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WO2005106332A1 - Cuiseur - Google Patents

Cuiseur Download PDF

Info

Publication number
WO2005106332A1
WO2005106332A1 PCT/JP2005/007521 JP2005007521W WO2005106332A1 WO 2005106332 A1 WO2005106332 A1 WO 2005106332A1 JP 2005007521 W JP2005007521 W JP 2005007521W WO 2005106332 A1 WO2005106332 A1 WO 2005106332A1
Authority
WO
WIPO (PCT)
Prior art keywords
heating
temperature
unit
water
storage
Prior art date
Application number
PCT/JP2005/007521
Other languages
English (en)
Japanese (ja)
Inventor
Satomi Uchiyama
Takahiko Yamasaki
Ikuhiro Inada
Original Assignee
Matsushita Electric Industrial Co., Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Matsushita Electric Industrial Co., Ltd. filed Critical Matsushita Electric Industrial Co., Ltd.
Priority to EP05734622A priority Critical patent/EP1741987A4/fr
Priority to US10/599,781 priority patent/US20070215142A1/en
Publication of WO2005106332A1 publication Critical patent/WO2005106332A1/fr

Links

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C1/00—Stoves or ranges in which the fuel or energy supply is not restricted to solid fuel or to a type covered by a single one of the following groups F24C3/00 - F24C9/00; Stoves or ranges in which the type of fuel or energy supply is not specified
    • F24C1/14—Radiation heating stoves and ranges, with additional provision for convection heating
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising

