JP2017203561A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker capable of suppressing ejection of wasteful steam, improving finishing of steam cooking, reducing the capacity of a tank or receiver vessel, and downsizing an evaporator unit.SOLUTION: A heating cooker includes a cooking chamber configured to store an object to be cooked, and a steam generation device configured to generate steam. The heating cooker includes control means of, especially for a period from a cooking start time t0 to a first time t1, operating the steam generation device so as to feed overheated steam into the cooking chamber at a first steam amount, and after the first time t1 elapses, operating the steam generation device so as to feed saturated steam into the cooking chamber at a second steam amount larger than the first steam amount.SELECTED DRAWING: Figure 11

Description

The present invention relates to a cooking device that cooks food to be cooked contained in a cooking chamber with steam or hot air.
About.

  In general, a heating cooker such as this type of microwave oven is a steam generating means for steam heating, a hot air unit for oven heating, A radiant heater for heating the grill and a microwave generator for heating the range are incorporated in the main body. For example, when steam cooking is performed, the water stored in the tank in the steam generating means is heated by the evaporator unit, so that saturated steam or superheated steam is sent into the cooking chamber while oven cooking is performed. In the hot air unit, hot air that has passed through the hot air heater from the hot air fan is sent into the cooking chamber and circulated (Patent Document 1).

JP-A-2015-222133

  In the above-described conventional cooking device, steam cooking is performed by feeding a large amount of steam from the steam generator into the cooking chamber until the food is steamed from the room temperature in the cooking chamber. However, in this case, useless steam is ejected before the temperature in the cooking chamber approaches the steam temperature, and the amount of water adhering to the cooking chamber and the surface of the food after cooking increases. It becomes sticky, and the skin of the meat buns becomes wrinkled with moisture as the food to be cooked, resulting in a reduced cooking finish. In addition, the capacity of the tank that serves as the supply source of steam and the receiving container that receives moisture in the cooking chamber is increased, and the evaporator unit generates a large amount of steam. It was.

  On the other hand, as an automatic cooking menu using oven cooking, there is known a cooking device that can selectively execute a deep-fried food including tempura, bread (French bread, curry bread, etc.), and a “crisp and warm” menu for warming pizza. In such warming menus, oven cooking is performed immediately after the start of cooking, but there has been a demand for a more crisp finish on the food surface while the inside of the food is moist.

  Therefore, in view of the above circumstances, the present invention suppresses useless ejection of steam, improves the finish of steam cooking, heating that can reduce the capacity of the tank and the receiving container, and reduce the size of the evaporator unit. The purpose is to provide a cooker.

  The second object of the present invention is to provide a cooking device that can finish the exterior of the object to be cooked in a moist state.

  The present invention provides a cooking device including a cooking chamber for storing an object to be cooked and steam generating means for generating steam, and the first steam amount in the cooking chamber from the start of cooking to a first time. The steam generating means is operated so as to send superheated steam at the first time, and after the first time, the steam generating means is sent so that saturated steam is sent into the cooking chamber with a second steam amount larger than the first steam amount. Control means for operating is provided.

  In this case, a hot air unit that generates hot air is further provided, and the hot air unit is operated so as to send hot air into the cooking chamber from the start of cooking to a first time, and after the first time, the hot air unit is operated. It is preferable to configure the control means so as to stop the operation.

  Moreover, this invention is a heating cooker provided with the cooking chamber which accommodates to-be-cooked object, the steam generation means which produces | generates steam, and the hot air unit which produces | generates hot air, From the start of cooking to 1st time The steam generating means is operated so as to send steam into the cooking chamber, and the hot air unit is operated so as to send hot air into the cooking chamber after the first time.

  According to the first aspect of the present invention, during the period from the start of cooking to the first time when the cooking chamber is warmed, the amount of generated steam is suppressed so as to prevent generation of useless steam, and condensation is reduced. Steam is sent in to quickly raise the temperature in the cooking chamber. After that, when the cooking chamber warms up, the amount of steam generated is increased so that the cooking chamber does not dry, and the cooking object is steamed with saturated steam at 100 ° C. Therefore, it is possible to suppress the useless ejection of steam, improve the finish of steam cooking, reduce the capacity of the tank and the receiving container, and reduce the size of the evaporator unit.

