【０００１】
【発明の属する技術分野】
本発明は、蒸気を用いた加熱調理装置に関する。
【０００２】
【従来の技術】
従来、蒸気を利用した加熱調理装置では、他の加熱手段と組み合わせることで、蒸しものや茹でものの湿式加熱から焼き物などの乾式加熱まで幅広い加熱調理が行われている。特に、冷凍食品の解凍や蒸しものは、蒸し器に変わり電子レンジで加熱調理が行われている。しかし、電子レンジで加熱した食品は、蒸し器で加熱したときのようなしっとりした出来栄えにならなかった。そこで、食品をしっとり加熱するために、マイクロ波からなる加熱手段に蒸気を組み合わせる方法が考案されている。
【０００３】
また、マイクロ波からなる加熱手段で焼き物やフライなどの加熱を行うと食感が損なわれるため、前述のマイクロ波、蒸気だけではなく遠赤外線からなる加熱手段も加え、様々な冷凍食品を解凍調理できるようにした加熱調理装置が考案されている（例えば、特許文献１参照）。
【０００４】
【特許文献１】
特開２０００−２７９１４８号公報
【０００５】
【発明が解決しようとする課題】
しかしながら、前記従来のような蒸気と複数の加熱手段を組み合わせた加熱調理装置は、各食材、メニューごとに適した加熱解凍条件、例えばマイクロ波加熱１分後、蒸気加熱５分などの条件を予め設定されていることが必要であり、加熱条件の設定がされていない食材の加熱を行うことが出来なかった。仮に、加熱条件が未設定の食材を加熱する場合、予め加熱条件が設定されている食材の中で類似のものを選択するしか方法がなく、出来栄えも悪くなるという不都合が生じた。
【０００６】
また、食材やメニューは数限りなく存在し、その量もその時々で変化するので、予め設定していない量の加熱条件では、量に応じた最適な加熱が出来なかった。
【０００７】
このように、従来の蒸気と複数の加熱手段を組み合わせた加熱調理装置は、加熱手段の順序と時間などの加熱条件を予め設定しておく必要があり、あらゆる食材、メニュー、量に対応するには限界があり、限られた食材、メニュー、量の加熱しかできないという課題があった。
【０００８】
本発明は、上記従来の課題を解決するもので、食品の加熱中の温度状態、重量変化率を基にして、蒸気と加熱手段を制御することで、加熱調理できる食材、メニューの限定なく、それぞれの食材、量に適した加熱を行う加熱調理装置の提供を目的とする。
【０００９】
【課題を解決するための手段】
上記従来の課題を解決するために、本発明の加熱調理装置は、食品を収納する加熱室と、前記加熱室内に連通して配置された水蒸気発生を供手段と、前記水蒸気発生手段から前記加熱室に至る水蒸気の流通経路と、前記加熱室を循環する気流を加熱する少なくとも一つ以上の加熱手段と、前記水蒸気発生手段と前記加熱手段の出力を制御する制御手段とを有し、前記制御手段は食品の状態変化から前記水蒸気発生手段と前記加熱手段を制御するものである。そして、この制御手段によって、加熱中の食品の状態変化を基にした蒸気と加熱手段が組み合わされ、予め加熱条件を設定する必要がなくなり、あらゆる食品に適応した加熱調理を行うものである。
【００１０】
【発明の実施の形態】
請求項１記載の発明は、食品を収納する加熱室と、前記加熱室内に連通して配置された水蒸気発生を供手段と、前記水蒸気発生手段から前記加熱室に至る水蒸気の流通経路と、前記加熱室を循環する気流を加熱する少なくとも一つ以上の加熱手段と、前記水蒸気発生手段と前記加熱手段の出力を制御する制御手段とを有し、前記制御手段は食品の状態変化から前記水蒸気発生手段と前記加熱手段を制御することで、加熱中の食品の状態変化から水蒸気発生手段と加熱手段を制御することにより、加熱中の食品の温度や重量変化に応じて食品への水分付加や乾燥作用を調整し、食品の種類に応じた最適な状態に仕上げることができる。
【００１１】
請求項２記載の発明は、特に、請求項１に記載の加熱手段をマイクロ波加熱、輻射加熱、対流加熱とすることにより、食品の蒸しから焼きまでの幅広い調理に対応することができる。
【００１２】
請求項３記載の発明は、特に、重量検知手段で食品が予め設定された重量変化率に到達したことを検知後、前記水蒸気発生手段と加熱手段を切り換えることによって、食品へ適切量の水分付加がなされ、蒸し調理の仕上がりを向上することができ、蒸気で加熱室内の温度が上昇して食品の温度検知ができないときにでも有効である。
【００１３】
請求項４記載の発明は、特に、温度検知手段で食品が予め設定された温度に到達したことを検知後、前記水蒸気発生手段と加熱手段を切り換えることにより、蒸しから焼き調理での食品の水分状態を適切に仕上げることが出来る。
【００１４】
【実施例】
以下、本発明の実施例について、図１〜図２を参照しながら説明する。
【００１５】
