Heating cooker

Abstract

The invention provides a heating cooker capable of suppressing pot overflow after boiling of a cooked object and heating the cooked object. The microwave oven according to the present invention comprises: a cooking chamber for accommodating an object to be cooked; a microwave heating unit for microwave-heating an object to be cooked; an automatic microwave cooking control unit for controlling the microwave heating unit; the automatic microwave cooking control part controls the microwave heating unit, so that the boiling of the cooking object is detected by the boiling judgment part, the in-box temperature detection unit and the cooking object temperature detection unit during the microwave heating, and then the cooking object is heated by the microwave heating unit; and after the first step, a second step for microwave heating by reducing the amount of heat per unit time by reducing the amount of heat per unit time by reducing the amount of heat per unit time by reducing the amount of heat per unit time by reducing the amount of heat per unit time by reducing the amount of heat per unit time by reducing the amount of heat per unit time by reducing the amount of heat per unit time by reducing the amount of heat.

Description

Technical Field

[0001] The present invention relates to a heating cooker having a boiling detection unit for detecting the boiling of a cooking object. Background Art

[0002] As such a heating cooker, the patent applicant of the present application has proposed a solution having: a cooking object temperature detection unit (65) composed of an infrared sensor for detecting the surface temperature of a cooking object; and a thermistor (15) as an in-chamber temperature detection unit for detecting the in-chamber temperature of a cooking chamber (14). Using these cooking object temperature detection unit (65) and thermistor (15) as a boiling detection unit to detect the boiling of a cooking object, after detecting the boiling, obtaining detection signals from the cooking object temperature detection unit (65) and the thermistor (15) to measure the temperature of the cooking object, and continuously performing microwave heating on the cooking object in such a manner that the temperature of the cooking object is maintained at a set temperature at the time of boiling (Patent Document 1).

[0003] Prior Art Documents

[0004] Patent Documents

[0005] Patent Document 1: Japanese Unexamined Patent Application Publication No. 2021-167686 Summary of the Invention

[0006] Problems to be Solved by the Invention

[0007] In the heating cooker of Patent Document 1, there are problems as follows. For example, when covering the opening of a container containing a cooking object with food packaging plastic wrap and placing the container in the cooking chamber for microwave heating, sometimes the cooking object temperature detection unit (65) detects the temperature of the food packaging plastic wrap, resulting in a difference between the temperature of the cooking object and the detected temperature of the cooking object temperature detection unit (65), or the intervention of the food packaging plastic wrap inhibits the discharge of steam from the container, and compared with the case without food packaging plastic wrap, sometimes the detected temperature of the thermistor (15) decreases. Even when the temperature of the cooking object reaches the set temperature, sometimes microwave heating is excessively performed, resulting in overheating and prone to boiling over and spilling.

[0008] Therefore, in view of the above situation, an object of the present invention is to provide a heating cooker capable of suppressing boiling over and spilling of a cooking object after boiling while performing appropriate heating.

[0009] Means for Solving the Problems

[0010] The heating cooker of the present invention is characterized by comprising: a cooking chamber for accommodating the object to be cooked; a microwave heating unit for microwave-heating the object to be cooked; a control unit for controlling the microwave heating unit; and a boiling detection unit for detecting the boiling of the object to be cooked, wherein the control unit controls the microwave heating unit such that after the boiling of the object to be cooked is detected by the boiling detection unit during microwave heating, it moves to a first process of performing microwave heating with a reduced heating amount per unit time compared to before the boiling is detected, and after the first process, it moves to a second process of performing microwave heating with a reduced heating amount per unit time compared to the first process.

[0011] Advantages of the Invention

[0012] According to the present invention, it is possible to suppress the overflow of the object to be cooked after boiling and moderately heat the object to be cooked. Description of the Drawings

[0013] Figure 1 It is a perspective external view of a microwave oven according to a first embodiment of the present invention.

[0014] Figure 2 It is a view observed from the front directly when the door of the microwave oven is opened.

[0015] Figure 3 It is a longitudinal sectional view observed from the side of the microwave oven.

[0016] Figure 4 It is a view observed from the front directly in a state where the cabinet and the oven rear plate of the microwave oven are removed.

[0017] Figure 5 It is a longitudinal sectional view of the microwave generating device and its main surrounding parts observed from the side of the microwave oven.

[0018] Figure 6 It is a schematic view showing the internal structure of the main body of the microwave oven.

[0019] Figure 7 It is a longitudinal sectional view of the object temperature detection unit of the microwave oven and its main surrounding parts.

[0020] Figure 8 It is a view of the detection element of the first sensor observed from the front direction of the microwave oven.

[0021] Figure 9 It is a view of the detection element of the second sensor observed from the front direction of the microwave oven.

[0022] Figure 10 It is a perspective view showing the internal structure of the microwave oven and the field of view of the first sensor.

[0023] Figure 11 It is a three-dimensional view showing the internal structure of the microwave oven, the field of view and the moving direction of the first sensor of the microwave oven.

[0024] Figure 12 It is a three-dimensional view showing the internal structure of the microwave oven, the fields of view of the first sensor and the second sensor of the microwave oven.

[0025] Figure 13 It is a block diagram showing the main electrical structure of the microwave oven.

[0026] Figure 14 When the microwave oven automatically microwave-heats pasta with different weights as the object to be cooked, it is a graph showing the changes over time of the detected temperature of the in-oven temperature detection unit, the detected temperature of the object-to-be-cooked temperature detection unit, and the output of the microwave generation device, respectively, in a curve.

[0027] Figure 15 When the microwave oven automatically microwave-heats the object to be cooked, it is a graph showing the changes over time of the detected temperature of the in-oven temperature detection unit, the detected temperature of the object-to-be-cooked temperature detection unit, and the output of the microwave generation device, respectively, in a curve.

[0028] Figure 16 When the microwave oven automatically microwave-heats pasta (cream) and pasta (tomato) as the objects to be cooked, it is a graph showing the values of the parameters used in the conditional expressions (i) to (iii) for boiling detection in a table.

[0029] Figure 17 When the microwave oven automatically microwave-heats pasta (cream) and pasta (tomato) as the objects to be cooked, it is a graph showing the values of the output, on-off time, and cooking time of the boiling heating process and the high-temperature maintaining process in a table.

[0030] Figure 18 When automatically microwave-heating stew as the object to be cooked of the microwave oven representing the second embodiment of the present invention, it is a graph showing the values of the output, on-off time, and cooking time of the boiling heating process and the high-temperature maintaining process in a table.

[0031] Reference numeral description

[0032] 14 Cooking chamber; 65 Object-to-be-cooked temperature detection unit (boiling detection unit); 72 In-oven temperature detection unit (boiling detection unit); 78 Microwave heating unit; 88 Automatic microwave cooking control unit (control unit); 89 Boiling determination unit (boiling detection unit); S Object to be cooked; t 21 Time of the first process; t22 Time of the second process. Detailed implementation mode

[0033] Hereinafter, an embodiment of a preferred heating cooker of the present invention will be described with reference to the accompanying drawings. In addition, the same reference numerals are assigned to all common parts in these drawings.

[0034]

Example 1

[0035] Figures 1 to 17 The structure shows the heating cooker of the first embodiment of the present invention applied to a microwave oven. First, according to Figures 1 to 6 The overall structure of the microwave oven will be described. 1 represents a main body configured in a substantially rectangular box shape. The main body 1 has a metal box 2 as a component covering the outer contour of the microwave oven as a product. In addition, 3 represents a door that can be freely opened and closed on the front surface of the main body 1.

[0036] At the upper part of the door 3, there is a handle 4 for switching operation, which is used to place the hand when opening and closing the vertically opening door 3. At the side part of the door 3, there is an operation panel part 5 for display, notification, and operation. In addition to a display unit 6 that displays the setting content and progress status of cooking, etc., the operation panel part 5 is also provided with an operation unit 7 that can perform various operation inputs related to heating cooking. The operation unit 7 is, for example, a key provided on the operation panel part 5 and a touch panel provided on the surface of the display unit 6. A operation panel PC (printed circuit) board is arranged at the rear side of the operation panel part 5 inside the door 3, which is used to control the display unit 6, the operation unit 7, etc., and is not shown in the figure.

[0037] At the lower part of the main body 1, there is a water supply box 8 and a water receiving box 9 that can be disassembled and assembled through the front surface of the main body 1. The water supply box 8 is a bottomed container for holding water as a liquid, and is a supply source for the water vapor ejected from a water vapor supply device 43 described later. In addition, the water receiving box 9 is a bottomed container for receiving food residues, water droplets, steam, etc. from the main body 1.

[0038] The box 2 forming the left and right side surfaces and the upper surface of the main body 1 is provided between an oven front plate 12 forming the front surface of the main body 1 and an oven rear plate 13 forming the rear surface of the main body 1 so as to cover the main body 1 and even form an oven bottom plate 11 of the microwave oven. And, in the main body 1, there are provided: a cooking chamber 14 for accommodating a cooking object S to be heated and cooked inside; a thermistor 15 as a temperature detection element for detecting the temperature of the cooking chamber 14. The front surface of the cooking chamber 14 reaches the oven front plate 12, is opened for putting in and taking out the cooking object S, and is formed in a structure where the opening is opened and closed by the door 3. And, the thermistor 15 as an in-box temperature detection unit is arranged near the door 3 inside the cooking chamber 14.