Definitions

  • the present invention relates to a cooking device, for example, a cooking device that can be used for fermenting bread dough.
  • yeast which is a living creature, is used, so that the fermentation state deteriorates even if the temperature and humidity in the heating chamber are too high or too low. Therefore, in a conventional cooking device without a steam function, the user adjusts the humidity by manually spraying into the heating chamber! However, the management of temperature and humidity is complicated.
  • FIG. 6 shows a microwave oven 100 which is a heating device disclosed in Patent Document 1.
  • a heating chamber 101 is provided inside the microwave oven 100, and a door (not shown) is provided at the front opening so as to be openable and closable.
  • Heaters 102 and 102 which are heating means, are provided at upper and lower portions of the heating chamber 101, respectively, and a cooking dish 103 is provided between them.
  • a magnetron 104, a humidity sensor 105, a thermistor 106, and the like are provided on an upper surface wall 101a of the heating chamber 101, and an exhaust port 107 is provided.
  • One end 108a of the steam conduit 108 is provided on the side wall 101b of the heating chamber 101 so as to be open, and the other end 108b is open to the tank 109.
  • the tank 109 is provided with a heater 110.
  • a control device (not shown) for controlling the magnetron 104, the humidity sensor 105, the thermistor 106, the heater 110 serving as a heating means, and the like is provided.
  • Patent Document 1 JP-A-58-31931 (FIG. 2)
  • the humidity in the heating chamber 101 is measured by the humidity sensor 10. While measuring in step 5, based on the measurement result, the control unit controls the heater 110 to adjust the amount of steam injected into the heating chamber 101 so that the inside of the heating chamber 101 has a desired humidity. I have to. That is, since the water is boiled in the tank 109, which is a separate chamber, and steam is injected into the heating chamber 101, the temperature of the steam is substantially the boiling temperature. Therefore, since this high-temperature steam is injected into the heating chamber 101, the temperature in the heating chamber 101 rises and fermentation proceeds excessively.
  • the present invention has been made in view of the above-described problems, and an object of the present invention is to provide a heating cooker capable of achieving a desired humidity and temperature in a heating chamber in a short time. Means to solve
  • a heating cooker capable of supplying steam to a heating chamber for accommodating an object to be heated, an in-chamber heating means for heating the heating chamber, and water in the heating chamber
  • a water supply unit for supplying water, a storage unit for storing the water in the heating chamber, a storage unit heating unit for heating the water in the storage unit, a storage unit heating unit, the water supply unit, and the water supply unit.
  • the control section controls the storage section heating means and the water supply means based on the internal temperature so as not to keep the water in the storage section boiling.
  • an object to be heated is accommodated in a heating chamber, the heating chamber is heated to a predetermined temperature by a heating means in the refrigerator, and heated by a water supply means.
  • Water supplied to the indoor storage section is heated by the storage section heating means to supply steam.
  • the control section controls the storage section heating means and the water supply means based on the internal temperature detected by the internal temperature detection means, and prevents the water in the storage section from continuing to boil so that the steam is not evaporated.
  • Supply the mind that is, by supplying unboiled steam, the steam is supplied without raising the temperature in the heating chamber, so that the fermentation can be prevented from proceeding excessively and proper fermentation can be performed.
  • the control of the reservoir heating means can be performed by PWM (pulse width modulation).
  • ON / OFF control of the reservoir heating means It can also be performed by data control.
  • a heating cooker is a heating cooker capable of supplying steam to a heating chamber for accommodating an object to be heated, wherein a heating means for heating the inside of the heating chamber; A water supply unit that supplies water into the heating chamber, a storage unit that stores the water in the heating chamber, a storage unit heating unit that heats the water in the storage unit, the storage unit heating unit, and the water supply unit.
  • Means for controlling the storage section heating means and the water supply so as not to keep the water in the storage section boiling based on the internal temperature and the storage section temperature. It is characterized by controlling the means.
  • an object to be heated is accommodated in a heating chamber, the heating chamber is heated to a predetermined temperature by a heating means in the refrigerator, and heated by a water supply means. Water supplied to the indoor storage section is heated by the storage section heating means to supply steam.
  • the control unit controls the storage unit heating unit and the water supply unit based on the storage unit temperature detected by the storage unit temperature detection unit and the storage unit temperature detected by the storage unit temperature detection unit, The steam is supplied without boiling the water in the reservoir. That is, by supplying steam that has not been boiled, steam is supplied without increasing the temperature in the heating chamber, so that fermentation can be prevented from proceeding excessively and proper fermentation can be performed.
  • the control of the reservoir heating means can be performed by PWM (pulse width modulation).
  • control unit may be configured such that, after the water in the storage unit has once boiled, the water supply unit and the storage unit maintain the state in which the water is not continuously boiled.
  • the internal heating means is controlled to a desired temperature by the internal heating means based on the temperature detected by the internal temperature detecting means, while controlling the internal heating means.
  • the control section controls the water supply means and the heating section of the storage section so that the water in the storage section does not continue to boil. Controls the means to prevent the steam temperature from rising, The internal temperature can be prevented from rising. Further, since the control unit controls the internal heating unit based on the temperature detected by the internal temperature detecting unit, the internal temperature can be controlled to a desired temperature.
  • the cooking device according to the present invention is provided with two or more storage temperature control levels based on the temperature detected by the storage temperature detection means, which is controlled at the first level at first, and thereafter at the first level. Lower than the second level control.
  • the storage section heating means is controlled to a high level or a low level at the first first level.
  • the water in the reservoir is heated rapidly, and then controlled as a second level lower than the first level to supply a specified amount of steam.
  • the heating cooker according to the present invention, two or more internal temperature control levels based on the temperature detected by the internal temperature detecting means are provided, and the control level of the storage section heating means is controlled by the internal temperature control.
  • the storage unit heating means is controlled at the highest control level among the levels.
  • two or more control levels are provided according to the temperature detected by the in-chamber temperature detection means, and the storage section heating means is the highest! ⁇ ⁇ By controlling at the level, maximize the steam supply while minimizing the temperature rise in the refrigerator.
  • control unit controls the storage unit heating means so as not to boil the water in the storage unit when the temperature of the storage unit exceeds the internal temperature. It is characterized by controlling.
  • the heating cooker according to the present invention includes a blowing unit that blows air into the heating chamber, and sets the inside temperature to a state suitable for fermentation based on the temperature detected by the inside temperature detecting unit. It is characterized in that the blowing means is controlled.
  • control unit controls the blowing means based on the temperature detected by the temperature detecting means in the refrigerator, thereby setting the temperature in the refrigerator to a temperature suitable for fermentation.
  • FIG. 1 is a configuration view of a general microwave oven having a steam function, which is an embodiment of a heating cooker according to the present invention, also showing a front force.
  • FIG. 2 is a configuration diagram of the microwave oven of FIG. 1 as viewed from the side.
  • FIG. 3 is a block diagram showing a configuration and a control system of a control unit.
  • FIG. 4 is a graph showing the contents of control by a control unit.
  • FIG. 5 is a comparison table showing fermentation states by steam fermentation control by heating source.
  • FIG. 6 is a configuration diagram showing a conventional heating cooker.