（実施例１）
図１は本発明の第１の実施例における加熱調理装置の構成概略図を示すものであり、図２は、過熱蒸気中で調理した冷凍肉まんの中心部温度と重量変化のグラフである。
【００１６】
図１において、１は食品を加熱する加熱室であり、２は加熱室１内に周囲の気体を圧送するためのモータ駆動のファンからなる気流循環手段である。３は加熱室１内を循環する気流を加熱するシーズヒータからなる加熱手段である。４は前記加熱手段によって加熱された気流が加熱室内に流通するための流通経路である。５は水を入れるタンクであり、６はポンプで、タンク５の水をくみ上げ、水供給を調整している。７はポンプ６よりくみ上げられた水を受ける水受け皿である。８はマグネトロンで、９は前記マグネトロンからのマイクロ波を前記加熱室１内に導く導波管であり、１０は前記導波管９からのマイクロ波を加熱室１内へ放出する給電口である。１１は重量検知手段（重量センサ）で食品を載せる加熱皿１２と連結している。１３は排気口で、余剰の気流が流出する構成となっている。１４は制御手段で、前記重量センサ１１の検知信号をもとに加熱手段３、前記気流循環手段２、前記ポンプ６、前記マグネトロン８のこれらの作動状態を制御する。
【００１７】
次に、上記構成における具体的な動作について説明する。制御手段１４に備えられた調理開始ボタン（詳細図示せず）を選択すると、制御手段１４により信号が発せられ、まず加熱手段３および気流循環手段２が作動し、加熱室１内は選択された所定の温度（１００℃以上）に予熱される。予熱終了後、食品を加熱室１に投入し、再度調理開始ボタンを選択すると、制御手段１４からの信号をもとにポンプ６に通電され、タンク５の水が水受け皿７に供給される。それと同時に、加熱手段３および気流循環手段２も作動する。予熱温度と等しく昇温されていた水受け皿７に供給された水は、気化熱を受けて水蒸気となる。そして、その水蒸気は１００℃以上の過熱蒸気となって気流循環手段２によって、流通経路４を経由して加熱室１内に供給される。さらに、ポンプ６による水供給を継続すると、加熱室１の空間は、気化して加熱膨張した水蒸気によって大部分が占められ、予熱時に存在していた空気は排出され、１００℃以上に加熱昇温された水蒸気の過熱蒸気で充満された状態となる。
【００１８】
一方、食品の方は冷凍あるいは常温であって、加熱雰囲気より低温であるため、水蒸気を含んだ気体の結露が食品表面に生じ、同時に食品は凝縮熱を受ける。これによって、食品は水分が増加するとともに、潜熱を受けて温度上昇する。食品の温度が低い加熱初期は、過熱蒸気から受けた食品表面の凝縮潜熱は直ちに食品内部へ熱伝導して、食品表面は温度低下し、再度過熱蒸気の凝縮潜熱を受けるということが繰り返される。そして、加熱時間の経過に伴い、食品内部の温度も上昇してくると食品表面からの熱伝導速度が低下して、食品表面への凝縮はしだいに起こらなくなり、温度上昇が進み、乾燥し始める。過熱蒸気中の調理過程で食品には以上のような作用が及ぶので、食品の水分状態を最適にするには、食品への凝縮水量によって表れる重量変化の状態から過熱蒸気供給の制御を行う。
【００１９】
ここで、過熱蒸気中の食品の重量変化を図２に示す。図２は、過熱水蒸気中で調理した冷凍肉まんの中心部温度とその時の重量変化を示す。この冷凍肉まんの重量増加分は過熱水蒸気から冷凍肉まんに結露した水量を表している。図２によると、冷凍肉まんへの水分増加は加熱初期の冷凍肉まんの中心温度０℃までで急激に起こる。
【００２０】
さらに冷凍肉まんの温度が上昇していくと、水分の増加は平衡状態になることから、食品の内部が０℃に解凍される時期までは過熱蒸気での加熱を行うことで冷凍肉まんへの水分増加を効果的に行うことができる。その後、食品内部は０℃付近のままなので、短時間加熱を行うためにマイクロ波加熱に切り換えることで、蒸し器ほど加熱時間を要せず、従来の電子レンジ加熱よりも格段にしっとりとした仕上がりを実現することができる。
【００２１】
これらのことを利用するため、重量センサ１１により、加熱開始から加熱中の食品重量の変化を検知し、その変化量が一定以上に到達した時点で制御手段１４はポンプ６の水供給を停止し、さらに気流循環手段２、加熱手段３も停止する。と同時にマグネトロン８を作動して加熱室１内にマイクロ波を発振する。マイクロ波加熱時は食品が高温になってくるに従って、食品の水分蒸発が起こる。その蒸発による脱水を最低限に抑えるために、重量センサ１１によって、食品重量変化率が一定の変化率以上に到達したことを検知後、制御手段１４はマイクロ波の発振を停止する。
【００２２】