[0039] The peripheral wall forming the inner surface of the cooking chamber 14 is composed of a top wall 14a, a bottom wall 14b, a left side wall 14c, a right side wall 14d, and a rear wall 14e. The rear wall 14e of the cooking chamber 14 has a suction port 16 at its center, and a plurality of blow-out ports 17 around the suction port 16. And, facing the dome-shaped top wall 14a that forms the upper wall surface of the cooking chamber 14, an upper heater 18 for grilling is provided at the upper part of the main body 1, and radiant heat is applied to the object to be cooked S from above the cooking chamber 14. A microwave generating device 19 including a magnetron is provided at the bottom of the main body 1 for supplying microwaves as electromagnetic waves into the cooking chamber 14. Thus, the following structure is formed. By means of radiant heat accompanying the energization of the upper heater 18, the object to be cooked S stored in the cooking chamber 14 is grilled and heated from above, and by the energization operation of the microwave generating device 19, microwaves are radiated to the object to be cooked S stored in the cooking chamber 14, and the object to be cooked S is microwave-heated.

[0040] On the left side wall 14c and the right side wall 14d of the cooking chamber 14, in order to store and hold a square dish 21 made of metal in a suspended state inside the cooking chamber 14, a pair of left and right brackets 22 are provided in two upper and lower stages. The square dish 21 used here is composed of a bottomed concave-shaped storage portion 21A with an open upper surface and no holes in other parts, and a flange portion 21B extending horizontally outward from the upper end of the storage portion 21A. And, ventilation holes 21C through which hot air can pass through the square dish 21 are formed in the opening of the flange portion 21B. Figure 2 In, a state is shown in which the flange portion 21B of the square dish 21 is placed on the lower bracket 22 and the object to be cooked S is placed in the storage portion 21A inside the cooking chamber 14. However, according to cooking needs, it can also be placed only on the upper bracket 22, or placed on the upper and lower brackets 22 respectively. It is also possible to store and hold other accessory components such as a grill net (not shown) instead of the square dish 21. And, in the microwave heating of the above-mentioned microwave generating device 19, it is possible to heat and cook without putting the square dish 21, the grill net, etc. into the cooking chamber 14, but by putting a container (not shown) that can microwave-heat the object to be cooked S inside the cooking chamber 14.

[0041] Reference numeral 24 denotes a hot air unit for microwave heating provided inside the main body 1 from the outdoor rear side to the lower side of the cooking chamber 14. As a heating unit for the object to be cooked S, the hot air unit 24 is generally composed of the following parts: a convex outer shell 26 mounted on the inner rear wall 14e; a hot air heater 27 for heating air; a hot air fan 28 for sending the heated air into the cooking chamber 14 to circulate it; an electric hot air motor 29 for rotating the hot air fan 28 in a specified direction; and a transmission mechanism 30 for transmitting the driving force from the hot air motor 29 to the hot air fan 28. In a heating chamber 31 formed as an internal space between the inner rear wall 14e and the outer shell 26 at the outdoor rear side of the cooking chamber 14, the hot air heater 27 and the hot air fan 28 are respectively provided, and the hot air motor 29 is provided in a lower space 32 between the cooking chamber 14 and the oven bottom plate 11 formed inside the main body 1. Further, an oven rear plate 13 is provided at the rear part of the main body 1 so as to cover the entire hot air unit 24 from the rear outer side.

[0042] The hot air fan 28 of the present embodiment is configured as a so-called centrifugal fan, which ejects the air taken in along the axial direction in a radial direction perpendicular to the axial direction by the centrifugal force during rotation, and the tubular hot air heater 27 is arranged so as to surround the radial direction of the hot air fan 28. The hot air heater 27, which also serves as a heating part, uses, for example, a sheathed heater, a mica heater, a quartz tube heater, or a halogen heater. The aforementioned suction port 16 and hot air outlet 17 function as a ventilation part for communicating between the cooking chamber 14 and the heating chamber 31.

[0043] Further, in the present embodiment, when the hot air fan 28 is rotationally driven by energizing the hot air motor 29, the air introduced from the inside of the cooking chamber 14 through the suction port 16 is blown out in the radial direction of the hot air fan 28, heated by the energized hot air heater 27, and the hot air is supplied into the cooking chamber 14 through the outlet 17. Thus, a path for circulating hot air inside and outside the cooking chamber 14 is formed, and a structure for hot air convection heating of the object to be cooked S in the cooking chamber 14 is achieved.

[0044] Next, as a heating unit for heating the object to be cooked S, the detailed structure of the microwave generating device 19, which is a microwave heating unit, and its periphery will be described. The bottom wall 14b of the cooking chamber 14 is formed by covering the upper surface opening of a concave antenna storage portion 35 formed in a metal plate 34 with a microwave-penetrable bottom plate 36 such as a ceramic plate. The metal plate 34 that cannot be penetrated by microwaves forms not only the peripheral portion of the bottom wall 14b but also integrally forms the left side wall 14c, the right side wall 14d, and the inner rear wall 14e, and the entire inner surface of the cooking chamber 14 except for the bottom plate 36 is formed of a material that cannot be penetrated by microwaves.

[0045] The microwave generating device 19 mainly consists of the following components in the lower space 32 inside the main body 1, in addition to the magnetron (not shown) which serves as the source of microwaves: a waveguide 37 that guides the microwaves oscillated by the magnetron to directly below the antenna storage section 35; an antenna motor 38 provided below the waveguide 37; an antenna support 39 whose lower end is disposed inside the waveguide 37 and is fixedly mounted on the rotating shaft of the antenna motor 38; a cylindrical cable shaft 40 inserted and fixed inside the antenna support 39; and an antenna 41 whose upper end is fixedly mounted at the center of the cable shaft 40 and is rotatably provided inside the antenna storage section 35. With the upper surface opening of the antenna storage section 35 blocked by the bottom plate 36, the entire antenna 41 faces the flat bottom plate 36 that forms the bottom wall 14b of the cooking chamber 14 and is arranged parallel to the bottom plate 36.

[0046] In addition to the above-mentioned water supply box 8, the steam supply device 43 for sending steam into the cooking chamber 14 further includes: a nozzle 45 that atomizes the water as the supplied liquid; a water supply pipe 46 connected between the water supply box 8 and the nozzle 45; a water supply pump 47 that guides the water from the water supply box 8 to the nozzle 45; and a plurality of steam ejection holes 44 communicating inside the nozzle 45. Thus, during the operation of the steam supply device 43, the water supply pump 47 sends the water from the water supply box 8 into the nozzle 45, the supplied water is atomized in the nozzle 45, and is supplied into the cooking chamber 14 through the steam ejection holes 44. At this time, when the temperature inside the cooking chamber 14 is higher than 100 °C under atmospheric pressure (hereinafter, the temperature value is set as the temperature value under atmospheric pressure in degrees Celsius), the steam instantaneously vaporizes into superheated steam inside the cooking chamber 14, thereby quickly and evenly heating the object to be cooked placed in the cooking chamber 14 with appropriate water molecules (superheated steam).

[0047] Figure 7 This figure shows the main parts of the object to be cooked temperature detection unit and its surroundings. As shown in this figure, between the cooking chamber 14 and the main body 1, a first sensor 55 and a sensor motor 56 are provided on the outside facing the outside of the raised member 52 including the window 53, and a second sensor 58 is provided facing the window 54. Moreover, the sensor motor 56 and the second sensor 58 are fixedly mounted inside the main body 1, while the first sensor 55 is mounted on the rotatable rotating shaft 59 of the sensor motor 56.

[0048] The sensor motor 56, which is a driving device for the first sensor 45, is composed of a stepping motor or the like and has a rotating shaft 59 that swings the first sensor 55 in the front-rear direction inside the main body 1. The main components of the first sensor 55 include: a hollow sensor housing 61 that is fixedly mounted on the rotating shaft 59; a sensor substrate 62 that is housed inside the sensor housing 61; a plurality (e.g., eight) of infrared detection elements 63 that are mounted on the surface of the sensor substrate 62; and a lens 64 that is fixedly mounted on the sensor housing 61 facing the infrared detection elements 63.

[0049] In the present embodiment, as Figure 7 and Figure 8 shown, along the vertical direction of the cooking chamber 14, a plurality of infrared detection elements 63 are arranged in a straight line. As Figure 10 and Figure 11 shown, the viewing fields V1 of the respective infrared detection elements 63 pass through the window 53 from the upper center of the right side wall 14d of the cooking chamber 14 and are arranged in the left-right direction along the substantially rectangular bottom wall 14b. And, in the present embodiment, as Figure 11 shown, upon receiving a motor drive signal from a control unit 71 (refer to Figure 13 ), the straight line connecting the plurality of infrared detection elements 63 shown by the dash-dotted line in Figure 7 is made to be substantially coincident with the rotational center axis of the rotating shaft 59, so that if the sensor motor 56 rotates its rotating shaft 59 back and forth by a predetermined angle in the direction opposite to the positive direction, then as the first sensor 55 swings, the viewing fields V1 of the plurality of infrared detection elements 63 that reach the bottom wall 14b of the cooking chamber 14 swing fanwise repeatedly along the moving direction X1 with each infrared detection element 63 as the center. Additionally, in order to reduce the thermal influence on the inside of the main body 1, the window 53 may be blocked with an infrared transmission member (not shown).

[0050] On the other hand, as Figure 7 and Figure 9 shown, the main components of the second sensor 58 are: a hollow sensor housing 66 that is fixedly mounted inside the main body 1; a sensor substrate 67 that is housed inside the sensor housing 66; one infrared detection element 68 that is mounted on the surface of the sensor substrate 67; and a lens 69 that is fixedly mounted on the sensor housing 66 facing the infrared detection element 68. And, as Figure 12 shown, the second sensor 58 is fixedly mounted inside the main body 1 such that the viewing field V2 of the infrared detection element 68 passes through the window 54 from the center of the upper, lower, front, and rear of the right side wall 14d and always reaches the center of the front, rear, left, and right of the bottom wall 14b. Additionally, in order to reduce the thermal influence on the inside of the main body 1, the window 54 may be blocked with an infrared transmission member (not shown).

