200911180 九、發明說明 【發明所屬之技術領域】 本發明是關於加熱烹調器’特別是關於具有依據水蒸 氣之加熱烹調功能的加熱烹調器。 【先前技術】 以往，除依據電熱器（electric fire )或是磁控管（ magnetron)的加熱烹調外，也提供了可依據水蒸氣加熱 烹調的加熱烹調器。用於加熱烹調的水蒸氣’例如日本特 開2 0 0 5 - 3 0 8 3 1 5號公報（以下，稱爲專利文獻1 )所揭示 ，是在烹調室或其附近設有儲存水的儲水部，使儲留在該 儲水部的水加熱沸騰所產生。且，專利文獻1中，也揭示 了比較設定烹調溫度與烹調室内之實際溫度，並根據該結 果變更水蒸氣之產生量的構成或方法。 而依據烹調食譜（cooking menu )，有時會將烹調室 之溫度維持在1 〇〇 °C以下來進行烹調。例如使生麵團（ b r e a d d 〇 u g h )發酵時’烹調溫度維持在3 0 t到5 0 t的範 圍內。又’例如將液狀的布丁原料（pudding raw material )等蒸成布丁時’烹調溫度維持在80 °C左右。更者，近年 來，藉著將烹調溫度維持在4 0 °C到5 0。(：的範圍，可以使 食品中的維生素C ( vitamin C)增加一事也廣爲人知。 【發明內容】 〔發明所欲解決之課題〕 -5- 200911180 以專利文獻1中所揭示的加熱烹調器，要將烹調室之 實際溫度嚴密地控制維持在所期望的設定溫度是極爲困難 的。這是因爲無法迅速地使儲留在儲水部之水的溫度變化 。從儲水部產生之水蒸氣的量，依附於儲留在儲水部之水 的溫度。因而，若儲留在儲水部之水的溫度變化不夠迅速 ，即無法精密地控制所產生之水蒸氣的量。亦即’單純® 使儲留在儲水部的水沸騰時，以專利文獻1所揭示之加熱 烹調器，無法精密地控制從儲水部所產生之水蒸氣的量’ 其結果，要精密地控制烹調溫度極爲困難。 例如，要使水蒸氣的產生量增大以使烹調溫度上昇時 ，必須使儲留在儲水部之水的溫度上昇。又，水溫的上昇 速度，是依據水的比熱與用於加熱之能量（e n e r g y)而決: 定。但是，水的比熱較大，且加熱烹調器等的家用電器製 品中可消耗之電力是有限度的，因而不太能加快水溫的上 昇速度。另一方面’要使水蒸氣的產生量減少時’必須使 儲留在儲水部之水的水溫迅速地降低。但是’由於水的比 熱較大，所以水溫的降低較爲緩慢’此種情形下也很難加 快水溫降低的速度。 如上所述’在以往的裝置中’藉著加熱並使儲水部的 水沸騰以產生水蒸氣的彳青形’操控水蒸氣之產生量的對應 控制較差。爲此’即丨吏_ ®控制水蒸氣之產生量使烹_ '溫 度配合至所期望的設定値，所產生之水蒸氣量也不會迅速 改變，其結果，會有烹調溫度在設定値的上下大幅度變動 的問題。 -6 - 200911180 本發明是有鑒於以往裝置的上述問題，其目的是提供 一種藉著精密地控制所產生之水蒸氣量，能將烹調溫度精 密地控制在所期望之設定溫度的加熱烹調器。 〔解決課題之手段〕 爲了達到上述目的，本發明之加熱烹調器的特徵，是 具備：形成收納並烹調烹調物之烹調室的框體；和設定加 熱；1調上述烹g周物之念調溫度的烹調溫度設定手段；和檢 測出上述烹調室内之實際溫度的實際溫度檢測手段；和具 有儲存水的儲水部、朝上述儲水部補給水的補給部以及加 熱上述儲水部的加熱部，且藉由在上述加熱部加熱上述儲 水部以產生水蒸氣，並將所產生之水蒸氣供給至上述烹調 室的水蒸氣供給手段；和將藉由上述實際溫度檢測手段所 檢測出的實際溫度與上述設定溫度作對比，對應於該差， 以使上述實際溫度成爲上述設定溫度的方式來控制上述儲 水部之溫度的控制部。 〔發明效果〕 上述控制部控制儲水部之溫度。在儲水部產生之水蒸 氣的量，是依據儲水部之溫度而變化。爲此，藉著控制儲 水部之溫度，可以迅速地控制朝烹調室供給之水蒸氣的量 。因而，可以精密地控制所產生之水蒸氣的量，且可以迅 速並精密地將烹調溫度控制在所期望的設定溫度。 200911180 【實施方式】 以下，根據圖面說明本發明之加熱烹調器的一實施例 〇 圖1表示本發明之加熱烹調器的一實施例。圖1是表 示加熱烹調器之主要部分的構造模式圖。又爲了簡單說明 ，省略圖1中設置於前面的門以及操作鈕（manual operation button )等皆知的外部裝置零件。 加熱烹調器1 〇具備箱狀的框體1 1。框體1 1在内部 形成烹調室12。成爲烹調對象的食品被收納在烹調室12 。加熱烹調器10具備加熱器（heater ) 13，作爲用來加熱 烹調被收納於烹調室1 2之食品的加熱手段。加熱器1 3被 設在形成烹調室1 2之框體1 1的後壁上。加熱器1 3如圖 1所表示，形成矩形或圓形等任意框狀。在該框狀的加熱 器13内側處配置循環風扇（circulation fan ) 14。循環風 扇14在烹調室12形成氣流，而將烹調室12内之溫度’ 亦即烹調溫度保持在大致穩定的狀態。 一驅動循環風扇14，烹調室12之空氣即通過加熱器 13的附近並在烹調室12內循環。因而，通電至加熱器13 時，烹調室12之空氣藉由加熱器13被加熱’烹調室12 也被加熱。另一方面，沒有通電至加熱器13時’烹調室 12之空氣不會因加熱器13被加熱，即在烹調室12內循 環。 加熱烹調器1 〇具備作爲水蒸氣供給手段的$氣1 ( steam)供給裝置20。蒸氣供給裝置20具有儲水部21、 -8- 200911180 補給部22、加熱部23、作爲儲水部溫度檢測手段之 器（thermistor ) 24以及預熱部25。儲水部21被設 體1 1的底壁上。儲水部21形成容器狀以儲存從補 22所供給之水。補給部22具有給水槽（feed water )26，給水泵（feed water pump) 27以及糸口水管（ water pipe) 28等。給水槽26被設置成可從框體11 ，並可儲存被供給至儲水部2 1的水。給水栗27將儲 給水槽2 6之水供給至儲水部。依據給水栗2 7由給 2 6所吸入的水，經由給水管2 8被供給至儲水部2 1。 器24被設於儲水部21 ’檢測出儲水部21之水溫。 中所示的控制部3 0，根據以熱阻器2 4所檢測出的儲 21之溫度，控制朝加熱部2 3的通電。預熱部2 5加 給水槽26朝儲水部2 1所供給之水。由此，從給水Ιΐ 朝儲水部2 1所供給之水’在流入至儲水部2 1之前被 加熱至預定的溫度。 加熱部2 3被設於儲水部21。儲水部2〗是依據 禱（aluminum die-cast)等形成容器形狀’並安裝有 加熱部23之加熱器。因而，藉著通電至加熱部23， 在儲水部2 1之水被加熱。由此’在儲水部2 1產生水 。所產生之水蒸氣從框體1 1之底壁側朝烹調室1 2供: 再者，加熱烹調器10除了上述加熱手段，例如 爲具備磁控管或柵狀焙烤（grill )用平面狀之加熱器 造。磁控管被設於形成烹調室1 2之框體1 1的外側， 高周波。以磁控管所發出之高周波，例如通過導波管 熱阻 在框 給部 tank feed 裝卸 存在 水槽 熱阻 圖2 水部 熱從 I 26 預先 鋁壓 構成 儲留 蒸氣 洽。 也可 的構 發出 從框 -9- 200911180 體Η之底壁側朝烹調室1 2照射。又，平面狀的加熱器被 设於形成烹調室1 2之框體1 1的頂壁側，發出紅外線等的 電磁波。以加熱器所發出之電磁波，例如從框體1 1之頂 壁側朝烹調室1 2照射。 加熱烹調器10具備無圖示的換氣手段。換氣手段具 有無Η不的吸热口、排热口以及換氣用風扇（ventilating fan)等。換氣手段是藉由驅動換氣用風扇，將外部空氣 導入至烹調室12’同時將烹調室12之空氣排出至外部。 在烹調室1 2 ’設置作爲烹調室溫度檢測手段的溫度感測 器（temperature sensor ) 15。溫度感測器15具有例如熱 阻器等’檢測出烹調室1 2之真正的溫度，亦即實際溫度BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker, particularly to a heating cooker having a heating cooking function according to water vapor. [Prior Art] Conventionally, in addition to heating according to electric fire or magnetron, a heating cooker which can be heated by steam is also provided. The water vapor for heating and cooking is disclosed in Japanese Laid-Open Patent Publication No. Hei 2 0 0 5 - 3 0 8 3 1 5 (hereinafter referred to as Patent Document 1), and is stored in the cooking chamber or in the vicinity thereof. The water part is generated by heating and boiling the water stored in the water storage part. Further, Patent Document 1 also discloses a configuration or a method of comparing the set cooking temperature with the actual temperature in the cooking chamber, and changing the amount of generation of water vapor based on the result. According to the cooking menu, the temperature of the cooking chamber may be maintained below 1 〇〇 °C for cooking. For example, when the dough (b r e a d d 〇 u g h ) is fermented, the cooking temperature is maintained in the range of 30 to 50 tons. Further, for example, when a liquid pudding raw material or the like is steamed into a pudding, the cooking temperature is maintained at about 80 °C. Moreover, in recent years, the cooking temperature has been maintained at 40 ° C to 50. (The scope of the invention is also known to increase the vitamin C in the food. [Explanation] [Problems to be solved by the invention] -5- 200911180 The heating cooker disclosed in Patent Document 1 It is extremely difficult to maintain the actual temperature of the cooking chamber strictly at the desired set temperature. This is because the temperature of the water stored in the water storage portion cannot be quickly changed. The water vapor generated from the water storage portion The amount is dependent on the temperature of the water stored in the water storage portion. Therefore, if the temperature of the water stored in the water storage portion does not change rapidly enough, the amount of water vapor generated cannot be precisely controlled. When the water stored in the water storage unit is boiled, the heating cooker disclosed in Patent Document 1 cannot precisely control the amount of water vapor generated from the water storage unit. As a result, the cooking temperature is extremely precisely controlled. For example, when the amount of water vapor is increased to increase the cooking temperature, the temperature of the water stored in the water storage portion must be increased. Further, the rate of rise of the water temperature is based on the specific heat of the water and is used. The energy of the heat is determined by the energy. However, the specific heat of the water is large, and the power that can be consumed in the household appliances such as the heating cooker is limited, so that the rising speed of the water temperature is not accelerated. On the one hand, 'when the amount of water vapor is reduced is reduced', the water temperature of the water stored in the water storage part must be rapidly lowered. However, 'the specific temperature of the water is relatively high, so the water temperature is lowered slowly' In this case, it is also difficult to speed up the decrease in water temperature. As described above, in the conventional apparatus, the corresponding amount of the amount of water vapor generated by heating and boiling the water in the water storage portion to generate water vapor The control is poor. For this reason, the amount of water vapor generated by the '丨吏 丨吏 _ _ control steam is adjusted to the desired setting 値, and the amount of water vapor generated does not change rapidly. As a result, there is a cooking temperature at The problem of large fluctuations in the upper and lower sides of the crucible is set. -6 - 200911180 The present invention has been made in view of the above problems of the conventional apparatus, and an object thereof is to provide a precise cooking temperature by precisely controlling the amount of water vapor generated. In order to achieve the above object, the heating cooker according to the present invention is characterized in that the heating cooker according to the present invention includes a casing that forms a cooking chamber for storing and cooking the cooking product; Setting heating; 1 cooking temperature setting means for adjusting the temperature of the cooking matter; and actual temperature detecting means for detecting the actual temperature in the cooking chamber; and a water storage portion having stored water, supplying the water storage portion a water supply unit and a heating unit that heats the water storage unit, and the water storage unit that generates the water vapor by heating the water storage unit in the heating unit and supplies the generated water vapor to the cooking chamber; The control unit that controls the temperature of the water storage unit so that the actual temperature becomes the set temperature is compared with the set temperature by the actual temperature detected by the actual temperature detecting means. [Effect of the Invention] The control unit controls the temperature of the water storage unit. The amount of water vapor generated in the water storage unit varies depending on the temperature of the water storage unit. For this reason, by controlling the temperature of the water storage portion, the amount of water vapor supplied to the cooking chamber can be quickly controlled. Thus, the amount of water vapor generated can be precisely controlled, and the cooking temperature can be quickly and precisely controlled to a desired set temperature. [Embodiment] Hereinafter, an embodiment of a heating cooker according to the present invention will be described with reference to the drawings. Fig. 1 shows an embodiment of the heating cooker of the present invention. Fig. 1 is a