【０００１】[0001]
【産業上の利用分野】本発明は、迅速な均一加熱、鍋加
熱による直火調理風、或いは食品表面への焦げ目付け等
の食器加熱調理も行える様にした電子レンジ用の食器に
関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tableware for a microwave oven, which is capable of performing rapid uniform heating, direct-cooking air by heating a pan, or cooking tableware such as browning food surface. .
【０００２】[0002]
【従来の技術】従来、電子レンジは食品や水が誘電体で
あるところから、この誘電体を２４５０ＭＨZの極超短
波の高周波電界に置いた時に、電界の方向が変わる毎に
分子も方向を変えて毎秒２４億５０００万回で激しく振
動し、分子同志が摩擦し合って発熱する原理を応用した
もので、電子レンジによる調理では食品、調理物自身が
発熱する。2. Description of the Related Art Conventionally, microwave oven from where food and water is a dielectric, when you put this dielectric in the high-frequency electric field of ultra-high frequency of 2450MHZ, also change the direction molecule in each direction changes of the electric field It applies the principle of vibrating violently at 2.45 billion times per second, and the molecules of each other rub against each other to generate heat. When cooking with a microwave oven, food and cooked food itself generate heat.
【０００３】しかしながら、電子レンジによる食品加熱
状態において、特に短時間調理では食品全体の均一加熱
とはならず、食品の上部表面層が先行して加熱され下部
層が未加熱となる傾向があり、その結果、食品の加熱調
理にアンバランスが発生する欠点を有していたり、煮炊
き調理では水分、調理物の加熱温度が１００℃が限度と
なり強火調理が必要なものには限界が存在していた。However, when the food is heated by a microwave oven, especially when cooking for a short time, the entire food is not uniformly heated, and the upper surface layer of the food tends to be heated first and the lower layer tends to be unheated. As a result, there is a drawback that imbalance occurs in the cooking of food, and in boiling and cooking, the heating temperature of the food is 100 ° C, and there is a limit to what requires high heat cooking. .
【０００４】又、かかるマイクロ波は陶磁器等の絶縁体
自体を発熱させることが出来ず、又金属は反射するため
に食品外部では発熱せず、従って食品表面を加熱して焦
げ目を付けることが出来ない欠点を有し、この欠点を解
決するためにシーズヒーター又は遠赤外線ヒーターを取
付けたものも一部存在するが、電子レンジの加熱速度と
シーズヒーターの発熱速度では大差があるため、実際に
は電子レンジ加熱の終了後に焦げ目を付けており迅速な
調理が出来ない欠点を有していた。Further, the microwave cannot heat the insulator itself such as ceramics, and the metal does not generate heat outside the food because it is reflected. Therefore, the surface of the food can be heated to be browned. There are some drawbacks, and some have a sheathed heater or far infrared heater attached to solve this drawback, but there is a large difference between the heating rate of the microwave oven and the heating rate of the sheathed heater. It had a drawback that it could not be cooked quickly because it was browned after the microwave heating.
【０００５】又、ファーストフード店では電子レンジに
て食品の解凍を行い、その後加熱調理しているために、
食品を電子レンジから鉄板上に載せ替えねばならない欠
点を有していた。Further, in a fast food restaurant, food is thawed in a microwave oven and then cooked.
It had the drawback of having to replace the food from the microwave on the iron plate.
【０００６】[0006]
【発明が解決しようとする課題】本発明は、電子レンジ
による食品自体の加熱と共に、食品を載置する食器、調
理器を加熱して、食品全体の均一加熱を行ったり、強火
調理、鍋料理を出来る様にしたり、食品表面に焦げ目を
付ける様にした電子レンジ用の食器を提供せんとするも
のである。DISCLOSURE OF THE INVENTION In accordance with the present invention, the food itself is heated by a microwave oven, and at the same time, the tableware and the cooker on which the food is placed are heated to uniformly heat the whole food, high heat cooking, and hot pot cooking. It is intended to provide a tableware for a microwave oven, which is capable of performing the above, and has a brown surface on the food.
【０００７】[0007]
【課題を解決するための手段】本発明は、上記従来技術
に基づく、食品自体は加熱するが均一加熱、強火調理或
いは食品表面に焦げ目を付けることが出来ない課題に鑑
み、食器、調理器内に炭素成分及びフェライト製の発熱
物質を混合するか、発熱体を埋設することによって、電
子レンジが放射する極超短波を炭素成分及びフェライト
が吸収して食器も同時に発熱させ、加熱された食器から
食品に伝導加熱して、食品を均一に加熱したり、水分を
１００℃超過温度で加熱して鍋料理をしたり、食器上の
食品の載置面に焦げ目を付ける様にして、上記課題を解
決せんとしたものである。DISCLOSURE OF THE INVENTION The present invention is based on the above-mentioned prior art, and in view of the problem that the food itself is heated, but uniform heating, high heat cooking or the surface of the food cannot be browned, tableware, cookers By mixing a carbon component and a heat-generating substance made of ferrite with or embedding a heating element, the carbon component and ferrite absorb the ultra-high frequency waves radiated by the microwave oven and heat the tableware at the same time. The above problem is solved by conducting conductive heating to heat the food evenly, heating the water at a temperature over 100 ° C to cook in a pot, and making a brown mark on the food placing surface on the tableware. It is a spoiler.