  According to the invention of claim 2, between the start of cooking and the first time, by sending hot air with superheated steam into the cooking chamber, the temperature in the cooking chamber can be quickly raised to shorten the cooking time. It becomes possible.

  According to the invention of claim 3, between the start of cooking and the first time, steam is sent into the cooking chamber so that the object to be cooked is sprayed with mist or water, and then hot air is blown into the cooking chamber. The cooking object is heated and the cooking object is heated, so that the outside of the cooking object can be finished crisply with the inside of the cooking object moistened.

It is an external appearance perspective view of the microwave oven which shows 1st embodiment of this invention. It is the figure seen from the front front when opening a door same as the above. It is the longitudinal cross-sectional view seen from the side same as the above. It is a front view of the main body of the state which removed the cabinet same as the above. It is a perspective view of a water supply cassette same as the above. It is a perspective view of a water supply cassette and a water receptacle same as the above. It is the perspective view which looked at the case of the evaporator unit same as the above from the one side. It is the perspective view which looked at the case of the evaporator unit same as the above from another side. It is the perspective view which looked at the evaporator unit from the one side same as the above. It is a block diagram which shows the main electrical structures same as the above. It is a figure which shows the control procedure at the time of selecting a steamed food menu same as the above. It is a graph which shows a time-dependent change of the steam temperature at the time of selecting a steaming cooking menu same as the above. It is a figure which shows the evaluation result when handmade meat bun is heated about "steamed dish" of the conventional model and "steamed dish" of this embodiment. It is a figure which shows the difference in the control procedure at the time of selecting a "warm and warm" menu about this embodiment and the conventional model. In this embodiment, it is a figure which shows the cooking temperature and cooking time at the time of selecting the cooking menu of "warm and warm".

  Hereinafter, preferred embodiments of a heating cooker according to the present invention will be described with reference to the accompanying drawings. Throughout these drawings, common parts are denoted by common reference numerals.

  FIGS. 1-15 has shown one Embodiment which applied the heating cooker of this invention to the microwave oven. First, the overall configuration of the microwave oven will be described with reference to FIGS. 1 to 4. Reference numeral 1 denotes a main body configured in a substantially rectangular box shape. The main body 1 is a metal as a member that covers the outer shell of the microwave oven as a product. A cabinet 2 made of metal is provided. Reference numeral 3 denotes an openable / closable door provided on the front surface of the main body 1.

  The upper part of the door 3 is provided with an opening / closing operation handle 4 that is used to open and close the vertically opened door 3. The lower part of the door 3 has an operation panel unit 5 for display, notification, and operation. It has. The operation panel unit 5 is provided with operation means 7 that enables various operation inputs related to cooking, in addition to the display means 6 that displays the setting contents and progress of cooking. Although not shown, an operation panel PC (printed circuit) board is arranged on the rear side of the operation panel unit 5 inside the door 3 in order to control the display means 6 and the operation means 7.

  A water supply cassette 8 and a water receiver 9 that can be attached and detached from the front surface of the main body 1 are disposed below the main body 1. The water supply cassette 8 is a bottomed container for containing water as a liquid as a supply source of steam generated from a steam generator 33 described later. The water receiver 9 is a bottomed container that receives food waste, water droplets, steam and the like from the main body 1.

  The cabinet 2 that forms the left and right side surfaces and the top surface of the main body 1 includes an oven front plate 12 that forms the front surface of the main body 1 and a rear surface of the main body 1 so as to cover the main body 1 and thus the oven bottom plate 11 that forms the bottom surface of the microwave oven. It is provided between the oven back plate 13 to be formed. Further, the main body 1 is provided with a cooking chamber 14 that accommodates an object to be cooked S to be cooked, and a thermistor 15 that is a temperature detection element that detects the temperature of the cooking chamber 14. The front surface of the cooking chamber 14 reaches the oven front plate 12, and is opened to take in and out the cooking object S. The opening is opened and closed by the door 3.

