1359647 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200 5 -3 08 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（ bread dough)發酵時’烹調溫度維持在3〇。〇到5〇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’灵調溫度維持在8〇°c左右。更者，近年 來’藉者將灵調溫度維持在4 〇。(：到5 0 ΐ：的範圍，可以使 食品中的維生素C ( vitamin C)增加—事也廣爲人知。 【發明內容】 〔發明所欲解決之課題〕 -5- 1359647 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，單純地 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（energy )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情形，操控水蒸氣之產生量的對應 控制較差。爲此’即使藉由控制水蒸氣之產生量使烹調溫 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- 1359647 本發明是有鑒於以往裝置的上述問題，其目的胃胃供 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胃，胃 具備：形成收納並念·調；調物.之灵調室的框體；和]^ t力口 熱灵調上述念調物之黑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。 1359647 【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10具備箱狀的框體11。框體11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12之框體11的後壁上。加熱器13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 壞。 加熱烹調器具備作爲水蒸氣供給手段的蒸氣（ steam )供給裝置20。蒸氣供給裝置20具有儲水部21、 -8- 1359647 體1 1之底壁側朝烹調室1 2照射。又，平面狀的加熱器被 設於形成烹調室12之框體11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 有無圖示的吸氣口、排氣口以及換氣用風扇（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 〇 接著，根據圖2說明加熱烹調器10的電氣構造的主 要部分。又，圖2特別表示與蒸氣供給裝置20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30是 以具有 CPU ( Central Processing Unit) 、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30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 0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 31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10整體。爲此’依據操作部31之 -10- 1359647 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30。此外，控制部30藉由操作部 31之操作輸入烹調室12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31，輸入烹調食譜 。而控制部30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30的輸出側，連接循環風扇14 、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25以及加熱器13，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10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31之烹調食譜等的設定操作，控制部30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 - 1359647 作爲加熱手段來使用，而可以單獨使用該蒸氣供 20或倂用其他加熱手段來進行各種烹調食譜的烹 體而言’藉著將加熱烹調器10之蒸氣供給裝置20 用或與其他加熱手段倂用，可以進行例如「照 teriyaki chicken)」、「漢堡（hamburger)」、 蒸(pot-steamed hotchpotch )」及「米飯（boiled 或肉包（steamed meat bun)等的加熱」等的烹調 「布丁」及「蔬菜等期望增加維生素C的烹調（以 爲「增加維生素C的烹調（vitamin C growth cooki 等適合這些食譜的蒸氣烹調（steam cooking)。 因而，控制部3 0，對應於設定或者所選擇的 譜，可以分別控制例如將烹調室1 2之溫度（相當 溫度）設定爲比水之沸點1 〇〇°C更高之高溫模式 t e mp er at ur e 〇p e r at i ο n mode )的烹調食譜（st eam c menu )，和同樣地將溫度設定在沸點以下的低溫 low-temperature operation mode)的烹調食譜。例 述烹調食譜中，「照燒雞」及「漢堡」等的蒸氣烹 ，是在烹調溫度比水之沸點要高的高溫蒸氣烹調模 行。另一方面，「茶碗蒸」、「米飯或肉包等的加 「布丁」以及「增加維生素c的烹調」等的蒸氣烹 ，是以烹調溫度在水之沸點以下的低溫蒸氣烹調 steam cooking mode)下進 f了 ° 進行烹調時’在烹調開始之前先在烹調室12 所期望的食品，再以操作部31設定或選擇依據蒸 給裝置 調。具 單獨使 燒雞（ 「茶碗 rice) ，還有 下，稱 ng )」 烹調食 於烹調 (high-cooking 模式（ 如在上 調食譜 式下進 熱」、 調食譜 模式（ 內收納 氣之加 -12- 1359647 熱烹調的條件等。控制部30，根據來自操作部3 1所輸入 之訊號而預先設定的程式來控制加熱烹調。具體而言，加 熱烹調一開始，控制部30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30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30藉由通電至加熱部23，依據加 熱部23將儲水部2 1例如加熱至1 20°C左右。控制部30依 據熱阻器24當檢測出儲水部21之溫度已達到120 °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28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，100 °C以上 之水蒸氣被供給至烹調室12。在烹調室12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13反覆被加熱。其結果，烹調室12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 0根據 以溫度感測器1 5檢測出之烹調室1 2的實際溫度而將烹調 -13- 1359647 室12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30將循環風扇14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30藉由蒸氣供給裝置20產生低溫度之水蒸氣， 並朝烹調室1 2供給。 如此控制部30朝烹調室12導入水蒸氣，並藉著使該 水蒸氣之熱量，與漏進烹調室12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80t。又，選擇「增加維生素C的烹調」作爲 烹調食譜時，烹調室12被控制在40°C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21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12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- 1359647 部21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—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’若比起設疋溫度’黑調室12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30藉著對應於設定溫度變更儲水部21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12之溫度。 而若例如設置加熱烹調器10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21的最適當溫度會有變動。因 而’控制部30，根據以溫度感測器1 5所檢測出之烹調室 12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- 1359647 須要的時間也跟著變化。例如若儲留在儲水部21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21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21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23朝向水平方向傾斜，儲留在儲水部21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21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21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21之水的量。再者，設定溫度與儲留在儲水部21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所表示之儲水部2 1 的形狀爲一個例子，例如也可藉著任意設定儲水部2 1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- 1359647 更者，控制部30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 21之水的量以及朝烹調室12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21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2 1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27的運轉時間亦即 朝給水泵27的通電時間，檢測出從給水槽26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30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2 6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26之水，加熱至儲水部21之溫度 -19- 1359647 。而儲留在給水槽26之水，大約爲室溫，比起儲水部21 溫度較低。