【０００８】[0008]
【実施例】以下本発明の一実施例を図面に基づいて説明
すると、本発明に係る電子レンジ１用のステーキ皿、グ
ラタン皿等の皿状、深鍋、浅鍋等の鍋状等の調理器具で
ある食器２は、アルミナ、シリカ、ムライト、コージラ
イト、βーユークリプタイト等の耐火材料である陶磁器
材料３と発熱物質４、4a…から形成している。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings. Cooking of a microwave oven 1 according to the present invention such as a steak plate, a baking dish, a pan, a pan, etc. The tableware 2, which is an appliance, is formed of a ceramic material 3 which is a refractory material such as alumina, silica, mullite, cordierite, β-eucryptite, and exothermic substances 4, 4a.
【０００９】上記の発熱物質４、4a…としては、粉体状
或いは粒体状等のカーボン、カーボランダム、カーボン
ブラック等の炭素物質又は炭素化合物或いはこれらにフ
ェライトを混合したものを使用し、陶磁器材料３と発熱
物質４、4a…の形態においては、次の構成のものがあ
る。As the exothermic substances 4, 4a ..., powdery or granular carbon, carbonaceous substances such as carborundum, carbon black, etc. or a carbon compound or a mixture of these with ferrite is used. The material 3 and the exothermic substances 4, 4a ... Have the following configurations.
【００１０】先ず第１番目の構成として、陶磁器材料３
に発熱物質４、4a…を混合したものであり、食器２を発
熱物質４、4a…単体で構成したものでは極超短波を吸収
して８００℃に上昇発熱するために、調理後の冷却時に
割れる危険性が存在するので、耐火材料である陶磁器材
料３に添加混合して割れを防止すると共に、混合により
発熱温度をコントロールしており、これら微粒子、粉末
をプレス、ローラーマシン、鋳込み等により成形、焼成
して食器２と成している。First, as the first structure, the ceramic material 3
, Which is a mixture of exothermic substances 4 and 4a, and the tableware 2 which is composed of the exothermic substances 4 and 4a alone, absorbs ultra-high frequency waves and rises in temperature to 800 ° C., so that it breaks during cooling after cooking. Since there is a danger, the ceramic material 3 which is a refractory material is added and mixed to prevent cracking, and the exothermic temperature is controlled by mixing, and these fine particles and powders are molded by pressing, roller machine, casting, etc., It is baked and made into tableware 2.
【００１１】又、第２番目の構成として、陶磁器材料３
内に各種形状の発熱物質４、4a…から成る発熱体５、5a
…を埋設、焼成して一体形成し、かかる発熱体５、5a…
も発熱物質４、4a…単体と成した場合には上記と同様と
なり、発熱体５、5a…の材質及び成形に関して、第１実
施例と同様にする。As the second structure, the ceramic material 3
Heat generating elements 5 and 5a made of heat generating substances 4 and 4a of various shapes
... are embedded and fired to integrally form the heating elements 5, 5a.
In the case of using only the heat generating substances 4, 4a ..., The same as above, and the materials and molding of the heat generating members 5, 5a ... Are the same as those in the first embodiment.
【００１２】又、食器２は皿状、鍋状等の皿部６と落と
し蓋７より構成し、該落とし蓋７は皿部６より小径と成
し、落とし蓋７が発熱する構成である時には、落とし蓋
７と皿部６間に間隙８を設けて該間隙８より電波が通過
する様に成している。Further, the tableware 2 is composed of a dish portion 6 having a dish shape, a pot shape, etc. and a dropping lid 7. The dropping lid 7 has a diameter smaller than that of the dish portion 6, and when the dropping lid 7 generates heat. A gap 8 is provided between the drop lid 7 and the dish portion 6 so that radio waves can pass through the gap 8.
【００１３】９、9a…は皿部６と落とし蓋７の把手部で
あり、該把手部９、9a…は皿部６の円周端部、落とし蓋
７の上面中央部等に一体形成で設け、その材質はアルミ
ナ、シリカ、ムライト、コージライト等の陶磁器材料を
使用し、かかる把手部９、9a…はその材質がガラス質で
電波を通過させるために発熱せず、手で持つことが出来
る。Reference numerals 9 and 9a are handle portions of the dish portion 6 and the dropping lid 7. The handle portions 9 and 9a are integrally formed on the circumferential end portion of the dish portion 6 and the central portion of the upper surface of the dropping lid 7. Provided, the material is a ceramic material such as alumina, silica, mullite, cordierite, etc., and the handle parts 9, 9a, etc. are glassy and do not generate heat because they pass radio waves and can be held by hand. I can.
【００１４】尚、上記の皿部６内に間隙８を設けて落と
し蓋７を載置したり、把手部９、9a…を設けることは、
第２実施例のものにも、そのまま適用している。It should be noted that it is not possible to place the drop lid 7 with the gap 8 provided in the dish 6 or to provide the grips 9, 9a ...
The same applies to the second embodiment.
【００１５】又、皿部６と落とし蓋７の食品の接触面で
ある発熱層10の上下面、周囲に上記の陶磁器材料の被覆
層11を設けても良く、該被覆層11は上記把手部９、9a…
と同様に発熱せず、被覆層11の加熱は発熱層10からの伝
導熱となって被覆層11、食器２の表面の加熱は緩慢にな
り、又発熱層10の発熱作用は何ら阻害されない。Further, a coating layer 11 of the above-mentioned ceramic material may be provided on the upper and lower surfaces of the dish portion 6 and the drop lid 7 which are food contact surfaces, and around the heating layer 10. The coating layer 11 is the grip portion. 9, 9a ...
