JP3797368B2 - High frequency heating device - Google Patents

Description

Translated fromJapanese

本発明は多様な食品を良好な品質を維持しつつ、すみやかに最適な温度に加熱調理する食品加熱調理方法に関するものである。  The present invention relates to a food cooking method in which various foods are quickly cooked to an optimum temperature while maintaining good quality.

従来この種の食品加熱方法としては、特公昭５５−５１５４１号公報に記載の食品解凍式調理炉が知られていた。以下、その構成について図８を参照しながら説明する。図８に示すように、従来の食品解凍式調理炉は密閉自在な炉１内の天井２に攪拌器３を備え、その近くにマグネトロン照射部４が配設される。炉１内には着脱自在な食品載置棚５を有し、その下方に食品Ａを浸漬できる取外し可能な水、油等の液入皿６が配され、さらにその下方にガス、電熱等の加熱器７が設けられる。これらマグネトロン照射部４および液入皿６と加熱器７の組み合わせにより、上方からはマグネトロン照射による加熱、下方からは沸騰水によるスチーム加熱を併用できるものである。  Conventionally, a food thawing type cooking furnace described in Japanese Patent Publication No. 55-51541 has been known as this type of food heating method. The configuration will be described below with reference to FIG. As shown in FIG. 8, a conventional food thawing type cooking furnace includes astirrer 3 on aceiling 2 in afurnace 1 that can be sealed, and amagnetron irradiation unit 4 is disposed in the vicinity thereof. Thefurnace 1 has a detachable food placingshelf 5, under which aremovable tray 6 for immersing the food A and a removable water, oil, etc. is arranged, and further underneath, such as gas, electric heat, etc. Aheater 7 is provided. By combining themagnetron irradiating unit 4 and the liquid-containingdish 6 and theheater 7, heating by magnetron irradiation from above and steam heating by boiling water from below can be used together.

かかる構成により、冷凍食品の加熱に当たっては、解凍の際に食品の細胞膜の破壊を生じる最大氷結晶生成帯での停滞をなくし、ここをすみやかに通過させることで旨味成分の流出が少なく、解凍むらもない均一な解凍加熱が実現できる。最大氷結晶生成帯を通過する際の解凍条件は、内部加熱のマグネトロン照射と水蒸気を発生せしめてスチーム加熱の併用を献立種別に対応して選定することにより理想的な冷凍料理の解凍加熱仕上げ（調理）ができる。また、この従来技術は多様な冷凍食品の種類に対応してさまざまな加熱調理を可能にする。例えば、液入皿に油を入れてフライやてんぷら類の冷凍調理食品をオイル解凍したり、液入皿を外して冷凍パックのままマグネトロン照射と加熱器による熱風加熱（天井の攪拌器で熱風を攪拌する）とを併用したりする構成が開示されている。さらに水蒸気が発生するので冷凍パン、冷凍ケーキ類の解凍、醗酵焼き上げの全工程のパン、ケーキ加工器としても利用できる旨の記載がある。  With this configuration, when heating frozen foods, stagnation in the maximum ice crystal formation zone that causes destruction of the cell membrane of the food during thawing is eliminated, and the savory components are less likely to flow out by promptly passing through this, so that the thawing is uneven. Even uniform thawing heating can be realized. Thawing conditions for passing through the maximum ice crystal formation zone are ideal thawing heating finishing of frozen food by selecting the combination of internal heating magnetron irradiation and steam to use steam heating according to the menu type ( Cooking). In addition, this conventional technology enables various types of heat cooking corresponding to various types of frozen foods. For example, put oil in a liquid tray and thaw frozen fried and tempura frozen foods, or remove the liquid tray and leave the frozen pack with magnetron irradiation and hot air heating with a heater (hot air with a ceiling stirrer And the like are used in combination. Furthermore, since steam is generated, there is a description that it can be used as a frozen bread, a frozen cake, a pan for all processes of fermentation and baking, and a cake processor.

しかしながら、従来の食品加熱方法では献立種別に対応してマグネトロン照射とスチーム加熱の併用を選定したり、液入皿に油を入れてオイル解凍したり、液入皿を外してマグネトロン照射と加熱器による熱風加熱とを併用したりする構成は開示されているが、献立種別ごとにマイクロ波加熱とスチーム加熱を併用する際には最大氷結晶生成帯を如何にすみやかに通過させるかにのみ要点が置かれ、ここを通過した後、すなわち解凍後の加熱調理を上手に行うための工夫に関しては何ら記載がない。  However, in the conventional food heating method, combined use of magnetron irradiation and steam heating is selected according to the menu type, oil is thawed by adding oil to the liquid tray, magnetron irradiation and heater by removing the liquid tray Although the configuration using both hot air heating and the like is disclosed, when using microwave heating and steam heating for each menu type, the only point is how to pass the maximum ice crystal formation zone as quickly as possible. There is no description about the device for performing cooking well after passing through, that is, after thawing.