structural schematic view showing a main part of a heating cooker. For the sake of brevity, the external device components such as the front door and the manual operation button shown in Fig. 1 are omitted. The heating cooker 1 has a box-shaped casing 1 1 . The casing 1 1 forms a cooking chamber 12 inside. The food to be cooked is stored in the cooking chamber 12. The heating cooker 10 is provided with a heater 13 as a heating means for heating the food stored in the cooking chamber 12. The heater 13 is provided on the rear wall of the casing 11 which forms the cooking chamber 12. The heater 13 is formed in an arbitrary frame shape such as a rectangle or a circle as shown in Fig. 1 . A circulation fan 14 is disposed inside the frame-shaped heater 13. The circulation fan 14 forms an air flow in the cooking chamber 12, and maintains the temperature in the cooking chamber 12, that is, the cooking temperature, in a substantially stable state. As soon as the circulation fan 14 is driven, the air in the cooking chamber 12 passes through the vicinity of the heater 13 and circulates in the cooking chamber 12. Therefore, when the heater 13 is energized, the air in the cooking chamber 12 is heated by the heater 13 and the cooking chamber 12 is also heated. On the other hand, when the heater 13 is not energized, the air in the cooking chamber 12 is not heated by the heater 13, i.e., it is circulated in the cooking chamber 12. The heating cooker 1 has a gas supply device 20 as a steam supply means. The steam supply device 20 has a water storage unit 21, an -8-200911180 replenishing unit 22, a heating unit 23, a heat exchanger 24 as a water storage unit temperature detecting means, and a preheating unit 25. The water storage portion 21 is placed on the bottom wall of the body 1 1. The water storage portion 21 is formed in a container shape to store the water supplied from the supply 22 . The replenishing portion 22 has a feed water 26, a feed water pump 27, a water pipe 28, and the like. The water supply tank 26 is provided to be detachable from the casing 11, and can store water supplied to the water storage portion 21. The water supply hose 27 supplies the water stored in the water tank 26 to the water storage portion. The water sucked in by the water supply hose 27 is supplied to the water storage portion 21 via the water supply pipe 28. The device 24 is provided in the water storage portion 21' to detect the water temperature of the water storage portion 21. The control unit 30 shown in the above controls the energization to the heating unit 23 based on the temperature of the reservoir 21 detected by the thermistor 24. The preheating unit 25 supplies the water supplied from the water tank 26 toward the water storage unit 21. Thereby, the water supplied from the water supply port to the water storage portion 21 is heated to a predetermined temperature before flowing into the water storage portion 2 1 . The heating unit 23 is provided in the water storage unit 21 . The water storage unit 2 is a heater in which the container shape is formed in accordance with an aluminum die-cast or the like and the heating unit 23 is attached. Therefore, the water in the water storage unit 21 is heated by energization to the heating unit 23. Thereby, water is generated in the water storage portion 2 1 . The generated steam is supplied from the bottom wall side of the casing 1 1 to the cooking chamber 1 2: In addition to the heating means, the heating cooker 10 is, for example, a magnetron or a grid-like grill. Made by heater. The magnetron is provided on the outer side of the casing 1 1 forming the cooking chamber 12, and has a high frequency. The high frequency emitted by the magnetron, for example, through the thermal resistance of the waveguide, is loaded and unloaded in the tank feed. There is the heat resistance of the water tank. Figure 2 The heat of the water from the I 26 pre-aluminum pressure constitutes the storage vapor. It is also possible to illuminate from the bottom side of the frame -9-200911180 body toward the cooking chamber. Further, a planar heater is provided on the top wall side of the casing 1 1 forming the cooking chamber 12, and emits electromagnetic waves such as infrared rays. The electromagnetic waves emitted from the heater are irradiated, for example, from the top wall side of the casing 1 toward the cooking chamber 12. The heating cooker 10 is provided with a ventilation means (not shown). The ventilation means has a heat absorbing port, a heat exhaust port, and a ventilating fan. The ventilation means drives the ventilation fan to introduce outside air into the cooking chamber 12' while discharging the air in the cooking chamber 12 to the outside. A temperature sensor 15 as a cooking chamber temperature detecting means is provided in the cooking chamber 1 2 '. The temperature sensor 15 has, for example, a heat resistor or the like 'detects the true temperature of the cooking chamber 12, that is, the actual temperature.
Q 接著，根據圖2說明加熱烹調器1 〇的電氣構造的主 要部分。又，圖2特別表示與蒸氣供給裝置2 0有關之電 氣構造，省略了例如磁控管或柵狀焙烤用加熱器等的其他 加熱手段之構成。控制加熱烹調器1 〇整體的控制部3 0是 以具有 C P U ( C e nt r al P r 〇 c e s s i n g U ni t ) 、RAM ( Random Access Memory)及 ROM (Read-Only Memory)等的微電 腦（microcomputer )作爲主體所構成。控制部3 0依照儲 存在 ROM之控制程式（control program)來控制加熱烹 調器1 〇的各部。具體而言，控制部3 〇是根據從例如被設 於框體11外側的按鍵（key)或開關（switch)等操作部 3 1選擇性被執行的操作輸入，對應於預先所設定的烹調 食譜來控制加熱烹調器1 0整體。爲此’依據操作部31之 -10- 200911180 按鍵或開關等的操作所輸入之各種輸入訊號、來自溫度感 測器1 5的溫度檢測訊號、以及來自熱阻器24的溫度檢測 訊號等被輸入至控制部3 0。此外，控制部3 0藉由操作部 3 1之操作輸入烹調室丨2的設定溫度。亦即，使用者藉由 操作作爲烹調溫度設定手段之操作部3 1，輸入烹調食譜 。而控制部3 0根據經由操作部3 1所輸入的烹調食譜，設 定適合該烹調食譜的烹調溫度。 另一方面，在控制部3 0的輸出側，連接循環風扇1 4 、補給部22之給水泵27、加熱部23、預熱部25以及加 熱器13等。這些循環風扇14、給水泵27、加熱部23、 預熱部2 5以及加熱器1 3，分別經由無圖示的驅動電路等 由控制部3 0加以控制。 其次，針對上述構造之加熱烹調器1 〇的運轉作說明 〇 以該加熱烹調器10，作爲一般的使用方法’是根據 操作部3 1之烹調食譜等的設定操作，控制部3 0可選擇性 地執行：依據無圖示之磁控管的高周波加熱烹調’或者利 用被設於頂壁側的無圖示之柵狀焙烤用加熱器之輻射熱的 加熱烹調’甚至是利用產生循環之熱風的加熱器13及循 環風扇14的熱風爐加熱烹調（hot-air oven cooking)等 。此時’根據溫度感測器1 5所檢測出的烹調室1 2之實際 溫度，控制部3 0將烹調室1 2控制在預先安排的設定溫度 。藉此進行收納在烹調室1 2之食品的加熱烹調。 本實施例之加熱烹調器1 〇 ’藉著將蒸氣供給裝置20 -11 - 200911180 作爲加熱手段來使用’而可以單獨使用該蒸氣供給裝置 2 〇或倂用其他加熱手段來進行各種烹調食譜的烹調。具 體而g，藉著將加熱;調器1 0之蒸氣供給裝置2 0單獨使 用或與其他加熱手段倂用，可以進行例如「照燒雞（ teriyaki chicken)」、「漢堡（hamburger)」、「茶碗 蒸(pot-steamed hotchpotch )」及「米飯（boiled rice ) 或肉包（steamed meat bun )等的加熱」等的烹調，還有 「布丁」及「蔬菜等期望增加維生素C的烹調（以下，稱 爲「增加維生素C的烹調（vitamin C growth cooking)」 等適合這些食譜的蒸氣烹調（steam cooking)。 因而，控制部3 〇，對應於設定或者所選擇的烹調食 譜，可以分別控制例如將烹調室1 2之溫度（相當於烹調 溫度）設定爲比水之沸點l〇〇°C更高之高溫模式（high-temperature operation mode)的烹調食譜(steam cooking menu )，和同樣地將溫度設定在沸點以下的低溫模式（ low-temperature operation mode)的烹調食譜。例如在上 述烹調食譜中，「照燒雞」及「漢堡」等的蒸氣烹調食譜 ，是在烹調溫度比水之沸點要高的高溫蒸氣烹調模式下進 行。另一方面，「茶碗蒸」、「米飯或肉包等的加熱」、 「布丁」以及「增加維生素C的烹調」等的蒸氣烹調食譜 ，是以烹調溫度在水之沸點以下的低溫蒸氣烹調模式（ steam cooking mode)下進行。 進行烹調時，在烹調開始之前先在烹調室I 2內收納 所期望的食品，再以操作部31設定或選擇依據蒸氣之加 -12 - 200911180 熱烹調的條件等。控制部3 〇 ,根據來自操作部3〗所輸入 之訊號而預先设疋的程式來控制加熱烹調。具體而言，加 熱烹調一開始，控制部3 〇即根據設定或選擇之烹調食譜 或食品重量等的條件設定輸入’判斷使用於設定或選擇之 烹調食譜的設定溫度是比水之沸點要高的高溫烹調，或是 水之沸點以下的低溫烹調。 例如’設定或選擇「照燒雞」的烹調食譜時，該烹調 食譜被分類在高溫烹調。爲此，控制部3 0驅動循環風扇 1 4爲穩定旋轉，並對烹調室1 2供給以加熱器1 3所加熱 之空氣。由此，在烹調室12進行熱風的循環。又，設定 或選擇「照燒雞」之烹調食譜時，從蒸氣供給裝置20， 供給飽和溫度以上的所謂過熱水蒸氣到烹調室1 2，以進 行所謂的蒸氣烹調。 具體而言，控制部3 0藉由通電至加熱部2 3 ’依據加 熱部2 3將儲水部2 1例如加熱至1 2 0它左右。控制部3 0依 據熱阻器24當檢測出儲水部2 1之溫度已達到1 20°C ’即 驅動補給部22之給水泵27。據此’少量的水從給水槽26 經由給水管2 8間歇性地被供給至儲水部2 1。而被加熱至 高溫且被供給至儲水部21的水被加熱而蒸發，l〇0°C以上 之水蒸氣被供給至烹調室1 2 '在烹調室1 2如上所述進行 著熱風循環。因而，水蒸氣也與該熱風同時循環，且藉由 加熱器1 3反覆被加熱。其結果，烹調室1 2之水蒸氣，形 成被加熱至飽和溫度以上的過熱水蒸氣。控制部3 〇根據 以溫度感測器1 5檢測出之烹調室1 2的實際溫度而將黑調 -13- 200911180 室1 2維持在設定溫度。由此，進行依據過熱水蒸氣的加 熱烹調。 另一方面，例如設定或者選擇「布丁」或「增加維生 素C的烹調」食譜等時，這些烹調食譜被分類在低溫烹調 。爲此，控制部3 0將循環風扇1 4驅動在比穩定旋轉還低 速的旋轉，並關閉（turn-off)朝加熱器13的通電。接著 ，控制部3 0藉由蒸氣供給裝置2 0產生低溫度之水蒸氣， 並朝烹調室1 2供給。 如此控制部3 0朝烹調室1 2導入水蒸氣，並藉著使該 水蒸氣之熱量，與漏進烹調室1 2之外部空氣或因朝外部 散熱之熱量均衡，以將烹調室1 2控制在1 0(TC以下。因水 蒸氣的熱容量較大，所以水蒸氣的溫度穩定性較高。爲此 ，藉著朝烹調室1 2導入水蒸氣，烹調室1 2之溫度控制變 得容易。例如選擇「布丁」作爲烹調食譜時，烹調室12 被控制在80°C。又，選擇「增加維生素C的烹調」作爲 烹調食譜時，烹調室1 2被控制在4〇t到5 (TC。 爲了將烹調室1 2控制在設定溫度所必要的水蒸氣產 生量，如圖3所表示是依附於烹調室2 1之穩定狀態的溫 度。例如，烹調室1 2之設定溫度越高，與加熱烹調器1 0 之外部空氣溫度的差越大，則烹調室1 2變得容易冷卻。 爲此，爲了將烹調室1 2維持在設定溫度，必須要有更多 的水蒸氣之熱量。因而，藉著決定依據設定溫度而必要之 水蒸氣的產生量，並對應於設定溫度使水蒸氣之產生量變 化，烹調室1 2即被控制在該設定溫度。 -14- 200911180 所 圖 增 部 在 態 度 水 儲 控 於 在 溫 再 蒸 量 後 時 制 度 2 1 該 水 在此，水蒸氣之產生量，是依據儲水部21之溫度 控制。儲留在儲水部2 1之水的表面積若爲相同’則如 4所表示，儲水部2 1之溫度越高，則水蒸氣之產生量 加。在此，所謂儲水部2 1之溫度，是指被儲存在儲水 2 1之水的溫度，也可爲以熱阻器24所檢測出之被收納 儲水部21的烹調容器之溫度。儲水部2 1之水爲沸騰狀 時，產生1 0 0 °C之水蒸氣。如此，藉著將儲水部2 1之溫 控制在預定之溫度，而可以控制由儲水部21所產生之 蒸氣的量。例如從80°C到40°C，隨著設定溫度變低’ 水部21之溫度也以例如從95°C朝向85°C變低的方式來 制。藉此，供給適合各種設定溫度之量的水蒸氣，而易 將烹調室1 2之溫度維持一定。將儲水部2 1之溫度維持 1 0 0 °C時，水蒸氣的產生量變最大，而隨著儲水部2 I之 度從95 °C、90 °C…逐漸下降，水蒸氣的產生量也減低。 者，當儲水部2 1之溫度未滿1 〇〇°C，則比起沸騰時，水 氣的產生量逐漸減低。因而，爲了確保所需要之水蒸氣 ，例如也可以儲水部2 1之溫度在1 00 °C沸騰持續2秒之 ，再在未滿100°C的非沸騰下持續5秒方式，藉著將在 間上分割成沸騰狀態與非沸騰狀態並反覆操作，進而控 水蒸氣的產生量。 控制部3 0，對應於設定溫度來控制儲水部21之溫 。控制部3 0，如圖5所表示，藉著變更儲留在儲水部 的水在每單位時間呈現沸騰狀態之時間比例（以下，將 時間比例稱爲沸騰率），來控制儲水部21之溫度。儲 -15- 200911180 部2 1之水若在每單位時間經常爲沸騰狀態，則沸騰率爲 100%，所產生之水蒸氣量爲最大。另一方面，隨著每單 位時間之沸騰率減少，從儲水部21所產生之水蒸氣量減 低。因而，若比起設定溫度，烹調室1 2之實際溫度變高 ，則爲了維持在設定溫度所必要之水蒸氣量減少，沸騰率 也降低。又，若實際溫度比設定溫度要低時，則爲了維持 在設定溫度所必要之水蒸氣量增加，沸騰率也上昇。如此 ，控制部3 0藉著對應於設定溫度變更儲水部2 1之每單位 時間的沸騰率，在控制儲水部2 1之溫度的同時也控制烹 調室1 2之溫度。 而若例如設置加熱烹調器1 0之處的氣溫，或烹調對 象之食品的熱吸收量不同，則即使設定溫度相同，所必要 之熱量也會變化。爲此，爲了使對應於設定溫度的水蒸氣 量產生，所必要之儲水部2 1的最適當溫度會有變動。因 而，控制部3 0，根據以溫度感測器1 5所檢測出之烹調室 1 2的實際溫度與設定溫度的差，調整儲水部21之溫度。 儲水部21之溫度，如圖6所表示，是藉著使在儲水部21 之每單位時間的沸騰率變化而加以控制。