爲此，若將給水槽26之水直接供給至儲水部 21，則儲水部21的溫度下降，恐怕會妨礙從儲水部21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26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25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10所表示，將烹調室12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12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 12的實際溫度大致穩定維持在設定溫度。爲此，如圖12 (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12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- 1359647 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21，因而 只要停止朝加熱部23的通電，儲水部21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30 —邊停止朝預熱部25的通電 ，一邊從給水槽2 6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27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，並同時使依據給水泵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21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2 1之 溫度迅速地下降，而在儲水部2 1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13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) 16。冷卻風扇16，朝著形成烹調室12的框體11外壁送 -21 - 1359647 風，以冷卻框體11。由此，框體11所形成之烹調室12 被冷卻，溫度降低。冷卻風扇16 ’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30，例如根據設定溫度將冷卻風扇16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η 之溫度控制在1 〇〇°C以下，特別是控制在接近室溫之溫度 的情形下，烹調室12之溫度與室溫的差變小。爲此’從 蒸氣供給裝置2 0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16冷卻形成烹 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11的散熱，烹調室12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20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12的穩定溫度控制成爲可能。再者’冷 -22- 1359647 卻手段’不限於冷卻風扇16，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12之溫度維持在40t左右的情形下，藉由 冷卻風扇16的冷卻效果變大。在此，針對利用將烹調室 12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 0g ，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14，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14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0。）。再者，在此的維生素C，爲還原型的維 生素C。 從圖14所表示之實驗數據可以很清楚知道’與烹調 -23- 1359647 室12内之溫度相同的烹調溫度爲20°C、30°C、35°C的圖 形曲線A、B' C’每個維生素C的含有量都沒有超過「1 j ，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50°C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40°C、45°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 〇分鐘時，在烹調溫度爲4(TC的曲線D增 加到了「1 · 2 5」，而在烹調溫度4 5 °C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1 4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ΐ·25倍到約1.3倍 之維生素C的菠菜。 亦即，依據該圖14所表示之實驗數據，烹調菠菜的 情況下’藉著在某預定之溫度氣氛亦即從4(TC到45t: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- 1359647 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40°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，以烹 調室12之溫度在40t到未滿50°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- 1359647 控制部30，在烹調室12的設定溫度爲低溫時，藉由 加熱部23控制儲水部2 1的溫度，以控制朝烹調室1 2供 給的水蒸氣量。藉此，儲水部21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12的溫度，讓烹調 室12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30，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2 1之溫度。儲水部21之溫度，例如將儲水部21 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21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12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12之溫度。 控制部30,在將烹調室12加熱至設定溫度的溫度上 昇時期，與將烹調室12之溫度穩定維持在設定溫度的溫 度穩定維持時期，變更儲水部21的溫度控制。將烹調室 -26- 1359647 12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21之溫度。因而，溫度 上昇時期可以將烹調室12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21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21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21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丨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- 1359647 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30，根據烹調室12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21，儲水部21之溫度變化也減少，儘管有水的補給 ’儲水部21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12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21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21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21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25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16從外 部冷卻形成烹調室12之框體11。藉此，烹調室12之溫 度變得容易下降，而可以供給烹調室12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- 1359647 室12之温度維持在4〇C左右的室溫上下時，多 點點的水蒸氣，烹調室1 2的溫度即到達設定容 ，藉著冷卻框體11而使烹調室12之溫度降低 調室12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| φ 以如以下所說明般作變化。又，與上述實施例f 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2〇，被設在框體11之外部。蒸氣供給裝 在儲水部21所產生之水蒸氣藉由被設在導入管 風扇42朝烹調室12供給。據此，圖15所表 的情形，在儲水部21所產生之水蒸氣，從形成 之框體11的側壁朝烹調室12被導入。 # 又’如圖16所表示之變形例，產生水蒸秦 給裝置20，也可以設在形成烹調室12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所產生之水蒸秦 在形成烹調室12之框體11的側壁上的噴出口 室12被導入。 如上所述，蒸氣供給裝置2 0之位置不限定 1 2之底壁側，可以設定在任意位置。 3要供給一 备度。爲此 ，可以對烹 I置，也可 I相同構成 [之蒸氣供 置20，將 4 1的導入 ;之變形例 念調室12 ，之蒸氣供 1 1的側壁 並埋設加 ^ *從被設 51朝烹調 在烹調室 -29- 1359647 【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10〕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實 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- 1359647 〔圖13〕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 12 :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） 2 〇 :蒸氣供給裝置（水蒸氣供給手段） 2 1 :儲水部 22 :補給部 23 :加熱部 25 :預熱部 2 6 :給水槽（補給部） 2 7 :給水泵（補給部） 2 8 :給水管（補給部） 3 〇 :控制部 3 1 :操作部 -31 -1359647 IX. Description of the Invention [Technical Field] The present invention relates to a heating cooker, and more particularly to a heating cooker having a heating cooking function according to water vapor. [Prior Art] Conventionally, in addition to heating according to an electric fire or a magnetron, a heating cooker which can be heated by steam is also provided. The water vapor for heating and cooking is disclosed, for example, in Japanese Laid-Open Patent Publication No. Hei. No. 200 5 -3 08 3 1 5 (hereinafter referred to as Patent Document 1), which is a storage tank for storing water in or near the cooking chamber. 