  The peripheral wall forming the cooking chamber 14 includes a ceiling wall 14a, a bottom wall 14b, a left side wall 14c, a right side wall 14d, and a back wall 14e. The back wall 14 e of the cooking chamber 14 includes a suction port 16 at the center thereof, and a plurality of hot air outlets 17 around the suction port 16. In addition, an upper heater 18 for the grill that radiates and heats the cooking object S from above the cooking chamber 14 is provided on the upper portion of the main body 1 so as to face the dome-shaped ceiling wall 14a that is the upper wall surface of the cooking chamber 14. A microwave generator 19 including a magnetron and an antenna is provided at the bottom of the main body 1 in order to supply microwaves that are radio waves into the cooking chamber 14. Thereby, the cooking object S accommodated in the cooking chamber 14 is heated by grilling from the upper direction by the heat radiation accompanying the energization of the upper heater 18, and the cooking chamber 14 is energized by the energizing operation to the microwave generator 19. The to-be-cooked object S accommodated in is radiated with microwaves and the to-be-cooked object S is subjected to range heating.

  The left side wall 14c and the right side wall 14d of the cooking chamber 14 are provided with a pair of left and right shelf supports 22 in two upper and lower stages in order to store and hold a metal square plate 21 in the cooking chamber 14 in a suspended state. Yes. The square plate 21 used here has a bottomed concave shape with an open upper surface, and the other includes a housing portion 21A formed without holes and a flange portion 21B extending in the horizontal direction outside the upper end of the housing portion 21A. Is done. The flange portion 21B is formed with a vent hole 21C that allows hot air to flow through the square plate 21. FIG. 2 shows a state in which the flange portion 21B of the square plate 21 is placed on the lower shelf support 22 inside the cooking chamber 14, and the cooking object S is placed on the accommodating portion 21A. The plate 21 may be placed only on the upper shelf support 22, or the two square plates 21 may be placed on the upper and lower shelf supports 22, respectively. ) Etc. can also be stored and held.

  Reference numeral 24 denotes a hot air unit for heating the oven that is provided in the main body 1 from the outdoor rear to the lower side of the cooking chamber 14. The hot air unit 24 includes a convex casing 26 attached to the back wall 14e, a hot air heater 27 for heating air, a hot air fan 28 for sending and circulating the heated air into the cooking chamber 14, and a hot air fan 28. An electric hot air motor 29 that rotates in a predetermined direction and a transmission mechanism 30 that transmits the driving force from the hot air motor 29 to the hot air fan 28 are generally configured. As an internal space between the back wall 14e and the casing 26, a hot air heater 27 and a hot air fan 28 are respectively disposed in a heating chamber 31 formed on the rear rear side of the cooking chamber 14, while the interior of the main body 1 is provided. A hot air motor 29 is disposed in the lower space 32 formed between the cooking chamber 14 and the oven bottom plate 11. And the oven back board 13 is arrange | positioned in the rear part of the main body 1 so that the whole hot air unit 24 may be covered from the back side outer side.

  The hot air fan 28 of the present embodiment is provided as a so-called centrifugal fan that discharges air taken in the axial direction in a radial direction perpendicular to the axial direction by centrifugal force during rotation, and the tubular hot air heater 27 is a hot air fan. 28 are disposed around the radial direction. For example, a sheathed heater, a mica heater, a quartz tube heater, or a halogen heater is used as the hot air heater 27 that is also a heat generating portion. The suction port 16 and the hot air outlet 17 described above function as a ventilation unit that allows the cooking chamber 14 and the heating chamber 31 to communicate with each other.

  In the present embodiment, when the hot air fan 28 is rotationally driven along with the energization of the hot air motor 29, the air sucked from the inside of the cooking chamber 14 through the suction port 16 is blown in the radial direction of the hot air fan 28 and energized. Heated by the hot air heater 27, passes through the hot air outlet 17, and hot air is supplied into the cooking chamber 14. Thereby, the path | route which circulates a hot air inside and outside the cooking chamber 14 is formed, and the to-be-cooked object S in the cooking chamber 14 is heated with a hot air convection. Further, by providing the slit-shaped air holes 21C around the square plate 21, even when the square plate 21 is placed on each of the upper and lower shelf supports 22 and the oven heating cooking using the hot air unit 24 is performed, for example. Since the hot air circulates up and down in the cooking chamber 14 through the vent holes 21C of each square plate 21, the food to be cooked S can be wrapped and baked from the front, rear, left and right.