このように、過熱蒸気とマイクロ波による加熱を切り換える制御方法を食品の重量変化状態から行うことにより、食品の種類や量に対応した加熱制御が行うことができる。なお、先にマイクロ波で食品を解凍状態にした後、過熱水蒸気による加熱に切り換えても同等の効果が得られる。
【００２３】
また、ここで加熱手段３は加熱室１の底面外部に配置し、水受け皿７で生成した水蒸気を加熱して過熱蒸気とした後に、気流循環手段２の動作で加熱室１内へ送入しているが、この加熱手段３と、水受け皿７は必ずしも加熱室１の外部に置く必要はなく、加熱室１内の底面近傍に配置して、加熱室１内で水蒸気発生させて加熱昇温し、過熱蒸気にする方法をとってもよい。加熱室１の実効調理空間内に、水蒸気の供給手段と気流の加熱手段の双方が連通配置される構造であればよく、各要素の位置を詳細に規定するものではない。
【００２４】
（実施例２）
図３は本発明の第２の実施例における加熱調理装置の構成概略図を示すものである。図４は、マイクロ波加熱での食品温度と重量変化のグラフである。
【００２５】
実施例１と異なるのは、食品の水分による重量変化と関連のある食品温度を基に、加熱蒸気供給の加熱制御を行う点であり、この部分について説明する。
【００２６】
図３において、１５は面状ヒータで加熱室１の天面に内蔵されており、輻射による加熱源となる。１６は温度センサ（温度検知手段）で赤外線センサからなり、食品温度の検知信号を制御手段１４に送る。
【００２７】
次に、上記構成における具体的な動作について説明する。
【００２８】
冷凍あるいは常温の食品を加熱室１内に投入後、調理開始ボタン（詳細図示せず）を選択すると、制御手段１４により信号が発せられ、加熱手段３が作動し、ヒータが立ち上がり始める。それと同時にマグネトロン８も作動し、加熱室１内にマイクロ波が発振される。図４に示すように、マイクロ波による加熱では食品の温度上昇に伴い、特に食品の内外部ともが８０℃以上になると、重量減少が起こる。このことを利用して、加熱中の食品の重量変化を食品温度から読み取り、温度センサ１６での検知を行う。
【００２９】
温度センサ１６の検知信号が予め設定された温度（例えば、８０℃）に到達した時点で制御手段１４は、マグネトロン８の発振を停止し、気流循環手段２の作動と、ポンプ６の通電を行う。そして、タンク５の水は加熱手段３により昇温していた水受け皿７に供給されて水蒸気となり、その水蒸気は予め作動していた加熱手段３によって１００℃以上の過熱蒸気となり、気流循環手段２によって、流通経路４を経由して加熱室１内に供給される。
【００３０】
さらに、ポンプ６による水供給を継続すると、加熱室１の空間は、気化して加熱膨張した水蒸気によって大部分が占められ、マイクロ波加熱時に存在していた空気は排出され、１００℃以上に加熱昇温された水蒸気の過熱蒸気で充満された状態となる。図２で示したように、マイクロ波で８０℃付近にまで加熱された食品へは、過熱蒸気の凝縮による水分増加はほとんど起こらず、食品表面からの乾燥が進んでいく。このように、食品温度が８０℃付近に上昇して重量減少が起こり始める時期で、マイクロ波加熱から過熱蒸気に切り換えるという制御を行うことにより、食品の内部も温かく加熱して、表面乾燥を短時間で行うことができる。
【００３１】
特に、食品が冷凍の場合、過熱蒸気だけの加熱では加熱初期に凝縮することで乾燥するまでに時間を要し、また反対にマイクロ波加熱だけでは食品表面部の乾燥を行う加熱はできないので、有効である。なお、食品表面部に焼き色が必要な食品には、輻射から成るヒータ１４を加熱の仕上げ工程に作動させてもよい。また、食品中心部温度が０℃（表面温度６０〜９０℃）でマイクロ波と過熱蒸気を切り換える制御を行ってもよく、その場合は食品をしっとりと仕上げることができる。
【００３２】
【発明の効果】
以上のように、請求項１〜４に記載の発明によれば、食品の加熱中の温度状態、重量変化率を基にして、蒸気発生手段と加熱手段の切り替えを制御することで、食品の水分を最適な状態に仕上げることが出来る。また、これらの調理仕上がりを行う制御の基になる情報を加熱中の食品自体の重量変化率や温度状態で行うので、幅広い食材、メニュー、量に適応することができる。
【図面の簡単な説明】
【図１】本発明の実施例１における加熱調理装置の構成概略図
【図２】過熱蒸気中で調理した冷凍肉まんの中心部温度と重量変化を示すグラフ
【図３】本発明の実施例２における加熱調理装置の構成概略図
【図４】マイクロ波での食品温度と重量変化を示すグラフ
【符号の説明】
１ 加熱室
２ 気流循環手段
３ 加熱手段
４ 流通経路
５ タンク
６ ポンプ
７ 水受け皿
８ マグネトロン
９ 導波管
１０ 給電口
１１ 重量検知手段（重量センサ）
１２ 加熱皿
１３ 排気口
１４ 制御手段
１５ 面ヒータ
