JP3864990B2 - Combined cooker - Google Patents

Description

  The present invention relates to a combined cooking device that uses steam to quickly cook various foods while maintaining good quality.

  Conventionally, a food thawing type cooking furnace has been known as this type of combined cooking device (see, for example, Patent Document 1). The configuration will be described below with reference to FIG.

  As shown in FIG. 6, the conventional composite cooker includes a stirrer 3 on a ceiling 2 in a furnace 1 that can be sealed, and a magnetron irradiation unit 4 is disposed in the vicinity thereof. The furnace 1 has a detachable food placing shelf 5, under which a detachable water or oil tray 7 in which food 6 can be immersed is arranged, and further underneath the gas, A heater 8 for electric heating or the like is provided. The combination of the magnetron irradiation unit 4 and the liquid tray 7 and the heater 8 can be used together with heating by magnetron irradiation from above and steam heating with boiling water from below.

With this configuration, when heating frozen foods, stagnation in the maximum ice crystal formation zone that causes destruction of the cell membrane of the food during thawing is eliminated, and the savory components are less likely to flow out by promptly passing through this, so that the thawing is uneven. There is a description that uniform thawing heating can be realized. The thawing conditions for passing through the maximum ice crystal formation zone are selected in accordance with the menu type by using both internal heating magnetron irradiation and steam heating and steam heating. In addition, this conventional technology enables various types of heat cooking corresponding to various types of frozen foods. For example, oil is put into a liquid-containing dish, and frozen frozen foods such as frying and tempura are directly defrosted, or liquid A configuration is disclosed in which the tray is removed and magnetron irradiation and hot air heating by a heater (stirring hot air with a stirrer on the ceiling) are used in combination with the frozen pack. Further, since steam is generated, there is a description that it can be used as a frozen bread, a thawing of frozen cakes, a pan in all steps of fermentation and baking, and a cake processor.
Japanese Patent Publication No.55-51541

  However, when microwave heating is actually performed on various frozen foods while generating steam, steamed dishes such as sweet potatoes and meat buns absorb moisture from the steam, resulting in a plump and better finish than heating only with microwaves. In the thawing of baked frozen bread or oil-conditioned frozen tempura, the vapor adheres to the surface of the food and lacks a sticky taste. Also, because the temperature of the steam is quite high (almost 100 ° C), it is easy to cause temperature unevenness at the center and surface of the food. The tooth feels worse.

  The optimal temperature of food varies depending on the food, but it does not matter if it exceeds 80 ° C and it is swollen and absorbs moisture, but the optimal temperature of bread is slightly higher than room temperature or body temperature. If the temperature is too high, the dough will be damaged, and the aroma and elasticity will be damaged, and the texture will be worse. The temperature of the tempura is 60-70 ° C, and if it is too hot, the fried seeds are dehydrated and the moisture is taken away by the clothes, which makes it worse.

Moreover, since the surface of the food should not be more damp than necessary in bread and tempura, the amount of steam only needs to be high enough to replenish water lost by evaporation before heating and eating. In this way, in normal reheating and cooking except steamed dishes, the inside of the cooking chamber is kept at an appropriate temperature,
Although it is necessary to adjust the humidity, the main point of the conventional food heating method is how to pass the maximum ice crystal formation zone as quickly as possible. Combined use of magnetron irradiation and steam heating according to the menu type This can be achieved by selecting various heating methods, such as adding oil to the liquid tray and thawing the oil, or removing the liquid tray and using both magnetron irradiation and hot air heating with a heater. Although we are trying to solve this problem, there is no mention of how to improve the heat cooking after passing through the maximum ice crystal formation zone when selecting the combination of magnetron irradiation and steam heating. Absent.

  Also, when using high-humidity steam, condensation on the inner wall of the cooking chamber is intense, and if condensation forms on the cooking cabinet top plate, water drops will fall on the food, impairing the taste and appearance, etc. When there is condensation on the inner surface of the door provided in the cooking cabinet, if there is a sight glass, the inner surface is clouded and the state of the food inside cannot be seen, and the progress of cooking cannot be grasped. In addition, when the door is opened, condensation water on the inner surface of the door may drip and the clothes and the floor may get wet.