  A plurality of steam ejection holes 34 communicating with the steam generator 33 are provided on the left side wall 14 c of the cooking chamber 14. Thereby, during the operation of the steam generator 33, saturated steam or superheated steam is supplied to the inside of the cooking chamber 14 from the steam ejection hole 34, and steam cooking of the cooking object S put in the cooking chamber 14 is performed. It has become.

  Next, the detailed configuration of the microwave oven will be described with reference to FIGS. FIG. 5 shows a water supply cassette 8 serving as a tank. The water supply cassette 8 made of a plastic molding material has a concave handle that can be hooked with a finger on the front side of a bottomed storage part 41 having an open upper surface. 42, the rear side of the storage part 41 opposite to the handle 42 is provided with an intake port 43 having a valve body, and on both the left and right sides of the storage part 41, an engagement part with the water receiver 9 is provided. It is comprised with the rib 44 which becomes. And in the single-piece | unit state which removed the water supply cassette 8 from the main body 1, the valve body of the intake 43 is closed, it prevents that the water accommodated in the storage part 41 leaks out from the intake 43, and the water supply cassette is supplied to the main body 1. In the state where 8 is attached, the intake port 43 is configured to communicate as part of the steam generator 33.

  FIG. 6 shows a water receiver 9 as a receiving portion. The water receiver 9 made of a plastic molding material corresponds to the bottomed receiving portion 46 having an open top surface and the outer shape of the water supply cassette 8. When the water supply cassette 8 is mounted on the cassette mounting section 47, the rib 44 engages with the left and right side surfaces of the cassette mounting section 47, and the upper surface of the storage section 41 is the cassette mounting section 47. The structure is covered with the mounting portion 47.

  7 to 9 show an evaporator unit 49 provided outside the left side wall 14 c of the cooking chamber 14. The evaporator unit 49 serving as a steam generation unit is formed in a hollow shape by a case 51 and a cover 52 made of aluminum die casting having excellent heat conductivity. The case 51 has a concave vaporizing chamber 53, and a rod-shaped sheathed heater 54 is embedded in the case 51 as an evaporation heater for heating the vaporizing chamber 53. Further, the case 51 is provided with an intake 55 for guiding water stored in the water supply cassette 8 to the vaporizing chamber 53. The plate-like cover 52 covers the opening surface of the case 51, and the cover 52 is formed with a plurality of outlets 56 that communicate with the vaporizing chamber 53 and guide the steam to the respective steam ejection holes 34.

  The steam generator 33 that feeds steam into the cooking chamber 14 is an electric motor that pumps water stored in the water supply cassette 8 to the evaporator unit 49 in addition to the water supply cassette 8, the evaporator unit 49, and the sheathed heater 54 described above. And a vaporizing chamber temperature detecting means 59 (see FIG. 10) such as a thermistor for detecting the temperature of the vaporizing chamber 53 in the evaporator unit 49. As a result, during operation of the steam generator 33, water from the water supply cassette 8 is pumped into the vaporizing chamber 53 in the evaporator unit 49, and the vaporizing chamber 53 is heated to a predetermined temperature by energizing the sheathed heater 54. By doing so, saturated steam or superheated steam is supplied into the cooking chamber 14 from the steam ejection holes 34, and steam cooking is performed on the cooking object S placed in the cooking chamber 14. Moreover, in this embodiment, it becomes the structure which varies the vapor | steam amount injected in the cooking chamber 14 from the vapor | steam ejection hole 34 of the evaporation generator 33 by adjusting the discharge flow rate from a pump with the drive signal given to a pump. ing.

  FIG. 10 shows the main electrical configuration of the microwave oven. In the figure, 61 is a control means constituted by a microcomputer. As is well known, this control means 61 is a CPU as an arithmetic processing means, a memory as a storage means, a timer as a timing means, an input, An output device is provided.