Similarly, the heating of the coating layer 11 becomes conduction heat from the heating layer 10 and the heating of the surfaces of the coating layer 11 and the tableware 2 becomes slow, and the heating action of the heating layer 10 is not hindered at all.
【００１６】尚、かかる構成のものは第２実施例におけ
る発熱体５、5a…を板状、一体成形としたものに相当す
る。It should be noted that such a structure corresponds to the heating elements 5, 5a ... In the second embodiment which are plate-shaped and integrally molded.
【００１７】次に、発熱体５、5a…を陶磁器材料３内に
埋設する場合における食器２及び発熱体５、5a…の各種
形状及び埋設個所を説明すると、先ず食器２への発熱体
５、5a…の埋設個所としては、食器２の底部12を主要埋
設個所と成すと共に、食器２の種類により食器２の胴部
13に埋設しても良く、その埋設状態にあっても胴部13の
下方部だけに限定しても良い。Next, various shapes of the tableware 2 and the heating elements 5, 5a ... When the heating elements 5, 5a are embedded in the ceramic material 3 and the embedding points will be described. As for the burial place of 5a ..., the bottom 12 of the tableware 2 is formed as the main burying place, and the body part of the tableware 2 depends on the type of the tableware 2.
It may be embedded in the body 13 or may be limited to only the lower part of the body 13 even in the embedded state.
【００１８】次に、埋設される発熱体５、5a…の形状、
個数、大きさ等としては、食器２への埋設個所に応じて
種々選択出来、例えば断面円形状のボール状、サイコロ
状、多面体状等で２００ミクロン〜３０ｍｍ程度の粒
体、塊体、或いは板体と成したり、渦巻き状、棒状、リ
ング状或いは棒状体を使用した放射状、リング状体を使
用した同心円状等と成し、これらの断面形状として円形
状、四角状、六面体状その他の形状が選択可能である。Next, the shape of the embedded heating elements 5, 5a ...
The number, size, etc. can be variously selected according to the place to be embedded in the tableware 2, and for example, a ball, a dice, a polyhedron, etc. having a circular cross section and having a size of about 200 microns to 30 mm, a lump or a plate. Formed into a body, spiral, rod-shaped, ring-shaped or radial using a rod-shaped body, concentric circles using a ring-shaped body, etc., and these cross-sectional shapes are circular, square, hexahedral or other shapes. Can be selected.
【００１９】尚、発熱物質４、4a…又は発熱体５、5a…
にカーボランダム、フェライト等を使用した場合に、食
器２の成形焼成に際し、カーボランダム等は酸化雰囲気
下、加熱下において安定体であるが、発熱物質４、4a…
にカーボンを使用した場合の焼成は例えば次の様に行
う。The heat generating substances 4, 4a ... Or the heat generating elements 5, 5a ...
When carborundum, ferrite, etc. are used in the above, when the tableware 2 is formed and fired, the carborundum, etc. is a stable substance under an oxidizing atmosphere and under heating, but the exothermic substances 4, 4a ...
The firing when carbon is used is performed as follows, for example.
【００２０】即ち、炉14又は匣鉢内にコークス、石炭、
ピッチ、黒鉛等の簡単に燃焼しない焼成用炭素物質15、
15a …を充填し、該焼成用炭素物質15、15a …内に食器
２の成形体16を埋没し、かかる状態で加熱すれば酸素は
成形体16の周辺部（図面上では上方の一部表層）の焼成
用炭素物質15、15a …と結合し、成形体16の近傍は無酸
素状態となると共に熱量は成形体16に到達して、カーボ
ンが空気中の酸素と結合して消失することなく食器２は
焼結される。That is, coke, coal,
Carbon material for firing such as pitch, graphite, etc. that does not burn easily 15,
15a ... is filled, the molded body 16 of the tableware 2 is buried in the burning carbon substances 15, 15a, and when heated in such a state, oxygen is generated in the peripheral portion of the molded body 16 (a part of the upper surface layer in the drawing). ) Of the calcination carbon substance 15, 15a, and the like, the vicinity of the compact 16 becomes anoxic, and the amount of heat reaches the compact 16 so that the carbon does not combine with oxygen in the air and disappear. The tableware 2 is sintered.
【００２１】次に本発明に係る電子レンジ用の食器の作
用について説明すると、電子レンジ１内のターンテーブ
ル17上に食品を載置、収納した食器２を収納すれば、電
子レンジ１の上部に設けた電波発振器18又はその放出口
から放射された極超短波は、電波発振器18から食品に直
接到達したり、電子レンジ１の壁面19、19a …に反射し
て食品或いは食器２の発熱物質４、4a…又は発熱体５、
5a…に間接到達する。Next, the operation of the microwave oven tableware according to the present invention will be described. If the tableware 2 is placed on the turntable 17 in the microwave oven 1 and the stored tableware 2 is stored, the microwave oven 1 is placed above the microwave oven 1. The ultra-high frequency wave radiated from the provided radio wave oscillator 18 or its emission port reaches the food directly from the radio wave oscillator 18 or is reflected by the wall surfaces 19, 19a of the microwave oven 1 ... 4a ... or heating element 5,
Indirectly reach 5a ....
