Heating cooker

Abstract

This heating cooker is provided with a heating chamber capable of accommodating an object to be heated, a heating device, a temperature detection unit, and a control device. The heating device supplies a mixed heating medium, which is a mixture of heated water droplets and water vapor, into the heating chamber. The temperature detection unit acquires the temperature in the heating chamber or the heating state of an object to be heated. The control device controls the heating device according to a control sequence. The control device controls the heating device according to the temperature in the heating chamber or the heating state of the heated object, and adjusts at least one parameter of the supply timing of the mixed heating medium, the amount of water droplets, and the mixing ratio of the heated water droplets and water vapor included in the control sequence.

Description

Technical Field

[0001] The present disclosure relates to a heating cooker. Background Art

[0002] Conventionally, there have been provided heating cookers using steam or superheated steam. For example, Patent Document 1 discloses the following heating method.

[0003] (1) Hot water or steam heated to 100°C or higher, or either of them, is continuously sprayed into a heating chamber of a semi-enclosed space heated to the same temperature or higher, thereby generating fine water droplets and wet hot water steam.

[0004] (2) The air in the heating chamber is replaced by fine water droplets and moist hot water vapor, and the heating chamber is filled with a gas component having a humidity of 95% or more, an oxygen concentration of 1% or less, and a temperature of 90°C to 180°C.

[0005] (3) In the above temperature range, the object to be heated is continuously heated with a temperature difference of at least 10° C. by using fine water droplets and moist hot water vapor.

[0006] Prior art literature

[0007] Patent Literature

[0008] Patent Document 1: Japanese Patent Application Publication No. 2004-358236 Summary of the invention

[0009] An object of the present disclosure is to provide a heating cooker capable of improving the taste and aroma of food.

[0010] A cooking device according to one aspect of the present disclosure includes a heating chamber capable of accommodating an object to be heated, a heating device, a temperature detection unit, and a control device.

[0011] The heating device includes a water vapor generating device. The water vapor generating device includes an evaporator, a water supply pump for supplying water to the evaporator, and a heater for heating the water in the evaporator. The water vapor generating device supplies a mixed heating medium, which is a mixture of heated water droplets and water vapor, to the heating chamber. The temperature detecting unit obtains the temperature in the heating chamber or the heating state of the heated object. The control device controls the heating device according to the control sequence.

[0012] The control device controls the heating device according to the temperature in the heating chamber or the heating state of the heated object, and adjusts at least one parameter of the supply timing of the mixed heating medium, the amount of water droplets, and the mixing ratio of the heated water droplets and water vapor included in the control sequence.

[0013] According to the present disclosure, the taste and aroma of food are improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 This is a schematic diagram of the heating cooker in Embodiment 1 of the present disclosure when viewed from the front.

[0015] Figure 2 This is a schematic diagram of the heating cooker according to the first embodiment when viewed from the side.

[0016] Figure 3 This is a schematic diagram showing a configuration example of an evaporator of the heating cooker according to the first embodiment.

[0017] Figure 4 This is a schematic diagram showing another configuration example of the evaporator of the heating cooker according to the first embodiment.

[0018] Figure 5 This is a diagram showing the configuration of a control device for a heating cooker according to the first embodiment.

[0019] Figure 6 This is a diagram showing the temporal change in the temperature near the object to be heated corresponding to the control sequence.

[0020] Figure 7 The diagram shows the upper surface (upper section) and the lower surface (lower section) of the sweet potato in Comparative Example 1.

[0021] Figure 8 The diagram shows the upper surface (upper section) and the lower surface (lower section) of the sweet potato in Example 1.

[0022] Fig. 9 This is a diagram showing a comparison between the aroma components contained in the sweet potato in Example 2 and the aroma components contained in the sweet potato in Comparative Example 2.

[0023] Fig.10 It is a diagram showing the structure of a heating cooker according to Embodiment 2 of the present disclosure. DETAILED DESCRIPTION

[0024] Hereinafter, embodiments of the present disclosure will be described with reference to the accompanying drawings. However, for example, detailed descriptions of known matters will be omitted. The same or substantially the same structures will be denoted by the same reference numerals and repeated descriptions will be omitted.

[0025] (Implementation Method 1)

[0026] use Figures 1 to 9 , a heating cooker 10a according to Embodiment 1 of the present disclosure is described. The heating cooker 10a generates a mixture of heated water droplets and water vapor. Hereinafter, the mixture of heated water droplets and water vapor is referred to as a mixed heating medium, and the mixing ratio of water droplets and water vapor in the mixed heating medium is referred to as a mixing ratio of the mixed heating medium, or simply referred to as a mixing ratio.

[0027] The heating cooker 10a adjusts at least one of the supply timing of the mixed heating medium, the amount of water drops, and the mixing ratio. Thus, the heating cooker 10a controls the time for which moisture is retained on the surface of the food (hereinafter referred to as moisture retention time).