  The input port of the control means 61 is constituted by an infrared sensor equipped with a swing mechanism in addition to the operation means 7 using the keys and touch panel described above and the vaporizing chamber temperature detecting means 59, and the temperature distribution in the entire cooking chamber 14 is provided. By detecting this, the internal temperature distribution detection means 63 that makes it possible to detect the temperature of the heated object S accommodated therein, and the internal temperature detection means 64 such as the thermistor 15 that detects the temperature in the cooking chamber 14. A hot air motor rotation detecting means 65 for detecting the rotation of the hot air motor 29, a door opening / closing detecting means 66 for detecting the open / closed state of the door 3, and an antenna position for detecting the origin position of the antenna constituting the microwave generator 19. The detection means 67 are electrically connected to each other.

  In addition to the display unit 6 described above, the output port of the control unit 61 includes a microwave heating unit 71 including a magnetron of the microwave generator 19 and a driving unit thereof, an upper heater 18 for grill heating, and an oven heating unit. Heater driving means 72 such as a relay for turning off and heating the hot air heater 27 and the sheathed heater 54 for steam heating, and an antenna driving means 73 for rotationally driving an antenna that radiates microwaves into the cooking chamber 14. The hot air motor driving means 74 for rotating the hot air motor 29 and the pump driving means 75 for operating the pump of the steam generator 33 are electrically connected to each other.

  The control means 61 includes an operation signal from the operation means 7, a vaporization chamber temperature detection means 59, an internal temperature distribution detection means 63, an internal temperature detection means 64, a hot air motor rotation detection means 65, a door open / close detection. Receiving each detection signal from the means 66 and the antenna position detecting means 67, the microwave heating means 71, the heater driving means 72, the antenna driving means 73, hot air at a predetermined timing based on the timing from the time measuring means. It has a function of outputting drive control signals to the motor drive means 74 and pump drive means 75 and outputting a control signal for display to the display means 6.

  When the control means 61 receives an operation signal associated with the operation of the operation means 7 and determines that the door 3 is closed based on the detection signal from the door open / close detection means 66, the control means 61 performs micro-response according to the operation signal. A control signal is sent to the wave heating means 71, the heater driving means 72, the antenna driving means 73, the hot air motor driving means 74, and the pump driving means 75 to control various cooking.

  Next, the operation of the microwave oven having the above configuration will be described. With the cooking object S previously placed in the cooking chamber 14, the door 3 is closed while the handle 4 is held by hand, and the cooking menu is displayed by the operating means 7. When the start of cooking is instructed after the selection operation, a control signal generated corresponding to the selected cooking menu is output at a predetermined timing in accordance with a control program incorporated in the storage unit of the control means 61, and the object to be cooked S is displayed. Cooked by heating.

  Here, for example, when a cooking menu for oven heating is selected, a control signal from the control means 61 is sent to the heater driving means 72 and the hot air motor driving means 74, and the hot air heater 27 and the hot air motor 29 are energized, respectively. The rotational force generated in the motor 29 is transmitted to the hot air fan 28 through the transmission mechanism 30. Accordingly, the hot air fan 28 rotates in one direction inside the heating chamber 31, and the speed is taken into the control means 61 by the hot air motor rotation detecting means 65 and sucked into the heating chamber 31 from the cooking chamber 14 through the suction port 16. Air is sent out to the energized hot air heater 27 side, and the heated air is supplied as hot air to the cooking chamber 14 through the hot air outlet 17 so that the cooking object S in the cooking chamber 14 is heated with hot air convection. The

  As shown in FIG. 11, when a steam cooking menu using steam (steam cooking) is selected, the control means 61 has a heater driving means 72 and a hot air motor between the cooking start time t0 and the first time t1. A pump incorporated in the steam generator 33 so as to send control signals to the drive means 74 and the pump drive means 75 respectively to feed a relatively small amount of steam into the cooking chamber 14 from the steam ejection hole 34. The hot air heater 27 and the hot air motor 29 are energized to supply hot air to the cooking chamber 14 as in the oven heating described above. Thereafter, the control means 61 stops energizing the hot air heater 27 and the hot air motor 29 at the first time t1, and sends control signals to the heater driving means 72 and the pump driving means 75 until the second time t2. Thus, the operation of the pump incorporated in the steam generator 33 and the disconnection of the sheathed heater 54 are performed so that the steam having the second steam amount larger than that from the steam outlet 34 to the first time t1 is sent into the cooking chamber 14. Continue to control electricity. And if the to-be-cooked object S is steamed at the 2nd time t2, the energization to a pump and the sheathed heater 54 will also be stopped, and the steaming cooking menu will be complete | finished.

