WO2018155024A1 - Microwave heating device and microwave heating method - Google Patents

Microwave heating device and microwave heating method Download PDF

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Publication number
WO2018155024A1
WO2018155024A1 PCT/JP2018/001494 JP2018001494W WO2018155024A1 WO 2018155024 A1 WO2018155024 A1 WO 2018155024A1 JP 2018001494 W JP2018001494 W JP 2018001494W WO 2018155024 A1 WO2018155024 A1 WO 2018155024A1
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Prior art keywords
temperature
cooking
microwave
temperature information
microwave heating
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PCT/JP2018/001494
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French (fr)
Japanese (ja)
Inventor
富美子 高山
木下　学
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パナソニックＩｐマネジメント株式会社
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Priority to CN201880009430.6A priority Critical patent/CN110234931A/en
Publication of WO2018155024A1 publication Critical patent/WO2018155024A1/en

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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
    • F24C7/02—Stoves or ranges heated by electric energy using microwaves
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/66—Circuits
    • H05B6/68—Circuits for monitoring or control

Definitions

  • the present disclosure relates to a microwave heating apparatus such as a microwave oven and a heating method in the microwave heating apparatus.
  • One-bowl cooking has become widespread in ordinary households.
  • One-bowl cooking is a cooking method in which a desired dish can be easily prepared in a short time by simply heating the ingredients in one cooking container with a microwave and mixing them after heating.
  • Patent Document 1 relates to a method of cooking instant noodles in a container with a microwave oven. Specifically, Patent Document 1 discloses detecting the surface temperature of the water in the cooking container and controlling the heating output in accordance with the temperature in order to prevent spilling from the cooking container. .
  • the microwave heating apparatus includes a heating chamber, an operation display unit, a microwave generation unit, a microwave supply unit, a temperature detection unit, and a control unit.
  • the heating chamber houses cooking containers.
  • the operation display unit sets cooking contents.
  • the microwave generator generates microwaves.
  • the microwave supply unit supplies the microwave generated by the microwave generation unit to the heating chamber.
  • the temperature detection unit includes a plurality of infrared sensors and outputs a plurality of temperature information detected by the plurality of infrared sensors.
  • a control part controls a microwave generation part based on cooking contents and a plurality of temperature information.
  • the control unit further sets at least two reference temperatures according to the cooking content.
  • the microwave generator reduces the heating output each time information obtained from the plurality of temperature information reaches each of at least two reference temperatures.
  • FIG. 1 is a perspective view illustrating an appearance of a heating cooker according to an embodiment of the present disclosure.
  • FIG. 2 is a perspective view of the cooking device of the present embodiment with the door opened.
  • FIG. 3 is a block diagram relating to a control system for microwave heating in the cooking device of the present embodiment.
  • FIG. 4 is a diagram showing the transition of the temperature inside the heating chamber in one-bowl cooking.
  • FIG. 5 is a flowchart showing processing (first half) in one-bowl cooking.
  • FIG. 6 is a flowchart showing a process (second half) in one-bowl cooking.
  • the microwave heating apparatus includes a heating chamber, an operation display unit, a microwave generation unit, a microwave supply unit, a temperature detection unit, and a control unit.
  • the heating chamber houses cooking containers.
  • the operation display unit sets cooking contents.
  • the microwave generator generates microwaves.
  • the microwave supply unit supplies the microwave generated by the microwave generation unit to the heating chamber.
  • the temperature detection unit includes a plurality of infrared sensors and outputs a plurality of temperature information detected by the plurality of infrared sensors.
  • a control part controls a microwave generation part based on cooking contents and a plurality of temperature information.
  • the control unit further sets at least two reference temperatures according to the cooking content.
  • the microwave generator reduces the heating output each time information obtained from the plurality of temperature information reaches each of at least two reference temperatures.
  • the information obtained from the plurality of temperature information is the highest temperature among the plurality of temperature information.
  • one of the at least two reference temperatures is a temperature at which bubbles start to occur in the cooking container, and the at least two reference temperatures are the same.
  • the other is the temperature between one of the at least two reference temperatures and the boiling point of water.
  • the controller is configured to control the cooking container based on the time required for the average temperature of the plurality of temperature information to reach a predetermined temperature.
  • the amount of the foodstuff inside is detected, and the cooking end time is calculated according to the amount.
  • the infrared sensor moves the visual field so as to detect temperature information of the entire upper part of the cooking container.
  • microwave heating method of the sixth aspect of the present disclosure cooking contents are set, a plurality of temperature sensors are detected by a plurality of infrared sensors, at least two reference temperatures are set according to the cooking contents, and a plurality of temperatures is set. Each time the information obtained from the information reaches each of at least two reference temperatures, the heating power is reduced.
  • the information obtained from the plurality of temperature information is the highest temperature among the plurality of temperature information.
  • one of the at least two reference temperatures is a temperature at which bubbles start to occur in the cooking container, and the at least two reference temperatures are the same.
  • the other is the temperature between one of the at least two reference temperatures and the boiling point of water.
  • the microwave heating method of the ninth aspect of the present disclosure based on the time required for the average temperature of the plurality of temperature information to reach a predetermined temperature, The amount is detected, and the cooking end time is calculated according to the amount.
  • the microwave heating method of the tenth aspect of the present disclosure in order to detect a plurality of temperature information, the visual field of the infrared sensor is detected so as to detect the temperature information of the entire upper part of the cooking container. Move.
  • the embodiment is a specific example of the present disclosure. Numerical values, shapes, configurations, steps, order of steps, and the like shown in the embodiments are examples, and do not limit the present disclosure.
  • FIG. 1 is a perspective view showing an appearance of the heating cooker 1 according to the present embodiment.
  • FIG. 2 is a perspective view of the cooking device 1 with the door opened.
  • the heating cooker 1 has a heating chamber 2 provided inside the main body and a door 3 provided at the front opening of the heating chamber 2.
  • the door 3 has a hinge (not shown) provided at the lower part thereof, and has a handle 3a provided at the upper part thereof.
  • the door 3 is provided with an operation display unit 4 that is a touch panel that integrally performs setting operations such as cooking temperature, cooking time, and type of an object to be heated, and display of setting contents.
  • FIG. 3 is a block diagram related to a control system for microwave heating in the heating cooker 1.
  • the heating cooker 1 includes a control unit 5, a microwave generation unit 6, a microwave supply unit 7, and a temperature detection unit 8 for controlling microwave heating.
  • the microwave generator 6 is composed of a magnetron or the like and generates microwaves.
  • the microwave supply unit 7 includes a waveguide and a rotating antenna (both not shown), propagates the generated microwave to the rotating antenna, and radiates the propagated microwave to the heating chamber 2 by the rotating antenna. To do.
  • Rotating antenna is provided substantially below the center of the mounting surface of the heating chamber 2 on which the object to be heated is mounted.
  • the rotating antenna has directivity with respect to the radiation direction and has a configuration for generating circularly polarized waves provided on the upper portion of the antenna. With this configuration, the microwave supply unit 7 can heat the object to be heated more uniformly.
