TWI382827B - Heating the conditioner - Google Patents
Heating the conditioner Download PDFInfo
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- TWI382827B TWI382827B TW101106013A TW101106013A TWI382827B TW I382827 B TWI382827 B TW I382827B TW 101106013 A TW101106013 A TW 101106013A TW 101106013 A TW101106013 A TW 101106013A TW I382827 B TWI382827 B TW I382827B
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
- A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C13/00—Stoves or ranges with additional provisions for heating water
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/10—Tops, e.g. hot plates; Rings
- F24C15/102—Tops, e.g. hot plates; Rings electrically heated
- F24C15/106—Tops, e.g. hot plates; Rings electrically heated electric circuits
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
- F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
- F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/04—Stoves or ranges heated by electric energy with heat radiated directly from the heating element
- F24C7/046—Ranges
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Electric Ovens (AREA)
Description
本發明係關於具備蒸氣供給手段的加熱調理器及增加維他命C(Vitamin-C)的調理方法。The present invention relates to a heating conditioner having a vapor supply means and a conditioning method for increasing vitamin C (Vitamin-C).
習知已進行有提高食材的營養價值之研究。Research has been conducted to improve the nutritional value of ingredients.
例如,作為增加薯類之維他命C的方法,提案有將薯類收藏至平均溫度可迅速地冷卻至7度至負(minus)1度之範圍的貯藏庫,貯藏抗壞血酸(ascorbic acid)含有量超過初始值之15天至35天之間,然後流通出貨並加工之維他命C的增加方法,例如,日本特開2001-275606號公報(專利文獻1)。For example, as a method of increasing the vitamin C of potato, it is proposed to store the potato in a storage tank whose average temperature can be rapidly cooled to a range of 7 degrees to minus 1 degree, and the content of ascorbic acid is exceeded. For example, Japanese Laid-Open Patent Publication No. 2001-275606 (Patent Document 1) discloses a method of increasing the amount of the vitamin C in the range of 15 days to 35 days.
又,於先前的加熱調理器中,提案有藉由將蒸氣供給至加熱庫內,不破壞調理物的營養成分般地進行調理之調理器,例如,日本特開2006-38315號公報(專利文獻2)。Further, in the conventional heating conditioner, there is proposed a conditioner which supplies the vapor into the heating chamber without damaging the nutrient content of the conditioning material, for example, Japanese Patent Laid-Open Publication No. 2006-38315 (Patent Literature) 2).
然而,於如專利文獻1及專利文獻2之維他命C增加方法中,需要可將調理物冷卻至平均溫度迅速成為7度至負1度之範圍的高額之貯藏庫。However, in the method of increasing the vitamin C in Patent Document 1 and Patent Document 2, it is necessary to cool the conditioner to a high-volume storage in which the average temperature rapidly becomes in the range of 7 degrees to minus 1 degree.
又,有到達成所望之維他命C增加為止,需要15天至35天之非常長的貯藏期間之問題。In addition, there is a problem that it takes a very long storage period of 15 days to 35 days until the desired increase in vitamin C is achieved.
又,在將以沸點以下之溫度的蒸氣調理之蔬菜作為溫蔬菜食用時,也有使用者操作操作子而重新輸入調理條件之狀況,在操作上比較麻煩。Further, when the steam-conditioned vegetable having a temperature lower than the boiling point is used as the warm vegetable, there is a case where the user operates the operator and re-inputs the conditioning condition, which is troublesome in operation.
本發明係用以解決前述問題而發明者,目的為提供易於增加維他命C的調理方法及加熱調理器。The present invention has been made to solve the aforementioned problems, and an object of the invention is to provide a conditioning method and a heating conditioner which are easy to increase vitamin C.
為了達成前述目的,本發明的目的係提供一種加熱調理器,其特徵為具備:加熱室,係收容調理物,及蒸氣供給手段,係將蒸氣供給至該加熱室,及控制手段,係控制該蒸氣供給手段;該控制手段,係能以調理物的一部份維持在調理物的維他命C增加之100度以下的所定溫度帶之方式,控制前述蒸氣供給手段。In order to achieve the above object, an object of the present invention is to provide a heating conditioner comprising: a heating chamber for containing a conditioning material, and a vapor supply means for supplying steam to the heating chamber, and controlling means for controlling the The steam supply means; the control means is capable of controlling the steam supply means such that a part of the conditioner is maintained at a predetermined temperature band of 100 degrees or less of the vitamin C increase of the conditioner.
又,本發明的目的係提供一種增加調理物之維他命C的調理方法,其特徵為:於具備收容調理物之加熱室,及供給蒸氣至該加熱室之蒸氣供給手段的調理器中,藉由將調理物在所定時間放置於100度以下之所定溫度帶的蒸氣環境內,而可使調理物的維他命C增加。Further, an object of the present invention is to provide a conditioning method for increasing the vitamin C of a conditioning material, which is characterized in that a heating chamber for accommodating a conditioning material and a conditioner for supplying a vapor to the vapor supply means of the heating chamber are provided by The conditioning agent is placed in a vapor environment of a predetermined temperature zone below 100 degrees for a given period of time to increase the vitamin C of the conditioning material.
又,本發明目的係提供在將以沸點以下之溫度的蒸氣調理之蔬菜作為溫蔬菜食用時,使用者不需操作操作子而重新輸入調理條件,即可進行加熱的加熱調理器。Further, an object of the present invention is to provide a heating conditioner which can be heated by inputting a conditioning condition without re-operation of an operator when a vegetable having a temperature adjusted to a temperature lower than the boiling point is used as a warm vegetable.
依據本發明的一實施例,將調理物放置於100度以下之所定溫度帶的蒸氣環境內,在該環境下賦予調理物壓力(stress),可藉此增加調理物的維他命C。In accordance with an embodiment of the present invention, the conditioning material is placed in a vapor environment of a predetermined temperature zone below 100 degrees, under which the conditioning stress is imparted, thereby increasing the vitamin C of the conditioning material.
又,依據本發明的其他實施例,將蒸氣供給至加熱室內,於加熱庫內作出100度以下之所定溫度帶的蒸氣環境,在該環境下賦予調理物壓力,可藉此增加調理物的維他命C。Moreover, according to another embodiment of the present invention, the steam is supplied into the heating chamber, and a vapor environment of a predetermined temperature band of 100 degrees or less is made in the heating chamber, and the conditioner pressure is applied in the environment, thereby increasing the vitamin of the conditioning material. C.
又,在將以沸點以下之溫度的蒸氣調理之蔬菜作為溫蔬菜食用時,不需重新輸入調理條件,即可進行加熱。Further, when steam-conditioned vegetables having a temperature lower than the boiling point are used as warm vegetables, heating can be performed without re-entering the conditioning conditions.
以下,使用圖面來說明本發明的實施例。Hereinafter, embodiments of the present invention will be described using the drawings.
參考揭示將本發明的加熱調理器適用於微波爐(microwave oven)之一實施例的圖1至圖8來進行說明。The description will be made with reference to Figs. 1 to 8 in which the heating conditioner of the present invention is applied to an embodiment of a microwave oven.
圖1係微波爐的門蓋封閉之狀態的前視圖。圖2係以門蓋開放之狀態揭示之前視圖。圖3係縱斷前視圖。圖4係橫斷前視圖。圖5係縱斷側視圖。圖6係電性構造圖。圖7係揭示各溫度之調理物的維他命C增加率之資料(data)。圖8係揭示各重量之調理物的維他命C增加率之資料。Fig. 1 is a front view showing a state in which a door cover of a microwave oven is closed. Fig. 2 is a front view showing the state in which the door cover is open. Figure 3 is a longitudinal front view. Figure 4 is a cross-sectional front view. Figure 5 is a longitudinal side view. Figure 6 is an electrical construction diagram. Figure 7 is a graph showing the rate of increase in vitamin C of the conditioning at each temperature. Figure 8 is a graph showing the rate of increase in vitamin C for each weight of the conditioner.
如圖1、2所示,微波爐的本體1係以外廓是矩形狀的外箱2形成,於底部下面設置有腳部3。As shown in FIGS. 1 and 2, the main body 1 of the microwave oven is formed by a rectangular outer casing 2, and a leg portion 3 is provided on the lower surface of the bottom.
於外箱2的內部係設置有正面開口之內箱4,將該內箱4的內部作為加熱室5。又,該加熱室5的前面開口部5d係呈涵蓋本體1之正面幾近全面之大小的矩形狀。An inner box 4 having a front opening is provided inside the outer casing 2, and the inside of the inner box 4 is used as a heating chamber 5. Further, the front opening portion 5d of the heating chamber 5 has a rectangular shape that covers the entire front surface of the body 1.
然後,於本體1之正面係將加熱室5的前面開口部5d設置可開關之門蓋6。該門蓋6係經由未圖示之鉸鏈部(hinge portion),於本體1之前下部,可動於上下方向地被樞支。Then, the front opening portion 5d of the heating chamber 5 is provided with a switchable door cover 6 on the front side of the main body 1. The door cover 6 is pivotally supported in the vertical direction at a lower portion of the body 1 via a hinge portion (not shown).
又,於門蓋6的正面部係如圖1所示,於上部設置有把手部7之同時,於下部設置具有複數操作部9及顯示部10的操作面板(operation panel)8。該操作面板8,操作部9是選擇設定加熱調理器的調理方法等者,顯示部10是用以顯示選擇之調理方法及調理溫度等者。Further, as shown in FIG. 1, the front portion of the door cover 6 is provided with a handle portion 7 at the upper portion, and an operation panel 8 having a plurality of operation portions 9 and a display portion 10 is provided at the lower portion. In the operation panel 8, the operation unit 9 is a method of selecting and setting a heating conditioner, and the display unit 10 is for displaying a selected conditioning method, a conditioning temperature, and the like.
又,於該門蓋6係設置有將門蓋6鎖上(lock)之門蓋封鎖開關(door-lock switch)11(參考圖6),該門蓋封鎖開關11係具有以加熱室5內是高溫時則無法開放門蓋6之方式,鎖上門蓋6之封鎖機構(lock mechanism)。Further, the door cover 6 is provided with a door-lock switch 11 (refer to FIG. 6) that locks the door cover 6, and the door cover lock switch 11 has a heating chamber 5 therein. At the time of high temperature, the door cover 6 cannot be opened, and the lock mechanism of the door cover 6 is locked.
然後,在外箱2與內箱4之間係如圖4、圖5所示,設置有空間,於內箱4的右方係設置有右側空間12,於左方係設置有左側空間13,於下方係設置有下側空間14。Then, as shown in FIGS. 4 and 5, a space is provided between the outer box 2 and the inner box 4, and a right space 12 is provided on the right side of the inner box 4, and a left space 13 is provided on the left side. The lower side space 14 is provided in the lower part.
又,如圖5所示,於加熱室5的後方形成機械室15,於該機械室15係在下部設置有磁控管(magnetron)16與該磁控管16的驅動裝置17。Further, as shown in FIG. 5, a machine room 15 is formed behind the heating chamber 5, and a magnetron 16 and a driving device 17 for the magnetron 16 are provided in the lower portion of the machine room 15.
該磁控管16係發生微波(microwave)者,該發生之微波係通過設置於下側空間14,延伸在加熱室5下面中央之導波管18,可從開口部(未圖示)供給至加熱室5內。The magnetron 16 is a microwave, and the generated microwave is supplied from the opening (not shown) to the waveguide 18 which is provided in the lower space 14 and extends in the center of the lower surface of the heating chamber 5. Inside the heating chamber 5.
又,從機械室15的中央部涵蓋至上部係在左右方向之中央部,設置有後述之熱風循環機構60。Further, a hot air circulation mechanism 60 to be described later is provided from the central portion of the machine room 15 to the central portion of the upper portion in the left-right direction.
進而,於機械室15上部係設置有測定加熱室5內的溫度與被加熱物的溫度之溫度感測器(temperature sensor)19(相當於溫度檢測手段)。Further, a temperature sensor 19 (corresponding to a temperature detecting means) for measuring the temperature in the heating chamber 5 and the temperature of the object to be heated is provided in the upper portion of the machine room 15.
另一方面,於加熱室5內係如圖3所示,在兩側壁形成有突起狀的段部30,於上方形成有上段部30a,於下方形成有下段部30b。On the other hand, as shown in FIG. 3, in the heating chamber 5, a projection portion 30 is formed on both side walls, an upper portion 30a is formed above, and a lower portion 30b is formed below.
又,構成為可於其段部30上載置加熱調理用的方盤31,分別配置上段方盤31a與下段方盤31b。Further, the square disk 31 for heating conditioning can be placed on the segment portion 30, and the upper square disk 31a and the lower square disk 31b are disposed, respectively.
該等方盤31任一皆可滑動移動於段部30上(sliding shift),藉由使方盤31滑動移動於前面開口部5d方向,可從加熱室5取出。Any of the square disks 31 can be slidably moved to the sliding portion 30, and can be taken out from the heating chamber 5 by sliding the square disk 31 in the direction of the front opening portion 5d.
然後,如圖2、3所示,位於左側空間13之加熱室5的左側壁5a外側,上段部30a與下段部30b之間,配設有蒸氣發生容器41。Then, as shown in FIGS. 2 and 3, the steam generating container 41 is disposed outside the left side wall 5a of the heating chamber 5 in the left space 13, and between the upper portion 30a and the lower portion 30b.
如圖3所示,蒸氣發生容器41係以圖示右側開口之容器構成,形成容量12ml程度的蒸氣發生室41a。As shown in Fig. 3, the steam generation container 41 is constituted by a container having an open right side in the drawing, and forms a vapor generation chamber 41a having a capacity of about 12 ml.
該等蒸氣發生容器41係例如以金屬壓鑄(die-casting metal),例如由鋁壓鑄(die-casting aluminum)所構成。The vapor generation containers 41 are formed, for example, by die-casting metal, for example, by die-casting aluminum.
於蒸氣發生容器41的蒸氣發生室41a上下係鑄入有兩個棒狀的護套加熱器(sheathed heater)所構成之蒸氣用加熱器44。該兩個蒸氣用加熱器44係兩端的端子由蒸氣發生容器41突出,電性獨立而連接電源81(參考圖6)。A steam heater 44 composed of two rod-shaped sheathed heaters is cast in the steam generating chamber 41a of the steam generating container 41. The terminals of the two steam heaters 44 are protruded from the vapor generation container 41, and electrically connected to the power source 81 (refer to FIG. 6).
又,於容器本體42的圖示左側係形成供水口,於此安裝有管(pipe)55。Further, a water supply port is formed on the left side of the container body 42, and a pipe 55 is attached thereto.
又,於蒸氣發生室41a上部係安裝有檢測蒸氣發生容器41之溫度的電熱調節器(thermistor)48。Further, a thermistor 48 for detecting the temperature of the steam generating container 41 is attached to the upper portion of the steam generating chamber 41a.
另一方面,於蒸氣發生容器41的側壁係3個筒狀的蒸氣吹出口49並排於橫方向而略等間隔地形成,從右端面突出。On the other hand, in the side wall of the steam generation container 41, three cylindrical vapor outlets 49 are arranged in the lateral direction and are formed at equal intervals, and protrude from the right end surface.
然後,如圖3所示,於加熱室5的左側壁5a係形成有對應蒸氣吹出口49之3個蒸氣開口部51。又,於加熱室5之左側壁5a內側係安裝有覆蓋蒸氣開口部51週緣的護蓋(cover)52。該護蓋52係具有連通於蒸氣開口部51之3個筒狀的蒸氣口153。Then, as shown in FIG. 3, three vapor opening portions 51 corresponding to the vapor outlets 49 are formed in the left side wall 5a of the heating chamber 5. Further, a cover 52 covering the periphery of the vapor opening portion 51 is attached to the inside of the left side wall 5a of the heating chamber 5. The cover 52 has three cylindrical vapor ports 153 that communicate with the vapor opening 51.
另一方面,如圖3所示,於加熱室5的下側空間14係配設有貯水箱(water storage tank)54。貯水箱54係具有可收容約400ml的水之大小,構成為可裝卸於外箱2。裝著於外箱2之貯水箱54係經由管55,連接蒸氣發生容器41的供水口47。於管55的途中係連接供水泵(feed water pump)56,供水泵56被驅動時,則貯水箱54內的水會被供給至蒸氣發生室41a內。On the other hand, as shown in FIG. 3, a water storage tank 54 is disposed in the lower space 14 of the heating chamber 5. The water storage tank 54 has a size capable of accommodating about 400 ml of water, and is configured to be detachable from the outer casing 2. The water storage tank 54 attached to the outer casing 2 is connected to the water supply port 47 of the steam generation container 41 via the pipe 55. The feed water pump 56 is connected to the middle of the tube 55, and when the water supply pump 56 is driven, the water in the storage tank 54 is supplied into the steam generation chamber 41a.
由該等蒸氣發生容器41、貯水箱54、管55及供水泵56等構成蒸氣發生容器40。The steam generation container 40, the water storage tank 54, the pipe 55, the water supply pump 56, and the like constitute the steam generation container 40.
另一方面,於加熱室5的後壁側係配設有熱風循環機構60。如圖5所示,該熱風循環機構60係以熱風風扇(hot-air fan)61與熱風加熱器(hot-air heater)62、殼體(casing)65及風扇電動機(fan motor)66所構成,其中,熱風風扇61使用離心風扇(centrifugal fan)。On the other hand, a hot air circulation mechanism 60 is disposed on the rear wall side of the heating chamber 5. As shown in FIG. 5, the hot air circulation mechanism 60 is composed of a hot-air fan 61, a hot-air heater 62, a casing 65, and a fan motor 66. Among them, the hot air fan 61 uses a centrifugal fan.
該熱風風扇61係被殼體65覆蓋,於該殼體65後側之機械室15係安裝有風扇電動機66。該風扇電動機66的旋轉軸***殼體65內,於此安裝熱風風扇61的中心輪轂部(center boss),旋轉驅動該熱風風扇61般地構成。The hot air fan 61 is covered by the casing 65, and a fan motor 66 is attached to the machine room 15 on the rear side of the casing 65. The rotation shaft of the fan motor 66 is inserted into the casing 65, and the center boss of the hot air fan 61 is attached thereto, and the hot air fan 61 is rotationally driven.
然後,熱風加熱器62係以兩個護套加熱器構成,以包圍熱風風扇61的周圍部之方式來配設。Then, the hot air heater 62 is configured by two sheath heaters and is disposed to surround the peripheral portion of the hot air fan 61.
由該兩條加熱器所構成之熱風加熱器62係以額定輸出不同之第1熱風加熱器63與第2熱風加熱器64所構成,該等第1熱風加熱器63與第2熱風加熱器64係分別獨立連接電源81,第1熱風加熱器63係以1300W的額定輸出所構成,第2熱風加熱器64係以1000W的額定輸出所構成。The hot air heater 62 composed of the two heaters is composed of a first hot air heater 63 and a second hot air heater 64 having different rated outputs, and the first hot air heater 63 and the second hot air heater 64 are provided. The power source 81 is independently connected, the first hot air heater 63 is configured to have a rated output of 1300 W, and the second hot air heater 64 is configured to have a rated output of 1000 W.
相對於該等,如圖2所示,於加熱室5的後壁5c中,在與熱風風扇61的中央部對應之位置,循環空氣的吸入口67藉由多數小孔而形成,而在較熱風風扇61的外週部外側之位置,同樣藉由多數小孔形成循環空氣的吹出口68。With respect to these, as shown in FIG. 2, in the rear wall 5c of the heating chamber 5, at a position corresponding to the central portion of the hot air fan 61, the suction port 67 for circulating air is formed by a plurality of small holes, and The position of the outside of the outer peripheral portion of the hot air fan 61 also forms a blow-out port 68 for circulating air by a plurality of small holes.
又,吹出口68係對應熱風加熱器62般地,配置成環狀而形成。Further, the air outlet 68 is formed in a ring shape in accordance with the hot air heater 62.
再者,關於前述之上段方盤31a與下段方盤31b,則以遮斷循環空氣的吸入口67與吹出口68之方式,從上下挾持吸入口67般地配置。In addition, the upper side square disk 31a and the lower side square disk 31b are arranged so as to block the suction port 67 from the upper and lower sides so as to block the suction port 67 and the air outlet 68 of the circulating air.
又進而,如圖4所示,於加熱室5內的右側壁5b係設置有排出開口部70,於其右側壁5b外側係設置有蒸氣排氣機構71。Further, as shown in FIG. 4, a discharge opening 70 is provided in the right side wall 5b in the heating chamber 5, and a vapor exhaust mechanism 71 is provided outside the right side wall 5b.
該蒸氣排氣機構71係在通常時,排氣調節閘(exhaust dumper)72利用彈簧(未圖示)的彈撥力封閉排出開口部70,而藉由使排氣調節閘72旋動之調節閘電動機(damper drive motor)78的驅動而旋轉移動。In the normal state, the exhaust ventilator 71 closes the discharge opening 70 by the plucking force of a spring (not shown), and the damper is rotated by the exhaust damper 72. The motor (damper drive motor) 78 is driven to rotate.
接著,針對微波爐的電性連接加以說明。Next, the electrical connection of the microwave oven will be described.
圖6係揭示微波爐之概略電性連接的區塊圖(block diagram)。Figure 6 is a block diagram showing a schematic electrical connection of a microwave oven.
於微波爐具備之控制裝置80,係連接有前述之操作面板8的操作部9、檢測加熱室5內之溫度的溫度感測器19及檢測蒸氣發生容器41內之溫度的電熱調節器48以及供給電源至微波爐的電源81。The control unit 80 included in the microwave oven is connected to the operation unit 9 of the operation panel 8, the temperature sensor 19 for detecting the temperature in the heating chamber 5, and the thermistor 48 for detecting the temperature in the vapor generation container 41 and the supply. Power to the power supply 81 of the microwave oven.
在操作部9,將設定調理方法等之訊號輸入至控制裝置,溫度感測器19及電熱調節器48係分別輸入溫度檢測訊號。In the operation unit 9, a signal for setting a conditioning method or the like is input to the control device, and the temperature sensor 19 and the thermistor 48 respectively input temperature detection signals.
然後,於控制裝置80係連接操作面板8的顯示部10及磁控管16的驅動裝置17之同時,又連接有蒸氣發生裝置40的蒸氣用加熱器44及供水泵56。Then, the control unit 80 is connected to the display unit 10 of the operation panel 8 and the drive unit 17 of the magnetron 16, and the steam heater 44 and the water supply pump 56 of the steam generator 40 are connected.
進而,連接於熱風循環機構60的風扇電動機66及作為熱風加熱器62之第1熱風加熱器63與第2熱風加熱器64。又,亦連接關閉門蓋6之開閉的門蓋封鎖開關11與蒸氣排氣機構71的調節閘電動機78。Further, the fan motor 66 connected to the hot air circulation mechanism 60 and the first hot air heater 63 and the second hot air heater 64 as the hot air heater 62 are connected. Further, a door closing switch 11 for closing the opening and closing of the door cover 6 and a regulating brake motor 78 of the steam exhausting mechanism 71 are also connected.
又,控制裝置80係具有記憶體(memory)80a,構成為預先記憶加熱手段的控制方法之目錄(list),該等目錄係被層階化而記憶,於第1層階係作為目錄項目而記憶有「微波(range)」「烘烤(oven)」「蒸煮(steam)」「低溫蒸煮(low-temperature steam)」與「自訂溫度(your-choice temperature)」,藉由設定該等項目,選擇預先程式化(program)之加熱手段來進行調理。例如,選擇調理方法項目中之「微波」時,則選擇藉由磁控管來加熱食品的調理方法「微波調理選單(microwave cooking menu)」。又在「烘烤」之狀況,則選擇藉由熱風循環機構產生之熱風來加熱室食品的調理方法「烘烤調理選單(oven cooking menu)」,在「蒸煮」之狀況,則選擇藉由蒸氣發生裝置所致之高溫蒸氣(high-temperature steam)來加熱食品的調理方法「蒸煮調理選單」。「低溫蒸煮」之狀況,則選擇從蒸氣發生裝置供給蒸氣,使加熱室成為100度以下來加熱食品的調理方法「低溫蒸煮調理選單」。再者,選擇「自訂溫度」時,則成為可設定調理溫度之狀態。Further, the control device 80 has a memory 80a, and is configured to store a list of control methods of the heating means in advance, and the directories are hierarchically stored and stored in the first hierarchical system as a directory item. The memory includes "microwave", "oven", "steam", "low-temperature steam" and "your-choice temperature" by setting these items. Select pre-programmed heating means for conditioning. For example, when "microwave" in the conditioning method item is selected, a "microwave cooking menu" for conditioning food by a magnetron is selected. In the case of "baking", the hot air generated by the hot air circulation mechanism is used to heat the room food "oven cooking menu", and in the "cooking" condition, the steam is selected. A "cooking conditioning menu" for conditioning foods by high-temperature steam from a device. In the case of the "low-temperature cooking", the steam is supplied from the steam generating device, and the heating chamber is heated to 100 degrees or less to heat the food. Furthermore, when "custom temperature" is selected, the state in which the conditioning temperature can be set is obtained.