  FIG. 12 is a graph showing changes over time in the temperature Ta of the steam supplied to the cooking chamber 14 and the temperature Tb of the food to be cooked S when the steam cooking menu is selected. The control means 61 of the present embodiment narrows the amount of water supplied to the vaporizing chamber 53 between the cooking start time t0 and the first time t1, and steam (superheated steam) with hot air from the hot air unit 24 together with hot air. ) To quickly raise the temperature in the cooking chamber 14. Thereafter, when the inside of the cooking chamber 14 is warmed, the amount of water supplied to the vaporizing chamber 53 is increased so that the cooking object S in the cooking chamber 14 is not dried, and the cooking object S is steamed with saturated steam at 100 ° C.

  That is, in this embodiment, immediately after the cooking start time t0, from the state in which the cooking chamber 14 is at room temperature to the first time t1 when the temperature in the cooking chamber 14 is heated to a predetermined temperature, the hot air heater 27 and the hot air motor 29 are connected. A small amount of superheated steam is spouted into the cooking chamber 14 so as not to generate useless steam in the cooking chamber 14 by using energization together, and the inside of the cooking chamber 14 is quickly heated to reduce condensation in the cooking chamber 14. Plan. Then, after the temperature in the cooking chamber 14 is heated to the predetermined temperature at the first time t1, the energization to the hot air heater 27 and the hot air motor 29 is stopped, the amount of steam ejected into the cooking chamber 14 is increased, and saturated steam Steam the cooking object S to improve cooking performance. Accordingly, it is possible to reduce the capacity of the water supply cassette 8 and to reduce the size of the evaporator unit 49 by suppressing useless ejection of steam from the steam ejection holes 34 and reducing the amount of water used in the steam generator 33. . Moreover, by reducing the amount of water adhering to the inner surface of the cooking chamber 14 after steaming, the cooking chamber 14 can be prevented from becoming sticky and the capacity of the water receiver 9 can be reduced. With less water and heating time, the cooking object S can be steamed with a plump finish than before.

  Note that the first time t1 and the second time t2 are the time set by the operation of the operation means 7 (from the start time t0 to the first time t1 and / or the start time) in the steamed food menu control by the control means 61 described above. Cooking time from time t0 to second time t2), the temperature in the cooking chamber 14 detected by the internal temperature detection means 64, and the heating object S detected by the internal temperature distribution detection means 63. It may be the time when the temperature reaches a predetermined temperature. In this case, the first predetermined temperature corresponding to the first time t1 is set to a value lower than the second predetermined temperature corresponding to the second time t2.

  FIG. 13 shows the evaluation results when the handmade meat bun as the to-be-cooked object S is heated with the “steamed dish” menu for the conventional model and this embodiment. In the present embodiment, between the cooking start time t0 and the first time t1, the cooking chamber 14 is quickly heated by hot air from the hot air unit 24 and superheated steam from the steam generator 32, thereby increasing the heating time. Was reduced from 25 minutes to 23 minutes. The finished product is also plump, but in this embodiment, the finish is more plump by the amount of moisture attached to the surface of the meat. Furthermore, the amount of water used due to the generation of steam, the amount of water attached to the inner surface of the cooking chamber 14 and the amount of water in the water receiver 9 are also reduced in the present embodiment compared to the conventional model. It was confirmed.