【００２２】食品に到達した極超短波による振動作用に
より食品自体が加熱されると共に、食器２の発熱物質
４、4a…又は発熱体５、5a…は極超短波を吸収し、この
吸収作用によりカーボン、カーボランダム等の炭素成分
或いはフェライトの発熱物質４、4a…又は発熱体５、5a
…自体も発熱し、同時に加熱された発熱物質４、4a…又
は発熱体５、5a…からは遠赤外線が放射される。The food itself is heated by the vibrational action of the ultra-high frequency reaching the food, and at the same time, the heat-generating substances 4, 4a ... Or the heating elements 5, 5a of the tableware 2 absorb the ultra-high-frequency wave, and this absorption action causes carbon, Carbon components such as carborundum or ferrite heating materials 4, 4a ... or heating elements 5, 5a
.. themselves also generate heat, and far infrared rays are radiated from the heating substances 4, 4a ... Or the heating elements 5, 5a.
【００２３】尚、発熱物質４、4a…又は発熱体５、5a…
としてカーボン等の炭素成分含有物質を使用するか、フ
ェライトを混合使用するか、の選択についてその作用と
共に説明すると、フェライトにおける高効率の電波吸収
域は３０Ｍ〜３ＧＨｚ程度であり、これに対して炭素成
分のそれは９００Ｍ〜１００ＧＨｚである。The heat generating substances 4, 4a ... Or the heat generating elements 5, 5a.
The selection of whether to use a carbon component-containing substance such as carbon or to mix and use ferrite will be explained together with its action. The high-efficiency radio wave absorption region of ferrite is about 30 M to 3 GHz. That of the component is 900M-100GHz.
【００２４】又、発熱物質４、4a…又は発熱体５、5a…
におけるフェライトの陶磁器材料３に対する含有率は数
％〜数十％で、カーボン等の炭素成分の混入率は微量か
ら８０％程度が適当であり、カーボン等は微量であって
も電波吸収作用は充分に発揮する。Further, the heat generating substances 4, 4a ... Or the heat generating elements 5, 5a.
The content rate of ferrite in the ceramic material 3 is several percent to several tens percent, and the mixing rate of carbon components such as carbon is appropriate from a small amount to about 80%. Even if the amount of carbon is small, the electromagnetic wave absorbing action is sufficient. Exert to
【００２５】尚、フェライトは比較的安価であるが、電
子レンジ１の振動数２４５０ＭＨｚは略実用的な電波吸
収域であり、カーボンは混入率を低下することが可能で
あり、発熱物質４、4a…又は発熱体５、5a…として粉末
のカーボン、フェライト又は粒状のカーボランダムのい
ずれを使用するかについては、その成形容易度、必要加
熱温度を考慮して決定する。It should be noted that although ferrite is relatively inexpensive, the frequency 2450 MHz of the microwave oven 1 is a practically practical radio wave absorption region, and carbon can reduce the mixing ratio, and the heat generating substances 4 and 4a. ... or whether powder carbon, ferrite or granular carborundum is used as the heating elements 5, 5a ... Is determined in consideration of its moldability and required heating temperature.
【００２６】又、カーボンとフェライトの両者混合にお
いて、上記の理由に併せて陶磁器材料３に対する発熱物
質４、4a…又は発熱体５、5a…の配列配合状態、両者の
高効率吸収域帯の相違に基因して、両者混合の場合には
食器２における表面側の一方材質で吸収未了なマイクロ
波を、中央部、内部の他方材質の発熱物質４、4a…又は
発熱体５、5a…で効率良く吸収することも行っている。Further, in the case of mixing both carbon and ferrite, in addition to the above-mentioned reason, the arrangement and blending state of the exothermic substances 4, 4a ... Or the exothermic elements 5, 5a. In the case of mixing the two, microwaves that have not been absorbed by one material on the surface side of the tableware 2 are generated by the heat generating substances 4, 4a ... or the heating elements 5, 5a. We also do efficient absorption.
【００２７】[0027]
【発明の効果】要するに本発明は、電子レンジ１用の食
器２を、陶磁器材料３に炭素成分又は炭素成分及びフェ
ライトを混合して成形したので、電子レンジ１から放射
される極超短波の振動作用により食品自体を加熱、調理
する他に、極超短波は炭素成分又はフェライトの発熱物
質４、4a…に吸収されて発熱し、その結果、食器２自体
も発熱、加熱して、食器２により食品の表面に焦げ目を
付けることが出来、又食器２の加熱、発熱は従来のシー
ズヒーターより短時間に出来るために調理時間を短縮す
ることが出来、又解凍と加熱調理を連続して行うことが
出来る。In summary, according to the present invention, the tableware 2 for the microwave oven 1 is formed by mixing the ceramic material 3 with the carbon component or the carbon component and the ferrite, so that the vibration action of the ultra-short wave radiated from the microwave oven 1 is performed. In addition to heating and cooking the food itself, the ultra-high-frequency wave is absorbed by the carbonaceous material or ferrite exothermic substances 4, 4a ... And heats up. As a result, the tableware 2 itself also heats up and heats up, and The surface can be browned, and the cooking and heating of the tableware 2 can be done in a shorter time than the conventional sheathed heater, so the cooking time can be shortened, and thawing and heating can be performed continuously. .
【００２８】又、炭素成分とフェライトの混合により、
発熱物質４、4a…の両成分が遺漏なくマイクロ波を吸収
する相乗効果を発揮して、電波吸収効率の向上に必要と
する発熱物質４、4a…の全体量を減少することが出来た
り、発熱物質４、4a…の混合量調整を行って発熱量をコ
ントロールすることが容易に出来たり、或いは食器２の
成形に関して適宜組合せが可能で成形を容易にすること
も出来る。By mixing the carbon component and the ferrite,
Both components of the heat generating substances 4, 4a ... Absorb the microwaves without omission, and the total amount of the heat generating substances 4, 4a .. The amount of heat generation can be easily controlled by adjusting the mixing amount of the exothermic substances 4, 4a ... Or the molding can be facilitated by appropriately combining the molding of the tableware 2.