１６ 温度センサ[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a cooking device using steam.
[0002]
[Prior art]
2. Description of the Related Art Conventionally, in a heating cooking apparatus using steam, a wide range of heating cooking from wet heating of steamed or boiled food to dry heating of baked goods or the like is performed by combining with other heating means. In particular, the thawing or steaming of frozen food is performed by heating in a microwave instead of a steamer. However, foods heated in a microwave oven did not have the moist appearance of heating in a steamer. Therefore, a method of combining steam with heating means composed of microwaves has been devised to moistly heat food.
[0003]
In addition, heating the baked goods and fries with microwave heating means will impair the texture, so we will add not only the microwave and steam described above but also heating means consisting of far-infrared rays to thaw various frozen foods. 2. Description of the Related Art A heating cooking device that can be used has been devised (for example, see Patent Document 1).
[0004]
[Patent Document 1]
JP 2000-279148 A
[Problems to be solved by the invention]
However, the conventional cooking device combining steam and a plurality of heating means as described above requires heating and thawing conditions suitable for each food and menu, for example, conditions such as microwave heating 1 minute and steam heating 5 minutes in advance. It was necessary to set it, and it was not possible to heat foods for which heating conditions had not been set. If the foods for which the heating conditions have not been set are to be heated, there is no other way but to select similar foods among the foods for which the heating conditions have been set in advance, and there has been a problem in that the quality of the food is poor.
[0006]
In addition, since there are an infinite number of foods and menus, and the amount thereof varies from time to time, optimal heating according to the amount cannot be performed under heating conditions of a preset amount.