[0028] If the moisture retention time is extended while the food is heated, the hydrolysis of the ingredients contained in the food can be promoted, and the ingredients can be reduced in molecular weight. For example, protein becomes amino acids by reducing the molecular weight, and sugar becomes reducing sugar by reducing the molecular weight. By reducing the molecular weight of the ingredients, people can easily taste the flavor and sweetness.

[0029] The Maillard reaction between the generated amino acids and reducing sugars and the caramel reaction of reducing sugars are promoted to generate aroma components, thereby improving the taste and aroma of the heated food.

[0030] [1-1. Structure]

[0031] Figure 1 and Figure 2 It is a schematic diagram showing the structure of the heating cooker 10a. Figure 1 The structure of the cooking device 10a in a front view is schematically shown. Figure 2 The structure of the cooking device 10a in a side view is schematically shown.

[0032] like Figure 1 and Figure 2 As shown, the heating cooker 10 a includes a heating chamber 11 , a door 12 , a handle 13 , a cooking vessel 14 , an oven heater 15 , an in-box temperature sensor 16 , an infrared sensor 17 , and a control device 50 .

[0033] The heating chamber 11 can accommodate a heated object 40 such as food. A cooking vessel 14 for placing the heated object 40 is arranged inside the heating chamber 11. The cooking vessel 14 can be arranged in the heating chamber 11 in a manner that allows adjustment of height, or can be fixed in the heating chamber 11. The oven heater 15 can perform radiation heating on the interior of the heating chamber 11.

[0034] The in-box temperature sensor 16 is disposed in the heating chamber 11 to detect the in-box temperature of the heating chamber 11. The infrared sensor 17 detects the temperature near the heated object 40 by detecting infrared rays in the heating chamber 11. The temperature near the heated object 40 refers to the surface of the heated object 40 or the ambient temperature near the surface. The control device 50 receives the detection results of the in-box temperature sensor 16 and the infrared sensor 17. In the present disclosure, the infrared sensor 17 is equivalent to the object temperature sensor.

[0035] The cooking device 10 a includes an evaporator 20 , a heater 21 , an evaporator temperature sensor 22 , a nozzle 23 , a nozzle cover 24 , a water supply tank 25 , a water supply pump 26 , and a water supply path 27 .

[0036] The water supply tank 25 is arranged below the heating chamber 11, and stores water to be supplied to the heating chamber 11. The water supply pump 26 is arranged between the water supply tank 25 and the evaporator 20, and connects the water supply tank 25 and the evaporator 20 via a water supply path 27. The evaporator 20 is arranged outside the side wall of the heating chamber 11. When the water supply pump 26 is operated, the water stored in the water supply tank 25 is supplied to the evaporator 20 via the water supply path 27.

[0037] In this embodiment, the components for generating the mixed heating medium are referred to as a steam generator 70. That is, the steam generator 70 includes an evaporator 20, a heater 21, an evaporator temperature sensor 22, a nozzle 23, a nozzle cover 24, a water supply tank 25, a water supply pump 26, and a water supply path 27.

[0038] The components for heating the interior of the heating chamber 11 are referred to as a heating device 100 . That is, the heating device 100 includes a steam generating device 70 and an oven heater 15 .

[0039] Figure 3 A schematic diagram of a configuration example of the evaporator 20 in the heating cooker 10a is shown. Figure 3 As shown, the evaporator 20 has a water supply port 34 and an outlet 36 disposed on the opposite side of the water supply port 34. The evaporator 20 receives water supplied by the water supply pump 26 from the water supply port 34. The heater 21 is disposed in contact with the evaporator 20 and heats the water in the evaporator 20. Thus, a mixed heating medium is generated in the evaporator 20.

[0040] The nozzle 23 is arranged at the outlet 36 of the evaporator 20. The nozzle 23 is provided with an injection port 35 at the end thereof. The injection port 35 is arranged on the side wall of the heating chamber 11 so as to allow the evaporator 20 to communicate with the heating chamber 11. The mixed heating medium generated by the evaporator 20 is supplied from the injection port 35 to the heating chamber 11 via the nozzle 23.

[0041] The nozzle cover 24 covers the nozzle 23 to minimize leakage of the mixed heating medium to the outside. The evaporator temperature sensor 22 detects the temperature inside the evaporator 20. The control device 50 receives the detection result of the evaporator temperature sensor 22.

[0042] Moreover, if Figure 2 As shown, the cooking device 10 a includes a first drain path 28 , a second drain path 29 , a third drain path 30 , a drain tank 31 , a safety valve 32 , and a solenoid valve 33 .