  • the temperature detector 8 includes an infrared sensor 9, an internal temperature sensor (not shown), and an environmental temperature sensor (not shown).
  • the infrared sensor 9 is provided outside the heating chamber 2 and detects the temperature inside the heating chamber 2 through an opening provided in the upper part of the right side surface of the heating chamber 2.
  • the infrared sensor 9 has 64 infrared detection elements arranged in a matrix of 8 rows ⁇ 8 columns. Thereby, the infrared sensor 9 virtually divides the mounting surface of the heating chamber 2 into sections of 8 rows ⁇ 8 columns, and detects temperature information of each section.
  • the infrared sensor 9 is supported by a horizontal axis.
  • the infrared sensor 9 is driven by a motor (not shown), the visual field of the infrared sensor 9 moves upward (see FIG. 3).
  • the infrared sensor 9 can detect temperature information of the entire upper portion of the bowl 10.
  • this operation is referred to as a swing operation of the infrared sensor 9.
  • the internal temperature sensor (not shown) is composed of a thermistor and detects the atmospheric temperature in the heating chamber 2.
  • An environmental temperature sensor (not shown) is composed of a thermistor, and detects the environmental temperature of the place where the infrared sensor 9 is disposed. The temperature information detected by the infrared sensor 9 is calibrated based on the environmental temperature detected by the environmental temperature sensor.
  • the control unit 5 controls the microwave generation unit 6 according to the cooking content set by the operation display unit 4 and the temperature information detected by the temperature detection unit 8.
  • one-bowl cooking for preparing a cream stew by simply putting ingredients in one cooking container (bowl 10), heating for a predetermined time, and mixing after heating will be described.
  • FIG. 4 shows the transition of the inside temperature of the heating chamber 2 during one-bowl cooking for cream stew.
  • summary of the one-bowl cooking of this Embodiment is demonstrated.
  • the microwave generation unit 6 when the one-bowl cooking of the cream stew is started, first, in the first stage P1, the microwave generation unit 6 generates the microwave of the first output (800 W) which is the maximum output.
  • the control unit 5 calculates an average value (hereinafter referred to as an average temperature) of temperature information detected by 64 infrared detection elements included in the infrared sensor 9 every predetermined time (1.0 second).
  • the inventors have found that the time until the average temperature reaches the predetermined temperature (65 ° C.) from the start of heating is proportional to the amount of food.
  • detecting the amount of food based on the time until the average temperature reaches the predetermined temperature is called amount detection.
  • the predetermined temperature is referred to as a quantity detection temperature
  • the time required for the average temperature to reach the quantity detection temperature is referred to as a quantity detection time.
  • Control unit 5 calculates cooking end time T based on the result of the amount detection.
  • the control unit 5 shifts the process to the second stage P2.
  • the microwave generator 6 generates a microwave having a second output (600 W) lower than the first output.
  • the infrared sensor 9 performs temperature detection while performing a swing operation every predetermined time (0.5 seconds) shorter than in the case of the first stage P1.
  • the temperature F1 represents the temperature at which bubbles start to occur in the broth in the bowl 10
  • the temperature F2 represents the boiling point of water.
  • the control unit 5 when the average temperature exceeds the quantity detection temperature, the control unit 5 performs the first boiling determination and the second boiling determination in order to prevent spilling.
  • the first boiling determination is performed in order to detect the timing when bubbles start to be generated in the bowl 10.
  • the second boiling determination is performed to detect the timing immediately before boiling occurs in the bowl 10.
  • the controller 5 sets the first reference temperature for the first boiling determination and the second reference temperature for the second boiling determination.
  • the first reference temperature is a temperature at which bubbles start to occur in the bowl 10.
  • the second reference temperature is lower than the boiling point of water but higher than the first reference temperature.
  • the first reference temperature is set to 85 ° C. and the second reference temperature is set to 90 ° C. for cream stew cooking.
  • the first reference temperature is set to 88 ° C and the second reference temperature is set to 93 ° C.
  • the first reference temperature is set to 80 ° C and the second reference temperature is set to 90 ° C.
  • the process proceeds from the second stage P2 to the third stage P3.
  • control unit 5 shifts the process to the fourth stage P4.
  • a microwave having a fourth output (average of about 200 W) lower than the third output is supplied to the heating chamber 2.
  • the heating output is reduced stepwise. As a result, inadequate cooking or cooking delay due to excessive reduction in heating output can be avoided along with prevention of spillage.
  • the fourth stage P4 ends when the calculated cooking end time T has elapsed.
  • the inventors confirmed the following facts.
  • the food may rise along the inner surface of the bowl 10 due to bubbles generated in the bowl 10 and reach the upper edge of the bowl 10. is there.
  • the heating is further continued, the food that has reached the vicinity of the upper edge of the bowl 10 is rapidly heated. In this case, even if the bowl 10 is covered with a film, there is a high possibility that spilling will occur.
  • the infrared sensor 9 always detects the temperature together with the swing operation so that the temperature of the entire bowl 10 including the vicinity of the upper edge can be detected.
  • FIG. 5 and FIG. 6 are flowcharts showing processing in one-bowl cooking for making a cream stew.
  • FIG. 5 shows the first half of the process
  • FIG. 6 shows the second half of the process.
  • FIG. 5 shows the flow of the process of the one bowl cooking of this Embodiment.
  • step S101 the user operates the operation display unit 4 to select one-bowl cooking of cream stew as cooking contents from the cooking menu.
  • step S102 the user operates the operation display unit 4 to start cooking.
  • step S103 when the microwave generation unit 6 generates the microwave of the first output (800 W), the first stage P1 starts.
  • step S104 if the selected cooking content is a cream stew, the control unit 5 shifts the process to step S105, and if the selected cooking content is a dish other than the cream stew (beef curry, pasta, etc.), To step S200.
  • the cream stew beef curry, pasta, etc.
  • step S200 regarding cooking of other dishes will be omitted.
  • the cooking of other dishes requires a constant for calculating the cooking end time T, the reference temperature, the output level of the microwave, and the like, which are different from the cooking of the cream stew.
  • the basic processing flow is common.
  • step S105 the first reference temperature and the second reference temperature are set to predetermined temperatures for cooking the cream stew.
  • step S106 the average temperature is calculated based on the temperature information detected by the infrared sensor 9.
  • the control unit 5 specifies the location of the food based on the temperature increase rate from the cooking start time regarding the temperature information detected by the infrared sensor 9.
  • the average temperature is an average value of the temperatures of the identified food places.
  • step S107 the control unit 5 repeatedly determines whether or not the average temperature has reached the quantity detection temperature (65 ° C.). When the average temperature reaches the quantity detection temperature (65 ° C.), the processing shifts from the first stage P1 to the second stage P2.
  • step S108 the control unit 5 detects the amount of the food based on the amount detection time, and calculates the cooking end time T for the cream stew.
  • step S109 the microwave generator 6 generates a microwave having a second output (600 W) lower than the first output.
  • the infrared sensor 9 performs temperature detection while performing a swing operation every predetermined time (0.5 seconds) shorter than in the case of the first stage P1.