又,位於第1層階之下位的第2層階係以用以設定作為加熱條件之調理溫度的目錄來構成,能以1度間隔來設定30度至250度。Further, the second-order step located below the first level is constituted by a table for setting the conditioning temperature as the heating condition, and can be set at 30 degrees to 250 degrees at an interval of 1 degree.
再者,第1層階之其他區域係亦記憶有作為調理方法之目錄的複數料理選單,其中,於「低溫蒸煮」之下位層係記憶有「維他命C增加」的料理選單。In addition, the other areas of the first level also have a menu of foods as a list of conditioning methods. Among them, under the "low temperature cooking", there is a menu of "vitamin C increase" in the layer.
又,於該「維他命C增加」的下位層係記憶有菠菜及紅辣椒(paprika)等之綠黃色蔬菜的調理物,記憶有關於其之調理方法。進而,於該下位層係記憶有調理物的重量,又記憶依據該重量的調理方法。In addition, in the lower layer of the "vitamin C increase", there are memories of greenish yellow vegetables such as spinach and paprika, and the method of conditioning is described. Further, the weight of the conditioner is stored in the lower layer, and the conditioning method according to the weight is memorized.
接著,針對前述構造的微波爐之作用加以敘述。Next, the action of the microwave oven of the above configuration will be described.
首先,打開門蓋6,將未圖示之調理物收容至加熱室5內,使用者決定後述之調理方法與加熱條件,從操作部9輸入操作「微波」、「蒸煮」、「烘烤」、「低溫蒸煮」的調理方法及加熱時間、加熱設定溫度等之加熱條件。First, the door cover 6 is opened, and the conditioning material (not shown) is accommodated in the heating chamber 5. The user determines the conditioning method and heating conditions to be described later, and inputs "microwave", "cooking", and "baking" from the operation unit 9. The conditioning method of "low temperature cooking", heating conditions such as heating time and heating set temperature.
然後,操作操作部9中之開始開關(starting switch),指示加熱開始時,控制裝置80係依據被設定之調理方法及加熱條件,遵從預先設定之控制程式(control program),驅動磁控管16、蒸氣發生裝置40及熱風循環機構60而執行加熱調理。Then, when the start switch in the operation unit 9 is operated to instruct the start of heating, the control device 80 drives the magnetron 16 in accordance with a preset control program according to the set conditioning method and heating conditions. The steam generating device 40 and the hot air circulation mechanism 60 perform heating conditioning.
在此,首先針對設定一邊將蒸氣供給至加熱室5內,一邊執行加熱調理的調理選單(以下,稱為「蒸煮調理選單」)時的動作加以說明。Here, first, the operation when the steam is supplied to the heating chamber 5 while setting the conditioning menu for heating conditioning (hereinafter referred to as "cooking conditioning menu") will be described.
此係利用於用以烘培蛋糕(cake)及奶油泡芙(cream puff)的殼(puff shell),或是燒賣(“shuumai”;steamed dumpling)及包子等的加熱調理。This is used for heating the cake or the puff shell of the cream puff, or by heating ("shuumai"; steamed dumpling) and steamed buns.
指示「蒸煮調理選單」的開始時,則蒸氣用加熱器44成為ON「turn-on」。結果,蒸氣發生容器41進行加熱。然後,設置於蒸氣發生容器41之電熱調節器48判斷蒸氣發生室41a的溫度達到120度以上時,則驅動供水泵56,開始從貯水箱54供給水至蒸氣發生容器41。When the start of the "cooking conditioning menu" is instructed, the steam heater 44 is turned "turn-on". As a result, the steam generation container 41 is heated. When the thermistor 48 provided in the steam generation container 41 determines that the temperature of the steam generation chamber 41a has reached 120 degrees or higher, the water supply pump 56 is driven to start supplying water from the storage tank 54 to the steam generation container 41.
少量的水藉由供水泵56供給至蒸氣發生容器41時,水係落下至蒸氣發生室41a內,瞬間蒸發。When a small amount of water is supplied to the steam generation container 41 by the water supply pump 56, the water falls into the steam generation chamber 41a and instantaneously evaporates.
在該蒸氣發生室41a發生之蒸氣係通過蒸氣吹出口49,從上段方盤31a與下段方盤31b之間的蒸氣開口部51放出至加熱室5內。此時,因為蒸氣吹出口49及蒸氣口153是筒狀,故蒸氣係如圖的箭頭S,被放出至相對於加熱室5的左壁部為略垂直之方向。The vapor generated in the vapor generation chamber 41a passes through the vapor outlet 49, and is discharged into the heating chamber 5 from the vapor opening portion 51 between the upper square disk 31a and the lower square disk 31b. At this time, since the vapor outlets 49 and the vapor ports 153 are cylindrical, the steam-like arrow S is discharged to a direction slightly perpendicular to the left wall portion of the heating chamber 5.
然後,載置於加熱室5內的調理物,藉由接觸蒸氣之熱凝縮效果,加熱調理物。Then, the conditioning material placed in the heating chamber 5 is heated by the thermal condensation effect of the vapor.
接著,針對設定一邊將熱風循環供給至加熱室5內,一邊執行加熱調理的調理選單(以下,稱為「烘烤調理選單」)時的動作加以說明。Next, the operation when the hot air is circulated into the heating chamber 5 while the hot air is being circulated, and the conditioning menu for heating conditioning (hereinafter referred to as "bake conditioning menu") is described.
此係例如使用於土司(toast)及肉類的烘烤(roast)等的加熱調理。This is used, for example, for heating conditioning such as toast and roasting of meat.
指示「烘烤調理選單」的開始時,則將風扇電動機66與熱風加熱器62加以通電。When the start of the "bake conditioning menu" is instructed, the fan motor 66 and the hot air heater 62 are energized.
藉此,風扇電動機66係旋轉驅動熱風風扇61,熱風風扇61係如圖5箭頭M所示,從加熱室後壁5c吸入加熱室5內的空氣。Thereby, the fan motor 66 rotationally drives the hot air fan 61, and the hot air fan 61 sucks the air in the heating chamber 5 from the heating chamber rear wall 5c as indicated by an arrow M in FIG.
然後,藉由熱風風扇61往圓週方向送風,藉由熱風加熱器62加熱。Then, the air is blown in the circumferential direction by the hot air fan 61, and heated by the hot air heater 62.
藉由該被加熱之空氣從加熱室後壁5c的吹出口68吹出,而循環加熱室5內的空氣,提高加熱室5內的溫度。The heated air is blown from the air outlet 68 of the heating chamber rear wall 5c, and the air in the heating chamber 5 is circulated to increase the temperature in the heating chamber 5.
藉由該熱風循環機構60的動作,調理物被強制對流加熱。又,此時,加熱室5內亦進行熱風加熱器62的熱輻射所致之加熱。By the action of the hot air circulation mechanism 60, the conditioning material is forced to convectively heat. Further, at this time, heating by the heat radiation of the hot air heater 62 is also performed in the heating chamber 5.
進而,針對設定執行藉由微波來加熱調理加熱室5內之調理物的調理選單(以下,稱為「微波調理選單」)時的動作加以說明。Further, an operation when the conditioning menu for conditioning the conditioning material in the heating chamber 5 (hereinafter referred to as "microwave conditioning menu") is heated by microwaves will be described.
此係例如利用於牛奶的加溫及冷凍食品的解凍等之加熱調理。This is used, for example, for heating conditioning of milk and thawing of frozen foods.
於加熱室5底部直接載置收容調理物,指示「微波調理選單」的開始時,則驅動磁控管16,微波通過導波管18,從加熱室5下方藉由旋轉天線(rotating antenna,未圖示),微波均勻地照射至加熱室5內,進行加熱調理。When the storage conditioning material is directly placed on the bottom of the heating chamber 5, and the start of the "microwave conditioning menu" is instructed, the magnetron 16 is driven, the microwave passes through the waveguide 18, and the rotating antenna is rotated from below the heating chamber 5. As shown in the figure, the microwave is uniformly irradiated into the heating chamber 5 to perform heating conditioning.
進而在此,針對設定併用蒸氣發生裝置40與熱風循環機構60來產生過熱蒸氣(superheated steam),並以該過熱蒸氣來執行調理物之加熱調理的調理選單(以下,稱為「過熱蒸氣調理選單」)時的動作加以說明。Further, here, a superheated steam is generated by using the steam generating device 40 and the hot air circulation mechanism 60, and a conditioning menu for performing heating conditioning of the conditioning material is performed by the superheated steam (hereinafter, referred to as "superheated steam conditioning menu" The action at the time of ") is explained.
該過熱蒸氣選單係例如使用於烘烤全雞及漢堡(hamburger)之加熱等的加熱調理。The superheated steam menu is used, for example, for heating conditioning such as baking of whole chickens and hamburgers.
首先,於加熱室5內的上段部30a與下段部30b,分別裝載(set)上段方盤30a及下段方盤30b。First, the upper segment 30a and the lower segment 30b are respectively placed in the upper portion 30a and the lower portion 30b in the heating chamber 5.
然後,於上段方盤31a及下段方盤31b,載置收容調理物。Then, the conditioning material is placed on the upper square disk 31a and the lower square disk 31b.
接著,藉由操作面板8的操作部9,選擇「過熱蒸氣調理選單」,接受開始指示時,控制裝置80係依據所定程式,發出指令。Next, the "superheated steam conditioning menu" is selected by the operation unit 9 of the operation panel 8, and when the start instruction is received, the control device 80 issues a command in accordance with the predetermined program.
首先,供給電力給熱風循環機構60的第1熱風加熱器63與第2熱風加熱器64之同時,驅動風扇電動機66,進行加熱室5內的預熱,將加熱室5內加熱至到達100度為止。First, the first hot air heater 63 and the second hot air heater 64 that supply electric power to the hot air circulation mechanism 60 drive the fan motor 66 to perform preheating in the heating chamber 5, and heat the inside of the heating chamber 5 to reach 100 degrees. until.
接著,使蒸氣發生裝置40的蒸氣用加熱器44發熱,使蒸氣發生室41a到達120度為止之高溫。然後,驅動供水泵56,開始蒸氣發生室41a的供水。此時,控制裝置80係以所定容量的水以間歇式(例如,每隔兩秒)供給至蒸氣發生室41a之方式,驅動供水泵56,每次的供水量係因應「過熱蒸氣調理選單」的種類來控制。例如,分別設定用以烘培蛋糕及奶油泡芙之「過熱蒸氣調理選單」設定時的每次供水量是0.5ml,燒賣及包子等之「過熱蒸氣調理選單」設定時的每次供水量是1.0ml。Next, the steam of the steam generator 40 is heated by the heater 44 to bring the steam generating chamber 41a to a high temperature of 120 degrees. Then, the water supply pump 56 is driven to start the water supply to the steam generation chamber 41a. At this time, the control device 80 drives the water supply pump 56 such that the water of a predetermined capacity is supplied to the steam generation chamber 41a intermittently (for example, every two seconds), and the amount of water supplied per time is in response to the "superheated steam conditioning menu". The kind to control. For example, the amount of water supplied per time is set to 0.5ml for the "superheated steam conditioning menu" for baking cakes and cream puffs. The amount of water supplied per time for the "superheated steam conditioning menu" for sizzling and steamed buns is 1.0ml.
然後,藉由將少流量的水供給至溫度上升至120度為止之蒸氣發生容器41,水係落下至蒸氣發生室41a內而瞬間蒸發,到達蒸氣吹出口49之蒸氣係通過蒸氣吹出口49,從蒸氣口153放出至加熱室5內。Then, by supplying the water having a small flow rate to the steam generation container 41 whose temperature has risen to 120 degrees, the water is dropped into the vapor generation chamber 41a and instantaneously evaporated, and the vapor that has reached the vapor outlet 49 passes through the vapor outlet 49. It is discharged from the vapor port 153 into the heating chamber 5.
充滿加熱室內的蒸氣係從位於加熱室5的後壁5c之吸入口67,吸入熱風循環機構60,在熱風循環機構60內,蒸氣藉由熱風加熱器62而成為過熱。The vapor filled in the heating chamber is sucked into the hot air circulation mechanism 60 from the suction port 67 located at the rear wall 5c of the heating chamber 5, and in the hot air circulation mechanism 60, the steam is superheated by the hot air heater 62.
然後,蒸氣成為過熱而溫度漸漸上升,成為飽和溫度以上之過熱蒸氣。Then, the steam becomes superheated and the temperature gradually rises to become superheated steam having a saturation temperature or higher.
該飽和溫度以上的過熱蒸氣係從加熱室5之後壁5c的吹出口68吹出至加熱室5內,過熱蒸氣可整體地覆蓋調理物,來進行過熱蒸氣調理。The superheated steam having a saturation temperature or higher is blown out from the air outlet 68 of the rear wall 5c of the heating chamber 5 into the heating chamber 5, and the superheated steam can integrally cover the conditioning material to perform superheated steam conditioning.
又,該等調理方法的調理時間結束時,各種加熱手段成為OFF(turn-off),藉由控制裝置80旋轉驅動調節閘電動機78,開放排出開口部70。藉此,加熱室5內的熱風、蒸氣、過熱蒸氣係從排出開口部71排出,排氣至內箱4外。然後,從設置於外箱2之排氣口(未圖示),排氣至外箱2外,因而結束調理。When the conditioning time of the conditioning methods is completed, the various heating means are turned off, and the control device 80 rotationally drives the adjustment gate motor 78 to open the discharge opening 70. Thereby, hot air, steam, and superheated steam in the heating chamber 5 are discharged from the discharge opening 71, and are exhausted to the outside of the inner box 4. Then, the exhaust port (not shown) provided in the outer casing 2 is exhausted to the outside of the outer casing 2, thereby ending the conditioning.
在此,針對選擇記憶於第1層階之「低溫蒸煮」,且選擇第2層階之「維他命C增加」的料理選單之狀況(稱為維他命C增加選單)加以說明。Here, the description will be given of the state in which the "low-temperature cooking" of the first-order stage is selected and the "vitamin C increase" of the second-order stage is selected (referred to as the vitamin C increase menu).
該「維他命C增加」之料理選單係利用執行記憶於記憶體80a之調理物的維他命C增加方法,一邊增加調理物的維他命C,一邊進行調理之考慮到使用者之健康的料理選單,在選擇該「維他命C增加」選單之後,選擇記憶於記憶體80a之食材,進而選擇其下位層之該食材的重量而開始,藉此執行。The "vitamin C increase" menu is based on the vitamin C increase method of the conditioner which is stored in the memory 80a, and the vitamin C of the conditioner is added while conditioning the user's healthy food menu. After the "vitamin C increase" menu is selected, the food material stored in the memory 80a is selected, and the weight of the food material in the lower layer is selected to start.
在此,作為增加維他命C的調理物,針對使用綠黃色蔬菜之菠菜(40g)的調理方法加以說明。Here, as a conditioning material which increases vitamin C, the conditioning method of the spinach (40 g) using green yellow vegetables is demonstrated.
首先,將40g的菠菜載置於加熱室。然後,藉由操作部9選擇「低溫蒸煮」-「維他命C增加」-「菠菜」-「40g」而開始。First, 40 g of spinach was placed in a heating chamber. Then, the operation unit 9 selects "low temperature cooking" - "vitamin C increase" - "spinach" - "40g".
於是,控制裝置80係依據記憶於記憶體80a之「增加菠菜40g之維他命c的調理方法程式」來執行。Then, the control device 80 is executed in accordance with the "conditioning method for increasing the vitamin C of spinach 40g" stored in the memory 80a.
首先,蒸氣用加熱器44成為ON,將蒸氣發生容器41予以加熱。First, the steam heater 44 is turned on, and the steam generation container 41 is heated.
然後,設置於蒸氣發生容器41之電熱調節器48判斷蒸氣發生室41a的溫度達到80度時,則驅動供水泵56,開始從貯水箱54供給水至蒸氣發生容器41。Then, when the thermistor 48 provided in the steam generation container 41 determines that the temperature of the steam generation chamber 41a has reached 80 degrees, the water supply pump 56 is driven to start supplying water from the storage tank 54 to the steam generation container 41.
少量的水藉由供水泵56供給至蒸氣發生容器41時,水係落下至蒸氣發生室41a內而蒸發。When a small amount of water is supplied to the steam generation container 41 by the water supply pump 56, the water falls into the vapor generation chamber 41a and evaporates.
在該蒸氣發生室41a發生之蒸氣係通過蒸氣吹出口49,放出至加熱室5內。然後,控制裝置80係到加熱室5內的溫度到達40度為止,接連將蒸氣供給至加熱室5內,使加熱室內成為飽和蒸氣之狀態。The vapor generated in the vapor generation chamber 41a passes through the vapor outlet 49 and is discharged into the heating chamber 5. Then, the control device 80 supplies the vapor to the heating chamber 5 in a state where the temperature in the heating chamber 5 reaches 40 degrees, and the heating chamber is in a state of saturated steam.
然後,如加熱室內的溫度到達40度而溫度感測器19檢測出時,則可變地切換蒸氣發生室41a的溫度與蒸氣的供給,使加熱室內維持在40度,且維持在飽和蒸氣之狀態般地控制,藉此菠菜在40度之飽和蒸氣之環境下,藉由熱凝縮效果來進行調理。Then, when the temperature in the heating chamber reaches 40 degrees and the temperature sensor 19 detects it, the temperature of the steam generating chamber 41a and the supply of the steam are variably switched, and the heating chamber is maintained at 40 degrees, and maintained at a saturated vapor. It is controlled in a state where the spinach is conditioned by a heat condensing effect in a 40 degree saturated steam atmosphere.
然後,從溫度感測器19檢測出40度經過5分鐘時,則停止蒸氣供給,打開蒸氣排氣機構71的排氣調節閘72,將蒸氣放出至加熱室外。Then, when the temperature sensor 19 detects that 40 degrees have elapsed for 5 minutes, the steam supply is stopped, and the exhaust gas adjusting gate 72 of the steam exhaust mechanism 71 is opened to discharge the steam to the outside of the heating chamber.
如上所述,控制裝置80係利用執行「維他命C增加」之選單,可大大地提升菠菜之維他命C的含有率。As described above, the control device 80 can greatly increase the content of vitamin C in spinach by using the menu of "vitamin C increase".
該增加維他命C的調理方法係依據藉由預先實驗所判明之資料來進行之方法,與該實驗資料(experimental data)一起參考圖7說明其根據。The conditioning method for increasing vitamin C is based on the method determined by the prior experiment, and the basis of the experimental data is explained with reference to FIG. 7 together with the experimental data.
圖7係將菠菜40g在飽和蒸氣下改變各種調理溫度而進行實驗之資料,揭示將調理前的維他命C含有量作為1,藉由進行加熱調理,調理前的維他命C增加至哪種程度的圖表(graph)。縱軸是揭示維他命C的增加率,橫軸是揭示調理時間。再者,在此之維他命C係還原型維他命C的資料。Fig. 7 is a graph showing an experiment conducted by changing 40 g of spinach under various conditions of saturated steam, and revealing a graph in which the amount of vitamin C before conditioning is taken as 1, and the degree of vitamin C before conditioning is increased by heating conditioning. (graph). The vertical axis reveals the rate of increase of vitamin C, and the horizontal axis reveals the conditioning time. Furthermore, here is the information on the vitamin C-reduced vitamin C.
觀看此實驗資料,在調理溫度20度至35度的條件,揭示維他命C未超過1,而時間經過的話,維他命C會減少。Watching this experimental data reveals that the temperature of the temperature is 20 to 35 degrees, revealing that the vitamin C does not exceed 1, and the vitamin C is reduced when the time passes.
又,可知即使是調理溫度50度至100度之條件,維他命C含有量係相較於調理前減少。Further, it is understood that even in the condition of the conditioning temperature of 50 to 100 degrees, the vitamin C content is decreased as compared with the conditioning.
再者,調理溫度是50度之狀況,在調理時間經過15分鐘時,會成為極大值,但是不會增加成調理前的維他命C以上。Furthermore, the conditioning temperature is 50 degrees, and it will become a maximum value after 15 minutes of conditioning time, but it will not increase to more than the vitamin C before conditioning.
其中,可知關於調理溫度是40度、45度之條件,到達設定溫度之加熱開始後,維他命C的含有量馬上會增加。然後,漸漸增加而調理開始後經過10分鐘時,維他命C係在40度增加至1.25,在45度增加至1.3而接近最大值,之後急劇地減少。Among them, it is known that the conditioning temperature is 40 degrees and 45 degrees, and the content of vitamin C immediately increases after the heating to the set temperature is started. Then, gradually increasing, and after 10 minutes after the start of conditioning, the vitamin C system increased to 1.25 at 40 degrees, increased to 1.3 at 45 degrees and approached the maximum value, and then drastically decreased.
據此,在該調理條件,揭示相較於調理前之菠菜的維他命C含有量,可形成含有1.25、1.3倍之維他命C的菠菜。Accordingly, under the conditioning conditions, it was revealed that spinach having 1.25 and 1.3 times the vitamin C was formed as compared with the vitamin C content of the spinach before conditioning.
亦即,依據該實驗資料,可知菠菜係在某所定溫度環境中以低溫蒸煮加熱調理時,會發生維他命C增加之現象,又,在該所定溫度環境,維持加熱的話,經過所定時間時,則會發生維他命C急劇地減少之現象。That is to say, according to the experimental data, it can be seen that when the spinach cuisine is heated and regulated by low-temperature cooking in a certain temperature environment, the phenomenon of increase of vitamin C occurs, and in the predetermined temperature environment, if the heating is maintained, the predetermined time is passed. A phenomenon in which vitamin C is drastically reduced.
為此,藉由將「維他命C增加」選單的程式依據該實驗資料,設定為供給蒸氣而以所定環境溫度來熱凝縮加熱,在維他命C成為極大時則停止調理,可在維他命C含有量成為最大時,取出菠菜。For this reason, the program for increasing the "vitamin C" menu is based on the experimental data, and is set to supply steam to be heat-condensed and heated at a predetermined ambient temperature. When the vitamin C becomes extremely large, the conditioning is stopped, and the vitamin C content is increased. When it is the biggest, take out the spinach.
所以,藉由使用者食用該狀態之菠菜,相較於調理前之菠菜,可食用維他命C增加之菠菜,對於使用者提供健康(healthy)的調理物。Therefore, by the user eating the spinach in this state, compared to the spinach before conditioning, the spinach with increased vitamin C can be eaten to provide a healthy conditioning to the user.
又,在此,說明改變菠菜的重量,求取維他命C之增加率的實驗資料。Here, the experimental data for changing the weight of the spinach and obtaining the increase rate of the vitamin C will be described.
圖8係將30g與40g之菠菜,藉由40度的蒸氣來調理之實驗資料,揭示將調理前的維他命C含有量作為1,調理後的維他命C增加至哪種程度的圖表。再者,在此之維他命C係組合還原型與氧化型之總合維他命C含有量的資料。縱軸是揭示維他命C的增加率,橫軸是揭示調理時間。Fig. 8 is a graph showing the experimental data of 30 g and 40 g of spinach, which were conditioned by steam of 40 degrees, and revealed a graph showing the amount of vitamin C before conditioning as 1 and the degree of vitamin C after conditioning. Furthermore, here, the vitamin C is a combination of a combination of a reduced type and an oxidized type of vitamin C content. The vertical axis reveals the rate of increase of vitamin C, and the horizontal axis reveals the conditioning time.