実際にさまざまな冷凍食品をスチームを発生させながらマイクロ波加熱してみると、しゅうまいや肉まんなどの蒸し料理はスチームが食品表面に水分を付加し、マイクロ波のみで加熱するよりもしっとりと良好な仕上がりとなるが、内部の具の方が外側の皮よりマイクロ波を吸収しやすいので具の温度だけが高くなり過ぎたり、フライ・てんぷら類の油ちょう済み冷凍食品の加熱では食品の表面でスチームが凝縮するため衣がべたついて本来のサクッとした食感を損なう、という課題を有していた。また、焼成済み冷凍パンの加熱では天ぷらの衣と同様に表面がべたついたり高温のスチームでパン生地が過加熱し香りや食感を損ねた。さらにチョコレートや砂糖などでコーティングした菓子パン類ではコーテイングが溶けたり、つやが悪くなるという問題があった。  When microwave heating is actually performed on various frozen foods while generating steam, steamed dishes such as sweet potatoes and meat buns are moist and better than steam adding moisture to the food surface and heating only with microwaves Although it is finished, the inner ingredients are more likely to absorb microwaves than the outer skin, so only the temperature of the ingredients will be too high, or the heating of frying and tempura oil-frozen frozen food will steam on the surface of the food Because of the condensation, the clothes were sticky and the original crispy texture was impaired. In addition, when the baked frozen bread was heated, the surface was sticky like the tempura garment, and the dough was overheated with high-temperature steam, and the aroma and texture were damaged. Furthermore, there are problems that the coating is melted and the glossiness becomes worse in the pastry bread coated with chocolate or sugar.

ここで従来の加熱についての概念を図を参照しながら説明する。図９は従来のスチーム加熱において加熱室内の環境と食品の加熱状態を示す線図であり、横軸が加熱開始からの経過時間、縦軸が加熱室内の温度・湿度および食品の加熱状態である。食品の最適な加熱状態が考慮されることがなかったので、蒸しもの料理は別だが、過大な湿度が食品に不必要に水分を付加し、また過大な雰囲気温度が食品の温度を適正なレベルよりも上昇させてしまい、その出来映えを損ねていたのである。マイクロ波加熱とスチーム加熱との併用を提案した上記の発明も、かかる課題を孕んだままであった。  Here, the concept of conventional heating will be described with reference to the drawings. FIG. 9 is a diagram showing the environment in the heating chamber and the heating state of the food in conventional steam heating, where the horizontal axis is the elapsed time from the start of heating, and the vertical axis is the temperature / humidity in the heating chamber and the heating state of the food. . The optimal heating condition of food has not been considered, so steamed dishes are different, but excessive humidity adds water to food unnecessarily, and excessive atmospheric temperature causes food temperature to exceed the proper level. Was also raised, and the workmanship was impaired. The above-mentioned invention that proposes the combined use of microwave heating and steam heating still has such problems.

また、図１０は従来のマイクロ波加熱における加熱室内の環境と食品の加熱状態を示す
線図であり、横軸が加熱開始からの経過時間、縦軸が加熱室内の温度・湿度および食品の加熱状態である。従来のマイクロ波加熱では加熱室内の環境に注意が払われることはなく、温度の低い乾いた加熱室に食品が放り込まれるため、食品の水分は大気中に失われ、またせっかく上昇した食品の温度は一方で食品表面から冷たい大気と熱交換され、低下してしまっていた。FIG. 10 is a diagram showing the environment in the heating chamber and the heating state of the food in conventional microwave heating, where the horizontal axis is the elapsed time from the start of heating, and the vertical axis is the temperature / humidity in the heating chamber and the heating of the food. State. In conventional microwave heating, attention is not paid to the environment in the heating chamber, and food is thrown into the dry heating chamber where the temperature is low, so the moisture in the food is lost to the atmosphere and the temperature of the food that has been raised On the other hand, heat was exchanged with the cold air from the food surface, and it decreased.

本発明は、このような従来の課題を解消するもので、これらは食品の加熱仕上がり状態と加熱室内の環境の不一致に原因があった、との発見に基づくものである。  The present invention solves such a conventional problem, and these are based on the discovery that there is a cause of a mismatch between the heat-finished state of the food and the environment in the heating chamber.

そこで、加熱室内の環境を食品が最適に加熱調理された状態での食品の温度、水分量を維持できるような環境、つまり食品の加熱完了時の食品近傍の環境と略一致させることで、加熱調理進行中に食品から熱や水分を奪われることなく、逆に過大な温度に達したり、水分が付加し過ぎることもなく、また、加熱調理が完了した時点では食品と加熱室の環境との間での熱や水分の移動がない最適な状態の加熱調理が実現できる。  Therefore, heating is performed by making the environment in the heating chamber substantially the same as the environment in which the temperature and moisture content of the food can be maintained when the food is optimally cooked, that is, the environment in the vicinity of the food when the heating of the food is completed. While cooking, the food is not deprived of heat and moisture, and does not reach excessive temperature or excessive moisture, and when cooking is completed, the food and the environment of the heating chamber Cooking in an optimal state with no heat or moisture transfer between them can be realized.