  • step S110 the control unit 5 repeatedly determines whether or not the maximum temperature has reached the first reference temperature as the first boiling determination. When the maximum temperature reaches the first reference temperature, the process proceeds from the second stage P2 to the third stage P3.
  • step S112 the controller 5 repeatedly determines whether or not the maximum temperature has reached the second reference temperature as the second boiling determination. When the maximum temperature reaches the second reference temperature, the process proceeds from the third stage P3 to the fourth stage P4.
  • step S114 Wait until cooking end time T has elapsed in step S114.
  • the heating output is stopped in step S115.
  • the present disclosure can be applied to a microwave heating apparatus such as a microwave oven.

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Abstract

This microwave heating device is provided with a heating chamber, an operation display unit, a microwave generating unit, a microwave supplying unit, a temperature detecting unit, and a control unit. The microwave supplying unit supplies the heating chamber with microwaves generated by the microwave generating unit. The temperature detecting unit has a plurality of infrared sensors and outputs a plurality of pieces of temperature information detected by the plurality of infrared sensors. The control unit controls the microwave generating unit on the basis of cooking content and the plurality of pieces of temperature information. In addition, the control unit sets at least two reference temperatures according to the cooking content set by the operation display unit. The microwave generating unit decreases a heating output every time the highest temperature among the plurality of pieces of temperature information reaches each of the at least two reference temperatures. According to the present embodiment, boiling over from a cooking container can be prevented, and insufficient cooking or delayed cooking which are caused by an excessive decrease in the heating output can be avoided.

Description

マイクロ波加熱装置およびマイクロ波加熱方法Microwave heating apparatus and microwave heating method
　本開示は、電子レンジなどのマイクロ波加熱装置、および、マイクロ波加熱装置における加熱方法に関する。 The present disclosure relates to a microwave heating apparatus such as a microwave oven and a heating method in the microwave heating apparatus.
　近年、一般家庭においてワンボウル調理が普及している。ワンボウル調理とは、一つの調理容器に入れた食材を電子レンジで加熱し、加熱後混ぜるだけで所望の料理を簡単に短時間で作ることができる調理方法である。 In recent years, one-bowl cooking has become widespread in ordinary households. One-bowl cooking is a cooking method in which a desired dish can be easily prepared in a short time by simply heating the ingredients in one cooking container with a microwave and mixing them after heating.
　この調理方法では、調理容器からの吹きこぼれに注意が必要である。特許文献１は、容器入り即席麺を電子レンジで調理する方法に関する。具体的には、特許文献１には、調理容器からの吹きこぼれ防止のために、調理容器の中の水の表面温度を検出し、その温度に対応して加熱出力を制御することが開示される。 In this cooking method, it is necessary to pay attention to spills from the cooking container. Patent Document 1 relates to a method of cooking instant noodles in a container with a microwave oven. Specifically, Patent Document 1 discloses detecting the surface temperature of the water in the cooking container and controlling the heating output in accordance with the temperature in order to prevent spilling from the cooking container. .
特開２０１５－０５３２０６号公報Japanese Patent Laid-Open No. 2015-053206
　本開示に係るワンボウル調理によれば、従来技術とは異なり、ボウルに入れたクリームシチュー、ビーフカレー、パスタなどの料理のための食材をマイクロ波加熱により調理できる。 According to the one-bowl cooking according to the present disclosure, unlike the prior art, food ingredients for cooking such as cream stew, beef curry, pasta, etc. in a bowl can be cooked by microwave heating.
　本開示に係るワンボウル調理では、大きな調理容器を満たす程の大量の食材が一度に加熱される。そのため、調理容器から煮汁、食材が吹きこぼれないようにするには、さらなる工夫が必要である。 In the one-bowl cooking according to the present disclosure, a large amount of ingredients that fill a large cooking container are heated at a time. Therefore, further ingenuity is required to prevent the broth and ingredients from spilling from the cooking container.
　本開示の一態様のマイクロ波加熱装置は、加熱室と操作表示部とマイクロ波発生部とマイクロ波供給部と温度検出部と制御部とを備える。 The microwave heating apparatus according to one embodiment of the present disclosure includes a heating chamber, an operation display unit, a microwave generation unit, a microwave supply unit, a temperature detection unit, and a control unit.
　加熱室は調理容器を収容する。操作表示部は調理内容を設定する。マイクロ波発生部はマイクロ波を発生させる。マイクロ波供給部は、マイクロ波発生部により発生されたマイクロ波を加熱室に供給する。温度検出部は、複数の赤外線センサを有し、複数の赤外線センサにより検出された複数の温度情報を出力する。制御部は、調理内容と複数の温度情報とに基づいて、マイクロ波発生部を制御する。 The heating chamber houses cooking containers. The operation display unit sets cooking contents. The microwave generator generates microwaves. The microwave supply unit supplies the microwave generated by the microwave generation unit to the heating chamber. The temperature detection unit includes a plurality of infrared sensors and outputs a plurality of temperature information detected by the plurality of infrared sensors. A control part controls a microwave generation part based on cooking contents and a plurality of temperature information.
　制御部はさらに、調理内容に応じて少なくとも二つの基準温度を設定する。マイクロ波発生部は、複数の温度情報から得られた情報が少なくとも二つの基準温度の各々に到達するたびに、加熱出力を低下させる。 The control unit further sets at least two reference temperatures according to the cooking content. The microwave generator reduces the heating output each time information obtained from the plurality of temperature information reaches each of at least two reference temperatures.
　本態様によれば、調理容器からの吹きこぼれの防止とともに、加熱出力の過度の低下による不十分な調理または調理の遅延を回避することができる。 According to this aspect, it is possible to prevent inadequate cooking or cooking delay due to excessive reduction in heating output, as well as prevention of spillage from the cooking container.
図１は、本開示の実施の形態の加熱調理器の外観を示す斜視図である。FIG. 1 is a perspective view illustrating an appearance of a heating cooker according to an embodiment of the present disclosure. 図２は、本実施の形態の加熱調理器の、扉を開けた状態の斜視図である。FIG. 2 is a perspective view of the cooking device of the present embodiment with the door opened. 図３は、本実施の形態の加熱調理器におけるマイクロ波加熱の制御系に関するブロック図である。FIG. 3 is a block diagram relating to a control system for microwave heating in the cooking device of the present embodiment. 図４は、ワンボウル調理における加熱室の庫内温度の推移を示す図である。FIG. 4 is a diagram showing the transition of the temperature inside the heating chamber in one-bowl cooking. 図５は、ワンボウル調理における処理（前半）を示すフローチャートである。FIG. 5 is a flowchart showing processing (first half) in one-bowl cooking. 図６は、ワンボウル調理における処理（後半）を示すフローチャートである。FIG. 6 is a flowchart showing a process (second half) in one-bowl cooking.
　本開示の第１の態様のマイクロ波加熱装置は、加熱室と操作表示部とマイクロ波発生部とマイクロ波供給部と温度検出部と制御部とを備える。 The microwave heating apparatus according to the first aspect of the present disclosure includes a heating chamber, an operation display unit, a microwave generation unit, a microwave supply unit, a temperature detection unit, and a control unit.