【００２９】又、食器２の食品接触面に陶磁器材料３に
よる被覆層11を設けたので、電子レンジ１の加熱作用と
発熱層10の発熱作用において、発熱層10の発熱作用の方
が仮に早く大きくても、被覆層11の加熱は発熱層10から
の伝導熱となり、発熱層10単独よりも遅くなって料理の
種類によっては好都合となる。Since the coating layer 11 made of the ceramic material 3 is provided on the food contact surface of the tableware 2, the heating function of the heating layer 10 is faster than the heating function of the microwave oven 1 and the heating function of the heating layer 10. Even if it is large, the heating of the coating layer 11 becomes conduction heat from the heat generating layer 10 and is slower than that of the heat generating layer 10 alone, which is convenient for some kinds of dishes.
【００３０】又、陶磁器材料３から成る食器２内に、炭
素成分又は炭素成分及びフェライトを主成分と成した発
熱体５、5a…を埋設したので、加熱された食器２からの
伝導熱或いは該伝導熱により加熱された水分が対流し、
従って電子レンジ１による短時間調理でも食品全体を迅
速均一に加熱調理出来たり、１００℃を超過した食器２
の高温加熱調理が出来たり、食器２により食品表面に焦
げ目を付けることが出来る。Further, since the heating elements 5, 5a, which are mainly composed of carbon component or carbon component and ferrite, are embedded in the tableware 2 made of the ceramic material 3, the conduction heat from the heated tableware 2 or the heat is generated. Moisture heated by conduction heat convection,
Therefore, the whole food can be cooked quickly and evenly even if cooked for a short time in the microwave oven 1,
Can be cooked at high temperature, and the surface of the food can be browned by the tableware 2.
【００３１】又、発熱体５、5a…を陶磁器材料３内に埋
設したことにより、発熱体５、5a…の発熱による食器２
の加熱に際して、埋設一体化で食器２を強固と成すこと
が出来、更に食器２は陶磁器材料３で焼成成形している
ために発熱体５、5a…を埋設した食器２の熱強度が高
く、発熱体５、5a…の食器２への固定に接着剤等は使用
していないために、ガスコンロ等による食器２への直接
加熱も出来て、食器２は電子レンジ１用と直火用の共用
も出来、且つ食器２は電子レンジ１のターンテーブル17
上へ載置した時に、発熱体５、5a…はターンテーブル17
に接触しないために発熱体５、5a…及びターンテーブル
17の損傷を防止出来る。Further, since the heating elements 5, 5a ... Are embedded in the ceramic material 3, the tableware 2 generated by the heat generation of the heating elements 5, 5a.
When heating, the tableware 2 can be made strong by embedding and the tableware 2 is baked and molded with the ceramic material 3, so that the tableware 2 with the heating elements 5, 5a ... Since no adhesive is used to fix the heating elements 5, 5a ... to the tableware 2, it is possible to directly heat the tableware 2 with a gas stove, etc., and the tableware 2 is used both for the microwave oven 1 and for direct fire. You can do it, and the tableware 2 is the turntable 17 of the microwave oven 1.
When placed on top, the heating elements 5, 5a ...
And the turntable to prevent contact with the heating elements
17 can be prevented from damage.
【００３２】又、加熱された発熱物質４、4a…又は発熱
体５、5a…から放射される遠赤外線により、食品の内部
までも加熱して調理時間を短縮することが出来たり、か
かる遠赤外線による加熱作用により食品に直接加熱して
直火調理の状態とすることが出来る。Further, the far infrared rays radiated from the heated exothermic substances 4, 4a ... Or the heating elements 5, 5a ... Can heat even the inside of the food to shorten the cooking time. Due to the heating action of the food, the food can be directly heated to the state of direct flame cooking.
【００３３】又、上記効果における調理時の具体例とし
ては、先ず極超短波による食品自体の直接加熱は食品の
表面層から行われる傾向に対して、極超短波の吸収によ
る食器２の発熱により、食器２に接触した食品の下方部
及び周辺部が伝導熱で間接加熱され、且つ食品の内部は
遠赤外線で加熱され、これらの加熱作用により食品を均
一に加熱することが出来る。Further, as a concrete example of cooking in the above effect, first of all, there is a tendency that the direct heating of the food itself by the microwave is performed from the surface layer of the food, while the heat of the tableware 2 is absorbed by the absorption of the microwave and the tableware is heated. The lower part and the peripheral part of the food that comes into contact with 2 are indirectly heated by conduction heat, and the inside of the food is heated by far infrared rays, and the heating action of these can uniformly heat the food.
【００３４】上記食品の均一加熱に際して、食品の水分
量が多い鍋料理時には、煮汁の全体均一加熱の他に、特
に煮汁の下方部の加熱により煮汁に対流が発生して均一
加熱を促進することが出来、又極超短波の振動による水
分の加熱温度は１００℃が限界であるとしても、発熱体
５、5a…の発熱温度は１００℃を超過するので、水分、
食品の高温加熱調理を行うことが出来、従って従来電子
レンジ１では不可能であった強火調理を可能と成すこと
が出来たり、水分の対流を活発化することも出来る。In the uniform heating of the above food, when cooking a pan with a large water content in the food, in addition to uniformly heating the whole broth, convection occurs in the broth to promote uniform heating. Even if the heating temperature of water due to the vibration of ultra-high frequency is 100 ° C, the heating temperature of the heating elements 5, 5a ...