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 cooking chamber may be maintained at a temperature below 1 〇 〇 °C for cooking. For example, when the bread dough is fermented, the cooking temperature is maintained at 3 Torr. 〇 to the range of 5〇t:. Further, for example, when a liquid pudding raw material or the like is steamed into a pudding, the temperature is maintained at about 8 °C. Moreover, in recent years, the borrower has maintained the temperature of the spirit at 4 〇. (After the range of 50: ,, it is also known that the vitamin C in food can be increased. [Explanation] [Problems to be solved by the invention] -5 - 1359647 In Patent Document 1, In the disclosed heating cooker, 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 amount of water vapor generated by the water 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 water vapor generated cannot be precisely controlled. In other words, when the water stored in the water storage portion is simply boiled, the heating cooker disclosed in Patent Document 1 cannot precisely control the amount of water vapor generated from the water storage portion, and as a result, It is extremely difficult to precisely control the cooking temperature. 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. Water ratio It is determined by the energy used for heating. However, the specific heat of water is large, and the power that can be consumed in household appliances such as heating cookers is limited, so that the rate of rise of water temperature is not accelerated. On the other hand, when the amount of water vapor generated is reduced, the temperature of the water stored in the water storage portion must be rapidly lowered. However, since the specific heat of the water is large, the temperature of the water is lowered slowly. In this case, it is also difficult to accelerate the speed of the water temperature reduction. As described above, in the conventional apparatus, the corresponding control of the amount of water vapor generation is controlled by heating and boiling the water in the water storage portion to generate water vapor. For this reason, even if the cooking temperature is adjusted to the desired setting by controlling the amount of water vapor generated, the amount of water vapor generated does not change rapidly, and as a result, the cooking temperature is set to be larger and larger. The problem of the amplitude variation. -6- 1359647 The present invention is directed to the above-mentioned problems of the conventional apparatus, and the object of the stomach stomach is to provide a precise temperature of the cooking water by precisely controlling the amount of water vapor generated. In the control of a desired set temperature of the heating cooker Measure to solve the Problem] To achieve the above object, the present invention heating cooker Laid stomach, gastric comprising: forming a housing and read-tone; tone thereof. The frame of the spirit adjustment chamber; and the cooking temperature setting means for adjusting the black temperature of the above-mentioned mood; and the actual temperature detecting means for detecting the actual temperature in the cooking chamber; and having stored water a water storage unit, a replenishing unit that supplies water to the water storage unit, and a heating unit that heats the water storage unit, and the water storage unit is heated by the heating unit to generate water vapor, and the generated water vapor is supplied. a steam supply means to the cooking chamber; and an actual temperature detected by the actual temperature detecting means is compared with the set temperature, and the actual temperature is controlled to be the set temperature in accordance with the difference A control unit for the temperature of the water storage unit. [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 portion. To this end, 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 a heating cooker according to the present invention. Fig. 1 is a structural schematic view showing a main part of a heating cooker. For the sake of simplicity, the external device components known in the front door and the manual operation button shown in Fig. 1 are omitted. The heating cooker 10 is provided with a box-shaped casing 11 . The casing 11 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 forming 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. A drive circulation fan 14, the air of the cooking chamber 12 passes through the vicinity of the heater 13 and The cooking chamber 12 circulates inside. 