JP4290145B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device that heats food.

  Conventionally, a heating cooker such as a microwave oven with an oven function includes a heating chamber that stores food, a magnetron that supplies microwaves to the heating chamber, and a heater that is disposed at least on the top to radiately heat food in the heating chamber. When cooking in the oven, food is placed on a metal square dish and baking cooking is performed, and cooking with fish such as grilled fish is closer to the top heater to make it easier to burn In addition, a grill is placed on a square plate, food is placed on the grill, and a heater is driven to perform baking cooking (see Patent Document 1).

In addition, in oven cooking, since the heating time becomes longer, the moisture evaporates from the food, and the finished food is dried and cannot be denied. The cooking device which performs is also known conventionally (refer patent document 2).
JP-A-5-157252 JP-A-2005-77019

  However, when fish or meat is cooked with a heater, moisture and oil ooze out from the food as the heating progresses. The moisture and oil contain food impurities and are condensed and carbonized with the progress of heating. If the water and oil from the food were carbonized while remaining in the grill, it became a so-called burned state, which did not easily fall off when cleaning the grill, and had a hard time cleaning.

  In addition, the moisture and oil from the food produce a strange odor during the carbonization process, and the odor is filled in the heating chamber, causing a decrease in appetite.

  Furthermore, in steam cooking, the oil and salt that ooze from the foods described above will flow away from the food with the steam and flow down, but on the other hand, the food has a lot of moisture, is not easily burnt, and has no crispy texture. The desired finish with good appearance cannot be expected.

  The present invention has been made to solve such problems.

  The present invention includes a heating chamber for storing food, heaters disposed in the upper and lower portions of the heating chamber, a square plate stored in the heating chamber capable of filling water, and can be placed on the square plate A grilling net, an operation unit for performing cooking conditions and a start operation, and a control unit for controlling the heater in accordance with an instruction from the operation unit and performing cooking by heating, the control unit placing the food After placing the grilled net on the square plate filled with water and storing it in the heating chamber, first the upper and lower heaters are driven to perform heating, and when there is no water stretched on the square plate, The heating is performed by switching to heating only by the upper heater.

  In addition, the information processing apparatus further includes a notification unit that notifies the end of the cooking, and the control unit notifies the food product to be turned over when switching from heating the upper and lower heaters to heating only the upper heater. The notification is performed by the notification unit.

  In addition, the amount of water stretched on the square plate is an amount that evaporates when the heating by the upper and lower heaters is completed.

  Furthermore, the portion of the grill net on which the food is placed is formed by a plurality of wires, each wire has a corrugated shape, and the corrugated shape of the wire is asymmetrical.

  According to the present invention, it is possible to reduce scorch of the grill and improve the cleaning performance.

  1 and 2, 1 is a microwave oven body with an oven function as an embodiment of the heating cooker of the present invention, 2 is a frame that covers both sides and the top surface of the body 1, and 3 is an inner frame 2 A heating chamber 4 having a front opening 3a is disposed on the front of the main body 1 to open and close the front opening of the heating chamber 3, and is pivotally supported on both the left and right sides of the heating chamber 3 and can be opened and closed in the front-rear direction. The door 5 is an operation unit having a key input unit 5b including a display unit 5a and a start button 5c.

  The heating chamber 3 includes a left side wall 6, a right side wall 7, a rear side wall 8, an upper surface wall 9, and a bottom plate 10 in a front view. 11 which is placed on the bottom of the heating chamber 3 by a user pushing the plate 11 while sliding the plate 11, and made of ceramic for placing the food 25. Food placing plate 13 and an antenna storage chamber 14 formed between the food placing plate 13 and the bottom plate 10 of the heating chamber 3.

  Reference numeral 15 denotes an upper heater chamber composed of a sheathed heater disposed above the upper surface wall 9 of the heating chamber 3, and 16 is an upper heater disposed in the upper heater chamber 15. The upper heater 16 may be a planar heater formed in a planar shape in addition to the sheathed heater. Reference numeral 17 denotes a lower heater including a sheathed heater disposed in the antenna storage chamber 14.