[0043] A part of the mixed heating medium sometimes leaks from the nozzle 23. The leaked mixed heating medium is transported from the nozzle cover 24 to the drain tank 31 via the first drain path 28. When the internal pressure of the evaporator 20 rises excessively, the safety valve 32 operates to reduce the internal pressure of the evaporator 20. In this case, the mixed heating medium discharged from the evaporator 20 is transported to the drain tank 31 via the third drain path 30.

[0044] After the evaporator 20 stops, the electromagnetic valve 33 is opened. As a result, the water remaining in the evaporator 20 is sent to the drain tank 31 through the second drain path 29. The drain tank 31 stores the drain sent through the first drain path 28 to the third drain path 30.

[0045] like Figure 3 As shown, the cross-sectional area of ​​the injection port 35 of the nozzle 23 is smaller than the cross-sectional area of ​​the interior of the evaporator 20. That is, the interior of the evaporator 20 is a quasi-enclosed space. Therefore, when the heater 21 is operated, the internal pressure of the evaporator 20 increases, and the mixed heating medium generated in the evaporator 20 is sprayed from the nozzle 23 into the heating chamber 11. The internal pressure of the evaporator 20 is higher than the atmospheric pressure, so the boiling point of water becomes higher, and a mixed heating medium with a temperature higher than 100°C is generated.

[0046] The control device 50 adjusts the amount and speed of water supplied from the water supply port 34 to the evaporator 20 , thereby adjusting the mixing ratio of the mixed heating medium, the injection amount and injection speed from the nozzle 23 , and the like.

[0047] Figure 4 Another example of the structure of the evaporator 20 in the heating cooker 10a is schematically shown. Figure 4 As shown, the nozzle 23 may also be a tapered nozzle in which the diameter of the nozzle becomes smaller as the fluid advances inside the nozzle.

[0048] The object 40 is heated by radiation heat from the oven heater 15, conduction heat from the mixed heating medium, etc. The control device 50 controls the heating device 100 (oven heater 15, steam generator 70) based on the temperature near the object 40, thereby controlling the heating of the object 40.

[0049] The inventors have found that the taste and aroma of the heated food can be improved by keeping moisture on the surface of the food when the food is heated. If the protein and sugar contained in the food are hydrolyzed and reduced in molecular weight, people can easily taste the deliciousness and sweetness of the food. The aroma components are generated by the Maillard reaction and caramelization of the reduced molecular weight amino acids and reducing sugars.

[0050] Therefore, by heating the food while keeping the surface of the food moist, the hydrolysis of the protein and sugar contained in the food is promoted. As a result, the taste and aroma of the food are improved. By heating the hydrolyzed food to a temperature at which the Maillard reaction and caramelization are easy to proceed, more aroma components are generated, and the aroma and flavor are improved.

[0051] Figure 5 FIG. 5 shows the structure of the control device 50 of the heating cooker 10a. Figure 5 As shown, the control device 50 includes a processing device 60 and a storage device 80 .

[0052] The storage device 80 stores programs, data, etc. used by the processing device 60. The storage device 80 may be a semiconductor memory, a hard disk, etc. In addition, the control sequence described later is a type of data stored in the storage device 80.

[0053] The processing device 60 includes a heating state acquisition unit 61, a heating control unit 62, a water supply pump control unit 63, a heater control unit 64, an oven heater control unit 65, and a solenoid valve control unit 66. These components are implemented by hardware such as a central processing unit of a computer, a semiconductor memory and other integrated circuits, and software such as a program stored in the semiconductor memory of the computer and an external storage medium.

[0054] Figure 5 It is easy for a person skilled in the art to understand that these functional blocks can be realized by various methods such as hardware alone or a combination of hardware and software.

[0055] The heating state acquisition unit 61 acquires the heating state of the object 40. In Embodiment 1, the heating state acquisition unit 61 acquires the temperature near the object 40 as an index indicating the heating state of the object 40. If the temperature near the object 40 is less than 100°C, it is considered that moisture exists on the surface of the object 40.

[0056] In this embodiment, the heating state acquisition unit 61 acquires the temperature near the object 40 based on the detection result of the infrared sensor 17 capable of detecting temperature distribution. The heating state acquisition unit 61 may estimate the temperature near the object 40 based on the detection result of the in-box temperature sensor 16.

[0057] Specifically, in the control device 50, the storage device 80 stores the correspondence between the detection result of the in-box temperature sensor 16 and the temperature near the object to be heated 40. The correspondence is data obtained by an experiment in which a temperature sensor is arranged near the surface of the object to be heated 40. The heating state acquisition unit 61 can also estimate the temperature near the object to be heated 40 based on the detection result of the in-box temperature sensor 16 based on the correspondence.

[0058] In the control device 50, the storage device 80 stores the correspondence between the detection result of the in-box temperature sensor 16 and the temperature near the object 40 to be heated, based on the position of the cooking vessel 14 and the position, amount, size, type, etc. of the object 40 to be heated. The heating state acquisition unit 61 may also estimate the temperature near the object 40 to be heated based on the detection result of the in-box temperature sensor 16, based on the correspondence.