　加熱室は調理容器を収容する。操作表示部は調理内容を設定する。マイクロ波発生部はマイクロ波を発生させる。マイクロ波供給部は、マイクロ波発生部により発生されたマイクロ波を加熱室に供給する。温度検出部は、複数の赤外線センサを有し、複数の赤外線センサにより検出された複数の温度情報を出力する。制御部は、調理内容と複数の温度情報とに基づいて、マイクロ波発生部を制御する。 The heating chamber houses cooking containers. The operation display unit sets cooking contents. The microwave generator generates microwaves. The microwave supply unit supplies the microwave generated by the microwave generation unit to the heating chamber. The temperature detection unit includes a plurality of infrared sensors and outputs a plurality of temperature information detected by the plurality of infrared sensors. A control part controls a microwave generation part based on cooking contents and a plurality of temperature information.
　制御部はさらに、調理内容に応じて少なくとも二つの基準温度を設定する。マイクロ波発生部は、複数の温度情報から得られた情報が少なくとも二つの基準温度の各々に到達するたびに、加熱出力を低下させる。 The control unit further sets at least two reference temperatures according to the cooking content. The microwave generator reduces the heating output each time information obtained from the plurality of temperature information reaches each of at least two reference temperatures.
　本開示の第２の態様のマイクロ波加熱装置によれば、第１の態様において、複数の温度情報から得られた情報が、複数の温度情報のうちの最高温度である。 According to the microwave heating apparatus of the second aspect of the present disclosure, in the first aspect, the information obtained from the plurality of temperature information is the highest temperature among the plurality of temperature information.
　本開示の第３の態様のマイクロ波加熱装置によれば、第１の態様において、少なくとも二つの基準温度の一方が、調理容器の中で気泡が生じ始める温度であり、少なくとも二つの基準温度の他方が、少なくとも二つの基準温度の一方と水の沸点との間の温度である。 According to the microwave heating apparatus of the third aspect of the present disclosure, in the first aspect, one of the at least two reference temperatures is a temperature at which bubbles start to occur in the cooking container, and the at least two reference temperatures are the same. The other is the temperature between one of the at least two reference temperatures and the boiling point of water.
　本開示の第４の態様のマイクロ波加熱装置によれば、第１の態様において、制御部が、複数の温度情報の平均温度が所定温度に到達するのに要した時間に基づいて調理容器の中の食材の分量を検出し、分量に応じて調理終了時間を算出する。 According to the microwave heating apparatus of the fourth aspect of the present disclosure, in the first aspect, the controller is configured to control the cooking container based on the time required for the average temperature of the plurality of temperature information to reach a predetermined temperature. The amount of the foodstuff inside is detected, and the cooking end time is calculated according to the amount.
　本開示の第５の態様のマイクロ波加熱装置によれば、第１の態様において、赤外線センサが、調理容器の上部全体の温度情報を検出するように、視野を移動させる。 According to the microwave heating apparatus of the fifth aspect of the present disclosure, in the first aspect, the infrared sensor moves the visual field so as to detect temperature information of the entire upper part of the cooking container.
　本開示の第６の態様のマイクロ波加熱方法において、調理内容を設定し、複数の赤外線センサにより複数の温度情報を検出し、調理内容に応じて少なくとも二つの基準温度を設定し、複数の温度情報から得られた情報が少なくとも二つの基準温度の各々に到達するたびに、加熱出力を低下させる。 In the microwave heating method of the sixth aspect of the present disclosure, cooking contents are set, a plurality of temperature sensors are detected by a plurality of infrared sensors, at least two reference temperatures are set according to the cooking contents, and a plurality of temperatures is set. Each time the information obtained from the information reaches each of at least two reference temperatures, the heating power is reduced.
　本開示の第７の態様のマイクロ波加熱方法によれば、第６の態様において、複数の温度情報から得られた情報が、複数の温度情報のうちの最高温度である。 According to the microwave heating method of the seventh aspect of the present disclosure, in the sixth aspect, the information obtained from the plurality of temperature information is the highest temperature among the plurality of temperature information.
　本開示の第８の態様のマイクロ波加熱方法によれば、第６の態様において、少なくとも二つの基準温度の一方が、調理容器の中で気泡が生じ始める温度であり、少なくとも二つの基準温度の他方が、少なくとも二つの基準温度の一方と水の沸点との間の温度である。 According to the microwave heating method of the eighth aspect of the present disclosure, in the sixth aspect, one of the at least two reference temperatures is a temperature at which bubbles start to occur in the cooking container, and the at least two reference temperatures are the same. The other is the temperature between one of the at least two reference temperatures and the boiling point of water.
　本開示の第９の態様のマイクロ波加熱方法によれば、第６の態様において、複数の温度情報の平均温度が所定温度に到達するのに要した時間に基づいて調理容器の中の食材の分量を検出し、分量に応じて調理終了時間を算出する。 According to the microwave heating method of the ninth aspect of the present disclosure, in the sixth aspect, based on the time required for the average temperature of the plurality of temperature information to reach a predetermined temperature, The amount is detected, and the cooking end time is calculated according to the amount.
　本開示の第１０の態様のマイクロ波加熱方法によれば、第６の態様において、複数の温度情報を検出するために、調理容器の上部全体の温度情報を検出するように、赤外線センサの視野を移動させる。 According to the microwave heating method of the tenth aspect of the present disclosure, in the sixth aspect, in order to detect a plurality of temperature information, the visual field of the infrared sensor is detected so as to detect the temperature information of the entire upper part of the cooking container. Move.
　以下、本開示の実施の形態について、図面を参照しながら説明する。 Hereinafter, embodiments of the present disclosure will be described with reference to the drawings.
　実施の形態は本開示の一具体例である。実施の形態で示される数値、形状、構成、ステップ、および、ステップの順序などは一例であり、本開示を限定するものではない。 The embodiment is a specific example of the present disclosure. Numerical values, shapes, configurations, steps, order of steps, and the like shown in the embodiments are examples, and do not limit the present disclosure.
　図１は、本実施の形態の加熱調理器１の外観を示す斜視図である。図２は、加熱調理器１の、扉を開けた状態の斜視図である。 FIG. 1 is a perspective view showing an appearance of the heating cooker 1 according to the present embodiment. FIG. 2 is a perspective view of the cooking device 1 with the door opened.
　加熱調理器１は、本体の内部に設けられた加熱室２と、加熱室２の正面開口に設けられた扉３とを有する。扉３は、その下部に設けられたヒンジ（図示せず）を有し、その上部に設けられた把手３ａを有する。扉３には、調理温度、調理時間、および、被加熱物の種類などの設定操作と、設定内容の表示とを一体的に行うタッチパネルである操作表示部４が設けられる。 The heating cooker 1 has a heating chamber 2 provided inside the main body and a door 3 provided at the front opening of the heating chamber 2. The door 3 has a hinge (not shown) provided at the lower part thereof, and has a handle 3a provided at the upper part thereof. The door 3 is provided with an operation display unit 4 that is a touch panel that integrally performs setting operations such as cooking temperature, cooking time, and type of an object to be heated, and display of setting contents.