據此,在40g,維他命C係在經過10分鐘時,增加至1.6為止,達到極大值,在30g,係經過5分鐘時,增加至1.5為止,達到極大值。Accordingly, at 40 g, the vitamin C system increased to 1.6 after 10 minutes passed, and reached a maximum value, and reached a maximum value at 30 g after 5 minutes, when it was increased to 1.5.
為此,依據該資料,調理30g的菠菜時,係藉由蒸氣來製造出40度的加熱室環境,從供給蒸氣,加熱調理器達到40度而經過5分鐘時,則停止蒸氣的供給,結束調理,藉此可從調理前之維他命C含有量調理成含有1.5倍之維他命C的菠菜。Therefore, according to this data, when 30 g of spinach is prepared, a heating chamber environment of 40 degrees is produced by steam, and when the steam is supplied and the temperature is raised to 40 degrees, the supply of steam is stopped, and the supply of steam is stopped. Conditioning, which can be adjusted from the vitamin C content before conditioning to spinach containing 1.5 times vitamin C.
如此,基於藉由將菠菜等之綠黃色蔬菜的調理物,在所定溫度之低溫蒸氣環境中調理並賦予壓力,而維他命C增加之實驗資料,以加熱調理器設定蒸氣所致之調理,故使用者係可易於調理出較調理前之維他命C增加之維他命C,對於使用者來說,可方便簡單地攝取維他命C。In this way, the conditioning material based on the greenish yellow vegetables such as spinach is conditioned and stressed in a low temperature vapor environment at a predetermined temperature, and the experimental data of increasing the vitamin C is adjusted by the heating conditioner to set the vapor, so that it is used. It is easy to adjust the vitamin C which is increased by the vitamin C before conditioning, and it is convenient and simple for the user to take vitamin C.
又,以維他命C增加之所定溫度來加熱時,發現了到達極大值之時間,而經過其所定時間時,則停止蒸氣的供給,結束調理,故使用者係可時用維他命C成為極大時之調理物,可攝取更多的維他命C。Further, when heating at a predetermined temperature at which the vitamin C is increased, the time until the maximum value is reached is found, and when the predetermined time elapses, the supply of the vapor is stopped, and the conditioning is terminated, so that the user can use the vitamin C to become extremely large. Conditioner, you can take more vitamin C.
尤其,調理物是綠黃色蔬菜之狀況,利用以加熱室內的溫度成為40度至50度之方式來供給蒸氣,可增加調理物的維他命C。In particular, the conditioner is a greenish-yellow vegetable, and the vapor is supplied in such a manner that the temperature in the heating chamber becomes 40 to 50 degrees, and the vitamin C of the conditioner can be increased.
又進而,將蒸氣供給手段,由蒸氣發生容器、加熱前述蒸氣發生容器之蒸氣用加熱器及供水至前述蒸氣發生室內之供水泵來構成,並從前述蒸氣發生容器將蒸氣供給至加熱室,故可接連將蒸氣供給至加熱室,可迅速地使加熱室內成為飽和蒸氣狀態。所以,可提早維他命C的含有量到達極大之時間。Further, the steam supply means is configured by a steam generating container, a steam heater for heating the steam generating container, and a water supply pump for supplying water to the steam generating chamber, and supplies the steam from the steam generating container to the heating chamber. The steam can be supplied to the heating chamber in succession, and the heating chamber can be quickly brought into a saturated vapor state. Therefore, the content of vitamin C can be advanced to a great extent.
又,利用將調理物在所定時間放置於100度以下之所定溫度帶(菠菜室40度~45度(參考圖7))的蒸氣環境內,可增加調理物的維他命C(在圖7的菠菜,是加熱室達到40度而從40度之溫度的加熱開始之10分鐘程度左右之間),進而,調理物到達調理物的維他命C增加之所定時間帶(維他命C的含有量成為「1」以上之時間帶)時,藉由蒸氣發生裝置40停止蒸氣的供給,而減低放置調理物之加熱室內的蒸氣量,故可取出維他命C已增加之調理物。In addition, the vitamin C of the conditioning substance can be increased by using the conditioning material in a predetermined temperature zone of 100 degrees or less (the spinach chamber is 40 degrees to 45 degrees (refer to FIG. 7)). It is between the temperature of 40 degrees and the temperature of 40 degrees from the temperature of 40 degrees, and the time when the conditioner reaches the pH of the conditioner increases (the content of vitamin C becomes "1"). In the case of the above time zone, the supply of steam is stopped by the steam generating device 40, and the amount of vapor in the heating chamber in which the conditioner is placed is reduced, so that the conditioner in which the vitamin C has been increased can be taken out.
又,在調理物到達調理物的維他命C增加之所定時間帶時,即使藉由蒸氣排氣機構71將加熱室5內的蒸氣,排氣至加熱室5外,亦可在蒸氣的排氣後,取出維他命C增加之調理物。Moreover, even when the conditioning material reaches the predetermined time zone in which the vitamin C of the conditioning material increases, even if the vapor in the heating chamber 5 is exhausted to the heating chamber 5 by the vapor exhausting mechanism 71, the vapor may be exhausted. , take out the conditioning added by vitamin C.
使用者係如此在調理物的維他命C增加時,取出調理物,在調理物的維他命C減少至少於調理前之前來食用,藉此可攝取較調理前增加之維他命C。When the vitamin C of the conditioner is increased, the conditioner is taken out and consumed before the vitamin C of the conditioner is reduced at least before the conditioning, thereby ingesting the vitamin C which is increased before the conditioning.
又,從調理室取出維他命C增加之狀態的調理物,即使放置在不是蒸氣環境之常溫狀態,維他命C亦不會急劇地降低,故即使放置比較長之時間後,食用該調理物,使用者亦可食用維他命C已增加之狀態的調理物。Moreover, when the conditioning substance in which the vitamin C is added from the conditioning chamber is placed in a normal temperature state other than the vapor environment, the vitamin C does not drastically decrease, so even if it is left for a long period of time, the conditioning substance is consumed. It can also be used as a conditioning substance in which the vitamin C has increased.
又,即使藉由將包含菠菜的調理物,在所定時間放置於40度~45度的蒸氣環境內,包含於調理物之菠菜的維他命C也會增加,故使用者可食用該維他命C增加之狀態的調理物。Moreover, even if the conditioner containing spinach is placed in a steam environment of 40 to 45 degrees for a predetermined period of time, the vitamin C contained in the spinach of the conditioner increases, so that the user can consume the vitamin C. State conditioning.
又,前述圖8之菠菜的實驗資料係揭示限定於30g與40g的資料,但是在此揭示使用針對菠菜1把份(重量是15g)之維他命C之增加方法的實驗資料(參考圖9)。Further, the experimental data of the spinach of Fig. 8 described above is limited to data of 30 g and 40 g, but experimental materials using a method of increasing the amount of vitamin C for 1 part of spinach (weight: 15 g) are disclosed herein (refer to Fig. 9).
該圖9係與圖7相同,針對還原型維他命含有量來加以測定,將調理前的維他命C含有量作為1,將調理後的維他命C之增加率設定於縱軸,將調理經過時間作為橫軸。與圖7不同之部份係將橫軸的開始時間(0分)作為將蒸氣供給至加熱室的開始時間點之處。9 is the same as that of FIG. 7, and the vitamin content of the reduced vitamin is measured, and the vitamin C content before conditioning is set to 1, the rate of increase of the vitamin C after conditioning is set to the vertical axis, and the conditioning time is taken as the horizontal direction. axis. The difference from Fig. 7 is that the start time (0 minutes) of the horizontal axis is taken as the starting time point at which the steam is supplied to the heating chamber.
在該實驗,利用將1把份的菠菜收納於前述加熱室5並進行低溫蒸煮調理,將蒸氣供給至加熱室內,確認調理物之維他命C的增加之有無者,以加熱室內的溫度成為40度與42度之方式,針對兩個條件進行實驗。In this experiment, one portion of the spinach was stored in the heating chamber 5 and subjected to low-temperature cooking conditioning, and the vapor was supplied to the heating chamber to confirm the increase in the vitamin C of the conditioning material. The temperature in the heating chamber was 40 degrees. Experiment with two conditions in a manner of 42 degrees.
在將加熱室內溫度設定為42度的實驗資料之狀況,被供給至蒸氣發生容器41內的水利用加熱而蒸發,開始將其蒸氣供給至加熱室(0分),將加熱室內預熱後經過3分鐘,加熱室會到達42度。然後,以到達該42度之所定溫度來開始加熱之後,維他命C含有量會急劇開始增加。In the case of the experimental data in which the temperature in the heating chamber is set to 42 degrees, the water supplied to the steam generation container 41 is evaporated by heating, and the steam is supplied to the heating chamber (0 minutes), and the heating chamber is preheated and then passed. In 3 minutes, the heating chamber will reach 42 degrees. Then, after the heating is started at the predetermined temperature of 42 degrees, the vitamin C content starts to increase sharply.
接著,一邊維持其所定溫度42度,一邊漸漸加熱時,在經過10分鐘之時間點(從到達42度時間點經過7分鐘時),維他命C含有量會到達1.5倍之極大值。而之後會漸漸持續下降。Then, while gradually heating up while maintaining the predetermined temperature of 42 degrees, the vitamin C content reached a maximum of 1.5 times at the time of 10 minutes (from 7 minutes after reaching the 42-degree time point). And then it will continue to decline.
又,將加熱室內溫度設定為40度的實驗資料之狀況,開始供給蒸氣(0分)而預熱,加熱室內的溫度會在3分鐘後到達40度。Further, when the temperature of the heating chamber was set to 40 degrees, the supply of steam (0 minutes) was started and the temperature was preheated, and the temperature in the heating chamber reached 40 degrees after 3 minutes.
之後,將加熱室內維持所定溫度的40度,並將調理物表面之一部份的溫度維持在40度時,維他命C含有量相較於生的狀態,會在「1」倍附近推移,在經過10分鐘時,維他命C開始增加。亦即,加熱室內到達40度(即,以所定溫度開始加熱)而經過7分鐘時,維他命C會增加。After that, when the heating chamber is maintained at a predetermined temperature of 40 degrees and the temperature of one part of the surface of the conditioning material is maintained at 40 degrees, the vitamin C content is shifted by "1" times compared with the raw state. After 10 minutes, the vitamin C began to increase. That is, when the heating chamber reaches 40 degrees (that is, heating starts at a predetermined temperature), the vitamin C increases when it passes for 7 minutes.
然後,在經過20分鐘時(從40度到達時間點係經過17分鐘時),維他命C的增加邁向極大,成為1.45倍之值。Then, after 20 minutes (from the time when the 40-degree arrival time point is 17 minutes), the increase in vitamin C is extremely large, becoming 1.45 times.
如此,即使是1把份量(15g)的菠菜,藉由控制蒸氣發生裝置40,使調理物的一部份成為所定溫度帶之40度或42度般地維持,亦可增加調理物的維他命C。Thus, even if a portion (15 g) of spinach is controlled by the steam generating device 40, a portion of the conditioning material is maintained at 40 degrees or 42 degrees of the predetermined temperature band, and the vitamin C of the conditioning material can be increased. .
又,維他命C增加之所定時間帶,亦即,於圖9中,在維他命C含有量成為1以上之範圍的時間帶(以42度加熱調理時,係到達42度後之0分以後,以40度加熱調理時,係到達40度後之7分以後,維他命C含有量不會降至1以下的範圍),如果停止「維他命C增加」選單的加熱調理,則可取出維他命C增加之調理物。In addition, in the time zone in which the vitamin C is increased, that is, in the time zone in which the vitamin C content is in the range of 1 or more (when heated at 42 degrees, it is 0 minutes after reaching 42 degrees, When the temperature is 40 degrees, the vitamin C content will not fall below 1 after 7 minutes after reaching 40 degrees. If the heating of the "vitamin C increase" menu is stopped, the conditioning of vitamin C can be taken out. Things.
尤其,因為已知因應調理溫度及調理物的重量,維他命C的含有量到達極大值的時間有不同之狀況,故藉由預先實驗來求出到達極大值之時間,在其所定時間附近停止「維他命C增加」選單的加熱調理時,可取出維他命C含有量更高之調理物。In particular, since it is known that the time at which the content of vitamin C reaches the maximum value differs depending on the conditioning temperature and the weight of the conditioning material, the time to reach the maximum value is determined by a preliminary experiment, and the vicinity of the predetermined time is stopped. When the vitamin C is added to the heating conditioning of the menu, the conditioning substance with higher vitamin C content can be taken out.
此時,作為停止加熱調理的方法,如以前述「維他命C增加」選單的動作說明般,停止蒸氣發生裝置40亦可,減低蒸氣發生裝置40之對加熱室內的蒸氣供給量亦可。例如,延遲供水泵56之間歇驅動的時機,藉此可減低從蒸氣發生室41a至加熱室5內的蒸氣供給量。At this time, as a method of stopping the heating conditioning, as in the description of the operation of the "vitamin C increase" menu, the steam generating device 40 may be stopped, and the amount of steam supplied to the heating chamber by the steam generating device 40 may be reduced. For example, the timing of intermittent driving of the water supply pump 56 is delayed, whereby the amount of steam supplied from the steam generating chamber 41a to the heating chamber 5 can be reduced.
又,相同地,以「維他命C增加」選單的動作說明般,利用驅動蒸氣排氣機構71,將加熱室5內之蒸氣,排出至加熱室內,停止增加維他命C之加熱調理亦可。In the same manner, in the same manner as the operation of the "vitamin C increase" menu, the steam in the heating chamber 5 is discharged to the heating chamber by the driving vapor exhaust mechanism 71, and the heating conditioning for increasing the vitamin C can be stopped.
又,因為本發明者係菠菜之外,進行增加各種調理物之維他命C的實驗,故針對以下該等實驗結果所得之資料加以說明。Further, since the inventors of the present invention conducted experiments for increasing the vitamin C of various conditioning materials in addition to spinach, the information obtained by the following experimental results will be described.
圖10係作為調理物使用紅辣椒,藉由前述實施例的加熱室5,調查維他命C含有量之增減的實驗資料。此係將紅辣椒直接以1個體不使用容器而放置在加熱室中央所測定者。再者,在此之維他命C係表示還原型維他命C。Fig. 10 is an experimental data for investigating the increase or decrease of the content of vitamin C by using the red pepper as a conditioning material by the heating chamber 5 of the foregoing embodiment. In this case, the red pepper is directly placed in the center of the heating chamber without using a container. Furthermore, the vitamin C line here represents reduced vitamin C.
觀察此實驗資料,在將加熱室5內之蒸氣環境溫度設定為40度、42度時,可知維他命C含有量會增加。Observing the experimental data, when the temperature of the vapor atmosphere in the heating chamber 5 was set to 40 degrees and 42 degrees, the content of vitamin C was increased.
又,圖11係作為調理物使用蘿蔔(radish),藉由前述實施例的加熱室5所測定之實驗資料。作為將充滿蒸氣之加熱室內的溫度改變成40度、50度、60度而實驗之蘿蔔,係切成銀杏葉狀(ginkgo leaf shape cutting),將剖面分割成1/8之形狀者,並於加熱室內測定。Further, Fig. 11 shows experimental data measured by the heating chamber 5 of the above-described embodiment using radish as a conditioning material. As a radish experimented by changing the temperature in a heating chamber filled with steam to 40 degrees, 50 degrees, and 60 degrees, it is cut into ginkgo leaf shape cutting, and the cross section is divided into 1/8 shapes, and Determined in a heating chamber.
再者,縱軸的維他命C係揭示還原型維他命(reduced vitamin),橫軸的調理經過時間係將開始時間(0分)作為將蒸氣供給至加熱室的開始時間點。Further, the vitamin C system on the vertical axis reveals reduced vitamin, and the conditioning time of the horizontal axis is the start time (0 minute) as the starting time point at which the vapor is supplied to the heating chamber.
據此可知,將加熱室內的溫度設定為40度時,維他命C含有量雖然減少,但是,在50度、60度時會增加。From this, it can be seen that when the temperature in the heating chamber is set to 40 degrees, the vitamin C content is decreased, but it is increased at 50 degrees and 60 degrees.
此時,40度、50度、60度內,維他命C的增加成為極大之溫度是以50度調理之條件,1.3倍亦可增加維他命C的含有量。為此,只要以蘿蔔的一部份維持在該50度進的溫度帶之方式來控制蒸氣發生裝置40,則可於蘿蔔取得極大之維他命C含有量。At this time, within 40 degrees, 50 degrees, and 60 degrees, the increase of vitamin C becomes a condition that the temperature is adjusted to 50 degrees, and 1.3 times can also increase the content of vitamin C. For this reason, as long as a portion of the radish is maintained at the temperature band of 50 degrees to control the vapor generating device 40, a large amount of vitamin C can be obtained in the radish.
所以,可知不僅如菠菜、紅辣椒之黃綠色蔬菜,即使如蘿蔔之淡黃色蔬菜,維他命C含有量也會增加。Therefore, it can be seen that not only yellow-green vegetables such as spinach and red pepper, but even light yellow vegetables such as radish, the vitamin C content will increase.
再者,依據該實驗資料,在蒸氣供給開始(0分)後,至加熱室5到達50度、60度為止,分別經過4分鐘、5分鐘,之後,在12~13分鐘後維他命C增加至「1」以上。Furthermore, according to the experimental data, after the steam supply starts (0 minutes), the heating chamber 5 reaches 50 degrees and 60 degrees, respectively, after 4 minutes, 5 minutes, and then, after 12 to 13 minutes, the vitamin C is increased to 12 minutes. "1" or more.
因此,將調理物的一部份,在到達所定溫度帶(50度附近~60度附近)之12~13分鐘之間,維持其溫度帶後,停止調理的話,則可取出維他命C的含有量增加之蘿蔔。Therefore, if a part of the conditioning material is maintained in the temperature zone between 12 and 13 minutes in the predetermined temperature zone (near 50 degrees to 60 degrees), and the conditioning is stopped, the content of vitamin C can be taken out. Increase the radish.
又,蘿蔔的一部份維持在50度而經過15分鐘後,維他命C含有量會到達極大值,故利用在其時間點來停止蒸氣的供給,並排出蒸氣,可取得維他命C的含有量極大的蘿蔔。Moreover, a part of the radish is maintained at 50 degrees, and after 15 minutes, the vitamin C content reaches a maximum value, so that the supply of vitamin C can be obtained by stopping the supply of steam at the time point and discharging the vapor. Radishes.
如上所述,測定維他命C增加之調理物,藉由利用預先實驗來掌握該調理物的維他命C增加之蒸氣環境中之100度以下之所定溫度帶,可設定因應調理物之「維他命C增加」選單,藉由執行該選單,可提供使用者維他命C增加之健康的調理物。亦即,因應調理物的種類,利用變更並設定維他命C增加之所定溫度帶及維他命C增加之所定時間帶,能針對菠菜、紅辣椒、蘿蔔等之各種調理物,提供維他命C增加之調理物。As described above, the vitamin C-adjusted conditioner can be set to determine the "vitamin C increase" of the conditioning material by using a predetermined temperature band of 100 degrees or less in the vapor environment in which the vitamin C of the conditioner is increased by a preliminary experiment. The menu, by executing this menu, provides a healthy conditioning product with increased vitamin C. That is, in response to the type of the conditioning substance, the temperature band of the vitamin C increase and the time zone of the vitamin C increase can be used to provide a vitamin C-increasing conditioning agent for various conditioning substances such as spinach, red pepper, and radish. .
此時,以調理物的一部份維持在調理物的維他命C增加之100度以下的所定溫度帶之方式,控制蒸氣發生裝置40即可。At this time, the vapor generating device 40 may be controlled such that a part of the conditioning material is maintained at a predetermined temperature band of 100 degrees or less in which the vitamin C of the conditioning material is increased.
如本實施例,藉由溫度感測器19來測定加熱室5內的溫度,推測溫度感測器19之加熱室5內的檢測溫度成為調理物之一部份的溫度之溫度亦可。此時,加熱室5內的溫度與調理物之表面溫度一致。再者,溫度感測器19所檢測之加熱室內的溫度即使是高於維他命C增加之所定溫度帶的溫度,只要調理物的一部份維持在所定溫度帶即可。As in the present embodiment, the temperature in the heating chamber 5 is measured by the temperature sensor 19, and it is estimated that the temperature detected in the heating chamber 5 of the temperature sensor 19 may be a temperature of a part of the conditioning material. At this time, the temperature in the heating chamber 5 coincides with the surface temperature of the conditioning material. Furthermore, the temperature in the heating chamber detected by the temperature sensor 19 is even higher than the temperature of the predetermined temperature band in which the vitamin C is increased, as long as a part of the conditioning material is maintained at the predetermined temperature band.
又,將溫度感測器19作為紅外線感測器(infrared ray sensor),直接檢測調理物的溫度亦可。此時,可執行「維他命C增加」選單之高精度的控制。Further, the temperature sensor 19 may be used as an infrared ray sensor to directly detect the temperature of the conditioning material. At this time, high-precision control of the "vitamin C increase" menu can be performed.
又,相同地,另外設置檢測溫度之探針(probe),使探針接觸調理物,檢測直接溫度亦可。Further, in the same manner, a probe for detecting the temperature is additionally provided, and the probe is brought into contact with the conditioning material to detect the direct temperature.
之外,對於為了將調理物的一部份維持在所定溫度帶,藉由蒸氣發生裝置40控制蒸氣的供給即可,但是,同時驅動熱風風扇61,將加熱室內的溫度均勻化地控制亦可。In addition, in order to maintain a part of the conditioning material in a predetermined temperature zone, the supply of steam may be controlled by the steam generating device 40, but the hot air fan 61 may be driven at the same time to uniformly control the temperature in the heating chamber. .
再者,對於增加調理物之維他命C來說,將調理物維持在飽和蒸氣環境為佳。此係於蒸氣發生裝置40中,藉由持續供給蒸氣至加熱室5內,在加熱室5內之空氣會從前面開口部5d與門蓋6之間的間隙等被擠出去,藉此可使加熱室內成為略飽和蒸氣環境,之後亦可維持略飽和蒸氣環境。Furthermore, for vitamin C which increases the conditioning material, it is preferred to maintain the conditioning material in a saturated vapor environment. In the steam generating device 40, by continuously supplying the steam into the heating chamber 5, the air in the heating chamber 5 is squeezed out from the gap between the front opening portion 5d and the door cover 6, and the like. The heated chamber is allowed to be in a slightly saturated vapor environment, after which a slightly saturated vapor environment can be maintained.
又,以維持在相對於調理物的溫度之維他命C的增加成為極大附近的溫度帶之方式,控制蒸氣發生裝置40亦可。如上所述,菠菜之狀況係以45度附近之溫度調理,蘿蔔之狀況係以50度附近之溫度調理時,可於其調理物中取得含有極大之維他命C的調理物。Further, the steam generating device 40 may be controlled so that the increase in the amount of vitamin C with respect to the temperature of the conditioning material is extremely large. As described above, the condition of the spinach is adjusted at a temperature of around 45 degrees, and when the condition of the radish is adjusted at a temperature of around 50 degrees, a conditioner containing a large amount of vitamin C can be obtained in the conditioner.
又,在本實施例,以操作部9具有「低溫蒸煮」調理的設定,可在其下位層選擇「維他命C增加」之料理選單之方式來構成,但是,如圖12所示,於操作部9設置直接選擇執行「維他命C增加」之料理選單的專用鍵(dedicated key)9a亦可。然後,每按下該維他命C的專用鍵,「菠菜」、「紅辣椒」、「蘿蔔」的顯示係以該順序切換顯示於顯示部10,在顯示所希望之調理物時,藉由按下開始鍵而開始該當調理物之維他命C增加的調理方法般地構成亦可。Further, in the present embodiment, the operation unit 9 has a setting of "low-temperature cooking" conditioning, and a menu of "vitamin C increase" can be selected in the lower layer. However, as shown in FIG. 9Set the dedicated key 9a that directly selects the menu for performing the "vitamin C increase". Then, each time the dedicated key of the vitamin C is pressed, the display of "spinach", "red pepper", and "radish" is switched and displayed on the display unit 10 in this order, and when the desired conditioner is displayed, by pressing It is also possible to start the key and start the conditioning method in which the vitamin C of the conditioner is increased.