[0059] The heating cooker 10a may include both the infrared sensor 17 and the in-box temperature sensor 16, or may include only one of them. The heating cooker 10a may acquire the temperature near the object to be heated 40 by any other technique that can detect directly or indirectly.

[0060] The heating control unit 62 acquires a control sequence pre-stored in the storage device 80. The control sequence includes the supply timing of the mixed heating medium, the amount of water droplets, and the mixing ratio as parameters.

[0061] The heating control unit 62 controls the water supply pump control unit 63, the heater control unit 64, and the oven heater control unit 65 according to the control sequence to adjust at least one parameter of the supply timing, the water drop amount, and the mixing ratio of the mixed heating medium. Thus, the heating control unit 62 controls the temperature near the heated object 40.

[0062] The heating control unit 62 may select an appropriate control sequence from the control sequences stored in the storage device 80 based on the information from the heating state acquisition unit 61 .

[0063] The water supply pump control unit 63 controls the switching of the water supply pump 26, the water supply amount of the water supply pump 26, etc. The heater control unit 64 controls the switching of the heater 21, the heating temperature of the heater 21, etc. The oven heater control unit 65 controls the switching of the oven heater 15, the heating temperature of the oven heater 15, etc. The electromagnetic valve control unit 66 controls the opening and closing of the electromagnetic valve 33.

[0064] The amount of water droplets or the mixing ratio contained in the mixed heating medium can be adjusted by the water supply amount of the water supply pump 26 and the temperature of the heater 21. In the control device 50, the storage device 80 stores the corresponding relationship obtained in advance through experiments as data included in the control sequence. The corresponding relationship is a relationship obtained by associating the amount of water droplets or the mixing ratio of the mixed heating medium with the specified water supply amount of the water supply pump 26 and the specified temperature of the heater 21.

[0065] The heating control unit 62 may also control the water supply amount of the water supply pump 26 and the temperature of the heater 21 according to the control sequence. Thus, a desired amount of water droplets contained in the mixed heating medium or a desired mixing ratio of the mixed heating medium can be achieved. The desired amount of water droplets or the desired mixing ratio includes a case where the mixing ratio of water vapor is set to 100%, that is, all water droplets are converted into water vapor.

[0066] The heating control unit 62 stops supplying the mixed heating medium or reduces the amount of water droplets contained in the mixed heating medium when the temperature near the object to be heated 40 rises. The heating control unit 62 starts supplying the mixed heating medium or increases the amount of water droplets contained in the mixed heating medium when the temperature near the object to be heated 40 drops.

[0067] Figure 6 Indicates the time change of the temperature near the object to be heated corresponding to the control sequence. Figure 6 In the figure, the horizontal axis represents time (seconds) and the vertical axis represents the vicinity temperature of the heated object (° C.).

[0068] like Figure 6 As shown, the heating control unit 62 controls the heating device 100 according to the control sequence to change the temperature near the object 40 to two or more different temperature ranges. The two or more temperature ranges include a first temperature range T1 and a second temperature range T2 that is 50°C higher than the first temperature range T1.

[0069] The first temperature region T1 may be a temperature region lower than 100° C. The lower limit of the first temperature region T1 may be about 80° C. or 90° C. In the first temperature region T1, moisture on the surface of the heated object 40 is retained. Thus, the hydrolysis of proteins and sugars contained in the heated object 40 is promoted, and the taste of the heated food is improved.

[0070] The second temperature range T2 may also be a temperature range of 150°C or more. The lower limit of the second temperature range T2 may be any of 150°C, 160°C, 170°C, 180°C, 190°C, and 200°C. The upper limit of the second temperature range T2 may be any of 200°C, 190°C, 180°C, 170°C, and 160°C. In the second temperature range T2, the Maillard reaction and the like can be promoted. Thus, the aroma and flavor of the heated food are improved.

[0071] In the first period t1, the heating control unit 62 operates the oven heater 15 to heat the interior of the heating chamber 11. In this case, the heating control unit 62 maintains the temperature near the heating target 40 in the second temperature range (about 180°C).

[0072] In the second period t2, the heating control unit 62 supplies water to the evaporator 20 via the water supply pump 26, generates a mixed heating medium via the heater 21, and sprays the mixed heating medium toward the object 40. As a result, the temperature near the object 40 decreases and shifts to the first temperature range of less than about 100°C.

[0073] In the third period t3, the heating control unit 62 controls the water supply pump 26, the heater 21, the oven heater 15, etc. based on the temperature near the heated object 40 to maintain the temperature near the heated object 40 in the first temperature range T1. While the temperature is rising, the protein and sugar contained in the food are hydrolyzed.