[0007]
As described above, the conventional heating and cooking device combining steam and a plurality of heating means requires that heating conditions, such as the order and time of the heating means, be set in advance, so that any food, menu, and amount can be handled. Had a limit and could only heat a limited number of foods, menus, and quantities.
[0008]
The present invention is to solve the above conventional problems, the temperature state during heating of food, based on the rate of change in weight, by controlling the steam and heating means, food ingredients that can be cooked, without limitation of menu, It is an object of the present invention to provide a heating cooking device that performs heating suitable for each food material and amount.
[0009]
[Means for Solving the Problems]
In order to solve the above-mentioned conventional problems, a heating and cooking apparatus according to the present invention includes a heating chamber for storing food, a means for providing steam generated in communication with the heating chamber, and the heating means for generating the steam from the steam generating means. A flow path of steam reaching the chamber, at least one or more heating means for heating an airflow circulating in the heating chamber, and a control means for controlling outputs of the steam generation means and the heating means, wherein the control The means controls the steam generating means and the heating means based on a change in the state of the food. The control means combines the steam based on the change in the state of the food being heated with the heating means, eliminating the need to set the heating conditions in advance, and performing heating cooking suitable for all foods.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
The invention according to claim 1 is a heating chamber for storing food, a means for providing steam generated in communication with the heating chamber, a flow path of steam from the steam generating means to the heating chamber, At least one or more heating means for heating an air flow circulating in a heating chamber, and a control means for controlling an output of the steam generation means and the heating means, wherein the control means generates the steam from a change in the state of food. By controlling the means and the heating means, by controlling the steam generating means and the heating means from the change in the state of the food being heated, moisture addition and drying to the food according to the temperature and weight change of the food being heated By adjusting the action, it is possible to finish to an optimum state according to the type of food.
[0011]
The invention according to claim 2 can cope with a wide range of cooking from steaming to baking of food, in particular, by using microwave heating, radiation heating, and convection heating as the heating means according to claim 1.
[0012]
The invention according to claim 3 is to add an appropriate amount of water to the food by switching between the steam generation means and the heating means after the weight detection means detects that the food has reached a predetermined rate of change in weight. Therefore, the finish of steam cooking can be improved, and it is effective even when the temperature of the food cannot be detected because the temperature in the heating chamber is increased by the steam.
[0013]
The invention according to claim 4 is, in particular, by switching between the steam generating means and the heating means after detecting that the food reaches a preset temperature by the temperature detecting means, so that the water content of the food from steaming to baking cooking is changed. The state can be finished properly.
[0014]
【Example】
Hereinafter, an embodiment of the present invention will be described with reference to FIGS.
[0015]
(Example 1)
FIG. 1 is a schematic diagram showing the configuration of a heating and cooking apparatus according to a first embodiment of the present invention, and FIG. 2 is a graph showing the change in the temperature of the central part and the weight of frozen meat buns cooked in superheated steam.
[0016]
In FIG. 1, reference numeral 1 denotes a heating chamber for heating food, and reference numeral 2 denotes an airflow circulating unit including a motor-driven fan for pumping ambient gas into the heating chamber 1. Reference numeral 3 denotes a heating unit including a sheath heater for heating an air flow circulating in the heating chamber 1. Reference numeral 4 denotes a flow path through which the air flow heated by the heating means flows into the heating chamber. Reference numeral 5 denotes a tank for storing water, and reference numeral 6 denotes a pump, which pumps up water in the tank 5 and regulates water supply. Reference numeral 7 denotes a water receiving tray for receiving water pumped by the pump 6. 8 is a magnetron, 9 is a waveguide for guiding microwaves from the magnetron into the heating chamber 1, and 10 is a feed port for emitting microwaves from the waveguide 9 into the heating chamber 1. . Numeral 11 denotes a weight detecting means (weight sensor) which is connected to a heating dish 12 on which food is placed. Reference numeral 13 denotes an exhaust port, which is configured to allow excess airflow to flow out. Reference numeral 14 denotes a control unit that controls the operating states of the heating unit 3, the air flow circulating unit 2, the pump 6, and the magnetron 8 based on the detection signal of the weight sensor 11.