接著,參考圖13至圖29來說明不須重新輸入調理條件,即可將以沸點以下之溫度來蒸煮調理之蔬菜,加熱至成為適合作為溫蔬菜而食用之狀態的調理方法之實施例。Next, an embodiment of a conditioning method in which a vegetable which has been conditioned by boiling at a temperature lower than the boiling point and which is heated to a state suitable for being eaten as a warm vegetable can be described without referring to FIG. 13 to FIG.
作為實施本實施例之調理方法的加熱調理器,其特徵為具備:調理室,係投入調理物;磁控管,係將微波照射至前述調理室內;電性加熱器,係加熱前述調理室內;蒸氣供給機構,係將蒸氣供給至前述調理室內;庫內溫度感測器(interior temperature sensor),係檢測前述調理室內的溫度;及調理控制手段,係分別運轉控制前述磁控管與前述加熱器與前述蒸氣供給機構。前述調理控制手段,係可進行設定用以使用蒸氣來加熱投入至前述調理室內之調理物的第1調理條件的第1調理條件設定處理;及設定用以使用微波來加熱投入至前述調理室內之調理物的第2調理條件的第2調理條件設定處理者。又,於設定第1調理條件時,係因應第1調理條件的設定結果,來執行以運轉前述蒸氣供給機構,將蒸氣供給至前述調理室內之同時,依據來自前述庫內溫度感測器的輸出訊號,控制前述蒸氣供給機構或前述加熱器的運轉狀態,一邊將前述調理室內維持在水的沸點以下之溫度帶,一邊加熱投入至前述調理室內之調理物的第1調理行程;於設定第2調理條件時,係因應第2調理條件的設定結果,來執行基於從前述磁控管將微波照射至前述調理室內,加溫被投入前述調理室內之調理物的第2調理行程者,可在第1調理行程的執行中或停止時又或停止後,開始第2調理行程者。The heating conditioner for carrying out the conditioning method of the present embodiment is characterized in that: a conditioning chamber is provided for inputting a conditioning object; a magnetron is for irradiating microwaves into the conditioning chamber; and an electric heater is for heating the conditioning chamber; a steam supply mechanism for supplying steam to the conditioning chamber; an interior temperature sensor for detecting a temperature in the conditioning chamber; and a conditioning control means for separately controlling the magnetron and the heater And the aforementioned steam supply mechanism. The conditioning control means is configured to set a first conditioning condition setting process for heating the first conditioning condition of the conditioning material introduced into the conditioning chamber using steam; and setting the heating to be applied to the conditioning chamber using microwaves The second conditioning condition of the second conditioning condition of the conditioning material is set by the processor. Further, when the first conditioning condition is set, the steam supply means is operated to supply the steam to the conditioning chamber in response to the setting result of the first conditioning condition, and the output from the internal temperature sensor is used. a signal for controlling the operation state of the steam supply means or the heater, while maintaining the temperature in the conditioning chamber below the boiling point of water, and heating the first conditioning stroke of the conditioning material into the conditioning chamber; In the conditioning condition, according to the setting result of the second conditioning condition, the second conditioning stroke based on the conditioning of the microwave into the conditioning chamber and the heating of the conditioning material into the conditioning chamber is performed. 1 When the conditioning stroke is executed or stopped, or after stopping, the second conditioning stroke is started.
圖13的外箱101係呈正面開口之四角箱狀者,具有左側板、右側板、底板、天板及後板。於該外箱101內部係如圖14所示,固定有內箱102。該內箱102係呈正面開口之四角箱狀者,具有左側板、右側板、底板、天板及後板。該內箱102的內部空間係作為正面開口之調理室103而作用者,於調理室103係透過正面來放進拿出調理物。The outer casing 101 of Fig. 13 is a box having a square opening with a front opening, and has a left side panel, a right side panel, a bottom panel, a sky panel, and a rear panel. Inside the outer casing 101, as shown in Fig. 14, the inner casing 102 is fixed. The inner box 102 is a box having a square opening with a front opening, and has a left side panel, a right side panel, a bottom panel, a sky panel, and a rear panel. The inner space of the inner box 102 acts as a conditioning chamber 103 having a front opening, and the conditioning chamber 103 passes through the front surface to put in and take out the conditioning material.
於外箱101係如圖13所示,門蓋104以下端部之水平軸為中心而可旋動地安裝,門蓋104係在封閉調理室103正面之垂直的封閉位置(參考圖13)及開放調理室103正面之水平的開放位置(參考圖14)之相互間,以軸為中心而可旋動操作。於外箱101係安裝有門蓋開關105(參考圖17)。該門蓋開關105係由自己回復型(Self Return Type)之按鍵開關(push switch)所構成者,在門蓋104的封閉狀態,基於門蓋開關105的操作子藉由門蓋104***作於按壓位置而門蓋開關105成為ON,在門蓋104的開放狀態,依據門蓋開關105的操作子突出於非操作位置而門蓋開關105成為OFF。As shown in FIG. 13, the outer casing 101 is rotatably mounted centering on the horizontal axis of the lower end of the door cover 104, and the door cover 104 is in a vertical closed position (refer to FIG. 13) which closes the front surface of the conditioning chamber 103 (see FIG. 13). The horizontal open positions (refer to FIG. 14) on the front side of the open conditioning chamber 103 are mutually rotatable about the axis. A door cover switch 105 (refer to FIG. 17) is attached to the outer case 101. The door cover switch 105 is constituted by a self-return type (Self Return Type) push switch. In the closed state of the door cover 104, the operation of the door cover switch 105 is operated by the door cover 104. When the door is closed, the door cover switch 105 is turned on, and in the open state of the door cover 104, the door cover switch 105 is turned off in accordance with the operation of the door cover switch 105 protruding from the inoperative position.
於內箱102的左側板及內箱102的右側板係個別如圖14所示,形成延伸於前後方向之導軌狀(rail-like)的上方盤支架106。該兩個上方盤支架106係如圖15所示,相互對向配置於左右方向者,於兩上方盤支架106係可裝卸地載置有共通之方盤107。於內箱102的左側板及內箱102的右側板係個別如圖14所示,形成延伸於前後方向之導軌狀的下方盤支架108。該兩個下方盤支架108係如圖15所示,相互對向配置於左右方向者,於兩下方盤支架108係可裝卸地載置有共通之方盤107。亦即,調理室103係兩個方盤107於上下方向相互隔著間隔,可裝卸地安裝者。The left side plate of the inner box 102 and the right side plate of the inner box 102 are individually formed as a rail-like upper disc holder 106 extending in the front-rear direction as shown in FIG. As shown in FIG. 15, the two upper disk holders 106 are disposed to face each other in the right and left direction, and a common square disk 107 is detachably mounted on the two upper disk holders 106. As shown in Fig. 14, the left side plate of the inner box 102 and the right side plate of the inner box 102 are formed as a lower rail bracket 108 extending in the front-rear direction. As shown in FIG. 15, the two lower disk holders 108 are disposed to face each other in the right and left direction, and a common square disk 107 is detachably mounted on the two lower disk holders 108. That is, the conditioning chamber 103 is a detachable mounter in which the two square disks 107 are spaced apart from each other in the vertical direction.
於內箱102的後板係如圖16所示,固定有位於調理室103的外部之風扇殼體(fan casing)109,於風扇殼體109內部係收容有循環風扇(circulation fan)110。該循環風扇110係從軸方向吸入空氣,並吐出至直徑方向之離心形者,於循環風扇110係連結風扇電動機111的旋轉軸。該風扇電動機111係以靜止狀態配置於外箱101的後板及內箱102的後板相互間的空間部,循環風扇110係基於風扇電動機111的旋轉軸旋轉,與旋轉軸為一體地旋轉。As shown in FIG. 16, the rear panel of the inner box 102 is fixed with a fan casing 109 located outside the conditioning chamber 103, and a circulation fan 110 is housed inside the fan casing 109. The circulation fan 110 sucks air from the axial direction and discharges it to a centrifugal shape in the radial direction, and the circulation fan 110 connects the rotation shaft of the fan motor 111. The fan motor 111 is disposed in a space between the rear plate of the outer casing 101 and the rear plate of the inner casing 102 in a stationary state, and the circulation fan 110 rotates based on the rotation axis of the fan motor 111, and rotates integrally with the rotation shaft.
於內箱102的後板係如圖14所示,形成有吸氣口112。該吸氣口112係於厚度方向貫通內箱102的後板之複數貫通孔的集合體者,與循環風扇110的中央部對向配置。該吸氣口112係圖16所示,以兩方盤107分別安裝於調理室103內之狀態,位於兩方盤107相互間之方式來佈局(layout)者,於吸氣口112的外週部係如圖14所示,形成有包圍吸氣口112之圓環狀的排氣口113。該排氣口113係於厚度方向貫通內箱102的後板之複數貫通孔的集合體,在循環風扇110的旋轉狀態,如圖16中箭頭所示,調理室103內的空氣從吸氣口112被吸引至風扇殼體109內,又從風扇殼體109內通過排氣口113,被排出至調理室103內。The rear plate of the inner box 102 is formed with an intake port 112 as shown in FIG. The intake port 112 is an assembly of a plurality of through holes that penetrate the rear plate of the inner box 102 in the thickness direction, and is disposed to face the central portion of the circulation fan 110. The intake port 112 is a state in which the two square disks 107 are respectively mounted in the conditioning chamber 103, and the layout is disposed between the two disks 107 so as to be laid out on the outer periphery of the intake port 112. As shown in FIG. 14, the part is formed with an annular exhaust port 113 that surrounds the intake port 112. The exhaust port 113 is an aggregate of a plurality of through holes penetrating through the rear plate of the inner box 102 in the thickness direction. In the state of rotation of the circulation fan 110, as shown by the arrow in FIG. 16, the air in the conditioning chamber 103 is sucked from the air inlet. 112 is attracted into the fan casing 109, and is discharged from the inside of the fan casing 109 through the exhaust port 113 to the conditioning chamber 103.
於風扇殼體109內部係如圖14所示,固定有相當於加熱器之圓環狀的庫外加熱器(exterior heater)114。該庫外加熱器114係基於循環風扇110將吸引至風扇殼體109內之空氣,在風扇殼體109內加熱,使從排氣口113排氣至調理室103內的空氣熱風化者,在兩方盤107分別安裝於調理室103內之狀態下,在風扇電動機111及庫外加熱器114雙方運轉時,分別產生如圖16中箭頭所示,沿著上段方盤107下面,從前流動至後之熱風,及沿著上段方盤107上面,從後流動至前之熱風,及沿著下段方盤107上面,從前流動至後之熱風,及沿著下段方盤107下面,從後流動至前之熱風,而載置於兩方盤107上之兩調理物係分別從上下兩側被加熱。利用該熱風之調理稱為烘烤調理。Inside the fan casing 109, as shown in Fig. 14, an annular heater heater 114 corresponding to a heater is fixed. The external heater 114 is heated in the fan casing 109 based on the air that the circulation fan 110 sucks into the fan casing 109, and the air is exhausted from the exhaust port 113 to the air in the conditioning chamber 103. When the two parallel disks 107 are respectively mounted in the conditioning chamber 103, when both the fan motor 111 and the external heater 114 are operated, respectively, as shown by the arrows in FIG. 16, along the lower side of the upper square plate 107, the flow flows from the front to the front. The hot air afterwards, along the upper side of the upper square plate 107, flows from the rear to the front hot air, and along the upper side of the lower square plate 107, flows from the front to the rear hot air, and flows down the lower side of the square plate 107, from the rear to the The former hot air, and the two conditioning materials placed on the two square disks 107 are respectively heated from the upper and lower sides. The conditioning using this hot air is called baking conditioning.
於外箱101的底板及內箱102的底板相互間的空間部係個別如圖16所示,以靜止狀態配置有延伸於前後方向之導波管115,於導波管115的後端部係連接磁控管116。該磁控管116係以靜止狀態配置於外箱101的右側板及內箱102的右側板相互間的空間部,磁控管116的運轉時,微波會從磁控管116照射至導波管115內。於該導波管115的前端部係形成有微波的照射口,導波管115的照射口係從下方與內箱102的底板對向配置。該底板中對向於照射口之部份係由可透過微波之耐熱玻璃(heat-resistant glass)所構成者,從磁控管116照射至導波管115內之微波,係從導波管115的照射口,通過內箱102之底板的一部份,照射至調理室103內。於該導波管115的內部係收容有旋轉天線,旋轉天線係連結於天線電動機(antenna motor)117(參考圖17)的旋轉軸。該天線電動機117係以靜止狀態配置於外箱101的底板及內箱102的底板相互間的空間部,基於旋轉操作旋轉天線,而在導波管115內攪拌照射至調理室103內之微波。利用該微波之調理稱為微波調理。As shown in FIG. 16, the space portion between the bottom plate of the outer casing 101 and the bottom plate of the inner casing 102 is disposed in a stationary state with a waveguide 115 extending in the front-rear direction, and is disposed at the rear end portion of the waveguide 115. The magnetron 116 is connected. The magnetron 116 is disposed in a space between the right side plate of the outer casing 101 and the right side plate of the inner box 102 in a stationary state. When the magnetron 116 is in operation, microwaves are radiated from the magnetron 116 to the waveguide. 115 inside. An irradiation port for microwaves is formed at a front end portion of the waveguide 115, and an irradiation port of the waveguide 115 is disposed to face the bottom plate of the inner case 102 from below. The portion of the bottom plate facing the irradiation opening is made of microwave-resistant heat-resistant glass, and the microwave from the magnetron 116 to the waveguide 115 is from the waveguide 115. The illumination port is irradiated into the conditioning chamber 103 through a portion of the bottom plate of the inner box 102. A rotating antenna is housed inside the waveguide 115, and the rotating antenna is coupled to a rotating shaft of an antenna motor 117 (refer to FIG. 17). The antenna motor 117 is disposed in a space between the bottom plate of the outer casing 101 and the bottom plate of the inner casing 102 in a stationary state, and rotates the antenna based on the rotation operation to agitate the microwaves in the conditioning chamber 103 in the waveguide 115. The conditioning using this microwave is referred to as microwave conditioning.
於外箱101的底板及內箱102的底板相互間的空間部,係如圖16所示,可裝卸地收容有供水箱118。該供水箱118是貯留水者,於供水箱118係如圖15所示,連接供水泵119的吸水口。該供水泵119係由將供水箱118內部的水,抽出至供水箱118外部的抽水泵(lave out motor)所構成者,將泵電動機(pump motor)120(參考圖17)作為驅動來源而作動。於該供水泵119的排水口係如圖15所示,連接有呈中空狀之鋁壓鑄製的蒸煮盒121(相當於蒸氣產生部)。該蒸煮盒121係以靜止狀態配置於外箱101的左側板及內箱102的左側板相互間的空間部,供水泵119從供水箱118內抽出之水,會以供水泵119的突出壓力,注入至蒸煮盒121內部。As shown in FIG. 16, the space between the bottom plate of the outer casing 101 and the bottom plate of the inner casing 102 is detachably housed in the water supply tank 118. The water supply tank 118 is a water storage tank, and the water supply tank 118 is connected to the water suction port of the water supply pump 119 as shown in FIG. The water supply pump 119 is constituted by a pump out motor that draws water inside the water supply tank 118 to the outside of the water supply tank 118, and operates a pump motor 120 (refer to FIG. 17) as a driving source. . As shown in FIG. 15, the drain port of the water supply pump 119 is connected to a hollow die-casting cooker 121 (corresponding to a steam generating portion). The retort 121 is placed in a space between the left side plate of the outer box 101 and the left side plate of the inner box 102 in a stationary state, and the water pumped from the water supply tank 118 by the water supply pump 119 is pressurized by the water supply pump 119. It is injected into the inside of the cooking box 121.
於蒸煮盒121的上端部係如圖15所示,鑄入位於厚度內部之相當於加熱來源的上蒸煮加熱器(steam heater)122,於蒸煮盒121的下端部,係鑄入位於厚度內部之相當於加熱來源的下蒸煮加熱器123。該等上蒸煮加熱器122及下蒸煮加熱器123,係分別以從供水泵119注入蒸煮盒121內之水會蒸發之方式,使蒸煮盒121升溫者,呈直線地延伸於前後方向之棒狀。該上蒸煮加熱器122的額定輸出被設定為900W,下蒸煮加熱器123的額定輸出被設定為300W,上蒸煮加熱器122及下蒸煮加熱器123係可以相互不同之發熱量來運轉。該上蒸煮加熱器122係相當於加熱來源。The upper end portion of the cooking box 121 is cast into a steam heater 122 corresponding to a heating source inside the thickness as shown in Fig. 15, and is cast in the lower end portion of the cooking box 121 to be inside the thickness. It corresponds to the lower cooking heater 123 of the heating source. The upper cooking heater 122 and the lower cooking heater 123 respectively expand the retort 121 so that the water heated in the retort 121 from the water supply pump 119 evaporates in a straight line extending in the front-rear direction. . The rated output of the upper cooking heater 122 is set to 900 W, and the rated output of the lower cooking heater 123 is set to 300 W. The upper cooking heater 122 and the lower cooking heater 123 can be operated with different heat generation amounts. The upper cooking heater 122 is equivalent to a heating source.
於蒸煮盒121係如圖15所示,於前後方向固定有相互並排一列之複數管124,複數管124之各前端部係貫通內箱102的左側板,突出於調理室103內。該等複數管124係分別配置於上方盤支架106及下方盤支架108相互間者,在蒸煮盒121內產生之蒸氣係分別通過複數管124,以蒸氣壓噴出至調理室103內。該等複數管124係相當於噴出口者,於複數管124的前端部係被覆有共通之護蓋125。該護蓋125係容許從複數管124分別噴出蒸氣者,從使用者無法在視覺上辨識地覆蓋複數管124之各前端部。供水箱118、供水泵119、泵電動機120、蒸煮盒121、上蒸煮加熱器122、下蒸煮加熱器123及複數管124,係構成將蒸氣供給至調理室103內的蒸氣供給機構者,將利用蒸氣之調理稱為蒸煮調理。As shown in FIG. 15, the cooking box 121 is fixed with a plurality of tubes 124 arranged in parallel in the front-rear direction, and the front end portions of the plurality of tubes 124 pass through the left side plate of the inner box 102 and protrude into the conditioning chamber 103. The plurality of tubes 124 are disposed between the upper tray holder 106 and the lower tray holder 108, respectively. The vapor generated in the cooking box 121 passes through the plurality of tubes 124 and is ejected into the conditioning chamber 103 by vapor pressure. The plurality of tubes 124 correspond to the outlets, and the front end portion of the plurality of tubes 124 is covered with a common cover 125. The cover 125 allows the vapor to be ejected from the plurality of tubes 124, and the front end portions of the plurality of tubes 124 are not covered by the user from the visual recognition. The water supply tank 118, the water supply pump 119, the pump motor 120, the retort 121, the upper cooking heater 122, the lower cooking heater 123, and the plurality of tubes 124 constitute a steam supply mechanism that supplies steam into the conditioning chamber 103, and is utilized. The conditioning of steam is called cooking conditioning.
於門蓋104係如圖13所示,固定有橫長之操作面板126,於操作面板126係可操作地安裝有號碼盤(dial)127。該號碼盤127係分別相當於調理模式(cooking mode)選擇用的操作子及調理選單選擇用的操作子,可以軸128為中心旋轉操作。該軸128係在門蓋104的封閉狀態下,延伸於前後方向者,號碼盤127係沿著軸128,可滑動於前方的非操作位置及後方的按壓位置之相互間。於該號碼盤127係分別連結編碼器(encoder)129(參考圖17)的操作子及決定開關(decision switch)130(參考圖17)的操作子,編碼器129係每於號碼盤127的旋轉量到達預先訂定之單位角度,輸出1個脈衝訊號(pulse signal)。決定開關130係由自己回復型的按鍵開關所構成者,在號碼盤127停止於非操作位置之狀態成為OFF,基於號碼盤127從非操作位置被滑動操作至按壓位置而成為ON。As shown in FIG. 13, the door cover 104 is fixed with a horizontally long operation panel 126, and a dial 127 is operatively mounted on the operation panel 126. The dial 127 is equivalent to an operator for selecting a cooking mode and an operator for selecting a conditioning menu, and the axis 128 can be rotated centrally. The shaft 128 is in the closed state of the door cover 104, and extends in the front-rear direction. The dial 127 is along the shaft 128 and is slidable between the front non-operating position and the rear pressing position. The dial 127 is coupled to an operator of an encoder 129 (refer to FIG. 17) and an operator of a decision switch 130 (refer to FIG. 17), and the encoder 129 is rotated by the dial 127. The amount reaches a predetermined unit angle and outputs a pulse signal. The determination switch 130 is constituted by a self-recovery type of key switch, and is turned OFF when the dial 127 is stopped at the non-operating position, and is turned ON when the dial 127 is slid from the non-operating position to the pressed position.
於操作面板126係如圖13所示,安裝有開始開關131及取消開關132。開始開關131係以因應調理選單的選擇結果之內容,用以開始加熱調理者,相當於操作子。取消開關132係分別於加熱調理的開始前取消調理選單的選擇結果時及加熱調理的開始後途中停止加熱調理時進行操作者,開始開關131及取消開關132係分別由自己回復型的按鍵開關所構成。於操作面板126係安裝有顯示器133。該顯示器133係由液晶顯示器所構成者,於顯示器133係顯示有用以通知使用者調理順序的導引訊息。As shown in FIG. 13, the operation panel 126 is equipped with a start switch 131 and a cancel switch 132. The start switch 131 is configured to respond to the selection result of the conditioning menu to start heating the conditioner, which is equivalent to the operator. The cancel switch 132 is respectively performed when the selection result of the conditioning menu is canceled before the start of the heating conditioning and when the heating conditioning is stopped in the middle of the start of the heating conditioning, and the start switch 131 and the cancel switch 132 are respectively returned by the self-recovery type key switch. Composition. A display 133 is mounted on the operation panel 126. The display 133 is composed of a liquid crystal display, and the display 133 displays a navigation message useful for notifying the user of the order of conditioning.
於外箱101的右側板及內箱102的右側板板相互間的空間部,係如圖17所示,以靜止狀態配置有主體構成微電腦之控制電路134。該控制電路134係具有CPU(central processing unit)150、ROM(read only memory)151及RAM(random access memory)者,門蓋開關105、編碼器129、決定開關130、開始開關131及取消開關132係分別連接控制電路134。該控制電路係分別相當於調理選單選擇手段、調理控制手段及記錄手段者,於控制電路134係連接電動機驅動電路135及加熱器驅動電路136。電動機驅動電路135係將驅動電源施加至風扇電動機111者,控制電路134係基於電動機驅動電路135成為ON,使風扇電動機111往一定方向,以一定速度運轉,並基於電動機驅動電路135成為OFF,停止運轉風扇電動機111。加熱器驅動電路136係將驅動電源施加至庫外加熱器.114者,控制電路134係基於ON/OFF控制(ON/OFF control)加熱器驅動電路136,來控制庫外加熱器114的發熱量。As shown in FIG. 17, the space between the right side plate of the outer case 101 and the right side plate of the inner case 102 is a control circuit 134 in which the main body constitutes a microcomputer. The control circuit 134 includes a CPU (central processing unit) 150, a ROM (read only memory) 151, and a RAM (random access memory), a door cover switch 105, an encoder 129, a decision switch 130, a start switch 131, and a cancel switch 132. The control circuit 134 is connected to each other. The control circuit is equivalent to the conditioning menu selection means, the conditioning control means, and the recording means, and the control circuit 134 is connected to the motor drive circuit 135 and the heater drive circuit 136. The motor drive circuit 135 applies a drive power to the fan motor 111. The control circuit 134 is turned on based on the motor drive circuit 135, and the fan motor 111 is operated at a constant speed in a predetermined direction, and is turned off based on the motor drive circuit 135. The fan motor 111 is operated. The heater drive circuit 136 applies a drive power to the external heater 114. The control circuit 134 controls the heat generation of the external heater 114 based on the ON/OFF control heater drive circuit 136. .