　図３は、加熱調理器１におけるマイクロ波加熱の制御系に関するブロック図である。図３に示すように、加熱調理器１は、マイクロ波加熱の制御のため、制御部５とマイクロ波発生部６とマイクロ波供給部７と温度検出部８とを備える。 FIG. 3 is a block diagram related to a control system for microwave heating in the heating cooker 1. As shown in FIG. 3, the heating cooker 1 includes a control unit 5, a microwave generation unit 6, a microwave supply unit 7, and a temperature detection unit 8 for controlling microwave heating.
　マイクロ波発生部６は、マグネトロンなどで構成され、マイクロ波を発生させる。マイクロ波供給部７は、導波管と回転アンテナと（いずれも図示せず）を含み、発生されたマイクロ波を回転アンテナまで伝播させ、伝播させたマイクロ波を回転アンテナによって加熱室２に放射する。 The microwave generator 6 is composed of a magnetron or the like and generates microwaves. The microwave supply unit 7 includes a waveguide and a rotating antenna (both not shown), propagates the generated microwave to the rotating antenna, and radiates the propagated microwave to the heating chamber 2 by the rotating antenna. To do.
　回転アンテナは、被加熱物が載置される加熱室２の載置面のほぼ中央部の下方に設けられる。回転アンテナは、放射方向に関して指向性を有するとともに、アンテナの上部に設けられた円偏波を発生させるための構成を備える。この構成により、マイクロ波供給部７は、被加熱物をより均一に加熱することができる。 Rotating antenna is provided substantially below the center of the mounting surface of the heating chamber 2 on which the object to be heated is mounted. The rotating antenna has directivity with respect to the radiation direction and has a configuration for generating circularly polarized waves provided on the upper portion of the antenna. With this configuration, the microwave supply unit 7 can heat the object to be heated more uniformly.
　温度検出部８は、赤外線センサ９と庫内温度センサ（図示せず）と環境温度センサ（図示せず）とを含む。 The temperature detector 8 includes an infrared sensor 9, an internal temperature sensor (not shown), and an environmental temperature sensor (not shown).
　赤外線センサ９は、加熱室２の外側に設けられ、加熱室２の右側面の上部に設けられた開口を通して、加熱室２の内部の温度を検出する。赤外線センサ９は、８行×８列のマトリクス状に並べられた６４個の赤外線検出素子を有する。これにより、赤外線センサ９は、加熱室２の載置面を８行×８列の区画に仮想的に分割し、各区画の温度情報を検出する。 The infrared sensor 9 is provided outside the heating chamber 2 and detects the temperature inside the heating chamber 2 through an opening provided in the upper part of the right side surface of the heating chamber 2. The infrared sensor 9 has 64 infrared detection elements arranged in a matrix of 8 rows × 8 columns. Thereby, the infrared sensor 9 virtually divides the mounting surface of the heating chamber 2 into sections of 8 rows × 8 columns, and detects temperature information of each section.
　赤外線センサ９は、水平な軸によって軸支される。赤外線センサ９がモータ（図示せず）により駆動されることで、赤外線センサ９の視野が上方に移動する（図３参照）。この動作により、赤外線センサ９は、ボウル１０の上部全体の温度情報を検出可能である。以下、この動作を、赤外線センサ９のスイング動作という。 The infrared sensor 9 is supported by a horizontal axis. When the infrared sensor 9 is driven by a motor (not shown), the visual field of the infrared sensor 9 moves upward (see FIG. 3). By this operation, the infrared sensor 9 can detect temperature information of the entire upper portion of the bowl 10. Hereinafter, this operation is referred to as a swing operation of the infrared sensor 9.
　庫内温度センサ（図示せず）はサーミスタで構成され、加熱室２内の雰囲気温度を検出する。環境温度センサ（図示せず）はサーミスタで構成され、赤外線センサ９が配置された場所の環境温度を検出する。赤外線センサ９により検出された温度情報は、環境温度センサにより検出された環境温度に基づいて較正される。 The internal temperature sensor (not shown) is composed of a thermistor and detects the atmospheric temperature in the heating chamber 2. An environmental temperature sensor (not shown) is composed of a thermistor, and detects the environmental temperature of the place where the infrared sensor 9 is disposed. The temperature information detected by the infrared sensor 9 is calibrated based on the environmental temperature detected by the environmental temperature sensor.
　制御部５は、操作表示部４によって設定された調理内容と、温度検出部８によって検出された温度情報とに応じて、マイクロ波発生部６を制御する。 The control unit 5 controls the microwave generation unit 6 according to the cooking content set by the operation display unit 4 and the temperature information detected by the temperature detection unit 8.
　以下、本実施の形態のワンボウル調理について説明する。 Hereinafter, the one-bowl cooking of this embodiment will be described.
　具体的には、一つの調理容器（ボウル１０）の中に食材を入れて所定時間加熱し、加熱後混ぜるだけで、クリームシチューを作るワンボウル調理について説明する。 Concretely, one-bowl cooking for preparing a cream stew by simply putting ingredients in one cooking container (bowl 10), heating for a predetermined time, and mixing after heating will be described.
　ボウル１０をクリームシチューのための液体状および固体状の食材（例えば４人分）でほぼ満たし、食品包装用のフィルムで覆った状態で、ワンボウル調理が開始される。 * One bowl cooking is started with the bowl 10 almost filled with liquid and solid ingredients for cream stew (for example, for 4 persons) and covered with a film for food packaging.
　図４は、クリームシチューのためのワンボウル調理における、加熱室２の庫内温度の推移を示す。図４を参照して、本実施の形態のワンボウル調理の概要について説明する。 FIG. 4 shows the transition of the inside temperature of the heating chamber 2 during one-bowl cooking for cream stew. With reference to FIG. 4, the outline | summary of the one-bowl cooking of this Embodiment is demonstrated.
　図４に示すように、クリームシチューのワンボウル調理が開始されると、まず第１段階Ｐ１において、マイクロ波発生部６は、最大出力である第１出力（８００Ｗ）のマイクロ波を発生させる。 As shown in FIG. 4, when the one-bowl cooking of the cream stew is started, first, in the first stage P1, the microwave generation unit 6 generates the microwave of the first output (800 W) which is the maximum output.
　制御部５は、所定時間（１．０秒）毎に、赤外線センサ９に含まれる６４個の赤外線検出素子により検出された温度情報の平均値（以下、平均温度という）を算出する。 The control unit 5 calculates an average value (hereinafter referred to as an average temperature) of temperature information detected by 64 infrared detection elements included in the infrared sensor 9 every predetermined time (1.0 second).
　発明者らは、平均温度が加熱開始から所定温度（６５℃）に到達するまでの時間が、食材の分量に比例することを知見した。 The inventors have found that the time until the average temperature reaches the predetermined temperature (65 ° C.) from the start of heating is proportional to the amount of food.