It is possible to perform high-temperature cooking of food, and thus possible to perform high-heat cooking, which was not possible with the microwave oven 1 in the past, and to activate convection of water.
【００３５】次に、食品への焦げ目付けにおいて、食器
２の発熱温度が高温であるために、食器２に接触した食
品の下表面に焦げ目付けを行うことが出来ると共に、極
超短波の吸収による食器２の加熱、発熱は食品自体の加
熱より格段に速いために、食品表面への焦げ目付けに際
して従来のシーズヒーターより短時間に出来て調理時間
を大幅に短縮することが出来る。Next, in the browning of food, since the heat generation temperature of the tableware 2 is high, the lower surface of the food contacting the tableware 2 can be browned and the tableware is absorbed by the ultra-high frequency wave. Since the heating and heat generation of 2 are much faster than the heating of the food itself, it can be done in a shorter time than the conventional sheathed heater when the food surface is browned, and the cooking time can be greatly shortened.
【００３６】又、ファーストフード店の様に解凍と加熱
調理の両方を行う場合には、食器２上に食品を載置して
調理と同様にセットし、最初は低出力で解凍し、続けて
高出力で加熱調理するだけで、解凍と加熱調理、焦げ目
付けを連続して行うことが出来、即ち２種類の加熱時に
食品の移動、電子レンジ１からの出入を必要とせず調理
を行うことが出来る。When performing both thawing and cooking with heat as in a fast food restaurant, the food is placed on the tableware 2 and set in the same manner as cooking, first thawing with low output, and then continuing. Only by heating at high output, it is possible to continuously perform thawing, cooking, and browning, that is, food can be moved when two types of heating are performed, and cooking can be performed without the need to move in and out of the microwave oven 1. I can.
【００３７】又、食品として魚を調理する場合、従来の
ガス、炭火調理の時には大量の煙が発生していたが、本
願に係る調理方法では魚の中身は電子レンジ１による加
熱作用で調理され、焦げ目に関しては表面だけを短時間
で焦げ目付けするために、従来に比して煙の発生は皆無
である。Further, when cooking fish as food, a large amount of smoke was generated during conventional gas and charcoal cooking, but in the cooking method according to the present application, the contents of the fish are cooked by the heating action of the microwave oven 1, As for the browning, only the surface is burnt in a short time, so that no smoke is generated as compared with the conventional case.
【００３８】又、発熱体５、5a…の埋設箇所を食器２の
底部12と成したので、食品の均一加熱に際して、振動作
用は食品の表面層に対して先行することに対して、食器
２自体の吸収発熱作用は食器２の底部12に限定すること
により、上記表面層の逆位置部を中心的に加熱させて効
率的に均一加熱を行うことが出来、又対流による均一加
熱も水分が上昇することにより効率的に行うことが出
来、又焦げ目付けは食品上下面であるために胴部13等の
不必要個所で極超短波が吸収されず、底部12を優先的に
加熱して焦げ目付けを効率的に行うことが出来、更に極
超短波は壁面13、13a …で反射していても、食器２の下
面から吸収して効率向上することが出来る。Further, since the bottom portion 12 of the tableware 2 is formed by embedding the heating elements 5, 5a ... In the uniform heating of the food, the vibration action precedes the surface layer of the food. By limiting its own absorption and heat generation function to the bottom portion 12 of the tableware 2, it is possible to centrally heat the reverse portion of the surface layer to perform uniform heating efficiently, and the uniform heating due to convection does not cause moisture. It can be done efficiently by ascending, and since the browning is on the upper and lower sides of the food, ultrashort waves are not absorbed in unnecessary parts such as the body 13 and the bottom 12 is preferentially heated to brown it. Can be efficiently performed, and even if the ultrahigh frequency waves are reflected by the wall surfaces 13, 13a, ..., They can be absorbed from the lower surface of the tableware 2 to improve the efficiency.
【００３９】又、発熱体５、5a…を食器２の胴部13にも
埋設したので、水分の多い鍋料理時に食品の表面層、下
方部以外に周辺部からも加熱して均一加熱を向上するこ
とが出来たり、グラタン調理の様に全体的な焦げ目付け
には有効的な加熱状態とすることが出来る。Further, since the heating elements 5, 5a ... Are also embedded in the body portion 13 of the tableware 2, when cooking a pot with a lot of water, not only the surface layer of the food but also the peripheral portion as well as the surface layer of the food are heated to improve uniform heating. It can be used, or it can be in an effective heating state for overall browning such as gratin cooking.
【００４０】又、発熱体５、5a…は粒体、塊体形状と成
して複数埋設したので、発熱体５、5a…単体の成形自体
を容易と成すと共に、発熱体５、5a…の埋設を簡易に行
うことが出来、又粒体、塊体形状の発熱体５、5a…はそ
の大きさを容易に代えて成形出来るために発熱量を容易
にコントロール出来ると共に、埋設個所、個数の選定も
容易に行うことが出来る。Further, since the heating elements 5, 5a ... Are formed in the shape of particles or lumps and are embedded in a plurality of pieces, the heating elements 5, 5a ... Can be easily molded by themselves and the heating elements 5, 5a. It is easy to bury, and since the heating elements 5, 5a in the form of granules or agglomerates can be molded by changing their sizes easily, the heat generation amount can be easily controlled, and the burial location and the number of Selection can be done easily.