[0074] In the fourth period t4, the heating control unit 62 stops the spraying of the mixed heating medium by the heater 21. Since the heating chamber 11 is heated by the oven heater 15, when the spraying of the mixed heating medium stops, the temperature near the heated object 40 rises rapidly and moves to the second temperature range (about 180°C).

[0075] In the fifth period t5, the heating control unit 62 controls the oven heater 15 to maintain the temperature near the object to be heated 40 in the second temperature range T2. During the temperature rise period, amino acids and reducing sugars contained in the food undergo Maillard reaction and caramelization.

[0076] As described above, it is preferred that the control sequence includes at least one step of changing the temperature near the heated object 40 from the second temperature range T2 to the first temperature range T1 and then changing from the first temperature range T1 to the second temperature range T2. This can promote the hydrolysis of proteins and sugars contained in the food, and the Maillard reaction and caramelization of amino acids and reducing sugars after hydrolysis.

[0077] The heating control unit 62 may maintain the temperature of the heated object 40 in one temperature range for more than 30 seconds. This allows sufficient hydrolysis and Maillard reaction to occur, thereby improving the taste and aroma of the heated food.

[0078] The heating control unit 62 may intermittently supply the mixed heating medium to the object 40 according to the heating state of the object 40. Even if more water droplets than required are supplied to the object 40, all the water droplets cannot adhere to the surface of the object 40, and the excess water droplets flow down.

[0079] By intermittently supplying the mixed heating medium, necessary moisture can be continuously supplied, effectively extending the time for which moisture is retained on the surface of the heated object 40. In addition, a temperature drop in the heating chamber 11 caused by water droplets adhering to portions other than the heated object 40 can be suppressed.

[0080] The heating control unit 62 may transfer the temperature near the object to be heated 40 to one temperature range within 30 seconds. For example, the heating control unit 62 may set the second period t2 for transferring the temperature near the object to be heated 40 from the second temperature range T2 to the first temperature range T1 to within 30 seconds.

[0081] The heating control unit 62 may set the fourth period for shifting the temperature near the heating target 40 from the first temperature range T1 to the second temperature range T2 to within 30 seconds. In this way, the food can be heated and cooked quickly.

[0082] In the control device 50, the storage device 80 stores the following control sequence, which is pre-set according to the type of the heated object 40, and adjusts at least one parameter of the supply timing, the amount of water drops, and the mixing ratio of the mixed heating medium. The heating control unit 62 controls the heater 21, the water supply pump 26, and the evaporator 20 according to the control sequence. In this way, the heated object 40 can be heated according to the type of the heated object 40, and the taste and aroma of the food can be improved.

[0083] The heating control unit 62 adjusts the parameters included in the control sequence based on the temperature near the object to be heated 40 acquired by the heating state acquisition unit 61. This makes it possible to heat the object to be heated 40 in a more appropriate manner and improve the taste and aroma of the food.

[0084] [Example]

[0085] Sweet potatoes were heated and cooked using the heating cooker 10a of the first embodiment.

[0086] First, in the heating cooking of the sweet potato of Comparative Example 1, the heating chamber 11 was heated to 180° C. by the oven heater 15. At the same time, 25 cc / min of the mixed heating medium was supplied to the heating chamber 11 during the 2 minutes after the start of heating. Then, the supply of the mixed heating medium was stopped, and the heating chamber 11 was heated for 18 minutes only by the oven heater 15. The total heating time was 20 minutes.

[0087] In the heating cooking of sweet potatoes in Example 1, the heating chamber 11 is heated to 180° C. by the oven heater 15. At the same time, 25 cc / min of the mixed heating medium is supplied to the heating chamber 11 for a total of 2 minutes, 1 minute after the start and 1 minute after 10 minutes from the start of heating. Except for the 2-minute period, the heating chamber 11 is heated only by the oven heater 15. The total heating time is 20 minutes.

[0088] Figure 7 The upper surface (upper section) and lower surface (lower section) of the sweet potato after heating and cooking in Comparative Example 1 are shown. Figure 7 In the above example, the upper surface of the sweet potato was whitish compared to the lower surface and looked dry. Based on this result, it is believed that the difference in water distribution between the surface and the inside of the sweet potato was increased by the heating cooking of Comparative Example 1.

[0089] Figure 8 The upper surface (upper section) and lower surface (lower section) of the sweet potato after heating and cooking in Example 1 are shown. Figure 8 In the process, the upper surface of the sweet potato slightly turns yellow and looks soft and glutinous. According to this result, it is believed that the heating cooking of Example 1 makes the moisture distribution on the surface and inside become relatively uniform.

[0090] The sweet potatoes cooked by heating in Example 1 were cooked to have a soft and glutinous texture compared to Comparative Example 1. This indicates that the taste and aroma of the sweet potatoes after heating and cooking are improved.

[0091] Next, in the heating cooking of the sweet potatoes of Comparative Example 2, heating was performed at 200° C. for 40 minutes using a conventional heating cooker utilizing steam.