  Reference numeral 18 denotes a magnetron which is arranged at the rear of the operation unit 5 in the frame 2 and generates a microwave to be supplied into the heating chamber 3, and 19 is a waveguide which propagates the microwave generated in the magnetron 18 to the heating chamber 3. . Reference numeral 20 denotes a metal rotating antenna disposed in the antenna housing chamber 14, 21 is disposed from the waveguide 19 to the antenna housing chamber 14, and rotates to propagate the microwave in the waveguide 19 to the rotating antenna 20. A metal rotating shaft fixed to the antenna 20, 22 has a motor shaft 23 formed of a heat-resistant resin connected to the rotating shaft 21, a rotating antenna motor for rotating the rotating shaft 21 and the rotating antenna 20, and 24 for heating. The square dish 11 placed on the rail 12 in the chamber 3 is a grill net on which the food 25 is placed.

  The microwave generated by the magnetron 18 is radiated into the waveguide 19 from the output antenna 18a. The microwave in the waveguide 19 is guided to the rotating shaft 21 and propagates to the rotating antenna 20 through the rotating shaft 21. The microwave propagated to the rotating antenna 20 generates an electric field between the peripheral portion of the rotating antenna 20 and the bottom plate 11 of the heating chamber 3, radiates the microwave therefrom, and passes through the food mounting table 13 to be heated. Microwaves are supplied into the chamber 3 to heat the food 25 by microwaves. The rotating antenna 20 has a microscopic shape radiated from each part of the rotating antenna 20 by adjusting the outer shape of the peripheral part and the amount of microwaves propagating from the rotating shaft 21 to the peripheral part by providing a slit or the like in the rotating antenna 20. The microwave radiated from the rotating antenna 20 can be diffused by changing the wave amount and the distance from the rotating shaft to the position where the microwave is radiated, and further rotating the rotating antenna 20 with the rotating antenna motor 22. In addition, more uniform microwave radiation is realized in the heating chamber 3.

  As shown in FIG. 3, the square plate 11 includes a bottom surface portion 26 and a side wall 27 erected from the periphery of the bottom surface portion 26 by pressing a metal plate. The bottom surface portion 26 bulges the central portion upward, and forms a groove portion 28 capable of storing water near the boundary between the bottom surface portion 26 and the side wall 27. The groove 28 can be filled with water, and the amount of water is an amount that evaporates until the food 25 is turned over during cooking in a later-described baking course, and the depth of the groove 28 is also the depth of the groove 28. Designed to a depth where the amount of water is appropriate.

  As shown in FIG. 4, the grill net 24 is substantially the same as the square plate 11 and has a frame 26 formed by bending a wire rod into a rectangular shape, and is opposed to one side 26 a of the frame 26. A plurality of food placement wire rods 27 that are wave-shaped in the vertical direction (vertical direction) attached to a plurality of sides 26b, and a food placement wire rod 27 that extends from one side 26a of the frame material 26 to the opposite side 26b. The leg wire rod 28 is provided on both sides of the frame member 26 and bent downward in the vicinity of one side 26a and the opposite side 26b of the frame member 26 to form leg portions.

  Further, at least the surface of the food placement wire rod 27 in the grill 24 is processed to be covered with a film containing a fluorine compound having a volume fraction of 15% or more. By this surface treatment, the oil from the food is carbonized and can be easily removed by washing even if it burns. In addition, you may give the above-mentioned surface processing to all the wires which comprise the grilling net 24.

  As shown in FIG. 5, the food placing wire 27 has a horizontal distance X between a peak 29 of a mountain bent upward in a wave shape and a bottom 30 of a valley on one side continuous from the peak 29. A wave shape is formed so as to be longer than the horizontal distance Y between the apex 29 and the bottom 31 of the other valley, and the oil 32 adhering to the apex 29 from the food 25 is transferred to the bottom 31 of the other valley. It starts to flow down. That is, changing the horizontal distances X and Y to the bottoms 30 and 31 of the valleys on both sides with the vertex 29 as the center forms an asymmetric wave shape with the vertex 29 as the center. The vertical distance Z between the apex 29 and the bottom portions 30 and 31 of the valleys on both sides needs to be a certain size so that the oil content 32 does not accumulate between the food placing wire 27 and the food 25. is there.

  As shown in FIG. 6, the food placement wire rod 27 has a horizontal distance Xa between the apex 29 and the bottom 30 of the valley on one side, and a distance Ya between the apex 29 and the bottom 31 of the other valley on the other side. It was almost the same. The food placing wire rod 27 has a large wave shape, that is, a large distance between the horizontal distances Xa and Ya in FIG. 6, and the vertical direction between the apex 29 and the bottom portions 30 and 31 of the valleys on both sides. If the distance Za is reduced, the length of the segmented wire is also close to a straight line and can be shortened, and the cost can be reduced accordingly.