  • FIG. 1 is a front view of a general microwave oven having a steam function, which is an embodiment of a heating cooker according to the present invention
  • FIG. 2 is a side view of the microwave oven of FIG. 1
  • Figure 3 shows the control unit
  • Fig. 4 is a block diagram showing the configuration and control system of Fig. 4
  • Fig. 4 is a graph showing the contents of control by the control unit
  • Fig. 5 is a comparison table showing the fermentation state by steam fermentation control for each heating source.
  • the microwave oven 10 is a heating cooker capable of supplying steam to a heating chamber 12 containing an object to be heated 11, a heater 13 serving as an in-compartment heating means for heating the inside of the heating chamber 12, A tank 15 and a water supply pump 16 as water supply means for supplying water 14 into the chamber 12; an evaporating dish 17 as a storage part for storing the water 14 in the heating chamber 12; and water in the evaporating dish 17
  • Storage section heating section 18 serving as storage section heating means for heating 14, control section 19 for controlling heater 13, water supply pump 16 and storage section heating section 18, and internal chamber temperature detection for detecting the temperature in heating chamber 12 It has a thermistor 20 as a means, which is a means.
  • a storing part thermistor 21 which is a storing part temperature detecting means for detecting the temperature of the evaporating dish 17 is provided.
  • the storage part temperature detecting means may directly measure the temperature of the water, or may be arranged near the evaporating dish to measure the steam temperature.
  • the microwave oven 10 has, for example, a rectangular main body 22 and a heating chamber 12 inside.
  • a door (not shown) is provided at the front opening of the main body 22 so as to be openable and closable, so that the heating chamber 12 can be sealed.
  • An infrared sensor 26 is provided on the upper wall 12a of the heating chamber 12, so that the initial temperature in the heating chamber 12 can be measured. Note that the infrared sensor 27 cannot accurately measure the temperature after the heating chamber 12 is filled with steam.
  • an in-chamber thermistor 20 is provided as an in-chamber temperature detecting means for detecting the temperature in the heating chamber 12, and the temperature in the heating chamber 12 is constantly detected and controlled. Give feedback to Part 19.
  • the heater 13 serving as the in-compartment heating means is disposed above and below the heating chamber 12, between which a shelf 23 on which foods, bread dough and the like to be heated 11 are placed and a cooking dish 24 Is provided. Further, a compression heater 25 is provided on a rear wall 12c of the heating chamber 12, and a fan 26 as a blower is provided behind the competition heater 25.
  • the heating chamber 12 is heated by the upper and lower heaters 13, 13, and the heated object 11 can be heated by forcibly convection the hot air by the competition heater 25 and the fan 26. It is like that.
  • the fan 26 can also be used for diffusing steam supplied to the heating chamber 12.
  • the evaporating dish 17 stores a small amount of water 14 of, for example, about 20 cc.
  • the evaporating dish 17 is provided below the evaporating dish 17 so that the evaporating dish 17 can be evaporated in a short time by a storage section heating section 18. ing.
  • the reservoir heating section 18 is provided in contact with the lower surface of the evaporating dish 17 and is even and sharp through an aluminum die-cast main body that is heated by a heating element such as, for example, -chrome wire.
  • the evaporating dish 17 is heated to prevent the water 14 from boiling locally.
  • a tank 15 and a water supply pump 16 are housed, and the water 14 stored in the tank 15 is supplied by a water supply pump 16 via a pipe 16a.
  • the heat is supplied to the evaporating dish 17 in the heating chamber 12. Therefore, the water 14 supplied to the evaporating dish 17 is water before being heated, and generally has a lower temperature than the temperature in the heating chamber 12.
  • the control unit 19 receives a detection signal from the in-compartment thermistor 20 and the storage unit thermistor 21 and compares the reference temperature with a comparison judgment unit 29, and a water supply control unit that controls the water supply pump 16.
  • a storage section heating control section 31 for controlling the storage section heating section 18, and an indoor heating control section 32 for controlling the heater 13 and the like which are heating means in the refrigerator.
  • a magnetron 33 is provided on the upper surface wall 12a of the heating chamber 12, so that heating by microwaves is possible.
  • the fermentation time (approximate time for the dough to swell to 2.5 to 3 times) varies greatly depending on the kneading temperature when kneading the dough. For example, if the kneading temperature is 27 ° C However, it is necessary to keep the temperature inside the refrigerator constant at around 30 ° C if it is the optimal fermentation temperature.
  • the point of bread making is to ferment bread dough with yeast, and the relationship between fermentation temperature and time is the most important.
  • the dough will be too bulging.
  • you bake this bread dough it does n’t taste delicious It can turn into coarse, heavy bread, sometimes foul-smelling.
  • the temperature of the fermentation is too high, the dough will grow too much, as with over-fermentation. When baking such bread dough, it does not turn brown and becomes heavy and rough, sometimes giving off a bad smell.
  • the yeast is out of the temperature zone in which it grows most actively, and for example, some die at temperatures above 60 ° C. Also, it is important to keep the surface of the dough dry, which is desired to be around 80%. When the surface of the dough dries, the swelling becomes worse and the skin becomes thicker, making good bread difficult.
  • two or more control levels of the reservoir heating unit 18 (here, for example, two, one is a high first level for boiling, and another is a low second level for fermentation)
  • the temperature for boiling for 1 minute from the start is controlled by the first level (reservoir thermistor level (a)) to control the steam heater, which is the storage section heating section 18, so that the humidity in the heating chamber 12 is quickly increased.
  • the first level reserve thermistor level (a)
  • the storage unit is heated at the storage thermistor (b) level that is lower than the first storage thermistor (a) level and at the second and subsequent storage thermistor (b) levels. 18 ON / OFF control. Thereby, the water in the evaporating dish 17 is controlled not to boil.
  • the temperature of the inside of the refrigerator is raised by turning on the competition heater 25 as a heating means in the refrigerator, for example, to a temperature suitable for fermentation of 30 ° C. to 35 ° C.
  • the circulation fan 26 is turned off or on as appropriate to make the temperature and humidity in the refrigerator uniform.
  • the upper and lower heaters 13 and the competition heater 25 are turned off so that the inside temperature becomes a range suitable for fermentation.
  • the storage section heating section 18 is turned on and off at the level of the storage section thermistor (b) so as to fit, and the intensity of the fan 26 is controlled.
  • the competition heater 25 is turned on to increase the temperature in the refrigerator.
  • FIG. 5 shows a fermentation state by steam fermentation control for each heating source.
  • the humidity is not enough and the humidity inside the refrigerator is not favorable. Further, it is difficult to maintain the internal temperature, and the internal temperature state is not very preferable. Therefore, it is difficult to maintain the appropriate humidity and temperature in the refrigerator at a constant level, which is not very favorable as a whole evaluation.
  • the humidity inside the refrigerator is not preferable due to insufficient humidity, but the temperature inside the refrigerator is easy to maintain, and the temperature inside the refrigerator is good. Therefore, when a cooker is used, it is a general method, and the user adjusts the humidity by spraying the inside of the refrigerator with insufficient humidity. It is not very favorable as a whole evaluation.
  • the temperature in the heating chamber 12 can be quickly raised to a desired temperature, and at the same time, the steam is supplied by boiling. By doing so, steam is supplied without increasing the temperature in the heating chamber 12, so that fermentation can be prevented from proceeding excessively and proper fermentation can be performed. Further, since the temperature of the steam is equal to or higher than the internal temperature, the temperature in the heating chamber 12 can be maintained at a predetermined temperature by adjusting the amount of the steam.
  • the heating cooker of the present invention is not limited to the above-described embodiment, but can be appropriately modified and improved.
  • the temperature in the heating chamber can be quickly raised to a desired temperature, and the steam is supplied without increasing the temperature in the heating chamber by supplying the non-boiling steam. Prevents fermentation from proceeding too well to perform proper fermentation