例如，對應於設 定溫度所設定之儲水部2 1的溫度控制的最佳設定値爲持 續沸騰2秒和持續非沸騰4秒的組合時，若烹調室1 2之 實際溫度一比設定溫度要低，即延長沸騰時間爲2秒以上 或縮短非沸騰時間到4秒以下，以使水蒸氣的產生量增加 。另一方面，在該條件下，若烹調室1 2之實際溫度要比 設定溫度爲高，即縮短沸騰時間到2秒以下或延長非沸騰 -16 - 200911180 時間到4秒以上’以使水蒸氣之產生量減少。如此一來， 控制部3 0藉著使儲水部21之沸騰率變化，而可對應於實 際溫度精密地將烹調室1 2控制在設定溫度。 又，使烹調室1 2之溫度從室溫上升到所期望之設定 溫度的情形下’烹調室1 2之溫度控制’區分爲從室溫上 升到設定溫度的溫度上昇時期，和維持在設定溫度的溫度 穩定維持時期。控制部3 0，如圖7所表示，在溫度上昇 時期時，提高在儲水部2 1之沸騰率使供給至烹調室1 2的 水蒸氣量增加，以促進烹調室1 2之溫度的上昇。然後， 隨著烹調室12之實際溫度接近設定溫度，藉著以該實際 溫度穩定在設定溫度的方式使儲水部21之溫度變化，使 得在儲水部21之沸騰率緩緩降低以減少水蒸氣的產生量 。再來，控制部3 0，在烹調室1 2之實際溫度達到設定溫 度時，即如上述圖6所表示將烹調室1 2維持在預定的設 定溫度。再者，水蒸氣之產生量，隨著烹調室12之實際 溫度接近設定溫度，可使該變化率以更緩慢的方式減低’ 也可以一定變化率連續地減低。又，在溫度上昇時期，藉 由來自蒸氣供給裝置2 0的水蒸氣供給，不僅加熱烹調室 1 2，例如也可補助性地朝加熱器1 3通電，以促進烹調室 1 2的加熱。 產生之水蒸氣的量，如上所述並不僅只因儲水部2 1 之沸騰率而變化，也可藉著使儲留在儲水部2 1之水的水 量變化來控制。供給至儲水部2 1之加熱部2 3的能源若爲 相同，依據儲留在儲水部2 1之水的量，水的溫度變化所 -17- 200911180 須要的時間也跟著變化。例如若儲留在儲水部2 1之水量 較少’則水溫上昇或下降所須要的時間較短，亦即溫度的 變化速度變大。另一方面’若儲留在儲水部2 1之水量較 多’則水溫上昇或下降所須要的時間較長，亦即溫度的變 化速度變小。因而，儲留在儲水部2 1之水的量較少時， 短時間內所產生之水蒸氣量增大，相對於此，儲留在儲水 部21之水的量較多時’要產生之水蒸氣量增加需要時間 〇 又’例如圖8所表示，藉著使儲水部21之底部及加 熱部2 3朝向水平方向傾斜，儲留在儲水部2 1之水的表面 積，亦即蒸發面的面積產生變化。具體而言，如圖8 ( A )所表示，儲留之水量較少時，儲留之水的表面積較小， 如圖8(B)所表示，儲留之水量較多時，儲留之水的表 面積變大。爲此，儲留在儲水部21之水的量較少表面積 較小時，蒸發之水蒸氣的量變多，而儲留在儲水部2 1之 水的量較多表面積較大時，蒸發之水蒸氣的量變少。 如以上所述，藉由控制儲留在儲水部2 1之水的量’ 能控制水蒸氣之產生量及產生量的變化速度。因而’如圖 9所表示，控制部3 0對應於設定溫度，控制儲留在儲水 部2 1之水的量。再者，設定溫度與儲留在儲水部2 1之水 量的關係，如圖9所表示’可以爲階段性的設定’也可爲 連續性變化的方式來設定。又’圖8所表不之儲水部2 1 的形狀爲一個例子’例如也可藉著任意設定儲水部21之 形狀，依據儲水部2 1之水面位置來變化蒸發面之面積。 -18- 200911180 更者，控制部3 0如上所述，也可在溫度上昇時期與 溫度穩定維持時期變更儲留在儲水部21的水量。具體而 言，如圖1 〇所表示，在溫度上昇時期時，儲留在儲水部 2 1之水的量以及朝烹調室1 2供給之水蒸氣量變多，而促 進烹調室12的溫度上昇。接著，隨著接近設定溫度，以 其實際溫度穩定在設定溫度的方式使儲留在儲水部2 1之 水量亦即水蒸氣之產生量階段性地減低。又，可以使儲留 在儲水部21之水量，隨著接近設定溫度緩緩地減低，也 可以以一定的變化率連續地減低。藉著在接近設定溫度的 溫度下使儲留在儲水部21之水量減低，可更精密地控制 水蒸氣之產生量以及水蒸氣之產生速度。由此，本實施例 的情況，在設定溫度上下，如圖1 1所表示，烹調室1 2之 實際溫度的變化亦即波紋與以往例子相比較爲減低。 藉著使水蒸氣從儲水部2 1產生，儲留在儲水部2 1的 水量減少。爲此，控制部3 0，以維持從儲水部2 1朝烹調 室1 2供給之預定的水蒸氣量的方式，來控制朝儲水部21 供給之水量。控制部3 0，根據給水泵2 7的運轉時間亦即 朝給水栗2 7的通電時間，檢測出從給水槽2 6被供給至儲 水部2 1的水量。再者，也可於儲水部2 1設置水量感測器 (water volume sensor )，控制部3 0由水量感測器之輸 出訊號檢測出儲水部2 1之水量。 如此一來，從給水槽26被供給至儲水部2 1之水，一 般是藉由預熱部25被預熱。而預熱部25，在接近室溫的 溫度下將儲留在給水槽2 6之水，加熱至儲水部2 1之溫度 -19- 200911180 。而儲留在給水槽2 6之水，大約爲室溫，比起儲水部2 1 溫度較低。爲此，若將給水槽26之水直接供給至儲水部 2 1，則儲水部21的溫度下降，恐怕會妨礙從儲水部2 1產 生之水蒸氣量的精密控制。因而，預熱部25，將供給至 儲水部21之水，加熱至接近儲水部21的溫度。據此，即 使從給水槽2 6供給水至儲水部2 1，儲水部2 1的溫度變 化也減低。又，控制部3 0，也可根據烹調室1 2之設定溫 度，或者設定溫度與實際溫度的差，控制以預熱部25加 熱之水的溫度。如此，藉著控制以預熱部2 5加熱之水的 溫度，根據設定溫度以及實際溫度能更精密地控制烹調室 1 2的溫度。 另一方面，如圖7及圖1 0所表示，將烹調室1 2之溫 度狀態區分爲溫度上昇時期與溫度穩定維持時期來加以控 制的情形下，如圖1 2 ( A )所表示，相對於在溫度上昇時 期，對應於加熱時間，烹調室1 2的實際溫度上升至設定 溫度，在溫度穩定維持時期，不論加熱時間多久’烹調室 1 2的實際溫度大致穩定維持在設定溫度。爲此’如圖1 2 (B )所表示，相對於在溫度上昇時期所必要的水蒸氣量 ，在溫度穩定維持時期所必要的水蒸氣量變少。如此一來 ，烹調室1 2的實際溫度到達設定溫度，而從溫度上昇時 期移到溫度穩定維持時期的時候，所要求的水蒸氣量大大 變化。 如上述圖4中所說明，在儲水部21所產生之水蒸氣 的量，是依據儲水部21的溫度而變化。爲此’由於從溫 -20- 200911180 度上昇時期移到溫度穩定維持時期，所要求之水蒸氣量減 少的時候，對應於在溫度穩定維持時期所必要之水蒸氣量 ，儲水部21之溫度有減低的必要。但是’水的比熱較大 ，在溫度上昇時期比較多量的水儲留在儲水部2 1 ’因而 只要停止朝加熱部23的通電，儲水部2 1的溫度降低就變 得緩和。 因而，在本實施例中，從溫度上昇時期移到溫度穩定 維持時期的時候，控制部3 0 —邊停止朝預熱部2 5的通電 ，一邊從給水槽26朝儲水部2 1供給水。據此，從給水槽 26朝儲水部2 1所供給之水，不藉由預熱部25被加熱’ 比起儲水部21之溫度，爲較低的室溫上下的溫度。此時 ，控制部3 0，也可使依據給水泵2 7朝儲水部2 1供給之 水的量比平常時增加，能更促進儲水部21的溫度下降。 如此，在溫度上昇時期與溫度穩定維持時期之間’藉 著停止依據預熱部25的加熱，並同時使依據給水栗27的 給水量增加，室溫上下的水被供給比平常時更多至儲水部 2 1。其結果，儲水部2 1之溫度迅速地下降。由此，從溫 度上昇時期移到溫度穩定維持時期的時候，儲水部21之 溫度迅速地下降，而在儲水部21所產生之水蒸氣量迅速 地減少。因而，烹調室1 2之溫度，能精密地維持在設定 溫度。 更者，在本實施例中，如圖1 3所表示，也可以設置 作爲冷卻框體11之冷卻手段的冷卻風扇（cooling fan) 1 6。冷卻風扇1 6，朝著形成烹調室1 2的框體1 1外壁送 -21 - 200911180 風，以冷卻框體π。由此，框體1 1所形成之烹調室12 被冷卻，溫度降低。冷卻風扇1 6，經由無圖示的冷卻風 扇驅動電路連接至圖2中所表示之控制部30。由此，控 制部3 0，例如根據設定溫度將冷卻風扇1 6之驅動開啓（ turn-on)或關閉（turn-off)。 例如「增加維生素C的烹調」食譜等，將烹調室12 之溫度控制在1 00 °c以下，特別是控制在接近室溫之溫度 的情形下，烹調室1 2之溫度與室溫的差變小。爲此，從 蒸氣供給裝置20朝烹調室1 2僅供給少量的水蒸氣即可使 烹調室1 2之溫度達到設定溫度。其結果，要朝烹調室1 2 供給大量水蒸氣變得困難，恐怕會妨害使用比熱較大之水 蒸氣的溫度穩定化控制。另一方面，若將烹調室12之溫 度降低作爲目的而導入室溫之外部空氣，則在接近烹調室 12之外部空氣導入部的地方與較遠地方在溫度上產生差 別，且在烹調室1 2之水蒸氣的量降低。其結果’如上所 述，恐怕會妨害使用比熱較大之水蒸氣的溫度穩定化控制 〇 因而，在本實施例中，藉由冷卻風扇1 6冷卻形成； 調室12之框體11。由此’形成烹調室12之框體11的外 側藉由來自冷卻風扇16所送風之外部空氣而被冷卻。爲 此，促進由框體1 1的散熱’烹調室1 2的溫度變得容易降 低。而藉著烹調室1 2的溫度降低，從蒸氣供給裝置2 0朝 烹調室1 2可供給之水蒸氣量增加。其結果’水蒸氣之密 度上昇，烹調室1 2的穩定溫度控制成爲可能。再者’冷 -22- 200911180 卻手段’不限於冷卻風扇1 6，例如也可使用帕爾帖元件 或冷媒等。 如上所述，特別是如「增加維生素C的烹調」的食譜 般，將烹調室1 2之溫度維持在40°c左右的情形下，藉由 冷卻風扇1 6的冷卻效果變大。在此，針對利用將烹調室 1 2之溫度維持在40°C左右低溫的蒸氣烹調模式的「增加 維生素C的烹調」食譜作詳細說明。 該「增加維生素C的烹調」之食譜，如上述，爲依據 控制部3 0將烹調室1 2之溫度控制在低溫的蒸氣烹調模式 ，可邊使包含在食品的維生素C增加邊烹調的食譜。而作 爲該使維生素C增加的食品’使用黃綠色蔬菜的菠菜4 0 g ，說明上述低溫蒸氣烹調模式的有效性’以及維生素C增 加的根據等。 使維生素C增加的烹調手段’是根據預先藉實驗明瞭 的數據（data )而安排出，根據基本的控制動作進行烹調 。圖1 4，是表示將菠菜40g置於飽和水蒸氣下改變各種 烹調溫度進行實驗所得到之數據的曲線圖（graph )。圖 14中，是將烹調前之維生素C的含有量作爲「1」’顯示 出從達到各烹調溫度之後的加熱烹調開始，烹調前的維生 素C增加或減少多少程度。圖1 4中，縱軸是表示維生素 C的增加率，横軸是表示烹調時間（分別達到設定溫度的 時點作爲〇。）。再者，在此的維生素C，爲還原型的維 生素C。 從圖1 4所表示之實驗數據可以很清楚知道，與烹調 -23- 200911180 室12内之溫度相同的烹調溫度爲20它、30它、35°(：的圖 形曲線A、B、C，每個維生素C的含有量都沒有超過「1 」，且清楚發現隨著時間經過，維生素C的含有量有減少 的趨勢。又，烹調溫度爲50°C、60°C、70°C、l〇〇°C的圖形 曲線F、G、Η、I ’每個維生素C的含有量比起烹調前也 都減少。其中，例如烹調溫度爲5 (TC的圖形曲線F的情 況’在烹調時間經過約15分時，雖然維生素c的含有量 達到極大値’但是不會增加到烹調前之維生素C的含有量 以上。 對此’從烹調溫度爲4 0 °C、4 5 °C之圖形曲線D、E， 可知每個都在達到設定溫度之後維生素C的含有量有立刻 增加的趨勢。然後’維生素C的含有量逐漸增加，而在烹 調開始後經過1 0分鐘時，在烹調溫度爲40 t的曲線D增 加到了「1 · 2 5」’而在烹調溫度4 5。(：之曲線E增加到「 1.3」’達到了極大値。在這些曲線D及曲線E，維生素 C的含有量達到極大値之後，顯示出急激減少的趨勢。如 此’若根據圖14中所表示之實驗結果，比起烹調前菠菜 之維生素C含有量’可以作出含有約1.2 5倍到約丨· 3倍 之維生素C的疲菜。 亦即’依據該圖〗4所表示之實驗數據，烹調菠菜的 丨15況下’藉者在某預定之溫度氣氛亦即從4 0。(：到4 5。(：之 間的適當溫度氣氛下依據低溫水蒸氣進行加熱烹調，會發 生維生素C增加的現象。另一方面，維持該適當溫度氣氛 的狀態下經過預定時間，則會發生所包含之維生素C急速 -24- 200911180 減少的現象。 爲此，根據該實驗數據設定「增加維生素C的烹調」 食譜的程序，藉由所被供給之水蒸氣，烹調對象之食品在 預定的氣氛溫度下凝縮傳熱而被加熱，在維生素C變成極 大時停止烹調，亦即停止水蒸氣之供給。藉此，可以在維 生素C之含有量變成最大時，取出烹調對象的菠菜。因而 ，使用者食用該狀態下的菠菜，與烹調前比較可簡單地吃 到維生素C增加的菠菜。 再者，省略了詳細說明，但最好能對應於菠菜的重量 多少變更烹調條件。例如，將30g及40g的菠菜以4〇°C的 烹調溫度烹調的情形，維生素C達到極大値的時間，從實 驗可以明白知道40g的菠菜需要比30g的菠菜更長的時間 。因而，對於圖14中所表示之數據，再加上對應於重量 的數據，可以設定最佳的烹調時間。 如此一來，根據藉著將菠菜等黃綠色蔬菜之烹調物’ 在預定溫度之低溫水蒸氣氣氛中烹調並施加壓力來增加維 生素C的實驗資料，可以設定以加熱烹調器1 〇依據低溫 水蒸氣之烹調。爲此’使用者’可以使包含於食品的維生 素C比烹調前增加，且對使用者而言維生素C的攝取可 以簡單且方便。特別是’食品爲黃綠色蔬菜的情形’以灵 調室1 2之溫度在4 0 °c到未滿5 0 °c範圍的方式用水蒸氣加 熱之，可以使黃綠色蔬菜的維生素c增加。 以上所說明之本發明的一實施例中’可達到以下的作 用效果。 -25- 200911180 控制部3 0，在烹調室1 2的設定溫度爲低溫時，藉由 加熱部23控制儲水部21的溫度，以控制朝烹調室1 2供 給的水蒸氣量。藉此，儲水部2 1之溫度，對應於烹調室 1 2的設定溫度，可迅速且精密地加以控制，而所產生之 水蒸氣量也被精密地控制。由於水蒸氣的熱容量較大，藉 著控制水蒸氣之產生量以控制烹調室1 2的溫度，讓烹調 室1 2之溫度被控制在穩定的狀態下。又，藉著以熱容量 較大之水蒸氣的量控制烹調室1 2的溫度，在設定溫度附 近的溫度變化變小。亦即，烹調室12之溫度，在設定溫 度附近的微小溫度變化，亦即波紋（ripple )減低。因而 ，可以精密地將烹調室1 2之溫度控制在設定溫度。 控制部3 0，比較烹調室1 2之設定溫度與以溫度感測 器1 5所檢測出的烹調室1 2之實際溫度，並根據該差控制 儲水部21之溫度。儲水部2 1之溫度，例如將儲水部2 1 之水分爲沸騰狀態與非沸騰狀態的時間比例，亦即，藉由 沸騰率加以控制。藉著控制儲水部2 1之溫度，控制朝烹 調室1 2所供給之水蒸氣的量，也進而控制烹調室1 2之溫 度。據此，烹調室12之溫度，是包含了烹調對象之熱負 荷的影響，或者烹調室1 2與外部空氣之溫度差的影響等 而加以控制的。因而，可以精密地控制水蒸氣的產生量以 及烹調室1 2之溫度。 控制部3 0，在將烹調室1 2加熱至設定溫度的溫度上 昇時期，與將烹調室1 2之溫度穩定維持在設定溫度的溫 度穩定維持時期，變更儲水部2 1的溫度控制。將烹調室 -26- 200911180 1 2加熱至設定溫度的溫度上昇時期之設定溫度與實際溫 度的差較大。爲此，該溫度上昇時期的情形下，比起溫度 穩定維持時期，藉著將儲水部21之溫度設定提高，以促 進水蒸氣的產生。另一方面，將烹調室12之溫度穩定維 持在設定溫度的溫度穩定維持時期的情形下，根據設定溫 度與實際溫度的差來控制儲水部2 1之溫度。因而，溫度 上昇時期可以將烹調室1 2之溫度迅速地提升至設定溫度 ，且溫度穩定維持時期可以將溫度嚴密地控制在設定溫度 〇 又，控制部3 0也可以對應於設定溫度來控制儲留在 儲水部2 1的水量，並控制從儲水部2 1產生之水蒸氣量。 此種情形下，設定溫度較高時，或者設定溫度與實際溫度 的差較大時，使儲留在儲水部2 1之水的量以及其蒸發面 的面積增大。藉此，產生大量的水蒸氣。其結果，如溫度 上昇時期，設定溫度與實際溫度的差較大時，藉由大量的 水蒸氣，烹調室12之溫度迅速地上昇。另一方面，設定 溫度較低時，或者設定溫度與實際溫度的差較小時，使儲 留在儲水部2 1之水的量以及其蒸發面的面積減少。藉此 ，產生少量水蒸氣，且儲水部2 1的溫度迅速變化。其結 果，如溫度穩定維持時期，設定溫度與實際溫度的差較小 時，伴隨儲水部2 1之溫度變化的水蒸氣產生量之變化變 得迅速，而提升烹調室1 2之溫度控制的對應性。因而， 可以同時達到使烹調室1 2之溫度迅速上昇，且在設定溫 度上下之波紋減低的精密溫度控制。 -27- 200911180 從給水槽26所供給至儲水部21的水’藉由預熱部 25被預先加熱。控制部3 0，根據烹調室1 2之設定溫度’ 或者設定溫度與實際溫度之差，控制藉由預熱部25所加 熱之水的溫度。藉此，被供給至儲水部21的水’被加熱 至與儲水部21幾乎相同的溫度。爲此’即使供給水至儲 水部2 1，儲水部2 1之溫度變化也減少’儘管有水的補給 ，儲水部2 1也維持在穩定的溫度狀態。因而’可以精密 地控制儲水部21之溫度、所產生之水蒸氣量、以及烹調 室1 2之溫度。 更者，控制部3 0，在從溫度上昇時期到溫度穩定維 持時期之間，朝儲水部2 1供給常溫的水。從溫度上昇時 期移到溫度穩定維持時期的時候，儲水部2 1的溫度變化 變大。亦即，如上述在溫度上昇時期’在儲水部21中大 量的水被維持在高溫，而相對於此，在溫度穩定維持時期 ，儲水部2 1中少量的水被維持在比較低溫。爲此’從溫 度上昇時期移到溫度穩定維持時期的時候，藉著朝儲水部 2 1供給常溫的水，則儲水部21之溫度迅速地降低到溫度 穩定維持時所必要的溫度。此時，控制部3 0停止依據預 熱部2 5的水的加熱。因而，從溫度上昇時期移到溫度穩 定維持時期的時候，可以精密地控制儲水部2 1的溫度。 再者，在本實施例中，也可以藉由冷卻風扇1 6從外 部冷卻形成烹調室12之框體1 1。藉此，烹調室1 2之溫 度變得容易下降’而可以供給烹調室1 2更多水蒸氣。特 別是，例如進行增加維生素C的烹調食譜的情形，將烹調 -28- 200911180 室12之溫度維持在4(TC左右的室溫上下時’ 點點的水蒸氣’烹調室1 2的溫度即到達設定 ，藉著冷卻框體1 1而使烹調室1 2之溫度降低 調室1 2供給更多的水蒸氣。 (變形例） 在上述實施例中，產生水蒸氣之蒸氣供給 以如以下所說明般作變化。又，與上述實施例 部位者附加相同符號。 圖1 5所表示之變形例的情形，產生水蒸 給裝置2 0，被設在框體1 1之外部。蒸氣供給丨 在儲水部2 1所產生之水蒸氣藉由被設在導入1 風扇4 2朝烹調室1 2供給。據此’圖15所表 的情形，在儲水部21所產生之水蒸氣’從形β 之框體1 1的側壁朝烹調室1 2被導入。 又，如圖16所表示之變形例，產生水蒸 給裝置20，也可以設在形成烹調室1 2之框體 。儲水部2 1，例如藉由鋁壓鑄等形成容器狀 熱部23之加熱器。在儲水部2 1所產生之水蒸 在形成烹調室12之框體11的側壁上的噴出口 室I 2被導入。 如上所述，蒸氣供給裝置20之位置不限 1 2之底壁側’可以設定在任意位置。 只要供給一 溫度。爲此 ，可以對烹 裝置，也可 爲相同構成 氣之蒸氣供 裝置20，將 € 41的導入 示之變形例 交烹調室1 2 氣之蒸氣供 11的側壁 ，並埋設加 氣，從被設 5 1朝烹調 定在：¾調室 -29- 200911180 【圖式簡單說明】 〔圖1〕表示本發明之一實施例的加熱烹調器模式圖 〇 〔圖2〕表示本發明之一實施例的加熱烹調器之電氣 構成方塊圖。 〔圖3〕表示蒸氣產生量與烹調溫度的關係圖。 〔圖4〕表示儲水部之溫度與水蒸氣產生量的關係圖 〇 〔圖5〕表示每單位時間的沸騰率與水蒸氣產生量的 關係圖。 〔圖6〕說明在設定溫度上下的溫度控制圖。 〔圖7〕將溫度上昇時期與溫度穩定維持時期的溫度 控制，根據每單位時間的沸騰率變化作說明的圖。 〔圖8〕表示在本發明之一實施例的加熱烹調器中的 蒸氣供給裝置之構造模式圖。 〔圖9〕表示設定溫度與儲留在儲水部之水量的關係 圖。 〔圖1 0〕將溫度上昇時期與溫度穩定維持時期的溫 度控制，根據儲留在儲水部之水量變化作說明的圖。 〔圖1 1〕表示開始加熱之後的經過時間與實際溫度 的關係圖。 〔圖1 2〕 （ A )是表示開始加熱之後的經過時間與貫 際溫度的關係圖，（B )是表示開始加熱之後的經過時間 與水蒸氣供給量的關係圖。 -30- 200911180 〔圖1 3〕在本發明之一實施例的加熱烹調器上設置 冷卻風扇的模式圖。 〔圖14〕根據顯示菠菜之維生素c含有量與各種烹 調溫度之関係的實驗數據所作成的曲線圖。 〔圖1 5〕本發明之一實施例的加熱烹調器變形例。 〔圖1 6〕本發明之一實施例的加熱烹調器變形例。 