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 includes a steam supply device 20 as a steam supply means. The steam supply device 20 has the water storage portion 21, -8 - 1359647. The bottom wall side of the body 1 1 is irradiated toward the cooking chamber 12. Further, a planar heater is provided on the top wall side of the casing 11 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 includes an intake port, an exhaust port, and a ventilating fan (not shown). The ventilation means introduces outside air into the cooking chamber 12 by driving the ventilation fan, and discharges the air of the cooking chamber 12 to the outside. In the cooking chamber 12, a temperature sensor 15 as a cooking chamber temperature detecting means is provided. The temperature sensor 15 has, for example, a heat resistor or the like, and detects the true temperature of the cooking chamber 12, that is, the actual temperature. Next, the main portion of the electrical configuration of the heating cooker 10 will be described with reference to Fig. 2 . Further, Fig. 2 particularly shows an electric structure relating to 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 entire heating cooker 1 is mainly composed of a microcomputer having a CPU (Central Processing Unit), a RAM (Random Access Memory), and a ROM (Read-Only Memory). The control unit 30 controls the respective sections of the heating cooker 1 in accordance with a control program stored in the ROM. Specifically, the control unit 30 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. The heating cooker 10 is controlled as a whole. For this purpose, various input signals input from the operation of the button or switch of the operation unit 31, the frequency detection signal from the temperature sensor 15, and the temperature detection signal from the thermistor 24 are input. To the control unit 30. Further, the control unit 30 inputs the set temperature of the cooking chamber 12 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, the circulation fan 14 and 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 to the output side of the control unit 30. 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 10 having the above-described structure will be described. The heating cooker 10 is a general use method, and the control unit 30 can selectively execute the setting operation based on the cooking recipe or the like of the operation unit 31: According to the high-frequency heating cooking of the magnetron (not shown), or by the heating of the radiant heat of the grid-shaped baking heater (not shown) provided on the top wall side, even the heater 13 which generates the circulating hot air is used. The hot air oven cooking of the circulation fan 14 or the like. 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 preset temperature set in advance. Thereby, the cooking of the foodstuff accommodated in the cooking chamber 12 is performed. The heating cooker 1 of the present embodiment is used by using the steam supply device 20 -11 - 1359647 as a heating means, and the steam can be used alone for 20 or other heating means to cook various cooking recipes. By using the steam supply device 20 of the heating cooker 10 or by other heating means, for example, "Teriyaki chicken", "Hamburger", "pot-steamed hotchpotch", and "" can be performed. Cooking "pudding" such as rice (boiled meat bun), etc., and cooking such as vegetables that are expected to increase vitamin C (think "cooking with vitamin C (vitamin C growth cooki, etc. Therefore, the control unit 30 can control, for example, the temperature of the cooking chamber 12 (equivalent temperature) to be higher than the boiling point of water by 1 〇〇 ° C, corresponding to the set or selected spectrum. The high temperature mode te mp er at ur e 〇per at i ο n mode ) cooking recipe (st eam c menu ), and similarly set the temperature below the boiling point of low temperature low-tempe The cooking recipe of the rature operation mode. In the cooking recipe, the steam cooking such as "sizzling chicken" and "hamburger" is a high-temperature steam cooking mold having a cooking temperature higher than the boiling point of water. "Vacuum steaming", "cooking of puddings such as rice or meat, and "cooking with vitamin c", etc., are carried out in a steam cooking mode at a cooking temperature below the boiling point of water. At the time of cooking, the food which is desired in the cooking chamber 12 before the start of cooking is set or selected by the operation unit 31 in accordance with the steaming device. It has a separate roast chicken ("tea bowl rice", and the next, called ng)" cooking in cooking (high-cooking mode (such as heating in the recipe), recipe mode (inside the storage gas plus -12) - 1359647 Conditions for hot cooking, etc. The control unit 30 controls the heating cooking based on a program set in advance from the signal input from the operation unit 31. Specifically, the control unit 30 is set or selected according to the start of the heating cooking. The condition setting input such as the cooking recipe or the weight of the food is judged, and the set temperature of the cooking recipe used for setting or selection is determined to be a high-temperature cooking higher than the boiling point of water or a low-temperature cooking below the boiling point of water. For example, setting or selecting " In the cooking recipe of "simmering chicken", the cooking recipe is classified into high-temperature cooking. For this reason, the control unit 30 drives the circulation fan 14 to rotate stably, and supplies the cooking chamber 12 with the air heated by the heater 13. In this way, the hot air is circulated in the cooking chamber 12. When the cooking recipe of "simmering chicken" is set or selected, the steam supply device 20 is supplied with a temperature higher than the saturation temperature. The superheated water vapor is supplied to the cooking chamber 12 to perform so-called steam cooking. Specifically, the control unit 30 is energized to the heating unit 23, and the water storage unit 2 1 is heated to about 1, 20 ° C in accordance with the heating unit 23, for example. The control unit 30 detects that the temperature of the water storage unit 21 has reached 120 ° C according to the thermistor 24, that is, drives the feed water pump 27 of the supply unit 22. Accordingly, a small amount of water is intermittently supplied from the water supply tank 26 via the water supply pipe 28 intermittently. The water is supplied to the water storage unit 21, and the water heated to a high temperature and supplied to the water storage unit 21 is heated and evaporated, and water vapor of 100 ° C or higher is supplied to the cooking chamber 12. The cooking chamber 12 is as described above. The hot air circulates. Therefore, the steam is circulated simultaneously with the hot air, and is heated by the heater 13. The steam of the cooking chamber 12 forms superheated steam heated to a temperature equal to or higher than the saturation temperature. 