  Next, an operation when the “warm and warm” menu is selected and executed as an automatic cooking menu using oven cooking will be described. FIG. 14 illustrates the difference in control procedure between the present embodiment and the conventional model when the “warm and warm” cooking menu is selected. In this figure, in the present embodiment, when the cooking menu of “warm and warm” is selected, the control means 61 controls the heater driving means 72 and the pump driving means 75 respectively to control signals from the cooking start time t0 to the first time t11. And the operation of the pump incorporated in the steam generator 33 and the power interruption of the sheathed heater 54 are controlled so that steam (preferably superheated steam) is sent into the cooking chamber 14 from the steam ejection hole 34. Then, the cooking object S in the cooking chamber 14 is steam-heated. Thereafter, the control means 61 sends control signals to the heater driving means 72 and the hot air motor driving means 74 from the first time t11 to the second time t2, respectively. Each hot air motor 29 is energized to supply hot air to the cooking chamber 14. When the warming of the object to be cooked S is finished at the second time t2, the energization of the hot air heater 27 and the hot air motor 29 is stopped, and the cooking menu for “warm and warm” is ended.

  As described above, in the present embodiment, microwave heating by the microwave generator 19 is not used, and steam heating by the steam generator 33 and oven heating by the hot air unit 24 are sequentially performed, so that the inside of the object S to be heated is performed. Moist and crisp outside. Moreover, the direction which steam-heats ahead of oven heating can finish the to-be-cooked thing S more crisp. As a comparison, in the conventional cooking menu of “warm and warm”, the oven heating is first performed by the hot air unit 24, the grill heating is performed by the upper heater 18, and the steam heating by the steam generator 33 is finally performed. It was. On the other hand, in the present embodiment, as a technique for crispy tempura, etc., a technique of applying water with a spray sprayer and then baking with a toaster is applied, and this is incorporated into the control means 61 in the cooking menu of `` crisp and warm '', In addition to tempura, the surface of an object to be cooked S such as fried food, French bread, pizza, and curry bread can be finished smoothly.

  FIG. 15 shows cooking temperature and cooking time when the cooking menu of “warm and warm” is selected. In the figure, when the cooking start is instructed after selecting the “warm and warm” cooking menu by operating the operating means 7, steam heating is performed by the steam generator 33 in the first first stage (“1st” in the figure). After being broken, oven heating by the hot air unit 24 is performed so that the temperature in the cooking chamber 14 becomes 250 ° C. in the next second stage (“2nd” in the figure). In the steam heating, the steam generator 33 operates in the same procedure as when the manual steamed food menu is selected, and in the oven heating, the 1300 W hot air heater 27 repeats the energization for 30 seconds / the interruption of power for 30 seconds.

  In the present embodiment, the desired finished state of the cooking object S stored and set in the storage means can be varied by the operation of the operation means 7. This finish state is automatically set to “standard” which is the standard finish by the control means 61 when any cooking menu is selected, but it may be from a start of cooking until a predetermined time (for example, 15 seconds). For example, in response to an operation from the operation means 7, it can be changed to “weak”, which is a weaker finish than standard, and “strong”, which is a stronger finish than standard. In FIG. 15, “weak” and “strong” can be variably set in three steps, but this number is arbitrary, and the finished state may be variably set continuously instead of stepwise. .

  As shown in FIG. 15, in the “hot and warm” cooking menu, the steam heating time is constant (for example, 2 minutes) with respect to the set finishing state, and the oven heating time is set to a stronger finishing state. The control means 61 controls the operation of the steam generator 33 and the hot air unit 24 so as to be longer (for example, 8 minutes 30 seconds to 11 minutes 30 seconds). Thereby, according to the finishing state which a user desires, it becomes possible to finish the surface of the to-be-cooked thing S smoothly.

  In addition, the control means 61 sets the oven depending on whether the temperature in the cooking chamber 14 detected by the internal temperature detection means 64 is equal to or higher than a preset threshold value, regardless of the finished state. The operation of the hot air unit 24 is controlled so that the heating time is variable. For example, immediately after the start of cooking or at the end of steam heating, if the temperature in the cooking chamber 14, that is, the internal temperature is, for example, 89 ° C. or less, the oven heating time becomes long (for example, 8 minutes 30 seconds to 11 minutes 30 seconds). If the internal temperature is 90 ° C. or higher, for example, the oven heating time is set to be short (for example, 5 minutes 30 seconds to 8 minutes 30 seconds). However, the steam heating time is constant regardless of the internal temperature, so that no extra time is required. By doing so, it becomes possible to finish the surface of the to-be-cooked item S according to the finished state desired by the user regardless of the difference in the internal temperature.