【主要元件符號說明】 1 〇 :加熱烹調器 1 1 :框體 1 2 :烹調室 1 5 :溫度感測器（烹調室溫度檢測手段） 1 6 :冷卻風扇（冷卻手段） 20 :蒸氣供給裝置（水蒸氣供給手段） 21 :儲水部 2 2 :補給部 2 3 :加熱部 2 5 :預熱部 2 6 :給水槽（補給部） 27 :給水泵（補給部） 2 8 :給水管（補給部） 3 0 :控制部 3 1 :操作部 -31 -Q Next, the main part of the electrical configuration of the heating cooker 1 说明 will be described based on Fig. 2 . Further, Fig. 2 particularly shows an electric structure associated with the steam supply device 20, and a configuration of another heating means such as a magnetron or a grid-like baking heater is omitted. The control unit 30 that controls the heating cooker 1 is a microcomputer (such as a CPU (C e nt r al P r 〇cessing U ni t ), a RAM ( Random Access Memory), and a ROM (Read-Only Memory). ) as a main body. The control unit 30 controls the respective units of the heating cooker 1 in accordance with a control program stored in the ROM. Specifically, the control unit 3 选择性 is an operation input selectively executed from the operation unit 31 such as a key or a switch provided outside the casing 11 , and corresponds to a cooking recipe set in advance. To control the heating cooker 10 as a whole. For this purpose, various input signals input from the operation of the buttons or switches of the operation unit 31, and the temperature detection signals from the temperature sensor 15 and the temperature detection signals from the thermistor 24 are input. To the control unit 30. Further, the control unit 30 inputs the set temperature of the cooking chamber 丨2 by the operation of the operation unit 31. That is, the user inputs the cooking recipe by operating the operation unit 31 as the cooking temperature setting means. On the other hand, the control unit 30 sets the cooking temperature suitable for the cooking recipe based on the cooking recipe input via the operation unit 31. On the other hand, on the output side of the control unit 30, the circulation fan 14, the feed water pump 27 of the replenishing unit 22, the heating unit 23, the preheating unit 25, the heater 13, and the like are connected. The circulation fan 14, the feed water pump 27, the heating unit 23, the preheating unit 25, and the heater 13 are controlled by the control unit 30 via a drive circuit (not shown) or the like. Next, the operation of the heating cooker 1A of the above-described structure will be described. The heating cooker 10 is a general use method. The control unit 30 is selectively operated according to the setting operation of the cooking recipe or the like of the operation unit 31. Execution: heating by high-frequency heating of a magnetron (not shown) or heating by radiant heat of a grid-like baking heater (not shown) provided on the top wall side, even using heat generated by circulating hot air The heater 13 and the hot air oven cooking of the circulation fan 14 are used. At this time, based on the actual temperature of the cooking chamber 12 detected by the temperature sensor 15, the control unit 30 controls the cooking chamber 12 to a predetermined temperature set in advance. Thereby, the cooking of the foodstuff accommodated in the cooking chamber 12 is performed. The heating cooker 1 本' of the present embodiment can be used alone by using the steam supply device 20 -11 - 200911180 as a heating means. The steam supply device 2 can be used alone or by other heating means to cook various cooking recipes. . Specifically, by heating or using the steam supply device 20 of the regulator 10 alone or in combination with other heating means, for example, " teriyaki chicken", "hamburger", " Cooking such as "pot-steamed hotchpotch" and "heating of boiled rice or steamed meat bun", as well as "pudding" and "vegetables such as vegetables, which are expected to increase vitamin C" (hereinafter referred to as It is a steam cooking suitable for these recipes, such as "vitamin C growth cooking". Therefore, the control unit 3 can control, for example, the cooking room in accordance with the setting or the selected cooking recipe. The temperature of 1 2 (corresponding to the cooking temperature) is set to a steam cooking menu of a high-temperature operation mode higher than the boiling point of water l〇〇°C, and the temperature is set to the boiling point in the same manner. In the following cooking recipes of the low-temperature operation mode, for example, in the above cooking recipes, steam cooking such as "sizzling chicken" and "burger" The spectrum is carried out in a high-temperature steam cooking mode in which the cooking temperature is higher than the boiling point of water. On the other hand, "tea bowl steaming", "heating of rice or meat packs", "pudding", and "cooking with vitamin C" The steam cooking recipe is carried out in a steam cooking mode in which the cooking temperature is below the boiling point of water. When cooking, the desired food is stored in the cooking chamber I 2 before cooking starts, and then The operation unit 31 sets or selects the condition of hot cooking according to the addition of steam -12 - 200911180, etc. The control unit 3 控制 controls the heating cooking based on a program set in advance from the signal input from the operation unit 3 . At the beginning of the heating and cooking, the control unit 3 inputs the condition setting according to the setting or selection of the cooking recipe or the weight of the food, etc., and judges that the set temperature of the cooking recipe used for setting or selection is higher than the boiling point of water, or It is a low-temperature cooking below the boiling point of water. For example, when you set or select a cooking recipe for "Ignite Chicken", the cooking recipe is classified into high temperature. To this end, the control unit 30 drives the circulation fan 14 to rotate stably, and supplies the cooking chamber 12 with air heated by the heater 13. The hot air is circulated in the cooking chamber 12. When the cooking recipe of the "simmering chicken" is selected, so-called superheated steam having a saturation temperature or higher is supplied from the steam supply device 20 to the cooking chamber 12 to perform so-called steam cooking. Specifically, the control unit 30 energizes the heating unit 2 3 ' to heat the water storage unit 2 1 to, for example, about 1 to 20 depending on the heating unit 2 3 . The control unit 30 detects that the temperature of the water storage unit 21 has reached 1200 ° C by the thermal resistor 24, that is, the feed water pump 27 of the drive supply unit 22. Accordingly, a small amount of water is intermittently supplied from the water supply tank 26 to the water storage portion 21 via the water supply pipe 28. On the other hand, the water heated to a high temperature and supplied to the water storage unit 21 is heated and evaporated, and water vapor of 10 ° C or higher is supplied to the cooking chamber 1 2 ', and the hot air circulation is performed in the cooking chamber 12 as described above. Therefore, water vapor is also circulated simultaneously with the hot air, and is heated by the heater 13 repeatedly. As a result, the water vapor in the cooking chamber 12 forms superheated steam which is heated to a temperature equal to or higher than the saturation temperature. The control unit 3 maintains the black level -13 - 200911180 chamber 1 2 at the set temperature based on the actual temperature of the cooking chamber 1 2 detected by the temperature sensor 15. Thereby, heating cooking according to the superheated steam is performed. On the other hand, for example, when setting or selecting "pudding" or "cooking for vitamin C" recipes, these cooking recipes are classified as low-temperature cooking. For this reason, the control unit 30 drives the circulation fan 14 to rotate at a lower speed than the steady rotation, and turns off the energization to the heater 13. Next, the control unit 30 generates steam of a low temperature by the steam supply device 20, and supplies it to the cooking chamber 12 . In this way, the control unit 30 introduces water vapor into the cooking chamber 12, and controls the cooking chamber 12 by balancing the heat of the water vapor with the outside air leaking into the cooking chamber 12 or the heat radiated toward the outside. In the case of 10 or less (TC or less), since the heat capacity of the water vapor is large, the temperature stability of the water vapor is high. Therefore, by introducing water vapor into the cooking chamber 12, the temperature control of the cooking chamber 12 is facilitated. For example, when "pudding" is selected as the cooking recipe, the cooking chamber 12 is controlled at 80 ° C. When "cooking with increased vitamin C" is selected as the cooking recipe, the cooking chamber 12 is controlled at 4 〇 to 5 (TC). In order to control the cooking chamber 12 to the amount of water vapor generated necessary for setting the temperature, as shown in Fig. 3, it is a temperature which is attached to the steady state of the cooking chamber 21. For example, the higher the set temperature of the cooking chamber 12, and the heating The larger the difference in outside air temperature of the cooker 10, the easier the cooking chamber 12 is to be cooled. Therefore, in order to maintain the cooking chamber 12 at the set temperature, it is necessary to have more heat of water vapor. By deciding the water necessary to set the temperature The amount of gas generated is changed according to the set temperature to change the amount of water vapor generated, and the cooking chamber 12 is controlled at the set temperature. -14- 200911180 The added portion is stored in the attitude water after the temperature is re-steamed. Time system 2 1 The water is