30 0 maintains the cooking-13-1359647 chamber 12 at the set temperature based on the actual temperature of the cooking chamber 12 detected by the temperature sensor 15. Thus, heating and tuning according to the superheated steam is performed. Aspects, such as setting or selecting "pudding" When the "cooking of vitamin C" recipe or the like is used, these cooking recipes are classified into 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-off toward heating. Then, the control unit 30 generates water vapor of a low temperature by the steam supply device 20, and supplies it to the cooking chamber 12. The control unit 30 introduces water vapor into the cooking chamber 12, and by making the water vapor The heat is equal to the outside air leaking into the cooking chamber 12 or the heat radiated to the outside to control the cooking chamber 12 to 10 (TC or less. Since the heat capacity of the water vapor is large, the temperature stability of the water vapor Higher. For this reason, by introducing water vapor into the cooking chamber 12, the temperature control of the cooking chamber 12 becomes easy. For example, when "pudding" is selected as the cooking recipe, the cooking chamber 12 is controlled at 80t. Further, when "cooking with increased vitamin C" is selected as the cooking recipe, the cooking chamber 12 is controlled at 40 ° C to 5 (TC. The amount of water vapor generated necessary to control the cooking chamber 1 2 at the set temperature is as shown in FIG. The temperature is in a steady state depending on the cooking chamber 21. For example, the higher the set temperature of the cooking chamber 12 is, the larger the difference from the outside air temperature of the heating cooker 10 is, the cooking chamber 12 is easily cooled. Therefore, in order to maintain the cooking chamber 12 at a constant temperature, it is necessary to have more heat of water vapor. Therefore, by determining the amount of water vapor generated according to the set temperature, and corresponding to the set temperature, The amount of water vapor is changed, and the cooking chamber 12 is controlled at the set temperature. -14- 1359647 If the water in the portion 21 is constantly boiling per unit time, the boiling rate is 100%, and the amount of water vapor generated is On the other hand, as the boiling rate per unit time decreases, the amount of water vapor generated from the water storage unit 21 decreases. Therefore, 'if the actual temperature of the black-chamber chamber 12 becomes higher than the setting temperature', then In order to maintain at the set temperature The amount of water vapor required is reduced, and the boiling rate is also lowered. When the actual temperature is lower than the set temperature, the boiling rate is also increased in order to maintain the amount of water vapor necessary for maintaining the set temperature. Thus, the control unit 30 borrows The boiling rate per unit time of the water storage unit 21 is changed in accordance with the set temperature, and the temperature of the cooking chamber 12 is controlled while controlling the temperature of the water storage unit 21. However, if the temperature of the cooking device 10 is set, for example, When the amount of heat absorption of the food to be cooked is different, even if the set temperature is the same, the amount of heat necessary changes. For this reason, in order to generate the amount of water vapor corresponding to the set temperature, the water storage unit 21 necessary is most suitable. The temperature is changed. 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 and the set temperature detected by the temperature sensor 15. The temperature of the water storage unit 21, As shown in Fig. 6, it is controlled by changing the boiling rate per unit time of the water storage unit 21. For example, the optimum setting of the temperature control of the water storage unit 21 corresponding to the set temperature is set.