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Cookers (AREA)

Abstract

Un cuiseur où l’intérieur de la chambre chauffante peut être réglé sur une humidité et une température voulues en un temps court. Un objet (11) destiné à être chauffé est reçu dans une chambre chauffante (12), l'intérieur de la chambre chauffante est élevé à une température prédéterminée par des moyens de chauffage de la chambre (13) et l’eau fournie par un moyen d’alimentation en eau (16) dans une section réservoir (17) dans la chambre chauffante, est chauffée par un moyen de chauffage de la section réservoir (18) pour fournir de la vapeur. Pendant ce processus, une section de contrôle (19) contrôle le moyen de chauffage de la section réservoir (18) sur la base de la température de la chambre détectée par un moyen de détection de la température de la chambre (20) pour fournir la vapeur à partir de l’eau de la section réservoir (17) que l’on empêche de bouillir en permanence. C’est parce que la vapeur fournie ne bout pas que de la vapeur peut être fournie sans élever la température dans la chambre chauffante. Ceci évite une fermentation trop rapide, permettant une fermentation adéquate.
PCT/JP2005/007521 2004-04-27 2005-04-20 Cuiseur WO2005106332A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP05734622A EP1741987A4 (fr) 2004-04-27 2005-04-20 Cuiseur
US10/599,781 US20070215142A1 (en) 2004-04-27 2005-04-20 Cooker