here, and the amount of water vapor generated is controlled according to the temperature of the water storage unit 21. If the surface area of the water stored in the water storage unit 21 is the same, then the water storage unit is represented by 4 The higher the temperature of 2 1 , the more the amount of water vapor is generated. Here, the temperature of the water storage unit 21 refers to the temperature of the water stored in the water storage 2 1 , and may be the thermal resistor 24 . The temperature of the cooking container accommodated in the water storage unit 21 is detected. When the water in the water storage unit 21 is boiling, water vapor of 100 ° C is generated. Thus, by controlling the temperature of the water storage unit 2 1 At a predetermined temperature, the amount of vapor generated by the water storage portion 21 can be controlled. For example, from 80 ° C to 40 ° C, as the set temperature becomes lower, the temperature of the water portion 21 is also oriented, for example, from 95 ° C. The method of lowering 85 ° C is adopted. Thereby, water vapor is supplied in an amount suitable for various set temperatures, and cooking is easy. The temperature of 1 2 is maintained constant. When the temperature of the water storage unit 21 is maintained at 100 °C, the amount of water vapor is maximized, and the degree of water storage is gradually increased from 95 °C to 90 °C. When the temperature of the water storage unit 21 is less than 1 〇〇 ° C, the amount of water gas is gradually reduced compared to boiling. Therefore, in order to ensure the required water Vapor, for example, the temperature of the water storage unit 2 1 may be boiled at 100 ° C for 2 seconds, and then continued for 5 seconds under non-boiling at 100 ° C, by dividing the mixture into a boiling state. The non-boiling state is repeated and the amount of water vapor is controlled. The control unit 30 controls the temperature of the water storage unit 21 in accordance with the set temperature. As shown in FIG. 5, the control unit 30 controls the water storage unit 21 by changing the ratio of the time during which the water stored in the water storage unit exhibits a boiling state per unit time (hereinafter, the time ratio is referred to as the boiling rate). The temperature. Storage -15- 200911180 Part 2 If the water is often boiling every unit time, the boiling rate is 100%, and the amount of water vapor generated is the largest. On the other hand, as the boiling rate per unit time decreases, the amount of water vapor generated from the water storage portion 21 decreases. Therefore, if the actual temperature of the cooking chamber 12 becomes higher than the set temperature, the boiling rate is also lowered in order to maintain the amount of water vapor required to maintain the set temperature. Further, when the actual temperature is lower than the set temperature, the boiling rate also increases in order to maintain the amount of water vapor necessary for the set temperature. In this manner, the control unit 30 controls the temperature of the cooking chamber 12 while controlling the temperature of the water storage unit 21 by changing the boiling rate per unit time of the water storage unit 21 in accordance with the set temperature. On the other hand, if the temperature of the heating cooker 10 is set, for example, or the heat absorption amount of the food of the cooking object is different, the amount of heat necessary for the cooking is changed even if the set temperature is the same. Therefore, in order to generate the amount of water vapor corresponding to the set temperature, the optimum temperature of the water storage unit 21 required may vary. Therefore, the control unit 30 adjusts the temperature of the water storage unit 21 based on the difference between the actual temperature of the cooking chamber 12 detected by the temperature sensor 15 and the set temperature. The temperature of the water storage unit 21 is controlled by changing the boiling rate per unit time of the water storage unit 21 as shown in Fig. 6 . For example, when the optimal setting 温度 of the temperature control of the water storage unit 21 set corresponding to the set temperature is a combination of continuous boiling for 2 seconds and continuous non-boiling for 4 seconds, if the actual temperature of the cooking chamber 12 is higher than the set temperature Low, that is, the boiling time is extended for 2 seconds or more or the non-boiling time is shortened to 4 seconds or less to increase the amount of water vapor generated. On the other hand, under this condition, if the actual temperature of the cooking chamber 12 is higher than the set temperature, that is, the boiling time is shortened to less than 2 seconds or the non-boiling time is extended to -4,111,180 to more than 4 seconds to make the water vapor The amount of production is reduced. In this manner, the control unit 30 can precisely control the cooking chamber 12 to the set temperature in accordance with the actual temperature by changing the boiling rate of the water storage unit 21. Further, when the temperature of the cooking chamber 12 is raised from the room temperature to the desired set temperature, the 'temperature control of the cooking chamber 12' is divided into a temperature rising period from room temperature to the set temperature, and is maintained at the set temperature. The temperature is stable for a period of time. As shown in Fig. 7, the control unit 30 increases the boiling rate in the water storage unit 21 to increase the amount of water supplied to the cooking chamber 12 during the temperature rise period to promote the temperature rise of the cooking chamber 12. . Then, as the actual temperature of the cooking chamber 12 approaches the set temperature, the temperature of the water storage portion 21 is changed in such a manner that the actual temperature is stabilized at the set temperature, so that the boiling rate in the water storage portion 21 is gradually lowered to reduce the water. The amount of steam produced. Further, when the actual temperature of the cooking chamber 12 reaches the set temperature, the control unit 30 maintains the cooking chamber 12 at a predetermined set temperature as shown in Fig. 6 described above. Further, the amount of water vapor generated can be reduced in a slower manner as the actual temperature of the cooking chamber 12 approaches the set temperature, and the rate of change can be continuously reduced. Further, at the time of temperature rise, not only the cooking chamber 12 is heated by the steam supply from the steam supply device 20, but also the heater 13 can be energized, for example, to promote the heating of the cooking chamber 12. The amount of water vapor generated may be controlled not only by the boiling rate of the water storage unit 21 but also by the amount of water stored in the water storage unit 21 as described above. If the energy source supplied to the heating unit 23 of the water storage unit 21 is the same, depending on the amount of water stored in the water storage unit 21, the time required for the temperature change of the water -17-200911180 also changes. For example, if the amount of water stored in the water storage portion 2 1 is small, the time required for the water temperature to rise or fall is short, that is, the rate of temperature change becomes large. On the other hand, if the amount of water stored in the water storage portion 21 is relatively large, the time required for the water temperature to rise or fall is long, that is, the temperature change rate becomes small. Therefore, when the amount of water stored in the water storage unit 21 is small, the amount of water vapor generated in a short period of time increases, whereas when the amount of water stored in the water storage unit 21 is large, It takes time to increase the amount of water vapor generated. For example, as shown in Fig. 8, the surface area of the water stored in the water storage portion 21 is also inclined by tilting the bottom of the water storage portion 21 and the heating portion 23 in the horizontal direction. That is, the area of the evaporation surface changes. Specifically, as shown in FIG. 8(A), when the amount of water retained is small, the surface area of the retained water is small, as shown in FIG. 8(B), when the amount of water stored is large, the storage is retained. The surface area of water becomes large. For this reason, when the amount of water stored in the water storage portion 21 is small and the surface area is small, the amount of water vapor evaporated becomes large, and when the amount of water stored in the water storage portion 21 is large, the surface area is large, and evaporation occurs. The amount of water vapor is reduced. As described above, the amount of change in the amount of generated and generated amount of water vapor can be controlled by controlling the amount of water stored in the water storage portion 21. Therefore, as shown in Fig. 9, the control unit 30 controls the amount of water stored in the water storage unit 21 in accordance with the set temperature. Further, the relationship between the set temperature and the amount of