[0092] In the heating cooking of sweet potatoes in Example 2, the heating cooker 10a is used to supply 30 cc / min of the mixed heating medium to the heating chamber 11 for only 1 minute every 5 minutes. At the same time, the heating chamber 11 is heated at 200° C. for 40 minutes by the oven heater 15.

[0093] Fig. 9The following is a comparison of the aroma components contained in the sweet potatoes after heating and cooking in Example 2 and the aroma components contained in the sweet potatoes after heating and cooking in Comparative Example 2. The comparison was performed using GC / MS (Gas Chromatography / Mass Spectrometry).

[0094] exist Fig. 9 In FIG. 1 , the horizontal axis represents time (minutes) and the vertical axis represents the detection intensity of the aroma component (arbitrary unit). The light gray solid line represents the aroma component in Comparative Example 2, and the dark black solid line represents the aroma component in Example 2.

[0095] Peak A in Example 2 indicates that a large amount of furfural aroma components having aromas such as maple syrup, toast, roasted almonds, coffee, and caramel are generated. Peak B in Example 2 indicates that a large amount of 2-furancarbinol aroma components, which are aroma components contained in coffee, are generated.

[0096] according to Fig. 9 As a result, it can be seen that the heating cooking of Example 2 produces more aroma components than the heating cooking of Comparative Example 2. This means that the aroma and flavor are improved.

[0097] [1-2. Action]

[0098] The operation and effect of the cooking device 10a will be described.

[0099] The user places object 40 on cooking vessel 14 and selects a control sequence corresponding to the type of object 40. Heating control unit 62 reads the selected control sequence from storage device 80 and controls oven heater 15, water supply pump 26, and heater 21 according to the control sequence.

[0100] First, the heating control unit 62 heats the heating chamber 11 to a predetermined temperature through the oven heater 15. Next, the heating control unit 62 operates the water supply pump 26 and the heater 21 to spray the mixed heating medium toward the object to be heated 40. The heating state acquisition unit 61 acquires the temperature near the object to be heated 40. The heating control unit 62 controls the water supply pump 26, the heater 21, and the oven heater 15 so that the temperature near the object to be heated 40 becomes the first temperature range T1.

[0101] The heating control unit 62 stops the injection of the mixed heating medium by stopping the water supply pump 26 and the heater 21. The heating control unit 62 controls the oven heater 15 so that the temperature near the object to be heated 40 becomes the second temperature range T2.

[0102] When the control sequence is finished, the heating control unit 62 stops the oven heater 15. The electromagnetic valve control unit 66 opens the electromagnetic valve 33 to discharge the water remaining in the evaporator 20.

[0103] [1-3. Structure and Effect]

[0104] In the present embodiment, the cooking device 10 a includes a heating chamber 11 capable of accommodating an object to be heated 40 , a heating device 100 , a temperature detection unit, and a control device 50 .

[0105] The heating device 100 includes a water vapor generating device 70. The water vapor generating device 70 includes an evaporator 20, a water supply pump 26 for supplying water to the evaporator 20, and a heater 21 for heating the water in the evaporator 20. The water vapor generating device 70 supplies a mixed heating medium which is a mixture of heated water droplets and water vapor to the heating chamber 11. The temperature detecting unit acquires the temperature in the heating chamber 11 or the heating state of the object to be heated. The control device 50 controls the heating device 100 according to the control sequence.

[0106] The control device 50 controls the heating device 100 according to the temperature in the heating chamber 11 or the heating state of the heated object 40, and adjusts at least one parameter of the supply timing of the mixed heating medium, the amount of water droplets, and the mixing ratio of the heated water droplets and water vapor included in the control sequence, thereby improving the taste and aroma of the food.

[0107] In the present embodiment, the control device 50 controls the moisture retention time of the surface of the object to be heated 40 accommodated in the heating chamber 11 .

[0108] In this embodiment, the heating device 100 includes an oven heater 15 in addition to the steam generating device 70. The control device 50 controls the heating device 100, and the heating chamber 11 is heated by sharing a mixed heating medium above 100° C., using the oven heater 15, or by both methods to maintain the temperature above 100° C.

[0109] In the present embodiment, the control device 50 controls the heating device 100 according to a control sequence so that the temperature near the object to be heated 40 changes within two or more temperature ranges.

[0110] In this embodiment, the two or more temperature regions include a first temperature region and a second temperature region that is 50° C. or higher than the first temperature region.

[0111] In this embodiment, the control sequence includes at least one step of changing the temperature near the object to be heated from the second temperature range to the first temperature range and then changing the temperature from the first temperature range to the second temperature range.

[0112] In the present embodiment, the control device 50 may control the heating device according to the control sequence to maintain the temperature near the object to be heated in one of the two or more temperature ranges for more than 30 seconds.

