する構成とした請求
項1記載の高周波加熱装置。11. The high frequency wave generator according to claim 1, further comprising environment detecting means for detecting the environment of the heating chamber, wherein the environment detecting means detects the environment of the heating chamber and adjusts the operation of the environment adjusting means. Heating device.
熱完了状態に応じて前記加熱室内の温度と湿度を変化さ
せて加熱環境を食品の加熱完了時の食品近傍の環境に合
わせるよう調整し、かつ食品に照射するマイクロ波を制
御するよう構成した高周波加熱装置。12. A food is housed in a heating chamber, and the temperature and humidity in the heating chamber are changed according to the heating completion state of the food to adjust the heating environment to the environment near the food when the heating of the food is completed. And a high-frequency heating device configured to control microwaves that irradiate food.
Priority Applications (14)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP15589095A JP3633037B2 (en) | 1995-06-22 | 1995-06-22 | High frequency heating device |
IN1149CA1996 IN190221B (en) | 1995-06-22 | 1996-06-20 | |
AU61382/96A AU6138296A (en) | 1995-06-22 | 1996-06-24 | Microwave heater |
KR1019970709602A KR19990028288A (en) | 1995-06-22 | 1996-06-24 | Microwave heater |
DE69627662T DE69627662T2 (en) | 1995-06-22 | 1996-06-24 | MICROWAVE HEATING SYSTEM |
PCT/JP1996/001736 WO1997001065A1 (en) | 1995-06-22 | 1996-06-24 | Microwave heater |
PL96324196A PL324196A1 (en) | 1995-06-22 | 1996-06-24 | Microwave oven |
CN96194931A CN1109850C (en) | 1995-06-22 | 1996-06-24 | Microwave heater |
BR9608678A BR9608678A (en) | 1995-06-22 | 1996-06-24 | Microwave heating device |
HU9900644A HUP9900644A2 (en) | 1995-06-22 | 1996-06-24 | Microwave heater |
EP96918885A EP0838637B1 (en) | 1995-06-22 | 1996-06-24 | Microwave heater |
TW085107898A TW308777B (en) | 1995-06-22 | 1996-06-29 | |
MXPA/A/1997/010355A MXPA97010355A (en) | 1995-06-22 | 1997-12-18 | Appliance for heating with microon |
NO975979A NO975979L (en) | 1995-06-22 | 1997-12-19 | Microwave heater |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP15589095A JP3633037B2 (en) | 1995-06-22 | 1995-06-22 | High frequency heating device |
Related Child Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2004164213A Division JP2004286439A (en) | 2004-06-02 | 2004-06-02 | High-frequency heating device |
JP2004164214A Division JP3797368B2 (en) | 2004-06-02 | 2004-06-02 | High frequency heating device |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH094856A true JPH094856A (en) | 1997-01-10 |
JP3633037B2 JP3633037B2 (en) | 2005-03-30 |
Family
ID=15615746
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP15589095A Expired - Lifetime JP3633037B2 (en) | 1995-06-22 | 1995-06-22 | High frequency heating device |
Country Status (1)
Country | Link |
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JP (1) | JP3633037B2 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005103570A1 (en) * | 2004-04-22 | 2005-11-03 | Matsushita Electric Industrial Co., Ltd. | Cooker |
JP2006258372A (en) * | 2005-03-17 | 2006-09-28 | Matsushita Electric Ind Co Ltd | Heating cooking device |
WO2015194440A1 (en) * | 2014-06-16 | 2015-12-23 | シャープ株式会社 | Heating cooking device |
US10123556B2 (en) | 2005-05-06 | 2018-11-13 | Whirlpool Corporation | Method for cooking food using steam |
-
1995
- 1995-06-22 JP JP15589095A patent/JP3633037B2/en not_active Expired - Lifetime
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005103570A1 (en) * | 2004-04-22 | 2005-11-03 | Matsushita Electric Industrial Co., Ltd. | Cooker |
JP2006258372A (en) * | 2005-03-17 | 2006-09-28 | Matsushita Electric Ind Co Ltd | Heating cooking device |
US10123556B2 (en) | 2005-05-06 | 2018-11-13 | Whirlpool Corporation | Method for cooking food using steam |
WO2015194440A1 (en) * | 2014-06-16 | 2015-12-23 | シャープ株式会社 | Heating cooking device |
Also Published As
Publication number | Publication date |
---|---|
JP3633037B2 (en) | 2005-03-30 |
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