本発明は、加熱室内の環境、特に温度と湿度を食品の加熱完了時の食品近傍の環境に合わせるよう調整し、マイクロ波加熱を行い冷凍食品のみならず多様な食品を出来たてに近い良好な状態にすみやかに加熱調理することを第１の目的とする。  The present invention adjusts the environment in the heating chamber, particularly the temperature and humidity to match the environment in the vicinity of the food when the heating of the food is completed, and the microwave heating is performed so that not only frozen foods but also various foods are good. The first object is to cook quickly in a stable state.

また第２の目的は加熱室の環境を食品の加熱完了時の食品近傍の環境に合わせるよう調整し、食品に照射するマイクロ波出力を加熱中に可変することで、食品の外側と内部の温度上昇の均衡をはかり、適温でかつ良好な状態に加熱調理することである。  Also, the second purpose is to adjust the environment of the heating chamber to match the environment in the vicinity of the food when the heating of the food is completed, and to change the microwave output irradiated to the food during the heating, so that the temperature inside and outside the food It is to cook in a proper condition and in good condition.

本発明の第３の目的は加熱終了後食品を加熱室から取り出すまでは食品の加熱完了状態を暫時保持することである。  The third object of the present invention is to hold the heating completion state of the food for a while until the food is taken out of the heating chamber after the heating is completed.

本発明は第１の目的を達成するために、食品を収容する加熱室と、給水タンクから水を給水し調温ヒータを用いて蒸気を発生させ前記加熱室内の環境を変化させる蒸気発生器と、食品にマイクロ波を照射するマイクロ波発生手段と、食品に応じて前記蒸気発生器とマイクロ波発生手段を制御する制御部とを備え、前記制御部は前記マイクロ波発生手段を所定の出力で動作させ食品を部分的に溶かし、その後に前記蒸気発生器に通電して前記マイクロ波発生手段の出力を前記所定の出力より低減させるよう構成する。  In order to achieve the first object of the present invention, a heating chamber for storing food, a steam generator for supplying water from a water supply tank, generating steam using a temperature control heater, and changing the environment in the heating chamber; A microwave generating means for irradiating the food with microwaves, and a controller for controlling the steam generator and the microwave generating means in accordance with the food, wherein the control section is configured to output the microwave generating means with a predetermined output. It is configured to operate, partially melt the food, and then energize the steam generator to reduce the output of the microwave generating means from the predetermined output.

本発明は第２の目的を達成するために、制御部は食品の加熱の進行に応じてマイクロ波発生手段への給電を変化させるよう構成する。  In order to achieve the second object of the present invention, the control unit is configured to change the power supply to the microwave generating means according to the progress of the heating of the food.

本発明は第３の目的を達成するために、制御部はマイクロ波発生手段への給電を停止した後も、加熱室の開口を閉塞する扉体が開放されるまでは環境調整手段への通電を継続するよう構成する。  In order to achieve the third object of the present invention, even after the control unit stops supplying power to the microwave generation means, the energization to the environment adjustment means is performed until the door body that closes the opening of the heating chamber is opened. To continue.

本発明の高周波加熱装置は、食品を収容する加熱室と、給水タンクから水を給水し調温ヒータを用いて蒸気を発生させ前記加熱室内の環境を変化させる蒸気発生器と、食品にマイクロ波を照射するマイクロ波発生手段と、前記蒸気発生器とマイクロ波発生手段を制御する制御部とを備え、制御部は食品を加熱の進行に応じてマイクロ波発生手段への給電を変化させる構成なので食品に応じて加熱中のマイクロ波出力を変化させ、食品の表層と内部の温度上昇の均衡をはかることで温度むらをなくし、適温で良好な状態に加熱調理することができる。  The high-frequency heating device of the present invention includes a heating chamber for storing food, a steam generator for supplying water from a water supply tank and generating steam using a temperature control heater to change the environment in the heating chamber, and microwaves for the food. And a control unit for controlling the steam generator and the microwave generation unit, and the control unit is configured to change the power supply to the microwave generation unit as the food is heated. By changing the microwave output during heating according to the food and balancing the temperature rise of the surface layer and the inside of the food, temperature unevenness can be eliminated, and cooking can be performed at a suitable temperature and in a good state.

本発明は上記した構成によって、入力手段より入力された加熱方法に従い、記憶手段の中にあらかじめ定められた加熱条件に則り、環境調整手段とマイクロ波発生手段とを制御して加熱室内の環境を、食品の加熱完了時の食品近傍の環境にあわせるよう調整するので、食品が加熱の進行とともに熱を奪われたり逆に過大な温度に達したりすることを抑制でき、また水分を失うことも過剰に付加することもないので、冷凍食品のみならず多様な食品を出来たてに近い良好な状態にすみやかに加熱調理することができるものである。  According to the present invention, the environment in the heating chamber is controlled by controlling the environment adjusting means and the microwave generating means in accordance with the heating method input from the input means and according to the heating conditions predetermined in the storage means. Since the food is adjusted to match the environment in the vicinity of the food when the heating is completed, it is possible to prevent the food from being deprived of heat or reaching an excessive temperature as the heating proceeds, and excessively losing moisture Therefore, not only frozen foods but also various foods can be quickly cooked in a good state close to freshly made.