  However, if the vertical distance Za between the apex 29 and the bottoms 30 and 31 of the valleys on both sides is reduced, the distance between the placed food 25 and the bottoms 30 and 31 of the valleys is reduced. 32 may accumulate between the surface of the food 25 and the bottoms 30 and 31 of the valleys due to the surface tension of the oil 32, and cooking may proceed. In addition, as the horizontal distances Xa and Ya between the apex 29 and the bottoms 30 and 31 of the valleys on both sides increase, the range in which the distance between the vicinity of the challenge 29 and the surface of the food 25 becomes smaller increases. Oil 32 is easily accumulated between the food placing wire 27 and the surface of the food 25.

  The oil 32 accumulated in the grill 24 is heated, condensed, carbonized, and solidified as a solidified product, and is stuck to the grill 24. Therefore, when the grill 24 is washed, the oil 32 does not fall easily. Had a hard time cleaning.

  The grilling net 24 of the present embodiment varies the distance Xa between the vertex 29 and the bottom 30 of the valley in the horizontal direction and the distance Ya between the vertex 29 and the bottom 31 of the valley, and the vertex 29 is the center. By forming an asymmetrical wave shape, the length of the wire is suppressed, and the oil 32 coming out of the food 25 is made easier to flow, thereby suppressing sticking to the grill 24 and facilitating cleaning. is there.

  In FIG. 7, 33 is a door switch that detects that the door 4 has been opened and closed and outputs a door opening signal, and 34 is based on the cooking conditions input by the key input unit 5b and the door opening signal from the door switch 33. It is a control part comprised from the microcomputer etc. which control the upper heater 16, the lower heater 17, and the magnetron 18 grade | etc.,.

  The operation of the control unit 34 will be described with reference to FIG.

  In step S1, cooking conditions input by the user from the key input unit 5b are set. In step S2, it is determined whether or not the user has started cooking by operating the start button 5c of the key input unit 5b. In this step, the process waits until it is determined that the start button 5c has been operated.

  If it is determined in step S2 that the start button 5c has been operated, the process proceeds to step S3, and it is determined whether or not the course set in step S1 is set for a cooking course such as fish or meat. As the cooking course, in addition to the baking cooking course, a heating course heated by microwaves oscillated from the magnetron 18, a toast course for baking bread using only the upper heater 16, a cake using the upper heater 16 and the lower heater 17 There are oven cooking courses to bake etc. If it is determined in step S3 that the baking cooking course is not set, the process proceeds to step S4, and another cooking course set in step S1 is executed.

  Hereinafter, the user first puts the amount of water that evaporates on the square plate 11 before turning it over during cooking, places the grill 24 on which the food 25 is placed, and places the square plate 11 in the heating chamber 3. After the door 4 is closed and the door 4 is closed, the operation of the control unit 34 after setting the baking cooking course with the key input unit 5c and operating the start button 5c will be described.

  If it is determined in step S4 that the baking course has been set, the process proceeds to step S5, the upper heater 16 and the lower heater 17 are turned on, and the heater heating from above and below is started. In step S6, it is determined whether or not 12 minutes have elapsed in the time required for baking one side. In such a step, time is measured by an internal timer (not shown) in the control unit 34, and a standby state is maintained until 12 minutes have elapsed.

  During this time, the water stretched on the square dish 11 is heated and becomes water vapor to fill the heating chamber 3 and adhere to the surface of the food 25 as water droplets. The water droplets adhering to the surface of the food 25 elutes the salt content of the food 25 and flows down along the surface of the food 25, and at this time, the oil from the food also flows down. As a result, the oil content is dropped from the food to reduce the calories, and the content contained in the food is also reduced to realize healthy cooking. In addition, the water stretched on the square plate 11 is an amount that evaporates in 12 minutes, and the evaporated water vapor leaks to the outside through the wall surface of the heating chamber 3, the gap between the door 4 and the heating chamber 3, and the like. It gradually decreases from the inside of the heating chamber 3.