[0113] In the present embodiment, the transition time from one of the two or more temperature regions to the other temperature regions may be within 30 seconds.

[0114] The heating cooker 10a of the present embodiment further includes a temperature detection unit. The temperature detection unit includes an object temperature sensor that detects the temperature near the heated object 40. This improves the taste and aroma of the food.

[0115] In the present embodiment, the object temperature sensor is an infrared sensor 17 .

[0116] In the present embodiment, the temperature detection unit includes an internal temperature sensor 16 that detects the internal temperature of the heating chamber.

[0117] In the present embodiment, the control device 50 estimates the temperature near the object to be heated 40 based on the temperature inside the chamber.

[0118] In this embodiment, the control device 50 maintains a control sequence pre-set according to the type of the heated object 40. The control sequence includes at least one parameter of the supply timing of the mixed heating medium, the amount of water droplets, and the mixing ratio of the heated water droplets and water vapor. The control device 50 controls the heater, the water supply pump, and the evaporator according to the control sequence. Thus, the taste and aroma of the food are improved.

[0119] In this embodiment, the cooking device 10a includes a temperature detection unit for detecting the temperature near the object to be heated 40. The control device 50 adjusts at least one parameter included in the control sequence based on the detection result of the temperature detection unit, thereby improving the taste and aroma of the food.

[0120] (Implementation Method 2)

[0121] Below, use Fig.10 , a heating cooker 10b according to a second embodiment of the present disclosure will be described. In the second embodiment, points different from the first embodiment will be described.

[0122] [2-1. Structure]

[0123] Fig.10 10b shows the structure of the heating cooker 10b. Fig.10 As shown, in order to heat the object 40 to be heated and obtain the heated state of the object 40 to be heated, the heating cooker 10 b includes a microwave generator 90 , a waveguide 91 , a reflected wave detector 92 , a motor 93 , and a rotating antenna 94 .

[0124] The reflected wave detection unit 92 functions as a moisture detection unit for detecting the moisture content inside the heated object 40 or the moisture state on the surface of the heated object 40 together with the heating state acquisition unit 61 in the control device 50. The other structures and operations of the second embodiment are the same as those of the heating cooker 10a of the first embodiment.

[0125] The microwave generator 90 can generate microwaves. The waveguide 91 propagates the microwaves to the rotating antenna 94. The rotating antenna 94 irradiates the microwaves to the heating chamber 11. In the present embodiment, the heating device 100 includes the microwave generator 90 in addition to the steam generator 70 and the oven heater 15.

[0126] The microwaves are radiated in the direction in which the distal end of the rotating antenna 94 rotated by the driving of the motor 93 is directed, and can dielectrically heat the object 40 to be heated.

[0127] A portion of the microwaves radiated from the rotating antenna 94 are not absorbed by the object 40 to be heated and propagate as reflected waves through the rotating antenna 94 and the waveguide 91 toward the microwave generator 90. The reflected wave detector 92 is composed of a directional coupler. The reflected wave detector 92 is arranged in the waveguide 91 and detects the magnitude of the reflected wave.

[0128] The more moisture adhering to the surface of the object to be heated 40, the easier it is for the microwave to be absorbed by the object to be heated 40, and the smaller the reflected wave. The heating state acquisition unit 61 acquires the amount of moisture adhering to the surface of the object to be heated 40 according to the size of the reflected wave detected by the reflected wave detection unit 92 based on the correspondence relationship obtained through previous experiments.

[0129] The heating control unit 62 controls the heating of the object 40 to be heated based on the amount of moisture adhering to the surface of the object 40 to be heated acquired by the heating state acquisition unit 61 .

[0130] [2-2. Action]

[0131] The operation and effect of the cooking device 10b will be described.

[0132] The user places object 40 on cooking vessel 14 and selects a control sequence corresponding to the type of object 40. Heating control unit 62 reads the control program of the selected control sequence from storage device 80 and controls oven heater 15, water supply pump 26, and heater 21 according to the control sequence.

[0133] First, the heating control unit 62 heats the inside of the heating chamber 11 to a predetermined temperature through the oven heater 15. Next, the heating control unit 62 operates the water supply pump 26 and the heater 21 to spray the mixed heating medium to the object to be heated 40. The heating state acquisition unit 61 acquires the amount of water attached to the surface of the object to be heated 40. The heating control unit 62 controls the water supply pump 26, the heater 21, and the oven heater 15 so that the water is continuously maintained on the surface of the object to be heated 40.

[0134] The heating control unit 62 stops the injection of the mixed heating medium by stopping the water supply pump 26 and the heater 21. The heating control unit 62 controls the oven heater 15 so that the temperature near the object to be heated 40 becomes the second temperature range.

[0135] When the control sequence is finished, the heating control unit 62 stops the oven heater 15. The electromagnetic valve control unit 66 opens the electromagnetic valve 33 to discharge the water remaining in the evaporator 20.