さらに、マイクロ波出力を可変したり環境調整を行うタイミングを選択できるので、食品の外側と内部の温度上昇の均衡がはかれ加熱ムラのない、適温でかつ良好な状態に加熱調理することができるものである。  Furthermore, since the microwave output can be varied and the timing for adjusting the environment can be selected, the temperature rise of the outside and inside of the food can be balanced, and cooking can be performed at an appropriate temperature and in a good state without uneven heating. Is.

また、加熱終了後加熱室の扉体を開放するまでは環境調整手段への通電を継続するので、食品の加熱完了状態を暫時保持することができるものである。  In addition, since the energization of the environment adjusting means is continued until the heating chamber door is opened after the heating is completed, the heating completion state of the food can be maintained for a while.

以下、本発明の実施例を図面を参照しながら説明する。図４は本発明の食品加熱方法に係わる加熱装置の外観図である。本体８の前面には扉体９が開閉自在に軸支され、食品が収容される加熱室の開口を閉塞している。操作盤１０には入力手段たる加熱指令キー１１が配され、一桁あるいは数桁で入力されるコードが食品の種類や分量、保存温度（冷凍かチルド保存かなど）、加熱完了温度など、加熱法を決定するための情報を制御部に指令する。制御部の動作は後述する。本体の右側面には給水タンク１２が着脱自在に配設される。  Embodiments of the present invention will be described below with reference to the drawings. FIG. 4 is an external view of a heating apparatus according to the food heating method of the present invention. Adoor body 9 is pivotally supported on the front surface of themain body 8 so as to be freely opened and closed, and closes an opening of a heating chamber in which food is stored. Theoperation panel 10 is provided with aheating command key 11 as an input means, and a code entered in one or several digits is used for heating, such as the type and quantity of food, storage temperature (whether it is frozen or chilled storage), heating completion temperature, etc. Command the control unit to determine the law. The operation of the control unit will be described later. Awater supply tank 12 is detachably disposed on the right side surface of the main body.

図５は加熱室の正面断面図であり、加熱室１３にはマイクロ波を照射するマイクロ波発生手段であるマグネトロン１４と、環境調整手段である蒸気発生器１５とが結合されている。蒸気発生器１５はボイラ１６と超音波振動子を有する霧化器１７、調温ヒータ１８から構成され、給水タンク１２よりボイラ１６に給水される水を霧化器１７が細かな水滴にして放散させ、調温ヒータ１８がこの霧化された微小な水滴を加熱して所望の温度に上昇せしめる。霧化器１７の作動制御と調温ヒータ１８の入力制御によって蒸気発生器１５は所望の温度、所望の湿度を備えた空気を作り出すことができる。食品１９は多数の小孔もしくはスリットを有する載置皿２０上に載置される。  FIG. 5 is a front sectional view of the heating chamber. Theheating chamber 13 is connected with amagnetron 14 which is a microwave generating means for irradiating microwaves and asteam generator 15 which is an environment adjusting means. Thesteam generator 15 includes aboiler 16, anatomizer 17 having an ultrasonic transducer, and atemperature control heater 18. The water supplied to theboiler 16 from thewater supply tank 12 is dispersed by theatomizer 17 as fine water droplets. The temperature control heater 18 heats the atomized minute water droplets to raise the temperature to a desired temperature. By the operation control of theatomizer 17 and the input control of thetemperature control heater 18, thesteam generator 15 can produce air having a desired temperature and a desired humidity. Thefood 19 is placed on a placingtray 20 having a large number of small holes or slits.

図６は制御システム構成を示すブロック図であり、制御部２１は加熱指令キー１１から入力された加熱指令コードを解読し、記憶手段たるメモリ２２から指定された加熱条件を読み出す。加熱条件としては蒸気発生器１５の制御データ、すなわち霧化器１７の作動制御と調温ヒータ１８の入力制御を示すデータと、マグネトロン１４への給電条件を示すデータとが記憶されている。制御部２１はこれら読み出された制御データに基づいて、霧化器１７と調温ヒータ１８、マグネトロン１４への給電を制御して、加熱室１３内に導入される蒸気の温度と湿度、マイクロ波出力をあらかじめ定められたように制御する。  FIG. 6 is a block diagram showing the configuration of the control system. Thecontrol unit 21 decodes the heating command code input from theheating command key 11 and reads the specified heating condition from thememory 22 as storage means. As heating conditions, control data of thesteam generator 15, that is, data indicating operation control of theatomizer 17 and input control of thetemperature adjusting heater 18, and data indicating power supply conditions to themagnetron 14 are stored. Based on the read control data, thecontrol unit 21 controls power supply to theatomizer 17, thetemperature control heater 18, and themagnetron 14, and the temperature and humidity of the steam introduced into theheating chamber 13, the micro Control wave output as predetermined.