[0051] Both the first sensor 55 and the second sensor 58 are infrared sensors, which constitute the temperature detection unit 65 of the object to be cooked in the present embodiment. Here, the temperature detection unit 65 of the object to be cooked detects the overall temperature distribution in the cooking chamber 14 through the swinging first sensor 55 and the fixed second sensor 58, and thus detects the surface temperature of the object to be cooked S in a short time according to the amount of infrared rays radiated by the stored object to be cooked S.

[0052] Figure 13 The main electrical structure of the microwave oven of the present embodiment is illustrated. In this figure, 71 represents a control unit composed of a microcomputer. As is well known, the control unit 71 has a CPU as an arithmetic processing unit, a storage unit 76 such as a memory, a timer as a timing unit, and an input / output device, etc.

[0053] At the input port of the control unit 71, in addition to the operation unit 7 based on the aforementioned keys and touch panel and the temperature detection unit 65 of the object to be cooked, the following are respectively electrically connected: an in-oven temperature detection unit 72, including a thermistor 15 that detects the temperature in the cooking chamber 14; a hot air motor rotation detection unit 73 that detects the rotation speed of the hot air fan 28; a door switch detection unit 74 that detects the open / closed state of the door 3; and an antenna position detection unit 75 that detects the origin position of the antenna that constitutes the microwave generating device 19.

[0054] At the output port of the control unit 71, in addition to the aforementioned display unit 6, the following are respectively electrically connected: a microwave heating unit 78, including a magnetron and its driving unit; a heater driving unit 79 such as a relay that energizes and de-energizes the upper heater 18 for grill heating and the hot air heater 27 for oven heating respectively; an antenna driving unit 80 that operates the antenna motor 38, and the antenna motor 38 rotationally drives the antenna 41 that radiates microwaves into the cooking chamber 14; a hot air motor driving unit 81 that drives the hot air motor 29 to rotate; a sensor motor driving unit 82 that drives the sensor motor 56 to rotate forward and backward; and a pump driving unit 83 that operates the water supply pump 47 of the water vapor supply device 43.

[0055] The control unit 71 has the following functions: receiving the operation signal from the operation unit 7 and the detection signals from the temperature detection unit 41 of the object to be cooked, the inside temperature detection unit 72 of the chamber, the hot air motor rotation detection unit 73, the door switch detection unit 74, and the antenna position detection unit 75, and at a specified timing based on the timing from the timing unit, outputting control signals for driving to the microwave heating unit 78, the antenna drive unit 80, the heater drive unit 79, the hot air motor drive unit 81, the sensor motor drive unit 82, and the pump drive unit 83, and also outputting control signals for display to the display unit 6. This function is realized by the control unit 71 reading the program recorded in the storage unit 76 as a storage medium. In particular, in this embodiment, there is a program that enables the control unit 71 to function as the heating cooking control section 85 and the display control section 86.

[0056] The heating cooking control section 85 mainly controls the operations of various parts related to the heating cooking of the object to be cooked S. If it receives an operation signal accompanied by the operation of the operation unit 7, and determines that the door 3 is closed based on the detection signal from the door switch detection unit 74, it sends control signals to the microwave heating unit 78, the antenna drive unit 80, the heater drive unit 79, the hot air motor drive unit 81, the sensor motor drive unit 82, and the pump drive unit 83 according to this operation signal to control various heating cookings for the object to be cooked S. In this embodiment, as cooking information including the material and heating conditions of the object to be heated S for performing heating cooking, a plurality of menus are stored in the storage unit 76 in advance. The heating cooking control section 85 has an automatic cooking function. For a menu selected from the plurality of menus, if an operation for performing heating cooking is carried out by the operation unit 7, it automatically heats the object to be cooked S according to the specified steps based on the selected menu.

[0057] In this automatic cooking function, in this embodiment, as one of the functions of the heating cooking control section 85, there is an automatic microwave cooking control section 88. For example, when a menu of automatic microwave for heating or thawing the object to be cooked S is selected, the automatic microwave cooking control section 88 radiates microwaves from the microwave generating device 19 to the inside of the cooking chamber 14, automatically sets the cooking time, microwave output, etc. without an operation input from the operation unit 7, and drives and controls the microwave generating device 19 according to the set output until the set time is reached to perform microwave heating on the object to be cooked S placed in the cooking chamber 14. As will be described later, the automatic microwave cooking control section 88 is configured to have a boiling determination section 89 for determining the boiling of the object to be cooked S.

[0058] The display notification control unit 86 collaborates with the heating cooking control unit 85 to control the operations related to the display of the display unit 6. The display unit 6, which is the control object of the display notification control unit 86, is composed of a liquid crystal panel and a lighting lamp, and other displays can also be used.

[0059] In the microwave oven of the present embodiment, menus corresponding to various microwave heating, oven heating, grilling cooking, and steaming dishes (steam cooking) using superheated steam are stored in the storage unit 76. The display notification control unit 86 controls the display unit 6 in such a way that the stored menus and the settings of the menus can be selectively displayed. By performing these menus and menu settings, the cooking menu is selected and set.

[0060] Next, the operation of the microwave oven with the above structure will be described in detail. With the object to be cooked S pre-placed in the cooking chamber 14, the door 3 is closed by holding the handle 4 with a hand. After selecting a cooking menu by operating the operation unit 7, if the start of heating and cooking of the object to be cooked S is instructed, a control signal generated corresponding to the selected cooking menu is output from the output port of the control unit 71 at a prescribed timing according to the control program installed in the storage unit 76 of the control unit 71, and the object to be cooked S is heated and cooked.

[0061] Here, for example, when a cooking menu of microwave heating is selected, the heating cooking control unit 85 of the control unit 71 receives the detection signals from the object-to-be-cooked temperature detection unit 65 and the inside-of-oven temperature detection unit 72, and sends control signals to the microwave heating unit 78, the antenna drive unit 80, and the sensor motor drive unit 82 respectively, so as to heat the object to be cooked S to the set temperature. Thereby, the microwave generating device 19 performs an energization operation and supplies radiated microwaves. The rotational force generated by the antenna motor 38 is transmitted to the antenna 41 to drive it to rotate, and microwaves are radiated into the cooking chamber 14 to microwave-heat the object to be heated S placed on the bottom wall 14b. Here, for example, the outputs of the magnetron such as the output αW, output βW, output γW, output δW, etc., that is, the output of the microwave generating device 19, can be achieved by PWM control. This PWM control adjusts the duty ratio of the maximum high-frequency output of the magnetron through the microwave heating unit 78. In this case, it can also be set to such a structure: the "output" of the microwave generating device 19 is achieved by PWM control of the high-frequency output, and the "duty ratio" of the microwave generating device 19 is achieved by PWM control of the duty ratio of the on / off time of the on / off ζ seconds / on η seconds, etc. for the selected "output" in the subsequent high-temperature maintenance process, and the output and duty ratio of the microwave heating unit 78, that is, the magnetron, can be controlled more precisely.

[0062] During this microwave heating cooking, the rotating shaft 59 of the sensor motor 56 is at a position where the rotation angle is 0° (such asFigure 10 As shown, when the fields of view V1 of the eight infrared detection elements 63 are arranged in a line at the center in the front-rear direction of the bottom wall 14b of the cooking chamber 14, rotation is repeatedly performed in the clockwise direction (positive direction) and the counterclockwise direction (negative direction). As a result, inside the main body 1, the first sensor 55 swings, and the fields of view V1 of the respective infrared detection elements 63 swing fanwise along the moving direction X1 as shown in Figure 11 As shown. At this time, the rotating shaft 59 of the sensor motor 56 rotates intermittently at a prescribed angle, and each time the control unit 71 rotates the rotating shaft 59 by a prescribed angle, it acquires the detection signals from the respective infrared detection elements 63 and monitors the temperature of the object to be cooked S placed in the cooking chamber 14. In this way, each infrared detection element 63 can substantially receive infrared rays from almost the entire area of the bottom wall 14b of the cooking chamber 14 and detect the temperature of the object to be cooked S placed in the cooking chamber 14.

[0063] The sensor motor 56 causes the first sensor 55 to swing with, for example, 5 seconds as one cycle for a prescribed time. During this period, the first sensor 55 detects the temperature of 64 positions for a single pass and 128 positions for a round trip for each infrared detection element 63. That is, by swinging the first sensor 55 having eight infrared detection elements 63, the first sensor 55 can measure the temperature of 128×8 = 1024 positions in each cycle, and the first sensor 55 can widely and finely detect the internal temperature of the wide cooking chamber 14 without dead angles.

[0064] In addition, the temperature of the object to be cooked S placed in the field of view V2 of the infrared detection element 68 as shown in Figure 12 is continuously detected by the second sensor 58 fixed to the main body 1. The control unit 71 acquires the detection signals from the individual infrared detection elements 68 at least each time the rotating shaft 59 of the sensor motor 56 rotates by a prescribed angle or at a time interval shorter than that, and monitors the temperature of the object to be cooked S near the center in the cooking chamber 14.

[0065] In this way, based on the detection signals from the first sensor 55 having eight infrared detection elements 63, the temperature inside the cooking chamber 14 can be detected in a wide range with high precision and without dead angles. And based on the detection signal from the second sensor 58 having one infrared detection element 68, the temperature near the central part inside the cooking chamber 14 can be continuously detected. The control unit 71 receives these detection signals and controls the operation of the microwave generating device 19 so as to perform desired microwave heating cooking on the object to be cooked S. And as a function of abnormal monitoring, when the detected temperature of the object to be cooked S exceeds the normal range, it is determined that an abnormality has occurred in the machine, and the power supply to the microwave generating device 19 is forcibly stopped. In any case, by using the first sensor 55 and the second sensor 58 in combination to instantaneously judge the temperature of the object to be cooked S, the control of heating cooking and abnormal monitoring can be accurately performed as a result.