  Furthermore, the loss of heating energy due to heating of condensed water becomes a problem. In particular, when microwave heating is performed on frozen food, the dielectric loss coefficient of water is about 100 times that of ice as is well known, and even a little condensation absorbs a lot of microwave energy. The frozen food that is originally desired to be heated cannot be efficiently heated, takes time for heating, and wastes heating energy.

  In addition, because the inside of the cooking chamber is wet, it is easy for bacteria to propagate, and frequent cleaning is necessary to prevent this.

  In addition, with regard to the treatment of the dew condensation water, it is necessary to perform a drainage work or add a configuration for evaporating the dew condensation water, and there are problems such as restrictions on the installation location and the structure of the equipment, and high costs. As for the treatment of condensed water, there is also known a method in which condensed water is heated and evaporated by a heater as disclosed in Japanese Utility Model Publication No. 58-1694.

  The present invention eliminates such conventional problems, can be satisfactorily heated without impairing the original form and taste of food, has no condensation on the inner wall surface of the cooking cabinet, and has little loss of heating energy. It is a first object of the present invention to provide a hygienic and easy-to-handle composite cooker that does not require a dew condensation water drainage treatment structure.

  Moreover, it is providing the composite-type cooking appliance which does not have dew condensation easily and comparatively cheaply by making it a structure which can attach a vapor | steam generation means with a cooking chamber heating means.

  It is another object of the present invention to provide a composite cooker having no condensation that can realize further energy saving by preheating the inside of the cooking chamber only when necessary.

  In order to solve the problem with respect to condensation, the present invention provides a cooking chamber for storing food, steam generating means for supplying steam into the cooking chamber, microwave generating means for irradiating food with microwaves, and the cooking chamber. A cooking chamber heating means for heating the cooking chamber, a control means for controlling the steam generation means, the microwave generation means, and the cooking chamber heating means, and a temperature detection means for detecting the temperature in the cooking cabinet or in the cooking cabinet. Humidity detecting means for detecting humidity, and the control means controls the cooking chamber heating means according to the temperature or humidity state in the cooking chamber, and if the cooking cabinet temperature is lower than the dew condensation point of the supplied steam, It is set as the structure which can perform dew condensation prevention control by preheating the inside of the cooking chamber until it becomes temperature higher than a point.

Moreover, the temperature detection means which detects the chamber internal temperature of a cooking chamber is provided, and the inside of a cooking chamber is preheated only when needed.

  The combined cooking device of the present invention supplies steam of temperature and humidity that does not condense on the inner wall surface of the cooking chamber, or heats the cooking chamber prior to steam generation by the cooking chamber heating means, By adjusting the relative humidity to 90% or less, the amount of water condensed on the surface of the food can be adjusted, and the food can be heated well without impairing the original form and taste of the food.

  In addition, the prevention of condensation on the wall surface causes water droplets that have condensed on the top of the cooking cabinet to fall on the food, impairing the taste and appearance, etc. When it is opened, there is no risk of condensation on the inside of the door dripping and getting clothes and floors wet.

  According to the present invention, the above-described configuration is used to supply steam of a preset temperature and humidity that is optimal for food and does not condense on the cooking cabinet wall, or before the generation of steam by the cooking cabinet heating means. Because it heats, it adjusts the relative humidity in the cooking chamber to the optimum state for each food, adjusts the amount of water condensed on the food surface, and can heat well without impairing the original form and taste of food , Dew condensation on the inner wall of the cooking chamber, no need for drainage treatment of condensed water, addition of moisture prevention effect by steam and surface heating effect by condensation heat of steam, moist and delicious food inside and outside Both can achieve microwave heating that can be heated uniformly and quickly.

  Furthermore, by providing the cooking chamber heating means outside the cooking chamber and sending heated air into the cooking chamber, it becomes possible to add the steam generating means later together with the cooking chamber heating means, and to prevent condensation. It is possible to provide a complex type cooker without a relatively low cost.

  In addition, the temperature in the cooking chamber is detected, and only when necessary, that is, when the temperature in the cooking chamber is lower than the dew point of the supplied steam, the cooking chamber is prior to steam generation until the temperature becomes higher than the dew point. By heating the inside, it is possible to provide a combined cooking device that can realize energy saving and has no condensation.