食品はその種類により電波の浸透距離や誘電損失係数が異なるため温度上昇のしかたに特徴があり、経験から概ね３グループに分類できる。図７はマイクロ波加熱において食品の断面の加熱状態を示す線図であり、図７（ａ）は内部と端部が比較的均一に温度上昇するもの例えばパスタや米飯などであり、図７（ｂ）は内部が端部より先に熱くなるもの例えばえびの天ぷらや小型のパン、シュウマイなどであり、図７（ｃ）は内部より端部が先に熱くなるもの例えばハンバーグやカレーなどである。以下、本発明の実施例を図１、図２および図３を参照しながら説明する。Foods are characterized by how the temperature rises because the radio wave penetration distance and dielectric loss coefficient differ depending on the type of food, and can be roughly classified into three groups based on experience. FIG. 7 is a diagram showing the heating state of the cross section of the food in microwave heating, and FIG.7 (a) is a thing whose temperature rises relatively uniformly inside and at the end, for example, pasta and cooked rice.FIG. 7B shows an example in whichthe inside is heated earlier than the end portion, such as shrimp tempura, small bread, and shumai, andFIG . Embodiments of the present invention will be described below with reference to FIGS. 1, 2 and 3. FIG.

図１は前記図７（ａ）で説明した内部と端部が比較的均一に温度上昇する食品の加熱方
法を示す図であり、図７（ａ）は本発明における加熱中の加熱室内の温度と食品温度を示す線図であり、図７（ｂ）は加熱室内の湿度の推移を、図７（ｃ）ではマイクロ波出力の状態をそれぞれ表している。図７（ａ）において冷凍温度（−２０℃）からスタートした食品の温度は最大氷結晶生成帯（−５〜−１℃）まではマイクロ波をわずかしか吸収しないので緩やかに温度上昇する。最大氷結晶生成帯ではエネルギーを氷の融解に消費されるため若干の時間を経て通過する（時点Ａ）。次いで時点Ａを過ぎると、食品は急激にマイクロ波を吸収するようになり食品温度は急上昇し始める。図７（ａ）、図７（ｂ）において加熱室の温度・湿度が加熱完了状態に達するのに若干の時間を要するので環境調整が完了するまでに加熱調理が終了しないよう図７（ｃ）におけるマイクロ波出力は食品に応じて調整する。なお食品の内部と端部の温度上昇が比較的均一な食品では時点Ａ以後さらに低出力に絞る必要はない。加熱室内は加熱完了状態に応じて環境調整されているので食品は蒸気の潜熱により表面から程良く温められる。同時にマイクロ波により内部からも加熱されるので加熱調理終了時には食品の内部と端部がバランス良く適温に、しかもすみやかに温度上昇している。食品の表面の水分が適度に保たれのでパスタや米飯が乾燥したりパサついたり逆にベタついたりすることなく良好な状態に加熱調理ができる。Figure 1 is a diagram illustrating a method of heating food inside the end portion described in the previousSL Figure 7 (a) is relatively uniform temperaturerise, FIG. 7 (a) in the heating chamber during heating in the present invention It is a graph showing the temperature and foodtemperature, FIG. 7 (b) transition of humidity within the heatingchamber, and representsFIG 7 (c) in the state of the microwave power respectively. In FIG.7 (a), the temperature of the food starting from the freezing temperature (−20 ° C.) gradually increases because it absorbs a little microwave until the maximum ice crystal formation zone (−5 to −1 ° C.). In the maximum ice crystal formation zone, energy is consumed for melting ice, so that it passes through some time (time A). Then, after time point A, the food rapidly absorbs microwaves and the food temperature starts to rise rapidly. FIGS.7(a),7 (b) Figure7 so that does not end cooked until the temperature and humidity of the heating chamber is completed environment adjustment since it takes some time to reach the heating completion state in(c) The microwave output at is adjusted according to the food. It should be noted that it is not necessary to further reduce the output to a lower level after time A for a food with a relatively uniform temperature rise at the inside and at the end of the food. Since the environment in the heating chamber is adjusted according to the heating completion state, the food is warmed from the surface by the latent heat of the steam. At the same time, since the microwaves also heat from the inside, at the end of the cooking, the inside and the end of the food are well-balanced and have an appropriate temperature, and the temperature rises quickly. Since the moisture on the surface of the food is kept moderate, cooking can be performed in a good state without the pasta or cooked rice being dried, dry or sticky.