[0017]
Next, a specific operation in the above configuration will be described. When a cooking start button (not shown in detail) provided in the control means 14 is selected, a signal is issued by the control means 14, and first, the heating means 3 and the air circulation means 2 are operated, and the inside of the heating chamber 1 is selected. It is preheated to a predetermined temperature (100 ° C. or higher). After the preheating is completed, the food is put into the heating chamber 1, and when the cooking start button is selected again, the pump 6 is energized based on a signal from the control means 14, and the water in the tank 5 is supplied to the water receiving tray 7. At the same time, the heating means 3 and the air circulation means 2 also operate. The water supplied to the water tray 7, which has been heated to the same temperature as the preheating temperature, receives heat of vaporization and becomes steam. Then, the steam becomes superheated steam of 100 ° C. or more and is supplied into the heating chamber 1 via the circulation path 4 by the airflow circulation means 2. Further, when the water supply by the pump 6 is continued, the space in the heating chamber 1 is mostly occupied by the vapor which has been vaporized and expanded by heating, the air existing at the time of preheating is discharged, and the temperature is raised to 100 ° C. or more. It becomes a state filled with the superheated steam of the steam.
[0018]
On the other hand, the food is frozen or at room temperature and is lower in temperature than the heating atmosphere, so that dew condensation of a gas containing water vapor occurs on the food surface, and at the same time, the food receives heat of condensation. As a result, the food increases in moisture and also rises in temperature due to latent heat. In the early stage of heating when the temperature of the food is low, the latent heat of condensation on the surface of the food received from the superheated steam immediately conducts heat to the inside of the food, the temperature of the food surface decreases, and the latent heat of condensation of the superheated steam is repeated again. And, with the elapse of the heating time, when the temperature inside the food also rises, the heat conduction speed from the food surface decreases, condensation on the food surface gradually stops occurring, the temperature rise advances, and drying starts . Since the above-mentioned effects are exerted on the food during the cooking process in the superheated steam, the supply of the superheated steam is controlled based on the weight change state represented by the amount of condensed water to the food in order to optimize the moisture state of the food.
[0019]
Here, the weight change of the food in the superheated steam is shown in FIG. FIG. 2 shows the temperature at the center of the frozen meat bun cooked in superheated steam and the weight change at that time. The increase in weight of the frozen meat bun represents the amount of water condensed on the frozen meat bun from the superheated steam. According to FIG. 2, the increase in water content in the frozen meat bun occurs rapidly up to the center temperature 0 ° C. of the frozen meat bun at the beginning of heating.
[0020]
As the temperature of the frozen meat bun further rises, the increase in water reaches an equilibrium state. Therefore, heating the food with superheated steam until the inside of the food is thawed to 0 ° C. The increase can be made effectively. After that, since the inside of the food remains at around 0 ° C, switching to microwave heating to perform heating for a short time does not require heating time as much as a steamer, making the finish much more moist than conventional microwave heating. Can be realized.
[0021]
In order to utilize these facts, the weight sensor 11 detects a change in the weight of food during heating from the start of heating, and when the amount of change reaches a certain value or more, the control means 14 stops the water supply of the pump 6 and stops. Then, the air circulation means 2 and the heating means 3 are also stopped. At the same time, the magnetron 8 is operated to oscillate microwaves in the heating chamber 1. At the time of microwave heating, as the temperature of the food becomes higher, water evaporation of the food occurs. In order to minimize the dehydration due to evaporation, the control means 14 stops the microwave oscillation after the weight sensor 11 detects that the food weight change rate has reached a certain change rate or more.
[0022]
As described above, by performing the control method for switching the heating by the superheated steam and the microwave from the weight change state of the food, the heating control corresponding to the type and the amount of the food can be performed. The same effect can be obtained even if the food is first thawed by microwaves and then switched to heating with superheated steam.
[0023]
Here, the heating means 3 is disposed outside the bottom surface of the heating chamber 1, and after heating the steam generated in the water receiving tray 7 to be superheated steam, the steam is sent into the heating chamber 1 by the operation of the airflow circulation means 2. However, the heating means 3 and the water receiving tray 7 do not always need to be placed outside the heating chamber 1, but are arranged near the bottom surface in the heating chamber 1 to generate steam in the heating chamber 1, thereby increasing the heating temperature. Then, a method of producing superheated steam may be adopted. In the effective cooking space of the heating chamber 1, any structure may be used in which both the means for supplying steam and the means for heating the air flow are arranged in communication, and the position of each element is not specified in detail.