  If it is determined in step S6 that 12 minutes have passed, the process proceeds to step S7, where the upper heater 16 and the lower heater 17 are turned off, and the user 25 is turned over so that the food 25 placed on the grill 24 is turned over in step S8. The display unit 5a performs a notification of turning over. In step S9, it is determined whether or not 15 minutes have elapsed since it was determined in step S6 that 12 minutes had elapsed.

  In step S9, while the notification is turned over in step S8, the upper heater 16 and the lower heater 17 are turned off, so that the food temperature decreases with time. If the food temperature drops to some extent, even if it is turned upside down and baked and cooked, it will not be possible to obtain a satisfactory finished state as planned. Therefore, other cooking methods, such as increasing the heating time after overturning, or heating the food by heating once with a microwave before heating the heater and then heating the heater again, etc. In step S10, an error is displayed on the display unit 5a, the baking course is interrupted, and the process ends. In addition, although it has described 15 minutes as conditions for judgment in step S9, it is not limited to this, and even if food temperature falls, if heater heating is performed for a preset time by turning over, it is planned It may be the maximum time for obtaining the finished finish.

  If it is determined in step S9 that 15 minutes have not elapsed, the process proceeds to step S11, where a door opening signal is output from the door switch 33, and then whether or not the output of the door opening signal is stopped, that is, the door 4 is opened or closed. Determine whether an operation has been performed. In this step, it is determined whether the user has opened or closed the door 4 in order to turn over the food 25 by detecting the opening / closing of the door.

  If it is determined in step S11 that the opening / closing of the door 4 has been detected, the process proceeds to step S12, where only the upper heater 16 is turned on and cooking of the one side of the food 25 turned over is resumed. In step S13, it is determined whether heating of only the upper heater 16 has continued for 5 minutes. In this step, a standby state is maintained until 5 minutes have passed. During this time, the steam in the heating chamber 3 disappears, and the food 25 is heated by the upper heater 16 to burn the surface.

  If it is determined in step S13 that 5 minutes have elapsed, the process proceeds to step S14, the upper heater 16 is turned off, the end notification is given on the display unit 5a, and the end of cooking is notified to the user. After the completion of such cooking, the process returns to step S1 and enters a standby state until the next cooking.

  In step S9 of the above-described embodiment, the door opening / closing detection is performed in the output state of the door opening signal of the door switch 33. However, the present invention is not limited to this. For example, the start button 5c is detected by the key input unit 5b. It may be determined whether the operation has been performed again, or step S12 may be forcibly executed if the time measured and compared in step S9 has elapsed.

It is an external view of the microwave oven with an oven function of one Example of the heating cooker of this invention. It is sectional drawing of the center part left-right direction of the microwave oven with an oven function of FIG. It is an external view of a square plate. It is an external view of a grill. It is a principal part enlarged view of the wire for food placement of a grill. It is a principal part enlarged view of the wire for food loading of the conventional grill. It is a control block diagram of the microwave oven with an oven function of the present invention. It is a figure which shows the operation | movement flowchart of a control part.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Microwave oven body with oven function 3 Heating chamber 4 Door 5 Operation part 11 Square plate 16 Upper heater 17 Lower heater 18 Magnetron 24 Grill net 33 Door switch 34 Control part

Claims (4)

A heating chamber for storing food,
Heaters disposed in the upper and lower portions of the heating chamber;
A square dish stored in the heating chamber capable of filling water;
A grill that can be placed on the square plate;
Operation part to perform cooking conditions and start operation,
A control unit for controlling the heater according to an instruction of the operation unit to perform cooking;
With
The control unit places the grilled net on which the food is placed on the square plate filled with water, and stores it in the heating chamber. Then, the controller first drives the upper and lower heaters to perform heating. A heating cooker characterized in that when the water stretched on the plate runs out, the heating is performed by switching to heating only by the upper heater. An informing unit for informing the end of the cooking and the like,
2. The heating according to claim 1, wherein when the control unit switches from heating of the upper and lower heaters to heating of only the upper heater, the notification unit notifies the notification that instructs the food to be turned over. Cooking device. 3. The cooking device according to claim 1, wherein the amount of water stretched on the square dish is an amount that evaporates when heating by the upper and lower heaters is completed. The portion of the grilled net on which the food is placed is formed by a plurality of wires, each wire has a corrugated shape, and the corrugated shape of the wire is asymmetrical. The cooking device according to any one of Items 3.

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