図２は前記図７（ｂ）で説明した中央部が端部よりも先に温度上昇する食品の加熱方法を示す図であり、図７（ａ）は本発明における加熱中の加熱室内の温度と食品温度を示す線図であり、図７（ｂ）は加熱室内の湿度の推移を、図７（ｃ）ではマイクロ波出力の状態をそれぞれ表している。冷凍温度（−２０℃）からスタートした食品はもし最初からマイクロ波を照射すると食品の中央に電波が浸透して中央から先に温まるので図７（ａ）、図７（ｂ）に示すように加熱室内の温度と湿度を即座に加熱完了状態に調整し、まず環境と食品の温度差により食品表面にスチームを凝縮させ環境の温度により水分の膜を形成させる。このように食品表面が解けかけたところ（時点Ａ）で図７（ｃ）に示すようにマイクロ波加熱を開始すると、凍結状態ではあまり吸収されないマイクロ波の一部が食品の表面層でも吸収されるようになり食品は内外からバランス良く加熱される。そのためシュウマイでは口に入れた時は適温だったのに噛んだとき中の方が熱すぎるというようなことがなく全体に均一に温めることができる。さらに表面はしっとりとおいしくしあがる。Figure 2 is a diagram illustrating a method of heating food central portion as described in the previousSL Figure 7 (b) is a temperature rise before the end,Fig. 7 (a) in the heating chamber during heating in the present invention It is a graph showing the temperature and food temperature,FIG. 7 (b) transition of humidity within the heating chamber, and represents FIG7 (c) in the state of the microwave power respectively. As shown in Fig.7 (a)and Fig.7 (b), foods started from the freezing temperature (-20 ° C) will be warmed from the center when the microwaves are irradiated from the beginning. The temperature and humidity in the heating chamber are immediately adjusted to the heating completion state, and first, steam is condensed on the food surface due to the temperature difference between the environment and the food, and a moisture film is formed according to the temperature of the environment. When microwave heating is started as shown in FIG.7 (c) when the food surface is unwound (time A), a part of the microwave that is not so much absorbed in the frozen state is also absorbed in the surface layer of the food. The food is heated with good balance from inside and outside. For this reason, in Shumai, when it was put in the mouth, it was suitable temperature, but when it was chewed, the inside was not too hot and it could be warmed up uniformly. Furthermore, the surface is moist and delicious.

焼成済み冷凍パンでは内部の過加熱がないのでパン生地の弾力や香りが保たれ、皮もべたつくことなく焼き立てのようにしあがる。えびの天ぷらでは衣とえびがほぼ同じ温度にしあがるのでえびが過加熱にならずに柔らかく旨味がある。衣にえびの水分が移行してベタついてしまうというようなことがなく良好な加熱調理ができる。  The baked frozen bread has no overheating inside, so the elasticity and fragrance of the dough is preserved, and it is baked without stickiness. In shrimp tempura, the garment and shrimp rise to almost the same temperature, so the shrimp is soft and delicious without overheating. There is no such thing that the shrimp moisture moves to the clothes and becomes sticky, and good cooking is possible.

なお実験によれば、加熱調理完了直後はマイクロ波のみで加熱したのもよりも衣がしっとりしているのだが、漸次余分な水分は蒸発し食卓に供する頃には天ぷらの衣らしくカラッと仕上がった。また、これらの食品はマイクロ波のみで加熱した場合に比べ加熱前と加熱後の重量減少が少ないことが実験により確認されている。  According to the experiment, immediately after cooking, the clothes are moist rather than heating only with microwaves, but the excess water gradually evaporated and it was finished like a tempura clothes when it was served on the table . In addition, it has been confirmed by experiments that these foods have less weight loss before and after heating than when heated only by microwaves.

図３は前記図７（ｃ）で説明した端部が中央部よりも先に温度上昇する食品の加熱方法を示す図であり、図７（ａ）は本発明における加熱中の加熱室内の温度と食品温度を示す線図であり、図７（ｂ）は加熱室内の湿度の推移を、図７（ｃ）ではマイクロ波出力の状態をそれぞれ表している。図７（ａ）において冷凍温度（−２０℃）からスタートした食品の温度は最大氷結晶生成帯（−１〜−５℃）を若干の時間を経て通過する（時点Ａ）。加熱の開始からこの時点Ａまでは、食品はマイクロ波をわずかしか吸収せず、また食品内部へのマイクロ波の浸透も良好なので、図７（ｃ）に示すようにマイクロ波出力は前半には高い出力で凍結した食品に照射される。この際マイクロ波の食品内部への浸透をよくするためにできるだけ食品の表面が解けたり水分を吸着しないようにすることが大切である。したがって食品が部分的に溶け始める（時点Ａ）までは図７（ｂ）に示すように加熱室内の温度と湿度の調整は控える。すなわち、解凍は食品の凍結時には特に深くまで浸透す
るマイクロ波加熱に主に担わせ、温度、蒸気は抑制する。Figure 3 is a diagram illustrating a method of heating food ends described in the previousSL Figure 7 (c) is a temperature rise before the central portion, FIG.7 (a) in the heating chamber during heating in the present invention It is a graph showing the temperature and food temperature,FIG. 7 (b) transition of humidity within the heating chamber, and represents FIG7 (c) in the state of the microwave power respectively. Temperature of the food which started freezing temperature (-20 ° C.) inFIG. 7 (a) through the maximum ice crystal formation zone of (-1 to-5 ° C.) through some time (time A). From the start of heating to the point A, the food is only slightly absorb microwave and so also the microwave penetration into the food inside good, in the first half microwave power as shown inFIG. 7 (c) Irradiates frozen food with high power. At this time, in order to improve the penetration of the microwave into the food, it is important to prevent the surface of the food from being melted or adsorbing moisture as much as possible. Therefore food partially up to begin to melt (point A) is the temperature and adjust the humidity in the heating chamber as shown inFIG. 7 (b) refrain. That is, thawing is mainly performed by microwave heating that penetrates deeply when food is frozen, and temperature and steam are suppressed.