[0136] [2-3. Structure and Effect]

[0137] In this embodiment, the heating cooker 10b includes a moisture detection unit (reflected wave detection unit 92, heating state acquisition unit 61 in the control device 50) for detecting the moisture content inside the heated object 40 or the state of moisture on the surface of the heated object 40. The control device 50 adjusts at least one parameter included in the control sequence based on the detection result of the moisture detection unit. Thus, the taste and aroma of the food are improved.

[0138] Possibility of industrial application

[0139] The present disclosure can be used for a heating cooker.

[0140] Description of Reference Numerals

[0141] 10a, 10b: heating cooker; 11: heating chamber; 12: door; 13: handle; 14: cooking vessel; 15: oven heater; 16: temperature sensor in the oven; 17: infrared sensor; 20: evaporator; 21: heater; 22: evaporator temperature sensor; 23: nozzle; 24: nozzle cover; 25: water supply tank; 26: water supply pump; 27: water supply path; 28: first drainage path; 29: second drainage path; 30: third drainage path; 31: drainage tank; 32: safety valve; 33: Solenoid valve; 34: water supply port; 35: injection port; 36: outlet; 40: object to be heated; 50: control device; 60: processing device; 61: heating state acquisition unit; 62: heating control unit; 63: water supply pump control unit; 64: heater control unit; 65: oven heater control unit; 66: solenoid valve control unit; 70: water vapor generating device; 80: storage device; 90: microwave generating device; 91: waveguide tube; 92: reflected wave detecting unit; 93: motor; 94: rotating antenna; 100: heating device.

Claims

1. A heating cooker, wherein: The heating cooker comprises: A heating chamber capable of accommodating a heated object; a heating device comprising an evaporator, a water supply pump configured to supply water to the evaporator, and a heater configured to heat the water in the evaporator, the heating device being configured to supply a mixed heating medium that is a mixture of heated water droplets and water vapor to the heating chamber; A temperature detection unit configured to obtain the temperature in the heating chamber or the heating state of the object to be heated; and a control device configured to control the heating device according to a control sequence, The control device is configured to control the heating device according to the temperature in the heating chamber or the heating state of the heated object, and adjust at least one parameter of the supply timing of the mixed heating medium, the amount of water droplets, and the mixing ratio of the heated water droplets and the water vapor included in the control sequence.

2. The heating cooker according to claim 1, wherein: The control device is configured to control a moisture retention time of a surface of the object to be heated accommodated in the heating chamber.

3. The heating cooker according to claim 2, wherein: The control device is configured to control the heating device to maintain the temperature in the heating chamber at 100° C. or higher.

4. The heating cooker according to claim 1, wherein: The control device is configured to control the heating device according to the control sequence so as to change the temperature near the object to be heated into two or more temperature ranges.

5. The heating cooker according to claim 4, wherein: The two or more temperature regions include a first temperature region and a second temperature region that is 50° C. or higher than the first temperature region.

6. The heating cooker according to claim 5, wherein: The control sequence includes at least one step of changing the temperature near the object to be heated from the second temperature range to the first temperature range and then changing the temperature from the first temperature range to the second temperature range.

7. The heating cooker according to claim 4, wherein: The control device is configured to control the heating device according to the control sequence to maintain the temperature near the object to be heated in one of the two or more temperature ranges for 30 seconds or more.

8. The heating cooker according to claim 4, wherein: The transition time from one of the two or more temperature regions to the other temperature regions is within 30 seconds.

9. The heating cooker according to claim 4, wherein: The temperature detection unit includes an object temperature sensor configured to detect the vicinity temperature of the object to be heated.

10. The heating cooker according to claim 9, wherein: The object temperature sensor is an infrared sensor.

11. The heating cooker according to claim 1, wherein: The temperature detection unit includes an in-box temperature sensor configured to detect an in-box temperature of the heating chamber.

12. The heating cooker according to claim 11, wherein: The control device estimates a temperature near the object to be heated based on the temperature inside the chamber.

13. The heating cooker according to claim 1, wherein: The cooking device further includes a moisture detection unit configured to detect the amount of moisture inside the object to be heated or the state of moisture on the surface of the object to be heated.

14. The heating cooker according to claim 1, wherein: The control sequence is preset according to the type of the heated object. The control device is configured to store the control sequence and control the heating device according to the control sequence.

15. The heating cooker according to claim 14, wherein: The heating cooker further comprises a temperature detection unit or a moisture detection unit, wherein the temperature detection unit detects the temperature near the object to be heated, and the moisture detection unit is configured to detect the moisture content inside the object to be heated or the state of moisture on the surface of the object to be heated. The control device is configured to adjust the at least one parameter included in the control sequence based on a detection result of the temperature detection unit or the moisture detection unit.

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