　本実施の形態では、平均温度が上記所定温度に到達するまでの時間に基づいて食材の分量を検出することを分量検出という。上記所定温度を分量検出温度といい、平均温度が分量検出温度に到達するのに要した時間を分量検出時間という。 In the present embodiment, detecting the amount of food based on the time until the average temperature reaches the predetermined temperature is called amount detection. The predetermined temperature is referred to as a quantity detection temperature, and the time required for the average temperature to reach the quantity detection temperature is referred to as a quantity detection time.
　制御部５は、分量検出の結果に基づいて、調理終了時間Ｔを算出する。その算出式は、分量検出時間Ａと、選択された調理内容に応じて予め設定された定数ＫおよびＢとを用いて、Ｔ＝Ａ×Ｋ＋Ｂで表される。 Control unit 5 calculates cooking end time T based on the result of the amount detection. The calculation formula is represented by T = A × K + B using the amount detection time A and constants K and B set in advance according to the selected cooking content.
　分量検出の後、制御部５は処理を第２段階Ｐ２に移行させる。第２段階Ｐ２では、マイクロ波発生部６は、第１出力より低い第２出力（６００Ｗ）のマイクロ波を発生させる。赤外線センサ９は、第１段階Ｐ１の場合より短い所定時間（０．５秒）毎に、スイング動作を行いながら温度検出を行う。 After the amount detection, the control unit 5 shifts the process to the second stage P2. In the second stage P2, the microwave generator 6 generates a microwave having a second output (600 W) lower than the first output. The infrared sensor 9 performs temperature detection while performing a swing operation every predetermined time (0.5 seconds) shorter than in the case of the first stage P1.
　図４において、温度Ｆ１はボウル１０内の煮汁に気泡が生じ始める温度を表し、温度Ｆ２は水の沸点を表す。 4, the temperature F1 represents the temperature at which bubbles start to occur in the broth in the bowl 10, and the temperature F2 represents the boiling point of water.
　本実施の形態では、平均温度が分量検出温度を超えると、吹きこぼれを防止するために、制御部５は第１沸騰判定と第２沸騰判定とを行う。第１沸騰判定は、ボウル１０内で気泡が生じ始めるタイミングを検出するために行われる。第２沸騰判定は、ボウル１０内で沸騰が生じる直前のタイミングを検出するために行われる。 In the present embodiment, when the average temperature exceeds the quantity detection temperature, the control unit 5 performs the first boiling determination and the second boiling determination in order to prevent spilling. The first boiling determination is performed in order to detect the timing when bubbles start to be generated in the bowl 10. The second boiling determination is performed to detect the timing immediately before boiling occurs in the bowl 10.
　制御部５は、第１沸騰判定のために第１基準温度を、第２沸騰判定のために第２基準温度を設定する。第１基準温度は、ボウル１０内で気泡が生じ始める温度である。第２基準温度は、水の沸点より低いが、第１基準温度より高い温度である。 The controller 5 sets the first reference temperature for the first boiling determination and the second reference temperature for the second boiling determination. The first reference temperature is a temperature at which bubbles start to occur in the bowl 10. The second reference temperature is lower than the boiling point of water but higher than the first reference temperature.
　本実施の形態では、クリームシチュー調理用には、第１基準温度が８５℃に、第２基準温度が９０℃に設定される。ビーフカレー調理用には、第１基準温度が８８℃に、第２基準温度が９３℃に設定される。パスタ調理用には、第１基準温度が８０℃に、第２基準温度が９０℃に設定される。 In the present embodiment, the first reference temperature is set to 85 ° C. and the second reference temperature is set to 90 ° C. for cream stew cooking. For beef curry cooking, the first reference temperature is set to 88 ° C and the second reference temperature is set to 93 ° C. For pasta cooking, the first reference temperature is set to 80 ° C and the second reference temperature is set to 90 ° C.
　第１沸騰判定では、赤外線センサ９により検出される最高温度が第１基準温度に到達したかどうかが判定される。最高温度とは、赤外線センサ９に含まれる６４個の赤外線検出素子により検出される温度情報のうちの最大値を意味する。最高温度が第１基準温度に到達すると、処理は第２段階Ｐ２から第３段階Ｐ３に移行する。 In the first boiling determination, it is determined whether or not the maximum temperature detected by the infrared sensor 9 has reached the first reference temperature. The maximum temperature means the maximum value of the temperature information detected by the 64 infrared detection elements included in the infrared sensor 9. When the maximum temperature reaches the first reference temperature, the process proceeds from the second stage P2 to the third stage P3.
　第３段階Ｐ３では、マイクロ波の出力が低下される。これは、マイクロ波発生部６が、６００Ｗのマイクロ波を所定のデューティ比（オン時間：オフ時間＝５：３）で間欠的に発生させることで行われる。この動作を、デューティ比に応じたマイクロ波発生部６の間欠動作という。この動作により、第２出力より低い第３出力（平均で約３５０Ｗ）のマイクロ波が加熱室２に供給される。 In the third stage P3, the microwave output is reduced. This is performed by the microwave generator 6 intermittently generating a 600 W microwave at a predetermined duty ratio (on time: off time = 5: 3). This operation is referred to as intermittent operation of the microwave generator 6 according to the duty ratio. By this operation, a microwave having a third output (average of about 350 W) lower than the second output is supplied to the heating chamber 2.
　第３段階Ｐ３において、最高温度が第２基準温度に到達すると、制御部５は処理を第４段階Ｐ４に移行させる。 In the third stage P3, when the maximum temperature reaches the second reference temperature, the control unit 5 shifts the process to the fourth stage P4.
　第４段階Ｐ４において、デューティ比（オン時間：オフ時間＝３：５）に応じたマイクロ波発生部６の間欠動作により、マイクロ波の出力がさらに低下される。この動作により、第３出力より低い第４出力（平均で約２００Ｗ）のマイクロ波が加熱室２に供給される。 In the fourth stage P4, the microwave output is further reduced by the intermittent operation of the microwave generator 6 according to the duty ratio (on time: off time = 3: 5). By this operation, a microwave having a fourth output (average of about 200 W) lower than the third output is supplied to the heating chamber 2.
　本実施の形態によれば、最高温度が二つの基準温度の各々に到達するたびに、加熱出力が段階的に低下される。その結果、吹きこぼれの防止とともに、加熱出力の過度の低下による不十分な調理または調理の遅延を回避することができる。第４段階Ｐ４は、算出された調理終了時間Ｔが経過すると終了する。 According to this embodiment, every time the maximum temperature reaches each of the two reference temperatures, the heating output is reduced stepwise. As a result, inadequate cooking or cooking delay due to excessive reduction in heating output can be avoided along with prevention of spillage. The fourth stage P4 ends when the calculated cooking end time T has elapsed.