[0024]
(Example 2)
FIG. 3 is a schematic diagram showing the configuration of a heating cooking device according to a second embodiment of the present invention. FIG. 4 is a graph of food temperature and weight change in microwave heating.
[0025]
The difference from the first embodiment is that the heating control of the heating steam supply is performed based on the food temperature related to the weight change due to the moisture of the food, and this portion will be described.
[0026]
In FIG. 3, reference numeral 15 denotes a planar heater which is built in the top surface of the heating chamber 1 and serves as a heating source by radiation. Reference numeral 16 denotes a temperature sensor (temperature detecting means) which is composed of an infrared sensor and sends a detection signal of the food temperature to the control means 14.
[0027]
Next, a specific operation in the above configuration will be described.
[0028]
When a cook start button (not shown in detail) is selected after the frozen or normal-temperature food is put into the heating chamber 1, a signal is issued by the control means 14, the heating means 3 is operated, and the heater starts to rise. At the same time, the magnetron 8 is operated, and microwaves are oscillated in the heating chamber 1. As shown in FIG. 4, in microwave heating, the weight of the food increases as the temperature of the food increases, especially when the temperature of the inside and outside of the food reaches 80 ° C. or more. Utilizing this, the change in weight of the food being heated is read from the food temperature, and the temperature sensor 16 performs detection.
[0029]
When the detection signal of the temperature sensor 16 reaches a preset temperature (for example, 80 ° C.), the control unit 14 stops the oscillation of the magnetron 8, operates the airflow circulation unit 2, and energizes the pump 6. . Then, the water in the tank 5 is supplied to the water receiving tray 7 which has been heated by the heating means 3 and becomes steam, and the steam becomes superheated steam of 100 ° C. or more by the heating means 3 which has been operated in advance. Is supplied into the heating chamber 1 via the circulation path 4.
[0030]
Further, when the water supply by the pump 6 is continued, the space in the heating chamber 1 is mostly occupied by the vapor which has been vaporized and expanded by heating, and the air existing at the time of the microwave heating is exhausted and heated to 100 ° C. or more. The state is filled with the superheated steam of the heated steam. As shown in FIG. 2, the food heated to around 80 ° C. by the microwave hardly increases in moisture due to condensation of the superheated steam, and drying from the food surface proceeds. In this way, by controlling the switching from microwave heating to superheated steam at the time when the food temperature rises to around 80 ° C. and the weight starts to decrease, the inside of the food is also heated warmly and the surface drying is shortened. Can be done in time.
[0031]
In particular, when the food is frozen, heating with only superheated steam takes time to dry by condensing at the beginning of heating, and conversely, microwave heating alone cannot heat the food surface to dry, It is valid. In addition, the heater 14 made of radiation may be operated in the heating finishing step for foods requiring a baking color on the food surface. Further, control may be performed to switch between microwaves and superheated steam at a food center temperature of 0 ° C. (surface temperature of 60 to 90 ° C.), in which case the food can be moistened.
[0032]
【The invention's effect】
As described above, according to the inventions according to claims 1 to 4, by controlling the switching between the steam generating means and the heating means based on the temperature state during heating of the food and the weight change rate, Moisture can be finished to an optimal state. In addition, since the information that is the basis of the control for performing the cooking finish is performed based on the weight change rate and the temperature state of the food itself being heated, the food can be adapted to a wide range of foods, menus, and amounts.
[Brief description of the drawings]
FIG. 1 is a schematic diagram of a configuration of a heating cooking apparatus according to a first embodiment of the present invention. FIG. 2 is a graph showing a change in the temperature of a central portion of a frozen meat steamed cooked in superheated steam and a change in weight. FIG. Schematic diagram of the configuration of the heating and cooking device in Fig. 4. Graph showing food temperature and weight change by microwave [Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Heating chamber 2 Air flow circulating means 3 Heating means 4 Distribution path 5 Tank 6 Pump 7 Water receiving tray 8 Magnetron 9 Waveguide 10 Power supply port 11 Weight detecting means (weight sensor)
12 heating tray 13 exhaust port 14 control means 15 surface heater 16 temperature sensor