【００４１】又、食器２の底部12に埋設した発熱体５、
5a…は渦巻き形状と成して埋設したので、発熱体５、5a
…は一体化されているために発熱体５、5a…の埋設個所
は自ずと設定されてその作業を容易化することが出来、
又発熱体５、5a…の形状自体により、底部12の特定点に
おける発熱量を事前に設定すること、例えば平板状では
中心部の加熱が高くなることに対して、渦巻状は全体的
な均一発熱を可能とすることが出来る。The heating element 5 embedded in the bottom 12 of the tableware 2,
The heating elements 5 and 5a are formed because 5a ...
Since the ... is integrated, the buried parts of the heating elements 5, 5a ... are automatically set and the work can be facilitated.
Further, the amount of heat generation at a specific point of the bottom 12 is set in advance by the shape of the heating elements 5, 5a ..., For example, in the case of a flat plate, the heating of the central portion becomes higher, whereas the spiral shape is generally uniform. It is possible to generate heat.
【００４２】又、発熱体５、5a…は棒又はリング形状と
成して複数埋設したので、これら発熱体５、5a…を放射
状又は同心円状等に配列して均一加熱状態の設定を容易
にすることが出来、又その設定に際して取扱いが容易な
長さを有しているために設定自体も容易にすることが出
来、又発熱体５、5a…の断面形状は円形状と成したの
で、電波発振器12から放射され壁面13、13a …で反射し
た極超短波は種々な進行方向を有していても、発熱体
５、5a…への到達時に他の形状に比して垂直な進入角と
なり易く、従って発熱体５、5a…での反射率が減少して
発熱効率を向上させることが出来る。Further, since the plurality of heating elements 5, 5a ... Are formed in the shape of a rod or a ring and are embedded, the heating elements 5, 5a ... Are arranged radially or concentrically to facilitate setting of a uniform heating state. It is possible to make the setting, and the setting itself can be made easy because it has a length that is easy to handle at the time of setting, and since the heating elements 5, 5a ... Have a circular cross section, The ultrashort waves radiated from the radio wave oscillator 12 and reflected by the wall surfaces 13, 13a ... Have a different approach angle when reaching the heating elements 5, 5a .. Since it is easy, the reflectance of the heating elements 5, 5a ... Is reduced, and the heating efficiency can be improved.
【００４３】又、ステーキ等の様に両面焦げ目が望まれ
る食品に対しては、一面に焦げ目を付けた後に、食品を
反転させれば両面に焦げ目を付けることが出来る他に、
電子レンジ１に取付けられた従来のシーズヒーターとの
共用も可能であり、或いは食器２は皿部６及び落とし蓋
７で構成したので、食器２の皿部６及び落とし蓋７は同
時に発熱、加熱し、食品の上下両面に焦げ目を同時に付
けることが出来、又落とし蓋７を皿部６より小径に成形
したので、皿部６と落とし蓋７間の間隙８から電波は侵
入して食品を電子レンジ１の作用で加熱することが出
来、又食品加熱は電子レンジ１の作用の他に食器２から
の遠赤外線及び伝導熱で加熱されるために、ステーキ調
理の他にトースターとしても利用出来る。For foods such as steaks which are desired to be browned on both sides, it is possible to burn the food on both sides by turning the food after turning the food on one side.
It can also be used as a conventional sheathed heater attached to the microwave oven 1, or since the tableware 2 is composed of the plate portion 6 and the drop lid 7, the plate portion 6 and the drop lid 7 of the tableware 2 simultaneously generate heat and heat. However, since the top and bottom surfaces of the food can be browned at the same time, and since the drop lid 7 is formed to have a smaller diameter than the dish portion 6, radio waves penetrate from the gap 8 between the dish portion 6 and the drop lid 7 and the food is electronically fed. It can be heated by the action of the microwave oven 1, and since the food is heated by far infrared rays and conductive heat from the tableware 2 in addition to the action of the microwave oven 1, it can be used as a toaster in addition to the steak cooking.
【００４４】又、食器２の所定部に陶磁器材料３による
把手部10、10a …を設けたので、把手部10、10a …はそ
の材質により直接発熱しないために、食器２、皿部６及
び落とし蓋７を手で持つことが出来、電子レンジ１から
の食器２の出し入れが容易に出来る等その実用的効果甚
だ大なるものである。Further, since the handle portions 10, 10a ... Made of the ceramic material 3 are provided on the predetermined portion of the tableware 2, the handle portions 10, 10a .. The lid 7 can be held by hand, and the tableware 2 can be easily put in and taken out from the microwave oven 1, which is a great practical effect.
【図１】本発明に係る電子レンジ及び食器の断面図であ
る。FIG. 1 is a cross-sectional view of a microwave oven and tableware according to the present invention.
【図２】把手部を設けた食器の断面図である。FIG. 2 is a sectional view of a tableware provided with a handle portion.
【図３】被覆層を設けて食器に板状の発熱体を埋設した
断面図である。FIG. 3 is a cross-sectional view in which a plate-shaped heating element is embedded in tableware by providing a coating layer.
【図４】食器の底部にボール状の発熱体を埋設した食器
の断面図である。FIG. 4 is a cross-sectional view of tableware in which a ball-shaped heating element is embedded in the bottom of the tableware.
【図５】食器の底部及び胴部にボール状の発熱体を埋設
した断面端面図である。FIG. 5 is a sectional end view in which a ball-shaped heating element is embedded in the bottom and the body of the tableware.