[0066] Moreover, when a menu of oven heating is selected, the heating cooking control unit 85 receives the detection signal from the inside-chamber temperature detection unit 72, and sends control signals to the heater driving unit 79 and the hot air motor driving unit 81 respectively, to control the energization and de-energization of the hot air heater 27 and the hot air motor 29, so as to heat the inside of the cooking chamber 14 to the set temperature. Thus, the rotational force generated by the hot air motor 29 is transmitted to the hot air fan 28, and the hot air fan 28 rotates inside the heating chamber 31. Its speed is acquired by the heating cooking control unit 85 through the hot air motor rotation detection unit 73, and the air sucked into the heating chamber 31 from the cooking chamber 14 through the suction port 16 is sent to the side of the energized hot air heater 27. Thus, the heated air is supplied to the cooking chamber 14 as hot air through the blowout port 17, thereby performing hot air convection heating on the object to be cooked S inside the cooking chamber 14.

[0067] Moreover, when a menu of grilling cooking is selected, the heating cooking control unit 85 receives the detection signal from the inside-chamber temperature detection unit 72, and controls the energization and de-energization of the upper heater 18 through the heater driving unit 79 to perform grilling heating on the object to be cooked S inside the cooking chamber 14 from above, so as to heat the inside of the cooking chamber 14 to the set temperature.

[0068] Moreover, when a menu of steamed food (steam cooking) using superheated steam is selected, the heating cooking control unit 85 receives the detection signal from the inside-chamber temperature detection unit 72, and controls the energization and de-energization of the upper heater 18 through the heater driving unit 79 so as to heat the inside of the cooking chamber 14 to the set temperature. And when the heating cooking control unit 85 determines that the inside-chamber temperature of the cooking chamber 14 has reached the set temperature, it sends a control signal to the pump driving unit 83 to control the operation of the water supply pump 47 installed in the steam supply device 43, and sprays mist-like water into the inside of the cooking chamber 14 from the steam ejection holes 44 to supply steam.

[0069] When steam is supplied to the inside of the cooking chamber 14, the temperature inside the cooking chamber 14 decreases. The heating cooking control unit 85 determines whether the temperature inside the cooking chamber 14 of the cooking chamber 14 has reached the set temperature based on the detection signal from the inside-chamber temperature detection unit 72. When the heating cooking control unit 85 determines that it has not reached, the heating cooking control unit 85 controls the energization and de-energization of the upper heater 18 through the heater drive unit 79 so as to heat the inside of the cooking chamber 14 to the set temperature. And, when the heating cooking control unit 85 determines that the temperature inside the cooking chamber 14 of the cooking chamber 14 has reached the set temperature, atomized water is sprayed into the inside of the cooking chamber 14 as described above, and steam is supplied again. Thereby, the steam is instantaneously vaporized into superheated steam, and the object to be cooked S inside the cooking chamber 14 is heated with appropriate water molecules (superheated steam).

[0070] Next, regarding the heating cooking in the present embodiment and in the above-described microwave heating, particularly in the automatic microwave cooking menu specified by the automatic microwave cooking control unit 88 in the state of covering with food packaging plastic wrap, for example, the cooking menu of pasta, refer to Figures 14 to 17 and explain its operation in detail. In Figure 14 and Figure 15 , T QTM is a graph showing the detected temperature of the inside-chamber temperature detection unit 72, T IR is a graph showing the detected temperature of the object-to-be-cooked temperature detection unit 65, and P R is a graph showing the output of the magnetron as the microwave generating device 19.

[0071] The first sensor 55 and the second sensor 58 of the object-to-be-cooked temperature detection unit 65 detect the surface temperature of the object to be cooked S. As described above, the first sensor 55 swings and detects a wide range, and the second sensor 58 continuously detects a certain point. However, the infrared sensor has the following characteristics: If the temperature inside the chamber reaches around 70 °C, steam starts to be generated from the object to be cooked S, so the accuracy will be reduced due to the diffuse reflection of this steam. On the other hand, the thermistor 15 of the inside-chamber temperature detection unit 72 detects the temperature inside the cooking chamber 14 based on the steam generated from the object to be cooked S. Therefore, it has the characteristic that the temperature rise is slow before the steam is generated. Therefore, when judging the temperature of the ingredients of the object to be cooked S by only one sensor, sometimes the temperature of the ingredients cannot be accurately detected due to reasons such as the diffuse reflection of steam and the slow temperature rise, and the result of heating cooking may deteriorate due to overheating or underheating. However, in the present embodiment, in the triple sensors using these sensors 15, 55, and 58, the automatic microwave cooking control unit 88 controls the operations of the microwave generating device 19 and the antenna drive device 80, thereby achieving a significant improvement in the microwave heating performance of automatically heating the object to be cooked S.

[0072] Further, when the opening of the container containing the food S is covered with food packaging plastic wrap and the container is placed in the cooking chamber 14 for microwave heating, since the first sensor 55 and the second sensor 58 detect infrared rays through the food packaging plastic wrap, sometimes the temperature T detected by the food temperature detection unit 65 IR has a temperature difference from the actual temperature of the food S. Similarly, since the steam from the food S fills the inside of the container through the food packaging plastic wrap and the discharge from the container is suppressed, sometimes the temperature inside the cooking chamber 14 does not rise, and the temperature T detected by the temperature detection unit 72 inside the chamber QTM has a temperature difference from the actual temperature of the food S. Therefore, in the present embodiment, it is configured that after detecting boiling, the heating amount per unit time is reduced for microwave heating compared to before detecting boiling. Even if the food temperature is not measured based on the detection signals from the food temperature detection unit 65 and the temperature detection unit 72 inside the chamber, overheating will not occur, and the occurrence of boiling over can be suppressed.

[0073] Specifically described, the container containing the food S is pre-covered with food packaging plastic wrap. With the container placed inside the cooking chamber 14, the door 3 is closed by holding the handle 4 with a hand. The automatic microwave cooking menu for heating the food S is selected through the operation unit 7, and any item of the completed adjustment of the selected cooking menu is selected. For example, any one of the button display parts that divide the heated temperature of the food into five levels from "weak (warm)" to "strong (hot)" is selected, and then the start of cooking is instructed. If the instruction to start cooking is given, the heating cooking starts and moves to the first process, i.e., the boiling heating process. During the microwave heating until the boiling of the food S is detected, the automatic microwave cooking control unit 88 is as Figure 18 described in the table, regardless of the selected completed adjustment, controls the microwave generating device 19 to be energized with a duty ratio of outputting αW and turning off for 0 seconds / turning on for ε seconds, that is, controls the microwave generating device 19 to continuously energize with an output of αW throughout the period, thereby strongly heating the food S and raising its temperature to the boiling temperature in a short time.

[0074] In the boiling heating process, during the microwave heating of the object to be heated S placed in the cooking chamber 14, the automatic microwave cooking control unit 88 obtains a detection signal from the object-to-be-cooked temperature detection unit 65 at regular intervals such as every 5 seconds, and measures the temperature of the object to be cooked S based on this, until steam is discharged from the object to be cooked S in the cooking chamber 14. On the other hand, steam is generated from the object to be cooked S, the pressure inside the container rises, a part of the food packaging plastic film peels off from the container, and the steam is discharged from the peeled part to the cooking chamber 14. Therefore, a detection signal is obtained from the inside-of-chamber temperature detection unit 72 at regular intervals such as every 5 seconds, and the food material temperature, which is the temperature of the object to be cooked S, is measured based on this, and the microwave heating unit 78 and the antenna drive unit 80 are controlled so that the measured food material temperature is heated to an appropriate set temperature higher than the normal temperature, causing the moisture inside the object to be cooked S to boil. And the automatic microwave cooking control unit 88 measures the time elapsed since the start of cooking according to the timing of the timer which is the timing unit of the control unit 71.

[0075] For example, when the object to be cooked S is in contact with the food packaging plastic film and the object-to-be-cooked temperature detection unit 65 detects from the food packaging plastic film at the contact part, etc., before the steam from the object to be cooked S is discharged to the cooking chamber 14, based on the detected temperature T of the object to be cooked S by the object-to-be-cooked temperature detection unit 65 IR will reach the temperature at which the moisture inside the object to be cooked S boils. In this case, as Figure 15 shown in the graph of (A), in the present embodiment, it is configured that, as the first boiling detection, during such microwave heating, when the boiling determination unit 89 of the automatic microwave cooking control unit 88 receives the detected temperature T of the object to be cooked S by the object-to-be-cooked temperature detection unit 65 IR reaches the first threshold value T A and above such a detection signal, that is, when the boiling determination unit 89 determines that the conditional expression (i) is satisfied:

[0076] The detected temperature T of the object to be cooked S IR ≥ the first threshold value T A

[0077] at that time, the boiling determination unit 89 determines that the object to be cooked S boils at that moment. And as Figure 16 recorded in the table, the value of the first threshold value T A is set for each cooking menu, independent of the temperature inside the chamber just after the start of microwave heating, and is fixed. Here, in the present embodiment, for the liquid of the object to be cooked S, the greater the viscosity of the cooking menu, the smaller the value of the first threshold value T A is set to suppress overheating of the object to be cooked S, and to prevent overheating of the object to be cooked S, the first threshold value T AThe value is set to be less than 100 °C.