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2004130930A JP4739688B2 (ja) 2004-04-27 2004-04-27 加熱調理器
JP2004-130930 2004-04-27

Publications (1)

Publication Number Publication Date
WO2005106332A1 true WO2005106332A1 (fr) 2005-11-10

Family

ID=35241757

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2005/007521 WO2005106332A1 (fr) 2004-04-27 2005-04-20 Cuiseur

Country Status (5)

Country Link
US (1) US20070215142A1 (fr)
EP (1) EP1741987A4 (fr)
JP (1) JP4739688B2 (fr)
CN (1) CN1950644A (fr)
WO (1) WO2005106332A1 (fr)

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CN102705879A (zh) * 2012-05-09 2012-10-03 美的集团有限公司 蒸汽微波炉及其烹饪方法

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JP4739688B2 (ja) * 2004-04-27 2011-08-03 パナソニック株式会社 加熱調理器
JP4976937B2 (ja) * 2007-07-03 2012-07-18 株式会社東芝 加熱調理器
JP4987570B2 (ja) * 2007-05-28 2012-07-25 株式会社東芝 加熱調理器
JP5130363B2 (ja) * 2008-06-13 2013-01-30 株式会社 Ｔ．Ｍ．Ｌ 加熱調理装置
KR20100046735A (ko) * 2008-10-28 2010-05-07 엘지전자 주식회사 조리기기 및 그 제어방법
JP2010210120A (ja) * 2009-03-09 2010-09-24 Toshiba Corp 加熱調理器
EP2390587B1 (fr) * 2010-05-27 2019-07-17 BSH Hausgeräte GmbH Appareil de cuisson doté d'une fonction de production de vapeur
RU2579178C2 (ru) * 2010-12-02 2016-04-10 Нестек С.А. Малоинерционный термодатчик в устройстве для приготовления напитков
CN102135282B (zh) * 2011-04-27 2012-06-20 徐州佳乐节能科技有限公司 多用节能电磁炉
CH704191A2 (de) * 2012-04-18 2012-05-31 V Zug Ag Gargerät und Verfahren zum Garen von Gargut.
JP6229161B2 (ja) * 2014-02-24 2017-11-15 パナソニックＩｐマネジメント株式会社 マイクロ波加熱調理器
US11266274B2 (en) * 2014-06-26 2022-03-08 Fishsix Rc Catering box with active climate control for transporting delicate food items
CA2973550C (fr) 2015-01-23 2023-09-26 Balmuda Inc. Dispositif de chauffage et de cuisson
US10357126B2 (en) * 2015-03-25 2019-07-23 Illinois Tool Works Inc. Steam generator
US10973360B2 (en) 2015-03-25 2021-04-13 Illinois Tool Works Inc. Steam generator
JP6528125B2 (ja) * 2015-06-12 2019-06-12 パナソニックＩｐマネジメント株式会社 加熱調理器
EP3108774B1 (fr) * 2015-06-24 2021-01-13 Electrolux Appliances Aktiebolag Recipient de cuisson pour la cavite d'un four de cuisson
CN109477639B (zh) * 2016-08-10 2020-06-23 夏普株式会社 加热调理器
CN108344002A (zh) * 2018-01-22 2018-07-31 中国地质大学（武汉） 一种便携式的指定温度加热红外测温微波炉
CN110664228B (zh) * 2019-11-16 2021-08-24 广东天际电器股份有限公司 一种低温烹饪方法
KR20220004356A (ko) * 2020-07-03 2022-01-11 엘지전자 주식회사 조리기기 제어방법
CN112586531B (zh) * 2020-12-14 2022-04-15 广东美的厨房电器制造有限公司 烹饪器具的控制方法、烹饪器具和可读存储介质

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JP2005315449A (ja) 2005-11-10
US20070215142A1 (en) 2007-09-20
JP4739688B2 (ja) 2011-08-03
EP1741987A4 (fr) 2008-06-11
CN1950644A (zh) 2007-04-18
EP1741987A1 (fr) 2007-01-10

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