  Hereinafter, a composite cooker according to an embodiment of the present invention will be described with reference to the drawings.

(Embodiment 1)
FIG. 1 is a front cross-sectional view of a composite cooker according to a first embodiment of the present invention. As shown in FIG. 1, a food placing shelf 5 provided in a detachable manner for placing a food 6 inside the cooking cabinet 9, and a microwave generating means 10 for irradiating microwaves above the cooking cabinet 9. The steam generating means 11 is coupled to the side of the lower side of the cooking chamber 9. The steam generating means 11 comprises a boiler 12, an atomizer 13 having an ultrasonic vibrator, and a vaporization heater 14, and the atomizer 13 dissipates the water supplied to the boiler 12 from the water supply tank 15 as fine water droplets. The vaporizing heater 14 heats the atomized water droplets to raise the temperature to a desired temperature. By the operation control of the atomizer 13 and the input control of the vaporization heater 14, the steam generation means 11 can produce air having a desired temperature and a desired humidity. The steam generated by the steam generating means 11 is supplied into the cooking chamber 9 through the steam supply port 16 and the microwave generated by the microwave generating means 10 is irradiated from above the cooking chamber 9 to produce food. 6 is the structure which cooks by the combined use of heating by microwave and heating by steam.

In order not to cause dew condensation in the cooking chamber 9, the relative humidity in the cooking chamber 9 may be 90% or less. When the steam generated from the steam generating means 11 is mixed with the air in the cooking chamber 9, dew condensation occurs when the amount of saturated water vapor at that temperature is exceeded (relative humidity is 100% or more). Therefore, in the present invention, steam having a temperature and humidity is supplied so that the relative humidity becomes 90% or less in the cooking chamber 9.

  FIG. 2 is a block diagram showing the configuration of the control system of the present embodiment. The atomizer 13 is a factor that generates steam of temperature and humidity so that the relative humidity is 90% or less in the refrigerator. Are stored in the storage means 17 for each code, as well as the input conditions for the vaporizing heater 14 and the time series data control values or control formulas for the power supply conditions for the microwave generating means 10. When cooking, when a code corresponding to each food is input by the input means 18, the control means 19 reads the content corresponding to the code from the storage means 17, and if it is a control expression, it is calculated and time-series data-like is obtained. It replaces with a control value, and the atomizer 13, the vaporization heater 14, and the microwave generation means 10 are controlled, and the microwave heating by the optimal microwave output is performed under the optimal temperature and humidity for the food 6. Thereby, while adjusting the quantity of the water condensed on the food surface, it can heat favorably without impairing the original form and taste of food, and the dew condensation on the inner wall surface of the cooking chamber 9 can be prevented.

  If steam with high absolute humidity is required, supply steam with low absolute humidity at first, increase the absolute humidity as the internal temperature rises, and control so that the final required humidity is achieved. The sequence may be stored in the storage means.

  Furthermore, if the temperature detection means 20 or the humidity detection means 21 is provided in the cooking chamber 9, more optimal dew condensation prevention control can be performed according to the temperature and humidity state in the cooking cabinet.

(Embodiment 2)
FIG. 3 is a front sectional view of a composite cooking device according to a second embodiment of the present invention.

  As shown in FIG. 3, the cooking chamber heating means 22 </ b> A for heating the inside of the cabinet is added to the configuration described in the first embodiment outside the cooking chamber 9.

  FIG. 4 is a block diagram showing the configuration of the control system of the present embodiment. The cooking chamber heating means 22A is composed of a blower fan 23 and a heater 24, and heated air at a desired temperature is controlled by input control of the heater 24. Can be produced. The control means 19 includes the conditions for supplying power to the steam generating means 11, the microwave generating means 10 and the cooking chamber heating means 22A immediately before cooking stored in the storage means 17, the elapsed time from the end of cooking, and the current cooking. By applying the control value data of the steam generating means 11 to be used at the time to a calculation formula or a judgment formula obtained in advance by experiment, a preheating period necessary to prevent the occurrence of condensation is calculated, and only in that period The heating means 22A is operated prior to the power supply to the steam generation means 11.