次いで時点Ａを過ぎると、溶けた部位と未解凍の部位を混在したまま、食品は急激にマイクロ波を吸収するようになる。既述したように解けた部位（水分）は凍った部位の数倍〜数十倍もの誘電損失を示すため解けた部位と未解凍の部位とで温度差が大きくなる。そこで図７（ｃ）に示すようにマイクロ波出力は全出力の数分の一にまで低減され温度の高い部位から低い部位へ熱伝導させながら加熱を続行する。加熱室内の温度および湿度は図７（ａ）および図７（ｂ）に示すようにこの時点Ａより食品の加熱完了状態に調整して蒸気により食品の表面を包み込むように加熱して内部の温度が上昇するのを助ける。さらに図７（ａ）で表面温度が加熱完了温度に達しても（時点Ｂ）内部の温度が低い場合には図７（ｃ）のように時点Ｂでマイクロ波照射を終了し、図７（ａ）、図７（ｂ）のように調温・調湿を続行して内部の温度が上昇するのを待つ。このようにしてハンバーグやカレーでは端部が過加熱になり硬くなったり煮詰まったりするのを防ぎながら内部まで適温に温めることができる。Then, after the time point A, the food item rapidly absorbs the microwave while the melted portion and the unthawed portion are mixed. As described above, the melted portion (moisture) exhibits a dielectric loss several times to several tens of times that of the frozen portion, so that the temperature difference between the thawed portion and the unthawed portion increases. Therefore, as shown in FIG.7 (c), the microwave output is reduced to a fraction of the total output, and heating is continued while conducting heat conduction from the high temperature part to the low part. Temperature and humidity in the heating chamber7 (a) and7 (b) are shown as internal temperature was heated to the point to adjust the heating completion status of the food from the A wrap around the surface of the food by steam Help rise. Further ended microwave irradiation at B as shown inFIG. 7 (c) if FIGS.7 (a) in even surface temperature reaches the heating completion temperature (point B) temperature inside is low, FIG.7 (a), waiting for the temperature inside rises to proceed with moisture in temperature adjustment, adjustment as in Figure7 (b). In this manner, the inside of the hamburger or curry can be heated to an appropriate temperature while preventing the end from being overheated and becoming hard or clogged.

また、加熱完了後（時点Ｃ）加熱室の扉体を開けて食品を取り出すまでは環境調整のみ続行して温まった食品が出来映えを損なうことなく保温することもできる。  Further, after the heating is completed (time point C), only the environmental adjustment is continued until the food is taken out by opening the door of the heating chamber, and the warmed food can be kept warm without impairing the workmanship.

加熱指令キーから入力されるコードにより制御部は食品の種類や分量、開始温度（冷凍かチルド保存かなど）、加熱完了温度などに対応する蒸気発生器とマグネトロンの制御データをメモリを検索して読み出すことができるので、これに基づいて刻々と制御を実行すればよい。  The control unit searches the memory for control data of the steam generator and magnetron corresponding to the type and amount of food, start temperature (whether it is frozen or chilled), heating completion temperature, etc., by the code entered from the heating command key Since the data can be read out, the control may be executed every moment based on this.

なお、本実施例ではセンサなどの検知手段を設けず、入力手段より入力された加熱方法に従い、記憶手段の中にあらかじめ定められた加熱条件に則り、加熱を進める構成を示したが、加熱室の環境を計測し、蒸気発生器への給電をフィードバックする検知手段を設けても良い。かかる検知手段としては温度検知手段や湿度検知手段がある。  In the present embodiment, the detection means such as the sensor is not provided, and the heating is performed according to the heating method input from the input means according to the heating condition predetermined in the storage means. It is also possible to provide detection means for measuring the environment and feeding back the power supply to the steam generator. Such detection means includes temperature detection means and humidity detection means.

また、環境調整手段である蒸気発生器も実施例に揚げた構成に限定されるものではない。ボイラに投げ込みヒータあるいはボイラの外壁にシーズヒータをロウづけしたスチーマももちろん適用可能である。  Moreover, the steam generator which is an environmental adjustment means is not limited to the structure raised to the Example. Of course, a steamer that is thrown into a boiler or a sheathed heater brazed to the outer wall of the boiler is also applicable.