water stored in the water storage unit 21 can be set as shown in Fig. 9 and can be set in a stepwise manner. Further, the shape of the water storage portion 2 1 shown in Fig. 8 is an example. For example, the shape of the water storage portion 21 can be arbitrarily set, and the area of the evaporation surface can be changed depending on the water surface position of the water storage portion 21. In addition, as described above, the control unit 30 may change the amount of water stored in the water storage unit 21 in the temperature increase period and the temperature stabilization period. Specifically, as shown in FIG. 1A, when the temperature rises, the amount of water stored in the water storage unit 21 and the amount of water supplied to the cooking chamber 12 become larger, and the temperature of the cooking chamber 12 is increased. . Then, as the actual temperature is stabilized at the set temperature, the amount of water stored in the water storage unit 21, i.e., the amount of water vapor generated, is gradually reduced as the temperature approaches the set temperature. Further, the amount of water stored in the water storage portion 21 can be continuously reduced as the temperature is gradually lowered as the temperature is approached, and the rate of change can be continuously reduced at a constant rate of change. By reducing the amount of water stored in the water storage portion 21 at a temperature close to the set temperature, the amount of generation of water vapor and the rate of generation of water vapor can be more precisely controlled. Therefore, in the case of the present embodiment, as shown in Fig. 11, the fluctuation of the actual temperature of the cooking chamber 12, i.e., the ripple, is lower than that of the conventional example. By causing water vapor to be generated from the water storage unit 21, the amount of water stored in the water storage unit 21 is reduced. For this reason, the control unit 30 controls the amount of water supplied to the water storage unit 21 so as to maintain the predetermined amount of water vapor supplied from the water storage unit 21 to the cooking chamber 12. The control unit 30 detects the amount of water supplied from the water supply tank 26 to the water storage unit 21 based on the operation time of the feed water pump 27, that is, the energization time to the water supply pump 27. Further, a water volume sensor may be provided in the water storage unit 21, and the control unit 30 detects the amount of water in the water storage unit 21 from the output signal of the water amount sensor. As a result, the water supplied from the water supply tank 26 to the water storage unit 21 is generally preheated by the preheating unit 25. On the other hand, the preheating unit 25 heats the water stored in the water supply tank 26 to a temperature of the water storage unit 2 1 at a temperature close to room temperature -19-200911180. The water stored in the water supply tank 26 is about room temperature, which is lower than the temperature of the water storage unit 2 1 . Therefore, if the water supplied to the water tank 26 is directly supplied to the water storage unit 2 1, the temperature of the water storage unit 21 is lowered, which may impede the precise control of the amount of water vapor generated from the water storage unit 21. Therefore, the preheating unit 25 heats the water supplied to the water storage unit 21 to a temperature close to the water storage unit 21. According to this, even if water is supplied from the water supply tank 26 to the water storage unit 2 1, the temperature change of the water storage unit 21 is also reduced. Further, the control unit 30 may control the temperature of the water heated by the preheating unit 25 in accordance with the set temperature of the cooking chamber 12 or the difference between the set temperature and the actual temperature. Thus, by controlling the temperature of the water heated by the preheating unit 25, the temperature of the cooking chamber 12 can be more precisely controlled in accordance with the set temperature and the actual temperature. On the other hand, as shown in Fig. 7 and Fig. 10, when the temperature state of the cooking chamber 12 is divided into a temperature rising period and a temperature stable holding period, as shown in Fig. 12 (A), In the temperature rise period, the actual temperature of the cooking chamber 12 rises to the set temperature in response to the heating time, and the actual temperature of the cooking chamber 12 is substantially stably maintained at the set temperature regardless of the heating time in the temperature stabilization period. Therefore, as shown in Fig. 12 (B), the amount of water vapor necessary for the temperature stabilization period is reduced with respect to the amount of water vapor required for the temperature rise period. As a result, the actual temperature of the cooking chamber 12 reaches the set temperature, and the amount of water vapor required greatly changes from the time when the temperature rises to the temperature stable period. As described above with reference to Fig. 4, the amount of water vapor generated in the water storage portion 21 varies depending on the temperature of the water storage portion 21. For this reason, the temperature of the water storage portion 21 corresponds to the amount of water vapor necessary for the temperature stable maintenance period when the amount of water vapor required is decreased from the temperature rise period of the temperature range of -200911180 degrees to the temperature stabilization period. There is a need to reduce. However, the specific heat of the water is large, and a relatively large amount of water remains in the water storage portion 2 1 ' during the temperature rise period. Therefore, as long as the energization to the heating portion 23 is stopped, the temperature of the water storage portion 21 is lowered to be moderated. Therefore, in the present embodiment, when the temperature rise period is changed to the temperature stabilization period, the control unit 30 stops supplying electricity to the preheating unit 25, and supplies water from the water supply tank 26 to the water storage unit 2 1 . . Accordingly, the water supplied from the water supply tank 26 to the water storage unit 21 is not heated by the preheating unit 25, and is lower than the temperature of the water storage unit 21 at a lower temperature. At this time, the control unit 30 can increase the amount of water supplied to the water storage unit 21 by the feed water pump 27 as compared with the normal time, and can further promote the temperature drop of the water storage unit 21. In this way, between the temperature rise period and the temperature stability maintenance period, by stopping the heating according to the preheating portion 25 and simultaneously increasing the water supply amount according to the water supply pump 27, the water above and below the room temperature is supplied more than usual. Water storage unit 2 1. As a result, the temperature of the water storage unit 21 rapidly drops. As a result, when the temperature rise period is shifted to the temperature stabilization period, the temperature of the water storage unit 21 is rapidly lowered, and the amount of water vapor generated in the water storage unit 21 is rapidly decreased. Therefore, the temperature of the cooking chamber 12 can be precisely maintained at the set temperature. Furthermore, in the present embodiment, as shown in Fig. 13, a cooling fan 16 as a cooling means for cooling the casing 11 may be provided. The cooling fan 16 sends a wind of -21 - 200911180 toward the outer wall of the casing 1 1 forming the cooking chamber 12 to cool the casing π. Thereby, the cooking chamber 12 formed by the frame 11 is cooled, and the temperature is lowered. The cooling fan 16 is connected to the control unit 30 shown in Fig. 2 via a cooling fan drive circuit (not shown). Thereby, the control unit 30 turns, for example, the drive of the cooling fan 16 turn-on or turn-off according to the set temperature. For example, the "cooking of vitamin C" recipe, etc., the temperature of the cooking chamber 12 is controlled to be less than 100 ° C, especially when the temperature is close to room temperature, the temperature difference between the cooking chamber 12 and the room temperature is changed. small. Therefore, the temperature of the cooking chamber 12 can be brought to a set temperature by supplying only a small amount of water vapor from the steam supply device 20 to the cooking chamber 12. As a result, it is difficult to supply a large amount of water vapor to the cooking chamber 12, which may impair the temperature stabilization control using water vapor having a larger specific heat. On the other hand, if the outside air of the room temperature is introduced for the purpose of lowering the temperature of the cooking chamber 12, the temperature is different from the outside air introduction portion of the cooking chamber 12, and in the cooking chamber 1 2 The amount of water vapor is reduced. As a result, as described above, it is feared that the temperature stabilization control using the water