JPH0777331A - Microwave cooker - Google Patents

Abstract

(57) [Abstract] [Purpose] To provide a means for performing microwave cooking evenly in microwave heating by detecting when the temperature of the entire food product is in the state of boiling or near boiling. [Structure] Microwave cooker 1 with built-in humidity sensor 6
Put food 3 in the refrigerator and heat it by microwave,
Microwave heating is interrupted at the first steam detection, and after a certain period of time, the heating control of heating, steam detection, and heating interruption is repeated again until the humidity sensor detects steam generated from food at each repeated heating. The length of time
The microwave heating control device 7 is configured to stop the microwave heating when the time becomes equal to or shorter than a preset time.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a microwave oven cooker, and more particularly to a microwave oven cooker having means for uniformly heating an entire food product by microwaves.

[0002]

2. Description of the Related Art Steam for cooking in a microwave oven
It is one of the important factors to grasp the heating degree of food.

[0003] Conventionally, steam detection in a microwave oven is carried out by using steam when a part or partial boiling point of food to be heated or a temperature near the boiling point is reached as a standard, and microwave heating is stopped. .

[0004]

However, in the case of stopping microwave heating by such conventional vapor detection,
The whole food did not reach a sufficiently high temperature, and part of it due to radio wave unevenness and temperature unevenness in the up and down direction remained, and because it was heated for a certain time after steam detection, it partially overheated. There was also the problem that, on the contrary, half-life occurs.

The present invention solves the above-mentioned problems of the prior art. A microwave oven cooker that does not leave temperature unevenness in food and stops heating after the entire food reaches a temperature at or near the boiling point The purpose is to provide.

[0006]

In order to achieve this object, a microwave oven according to the present invention uses a humidity sensor, a microwave heating means, and steam generated from food placed in a refrigerator, which is detected by the humidity sensor. And a microwave heating control device for controlling the operation and non-operation of the microwave heating means.

[0007]

According to the present invention, in the above-described structure, the humidity sensor detects vapor generated from food by heating with microwaves, and the heating with microwaves is interrupted.
Microwave heating and steam detection are repeated again after a certain period of time, and when the time until the steam generated during reheating is detected is shorter than the preset certain period of time, the heating is terminated. Become.

[0008]

Embodiments of the present invention will be described below with reference to the accompanying drawings. 1 is a partial sectional view of a microwave oven according to an embodiment of the present invention, FIG. 2 is a circuit diagram thereof, FIG. 3 (a) is an output change diagram of a humidity sensor 6 of the microwave oven, and FIG. ) Is also a waveform diagram of an ON / OFF command signal for microwave irradiation, and FIG. 3C is also a container such as a pot of a microwave oven (in this example, adiabatic heat insulation container is assumed and described as an adiabatic heat insulation container). It is a temperature rise figure of an internal food. In FIG. 1 and FIG. 2, a microwave insulating transparent heat insulation container 2 which can be freely put in and taken out of a microwave oven 1 is provided, and food 3 and cooking water 4 are put therein. Further, in the refrigerator of the microwave oven cooker 1, a magnetron 5 which is a microwave heating means for generating microwaves to heat foods.
And a humidity sensor 6 for detecting the temperature of the steam (or humidity) or the steam generated from the steam small holes h provided in the heat insulating and heat-insulating container 2 when the food and the cooking water are boiled and jetted into the microwave oven cooker 1. Then, the microwave output is turned off in response to the signal from the humidity sensor, and turned on-OF by the setting signal.
The heating control device 7 for turning on F is attached.

When the menu button of the heating control device 7 is pressed according to the type and purpose of cooking in the microwave cooker having the above-mentioned structure, microwaves are radiated from the magnetron 5 to the inside of the microwave cooker 1 to keep it adiabatic. The food 3 and the cooking water 4 in the container 2 are heated. At this time, the steam generated as the temperature of the food rises is ejected from the heat insulation container 2 and detected by the humidity sensor 6 attached to the side wall in the refrigerator. The heating controller 7 controls the boiling detection to irradiate the microwave. Suspend. That is, heating is performed up to point A in FIG. At this point, the temperature inside the heat insulation container 2 is boiling in the upper part and uneven in heating in the lower part in a low temperature state, and the temperature of the whole food is not sufficiently raised. Therefore, the vapor is detected by leaving it at point B in FIG. At the point C in FIG. 3C, the humidity sensor 6 is again used as shown in FIG.
Is obtained, and this is the second vapor detection. At this time, the temperature difference between the upper and lower sides in the heat insulation container 2 is reduced, but the temperature in the lower portion is still low, and uneven heating remains. When heating and steam detection are repeated again, the difference between the upper and lower temperatures in the heat insulation container 2 decreases, and the time from reheating to steam detection is shown in FIG.
It is shortened as shown in T0 to T4 of (a). When the time required to detect the vapor becomes shorter than the reference value, the heating controller 7 terminates the microwave heating,
Start heat retention cooking. At this time, the temperature difference between the upper and lower sides in the heat insulation container 2 becomes closer to reach a temperature at which the whole food can be eaten during the heat retention. During heat retention, the temperature inside the heat insulation container 2 gradually decreases due to natural heat dissipation, but experimentally (depending on the heat insulation structure), 90 ° C even after 60 minutes have elapsed.
The above heat retention is possible, the food is sufficiently kept at the edible temperature, and it can be cooked without continuing the boiling state. Therefore, the boiling state does not continue even partially, so that the whole food is soft and finished without being boiled down or overcooked.
Moreover, it is expected that cooking can be performed in a short period of time due to heat retention and less loss of nutritional value, resulting in energy savings.

Further, the generated steam is also spouted from the lid portion, but in this example, a steam small hole h is provided in the lid portion as a ventilation hole to expedite the spouting of the vapor to the outside of the container to accelerate the detection.

[0011]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, it is possible to finish the temperature unevenness of the food product at the time of completion detection by detecting the steam generated from the food product, and to cook without strong heating (continuation of boiling). Becomes Therefore, as described above, there is an extremely great effect that delicious cooking with good penetration of taste can be performed in a short time and energy saving can be achieved.

[Brief description of drawings]

FIG. 1 is a partial sectional view of a microwave oven according to an embodiment of the present invention.

[Fig. 2] The circuit diagram of the microwave oven cooker.

FIG. 3 (a) is the output change diagram of the humidity sensor, FIG. 3 (b) is the waveform diagram of the on / off command signal for microwave irradiation, and FIG. 3 (c) is the temperature rise diagram of the heat insulation container.

[Explanation of symbols]

 1 Microwave Cooker 2 Heat Insulation Container 3 Food 4 Cooking Water 5 Magnetron 6 Humidity Sensor 7 Heating Control Device h Vent

Claims (3)

[Claims] 1. A microwave sensor comprising: a humidity sensor, a microwave heating means, and a microwave heating means for heating food placed in a refrigerator, and steam generated from the food is detected by the humidity sensor. The heating by the heating means is interrupted, and then the heating by the microwave heating means is performed again after a certain period of time, the steam generated from the food is detected again by the humidity sensor, and the heating control for interrupting the heating is repeated. A microwave cooker having a microwave heating control device that stops heating by the microwave heating means when the length of time until the vapor generated from food is detected for each heating is shorter than a preset time. 2. The microwave oven cooker according to claim 1, wherein a food container is housed inside and a heat insulating and heat insulating container that transmits microwaves is installed in the refrigerator. 3. A microwave oven cooker according to claim 1, wherein the heat insulation container is provided with a vent for spouting steam.