値When the combination of continuous boiling for 2 seconds and continuous non-boiling for 4 seconds, if the actual temperature of the cooking chamber 12 is lower than the set temperature, the boiling time is extended for 2 seconds or longer, or the non-boiling time is shortened to 4 seconds or less. On the other hand, if the actual temperature of the cooking chamber 12 is higher than the set temperature under this condition, that is, shortening the boiling time to less than 2 seconds or prolonging the non-boiling -1 - 1359647 The time also changes. For example, if the amount of water stored in the water storage unit 21 is small, the time required for the water temperature to rise or fall is short, that is, the temperature changes rapidly. On the other hand, if it is stored in the reservoir When the amount of water in the water portion 21 is large, the time required for the water temperature to rise or fall is long, that is, the rate of change in temperature 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 is generated. It takes time to increase the amount of water vapor. For example, as shown in Fig. 8, the surface area of the water stored in the water storage portion 21, that is, the evaporation surface, is caused by tilting the bottom portion of the water storage portion 21 and the heating portion 23 in the horizontal direction. The area changes. Specifically, as shown in FIG. 8(A), when the amount of water stored is small, the surface area of the retained water is small, and as shown in FIG. 8(B), when the amount of water stored is large, the storage is performed. 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, by controlling the amount of water stored in the water storage portion 21, it is possible to control the amount of change in the amount of generated water vapor and the amount of generated water. 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, as shown in Fig. 9, may be set in a stepwise manner or may be set in a manner of continuous change. 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 may be arbitrarily set, and the area of the evaporation surface may 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 rise period and the temperature stabilization period. Specifically, as shown in Fig. 1A, the amount of water stored in the water storage unit 21 and the amount of water vapor supplied to the cooking chamber 12 increase during the temperature rise period, and the temperature of the cooking chamber 12 is promoted. 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 generated 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 feed water pump 27. Further, a water volume sensor may be provided in the water storage unit 21, and the control unit 30 may detect 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. The preheating portion 25' heats the water stored in the water supply tank 26 to a temperature of the water storage portion 21 at a temperature close to room temperature, -19 - 1359647. The water remaining in the water supply tank 26 is approximately room temperature and is lower than the temperature of the water storage portion 21. Therefore, when the water supplied to the water tank 26 is directly supplied to the water storage unit 21, 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. As a result, even if water is supplied from the water supply tank 26 to the water storage unit 2, the temperature change of the water storage unit 21 is also reduced. Also, the control department. 30. The temperature of the water heated by the preheating unit 25 may be controlled according to 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 section 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 the temperature rising period and the temperature stable holding period, as shown in FIG. 1 2 (A), In the temperature rise period, the actual temperature of the cooking chamber 12 rises to the set temperature in accordance with 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, when the required amount of water vapor is reduced from the temperature rise period of the temperature range of -20 to 1359647 degrees, and the amount of water vapor required is reduced, the temperature of the water storage portion 21 corresponding to the amount of water vapor required during the temperature stabilization period is maintained. 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 21 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, the control unit 30 supplies water from the water supply tank 26 to the water storage unit 21 while stopping the energization of the preheating unit 25 from the temperature rise period to the temperature stabilization period. 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 than the room 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 stabilization period, by stopping the heating according to the preheating portion 25 and simultaneously increasing the water supply amount according to the feed water 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 decreased, 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 - 1359647 toward the outer wall of the casing 11 forming the cooking chamber 12 to cool the casing 11. 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). Thus, the control unit 30 turns the drive of the cooling fan 16 turn-on or turn-off according to the set temperature. For example, "cooking with vitamin c" recipes, etc. - control the temperature of the cooking chamber η below 1 〇〇 ° C, especially when the temperature near the room temperature is controlled, the temperature of the cooking chamber 12 is different from the room temperature. 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 frame 11 forming the cooking chamber 12 is cooled by the cooling fan 16. 