於控制電路134係如圖17所示,連接有磁控管驅動電路137及電動機驅動電路138。磁控管驅動電路137係將驅動電源施加至磁控管116者,控制電路134係基於ON/OFF控制磁控管驅動電路137,來控制磁控管116的輸出。電動機驅動電路138係將驅動電源施加至天線電動機117者,控制電路134係基於電動機驅動電路138成為ON,使天線電動機117往一定方向,以一定速度運轉,並基於電動機驅動電路138成為OFF,停止運轉天線電動機117。As shown in FIG. 17, the control circuit 134 is connected to a magnetron drive circuit 137 and a motor drive circuit 138. The magnetron drive circuit 137 applies a drive power to the magnetron 116, and the control circuit 134 controls the output of the magnetron 116 based on the ON/OFF control magnetron drive circuit 137. The motor drive circuit 138 applies a drive power to the antenna motor 117. The control circuit 134 turns on the motor drive circuit 138, causes the antenna motor 117 to operate at a constant speed in a certain direction, and turns off based on the motor drive circuit 138. The antenna motor 117 is operated.
於控制電路134係如圖17所示,連接有電動機驅動電路139、加熱器驅動電路140及電動機驅動電路141。電動機驅動電路139係將驅動電源施加至泵電動機120者,控制電路134係基於電動機驅動電路139成為ON,使泵電動機120往一定方向,以一定速度運轉,並基於電動機驅動電路139成為OFF,停止運轉泵電動機120。加熱器驅動電路140係將驅動電源施加至上蒸煮加熱器122者,控制電路134係基於ON/OFF控制加熱器驅動電路140,來控制上蒸煮加熱器122的發熱量。加熱器驅動電路141係將驅動電源施加至下蒸煮加熱器123者,控制電路134係基於ON/OFF控制加熱器驅動電路141,來控制下蒸煮加熱器123的發熱量。As shown in FIG. 17, the control circuit 134 is connected to a motor drive circuit 139, a heater drive circuit 140, and a motor drive circuit 141. The motor drive circuit 139 applies a drive power to the pump motor 120. The control circuit 134 is turned on based on the motor drive circuit 139, and the pump motor 120 is operated at a constant speed in a certain direction, and is turned off based on the motor drive circuit 139. The pump motor 120 is operated. The heater driving circuit 140 applies a driving power source to the upper cooking heater 122, and the control circuit 134 controls the heater driving circuit 140 based on the ON/OFF to control the amount of heat generated by the upper cooking heater 122. The heater drive circuit 141 applies a drive power to the lower cooking heater 123, and the control circuit 134 controls the heater drive circuit 141 based on the ON/OFF control to control the amount of heat generated by the lower cooking heater 123.
於控制電路134係如圖17所示,連接有LCD(liquid crystal display)驅動電路142及蜂鳴器(buzzer)驅動電路143。LCD驅動電路142係將驅動電源施加至顯示器133者,控制電路134係基於ON/OFF控制LCD驅動電路142,來控制顯示器133的顯示內容。蜂鳴器驅動電路143係將驅動電源施加至相當於通知器的蜂鳴器144者。該蜂鳴器144係收容於外箱101的右側板及內箱102的右側板相互間的空間部者,控制電路134係分別基於在加熱調理的結束時及加熱調理的中斷時,驅動蜂鳴器驅動電路143,從蜂鳴器144輸出通知聲音。As shown in FIG. 17, the control circuit 134 is connected to an LCD (liquid crystal display) drive circuit 142 and a buzzer drive circuit 143. The LCD driving circuit 142 applies a driving power source to the display 133, and the control circuit 134 controls the LCD driving circuit 142 based on the ON/OFF to control the display content of the display 133. The buzzer drive circuit 143 applies a drive power source to the buzzer 144 corresponding to the notifier. The buzzer 144 is housed in a space between the right side plate of the outer box 101 and the right side plate of the inner box 102, and the control circuit 134 drives the buzzing based on the end of the heating conditioning and the interruption of the heating conditioning, respectively. The driver circuit 143 outputs a notification sound from the buzzer 144.
於控制電路134係如圖17所示,連接有庫內溫度感測器145、食品溫度感測器146及蒸煮溫度感測器147(相當於產生部溫度感測器)。庫內溫度感測器145係由配置於調理室103內之電熱調節器所構成者,控制電路134係基於從庫內溫度感測器145輸出之庫內溫度訊號,來檢測調理室103內的溫度之庫內溫度。食品溫度感測器146係由將調理室103之底面整面設定為檢測區域之紅外線溫度感測器所構成者,控制電路134係依據從食品溫度感測器146輸出之紅外線訊號,來檢測調理物的表面溫度之食品溫度。蒸煮溫度感測器147係由配置於蒸煮盒121內之電熱調節器所構成者,控制電路134係依據從蒸煮溫度感測器147輸出之蒸煮溫度訊號,來檢測蒸煮盒121內的溫度之盒溫度。該蒸煮溫度感測器147係相當於盒溫度感測器。As shown in FIG. 17, the control circuit 134 is connected to an internal temperature sensor 145, a food temperature sensor 146, and a cooking temperature sensor 147 (corresponding to a generating portion temperature sensor). The internal temperature sensor 145 is composed of a thermistor disposed in the conditioning chamber 103. The control circuit 134 detects the temperature in the conditioning chamber 103 based on the internal temperature signal output from the internal temperature sensor 145. The temperature inside the library. The food temperature sensor 146 is composed of an infrared temperature sensor that sets the entire bottom surface of the conditioning chamber 103 as a detection area, and the control circuit 134 detects the conditioning according to the infrared signal output from the food temperature sensor 146. The temperature of the food at the surface temperature of the object. The cooking temperature sensor 147 is composed of a thermistor disposed in the cooking box 121, and the control circuit 134 detects the temperature in the cooking box 121 based on the cooking temperature signal output from the cooking temperature sensor 147. temperature. The cooking temperature sensor 147 is equivalent to a cartridge temperature sensor.
於控制電路134的ROM151係如圖18(a)所示,預先記錄有調理模式資料(cooking mode data)。該調理模式資料係用以顯示於顯示器133用以選擇調理模式之調理模式選擇畫面的顯示資料,於調理模式資料係設定有「微波」、「烘烤」、「高溫蒸煮」及「低溫蒸煮」。於控制電路134的ROM151係如圖18(b)所示,預先記錄有調理選單資料。該調理選單資料係用以於顯示器133顯示用以選擇調理選單之調理選單選擇畫面的顯示資料,利用於調理模式「微波」,分別編排調理選單「牛奶加溫」及「溫酒」,於調理模式「烘烤」,分別編排調理選單「蘋果派(apple pie)」及「蛋糕」,於調理模式「高溫蒸煮」,分別編排調理選單「烤全雞(barbecue of the cock)」及「漢堡」,於調理模式「低溫蒸煮」,分別編排調理選單「燙(boiled greens with dressing)茼蒿(garland chrysanthemum)」及「油菜(小松菜“komatsu-na”;a kind of Chinese cabbage)與扇貝(scallop)的中國風味煮(dish simmered in Chinese food)」來加以設定。於控制電路134的ROM151係如圖19(b)所示,預先記錄有調理導引資料。該調理導引資料(cooking guide data)係用以於顯示器133顯示調理方法的顯示資料,分別對於低溫蒸煮用的調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」加以設定。In the ROM 151 of the control circuit 134, as shown in Fig. 18 (a), cooking mode data is recorded in advance. The conditioning mode data is used to display the display data of the conditioning mode selection screen for selecting the conditioning mode on the display 133. The conditioning mode data is set to "microwave", "baking", "high temperature cooking" and "low temperature cooking". . In the ROM 151 of the control circuit 134, as shown in Fig. 18 (b), the conditioning menu data is recorded in advance. The conditioning menu data is used to display the display data of the conditioning menu selection screen for selecting the conditioning menu on the display 133, and is used in the conditioning mode "microwave" to separately arrange the conditioning menus "milk warming" and "warm wine" for conditioning. In the mode of "bake", the menus "apple pie" and "cake" are arranged separately. In the conditioning mode "high temperature cooking", the conditioning menus "barbecue of the cock" and "burger" are arranged separately. In the conditioning mode "low temperature cooking", arrange the conditioning menu "boiled greens with dressing" (garland chrysanthemum) and "canola (komatsu-na); a kind of Chinese cabbage) and scallop "Dish simmered in Chinese food" is set. In the ROM 151 of the control circuit 134, as shown in Fig. 19 (b), the conditioning guide data is recorded in advance. The cooking guide data is used to display the display data of the conditioning method on the display 133, and is set for the conditioning menu "hot sage" and "Chinese cuisine of rapeseed and scallop" for low-temperature cooking.
於控制電路134的ROM151係如圖20所示,預先記錄有低溫蒸煮處理資料。該低溫蒸煮處理資料係用以使用調理模式「低溫蒸煮」來調理調理物的調理條件,於特定調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」,分別編排有調理溫度ta、限度溫度tb、供水時間Ta及蒸煮調理時間Tb而加以設定。調理溫度ta1係用以使茼蒿的維他命C含有量相較於生的狀態增加的溫度,調理溫度ta2係用以使油菜的維他命C含有量相較於生的狀態增加的溫度。該等調理溫度ta1及ta2係依據分別對生的食材,以相互不同之複數調理溫度施加維他命增量處理而測定之實驗值,所謂維他命增量處理係指在包含水蒸氣之40度的環境下,將食材放置所定時間(expose)的處理。In the ROM 151 of the control circuit 134, as shown in Fig. 20, low-temperature cooking processing data is recorded in advance. The low-temperature cooking data is used to adjust the conditioning conditions of the conditioning materials using the conditioning mode "low-temperature cooking". The conditioning menus "hot sage" and "Chinese cuisine of rapeseed and scallops" are arranged with conditioning temperature ta and limits. The temperature tb, the water supply time Ta, and the cooking conditioning time Tb are set. The conditioning temperature ta1 is a temperature at which the vitamin C content of the sage is increased compared to the state of the living, and the conditioning temperature ta2 is a temperature at which the vitamin C content of the rape is increased compared to the state of the living. The conditioning temperatures ta1 and ta2 are experimental values determined by applying a vitamin increment treatment to the respective ingredients of the respective raw materials, and the so-called vitamin incremental treatment refers to an environment containing 40 degrees of water vapor. , the processing of placing the ingredients for the specified time (expose).
一般來說,公知生物是藉由生體活動發生具有強烈氧化作用(毒性)之過氧化物(自由基),尤其是蔬菜係為了消除過氧化物,發生還原力較強之維他命C。亦即,蔬菜具有被放置在受到強烈壓力(stress)之環境時,為了對抗環境壓力,會使氧的作用活性化,產生較多之抗氧化物質之維他命C來保護自己的性質,依據對蔬菜施加維他命增量處理,可使蔬菜含有之維他命C增加。In general, known organisms are peroxides (free radicals) which have strong oxidative action (toxicity) by biological activity, and in particular, vegetables are used to eliminate peroxides, and vitamin C having a strong reducing power occurs. That is, when vegetables are placed in a stress-stressed environment, in order to combat environmental stress, the action of oxygen is activated, and more antioxidant substances are produced to protect their properties. The application of vitamin incremental treatment can increase the vitamin C contained in vegetables.
圖21係揭示對生的茼蒿,以相互不同之複數調理溫度,施加維他命增量處理的實驗結果。該實驗結果係將開始維他命增量處理前之生的茼蒿之維他命C含有量作為100,來測定停止維他命增量處理後之維他命C含有量者,調理時間係分別以複數調理溫度而相互設定為相同的10分鐘。該維他命C含有量係使用維他命C測定器所測定者,茼蒿的維他命C含有量係在調理溫度43度成為最大,在調理溫度36.8度時降低至100%以下。圖20的調理溫度ta1及ta2分別是食材的維他命C含有量成為最大之極大值,圖20的限度溫度tb1及tb2分別是維他命C含有量低於100之境界值。該等限度溫度tb1及tb2亦分別是從對生的食材,以相互不同之複數調理溫度,施加維他命增量處理的實驗結果所得者,相較於相同食材的調理溫度,被設定為較低。Fig. 21 is a view showing the experimental results of the treatment of the raw Artemisia scoparia with different pH adjustment temperatures and application of vitamin increment. The result of the experiment is to determine the vitamin C content after stopping the vitamin increment treatment by taking the vitamin C content of the sage of the sage which was born before the vitamin increment treatment, and the conditioning time is set to the mutual conditioning temperature by the complex conditioning temperature. The same 10 minutes. The vitamin C content was measured by using a vitamin C measuring device, and the vitamin C content of Artemisia selengensis was the maximum at a conditioning temperature of 43 degrees, and decreased to 100% or less at a conditioning temperature of 36.8 degrees. The conditioning temperatures ta1 and ta2 of Fig. 20 are the maximum values of the vitamin C content of the foodstuff, respectively, and the limit temperatures tb1 and tb2 of Fig. 20 are the boundary values of the vitamin C content of less than 100, respectively. The limit temperatures tb1 and tb2 are also obtained from the opposite ingredients of the opposite ingredients, and the results of the experiment of applying the vitamin increment treatment are set to be lower than the conditioning temperature of the same food.
圖20的供水時間Ta1及Ta2分別是泵電動機120的運轉時間,相對於蒸煮盒121之水的注入量係因應供水時間而設定。蒸煮調理時間Tb1及Tb2分別是維他命增量處理的所要時間,圖22的虛線係實驗性地揭示對100g的茼蒿,施加維他命增量處理時的維他命C含有量及經過時間的相關關係。依據該實驗結果,茼蒿的維他命C含有量在「10分」成為極大,經過「10分」後,係因應時間進行而低下。蒸煮調理時間Tb1及Tb2分別是從對生的食材,施加維他命增量處理之實驗結果所得者。設定為食材的維他命C含有量成為極大之時間。The water supply times Ta1 and Ta2 of FIG. 20 are the operation times of the pump motor 120, respectively, and the injection amount of the water with respect to the cooking box 121 is set according to the water supply time. The cooking conditioning time Tb1 and Tb2 are the time required for the vitamin incremental treatment, respectively, and the broken line of Fig. 22 experimentally reveals the correlation between the vitamin C content and the elapsed time when 100 g of the Artemisia selengensis is subjected to the vitamin increment treatment. According to the results of the experiment, the vitamin C content of Artemisia selengensis was extremely large at "10 points", and after "10 points", it was lowered in response to the time. The cooking conditioning time Tb1 and Tb2 are obtained from the experimental results of the vitamin-increasing treatment of the opposite ingredients. The amount of vitamin C set as the ingredient becomes a great time.
圖20的微波調理時間Tc1及Tc2分別是加溫處理的所要時間。該加溫處理係可將施加維他命增量處理之低溫度的食材作為溫蔬菜而食用般地加溫之處理,利用對食材照射一定輸出600W的微波來進行。圖22的實線係揭示對100g的茼蒿,依序施加維他命增量處理及加溫處理的實驗結果,茼蒿的維他命C含有量係因應加溫處理的進行而降低。微波調理時間Tc1及Tc2是分別從對生的食材,依序施加維他命增量處理及加溫處理的實驗結果所得者,食材的維他命C含有量係相較於開始維他命增量處理前之生的狀態,設定為存在於較高值之時間。The microwave conditioning times Tc1 and Tc2 of Fig. 20 are the desired times of the warming process, respectively. This warming treatment can be carried out by heating a low-temperature food material to which a vitamin-increase treatment is applied as a warm vegetable, and irradiating the food with a microwave having a constant output of 600 W. The solid line of Fig. 22 reveals the experimental results of applying vitamin uptake treatment and warming treatment to 100 g of Artemisia selengensis, and the vitamin C content of Artemisia selengensis is reduced in response to the progress of the warming treatment. The microwave conditioning time Tc1 and Tc2 are obtained from the experimental results of the vitamin-incremental treatment and the warming treatment, respectively. The vitamin C content of the food is compared with that before the start of the vitamin increment treatment. Status, set to the time that exists at a higher value.
控制電路134的ROM151係預先記錄有控制程式,控制電路134的CPU150係利用基於控制程式來分別驅動控制風扇電動機111、庫外加熱器114、磁控管116、天線電動機117、泵電動機120、上蒸煮加熱器122下蒸煮加熱器123,而加熱調理,投入至調理室103內的調理物。以下,說明控制程式的詳細內容。The ROM 151 of the control circuit 134 has a control program recorded in advance, and the CPU 150 of the control circuit 134 drives and controls the fan motor 111, the external heater 114, the magnetron 116, the antenna motor 117, the pump motor 120, and the upper portion by using a control program. The cooking heater 123 is steamed under the cooking heater 122, and is heated and conditioned to be supplied to the conditioning material in the conditioning chamber 103. The details of the control program will be described below.
控制電路134的CPU150係在開啟電源時,在圖23的步驟(step)S1,將RAM152的調理模式計數器Na重設(reset)為「0」,在步驟S2,將RAM152的調理選單計數器Nb重設為「0」。該等調理模式計數器Na及調理選單計數器Nb係分別依據從編碼器129輸出之脈衝訊號,用以計測號碼盤127的操作量者,CPU150係在步驟S2重設調理選單計數器Nb時,則轉變至步驟S3,依據ROM151的調理模式資料,顯示調理模式選擇畫面。該調理模式選擇畫面係於上下方向4段配列有文字「微波」、文字「高溫蒸煮」及文字「低溫蒸煮」者,在步驟S3以白色的色彩顯示,文字「微波」之剩下文字「烘烤」與文字「低溫蒸煮」係分別以黑色的色彩顯示。The CPU 150 of the control circuit 134 resets the conditioning mode counter Na of the RAM 152 to "0" at step S1 of FIG. 23 when the power is turned on. In step S2, the conditioning menu counter Nb of the RAM 152 is heavy. Set to "0". The conditioning mode counter Na and the conditioning menu counter Nb are respectively used to measure the operation amount of the dial 127 according to the pulse signal output from the encoder 129. When the CPU 150 resets the conditioning menu counter Nb in step S2, the CPU 150 changes to In step S3, the conditioning mode selection screen is displayed according to the conditioning mode data of the ROM 151. The conditioning mode selection screen is displayed with the characters "microwave", the text "high temperature cooking" and the text "low temperature cooking" in the upper and lower directions, and is displayed in white color in step S3, and the remaining characters of the text "microwave" are "baked". "Baked" and the text "Low-temperature cooking" are displayed in black color.
CPU150係在步驟S3,於顯示器133顯示調理模式選擇畫面時,在步驟S4判斷來自編碼器129的脈衝訊號之有無。在此,判斷有來自編碼器129之脈衝訊號時,則轉變至步驟S5,將預先記錄於ROM151之單位值,加算至調理模式計數器Na。然後,轉變至步驟S6,將文字「微波」、文字「烘烤」、文字「高溫蒸煮」及文字「低溫蒸煮」中,因應調理模式計數器Na的加算結果之1個文字,以白色的色彩顯示,並將剩下3個文字分別以黑色的色彩顯示。亦即,在調理模式選擇畫面的顯示狀態下,旋動操作號碼盤127時,文字「微波」~文字「低溫蒸煮」中,因應號碼盤127的操作量之1個文字是以白色的色彩顯示,剩下3個文字分別以黑色的色彩顯示。When the CPU 150 displays the conditioning mode selection screen on the display 133 in step S3, the CPU 150 determines whether or not the pulse signal from the encoder 129 is present in step S4. Here, when it is determined that there is a pulse signal from the encoder 129, the process proceeds to step S5, and the unit value previously recorded in the ROM 151 is added to the conditioning mode counter Na. Then, the process proceeds to step S6, and the text "microwave", the text "baking", the text "high-temperature cooking", and the text "low-temperature cooking" are displayed in white color in accordance with one of the addition results of the conditioning mode counter Na. And the remaining 3 characters are displayed in black color. That is, in the display state of the conditioning mode selection screen, when the operation dial 127 is rotated, in the character "microwave" to the text "low temperature cooking", one character corresponding to the operation amount of the dial 127 is displayed in white color. The remaining 3 characters are displayed in black color.
CPU150係在步驟S4判斷無來自編碼器129之脈衝訊號時,則在步驟S7判斷來自決定開關130的ON訊號(ON signal)之有無。在此,判斷有來自決定開關130之ON訊號時,則轉變至步驟S8,利用將因應調理模式計數器Na之現在計測結果的調理模式,記錄於調理模式確定區域,而確定調理模式。例如,在文字「高溫蒸煮」以白色的色彩顯示之狀態下,號碼盤127從非操作位置操作至按壓位置時,則在調理模式決定區域記錄調理模式「高溫蒸煮」,在文字「低溫蒸煮」以白色的色彩顯示之狀態下,號碼盤127從非操作位置操作至按壓位置時,則在調理模式決定區域記錄調理模式「低溫蒸煮」。When the CPU 150 determines in step S4 that there is no pulse signal from the encoder 129, it determines in step S7 whether or not the ON signal from the decision switch 130 is present. When it is determined that there is an ON signal from the determination switch 130, the process proceeds to step S8, and the conditioning mode is determined by recording the conditioning mode corresponding to the current measurement result of the conditioning mode counter Na in the conditioning mode determination area. For example, when the dial "high temperature cooking" is displayed in white color, when the dial 127 is operated from the non-operating position to the pressing position, the conditioning mode "high temperature cooking" is recorded in the conditioning mode determining area, and the text "low temperature cooking" is written. In the state of displaying in white color, when the dial 127 is operated from the non-operating position to the pressing position, the conditioning mode "low temperature cooking" is recorded in the conditioning mode determining area.
CPU150係在步驟S8確定調理模式時,在步驟S9從ROM151的調理選單資料檢測出因應調理模式的確定結果之調理選單,並於顯示器133依據調理選單的檢測結果,顯示調理選單選擇畫面。該調理選單選擇畫面係以文字於上下方向複數段配列因應調理模式之選擇結果的複數調理選單,在步驟S9以白色的色彩顯示複數調理選單中預先決定之一,剩下以黑色的色彩顯示。例如,在調理模式「低溫蒸煮」的確定狀態,選擇調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」,於上段以白色的色彩顯示調理選單「燙茼蒿」,於下段以黑色的色彩顯示「油菜與扇貝的中國風味煮」。When the CPU 150 determines the conditioning mode in step S8, the conditioning menu of the determination result of the conditioning mode is detected from the conditioning menu data of the ROM 151 in step S9, and the conditioning menu selection screen is displayed on the display 133 based on the detection result of the conditioning menu. The conditioning menu selection screen is a plural conditioning menu in which the selection result of the conditioning mode is arranged in a plurality of paragraphs in the up and down direction, and one of the plurality of conditioning menus is pre-determined in the white color display in step S9, and the remaining color is displayed in black color. For example, in the deterministic state of the conditioning mode "low-temperature cooking", select the conditioning menu "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops". In the upper section, the white color is used to display the conditioning menu "Sweet Artemisia", which is black in the lower part. The color shows "Chinese cuisine of rapeseed and scallops".
CPU150係在步驟S9,顯示調理模式選擇畫面時,在步驟S10判斷來自編碼器129的脈衝訊號之有無。在此,判斷有來自編碼器129之脈衝訊號時,則轉變至步驟S11,將單位值加算至調理選單計數器Nb。然後,轉變至步驟S12,將顯示於顯示器133之複數調理選單中,因應調理選單計數器Nb的加算結果之1個文字,以白色的色彩顯示,並將剩下的文字以黑色的色彩顯示。亦即,在調理選單選擇畫面的顯示狀態下,旋動操作號碼盤127時,複數調理選單中,因應號碼盤127的操作量之1個文字是以白色的色彩顯示,剩下的文字以黑色的色彩顯示。例如,在顯示「低溫蒸煮」用的調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」之狀態下,依據旋動操作號碼盤127,交互將「燙茼蒿」的色彩及「油菜與扇貝的中國風味煮」的色彩切換成白色。When the CPU 150 displays the conditioning mode selection screen in step S9, it determines whether or not the pulse signal from the encoder 129 is present in step S10. Here, when it is judged that there is a pulse signal from the encoder 129, the process proceeds to step S11, and the unit value is added to the conditioning menu counter Nb. Then, the process proceeds to step S12, and a character displayed on the multi-control menu of the display 133 is displayed in white color in accordance with the one of the addition results of the menu counter Nb, and the remaining characters are displayed in black color. That is, in the display state of the conditioning menu selection screen, when the operation dial 127 is rotated, in the plural conditioning menu, one character corresponding to the operation amount of the dial 127 is displayed in white color, and the remaining characters are in black. The color display. For example, in the state of displaying the "low-temperature cooking" conditioning menu "hot sage" and "Chinese cuisine of rapeseed and scallops", according to the rotary operation dial 127, the color of "hot sage" and "canola" are interactively The color of the Chinese flavor of scallops is switched to white.