  As described above, the microwave oven as the heating cooker according to the present embodiment includes the cooking chamber 14 in which the cooking object S is accommodated, and the steam generator 33 as the steam generating means for generating steam. In particular, during the period from the cooking start time t0 to the first time t1, the steam generator 33 is operated so that superheated steam is fed into the cooking chamber 14 with the first steam amount. Comprises a control means 61 for operating the steam generator 33 so that saturated steam is fed into the cooking chamber 14 with a second steam amount larger than the first steam amount.

  In this case, during the period from the cooking start time t0 to the first time t1 when the inside of the cooking chamber 14 is warmed, the amount of steam generated is suppressed so as not to emit wasteful steam, and dew condensation is reduced. To quickly raise the temperature in the cooking chamber 14. After that, when the cooking chamber 14 is warmed, the amount of steam generated is increased so that the cooking chamber 14 is not dried, and the cooking object S is steamed with saturated steam at 100 ° C. Therefore, it is possible to improve the finish of steam cooking by suppressing the ejection of useless steam, to reduce the capacity of the water supply cassette 8 serving as a tank and the water receiver 9 serving as a receiving container, and to reduce the size of the evaporator unit 49. It becomes possible.

  Moreover, in this embodiment, the hot air unit 24 which produces | generates a hot air in the said structure is further provided, and especially the hot air unit 24 is sent so that a hot air may be sent in into the cooking chamber 14 from the cooking start time t0 to the 1st time t1. The control means 61 is configured to stop the operation of the hot air unit 24 and operate only the steam generator 33 after the first time t1.

  In this case, during the period from the cooking start time t0 to the first time t1, hot air is sent into the cooking chamber 14 together with superheated steam, so that the temperature in the cooking chamber 14 can be quickly raised from room temperature to shorten the cooking time. It becomes possible to plan.

  Furthermore, in this embodiment, the cooking chamber 14 that accommodates the cooking object S, the steam generating device 33 that generates steam, and the hot air unit 24 that generates hot air are provided, and particularly the cooking start time t0. Until the first time t11, the steam generator 33 is operated so as to send steam into the cooking chamber 14, and after the first time t11, the hot air unit 24 is operated so as to send hot air into the cooking chamber 14. Control means 61 is provided.

  In this case, during the period from the cooking start time t0 to the first time t11, steam is sent into the cooking chamber 14 so that the cooking object S is sprayed with mist or water, and then the cooking chamber 14 is filled. By sending hot air and heating the food to be cooked S, it is possible to finish the outside of the food to be cooked C with the moist inside of the food to be cooked S.

  In addition, this invention is not limited to the said embodiment, A various change is possible in the range which does not deviate from the meaning of this invention. For example, the structure of the steam generator 33 is not limited to that described in the above embodiment, and any structure may be used as long as it can generate superheated steam or saturated steam. The hot air unit 24 may have any structure as long as it sends hot air into the cooking chamber.

14 Cooking room 24 Hot air unit 33 Steam generator 61 Control means

Claims (3)

A cooking chamber for storing the food,
In a cooking device comprising a steam generating means for generating steam,
During the period from the start of cooking to the first time, the steam generating means is operated so as to send superheated steam with the first steam amount into the cooking chamber, and after the first time, the first steam amount in the cooking chamber. A heating cooker comprising control means for operating the steam generating means so as to feed saturated steam with a larger amount of second steam. It further comprises a hot air unit that generates hot air,
The control means is configured to operate the hot air unit so as to send hot air into the cooking chamber from the start of cooking to the first time, and to stop the operation of the hot air unit after the first time. The cooking device according to claim 1, wherein A cooking chamber for storing the food,
Steam generating means for generating steam;
In a heating cooker comprising a hot air unit that generates hot air,
Control for operating the steam generating means to send steam into the cooking chamber from the start of cooking to the first time, and operating the hot air unit to send hot air into the cooking chamber after the first time A heating cooker comprising means.