[0078] In the present embodiment, the boiling determination unit 89 also employs a boiling detection different from the first boiling detection. Specifically, for example, when the object to be cooked S contains a large amount of moisture, a lot of steam is generated from the object to be cooked S before boiling, so the pressure in the container further rises, the time when a part of the food packaging plastic film peels off is advanced, and more steam is discharged in the cooking chamber 14. And if the cooking chamber 14 is filled with this steam, the accuracy of the object-to-be-cooked temperature detection unit 65 will be reduced. Therefore, as shown in (A) to (C) of Figure 15 the graph T of the infrared sensor IR due to the diffuse reflection of steam, the increase amount per unit time decreases and the rising rate decreases. And when the temperature of the object to be cooked S reaches around 70 °C, steam starts to be generated from the object to be cooked S. So if this steam increases, as shown in (C) of Figure 15 the change amount of the detection signal from the object-to-be-cooked temperature detection unit 65 within a specified period, that is, the graph T of the infrared sensor IR sharply slows down. And if steam is generated from the object to be cooked S, this steam is discharged into the cooking chamber 14 and the temperature is detected by the thermistor 15, the change amount of the detection signal from the inside-of-the-box temperature detection unit 72 within a specified period, that is, the graph T of the thermistor QTM sharply rises. In the present embodiment, as shown in the graphs of (B) and (C) of Figure 15 the boiling determination unit 89, as a boiling detection different from the first boiling detection, also uses the change amount of the temperature T IR and the change amount of the temperature T QTM to determine the boiling of the object to be cooked S.

[0079] During microwave heating, the boiling determination unit 89 acquires the detection signal, that is, the detected temperature T IR from the object-to-be-cooked temperature detection unit 65 and the detection signal, that is, the detected temperature T QTM from the inside-of-the-box temperature detection unit 72 at regular intervals such as every 5 seconds, and stores them in the storage unit 76 together with the time information at the time of acquisition. Moreover, the stored detected temperature T IR , the detected temperature T QTM are compared with the detected temperature T IR such as 25 seconds before and the detected temperature T QTM at a specified time before, and the increase amount of how much the temperature has risen is calculated and stored in the storage unit 76. And as shown in the graph of (B) of Figure 15 in the present embodiment, it is configured that, as the second boiling detection, during such microwave heating, when the boiling determination unit 89 determines that the detected temperature T QTMThe rise reaches the second threshold ΔT B When the above, the boiling determination unit 89 determines that the conditional expression (ii) (1) is satisfied:

[0080] (The detected temperature T at a certain moment QTM )-(the detected temperature T before a certain time QTM )≥ the second threshold T B

[0081] When , the boiling determination unit 89 determines that the food S is boiling at this time. Figure 16 As shown in the table, the second threshold T A The value of is set for each cooking menu and is fixed regardless of the temperature in the oven immediately after microwave heating begins. For example, for a cooking menu of pasta (tomato), the first threshold ΔT B Set to F℃.

[0082] And, if Figure 15 As shown in the graph of (C), in the present embodiment, as the third boiling detection, in such microwave heating, the boiling determination unit 89 determines that the detection temperature T at a certain time is IR The increase in the temperature reaches the third threshold value, which is the detected temperature T from the start of microwave heating to the acquisition time before a certain time. IR The maximum value of the rise is less than the value obtained by multiplying the maximum rise by C (0 < C < 1), and the detected temperature T at that time QTM The rise reaches the fourth threshold value ΔT B2 When the above, that is, when the boiling determination unit 89 determines that the conditional expression (ii) (2) is satisfied:

[0083] (The detected temperature T at a certain moment IR )-(the detected temperature T before a certain time IR )

[0084] ≤ the second threshold (maximum rise × C)

[0085] And it is judged to satisfy

[0086] (The detected temperature T at a certain moment QTM )-(the detected temperature T before a certain time QTM )≥ the fourth threshold T B2

[0087] When the temperature T is detected at the next acquisition at a certain time, IR And the detection temperature T QTM, it is determined whether the conditional expression (ii)(2) is satisfied. Thereafter, the boiling determination unit 89 repeatedly performs this determination. When it is determined that the detection temperature T at the time of acquisition IR and the detection temperature T QTM satisfy the conditional expression (ii)(2) continuously for C1 times, which is the number of consecutive acquisitions including a certain moment, the boiling determination unit 89 determines that the object to be cooked S boils at that moment. Here, as Figure 16 recorded in the table, the value of C multiplied by the maximum rise amount, the value of the fourth threshold T B2 , and the value of the detection number C1 are set for each cooking menu and are set according to the temperature inside the oven just after the start of microwave heating. For example, in the case of the cooking menu for pasta (cream), when the temperature inside the oven is 35 degrees or less (oven temperature ≤ 35°C), the value of C is set to P, the fourth threshold T B2 is set to L°C, and the value of the detection number C1 is set to V times. On the other hand, when the temperature inside the oven exceeds 35 degrees (oven temperature > 35°C), the value of C is set to Q, and the fourth threshold T B2 is set to W°C, and the value of the detection number C1 is set to W times. Here, it is set that 1 > P > Q > 0, 1 ≤ W < V, and K < L < M. Therefore, it is set that the higher the temperature inside the oven just after the start of cooking, the easier it is to determine that the object to be cooked S boils, and overheating of the object to be cooked S is suppressed.

[0088] Moreover, in the present embodiment, as the fourth boiling detection, during such a microwave heating process, when the boiling determination unit 89 determines that the above conditional expressions (i) and (ii) are not satisfied based on the time measurement of the timer and the set time t D which is the fifth threshold has elapsed since the start of microwave heating, the boiling determination unit 89 determines that the object to be cooked S is sufficiently heated and boiling at that moment. And, as Figure 16 recorded in the table, the value of this set time t D is set for each cooking menu, and is fixed regardless of the temperature inside the oven just after the start of microwave heating, suppressing overheating of the object to be cooked S. For example, in this case, the set time t D is set to N minutes. In addition, it can also be configured to set the value of the set time t D to a fixed value regardless of the cooking menu.

[0089] Thus, in the present embodiment, "boiling" is not limited to the temperature of the object to be cooked S reaching the boiling temperature of the moisture contained in the object to be cooked S, but refers to the state where the boiling determination unit 89 of the automatic microwave cooking control unit 88 determines that the object to be cooked S has boiled, that is, the heating cooker determines that the object to be cooked S is in a predetermined state of boiling. In addition, although the first boiling detection to the fourth boiling detection are described in the present embodiment, the boiling of the object to be cooked S may also be determined by other boiling detections, and the boiling detection method of the present invention is not limited to these.

[0090] For example, as the fifth boiling detection, in such microwave heating, when the boiling determination unit 89 determines that the detected temperature T IR at a certain moment reaches the sixth threshold T F and it is determined that the rising amount of the detected temperature T IR at this certain moment reaches a value obtained by multiplying the maximum rising amount from the start of microwave heating to the acquisition moment before a certain moment by E (0 < E < 1) as the seventh threshold, that is, the automatic microwave cooking control unit 88 determines that the conditional expression (ii)(3) is satisfied:

[0091] (The detected temperature T IR ) at a certain moment ≥ the sixth threshold T F , and it is determined that the following is satisfied

[0092] (The detected temperature T IR ) at a certain moment - (the detected temperature T IR ) at a specified time before a certain moment

[0093] ≤ the seventh threshold (maximum rising amount × E)

[0094] When this is the case, the detected temperature T IR at the next acquisition at a certain moment is used to determine whether the conditional expression (ii)(3) is satisfied. And the boiling determination unit 89 repeatedly performs this determination. When it is determined that the number of consecutive acquisitions including a certain moment, that is, the number of detections E1 times, continuously satisfies the conditional expression (ii)(3) using the detected temperature T IR at the time of acquisition, the boiling determination unit 89 determines that the object to be cooked S boils at this moment. In this case, it is preferable to set the sixth threshold T F to a temperature lower than the first threshold T A of the conditional expression (i) so that boiling can be detected at an earlier stage than the conditional expression (i), and it is preferable to set the value of the number of detections E1 to be greater than the value of the number of detections C1 of the conditional expression (ii)(2). Compared with the conditional expression (ii)(2) using the detected temperature T IR and the detected temperature T QTM , the number of detections is increased, and the number of detections is increased compared to the boiling detection of the conditional expression (ii)(2) using the detected temperature T IRThe accuracy of boiling detection. Also, preferably, the value of E multiplied by the maximum rise amount, the value of the sixth threshold T F The value and the value of the detection count E1 are set for each cooking menu, and the value of E multiplied by the maximum rise amount and the value of the detection count E1 are set for each internal temperature of the oven immediately after the start of microwave heating. On the other hand, preferably, the sixth threshold T F The value is fixed regardless of the internal temperature of the oven immediately after the start of microwave heating. By configuring in this way, it can be set that the higher the internal temperature of the oven immediately after the start of cooking, the easier it is to determine that the object to be cooked S is boiling, and overheating of the object to be cooked S can be suppressed.

[0095] If the boiling determination unit 89 determines that the object to be cooked S is boiling, it moves to the high-temperature maintenance process. The automatic microwave cooking control unit 88 calculates the time t2 of the high-temperature maintenance process, that is, the time obtained by adding the time of the first process and the time of the second process of the high-temperature maintenance process set corresponding to the item adjusted to completion before the start of microwave heating, and the time of the third process described later. The time t2 of this high-temperature maintenance process is set for each cooking menu. The time t2 of the high-temperature maintenance process is independent of the quantity of the object to be cooked, is set to be fixed, is independent of the time elapsed in the boiling heating process, and the time t2 of the high-temperature maintenance process is set to a specified value. Refer to Figure 14 For explanation, in Figure 14 (A) In the graph of "1 serving of pasta", the time t1 of the boiling heating process is 5 minutes, the time of the first process of the high-temperature maintenance process is θ minutes, and the time of the second process is only shown halfway, which is μ minutes (the third process is omitted from the illustration). Here, in Figure 14 (B) In the graph of "2 servings of pasta", the time t1 of the boiling heating process is approximately 7 minutes. Since the time required for boiling is different from the case of "1 serving of pasta", the time of the boiling heating process is different, but the time of the first process of the high-temperature maintenance process is θ minutes, and the time of the second process is only shown halfway, which is μ minutes, the same as the case of "1 serving of pasta". Also, in Figure 14 (C) In the graph of "4 servings of pasta", the time t1 of the boiling heating process is approximately 10 minutes. The time of the boiling heating process is different from the cases of "1 serving of pasta" and "2 servings of pasta", but the time of the first process of the high-temperature maintenance process is θ minutes, and the time of the second process is μ minutes, the same as the cases of "1 serving of pasta" and "2 servings of pasta". By configuring in this way, a fixed heating time can be ensured regardless of the quantity of the object to be cooked, and time is given for heating, so it is possible to suppress splashing and overflowing of the pot and perform microwave heating sufficiently.