　発明者らは以下の事実を確認した。水分の多い食品を入れたボウル１０を食品用のフィルムで覆って加熱すると、ボウル１０内で生じた気泡によりボウル１０の内面に沿って食品が上昇し、ボウル１０の上縁に到達する場合がある。さらに加熱を続けると、ボウル１０の上縁付近に到達した食品が急速に熱くなる。この場合、ボウル１０がフィルムで覆われていても、吹きこぼれが生じる可能性が高い。 The inventors confirmed the following facts. When the bowl 10 containing a food with a lot of water is covered with a film for food and heated, the food may rise along the inner surface of the bowl 10 due to bubbles generated in the bowl 10 and reach the upper edge of the bowl 10. is there. When the heating is further continued, the food that has reached the vicinity of the upper edge of the bowl 10 is rapidly heated. In this case, even if the bowl 10 is covered with a film, there is a high possibility that spilling will occur.
　本実施の形態では、上縁付近を含むボウル１０の全体の温度を検出できるように、赤外線センサ９は、常にスイング動作とともに温度検出を行う。 In this embodiment, the infrared sensor 9 always detects the temperature together with the swing operation so that the temperature of the entire bowl 10 including the vicinity of the upper edge can be detected.
　図５、図６は、クリームシチューを作るためのワンボウル調理における処理を示すフローチャートである。図５は処理の前半であり、図６は処理の後半である。図５、図６を参照して、本実施の形態のワンボウル調理の処理の流れについて説明する。 FIG. 5 and FIG. 6 are flowcharts showing processing in one-bowl cooking for making a cream stew. FIG. 5 shows the first half of the process, and FIG. 6 shows the second half of the process. With reference to FIG. 5, FIG. 6, the flow of the process of the one bowl cooking of this Embodiment is demonstrated.
　図５に示すように、ステップＳ１０１において、使用者が操作表示部４を操作して、調理メニューからクリームシチューのワンボウル調理を調理内容として選択する。ステップＳ１０２において、使用者が操作表示部４を操作して調理を開始させる。 As shown in FIG. 5, in step S101, the user operates the operation display unit 4 to select one-bowl cooking of cream stew as cooking contents from the cooking menu. In step S102, the user operates the operation display unit 4 to start cooking.
　ステップＳ１０３において、マイクロ波発生部６は、第１出力（８００Ｗ）のマイクロ波を発生させると、第１段階Ｐ１が開始する。 In step S103, when the microwave generation unit 6 generates the microwave of the first output (800 W), the first stage P1 starts.
　ステップＳ１０４において、制御部５は、選択された調理内容がクリームシチューの場合、処理をステップＳ１０５に移行させ、選択された調理内容がクリームシチュー以外の料理（ビーフカレー、パスタなど）の場合、処理をステップＳ２００に移行させる。 In step S104, if the selected cooking content is a cream stew, the control unit 5 shifts the process to step S105, and if the selected cooking content is a dish other than the cream stew (beef curry, pasta, etc.), To step S200.
　本実施の形態では、クリームシチューの調理のみ説明し、それ以外の料理の調理に関するステップＳ２００の説明は省略する。それ以外の料理の調理は、クリームシチューの調理とは異なる、調理終了時間Ｔの算出用定数、基準温度、マイクロ波の出力レベルなどを必要とする。しかし、基本的な処理の流れは共通である。 In the present embodiment, only cream stew cooking will be described, and the description of step S200 regarding cooking of other dishes will be omitted. The cooking of other dishes requires a constant for calculating the cooking end time T, the reference temperature, the output level of the microwave, and the like, which are different from the cooking of the cream stew. However, the basic processing flow is common.
　ステップＳ１０５において、第１基準温度および第２基準温度が、クリームシチューの調理のための所定温度に設定される。 In step S105, the first reference temperature and the second reference temperature are set to predetermined temperatures for cooking the cream stew.
　ステップＳ１０６において、赤外線センサ９により検出された温度情報に基づいて、平均温度が算出される。調理開始時点において庫内温度が標準温度より高い場合、制御部５は、赤外線センサ９により検出された温度情報に関する、調理開始時点からの温度上昇率に基づいて、食品の場所を特定する。この場合、平均温度は、特定された食品の場所の温度の平均値である。 In step S106, the average temperature is calculated based on the temperature information detected by the infrared sensor 9. When the inside temperature is higher than the standard temperature at the cooking start time, the control unit 5 specifies the location of the food based on the temperature increase rate from the cooking start time regarding the temperature information detected by the infrared sensor 9. In this case, the average temperature is an average value of the temperatures of the identified food places.
　ステップＳ１０７において、制御部５が、平均温度が分量検出温度（６５℃）に到達したか否かの判定を繰り返し行う。平均温度が分量検出温度（６５℃）に到達すると、処理は第１段階Ｐ１から第２段階Ｐ２に移行する。 In step S107, the control unit 5 repeatedly determines whether or not the average temperature has reached the quantity detection temperature (65 ° C.). When the average temperature reaches the quantity detection temperature (65 ° C.), the processing shifts from the first stage P1 to the second stage P2.
　ステップＳ１０８において、制御部５は、分量検出時間に基づいて食材の分量検出を行い、クリームシチューのための調理終了時間Ｔを算出する。 In step S108, the control unit 5 detects the amount of the food based on the amount detection time, and calculates the cooking end time T for the cream stew.
　ステップＳ１０９において、マイクロ波発生部６は、第１出力より低い第２出力（６００Ｗ）のマイクロ波を発生させる。赤外線センサ９は、第１段階Ｐ１の場合より短い所定時間（０．５秒）毎に、スイング動作を行いながら温度検出を行う。 In step S109, the microwave generator 6 generates a microwave having a second output (600 W) lower than the first output. The infrared sensor 9 performs temperature detection while performing a swing operation every predetermined time (0.5 seconds) shorter than in the case of the first stage P1.
　図６に示すように、ステップＳ１１０において、制御部５が、第１沸騰判定として最高温度が第１基準温度に到達したか否かを繰り返し判定する。最高温度が第１基準温度に到達すると、処理は第２段階Ｐ２から第３段階Ｐ３に移行する。 As shown in FIG. 6, in step S110, the control unit 5 repeatedly determines whether or not the maximum temperature has reached the first reference temperature as the first boiling determination. When the maximum temperature reaches the first reference temperature, the process proceeds from the second stage P2 to the third stage P3.
　ステップＳ１１１において、デューティ比（オン時間：オフ時間＝５：３）に応じたマイクロ波発生部６の間欠動作により、加熱出力を平均で約３５０Ｗに低下させる。 In step S111, the heating output is reduced to about 350 W on average by the intermittent operation of the microwave generator 6 according to the duty ratio (on time: off time = 5: 3).
　ステップＳ１１２において、制御部５が、第２沸騰判定として最高温度が第２基準温度に到達したか否かを繰り返し判定する。最高温度が第２基準温度に到達すると、処理は第３段階Ｐ３から第４段階Ｐ４に移行する。 In step S112, the controller 5 repeatedly determines whether or not the maximum temperature has reached the second reference temperature as the second boiling determination. When the maximum temperature reaches the second reference temperature, the process proceeds from the third stage P3 to the fourth stage P4.
　ステップＳ１１３において、デューティ比（オン時間：オフ時間＝３：５）に応じたマイクロ波発生部６の間欠動作により、加熱出力を平均で約２００Ｗに低下させる。 In step S113, the heating output is reduced to about 200 W on average by the intermittent operation of the microwave generation unit 6 according to the duty ratio (on time: off time = 3: 5).