CPU150係在步驟S10判斷無來自編碼器129之脈衝訊號時,則在步驟S13判斷來自決定開關130的ON訊號之有無。在此,判斷有來自決定開關130之ON訊號時,則轉變至步驟S14,利用將因應調理選單計數器Nb之現在計測結果的調理選單,記錄於調理選單確定區域,而確定調理選單。亦即,在調理選單選擇畫面的顯示狀態下,號碼盤127從非操作位置操作至按壓位置時,以白色顯示之調理選單被記錄於調理選單確定區域,調理選單確定是以白色顯示者。When the CPU 150 determines in step S10 that there is no pulse signal from the encoder 129, it determines whether or not the ON signal from the decision switch 130 is present in step S13. Here, when it is determined that there is an ON signal from the determination switch 130, the process proceeds to step S14, and a conditioning menu for determining the current measurement result of the conditioning menu counter Nb is recorded in the conditioning menu determination area to determine the conditioning menu. That is, in the display state of the conditioning menu selection screen, when the dial 127 is operated from the non-operating position to the pressing position, the conditioning menu displayed in white is recorded in the conditioning menu determination area, and the conditioning menu is determined to be white.
CPU150係在步驟S14,確定調理選單時,在步驟S15判斷來自開始開關131的ON訊號之有無。在此,判斷有來自開始開關131之ON訊號時,則轉變至步驟S16,從RAM152的調理選單確定區域,檢測出調理選單的記錄結果。然後,在步驟S17從ROM151檢測出因應調理選單之檢測結果的調理程式,在步驟S18執行因應調理程式之檢測結果的處理。When the CPU 150 determines the conditioning menu in step S14, it determines whether or not the ON signal from the start switch 131 is present in step S15. Here, when it is determined that there is an ON signal from the start switch 131, the process proceeds to step S16, and the recording result of the conditioning menu is detected from the conditioning menu determination area of the RAM 152. Then, in step S17, the conditioning program for the detection result of the conditioning menu is detected from the ROM 151, and the processing corresponding to the detection result of the conditioning program is executed in step S18.
CPU150係分別在選擇微波用的調理選單「牛奶加溫」及「溫酒」時,執行共通的微波處理。該微波處理係因應調理選單的選擇結果來分別設定磁控管116的輸出及調理物的完成溫度,基於以因應設定結果的輸出來運轉磁控管116,從磁控管116通過導波管115而將微波照射至調理室103內者,在磁控管116的運轉時,使天線電動機117往一定方向,以一定速度持續地被旋轉操作。CPU150係在磁控管116的運轉時,比較從食品溫度感測器146輸出之食品溫度訊號與完成溫度的設定結果,在判斷食品溫度訊號的檢測結果到達完成溫度的設定結果時,則基於分別停止運轉磁控管116及天線電動機117,結束加熱調理。The CPU 150 performs common microwave processing when selecting the conditioning menus "milk warming" and "warm wine" for microwaves. The microwave processing sets the output of the magnetron 116 and the completion temperature of the conditioning object according to the selection result of the conditioning menu, and operates the magnetron 116 based on the output corresponding to the setting result, and passes the waveguide 115 from the magnetron 116. When the microwave is irradiated into the conditioning chamber 103, the antenna motor 117 is continuously rotated at a constant speed in a certain direction during the operation of the magnetron 116. The CPU 150 compares the setting results of the food temperature signal and the completion temperature outputted from the food temperature sensor 146 during the operation of the magnetron 116, and determines the setting result of the food temperature signal to the completion temperature when the detection result of the food temperature signal is reached. The magnetron 116 and the antenna motor 117 are stopped, and the heating conditioning is terminated.
CPU150係分別在選擇烘烤用的調理選單「蘋果派」及「蛋糕」時,執行共通的烘烤處理。該烘烤處理係因應調理選單的選擇結果來設定調理溫度及完成溫度,並分別運轉風扇電動機111及庫外加熱器114者。該庫外加熱器114係以從庫內溫度感測器145輸出之庫內溫度訊號收斂於調理溫度的設定結果之方式,被ON/OFF控制者,在庫外加熱器114的運轉時,使風扇電動機111往一定方向,以一定速度持續地運轉。The CPU 150 executes a common baking process when selecting the baking menus "Apple Pie" and "Cake" for baking. This baking process sets the conditioning temperature and the completion temperature in accordance with the selection result of the conditioning menu, and operates the fan motor 111 and the external heater 114, respectively. The external heater 114 is configured such that the internal temperature signal output from the internal temperature sensor 145 converges to the conditioning temperature, and is turned ON/OFF by the ON/OFF controller to cause the fan to operate during the operation of the external heater 114. The motor 111 is continuously operated at a constant speed in a certain direction.
CPU150係在庫外加熱器114的運轉時,比較從食品溫度感測器146輸出之食品溫度訊號與完成溫度的設定結果,在判斷食品溫度訊號的檢測結果到達完成溫度的設定結果時,則基於分別停止運轉風扇電動機111及庫外加熱器114,結束加熱調理。The CPU 150 compares the setting results of the food temperature signal and the completion temperature outputted from the food temperature sensor 146 during the operation of the external heater 114, and determines that the detection result of the food temperature signal reaches the completion temperature when the detection result of the food temperature signal is reached. The fan motor 111 and the external heater 114 are stopped, and the heating conditioning is terminated.
CPU150係分別在選擇高溫蒸煮用的調理選單「烤全雞」及「漢堡」時,執行共通的高溫蒸煮處理。圖24係詳細揭示高溫蒸煮處理,CPU150係在步驟S21判斷來自門蓋開關105之ON訊號之有無。在此,在判斷從門蓋開關105輸出有ON訊號時,則轉變至步驟S22,並將RAM263的旗標(flag)F1及RAM152的旗標F2分別重設成OFF狀態(off-state)。然後,在步驟S23設定供水時間,在步驟S24設定調理溫度,在步驟S25設定完成溫度。該等供水時間~完成溫度係利用分別從預先記錄於ROM151之複數選擇項中,選擇因應調理選單的選擇結果而加以設定者,CPU150係在步驟S25設定完成溫度時,轉變至步驟S26。The CPU 150 performs a common high-temperature cooking process when selecting the conditioning menus "roasted whole chicken" and "hamburger" for high-temperature cooking. Fig. 24 is a view showing the high temperature cooking process in detail, and the CPU 150 determines in step S21 whether or not the ON signal from the door cover switch 105 is present. Here, when it is judged that the ON signal is output from the door cover switch 105, the process proceeds to step S22, and the flag F1 of the RAM 263 and the flag F2 of the RAM 152 are reset to the OFF state (off-state), respectively. Then, the water supply time is set in step S23, the conditioning temperature is set in step S24, and the completion temperature is set in step S25. The water supply time to the completion temperature are selected from the plurality of selection items previously recorded in the ROM 151, and the selection result is made in accordance with the selection result of the conditioning menu. When the CPU 150 sets the completion temperature in step S25, the CPU 150 shifts to step S26.
CPU150在轉變至步驟S26時,往一定方向,以一定速度開始運轉風扇電動機111。然後,轉變至步驟S27,以預先記錄於ROM151之運轉型式(operation pattern)開始運轉庫外加熱器114。該運轉型式係不進行回授控制(feedback control)而對庫外加熱器114施加驅動電源者,調理室103內係基於分別運轉風扇電動機111及庫外加熱器114,而利用熱風加熱。When the CPU 150 shifts to step S26, the fan motor 111 is started to operate at a constant speed in a certain direction. Then, the process proceeds to step S27, and the external heater 114 is started to operate in an operation pattern previously recorded in the ROM 151. This operation type is a method in which a drive power is applied to the external heater 114 without performing feedback control, and the inside of the conditioning chamber 103 is heated by hot air based on the operation of the fan motor 111 and the external heater 114, respectively.
CPU150係在步驟S27開始運轉庫外加熱器114時,在步驟S28,比較從庫內溫度感測器145輸出之庫內溫度訊號與預先記錄於ROM151之預熱溫度。該預熱溫度係設定為低於高溫蒸煮用之所有調理溫度之任一的一定值(例如100度),CPU150係在步驟S28,判斷庫內溫度訊號的檢測結果到達預熱溫度時,在步驟S29,以預先記錄於ROM151之運轉型式來開始運轉上蒸煮加熱器122,在步驟S30,以以預先記錄於ROM151之運轉型式來開始運轉下蒸煮加熱器123。該等運轉型式係不進行回授控制而施加驅動電源者,蒸煮盒121係基於上蒸煮加熱器122及下蒸煮加熱器123分別因應運轉型式而運轉來升溫。When the CPU 150 starts the operation of the external heater 114 in step S27, the CPU 150 compares the internal temperature signal output from the internal temperature sensor 145 with the preheating temperature previously recorded in the ROM 151 in step S28. The preheating temperature is set to be lower than a certain value (for example, 100 degrees) of any of the conditioning temperatures for high temperature cooking, and the CPU 150 determines in step S28 that the detection result of the temperature signal in the library reaches the preheating temperature in the step. At S29, the upper cooking heater 122 is started to operate in the operation mode previously recorded in the ROM 151, and in step S30, the lower cooking heater 123 is started to operate in the operation mode previously recorded in the ROM 151. These operating modes are those in which the driving power is applied without feedback control, and the cooking box 121 is operated by the upper cooking heater 122 and the lower cooking heater 123 in accordance with the operation mode to increase the temperature.
CPU150係在步驟S30,開始運轉下蒸煮加熱器123時,在步驟S31檢測旗標F1的設定狀態。在此,判斷旗標F7被重設成OFF狀態時,則轉變至步驟S32,比較從蒸煮溫度感測器147輸出之盒溫度訊號與預先記錄於ROM151之蒸發溫度。該蒸發溫度係設定成使注入蒸煮盒121內之水,瞬間蒸發之一定值(例如120度),CPU150係在判斷盒溫度訊號的檢測結果到達蒸發溫度時,在步驟S33開始蒸煮盒121的溫度控制。該溫度控制係以盒溫度訊號的檢測結果收斂於蒸發溫度之方式,同時使上蒸煮加熱器122及下蒸煮加熱器123成為ON/OFF者,CPU150係在步驟S33開始蒸煮盒121的溫度控制時,在步驟S34將旗標F1設定成ON狀態(on-state)。When the CPU 150 starts the operation of the lower cooking heater 123 in step S30, the CPU 150 detects the setting state of the flag F1 in step S31. Here, when the judgment flag F7 is reset to the OFF state, the process proceeds to step S32, and the cartridge temperature signal output from the cooking temperature sensor 147 is compared with the evaporation temperature previously recorded in the ROM 151. The evaporating temperature is set to a certain value (for example, 120 degrees) in which the water injected into the cooking box 121 is instantaneously evaporated. The CPU 150 starts the temperature of the cooking box 121 in step S33 when it is determined that the detection result of the cartridge temperature signal reaches the evaporating temperature. control. The temperature control is such that the upper cooking heater 122 and the lower cooking heater 123 are turned ON/OFF when the detection result of the cartridge temperature signal converges to the evaporation temperature, and the CPU 150 starts the temperature control of the cooking cartridge 121 in step S33. The flag F1 is set to an on state in step S34.
CPU150係在步驟S31判斷旗標F1是ON狀態或在步驟S32判斷盒溫度訊號的檢測結果未到達蒸發溫度時,則在步驟S35判斷旗標F2的設定狀態。在此,判斷旗標F2被重設成OFF狀態時,則轉變至步驟S36,比較從庫內溫度感測器145輸出之庫內溫度訊號與調理溫度的設定結果。該高溫蒸煮用的所有調理溫度係分別設定為高於水的沸點之100度者,CPU150係在判斷庫內溫度訊號的檢測結果到達調理溫度的設定結果時,則轉變至步驟S37,開始庫外加熱器114的回授控制。該回授控制係以庫內溫度訊號的檢測結果收斂於調理溫度的設定結果之方式,使庫外加熱器114成為ON/OFF者,CPU150係在步驟S37開始庫外加熱器114的回授控制時,在步驟S38將旗標F1設定成ON狀態。When the CPU 150 determines in step S31 that the flag F1 is in the ON state or determines in step S32 that the detection result of the cartridge temperature signal has not reached the evaporating temperature, the CPU 150 determines the setting state of the flag F2 in step S35. Here, when the determination flag F2 is reset to the OFF state, the process proceeds to step S36, and the setting result of the internal temperature signal and the conditioning temperature output from the internal temperature sensor 145 is compared. When all the conditioning temperatures for the high-temperature cooking are set to be higher than 100 degrees of the boiling point of the water, the CPU 150 determines that the detection result of the temperature signal in the library reaches the setting result of the conditioning temperature, and then shifts to step S37 to start the library. Feedback control of the heater 114. The feedback control system causes the external heater 114 to be turned ON/OFF so that the detection result of the temperature signal in the library converges to the setting result of the conditioning temperature, and the CPU 150 starts the feedback control of the external heater 114 in step S37. At this time, the flag F1 is set to the ON state in step S38.
CPU150係分別開始庫外加熱器114的回授控制、上蒸煮加熱器122的回授控制與下蒸煮加熱器123的回授控制時,在步驟S39分別判斷旗標F1及旗標F2被設定為ON狀態。在此時係轉變至步驟S40,開始運轉泵電動機120。該泵電動機120的運轉係進行將泵電動機120以僅運轉供水時間的設定結果後,隔著預先記錄於ROM151之一定停止時間,來反復運轉的間續運轉者,CPU150係在步驟S40開始運轉泵電動機140時,轉變至步驟S41。在該泵電動機120的運轉狀態,從供水泵119以一定時間間隔間續地注入一定量的水至蒸煮盒121內,而因接觸蒸煮盒121的內面而瞬間蒸發。該蒸氣係從蒸煮盒121內以蒸氣壓噴出至調理室103內,而乘著循環風扇110產生之空氣流,循環於調理室103內。該蒸氣係基於藉由庫外加熱器114加熱,成為超過100度之過熱蒸氣,來加熱調理室103內的調理物。When the CPU 150 starts the feedback control of the external heater 114, the feedback control of the upper cooking heater 122, and the feedback control of the lower cooking heater 123, respectively, it is determined in step S39 that the flag F1 and the flag F2 are set to ON status. At this time, the process shifts to step S40, and the pump motor 120 is started to operate. The operation of the pump motor 120 is a continuous operation in which the pump motor 120 repeats the operation by a predetermined stop time recorded in the ROM 151 after the setting of the water supply time of the pump motor 120, and the CPU 150 starts the operation of the pump in step S40. At the time of the motor 140, the process proceeds to step S41. In the operating state of the pump motor 120, a certain amount of water is continuously injected into the retort 121 from the water supply pump 119 at regular intervals, and instantaneously evaporates by contact with the inner surface of the retort 121. This vapor is ejected from the inside of the cooking box 121 by vapor pressure into the conditioning chamber 103, and is circulated in the conditioning chamber 103 by the air flow generated by the circulation fan 110. The vapor is heated by the external heater 114 to be superheated steam exceeding 100 degrees to heat the conditioning material in the conditioning chamber 103.
CPU150在轉變至步驟S41時,比較從食品溫度感測器146輸出之食品溫度訊號與完成溫度的設定結果。在此,判斷食品溫度訊號的檢測結果到達完成溫度的設定結果時,則轉變至步驟S42,並基於分別停止運轉風扇電動機11、庫外加熱器114、泵電動機120、上蒸煮加熱器122與下蒸煮加熱器123而結束加熱調理。When the CPU 150 shifts to step S41, the result of setting the food temperature signal and the completion temperature output from the food temperature sensor 146 is compared. Here, when it is determined that the detection result of the food temperature signal reaches the setting result of the completion temperature, the process proceeds to step S42, and the fan motor 11, the external heater 114, the pump motor 120, the upper cooking heater 122, and the lower are respectively stopped based on the operation. The heater 123 is cooked to end the heating conditioning.
CPU150係分別在選擇低溫蒸煮用的調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」時,執行共通的低溫蒸煮處理。該等調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」係分別相當於特定調理選單者,圖25及圖26係分別詳細揭示低溫蒸煮處理。該低溫蒸煮處理係依序進行將調理室103內維持在包含蒸氣之40度程度之庫內溫度的蒸煮調理及將微波照射至調理室103內的微波調理者,蒸煮調理係相當於第1調理行程,微波調理係相當於第2調理行程。再者,該蒸煮調理係使調理室內的環境成為飽和蒸氣狀態為佳。The CPU 150 performs a common low-temperature cooking process when selecting the conditioning menu "hot sage" for low-temperature cooking and "Chinese-style cooking of rapeseed and scallops". The conditioning menus "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops" are equivalent to specific conditioning menus, respectively, and Figures 25 and 26 disclose the low-temperature cooking treatments in detail. The low-temperature cooking treatment sequentially performs the cooking conditioning in the conditioning chamber 103 at a temperature of 40 degrees including the vapor and the microwave conditioning in which the microwave is irradiated into the conditioning chamber 103. The cooking conditioning system is equivalent to the first conditioning. The stroke and microwave conditioning system are equivalent to the second conditioning stroke. Further, the cooking conditioning system preferably makes the environment in the conditioning chamber into a saturated vapor state.
CPU150係在圖25的步驟S51判斷來自門蓋開關105之ON訊號之有無。在此,判斷從自門蓋開關105有輸出ON訊號時,則轉變至步驟S52,將RAM152的旗標F0重設成ON狀態。The CPU 150 determines the presence or absence of the ON signal from the door cover switch 105 in step S51 of Fig. 25 . Here, when it is judged that there is an output ON signal from the door cover switch 105, the process proceeds to step S52, and the flag F0 of the RAM 152 is reset to the ON state.
CPU150係在步驟S52重設旗標F0時,在步驟S53設定供水時間Ta,在步驟S54設定蒸煮調理時間Tb,在步驟S55設定微波調理時間Tc。接著,在步驟S56設定調理溫度ta,在步驟S57設定限度溫度tb。該等供水時間Ta~限度溫度tb係利用分別從ROM151的低溫蒸煮處理資料中,選擇因應調理選單的選擇結果而加以設定者,CPU150係在步驟S57設定限度溫度tb時,轉變至步驟S58。該等供水時間Ta、蒸煮調理時間Tb、調理溫度ta與限度溫度tb係分別相當於第1調理條件者,微波調理時間Tc係相當於第2調理條件者。When the CPU F resets the flag F0 in step S52, the CPU 150 sets the water supply time Ta in step S53, sets the cooking conditioning time Tb in step S54, and sets the microwave conditioning time Tc in step S55. Next, the conditioning temperature ta is set in step S56, and the limit temperature tb is set in step S57. The water supply time Ta to the limit temperature tb is set by selecting the result of the selection of the conditioning menu from the low-temperature cooking processing data of the ROM 151. When the CPU 150 sets the limit temperature tb in step S57, the CPU 150 shifts to step S58. The water supply time Ta, the cooking conditioning time Tb, the conditioning temperature ta, and the limit temperature tb are respectively equivalent to the first conditioning conditions, and the microwave conditioning time Tc is equivalent to the second conditioning condition.
CPU150係在轉變至步驟S58時,以預先記錄於ROM151之預熱用的運轉型式開始運轉上蒸煮加熱器122。然後,轉變至步驟S59,以預先記錄於ROM151之預熱用的運轉型式開始運轉下蒸煮加熱器123。該等預熱用的運轉型式係不對對象物進行回授控制而施加驅動電源者,蒸煮盒121係基於上蒸煮加熱器122及下蒸煮加熱器123分別以運轉型式發熱來加熱。When the CPU 150 shifts to step S58, the upper cooking heater 122 is started to operate in the operation mode for preheating recorded in the ROM 151. Then, the process proceeds to step S59, and the lower cooking heater 123 is started to operate in advance in the operation mode for preheating of the ROM 151. The preheating operation type is a method in which the driving power is applied without feedback control of the object, and the cooking box 121 is heated by the operation type heat generation based on the upper cooking heater 122 and the lower cooking heater 123, respectively.
CPU150係在步驟S59開始運轉下蒸煮加熱器123時,在步驟S60,比較從蒸煮溫度感測器147輸出之盒溫度訊號與蒸發溫度(例如120度)。在此,判斷盒溫度訊號的檢測結果到達蒸發溫度時,則轉變至步驟S61,停止運轉額定輸出較小之下蒸煮加熱器123。然後,轉變至步驟S62,開始額定輸出較大之上蒸煮加熱器122的回授控制。該回授控制係以盒溫度訊號的檢測結果收斂於蒸發溫度之方式,ON/OFF控制上蒸煮加熱器122者,蒸煮盒121到達蒸發溫度為止係使用上蒸煮加熱器122及下蒸煮加熱器123雙方來加熱,在到達蒸發溫度後係主體使用上蒸煮加熱器122來維持蒸發溫度。When the CPU 150 starts the operation of the lower cooking heater 123 in step S59, the cartridge temperature signal and the evaporation temperature (for example, 120 degrees) output from the cooking temperature sensor 147 are compared in step S60. Here, when it is judged that the detection result of the cartridge temperature signal reaches the evaporation temperature, the process proceeds to step S61, and the cooking heater 123 having the lower rated output is stopped. Then, the process shifts to step S62 to start the feedback control of the cooking heater 122 above the rated output. The feedback control system converges on the evaporation temperature by the detection result of the cartridge temperature signal, and controls the upper cooking heater 122 ON/OFF, and the upper cooking heater 122 and the lower cooking heater 123 are used when the retort 121 reaches the evaporation temperature. Both sides heat up, and after reaching the evaporation temperature, the main body uses the cooking heater 122 to maintain the evaporation temperature.
CPU150係在步驟S62,開始上蒸煮加熱器122的回授控制時,在步驟S63開始運轉泵電動機120。該泵電動機120的運轉係進行將泵電動機120以僅運轉供水時間Ta的設定結果後,隔著預先記錄於ROM151之一定停止時間,來反復運轉的間續運轉者,在泵電動機120的運轉狀態,從供水泵119至蒸煮盒121內,一定量的水藉由以一定時間間隔間續地注入而瞬間蒸發,而蒸氣從蒸煮盒121內以蒸氣壓噴出至調理室103內。When the CPU 150 starts the feedback control of the upper cooking heater 122 in step S62, the CPU 150 starts the operation of the pump motor 120 in step S63. The operation of the pump motor 120 is performed by the pump motor 120 after the setting of the water supply time Ta by the pump motor 120, and the intermittent operation is repeated for a certain stop time recorded in the ROM 151 in advance. From the water supply pump 119 to the retort 121, a certain amount of water is instantaneously ejected by intermittent injection at regular intervals, and the vapor is ejected from the inside of the retort 121 by vapor pressure into the conditioning chamber 103.
CPU150係在步驟S63開始運轉泵電動機120時,在步驟S64,往一定方向,以一定速度開始運轉風扇電動機111,在步驟S65開始運轉庫外加熱器114。該庫外加熱器114係以預先記錄於ROM151之運轉型式來運轉者,於庫外加熱器114係不進行回授控制而施加驅動電源。在該等風扇電動機111及庫外加熱器114之個別的運轉狀態,調理室103內的空氣與蒸氣一起被加熱,而調理室103內會升溫。When the CPU 150 starts to operate the pump motor 120 in step S63, the CPU 150 starts operating the fan motor 111 at a constant speed in a predetermined direction in step S64, and starts the operation of the external heater 114 in step S65. The external heater 114 is operated by an operation type previously recorded in the ROM 151, and the external heater 114 is supplied with a drive power without performing feedback control. In the respective operating states of the fan motor 111 and the external heater 114, the air in the conditioning chamber 103 is heated together with the steam, and the inside of the conditioning chamber 103 is heated.
CPU150係在步驟S65開始運轉庫外加熱器114時,在步驟S66,比較從庫內溫度感測器145輸出之庫內溫度訊號與調理溫度ta的設定結果。在此,判斷庫內溫度訊號的檢測結果到達調理溫度ta的設定結果時,則轉變至步驟S67,基於停止運轉庫外加熱器114而開始蒸煮調理處理。在該庫外加熱器114的停止運轉狀態,蒸氣在風扇電動機111的運轉狀態間續地注入至調理室103內,而乘著空氣流,循環於調理室103內。When the CPU 150 starts the operation of the external heater 114 in step S65, the CPU 150 compares the setting result of the internal temperature signal and the conditioning temperature ta output from the internal temperature sensor 145 in step S66. When it is determined that the detection result of the temperature signal in the library reaches the setting result of the conditioning temperature ta, the process proceeds to step S67, and the cooking conditioning process is started based on the shutdown of the external heater 114. In the stopped operation state of the external heater 114, the steam is continuously injected into the conditioning chamber 103 between the operating states of the fan motor 111, and is circulated in the conditioning chamber 103 by the air flow.