[0096] In the present embodiment, for example, in the case of cooking menus for pasta such as "pasta (with cream)" and "pasta (with tomatoes)", the cooking time of the first step of the high-temperature holding step is set to the time for boiling the pasta, and the cooking time of the second step of the high-temperature holding step is set to the time for boiling the ingredients. The cooking time of the first step is a fixed time, i.e., θ minutes, regardless of the item to be adjusted. With this configuration, regardless of the item to be adjusted, a fixed heating time for boiling the pasta can be ensured, and the cooked degree of the pasta can be set to be approximately the same regardless of the item to be adjusted.

[0097] On the other hand, as Figure 17 shown in the table, for example, in the case of a cooking menu for pasta, the time of the second step of the high-temperature holding step is set corresponding to the item to be adjusted. For example, if "strong 2" is selected in the cooking menus of "pasta (with cream)" and "pasta (with tomatoes)", the time t 22 of the second step of "pasta (with cream)" is set to μ minutes, and the time t 22 of the second step of "pasta (with tomatoes)" is set to ι minutes, which are set to the longest times respectively. As the item gets weaker, the time t 22 of the second step is shortened respectively. When "weak 2" is selected, the time t 22 of the second step of "pasta (with cream)" is set to ρ minutes, and the time t 22 of the second step of "pasta (with tomatoes)" is set to χ minutes, which are set to the shortest times respectively. Therefore, it is configured that, for example, in the case of a cooking menu for pasta, by selecting the item to be adjusted, the time for adjusting the heat of the ingredients, i.e., the overall heat (temperature) of the object to be cooked S, can be adjusted. In addition, the set values are an example, and the present invention is not limited thereto.

[0098] After determining the remaining time, the automatic microwave cooking control unit 88 controls the display control unit 86 to display the remaining time on the display unit 6. The automatic microwave cooking control unit 88 controls the display control unit 86 such that the displayed remaining time decreases together with the elapsed time according to the timing of the timer and becomes 0 seconds at the end of the automatic microwave cooking. Therefore, after the remaining time is determined, the user can confirm the remaining time until the end of the automatic microwave cooking through the display unit 6.

[0099] As Figure 14 shown in the curve graph and Figure 17 the table, if it moves to the high-temperature holding step, the automatic microwave cooking control unit 88 sets the output P of the magnetron RThe output is reduced to βW compared to the boiling heating process, and it is moved to the first process. In the first process, for the cooking menu of "pasta (cream)", the microwave heating unit 78 is controlled to perform PWM control on the magnetron with a duty ratio of off ζ seconds / on η seconds. For the cooking menu of "pasta (tomato)", the microwave heating unit 78 is controlled to perform PWM control with a duty ratio of off τ seconds / on υ seconds, so that the heating amount per unit time is reduced compared to the boiling heating process for microwave heating, and the state of the object to be cooked S boiling is suppressed. Therefore, even in the case where the object to be cooked S contains a large amount of moisture, such as in the cooking menu of pasta, it is possible to suppress the object to be cooked S from overflowing from the container. Also, it is not necessary to control the microwave heating unit 78 and the antenna driving unit 80 according to the food material temperature of the object to be cooked S, so it is not necessary to measure the food material temperature based on the detection signals from the object to be cooked temperature detection unit 65 and the inside of the box temperature detection unit 72. For example, even when performing microwave heating with a food packaging plastic wrap covering the opening of the container containing the object to be cooked S, it will not be overheated, and the occurrence of overflowing from the pot can be suppressed.

[0100] In addition, for abnormal detection such as overheating, the automatic microwave cooking control unit 88 preferably measures the food material temperature based on the detection signals from the object to be cooked temperature detection unit 65 and the inside of the box temperature detection unit 72 even when moving to the high-temperature maintenance process. In this case, the microwave heating unit 78 can be controlled so that if the food material temperature reaches a specified temperature above the threshold used for boiling detection, it is determined as abnormal and the microwave heating is stopped.

[0101] The automatic microwave cooking control unit 88 determines that the time t of the first process set corresponding to the item for which the adjustment is completed has elapsed according to the timing of the timer 21 that is, when it is θ minutes, it moves to the second process.

[0102] As Figure 17 shown in the table, in the second process, the automatic microwave cooking control unit 88 performs microwave heating in such a way that the heating amount per unit time is reduced compared to the first process. In the second process, the object to be cooked S is further heated compared to the food material in the first process, and the liquid of the object to be cooked S becomes viscous, so it is possible to suppress the object to be cooked S from overflowing from the container due to overheating, and it is also possible to suppress underheating and appropriately heat the object to be cooked S. Here, as the control for reducing the heating amount per unit time, the output P of the magnetron is reduced compared to the first process R , for example, for the cooking menu of "pasta (tomato)", the microwave heating unit 78 can be controlled to make the output P of the magnetron RWhen reducing from βW to γW (in the case of β > γ), it is also possible to control the microwave heating unit 78 to perform PWM control of the magnetron at a duty ratio lower than that of the first process, that is, a duty ratio of off for τ seconds / on for υ seconds. For example, in the case of the cooking menu of "pasta (tomato)", it is performed at a duty ratio of off for κ seconds / on for λ seconds.

[0103] Moreover, in the present embodiment, it is configured such that the time t of the second process 22 According to the selected item for which adjustment is completed, it is for a time longer than the time t of the first process 21 a time equal to the time t of the first process 21 or a time shorter than the time t of the first process 21 to perform microwave heating. For example, in the case of the cooking menu of "pasta (cream)", if "strong 2" and "strong 1" are selected in the item for which adjustment is completed, it is set to perform microwave heating for a time t of the second process 22 longer than the time t of the first process 21 that is, for a time of θ minutes, that is, for μ minutes and ξ minutes. If "standard" is selected in the item for which adjustment is completed, it is set to perform microwave heating for a time t of the second process 22 equal to the time t of the first process 21 that is, for a time of θ minutes. If "weak 1" and "weak 2" are selected in the item for which adjustment is completed, it is set to perform microwave heating for a time t of the second process 22 shorter than the time t of the first process 21 that is, for a time of θ minutes, that is, for π minutes and ρ minutes. By configuring in this way, it is possible to set the completed state such as the temperature after microwave heating of the object to be cooked S according to the cooking menu to the state preferred by the user, and it is possible to use the fixed time, that is, the time t of the first process 21 as a reference to estimate the time for adjusting the cooking degree of the food material, that is, the time t of the second process 22 and it can be used as a standard for the cooking time when the user selects the item for which adjustment is completed.

[0104] When the automatic microwave cooking control unit 88 determines, based on the time measurement of the timer, that the time t of the second process set corresponding to the item for which adjustment is completed has elapsed 22 for example, in the case of the cooking menu of "pasta (cream)" and when "strong 2" is selected in the item for which adjustment is completed, when it is determined that μ minutes have elapsed, it moves to the third process.

[0105] As Figure 17As shown in the table, the automatic oven cooking control unit 89 controls the microwave heating unit 78 so that in the third process, the duty ratio is set to off for σ seconds / on for 0 seconds, that is, the output of the magnetron is set to 0, suppressing the overheating of the cooked food S that is microwaved heated by reducing the heating amount per unit time in the second process and overflowing from the container. Also, since the third process is a process of suppressing the boiling of the cooked food S, the time t of the third process 23 is set to be shorter than the time t of the first process 21 and the time t of the second process 22 For example, in the present embodiment, it is set to be shorter than the time t of the second process of the cooking menu "Weak 2" of "Spaghetti (Cream)", which is the shortest in the time t of the second process 22 That is, it is set to be Γ minutes, which is shorter than the ρ minutes of the time t. In addition, the time of the third process is set to Γ minutes, which is a fixed value, regardless of the item for which adjustment is completed 22

[0106] When the automatic microwave cooking control unit 88 determines based on the timer's timing that the time t of the third process has elapsed 23 and the remaining time displayed on the display unit 6 becomes 0, it controls the microwave heating unit 78 and the antenna drive unit 80 to stop microwave heating

[0107] In addition, it can also be configured that for the cooking menu of heating and cooking in a state where food packaging plastic wrap is specified in the automatic microwave cooking menu based on the automatic microwave cooking control unit 88, such as other cooking menus such as Chinese cooking menus, the heating amount per unit time in the first process and the heating amount per unit time in the second process are set to be the same. When this cooking menu is selected and microwave heating is started, the automatic microwave cooking control unit 88 controls the microwave heating unit 78 so that the heating amount per unit time in the first process and the heating amount per unit time in the second process are the same. In other words, for example, for other cooking menus such as Chinese cooking menus, the second process can be omitted, and after the boiling heating process, the heating amount per unit time is reduced compared to the boiling heating process, and the first process is performed for a specified time. In this case, by adopting this setting for cooking menus of cooked food S with, for example, too high viscosity and a risk of overflowing from the container if the heating amount per unit time is increased in the second process, or cooking menus that do not require re-boiling in the second process, microwave heating suitable for the cooked food S can be performed

[0108] ​As described above, the microwave oven as the heating cooker of the present embodiment is configured to include: a cooking chamber 14 for accommodating the object to be cooked S; a microwave heating unit 78 for microwaving the object to be cooked S; an automatic microwave cooking control unit 88 as a control unit for controlling the microwave heating unit 78; and a boiling determination unit 89, an in-chamber temperature detection unit 72, and an object-to-be-cooked temperature detection unit 65 as a boiling detection unit for detecting the boiling of the object to be cooked S. The automatic microwave cooking control unit 88 controls the microwave heating unit 78 such that after the boiling of the object to be cooked S is detected by the boiling determination unit 89, the in-chamber temperature detection unit 72, and the object-to-be-cooked temperature detection unit 65 during the microwave heating process, it shifts to a first step of microwaving with a reduced heating amount per unit time compared to before the boiling is detected. After the first step, it shifts to a second step of microwaving with a reduced heating amount per unit time compared to the first step.