　ステップＳ１１４において調理終了時間Ｔの経過まで待機する。調理終了時間Ｔが経過すると、ステップＳ１１５において加熱出力を停止させる。 Wait until cooking end time T has elapsed in step S114. When cooking end time T elapses, the heating output is stopped in step S115.
　以上のように、本実施の形態によれば、調理容器からの吹きこぼれの防止とともに、加熱出力の過度の低下による不十分な調理または調理の遅延を回避することができる。 As described above, according to the present embodiment, it is possible to prevent inadequate cooking or cooking delay due to an excessive decrease in heating output as well as prevention of spillage from the cooking container.
　本開示は、電子レンジなどのマイクロ波加熱装置に適用可能である。 The present disclosure can be applied to a microwave heating apparatus such as a microwave oven.
　１　加熱調理器
　２　加熱室
　３　扉
　３ａ　把手
　４　操作表示部
　５　制御部
　６　マイクロ波発生部
　７　マイクロ波供給部
　８　温度検出部
　９　赤外線センサ
　１０　ボウル DESCRIPTION OF SYMBOLS 1 Heating cooker 2 Heating chamber 3 Door 3a Handle 4 Operation display part 5 Control part 6 Microwave generation part 7 Microwave supply part 8 Temperature detection part 9 Infrared sensor 10 Bowl

Claims (10)

  1. 　調理容器を収容するように構成された加熱室と、
    　調理内容を設定するように構成された操作表示部と、
    　マイクロ波を発生させるように構成されたマイクロ波発生部と、
    　前記マイクロ波発生部により発生された前記マイクロ波を前記加熱室に供給するように構成されたマイクロ波供給部と、
    　複数の赤外線センサを有し、前記複数の赤外線センサにより検出された複数の温度情報を出力するように構成された温度検出部と、
    　前記調理内容と前記複数の温度情報とに基づいて、前記マイクロ波発生部を制御するように構成された制御部と、を備え、
    　前記制御部は、前記調理内容に応じて少なくとも二つの基準温度を設定するように構成され、
    　前記マイクロ波発生部は、前記複数の温度情報から得られた情報が前記少なくとも二つの基準温度の各々に到達するたびに、加熱出力を低下させるように構成されたマイクロ波加熱装置。     A heating chamber configured to house a cooking vessel;
    An operation display configured to set cooking details;
    A microwave generator configured to generate microwaves;
    A microwave supply unit configured to supply the microwave generated by the microwave generation unit to the heating chamber;
    A temperature detection unit having a plurality of infrared sensors, and configured to output a plurality of temperature information detected by the plurality of infrared sensors;
    A control unit configured to control the microwave generation unit based on the cooking content and the plurality of temperature information; and
    The control unit is configured to set at least two reference temperatures according to the cooking content,
    The microwave heating device configured to reduce the heating output each time the information obtained from the plurality of temperature information reaches each of the at least two reference temperatures.
  2. 　前記複数の温度情報から得られた前記情報が、前記複数の温度情報のうちの最高温度である、請求項１に記載のマイクロ波加熱装置。 The microwave heating apparatus according to claim 1, wherein the information obtained from the plurality of temperature information is a maximum temperature among the plurality of temperature information.
  3. 　前記少なくとも二つの基準温度の一方が、前記調理容器の中で気泡が生じ始める温度であり、前記少なくとも二つの基準温度の他方が、前記少なくとも二つの基準温度の前記一方と水の沸点との間の温度である、請求項１に記載のマイクロ波加熱装置。 One of the at least two reference temperatures is a temperature at which bubbles start to occur in the cooking vessel, and the other of the at least two reference temperatures is between the one of the at least two reference temperatures and the boiling point of water. The microwave heating device according to claim 1, wherein the temperature is
  4. 　前記制御部が、前記複数の温度情報の平均温度が所定温度に到達するのに要した時間に基づいて前記調理容器の中の食材の分量を検出し、前記分量に応じて調理終了時間を算出するように構成された、請求項１に記載のマイクロ波加熱装置。 The control unit detects the amount of food in the cooking container based on the time required for the average temperature of the plurality of temperature information to reach a predetermined temperature, and calculates the cooking end time according to the amount. The microwave heating apparatus according to claim 1, wherein the microwave heating apparatus is configured to.
  5. 　前記赤外線センサが、前記調理容器の上部全体の温度情報を検出するように、視野を移動させるように構成された、請求項１に記載のマイクロ波加熱装置。 The microwave heating device according to claim 1, wherein the infrared sensor is configured to move a visual field so as to detect temperature information of the entire upper portion of the cooking container.
  6. 　調理内容を設定し、
    　複数の赤外線センサにより複数の温度情報を検出し、
    　前記調理内容に応じて少なくとも二つの基準温度を設定し、
    　前記複数の温度情報から得られた情報が前記少なくとも二つの基準温度の各々に到達するたびに、加熱出力を低下させる、マイクロ波加熱方法。     Set the cooking details,
    Multiple temperature information is detected by multiple infrared sensors,
    Set at least two reference temperatures according to the cooking content,
    A microwave heating method in which a heating output is reduced each time information obtained from the plurality of temperature information reaches each of the at least two reference temperatures.
  7. 　前記複数の温度情報から得られた前記情報が、前記複数の温度情報のうちの最高温度である、請求項６に記載のマイクロ波加熱方法。 The microwave heating method according to claim 6, wherein the information obtained from the plurality of temperature information is a maximum temperature among the plurality of temperature information.
  8. 　前記少なくとも二つの基準温度の一方が、前記調理容器の中で気泡が生じ始める温度であり、前記少なくとも二つの基準温度の他方が、前記少なくとも二つの基準温度の前記一方と水の沸点との間の温度である、請求項７に記載のマイクロ波加熱方法。 One of the at least two reference temperatures is a temperature at which bubbles start to occur in the cooking vessel, and the other of the at least two reference temperatures is between the one of the at least two reference temperatures and the boiling point of water. The microwave heating method according to claim 7, wherein the temperature is
  9. 　前記複数の温度情報の平均温度が所定温度に到達するのに要した時間に基づいて前記調理容器の中の食材の分量を検出し、前記分量に応じて調理終了時間を算出する、請求項６に記載のマイクロ波加熱方法。 The amount of ingredients in the cooking container is detected based on the time required for the average temperature of the plurality of temperature information to reach a predetermined temperature, and the cooking end time is calculated according to the amount. The microwave heating method described in 1.
  10. 　前記複数の温度情報を検出するために、前記調理容器の上部全体の温度情報を検出するように、前記赤外線センサの視野を移動させる、請求項６に記載のマイクロ波加熱方法。 The microwave heating method according to claim 6, wherein in order to detect the plurality of temperature information, the visual field of the infrared sensor is moved so as to detect temperature information of the entire upper part of the cooking container.
PCT/JP2018/001494 2017-02-24 2018-01-19 Microwave heating device and microwave heating method WO2018155024A1 (en)

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