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 11 is promoted, and the temperature of the cooking chamber 12 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 stable temperature control of the cooking chamber 12 becomes possible. Further, 'cold -22- 1359647, however, means 'not limited to the cooling fan 16, and for example, a Peltier element or a refrigerant may be used. As described above, in particular, when the temperature of the cooking chamber 12 is maintained at about 40 t as in the recipe for "cooking of 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 in which the control unit 30 controls the temperature of the cooking chamber 12 to a low-temperature steam cooking mode, while cooking the vitamin C contained in the food. As a food for increasing vitamin C, 40 g of spinach of yellow-green vegetables was used, and the effectiveness of the above-mentioned low-temperature steam cooking mode and the basis for increasing vitamin C were 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 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 indicates the increase rate of vitamin C, and the horizontal axis indicates the cooking time (the time at which the set temperature is reached is 0). Further, the vitamin C herein is a reduced vitamin C. From the experimental data shown in Fig. 14, it can be clearly understood that 'the same cooking temperature as in the cooking -23-1359647 chamber 12 is 20 ° C, 30 ° C, 35 ° C graphical curve A, B' C' per The content of vitamin C did not exceed "1 j , 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 graphs F, G, Η, I of 〇 ° C are reduced in the amount of each vitamin C compared to before cooking. For example, in the case of a graph F of a cooking temperature of 50 ° C, the cooking time passes about At 15 minutes, although the content of vitamin C is extremely high, it does not increase to the content of vitamin C before cooking. For this, from the cooking temperature of 40 ° C, 45 ° C graphical curve D, E, It can be seen that the content of vitamin C immediately increases after reaching the set temperature. Then, the content of vitamin C is gradually increased, and after cooking for 1 minute, the cooking temperature is 4 (TC curve). D is increased to "1 · 2 5", while the cooking temperature is 4 5 °C Line 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 content of vitamin C in the spinach can be made from about 25 times to about 1. 3 times the vitamin C spinach. That is, according to the experimental data shown in FIG. 14, in the case of cooking spinach, 'heating is performed according to low temperature steam at a predetermined temperature atmosphere, that is, from a suitable temperature atmosphere of 4 (TC to 45t: On the other hand, when the predetermined temperature is maintained while maintaining the appropriate temperature atmosphere, the vitamin C rapid rate -24359365 is reduced. Therefore, according to the experimental data, the experiment data is set. In the procedure of the "cooking of vitamin C" recipe, the food to be cooked is condensed and heat-conducted at a predetermined atmospheric temperature by the supplied steam, and the cooking is stopped when the vitamin C becomes extremely large, that is, the water is stopped. By the supply of the steam, the spinach of the cooking object can be taken out when the content of the vitamin C is maximized. Therefore, the user can eat the spinach in this state, and can easily eat the spinach having an increased vitamin C as compared with before cooking. Further, the detailed description is omitted, but it is preferable to change the cooking conditions depending on the weight of the spinach. For example, 30 g and 40 g of spinach are 40 c cooking temperature cooking situation, vitamin C reached a great time, from the experiment can understand that 40g of spinach needs more time than 30g of spinach. Therefore, for the data shown in Figure 14, plus corresponding to The weight data can be used to set the optimum cooking time. In this way, the experimental data of vitamin C is increased by cooking and applying pressure in a low-temperature steam atmosphere of a predetermined temperature by cooking a yellow-green vegetable such as spinach. It is possible to set the cooking of the cooking device according to the low-temperature steam. Therefore, the user can increase the vitamin C contained in the food before cooking, and the vitamin c can be easily and conveniently taken by the user. In the case where the food is a yellow-green vegetable, the vitamin C of the yellow-green vegetable can be increased by heating with steam at a temperature of 40 t to less than 50 ° C. The one of the present invention described above. In the embodiment, the following effects can be achieved. -25 - 1359647 The control unit 30, when the set temperature of the cooking chamber 12 is low, by adding The portion 23 controls the temperature of the water storage portion 21 to control the amount of water vapor supplied to the cooking chamber 12. The temperature of the water storage portion 21 can be quickly and accurately determined in accordance with the set temperature of the cooking chamber 12. Control, and the amount of water vapor generated is also precisely controlled. Since the heat capacity of the water vapor is large, the temperature of the cooking chamber 12 is controlled to be stable by controlling the amount of water vapor generated to control the temperature of the cooking chamber 12. In the state, the temperature of the cooking chamber 12 is controlled by the amount of water vapor having a large heat capacity, and the temperature change in the vicinity of the set temperature becomes small. That is, the temperature of the cooking chamber 12 is a small temperature near the set temperature. The change, that is, the ripple is reduced. Therefore, the temperature of the cooking chamber 12 can be precisely controlled to 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, a ratio of the time at which the water in the water storage portion 21 is in a boiling state to a non-boiling state, i.e., 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- 1359647 12 is heated to the set temperature is large. For this reason, in the case of the 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 in the water storage unit 21 is controlled by the amount of water vapor generated from the water storage unit 21. 