CPU150係在步驟S67停止運轉庫外加熱器114時,在步驟S68,將計時器(timer)重設成「0」,並在步驟S69比較計時器T的計測值與蒸煮調理時間Tb的設定結果。該計時器係CPU150利用以預先訂定之一定時間間隔而定期啟動之計時器***處理,來每次加算單位值者,表示調理室103內以升溫至調理溫度ta為基準的經過時間。When the CPU 150 stops the operation of the external heater 114 in step S67, the timer is reset to "0" in step S68, and the measurement result of the timer T and the setting result of the cooking conditioning time Tb are compared in step S69. . The timer system CPU 150 displays the elapsed time based on the temperature rise to the conditioning temperature ta in the conditioning chamber 103 by adding the unit value every time by the timer insertion processing that is periodically started at predetermined time intervals.
CPU150係在步驟S69判定計時器T的計測值未到達蒸煮調理時間Tb的設定結果時,在步驟S70,比較從庫內溫度感測器145輸出之庫內溫度訊號與調理溫度ta的設定結果。在此,判斷「庫內溫度訊號≧調理溫度ta+補正溫度△t(例如2度)」時,則轉變至步驟S71,基於停止泵電動機120的間續運轉,而中斷對於蒸煮盒121的供水動作。該補正溫度△t係預先記錄於ROM151之定數,在泵電動機120的間續運轉已停止之狀態下,則基於從蒸煮盒121至調理室103的蒸氣之注入動作中斷,而調理室103內的溫度會下降。When the CPU 150 determines in step S69 that the measured value of the timer T has not reached the setting result of the cooking conditioning time Tb, the CPU 150 compares the setting result of the internal temperature signal and the conditioning temperature ta output from the internal temperature sensor 145 in step S70. When it is determined that "the internal temperature signal ≧ conditioning temperature ta + correction temperature Δt (for example, 2 degrees)", the process proceeds to step S71, and the water supply operation to the cooking box 121 is interrupted based on the stop operation of the pump motor 120. . The correction temperature Δt is recorded in advance in the ROM 151, and in the state where the continuous operation of the pump motor 120 is stopped, the injection operation of the vapor from the retort 121 to the conditioning chamber 103 is interrupted, and the conditioning chamber 103 is interrupted. The temperature will drop.
CPU150係在步驟S70判斷不為「庫內溫度訊號≧調理溫度ta+補正溫度△t」時,在步驟S72,分別比較庫內溫度訊號的檢測結果與調理溫度ta及限度溫度tb的設定結果。在此,判斷「限度溫度tb≦庫內溫度訊號≦調理溫度ta-補正溫度△t」時,則轉變至步驟S73,判斷旗標F0的設定狀態。在判斷該旗標F0被重設成OFF狀態時,則轉變至步驟S74,再度開始泵電動機120的運轉。該泵電動機120的運轉再開係以與將泵電動機120以僅運轉供水時間Ta的設定結果後,僅停止運轉預先記錄於ROM151之一定停止時間之步驟S63相同條件進行者,調理室103內係基於不運轉庫外加熱器114,而於調理室103內使蒸氣循環,維持包含調理溫度ta的設定結果之溫度帶域「調理溫度ta-補正溫度△t~調理溫度ta+補正溫度△t」。When the CPU 150 determines in step S70 that it is not "the internal temperature signal ≧ conditioning temperature ta + correction temperature Δt", in step S72, the CPU 150 compares the detection result of the internal temperature signal with the processing result of the conditioning temperature ta and the limit temperature tb. When the "limit temperature tb" temperature signal ≦ conditioning temperature ta-correction temperature Δt" is determined, the process proceeds to step S73, and the setting state of the flag F0 is determined. When it is judged that the flag F0 is reset to the OFF state, the process proceeds to step S74, and the operation of the pump motor 120 is resumed. The operation of the pump motor 120 is performed under the same conditions as the step S63 of stopping the operation of the pump motor 120 only after the supply time Ta of the operation of the pump motor 120 is stopped, and the processing is performed only in the step S63 of the predetermined stop time of the ROM 151. When the external heater 114 is not operated, the vapor is circulated in the conditioning chamber 103, and the temperature range "conditioning temperature ta-correction temperature Δt to conditioning temperature ta+correction temperature Δt" including the setting result of the conditioning temperature ta is maintained.
CPU150係在庫內溫度訊號的檢測結果下降至未滿限度溫度tb時,在步驟S72,判斷不為「限度溫度tb≦庫內溫度訊號≦調理溫度ta-補正溫度△t」。此時係轉變至步驟S80,以預先記錄於ROM151之運轉型式開始運轉庫外加熱器114。該庫外加熱器114的運轉係不進行回授控制,而施加驅動電源者,CPU150係在步驟S80,開始運轉庫外加熱器114時,轉變至步驟S81,停止運轉額定輸出較大之上蒸煮加熱器122。然後,轉變至步驟S82,開始運轉額定輸出較小之下蒸煮加熱器123。該下蒸煮加熱器123的運轉係以從蒸煮溫度感測器147輸出之盒溫度訊號收斂於蒸發溫度之方式來進行者,CPU150係在步驟S82開始下蒸煮加熱器123的回授控制時,轉變至步驟S83。When the CPU 45 detects that the detection result of the temperature signal in the library has fallen to the less than the limit temperature tb, the CPU 150 determines in step S72 that it is not the "limit temperature tb" internal temperature signal ≦ conditioning temperature ta-correction temperature Δt". At this time, the process shifts to step S80, and the external heater 114 is started to operate in the operation mode previously recorded in the ROM 151. When the operation of the external heater 114 is not performed, if the drive power is applied, the CPU 150 starts the operation of the external heater 114 in step S80, and then shifts to step S81 to stop the operation. Heater 122. Then, the process proceeds to step S82, and the cooking heater 123 whose rated output is smaller is started to be started. The operation of the lower cooking heater 123 is performed such that the cartridge temperature signal output from the cooking temperature sensor 147 converges to the evaporation temperature, and the CPU 150 shifts when the feedback control of the cooking heater 123 is started in step S82. Go to step S83.
CPU150係在轉變至步驟S83時,基於從供水時間Ta讀設定結果減去預先記錄於ROM151之補正時間△T來修正供水時間Ta。然後,轉變至步驟S84,將旗標F0設定為ON狀態。亦即,在將調理室103的庫內溫度下降至無法使維他命C增加之限度溫度tb時,則停止運轉額定輸出較大之上蒸煮加熱器122,單獨運轉額定輸出較小之下蒸煮加熱器123,相較於庫內溫度未降至未滿限度溫度tb之通常狀態,基於從供水泵119注入少量的水至蒸煮盒121內,而從蒸煮盒121注入少量的蒸氣至調理室103內。在該狀態下,基於運轉庫外加熱器114,從蒸煮盒121內注入至調理室103內之蒸氣藉由庫外加熱器114加熱,調理室103內的溫度會從現在值上升。When the CPU 150 shifts to step S83, the water supply time Ta is corrected based on the correction time ΔT previously recorded in the ROM 151 from the water supply time Ta reading setting result. Then, the process proceeds to step S84, and the flag F0 is set to the ON state. That is, when the temperature in the chamber of the conditioning chamber 103 is lowered to the limit temperature tb at which the vitamin C cannot be increased, the cooking heater 122 having a larger rated output is stopped, and the cooking heater having a smaller rated output is operated. 123, a small amount of vapor is injected from the retort 121 into the conditioning chamber 103 based on the normal state in which the temperature inside the chamber has not fallen to the unfilled temperature tb, based on the injection of a small amount of water from the water supply pump 119 into the retort 121. In this state, based on the external heater 114, the steam injected into the conditioning chamber 103 from the retort 121 is heated by the external heater 114, and the temperature in the conditioning chamber 103 rises from the current value.
CPU150係在調理室103內的溫度超過限度溫度tb的設定結果時,在步驟S72,判斷為「限度溫度tb≦庫內溫度訊號≦調理溫度ta-補正溫度△t」。然後,在步驟S73判斷旗標F0被設定為ON狀態,在步驟S75基於於供水時間Ta的減算結果加上補正時間△T,使供水時間Ta恢復成初始的設定結果。接著,在步驟S76停止運轉庫外加熱器114,在步驟S77停止運轉額定輸出較小之下蒸煮加熱器123,在步驟S78開始運轉額定輸出較大之上蒸煮加熱器122。該上蒸煮加熱器122係以從蒸煮溫度感測器147輸出之盒溫度訊號收斂於蒸發溫度之方式來回授控制者,CPU150係在步驟S78開始上蒸煮加熱器122的回授控制時,轉變至步驟S79,將旗標F0重設成OFF狀態。亦即,在調理室103的庫內溫度恢復成限度溫度tb以上的通常狀態時,基於不運轉庫外加熱器114而於調理室103內使蒸氣循環,維持「調理溫度ta-補正溫度△t~調理溫度ta+補正溫度△t」。When the temperature in the conditioning chamber 103 exceeds the setting result of the limit temperature tb, the CPU 150 determines "the limit temperature tb" the temperature signal ≦ conditioning temperature ta-correction temperature Δt" in step S72. Then, it is judged in step S73 that the flag F0 is set to the ON state, and in step S75, based on the subtraction result of the water supply time Ta plus the correction time ΔT, the water supply time Ta is restored to the initial setting result. Next, in step S76, the operation of the external heater 114 is stopped, and in step S77, the cooking heater 123 having the lower rated output is stopped, and in step S78, the cooking heater 122 having the larger rated output is started. The upper cooking heater 122 circulates to the controller in such a manner that the cartridge temperature signal output from the cooking temperature sensor 147 converges to the evaporation temperature, and the CPU 150 shifts to the feedback control of the upper cooking heater 122 in step S78. In step S79, the flag F0 is reset to the OFF state. In other words, when the internal temperature of the conditioning chamber 103 is restored to the normal state of the limit temperature tb or more, the steam is circulated in the conditioning chamber 103 without operating the external heater 114, and the "conditioning temperature ta-correcting temperature Δt is maintained. ~ Conditioning temperature ta + correction temperature Δt".
CPU150係在步驟S69判斷計時器T的計測值到達蒸煮調理時間Tb的設定結果時,則在圖26的步驟S85基於分別停止運轉風扇電動機111、庫外加熱器114、泵電動機120、上蒸煮加熱器122與下蒸煮加熱器123而結束蒸煮調理處理。然後,在步驟S86基於僅鳴動蜂鳴器144預先記錄於ROM151之鳴動時間(例如3秒),通知使用者蒸煮調理處理已結束,而轉變至步驟S87。When the CPU 150 determines in step S69 that the measured value of the timer T has reached the setting result of the cooking conditioning time Tb, the CPU 150 stops operating the fan motor 111, the external heater 114, the pump motor 120, and the upper cooking heating in step S85 of Fig. 26 . The appliance 122 and the lower cooking heater 123 terminate the cooking conditioning process. Then, in step S86, based on the ringing time (for example, 3 seconds) in which the buzzer 144 is only recorded in advance in the ROM 151, the user is notified that the cooking conditioning process has ended, and the process proceeds to step S87.
CPU150係在轉變至步驟S87時,從ROM151的調理導引資料,檢測出因應調理選單的設定結果之調理導引。然後,轉變至步驟S88,將調理導引的檢測結果顯示於顯示器133。該調理導引係如圖19所示,告知使用者蒸煮調理處理結束後之調理物的處理方法者,CPU150係在圖26的步驟S88顯示調理導引時,則轉變至步驟S89。When the CPU 150 shifts to step S87, the conditioning guidance data of the ROM 151 is detected, and the conditioning guidance corresponding to the setting result of the conditioning menu is detected. Then, the process proceeds to step S88, and the detection result of the conditioning guide is displayed on the display 133. As shown in FIG. 19, the conditioning guide system informs the user of the processing method of the conditioning material after the completion of the cooking conditioning process, and when the CPU 150 displays the conditioning guidance in step S88 of FIG. 26, the process proceeds to step S89.
CPU150在轉變至步驟S89時,等待門蓋開關105成為OFF。在此判斷門蓋開關105成為OFF時係轉變至步驟S90,等待門蓋開關105成為ON。亦即,使用者將門蓋104從封閉狀態操作至開放狀態,從調理室103內取出調理物,將因應調理導引之處理施加於調理物,並將調理物放回調理室103內,將門蓋104從開放狀態操作至封閉狀態時,CPU150係依序判斷門蓋開關105的OFF及門蓋開關105的ON,從步驟S89及步驟S90轉變至步驟S91。When the CPU 150 shifts to step S89, the CPU 150 waits for the door cover switch 105 to be turned OFF. When it is judged that the door cover switch 105 is OFF, the process proceeds to step S90, and the door cover switch 105 is turned ON. That is, the user operates the door cover 104 from the closed state to the open state, removes the conditioning material from the conditioning chamber 103, applies a treatment according to the conditioning guide to the conditioning material, and puts the conditioning material back into the conditioning chamber 103, and the door cover When the operation is performed from the open state to the closed state, the CPU 150 sequentially determines that the door cover switch 105 is OFF and the door cover switch 105 is turned on, and the process proceeds from step S89 and step S90 to step S91.
CPU150在轉變至步驟S91時,等待開始開關131成為ON。在此判斷開始開關131成為ON時係轉變至步驟S92,將計時器T重設成「0」。然後,轉變至步驟S93,基於開始運轉磁控管116,開始加溫調理處理。該磁控管116的運轉係以預先記錄於ROM151之一定輸出600W來進行者,CPU150係在步驟S93開始運轉磁控管116時,轉變至步驟S94,比較計時器T的計測值與微波調理時間Tc的設定結果。在此,判斷計時器T的計測值到達微波調理時間tc的設定結果時,則轉變至步驟S95,基於停止運轉磁控管116而結束加溫調理處理。再者,步驟S68~步驟S85係相當於第1調理行程者,步驟S92~步驟S95係相當於第2調理行程者。When the CPU 150 shifts to step S91, the CPU 150 waits for the start switch 131 to be turned ON. When it is determined that the start switch 131 is turned ON, the process proceeds to step S92, and the timer T is reset to "0". Then, the process proceeds to step S93, and based on the start of operation of the magnetron 116, the warming conditioning process is started. The operation of the magnetron 116 is performed by a predetermined output of 600 W recorded in the ROM 151. When the CPU 150 starts to operate the magnetron 116 in step S93, the CPU 150 shifts to step S94 to compare the measured value of the timer T with the microwave conditioning time. Tc setting result. When it is determined that the measured value of the timer T has reached the setting result of the microwave conditioning time tc, the process proceeds to step S95, and the warming conditioning process is terminated based on the stop of the operation of the magnetron 116. Further, steps S68 to S85 correspond to the first conditioning stroke, and steps S92 to S95 correspond to the second conditioning stroke.
CPU150係在操作取消開關132時,啟動取消處理。該取消處理係相較於主處理、微波處理、烘烤處理、高溫蒸煮處理、低溫蒸煮處理與計時器***處理,是被設定較高之優先順位者,在操作取消開關132時,即使是執行主處理~計時器***處理時,亦須中途停止現在執行中的處理,啟動取消處理。The CPU 150 activates the cancel processing when the cancel switch 132 is operated. The cancellation processing is a higher priority priority than the main processing, the microwave processing, the baking processing, the high temperature cooking processing, the low temperature cooking processing, and the timer insertion processing, and is executed even when the cancel switch 132 is operated. When the main processing to the timer insertion processing is performed, the processing currently being executed must be stopped midway to start the cancel processing.
CPU150係在啟動取消處理時,清除(clear)RAM152之所有設定結果,將指標(pointer)重設成初始值。該初始值係用以執行步驟S1者,例如,在分別操作取消開關132在圖26的步驟S89等待門蓋104的開放之待機中、在圖26的步驟S90等待門蓋104的封閉之待機中及在圖26的步驟S91等待開始開關130的操作之待機中時,不執行驅動磁控管116之加溫調理處理,而中途停止低溫蒸煮處理。The CPU 150 clears all the setting results of the RAM 152 at the time of the start cancel processing, and resets the pointer to the initial value. The initial value is used to execute step S1. For example, in the standby operation of the operation cancel switch 132 waiting for the opening of the door cover 104 in step S89 of Fig. 26, waiting for the closing of the door cover 104 in step S90 of Fig. 26 When waiting for the start of the operation of the start switch 130 in step S91 of Fig. 26, the warming conditioning process of the drive magnetron 116 is not performed, and the low temperature cooking process is stopped midway.
依據前述實施例2,可發揮以下效果。According to the foregoing embodiment 2, the following effects can be exhibited.
在分別選擇特定調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」時,則分別自動計設定供水時間Ta、蒸煮調理時間Tb、微波調理時間Tc、調理溫度ta與限度溫度tb,並依據供水時間Ta、蒸煮調理時間Tb、調理溫度ta與限度溫度tb之各設定結果,執行蒸煮調理,依據微波調理時間Tc的設定結果,執行加溫調理。為此,不須重新輸入調理條件,即可將被蒸煮調理之蔬菜,加熱至成為適合作為溫蔬菜而食用之狀態。分別選擇特定調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」時,係在蒸煮調理已停止後,開始加溫調理。為此,於蒸煮調理中,附著於門蓋104之露水因為於加溫調理中藉由微波被加熱,故於加溫調理時,可減低微波從調理室103內部洩漏至外部之虞。When selecting the specific conditioning menus "Sweet Artemisia" and "Chinese style cooking of rapeseed and scallops", the water supply time Ta, the cooking conditioning time Tb, the microwave conditioning time Tc, the conditioning temperature ta and the limit temperature tb are automatically set, respectively. According to the setting results of the water supply time Ta, the cooking conditioning time Tb, the conditioning temperature ta, and the limit temperature tb, the cooking conditioning is performed, and the heating conditioning is performed according to the setting result of the microwave conditioning time Tc. For this reason, the vegetables to be cooked and conditioned can be heated to a state suitable for use as warm vegetables without re-entering the conditioning conditions. When selecting the specific conditioning menus "Sweet Artemisia" and "Chinese style cooking of rapeseed and scallops", the heating conditioning is started after the cooking conditioning has stopped. For this reason, in the cooking conditioning, the dew attached to the door cover 104 is heated by the microwave during the heating conditioning, so that when the temperature is adjusted, the leakage of the microwave from the inside of the conditioning chamber 103 to the outside can be reduced.
在分別選擇特定調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」時,係作為蒸煮調理用的調理條件,設定包含調理物之維他命C增加率成為極大之極大值ta而預先訂定之溫度帶域「調理溫度ta-補正溫度△t~調理溫度ta+補正溫度△t」,並以來自庫內溫度感測器145的輸出訊號收斂於「調理溫度ta-補正溫度△t~調理溫度ta+補正溫度△t」之方式,控制泵電動機120的運轉狀態,故可利用蒸煮調理來大幅提高蔬菜的維他命C含有量。When selecting the specific conditioning menus "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops", the conditioning conditions for cooking conditioning are set, and the rate of increase of vitamin C containing the conditioning substance is set to a maximum value ta and is predetermined. The temperature band "conditioning temperature ta-correction temperature Δt ~ conditioning temperature ta + correction temperature Δt", and the output signal from the internal temperature sensor 145 converges to "conditioning temperature ta-correction temperature Δt ~ conditioning temperature ta + By correcting the temperature Δt", the operation state of the pump motor 120 is controlled, so that the vitamin C content of the vegetables can be greatly improved by the cooking conditioning.
在分別選擇特定調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」時,係作為蒸煮調理用的調理條件,以調理物之維他命C增加率成為極大之方式,設定預先訂定之蒸煮調理時間Tb,因應蒸煮調理時間Tb的設定結果來執行蒸煮調理,故由此觀點亦可利用蒸煮調理處理來大幅提高蔬菜的維他命C含有量。在分別選擇特定調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」時,係作為加溫調理用的調理條件,以調理物之維他命C含有量相較於生的狀態變成較高之方式,設定預先訂定之微波調理時間Tc,因應微波調理時間Tc的設定結果來執行加溫調理,故亦相較於生的狀態,可將維他命C含有量被提高之蔬菜,加熱成適合作為溫蔬菜來食用之狀態。When selecting the specific conditioning menus "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops", it is used as a conditioning condition for cooking conditioning, and the vitamin C increasing rate of the conditioning material becomes a great way to set a predetermined cooking conditioning. At the time Tb, the cooking conditioning is performed in accordance with the setting result of the cooking conditioning time Tb. Therefore, it is also possible to greatly increase the vitamin C content of the vegetables by the cooking conditioning treatment. When selecting the specific conditioning menus "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops", it is used as a conditioning condition for warming conditioning, and the vitamin C content of the conditioning material becomes higher than that of the raw state. In the method, the predetermined microwave conditioning time Tc is set, and the warming conditioning is performed according to the setting result of the microwave conditioning time Tc, so that the vegetable having the vitamin C content increased can be heated to be suitable as the temperature compared with the raw state. The state of vegetables to eat.
在蒸煮調理處理已停止時,基於開始加溫調理前,鳴動蜂鳴器144,而通知使用者蒸煮調理已停止。為此,使用者可從蜂鳴器144的鳴動音辨識蒸煮調理已停止,從調理室103取出調理物,對調理物施加預先準備(preliminary arrangements),故可防止調理物在已被蒸煮調理之狀態下,不被加溫而放置。基於在蒸煮調理停止後,操作開始開關131而開始加溫調哩,故使用者可從調理室103內取出調理物,以自身步調進行對調理物施加預先準備後,以自身步調開始加溫調理。從特定調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」中,選擇因應號碼盤127的操作內容者,並於顯示器133顯示因應調理選單的選擇結果之調理導引,故不需要特別查看說明等書面而可調理出調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」。When the cooking conditioning treatment has stopped, the buzzer 144 is turned on before the warming conditioning is started, and the user is notified that the cooking conditioning has stopped. To this end, the user can recognize that the cooking conditioning has stopped from the buzzer sound of the buzzer 144, remove the conditioning material from the conditioning chamber 103, and preply arrange the conditioning material, thereby preventing the conditioning material from being cooked and conditioned. In the state, it is not placed warmed. After the cooking conditioning is stopped, the operation start switch 131 is started to start the warming adjustment. Therefore, the user can take out the conditioning material from the conditioning chamber 103, prepare the conditioning material in advance at a self-step, and start the heating conditioning at his own pace. . From the specific conditioning menus "Sweet Artemisia" and "Chinese-style cooking of rapeseed and scallops", the operator who responds to the operation of the dial 127 is selected, and the guidance guide for the selection result of the conditioning menu is displayed on the display 133, so no special need is required. Check the instructions and other written instructions to adjust the menu "Spicy Artemisia" and "Chinese-style cooking of rapeseed and scallops".
於前述實施例2中,亦可作為控制電路134的CPU150在圖26的步驟S90檢測出來自門蓋開關105的ON訊號時,則不等待來自開始開關131的ON訊號,在步驟S92將計時器重設為「0」,在步驟S93開始加溫調理處理的構造。In the foregoing embodiment 2, when the CPU 150 as the control circuit 134 detects the ON signal from the door switch 105 in step S90 of FIG. 26, it does not wait for the ON signal from the start switch 131, and the timer is heavy in step S92. When it is set to "0", the structure of the warming conditioning process is started in step S93.
圖27係揭示控制電路134的CPU150切換成圖26的低溫蒸煮處理而執行低溫蒸煮處理者,CPU150係在圖25的步驟S69判斷計時器T的計測值到達蒸煮調理時間Tb的設定結果時,轉變至圖27的步驟S85,停止蒸煮調理處理。然後,在步驟S86鳴動蜂鳴器144,在步驟S92重設計時器T,在步驟S93開始運轉磁控管116。27 is a diagram showing that the CPU 150 of the control circuit 134 switches to the low-temperature cooking process of FIG. 26 to execute the low-temperature cooking process, and the CPU 150 changes when the measurement result of the timer T reaches the setting result of the cooking conditioning time Tb in step S69 of FIG. To step S85 of Fig. 27, the cooking conditioning treatment is stopped. Then, the buzzer 144 is turned on in step S86, the timer T is reset in step S92, and the magnetron 116 is started to operate in step S93.