  Thus, even if steam with high absolute humidity is supplied by heating the inside of the cooking chamber 9 prior to the generation of steam, the relative humidity in the cooking chamber 9 can be reduced to 90% or less. When cooking food with a large heat capacity or food with a high finishing temperature, a lot of energy can be supplied from steam, which is advantageous in terms of speed.

  Moreover, if the steam supply port 16 is provided on the side surface of the cooking chamber 9 by supplying heated air into the cooking chamber 9, the steam generating means 11 is added later together with the cooking chamber heating means 22A. Can do.

(Embodiment 3)
FIG. 5 is a front cross-sectional view of a composite cooker according to a third embodiment of the present invention.

  As shown in FIG. 5, cooking chamber heating means 22 </ b> B for heating the inside of the cooking chamber 9 is provided in the cooking chamber 9 in the configuration described in the second embodiment. Although the same operation as Embodiment 2 is performed, the cooking chamber heating means 22B is in the cooking chamber 9, so that the food 6 can be used for radiation heating, and the food surface is burnt, etc. The range of cooking can be expanded.

  In the second and third embodiments, by providing the temperature detection means 20 for detecting the temperature in the cooking cabinet, when the temperature of the cooking cabinet 9 is lower than the dew condensation point of the supplied steam. As long as the inside of the cooking chamber 9 is preheated until the temperature becomes higher than the dew point, a composite cooker having no dew condensation that can realize energy saving can be provided.

Front sectional view of the composite cooker according to Embodiment 1 of the present invention. Block diagram showing the configuration of the control system Front sectional view of the composite cooking device in Embodiment 2 of the present invention Block diagram showing the configuration of the control system Front sectional view of the composite cooking device in Embodiment 3 of the present invention Front sectional view of a conventional combined cooking device

Explanation of symbols

6 Food 9 Cooking chamber 10 Microwave generation means 11 Steam generation means 17 Storage means 18 Input means 19 Control means 20 Temperature detection means 21 Humidity detection means 22A Cooking chamber heating means 22B Cooking chamber heating means

Claims (2)

A cooking chamber for storing food, a steam generating means for supplying steam into the cooking chamber, a microwave generating means for irradiating the food with microwaves, a cooking chamber heating means for heating the cooking chamber, and the steam generation Control means for controlling the means, the microwave generation means and the cooking chamber heating means, temperature detection means for detecting the temperature in the cooking cabinet, or humidity detection means for detecting the humidity in the cooking cabinet, The control means stores in the storage means the power generation conditions for the steam generation means, the microwave generation means, and the cooking chamber heating means at the time of the previous cooking, and the elapsed time since the end of cooking, and is used during the current cooking. Based on the state of steam to be performed and the data in the storage means, a period for operating the cooking chamber heating means prior to the steam generation means is determined, and the cooking is performed according to the temperature or humidity state in the cooking cabinet. When the heating means is controlled and the temperature of the cooking chamber is lower than the condensation point of the steam to be supplied, the condensation prevention control can be performed by preheating the interior of the cooking chamber until the temperature becomes higher than the condensation point. Combined cooker. A cooking chamber for storing food, a steam generating means for supplying steam into the cooking chamber, a microwave generating means for irradiating the food with microwaves, a cooking chamber heating means for heating the cooking chamber, and the steam generation Control means for controlling the means, the microwave generation means, the cooking chamber heating means, and the steam heating means, a temperature detection means for detecting the temperature in the cooking cabinet, or a humidity detection means for detecting the humidity in the cooking cabinet. The control means stores in the storage means the conditions for power supply to the steam generating means, the microwave generating means, and the cooking chamber heating means at the time of the previous cooking, and the elapsed time from the end of cooking, Based on the state of the steam used at the time of cooking this time and the data of the storage means, a period for operating the cooking chamber heating means prior to the steam generation means is determined, and the temperature detection means or the previous If the temperature of the cooking chamber is lower than the dew condensation point of the steam to be supplied, depending on the temperature or humidity state in the chamber detected by the humidity detection means, prior to feeding the steam generation means until the temperature becomes higher than the dew point. A combined cooker that preheats the interior of the cooking chamber by operating the cooking chamber heating means.

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