vapor having a larger specific heat is hindered. Therefore, in the present embodiment, the cooling fan 16 is cooled to form the casing 11 of the chamber 12. Thereby, the outer side of the casing 11 forming the cooking chamber 12 is cooled by the outside air supplied from the cooling fan 16. For this reason, the heat dissipation by the casing 1 1 is promoted, and the temperature of the cooking chamber 1 2 is easily lowered. On the other hand, the amount of water vapor that can be supplied from the steam supply device 20 to the cooking chamber 12 increases as the temperature of the cooking chamber 12 decreases. As a result, the density of the water vapor rises, and the stable temperature control of the cooking chamber 12 becomes possible. Further, 'cold -22-200911180, the means' is not limited to the cooling fan 16, and may be, for example, a Peltier element or a refrigerant. As described above, in particular, when the temperature of the cooking chamber 12 is maintained at about 40 °C as in the recipe for "cooking with vitamin C", the cooling effect by the cooling fan 16 is increased. Here, the recipe for "cooking with increased vitamin C" in a steam cooking mode in which the temperature of the cooking chamber 12 is maintained at a low temperature of about 40 ° C will be described in detail. As described above, the recipe for "cooking of vitamin C" is a recipe for cooking in which the temperature of the cooking chamber 12 is controlled to a low temperature in accordance with the control unit 30, and the vitamin C contained in the food is increased. As a food for increasing vitamin C, '40 g of spinach using yellow-green vegetables, the effectiveness of the above-mentioned low-temperature steam cooking mode' and the basis for increasing vitamin C are explained. The cooking means for increasing the vitamin C is arranged based on the data (data) which has been experimentally confirmed in advance, and is cooked according to the basic control action. Fig. 14 is a graph showing the data obtained by experimenting with 40 g of spinach under saturated steam to change various cooking temperatures. In Fig. 14, the content of vitamin C before cooking is expressed as "1", and the amount of vitamin C before cooking is increased or decreased from the start of heating cooking after reaching each cooking temperature. In Fig. 14, the vertical axis represents the increase rate of vitamin C, and the horizontal axis represents the cooking time (the time when the set temperature is reached is regarded as 〇.). Further, the vitamin C herein is a reduced vitamin C. It can be clearly seen from the experimental data shown in Fig. 14 that the cooking temperature is the same as the temperature in the chamber 12 of cooking -23-200911180, which is 20, 30, 35° (: graphic curves A, B, C, each The content of vitamin C did not exceed "1", and it was clearly found that the content of vitamin C decreased with the passage of time. Moreover, the cooking temperature was 50 ° C, 60 ° C, 70 ° C, l〇 The graph curve F, G, Η, I of 〇 ° C is reduced in the amount of each vitamin C. For example, the cooking temperature is 5 (the case of the graphic curve F of TC) is passed during cooking time. At 15 minutes, although the content of vitamin C is extremely large, it does not increase to the content of vitamin C before cooking. This is a graph D from the cooking temperature of 40 ° C, 45 ° C, E, it can be seen that the content of vitamin C immediately increases after reaching the set temperature. Then the content of vitamin C gradually increases, and at the cooking temperature of 40 t after 10 minutes after the start of cooking. Curve D is increased to "1 · 2 5" and at cooking temperature 4 5. (The curve E is increased to 1. 3"' has reached a great embarrassment. In these curves D and E, after the content of vitamin C reached a maximum, it showed a tendency to decrease sharply. Thus, according to the experimental results shown in Fig. 14, the vitamin C content of the spinach before cooking can be made to contain about 1. 2 5 times to about 丨 · 3 times the fatigue of vitamin C. That is, according to the experimental data indicated in Fig. 4, the spinach is cooked under the condition that the borrower is at a predetermined temperature atmosphere, that is, from 40. (: to 4: 5. (: The phenomenon of increase in vitamin C occurs when heating is performed according to low-temperature steam in an appropriate temperature atmosphere. On the other hand, when a predetermined time elapses while maintaining the appropriate temperature atmosphere, it occurs. In the program of the "cooking of vitamin C" recipe, the food to be cooked is prepared in a predetermined atmosphere. When the temperature of the vitamin C becomes extremely large, the cooking is stopped, that is, the supply of the water vapor is stopped, and the spinach of the cooking object can be taken out when the content of the vitamin C is maximized. When you eat spinach in this state, you can easily eat spinach with increased vitamin C compared with before cooking. Although the detailed description is omitted, it is preferable to change the cooking conditions according to the weight of the spinach. For example, 30g and 40g are used. The spinach is cooked at a cooking temperature of 4 ° C. Vitamin C reaches a great time. From the experiment, you can understand 40g of spinach. The dish needs to be longer than the 30g spinach. Therefore, for the data shown in Figure 14, plus the data corresponding to the weight, the best cooking time can be set. In this way, according to the yellow pepper by spinach "Green vegetable cooking" 'cooking in a low temperature steam atmosphere at a predetermined temperature and applying pressure to increase the experimental data of vitamin C, can be set to heat the cooking device 1 〇 according to low temperature steam cooking. For this purpose, the 'user' can make The vitamin C contained in the food is increased before the cooking, and the intake of vitamin C can be simple and convenient for the user. In particular, the case of 'the food is yellow-green vegetables' is the temperature of the chamber 12 at 40 ° C. When heated to a temperature of less than 50 ° C, the vitamin C of the yellow-green vegetable can be increased. In the embodiment of the present invention described above, the following effects can be achieved. -25- 200911180 Control Department When the set temperature of the cooking chamber 12 is low, the temperature of the water storage unit 21 is controlled by the heating unit 23 to control the amount of water vapor supplied to the cooking chamber 12. The temperature of the portion 21 corresponds to the set temperature of the cooking chamber 12, and can be quickly and precisely controlled, and the amount of water vapor generated is also precisely controlled. Since the heat capacity of the water vapor is large, by controlling the water vapor The amount of production is controlled to control the temperature of the cooking chamber 12, and the temperature of the cooking chamber 12 is controlled to be stable. Further, the temperature of the cooking chamber 12 is controlled by the amount of water vapor having a large heat capacity. The temperature change near the temperature becomes small, that is, the temperature of the cooking chamber 12 changes slightly around the set temperature, that is, the ripple is reduced. Therefore, the temperature of the cooking chamber 12 can be precisely controlled at the set temperature. The control unit 30 compares the set temperature of the cooking chamber 12 with the actual temperature of the cooking chamber 12 detected by the temperature sensor 15, and controls the temperature of the water storage unit 21 based on the difference. The temperature of the water storage portion 21 is, for example, the ratio of the time at which the water in the water storage portion 21 is in a boiling state to a non-boiling state, that is, controlled by the boiling rate. By controlling the temperature of the water storage portion 21, the amount of water vapor supplied to the cooking chamber 12 is controlled, and the temperature of the cooking chamber 12 is further controlled. Accordingly, the temperature of the cooking chamber 12 is controlled by the influence of the heat load of the cooking object or the influence of the temperature difference between the cooking chamber 12 and the outside air. Therefore, the amount of generation of water vapor and the temperature of the cooking chamber 12 can be precisely controlled. The control unit 30 changes the temperature control of the water storage unit 21 in a temperature rising period in which the cooking chamber 12 is heated to the set temperature and a temperature stable holding period in which the temperature of the cooking chamber 12 is stably maintained at the set temperature. The difference between the set temperature and the actual temperature during the temperature rise period in which the cooking chamber -26- 200911180 1 2 is heated to the set temperature is large. Therefore, in the case of this temperature rise period, the temperature of the water storage unit 21 is set to be higher than the temperature stabilization period to promote the generation of water vapor. On the