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. Sex. Therefore, it is possible to simultaneously achieve precise temperature control in which the temperature of the cooking chamber 迅速2 is rapidly increased and the ripple is reduced above and below the set temperature. -27-1359647 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 water is supplied to the water storage portion 21, the temperature change of the water storage portion 21 is reduced, and the water supply portion 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 portion 21 becomes large. That is, as described above, a large amount of water is maintained at a high temperature in the water storage portion 21 during the temperature rise 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. For this reason, when the temperature rise period is reached and the temperature stabilization period is maintained, 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 11 forming 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 12. In particular, for example, in the case of cooking recipes in which vitamin C is added, when the temperature of the cooking chamber -28-1359647 is maintained at a temperature of about 4 〇C, a little bit of water vapor and the temperature of the cooking chamber 12 are When the set volume is reached, the temperature of the cooking chamber 12 is lowered by the cooling frame 11 to supply more water vapor to the chamber 12. - ' (Modification) In the above embodiment, the steam supply | φ which generates steam is changed as described below. Further, the same reference numerals are attached to the parts of the above-described embodiment f. In the case of the modification shown in Fig. 15, a steam evaporation device 2 is generated, which is provided outside the casing 11. The steam supplied from the steam supply unit 21 is supplied to the cooking chamber 12 by the inlet duct fan 42. Accordingly, in the case shown in Fig. 15, the water vapor generated in the water storage portion 21 is introduced into the cooking chamber 12 from the side wall of the formed casing 11. #又' In the modification shown in Fig. 16, the water steaming device 20 may be formed, or may be provided in the casing forming the cooking chamber 12. The water storage unit 21 is formed, for example, by a die-casting of aluminum or the like, and a heater of the hot portion 23. The water vapor generated by the water storage unit 21 is introduced into the discharge port chamber 12 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 cover 12, and can be set at any position. 3 to supply a degree of preparation. For this purpose, it is possible to set the cooking I or the same configuration [the steam supply 20, the introduction of 4 1; the modification of the chamber 12, the steam for the side wall of the 1 1 and the embedding 51 cooking in the cooking room -29- 1359647 [Simplified description of the drawings] [Fig. 1] shows a heating cooker pattern diagram (Fig. 2) showing an embodiment of the present invention, which is a heating cooker according to an embodiment of the present invention. Electrical block diagram. Fig. 3 is a graph showing the relationship between the amount of generated steam and the cooking temperature. Fig. 4 is a graph showing the relationship between the temperature of the water storage unit and the amount of generated water vapor. 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 view showing a temperature control diagram above and below the set temperature. Fig. 7 is a diagram for explaining the temperature rise period and the temperature stabilization period, and the boiling rate change per unit time. Fig. 8 is a schematic structural view showing a steam supply device in a heating cooker according to an embodiment of the present invention. Fig. 9 is a graph showing the relationship between the set temperature and the amount of water stored in the water storage unit. (Fig. 10) A temperature control period in which the temperature rise period and the temperature stabilization period are maintained, and a description will be given based on the change in the amount of water stored in the water storage portion. [Fig. 1 1] shows a relationship between the elapsed time after the start of heating 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 actual temperature, and (B) is a graph showing the relationship between the elapsed time after the start of heating and the amount of steam supplied. -30- 1359647 [Fig. 13] A schematic view showing 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 one embodiment of the present invention. [Description of main component symbols] 1 〇: Heating cooker 1 1 : Frame 12 : Cooking chamber 1 5 : Temperature sensor (cooking room temperature detecting means) 1 6 : Cooling fan (cooling means) 2 〇: Vapor supply unit (water vapor supply means) 2 1 : water storage unit 22 : supply unit 23 : heating unit 25 : preheating unit 2 6 : water supply tank (replenishment unit) 2 7 : feed water pump (replenishment unit) 2 8 : water supply pipe (replenishment) Department) 3 〇: Control Unit 3 1 : Operation Unit - 31 -