[0109] With such a configuration, it is possible to suppress insufficient heating of the object to be cooked S and suppress overheating and overflow from the container, and the object to be cooked can be heated appropriately.

[0110] Moreover, the microwave oven of the present embodiment is configured to have, as a completion selection unit for selectively determining the completion state of the microwave heating of the object to be cooked S, a plurality of completion adjustment items such as "strong 2" to "weak 2". In the second step, according to the selected completion adjustment item, it microwaves for a time μ minutes and ξ minutes longer than the time t of the first step, the same time θ minutes as the time t of the first step, or a time π minutes and ρ minutes shorter than the time t of the first step. Therefore, it is possible to set the completion state such as the temperature after heating of the object to be cooked S that has been microwaved according to the cooking menu to a state preferred by the user, and it is possible to estimate the time t of the second step based on the fixed time, i.e., the time t of the first step. 21 longer, i.e., μ minutes and ξ minutes, the same time, i.e., θ minutes, as the time t of the first step, or 21 a time shorter than the time t of the first step, i.e., π minutes and ρ minutes, and 21 microwaves for the same time, i.e., θ minutes, as the time t of the first step, or 21 a time shorter than the time t of the first step, i.e., π minutes and ρ minutes. Therefore, it is possible to set the completion state such as the temperature after heating of the object to be cooked S that has been microwaved according to the cooking menu to a state preferred by the user, and it is possible to estimate the time t of the second step based on the fixed time, i.e., the time t of the first step. 22

[0111] Moreover, the microwave oven of the present embodiment is configured such that the time t of the first step 21 is a fixed time, i.e., θ minutes, regardless of the selected completion adjustment item, and it is possible to ensure a fixed heating time for heating the object to be cooked S regardless of the completion adjustment item.

[0112] Moreover, the microwave oven of the present embodiment is configured to detect the heating amount per unit time in the pre-boiling, first process, and second process, which is a quantity corresponding to the output and / or duty ratio of the microwave heating unit 78, and can more precisely control the output and duty ratio of the microwave heating unit 78. Additionally, the "output" here can be achieved by PWM control of the high-frequency output of the microwave generating device 19, and the "duty ratio" here can be achieved by PWM control of the duty ratio of the on / off time for the selected "output".

[0113] Moreover, the automatic microwave cooking control unit 88 of the present embodiment controls the microwave heating unit 78 to perform microwave heating on the object to be cooked S according to the selected cooking menu, and performs microwave heating according to the heating amount and time per unit time in the first process and the second process corresponding to the cooking menu, and can perform microwave heating according to the setting of the object to be cooked S suitable for the cooking menu.

[0114] Moreover, in the microwave oven of the present embodiment, in a cooking menu such as pasta, which is at least one of the cooking menus, the time t of the first process 21 and the time t of the second process 22 are set to be fixed regardless of the time until the boiling of the object to be cooked S is detected and regardless of the quantity of the object to be cooked S, and a fixed heating time can be ensured regardless of the time and quantity before the object to be cooked S boils, and time is given for heating, so that pot overflow can be suppressed and microwave heating can be fully performed.

[0115] Moreover, the automatic microwave cooking control unit 88 of the present embodiment controls the microwave heating unit 78 so that after the second process ends, it moves to the third process, and in this third process, until the microwave heating ends and the heating end is notified, the heating amount per unit time of the magnetron of the microwave heating unit 78 is set to 0, which can suppress the boiling state of the object to be cooked S and prevent the object to be cooked S being microwaved from being overheated and overflowing from the container.

[0116] Further, the microwave oven of the present embodiment is configured to include: a cooking chamber 14 for accommodating a food to be cooked S containing a liquid; a microwave heating unit 78 for microwaving the food to be cooked S; an automatic microwave cooking control unit 88 as a control unit for controlling the microwave heating unit 78; and a boiling determination unit 89, an in-chamber temperature detection unit 72, and a food temperature detection unit 65 as a boiling detection unit for detecting the boiling of the food to be cooked S. The automatic microwave cooking control unit 88 at least performs the following processes: for example, when a cooking menu such as a pasta cooking menu is selected, the microwave heating unit 78 is controlled so that, according to the selected cooking menu, after the boiling of the food to be cooked S is detected by the boiling determination unit 89, the in-chamber temperature detection unit 72, and the food temperature detection unit 65 during the microwave heating process, it moves to a first process of reducing the heating amount per unit time compared to before the boiling detection and performing microwave heating. After the end of the first process, it moves to a second process of reducing the heating amount per unit time compared to the first process and performing microwave heating; for example, when a cooking menu such as a "Chinese cuisine" cooking menu is selected, the microwave heating unit 78 is controlled so that the heating amount per unit time of the first process and the heating amount per unit time of the second process are the same, so that microwave heating suitable for the food to be cooked S can be performed.

[0117]

Embodiment 2

[0118] Figure 18 The structure shows the application of the heating cooker of the second embodiment of the present invention to a microwave oven. In the present embodiment, it is configured that, after the boiling of the food to be cooked is detected during the microwave heating process in the boiling heating process, even in the first process of the subsequent high-temperature maintenance process, microwave heating is performed with the same heating amount per unit time as that in the boiling heating process.

[0119] Regarding the present embodiment, during the above-mentioned microwave heating process, for heating cooking in a state where food packaging plastic wrap is specified in the automatic microwave cooking menu of the automatic microwave cooking control unit 88, for example, the cooking menu of stew, refer to Figure 18 Describe its operation in detail.

[0120] Pre-wrap the container containing the food to be cooked S with food packaging plastic wrap. With the container placed in the cooking chamber 14, hold the handle 4 with your hand and close the door 3. Select the automatic microwave cooking menu for heating the food to be cooked S through the operation unit 7. Select any item for the completion adjustment of this cooking menu. For example, select any one of the levels on the button display section that divides the temperature of the food to be cooked after heating into five levels from "Weak 2 (Warm)" to "Strong 2 (Scalding)", and then instruct the start of cooking. When the instruction for starting cooking is given, the heating cooking starts and moves to the first process, i.e., the boiling heating process. During the microwave heating until the boiling of the food to be cooked S is detected, the automatic microwave cooking control section 88, as Figure 18 recorded in the table of, regardless of the selected completion adjustment, controls the microwave generating device 19 to be energized with an output of αW and a duty ratio of off for 0 seconds / on for d seconds, that is, controls the microwave generating device 19 to be continuously energized with an output of αW for on output throughout the period, thereby strongly heating the food to be cooked S and causing it to rise to the boiling temperature in a short time.

[0121] When the boiling determination section 89 determines that the food to be cooked S is boiling, it moves to the high-temperature maintenance process. The automatic microwave cooking control section 88 calculates the time t2 of the high-temperature maintenance process, that is, the time obtained by adding the time of the first process and the time of the second process of the high-temperature maintenance process set corresponding to the item of the completion adjustment selected before the start of microwave heating, and the time of the third process described later, and determines the time t2 of the high-temperature maintenance process as the remaining time, which is the duration of microwave heating from boiling.

[0122] After determining the remaining time, the automatic microwave cooking control section 88 controls the display control section 86 to display the remaining time on the display unit 6. The automatic microwave cooking control section 88 controls the display control section 86 so that according to the timing of the timer, the displayed remaining time decreases together with the elapsed time and becomes 0 seconds at the end of the automatic microwave cooking. Therefore, after the remaining time is determined, the user can confirm the remaining time until the end of the automatic microwave cooking through the display unit 6.

[0123] As Figure 18 shown in the table of, when moving to the high-temperature maintenance process, the automatic microwave cooking control section 88 controls the microwave heating unit 78 to perform microwave heating with the same heating amount per unit time as in the boiling heating process. Specifically, the output P of the magnetron RThe output is set to the same aW as in the boiling heating process, and the magnetron is PWM-controlled with a duty ratio of off for 0 seconds / on for d seconds. That is, the microwave generating device 19 is controlled to continuously energize with the output aW turned on throughout the period, thereby strongly heating the object to be cooked S. Therefore, even in the case where the object to be cooked S contains hard ingredients, such as in the "stew" cooking menu, by strongly heating in the same manner as in the boiling heating process, it is possible to heat to the inside of the ingredients of the object to be cooked S.

[0124] When the automatic microwave cooking control unit 88 determines, based on the timer count, that the time t of the first process set corresponding to the adjusted item has elapsed 21 For example, when "standard" is selected from the adjusted items, when it is determined that i minutes have elapsed, it moves to the second process.