other hand, when the temperature of the cooking chamber 12 is stably maintained at the temperature stability maintaining period of the set temperature, the temperature of the water storage portion 21 is controlled based on the difference between the set temperature and the actual temperature. Therefore, the temperature rise period can quickly raise the temperature of the cooking chamber 12 to the set temperature, and the temperature stable maintenance period can strictly control the temperature to the set temperature. Further, the control unit 30 can also control the storage corresponding to the set temperature. The amount of water remaining in the water storage unit 21 is controlled, and the amount of water vapor generated from the water storage unit 21 is controlled. In this case, when the set temperature is high or the difference between the set temperature and the actual temperature is large, the amount of water stored in the water storage portion 21 and the area of the evaporation surface thereof are increased. Thereby, a large amount of water vapor is generated. As a result, when the temperature rises and the difference between the set temperature and the actual temperature is large, the temperature of the cooking chamber 12 rises rapidly due to a large amount of water vapor. On the other hand, when the set temperature is low or the difference between the set temperature and the actual temperature is small, the amount of water stored in the water storage portion 21 and the area of the evaporation surface thereof are reduced. Thereby, a small amount of water vapor is generated, and the temperature of the water storage portion 21 changes rapidly. As a result, when the temperature stability maintaining period is small and the difference between the set temperature and the actual temperature is small, the change in the amount of generated water vapor accompanying the temperature change of the water storage unit 21 becomes rapid, and the temperature control of the cooking chamber 12 is improved. Correspondence. Therefore, it is possible to simultaneously achieve precise temperature control in which the temperature of the cooking chamber 12 is rapidly increased and the ripple is lowered above and below the set temperature. -27- 200911180 The water supplied from the water supply tank 26 to the water storage unit 21 is preheated by the preheating unit 25. The control unit 30 controls the temperature of the water heated by the preheating unit 25 based on the set temperature of the cooking chamber 12 or the difference between the set temperature and the actual temperature. Thereby, the water ' supplied to the water storage portion 21 is heated to almost the same temperature as the water storage portion 21. For this reason, even if the water is supplied to the water storage unit 2, the temperature change of the water storage unit 21 is reduced. The water storage unit 21 is maintained at a stable temperature state despite the supply of water. Therefore, the temperature of the water storage portion 21, the amount of water vapor generated, and the temperature of the cooking chamber 12 can be precisely controlled. Furthermore, the control unit 30 supplies water of a normal temperature to the water storage unit 21 from the temperature rise period to the temperature stabilization period. When the temperature rise period is shifted to the temperature stabilization period, the temperature change of the water storage unit 21 becomes large. That is, as described above, a large amount of water in the water storage portion 21 is maintained at a high temperature in the temperature rising period, whereas a small amount of water in the water storage portion 21 is maintained at a relatively low temperature during the temperature stabilization period. When the temperature rises from the temperature rise period to the temperature stabilization period, the temperature of the water storage unit 21 is rapidly lowered to the temperature necessary for the temperature to be stably maintained by supplying the water at normal temperature to the water storage unit 21. At this time, the control unit 30 stops the heating of the water according to the preheating unit 25. Therefore, the temperature of the water storage portion 21 can be precisely controlled when moving from the temperature rise period to the temperature stabilization maintenance period. Further, in the present embodiment, the casing 1 1 of the cooking chamber 12 may be cooled from the outside by the cooling fan 16. Thereby, the temperature of the cooking chamber 12 is easily lowered, and more water vapor can be supplied to the cooking chamber 1 2 . In particular, for example, in the case of cooking recipes in which vitamin C is added, the temperature of the cooking chamber -28-200911180 is maintained at 4 (the temperature of the steam at the point of the room temperature of TC) is reached. It is set that the temperature of the cooking chamber 12 is lowered by the cooling chamber 1 1 to supply more water vapor. (Modification) In the above embodiment, steam supply of water vapor is generated as explained below. In the case of the modification shown in Fig. 15, a steam evaporation device 20 is generated, which is provided outside the casing 11. The steam supply is stored. The water vapor generated by the water portion 21 is supplied to the cooking chamber 12 by the introduction of the fan 4 2. According to the situation shown in Fig. 15, the water vapor generated in the water storage portion 21 is shaped from the shape β. The side wall of the casing 1 1 is introduced into the cooking chamber 12. The water vaporizing device 20 is generated in the modification shown in Fig. 16, and may be provided in the casing forming the cooking chamber 12. The water storage unit 2 1, for example, a heater for forming the container-shaped heat portion 23 by aluminum die casting or the like. In the water storage portion 2 1 The generated water is introduced into the discharge port chamber I 2 on the side wall of the casing 11 forming the cooking chamber 12. As described above, the position of the steam supply device 20 is not limited to the bottom wall side of the wall 2 can be set at any position. As long as a temperature is supplied, for this purpose, the cooking device or the steam supply device 20 of the same constituent gas may be supplied to the side wall of the cooking chamber 1 2 gas vapor supply 11 and embedded therein. Adding air from the set 51 to the cooking setting: 3⁄4 调室-29- 200911180 [Simplified illustration of the drawing] [Fig. 1] shows a heating cooker pattern diagram (Fig. 2) showing an embodiment of the present invention. A block diagram showing the electrical configuration of the heating cooker according to an embodiment of the present invention. Fig. 3 is a graph showing the relationship between the amount of generated steam and the cooking temperature. [Fig. 4] shows the relationship between the temperature of the water storage unit and the amount of water vapor generated. Fig. 5] is a graph showing the relationship between the boiling rate per unit time and the amount of generated water vapor. Fig. 6 is a diagram showing temperature control at a temperature above and below the set temperature. [Fig. 7] Temperature control during a temperature rise period and a temperature stabilization period. according to Fig. 8 is a structural schematic view showing a steam supply device in a heating cooker according to an embodiment of the present invention. [Fig. 9] shows a set temperature and a storage in the storage. The relationship between the amount of water in the water part. [Fig. 10] The temperature control during the temperature rise period and the temperature stability maintenance period is based on the change in the amount of water stored in the water storage unit. [Fig. 1 1] shows the start of heating. Diagram of the relationship between the elapsed time and the actual temperature. [Fig. 1 2] (A) is a graph showing the relationship between the elapsed time after the start of heating and the intervening temperature, and (B) is the elapsed time after the start of heating and the amount of water vapor supplied. Diagram of the relationship. -30- 200911180 [Fig. 13] A schematic view of a cooling fan provided in a heating cooker according to an embodiment of the present invention. Fig. 14 is a graph showing the results of experimental data showing the relationship between the content of vitamin C in spinach and various cooking temperatures. Fig. 15 is a modification of the heating cooker according to an embodiment of the present invention. [Fig. 16] A modification of the heating cooker according to an embodiment of the present invention. [Description of main component symbols] 1 〇: heating cooker 1 1 : frame 1 2 : cooking chamber 1 5 : temperature sensor (cooking room temperature detecting means) 1 6 : cooling fan (cooling means) 20 : steam supply device (Water vapor supply means) 21 : Water storage unit 2 2 : Supply unit 2 3 : Heating unit 2 5 : Preheating unit 2 6 : Water supply tank (replenishment unit) 27 : Feed water pump (replenishment unit) 2 8 : Water supply pipe ( Supply unit) 3 0 : Control unit 3 1 : Operation unit - 31 -