【図６】食器の底部及び胴部にリング状の発熱体を埋設
した食器の断面図である。FIG. 6 is a cross-sectional view of tableware in which ring-shaped heating elements are embedded in the bottom and body of the tableware.
【図７】食器の底部にリング状の発熱体を、胴部に棒状
の発熱体を夫々埋設した食器の断面図である。FIG. 7 is a cross-sectional view of tableware in which a ring-shaped heating element is embedded in the bottom of the tableware and a rod-shaped heating element is embedded in the body.
【図８】食器の底部に渦巻き状の発熱体を埋設した平面
図である。FIG. 8 is a plan view in which a spiral heating element is embedded in the bottom of the tableware.
【図９】食器の底部に同心円リング状の発熱体を埋設し
た平面図である。FIG. 9 is a plan view in which a concentric ring-shaped heating element is embedded in the bottom of the tableware.
【図１０】食器の底部に放射棒状の発熱体を埋設した平
面図である。FIG. 10 is a plan view in which a radiant rod-shaped heating element is embedded in the bottom of the tableware.
【図１１】図１０の食器に各種形状の発熱体を追加埋設
した平面図である。FIG. 11 is a plan view of the tableware of FIG. 10 additionally embedded with heating elements of various shapes.
【図１２】各種形状の食器の断面図である。FIG. 12 is a cross-sectional view of tableware of various shapes.
【図１３】落とし蓋を設けた他の実施例の食器の断面図
である。FIG. 13 is a cross-sectional view of tableware of another embodiment provided with a drop lid.
【図１４】焼結方法を示す概略断面図である。FIG. 14 is a schematic cross-sectional view showing a sintering method.
１ 電子レンジ ２ 食器 ３ 陶磁器材料 ４、4a… 発熱物質 ５、5a… 発熱体 ６ 皿部 ７ 落とし蓋 ８ 間隙 10 発熱層 DESCRIPTION OF SYMBOLS 1 Microwave oven 2 Tableware 3 Ceramic material 4, 4a ... Exothermic substance 5, 5a ... Exothermic body 6 Plate part 7 Dropper lid 8 Gap 10 Exothermic layer
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28579293AJPH07116058A (en) | 1993-10-20 | 1993-10-20 | Tableware for microwave oven |
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28579293AJPH07116058A (en) | 1993-10-20 | 1993-10-20 | Tableware for microwave oven |
| Publication Number | Publication Date |
|---|---|
| JPH07116058Atrue JPH07116058A (en) | 1995-05-09 |
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP28579293APendingJPH07116058A (en) | 1993-10-20 | 1993-10-20 | Tableware for microwave oven |
| Country | Link |
|---|---|
| JP (1) | JPH07116058A (en) |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003109732A (en)* | 2001-09-27 | 2003-04-11 | Seiji Motojima | Heating element equipped with coiled carbon fiber and coiled carbon fiber for use with same as well as uses |
| KR100823837B1 (en)* | 2007-10-31 | 2008-04-21 | 김진일 | Heating plate and container for microwave oven containing same |
| KR100979914B1 (en)* | 2007-10-31 | 2010-09-13 | (주)티더블유씨 | Microwave Heating Container |
| WO2011094460A3 (en)* | 2010-01-29 | 2012-01-05 | Allstar Marketing Group Llc | Microwave heating system, a composition for the same, and the process for the manufacture thereof |
| JP2013024539A (en)* | 2011-07-26 | 2013-02-04 | Hitachi Appliances Inc | Heating cooker |
| JP2014162501A (en)* | 2013-02-22 | 2014-09-08 | Nakatani Sangyo Co Ltd | Container for microwave oven |
| ES2553057A1 (en)* | 2015-10-15 | 2015-12-03 | Universidad De Granada | Utensil utensils partially heated by microwave |
| JP2016521156A (en)* | 2013-04-05 | 2016-07-21 | ホ パク，イン | Manufacturing method of microwave oven heating ceramic and microwave heating ceramic |
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| JP2003109732A (en)* | 2001-09-27 | 2003-04-11 | Seiji Motojima | Heating element equipped with coiled carbon fiber and coiled carbon fiber for use with same as well as uses |
| KR100823837B1 (en)* | 2007-10-31 | 2008-04-21 | 김진일 | Heating plate and container for microwave oven containing same |
| KR100979914B1 (en)* | 2007-10-31 | 2010-09-13 | (주)티더블유씨 | Microwave Heating Container |
| WO2011094460A3 (en)* | 2010-01-29 | 2012-01-05 | Allstar Marketing Group Llc | Microwave heating system, a composition for the same, and the process for the manufacture thereof |
| JP2013024539A (en)* | 2011-07-26 | 2013-02-04 | Hitachi Appliances Inc | Heating cooker |
| JP2014162501A (en)* | 2013-02-22 | 2014-09-08 | Nakatani Sangyo Co Ltd | Container for microwave oven |
| JP2016521156A (en)* | 2013-04-05 | 2016-07-21 | ホ パク，イン | Manufacturing method of microwave oven heating ceramic and microwave heating ceramic |
| EP2982661A4 (en)* | 2013-04-05 | 2017-06-28 | In-Ho Park | Method for manufacturing exothermic ceramics for microwave oven and exothermic ceramics for microwaves |
| ES2553057A1 (en)* | 2015-10-15 | 2015-12-03 | Universidad De Granada | Utensil utensils partially heated by microwave |
| WO2017064345A1 (en)* | 2015-10-15 | 2017-04-20 | Universidad De Granada | Household utensil that can be partially heated by microwaves |
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