依據前述實施例3,可發揮以下效果。According to the foregoing embodiment 3, the following effects can be exhibited.
在蒸煮調理停止時,係不進行加溫調理之外的加熱調理而自動開始加溫調理,故可在調理物的維他命C含有量增加之狀態下,轉變至加溫調理。而且,在蒸煮調理中注入調理室103內的蒸氣停留於調理室103內之狀態下,開始加溫調理,故可基於調理物被加溫調理,防止乾燥。When the cooking conditioning is stopped, the heating conditioning is started without heating conditioning, and the conditioning can be automatically started. Therefore, the temperature can be changed to the heating conditioning while the vitamin C content of the conditioning material is increased. Further, in the state in which the steam injected into the conditioning chamber 103 is left in the conditioning chamber 103 during the cooking conditioning, the temperature adjustment is started, so that the conditioning material can be warmed and adjusted to prevent drying.
於前述實施例3中,基於在蒸煮調理的執行中,開始運轉磁控管116,開始加溫調理處理亦可。In the foregoing embodiment 3, based on the execution of the cooking conditioning, the magnetron 116 is started to be operated, and the heating conditioning treatment may be started.
於前述實施例3中,基於蒸煮調理停止之同時,開始運轉磁控管116,開始加溫調理處理亦可。In the foregoing embodiment 3, the magnetron 116 is started to be operated while the cooking conditioning is stopped, and the heating conditioning treatment may be started.
於內箱102的左側板及內箱102的後板個別如圖28所示,形成由複數貫通孔所構成之蒸氣排出口151。該等兩蒸氣排出簍151係分別開口於與風扇殼體109內部不同之部份者,從內箱102的排氣口113排出至調理室103內的風之一部份係分別從兩蒸氣排出口151通過內箱102及外箱101相互間的空間部,被排出至外箱101的外部。As shown in Fig. 28, the left side plate of the inner box 102 and the rear plate of the inner box 102 are each formed with a vapor discharge port 151 composed of a plurality of through holes. The two vapor discharge ports 151 are respectively opened in a different portion from the inside of the fan casing 109, and a part of the wind discharged from the exhaust port 113 of the inner box 102 to the conditioning chamber 103 is respectively discharged from the two vapors. The outlet 151 is discharged to the outside of the outer casing 101 through the space between the inner box 102 and the outer box 101.
圖29係揭示控制電路134的CPU150切換成圖26的低溫蒸煮處理而執行低溫蒸煮處理者,CPU150係在步驟S91判斷開始開關131成為ON時,轉變至步驟S96,將計時器T重設為「0」。然後,在步驟S97往一定方向,以一定速度開始運轉風扇電動機111,在步驟S98,比較計時器T的計測值與預先記錄於ROM151之排氣時間(例如30秒)。在該風扇電動機111的運轉時,在門蓋104的封閉狀態下,循環風扇110進行旋轉,故在調理室103內殘存有蒸氣時,蒸氣係從兩蒸氣排出口151被排出至外箱101的外部。該等循環風扇110、風扇電動機111與兩蒸氣排出口151係構成排氣裝置者,風扇電動機111係相當於排氣裝置的驅動來源。29 is a diagram showing that the CPU 150 of the control circuit 134 switches to the low-temperature cooking process of FIG. 26 and executes the low-temperature cooking process. When the CPU 150 determines in step S91 that the start switch 131 is turned on, the CPU 150 shifts to step S96 to reset the timer T to " 0". Then, in step S97, the fan motor 111 is started to operate at a constant speed in a certain direction, and in step S98, the measured value of the timer T is compared with the exhaust time (for example, 30 seconds) previously recorded in the ROM 151. During the operation of the fan motor 111, the circulation fan 110 rotates in the closed state of the door cover 104. Therefore, when steam remains in the conditioning chamber 103, the vapor is discharged from the two vapor discharge ports 151 to the outer casing 101. external. The circulation fan 110, the fan motor 111, and the two vapor discharge ports 151 constitute an exhaust device, and the fan motor 111 corresponds to a drive source of the exhaust device.
CPU150係在步驟S98判斷計時器T的計測值已到達排氣時間時,則在步驟S99基於停止運轉風扇電動機111,結束蒸氣的排出處理。然後,在步驟S92將計時器T重設成「0」,在步驟S93以輸出600W開始運轉磁控管116,在計時器T的計測值到達微波調理時間Tc的設定結果為止,將微波照射至調理室103內。When the CPU 150 determines in step S98 that the measured value of the timer T has reached the exhaust time, the CPU 150 stops the operation of the steam discharge based on the stop operation of the fan motor 111 in step S99. Then, the timer T is reset to "0" in step S92, and the magnetron 116 is started to operate at output 600W in step S93, and the microwave is irradiated until the measurement value of the timer T reaches the setting result of the microwave conditioning time Tc. Inside the conditioning chamber 103.
依據前述實施例4,可發揮以下效果。According to the foregoing embodiment 4, the following effects can be exhibited.
因為基於在停止蒸煮調理後,開始運轉風扇電動機111,並開始將殘留於調理室103內之蒸氣,強制地排氣至調理室103外的排氣處理,而在停止排氣處理後,開始加溫調理,故可抑制調理物因為殘留於調理室103內之蒸氣的影響而成為黏狀。Since the fan motor 111 is started to operate after the cooking is stopped, the steam remaining in the conditioning chamber 103 is forcibly exhausted to the exhaust treatment outside the conditioning chamber 103, and after the exhaust treatment is stopped, the addition is started. Since the temperature is adjusted, it is possible to suppress the conditioning material from becoming sticky due to the influence of the vapor remaining in the conditioning chamber 103.
於前述實施例4中,亦可作為控制電路134的CPU150在圖29的步驟S90檢測出來自門蓋開關105的ON訊號時,則不等待來自開始開關131的ON訊號,在步驟S96將計時器T重設為「0」,在步驟S97開始風扇電動機111之運轉的構造。In the foregoing embodiment 4, when the CPU 150 as the control circuit 134 detects the ON signal from the door switch 105 in step S90 of FIG. 29, the CPU 150 does not wait for the ON signal from the start switch 131, and the timer is set in step S96. When T is reset to "0", the structure of the operation of the fan motor 111 is started in step S97.
於前述實施例4中,亦可作為將用以從調理室103內排出蒸氣之風扇電動機111的運轉時間,因應調理選單的設定結果而可變的構造。In the fourth embodiment, the operation time of the fan motor 111 for discharging the steam from the conditioning chamber 103 may be changed depending on the setting result of the conditioning menu.
於前述實施例4中,對於兩蒸氣排出口151之個別,設置可在封閉蒸氣排出口151之封閉狀態及開放蒸氣排出口151之開放狀態之相互間移動的調節閘(dumper),將兩調節閘連結於共通之電性驅動來源亦可。此構造之狀況,基於在蒸煮調理處理中及加溫調理處理中分別將調節閘操作成封閉狀態,而分別封閉兩蒸氣排出口151,基於在排氣處理中將調節閘操作成開放狀態,而開放兩蒸氣排出口為佳。In the foregoing embodiment 4, for each of the two vapor discharge ports 151, a dumper that can move between the closed state of the closed vapor discharge port 151 and the open state of the open vapor discharge port 151 is provided, and the two adjustments are performed. The gates are connected to a common electrical drive source. The condition of this configuration is based on the fact that the regulating gates are respectively closed in the cooking conditioning treatment and the warming conditioning treatment, and the two vapor discharge ports 151 are respectively closed, based on the operation of the regulating gates in the exhaust processing, and It is better to open two steam outlets.
於前述各實施例2~4中,將低溫蒸煮處理資料的調理溫度ta設定為水的沸點以下且維他命C增量的溫度亦可。例如在茼蒿之狀況,係如圖21所示,因為在調理溫度「37度~47度」的範圍內,維他命C會增加,故在調理溫度「37度~47度」的範圍內,設定調理溫度ta1,在選擇調理選單「燙茼蒿」之狀況,係以來自庫內溫度感測器145的輸出訊號收斂於「調理溫度ta-補正溫度△t~調理溫度ta+補正溫度△t」之方式,控制泵電動機120的運轉狀態。在該構造之狀況,基於蔬菜被蒸煮調理而蔬菜的維他命C會增量,基於蔬菜被加溫調理而加溫,故不需重新輸入調理條件,可使維他命C增量之接近生的狀態之蔬菜,加熱成作為溫蔬菜而食用的狀態。In each of the above-described Examples 2 to 4, the conditioning temperature ta of the low-temperature retort processing material may be set to a temperature equal to or lower than the boiling point of water and a temperature in which the vitamin C is increased. For example, in the case of Artemisia scoparia, as shown in Fig. 21, since the vitamin C is increased in the range of the conditioning temperature "37 degrees to 47 degrees", the conditioning is set in the range of the conditioning temperature "37 degrees to 47 degrees". At the temperature ta1, in the condition of selecting the conditioning menu "Sweet Artemisia", the output signal from the internal temperature sensor 145 converges to the "conditioning temperature ta-correction temperature Δt - conditioning temperature ta + correction temperature Δt". The operating state of the pump motor 120 is controlled. In the state of the structure, the vitamin C of the vegetable is increased based on the cooking condition of the vegetable, and the temperature is heated based on the warming and conditioning of the vegetable, so that it is not necessary to re-enter the conditioning condition, and the vitamin C increment can be brought close to the living state. The vegetables are heated to a state of being eaten as warm vegetables.
於前述各實施例2~4中,在蒸煮調理停止時,開始加溫調理前,於顯示器133顯示「蒸煮調理已經停止」等之訊息亦可。In each of the above-described Examples 2 to 4, when the cooking conditioning is stopped, the message "the cooking conditioning has stopped" or the like may be displayed on the display 133 before the warming conditioning is started.
於前述各實施例2~4中,亦可作為在蒸煮調理已停止之狀態下,基於號碼盤127從非操作位置***作至按壓位置,而開始加溫調理的構造。In each of the above-described Embodiments 2 to 4, the heating and conditioning can be started by operating the dial 127 from the non-operating position to the pressing position in a state where the cooking conditioning is stopped.
於前述各實施例2~中,亦可分別設置用以選擇調理模式的專用操作子及用以選擇調理選單的專用操作子。In each of the foregoing Embodiments 2 to 2, a dedicated operator for selecting the conditioning mode and a dedicated operator for selecting the conditioning menu may be separately provided.
於前述各實施例2~4中,亦可使用可控制速度之泵電動機120。在此構造之狀況,在分別選擇特定調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」時,以從庫內溫度感測器145輸出之庫內溫度訊號收斂於調理溫度ta的設定結果之方式,控制泵電動機120的旋轉速度亦可。亦即,亦可作為在蒸煮調理處理,連續地運轉泵電動機120的構造。In each of the above embodiments 2 to 4, a pump motor 120 capable of controlling the speed can also be used. In the case of this configuration, when the specific conditioning menus "Sweet Artemisia scoparia" and "Chinese style cooking of rapeseed and scallops" are respectively selected, the internal temperature signal output from the internal temperature sensor 145 converges to the conditioning temperature ta. As a result, the rotational speed of the pump motor 120 can also be controlled. That is, it is also possible to have a configuration in which the pump motor 120 is continuously operated in the cooking conditioning treatment.
於前述各實施例2~4中,在分別選擇特定調理選單「燙茼蒿」及「油菜與扇貝的中國風味煮」時,以從庫內溫度感測器145輸出之庫內溫度訊號收斂於調理溫度ta的設定結果之方式,ON/OFF控制庫外加熱器114亦可。In each of the foregoing Examples 2 to 4, when the specific conditioning menus "Sweet Artemisia scoparia" and "Chinese flavor cooking of rapeseed and scallops" are respectively selected, the temperature signal output from the internal temperature sensor 145 is converged to the conditioning. The ON/OFF control of the external heater 114 may be performed as a result of setting the temperature ta.
於前述各實施例2~4中,蒸氣供給機構及蒸煮盒係亦可以1個來構成。In each of the above embodiments 2 to 4, the steam supply mechanism and the cooking box may be configured in one piece.
於前述各實施例2~4中,蒸氣供給機構係只要為可將蒸氣供給至調理室103內的構造,不需要管124亦可,例如,亦可作為從相當於蒸氣產生部之蒸煮盒,直接供給蒸氣至調理室內部的構造。In each of the second to fourth embodiments, the steam supply mechanism is a structure that can supply steam into the conditioning chamber 103, and the tube 124 is not required. For example, the steam supply unit may be used as a cooking box corresponding to the steam generating unit. Directly supply steam to the structure inside the conditioning chamber.
除此之外,本發明係並不限定於前述實施例,在實施時,在不脫離本發明得要旨之範圍,可進行各種變更來實施。In addition, the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the scope of the invention.
1...本體1. . . Ontology
2...外箱2. . . Outer box
3...腳部3. . . Foot
4...內箱4. . . Inner box
5...加熱室5. . . Heating chamber
5a...左側壁5a. . . Left side wall
5b...右側壁5b. . . Right side wall
5c...後壁5c. . . Back wall
5d...前面開口部5d. . . Front opening
6...門蓋6. . . Door cover
7...把手部7. . . Handle
8...操作面板8. . . Operation panel
8a...維他命C增加鍵8a. . . Vitamin C increase key
9...操作部9. . . Operation department
10...顯示部10. . . Display department
11...門蓋封鎖開關11. . . Door cover lock switch
12...右側間隙空間12. . . Right gap space
13...左側間隙空間13. . . Left gap space
14...下側間隙空間14. . . Lower clearance space
15...機械室15. . . Mechanical room
16...磁控管16. . . Magnetron
17...驅動裝置17. . . Drive unit
18...導波管18. . . Waveguide
19...溫度感測器19. . . Temperature sensor
30...段部30. . . Segment
30a...上段部30a. . . Upper section
30b...下段部30b. . . Lower section
31...方盤31. . . Square plate
31a...上段方盤31a. . . Upper square plate
31b...下段方盤31b. . . Lower square
40...蒸氣發生裝置40. . . Vapor generating device
41...蒸氣發生容器41. . . Vapor generation container
41a...蒸氣發生室41a. . . Vapor generation chamber
44...蒸氣用加熱器44. . . Steam heater
47...供水口47. . . Water supply port
48...電熱調節器48. . . Thermistor
49...蒸氣吹出口49. . . Vapor outlet
52...護蓋52. . . Cover
53...蒸氣口53. . . Vapor port
54...水箱54. . . Water tank
55...管55. . . tube
56...供水泵56. . . Water supply pump
60...熱風循環機構60. . . Hot air circulation mechanism
61...熱風風扇61. . . Hot air fan
62...熱風加熱器62. . . Hot air heater
63...第1熱風加熱器63. . . First hot air heater
64...第2熱風加熱器64. . . Second hot air heater
65...殼體65. . . case
66...風扇電動機66. . . Fan motor
67...吸入口67. . . suction point
68...吹出口68. . . Blowout
70...排出開口部70. . . Discharge opening
71...蒸氣排氣機構71. . . Vapor exhaust mechanism
72...排氣調節閘72. . . Exhaust control brake
80...控制裝置80. . . Control device
80a...記憶體80a. . . Memory
81...電源81. . . power supply
103...調理室103. . . Conditioning room
104...門蓋104. . . Door cover
111...風扇電動機(驅動來源)111. . . Fan motor (drive source)
114...庫外加熱器(加熱器)114. . . External heater (heater)
116...磁控管116. . . Magnetron
121...蒸煮盒(蒸氣產生部)121. . . Cooking box (steam generation unit)
122...上蒸煮加熱器(加熱來源)122. . . Cooking heater (heating source)
127...號碼盤(操作子)127. . . Dial (operator)
131...開始開關(操作子)131. . . Start switch (operator)
133...顯示器133. . . monitor
134...控制電路(包含調理選單選擇手段、調理控制手段、記錄手段)134. . . Control circuit (including conditioning menu selection means, conditioning control means, recording means)
144...蜂鳴器(通知器)144. . . Buzzer (notifier)
145...庫內溫度感測器145. . . Library temperature sensor
147...蒸煮溫度感測器(產生部溫度感測器)147. . . Cooking temperature sensor (generation temperature sensor)
150...CPU150. . . CPU
151...ROM151. . . ROM
152...RAM152. . . RAM
[圖1]適用本發明之微波爐的門蓋封閉之狀態的前視圖。Fig. 1 is a front view showing a state in which a door cover of a microwave oven to which the present invention is applied is closed.
[圖2]適用本發明之微波爐的門蓋開放之狀態的前視圖。Fig. 2 is a front view showing a state in which a door cover of a microwave oven to which the present invention is applied is opened.
[圖3]微波爐的縱斷前視圖。[Fig. 3] A longitudinal front view of a microwave oven.
[圖4]微波爐的橫斷俯視圖。Fig. 4 is a transverse plan view of the microwave oven.
[圖5]微波爐的縱斷側視圖。[Fig. 5] A longitudinal side view of a microwave oven.
[圖6]揭示概略電性構造的區塊圖。Fig. 6 is a block diagram showing a schematic electrical structure.
[圖7]揭示各溫度之調理物(菠菜)的維他命C增加率之資料。[Fig. 7] Information showing the rate of increase in vitamin C of the conditioner (spinach) at each temperature.
[圖8]揭示各重量之調理物(菠菜)的維他命C增加率之資料。[Fig. 8] Information showing the increase rate of vitamin C of each weight of the conditioner (spinach).
[圖9]揭示各溫度之調理物(菠菜1把)的維他命C增加率之資料。[Fig. 9] A data showing the rate of increase in vitamin C of the conditioner (1 spinach) at each temperature.
[圖10]揭示各溫度之調理物(紅辣椒)的維他命C增加率之資料。[Fig. 10] A data showing the rate of increase in vitamin C of the conditioner (red pepper) at each temperature.
[圖11]揭示各溫度之調理物(蘿蔔)的維他命C增加率之資料。[Fig. 11] Information showing the rate of increase in vitamin C of the conditioner (radish) at each temperature.
[圖12]操作部的詳細圖。[Fig. 12] A detailed view of the operation unit.
[圖13]揭示本發明之實施例2的圖(以門蓋的封閉狀態來揭示加熱調理器之外觀的圖)。Fig. 13 is a view showing a second embodiment of the present invention (a view showing the appearance of a heating conditioner in a closed state of a door cover).
[圖14]以門蓋的開放狀態來揭示加熱調理器之外觀的圖。[Fig. 14] A view showing the appearance of the heating conditioner in an open state of the door cover.
[圖15]以門蓋的去除狀態來揭示加熱調理器之內部構造的圖。[Fig. 15] A view showing the internal configuration of the heating conditioner with the removed state of the door cover.
[圖16]揭示加熱調理器之內部構造的剖面圖。Fig. 16 is a cross-sectional view showing the internal structure of a heating conditioner.
[圖17]揭示電性構造的區塊圖。[Fig. 17] A block diagram showing an electrical configuration.
[圖18]揭示記錄於控制電路之控制資料的圖。[Fig. 18] A diagram showing control data recorded in a control circuit.
[圖19]揭示記錄於控制電路之控制資料的圖。[Fig. 19] A diagram showing control data recorded in a control circuit.
[圖20]揭示記錄於控制電路之控制資料的圖。[Fig. 20] A diagram showing control data recorded in a control circuit.
[圖21]揭示維他命C之增加率及調理溫度的相關關係的圖。[Fig. 21] A graph showing the correlation between the increase rate of vitamin C and the conditioning temperature.
[圖22]揭示維他命C之增加率及調理時間的相關關係的圖。[Fig. 22] A graph showing the correlation between the increase rate of vitamin C and the conditioning time.
[圖23]揭示控制電路之主處理的流程圖。[Fig. 23] A flow chart showing the main processing of the control circuit.
[圖24]揭示控制電路之高溫蒸煮處理的流程圖。Fig. 24 is a flow chart showing the high temperature cooking process of the control circuit.
[圖25]揭示控制電路之低溫蒸煮處理的流程圖。[Fig. 25] A flow chart showing a low temperature cooking process of the control circuit.
[圖26]揭示控制電路之低溫蒸煮處理的流程圖。[Fig. 26] A flow chart showing a low temperature cooking process of a control circuit.
[圖27]揭示實施例3之圖26的相當圖。FIG. 27 is a view similar to FIG. 26 of Embodiment 3. FIG.
[圖28]揭示實施例4之圖14的相當圖。FIG. 28 is a view similar to FIG. 14 of Embodiment 4. FIG.
[圖29]圖26的相當圖。FIG. 29 is a view similar to FIG. 26. FIG.
Claims (6)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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JP2006272067 | 2006-10-03 | ||
JP2007097689A JP5025308B2 (en) | 2006-10-03 | 2007-04-03 | Heating cooker and cooking method for increasing vitamin C |
JP2007175289A JP4976937B2 (en) | 2007-07-03 | 2007-07-03 | Cooker |
Publications (2)
Publication Number | Publication Date |
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TW201223487A TW201223487A (en) | 2012-06-16 |
TWI382827B true TWI382827B (en) | 2013-01-21 |
Family
ID=39532850
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
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TW101106013A TWI382827B (en) | 2006-10-03 | 2007-10-02 | Heating the conditioner |
TW096136955A TWI441607B (en) | 2006-10-03 | 2007-10-02 | Heating conditioner and the addition of spinach, radish, chrysanthemum and other greenish yellow or light yellow vegetables, vitamin C conditioning method |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
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TW096136955A TWI441607B (en) | 2006-10-03 | 2007-10-02 | Heating conditioner and the addition of spinach, radish, chrysanthemum and other greenish yellow or light yellow vegetables, vitamin C conditioning method |
Country Status (3)
Country | Link |
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KR (2) | KR20080031130A (en) |
CN (1) | CN104146190A (en) |
TW (2) | TWI382827B (en) |
Cited By (4)
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TWI632330B (en) * | 2016-03-04 | 2018-08-11 | 日商日立空調 家用電器股份有限公司 | Heating conditioner |
TWI645133B (en) * | 2016-08-29 | 2018-12-21 | 日商夏普股份有限公司 | Cooking appliance |
US10842310B2 (en) | 2016-08-29 | 2020-11-24 | Sharp Kabushiki Kaisha | Cooking apparatus |
US11067289B2 (en) | 2016-08-10 | 2021-07-20 | Sharp Kabushiki Kaisha | Cooker |
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CN107105936B (en) * | 2014-10-23 | 2020-03-06 | 皇家飞利浦有限公司 | Device and method for preparing food |
EP3056821A1 (en) * | 2015-02-10 | 2016-08-17 | Electrolux Appliances Aktiebolag | Domestic food oven and method for heating food in a domestic food oven |
CN108471907B (en) * | 2015-10-30 | 2021-09-03 | 皇家飞利浦有限公司 | Device and method for preparing food ingredients from hot air and a fluid introduced therein |
US11006781B2 (en) | 2016-03-18 | 2021-05-18 | Koninklijke Philips N.V. | Cooker |
CN108851944A (en) * | 2018-07-11 | 2018-11-23 | 杭州老板电器股份有限公司 | Cooking methods, control device and the intelligent appliance of intelligent appliance |
EP3971481A1 (en) * | 2020-09-21 | 2022-03-23 | Koninklijke Philips N.V. | Slow cooking of a food product |
DE102020132482A1 (en) * | 2020-12-07 | 2022-06-09 | Welbilt Deutschland GmbH | Cooking device, in particular commercial cooking device |
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- 2007-10-02 KR KR1020070099339A patent/KR20080031130A/en active Application Filing
- 2007-10-02 TW TW101106013A patent/TWI382827B/en not_active IP Right Cessation
- 2007-10-02 TW TW096136955A patent/TWI441607B/en not_active IP Right Cessation
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Also Published As
Publication number | Publication date |
---|---|
TW200822892A (en) | 2008-06-01 |
TWI441607B (en) | 2014-06-21 |
KR20100082819A (en) | 2010-07-20 |
TW201223487A (en) | 2012-06-16 |
CN104146190A (en) | 2014-11-19 |
KR101120397B1 (en) | 2012-04-23 |
KR20080031130A (en) | 2008-04-08 |
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