（ａ）本発明の第１の実施例を示す加熱室内の温度と食品の加熱状態を示す線図（ｂ）同加熱室内の湿度を示す線図（ｃ）同マグネトロン出力の状態を示す線図(A) Diagram showing the temperature in the heating chamber and the heating state of the food in the first embodiment of the present invention (b) Diagram showing the humidity in the heating chamber (c) Diagram showing the state of the magnetron output（ａ）本発明の第２の実施例を示す加熱室内の温度と食品の加熱状態を示す線図（ｂ）同加熱室内の湿度を示す線図（ｃ）同マグネトロン出力の状態を示す線図(A) Diagram showing the temperature in the heating chamber and the heating state of the food in the second embodiment of the present invention (b) Diagram showing the humidity in the heating chamber (c) Diagram showing the state of the magnetron output（ａ）本発明の第３の実施例を示す加熱室内の温度と食品の加熱状態を示す線図（ｂ）同加熱室内の湿度を示す線図（ｃ）同マグネトロン出力の状態を示す線図(A) Diagram showing the temperature in the heating chamber and the heating state of the food in the third embodiment of the present invention (b) Diagram showing the humidity in the heating chamber (c) Diagram showing the state of the magnetron output同加熱装置の外観図External view of the heating device同加熱室の正面断面図Front sectional view of the heating chamber同制御システムの構成を示すブロック図Block diagram showing the configuration of the control system（ａ）、（ｂ）、（ｃ）食品の内部と表面のマイクロ波加熱温度上昇を示す線図(A), (b), (c) Diagram showing the microwave heating temperature rise inside and on the food従来の食品解凍式調理炉の加熱室の正面断面図Front sectional view of the heating chamber of a conventional food thawing cooking furnace同加熱室内の温度と食品の加熱状態を示す線図Diagram showing the temperature in the heating chamber and the heating state of food従来のマイクロ波加熱室内の温度と食品の加熱状態を示す線図Diagram showing the temperature in a conventional microwave heating chamber and the heating state of food

符号の説明Explanation of symbols

１１ 加熱指令キー（入力手段）
１３ 加熱室
１４ マグネトロン（マイクロ波発生手段）
１５ 蒸気発生器（環境調整手段）
２１ 制御部
２３ 温度センサ（環境検出手段）
２４ 湿度センサ（環境検出手段）
11 Heating command key (input means)
13Heating chamber 14 Magnetron (microwave generation means)
15 Steam generator (environmental adjustment means)
21 Control unit 23 Temperature sensor (environment detection means)
24 Humidity sensor (environment detection means)

Claims (2)

Translated fromJapanese

食品を収容する加熱室と、給水タンクから水を給水し調温ヒータを用いて蒸気を発生させ前記加熱室内の環境を変化させる蒸気発生器と、食品にマイクロ波を照射するマイクロ波発生手段と、食品に応じて前記蒸気発生器とマイクロ波発生手段を制御する制御部とを備え、端部が中央部よりも先に温度上昇する食品を加熱する際において、前記制御部は前記マイクロ波発生手段を所定の出力で動作させ食品を部分的に溶かし、その後に前記蒸気発生器に通電して前記マイクロ波発生手段の出力を前記所定の出力より低減し、食品に応じて前記マイクロ波発生手段への給電を停止した後も、所定の時間だけ前記蒸気発生器への通電を継続する構成とした高周波加熱装置。A heating chamber for storing food; a steam generator for supplying water from a water supply tank and generating steam using a temperature control heater to change the environment in the heating chamber; and a microwave generating means for irradiating the food with microwaves A control unit for controlling the steam generator and the microwave generating means according tofood, and when the food whose temperature rises before the center part is heated, the control unit generates the microwave. The means is operated at a predetermined output to partially melt the food, and then the steam generator is energized to reduce the output of the microwave generation means from the predetermined output, and the microwave generation means according to the food A high-frequency heating apparatus configured to continue energization of the steam generator for a predetermined time even after power supply to is stopped.食品を収容する加熱室と、給水タンクから水を給水し調温ヒータを用いて蒸気を発生させ前記加熱室内の環境を変化させる蒸気発生器と、食品にマイクロ波を照射するマイクロ波発生手段と、食品に応じて前記蒸気発生器とマイクロ波発生手段を制御する制御部とを備え、端部が中央部よりも先に温度上昇する食品を加熱する際において、前記制御部は前記マイクロ波発生手段を所定の出力で動作させ食品を部分的に溶かし、その後に前記蒸気発生器に通電して前記マイクロ波発生手段の出力を前記所定の出力より低減し、食品に応じて前記マイクロ波発生手段への給電を停止した後も、加熱室の開口を閉塞する扉体が開放されるまでは前記蒸気発生器への通電を継続する構成とした高周波加熱装置。A heating chamber for storing food; a steam generator for supplying water from a water supply tank and generating steam using a temperature control heater to change the environment in the heating chamber; and a microwave generating means for irradiating the food with microwaves A control unit for controlling the steam generator and the microwave generating means according tofood, and when the food whose temperature rises before the center part is heated, the control unit generates the microwave. The means is operated at a predetermined output to partially melt the food, and then the steam generator is energized to reduce the output of the microwave generation means from the predetermined output, and the microwave generation means according to the food A high-frequency heating apparatus configured to continue energization of the steam generator until the door that closes the opening of the heating chamber is opened even after the power supply to is stopped.

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