[0125] As Figure 18 shown in the table, in the second process, the automatic microwave cooking control unit 88 reduces the output P of the magnetron to bW compared to the first process, and controls the microwave heating unit 78 to perform PWM control of the magnetron with a duty ratio of off for r seconds / on for s seconds, thereby reducing the heating amount per unit time for microwave heating compared to the first process, suppressing the boiling state of the object to be cooked S, and stewing the object to be cooked S. And the time t of the second process R is set to a time longer than the time t of the first process 22 For example, for the "standard" case, the time t of the second process 21 is set to a time j minutes longer than the time t of the first process 22 By performing microwave heating for a long time in a state where the heating amount per unit time is small in the second process, it is possible to suppress the object to be cooked S from overflowing from the container due to overheating, and at the same time, allow the liquid of the object to be cooked S to fully penetrate into the ingredients of the object to be cooked. 21

[0126] When the automatic microwave cooking control unit 88 determines, based on the timer count, that the time t of the second process set corresponding to the adjusted item has elapsed 22 For example, when "standard" is selected from the adjusted items, when it is determined that j minutes have elapsed, it moves to the third process. After that, when it is determined, based on the timer count, that the time t of the third process 23 i.e., y minutes has elapsed and it is determined that the remaining time displayed on the display unit 6 has become 0, the microwave heating unit 78 and the antenna drive unit 80 are controlled to stop microwave heating.

[0127] ​As described above, the microwave oven as the heating cooker of the present embodiment is configured to include: a cooking chamber 14 for accommodating the object to be cooked S; a microwave heating unit 78 for microwave-heating the object to be cooked S; an automatic microwave cooking control unit 88 as a control unit for controlling the microwave heating unit 78; and a boiling determination unit 89, an in-cabinet temperature detection unit 72, and an object-to-be-cooked temperature detection unit 65 as a boiling detection unit for detecting the boiling of the object to be cooked S. The automatic microwave cooking control unit 88 controls the microwave heating unit 78 such that after the boiling of the object to be cooked S is detected by the boiling determination unit 89, the in-cabinet temperature detection unit 72, and the object-to-be-cooked temperature detection unit 65 during the microwave heating process, it moves to a first step of performing microwave heating with the same heating amount per unit time as before the boiling is detected. After the first step, it moves to a second step of performing microwave heating with a reduced heating amount per unit time compared to the first step.

[0128] With such a configuration, even when the object to be cooked S contains hard ingredients, it is possible to heat to the inside of the ingredients of the object to be cooked S.

[0129] Moreover, the microwave oven of the present embodiment is configured such that the time t of the second step 22 is longer than the time t of the first step 21 By performing microwave heating for a long time in the second step with a small heating amount per unit time, it is possible to prevent the object to be cooked S from being overheated and boiling over from the container, and at the same time, allow the liquid of the object to be cooked S to fully penetrate into the ingredients of the object to be cooked.

[0130] In addition, the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the gist of the present invention. For example, in the microwave ovens of the first and second embodiments, microwave heating is performed with the opening of the container accommodating the object to be cooked S covered with food packaging plastic wrap. However, it can also be configured such that, for example, when the container is a covered lunch box, or when a silicone cover is used instead of food packaging plastic wrap to cover the container, a resin lid having holes for discharging steam is placed on the opening of the container accommodating the object to be cooked S. And in the present embodiment, in the high-temperature maintenance step, the structure is such that the first step and the second step are each implemented once, but it can also be configured such that the first step and the second step are repeatedly implemented multiple times, such as the first step → the second step → the first step → the second step → the third step, etc.

[0131] Furthermore, in the first and second embodiments of the microwave oven, the aforementioned control is implemented according to the selection of the automatic menu such as the "pasta" cooking menu and the "stew" cooking menu, but the present invention is not limited thereto. For example, when the manual menu is selected and the user specifies the heating time and the output, the aforementioned control can also be applied to appropriately change the heating time and the heating amount to prevent the pot from overflowing. Furthermore, in the first and second embodiments of the microwave oven, for example, the aforementioned control is implemented according to the selection of the automatic menu such as the "pasta" cooking menu and the "stew" cooking menu, but the present invention is not limited thereto. For example, when the manual menu is selected and the user specifies the heating time and the output, the aforementioned control can also be applied to appropriately change the heating time and the heating amount to prevent the pot from overflowing. Figure 17 and Figure 18 As shown in the table, the output, duty ratio, process time, etc. in each process of the boiling heating process and the high temperature maintaining process are fixed to a predetermined value, but this is an example, and the output, duty ratio, process time, etc. in each process may also be a variable value with a predetermined range. In this case, the output, duty ratio, process time, etc. in each process may also be selected from the aforementioned predetermined value or the variable value according to the time until boiling is detected and the detection results of the in-box temperature detection unit 72 and the temperature detection unit 65 of the cooked food constituting the boiling detection unit.

[0132] Furthermore, in the microwave ovens of the first and second embodiments, it is described that the automatic microwave cooking control unit 88 as a boiling detection unit moves to the high temperature maintenance process when the first boiling detection to the fourth boiling detection are used to determine that the food S is boiling, but the present invention is not limited to this. The automatic microwave cooking control unit 88 is not limited to the detection of "boiling" and can also function as a specified temperature detection unit. For example, in low-temperature cooking such as blanching (Japanese original text: 湯煎), it detects that a predetermined temperature such as 60°C and 70°C, which is lower than the boiling temperature, has been reached, that is, it detects that the "predetermined temperature" has been reached. In this case, the automatic microwave cooking control unit 88 as a specified temperature detection unit can be configured to move to the first process, the second process, and the third process as the high temperature maintenance process when it is determined that the food S has reached the "predetermined temperature".

[0133] Further, it may be configured to include an imaging unit such as a camera inside the box that captures the cooking chamber 14. In this case, the automatic microwave cooking control unit 88 may also be configured to infer the type of the object to be cooked S based on the information captured by the imaging unit, and determine whether the inferred type of the object to be cooked S is an object to be cooked that is likely to cause boiling over, an object to be cooked whose contained ingredients seem hard, or an object to be cooked other than these. For example, in the case where the object to be cooked S is inferred to be pasta, etc., and it is determined to be an object to be cooked that is likely to cause boiling over, the foregoing control of the first embodiment is applied. For example, in the case where the object to be cooked S is inferred to be stew, etc., and it is determined to be an object to be cooked whose contained ingredients seem hard, the foregoing control of the second embodiment is applied. Thus, the foregoing control is applied according to the type of the inferred object to be cooked S. Further, the structures and shapes of the respective parts of this embodiment and the modification examples are not limited to those shown in the drawings and can be appropriately changed.

Claims

1. A heating cooker, characterized in that: have: The cooking room is used to store the food to be cooked; A microwave heating unit for performing microwave heating on the food to be cooked; A control unit, controlling the microwave heating unit; as well as A boiling detection unit detects boiling of the food being cooked. The control unit controls the microwave heating unit so that, after the boiling of the food to be cooked is detected by the boiling detection unit during microwave heating, the control unit moves to a first step of performing microwave heating with a reduced amount of heating per unit time compared to before the boiling is detected, and after the first step, the control unit moves to a second step of performing microwave heating with a reduced amount of heating per unit time compared to the first step.

2. A heating cooker, characterized in that: have: The cooking room is used to store the food to be cooked; A microwave heating unit for performing microwave heating on the food to be cooked; A control unit, controlling the microwave heating unit; as well as A boiling detection unit detects boiling of the food being cooked. The control unit controls the microwave heating unit so that, after the boiling of the food is detected by the boiling detection unit during microwave heating, the control unit moves to a first step of performing microwave heating with the same amount of heating per unit time as that before the boiling is detected, and after the first step, the control unit moves to a second step of performing microwave heating with a smaller amount of heating per unit time than that in the first step.

3. The heating cooker according to claim 2, characterized in that: The time of the second step is longer than the time of the first step.

4. The heating cooker according to claim 1, characterized in that: The heating cooker includes a completion selection unit capable of selecting a completion state of microwave heating of the food to be cooked. The second step performs microwave heating for a longer time than the first step, the same time as the first step, or a shorter time than the first step, depending on the selected completion state.

5. The heating cooker according to claim 4, characterized in that: The time of the first step is fixed regardless of the selected completion state.

6. The heating cooker according to claim 1 or 2, characterized in that: The heating amount per unit time detected before boiling, in the first step, and in the second step is an amount corresponding to the output and / or duty ratio of the microwave heating unit.

7. The heating cooker according to claim 1, characterized in that: The control unit controls the microwave heating unit to perform microwave heating on the food to be cooked according to the selected cooking menu. Microwave heating is performed according to the heating amount and time per unit time of the first step and the second step corresponding to the cooking menu.

8. The heating cooker according to claim 7, characterized in that: In at least one of the cooking menus, the time of the first step and the time of the second step are fixed and are irrelevant to the time before the boiling of the food is detected and irrelevant to the amount of the food.

9. The heating cooker according to claim 1 or 2, characterized in that: The control unit controls the microwave heating unit so as to shift to a third step after the second step is completed, and the third step sets the heating amount per unit time of the microwave heating unit to 0 until the microwave heating is completed and the heating completion is notified.

10. A heating cooker, characterized in that: have: A cooking chamber for storing food to be cooked containing liquid; A microwave heating unit for performing microwave heating on the food to be cooked; a control unit for controlling the microwave heating unit according to a cooking menu selected by a user; as well as A boiling detection unit detects boiling of the food being cooked. The control unit performs at least the following processing according to the selected cooking menu: After the boiling of the food is detected by the boiling detection unit during microwave heating, the process proceeds to a first step of performing microwave heating with a heating amount per unit time reduced compared to before the boiling is detected, and after the first step is completed, the process proceeds to a second step of performing microwave heating with a heating amount per unit time reduced compared to the first step; and The microwave heating unit is controlled so that the heating amount per unit time of the first step and the heating amount per unit time of the second step are equal to each other.

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